Bacon and Cheese Scones with Sea Salt

Bacon and Cheese Scones with Sea Salt

Makes 8 scones.

I wanted these to taste like the scones I have had at Northstar Cafe and Kittie's Cakes, both in Columbus.  I can't say I completely created a replica, but they came pretty close!
Source: Our Nourishing Roots

2 cups freshly ground or sprouted* whole grain flour, preferably a lighter variety like soft white winter wheat (I didn't use freshly ground flour, just regular, and it seemed to still work out okay)
2 tablespoons baking powder
3 tablespoons sugar
1 teaspoon salt
5 tablespoons butter, unsalted, chilled, cut into small pieces
6 pieces of bacon, cooked, chopped into small pieces (about 1 cup)
1 – 1 1/2 cups good sharp cheddar cheese
1 1/4 cups heavy cream

Preheat oven to 425.

In a food processor, pulse together the flour, baking powder, coconut sugar, and salt.  Sprinkle the butter pieces over the top and pulse 10-12 times until the pieces are smaller and it looks like a coarse meal.

Add the cheese and bacon, pulsing once or twice to incorporate them.  Dump the mixture into a large bowl.

Pour the cream over the coarse meal, gently stirring with a rubber scraper until the dough just comes together.  Press the dough into a floured pie plate or cake pan and then turn out onto a lightly floured countertop.

With a pastry scraper, cut the disk of dough into 8 wedges.  Transfer to a parchment-lined jelly roll pan, leaving space between each wedge.

Bake for 11-14 minutes, or until the tops of the scones are nicely golden brown and the middle looks set.

Cool for 10 minutes on a cooling rack before moving the scones with a spatula.

Crispy Salted Oatmeal White Chocolate Cookies

Salted Oatmeal White Chocolate Cookies

Makes approximately 2-1/2 dozen.

Source: A friend adapted this recipe from Smitten Kitchen and below is HER version - yum!

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, melted
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract (if you have on hand, vanilla bean paste is amazing
here!)
2 1/2 cups old-fashioned rolled oats (NOT quick oats)
6 ounces good-quality white chocolate bar, chopped (not “white chocolate”
chips)
1 cup pecans
1/2 teaspoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat.
Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

Beat butter and sugars until light and fluffy. Scrape down bowl with rubber
spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl
again. Add flour mixture gradually and mix until just incorporated and smooth.
Gradually add oats, pecans and white chocolate and mix just until incorporated.

***I chill the dough for about an hour or two here.

Divide dough into 24 equal portions, each about 2 tablespoons. Roll between
palms into balls, then place on lined baking sheets about 2 1/2 inches apart.
Using fingertips, gently press down each ball to about 3/4-inch thickness.

Sprinkle a flake or two of sea salt on each cookie

Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating
baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Overnight Apple Cinnamon Pull-Apart Bread

Overnight Apple Cinnamon Pull-Apart Bread

Serves 6-8.

The recipe below is designed for a bundt pan, but successfully baked it in a deep 13x9 baking pan. It's rich and delicious. If you want a noticeable apple flavor, add an extra cup of shredded apple after you have formed the balls but before baking. The one cup in the dough itself seemed to get lost and wasn't as strong as I expected.
Adapted from Lovely Little Kitchen and An Oregon Cottage

 

Dough:

1⅓ c. milk, warmed to 110-115 degrees

2 T. butter, melted + 2 T. butter, softened (4 Tb. total)

¼ c. granulated sugar

1 T. instant yeast

3¼-1/2 c. unbleached flour

1½ t. salt

1 heaping c. peeled, grated apple (I used Granny Smith)

 

For coating & glaze:

1 c. brown sugar

1 T. cinnamon

6 T. butter

Make dough:

Add milk, 2 Tb. melted butter, sugar and yeast to a large measuring bowl and stir to combine. Mix 3¼-c. flour and salt in the bowl of a standing mixer with a dough hook on low. Slowly add milk-yeast mixture and stir until dough comes together. Fold in grated apple. Increase speed to next level and knead the dough for abut 6 minutes, adding 2-3 tablespoons of flour (a tablespoon at a time) as needed for dough to clear sides of bowl (the dough should still be sticking to the bottom of the bowl, though).

 

Remove dough from mixing bowl to a lightly floured surface and shape into a ball. Coat bowl with oil (I simply use the bowl I mixed in), replace dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and leave to sit until doubled in size, about 1 hour.

 

Use the 2 tablespoons of softened butter to liberally coat a 13x9 baking pan.

 

Remove dough to a lightly floured surface (I use a tea towel for easy clean up) and pat into about an 8x9" rough rectangle. Use a long knife to cut into 64 pieces - it doesn't matter if they're even or not.

 

Coat dough:

Place melted butter in one small bowl and combine brown sugar and cinnamon in another bowl.

 

Roll each piece of dough into a rough ball, dip in melted butter and then roll in the brown sugar coating. Place in buttered pan, layering and staggering dough balls as needed to make an even loaf. Sprinkle any extra sugar-cinnamon mixture on the top.

 

Cover pan with plastic and leave out on counter for 30 minutes before placing in the refrigerator to finish rising slowly overnight.

 

To bake bread:

Remove pan from refrigerator abut 2 hours before you want to serve it. Leave at room temperature, still covered, 45 minutes to 1 hour and preheat oven to 350 degrees the last 15 minutes.

 

Remove cover, place in heated oven and bake 20-25 minutes until the bread is JUST starting to brown and the sides are bubbling.

 

Cool for 5 minutes before inverting onto serving dish and topping with apple cider glaze.

Apple Cider Glaze - makes a little over a cup

 

In a small saucepan, melt butter over medium heat. Whisk in apple cider, heavy cream, and salt. Bring the mixture to a gentle simmer, and then remove from the heat. Whisk in powdered sugar. Add more if needed. Allow to cool slightly before pouring over the pull apart bread.

*If making ahead, store in the refrigerator in a microwave-safe container. Reheat before serving/pouring over bread.

Zucchini Bread

Zucchini Bread

Makes 1 loaf.

I came up with this recipe after combining a few different ones I found online. It's delicious and my new go-to for zucchini bread.

1 c. all-purpose flour
1/2 c. whole wheat flour
1 c. sugar
1 heaping t. cinnamon
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 egg
2 overripe bananas, mashed
1/2 c. coconut oil, melted
1 t. vanilla extract
2 c. shredded zucchini

Preheat oven to 325. Grease loaf pan.  Add egg, oil, sugar, and vanilla to bananas in a mixing bowl. Mix well. Fold in dry ingredients until just combined. Fold in shredded zucchini. Bake for approximately 75 minutes, but check starting around an hour since every oven is different.

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Makes 1 dozen cupcakes, 2 dozen mini cupcakes.

A fun and festive dessert!
Source: Cooking Classy

1 1/2 cups + 2 Tbsp all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

2/3 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup canola or vegetable oil

2 large eggs

3/4 cup + 2 Tbsp canned pumpkin puree

1 tsp vanilla extract

 

Frosting

8 oz cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

2 3/4 cups powdered sugar

1/2 tsp vanilla extract

candy pumpkins, for topping

 

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds, set aside.

 

In the bowl of an electric stand mixer, whisk together granulated sugar with brown sugar until no lumps remain. Add canola oil, set mixer with paddle attachment (one that scrapes the bowl is preferred otherwise stop and scrape bowl occasionally throughout entire mixing process) and blend mixture on medium speed until well combined. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin and vanilla. With mixer set on low speed, slowly add in flour mixture and mix until combined, then stop mixer and scrape down sides and bottom of bowl and fold batter to ensure it is well blended.

 

Divide batter among 12 paper lined muffins cups, filling each about 3/4 full and adding a heaping 1/4 cup batter to each well. Bake in preheated oven 20 - 24 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.

 

For the cream cheese frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving. Top with candy pumpkins, if desired.

Chocolate Chocolate Cake with Brownie Batter Frosting

Chocolate Chocolate Cake with Brownie Batter Frosting


Serves 16?
A rich, chocolaty cake perfect for a birthday, special occasion, or just because.  A brownie layer is sandwiched between two layers of chocolate cake, and it's all wrapped in a delicious brownie batter frosting.  And who doesn't love extra chocolate chips on the outside?
Inspired by: Baby Gizmo and Beyond Frosting

Cake:
Chocolate cake mix, any chocolate flavor
Brownie mix (13x9 family size)
5 eggs (to be used for the cake and brownie mix)
Vegetable oil
One 12-oz. package of semi-sweet chocolate chips
Two (or three) 8" round pans

Frosting:
2 tsp Pure vanilla extract
1/3 cup + 1 tbsp  Unsweetened dark cocoa powder (I used Hersey’s Special Dark)
1 cup powdered brownie mix (from a box)
2 tsp Milk
3 heaping cups Powdered sugar

Garnish:

8 oz. dark chocolate chips

 

• 
• Cake Layers:
• Make the chocolate cake according to the box. Pour batter evenly into two lightly greased 9″ round pans and bake at 350 degrees for 32-37 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan for 10 minutes before transferring to a plate to cool completely.

• Brownie Layer:
  Make the brownie mix according to the package. Pour entire brownie batter into one (1) lightly greased 9″ round pan. Make sure the brownie pan is the same size as the cake pans that you used!  Bake the brownie at 350 degrees for 30-35 minutes. Watch the brownies carefully as not to overcook them but make sure they aren’t completely doughy in the center.Cool in pan for 15 minutes before transferring to a plate to cool completely. I found it was easiest to remove the brownie carefully using a wide spatula underneath.
  
  Frosting:
  Using a stand mixer, combine the softened butter and vanilla extract, beating on a medium speed until smooth.
  In a separate bowl, sift cocoa powder and brownie mix together. Yes, you must sift this! The fine powder ensures it will properly mix into your batter. I prefer to use the special dark cocoa powder because I love how the dark chocolate flavor enhances the brownie taste. Add your butter and mix on medium speed until well combined.
  Next, add 2 tsp of milk and beat into the frosting. I added the milk because it adds a real creaminess to the frosting. The frosting will be a little grainy, which is very reminiscent of actual brownie batter. I tested this frosting will several different amounts of milk, the more milk you add, the creamier the frosting will be, but it will dilute the taste of the brownie batter.
  Continue to slowly add your powdered sugar while beating on a medium speed. Your batter will be come very thick. Once you have added all of your powdered sugar, quickly add your corn syrup and continue to beat until well combined.
  Lastly, add 2 tsp hot water and increase speed to medium-high for 30 seconds until well mixed. I like to increase the speed at the end to help make the frosting a little bit lighter.
  Frost the top of the brownie layer with about 1/6 of the frosting. Sprinkle a handful of chocolate chips on that layer. Carefully place the 2nd cake layer on top of the brownie layer. Carefully frost the top and sides of the cake with the remainder of the frosting.
• 
  BEFORE THE FROSTING SETS, you need to apply the chocolate chips to the outside. Take a handful of chocolate chips at a time and firmly press against the side of the cake until most of the chips stick. Some chips will fall to the plate and you will use those to fill in the holes.
  Repeat this process around the entire cake. Take the fallen chips and the chips that you have left and fill in the holes and sprinkle on top.

Assembly:
Pick the plate you want the cake to be displayed on and start with one (1) cake layer. Frost the top of the cake layer with about 1/6 of the frosting . Sprinkle a handful of chocolate chips on that layer. (Note: Any chopped up candy – Reese’s, M&Ms, Heath Bits etc can be substituted for the chocolate chips to add another flavor!) Carefully place the brownie layer on top of the cake layer.

Peanut Butter Cheesecake Cookie Bars

Peanut Butter Cheesecake Cookie Bars

Makes 8x8 pan.

Oh boy.  Sinfully yummy.  Excuse the poor photo and just trust me on this one.
Source: Inside BruCrew Life

For the Cookie Dough:

1/2 cup butter, softened

1/2 cup shortening

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups flour

1 cup Reese's peanut butter chips

1 cup Hershey's baking melts

For the Cheesecake:

1 package cream cheese (8 oz.)

1/2 cup sugar

1 egg

1/4 cup peanut butter

For the topping:

1/4 cup Reese's peanut butter chips

1/4 cup chocolate chips

1 teaspoon shortening

In a large mixing bowl, cream the butter, shortening, and sugars until light and fluffy. Add the eggs, vanilla, and salt and cream again. Sift together the baking soda and flour. Slowly add to the butter mixture until incorporated. Stir in the peanut butter chips and baking melts by hand. Press half the dough into the bottom of an 8" pan. Set aside.

In another bowl, beat the cream cheese and sugar until creamy. Add the egg and peanut butter and beat until smooth. Pour on top of the cookie dough.

Press small pieces of cookie dough onto the top of the cream cheese layer. Continue until all the dough has been used and the cheesecake has been covered. Bake at 350* for 30-40 minutes. Remove and let cool completely. Cut into 16 bars.

In a small bowl, combine the peanut butter chips and 1/2 teaspoon shortening. Heat for 30 seconds in the microwave. Stir until melted and smooth. Spoon into a plastic bag that has one corner cut off. Drizzle over bars. Repeat with chocolate chips. Keep refrigerated. Makes 16 bars.

Banana Crumb Cake

Banana Crumb Cake

Makes (2) loaf pans, (2) 8x8's or (1) 13x9

My good friend Cheryl turned me on to this recipe.  Easily the best banana crumb cake I've ever eaten.  So flavorful and moist, and the crumb filling/topping is to die for!
Source: Southern Plate

For the crumb cake:
2 c. sugar
1 c. milk
1 c. chopped nuts (optional)
2 c. self-rising flour
1 stick margarine
2 eggs
3 bananas
1 t. vanilla

For the crumb topping:
1 stick (1/2 c.) margarine
1 c. brown sugar
1 c. flour (self-rising or plain)

Spray two loaf of 8x8 pans with cooking spray (you can also use a deep 13x9).  Place peeled bananas in mixing bowl, add sugar.  Mix until bananas are liquefied.  Add margarine, mix until creamed together with banana mixture.  Add all other ingredients and blend well.

In medium bowl, place all topping ingredients.  Cut together with a long-tined fork until well blended.  Pour 1/4 of batter into each pan, top with 1/4 crumb mixture.  Pour remaining batter over and top with remaining crumb mixture.  (If you are using a 13x9, pour 1/2 batter, than 1/2 crumb.  Then remaining batter and remaining crumb.)

Bake for 45-60 minutes for loaf pans or 8x8s.  For 13x9, bake for 50-70 minutes.
Cake is done when a toothpick inserted in center comes out clean.

20-Minute Applesauce Breakfast Cookies

20-Minute Applesauce Breakfast Cookies

Makes 36.

The word "cookie" is used loosely here.  Let's not get carried away and think that these taste like true cookies.  But if your toddler likes them, call them cookies as much as you'd like.  
Adapted from: Shape

3 ripe bananas
2 c. rolled oats
1/3 c. applesauce
2 T. honey
1 tsp. vanilla extract
1 t. cinnamon
1/2 c. dried cherries

Preheat oven to 350 degrees. Using a fork, mash the bananas in a bowl. Stir in oats, applesauce, honey, dried cherries, cinnamon and vanilla extract. Mix batter well. Drop by rounded spoonfuls onto a lined cookie sheet. Bake for 20 minutes.

Chocolate M&M Cookie Cups

Chocolate M&M Cookie Cups

Makes about 30.

Rich and chocolaty, with extra chocolate bursts from the M&Ms.
Adapted from: The Daily Dish

1 c. (2 sticks) unsalted butter, softened
1 c. sugar
1/2 c. brown sugar, packed
1 egg
1 t. pure vanilla extract
1 t. baking soda
1 3/4 c. all-purpose flour
1/4 c. unsweetened cocoa
1 12-oz. pkg. M&M’s 

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In medium bowl, combine the baking soda, flour and cocoa. Gradually add the dry mixture to the wet, stirring until combined. Stir in the M&M’s.

Drop by heaping teaspoonfuls into a mini muffin pan. Place baking sheet on the middle rack in oven and bake for about 10 minutes. Remove sheet from oven and let cool in pan for about 10 more minutes. Remove cookies from sheet and transfer to a wire rack to cool. Store in an airtight container.

Egg Nog Coffee Cake

Egg Nog Coffee Cake

Serves... a lot.

A dense coffee cake with a hint of egg nog flavor... and a thick, rich, crumbly crust.  Perfect for Christmas morning!
Source: Gonna Want Seconds

For The Coffee Cake:

• 1/2 Cup - Butter, Softened
• 1 Cup - Sugar
• 2 - Large Eggs
• 1 Cup - Eggnog
• 1 Cup - Sour Cream
• 1 Teaspoon - Vanilla Extract
• 3/4 Teaspoon - Ground Nutmeg
• 2 1/3 Cups - All Purpose Flour
• 2 Teaspoons - Baking Powder
• 1/2 Teaspoon - Baking Soda
• 1/2 Teaspoon - Salt
• For The Crumb Topping:
• 1/3 Cup - Sugar
• 1/3 Cup - Brown Sugar
• 1 Teaspoon - Dried Ground Cinnamon
• 1/2 Teaspoon - Dried Ground Ginger
• 1/2 Teaspoon - Dried Ground Nutmeg
• 1 Pinch - Salt
• 1/2 Cup - Butter, Melted
• 1 1/2 Cups - All Purpose Flour
• For The Icing:
• 2 Tablespoons - Butter, Melted
• 3 Tablespoons - Eggnog
• 1 1/2 Cups - Powdered Sugar

Instructions:

1. Make the Cake: Preheat oven to 350. Spray a tube pan generously with nonstick cooking spray.
2. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in eggnog, sour cream, nutmeg and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
4. Add half of the dry ingredient into wet ingredients and blend just until mostly combined. Add the rest of the dry ingredients and blend just until combined.
5. Spread batter into prepared pan. Tap pan on counter to remove air bubbles. Set aside.
6. Meanwhile make the Crumb Topping: In a medium bowl blend sugars, spices and salt into melted butter until mixture becomes smooth. Add flour and combine thoroughly.
7. Crumble crumb mixture into big pieces over top of unbaked coffee cake.
8. Bake Coffee Cake for 35-45 minutes in preheated oven just until a cake tester inserted in the center of the cake comes out clean.
9. Cool on rack for 10-15 minutes. Place a plate on top of the cake and flip the cake over onto the plate. Place a serving plate on the bottom of the cake and flip the cake over to right-side up. Cool cake completely before icing it.
10. Make Icing: Whisk together the butter and eggnog in a small saucepan over low heat. Bring mixture to a simmer and simmer for 2 minutes, whisking constantly. Cool slightly and whisk in powdered sugar until mixture is smooth with no lumps. Drizzle icing over completely cooled cake.

Sweet Potato Pie

Sweet Potato Pie

Makes 1 pie.

This pie received rave reviews at Christmas dinner, so it looks like I'll be making it again and again in the future.  I adapted the crust largely from the original recipe, and that is one of the things people commented on most.  It's a primitive crust, simply pressed into the pie plate, but thick and delicious, similar to shortbread.  And even if you're tentative about sweet potatoes, you may be surprised to find you really enjoy this pie.
Adapted from: The Wall Street Journal

Crust:
2-1/4 c. flour
3/4 t. salt
2 T. sugar
2 sticks unsalted butter

Filling:
2 large sweet potatoes
2 t. water
1/2 c. granulated sugar
6 T. butter, melted and cooled
2 large eggs
1/4 t. vanilla
1/4 t. salt
1/8 t. ground cinnamon
1/4 t. ginger
2/3 c. whole milk

Topping:
Whipped cream

Make crust:
Preheat oven to 350 degrees. Melt butter in a saucepan.  Add sugar and stir until dissolved; remove from heat.  Stir in flour and salt until a dough forms.  Press into an ungreased pie plate.  Bake for 15 minutes, just to set the crust a bit.

Make filling:
Prick potatoes with a fork and sprinkle each with a teaspoon of water.  Wrap potatoes in aluminum foil. Place in oven and bake until tender, about 1 hour.  Remove and let cool.  Peel and puree in a food processor until smooth.  Set aside 1-1/2 cups puree for the filling.  You will not need the rest, although I use the rest since there was only about 1/4 cup leftover.

Decrease oven temperature to 300 degrees.

In a bowl, whisk the potato puree, sugar, butter, eggs, vanilla, salt, cinnamon, and ginger until smooth.  Add milk and stir to combine.  Place mixture in baked pie shell.  Bake for 60 minutes total.  After 30 minutes, rotate pie and increase temperature to 375 degrees.  Let cool completely.  Serve topped with whipped cream.

Chocolate Caramel Crackers AKA "Shingles"

Chocolate Caramel Crackers AKA "Shingles"

Makes 1 cookie sheet.

A classic Christmas candy, and a traditional favorite of my husband's side of the family.  They call these "shingles," and they are addicting and delicious!
Source: The Mr.'s grandmother

~40 saltine crackers
1 cup (2 sticks) butter
1 cup brown sugar
1/2 t. vanilla extract
1-1/2 cups chocolate chips

Preheat oven to 350 degrees.  Line a 11x17 baking sheet completely with foil and then line the base of the foil with parchment paper; cut to fit.

Line the bottom of the baking sheet with crackers, covering all parts.

In a saucepan, melt the butter and brown sugar together.  Stir over medium heat until it begins to boil.  Once it has begun boiling, let it boil for about 3 minutes, stirring constantly.  It will thicken a bit as it cooks.  Remove from the heat and add vanilla.  Quickly pour over crackers and spread it around to completely cover the crackers.

Bake for 15 minutes, watching carefully so that it does not burn.

Remove from oven and immediately cover with chocolate chips.  Let stand for 5 minutes and then spread the chocolate chips over the crackers.  Once completely cool -- speed the process up by putting the pan in the freezer -- break into pieces and store in a container.  We enjoy keeping these in the freezer and eating them straight from there!

Oatmeal Peanut Butter and Chocolate Chip Bars

Oatmeal Peanut Butter and Chocolate Chip Bars

Serves 24.

Just delicious.
Adapted from: Kroger brand Old Fashioned oats container

1 c. butter (2 sticks)

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla

1 t. salt

1 t. baking soda

2 c. flour

3 c. old fashioned oats

1 bag peanut butter and chocolate chips

Preheat oven to 375 degrees.

Cream butter and sugars.  Beat in eggs and vanilla.  Mix in dry ingredients (salt, baking soda, and flour).  Stir in oats and chips.

Pour into a greased 9x13 pan.  Bake for 20-24 minutes or until just starting to set in the middle and turn golden brown.

Smoothie Muffins

Smoothie Muffins

Makes about 16 muffins.

I originally made these as a quick breakfast option for the wee one, but after trying them myself, I realized they weren't half bad!
Source: FitSugar

3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 350 degrees.
Puree the bananas, spinach, and strawberries in a blender.
In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
Pour the smoothie mixture into the bowl and mix well.

Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
Spoon the batter, filling each cup about three quarters full.
Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool on a rack and enjoy!

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Makes about 4 dozen.

Oh so fluffy, and perfectly pumpkiny.  Welcome, fall cookie.
Source: Sweet Pea's Kitchen

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.

To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.

Apple Oatmeal Muffins

Apple Oatmeal Muffins

Makes 12 muffins.

These are delicious for kids and adults alike!  Love the oatmeal in them... yum!
Slightly adapted from: Mom Foodie

Ingredients

• 1 egg
• ⅓ cup low fat buttermilk
• ¼ cup melted butter
• 1 tsp vanilla extract
• ¼ tsp Kosher salt
• 1 cup light brown sugar
• ½ cup all purpose flour
• ½ cup whole wheat flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 cup old fashioned oats
• 1 cup peeled and diced Granny Smith apple (roughly 1 large apple)

Instructions

1. Preheat oven to 350 degrees.
2. Whisk together the egg, buttermilk, melted butter, vanilla, salt and sugar.
3. Add the flours, baking powder, baking soda and cinnamon. Mix thoroughly.
4. Add the oats and apples, mix until evenly distributed. Allow to rest a couple minutes, then spoon into muffin cups. Fill almost full.
5. Place in oven to bake for 20 minutes. Remove and cool.

Caramel Apple Streusel Pie

Caramel Apple Streusel Pie

Makes 1 pie; Serves 8-10

Probably the best apple pie I've ever made.  Will make again and again.
Sources:
Pie crust: Mimo
Filling adapted from Nutmeg Nanny 
Streusel from Indulge
Caramel addition inspired by Chocolate Covered Everything

Mimo's Pie Crust:
1 stick butter
2 T. sugar
1 cup flour


Filling:
6 cups apple chunks (I used 6 granny smith apples here)
1/2 cup brown sugar
2 Tbsp flour
2 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla
1 Tbsp lemon juice


Caramel Sauce:
4 T. butter
3 T. brown sugar
2 T. heavy cream
2 t. vanilla
1/2 c. caramel ice cream topping


Streusel Topping:

1/3 cup plus 1 tablespoon unbleached all-purpose flour

1 tablespoon superfine sugar

1 tablespoon light brown sugar

1/8 teaspoon ground cinnamon

2 1/2 tablespoons unsalted butter, melted

1/8 teaspoon pure vanilla extract

For pie crust:
Heat butter in a saucepan until melted.  Add sugar and mix until sugar dissolves.  Remove from heat.
Stir in flour until fully combined.  Pat into pie pan.  

For filling:
Preheat oven to 425 degrees. Prepare dry ingredients in a large bowl, set aside. Core, peel, and slice apples. Transfer into large bowl with dry ingredients. Top off with vanilla and lemon juice. Toss to coat apples well. Set aside while you prepare caramel sauce.

For caramel sauce, start by melting your 4 Tbls of Butter in a large saucepan.  Then add in the 3 Tbls of brown Sugar, Heavy Cream, and Vanilla and cook for 3 minutes over medium low heat constantly stirring.  Add in 1/2 cup of Caramel ice cream topping or sauce into your homemade sauce and stir to combine. 

To this delicious caramel sauce, add in your apple mixture and stir to combine.  Pour apple filling into pie crust.

For streusel topping:
Combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps.

Top pie with streusel topping.  Cover loosely with foil.  Bake at 425 degrees for 20 minutes, then reduce heat to 375 and continue baking for an additional 35 minutes.  Cool and enjoy.

Seven Layer Bars with Pumpkin

Seven Layer Bars with Pumpkin

Serves 16-24, depending on how you cut them.

This recipe is as delicious as the original, but the pumpkin layer makes it perfectly autumnal.
Slightly adapted from: Vanilla Sugar

Pumpkin layer:

1 egg

8 ounces of plain pumpkin puree

½ ts pure vanilla extract

a few dashes of cinnamon

a few dashes of pumpkin pie spice

1 ½ - 2 cups crushed graham crackers (depending on how thick you like the crust)

12 tbsp. unsalted butter

¾ cup chopped pecans (or walnuts, I omitted the nuts entirely)

1 cup semisweet chocolate chips

½ cup white chocolate chips

½ cup butterscotch chips (I didn't have these, so I chopped up caramels to use instead)

¾ cup sweetened flaked coconut, toasted (optional to toast, I did not)

1 (14-oz.) can sweetened condensed milk

Preheat the oven to 350° F. 

Heavily spray with nonstick or line a 9 or 10-inch cake pan with parchment paper or aluminum foil.  If using parchment or aluminum make sure to spray that too with nonstick cooking spray. 

Melt the butter over medium heat; add in the graham crumbs, and mix well.

Using your fingers or a spatula spread crumbs into pan, making sure to get all the edges. If you want to prebake this for 10 minutes to help it get crisp then go ahead. 

In a small bowl mix the pumpkin puree with the egg; add in the vanilla extract and as much spice as you want. I did about 4 shakes of cinnamon and 2 shakes of pumpkin spice.  Then place a layer of the pumpkin mixture on top of the graham.  Do not spread the pumpkin mixture to the edges —you don’t want it to seep out.

Then add the layer of pecans, chocolate chips, white chocolate chips, butterscotch chips, and toasted coconut.  Next pour the condensed milk evenly over the entire dish. 

Bake until the top is golden brown and mixture is set in the middle (no jiggly), about 25-28 minutes. 

Cool on a wire rack for a couple hours.  I then put mine in the fridge to help it firm up to make the slicing much easier. Remove the bars from the pan.  Then using a very sharp knife, cut into bars.  If the slicing is sticky, it helps to wet the knife with warm water.

It’s best to store this in the fridge. Keeps about 2 days then it gets soggy.