Tag Archive | baking

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 šŸ™‚

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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 aboutĀ  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!

A Mouthful…of Words and Cookies!

 

While trying to think of a name for this post, I started typing out what this cookies could be called.

Oatmeal Pumpkin Chocolate Chip Cranberry Cookies.

Woo! I’m almost out of breath after saying that one! And let’s face it, it’s hard to say… a ‘mouthful’, if I may.

I came across this recipe on Facebook. One of new favorite blogger, Sally, posted it. (I have to tell you, everything she makes looks amazing!)

So, one day I saw these in my news feed and knew that they needed to be in oven baking, like right now!

You may have already figured out that I love love LOVE pumpkin. Fall is my favorite time of year and I just love to bake! (it’s not great for my waistline, but my hubby loves me anyway šŸ˜‰ )

These are super easy to make and generallyĀ  healthy as well. Only a 1/2 cup of sugar total. No butter. No oil.
But don’t let the healthiness scare you off, they’re really yummy!

Oatmeal Pumpkin Chocolate Chip Cranberry Cookies (adapted from Sally’s Baking Addiction)
Yield: about 2 dozen

1/2 cup canned pumpkin (not pumpkin pie filling)
1 egg
1 tsp vanilla
3/4 cup whole wheat flour
1 1/2 cups old fashioned rolled oats
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup milk chocolate chips
1/2 cup dried cranberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, whisk together pumpkin, egg, and vanilla until well combined.
In another bowl, mix together, flour, oats, sugars, baking powder and soda, and spices.
Fold together wet and dry ingredients until just combined.
Fold in chocolate chips and cranberries.

Place spoon-fulls of dough onto prepared cookies sheet.
Bake for 12-14 minutes or until lightly browned.
Let cool for a couple minutes before transferring to a cooling rack.
Enjoy!

 

 

Happy Football Season!

You know those really soft, frosted cookies that you find in bakeries at Walmart, Copp’s or any other local grocery store? You know what I’m talking about. They’re like 1/2 inch thick and usually have really thick frosting in a multitude of colors and sprinkles…we can’t forget the sprinkles! These are one of my favorite kind of bought cookies, at least as far as bought cookies go. These and Oreo’s..but that’s another story.

Anyway, I got a hankerin’ for baking today and asked my Facebook fans if they had any suggestions. Now, lets face it. I don’t have thousands of followers, but I have a handful and they usually comment on my stuff. Well, today, I had one. One friend comment. All she suggested was that she wanted to make something for the Packer game coming up this Sunday. I instantly knew what I needed to make.

My new football cookie cutter came to mind and VOILA!!! I knew what recipe to use and everything!

My adorable football cookie cutter!

My sister gave this recipe to me a couple years ago and besides my raisin oatmeal cookies, this is probably my hubby’s favorite cookie that I make. They’re soft. Chewy. Fluffy. Delicious.

I topped these with my Cinnamon Butter Cream . Do you have to? No. But I had it left over from my Pumpkin Patch Cake I made last weekend. So instead of freezing it and eventually throwing it away, I decided to use it. All I had to do was use a little brown food coloring. I really like Americolor coloring. It makes very vibrant colors and results in not being able to taste the coloring. Some brands, since you have to use so much to make brighter colors, start to taste like the coloring…not good. Not good at all.

Fluffy Cut-out Sugar Cookies
Yield: about 2 dozen cookie

3/4 cup butter flavored shortening
1 cup white sugar
2 eggs
1 Tbsp milk
1 tsp vanilla
1 cup whole wheat pastry flour
1 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt

In a large bowl, cream together shortening and sugar until smooth.
BeatĀ  in eggs one at a time. Stir in milk and vanilla.z
Into the creamed mixture, add the flours, baking powder, and salt.
Mix until it formsĀ  a nice ball.
Cover and place in the fridge for about and hour.

Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper.
Roll out the cookie dough to no less than 1/4 inch thickness on a lightly floured surface.
Bake 6-8 minutes. DO NOT LET THEM TURN BROWN. If you think they don’t look done at the 6-8 minutes, they are. Take them out. I only baked mine for 6 minutes and they were perfect.
Let the cookies rest for a couple minutes before transferring them to a cooling rack.
Let cool completely before frosting.

Note: you can totally use all-purpose flour for all of it instead of adding the whole wheat pastry flour. It will.work either way.

Note II: Any type of frosting or cookie icing will work to frost these cookies. Use your favorite frosting or find a recipe on here!

Chewy Chocolate Chip Oatmeal Cookies

I’m a skeptic.

I’ll be the first to admit that.

So when I saw this recipe for Low-Fat Chewy Chocolate Chip Cookies, I wasn’t going to let them fool me. How could cookies with only 2 tablespoons of butter be soft and chewy. No way.

But, since I wanted to make something for an Arbonne party I hosted the other night and I didn’t want EVERYTHING to be pumpkin…(only 75% of it, apparently)

I went to work. First making these cookies. Boy was I wrong. These things were a hit! Even with only two tablespoons of butter, these were the softest most delicious chocolate chip oatmeal cookies I’ve ever made!
They were still soft the next day even! Now that is impressive to me.

These are also pretty versatile. You could add raisins instead. Or butterscotch chips. Anything your little heart desires, really.

This was all of them…besides the ones I ate.

You could easily freeze these cookies to bring out for a special occasion or freeze the dough.

Don’t they just look so good? You will want to go make them now..trust me.

Chewy Chocolate Chip Oatmeal Cookies (adapted from Six Sister’s Stuff)
Yield: 3 dozen

1 cup all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 Tbsp butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup unsweetened apple sauce
1/2 tsp vanilla
2 cups quick oats
3/4 cup chocolate chips (or any add-in you prefer)

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a bowl, combine butter, sugars, egg, applesauce, and vanilla; mix well.
Add in flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined
Add oatmeal, mix well. Fold in chocolate chips.
Drop by tablespoon-fulls onto lined cookies sheet. Bake for 10-12 minutes until the edges are just turning light brown.
Let cool for a couple minutes before transferring to a wire rack to cool completely.

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!

Pumpkin Cheesecake Bars

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Forgive me for the classy phone pic of the this pumpkin bar. (yes, it was done on my Pyrex lid) It’s the only thing I had to take a picture with. At least of the end result.

So, it’s almost fall. Ahh.. I wish it lasted longer. It is, by far, my favorite time of year. My husband and I were married on the first day of Autumn almost six years ago now. The colors of the trees. The smell of leaves and baking. Oh, and did I mention Pumpkin Spice Lattes??? Have I mentioned I have an love obsession with pumpkin….anything. Pumpkin bars. Pumpkin bread. Pumpkin coffee. Pumpkin creamer (for the coffee!). Pumpkin smoothies. The color, pumpkin. Pumpkin. Pumpkin. PUMPKIN!!!!!!!! (you know how when you repeat the same word over and over it looks funny. Pumpkin just did that for me..lol)

So, as you may guess, there will many more pumpkin recipes before the season is through (and it hasn’t even started yet!!!!)

I made these for a picnic with our Sunday School class. There were many treats there, including some Pina Colada Cupcakes. Thank you Franci!!! They were delicious! (as were all the others..there were just too many to name!)

Besides being easy to make, they feed a lot of people. Unless you’re me and eat half the pan first…okay, maybe not half the pan…but I ate quite a few! Seriously though.

Pumpkin Cheesecake BarsĀ (from Eat Live Run)

1 (15 oz) can pumpkin
3 eggs
1/2 cup brown sugar, packed
2 TbspĀ  heavy cream
1 tsp vanilla extract
1/2 cup sugar
1 Tbsp cornstarch
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
24 oz cream cheese, at room temperature

For graham cracker crust:

18 graham crackers (two sleeves from the box)
1/2 cup (1 stick) butter, melted
1/4 cup sugar

Graham crackers, melted butter and sugar

 

Preheat oven to 400 degrees F.

Place graham cracker in a resealable bag and crush using a rolling pin or your hands. I’ve always found this to be the best technique.
When the cracker are coarse crumbs, pour them in to a medium bowl. Add the sugar and melted butter and mix well. Pat into a 15×17 inch jelly roll pan, lined with parchment paper. Bake for 5 minutes. Remove and reduce heat to 325 degrees F.

In a large bowl, mix together pumpkin, eggs, brown sugar, cream and vanilla.

In the bowl of a stand mixer, mix together cream cheese, sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Beat until light and fluffy. (I used my whisk attachment for extra fluffiness!) Slowly add the pumpkin mixture, mixing until there are no lumps and the mixture is perfectly smooth,

Pour batter onto prepared crust. Bake for 50 minutes or until edges begin to pull away slightly. Let cool completely before cutting and serving.

Garnish with either homemade whipped cream, redi-whip, or cool whip. Whatever your preference.

Before being baked

Enjoy!

After being baked