Category: Breakfast

Banana Cake with Cream Cheese Frosting

In need of a sweet treat that isn’t over the top? Just the perfect amount of sweet with a touch of healthy? I am so excited to share this banana cake with cream cheese frosting! 

If you have a middle or high school-aged son, you know that they go through an EXCESSIVE amount of food. I do not know where my kid puts it all. Most weeks, he goes through literal bunches of bananas. We can not keep enough in the fruit bowl to the extent that recently a clerk at the local grocery store said, “I have never seen someone purchase this much fresh fruits and veggies.” #proudmoment

But then there are the odd weeks that we buy four bunches and then they sit. And sit. And suddenly we have five overly soft bananas sitting on the counter for days, no one wanting to eat them. The last time that situation arose, I was determined to make a healthy-ish dessert.

HOw did I make it healthier?

My first step to getting a healthier dessert was to swap the sugar for real maple syrup. Simple swap and so delicious. It also works out that the Mr. has been encouraging me to use up our supply from last year (read about our adventures in tapping trees here!) because syrup season will be here before we know it! I also cut down on the oil, added Greek yogurt for moisture, and added some extra banana.

Well, I mixed up this recipe, and from the moment I gave the batter a taste test, I knew it was a good one. And the frosting? I think it is just the perfect amount of sweet (but feel free to add a little more powdered sugar if you want it sweeter!). The baking dish traveled with me to school (I teach high school!) and my colleagues gave it two thumbs up, followed by, “Wait? You have a food blog?!” That made me giggle.

So are you ready to put together a delicious banana cake with cream cheese frosting? Let’s go!

Your Ingredients for Banana Cake with Cream Cheese Frosting

  • 1 ¼ cup mashed ripe banana, 3-4 bananas
  • ½ cup plain Greek yogurt 
  • 1 egg 
  • ⅓ cup oil 
  • 1 teaspoon vanilla 
  • ¾ cup real maple syrup 
  • 1 ½ cup flour 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt 

Frosting Ingredients 

  • ½ cup cream cheese, softened 
  • 2 tablespoons butter
  • 1 cup powdered sugar 
  • pinch of salt
  • 1 teaspoon vanilla 
  • 1-2 tablespoons milk, optional 
  • ground walnuts, about ½ cup (optional)

Your Steps to Banana Cake with Cream Cheese Frosting 

Preheat the oven to 350 degrees. Spray a 9×9 baking dish (or 7×10, my jam) with non-stick cooking spray. Whisk the egg in a small dish. Whisk bananas, yogurt, oil, vanilla, maple syrup, and egg until well combined. Stir in flour, baking soda, and salt. Pour into prepared dish. Bake for 35-45 minutes, until a toothpick can be inserted and comes out clean. 

Allow to cool 20 minutes. While it cools, mix the frosting. Combine softened butter and cream cheese with a hand mixer until smooth. Add vanilla and mix again. Slowly blend in powdered sugar, ¼ cup at a time. Add milk, ½ tablespoon at a time until the desired consistency is acquired. Frost the cake when the cake is not entirely cool to lock in the moisture. 

Serve immediately. Store leftovers in the refrigerator.  

Wet ingredients!
Mixed together and ready to go!
Going in the oven…
and perfection.
Yes, I used a hand mixer. A literal hand mixer.
So much yum.

Looking for other recipe inspiration?

Check out these sweet and savory from scratch recipes for breakfast, lunch, and dinner!

Banana Cake with Cream Cheese Frosting

No one will guess that this perfectly sweetened banana cake with cream cheese frosting uses maple syrup for a sweetener.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

Ingredients
  

  • 1 ¼ cup mashed ripe banana 3-4 bananas
  • ½ cup plain Greek yogurt
  • 1 egg
  • ⅓ cup oil
  • 1 teaspoon vanilla
  • ¾ cup real maple syrup
  • 1 ½ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Frosting Ingredients

  • ½ cup cream cheese softened
  • 2 tablespoons butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1-2 tablespoons milk optional
  • Ground walnuts about ½ cup (optional)

Instructions
 

  • Preheat the oven to 350 degrees. Spray a 9×9 baking dish (or 7×10, my jam) with non-stick cooking spray.
  • Whisk the egg in a small dish. Whisk bananas, yogurt, oil, vanilla, maple syrup, and egg until well combined.
  • Stir in flour, baking soda, and salt. Pour into prepared dish.
  • Bake for 35-45 minutes, until a toothpick can be inserted and comes out clean.
  • Allow to cool 20 minutes. While it cools, mix the frosting.
  • Combine softened butter and cream cheese with a handmixer until smooth.
  • Add vanilla and mix again.
  • Slowly blend in pinch of salt and powdered sugar, ¼ cup at a time. Add milk, ½ tablespoon at a time until the desired consistency is acquired.
  • Frost the cake when the cake is not entirely cool to lock in the moisture. Top with ground walnuts
  • Serve immediately. Store leftovers in the refrigerator.
Keyword Banana, banana cake, cream cheese, desserts, maple syrup, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Cinnamon and Sugar Donuts

I somehow ended up in a high school that has donuts in the breakroom nearly every Thursday. For many people, that would cause a problem. Not me. Donuts are not my jam and I can almost always skip them. That is, unless they are homemade. Then I am all over those babies. And the combination of cinnamon and sugar? YUM. So when I was inspired to put together a batch of baked cinnamon and sugar donuts, I didn’t think about it twice. 

I can’t get over just how light and airy the sponge turns out. And the cinnamon and sugar combination brings me back to my childhood where cinnamon and sugar toast with butter was a special treat. Now we’ve just allowed that childhood classic to grow up a bit. 

Ready to get baking? Let’s go!

Your Ingredients for Cinnamon and Sugar Donuts

  • 6 tablespoons butter, melted
  • 1 tablespoon oil 
  • ½ cup packed light brown sugar
  • ¼ cup white sugar
  • 2 tablespoons milk
  • ¾ cup + 1 tablespoon plain Greek yogurt 
  • 2 ¼ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon 
  • ⅛ teaspoon ground nutmeg
  • ¾ teaspoon salt 

Donut Toppings

  • 2 tablespoons butter, melted 
  • ⅓ cup white sugar 
  • ½ tablespoon ground cinnamon 

Your Steps to Cinnamon and Sugar Donuts 

Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray. 

In a large bowl, combine butter, oil, sugars, eggs, and vanilla. Stir in milk and yogurt. Whisk until smooth. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. (Okay, that’s what you should do. But I hate extra dishes…so I refuse.)  Add to wet ingredients and stir until fully incorporated.

Divide the batter among 16 donut cavities, filling ¾ of the way full. Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean). Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack. 

While the donuts finish cooling, melt butter. Combine additional cinnamon and sugar in a shallow bowl. 

When cool, brush finished donuts with butter, one at a time. Dip donuts into the cinnamon and sugar mixture immediately following the butter. Continue until all donuts are covered. Optional: You can do both sides of the donuts, but we found that to be too messy at our house. We like to top just the tops. As we say, “You do you though!” 

  • Some wet ingredients.
  • Add in the dairy.
  • Yes, I should have an extra bowl. I am against more dishes.
  • Perfect batter.
  • Perfectly baked.
  • Topped in cinnamon and sugar.
  • Yum!

Tools of the Trade

If you’re baking donuts, you need a wonderful pan. I also LOVE my Pyrex mixing bowls with lids. They can go in the microwave to the counter to the fridge. How perfect!

Other breakfast recommendations

Maybe everyone at your house doesn’t have a sweet tooth and you need some savory inspiration! Here are a few of my favorite breakfast recipes!

Still need more recipes? Check out my baking page!

Cinnamon and Sugar Donuts

A simple baked cinnamon and sugar donut recipe that will make everyone happy to wake up on the weekend! Give it a try!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, Breakfast, Dessert, Sweets
Cuisine American
Servings 16 donuts

Ingredients
  

  • 6 tablespoons butter melted
  • 1 tablespoon oil
  • ½ cup packed light brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • ¾ cup + 1 tablespoon plain Greek yogurt
  • 2 tablespoons milk
  • 2 ¼ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¾ teaspoon salt

Donut Topping Ingredients

  • 2 tablespoons butter melted
  • ⅓ cup white sugar
  • ½ tablespoon ground cinnamon

Instructions
 

  • Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray.
  • In a large bowl, combine butter, oil, sugar, eggs, and vanilla. Stir in milk and yogurt. Whisk until smooth. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients and stir until fully incorporated.
  • Divide the batter among 16 donut cavities, filling ¾ of the way full.
  • Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean).
  • Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack.
  • While the donuts finish cooling, melt butter. Combine additional cinnamon and sugar in a shallow bowl.
  • When cool, brush finished donuts with butter, one at a time. Dip donuts into the cinnamon and sugar mixture immediately following the butter. Continue until all donuts are covered.
Keyword baked donuts, Breakfast, cinnamon, cinnamon and sugar, donuts
Tried this recipe?Let us know how it was!

JessLeave a comment

English Muffin Breakfast Bake

Well, I didn’t think I was a breakfast person. I have often declared that I am not a “breakfast for dinner” kind of gal because I don’t really care for breakfast food. Don’t get me wrong, I never skip breakfast. Ever. However, once I have eaten some breakfast food, I am done with it for the day. But then I made this English muffin breakfast bake and I don’t know friends, I may be convinced to create it for dinner! 

If you have experimented with breakfast bakes in the past, I am sure you have had one or two that just never seemed to finish cooking. It may be that the crescent rolls are doughy or that the eggs are runny. (These two problems inspired me to make a tortilla bake that was delish. You can check that one out here!) This one baked up nice and doesn’t have either issue and I am giving the English muffins all the credit!

What’s great about this particular recipe is that it gets fully prepped the night before and bakes up in the morning (You have to pull it out 30 minutes before you bake!) You can even do the browning of the sausage and dicing of the English muffins a few days in advance to save more time the night before. It also provides enough for a small crowd of 8-12 people, depending on the types of eaters you have. Add in some fruit, coffee, and juice and you’re set! 

Ready to get prepping? Let’s go! 

Your Ingredients

  • 1 pound bulk breakfast sausage⁠
  • 1 cup sweet peppers, any color, diced and divided⁠
  • 1/2 cup diced onion ⁠
  • 6 English muffins, cut into cubes⁠
  • 1 cup shredded cheddar cheese ⁠
  • 1 cup shredded mozzarella cheese⁠
  • 12 eggs⁠
  • 2 cups milk ⁠
  • ½ teaspoon salt⁠
  • ½ teaspoon pepper ⁠
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika ⁠ 

Your Steps ⁠To a Great English Muffin Breakfast Bake

In a medium pan, brown breakfast sausage with 1/2 cup sweet peppers and the diced onion. Cook until sausage is cooked through and peppers and onions are soft. Drain and set aside.⁠

The night before serving, grease a 9×11 baking pan. Cut the English muffins into 1 inch chunks and layer into the bottom of the pan. In a medium bowl, whisk eggs, milk, salt, pepper, and paprika. Pour over the English muffins. Sprinkle in sausage mixture. Top with cheese and additional diced pepper. Cover and allow to chill overnight. ⁠

In the morning, remove from the fridge 30 minutes prior to cooking. Bake in a 375 degree oven for 35-45 minutes, until a butter knife can be inserted and comes out clean. ⁠

Allow to cool 5 minutes prior to serving.

  • Brown up the sausage with some onion and green pepper!
  • Dice up some English muffins
  • Combine it all for a delicious meal for everyone!

Looking for a sweet treat to add to breakfast? Check these out!

English Muffin Breakfast Bake

This overnight English muffin breakfast bake is a great option when preparing for guests, but you don’t want to work the morning away!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 8 hours
Course Breakfast
Cuisine American
Servings 10 people

Ingredients
  

  • 1 pound bulk breakfast sausage⁠
  • 1 cup sweet peppers any color, diced and divided⁠
  • 1/2 cup diced onion ⁠
  • 6 English muffins cut into cubes⁠
  • 1 cup shredded cheddar cheese ⁠
  • 1 cup shredded mozzarella cheese⁠
  • 12 eggs⁠
  • 2 cups milk ⁠
  • ½ teaspoon salt⁠
  • ½ teaspoon pepper ⁠
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika ⁠

Instructions
 

  • In a medium pan, brown breakfast sausage with 1/2 cup sweet peppers and the diced onion. Cook until sausage is cooked through and peppers and onions are soft. Drain and set aside.⁠
  • The night before serving, grease a 9×11 baking pan. Cut the English muffins into 1 inch chunks and layer into the bottom of the pan. In a medium bowl, whisk eggs, milk, salt, pepper, and paprika. Pour over the English muffins. Sprinkle in sausage mixture. Top with cheese and additional diced pepper. Cover and allow to chill overnight. ⁠
  • In the morning, remove from the fridge 30 minutes prior to cooking. Bake in a 375 degree oven for 35-45 minutes, until a butter knife can be inserted and comes out clean. ⁠
  • Allow to cool 5 minutes prior to serving.
Keyword Breakfast, breakfast bake, breakfast casserole, breakfast sausage
Tried this recipe?Let us know how it was!

Jess4 Comments

Perfect Zucchini Breakfast Muffins

Yes, I recognize that zucchini season is over this year, but maybe you’re like me and you have a summer squash or two still sitting on your counter and can’t allow them to go to waste. Our zucchini plants didn’t amount to much this year, but we had a friend who had an excessive amount of volunteer plants come up. He brought us a number of zucchini a few weeks ago, and I set about to create perfect zucchini breakfast muffins, looking for a balance between flavor and healthier ingredients. 

I think I may have hit the jackpot. The Mr. has been eating four of them for breakfast. My daughter loves them for a treat after dinner, and I have been bringing one or two for a mid morning snack. In a 24 hour period, I believe I made three batches. If that doesn’t tell you they are good, I don’t know what does. I threw about a dozen in the freezer for future snacks and we have been devouring the rest (don’t mind me while I eat two as I type). 

I knew I could likely wait until next year to share this when the timing was right. But these perfect zucchini breakfast muffins are simply too good to share. I know the growing season is finished in Wisconsin, but I am hoping my friends out of the midwest will love to put these together. 

One more thing: The Mr. has always complained when I use banana as a sweetener in baked goods that aren’t supposed to taste like banana. He doesn’t love banana bread to start with. He didn’t even notice the banana in these. Cool, right? 

Okay, enough chatter! Ready to bake? I hope so!

Your Ingredients

  • ¼ cup coconut oil, melted
  • ⅓-½ cup real maple syrup, depending on your sweetness level
  • 1 ripe banana 
  • ¼ cup plain Greek yogurt (or Triple Zero Vanilla-no added sugar), room temperature
  • 1 teaspoon vanilla 
  • 2 eggs, room temperature
  • ½ tablespoon cinnamon 
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 ¾ cup whole wheat flour
  • ½ cup walnuts
  • ½ cup chocolate chips (optional)
  • 2 cups shredded zucchini, with the water rung out

Your Steps to Perfect Zucchini Breakfast Muffins

Preheat the oven to 350 degrees. Prepare 15 muffin tin vessels with liners or by greasing. 

In a large bowl, mash the ripe banana. Add maple syrup, Greek yogurt, vanilla and eggs. Combine well. Stir in the melted coconut oil. 

Place flour in the bowl. On top of that, add cinnamon, baking soda, baking powder, and salt. Stir into the wet ingredients until just combined. Add walnuts, chocolate chips, and zucchini. Mix just enough to combine, but make sure you get to the bottom of the bowl (I always miss that!). 

Fill muffin vessels ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean. 

Why did I go muffin instead of bread? I wanted to put serving size treats in the freezer. Then they could go into lunch boxes in the morning and thaw by lunch time. Not a bad idea, right? 

  • Mix up that banana: potato masher works great!
  • Add in the eggs!
  • Dry ingredients: Carefully incorporate to skip an extra bowl.
  • Zucchini, nuts, and some chocolate of course.
  • Getting ready to bake!
  • Let’s snack!

Looking for other sweet treats? Check out my baking page by clicking the button below:

Baking

Perfect Zucchini Breakfast Muffins

The perfect balance between good for you ingredients and flavor and texture, these perfect zucchini breakfast muffins are sure to be a hit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Course Breakfast
Cuisine American
Servings 15 muffins

Ingredients
  

  • ¼ cup coconut oil melted
  • ⅓-½ cup real maple syrup depending on your sweetness level
  • 1 ripe banana
  • ¼ cup plain Greek yogurt room temperature
  • 1 teaspoon vanilla
  • 2 eggs room temperature
  • ½ tablespoon cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 ¾ cup whole wheat flour
  • ½ cup walnuts
  • ½ cup chocolate chips optional
  • 2 cups shredded zucchini with the water rung out

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 15 muffin tin vessels with liners or by greasing.
  • In a large bowl, mash the ripe banana. Add maple syrup, Greek yogurt, vanilla and eggs. Combine well. Stir in the melted coconut oil.
  • Place flour in the bowl. On top of that, add cinnamon, baking soda, baking powder, and salt. Stir into the wet ingredients until just combined.
  • Add walnuts, chocolate chips, and zucchini. Mix just enough to combine, but make sure you get to the bottom of the bowl.
  • Fill muffin vessels ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.
Keyword apple dessert, Breakfast, clean eating, muffins, Quick Bread, sweets, zucchini
Tried this recipe?Let us know how it was!

JessLeave a comment

Homemade Applesauce: Slow Cooker Style

Growing up, I don’t remember either of my parents making homemade applesauce. That isn’t to say they didn’t do it, but I certainly have no memory of it. It wasn’t until I was almost entirely through college that I even realized canning and preserving food was something commonplace. I didn’t start my own journey with homegrown and preserved food until late into my twenties, after my son was born. 

After we purchased our home in 2009, we immediately set to work to plant a garden and get trees started for our own mini orchard. At that point, I still had no idea where my future in home preservation was headed. My in-laws are avid canners and freezers of food they produce in their garden. I don’t know if it was a push by my husband or a curiosity of mine, but I became interested. Slowly, I started by canning pickles and jams. Then tomato sauce. Then my in-laws brought me bushels of apples from their own orchard (ours are JUST starting to produce enough to preserve them. For now, we eat ours and preserve gifted apples). I became interested in making homemade applesauce. Then apple jelly and apple pie filling. 

Now, I’ve learned that preserving homemade applesauce doesn’t have to look like canning it (although I like to do a little of both). It can look like freezing it, which is a little less daunting for many. And while I love a low simmer on the stove, a slow cooker does the trick and takes the pressure off of worrying if it’s going to burn. Big win, right? 

So if you’re ready, I am excited to share my homemade applesauce recipe for freezing. 

Your Ingredients for HOmemade AppleSauce

  • 8-9 pounds of apples (between 27-36 apples)
  • 2-3 cinnamon sticks (optional) 
  • 1 cup of water 

Note: I never add sugar. Apples are sweet enough on their own that I don’t think you need it. If you want to add sugar, I recommend starting low, say, ½ cup. You can add it later, but you can’t unsweeten applesauce after you add it. 

Directions for Slow cooker Applesauce

Gather a bowl and a 7-8 quart slow cooker. Peel, core, and slice your apples. Place the scraps in the bowl for Apple Scrap Jelly (yes, you didn’t know you were also making jelly, but here you are, getting ready to!). Set aside (or compost them if you must.) 

Place the sliced apples in the slow cooker. Add cinnamon sticks and water. Set on high for 3-4 hours. Every 30 minutes or so, stir and mash a bit with a potato masher or pastry cutter to break down the apples. Cook until apples are soft. 

Remove the cinnamon sticks. Now, you have a decision to make: chunky or smooth? 

Chunky Applesauce? Continue to mash with the potato masher until you like the texture. 

Smooth Applesauce? Hit it with an immersion blender until you get the texture you love. 

Allow to cool for approximately an hour. Ladle cooled applesauce into freezer safe containers (I love these container from Arrow). Label and store in the freezer. My mom likes to ladle her applesauce into freezer bags. She likes that they lay flat in the freezer. You do you. (Yes, I know I started by saying my mom didn’t preserve food. She does now. Maybe I inspired her?) 

This recipe should result in about 6 pints of applesauce. 

Fresh, beautiful apples
Cooked down and mashed.
Blended with that immersion blender!
Freezer bags work great!
But so do containers…
Or sometimes you just have to eat it right away!

Tools of the Trade

In my post, I talk about my immersion blender (a favorite tool of mine!), my Arrow freezer containers (a go to for apples, portioned leftovers, apple pie filling, and so much more!), and I love my Crock pot. I mean, you can’t go wrong!

Slow Cooker Applesauce

Apple season equals time for homemade applesauce! Get out the slow cooker and some freezer safe containers and get set to create!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Course Side Dish
Cuisine Preserving
Servings 6 pints

Equipment

Ingredients
  

  • 8-9 pounds of apples between 27-36 apples
  • 2-3 cinnamon sticks optional
  • 1 cup of water

Instructions
 

  • Peel, core, and slice your apples. Place in the slow cooker.
  • Add cinnamon sticks and water. Set on high for 3-4 hours.
  • Every 30 minutes or so, stir and mash a bit with a potato masher or pastry cutter to break down the apples. Cook until apples are soft.
  • Remove the cinnamon sticks.
  • If you prefer chunky applesauce, continue to mash with the potato masher until preferred texture. If you prefer smooth applesauce, blend with an immersion blender.
  • Allow to cool for approximately an hour. Ladle cooled applesauce into freezer safe containers. Label and freeze.

Notes

I never add sugar. Apples are sweet enough on their own that I don’t think you need it. If you want to add sugar, I recommend starting low, say, ½ cup. You can add it later, but you can’t unsweeten applesauce after you add it.
Keyword apple and cinnamon, apples, applesauce, freezer meals, preserving
Tried this recipe?Let us know how it was!

JessLeave a comment

Spiced Pumpkin Muffins

Gosh, I have to tell you, fall is my favorite season. I love the change in colors. Jeans and sweatshirt weather while the sun is still shining. Brisk mornings and sort of warm afternoons. All wonderful, right? And the flavors! It’s soup season and apples are ripening. So many wonderful things, including these spiced pumpkin muffins. 

If you’ve followed me for a while, you know I dig making a recipe a touch healthier by substituting maple syrup for regular sugar. I love homegrown ingredients, so of course this was made from pumpkin I roasted (Have you never? You must try! Get the recipe for Roasted Pumpkin here!). And the warming spices. So good in the fall, right? And I don’t know about you, but there’s something so autumn about baking fresh goodies for your friends and family on the weekends.

Okay, enough chatter, let’s get baking some delicious spiced pumpkin muffins! 

Your Ingredients

  • 1 cup pumpkin puree, canned or home roasted
  • 2 eggs
  • 2 tablespoons oil 
  • ⅓ cup maple syrup 
  • ½ teaspoon vanilla 
  • 1 ½ cups all purpose flour
  • ¾ cup oats 
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg 
  • ¼ teaspoon ginger
  • ⅛ teaspoon ground cloves 
  • ½ cup chocolate chips or nuts (optional) 

Your Directions to Spiced Pumpkin Muffins

In a large bowl, combine pumpkin puree, eggs, oil, and maple syrup. Whisk until well combined. Add flour, oats, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until just combined. Fold in chocolate chips or nuts if adding. 

Spoon into greased muffin tins, approximately ⅓ cup in each, about ¾ of the way full. Bake at 350 degrees for 15-20 minutes, until muffins spring back when touched. Allow to cool five minutes in the pan. Then remove and place on a cooling rack to finish.

  • Liquid ingredients combine with
  • dry ingredients to create
  • delicious muffins!
  • Let’s eat!

Spiced Pumpkin Muffins

Simple and zero refined sugar, these spiced pumpkin muffins are a great recipe for a fall baking weekend!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup pumpkin puree canned or home roasted
  • 2 eggs
  • 2 tablespoons oil
  • ⅓ cup maple syrup
  • ½ teaspoon vanilla
  • 1 ½ cups all purpose flour
  • ¾ cup oats
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon ground cloves
  • ½ cup chocolate chips or nuts optional

Instructions
 

  • Preheat oven to 350 degrees. Line or spray muffin tin with non stick cooking spray.
  • In a large bowl, combine pumpkin puree, eggs, oil, and maple syrup. Whisk until well combined.
  • Add flour, oats, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until just combined.
  • Fold in chocolate chips or nuts if desired.
  • Spoon into muffin tins, approximately ⅓ cup in each, about ¾ of the way full.
  • Bake at for 15-20 minutes, until muffins spring back when touched.
Keyword Breakfast, muffins, pumpkin, quick breads
Tried this recipe?Let us know how it was!

JessLeave a comment

Warm Your Soul apple Cinnamon Oatmeal

Generally speaking, I am an overnight oatmeal kind of gal. I love that you can prep five servings in five minutes flat on a Sunday evening and be set for the work week. There are so many good for you ingredients in overnight oatmeal: old fashioned oats, chia seeds, honey, cinnamon, almond milk. But sometimes, a good old fashioned bowl of warm, cooked on the stove top oatmeal hits the spot, especially on the weekends. This warm your soul apple cinnamon oatmeal still has the simplicity in terms of mixing together, but is full of big flavor and is perfect as the weather gets cooler. 

While I am going to give you the measurements and all the ingredients, please know that this is a great recipe to play around with. Have some blueberries laying around? Toss those in. Want to give almond extract a try instead of vanilla? Do it! Want to skip the crunch of walnuts? Hey, go for it, I won’t judge.

Here’s the low down on the ingredients to Warm Your Soul Apple Cinnamon Oatmeal!

Your Ingredients (for one serving)

  • ¾ cup unsweetened vanilla almond milk (or your favorite milk of choice)
  • 1 tablespoon pure maple syrup 
  • ¼ teaspoon vanilla extract
  • Pinch of salt 
  • ¼ teaspoon cinnamon 
  • ⅓ cup diced apples
  • ½ cup old fashioned oats

Your Steps to Apple Cinnamon Oatmeal

In a small soup kettle, combine the almond milk, syrup, vanilla, and walnuts. Bring to a boil over medium high heat. Lower to a simmer. Stir in the apples, oats, and cinnamon. Simmer for five minutes and serve. 

Pro tip: Start the milk mixture on medium heat, go finish your bathroom routine (makeup and the like), and then add the oatmeal. By the time the rest of your breakfast is done, you’ll be done too!

  • Mix it up!
  • Get ready to add!
  • Simmering!
  • Delish!

Apple Cinnamon Oatmeal

Seven ingredients combine in this warm your soul apple cinnamon oatmeal perfect for cool mornings. Let's get cooking these classic flavors!
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 8 minutes
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • ¾ cup unsweetened vanilla almond milk or your favorite milk of choice
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • ¼ teaspoon cinnamon
  • ⅓ cup diced apples
  • ½ cup old fashioned oats

Instructions
 

  • In a small soup kettle, combine the almond milk, syrup, vanilla, walnuts, and pinch of salt.
  • Bring to a boil over medium high heat.
  • Lower to a simmer. Stir in the apples, oats, and cinnamon. Simmer for five minutes and serve.
Keyword apple and cinnamon, apples, Breakfast, dairy free, Gluten Free, oatmeal
Tried this recipe?Let us know how it was!

JessLeave a comment

Gooseberry Jam

My journey to gooseberry jam has been an interesting one with more than one road traveled. The beginning of the story starts at the farmer’s market. Initially, I had tried a berry and loved it. I left, forgetting what it was that I had tried, and decided it was gooseberries and had to plant some. 

Well, they grew fruit and they were not the fruit I remembered from the farmer’s market trip. But I still enjoyed them. Around the same time, I became fascinated by foraging and the idea of finding the edibles of the woods. And would you know it, wild gooseberries became on my radar. Friends, they are everywhere! I find them in our woods, on the side of the road, and in so many state parks. If you are a midwesterner like myself, check your woods. I bet you have some too! Here’s a great link to get an idea of what you’re looking for. I became enamored with the berries in my yard and all around me. I wanted to share them with everyone!

Currently, I have four bushes (some red, some green) that I tend to. And boy, do they produce. We snack on them, but I have also taken to canning these sweet-tart berries into three ingredient jam. It can’t get much better than that, can it? (See what I did there? I am punny!) Ready? Let’s get gooseberry jam creating!

Your Ingredients for Gooseberry Jam

Per ½ pint jar (jelly jar), you will need: 

  • 1 cup of gooseberries, cleaned
  • ½ cup sugar
  • ½ tablespoon lemon juice 

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

If you have not already done so, clean 1 cup of gooseberries for every ½ pint jar of jam you intend on canning. To clean, you need to remove both the stem and the flower portion of the berry. See the picture below. 

The Gooseberry Jam Making

In a large, preferably shallow, kettle, smash the gooseberries with a potato masher. Then, for every cup of berries, stir in ½ cup sugar and a ½ tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. I like to smash the berries more as they are cooking down. 

Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

The Canning

Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 5 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf. 

Cleaning, the most tedious part!
Time to measure and prep!
Smash those babies!
Cooking down. So pretty!
Almost there!
Jammy goodness!

Gooseberry Jam

Three little ingredients (lemon juice, sugar, and gooseberries) combine to make this wonderful sweet-tart jam.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 2 hours
Course Breakfast
Cuisine Canning
Servings 12 per jar

Equipment

Ingredients
  

  • 1 cup gooseberries cleaned, per 1/2 pint jar
  • 1/2 cup sugar per 1/2 pint jar
  • 1/2 tbsp lemon juice per 1/2 pint jar

Instructions
 

  • If you have not done so, clean and measure gooseberries by cutting off the stem and tail on each berry. You will need 1 cup of berries per 1/2 pint of jam you want to create.
  • Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • In a large, shallow kettle, smash gooseberries with a potato masher. For every cup of berries, stir in 1/2 cup sugar and 1/2 tablespoon lemon juice. Begin to heat over medium-high heat, stirring often. Smash more as they are cooking down.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
Keyword gooseberries, gooseberry, gooseberry jam, Jam, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for other berry inspiration?

Check out any of the recipes below!

JessLeave a comment

Lemon Zested Blueberry Muffins

Friends! My blueberry bushes are FINALLY producing enough blueberries to actually create with them. It brings me such joy to see these little splashes of blue among the sturdy green bushes. And while it seems to take a long time to harvest, I find it to be meditative. I do it silently and alone, taking in the sounds and smells; experiencing a nature bath. Once I harvested a pint, I got to work at creating lemon zested blueberry muffins. I have been so excited to share with everyone. 

I dig using oatmeal as a base in quick breads and muffins for the added nutrition and texture. However, I don’t see it mixing well with blueberries. Maybe I am wrong, but this recipe doesn’t use them. (You can check out some that do by checking out my baking page here.) In order to attempt to add some nutrients, I went with coconut oil and some Greek yogurt. I cut the sugar slightly as well. And don’t be afraid to try a quality whole wheat for some of the flour. You may be surprised! Now let’s get baking those lemon zested blueberry muffins. 

Your Ingredients for Lemon Zested Blueberry Muffins

  • 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, room temperature
  • 2 tablespoons fresh squeezed lemon juice
  • Zest of one lemon 
  • 1 cup fresh or frozen blueberries (If frozen, measure frozen)

Your Steps

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 sugar and coconut oil.
  • Farm fresh eggs. Does it get much better?
  • And the way the blue just pops!
  • Almost there!
  • Let’s go!
  • Perfection!
  • Check that berry goodness!

Lemon Zested Blueberry Muffins

Does it get more classic than lemon and blueberry? These lemon zested blueberry muffins are more nutrient dense with all the flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 15 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 fresh or frozen blueberries If frozen, measure frozen

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 blueberries.
  • Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!
Keyword blueberry, Breakfast, currant muffins, lemon, lemon blueberry
Tried this recipe?Let us know how it was!

JessLeave a comment

Baked Tortilla Egg Muffins

A few months ago, we had guests coming up for the weekend. The week prior had been hectic and crazy and meal prep was not in the cards. Because of this, I didn’t have a whole lot planned besides baking fresh cherry donuts (get the recipe by clicking the link. They are amazing and have been a request for guests around here). However, the guests also raise chickens so we were gifted a few dozen eggs. I developed these baked tortilla egg muffins with various leftovers in the fridge. 

Let me tell you, they were a huge hit. I was able to customize them for different preferences: drop the tortilla for those watching their carbs, skip the spinach for the kids, etc. I couldn’t believe how fast they came together. Beyond the speed, they were beautiful and looked like I had to have worked hard putting them together (Let them believe it, right?). Oh, and the tortilla egg muffins were no fuss with minimal mess. All the winning. 

I tweaked it a little for this recipe, using street taco sized tortillas. If you can’t find them, you can cut regular shells into thick strips and layer them (what I did the first time). I am impressed with the crisp tortilla shells and how the egg bakes up perfectly. Okay, enough talk. I hope you all enjoy baked tortilla egg muffins as much as my family did! 

Your Ingredients for Baked Tortilla Egg Muffins

  • 18 street taco size tortillas
  • 10 eggs
  • ¼ teaspoon each of salt, pepper, garlic powder, onion powder, and paprika 
  • ⅛-¼ cup milk 
  • ½ cup diced ham or browned breakfast sausage
  • ½ cup each spinach, diced peppers, tomatoes
  • Shredded cheese

Your Steps

Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray. Press tortillas into the muffin tin, folding in get them to form a cup. 

Begin by In a large liquid measuring cup (or bowl with a pour spout), whisk eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until well combined. Pour into tortilla cups, filling approximately ¾ of the way full. 

Here, you can personalize each cup by dropping pieces of ham or sausage, spinach, peppers, and tomatoes. For a final touch, sprinkle them with the shredded cheese of your choice.

Finally, bake at 350 degrees for 20-25 minutes. The shells will become perfectly crispy and delicious. Serve immediately. 

Sprayed and lined with shells.
Pro tip: Mix in a liquid measuring cup!
Check that fun tool!
Pour!
Top!
Bake!
Eat!

Baked Tortilla Egg Muffins

Tortilla shells, eggs, some basic pantry and refrigerator items come together to make these quick and filling baked tortilla egg muffins.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Ingredients
  

  • 18 street taco size tortillas
  • 10 eggs
  • ¼ teaspoon each of salt pepper, garlic powder, onion powder, and paprika
  • ⅛-¼ cup milk
  • ½ cup diced ham or browned breakfast sausage
  • ½ cup each spinach diced peppers, tomatoes
  • Shredded cheese

Instructions
 

  • Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray. Press tortillas into the muffin tin, folding in get them to form a cup.
  • In a large liquid measuring cup (or bowl with a pour spout), whisk eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until well combined. Pour into tortilla cups, filling approximately ¾ of the way full.
  • Personalize each cup by dropping pieces of ham or sausage, spinach, peppers, and tomatoes. For a final touch, sprinkle them with the shredded cheese of your choice.
  • Bake at 350 degrees for 20-25 minutes, until the egg is cooked through. The shells will become perfectly crispy and delicious. Serve immediately.

Notes

Note: Using fresh shells will be ideal as they are more flexible. However, if your shells aren’t fitting into the tins well, you can microwave them for a few seconds to soften them up. Just be sure to use them right away. 
Keyword baked eggs, Breakfast, Eggs
Tried this recipe?Let us know how it was!

Jess4 Comments