Category: Baking

Spiced Pumpkin Bread

Are you team pumpkin or team apple in the fall? Hands down, I was team apple for years. Then I slowly shifted. It started when I grew my own pumpkins and subsequently roasted them. I had to bake with them, and once I did that, there was no looking back. At about that same time, I discovered a pumpkin bread I adored. But…it had THREE cups of sugar. Three. I just can’t do that anymore. So this is my take on that bread I adored: a spiced pumpkin bread. 

When I bake something I am especially proud of, I share with allll the friends and family. One friend said it had a feeling of spice cake with pumpkin on the finish. The Mr’s best friend grabbed a piece and before I could even ask what he thought, he said, “this is REALLY good.” 

I opted to go maple syrup with just a touch of brown sugar for that molasses taste. And the oil? I actually used some rendered lard from our half of a pig we purchased earlier this fall. It got melted/softened and worked like a dream. No lard? No problem, go with some coconut oil or regular oil and it will work just fine. 

Ready to start baking? Let’s go! 

Your Ingredients

  • 1 ½ cups pumpkin puree (roast your own! It’s incredible!)
  • 2 eggs
  • ¼ cup oil (lard)
  • ⅔ cup maple syrup 
  • 2 tablespoons brown sugar
  • 2 cups whole wheat flour 
  • 1 teaspoon baking soda
  • ¾ teaspoon salt 
  • ½ teaspoon ground cinnamon 
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cloves 
  • ½ cup chopped nuts, optional 

You Steps to Spiced pumpkin Bread

Preheat the oven to 350 degrees. In a large bowl, combine the eggs, oil, maple syrup, and brown sugar. Mix in the pumpkin puree.

Add the whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined. Fold in chopped nuts, if desired. 

Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Gather all those wet ingredients!
Mix it up!
Into the oven we go!
Can it get much better?!
Let’s grab a cup of coffee and eat!

Spiced Pumpkin Bread

Home roasted pumpkin with a collection of spices makes the best quick bread. This healthier twist on a spiced pumpkin bread is sure to be a hit!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American, Bread
Servings 12 slices

Equipment

Ingredients
  

  • 1 ½ cups pumpkin puree
  • 2 eggs
  • ¼ cup oil lard
  • ⅔ cup maple syrup
  • 2 tablespoons brown sugar
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cloves
  • ½ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the eggs, oil, maple syrup, and brown sugar.
  • Mix in the pumpkin puree.
  • Add whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined.
  • Fold in chopped nuts, if desired.
  • Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Notes

We purchased a half of a hog the last few years, and I always have the lard rendered. It works AMAZINGLY well in baked goods. I melted it about halfway so that it had some soft sold parts yet. No lard? No problem. Coconut oil would work great too!
Keyword healthy breads, maple syrup, pumpkin, pumpkin bread, quick breads
Tried this recipe?Let us know how it was!

Looking for other fun recipes?

Check out any of the ones below and if they don’t tickle your fancy, find lots more on my baking page!

JessLeave a comment
Spiced Zucchini Oatmeal Bread

Spiced Zucchini Oatmeal Bread

“Mama! Will you make more chocolate zucchini bread?” That’s what I heard a few weekends back, and while I really love my chocolate zucchini bread recipe (Find it here!) I wanted to skip the chocolate and go for a new recipe; A spiced zucchini oatmeal bread. 

The goal? Make a zucchini bread my kids would gobble up while making some healthy swaps. If you’ve been here a while, you know my MO is maple syrup (or honey!) instead of sugar, whole wheat flour rather than white, and oatmeal is so heart-healthy I have to throw it in there! 

And while lots of my recipes are gluten-free (because darn it, I care about you, gluten-free friends!), this recipe uses some Sunrise Flour Mill Heritage Wheat Flour. If you are gluten-free, I highly recommend checking out their flour. They are well known in the St. Paul/Minneapolis area for creating heritage wheat that is more digestible. Freaking dang cool, right? 

This recipe was a great breakfast for my mini me and mid morning snack for myself. I eat breakfast at 6 am and lunch at 12:20 pm. I don’t know about you, but this girl can not last that long. There is definitely a second breakfast around 9:30 with some form of granola, graham cracker, or bread and a piece of fruit. It’s how this active teacher rolls. But enough about my eating habits, let’s get baking! 

Your Ingredients for Spiced Zucchini Oatmeal Bread 

  • ¾ cup maple syrup 
  • 1 tablespoon vanilla
  • 3 eggs 
  • ⅓ cup oil 
  • 2 cups whole wheat flour 
  • 1 cup old-fashioned oats 
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder 
  • 1 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • ⅛  teaspoon ground cloves 
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Your Steps

Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray. Mix maple syrup, vanilla, eggs, and oil in a medium bowl. Whisk until well combined. Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined. Fold in chocolate chips, chopped nuts, and shredded zucchini. 

Divide the batter between the two prepared loaf pans. Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter. 

Grab your wet ingredients..
…and then your dry!
Add the final touches..
…mix it up!
Almost ready to bake!
And done!

Spiced Zucchini Oatmeal Bread

Cinnamon, maple syrup, and some oatmeal make this heart healthy zucchini bread a delight while still being kid friendly!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • ¾ cup maple syrup
  • 1 tablespoon vanilla
  • 3 eggs
  • ⅓ cup oil
  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Instructions
 

  • Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray.
  • In a medium bowl, combine maple syrup, vanilla, eggs, and oil. Whisk until well combined.
  • Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined.
  • Fold in chocolate chips, chopped nuts, and shredded zucchini.
  • Divide the batter between the two prepared loaf pans.
  • Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter.
Keyword Breakfast Bread, chocolate zucchini bread, oatmeal, Quick Bread, whole wheat flour, zucchini, zucchini bread, zucchini recipe
Tried this recipe?Let us know how it was!

Looking for more zucchini recipes?

Check out any of the ideas below!

JessLeave a comment

Coconut and Raisin Spiced Muffins

If you follow me on Instagram or Facebook, you may know that I have a couple of fun foodie groups that I get to be a part of: Around the World in 80 Dishes where we pick a different country every month to cook from and One Book, Three Recipes where we pick a different cookbook off our shelves each month and we cook three recipes from it. This fun coconut and raisin spiced muffins recipe was a child that came from the later challenge. 

I had been debating on a few different recipes from one particular book and then turned to a page that had a recipe for coconut bread. I set out to make the recipe, and I found myself saying, “huh…there’s none of this ingredient? Or that one? And yet another? This seems strange.” What I had was some sand-textured ingredients in a bowl. There was no way it was going to create a loaf of bread. A few typos that missed the editor’s desk, I presume.

And so I played with it and was instantly in love with the results. Now, if you’ve been with me for a while, you know that I usually sub maple syrup for sugar and try to give a healthy twist. These coconut and raisin spiced muffins are not that. They are dense, warming, and delicious; totally different from my average fruit muffin. Give them a try! 

Your Ingredients

  • ½ cup butter, softened
  • 1 cup packed light brown sugar 
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk 
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder 
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon 
  • ¾ teaspoon salt 
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit (cranberries, cherries, etc) 
  • ½ cup chopped nuts 

Your Steps to Coconut and Raisin Spiced Cookies

Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them. Combine the butter and brown sugar in a large mixing bowl until light and fluffy. Add eggs, vanilla, and milk. 

In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt. Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts. Place the mixture into the prepared tin, filling ¾ of the full.

Bake for 20-24 minutes, until an inserted toothpick comes out clean. 

Always with the butter and sugar.
I adore all the textures!
Almost ready to go!
Yum! Let’s get a cup of coffee!
Coconut and Raisin Spiced Muffins

Coconut and Raisin Spiced Muffins

These coconut and raisin spiced muffins are full of texture and flavor, creating a delicious and dense muffin full of warming spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • ½ cup butter softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit cranberries, cherries, etc
  • ½ cup chopped nuts

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them.
  • Combine the butter and brown sugar in a large mixing bowl until light and fluffy.
  • Add eggs, vanilla, and milk. Stir until well combined.
  • In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt.
  • Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts.
  • Place the mixture into the prepared tin, filling ¾ of the full.
  • Bake for 20-24 minutes, until an inserted toothpick comes out clean.
Keyword Breakfast, coconut, coconut muffins, muffins, Quick Bread, raisins, spiced bread
Tried this recipe?Let us know how it was!

Looking for more breakfast Inspiration?

Check out any of the recipes below or just head to my breakfast page for more ideas!

JessLeave a comment

Chocolate Zucchini Bread

Who here has a kiddo who is much more likely to eat something that is chocolatey? *Raises hand.* Who here likes chocolate zucchini bread themselves? *Raises hand again* 

I love zucchini bread in all forms, but my big kiddo isn’t a zucchini fan and will complain if it isn’t disguised well. Knowing that we have the intent to send our kids to school with more home lunches this year, I set out to create a chocolate zucchini bread that had some healthier ingredients while still pleasing the 12 year old. 

Upon taking it from the oven, he was questioning it. “Zucchini bread, really?” Then he cut himself a warm slice. He smiled and finished it with his eyes closed (the tell-tale sign that I won his tastebuds over). Then he cut another and finally stopped after ⅓ of the loaf was gone. When he and his sister finished the loaf a few days later, he immediately asked me to make more.

I played with the recipe in a few more batches, but the first one was “the one.” The one I will be baking this summer in this fun petite pan from Epicure. From there, I will freeze the portions and then place them in a freezer-safe bag. I think they will be perfect in lunch boxes. What do you think? 

Don’t worry if you don’t have that sweet pan. The original recipe was baked in a 9 inch loaf pan, so you are set to go! Want muffins? That’s cool too! Cut the bake time to 20 minutes and you’ll be set! 

Ready to start creating? Let’s go!

Your Ingredients for Chocolate Zucchini Bread

  • ¼ cup olive oil or melted coconut oil
  • ½ cup maple syrup
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • ¾ teaspoon salt 
  • ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour 
  • ¼ cup cocoa powder
  • ¼-½ cup chocolate chips
  • 2 cups shredded zucchini, water squeezed out 
  • ½ cup chopped nuts, optional

Your Steps

Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray. In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder. Stir into the wet ingredients until just combined. 

Add zucchini, chocolate chips, and nuts, if using. Fold into batter. 

Pour into prepared loaf pan and bake for 50-60 min, until a toothpick inserted in the center comes out clean with no raw batter. 

eggs, oil, and maple syrup
It ALMOST looks like a face!
dry ingredients
Grab those dry ingredients.
zucchini and chocolate chips
Fold in the zucchini and chocolate chips!
ready to bake
Almost ready!
Just a perfect loaf!
Completed chocolate zucchini bread
Let’s eat!

Chocolate Zucchini Bread

A classic chocolate zucchini bread with a bit of a healthy twist that is still kid approved!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Equipment

Ingredients
  

  • ¼ cup olive oil or melted coconut oil
  • ½ cup maple syrup
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼-½ cup chocolate chips
  • 2 cups shredded zucchini water squeezed out
  • ½ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray.
  • In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder.
  • Stir into the wet ingredients until just combined.
  • Add zucchini, chocolate chips, and nuts, if using. Fold into batter.
  • Pour into prepared loaf pan and bake for 50-60, until a toothpick inserted in the center comes out clean with no raw batter.

Notes

This recipe bakes up nicely as a muffin too! Just prepare a muffin tin by greasing or using liners and drop the bake time to 20 minutes or so. 
 
Keyword chocolate, chocolate zucchini bread, Quick Bread, zucchini, zucchini bread
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out a few suggestions below! Or feel free to head to my baking or cooking pages for all sorts of inspiration!

Summer Garden Orzo Salad

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Blueberry Currant Muffins

For the last ten years, I have slowly (okay, not so slowly) become an avid gardener, preserver, and aspiring homesteader. I often joke the Mr. that I can’t wait for him to ‘make all the monies’ so I can stay home and grow and create good food. One of most favorite parts of gardening is the harvesting of the berries, which we grow by the pounds. It’s mediative for me. But with all those berries, must come preservation and I dig a good muffin! As the red currants and blueberries came in, I knew I had to combine them to get that beautiful pop of color. And so, I proudly present blueberry currant muffins. 

I generally like to keep things healthy around here, but have been straying from that a bit. It’s about balance, right? So I went back to my roots and did a little healthier take on a muffin, using maple syrup (If you’ve never made your own, I can’t recommend it enough. Check out my post on our adventure here!)

I hope you enjoy the bursts of flavor in these muffins as much as we did! Let’s get baking!

Your Ingredients

  • ½ cup almond milk 
  • 1 egg
  • ⅓ cup maple syrup 
  • ¼ teaspoon almond extract
  • 2 cups flour (I do high quality whole wheat from Sunrise Flour Mill) 
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil, melted 
  • ¾ cup fresh blueberries 
  • ¼ cup red currants 
  • ¼ cup sliced almonds 

Your Steps to Blueberry Currant Muffins

Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract. Add flour, baking soda, and salt, mixing until just combined.

Gently fold in coconut oil, blueberries, and currants. Place in a well greased muffin tin, filling about ¾ of the way.

Top with sliced almonds. Bake for 18-22 minutes, until baked through. 

Pictures of steps of baking the muffins.
Measure it out!
Wet dough and berries
Mix it up!
Muffins in tin.
Portion it out!
Completed blueberry currant muffins
So dang good!
Completed blueberry currant muffins
Serve it up!

Blueberry Currant Muffins

Beautiful pops of color and flavor are abundant in these blueberry currant muffins perfect for breakfast, snacks, and anywhere in between!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ½ cup almond milk
  • 1 egg
  • ⅓ cup maple syrup
  • ¼ teaspoon almond extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil melted
  • ¾ cup fresh blueberries
  • ¼ cup red currants
  • ¼ cup sliced almonds

Instructions
 

  • Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract.
  • Add flour, baking soda, and salt, mixing until just combined.
  • Gently fold in coconut oil, blueberries, and currants.
  • Place in a well greased muffin tin, filling about ¾ of the way. Top with sliced almonds.
  • Bake for 18-22 minutes, until baked through.
Keyword blueberries, Breakfast, currant muffins, maple syrup, muffins
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out my baking page for all things muffins or maybe check out a recipe below!

JessLeave a comment

Rhubarb and Almond Cookies

Yes, I know I have shared a lot of rhubarb recipes this spring. That’s good, right? And my goodness, I adore baking cooking so rhubarb and almond cookies seemed the next logical step! 

So often, I miss rhubarb season because I am too busy getting the garden ready and ending the school year, that I can’t even think about using the rhubarb. And perhaps I am alone in this, but I always associated rhubarb with only being harvested in the spring. I am not sure where I learned that information, but it’s been in my head for as long as I can remember. However, I learned this year that rhubarb can be harvested late into the summer, although you want to do it before it seeds out. Good news, right?!

Initially, I tried to skip adding oatmeal in these cookies for those non-loving oatmeal friends. It just didn’t fly. The moisture from the rhubarb was simply too much for flour to handle. This cookie bakes up nicely and will seem like a crisp cookie straight out of the oven. However, it will soften up as they rest on the counter. Be careful to store them in a flat, covered container to prevent them from breaking apart before you can enjoy them! 

I love the tartness that can be found in these rhubarb and almond oat cookies. The oats and sliced almonds at the bit of texture we all know and love and the use of almond extract rather than vanilla makes for a surprise! Ready to bake? Let’s go! 

Your Ingredients

  • ½ cup butter, softened
  • ½ cup brown sugar
  • ¼ cup white sugar 
  • 1 egg
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour 
  • 1 cup old-fashioned oats 
  • ½ teaspoon baking soda
  • ½ teaspoon salt 
  • ¾ cup diced rhubarb, cut small 
  • ½ cup sliced almonds 

Your Steps to Rhubarb and Almond Cookies

In a large bowl, cream butter and sugars. Add egg and almond extract. Beat until incorporated completely. In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats. Stir until just combined. Fold in the rhubarb and sliced almonds. 

Drop by tablespoonsful 2 inches apart on lined baking sheets. Bake at 350 degrees for 11-12 minutes or until set. Allow to cool a few minutes before removing to wire racks to cool completely. 

Creamed and dry ingredients!
Some little diced rhubarb and almonds.
Baking time!
A little tart and a little sweet!

Tools of the trade

If I am baking cookies, I am using my Chicago Baking Set. I got it for Christmas from the Mr. a number of years ago and I just love them. The cooling rack is a perfect size and the baking sheets are of great quality! I also recently gifted myself a cookie scoop and holy man, it rocks. If you don’t have one yet and you bake cookies, you probably deserve to gift yourself one too.

Rhubarb and Almond Cookies

These Rhubarb and Almond Cookies are a delight with the tartness of the rhubarb and the texture of the almonds and oats! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Course Cookies
Cuisine American
Servings 32 cookies

Equipment

Ingredients
  

  • ½ cup butter softened
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon almond extract
  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup diced rhubarb small
  • ½ cup sliced almonds

Instructions
 

  • In a large bowl, cream butter and sugars. Add egg and almond extract.
  • Beat until incorporated completely.
  • In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats.
  • Stir until just combined. Fold in the rhubarb and sliced almonds.
  • Drop by tablespoonsful 2 inches apart on lined baking sheets.
  • Bake at 350 degrees for 11-12 minutes or until set.
  • Allow to cool a few minutes before removing to wire racks to cool completely.

Notes

These will be a soft cookie. Be sure to keep them in a flat container to make sure they don’t fall apart. 
Keyword almonds, chocolate chip cookies, Rhubarb, rhubarb cookies
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Check out the recipes below or head to my Baking page for all the treats!

JessLeave a comment

Peanut Butter Oatmeal Chocolate Chip Cookies

What’s your favorite cookie? Chocolate Chip? Oatmeal? Maybe peanut butter? How about we combine them all in some Peanut Butter Oatmeal Chocolate Chip Cookies? What do you think about that?!

I grew up in a very small, northern Wisconsin town. When I say small, I mean graduating with under 20 kids in your class kind of small. (I might be a bit proud of that). And I didn’t even live in the metropolis where my school was located. Nope. I lived 15 minutes away, along with my first friends. Those friends went to daycare with my sister and me and to this day, we still get together at least once a year to celebrate our “first friendship.” One of the friends had a mom that baked the best cookies: My family fondly calls them Mary Lee cookies after her. To this day, they are still my mom’s favorite cookie.

I am so excited to give my take on Mary Lee cookies. A Peanut Butter Oatmeal Chocolate Chip Cookie. How are these better than your average cookie? You’ve got browned butter. You’ve never had browned butter in a cookie? Oh my friend, let me tell you it raises the cookie bar so high. These cookies also have more brown sugar than white; key to a chewier cookie. And I dig the little extra baking soda and vanilla. You’ll see…these are going to become a go to cookie for you! Thanks for the inspiration Mary Lee! 

Your Ingredients for Peanut Butter Oatmeal Chocolate chip Cookies

  • 1 cup butter, divided
  • 1 cup brown sugar, packed
  • ½ cup white sugar 
  • 2 eggs
  • 1 tablespoon vanilla
  • ⅔ cup peanut butter (crunchy or creamy) 
  • 1 ½ cups flour
  • 2 ½ cups old fashioned oats
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Your Steps to Peanut Butter Oatmeal Chocolate Chip Cookies

Place one stick (½ cup) of butter in a small saucepan and heat over medium-low heat. Fully melt the butter, and continue to stir until it begins to brown. It will start to become fragrant with a nutty scent. Be sure not to overcook it or it can burn. Remove from heat and allow to cool. 

Meanwhile, preheat the oven to 350 degrees. In a large bowl, cream the remaining ½ cup of softened butter and sugars. Add in the eggs and vanilla. Stir until well blended. Gradually add in browned butter, mixing thoroughly. Be sure to use a spatula to get all the browned bits. Cream in the peanut butter. 

In an additional bowl, mix the flour, baking soda, and salt. Add this mixture as well as the old-fashioned oats to the wet ingredients. Stir until just combined, making sure to reach the bottom of the bowl. Fold in the chocolate chips. 

Don’t skip this step even if you want to: You must chill this dough for 20-30 minutes before baking. The browned butter will make the dough too soft to bake initially. Believe me, my sister learned the hard way! 

Place chilled dough on an ungreased baking sheet by the tablespoon. Bake for 10-11 minutes. Enjoy with a cold glass of milk ALMOST straight out of the oven. I don’t want you to burn yourself! 

Browned butter. You need this in your life.
Sugar and butter. The best.
Creamed together.
Get all those beautiful browned bits.
Add the peanut butter.
Almost there!
Cookie Scoop. I never knew I needed you!
Where’s the milk?!

Tools of the Trade

If I am baking cookies, I am using my Chicago Baking Set. I got it for Christmas from the Mr. a number of years ago and I just love them. The cooling rack is a perfect size and the baking sheets are of great quality! I also recently gifted myself a cookie scoop and holy man, it rocks. If you don’t have one yet and you bake cookies, you probably deserve to gift yourself one too.

Peanut Butter Oatmeal Chocolate Chip Cookies

A little bit of all things that are great: extra vanilla, browned butter, peanut butter, and chocolate. These peanut butter oatmeal chocolate chip cookies are sure to please!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Course Dessert
Cuisine American
Servings 5.5 dozen

Equipment

Ingredients
  

  • 1 cup butter divided and softened
  • 1 cup brown sugar packed
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • ⅔ cup peanut butter crunchy or creamy
  • 1 ½ cups flour
  • 2 ½ cups old fashioned oats
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Place one stick (½ cup) of butter in a small saucepan and heat over medium low heat. Fully melt the butter, and continue to stir until it begins to brown. It will start to become fragrant with a nutty scent. Be sure not to overcook it or it can burn. Remove from heat and allow to cool.
  • Meanwhile, preheat the oven to 350 degrees. In a large bowl, cream remaining ½ cup of butter and sugars.
  • Add in the eggs and vanilla. Stir until well blended.
  • Gradually add in browned butter, mixing completely. Cream in the peanut butter.
  • In an additional bowl, mix the flour, baking soda, and salt. Add this mixture as well as the old fashioned oats to the wet ingredients. Stir until just combined, making sure to reach the bottom of the bowl. Fold in the chocolate chips.
  • Chill dough for 20-30 minutes.
  • Place chilled dough on ungreased baking sheets by the tablespoon. Bake for 10-11 minutes.

Notes

Don’t skip chilling the dough even if you want to. The browned butter will make the dough too soft and it will spread when you bake it.
Keyword browned butter, chocolate, chocolate and peanut butter, chocolate chip, chocolate chip cookies, drop cookies, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking to pair these cookies with another sweet treat?

JessLeave a comment

Strawberry Rhubarb Oat Bars

Are you ready for some Strawberry Rhubarb Oat Bars? 

Springtime has finally arrived in Wisconsin, and I am here for it. Unfortunately, my rhubarb is JUST starting to be ready for harvesting. (Just started growing it? Get all the information at the University of Minnesota Extension). Luckily, I have an awesome neighbor just down the road that had an abundance of rhubarb and she invited me over to harvest some. 

Now I would normally bake a pie first for the Mr. but I wanted to try something new. I happened to have some strawberries in the fridge and Strawberry Rhubarb Oat Bars seemed to be the ticket. I tried to cut back a little on the sugar and butter and subbed in whole wheat flour and the results were perfect. The Mr. promptly ate two servings and said they were great! 

Ready to get baking? Let’s Go!

Your Ingredients 

  • 1 ½ cups chopped fresh or frozen rhubarb 
  • ½ cup chopped fresh strawberries 
  • ⅔ cup packed brown sugar, divided
  • 3 tablespoons water, divided
  • 1 teaspoon lemon juice 
  • 1 tablespoon cornstarch 
  • ¾ cup whole wheat flour
  • 1 ½ cups old fashioned oats
  • ½ teaspoon salt
  • 5 tablespoons butter, melted

Your Steps to Strawberry Rhubarb Oat Bars 

Preheat the oven to 375 degrees. In a large saucepan, combine the rhubarb, strawberries, ⅓ cup brown sugar, 2 tablespoons water, and lemon juice. Bring to a boil. Reduce heat to medium and cook for 4-5 minutes, stirring often, until rhubarb is soft. 

Combine cornstarch and the remaining tablespoon of water. Gradually stir into the rhubarb mixture over medium heat. Bring to a boil, cooking and stirring for 2-3 minutes, until thickened. Remove from heat and set aside. 

In a large bowl, combine the butter, oats, flour, and salt. Mix until crumbly. Press ⅔ of the mixture into a greased 8 inch square baking dish. Bake at 375 for 10 minutes. Remove from the oven and decrease the temperature to 350 degrees. Spread rhubarb mixture onto the crust and sprinkle the remaining oat mixture on top. Bake an additional 15-20 minutes, until golden brown. Allow to cool and then cut into 16 squares. 

Chop, chop, chop.
Get ready to cook it down.
Some texture.
Perfect.
Mix up the crust
Bake it up!
Done!
Served and delicious!

Strawberry Rhubarb Oat Bars

The flavors of spring combine in these strawberry rhubarb oat bars to create a delicious treat for any time of the day!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 bars

Equipment

Ingredients
  

  • 1 ½ cups chopped fresh or frozen rhubarb
  • ½ cup chopped fresh strawberries
  • ⅔ cup packed brown sugar divided
  • 3 tablespoons water divided
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch
  • 1 ½ cups old fashioned oats
  • ¾ cup whole wheat flour
  • ½ teaspoon salt
  • 5 tablespoons butter melted

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a large saucepan, combine the rhubarb, strawberries, ⅓ cup brown sugar, 2 tablespoons water, and lemon juice.
  • Bring to a boil. Reduce heat to medium and cook for 4-5 minutes, stirring often, until rhubarb is soft.
  • Combine cornstarch and the remaining tablespoon of water. Gradually stir into the rhubarb mixture over medium heat. Bring to a boil, cooking and stirring for 2-3 minutes, until thickened. Remove from heat and set aside.
  • In a large bowl, combine the butter, oats, flour, and salt. Mix until crumbly.
  • Press ⅔ of the mixture into a greased 8 inch square baking dish. Bake at 375 for 10 minutes.
  • Remove from the oven and decrease the temperature to 350 degrees.
  • Spread rhubarb mixture onto the crust and sprinkle the remaining oat mixture on top.
  • Bake an additional 15-20 minutes, until golden brown. Allow to cool and then cut into 16 squares.
Keyword Oat Bars, oats, Rhubarb, Rhubarb Bars, Strawberries, Strawberry Rhubarb
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Jess2 Comments

Craisin and Pumpkin Seed Cookies

I am SO excited to share these Craisin and Pumpkin Seed Cookies with you. Why? Well, beyond the fact that it is simply one of the best cookies I have had to date, I am not really sure. 

Maybe because it doesn’t have chocolate in it, and normally, I am all about chocolate in my cookies. Maybe because when it comes to cookies, I generally want a crisp cookie. My top favorite is a browned butter chocolate chip. So this is totally outside my “norm.” Either way, it’s a dang good cookie that I am excited to share! 

The inspiration came from the $4.50 Southern *250 Fine Old Recipes* Cookbook I picked up over spring break this year. In it, I found a sour cream raisin cookie. Definitely NOT my type of cookie, but I was drawn to it. From that, I shifted and pivoted using what I had on hand to create a cookie I couldn’t stop eating. 

The dried fruit I use was a mixture I found at Walmart and was a store brand (go figure!). It was made up of dried cranberries, cherries, and golden raisins. I am sure any combination would be great, but I love this mixture. As for the pumpkin seeds, I use roasted salted pepitas that I pick up from the local natural food store. I like the zing of a bit of salt when you use salted nuts, but if salty sweet isn’t necessarily your jam, you could totally use unsalted. 

Let’s get baking! 

Your Ingredients  

  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups flour
  • ½ teaspoon each ground nutmeg and ground cinnamon
  • ½ teaspoon salt
  • 1 cup packed light brown sugar
  • ½ cup butter, softened 
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup plain Greek yogurt 
  • 1 cup dried fruit of any combination of cranberries, cherries, and golden raisins (I used this mixture from Walmart)
  • ½ cup roasted, salted pepitas (shelled pumpkin seeds)

Your Steps to Craisin and Pumpkin Seed Cookies 

Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set aside. 

Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined. 

Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet. 

Bake for 12 minutes, or until lightly browned. 

Butter and sugar!
Some Greek yogurt!
All the color makes me happy!
Ready to portion out.
Ready to bake!
Delicious!

Craisin and Pumpkin Seed Cookies

Warming spices and the flavor of cranberry with the crunch of pepitas make these craisin and pumpkin seed cookies a hit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Cookies
Cuisine American
Servings 3 dozen

Equipment

Ingredients
  

  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup packed light brown sugar
  • ½ cup butter softened
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup plain Greek yogurt
  • 1 cup dried fruit of any combination of cranberries cherries, and golden raisins
  • ½ cup roasted salted pepitas (shelled pumpkin seeds)

Instructions
 

  • Preheat the oven to 350 degrees F. Blend flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a separate bowl. Set a side.
  • Cream together butter and brown sugar until fluffy. Add vanilla and egg. Mix well. Stir in Greek yogurt until combined. Add dry ingredients in fourths, mixing until just combined.
  • Fold in dried fruit and pepitas. Drop by tablespoonfuls about 2 inches apart onto an ungreased baking sheet.
  • Bake for 12 minutes, or until lightly browned.
Keyword cinnamon, Cookies, craisins, cranberries, drop cookies, pumpkin seeds
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JessLeave a comment

Strawberry and Lemon Zest Muffins

I am one of the lucky ones. My career is teaching high school math and physics. I recently had one of the most fun group of kids in an Algebra II class. They made me laugh on the regular while also still hanging on to their passion to learn. (Again, I am lucky). When this particular class learned that I was training for a marathon, they championed me, complete with a “We’re proud of you!” card when I finished. Then they learned that I had a food blog, and I suddenly gained a number of followers on my Instagram. Soon enough, I got an email request on my blog for “some strawberry muffins #lit #bestmuffinsever #yumalisous.” I told that young lady that strawberries weren’t in season, but as soon as they were, I would make a recipe for her. So without further adieu, I present Strawberry and Lemon Zest Muffins!

Your Ingredients

  • ½ cup sugar
  • ⅓ cup coconut oil, room temperature (about 70 degrees) 
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 ½ cups whole wheat flour 
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vanilla Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • Zest of one lemon 
  • 1 cup fresh strawberries, washed and diced

Your Steps to Strawberry and Lemon Zest Muffins 

Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.

In a large bowl, cream sugar and coconut oil (Note: the coconut should be solid but soft).  Add in vanilla and eggs, whisking until well combined. Stir in Greek yogurt, lemon juice, and zest. Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined. Fold in blueberries. 

Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!

A little lemon!
Dry ingredients
A pop of color in the strawberries.
Almost set!
Perfection!

Strawberry and Lemon Zest Muffins

Spring time flavors abound with these strawberry and lemon zest muffins. Bake up a batch today!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • ½ cup sugar
  • ⅓ cup coconut oil room temperature (about 70 degrees)
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vanilla Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • Zest of one lemon
  • 1 cup diced strawberries

Instructions
 

  • Preheat the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.
  • In a large bowl, cream sugar and coconut oil (Note: the coconut oil should be solid but soft).
  • Add in vanilla and eggs, whisking until well combined.
  • Stir in Greek yogurt, lemon juice, and zest.
  • Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined.
  • Fold in strawberries. Spoon batter into muffin tins, filling about 3/4 of the way full.
  • Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!
Keyword Breakfast, Breakfast Bread, lemon, muffins, Strawberries, strawberry
Tried this recipe?Let us know how it was!

Looking for other breakfast Delights?

Click here to head to my breakfast page. Or let your eyes to choosing by checking out a few recipes below!

JessLeave a comment