It’s the most wonderful time of the year- peach season! So sweet, juicy, and flavorful. The perfect fruit. Have you picked up a box of peaches yet? If you’re looking for new, exciting peach recipes to try, check out this list of 25 peach goodies that will rock your summer!

1. Fresh Peach Crumb Bars– Ok, I’m already drooling at these pics from Saving Room For Dessert!

2. Peach Caramel Blondie Cheesecake– Omg, I think I just died and went to heaven. Check this out at Life, Love and Sugar.

3. Peach Cookies– Aren’t these cookies from Party Pinching gorgeous?

4. Peach Jam– The perfect pair with a slice of toast, or even better, on a waffle! Find it at Crystal & Co.

5. Peaches & Cream Scones– A Family Feast‘s scones make me want to sit out in garden with my fancy hat, and enjoy a cup of tea.

6. Healthy Caramelized Skillet Peaches– If you’re looking for something a little healthier (but still totally delcious!), you’ll love 90/10 Nutrition‘s recipe!

7. Ginger Peach Lemonade– Talk about refreshing! Try this recipe at Thyme & Love.

8. Homemade Peach Ice Cream– This ice cream from Events to Celebrate looks heavenly!

9. Peach Pretzel Salad Dessert– The Creative Bite‘s dessert is a perfect combination of sweet and salty!

10. Homemade Fresh Peach Crisp– Mmmm! I can already taste this peach crisp from Hostess at Heart!

11. Peach Hand Pies– These little pies from Shugary Sweets are the perfect treat for an outdoor picnic!

12. Peach Snickerdoodles– As if snickerdoodles weren’t already scrumptious enough, Butter with a Side of Bread added peaches- a snickerdoodle upgrade!

13. Easy Baked Peaches with Cinnamon Sugar Topping– Oh my, these peaches from I Heart Naptime are absolutely dreamy!

14. Ripe Peach Popsicles– The View from Great Island‘s popsicles are a fantastic way to cool down on a hot summer’s day!

15. Two Two Easy Peach Cobbler– Need something quick and easy? Check out our peach cobbler, right here at This Grandma Is Fun!

16. No Bake Peach Cream Pie– What is it about peaches and cream that makes them the perfect combination? Find this easy recipe at A Latte Food.

17. Peach Sorbet– Nothing feels better in the middle of summer than a nice, cold treat, like this one from Chef Not Required.

18. Peach Bread– Is this even real?! Tastes of Lizzy T‘s peach bread sounds too good to be true!

19. Grilled Peaches with Mascarpone & Honey– This dessert from Erhardts Eat is so simple yet elegant.

20. Peach Butter– Imagine spreading this on a slice of bread and enjoying it on your back patio in the early morning hours. Ah, pure bliss! Find this recipe at The Redhead Baker.

21. Peaches & Cream Empanadas– The picture alone is making my mouth water over Taste Made‘s empanadas!

22. Peach Pie Bars– Forget about slicing up a pie, now you can have it in a convenient, more delicious bar with Life Made Simple‘s recipe!

23. Peach Slushies– Kids are sure to love this fun treat from Bite of Delight!

24. Peach Upside Down Cake– Isn’t this cake from An Italian in My Kitchen beautiful? What a presentation! And it’s absolutely delicious!

25. Ridiculously Easy Peach Dumplings– When you have little kids running around the house, sometimes you need something quick and easy, like these yummy dumplings from Home Is Where the Boat Is!

What do you think about these 25 peach goodies that will rock your summer? Let us know which you’ll try first!
 

The post 25 Peach Goodies that will Rock Your Summer appeared first on TGIF - This Grandma is Fun.

I have never been a big breakfast fan. It is my least favorite meal of the day. Cereal? Blech! Oatmeal? No way! Toast? Big, fat nope. Do you know what I’m craving in the mornings? Something sweet and fluffy. That’s right. I’m talking about muffins! If you’re tired of the same old, bland breakfast, you’ll love these 23 mouth-watering muffin recipes!

1. Crème Brûlée Muffins– I found out I could have crème brûlée for breakfast. Life just seems better now. Try crème brûlée muffins at Chef in Training!

2. Raspberry Yogurt Muffins with Honey Lemon Butter– Yes To Yolks‘s muffin recipe is bursting with flavor!

3. Almond Cherry Muffins– There’s just something so elegant about cherries. Find this recipe at Pretty Simple Sweet.

4. Chocolate Chip Muffins– I am a huge fan of chocolate chips. They make everything better, including muffins like these from Love from the Oven!

5. Coffee Cake Crumble Muffins– Mmmmm! I can already smell these muffins from What Molly Made baking in the oven!

6. Cream Cheese Strawberry French Toast Muffins– Oh My Goodness Chocolate Desserts‘s french toast muffins made my jaw drop. Look at that picture. Just look at it. Are you drooling yet?!

7. Dark Chocolate Chunk Raspberry Crumb Muffins– Baker By Nature‘s muffin recipe is the perfect combination of sweet and tart!

8. Toffee Muffins– The toffee in these muffins from How To Be Awesome on 20 Dollars a Day add a yummy crunch!

9. S’mores Muffins– You don’t need a campfire for these yummy muffins from Burlap and Blue!

10. Pumpkin Muffins– Here at This Grandma is Fun, we try to be humble, but we cannot lie when we say these are the BEST pumpkin muffins! And so easy too…

11. Lemon Poppy Muffins– What is it about lemon and poppy that makes them an amazing combination? Try Yammie’s Noshery‘s recipe for a delicious muffin!

12. Pecan Pie Muffins– Make it the Christmas season all year long with The Girl Who Ate Everything‘s pecan pie muffins!

13. Cinnamon Roll Muffins– As if cinnamon rolls already weren’t delicious enough, Your Home Based Mom went and turned them into muffins. Heaven. Pure heaven.

14. Banana Cream Cheese Muffins– You know it’s good if its got cream cheese! Find this recipe at The Novice Chef .

15. Chocolate Peanut Butter Swirl Muffins– Are you a peanut butter addict? Then you’ll love Our Balanced Bowl‘s muffin recipes!

16. Nutella Filled Chocolate Muffins– Nothing fills my chocolate lover’s heart with joy more than finding a Nutella stuffed muffin. Thank you Honest Cooking!

17. Orange and Strawberry Muffins– These muffins from The Kitchn make the perfect pick-me-up in the morning!

18. Apple Biscoff Hazlenut Muffins– If you wanted something a little on the healthier side, try Baked Bree‘s recipe!

19. Lemon Curd Filled Muffins– Add some zest to your morning with Annie’s Noms lemon curd muffins!

20. Muffadoodles– Ever notice how the good things in this world end with “doodle?” Snickerdoodle, golden-doodle, muffadoodles…. Find muffadoodles at Gimme Some Oven.

21. Caramel Apple Muffins– These muffins from Together as Family will make for a tasty breakfast treat.

22. Peach Crumb Muffin– Serena Bakes Simply from Scratch‘s peach muffins make me want to out to the orchard and pick peaches right now.

23. Old Fashioned Donut Muffins– I believe any recipe that starts with “old-fashioned,” like this recipe from Saving Room for Dessert, is an automatic win!

The post 23 Mouth-Watering Muffin Recipes appeared first on TGIF - This Grandma is Fun.

The second phase of the holiday season has started! It’s time to start the countdown to friends, family, and warm, cozy, comfort food. Are you ready for Thanksgiving? Here’s 101 tastiest Thanksgiving side dishes for you to try this year!

Nothing makes you feel better than a warm slice of bread with melted butter. Mm-MMM! 

1. 15 Minute Stuffed Cheesy Bread– Eating on a Dime cheesy bread is making my mouth water.

2. Copycat Texas Roadhouse Rolls– If you make The Cozy Cook‘s copycat rolls, prepare a ton because they will get gobbled up fast!

3. Sweet Potato Honey Cornbread– So many wonderful fall foods combined into one! Find this recipe at Black Girls Who Brunch!

4. The Best Pumpkin Muffins Ever–  We do not use the word “best,” lightly. Try it out for yourself and you’ll see what we mean!

5. French Bread Dinner Rolls– Can you just imagine the flavor of this bread from Serena Bakes Simply From Scratch spread with warm butter? I’m not drooling…

6. Cheese and Garlic Crack Bread– RecipeTin Eats‘s bread is a fun way to bring guests together. 

7. Buttery Fluffy Cornmeal Dinner Rolls– Buttery? Fluffy? Count me in! Check out this recipe at Mel’s Kitchen Cafe.

8. Quick and Easy Bread Sticks– If Thansgiving gets a little busy at your house (I know it does at our’s!), you’ll love quick and easy bread sticks from Jamie Cooks it Up!

9. Outback Molasses Bread– I love a lot of things about Outback, but I can’t lie that their bread is my favorite. Thankfully, It’s Always Autumn has a perfect copycat recipe!

10. Grandma’s Southern Buttermilk Biscuits– You know it’s good if it has the words “Grandma” and “Southern” in the title! Try these biscuits from Divas Can Cook!

11. Crusty Sourdough Rolls– Where has this bread been all my life?! Fin it at Heart’s Content Farmhouse.

12. Cranberry Pecan Pumpkin Bread– This bread from Mom On Timeout is everything a fall bread should be!

13. Cheddar Herb Irish Soda Bread-I can’t wait to try this cheesy bread from The Café Sucre Farine!

14. Buttermilk Honey Bread– Kudos Kitchen by Renée says this bread is like a little piece of heaven!

15. Fall Spiced Cornbread– With just the right blend of nutmeg, cinnamon, and ginger, you’ll fall in love with the flavor in The View From Great Island‘s cornbread.

16. No Knead Rosemary Bread– Whoever is looking for an easy, make-ahead bread, check out Damn Delicious‘s no knead rosemary bread!

My favorite part of Thanksgiving- potatoes!

17. Cheesy Ranch Potatoes– If you want to change things up with your potatoes this Thanksgiving, try The Salty Marshmallow‘s recipe!

18. Baked Garlic Parmesan Potato Wedges– Who says Thanksgiving potatoes need to be mashed? Try potato wedges this year from Creme de la Crumb.

19. Loaded Mashed Potato Gratin– Carrie’s Experimental Kitchen‘s recipe includes lots of bacon and lots of cheese. What’s not to love?

20. Twice Baked Potato Casserole– Because baking potatoes twice brings them to the next level. Try this mouthwatering recipe at Simply Stacie!

21. Lipton Onion Potatoes– It’s almost ridiculous how easy and delicious these potatoes are!

22. Parmesan Garlic Butter Potatoes– So cheesey, so crispy, so right. Find the recipe at Norine’s Nest.

23. Melting Potatoes– I can’t even fathom how delicious this recipe from Curry Trail sounds.

24. Cheesy Scalloped Potatoes– An American classic for an American holiday! We love Spend with Pennies‘s recipe!

25. Best Hassleback Potatoes– I love how fancy these potatoes from Lavender & Macarons  look!

26. Slow Cooker Ranch Potato– The ultimate easy potato recipe from The Recipe Pot!

27. Baked Cheesy Mashed Potato Bites– I love how Trending Recipes‘s potato bites sneak in broccoli. Kids will love them!

28. Pumpkin Scalloped Potatoes– You’ve had cheesy scalloped potatoes, now try The Blond Cook‘s pumpkin scalloped potatoes!

29. Best Creamy Dreamy Mashed Potatoes– If you dream of potatoes, you’ll love this recipe from Cooking For Keeps.

These savory dishes will have all your guests’ mouths watering!

30. Scrumptious Roasted Vegetables– Looking for a way to livin’ up your vegetables? Try Craving Tasty‘s roasted vegetables!

31. Broccoli Cheese Bake– This dish from An Italian in My Kitchen will be a hit with all your guests, even kids!

32. Garlic and Herb Asparagus– I love asparagus and was thrilled to find this recipe from Dinner at the Zoo. It gives me one more reason to eat asparagus.

33. 5 Ingredient Corn Casserole–  You’ll love this easy and delicious corn casserole! So simple, but the results are amazing!

34. Crack Corn Salad– You’ll never get enough of this corn salad from Sweet and Savory Meals!

35. Oven Roasted Butternut Squash– The Healthy Foodie‘s butternut squash is everything I imagine a fall dish should be.

36. Honey Glazed Roasted Veggies– These vegetables from Lauren Conrad are the perfect blend of sweet and savory!

37. Lemon Garlic Orzo with Asparagus– The Garden Grazer‘s recipe adds a fresh flavor to asparagus. 

38. Cheddar Vegetable Au Gratin– Mmmmm, easy and cheesy! Try it at McCallum’s Shamrock Patch.

39. Balsamic Green Beans and Mushrooms– You’ll love this vegetable casserole from Let’s Dish.

40. Cheesy Garlic Zucchini Bites– These zucchini bites from Host the Toast are drool-worthy!

41. Roasted Pumpkin Macaroni Cheese– Who knew pumpkin and mac n’ cheese would make such a delicious combination? Check out Something Sweet, Something Savory‘s recipe!

42. Loaded Veggie Salad– We love how beautiful Pip and Ebby‘s vegetable salad is! So many colors!

43. Slow Cooker Cheesy Creamed Corn– As if creamed corn wasn’t good enough, The Diary of a Real Housewife added cheese! Yum!

44. Harvest Thanksgiving Vegetable Hash– All the best vegetables combined into one dish with this recipe from Unbound Wellness.

45. Roasted Carrots with Candied Pecans and Goat Cheese– This dish from Inspired by Charm is light and tasty!

46. Savory Pumpkin Casserole– I recently found out that pumpkin is in fact a fruit, not a vegetable. Nevertheless, it makes for an excellent faux-veggie dish in this recipe from Low Carb Yum!

Check out these beautiful greens! 

47. Autumn Pear Salad– Feel Good Foodie salad is seasonal and festive!

48. Apple Pecan Fall Salad– Nothing says fall like pecans and apples! Try them in this beautiful salad from Mamagourmand!

49. Cranberry Quinoa Salad with Candied Walnuts– Peas and Crayons‘s salad proves that is possible to be both nutritious and delicious.

50. Maple Pumpkin Autumn Salad Dressing– Where has this dressing been all my life?! Check out this recipe at The Cookie Rookie.

51. Pomegranate, Pear & Avocado Salad– Did you say avocado? You can count me in! I can’t wait to try Gimme Some Oven‘s salad!

52. Honey Mustard Brussels Sprout Salad– If you never thought liking brussels sprouts was a possibility, think again. What’s in the Pan?‘s salad is sure to change your mind!

53. Roasted Sweet Potato & Arugala Salad– This salad from Ambitious Kitchen is everything a Thanksgiving salad should be.

54. Spinach Salad with Apples, Walnuts & Feta– This salad from The Kitchn looks irresistible!

55. Pumpkin Avocado Feta Salad– You will love Chef Not Required‘s unique blend of fall flavor in this salad.

56. Roasted Butternut Squash Salad– Lucky for everyone reading this, Tastes Better From Scratch found another delicious way to eat butternut squash.

57. Apple Cider Vinegar Salad Dressing– Bonus: this recipe from Hungry For Inspiration is also keto friendly!

One thing I look forward to every Thanksgiving is the cranberries! They add such a unique flavor that comes only once a year. 

58. Cranberry Cinnamon Pear Sauce– This sauce from One Hundred Dollars a Month is the perfect companion for your Thanksgiving turkey.

59. Cranberry Brie Bites– What is it about brie that makes everything fancier? This recipe from Mommy’s Kitchen makes me feel so high-class.

60. Cranberry Pecan Sweet Potato Wild Rice– Fun fact: wild rice is not actually rice. It is, however, wildly delicious, like in this recipe from The Recipe Critic.

61. Cranberry Fluff Salad– That Skinny Chick Can Bake‘s fluff salad is heavenly!

62. Cranberry Jello Salad– Num’s the Word‘s salad is traditional with a hint of tropical.

63. Cranberry Cream Cheese Crescent Bites– Can you ever go wrong with Pillsbury crescents? The answer is, no, you can’t. They are perfect for any and all occasions, as you can see with this recipe from Pillsbury.

64. Cranberry Orange Relish– Everyday Eileen‘s relish pairs with many foods, and will bre great not only for the Big Day, but for left overs.

65. Cranberry Sauce Crostini– Always Order Dessert‘s crostini is both easy and impressive.

66. Cranberry Pepper Jelly Dip– We love this original take on cranberries from Life With the Crust Off.

67. Orange, Cranberry Cream Biscuit– Food Ahead‘s biscuits are delicious and pretty to look at too.

Believe it or not, most “yams,” we eat in the USA are actually sweet potatoes. 

68. Baked Candied Yams Soul Food Style– I Heart Recipes‘s candied yams are melt-in-your-mouth-good

69. Maple Oven Roasted Sweet Potatoes– Fill your kitchen with the sweet aroma of maple and sweet potatoes with this recipe from Lemon Blossom.

70. Spicy-Sweet Roasted Sweet Potatoes– If you like to have a little kick in your potatoes, you’ll love Spicy Southern Kitchen‘s recipe.

71. Baked Yams with Apple and Bacon– You’ll love this delicious fall dish from D’Artagnan.

72. Cinnamon Pecan Sweet Potato Rounds– The Whole Cook‘s sweet potato rounds are the perfect sweet addition to Thanksgiving.

73. Creamy Sweet Potato Bake– If you’re looking for the new family favorite, look no further than Clean Food Crush‘s sweet potato bake!

74. Baked Yam Brussel Sprouts– Want something sweet and saltfy? You’ll love Canadian Cooking Adventures‘s recipe.

75. Instant Pot Candied Yams– Whip up tender, tasty yams in a flash with Simply Happy Foodie‘s Instant Pot recipe!

76. Praline Yams – Give your yams an extra crunch with Confessions of an Overworked Mom‘s yam dish.

77. Pumpkin Pie Spiced Sweet Potatoes– You can never have too much pumpkin spice in the fall, am I right? Follow Premeditated Leftovers‘s recipe for pumpkin spice sweet potatoes!

78. Sweet Potato Souffle– I have one word for you- streusel. If that doesn’t convince you that you’ll love these sweet potatoes from Daily Appetite, I don’t know what will.

79. Roasted Sweet Potato Rounds– Who wants to wait an hour for baked sweet potatoes? Cut that time by 20 minutes with this recipe from Fork in the Road!

80. Thanksgiving Stuffed Yams– Everything should be stuffed on Thanksgiving. Turkey, yams, and finally your belly! Try this recipe from Living Loving Paleo

81. Maple Walnut Twice Baked Sweet Potato– We have twice baked potatoes and then we have twice baked sweet potatoes. Choices, choices. Find this recipe at Diaries of Nia.

82. Mashed Yams with Feta– Doesn’t this recipe from Cooktoria sound dreamy?

83. Maple Bacon Sweet Potato Hash– The fun thing about this recipe from Delicious Little Bites is that it can be used for Thanksgiving or breakfast.

84. Sweet Potato Fritters– If you need something a little fancier than fries for Thanksgiving, you’ll love Mommy Cooking‘s fritters.

85. Sweet Potato Muffins– Sweet potatoes are also delicious in bread. You’ll love these muffins from The Pretend Chef!

Everyone has their own special stuffing recipe they like to use. These bloggers shared their favorites and they all look amazing! 

86. Crockpot Stuffing– Make it easy for yourself this year with Julie’s Eats and Treats‘s crockpot stuffing!

87. Grandma’s Thanksgiving Dressing– Who knows how to make Thanksgiving stuffing better than Grandma? Try this reicpe at Sweetpea Lifestyle.

88. Squash, Chestnut, & Brioche Stuffing– Try something new with this stuffing from Martha Stewart!

89. Homestyle Sausage Stuffing– This stuffing from Cinnamon, Spice & Everything Nice is described as being “worth fighting over.” I don’t think we need to do any more convincing that this recipe is good!

90. Sage, Onion and Smoked Bacon Stuffing– Can you imagine how delicious the aroma from Garden & Table‘s stuffing would be? My mouth would definitely be watering.

91. Classic Stuffing– If just need a good ol’ classic, head over to Recipe Girl!

92. Amish Potato Stuffing– One thing I know about Amish food is that it tastes incredible! Brooklyn Farm Girl‘s Amish potato stuffing is sure to be a hit!

93. The Best Homemade Stuffing– If you’re a stuffing fanatic, you’ll love this recipe from Wine & Glue!

94. Southern Cornbread Dressing– As if cornbread wasn’t already amazing, you can put it in stuffing, ahem- excuse me- dressing for incredible texture and flavor! Try this dish at South Your Mouth

95. Cranberry Apple Stuffing– Cranberries and apples add just the right amount of sweetness in this recipe from House of Yumm.

96. Make Ahead Herb Stuffing– Give yourself a break Thanksgiving day with Call Me Betty‘s make-ahead stuffing.

97. Old Fashioned Chestnut Stuffing– Who says chestnuts are only for Christmas? You’ll love Palatable Pastime‘s stuffing on your turkey!

98. Smoked Oyster Stuffing– For any seafood lovers, give this stuffing from Champagne Tastes a try!

99. Rye Bread, Onion and Apple Stuffing– Savory Nothings‘s recipe is sure to have everyone drooling!

100. Simple is Best Dressing– Check out this simple, easy recipe from Bon Appetit</>

101. Caramelized Onion, Sausage & Pecan Stuffing– All these flavors in one incredible stuffing?! Count me in! check out this dish at No Spoon Necessary!

The post 101 Tastiest Side Dishes for Thanksgiving appeared first on TGIF - This Grandma is Fun.

Fall time is here and what better way to celebrate than with apples? Here are 101 apple recipes to try right now!

Light, sweet, and refreshing, apples make for some of the best snacks!

1. Easy Cinnamon Apple Energy Balls– This easy snack from Sweet Spicy Kitchen will start your day right!

2. Apple Pie Snack Cups– Why wait for dessert when you can have these delicious snacks from Five Heart Home any time?

3. Cinnamon Apple Chips– Apple chips are one of my favorite snacks. I could eat these chips from Carrie’s Experimental Kitchen all day!

4. Blackberry Apple Fruit Leather– This fruit leather from Salt in my Coffee is a perfect fall snack!

5. Baked Apple Oatmeal Bars– These oatmeal bars from My Everyday Table are sure to make your mouth water!

6. No Bake Apple Donuts– Ok, no, these snacks from Fork and Beans are not really donuts, but with a name like that, your kids will be begging for these sweet, healthy snacks!

7. 2-Minute Cinnamon Apples– A quick, sweet snack from Listotic!

8. Cream Cheese Apple Dip– Is it just me, or is cream cheese a magic ingredient? It goes with everything and only makes a recipe even more amazing! Check out this cream cheese recipe from Grateful Prayer, Thankful Heart!

9. Apple Nachos with Peanut Butter and Chocolate– Delicious nachos from Curry Trail. I never imagined nachos without cheese could ever be this appetizing!

10. Apple Cinnamon Homemade Granola– Can you for one second just imagine the aroma of this granola from Spaceships and Laser Beams baking in your kitchen? Oh yeah, I’m totally drooling…

There are so many different breads to make with apples, it was hard to choose! We selected what we believe to be the BEST apple bread recipes just for you!

11. Pumpkin Bread with Apples– One bite of this bread from Yellow Bliss Road and *POOF*! You’re in buffalo check flannel with a beanie and UGGs.

12. Apple Pecan Scones–  These scones from Great Grub, Delicious Treats  make me want to curl up with some hot cocoa, a blanket, and a good book.

13. Healthy Apple Muffins– Yes, it is possible for muffins to be healthy, as you can see in this recipe from Cookie and Kate.

14. Caramel Apple Pie Bread Pudding– If you’re a bread pudding fan, you will love this recipe from Yuma’s Kitchen!

15. Dutch Apple Bread– Two words for this bread from  Butter with a Side of Bread: cinnamon- streusel. I’m in!

16. Glazed Apple Bread– The glaze on this bread from Tastes of Lizzy T looks heavenly!

17. Greek Yogurt Apple-Cinnamon Bread– This bread from   Kristine’s Kitchen Blog looks so good!

18. Praline Topped Apple Bread– Pralines? On apple bread? I must be in heaven now! Thanks Shugary Sweets!

19. Apple Crumb Bread with Maple Caramel Sauce– This bread from An Italian in My Kitchen just screams autumn!

20. Apple Cranberry Bread– Can I get a hallelujah for this bread from Julie’s Eats and Treats?!

21. Apple Butter– One of my favorite things to pair with bread is apple butter and we have just the recipe!

From salads to casseroles, apples make for a versatile side dish.

22. Waldorf Salad– I can’t wait to try this salad from Simply Recipes!

23. Cream Cheese Caramel Apple Spread– This recipe is so easy-peasy and delicious, you’ll probably eat it every day. You have been warned…

24. Apple Walnut Feta Salad– This salad from Top and Exclusive Foods is a perfect combination of sweet and savory!

25. Scalloped Apple Casserole– Normally, when I hear the word “casserole,” I run and hide. But this recipe from Red Cottage Chronicles has officially changed my mind about casseroles.

26. Maple Cinnamon Sweet Potatoes and Apples– I’m pretty sure this recipe from Delicious Little Bites is the epitome of autumn recipes.

27. Cheesy Apple Casserole– I never realized how good cheesy apples sounded until I found this recipe from The Southern Lady Cooks.

28. Sausage, Apple, and Cranberry Stuffing– This stuffing from Let’s Dish has me all ready for Thanksgiving!

29. Cran-Apple Slaw– I truly believe the best coleslaws are made with apples. Look at this recipe from Hungry Girl if you don’t believe me!

30. Apple Chutney– This chutney from The Project Pile is both healthy and delicious!

31. Apple Almond Rice– This rice from Just a Pinch is a dinner game changer! Seriously, I don’t know how I’ll ever go back to boring white rice again…

I am not a morning person. Getting out of bed is my least favorite part of the day- until I saw these recipes. With breakfast like these to look forward to, getting out of bed will be a cinch!

32. Apple Walnut Crepes– What would the world be without crepes? These crepes from Great Grub, Delicious Treats are heaven on earth!

33. Easy Baked Apple Donuts– “Easy,” and, “Donut.” That’s all I need to know about this recipe from Yummy Toddler Food.

34. Easy Apple Oatmeal Muffins– These muffins from House of Nash Eats are comfort food at its finest!

35. Apple Cheese Cake Breakfast Quesadillas– This breakfast from 4 Sons R Us looks so rich and delicious, the world might just end.

36. Easy Apple Fritters– If you’ve never made apple fritters before, than this easy recipe from Souffle Bombay is the perfect place to start.

37. Apple Pie French Toast Casserole– There are no rules written anywhere that says you can’t have apple pie for breakfast. But, if you’re worried, this recipe from Simply Stacie is technically French toast. The perfect cover!

38. Apple Cinnamon Quinoa Breakfast Bowls– Wait- Quinoa for breakfast?! Try this breakfast from Recipe Runner  and you’ll never second guess quinoa again.  

39. 5 Ingredient Apple Ring Pancakes– This recipe from Everyday Cooking had me at “5 Ingredient.”

40. Caramelized Apple Slow Cooker Oatmeal– Can you imagine waking up to the smell of this oatmeal from Nourishing Joy after cooking all night? Heavenly!

41. Apple Cinnamon Oatmeal Breakfast Cookies– This is an easy to-go breakfast from What Molly Made.

42. Apple Butter Pancakes– You will never eat regular pancakes again after you try these from Kleinworth Co. Just sayin’.

43. Apple Peanut Butter Toast– This toast from Erin Lives Whole is simple and delicious. Perfect for a busy fall morning!

44. Nourishing Apple Breakfast Cake– Nourishing and cake. Two of my favorite things in one recipe from All the Nourishing Things.

45. Apple Crisp Coffee Cake– The perfect breakfast treat from Spicy Southern Kitchen!

46. Oatmeal Apple Breakfast Bake– This recipe from Everyday Dishes has my mouth watering.

Apples add the perfect amount of sweet and sour to any main dish!

47. Chicken, Brie, and Apple Panini– This panini from What Should I Make For is everything I ever hoped for in a sandwich. *wistful sigh*

48. Apple, Cheddar, Turkey Burger– A blend of sweet and savory your mouth will not soon forget! It will ruin all other burgers for you. Find it at Recipe Runner!

49. Apple Bacon Mac and Cheese– I would love to enter my house on a cold, wet day to find a bowl of The Wanderlust Kitchen‘s mac and cheese waiting for me at my table.

50. Apple Chicken Sheet Pan Dinner– Throw all the ingredients to this recipe from Tastes of Lizzy T onto one pan, and you’ve got yourself dinner!

51. Apple and Gouda Stuffed Hassleback Chicken– This chicken from Jamonkey makes a beautiful presentation. It doesn’t hurt that it tastes amazing too!

52. Smoked Gouda, Apple, and Bacon Quesadilla– I love this creative take on quesadillas from Renee’s Kitchen Adventures!

53. Turkey, Mushroom, Apple Stuffed Acorn Squash– The Clean Eating Couple gives us one more reason to love acorn squash!

54. Apple Bacon Wrapped Pork Tenderloin– This pork tenderloin from What Great Grandma Ate sounds too good to be true!

55. Apple Cheddar Chicken Melt– Check out Kitchn‘s chicken melt! I know what I’m having for dinner tonight!

56. Easy One Pan Maple Glazed Pork with Apples and Onions– This one-pan recipe from The Busy Baker is so good and so easy, you’ll probably make this for dinner every night. You’ll never have to wonder what to make for dinner again!

57. Creamy Spiced Apple Pecan Chicken– Wholsomelicious‘s chicken is so good, you’ll be dreaming about it until the next time you make it! Be prepared…

58. Slow Cooker Honey Apple Pork Loin– Any recipe that uses a slow cooker, like this one from Dinner Then Dessert, is already my favorite.

59. Turkey Apple Honey Pecan Wrap– This wrap from Meal Planning Magic is delicious, yet nutritious!

60. Chicken Salad with Apples and Cranberries– Skinny Recipes‘s chicken salad looks too good to eat!

Yes, we had to make a whole section dedicated to pie only. That’s the best part about apples!

61. Classic Apple Pie– Of course, we had to include the classic all- American apple pie! We love this recipe from Live Well, Bake Often!

62. Apple Butter Pumpkin Pie with Streusel Topping– Apple and pumpkin in a pie. It’s the best of both in Tidy Mom‘s pie recipe!

63. Apple Pie Fries– These apple pie fries from CincyShopper are perfect for those of us who like to take their apple pie on the go (As in me. Seriously, I’m bagging these up and stuffing them in my purse…)!

64. Healthy Apple Pie– If you’re going for a more guilt-free pie eating experience, try Chocolate Covered Katie‘s recipe!

65. Cinnamon Rhubarb Apple Pie– If you love apples and if you love rhubarb that this recipe from Sustain My Cooking Habit is a must!

66. Apple Pie Enchiladas– I have never loved enchiladas more than when they were made into apple pie. Thanks Sugar Apron for the genius idea!

67. Apple Pie Bars– These apple pie bars from Pastry & Beyond are apple pie made easy!

68. Cinnamon Roll Apple Pie– My head just exploded from all the deliciousness in Inspired By Charm‘s recipe. It’s too good. Too. Good.

69. Mini Apple Pie Cookies– They’re called cookies, but they are literally miniature pies. Mmmm!

70. Crazy Caramel Apple Pie Bombs– These apple pie bombs from The Slow Roasted Italian are an explosion of flavor!

71. Snickerdoodle Cream Cheese Apple Pie– Apple pie in a snickerdoodle. Can you say, “YUM!?” Find the recipe at Mommy’s Kitchen.

72. Sour Cream Apple Pie– This apple pie from Taste and Tell is sure to be creamy and delicious!

73. Salted Caramel Apple Pie– Forget caramel apples! Have this pie from Baker By Nature instead!

74. Slow Cooker Caramel Apple Pie Dip– You don’t even need crust to have apple pie! Try this dip from The Magical Slow Cooker!

75. Apple Pie Danish Biscuits– These biscuits from Food, Folks, and Fun are good for breakfast! Or lunch, dinner, snack time, dessert… you get what I’m saying.

Making this list up, my mouth started watering. These desserts are seriously amazing!

76. Cocoa Apple Cake– This delicious recipe from Beyond the Chicken Coop adds a chocolatey twist you are sure to love!

77. Maple Frosted Apple Blondies– Who needs brownies when you can have these apple blondies from The View From Great Island?

78. Chocolate Drizzled Carmel Apple Fluff– So many wonderful things combined in one amazing dessert! Check it out at Melissa’s Southern Style Kitchen.

79. Peach Apple Crisp– You’ll love this simple but delicious recipe. It’s perfect for the end of summer and the beginning of fall!

80. Apple Crisp Cookie Cups– A new take on a classic from Mommy’s Kitchen.

81. Chocolate Turtle Apple Slices– These are almost too good to be true! Thanks Mom Loves Baking!

82. Easy Cream Cheese Apple Strudel– I’m pretty sure I could eat these strudels from Savory Experiments every day, all day.

83. Apple Whoopie Pie with Cookie Butter Filling– Anything with cookie butter is certain to be amazing! Try this recipe from A Bajillian Recipes and see what I mean!

84. Baked Chocolate Caramel Apples– Caramel apples on a stick are a think of the past with this bake from Meatloaf and Melodrama!

85. Apple Blackberry Crumble– I can’t wait to try Butter & Baggage‘s apple crumble!

86. Easy Apple Dumplings– If I had known apple dumplings were this easy to make, I would have made them a long time ago. Find this recipe at Oh My Goodness Chocolate Desserts!

87. Old-Fashioned Apple Cake with Caramel Sauce– I’m pretty sure I could eat all of this apple cake from These Old Cookbooks in one sitting.

88. German Apple Cake– Now for the German take on apple cake from Tasty Apron.

89. Salted Carmel Apple Crisp Cookie Sandwiches– You had me at cookie! We love this recipe from Queenslee Appetit!

90. Apple Pie Tacos– Did you know apples now come in tacos? Try these from Spend with Pennies!

91. French Apple Tart– Forget pie! Trie apple tart from David Lebovitz instead!

92. Caramel Apple Snickerdoodle– Ever since finding out about these yummy treats from Together as Family, I’ve had dreams of snickerdoodles and apples bouncing around my head.

93. Apple Peanut Butter Cookies– If you love peanut butter apples, then you’ll love the cookie version from Mostly Homemade Mom!

94. Homemade Apple Crisp Ice Cream– I know what I’m having for dessert tonight! Try this recipe from Dishes & Dust Bunnies!

Nothing says fall like apple cider (and punch…)!

95. Green Apple Cider Lemonade– This recipe from A Worthey Read is the best of both summer and fall. The kids are sure to love it!

96. Autumn Harvest Punch– Serve up this punch from Served Up With Love at your next football party!

97. Instant Pot Spiced Apple Cider– Instant pot = magic. Thanks Curry Trail for this easy recipe!

98. Apple Peanut Butter Smoothie– This smoothie from Further Food is the perfect wake-up call!

99. Crockpot Caramel Apple Cider– This drink from The Frugal Girls was made for the fall!

100. Sparkling Cranberry Apple Cider– This drink from Mel’s Kitchen Cafe is perfect for pretty much any occasion!

101. Poison Apple Halloween Drink– Our Family World‘s poison apple drink is perfectly wicked!

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Hey there! Molly here from What Molly Made, a food blog dedicated to all things dessert, both healthy and indulgent!I’m convinced love is the answer, that you can enjoy butter and veggies equally, that delicious baked goods should be something everyone can enjoy and that I was called to serve others through my passion for baking. And I’m doing my best to live out that passion every day!

And this Cranberry Orange Pound Cake is the perfect place to start.

I have something to admit, I am generally a chocolate dessert lover over fruit desserts. I tend to stay away from fruity desserts on the buffet table and grab the cookie or brownie first. Knowing this about myself I wanted to challenge myself and get out of my comfort zone.

Being it’s the holidays and almost Christmas (HOW did that happen so fast?!) I wanted to stick to a flavor profile I knew would work together and be the perfect seasonal treat. Can you get more festive than cranberries? And the citrus from the orange is a perfect and subtle flavor to compliment the tiny red bursts of Christmas joy.

Have you ever eaten a cranberry raw? Not once they’ve been baked, candied, or mixed with tons of sugar for jello at Thanksgiving, but a legit raw cranberry. It’s really kind of gross. Unless you’re into the whole hard and incredibly tart/bitter kind of flavor.

I can safely say I am not one of those people. I popped one in my mouth while mixing up the pound cake batter and instantly regretted what I got myself into.

But I knew this cake batter and the magic that is baking would work wonders on the cranberries. If you’ve ever done what I did, do not be afraid of making this cranberry orange pound cake recipe! When you incorporate the cranberries into the batter and throw it in the oven, they become all warm and happy and burst with delight and mix well with the sugar from the batter.

When you cut into the cake, you’ll see exactly what I’m talking about! And it turns out that the tartness is ever so subtle and the most delicious addition to this recipe.

This cranberry orange pound cake is large enough to feed you, your family, and even your extended family. Yep, second cousin Mary and her children/cousins/friends are all welcome to join in on the pound cake situation.

It’s perfect for the holidays and parties!

Print

Cranberry Orange Pound Cake

Servings 16

Ingredients

• 1 cup 2 sticks butter, softened
• 1 3/4 cup granulated sugar
• 5 large eggs
• 1 teaspoons vanilla extract
• 2 tablespoons orange zest
• 1 tablespoon orange juice half an orange
• 2 cups sifted all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 cups fresh cranberries
• Citrus Icing
• 1 cup powdered sugar
• 2 tablespoons orange juice

Instructions

• Preheat oven to 350°F and grease and flour a tube or bundt pan and set aside.
• In a large bowl of your stand mixer or with your hand mixer, cream the butter on medium to high speed for approximately 2 minutes. Add the granulated sugar and continuing beating on medium to high until light and fluffy, about 3 minutes. Add the eggs one at a time, beating 1 minute after each addition. Add the vanilla, orange zest and orange juice and mix until incorporated.
• In a separate bowl, combine the flour, salt and baking powder. lower the mixer speed to low and slowly add the flour and mix until completely incorporated. Pour in the fresh cranberries and mix to combine using a rubber spatula. pour the batter into the prepared baking pan and bake for 55-60 minutes or until top is browned and a toothpick inserted comes out with minimal crumbs.
• Allow to cool and flip over onto a cooling rack to cool completely. While cooling, make the glaze. In a medium bowl combine the powdered sugar and orange juice and whisk until combined. Once the pound cake is cooled, set cooling rack on top of parchment paper and drizzle glaze over the cake. Serve and enjoy!
• Store covered for up to three days or in the freezer for up to three months.

Did you like this holiday pound cake? Try these holiday treats!

Christmas Popcorn Snack Mix

Hazelnut Shortbread with Nutella Ganache

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If you are like me and the thought of making cinnamon rolls scares you to death, then whip up this recipe! This is really easy, very fool proof and the result is so good you are not going to believe you made it with your own hands and in your own kitchen.

There’s also not a lot of waiting around for the dough to rise since I honestly don’t have a lot of patience to wait for things to be done.

But can we please go again and talk about the flavor? Because it’s really one of the most delicious things I’ve ever had. First, the filling is really full of cinnamon which in my opinion differentiates a good cinnamon roll from a bad one.

Second, the roll is flavorful, I mean just the roll alone without the filling is packed with flavor! Part of the reason is because we are using buttermilk instead of milk. It really makes a difference.

And finally, there’s the brown sugar part that adds another layer of caramel like flavor.

They are great as a breakfast or even as a dessert, but I personally love to serve them for brunch, and I consider them the best recipe to whip up if you have overnight guests.

They also keep really well in the freezer which means you can make them ahead of time (that includes the baking) and then pop them in the oven once you are ready to serve them. Can we just agree that buttermilk cinnamon rolls on demand seems like a dream come true?

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Buttermilk Cinnamon Rolls

These are some of the easiest cinnamon rolls you'll ever make, and so tasty, too!

Servings 8

Author Michelle Dudas

Ingredients

• 3 Cups flour
• 1 Cup buttermilk
• ½ Cup sweet cream butter
• 1 Cup brown sugar
• 2 Tsps baking powder
• 2 Eggs
• ⅛ Cup ground hazelnut
• ¼ Cup melted butter
• 2 Tbsps ground cinnamon
• ¼ Ounce yeast

Instructions

• Preheat oven to 350F.
• In a bowl mix the flour, buttermilk, butter, ½ cup sugar, baking powder, eggs, ground hazelnut, and yeast.
• Transfer to a flat surface and knead for 5 minutes.
• Transfer to a bow and let it rise for 20 minutes.
• Meanwhile, in a small bowl beat together the remaining sugar, melted butter, and cinnamon
• Sprinkle flour over a flat surface to avoid sticking and stretch the dough using a rolling pin.
• Brush the dough with the cinnamon sugar, roll, and cut it into slices
• Grease a circular baking pan with non-stick cooking spray.
• Place the rolls side by side and take to the oven for 30-35 minutes or until done.
• Remove from the oven, serve and enjoy.

If you liked this recipe for Butt, then you’ll definitely want to check some of my other recipes over at The Essential Baker and Thrifty DIY Diva! I believe that eating well doesn’t have to cost a fortune, and you most certainly don’t have to go out to eat to satisfy your cravings. I love making copycat versions of my favorite restaurant recipes at home and creating new ones, too! Be sure to follow me over at Pinterest and Facebook!

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Imagine that instead of making dough, waiting for it to rise, shaping it, rising again,  just pulling out your baking sheet, lining it with parchment paper, and setting the rolls out to rise. Then forget about them for 5 hours!  Pop them in for 12-15 minutes. Your freezer crescent rolls will be ready for dinner and your family will never know that you have been watching movies, doing your nails, running a marathon . You don’t have to tell our secret.

You do not have to spend your entire day in the kitchen to have a great meal! One of my favorite parts of dinner is warm, freshly baked rolls right out of the oven. These Freezer Crescent rolls are amazing! Everyone flips over them. But getting the timing right and finding time to make homemade rolls when there is so much cooking going on can get kind of crazy. These Freezer Crescent Rolls are delicious, look beautiful, and can be made 2-3 weeks ahead of time and stored in your freezer! Make these ahead = make your life easier.I make these all year long. They are so handy when I am in a hurry. To make them fit my schedule I have a few tricks up my sleeve. Sometimes I put the pan in a cold oven to rise. The draft free atmosphere is perfect for Freezer Crescent Rolls. If my oven is all ready occupied, putting them on heating pad set to low will also speed things up.

But sometimes, I need to slow things down. If my rolls rise early than expected, I just cover them with plastic wrap and set them in the fridge until it is time to bake them. With these two methods, I can get perfectly timed warm, fresh rolls on the table with dinner.

This recipe makes 32 rolls, so it is perfect for a crowd. You can halve the recipe, but I find they always get used. It is also nice to be able to pull out just the amount you need for dinner instead of always having to make the entire batch.

Print

Freezer Crescent Rolls

Slightly sweet, tender rolls are a major timesaver! Buttery and golden they go well with everything, but especially butter!

Servings 32 rolls

Ingredients

• 5 teaspoons of active dry yeast
• 1/3 cup warm water 110° to 115°
• 9 cups flour divided
• 2 cups warm milk 110° to 115°
• 1 cup room temperature butter
• 1 cup sugar
• 6 eggs
• 2 teaspoons salt
• 3-4 tablespoons butter melted and cooled

Instructions

• Dissolve yeast in water in a large mixing bowl or bowl of your mixer. Using a stand or hand mixer with whisk attachment, add 4 cups flour, milk, butter, sugar, eggs and salt. Beat until smooth.
• Switch to dough hook on mixer and enough remaining flour to form a soft dough. Knead until smooth. Place in a oiled bowl. Cover and let rise in a warm place until doubled, about 2-3 hours. Punch dough down; divide into four equal parts. Roll each into a 9 inch circle and and brush with butter. Cut into eight pie wedges. roll up each wedge from the wide edge to the tip of dough, and pinch to seal. Place rolls, tip down, on baking sheets; freeze. When frozen, place in freezer bags and keep frozen until needed.
• To bake, place on Silpat or parchment lined baking sheets. Thaw 5 hours, or until doubled in size. Bake at 375° for 12-15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks.

Notes

I like to let my frozen rolls rise in a cold oven to speed up the process. Another way is to set a heating pad under the pan of rolls to get things going. If they are rising too fast, I stick them in the fridge until ready to bake. I like to get the timing just right so they come out fresh and hot to serve with dinner.

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When these gorgeous little gems came out of the oven, I ate four of them without stopping to catch my breath and I refuse to be ashamed! With my struggles with gluten over the past four years, I will shamelessly devour any baked good that is gluten free and doesn’t taste like it is gluten free. The only other GF recipe I have eaten this quickly is my Gluten Free Chewy Chocolate Chip Cookies…which are nothing short of miraculous if you haven’t tried them yet.This recipe does require a blender to prepare so the batter will turn out perfectly smooth. If you are need of a new powerhouse blender, don’t miss out on my giveaway of a Wolf Gourmet High Performance Blender valued at $599. I’ve been having so much fun playing around with my blender and trying out so many new recipes. Nothing like a new kitchen toy for this food blogger

Brazilian Cheese Bread Bites

1 egg, room temperature
1/3 C olive oil
2/3 C milk
1 1/2 C (170 g) tapioca flour
1/2 C (66 g) queso fresco, or other grated cheese
1 tsp salt

1. Preheat oven to 400 degrees. Put all ingredients in a blender and pulse until smooth. Use a spatula to scrape down the sides to be sure everything gets incorporated well then pulse a few more times. You can keep the batter in the fridge for up to one week at this stage.
2. Grease mini muffin tins and divide the batter into 20 muffins. Bake in the oven for 15-20 minutes, until they are puffed up and lightly brown. Eat while warm! You can serve them with a drizzle of honey for a sweet treat.

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

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Hello there again MFP friends! Kathy back from Penney Lane with another easy recipe for you.

Happy Fall! Hands down the most popular recipe on my blog is a Lemon Blueberry quick bread. It’s moist and delicious and perfect warm for breakfast or with an afternoon hot chocolate or tea. Those flavors are more summery so I decided to create another delicious quick bread but with Fall flavors.

What says fall better than spiced baking? The smell and flavors of cinnamon, nutmeg, and pumpkin spice are beautifully Autumn. This week I made Raisin, Nut and Spice Quick Bread.

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Raisin, Nut and Spiced Quick Bread

Ingredients

• 2/3 cup old-fashioned oats
• 1/3 cup whole milk
• 1 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon pumpkin spice
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 1/2 cup sugar
• 2 eggs lightly beaten
• 1 teaspoon vanilla
• 1/2 cup unsalted melted butter

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Spray a 9 inch loaf pan with nonstick baking spray.
• Pour the milk over the oats in a small bowl and set aside. Let soak for 10 minutes.
• While the oats are soaking, mix 1 1/2 cups flour, baking powder, cinnamon, nutmeg, pumpkin spice and salt in a mixing bowl.
• Stir in the raisins and walnuts in the dry ingredients.
• In a separate bowl whisk the sugar, eggs, melted butter and vanilla together and then add oat mixture.
• Stir to blend.
• Pour sugar mixture into flour mixture and mix until all ingredients are combined into a moist batter.
• Pour batter into loaf pan and spread evenly.
• Bake for 35-40 minutes or until a toothpick comes out clean.

I adapted this recipe from a Crock Pot cookbook. While it’s cool to bake in a crock pot, you can’t beat 30-40 minutes in the oven. Your whole house smells like fall while this is cooking. The bread is to die for coming out of the oven and if you add just a bit of butter it sends it over the top. This bread is so easy and would be great to divide into small loaf pans for food gift giving season, or maybe for breakfast on Thanksgiving or Christmas morning.

If you enjoyed this recipe, then you’ll love these:

Homemade Scones with Raisins and Nuts

Zucchini Muffins

Skillet Cornbread Recipe

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This is Celeste from The Whole Serving back again this month with a great recipe for you! I absolutely love Carrot Cake and Carrot Cake muffins, but this time around I’m sharing Savory Carrot Corn Muffins, yes I went in the opposite direction from sweet to savory.  I used the basic recipe my Mom always used when I was a child to make cornbread, but this time around I replaced the eggs with carbonated water and added shredded carrots. I’ve officially transformed my mother’s basic cornbread recipe into a veganized savory carrot muffin.

There are several ways to replace eggs in recipes and what you use depends on the purpose of the eggs.

If the egg is used in a recipe as a binder to hold the mixture together, a mashed banana or avocado, nut butters or cornstarch can be used, however, when adding fruit it can change the density.

If moisture is the reason for the egg silken tofu, vegetable or fruit puree and a chia, water and baking powder mixture can be used.

If the eggs is  a leavening agent  in a recipe you can use flax-seed, cider vinegar, coconut milk and baking powder, oil, water and baking powder mixture or carbonated water.

I opted to use carbonated water and a bit more baking powder and baking soda.

They turned out amazing wonderful and was a great companion to a bowl of soup.

Print

Savory Carrot Corn Muffins

Servings 10 to 12

Author Celeste @TheWholeServing

Ingredients

• 1 1/2 cups soft whole wheat flour
• 1 cup corn meal
• 1/4 cup natural cane sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon Italian seasoning
• 1/4 cup carbonated water
• 1 cup non-dairy milk I used almond
• 2 1/2 cups shredded carrots about 2 medium carrots

Instructions

• Pre-heat oven to 350 degrees and prepare muffin pan with paper liner or cooking oil and set aside.
• In a medium bowl mix together all of the dry ingredients until well combined.
• Mix together the water and milk and slowly mix into the dry ingredients. Mix until all dry ingredients are wet.
• Fold in the carrots, pour batter into muffin pan filling almost to the top.
• Bake in center of oven for 25 to 3 minutes or until a toothpick inserted in the center comes out clean.
• Serve warm or allow to cool before serving.
• Have fun and enjoy!!!

These muffins turned out so tender, slightly sweet and simply delicious. We’re entering into the Holiday baking season, so break away for the ordinary and make this extraordinary Savory Carrot Corn muffin recipe for your family and friends.

If you liked these muffins check out these recipes!

Black and White Strawberry Lemon Cake

Cinnamon Sugar Donut Muffins

Fruity Spinach & Arugula Salad

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These ultra-soft, and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser! Especially when you are hosting guys, and you don’t know what to offer them as a dessert or breakfast option. I can confidently say, with this recipe, these are the best pumpkin muffins I have ever tasted. Join me, and together let’s make some simple, and yet tasty pumpkin muffins of your own.

Easy Pumpkin Muffins Recipe

Hey guys! It’s Margaret Anne here from the Natural Chow blog. I’m back with another delicious healthy recipe to kick off the holiday season. Today I’m sharing with you one of my favorite recipes of all time — pumpkin muffins! I bet you are as excited about this as I am! Here we go.

There are two types of people out there: those who love pumpkins and those who hate them. I’ve always been pumpkin’s #1 fan, but one of my brothers can’t stand the taste of it. They feel it is yuck-ish to even bring it close to one’s mouth. All it took was one bite of these muffins to convert him! You folks who hate pumpkins, I promise you’ll be great pumpkins fans by the time we are done with this post. 

Cooking Pumpkins

How to make the best Pumpkin Puree the easy way.

Making pumpkin puree has never been this easy guys. I am certain that this will be a fun activity and one you’ll be super grateful to come across. 

For those of us who love DIY stuff, this is a great one. And to start off you need to know which type of pumpkin to use to come up with the best puree. Not any pumpkin can produce the great taste of puree but a small-sized pumpkin. Do not let the size of the pumpkin deceive you and end up getting the Halloween-sized kind of pumpkins. You’ll pinch yourself for having a tasteless puree. That’s a tip I’ll give you for free.

The small-sized pumpkins are the best for purees because of their sugary nature. Preparing the puree takes a few minutes. The first task is cutting the pumpkin into half which might require a little more energy than usual. But it ain’t a sweaty experience so don’t fret.

The second step is to have all the seeds from the pumpkin removed and all the stringy membranes in it. This is done using a spoon. Once finished, lay the pumpkin pieces (with the outer cover facing up) on a lined tray for baking in a preheated oven of 425 degrees. Bake the pumpkins for 35 minutes or so.

When they have cooled, remove the outer cover of the pumpkins. Then finally cut the pumpkins into small chunks and use a food processor or blender to make the puree. Easy peasy. Right!

You can prepare this for a whole week’s use and store it in the refrigerator for use while making your pancakes or oats for breakfast. And not forgetting your muffins for that evening snack.

Why Pumpkin Muffins

I can’t stress enough how amazing these muffins are. They are literally the best muffins I’ve ever eaten in my life—and I’ve eaten a lot of muffins! Being a baker’s kid meant never missing on any baked product. They’re unbelievably soft with the perfect balance of spice, sweetness, and pumpkin flavor. Nothing is more than the other. You can literally tell the skill that is put in the process.

All it took was making these muffins once to fall in love with them forever. Did I mention they’re ah-mazing? Ain’t they the literal definition of love at first sight? Because you just love them by a single glance. You can see that in their raw state: with no frosting, no glaze, no drizzle,  and no dusting of powdered sugar, they are super tantalizing.

They are not only soft but also easily melt in your mouth once consumed. The softness of the muffins can stay for a couple of days. Thus one can make more than a day’s muffins for their family to enjoy for long. It sure is a handy recipe, and snack, especially for busy families. 

What You Need For The Pumpkin Muffins Recipe

Coming up with the pumpkin muffins requires nothing out of the blue. The ingredients needed while baking any other time are pretty much what you’ll need for this recipe as well. They are readily available, and you need not rob a bank trying to access them.

These spices include:

• whole milk
• baking powder
• eggs, cooking oil
• all-purpose flour
• salt
• granulated sugar
• brown sugar
• vanilla
• ginger
• nutmeg allspice
• cinnamon
• and importantly pumpkin puree.

For the spices, you don’t have to strictly use the ones I have mentioned. You can use your favorite ones. Also, milk is not a major requirement, especially for lactose-intolerant folks. You can substitute the milk with water.

The good thing is that for most of the supplies you can use them severally in your baking. They last more than one time’s use and are readily available in your local store. 

I’m stocking up on pumpkin puree this fall just so I can have these beautiful, soft, tender muffins every week!

How To Make Pumpkin Muffins

Now that you’ve got your supplies, and all that is needed for your recipe, we can start the baking process. The steps are pretty simple and easy to follow. 

• First, preheat the oven to 375F and add your paper liners to a muffin tin. Or if you don’t want to use paper liners, grease the tin with oil.
• Remember the wet and dry ingredients are whisked separately at first. So for the second step, combine flour, baking powder, baking soda, salt, and spices of your choice in a medium/large bowl then whisk together and set aside. 
•  Now on to the wet ingredients. Add oil, granulated sugar, brown sugar, eggs, vanilla, and milk to a small/medium bowl then whisk to combine. Add the pumpkin puree, and whisk once more until smooth.
• Pour the wet ingredient into the dry ones in the larger bowl, and mix until just combined.
• Once the mixture is consistent enough, use the ice cream scoop to fill the muffin papers with the butter. 
• Place the already filled muffin tin in the preheated oven, and let them cook for about 2-24 minutes. You can also know they are ready if a toothpick inserted right in the center of a muffin comes out clean. 
• Once ready leave them to settle and cool for around five minutes then they’ll be ready to be devoured. 

You can imagine having the muffins with some hot glass of milk. Oh my! It’s literally a heaven on earth experience. 

These really are the BEST pumpkin muffins ever! I hope you guys love them as much as my family did. I made a double batch, and my family of 10 demolished them in less than 30 minutes. And everyone wanted a third and fourth taste of them.

Not only are they sinfully delicious, but these pumpkin muffins pinned from Lovely Little Kitchen are also super easy to make, and clean-up is a breeze! They follow the procedure highlighted above only with a few changes here and there. And they also did a good job on their recipe. 

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The Best Pumpkin Muffins {Ever}

These ultra soft and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser!

Course Breakfast

Servings 12

Author Margaret Anne @ Natural Chow

Ingredients

• 1 3/4 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1 15 oz can pure pumpkin puree
• 1/2 cup coconut oil melted
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
• In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
• In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
• Using an ice cream scoop, scoop the batter into the prepared muffin pan.
• Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.

Notes

You may need to heat up your coconut oil if it is solid.

Nutrition

Serving: 2g

More Pumpkin Recipes 

You can certainly use pumpkins for other great recipes. Such as pumpkin bread, pumpkin spiced latte, and so on.

If you liked this pumpkin muffins recipe, you might want to check these recipes we have for Pumpkin Donuts, Pumpkin Dump Cake, and my absolute favorite – Pumpkin Chocolate Chip Cookies.

In Conclusion

Were you one of those who hated pumpkins earlier, and now you are super impressed with how good they can turn out? Promised you you’d be converted by the time we are done! Now, look at you here savoring all the taste!

This was such an exciting journey. I couldn’t wish I’d done it any other way. I love baking, and I love sharing my art with people. This is an amazing recipe, and once you try it, you always stick to it. And your grandkids will be so thankful for a new dessert, snack, and take-to-school extra meal. You can also attest that this is such an easy way to make muffins that brings the family together as it can be a family activity. We would really be thrilled to know how the experience is for you in our comments section.

Did You Love The Pumpkin Muffins Recipe We Got You? Here Are More Great Recipes For You!

• 29 Recipes Your Kids Will Love To Make
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There are times when I have the time to make breads and rolls from scratch.  One of my all time FAVORITE homemade bread recipe is our Easy Soft French Bread recipe.  I can’t tell you how many times I have gotten asked for that recipe!

But then there are times when I need to get dinner on the table quick and need something impressive but quick.    Enter these Italian Round Rolls.

One of the best things about this recipe is that it is SO easy!  Why?  Because you start with refrigerator biscuits but the parmesan crusted top turn these into something much more.  These are perfect when  paired with our Million Dollar Spaghetti! Or you can just dip these into some marinara sauce.  Mmm mmm good!

Print

Italian Round Rolls

Course Bread

Author Made From Pinterest

Ingredients

• 2/3 cup Grated Parmesan Cheese
• 1 tsp basil
• 1/4 tsp garlic powder
• 1/4 tsp garlic salt
• 1 tsp oregano
• Dash onion salt
• 1/2 cup mayo can also use butter
• 2 pkgs of 16 oz Grands Homestyle Buttermilk biscuits

Instructions

• Preheat oven to 400 degrees.
• Combine first 6 ingredients.
• Separate the biscuits and place on a cookie sheet.
• With a pastry brush, spread mayo on top of the rolls. (Can also use butter)
• Sprinkle seasoning on top.
• Bake at 400 for 10-13 minutes or until golden brown.

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More YUMMY recipes compliments of Made From Pinterest!

Two Two Easy Peach Cobbler

Cream Cheese Chicken Taquitos

Coconut Cream Chocolate Cake

This awesome post has been shared with Whipperberry and Tatertots and Jello

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Butter, garlic and a saucepan definitely rate at the top of my list for most creative gifts I have ever seen given at a bridal shower. The bride was puzzled, and the experienced homemaker explained to the bride to be that if she ever needed to buy some time while figuring out what she was going to make for dinner, she just sautéed some garlic and no one would ask questions. The smell of garlic and butter fooled her family into thinking she had something delicious coming. In my family the smell of garlic and butter creates the opposite reaction. Instead of stopping questions, it gets everyone asking when it will be ready! Luckily this Roasted Garlic Bread takes 20 minutes to make! Super easy, super simple, and whenever I make it, it is the most popular thing on the dinner table.
This Roasted Garlic Bread  is so easy and will have you kitchen smelling like a gourmet heaven in 5 minutes! Kids can help with spoon the melted garlic butter over the bread and wrap it up in foil before you put it in the oven. Serve it with spaghetti and meatballs and the kiddos will go crazy for it. I always used bread as the incentive for my kids to finish their veggies, and this bread will have them gobbling their veggies to get to this tasty Roasted Garlic Bread.
Did you know that it is garlic season right now? Garlic is ready to harvest between late June to late August. I  used to make road trips through Gilroy, CA in the summer. Driving through Gilroy you would take absolutely no notice, you wouldn’t even know you were driving through a town, if it weren’t for the smell. Gilroy is the Garlic capitol of the world. Of the WORLD! And this little town sporting a population of about 50,000 smells like the garlic capitol of the world. If it weren’t for the garlic, I would say blink and you’ll miss it. But if you have a nose, you can’t miss it, eyes closed or not.The smell of sautéing garlic really does let you know that something delicious is on its way. One whiff of this bread and you will not care what is for dinner, you will just want to dig in and tear it apart. I served Roasted Garlic Bread with Italian Salad and Creamy Basil Ranch Dressing last week and the combination was amazing.
Buon appetito!

Print

Roasted Garlic Bread

Ingredients

• 1 lb loaf of Italian crusty bread
• 1 1/2 sticks of butter 3/4 cup melted
• 1 head of garlic peeled and minced

Instructions

• Preheat oven to 375°.
• In a small saucepan, melt butter until golden brown. Add garlic and sauté on low for 5 minutes. When the garlic begins to smell sweet, becomes soft and turns pale yellow, it is ready. This gives the garlic that roasted flavor. Do not overcook or the garlic will become bitter.
• Cut loaf into 1/2 inch slices, leaving the bottom intact. By not cutting through the bottom, your loaf will hold together and the butter will drip to the bottom crust, which will bake up into a golden, buttery crisp, garlic heaven that Gilroy would be proud of!
• Lay loaf of bread on a sheet of foil large enough to wrap around the entire loaf. I use two sheets folded together using the same method as I use for my Oven Baked Bacon.
• Open each slice of bread and pour a tablespoon full of butter and garlic in each slice. In a thin stream slowly pour remaining butter and garlic over bread slices, letting the butter and garlic drizzle in.
• Wrap in foil and bake in preheated oven for 10-15 minutes, until garlic is fragrant and bread is warmed through and crusty.
• Remove foil and serve immediately.

Sugar Crusted Lemon Cookies

Fresh Blueberry Hand Pies

Low Carb Key Lime Bars

Until next time! This awesome post has been shared with Whipperberry and Tatertots and Jello

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I.

Love.

Lemons.

These Lemon Curd Muffins are going to make my fellow lemon luvrs extremely happy. I know this because I am a luvr of all things lemon and these muffins brought me great joy! Actually here at MFP we love the tangy sweet flavor of lemons so much we have created 14 of the best lemon recipes around. If you don’t want to get your lemon on with these amazing muffins, try one of  the other 14 lemon recipes!

Lemon cookies? Gotcha covered with Lemon Glazed Shortbread Cookies, Cream Cheese Lemon Bar Cookies and Chewy Lemon Cookies Glazed, Change up a classic and try Lemon Rice Krispies! Lemon curd? Ooh yes! You have to try Lemon Berry Trifle with Lemon Curd Whip Cream, Lemon Curd Tarts and Easy Blender Lemon Curd.

How about some lemon pancakes and bread. Then Strawberry Lemon Poppyseed Pancakes, Lemon Blueberry Poundcake and Glazed Lemon Zucchini Bread will be your new favorites.

What about the classics like lemon cake and pie. Well of course we have a recipe for each, Lemon Ice Box Pies and Moist Lemon Cake. No we couldn’t and didn’t forget….lemonade. Have the kids make a lemonade stand and they will make a fortune selling these two recipes Frozen Raspberry Lemonade and Lemonade Tycoon Freshly Squeezed Lemonade,

They are light and fluffy, the lemon curd has just the right amount of sweet to tart flavor ratio. The grated lemon rind on the lemon curd and sprinkling of powdered sugar over the muffin tops make them look like they came from a bakery. These Lemon Curd Muffins are currently my favorite lemon recipe!

Print

Lemon Curd Muffins

Ingredients

• 1 Box Gluten Free King Arthur Muffin Mix
• 1 10 oz Jar lemon curd
• 1/4 cup lemon curd - to be added into muffin mix before baking.
• 1/4 to 1/2 cup sugar -
• 1/4 to 1/2 cup grated lemon rind

Instructions

• Follow directions on the King Arthur Muffin mix to make muffins, then add 1/4 cup of lemon curd to the muffin mix.
  Bake as directed. Allow to cool completely.
  Dig out a small hole in the top of each muffin and fill with lemon curd.
  Sprinkle suger over the edges of the muffin tops.
  Sprinkle grated lemon rind over the lemon curd. Serve and enjoy!

14 Additional yummy lemon recipies!

Cream Cheese Lemon Bar Cookies

Lemon Blueberry Poundcake

Lemon Glazed Shortbread Cookies

Moist Lemon Cake

Easy Blender Lemon Curd

Lemon Ice Box Pies

 Glazed Lemon Sugar Cookies

Lemon Berry Trifle with Lemon Curd Whip Cream

Strawberry Lemon Poppyseed Pancakes

Glazed Lemon Zucchini Bread

Lemon Curd Tarts

Frozen Raspberry Lemonade

Lemonade Tycoon Freshly Squeezed Lemonade

Lemon Rice Krispies!

This awesome post has been shared with Home Stories A to Z

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For a soft roll recipe that is easy, I used the recipe from my recent post Curly Swirly Bread. See what I mean? I really am currently obsessed with uniquely shaped bread. I rolled out the dough into a rectangle large enough for about 30 circles. My biscuit cutter was about the same size as the rim on my water glasses, about 3 1/2 inches.

Next I topped each round with cooked breakfast sausage and cheese. About a tablespoon each.

Then fold it in half like a taco.

And fold it in half again, pinching the corners to seal. This creates your Chrysanthemum petals.

I love baking in my cast iron skillet. It makes a golden brown buttery crust. I buttered the pan and began placing my petals along the outside edge of the pan. Then did the next ring inside of that, and then filled in the center.

Let it rise until doubled and bake up to a golden brown. How beautiful is this?! I hope you will enjoy your own Chrysanthemum Bread soon!

Print

Chrysanthemum Bread

Ingredients

• 1 recipe of dough for dinner rolls
• 1 pound breakfast sausage cooked
• 2 cups cheese shredded - cheddar or mozzarella was good. There is room to experiment here.
• melted butter to brush on after baking.

Instructions

• Follow recipe directions for dough. After first rising, roll out into a large triangle and cut about 30 circles. The amount will depend on how big your pan is.
• Fill each circle with 1 Tablespoon of cooked sausage and 1 Tablespoon of shredded cheese.
• Fold in half like a taco. Fold in half again pinching ends to seal.
• Let rise until double, 30-45 minutes. Preheat oven to 350°.
• Bake at 350° for 30 - 40 minutes until golden brown.
• Brush with melted butter.

Recipe adapted from Stranamam.

Come check out a few of our most popular recipes recently posted:

Brazilian Limeade
Chicken 5-5Chocolate Italian Cake

This awesome post has been shared with Homestories A to Z and Whipperberry.

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The minute I saw this twisty, circular, triangle-ish, flaky, layered loaf of beauty I knew I had to have it. But I did not try to make this swirly curly bread. Cause I was scared. Scared of this pretty bread would be too hard to make. But I couldn’t get it out of my head. It’s like that outfit you had the good sense not to buy, but then wish you did. Buy it, I mean, not use your good sense. And when you are still thinking about it week’s later, your know. You know that outfit has to be yours.When I was still thinking about this bread week’s later, I decided it was time to give it a whirl. Get it? Whirl? Curl, swirl, whirl. Too much? Well that’s just the thing! Turns out this bread is not as intimidating as it looks. In fact, this pretty little gem turned out perfect on the first try. A big thank you to Foodiva for posting Happy Bread and showing me now easy it is to make such a pretty loaf.After the first rising, you will divide the dough into 8 equal parts.Then roll them out flat into rectangles.
Brush one side with melted butter.

Lay one rectangle on top of the other.
Repeat with the remaining dough. You will end up with 4 layered dough rectangles.
Now roll them up like you would cinnamon rolls.Here is where it gets really fun. Cut of the ends. These will make the swirly rosettes in the center.
Cut the rectangular dough in the center into triangles. I made a diagonal cut through the center and then made a diagonal cut in the other direction to make the triangles.

Place one of the ends in the center of a greased cookie sheet with the uncut side up. Circle the remaing ends around the center.Next, pick up the center section of each cylinder as if the triangles are still all one piece of dough and set around the circle of end pieces in the center. Repeat with remaining cylinders.Allow to rise, brush with butter, and bake!This Swirly Curly Bread will make perfect rolls for Mother’s Day. It will be like her personal bouquet of bread.
Gotta say it; this pin rocks!

Print

Swirly Curly Bread

Author Sherri @ MadeFromPinterest.net

Ingredients

• 2 teaspoons dry instant yeast
• 1 Tablespoon sugar or honey
• 1/2 cup warm water
• 4 cups all-purpouse flour
• 1 teaspoon salt
• 2 eggs lightly beaten
• 2/3 cup buttermilk
• 2 Tablespoons melted butter

Glaze

• 1 egg yolk
• 2 Tablespoons milk

Instructions

• Dissolve yeast and sugar in 1/2 cup warm water.
• In another bowl, whisk together flour and salt.
• Add yeast mixture, eggs, buttermilk and butter to bowl of stand mixer fitted with bread hook.
• Mix at low speed.
• Slowly add the flour and salt a little at a time. Knead until dough begins to pull away from the sides for the bowl.
• Once dough begins to pull away from the sides of the bowl, knead for an additional 5 minutes.
• Place dough in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
• Punch down risen dough.
• Place on floured board and divide into 8 equal portions.
• Roll each portion into a rectangle.
• Brush melted butter over one rectangle and lay another rectangle on top. Roll the two rectangle into a cylinder.
• Repeat with remaining balls of dough. You should have four cylinders when done.
• Cut off the ends of the cylinder. Cut middle of the dough into four triangles. Make a diagonal cut in the center, and then make a diagonal cut in the other direction to create triangles.
• Put one end of a cylinder, cut side down in the center of a greased cookie sheet. Arrange the remaining ends around the center.
• Pick up the cylinders of dough as if they are still in one pieces and arrange around the center bouquet.
• Cover and let rise until doubled rise in warm place for about 30 to 40 minutes.
• Beat egg yolk and milk. Brush over dough.
• You may sprinkle poppy seeds or sesame seeds on top at this point if you wish.
• Bake bread in a preheated 350° oven for 30 -40 minutes.
• If bread is not browned as you would like, set the oven to broil with bread on middle rack for 3-5 minutes. Watch closely! It can get too brown quickly.
• Brush bread with melted butter as soon as it is done, and let cool for 10 minutes before eating.
• So fun to break off a uniquely shaped roll!

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With St. Patrick’s Day just around the corner I wanted to find something Irish inspired to make this month.  I found lots of pins for corned beef, cabbage, etc. but when I came across a pin for Irish Potato Bread from Jo and Sue I thought that sounded perfect.  I mean, hello? Homemade bread? Yummmmmmm! And since it’s a quick bread and doesn’t require any yeast and proofing, it sounded simple enough to make.  If you have a bread machine, I bet you could let the machine do all the work, but I didn’t try it with my machine this time around.

Instead of making a round loaf of bread as the original recipe suggested, I decided to make them in a muffin pan for individual sized rolls. I love the crusty top of any bread and thought a muffin pan would be fun with lots of crusty tops!  Plus, there’s something fun about individual sized portions.

These Irish Potato Bread rolls are tender on the inside, nice and crusty on the outside.  Tasty, moist and really, really good with butter slathered all over them!!! I added a half cup of shredded Monterey Jack cheese to the recipe which was a great addition.  I loved the caraway seeds and chives in this bread and next time I would add even more! These would be great dunked in soup or sopping up the yummy juices from the corned beef and cabbage you might be making for St. Patrick’s Day.

Print

Irish Potato Bread

You can make this bread as individual rolls in a muffin pan or one large loaf (see notes)

Ingredients

• 3/4 cup cooked mashed potato
• 3/4 cup raw grated potato
• 1 egg
• 1 egg white
• 1/3 cup oil
• 3/4 cup milk
• 1/2 cup shredded cheese I used monterey jack
• 2 Tbsp chives sliced (add more if you like)
• 1 tsp caraway seeds add more if you like
• 3 1/4 cups flour
• 1 1/2 Tbsp baking powder
• 1 tsp. salt

Instructions

• Preheat oven to 375. Spray muffin pan with cooking spray and set aside.
• In bowl, stir together chives, caraway seeds, flour, baking powder, and salt.
• In another bowl, add mashed potato, grated potato, egg, egg white, oil, and milk and stir until well combined.
• Add dry ingredients to wet ingredients and stir to combine.
• Lightly flour a work surface. Turn dough onto floured work surface and knead several times.
• Divide dough into 12 balls. Place dough balls in muffin tin. Cut an "X" on top of each ball of dough with a knife.
• Bake 30 minutes, until golden and sound hollow when tapped on. Cool on wire rack.
• These rolls are best served warm with butter!

Notes

To make one large round loaf:
Grease (or use cooking spray) a 8" round cake pan or pie dish. After kneading dough several times, form dough into round loaf and place in prepared pan. Cut an "X" across the top. Bake 375 degree for about 45-55 minutes, until golden and sounds hollow when tapped on. Remove to wire rack to cool.

Recipe from: Jo and Sue

For more delicious recipes, please check out my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram,  Twitter or  Google+. I’d love for you to follow along!

See you next month!

Judy

In the meantime, here’s two more recipes you might enjoy for St. Patricks Day:

Cabbage with Bacon & Roasted Potatoes

Reuben Soup

 This amazing post has been shared with Living Well Spending Less and Tatertots and Jello.

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I am normally a savory breakfast kind of person, but I do enjoy a good muffin or quick bread now and then. (And I’ve got two little beater lickers that have more fun making muffins than frying sausage.)  These snickerdoodle muffins were pretty easy to make even if they have quite a few ingredients and they really do bring to mind a snickerdoodle when you’re munching on one (or two).

Print

Snickerdoodle Muffins

All the goodness of the favorite cookie with these moist delicious Snickerdoodle Muffins.

Course Breakfast

Servings 1 dozen muffins

Author Kathy Penney for Made From Pinterest

Ingredients

• 2 sticks unsalted butter
• 1 cup sugar 2 teaspoon vanilla
• 2 eggs
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon cream of tartar
• 3/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 1/4 cup sour cream
• 2 1/4 cups all purpose flour
• 1/2 cup sugar
• 1 tablespoon cinnamon
• 1/4 cup brown sugar

Instructions

• Preheat oven to 350 degrees Farenheit.
• Spray a muffin tin with nonstick cooking spray.
• In a large bowl with a hand mixer or using a stand mixer, cream the butter and sugar together.
• Add in the vanilla.
• Then add in the eggs one at a time.
• In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, nutmeg, and the one teaspoon of cinnamon.
• Alternate adding the flour mixture and the sour cream to the butter and sugar mixture starting and ending with the flour.
• Using an ice cream scoop, fill each tin with the muffin batter leaving about 1-1 1/2 inches from the top to give room for the muffins to rise.
• In a small bowl combine the remaining sugar, brown sugar, and cinnamon.
• Using either your hands or a sieve sprinkle the cinnamon sugar liberally over each muffin.
• Bake approximately 20-22 minutes.
• Let cool, carefully remove from the muffin tins, and serve.

I added cinnamon to the batter because to me a good snickerdoodle has that noticeable flavor of cinnamon. I also added brown sugar to the cinnamon sugar topping for a bit more of that crunch in the topping. They are moist and delicious and a perfect way to start the day.

I couldn’t have a dozen of these sitting around my house so I sent them to work the next day with my husband for a meeting that morning. I got a text mid morning from my husband saying “People liked those muffin thingys. There’s some of them wanting the recipe. I’ll just tell them about your blog.” I let him know that the recipe would be here and I took the text as confirmation of what I already knew: Whether it’s a cookie or a muffin, snickerdoodles are awesome!

If you like muffins or quick breads you should totally check out this Lemon Blueberry Oat Bread. It is by far the most visited recipe on my blog and I’m biased but it’s because it is absolutely delish!

This amazing post has been shared with Living Well Spending Less and Whipperberry.

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Do you like Banana Bread?  I looooovve me some good Banana Bread and for some reason, it sounds so good at this time of year.  I don’t know if its because I’m getting ready for the fresh fruit that I know will be available soon.  Having to wait to eat some of my favorites  makes me so glad that I can get bananas year round. I do have a banana bread recipe that I like but was really looking for a bakery/cafe kind of banana bread.  I wanted a moist and easy banana bread recipe that looked and tasted like I was at a darling little cafe, having a piece with some yummy hot cocoa!

I stumbled across this pin from AllRecipes.com and thought that might just be what I was looking for!  A moist banana bread with a to-die-for crust!

And I think I found it.

I love my banana bread with some good sized nuts.  I like my fudge the same way.  If you missed out on our fudge recipe, check it out HERE!

If you aren’t really a fan of nuts in your banana bread, you can either omit them or chop them finer.

Now I can sit in my kitchen with a slice of this Banana Nut Bread, sip on my cocoa and dream about being at a little cafe in some faraway country!  Ahh….!

This Pin Rocks!

Print

Moist and Easy Banana Bread Recipe

Course Bread

Author Made From PInterest

Ingredients

• 2 eggs beaten
• 1/3 cup buttermilk
• 1/2 cup vegetable oil
• 1 1/2 cup mashed bananas I used about 4 small to medium bananas Make sure they are well ripe. Having some brown spots is preferred
• 1 1/2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp vanilla
• 1/2 cup chopped walnuts or pecans optional

Instructions

• Preheat oven to 325 degrees.
• Spray a 5x9 inch loaf pan with non-stick spray coating, or line your pan with some parchment paper and then spray with non-stick spray.
• Mix the eggs, buttermilk, oil, vanilla and bananas until well blended.
• Sift together all of the dry ingredients and then add to banana mixture. Fold in your nuts.
• Pour into your loaf pan and bake for 1 hour and 10-20 minutes or until a cake tester inserted in the center comes out clean. Oven temps may vary.

Notes

If you use some parchment paper as lining, then you will be able to lift your banana bread right out and have a beautiful looking loaf.

If you liked this recipe, you are going to LOVE these!

Cheesy Garlic Breadsticks

THE Bread

Pineapple Coconut Banana Bread

This awesome post has been shared with Home Stories A to Z and Living Well Spending Less.

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Seven years ago, my hubby and I did away with buying Christmas presents for our six children. We had spent months trying to come up with gifts that weren’t: #1 – a waste of money and #2 – a gift just because we needed to have stuff under the tree. So we just stopped buying it all.

Now before you go all commando in the comments below, you have to understand what we do instead of gifts. While we may not need anymore “stuff” under the Christmas tree, we desperately need more time together as a family. So, we take that money we would have spent on “stuff” and go on a great family vacation instead. We are now making memories that will last a lifetime, which is especially important considering how fast my children are growing up and leaving home.

Since we could never afford a vacation over Christmas break, we pull our kiddos out of school and go in January or February. This year we are headed on a cruise across the gorgeous Caribbean. With the miserable cold we’ve been having in Minnesota, this vacation can not come soon enough!

I am so obsessed with getting on this boat and away from the cold that it is even coming out in my baking! This Pineapple Coconut Banana Bread is perfectly tropical and helps me visualize what it will be like sitting on my balcony watching the gorgeous blue water go by. Maybe it can help you escape a little bit too

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Pineapple Banana Bread

Ingredients

• 1/2 C oil
• 1 C sugar
• 2 eggs
• 1/2 C mashed banana about 2 medium bananas
• 1/3 C crushed pineapple drained
• 1/2 C shredded coconut
• 2 C flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

• Heat oven to 325 degrees.
• In a medium bowl, whisk together the oil, sugar and eggs until smooth. Add the banana, pineapple and coconut and whisk well.
• Add the dry ingredients and using a rubber spatula, gently fold together the flour into the batter. You want to leave a few streaks of flour and be sure you do not over mix!
• Grease an 8x4" bread pan and pour the batter into it.
• Bake for 65-70 minutes until he top springs back when touched.
• Remove from the pan and allow to cool completely. Bread is best if it has the chance to sit overnight wrapped in plastic wrap.

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

Thanks Carole! This sounds delicious!

This amazing post can also be found on Whipperberry!

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 The Best Caramel Corn Ever

 Texas Sheet Cake

The post Bacon Cheddar Ranch Pull-a-part Bread appeared first on TGIF - This Grandma is Fun.

I’m gonna assume that if you are here you love pinterest! We all have tons of boards (well I know I do) full of recipes we think look good, and that we want to try but so often never try! So I’m excited to try some of my pinned recipes out and share them with you!

I love love LOVE breakfast (but usually at dinner time, breakfast for dinner is HUGE at our house). And I’ve been wanting to share my AMAZING french toast recipe, but rather than share it with boring regular bread this time I wanted to make something special. Cinnamon Swirl bread… and let me tell you… it is seriously rockin!

Anyway, I went searching for a good recipe on pinterest and stumbled upon this pin, EVERYTHING I’ve ever tried from King Arthur Flour is great so I knew it would be a good one to start with.

I was right, this recipe is delicious! And it’s actually a super easy recipe, it can be made in your bread machine (single batch) or in you mixer (I use a Bosch so I can make HUGE batches at once, I went with a double batch this time) with a dough hook. But it’s so good I will DEFINITELY be making an extra large batch next time (tomorrow, seriously so easy and so good). After letting the yeast proof just mix everything together until the dough is nice and smooth. Place in an oiled bowl, cover and let rise until doubled in size.

So now you have a pretty classic bread dough, in fact if you have a recipe you love, or even a frozen dough (like from Rhodes) you can more forward with any of those. Pat out the dough (6×8 inches) and move on to the next step, brushing the dough with an egg mixture then sprinkling on the cinnamon sugar mixture! Roll it up, pinch the edges and place into a prepared pan (I suggest Bakers Joy, it’s AMAZING) seam side down.

Cover and let it rise until it’s about an inch over the pan. Now bake it (to keep the crust from getting too dark cover it with foil for at least half of the baking time, I wanted the crust softer for the french toast so I left it off longer. Now it’s time to ENJOY!!!

Print

Cinnamon Swirl Bread Recipe

Course Breakfast

Cuisine French

Author Ashlee Marie

Ingredients

dough

• 2 1/2 tsp active dry yeast
• 1 1/8 C lukewarm water
• 3 C All-Purpose Flour
• 1 1/4 tsp salt
• 3 Tbsp sugar
• 6 Tbsp butter room temperature
• 1/4 C nonfat dry milk
• 1/2 C instant mashed potato flakes

swirl

• 1/4 C sugar
• 1 1/2 tsp ground cinnamon
• 2 tsp All-Purpose Flour
• 1 large egg beaten
• 1 Tbsp water

Instructions

• Mix the water, sugar and yeast in your mixer (with a dough hook)
• Let it sit for 15 mins, it will bubble and expand
• Now add in everything else and begin to mix
• The dough will be sticky at first but after awhile the dough hooks will do it's job, the dough will come together and start to ball up.
• Lightly oil a bowl and place the dough inside, cover with a damp dishtowel
• Allow it to double in size, it will be around an hour, but depending on your humidity (or lack) and elevation it could be a little less or more.
• Once it's doubled place on a lightly greased surface and pat out to a 6x8 rectangle
• Beat the egg and water together and brush it over the dough (you won't use it all)
• Mix the sugar, cinnamon and flour, sprinkle over the dough generously.
• Start on one 6 inch side roll the dough up
• Pinch it closed
• Prepare a loaf pan, I like to use Bakers Joy
• Place the dough, seam side down in the pan
• Cover with a bit of greased saran wrap (again, I just spray it with bakers joy)
• Let rise until it's about an inch above the pan, about an hour
• Preheat the oven to 350
• Bake the bread 40-45 mins. After the first 15 mins cover it loosely with aluminum foil to keep it from getting too brown.
• Let cool and slice!

Let cool slightly, and using a serrated knife slice! Enjoy warm, with butter and more cinnamon/sugar OR make the best french toast ever. And if you like breakfast foods, or bacon, you’re going  to love my site…

So I’d love to hear from you, what types of pinterest recipes do you want to see reviewed?

BEST French Toast | Liege Waffle Recipe | Maple Bacon Cupcakes

Thanks so much Ashlee for making me salivate today!  I predict that this Cinnamon Swirl Bread will definitely be in my future! 

 You can also find this post on: Living Well Spending Less

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Cheesy. Using the word cheesy to describe something can make it sound way better or way worse.

Potatoes. Cheesy potatoes.

Better.

Movie. Cheesy Movie.

Worse.

Cookies. Cheesy cookies. Wait, whuh?

Usually spritz cookies are made with a cookie press using a buttery cookie dough. They are bakery beautiful, and buttery yum! I love using my cookie press to make a quick batch of beautiful cookies quickly. So when I saw a recipe from Forgotten Bread, I was intrigued. A savory cracker from my handy dandy cookie press would be such a great counterpoint to all the sweets around during the holidays. I imagined them floating gracefully in my tomato soup or being eaten by the handful at football games.

These Cheese Spritz Crackers are so full of flavor! They are great on their own, terrific with soup, and so easy to make. I love easy recipes that are big on presentation and flavor. It makes me feel gourmet! I am excited to make these for my holiday treat plate and let everyone get a delicious surprise when they bite into them!

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Cheddar Spritz Crackers

Author Adapted by Made From Pinterest

Ingredients

• 1 lb sharp cheddar or aged swiss finely shredded
• 1/2 cup butter softened
• 2 teaspoons worcestershire sauce
• dash of hot red pepper sauce
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon paprika

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• In the stand of an electric mixer fitted with the paddle attachment, cream cheese, butter and Worcestershire sauce together until smooth and fluffy.
• Gradually add dry ingredients, mixing until a smooth ball of dough is formed.
• Fill cookie press with dough and spritz desired shapes onto an un-greased cookie sheet.
• Bake for 10-12 minutes until edges are a light golden brown.
• Allow to cool slightly and then transfer to a wire rack to cool completely before storing in an airtight container for up to one week.

These would be perfect with:

Tomato Basil Soup

For some more cheesy recipes try:

Cheesy Bacon Ranch Tater Tots

Cheesy Garlic Breadsticks

Williams Sonoma Cheesy Potato Gratin Recipe 

This amazing post has been shared with: Living Well Spending Less and Whipperberry

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• Spray a muffin tin with non-stick cooking spray.
• Separate biscuits and press one into the bottom and sides of each muffin cup.
• Spoon applesauce into biscuits.
• Bake at 400 degrees F for 10-15 minutes until done.
• Remove popovers from tin and let cool.
• In a bowl, add milk to powdered sugar a tablespoon at a time, until mixture is a drizzling consistency. Drizzle glaze over popovers.

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You are going to LOVE what she has to share with us.  Take a look!

Dear San Diego, I don’t know why you have to be all snobby about being perfect beach weather all the time. It’s time to chill out a little. Like literally, time to cool down and get with the fall program! We are all ready to bust out our sweaters like the rest of the country, but here you are like, “I’ll get there when I’m good and ready.” This attitude of yours is getting old. And it’s October, so it’s not like we have lots of time here!

So, I saw this recipe on pinterest  from Kitchen Vistas and it made me feel all gooey and homesick and I had to try it out to see if it was just in my mind.

It is a yeast bread, which shouldn’t be something to shy away from, but it does take some rising time so it looks more complicated than it is. Let me tell you,

it’s worth the wait!

This Pumpkin Pull Apart Bread is like a huge, gooey, pumpkin cinnamon roll. I changed up the glaze a little and used coconut extract instead of rum {cause I don’t keep rum around… and I’m obsessed with coconut.} It gave it the perfect edge I think it needed. It just falls apart and feels like fall. I put the glaze on later so it was more like frosting, but if you put it on bread that is still very warm, it will melt all over and be more like a glaze. It also doesn’t shout PUMPKIN at you, it’s the perfect amount to make it moist and light without being overkill. Of course this would translate easily to cinnamon rolls if you needed individual servings, but the pull-apart bread is great for sharing.

Grab a cup of milk and cozy up with this one, or give it away to make someone’s week.

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Pumpkin Pull-Apart Bread

Author Color Me Meg

Ingredients

Bread

• 2 Tbsp unsalted butter
• 1/2 cup milk
• 2 1/4 teaspoons 1 envelope active dry yeast
• 3/4 cup pumpkin puree
• 1/4 cup white sugar
• 1 tsp salt
• 2 1/2 cups bread flour
• 1 cup white sugar
• 2 tsp ground cinnamon
• 1/2 tsp fresh ground nutmeg
• 2 Tbsp unsalted butter

Buttered Coconut Glaze

• 2 Tbsp unsalted butter
• 1/8 cup brown sugar
• 1 1/2 Tbsp milk
• 3/4 cup powdered sugar
• 1 tsp coconut extract

Instructions

• In a saucepan over medium-high heat, brown 2 tablespoons of butter. Once it turns brown, remove the from the heat and slowly add the milk, return to stove and heat through.
• Pour the milk and butter into the bowl of standing mixer and allow to cool so it is no longer hot but still warm {cooled enough to touch, but not hot}. Add yeast and 1/4 cup of sugar, allowing to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
• Then add the the pumpkin, salt, and 1 cup of flour.
• Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. It will pull away from the bowl.
• Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place until doubled in size {about 60-90 minutes}
• While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well, making sure the sugar evenly absorbs the butter. It will look like a dark, wet sand. Set aside.
• Grease and flour a 9×5 loaf pan and set aside.When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle. Evenly spread the cinnamon sugar mixture over the dough and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
• In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
• Just as it's done baking, make the glaze: heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the coconut and powdered sugar. Pour/spread over the top of the bread.
• Try {and ultimately fail} at not eating the bread while it's warm.

If you haven’t been to Meg’s blog, you need to go right now because you’ll be in for a treat!    You can also follow her on Pinterest, Facebook, Instagram, Twitter and Google+.  Go check her out right now!  You’ll be so happy you did!

Here’s a preview of some of her other posts!

My Granny’s Infamous White Bread

Easy Pretzel Bites and Jalapeno Cheese Dip

Southwest Egg Rolls and Avocado Dip

 This post has been shared with Living Well Spending Less and Tatertots and Jello

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Ok…..before Sherri kicks me in the butt…..I will be honest and admit that I do have two sisters, but I could never picture the three of us trying to be successful business partners. We just aren’t as fabulous and miraculous as the Wixom women are

Next week, I will actually get to hang out with my favorite two sisters and one of my brothers as we celebrate my parent’s 50th wedding anniversary in the Outer Banks of North Carolina. I never used to think much of wedding anniversaries until I got married myself. It is hard work to stay married. It is even harder work to stay happily married. My parents made it look so easy over the past 50 years, but since I have been doing this whole marriage thing for almost 22 years now, I know better and couldn’t be more proud of the life they have made for themselves and their posterity.

Packed in my luggage next week, will be two loaves of this Gluten Free Sandwich Bread. As a bread/roll addict, it has been my salvation since being diagnosed with a nasty gluten intolerance a few years ago. Don’t ever buy that rubbery crap they call gluten free “bread” from the store. Nasty! This really come together very quickly, but does take the specialty flours/ingredients that go hand in hand with gluten free baking.

I have quite a few home-runs when it comes to my gluten free baking repertoire, but here are my absolute favorites. Just click on the pictures below for the recipes!

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

Carole, thanks once again for an outstanding recipe!  We have family members who are gluten free who are going to LOVE this!

We shared this with: Living Well Spending Less, Tatertots and Jello, and Whipperberry

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This recipe looked and sounded so good that I made two loaves, one with regular flour and one gluten free. I’m thrilled to tell you that the recipe performed beautifully with both loaves! I simply exchanged the regular flour with the same amount of Jules Gluten Free Flour. Jules GF flour comes through for me every time, and no this is not a sponsored post. I truly love her GF flour.

If you are like me it’s almost impossible to get enough chocolate, so feel free to grab a jar of…….Nutella……smear some of it across the top of your double chocolate zucchini bread to enjoy a triple chocolate experience.

I know what you are thinking, “that’s too much chocolate”. You need to trust me on this one because it’s fabulous, be a Nike kind of person and “Just Do It”. You will not be disappointed, you will want  to thank me later, because……

This Pin Rocks!

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Double Chocolate Zucchini Bread

Author Adapted by Made From Pinterest

Ingredients

• 2 large eggs
• 1/3 cup honey
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon espresso powder optional
• 1/3 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
• 1 2/3 cups King Arthur Unbleached All-Purpose Flour
• 2 cups shredded unpeeled zucchini, gently pressed
• 1 cup chocolate chips

Instructions

• ) Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan or use parchment paper.
• ) Beat the eggs, honey, oil, sugar, and vanilla in a large mixing bowl until smooth.
• ) Add the salt, baking soda, baking powder, (espresso powder optional), cocoa, and flour, mixing until well combined.
• ) Add the zucchini and chocolate chips.
• ) Pour the batter into the prepared loaf pan.
• ) Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, except for a possible light smear of chocolate from the melted chips, yum!).
• ) When the bread is done remove it from the oven, and allow it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
• ) Cool completely before slicing; store well-wrapped, at room temperature.
• Yield: one 8 1/2" x 4 1/2" loaf.

We’re sharing this post with:

Living Well Spending Less

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I’ve been psychotically busy over the past two weeks preparing to be the camp cook for our church’s girls camp. I was alone in my assignment to cook for 120 mouths so I really can’t put into words the amount of time, stress and craziness that has been in my life recently. To keep myself from going completely insane, I kept the week’s menu very simple and I hope no one is disappointed. I’m sure everyone was thinking they would be eating a ton of homemade goodies and treats since a food blogger was doing all the food. Oh well My inner foodie couldn’t be completely ignored however so I decided to treat the campers and make 240 homemade rolls for dinner the first night. Yes, it was ambitious with everything else I had to prepare so I knew the only way I could make it work was to break out my technique for DIY Rhodes Rolls. It is a huge time saver!
To make frozen dinner rolls, first mix up a batch of your favorite dinner roll recipe. (Don’t have one? Click here for my rockstar dinner roll recipe that people just can’t get enough of!) Allow your dough to raise until double while it is covered. After it has risen once, shape your rolls as desired on a lightly greased cookie sheet then cover lightly.
You don’t want your rolls to raise completely at this stage. In fact, you just want them to begin to puff up a little bit. Compare my first picture to this second picture to see what I mean by just beginning to puff up. Once they hit this stage, put the whole pan into the freezer, uncovered, until they are frozen solid. This take between 8-12 hours.
Once your rolls are completely frozen, just toss them into a large freezer bag and put them back into the freezer until you need them. They will stay good in the freezer for about a month.
When it comes time to turn your frozen dough into amazingly delicious rolls like these ones here, just place them on a lightly greased cookie sheet and cover them lightly. Let them rise until doubled in size. Since they are frozen, this can take anywhere from 5-7 hours depending on how warm your home is. If you need to speed up the process, you can always heat your oven to 150 degrees and let them rise in there, which will cut the rising time in half. Once they are fully risen, bake them according to the original recipe’s instructions.

Follow Carole from My Kitchen Escapades on Pinterest, Twitter, Instagram or Facebook!

We’re sharing this post with:

Living Well Spending Less

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I’ve been working on cutting out refined white sugar out of my diet, that meant cutting out my traditional banana bread recipe :(. My search for a healthy banana bread recipe that didn’t make me feel like I was compromising on taste began. Confessions of a Gluten Free Mom had the recipe I was looking for, her blog is full of great gluten free recipes and beautiful photography.

If you are new to gluten free baking you need to understand that gluten free flours are a bit on the tricky side. They have to be coddled and coaxed into performing well. If you take gluten free bread batter or dough and put it in a tin foil bread pan it will burn on the outside and be under cooked on the inside. Cheap bread pans will be better, but you won’t get the optimum results you are looking for. Get yourself a high quality stoneware bread loaf pan, your banana bread batter will cook perfectly every time, golden brown on the outside and moist on the inside. My bread pan is the Le Creuset line from Sur la table, worth every penny!

I loved how my kitchen smelled while the bread was baking, I nearly burned my fingers trying to cut it while it was still hot. I spread the butter, let it melt and took a bite. Banana bread heaven! The lack of white sugar really lets the flavor of the bananas come through. The only change I will make with my next loaf is to add some sugar free chocolate chips. Either way this recipe is a new family favorite…..

Oh yeah, this Pin Totally Rocks!

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Healthy Banana Bread Recipe

Author Adapted by Made From Pinterest

Ingredients

• 2½ cups Brown Rice Flour
• ½ teaspoon Baking Soda
• ½ teaspoon Sea Salt
• 1½ teaspoon Baking Powder
• ½ teaspoon Cinnamon
• ¼ teaspoon ground Nutmeg
• ½ cup chopped walnuts or pecans
• 2 Eggs beaten
• 6 ripe Bananas mashed
• ⅓ cup Raw Honey
• 1 teaspoon Vanilla Extract
• ½ cup melted Coconut Oil

Instructions

• Spray bread pan with coconut oil spray and preheat oven to 350 degrees.
• Chop pecans or walnuts roughly.
• In a medium mixing bowl combine rice flour, baking soda, sea salt, baking powder, cinnamon, nutmeg and chopped pecans.
• In another bowl, combine and mix the eggs, mashed bananas, honey, vanilla, and melted coconut oil.
• Add mashed banana mixture to dry mix.
• Pour batter into your oiled bread pan.
• Bake for 50 minutes, or until a toothpick comes out clean.
• My loaf pan was 22 cm - 8 1/2", I had enough batter to fill the pan and 1 mini loaf pan. You can also make muffins with if you have some extra batter. After 1 hour my loaf was still wasn't done, I cooked it for about 75 minutes. As all ovens vary, use a toothpick or a knife to test your loaf for doneness before removing from oven.

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I’m not quite sure why she insisted on wearing safety goggles to apply the green sprinkles, but who was I to argue?  You never know when a rogue green sprinkle might jump up off the cupcake and attack

While my little cutie was working so hard on her cupcakes, I was digging in my freezer for some yeast and came upon two packages of frozen, shredded zucchini from my garden last summer.  Jackpot!  I completely forgot that I froze some leftover shredded zucchini after my massive zucchini baking day.

I knew instantly what recipe I wanted to try with my two frozen gems of zucchini because this recipe has been quietly calling my name all winter long.  The results were delicious!  I love zucchini in breads and muffins because they add the perfect amount of moistness and heft without tasting like zucchini.  I made a double batch since I had enough zucchini to do so and both loaves were gone within the first day.  In my book, that means the family loved it

Glazed Lemon Zucchini Bread

recipe adapted from Nancy Creative

(makes 1 loaf)

2 eggs

1 1/3 C sugar

1/2 C canola oil

1/2 C buttermilk

1 lemon, both zest and juice

1 C grated zucchini

2 C cake flour

2 tsp baking powder

1/2 tsp salt

Glaze:

1 C powdered sugar

1 Tb lemon juice

2 Tb milk

1.  In a large bowl, beat together the eggs and sugar until light in color.  Add the oil, lemon juice and zest, buttermilk and zucchini.  Add the flour, baking powder and salt and blend together just until blended.  Do not over mix.

2.  Pour batter into a greased 9×5 loaf pan.  Bake in a preheated 350 degree oven for 45 minutes until a toothpick inserted in the center comes out with no raw batter on it.

3.  Mix together the glaze and while the loaf is still warm, pour on the glaze.  I used a wire rack over a cookie sheet so I could scoop up the glaze that fell off and reapply it.  Bread is best if it is wrapped and rests overnight before serving.

We are sharing this with: Living Well Spending Less, Lamberts Lately, What’s Cooking Love, Tatertots And Jello, Whipperberry, Sunny Simple , The Country Cook, Mandy’s Recipe Book,  Inside BruCrew Life,

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