Fall Flavors: Pumpkin Pecan Coffee cake (egg free)

This is the first of weekly fall flavors that will be dropping the next couple of months, this pumpkin pecan coffee cake is moist, soft, delicious, and exudes all of the flavors and scents of fall that your whole family will love! This is kid tested and kid approved by my 7 year old and 2 year old.

Prep time: 10 minutes Bake time: 35 minutes Total time: 45 minutes Servings: 8

Ingredients: 2 cups AP flour

3/4 cup white sugar

2 tsp baking powder

1/2 tsp salt

1 tbsp pumpkin pie spice

1 tsp ground ginger

1/4 tsp ground instant espresso (optional)

1 cup pumpkin puree

1/2 cup milk

1/2 cup coconut oil, melted

1 tsp vanilla

1/4 cup chopped pecans

Streusel Topping Ingredients: 1/2 cup brown sugar

3 tbsp butter, melted

3 tsp AP flour

3 tsp ground cinnamon

1/2 cup chopped pecans

Instructions:

  1. Preheat oven to 350 degrees, prepare a 9 by 9 baking dish with cooking spray or line with parchment paper. Set aside.
  2. Mix all dry ingredients except for chopped pecans together in a large bowl. Set aside.
  3. Mix all wet ingredients together in a bowl with a paddle attachment in an electric mixer.
  4. Add dry ingredients to wet ingredients and mix well, then add 1/4 cup of chopped pecans.
  5. Transfer cake batter to prepared baking dish, set aside.
  6. Melt the butter in a microwave safe dish.
  7. Add the brown sugar, cinnamon, 3 tsp flour, and 1/2 cup of chopped pecans to the butter and combine well.
  8. Spread the streusel mixture evenly over the cake batter and use a butter knife or toothpick to swirl the mixture across the top of the cake.
  9. Bake in oven for about 35 minutes or until the center comes out clean.
  10. Remove from the oven and let cool completely in the pan before removing.
  11. Serve and enjoy!

Recipe Notes: This recipe is delicious on it’s own, but also great when served with whipped cream, coconut cream, or vanilla ice cream. Chocolate chips are another great add in for this cake, simply add them when you add the pecans.


Amazing Fall Flavors: Apple Cinnamon Crock Pot Pudding Cake

This super easy crock pot pudding cake will have your house smelling of fall the whole time it is slow cooking! It is very easy and fast to make, and so delicious to share with your loved ones! The best part about it: The crock pot does most of the work for you!

Prep time: 10 minutes Cook time: 2-3 hours Servings: 10-15

Ingredients: 2 cups AP flour

2/3 cups plus 1/4 cup of white sugar, divided

2 1/2 tsp baking powder

1 tsp salt

1/2 butter, cold plus 2 tbsp butter, melted

1 cup milk

2 Gala apples, peeled and diced

1/2 cup unsweetened applesauce

1 1/2 cup orange juice

1/2 cup brown sugar

1 tbsp cinnamon

1 tsp ground ginger

Instructions:

  1. Combine the flour, 2/3 cup of white sugar, baking powder, and salt in a large bowl.
  2. Add the 1/2 cup of cold, cubed butter to the flour mixture and combine with your clean hands, pressing the butter into the batter until it forms a crumbly texture.
  3. Stir the milk into the crumbs until just combined.
  4. Spray the bottom and sides of your crock pot with cooking spray.
  5. Pour the batter into the crock pot and spread evenly across the bottom.
  6. Place the diced apples over the top of the batter.
  7. In a medium sized bowl combine the orange juice, applesauce, brown sugar, 2 tbsp melted butter, 1/4 cup of white sugar, cinnamon, and ginger until well dissolved.
  8. Pour the orange juice mixture over the apples in the crock pot.
  9. Cover the crock pot with a clean dish towel, and place the lid on top.
  10. Turn the crock pot on high and cook for 2-3 hours, until the cake is baked.
  11. Uncover and serve warm.
  12. Enjoy!

Recipe Notes: This cake is delicious by itself, or topped with whipped cream or vanilla ice cream. You may replace the white sugar with coconut sugar and the brown sugar with honey for a healthier version and it will not affect the taste of the cake. The towel over the top of the crock pot prevents the condensation that will form from dripping back down on the cake, causing it to be wet. Store cake in airtight containers in the refrigerator and reheat in the microwave before serving.


Wonderful Fall Flavors: Pumpkin Pecan Baked Oatmeal

This delicious baked oatmeal is the perfect make ahead breakfast, or a scrumptious side for brunch. It is simple and easy to make, and even your pickiest eaters will love it!

Prep time: 10 minutes Bake time: 25 minutes Total time: 35 minutes Servings: 4-6

Ingredients: 2 cups old fashioned oats

2 eggs

1 1/2 cups pumpkin puree

1/4 cup coconut sugar

1/4 cup maple syrup

1/2 cup milk

1/2 tsp baking powder

2 tsp vanilla

1 tsp pumpkin pie spice

1 tsp ground cinnamon

3/4 cup chopped pecans

Instructions:

  1. Preheat oven to 375 degrees. Spray a 9 by 9 casserole dish with cooking spray, set aside.
  2. Combine all ingredients, except for 1/2 cup of chopped pecans, and combine well.
  3. Pour batter into prepared casserole dish, top with remaining 1/2 cup of chopped pecans.
  4. Bake for about 25 minutes or until the center comes out clean.
  5. Remove from oven, plate, and top with maple syrup, coconut cream, or whipped cream, and enjoy!

Recipe Notes: You may use any kind of milk you like and it will not affect the recipe. You may change out the coconut sugar for white or brown sugar. You may also add in chocolate chips, raisins, or any other add in of your choice. If you want to make the night before it is needed, cover it with plastic wrap and put in the refrigerator and then pull it out and bake it the next morning.


Fall Flavors: Cinnamon Applesauce Pancakes, Amazing!

These cinnamon applesauce pancakes are the PERFECT make ahead breakfast for your on-the-go mornings, and the best part: They are healthy but your kids will still LOVE them! These pancakes can be frozen and heated up before work or school on your busy mornings!

Prep time: 10 minutes Cook time: 15 minutes Servings: 10 pancakes

Ingredients: 1 cup AP or whole wheat flour

2 tbsp white or coconut sugar

2 tsp baking powder

1 tbsp cinnamon

1 egg

1 cup applesauce

2 tsp vanilla

1 tbsp water

1/4 cup chopped pecans or walnuts (optional)

Instructions:

  1. Mix all dry ingredients, except for nuts, together in a medium bowl and set aside.
  2. Combine all of the wet ingredients, except for the water, together in a large bowl and combine.
  3. Add the dry ingredients to the wet ingredients until just combined, do not over mix.
  4. If the batter is too thick for pancakes, add the tbsp of water and mix. Add in nuts.
  5. Let pancake batter set for 5 minutes while you prepare the skillet or pan with cooking spray or melted butter.
  6. Use a 1/4 cup to pour each pancake onto the skillet or pan, wait until small bubbles appear on top of the pancake, then flip it.
  7. Serve topped with bananas, coconut cream, or maple syrup, and enjoy!

Recipe Notes: Do not over mix pancakes or flip more than once, this will result in tough pancakes. Make sure your skillet or frying pan is well greased in order to easily flip pancakes and avoid sticking. Only add water to recipe if your pancake batter is too thick for pancake consistency, this will depend on the brand of applesauce you use. Store these in a freezer safe container ( I use a ziplock bag that’s air tight), for up to 2 months, then simply reheat in the microwave or toaster when ready to eat!

Pancake Tip: Do not cook with your heat up too high, this will result in pancakes burning on the outside and being raw on the inside. Pancakes cook best on medium heat.


Under an Hour Easy Pasta Primavera

This pasta is delicious and full of nutritious veggies! Topped with parmesan cheese and taking less than an hour to make this recipe will quickly become a go-to dinner favorite!

Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes

Ingredients: 1 large zucchini

1 1/2 cups broccoli

1 large carrot

3 garlic cloves, minced

1 lemon

3/4 cup chicken broth

1 16 oz box of penne pasta

salt and pepper

4 tbsp olive oil

6 tbsp butter

parmesan cheese, shredded

Instructions:

  1. Bring water to a boil in a large pasta pot, add penne pasta, and cook for about 10 minutes, or until the noodles are al dente.
  2. While the pasta is cooking, chop all vegetables and garlic cloves and add to a large sauce pan with olive oil and salt and pepper to taste.
  3. Cover vegetable mix and cook on high, stirring occasionally, until the vegetables are soft.
  4. Once pasta is al dente, strain pasta and return to pot.
  5. Pour vegetable mixture into pasta pot with noodles and mix.
  6. Cut lemon in half, squeeze one half of the lemon juice into the pot.
  7. Add chicken broth and butter to the pot.
  8. Use the other half of the lemon to zest over the pot.
  9. Cover pot and cook on low for 10-15 minutes, stirring occasionally.
  10. Remove from heat, cover pasta with parmesan cheese to taste.
  11. Serve and enjoy!

Recipe Notes: You may use any pasta of your choosing and it will not affect recipe. If you do not want to use butter in this recipe, simply replace the 6 tbsp of butter with 6 tbsp of olive oil for a healthier option.


Perfect for On-the Go Mini Chocolate Chip Muffins

These mini chocolate chip muffins are perfect for your on-the-go breakfast, and kids love them!

Prep time: 10 minutes Bake time: 15 minutes Total time: 25 minutes Servings: 30 muffins

Ingredients: 2 cups AP flour

1/4 tsp salt

2 tsp baking powder

1/2 cup butter (or coconut oil)

1/2 cup brown sugar

1/4 cup white sugar (or coconut sugar)

2 eggs

1 tsp vanilla

1/2 cup milk

chocolate chips

Instructions:

  1. Preheat oven to 375 degrees. Spray a mini muffin pan with cooking spray, set aside.
  2. Mix together the flour, salt, and baking powder in a medium bowl and set aside.
  3. Using an electric mixture with a paddle attachment, mix together butter, brown sugar, and white sugar until well combined and creamy.
  4. Add eggs to sugar mixture and mix well. Add in vanilla and milk and mix well.
  5. Add dry ingredients to wet ingredients and combine well.
  6. Add in chocolate chips to taste and combine by hand using a rubber spatula.
  7. Pour batter into prepared pan, filling up each muffin space about 1/2 of the way up.
  8. Bake for about 15 minutes or until the center comes out clean.
  9. Remove from oven, serve, and enjoy!

Recipe Notes: You may replace AP flour with whole wheat flour for a healthier option. You may add in nuts of your choice for a more crunchy texture. You may freeze these for up to 3 months in an airtight container for a make ahead option.


“Fall Flavors” Recipe Series

Hello all of my wonderful friends in the blogging universe!

I just wanted to make this quick announcement to let all of you know that I am currently working hard on a fall flavors series for my blog starting September 1st!

This series will encompass everything from recipes to quick and easy snacks and meals that your kiddos will love to celebrate the fall/Halloween season. Some examples of the recipes I will be dropping are: Pumpkin/pecan coffee cake, Crock pot soups and chili recipes, delicious cobblers and pies, and so much more! So if you love all things pumpkin spice, apples/cinnamon combinations, and dinners that make you want to curl up by the fire and watch scary movies; please share this post, share my blog, and tell your friends!

If you have made it this far, thank you from the bottom of my heart for reading and for supporting my blog, and as a reward for reading this far: I will also be dropping special horror themed desserts in October in celebration of Halloween!

Thank you for your support and I appreciate each and every one of you, and I hope you are as excited about this project as I am!

Talk to you soon, my spooky friends.

Note: I will still be dropping my regular weekly recipes in the meantime.


Secretly Healthy Amazing Zucchini Brownies

These brownies are soft, tender, and delicious. They are made with healthy ingredients (or not, I’ll include both) and are egg free! These taste so great, even your pickiest eater will never know they are healthy! Kid tested and kid approved by my own 7 year old and 2 year old.

Prep time: 10 minutes Bake time: 30 minutes Total time: 40 minutes

Ingredients: 2 cups AP flour (or whole wheat flour)

1/2 cup cocoa powder

1 1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 cup coconut oil, melted (or vegetable oil)

1 1/2 cups coconut sugar (or white sugar)

2 tsp vanilla

2 cups zucchini (1 large zucchini)

3 tsp water

Instructions:

  1. Preheat oven to 350 degrees, line a 9 inch round cake pan with parchment paper or spray with cooking spray, set aside.
  2. Peel and shred zucchini, leaving out the seeds, into a bowl, set aside.
  3. Mix all of the dry ingredients together in a medium sized bowl. Set aside.
  4. Melt the coconut oil, then transfer to a mixing bowl.
  5. Using an electric mixer and paddle attachment, mix the oil, sugar, and vanilla until well combined.
  6. Add the dry ingredients to the wet ingredients and mix well.
  7. Fold in the zucchini and add the water, mix well.
  8. Add in any add ins you choose such as: walnuts, chocolate chips, etc. Mix well by hand.
  9. Transfer batter to prepared cake pan and bake for about 30 minutes or until the center comes out clean.
  10. Remove from oven, let cool in pan for about 15-20 minutes.
  11. Serve and enjoy!

Recipe Notes: You may use vegetable oil instead of coconut oil and it will not affect the recipe or texture of brownies, you may replace coconut sugar with white sugar, will result in sweeter brownies. You may add in any nuts or chocolate chips for extra flavor and crunch. Do not dry out zucchini before adding to recipe, or brownies will not bake properly and be too dry.

Special Serving Note: These are great served plain, but also great with powdered sugar, icing of your choice, or vanilla ice cream on top!


Sugar Free Chocolate Chip Cookies, Delicious!

These sugar free chocolate chip cookies are soft, chewy, and delicious and the best part: You would never know they are sugar free!

Prep time: 10 minutes Bake time: 15 minutes Total time: 25 minutes Servings: 24 cookies

Ingredients: 2 1/4 cups AP flour

1 tsp baking soda

12 tbsp butter, softened

4 tbsp coconut oil, melted

1/2 cup white granulated splenda

1/4 cup brown sugar sweetener replacement

2 eggs

1 tsp vanilla

1 1/2 cup sugar free chocolate chips

Instructions:

  1. Preheat oven to 350 degrees. Mix all dry ingredients in a medium sized bowl and set aside.
  2. Soften the butter and melt the coconut oil in the microwave in a microwave safe bowl.
  3. Mix the butter, coconut oil, vanilla, and sweeteners together until well combined, then add the eggs and mix well.
  4. Add the dry ingredients to the sugar mixture until well combined.
  5. Add in the chocolate chips, and roll the dough into 1 1/2 inch balls and place 2 inches apart on an ungreased cooking sheet.
  6. Bake for about 15 minutes or until the cookies are a light golden brown color on top.
  7. Remove the cookies from the oven and let cool completely.
  8. Serve and enjoy!

Recipe Notes: These cookies will be thicker than normal chocolate chip cookies, if you completely melt instead of softening the butter, the cookies will be thinner and crispier. Walnuts and pecans are great extras to add into these cookies! If you cannot find or do not want to add in the brown sugar substitution, simply use 1 cup of white granulated splenda instead of 1/2 cup. If you do not want to use butter simply use 16 tbsp of coconut oil in the recipe and leave the butter out.


Fall in Love with these Mini Banana Bread Loaves With Brown Sugar Glaze

These sweet and delicious banana bread loaves are perfect for dessert, breakfast, or a gift for a loved one! They can also be altered to become a “skinny” version. I will include those substitutions in this recipe.

Prep time: 10 minutes Bake time: 35 minutes Total time: 45 minutes Servings: 8 mini loaves

Ingredients: 3 ripe bananas, mashed

1 egg

1 tbsp vanilla

3 tbsp brown sugar (coconut sugar for skinny version)

2 tbsp white sugar (truvia sweetener for skinny version)

2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

pinch of salt (optional)

1 1/2 AP flour (whole wheat flour for skinny version)

2 tbsp butter, melted (coconut oil for skinny version)

Brown sugar caramel ingredients: 1/4 cup of butter, cubed

1/2 cup brown sugar

1/4 cup of milk

1/2 cup of powdered sugar

1/2 tsp vanilla

Instructions:

  1. Preheat oven to 350 degrees and spray your mini loaf pan with cooking spray, set aside.
  2. Mash the bananas in a large bowl using a fork or masher.
  3. Add all of the other ingredients to the bowl with the bananas, and mix until well combined.
  4. Pour the batter into the pan, filling each loaf space about 3/4 of the way up.
  5. Bake for about 35 minutes or until a toothpick comes out clean. Let cool completely before adding caramel sauce.
  6. Add caramel sauce and enjoy!

Brown sugar caramel instructions:

  1. Using a small sauce pan, melt together butter, brown sugar and milk until the sugar is dissolved.
  2. Remove from heat and let cool for 5 minutes.
  3. Add vanilla and powdered sugar whisking continuously to avoid lumps until well combined and smooth.
  4. The sauce will start to firm up and become sticky right away, so drizzle it over your bread immediately.

Recipe Notes: You may add walnuts, pecans, or the favorite of my family: chocolate chips, to your banana bread. You may leave the caramel sauce off of your banana bread if you are baking the skinny version, it is delicious by itself or topped with cream cheese! Store these in an airtight container in the refrigerator for 4-5 days, or in the freezer for up to 3 months.