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Easy Pumpkin Muffins

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It may not be fall, but I still love pumpkin! (shocking, I know)

So, this morning I felt like baking some muffins for the kiddos and since my youngest was having a tantrum for and hour in his room, i figured, what the hey, now’s my chance.
Off I went perusing my Clean Eating Pinterest Board.

The first recipe I came across (that I had all the ingredients for) was mine. And it’s good thing I stocked up on pumpkin last fall!!!

These were super easy, grain, egg, and oil free. (if you want them to be gluten free, make sure you buy gluten free oats).

You can really get creative with these muffins too! You could add chocolate chips (yum!), banana, cranberries, raisins, nuts, different yogurt flavors, anything really!

Enjoy!

Pumpkin Muffins (adapted from Spokane Dinner Club)
Yield: 12 muffins

2 1/2 cups oats (instant or regular)
1 cup plain nonfat greek yogurt
1/2 cup honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup add-ins (nuts, raisins, chocolate chips, etc)

Preheat oven to 400 degrees F. Line a muffin tin with 12 liners, or spray the tin. (I used a silicone pan with spray and it worked perfectly!)

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In a blender or food processor, blend the oats until they look close to a flour texture. Pour into mixing bowl (a kitchen-aid would probly work, I used a regular bowl and a whisk) Add the rest of the ingredients, except for the 1/2 cup of add-ins and mix/whisk together until well blended.
Then add the add-in of your choice.
Divide the batter between your 12 muffin cups. Bake for 20 minutes or until toothpick comes out clean.
Let cool for a few minutes before eating 🙂

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Pumpkin Doughnuts

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I know, you must think I’m crazy for posting another pumpkin recipe, but I just couldn’t resist! This one is just too perfect. Too yummy to not pass on.

I had never made doughnuts myself, but when I was growing up, my mom would make them once in a while. Cover them with powdered sugar, a cinnamon sugar mixer, or just eat them plain, right out of the fryer! Oh, the memories.

So my sister asked me to make these for our “down home” Thanksgiving gathering and I jumped at the chance! We happen to own a deep fryer, so I was pretty pumped to pull that out!

Did I mention it made my house smell fantastic??? Cause it did.

Did I mention we made adorable turkey's with my two boys and nephew that day!!!

Did I mention we made adorable turkey’s with my two boys and nephew that day!!!

These are seriously worth the trouble for the chance to eat them afterwards. Make them for your own Christmas morning…before the kids are up. That way you can have them all to yourself 😉

Pumpkin Doughnuts (from Annie’s Eats)
Yield: I don’t remember how many this made..but it made quite a few

For the Doughnuts:
3 1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup sugar
3 Tbsp unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp vanilla
1/2 cup buttermilk (1/2 Tbsp vinegar or lemon juice, fill up to 1/2 cup mark with milk, let sit 5 minutes)
1 cup pumpkin pure

Canola Oil or Peanut Oil for frying. (This can be done in a deep skillet or a deep fryer)

Cinnamon Sugar Coating:
1/2 cup sugar
2 tsp ground cinnamon

For the dough, combine flour, baking powder, baking soda, salt, and spices in a medium bowl. Whisk to blend and set aside.
In the bowl of an electric mixer, combine sugar and butter and beat until well blended and fluffy. Mix in the egg, then egg yolks, then vanilla until incorporated. Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together. With the mixer on low-speed, add in the dry ingredients in three additions, alternating with the buttermilk pumpkin mixture, beginning and ending with the flour mixture. Once the dough is mixed, cover and chill for at least 3 hours (I had to chill mine overnight, which was nice since we had fresh doughnuts for the morning!)

On a well floured surface, roll or pat out the dough until it’s between 1/4 to 1/2 inch thick. (I think mine were a little closer to 1/4 inch, which was fine with me, it made more that way) Sprinkle the surface of the dough with flour and with a biscuit/doughnut cutter. Re-roll the scraps as necessary.
Add oil to your frying pan (2-3 inches of oil) or deep fryer and heat to 365-370 degrees F. (Our deep fryer only went down to 375 and it worked just fine)

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Add the rings of dough to the hot oil (only 2 or 3 at a time, whatever fits best in you pan or fryer) a single layer, and not touching. Fry turning once until doughnuts are golden brown and cooked through.  I ended up having a few at the beginning that weren’t quite done, so I left the next ones in a little longer. Use the same process for the doughnut holes.

Mix together the cinnamon and sugar. While the doughnuts are still hot (just right to touch) and still a little greasy, roll in cinnamon sugar mixture to coat completely.

Enjoy!

Here are a few more picture of my fun!

My messy doughnut cutter. This is no clean task.

My messy doughnut cutter. This is no clean task.

Coffee, turkey's and doughnuts...could Thanksgiving get any better??

Coffee, turkey’s and doughnuts…could Thanksgiving get any better??

Done to perfection.

Done to perfection.

 

I have to share with you all my Flamingo ornaments. I’m not really sure how or why I got hooked on these birds. I just think they are so cool! So I thought I’d share all my flamingo ornaments with you. One a day per my 12 Days of Christmas Posts 🙂

Here’s the first one!

Our first Christmas ornament; 2005

Our first Christmas ornament; 2005

 

Gluten Free Banana Chocolate Chip Muffins

I’ve been trying a lot of new things this week.

Between dinner, baking, working out, and crocheting, I’ve been one busy momma!

And not only am I baking delicious treats, as usual, I’m trying gluten free treats! It just makes me feel so good to make something that EVERYONE can eat. Even those with celiacs. And since this gluten intolerance has been becoming more of an issue lately, I want to contribute to that side of the eating spectrum as well.

I’ve had the muffins ‘pinned’ for a while and decided to make them for a playgroup that I attended this week. Since we do have some allergies in the group, I try to make things that everyone can enjoy. Kid friendly and mommy friendly 🙂

I do have to say, I was probably just as excited to use my muffin cups that I bought from the Wilton Tent Sale with Beth.
I’ve been waiting for the perfect time to use these. And this morning it just felt right. I still have a bunch left, so you may see them in future posts as well 🙂

Gluten Free Banana Chocolate Chip Muffins (adapted from Dessert Stalker as found on Multiply Delicious)
Yield: 12-18 muffins or 30-35 mini muffins (this is a total guess!)

6 eggs
1/3 cup coconut milk
1 Tbsp honey
1/2 tsp salt
1 tsp vanilla extract
1/4 cup coconut oil, melted
3/4 cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup ripe mashed bananas (about 3 small bananas)
1/2 cup chocolate chips and a few extra for sprinkling on top

Preheat oven to 400 degrees F. Line muffin pan with paper liners. (I made 24 mini muffins before using my cool baking cups, but I didn’t have enough liners, so I sprayed the pan, but they did NOT come out well, so I really suggest you use liners)

In a large bowl, whisk together eggs, coconut milk, honey, salt, and vanilla.
Combine coconut flour, baking powder, baking soda and cinnamon in a sifter and sift into egg mixture. Whisk together until there are no more lumps. Stir in melted coconut oil. Fold in bananas and chocolate chips. Batter will be thick.

Spoon batter into prepare muffin pans.

Bake for 15-18 minutes or until muffins are golden.
Cook for about 10 minutes and Enjoy!

Aren’t these cups beautiful?

Pumkin Roll

Here I go again!

Pumpkin.

Are you sick of it yet?

A friend of mine asked me a while ago to help her make a pumpkin roll for her hubby who loves them and hasn’t had one for a couple years. They are both relatively new to Wisconsin, and honestly, I had never heard of a pumpkin roll! It’s apparently a regional thing or I’ve been left in the dark for far too long.

We planned it all out, Rachel and Lacey came over to help bake this scrumptious, delectable treat!

Actually, we made two!

I was a bit worried about  making these, since I’d never done it before. It’s easy enough to mix ingredients together, but to flip these babies out of the pan AND roll them up, then unroll them, fill them with cream cheese, sugary goodness, and ROLL THEM BACK UP!
It sounds like a lot of work.
But in the end, I was pleasantly surprised as to how easy it was. In fact, I want to make another one!

Pumpkin rolls go perfectly with coffee, by the way.

Pumpkin Roll
Note: My friend Rachel sent this recipe to me via Facebook. Prior to that, I don’t know where it came from.

Ingredients:
3 eggs
1 cup white sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
powdered sugar for sprinkling

Filling:
1 (8 ounce) package cream cheese
1/4 cup butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Directions:
Preheat oven to 350 degrees.

In a large bowl, beat the eggs on high speed for 5 minutes. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined. Batter will be thick, but spreadable.

Line the bottom of a large jellyroll pan with parchment paper and grease and flour the sides. Pour batter into pan.

Bake for 15 minutes.

Sprinkle 1/4 cup powdered sugar on terrycloth towel. (I used a regular kitchen towel) I lied the towel right on top of the pan and flipped the pumpkin sheet out, that way it would just fall onto the towel and not all over the table. Gently roll with the towel rolled up inside it as well and let it cool in the fridge.

While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. When roll has cooled, unroll it and spread the filling evenly. Roll it back up and refrigerate. It’s really hard to not crack the dough when rolling but if it does don’t stress because the cracks fix themselves when it refrigerates. Also, slightly dampening the cloth helps. Refrigerate until ready to serve. Cut into 1 inch slices to serve.

Enjoy!

Peanut Butter Granola

I know I have mentioned this multiple times, but I love finding delicious and healthy snacks! And if you are a peanut butter lover like I am, you will like this one.
It’s super easy to slap together and you can enjoy it almost right away.
I also think this recipe would be pretty versatile. You could make this into a trail mix, adding some dried fruit or nuts. You could also use almond butter instead of PB.
Not only is this a clean recipe, but it could also be a gluten free recipe. Throw some gluten free oats in there and you’ve got a cheap and easy gluten free granola!

Peanut Butter Granola (adapted from Peanut Butter Fingers)

4 Tbsp natural peanut butter
4 Tbsp raw honey
1/2 tsp cinnamon
1/2 tsp vanilla extract (I make my own)
2 cups old fashioned oats

Spread out and ready to go in the oven!

Preheat oven to 325 degrees F. Either spray a cookies sheet with cooking spray or line with parchment paper.
In a microwave safe bowl, combine peanut butter and honey. Microwave for about 30 seconds, or until peanut butter melts.
Add cinnamon and vanilla; mix well.
Stir in the oats until they are completely covered in peanut butter mixture.
Spread oat mixture out on prepared cookie sheet.
Bake about 12-15 minutes, or until granola is slightly browned.
Let cool.
Granola will become crunchy as it cools.

I put this in some Coconut Milk Chocolate yogurt and it was so yummy! I think it will taste good in all my flavored yogurt!

Clean Eating Pumpkin Banana Oat Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s a good day here in the good ‘ol state of Wisconsin! Besides the fact that I woke up with my hubby at 3am, my nose won’t stop running (I just can’t seem to catch it!), and I ate way too much ‘un-clean’ food last night, it IS a good day. Three reasons why I am happy about today:
1. It’s Friday!
2. I get a short break from my kids this weekend, starting today! (don’t get me wrong, I LOVE my kids, but they have been driving me crazy this week!)
3. THE PACKERS WON LAST NIGHT!

Yeah, I’m pretty excited about all them. I guess the excitment was just too much for me this morning. My body told me to sleep, and my nose told me no.

So what did I do with my extra 3 hours before the kids get up? I baked! (what else would I do…geez!) Since we will be gone tonight and all day tomorrow, I wanted to use up some food I had. Namely, about a half can of pumpkin puree and some bananas. I decided on muffins and then just needed to find a recipe to use. I searched Pinterest, but shockingly didn’t find anything on my ‘boards’. So I went straight to my recipe box. (I know what you’re thinking, “who still uses a recipe box?’ I do. So deal with it)
I found a couple recipes for banana oat muffins, and oatmeal applesauce, and I figured I could just add the small amount of pumpkin in and it wouldn’t change the consistency that much. But I kept looking and stumbled upon Pumpkin Banana Oat Muffins! How perfect is that! It was meant to be. Fate, if I may.
I looked through all the ingredients and I.had everything, except sucanat and oat bran. Easy peasy. I substituted honey for sucanat and ground flax for oat bran. I was on my way to a delicious and healthy breakfast for my children and I.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean Eating Pumpkin Banana Oat Muffins
Yield: 18 muffins

2 cups whole wheat pastry flour
1/2 cup oats
1/4 cup ground flax
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice or nutmeg
1 medium banana, mashed
1/2 can of pumpkin puree
1/2 cup unsweetened applesauce
4 egg whites*
1 Tbsp wheat germ or more ground flax
1/2 cup honey

Forgive my 4am photography…and my ‘drugs’ in the background..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees F.
Line muffin tins.
In large bowl, whisk together flour, oats, flax, baking powder and soda, salt, cinnamon, ginger, and allspice/nutmeg.
Add mashed banana, pumpkin, applesauce, egg whites, wheat germ and honey. Whisk until smooth.
Use a spoon to distribute batter evenly to lined tins.
Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
Cool on wire rack.
These are great for freezing and using as a quick breakfast. Let thaw for 30 minutes or reheat in microwave for about 30 seconds. (that is a total guesstimate for microwaving time)

Note: If you don’t have wheat germ, just use 1 Tbsp more of ground flax. I’m sure you could use more flour or oats as well. Don’t let the little things keep you from eating clean!

*I hate wasting things, so I froze my egg yolks to use in the future for ice cream!

Clean Eating Zucchini Bread

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I’ve been on a kick with bread-y things lately, although I’m not sure why, since carbs have not been agreeing with me.lately. Every time I eat a slice of whole wheat toast a burger on a bun, I get really bloated and feel terrible for a few hours or more. I don’t think I am going to end up with celiacs, like my mother-in-law, but I think its from eating so many healthy carbs, my body doesn’t know how to digest bread carbs. (At least, that’s what I’m telling myself) I am not saying that this recipe isn’t healthy. It is. It’s clean, and its really really yummy, so I still eat, just in small increments. One slice at a time and with some protein, like Greek yogurt or cottage cheese, and it seems to be fine. I also feel better feeding this to my family since its not chocked full of sugar and other ingredients that aren’t good for them.
My sister was the one that originally told me of this recipe, since we are both following a clean eating food plan, and she found it on one of my favorite websites, The Gracious Pantry. It is full of clean recipes for everything! I know I’ve mentioned it before, but I can’t emphasize enough, how much I love looking around at all the yummy recipes. I also fond tons of stuff on Pinterest. I have my own Clean Eating board, so when I want to find something, I know just where to go!
Now that I’ve completely gone off on a bunny trail… Kill da wabbit, kill da wabbit… (Sorry, I couldn’t resist singing that one)
A slight note on the zucchini, I like to buy really big zucchini, chop it in really small pieces and freeze it. Thanks to my sister and her wonderful garden, I was able to get 3 large zucchini to freeze! Once they are that big, zucchini doesn’t taste the greatest just sliced and fried or baked. So here I sit with at least 16 cups of chopped zucchini and so much baking I want to do!
Bring it on!

Clean Eating Zucchini Bread (adapted from The Gracious Pantry)
Yield: One 9×5 loaf
2 cups whole wheat pastry flour
2 tsp. baking soda
1/4 tsp. nutmeg
2/3 cup honey
1 generous cup grated zucchini
2 tbsp. unsweetened apple sauce
2 tbsp. olive oil
1 whole egg
1 egg white
1 tbsp. fresh lemon zest
3/4 cup plain, non-fat Greek yogurt
Chocolate Chips (optional)

In a medium to large bowl, whisk together flour, baking soda, and nutmeg. In a slightly larger bowl, whisk together honey, zucchini, applesauce, olive oil, egg, egg white, lemon zest and yogurt. Using a wooden spoon, mix the flour mixture into the wet mixture. Stir well.

If you choose to add chocolate chips, now is the time. By adding them, the bread is no longer considered ‘clean’, but it’s darn close. So I added some. However, when I cut into the bread, I noticed all the chocolate chips had sunk to the bottom of the loaf. So if you want to avoid this, don’t add them or just sprinkle on top after you’ve poured the batter into the bread pan.

Preheat oven to 350 degrees F. Grease a 9×5 loaf pan. Pour batter into pan.

Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.