Perfect Pumpkin Bread

Sorry I haven't been posting much lately! I have been cooking and baking AND taking pictures I just haven't been uploading them! This recipe doesn't have pictures (SORRY!!) but take my word for it...it is AMAZING! I am using this recipe from My Baking Addition. I think this might be my new fall favorite!

Perfect Pumpkin Bread

2 C. pumpkin puree
4 eggs
2/3 c. water
1/2 c. applesauce (if you don't have applesauce the original recipe calls for 1 c. oil)
1/2 c. oil
1 T. vanilla extract
2 1/2 c. sugar

Mix above ingredients well.

In a separate bowl whisk together,

3 1/2 c. flour
2 t. baking soda
1 1/2 t. salt
2 t. cinnamon
2 t. nutmeg
1 t. cloves
1 t. ground ginger
(You can also use pumpkin pie spice but I didn't have any so I made my own.)

Add dry ingredients to wet mixture.

Grease and flour your pans. You can use 2 large loaf pans, or mini loaf pans. I used mini pans and got 6 mini loaves out of it.

Pour batter into prepared pans and bake at 350 degrees for 45-60 minutes for large loaf or 25-40 minutes for mini loaf pans.

I also topped my bread with 1 T. of sugar in the raw. It gives the top a perfect crunch and the sugar gives a fantastic extra touch. I also added raisins to my last 2 pans and they are amazing in it! You could also add chocolate chips, craisins, or dried cherries to it and I'm sure it would be amazing!

Homemade Mushroom Soup

Today definitely felt like fall. It was kind of nice for a change. Cool, rainy and a perfect day to make soup. Brian bought some mushrooms at the Bellingham Farmer's Market this weekend and so mushroom soup was on the list. I found a fantastically easy recipe that I will be making A LOT this winter!! I forgot to take pictures (SORRY!) but I'll post other recipes with pictures later this week!!

Cream of Mushroom Soup

1 lb. regular white mushrooms
1 T. lemon juice
1 T. butter
1 onion, chopped
1 t. dried thyme
1 bay leaf
salt and pepper to taste
Chicken Stock-I think I used between 4 and 6 cups (I wasn't measuring!)
1 cup cream (the original recipe called for 2 but a little less than one was plenty!)
1 t cornstarch dissolved in 1 T. water

Coarsely chop mushrooms in food processor. Melt butter in soup pot, add onions and saute. Add mushrooms, thyme, and bay leaf and saute for another 10 minutes. Add salt, pepper, cream and stock. Let simmer for 20 minutes. Mix cornstarch and water, and add to soup. Keep stirring and serve.

Let me know what you think! It was so good!!

Whole Wheat Oatmeal Berry Muffins aka Breakfast Muffins

Oh man...These muffins are amazing. I could probably eat the entire pan of them for breakfast. But I limited myself to two. It was hard. I found the recipe at Two Peas in the Pod and I will definitely be making them again. They would be great for anyone who seems to need a healthy breakfast on the go. The whole wheat flour, oatmeal, applesauce, and berries are the perfect breakfast combination!!

Breakfast Muffins

1 1/4 C whole wheat flour
1 1/4 C oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 C unsweetened applesauce
1/2 C low-fat buttermilk
1/2 C firmly packed brown sugar
2 Tbsp canola oil
1 large egg,
1 tsp. vanilla- I think I used closer to 2!
1 C of your choice of berries- I used blueberries and raspberries

Preheat oven to 375 degrees, and prepare muffin tin.

Combine flour, oats, baking powder, baking soda, salt and cinnamon. Mix together applesauce, buttermilk, sugar, oil, egg, and extracts. Slowly add in dry ingredients. Stir until just moist. Fold in berries.

Bake for 16-18 minutes.

Original recipe can be found at http://www.twopeasandtheirpod.com/recipe-for-oatmeal-berry-muffins/ . My links aren't working today!

Mexican Hot Chocolate Cookies

At the latte stand I used to work at we had a delicious Mayan Mocha. It was a mocha with honey and a blend of cinnamon, ancho chili, cocoa powder and nutmeg. They were SO good. A little extra spice to warm you up. I of course made mine pretty mild but oh they smelled delicious! So before I finished working there I brought home a cup of the mix so I could make them when I was all the way across the state! I made myself a few mochas and then decided that a cookie with that flavor would be delicious. So I searched and this is what I found. I just used the mix I had, but I think next time I'll add a little more chili powder for a little bit bigger kick. The crunch of the cookie is amazing and I rolled mine in a mixture of cinnamon, sugar and mayan mix. Enjoy!

2 1/4 C. flour
1/2 C. unsweetened cocoa powder
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
1 C. unsalted butter
1 3/4 C. sugar
2 large eggs
2 t. cinnamon
1/2 t. chile powder (I used mayan mix here, but I think the chile powder would give a bigger kick)

Preheat oven to 400 degrees. Mix flour, cocoa powder, cream of tartar, soda, and salt. Set aside.

In a separate bowl beat butter, 1 1/2 C. sugar until fluffy. Add eggs. (I also added a little vanilla). Slowly add in flour mixture.

In a separate bowl combine 1/4 C. sugar, cinnamon and chile powder.


Form cookies into a ball and roll in mixture. Bake for 10 minutes on a parchment lined sheet. Enjoy!

Whole Wheat Apple Cinnamon Muffins

I made these yesterday before heading to the Coug game at a friends house. Football games ALWAYS have awesomely unhealthy food which I really do enjoy but sometimes its nice to have something a little bit healthier to nosh on. These were the perfect compliment to all the pizza, chips and hot wings. They stayed super moist and I will definitely be making them again soon!

1 C. Flour
1/2 C whole wheat flour
1/2 C. sugar
1/2 C. brown sugar
1/2 t. salt
2 t. baking powder
2 t. cinnamon

Mix dry ingredients.

Mix 1/3 C. vegetable oil, 1 egg, and 1/3 cup milk. Add to dry mixture.

Peel and chop 2 medium apples. Add to mixture.

Grease muffin tin or fill with papers. Preheat oven to 400 degrees. Bake for 15-20 minutes for big muffins. I did mini muffins and baked for 11-14 minutes.

*Recipe courtesy of RecipeGirl

Strawberry Galette

I made this with Thanksgiving dinner. But dinner was so good we didn't even touch this til the next day. It was amazing. However make sure that you brush it with an egg wash before you bake it so it browns nicely. AND I forgot to take pictures of the after...so you only have the pre-baked goodness. Sorry!

Strawberry Galette from Buns in my Oven. She makes amazing things!

1 1/2 pounds strawberries, chopped

2 Tbsp sugar

Chop strawberries and sprinkle with sugar. Keep them waiting for a while...

8 oz cream cheese
2 Tbsp flour
2 Tbsp sugar
1 Tbsp vanilla

Mix cream cheese, flour, sugar and vanilla.

1 pie crust ( I cheated and bought one. I still need to master a pie crust!)

Roll out pie crust on baking sheet covered with parchment paper. Spread cream cheese mixture over the top of pie crust, leaving a wide border. About one inch. Scoop the strawberries on top of the cream cheese mixture and fold edges of crust in. Brush egg wash on exposed crust.

Bad picture I know...but its so good!

Bake at 400 degrees for 20-25 minutes. Enjoy!

Thanksgiving in August...why not?!

After camp was over I was needing to cook. Really badly. And one thing that sounded really good was stuffing. And turkey. And mashed potatoes. So I made it! Plus with this new addition to my kitchen collection I was ready to make an EXTRA large batch of stuffing!

I've been wanting a giant metal bowl for a long time. So I got one. Restaurant supply stores are DANGEROUS places. Seriously. 

So I started with the stuffing. It's the recipe my Grandma Mave used to make and its always been my favorite. Best part of the dinner. Thats all I want to eat for leftovers the next day so I always make a double batch. Its pretty simple. Bread crumbs, chopped celery, chopped onions, mushrooms, salt, pepper, sage and garlic powder. Boring I know. But SO good. Mix it all up, dampen with chicken stock and put into the crock pot for the afternoon. I always start out with it kind of dry because I don't want it to get too gooey. And look at how fantastically it mixed in my new bowl. *sigh of happiness*

Because it was just me and Brian, I only cooked a turkey breast. I figured we didn't need 10 pounds of turkey in our fridge. It was perfect for 2 though. Stayed super tender and juicy too!

And I got too hungry to take pictures of everything else. Luckily I snapped one before I started eating.

That plate of food resulted in a serious food coma, but it was SO worth it.