When I first started writing this post, my thought was hacks to get stains out of clothes. However, after a lot of research and reading, I found that stains are a big problem for many household items. Some examples include cars, beds, kitchen ware and house surfaces. These 11 Hacks to Get Stains Out will show you the magic of removing those pesky stains with ease.

Click through to find out what stains you can remove for good.

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Hope you’re enjoying the beautiful spring weather wherever you are. We had mild winter here in New Hampshire, barely a snow flake in sight. The ski mountains had a rough winter, that’s for sure. Then suddenly at the beginning of April we started getting snow. No kidding. The crocuses were already blooming and green shoots were coming up. Then Mother Nature pulled an April Fool’s trick! Spring always takes a little longer to arrive in New England, and we just roll with it. (Like we have a choice!)

But when spring and summer finally DO arrive around here, we pull out all the stops and celebrate! We spend so much time indoors during the winter, so it’s a relief to get out of the kitchen and enjoy the great outdoors while we can.

That’s one reason I love this simple Lemon Cream Strawberry Angel Food Cake. It’s made in a flash by using a purchased angel food cake and lemon curd or spend a few more minutes to make it from scratch. (Click here for my easy homemade lemon curd recipe.)

I love lemon everything in spring and summer. How ’bout you? Fresh squeezed lemonade, lemon mousse, lemon tarts, lemon bars and this light and airy Lemon Cream Strawberry Angel Food Cake.

The combination of mouth puckering sweet and tart lemon curd, lemon whipping cream and luscious strawberries is irresistible.

This Lemon Cream Strawberry Angel Food Cake is a show stopper and perfect for all your spring and summer entertaining.

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Lemon Cream Strawberry Angel Food Cake

Angel food cake layered with lemon curd, lemon cream, and fresh strawberries for a light and airy dessert.

Course Dessert

Servings 1 cake

Author Allie

Ingredients

• 1 angel food cake homemade or purchased
• 1 pint 16 ounces heavy whipping cream
• 2 tablespoons lemon zest
• 2 cups lemon curd divided (homemade or purchased)
• 16 ounces fresh strawberries washed & sliced
• Additional lemon zest for garnish

Instructions

• In metal mixing bowl, whip heavy whipping cream until stiff peaks form.
• Gently stir in 1 cup lemon curd and 2 tablespoons lemon zest.
• Set aside lemon cream mixture.
• Slice angel food cake horizontally, evenly into three rounds.
• Spread 1/2 cup lemon curd on the bottom 2 layers,
• Then spread both layers with 1/3 lemon cream mixture.
• Add a layer of fresh sliced strawberries.
• Stack layers on top of each other, ending with the cake top.
• Dollop remaining 1/3 of lemon cream mixture on top.
• Garnish with lemon zest and sliced strawberries.
• Serve immediately or refrigerate.

Please take a moment to visit Through Her Looking Glass and follow me on Pinterest, Facebook and Twitter!

You may also like:

Jordan Marsh Blueberry Muffins

Mile High Buttermilk Biscuits

Bakery Style Chocolate Chocolate Chip Cookies

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I’m not the kind of person that enjoys spending all morning making breakfast just for it to be devoured in a matter of minutes. I’d rather cook once and eat for a week.

You don’t need me to explain the convenience of cereal to you. We all know it’s fast, delicious, and the kids love it! So today I thought I’d share with you a healthy alternative to everyone’s favorite breakfast.

The things you’ll need to make this Cinnamon Blueberry Almond Granola Cereal are:

• Old-fashioned oats
• Slivered or chopped almonds
• Ground cinnamon
• Flax seeds
• Maple syrup
• Coconut oil
• Vanilla extract
• Freeze-dried or dried blueberries

Super simple, healthy ingredients. Check.

I’m not even kidding you guys, this is one of the simplest recipes ever. It only takes a couple of minutes to mix all of the ingredients together and then you just pop it in the oven, stirring halfway through baking and boom! You’ve got yourself some of the tastiest granola cereal ever.

You can use either freeze-dried blueberries or dried blueberries for this Cinnamon Blueberry Almond Granola. I chose to use freeze-dried, simply because that’s all I had. Although I imagine it would taste just as amazing with regular dried blueberries.

If you’re not a fan of almonds, feel free to switch it up and use the nut of your choice. Pecans or walnuts would make a great substitute.

This cinnamon blueberry almond granola cereal is toddler approved. Ahem, pickiest-toddler-in-the-world approved.

So, I mean if that doesn’t tell ya you need to make this simple recipe ASAP, I don’t know what will…

Sweet, nutty, toasty granola in less than an hour. Trust me when I say you need to add this to your breakfast rotation.

Here’s the recipe for the best Cinnamon Blueberry Almond Granola Cereal you will taste!

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Cinnamon Blueberry Almond Granola Cereal

Author Margaret Anne @ Natural Chow

Ingredients

• 2 1/2 cups old-fashioned oats
• 3/4 cup slivered almonds
• 1 teaspoon ground cinnamon
• 1 teaspoon golden flax seeds
• 1/2 cup pure maple syrup or honey
• 1/4 cup coconut oil melted
• 1 teaspoon vanilla extract
• 3/4 cup freeze-dried blueberries or dried blueberries

Instructions

• Preheat oven to 300° F. Line a large baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, combine oats, almonds, cinnamon, and flax seeds and stir. Set aside.
• In a medium bowl, whisk together the maple syrup, coconut oil, and vanilla extract. Pour the mixture over the dry ingredients and stir thoroughly to combine.
• Spread the granola onto the prepared baking sheet. Bake for 45 minutes, stirring halfway through. Let cool completely before serving or storing. Store granola in an airtight container at room temperature for up to three weeks.

Looking for more granola inspiration?

Skinny Dark Chocolate Chia Granola

Cardamom Almond Coconut Granola Cereal

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Hey Made From Pinterest fans! Nancy here from The Bitter Side of Sweet here to share with you this lovely side dish.

Recently I found some eggplants in my local grocery store so I decided to buy one. I only got one because I thought my hubby and I would be the only ones who would eat the eggplant. Low and behold, when I made these ALL of my girls decided that they LOVED them! The next time, I have to remember to buy two eggplants!

I couldn’t quite decide how I wanted to prepare it, but I remembered how my MIL made it when we visited her one summer in Italy, and it seemed simple enough so I tried it that way.

I decided to use everyday ingredients to coat these. The only special ingredient I used was the cheese, but we will get to that in a minute.

To make these I used breadcrumbs, flour, fresh parsley, garlic powder and salt. It is that easy. I also used egg and topped them with Grana Padano. I know what you are wondering, what is that? Grana, as my hubby calls it, is the type of parmesan that you can find in his region (Veneto Region) in Italy. It is actually made in his home town.

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Fried Eggplant

Course Side Dish

Servings 4

Author Nancy Piran

Ingredients

• 1 eggplant sliced 1 inch crosswise
• 2/3 cup Italian bread crumbs
• 1/2 cup all purpose flour
• 2 teaspoons parsley
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1 egg
• 2 tablespoons water
• olive oil for frying
• Parmesan cheese Grana Padano

Instructions

• In skillet add oil, heat to 370 degrees.
• Mix together bread crumbs, flour, parsley, garlic powder and salt in flat bowl and set aside.
• Mix together egg and water and set aside.
• Working in batches dip each slice of eggplant into egg and coat each side.
• Place in bread crumbs and coat eat side.
• Place in oil and allow to cook on each side for 3 minutes or until golden brown.
• Drain on plate covered in paper towel.
• Sprinkle with cheese and serve warm! ENJOY!

Want more side dishes? Here you go!

Radicchio Pear Walnut Salad

Collard Greens

Cooked Carrots

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Irresistible Mint Chocolate Chip Croissants are the ultimate breakfast treat!

Hi all! This is Nancy from The Bitter Side of Sweet. I am so excited to be here this year with you contributing to Made From Pinterest! I have been having lots of fun traveling around the site to see what you guys really love such as these Chocolate Toffee Squares or these Easy to Make Breakfast Sandwiches. To know a little bit about what I blog about you have to know this. I am all about the easy. Easy desserts, easy dinners, easy foods! We are a family of 6 and I don’t have a lot of time so when I am in the kitchen I love quick to make and satisfying treats!

Take these croissants. I had these done in about 30 minutes! I always have puff pastry on hand because I am obsessed with it. So what I did was I pulled it out of the freezer and let it soften up a bit. I rolled the dough out and cut them into long triangles. Then I added some mint chocolate baking chips, rolled them and they were ready to go! It was that easy! I spent more time waiting around for them to finish cooking then actually preparing them!

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Mint Chocolate Chip Croissants

Course Breakfast

Servings 10

Author Nancy Piran

Ingredients

• 1 puff pastry sheet
• 3/4 cup mint chocolate baking chips
• 1 tablespoon butter melted
• 1 ounce almond bark
• 1 drop green food coloring optional

Instructions

• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Roll out puff pastry and cut into 10 long rectangles.
• On the wide end place 1 tablespoon mint chocolate baking chips
• Roll each croissant from the wide end to the short end.
• Place on baking and brush with butter.
• Bake for 22 minutes.
• Allow to cool.
• FOR DRIZZLE:
• Melt almond bark in microwave for 30 seconds. Stir till smooth.
• In piping bag brush the inside with 1 drop of green food coloring.
• Add melted almond bark.
• Pipe onto each croissant and allow to cool completely.
• Serve and ENJOY!

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This is the homecooked meal my husband served on the night he proposed to me.

Ladies, if you find a man who will cook for you, you’ve found a keeper!

I never knew this before, but apparently my husband did a test run and made a batch of this lasagna ahead of time before he invited me over for the big pop-the-question night. He wanted to make sure the recipe was a winner before he served it to me.

I said, “Yes” when he proposed, so it’s safe to say that the lasagna was a hit.

And it’s still one of my favorite meals — and not just because I don’t have to cook it.

This lasagna is just how we like it — moist, a tad bit spicy and a tad bit sweet and oozing with three different kinds of cheese.

And while for a from-scratch recipe, it’s really easy to put together.

Cheese layered on sauce…

Topped with noodles…

and more sauce…

… and lots and lots of cheese.

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Easy, Cheesy Homemade Lasagna

A family-favorite easy, cheesy homemade lasagna recipe made with Italian sausage and three cheeses.

Course Entree

Cuisine Italian

Servings 8 -10 servings

Author Amy Buchanan

Ingredients

• 1 lb. Italian sausage mild or hot
• 2 14.5 oz. cans tomato sauce
• 6 uncooked lasagna noodles
• 15 oz. ricotta cheese
• 4 oz. mozzarella cheese
• 2 oz. parmesan cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon oregano
• 2 tablespoons sugar
• 1 tablespoon olive oil

Instructions

• Boil lasagna noodles per instructions on the box. Drain when cooked.
• Brown Italian sausage in olive oil on medium heat. When sausage is completely cooked, add tomato sauce, garlic powder, oregano and sugar.
• Stir, then simmer for 5 minutes, or until sauce is bubbling.
• Spoon a generous layer of cooked sauce into a 9”X12” baking pan.
• Spoon in half the ricotta cheese, then layer on 3 lasagna noodles.
• Add another layer of sauce, the rest of the ricotta and half of the mozzarella.
• Top with the remaining noodles. Add the rest of the sauce, then top with the remaining mozzarella and parmesan cheeses.
• Cover lasagna pan with aluminum foil for baking.
• Bake covered pan at 350 degrees for 45 min.-1 hour, or until cheese is completely melted and bubbling. You may want to remove the foil during the last 10-15 minutes of baking to allow the cheese to brown.

My hubby is a lot of things, but he’s not a very confident or experienced cook. He has about three or four recipes that he makes on a regular basis, and this is one of them.

And it turns out perfect every time.

He’s made it for many Sunday suppers and family gatherings. Once, he even cooked up a batch for my blogging girlfriends and I after a marathon shopping day.

I told you he was a keeper.

And so is this recipe.

You might enjoy these other recipes from my kitchen.

Cinnamon Sugar Pie Hearts

Fall-Off-the-Bone Ribs

Easy Parmesan Chicken Recipe

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The first time I tried Artichoke Dip (or a version of it) was Cheddar’s Spinach Artichoke Dip. I could not believe two things I had turned my nose up on as a kid, spinach and artichokes, could bring this incredible tangy cheesy goodness. I was hooked so when I saw a recipe for artichoke dip in the slow cooker in my Entertaining: Eat, Drink, and Be Merry cookbook I knew I had to make it. And like a cherry on top I was so happy it was in the slow cooker!

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Slow Cooker Artichoke Dip

Author Penney Lane

Ingredients

• 2 12 oz. jars artichoke hearts drained and chopped
• 2 cups shredded mozzarella cheese
• 1 1/2 cups shredded Parmesan cheese
• 1 1/2 cups mayonnaise
• 1/2 cup diced onion
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes

Instructions

• Add all ingredients to a small slow cooker.
• Stir to thoroughly combine.
• Cover and cook on low for 2 hours.
• Serve warm with pita bread, pita chips, or tortilla chips.

The recipe just says for the artichokes to be chopped, but I gave mine a quick couple of pulses in the food processor to make sure there were no big chunks. I also added the S&P and the crushed red pepper flakes, which was also in the Cheddar’s dip and the small kick is a nice pair to the rich cheese. You can also use purple onions instead of white if you want a pop of color. I had white on hand.

This Slow Cooker artichoke dip has gone in my spiral notebook of go to recipes for parties or get togethers. (I saw Giada had one on her show and figured if it worked for her….) It is so easy to put together and then two hours later have a beautiful flavorful dip that is sure to be a hit at parties or just as a snack for the family. Make this restaurant favorite at home and stop by Penney Lane for more easy recipes and while you’re there be sure and sign up for my weekly newsletter for cooking tips, recipes, and subscriber exclusives.

You might also like:

Cheesy Bean Dip Skillet

Chili Cheese Dip

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Hi guys! It’s Margaret Anne, back with yet another delicious and easy recipe for ya! With it being the start of autumn and all, I wanted to share with you my favorite popover recipe. For those that don’t know what a popover is, it’s a light, hollow roll made from an egg batter.

It’s like a cross between an eggy donut and a muffin.

The ingredients for a popover are pretty simple: eggs, milk, vanilla extract, flour, salt, and sugar. But to make these cinnamon sugar popovers pinned from Joy the Baker, we also add a little cinnamon to the batter, brush them with butter once fully baked, and sprinkle on some delicious cinnamon sugar.

The batter should be very thin. Here the batter is barely mixed together, but unlike, say, a pancake batter, you want to whisk out any lumps. The batter will be very smooth.

This helps to develop the dreamy, light, and airy center.

The initial heat is what causes the popovers to “pop,” which is why we set the temperature to 425° F initially, and later decrease it to 350° F. If we just had the temperature set to 425° F, the popovers would more than likely burn.

It’s important to not open the oven while the popovers are baking because if cold air hits the popovers before they are done baking, they will deflate and you’ll be left with a pan full of sad looking “popovers”.

You guys. These popovers.

They will not disappoint. I had to resist the temptation to eat half of the pan by myself in one sitting, but my family demolishing most of them before I even finished one solved that for me.

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Cinnamon Sugar Popovers

Servings 16

Author Margaret Anne @ Natural Chow

Ingredients

Popovers

• 2 large eggs at room temperature
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 2 tablespoon pure cane sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Topping

• 2 tablespoons 1/2 stick unsalted butter, melted and cooled
• 1/2 cup pure cane sugar
• 3/4 teaspoon ground cinnamon

Instructions

• Preheat oven to 450° F and lightly grease a muffin or popover tin.
• In a medium bowl, combine eggs, milk, and vanilla extract and whisk until thoroughly combined.
• In a small bowl, combine all-purpose flour, sugar, salt, and cinnamon. Whisk to combine. Pour the dry ingredients into the wet mixture and whisk until there are no lumps in the batter. The batter will be fairly thin.
• Divide the batter into the prepared muffin or popover tin using a 1/4 cup measuring cup or ice cream scoop.
• Bake for 15 minutes, then reduce the temperature to 350° F and cook for an additional 15 minutes, or until puffy and golden brown. DO NOT open the oven to peek while they are baking—the cool air will hit the popovers and cause them to deflate.
• While the popovers are baking, melt the butter. In a small bowl, combine the sugar and cinnamon and mix to combine. Set aside.
• Remove from the oven and drizzle or brush the tops of the popovers with the melted butter. Then sprinkle the cinnamon sugar mixture over the popovers or dip the tops of the popovers in the cinnamon sugar mixture. Serve immediately.

If you liked these Cinnamon Sugar Popovers, you’ll also like these recipes!

Gluten Free Chocolate Chip Muffins

Mint Chocolate Chip Ice Cream

Buttermilk Biscuits

Pin it:

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Hey guys, it’s Mandy from Mandy’s Recipe Box! I’m here today with the easiest recipe that everyone will love. My family ate these Pizza Cupcakes up like crazy. Next time I will make more! I found the recipe on Plain Chicken via Pinterest. With Pillsbury Seamless Dough Sheets, these are a breeze to make.

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Pizza Cupcakes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Author Mandy Bird

Ingredients

• 1 can refrigerated Pillsbury Seamless Dough Sheets
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• pizza toppings - pepperoni ham, sausage, peppers, onions, mushrooms, pineapple, peppers etc.

Instructions

• Preheat oven to 375 F.
• Spray or grease a muffin pan.
• Unroll dough sheet and cut into 8 equal squares. Press into muffin cups.
• Sprinkle some cheese into each dough cup. Add 1 Tbsp. pizza sauce followed by remaining cheese and the toppings of your choice. Sprinkle garlic powder over toppings.
• Bake for 15 minutes.
• Remove from pan, carefully, with a fork.
• Serve.

Be sure to follow Mandy’s Recipe Box on Social Media:

Facebook | Pinterest | Instagram | Twitter

You may like these recipes:

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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
• 23 Mouth-Watering Muffin Recipes
• 101 Apple Recipes To Try Right Now
• You Will “Fall” In Love With These Holiday E-bok Recipes 
• 27 Copycat Disney Recipes

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There are times when I want a fancy dessert and I have the time to create something special.

But then there are days when I just want EASY! I don’t want a recipe that has “special” or “secret” ingredients to where I have to leave the house and buy something extra for a recipe.

Enter this recipe for  Easy Chocolate Chip Cookies.

No fancy ingredients here.  Just regular ole’ stuff that you hopefully already have in your kitchen to make cookies that come out soft and fat like these ones.  You’re gonna love these. Pinky swear.

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Easy Chocolate Chip Cookies

Course Dessert

Author Made From Pinterest

Ingredients

• 1 cup butter softened
• ½ c white sugar
• 1 c brown sugar
• 2 eggs
• 3 c flour
• 1 t vanilla
• 1 t soda
• 1 t salt
• 2 cups semi sweet choc chips

Instructions

• Preheat oven to 375 degrees.
• Cream butter and sugars, add eggs and vanilla, mix well. Then add dry ingredients and mix until just until combined. Fold in choc chips. Bake on ungreased cookie sheet for 8-10 minutes at 375 degrees.
• As soon as these cookies have cooled, store in an airtight container to retain their softness. I usually put them in a gallon ziploc bag. Again. Nothin' fancy.

So even though these cookies don’t have any “special” ingredients, I can promise you one thing.

You WILL get asked for the recipe.

Sometimes getting back to the basics is just what I need.

I’m so glad that I found this pin from FlavorSings because This Pin Rocks!

Take a look at some more Cookie Awesomeness!

Soft Lofthouse Style Sugar Cookies

Root Beer Float Cookies

Mini Apple Pie Cookies

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

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Hey guys! March sure is coming in like a lion at our house! We got struck by a white-out blizzard that totally messed up my entire week! Good thing I have tons of sewing projects to keep me busy, like how to make a bow tie in 5 minutes as a scrap buster project. I make these all during March for my friends’ kids for Easter. It’s a good time to stock up for the rest of the year. {You can see all these other fun bowtie inspiration: Littles Fashion on Pinterest.}

I attempted my first video tutorial for you guys here and although it’s very poorly done I think you’ll get the gist of how easy these bowties are.

How to make a bow tie in 5 minutes or less:

12. Thread elastic through the front of the small piece and move to the top part of the back piece as shown in 13.

 

Put on that smooshy of your choosing and enjoy. Here are some other stash busting projects I love:

SLOUCHY BEANIE 

CROCHET INFINITY SCARF

 

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

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WHALE, look no further!  We COD send you elsewhere for some Valentine ideas, but this seemed like the perfect oppor-TUNA-ty to share a free printable with you!

All these fish puns?  Well, they are on PORPOISE because these Valentines are REELy fishy.

We crafted them from vintage French postcards, found at The Graphics Fairy.  We think they are hilarious!

If you like them, too, then click below to download the PDF file for these FREE printable Valentines!  After all, we’re sure that SALMON you know would love to get one.

Click this button to get your free printable Valentines!

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Valentine’s Day isn’t too far away, so we’ve come up with a very quirky–and very FREE–printable you can use to make your own “o-FISH-al” greetings for the day of love!

Scroll down to download the PDF file below and print it out at home or send it off to your local copy store and let them print it for you.  We recommend printing them on cardstock.

The free file contains a page of four fishy valentines that you can cut out and attach to your favorite “fish food”.  We suggest Swedish Fish or Goldfish Crackers.  Did you know there are princess goldfish that are pinkish purple?  (Perfect for Valentine’s Day!)

Notice that these cards only have a space for “from”, not “to.”  That’s because of a busy mom tip we’ve got for you: simplify your life by having kids write their own name in the “from” spot.  Don’t worry about writing the names of everyone in their class on the Valentines when they are handing them out to the entire class!  It is much less stressful for the kids and makes the distribution go so much faster in the classroom!

Click on the image below to download and save the file for this printable thank-you postcard template.

Just in case you missed it up above, you can click on the highlighted text to download the PDF file for this printable right here:

Free Printable Fish Valentines

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