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Honey Oat Muffins #MuffinMonday

September is National Honey Month so for Muffin Monday I chose Honey Oat Muffins from Taste of Home.
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Apple Nutmeg Coffee Cake

Today we're celebrating one of my absolute favorite things, coffee! Sure, coffee is great for drinking but it's also awesome so many other ways. One of the ways I use it the most is in baking.  I chose to make this Apple Nutmeg Coffee Cake from Taste of Home because there's coffee in both the cake and the glaze. I am a huge fan of Door County Coffee and Tea Company and their Caramel Apple was perfect for this cake! I brewed one cup for the recipe and one cup for myself. Since I do not own a 10" cast iron pan I used an oven proof 10" skillet. You start this recipe off on the stove, cooking the apples in butter until softened and then adding the coffee.  I had Granny Smith apples on hand but I think you could use pretty much any variety.   On to the batter. Going to confess, 1/4 teaspoon of nutmeg called for didn't seem like much and I was freshly grating mine so I probably did closer to 1/2 teaspoon to the batter. It comes together quickly and then you pou

Ginger Apple Pear Crisp

It's the final day of Fall Flavors week and today I'm sharing Ginger Apple Pear Crisp. What makes this a crisp and not a cobbler or a crumble? Crisps use brown sugar in the topping and also contain some kind of oats.  I used Granny Smith apples and Barlett pears.  I peeled the apples but did not peel the pears, just personal preference.   I made the topping in the food processor because I hate using a pastry blender to cut in butter.  As a result you can't see the oats in the topping, but they are there. You can serve it up as is or you can totally take it over the top with some vanilla bean ice cream and diced candied ginger.  Thank you so much to Ellen from Family Around the Table for hosting #FallFlavors Week! Be sure to go and see what the other bloggers are sharing using the links down below. Ginger Apple Pear Crisp Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 medium tart apples, peeled and sliced 4 medium pears, peeled and slice

Pumpkin Spice Oatmeal

Fall Flavors Week continues and today I'm sharing my new favorite breakfast, Pumpkin Spice Oatmeal! I found this recipe on the Taste of Home site and it caught my eye because it was done in a slow cooker.  I know, I know, everyone's on the Instantpot train, but I'm still rocking it old school.  First thing you do is mix all the ingredients together in a bowl. I know it's tempting to just mix it in the slow cooker, but it will stick.  Cook it on low 5 to 6 hours. It's great straight, but I added some fun toppings too.  Some glazed pecans, some Craisins and a few pepitas and I finished it off with a little drizzle of maple syrup. I packed the remaining portions into jars, added the toppings and had breakfast ready to go for the week. I think this could easily be converted to an overnight oats version by using regular oats instead of steel cut and I'd probably use almond milk instead of regular. Be sure to go and check out what the other bloggers are serving up to

Cider Baked Squash

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media. I'm kicking things off with Cider Baked Squash.  I got this recipe from the Taste of Home site and it called for acorn squash.  It takes a little effort to get through the skin to make the 1" slices.   I used a spoon to remove the seeds but you also could use a biscuit cutter. After they're laid out in a sheet pan you pour apple cider over the top and then sprinkle them with a brown sugar spiced mixture. You can roast them in the oven or you could even grill them if you like.  If you don't want to go through the hassle of slicing and seeding the squash there's cubed varieties available like butternut that would be just as delicious.  Thank you so much to Ellen from Family Around the Table for hosting #FallFlavors Week! e sure t

Pumpkin Zucchini Chocolate Chip Muffins #MuffinMonday

Craving fall flavors but still harvesting zucchini from your garden?  I've got the recipe for you! My niece requested pumpkin zucchini bread so I went searching for a recipe and found this one on the Taste of Home site. I made a few changes, the first of which was to use mini chocolate chips instead of nuts due to allergies.  I also instead of two loaves I made a dozen muffins and one loaf.  I sprinkled the muffins with raw sugar before baking, the loaf sprinkled with a few more mini chips.   Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below! Pumpkin Zucchini Chocolate Chip Muffins Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 3 large eggs, room temperature, lightly beaten 2 cups sugar 1 cup canned pumpkin 1 cup butter, melted 1 tablespoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon