Archive for November, 2009

November 30, 2009

Pumpkin Apple Bread

I just had to squeeze in a few more fall recipes for thanksgiving, so I whipped up a few mini loafs of this pumpkin apple bread I came across on Love at First Bite. This sweet treat got rave reviews by the family – it is incredibly moist and has a wonderful balance of pumpkin and spice mixed with sweetness and apples.

The only changes I made were to use mini loaf pans (I got 5 mini loafs) and brown sugar for the topping instead of white. I don’t have anything else to add except that this bread WILL be made again in my house hold!! And it should be made in yours too 🙂

Pumpkin Apple Bread

1 Tbsp. flour
5 Tbsp. brown sugar
1 tsp. cinnamon
1 Tbsp. butter

3 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 and 1/2 tsp. cinnamon
1 tsp. ground nutmeg
1 tsp. ground clove
1/4 tsp. ground allspice
16 oz. can solid pack pumpkin
3/4 cup vegetable oil
2 and 1/4 cups sugar
4 large eggs, slightly beaten
2 Granny Smith apples, peeled and chopped

1. Make the topping: In a bowl, blend all ingredients until it resembles coarse meal. Preheat oven to 350 degrees F and butter 2 loaf pans. (I used 5 mini loaf pans)

2. In a large bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice. In another bowl, whisk together the pumpkin, oil, sugar, and eggs. Add the flour mixture to the pumpkin mixture, stirring until combined. Fold in apples and divide into loaf pans.

3. Sprinkle each loaf with topping mixture and bake loaves in the center of oven for 55 – 65 minutes or until tester comes out clean. (The mini loafs took roughly 30 minutes)

4. Let the loaves cool for about 20 minutes then remove from pan. Set loaves on their sides on wax paper to cool completely to help the outside of the loaves dry. The bread keeps well wrapped in plastic wrap and foil, chilled for one week and frozen for up to one month.

Makes 2 loaves. (Or 5 mini loaves)

November 29, 2009

Thanksgiving Sangria!

So I know this strays from my usual baked fare, but as I was helping my step-mom mix up this yummy sangria to go with our Thanksgiving hors d’oeuvre, the colors just looked so pretty and festive I thought I would include them here!

I sliced up a couple oranges, lemons, apples and mushed them in a bowl with about tbsp of sugar.  Then we just added the wine, a bit of triple sec and club soda, and some sliced cranberries! Yum!

Nice, big brother.

November 28, 2009

Peanut Butter Oatmeal!

Usually for birthdays and christmas I try to make as many gifts as possible – I am always knitting, crafting etc.  But I had never thought to just give FOOD as a gift before, until now!  My wonderful father’s birthday was on Thanksgiving, and I wanted to combine his love for peanut butter and chocolate in a crunchy treat – thus: Peanut Butter Oatmeal!

I overcooked the oatmeal slightly, and I have no idea how long it actually took to toast, so my advice would be to just keep stirring the oats every 5 minutes and take them out as soon as they start to brown! Add some cute packaging… and voila!

Peanut Butter Granola
Adapted from James and Miriam Brenneman (via “A Taste of Shiloh”) via Ezra Pound Cake

  • 4 cups rolled oats
  • 1/2 cup wheat germ
  • 1/2 cup flake coconut (sweetened or unsweetened, your choice)
  • 1/8 cup vegetable oil
  • 1/4 cup honey
  • 1/4 teaspoon vanilla
  • 1/3 cup chunky peanut butter
  • 1/2 cup raisins
  • 1/2 cup chocolate chips

1. Preheat the oven to 300 degrees F.

2. In a large bowl, stir together the oats, wheat germ and coconut.

3. Over low heat in a small saucepan, combine the oil and honey, stirring occasionally. Remove from heat; add vanilla. Stir in peanut butter while mixture is still warm, blending well.

4. Pour mixture over dry ingredients. Mix thoroughly with a wooden spoon. Spread the mixture on a large baking sheet. Bake for 15 to 20 minutes, stirring after 10 minutes. Remove from oven.

5. Once the mixture cools, add raisins and chips.

November 25, 2009

I’m baaack!

Finally I am home from school, in my kitchen, and I couldn’t be happier. I have been home for about 24 hours and I already have 3 new posts in the works. I am so excited for a Thanksgiving break/Christmas break (in a few weeks) full of nothing but flour, butter, sugar, eggs, and CHOCOLATE!

I haven’t gotten to enjoy much of the pumpkin season, so I wanted to make sure to jump right on that over thanksgiving break.  So I decided to make this Pumpkin Pie Oatmeal from goodLife {eats} that seemed the perfect excuse to eat pumpkin pie for breakfast!

I absolutely will be making this recipe again. It was very filling and tasted just like pumpkin pie, just heartier from the oats. I didn’t have any ramekins, so I just made it in a smallish casserole dish, but it would be very nice served in individual portions at a brunch! Also, we all thought it would have been very yummy with some raisins or dates in there.

Here is the recipe, and many more to come – boy am I happy to be back!

Pumpkin Pie Oatmeal
Adapted from goodLife {eats}

  • 1 cup old fashioned oats, not quick cook
  • 1 Tbs whole flax seeds, optional
  • 2 1/2 Tbs brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/2 tsp lemon zest
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 2 tsp butter, softened
  • 3/4 cup pumpkin puree
  • 3/4 cup milk


  • 1/4 cup pecans, chopped (I used walnuts, which were delicious!)
  • 2 tsp butter, softened
  • 1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Note: I used a small casserole dish, which worked fine – it just wasn’t as pretty to serve

Combine the oats, spices, and salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.) Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving.