Pumpkin Muffins

img_0059

Who doesn’t love the perfect fall snack in the middle of the day?! I made these while Liam was at school because 1. I wanted them and 2. I never know when he’s going to invite a friend over after school and I want to be able to offer food! He is SO hungry after school because the kindergarteners eat lunch at 10:45! Super early. They do get a snack at 2:00 but it’s just not enough. These muffins are the perfect energy treat before dinner or even breakfast!

So, if you’re feeling the pumpkin vibe this October and want THE perfect snack, look no further! Let’s get to baking…

What you will need:

Muffin tin either sprayed or lined

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice (see note)
1/2 teaspoon cloves
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 (15 oz.) can of pumpkin purรฉe

Note: instead of using pumpkin pie spice, you can also use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 teaspoon cloves. Add whatever spices you like!

Preheat oven to 375 degrees Fahrenheit. In a bowl, whisk together flour, baking soda, baking powder, spices and salt. Set aside. In another large bowl, whisk together both sugars and oil. Add in eggs, vanilla and pumpkin and whisk until combined. Slowly fold in flour mixture until just combined. Batter is thick.

Fill the muffin tin about 3/4 of the way full. Bake for 18-20 minutes. Allow to cool a few minutes before taking the muffins out and cooling completely on a wire rack.

Store in an airtight container. Enjoy!

Advertisements

Broccoli Cheddar Quiche

 

img_0509

I need to add super easy to the title because it really is! And of course oh so delicious ๐Ÿ™‚ Plus, you can literally serve this whenever you want! Breakfast, brunch, lunch, dinner or midnight snack. What I love the most is that you can make it ahead of time and just heat it up right before serving. So easy! I got the idea to make this from my cousin Lorna (hi!) because we had it at her house recently. And I make breakfast for my family every weekend so I thought this would be the perfect thing for our Saturday breakfast. I hope you all like it as much as I do!

This recipe is for broccoli cheddar but you really can add in whatever ingredients you like.

What you will need:

img_0499

9 inch pie plate
1 pie crust
1/2 sweet onion, chopped
1 1/2 cups chopped broccoli florets
1 cup shredded cheddar cheese
1 cup whole milk
5 large eggs
Salt and pepper

Preheat oven to 350 degrees fahrenheit. In a pan, cook the onion until just beginning to brown. Place in a large bowl with the broccoli, cheddar cheese and milk. In a seperate bowl, whisk together the eggs. Pour into the broccoli mixture, season with salt and pepper and stir gently until combined.

Place the pie crust into your pie plate, making sure the bottom and sides are completely pressed to the pan. Pour the batter into the crust, smoothing out the top, making sure it’s even. Bake for 40-50 minutes or until the crust is beginning to brown and the middle is set.

Allow to cool slightly before cutting and serving. Enjoy!

Store covered and in the refrigerator.

Pumpkin Pie Spice Zucchini Cake with Cream Cheese Frosting

img_0494

I know! I know! It’s a mouthful to say but just give me a mouthful of this cake! Seriously, happy fall everyone. No better way to celebrate the cooler air than with this beauty right here. And this frosting…. I think I ate half of it out of the bowl as I was frosting the cake. Ooops! At least there was enough to cover it ๐Ÿ™‚ Cream cheese frosting always reminds me of Dunkaroo’s from the 90’s. Anyone remember those? Yum!

Anyway, enough reminiscing. Go start those ovens and let’s bake this cake!

What you will need:

13 x 9 inch baking pan sprayed with non-stick spray

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup vegetable oil
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup applesauce
3 large eggs
2 teaspoons vanilla extract
2 cups shredded zucchini, drained

Frosting:

8 oz. cream cheese
1/4 cup butter at room temp
1 teaspoon vanilla extract
3 cups powdered sugar

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder, baking soda, salt and spice. Set aside. In another bowl, beat together oil, both sugars and applesauce. Then add in eggs and vanilla and beat until combined. Slowly add in flour mixture until just combined. Fold in zucchini until combined. Pour batter into prepared pan and bake for 25-35 minutes. Allow to cool completely.

While cake cools, beat together all frosting ingredients. Spread over the cooled cake. Store cake covered and in the fridge. Slice and enjoy!

Super Quick and Easy Cinnamon Bread

img_0449

I have made this bread so many times I lost count! It really is super quick and easy and when I have last minute guests coming over, this is what I make. I (usually) already have all 7 ingredients so I don’t need to make a trip to the store and it’s so delicious and can be served literally anytime. No kneading, just 1 bowl and 1 spatula. Have it for breakfast, after school snack, dessert, whenever! So, go start those oven and let’s bake some cinnamon bread…

What you will need:

1 loaf pan, greased

For the batter:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup unsalted butter at room temp
3/4 cup sugar
1 large egg
1 cup buttermilk

For the cinnamon sprinkle:
1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees fahrenheit. Whisk together flour and baking soda and set aside. In another large bowl, stir together butter and sugar until well mixed. Stir in egg until combined. Gradually stir in flour mixture, alternating with buttermilk until everything is combined.

In a small bowl, stir together sugar and cinnamon. Pour half of the batter into prepared pan and then evenly sprinkle half the cinnamon sugar mixture. Pour the rest of the batter on top and sprinkle with remaining cinnamon sugar. Bake for about 40-45 minutes. Allow to cool a bit before inverting and cooling completely. Slice and enjoy!

Soft Cinnamon Sugar Cookies

img_0073

Kids are going back to school already…. what?! The summer has really flown by, I can’t believe it! Luckily for me, my guy doesn’t start until after Labor Day so we have a couple weeks left. But for those of you who are ready for fall, this recipe is for you!

It’s a super easy cinnamon cookie for a surprise after school snack or one that kids can help with, too. It would even be a perfect Christmas cookie but let’s not get ahead of ourselves. I’m still in summer mode. So go ahead and get those aprons on! You probably already have these ingredients in your kitchen…

What you will need:

Cookie sheet lined with parchment paper

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 cup unsalted butter almost melted
3/4 cup sugar (+ 1/4 cup for rolling)
1 large egg
1 teaspoon vanilla extract

In a bowl, whisk together the flour, cinnamon and baking powder. Set aside. In another bowl, beat butter and sugar until smooth. Add in egg until combined. Beat in vanilla. Slowly add in flour mixture, stirring at the end with a spatula so you don’t over-mix.

Cover the dough with plastic wrap and put in the fridge for 20 minutes while you preheat the oven.

Preheat oven to 325 degrees Fahrenheit. In a small bowl, put 1/4 cup of sugar. When dough is chilled, form balls and roll in sugar and then place on prepared cookie sheet. Bake for about 9 minutes. Leave them on the cookie sheet for about 2-3 minutes before transferring to a wire rack. This will help them set because they will be very delicate right out of the oven.

img_0074

Makes about 2 dozen cookies. Store in an airtight container and enjoy!

img_0075

Lemon Zucchini Bread

img_9770

It’s been a minute since I made a post! I’m so sorry! We have just been enjoying summer to the fullest. The last 4 days have literally been pool, beach, pool, beach and tomorrow we have plans to go back to the beach! Trust me, I know how lucky I am to be able to do that. Living close to the lake in Chicago is the best and I would not have it any other way ๐Ÿ™‚ Until it’s January and I’ll be looking at real estate in California…

Anyway, here I am with an absolutely delicious bread or cake, whatever you want to call it. The perfect summer snack for you and your loved ones to enjoy after a fun filled sun filled day! So turn on your ovens and let’s get baking….

What you will need:

1 loaf pan greased and lined with parchment paper hanging over the sides

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 tespoon salt
1 cup granulated sugar
6 tablespoons olive oil
2 eggs
1/3 cup milk (I used almond milk)
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini, drained and dried
1 tablespoons lemon zest

For the glaze:

1 cup powdered sugar
2 tablespoons lemon juice

Preheat oven to 350 degrees fahrenheit.ย  In a bowl, whisk together the flour, baking powder and salt. Set aside.ย  In another bowl, beat together the sugar and oil until blended. Add in eggs and milk and beat until incorporated. Beat in lemon juice and vanilla. Slowly beat in flour mixture until just blended. Fold in the zucchini and lemon zest.

Pour into prepared pan and bake for 45-50 minutes. Allow to cool for 15 minutes before lifting it out with the parchment paper. Cool completely.

To make the glaze, stir ingredients together. Start with 1 tablespoon of lemon juice and go up from there depending on consistency. Drizzle over bread. Slice and enjoy!

Memorial Day Cutout Cookies

img_9481

Happy Memorial Day, everyone! It has definitely been a hot one here in Chicago, with temps over 90 degrees and super sunny blue skies! I am not complaining as summer is life to me. So much fun! But since it has been so hot, we decided to stay in today and of course, do some baking. My son helped make these cookies and they are so easy and best of all… do not need to be refrigerated! Cutouts always take so long because you have to refrigerate the dough before you can roll them out, cut out shapes and decorate. This recipe is fridge free! ๐Ÿ™‚

This recipe also only makes several small cookies. The stars we did are very small but the flags were bigger so we only got 4 of those. You can easily double the recipe if need be. But super fun and easy, tastes great and is the perfect thing to do if you want to get out of the heat! So go get those aprons on and let’s celebrate and remember our soldiers.

What you will need:

Cookie sheet
Parchment paper and wax paper

1 cup all-purpose flour (plus more for rolling)
1/4 teaspoon baking powder
Dash of salt
1/3 cup unsalted butter at room temp
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Cookie cutouts
Sprinkles

Preheat oven to 375 degrees fahrenheit. In a bowl, whisk together the flour, baking powder and salt. Set aside. In an other bowl, beat butter and sugar until creamy and smooth. Beat in yolk and vanilla until combined. Add the flour and beat until just combined. This may take a while. Once the dough starts to form and come together, form a ball with your hands.

Place the dough ball on a lightly floured piece of parchment paper. Flour the top of the ball and then place a piece of wax paper on top. Roll out the dough to desired thickness. Remove wax paper and cut out into desired shapes. The dough is sticky so I just removed the excess dough and placed the parchment paper directly onto a cookie sheet. Decorate with sprinkles and bake for 6-8 minutes. Allow to cool completely on a wire rack.

Note: Transferring the parchment paper directly to the cookie sheet withe the cookies on it works best but I went through quite a few sheets of parchment paper.ย You can also try removing the cut outs with a metal spatula but mine were too sticky. Do what works best for you.

Enjoy!