Apple Cider Coffee Cake

Here's a fun fall twist on one of my favorite family recipes, my mom's coffee cake.  The way I see it, you can never go wrong with adding apples to any baked good during the fall and winter months. I made this one in honor of the apple trees Michael planted for me as a birthday gift. Starting a home orchard has been a dream of mine for awhile now and I can't wait to use our own apples for fall baking here in a few years! But for now, here's how Mama makes apple cider coffee cake:

Apple Cider Coffee Cake

Ingredients:
- 1 c. sugar
- 5 T. shortening
- 1/2 t. salt
- 1 egg
- 1/2 c. apple cider
- 1/4 c. milk
- 1 1/2 c. flour
- 1 1/2 t. baking powder
for the topping:
- 1/4 c. sugar
- 1/4 c. brown sugar
- 1 t. cinnamon
- 1 T. flour
- 2 T. cold butter
- 1 apple, peeled and finely chopped

 (I actually made 1 and 1/2 times this recipe in a 9x13" pan since my whole family was visiting)

Brownie Batter Chocolate Chip Cupcakes

Is there anything better than a mix between a brownie and a cupcake?  I mean, really?  If there is, I don't want to know - my waistline can't handle it!  This recipe was created as a last day gift to my old technician who moved out of state.  He is obsessed with chocolate and anything that I'd consider "too rich to eat more than a bite of."  They were a hit with my family and the entire pharmacy staff.  Essentially, it's a chocolate cupcake with brownie batter buttercream icing.  Yes, it is as dreamy as it sounds.  Here's how Mama makes it:

Brownie Batter Chocolate Chip Cupcakes

Ingredients: makes 30-36 cupcakes, depending on size

cake:

- 1 box chocolate cake mix

- 1 small box instant chocolate pudding

- 1 c. flour

- 1/2 c. sugar

- dash of salt

- 1 1/2 c. mini chocolate chips

- 3 eggs

- 1 c. sour cream

- 1 c. water

- 1 T. vanilla

icing:

- 2 sticks butter, softened

- 3 oz. dark chocolate, melted and cooled

- 1 t. vanilla

- 2/3 c. brownie mix

- 3 c. powdered sugar

- 1/4 c. milk

- chocolate chips/sprinkles/chocolate shavings as garnish, optional

(afternoon coffee and cute apron, also optional... but highly recommended)

Chunky Monkey Quinoa Bars

These protein-packed bars are named after my favorite Ben & Jerry's ice cream.  Like their namesake, they have banana, chocolate and walnuts.  Unlike their namesake, they are low in fat and added sugar.  I love the texture of all the different nuts, seeds, and grains.  I'm a texture junky in the healthiest of ways.  On the other hand, I really really really like the touch of chocolate, too.  So do my kids.  They think it's dessert.  Anyway, here's how I made these delectable grab and go bars:

Chunky Monkey Quinoa Bars

Ingredients: (makes one 9x13" pan, 8 servings = 9 WW pts each or 10 servings = 7 WW pts each)

- 2 c. cooked quinoa (about 1/2 c. uncooked)
- 2 mashed bananas
- 2/3 c. unsweetened applesauce
- 2 eggs
- 1 t. vanilla
- 1/2 c. brown sugar, unpacked
- 1 t. baking soda
- 2 T. chia seeds
- 2 T. flax seeds
- 1 c. whole wheat flour
- 2 c. rolled oats
- 1/2 t. cinnamon
- 1/4 c. mini chocolate chips
- 1/2 c. chopped walnuts
- 1-2 T. wheat bran, optional

Directions:

1.  Cook quinoa according to package directions (place 1/2 c. quinoa in 2 c. water, bring to boil, then reduce heat, cover and simmer for 15 minutes.).  Preheat oven to 375 degrees.

2.  In a large bowl, combine quinoa and wet ingredients.

3.  Add dry ingredients, except wheat bran, and stir until just combined.  Transfer to a greased 9x13" pan.

4.  Sprinkle wheat bran over the top of the bars and bake at 375 for 20-25 minutes until golden brown.  Allow to cool, then slice into desired number of servings.  I like to place each bar into a ziplock bag, then toss in the fridge for an easy grab and go breakfast.

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Dutch Apple and Blueberry Pie

Here's a delicious variation on my dutch apple pie.  I needed desserts for two different occasions last weekend and was trying to use what I had on hand so I didn't have to take the girls out again.  I realized I had a couple frozen pie crusts, but not enough apples or blueberries for full pies.  So this pie was born.  Adding blueberries not only adds beautiful purple color, but also a sweet and summery flavor.  This pie is just begging to be served with ice cream on a warm sunny day.  Here's how Mama makes it:

Dutch Apple and Blueberry Pie

Ingredients: (per one 9-inch pie)

for pie:
- 3 apples, peeled and sliced
- 3/4 c. blueberries
- 2 t. lemon juice
- 1/2 c. sugar
- 1/4 c. brown sugar
- 1/2 t. cinnamon
- 1/2 T. tapioca
- 2 T. flour
- pinch salt

for topping:
- 1 c. flour
- 1/2 c. brown sugar
- 1/4 c. quick oats
- 6 T. softened butter

Directions:
1.  Preheat oven to 350 degrees F.  Peel and slice apples, rinse blueberries.  Place apples and blueberries in a large bowl, add lemon juice, and gently toss to combine.

2.  Add sugar, brown sugar, cinnamon, tapioca, flour, and salt to the fruit bowl.  Stir until evenly combined, then transfer to a 9-inch pie plate.

3.  In a small bowl, combine topping ingredients and stir with a fork until pea-sized clumps form.  Pour evenly over top of the pie. 

4.  Bake uncovered at 350 for 50-60 minutes.  Cover with foil last 10 minutes or so if topping and crust starts to brown too much.  Allow to cool before serving.

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The girls were worried that I was using all their fruit.  Apples and blueberries are two of their favorites lately.

Annalyn loves our new breakfast bar and stools

Cheddar Dill Beer Bread

I came across this recipe while unpacking my cookbooks.  It was on a little blue post-it I had shoved in my index card box of recipes, mostly from our first few years of marriage.  I always intended to buy a new box and rewrite them all onto neat, tidy, matching recipe cards, but instead I started a food blog.  In hindsight, I actually like my funny little conglomeration of post-its, magazine clippings, and recipe cards from friends.  It has character.  Even if I end up losing deliciously simple recipes like this one, only to be rediscovered years later.  It was like unpacking all the girls' toys after the move - Christmas in April!  Especially when you see how easy it is to have homemade bread on the table in about 10 minutes (plus cook time). Here's how Mama makes it:

Cheddar dill beer bread

Ingredients:

- 3 c. flour
- 1/4 c. sugar
- 1 t. salt
- 1 T. baking powder
- 1 T. dill weed
- 1 c. shredded cheddar cheese
- 12 oz. beer

Directions:
1.  Preheat oven to 375 degrees F. Place first 5 ingredients in a medium bowl, and whisk until combined.

2.  Stir in shredded cheese and beer until just mixed.

3.  Pour into a greased 9-inch pie plate and bake at 375 for 45 minutes.  Cut into slices and enjoy!

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We forgot to take a picture before I cut into it. Our BFFs were staying over and we were eager to get the bonfire started so these cuties could enjoy some s'mores before bedtime.

Cinnamon Banana Muffins

Here's a simple and delicious way to use those ripe bananas sitting on your counter.  Topped with cinnamon and sugar, these muffins are always a hit at our house! Here's how Mama makes it:

Banana cinnamon muffins 

Ingredients:
- 1/3 c. milk
- 2 medium ripe bananas, mashed
- 1/4 c. vegetable oil
- 1 large egg
- 2 c. flour
- 1/2 c. packed brown sugar
- 2 t. baking powder
- 1/2 t. salt
- 1 t. cinnamon
topping:
- 1/4 c. sugar
- 1 T. cinnamon

Guest Post: Remy's 4-ingredient Pumpkin Spice Muffins

Hey guys, Remy here! Aunt Ashley let me take over her blog for a post so I could show you what's going on in my momma's and my kitchen. With this awesome fall weather we've been enjoying, we couldn't help but join in pumpkin spice season. The best part of these muffins you ask? Well, only 4 ingredients, super quick, and toddler friendly (as in, no raw eggs, so we can taste it at every step!!). Here's how Momma and I make it:

Remy's 4-ingredient Pumpkin Spice Muffins

Ingredients:

1 box spice cake

1 can pumpkin

1 tsp vanilla 

1-2 tsp pumpkin pie spice

Directions:

1. Preheat oven to 350. Line muffin tin with liners or cooking spray.

This is a great step for toddler-helpers!

2. Add ingredients to a medium bowl in order, hand stirring each time until well blended. 

3. Add to cupcake lined muffin tin and bake for 25 minutes at 350. AND they're only 4 ww points per muffin! 

No raw eggs = guilt-free toddler taste testing!!

printable recipe

Cooking with Grandpa: Honey Wheat Bread

Over Michael's fall break, we finally had some extra time to try another of Grandpa Eddie's recipe.  This time, we decided to try his honey wheat bread.  Along with this Russian black bread, Grandpa almost always had loaves of this honey wheat bread frozen to distribute to everyone at holidays. He also made it into rolls and baked fresh for family dinners. It brings back great memories and tastes amazing. Making our own bread always makes us wonder why we ever bother to buy it. Here's how Grandpa made it:

Honey Wheat Bread

Ingredients:
- 2 1/4 c. water
- 1/4 c. oil
- 1/2 c. honey
- 2 pkg. yeast
- 3 c. all-purpose flour
- 3 - 3 1/2 c. whole wheat flour
- 2 t. salt
- 1 T. sugar
- 1 egg

Directions:

1.  Heat first 3 ingredients to 120-130 degrees F.  Add to other ingredients except 1 c. all purpose flour and whole wheat flour.


2.  Beat on medium speed for 3 minutes, then stir in whole wheat flour to form stiff dough.


3.  Knead about 5 minutes, adding all purpose flour as needed. Dough should be smooth and elastic.


4.  Place in greased bowl, let rise until doubled, 45-60 min.  Punch down, divide into two loaves, place in greased 8x4 pans.


5.  Let rise until doubled, 45-60 min.  Bake at 350 degrees F, 35-45 min.  Loaves should be deep golden brown and sound hollow when lightly tapped.  Brush with butter if desired.

printable recipe

Pumpkin Spice Quinoa Bars

This is my version of Michael's cousin, Elizabeth's (http://fitlifewithe.com), coconut quinoa bars (here's the link: http://fitlifewithe.com/?s=Quinoa). These amazing breakfast bars are packed with protein, whole grains, and flavor. After trying her coconut version, I decided to make a fall-inspired pumpkin bar. Even my skeptic of a husband agrees that these bars satisfy the carb cravings, while filling you up so you don't devour the whole pan (which is what usually happens when I bake!).

What I especially love about this recipe (aside from the awesome texture, which I am a huge fan of) is the variety and ability to make it your own. By mixing up the fruit/nuts/etc. you can make a ton of different bars so you don't get it a rut of eating the same thing every morning. Elizabeth suggests cutting them into bars once they're cooled and storing in individual servings in the fridge (like in ziplock bags). This is so great for us right now - between washing pump supplies, making sure bottles/lunches are ready, and trying to get out the door, we have zero extra time to prepare healthy breakfasts. I love that we can have something homemade and nutritious handy to just grab and go. I originally cut them into 8 servings, but I honestly can only eat half at a time (so I save the rest as an afternoon snack while I'm pumping). Here's now Mama makes it:

Pumpkin Spice Quinoa Bars

Ingredients:

Dry:

- 1 c. Whole wheat flour

- 1 t. Pumpkin pie spice

- 1 t. Baking soda

- 2 c. Oats

- 2/3 c. Chopped nuts (I used half almonds, half pecans)

- 2 T. each, Chia and flax seeds

- 1/3 c. each raisins (or craisins) and dried cherries

- 1/2 c. mini chocolate chips

Wet:

- 1 c. pureed pumpkin

- 2 c. Cooked quinoa

- 2 eggs

- 2/3 c. Applesauce (or a couple mashed bananas)

- 1/2 c. Honey

- 1 t. vanilla

Optional:

- 1-2 T. Wheat bran to sprinkle on top (told you I'm a texture junkie)

Directions:

1.  Make quinoa according to package directions.  (1 c. Uncooked makes about 4 c. Cooked, so I made this ahead and stored in the fridge).  Preheat oven to 375 degrees.

2. In a large bowl, mix quinoa with remaining wet ingredients. 

3. Add dry ingredients (except wheat bran), and stir until just combined. Since I'm often short on time, I've been mixing the dry ingredients into gallon ziplock bags so they're ready to go when I have time to bake. Saves a lot of time measuring/digging out ingredients while trying to keep Peanut from eating the flour/oats/chocolate chips...

4. Grease a 9 x 13" pan with cooking spray, then pour batter into the pan. Use the back of a spoon to press evenly into the pan. Sprinkle with wheat bran, if desired.

5. Bake in preheated 375 oven for 20-25 min, until set and lightly browned. Allow to cool then slice into bars and package into individual servings for easy on-the-go breakfasts or snacks. 

we had to try one while they were warm (and it was so good!),

but we usually just eat them straight from the fridge cold

breakfast for a week!

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Oatmeal Scotchies (includes recipe for lactation cookie)

If you're a breastfeeding mom these days, you've probably heard of lactation cookies.  They are usually some type of oatmeal cookie with added ingredients thought to boost lactation:  oatmeal, flax, and brewer's yeast.  Honestly, I've read it from several sources,  but never looked too closely at the validity of these claims. I've been cooking with flax seeds and ground flax for awhile, so the only one unusual to me was the brewer's yeast.  From what I could tell, it seems to be safe (it's the same yeast used to make beer), so even if it doesn't magically increase your milk, it shouldn't hurt either. I decided to incorporate the ingredients into my favorite oatmeal scotchies recipe.  Note: these are not just for nursing mothers!  Even if you add those ingredients, the whole family can share them (if it's ok with mama of course!).  Here's how Mama makes it:

Oatmeal Scotchies Lactation Cookies 

Ingredients: 

makes about 4 dozen cookies

- 1 1/4 c. Flour

- 1 t. Baking soda

- 1/2 t. Salt

- 1 heaping teaspoon cinnamon

- 1/4 c. Ground flax

*-3 T. Brewers yeast, optional (*for lactation)

- 1 c. Butter, softened

- 1 1/2 c. Brown sugar

- 2 eggs

- 1 t. Vanilla extract

- 3 c. Oats (not quick cooking)

- 1 pkg. butterscotch chips 

Homemade Cinnamon Crunch Bagels

After seeing a friend of mine's homemade bagels on Facebook, I just had to try it. And while they weren't the prettiest, they sure were delicious! I made plain ones first, then tweaked the recipe to make these cinnamon crunch bagels.  Here's how Mama makes it:

Cinnamon crunch bagels 

Ingredients:
for bagel dough:
- 1 1/4 c. warm water
- 2 T. vegetable oil
- 1 T. yeast
- 4 c. flour (do not pack)
- 3 T. brown sugar
- 1 t. salt
- 1 T. cinnamon
for boiling:
- 4 Qts. water
- 2 T. brown sugar
- 1/4 c. honey
for topping:
- 3 T. butter, slightly softened
- 1/4 c. sugar
- 1/4 c. brown sugar
- 1 T. cinnamon
- 2 T. flour
- pinch salt

Directions:
1.  Combine water, oil, and yeast in a large mixing bowl.  Let rest for a minute, then add remaining dough ingredients and mix using stand mixer with a dough hook for about 8-10 minutes.  To test dough, pull off a small piece and stretch; dough should not break right away.  If it breaks, continue kneading.

2.  Transfer dough to an oiled bowl and then turn over so that all sides are greased.  Let rise for 2 hours.

3.  Punch dough down, form into a log, and cut into 8-12 pieces (depending on size of bagels you want). Use your thumb to form a small hole in the center of each bagel.  Let rise for 15 minutes.  Meanwhile, in a large pot, bring water, honey, and brown sugar to a boil.

4.  Boil bagels, three at a time, about 1 minute each side, then transfer to a parchment lined baking sheet.

5.  Combine topping ingredients using two knives or a pastry blender until small crumbs form.  Top each bagel with crumb topping.  Bake at 475 degrees for 12-15 minutes.  Transfer to wire racks to cool.

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Make Ahead Muffin Mix: Orange Dream Muffins

Next stop on our Make Ahead Muffin Mix journey - Orange Dream!  These creamy, dreamy muffins were not only delicious when fresh, but also the next day.  They have a beautiful pale orange color and sweet, citrusy scent.  Plus, like all of my Make Ahead Mix recipes, they were super quick and easy to make.  It was like having a gourmet breakfast before work!  Gosh, I'm starting to love muffin Sundays.  Here's how Mama makes it:

Orange Dream Muffins

Ingredients: (makes 12 muffins)
- 1 Make Ahead Muffin Mix (see instructions here)

• 1 1/2 c. all-purpose flour
• 1/2 c. sugar
• 2 1/2 t. baking powder
• 1/4 t. salt

- 2/3 c. orange cream flavored yogurt
- 4 T. melted butter
- 1 egg
- 1 t. vanilla
- 1/4 c. orange juice
- 1/4 c. orange marmalade, softened (plus extra for serving)
for glaze:  1/3 c. powdered sugar, 3-4 T. orange juice

Make Ahead Muffin Mix: Lemon Blueberry Muffins

Here's the first of my muffin creations made using my Make Ahead Muffin Mix.  It was so quick and simple to whip up this fresh batch of homemade muffins for our BFFs Saturday morning.  And to think, I still have three mixes left to make!  This version is an easy blueberry muffin with just a hint of lemon (from the flavored yogurt).  I sprinkled them with just a bit of coarse sanding sugar before baking, but if you have extra time on your hands, make a lemon glaze with 1/3 c. powdered sugar and the juice of 1 lemon.  While you're at it, zest the rind and add that to the muffin batter.  On the other hand, if you're always looking for a way to make breakfast quicker, keep it simple and delicious!  Here's how Mama makes it:

Lemon Blueberry Muffins

Ingredients: (makes 12 muffins)
- 1 Make Ahead Muffin Mix

• 1 1/2 c. all-purpose flour
• 1/2 c. sugar
• 2 1/2 t. baking powder
• 1/4 t. salt

- 2/3 c. lemon flavored yogurt
- 4 T. melted butter
- 1 egg
- 1 t. vanilla (or lemon extract)
- 3 T. milk
- zest of 1 lemon (optional)
- 1 c. blueberries

- coarse sugar to garnish tops (if not using a glaze)
for glaze (optional):  juice of 1 lemon, 1/3 c. powdered sugar