Pumpkin Muffins

My friend Andrea posted a photo on her Facebook page with me tagged in it that she thought I would like…since she knows of my pumpkin obsession!

Ingredients

recipe

Instead of a yellow cake mix I used a spice cake since it had….well spices in it! I thought it would be comparable to what is used in pumpkin pie.

Ingredients

Ingredients

I just did like it said and mixed the pumpkin into the cake mix and put 1 and 1/2 scoops into a muffin tin lined with papers. The can of pumpkin in the picture is 15oz and since I make my own puree I measured out that amount.

filled and ready to bake!

filled and ready to bake!

cooked and cooling.

cooked and cooling.

I just tasted one and OMG they are so delicious! They came out light, fluffy and tasting just like pumpkin bread/roll/pie etc….so very good! Yummy! I suppose you could top with frosting (for the ones I made cream cheese frosting came to mind) but then they’d be cupcakes…right? I highly recommend this very easy and delicious recipe!

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Almost Homemade Sausage Cheese Biscuits

My boyfriend likes to eat these sausge rolls from a local bakery and/or sausage cheese biscuits from McDonald’s. Only problem is they cost a lot of money in the long run so I thought of a way to make portable breakfast pockets at home!

Ingredients:

Ingredients

Filling Ingredients (biscuits not pictured)

1 roll 10ct biscuits (I used Best Choice Texas Style)

cooked, crumbled up sausage

shredded cheese

scrambled eggs (optional)

Line a cookie sheet with parchment paper and press the biscuits down flat.

Pressed dough

Pressed dough

The I topped half of the dough with a mixture of sausage, cheese, and/or eggs.

Filled dough

Filled dough

Once you’ve filled them enough top with the other dough circles and seal them up.

Rolled edges

Rolled edges

First I rolled the edges of the bottom dough up and over onto the top layer.

Crimped edges

Crimped edges

Use fork to crimp all around the rolled edges making sure they are sealed up tight. Pierce the tops of the rolls (to vent steam if needed) and then spread with butter and top with salt.

Brushed with butter and a sprinkle of salt.

Brushed with butter and a sprinkle of salt.

Poke holes

Poke holes

I then baked them according to the biscuit package.

Almost Homemade Sausage Biscuits

Finished and ready to eat!

 

Alterations/Tips

#1 I made these a few weeks back and when they came out the biscuits puffed up quite a bit more then I expected since I had pressed them flat.

Yummy!

Yummy!

Since they puffed up then the ratio of bread to filling was off and there was barely any filling. So next time I make these I will use a rolling pin and roll the dough out until it’s 1/8 inch thick, or as thin as I can get them without breaking the dough.

#2 I also plan on using cooked sausage patties instead of crumbled sausage since it will fill it up easier. My boyfriend likes those pre-made banquet sausage patties so I will use those.

#3 You can use any filling you want like ham, eggs, cheese, hash browns, bacon…the possibilities are endless!

My boyfriend said these were good and I plan on making them for his breakfast so he can eat on the go and save us money in the long run!

Breakfast Casserole

During a church dinner I tried this amazing, yummy casserole made of sausage, cheese, eggs, and hashbrowns. I always wanted to make it but never could find a recipe until I joined Pinterest. But it makes a HUGE pan full so I never made it until last weekend when my parents and 18 year old nephew came down. I figured it would be the perfect meal since my dad and nephew can put away some food, mainly my nephew lol. It made a nice 13-in. x 9-in. x 2-in pan full!

The pin: 

http://peppertree.wordpress.com/2011/12/28/morning-after-breakfast-casserole/

Ingredients

8 frozen hash brown patties. Or you can use a 12 oz bag of shredded hash browns
4 cups shredded Cheddar cheese
1 pound cubed fully cooked ham (or cooked sausage and bacon!)
7 eggs
1 cup milk (I used skim milk and the author of the blog used Silk soymilk)
1/2 teaspoon salt
1/2 teaspoon ground mustard (I didn’t have so I omitted)
A few drops of Hot Sauce (Franks or Tabisco)- I omitted

Ingredients

Ingredients

Brown your sausage or cook your meat and while it’s cooking place hashbrowns in a greased 13×9 in pan.

Hashbrown layer

Hashbrown layer

Mix the eggs and milk in a bowl with the seasonings and hot sauce. Sprinkle your meat and cheese on top of the hashbrowns and then pour the egg mixture on top. Cover with tin foil and bake for an hour at 350 degrees then uncover and cook an additional 15 minutes to brown the top.

Out of the oven.

Out of the oven.

Then enjoy!

Served and ready to eat.

Served and ready to eat.

Tips from me: 

#1 Instead of ground mustard I seasoned the egg mixture with salt and pepper just like I do when I make scrambled eggs.

#2 Four cups of cheese seemed like a lot to me because when I layered two cups it covered the meat and hashbrowns perfectly. So depending on how much cheese you like you can adjust this without any cooking problems.

While eating my mom and I discussed the possibility of baking this, cutting it into squares, place them in freezer bags, and then freezing them. So on a busy day you can take out a bag, heat a square up in the microwave, and eat a nice hot  meal without cooking! I decided to try this idea and it worked out nicely! So now I can make this and not worry about wasting leftovers!

Happy Pinning!

Food (and life) Saving Tips

Imagine you’re cooking your favorite meal and halfway through it you realize you don’t have the spices for it or another important ingredient. Nothing is more frustrating right? Well thanks to Pinterest I have found so many neat tricks that have saved me a lot of time, money, and most important frustration!

Seasonings

I was halfway through making tacos one night when I realized I didn’t have any taco seasoning packets! I was also broke so I couldn’t just run out and buy one! Thankfully I remembered I had pinned some seasoning blends so I went to my computer and found this lifesaver!

Taco Seasoning:
1 tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
mix and use! When I made this I omitted the red pepper flakes since I don’t like it to spicy. Also when using this put a little in at a time then taste it before adding more. I didn’t do this and my meat came out really spicy so I had to cut it down with water and more meat before we could eat it.
Pumpkin Pie Spice Blend:

I was making the pumpkin pie steel cut oats I realized that it called for pumpkin spice blend and I didn’t have any! S0 again I dug through my pins and found a great helping recipe.

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

mix together and use!

The best thing about these blends is the fact that they have no MSG, preservatives, or other additives! I like knowing what is in my food and I love how with a few simple spices you can save money by not buying packets at the store!

Freezing

Ever make something only to have a TON of it and no idea what to do with it all? I always freeze items for quick and tasty meals but I found some great tips that made this process a bit easier.

#1 Use a muffin tin!

Oatmeal in a muffin tin

Oatmeal in a muffin tin

(the pin http://highermiles.blogspot.com/2012/03/friday-food-oatmeal-from-freezer.html) After I made the pumpkin pie steel cut oats (post here https://aradiasilvermoon.wordpress.com/2013/09/19/pumpkin-pie-steel-cut-oats/) I took a 1/2 cup measuring cup and filled the muffin tin with the oatmeal then I put it in the freezer. After they froze I used a knife to gently loosen them so they popped out and I put them in the baggie to save for later!

bag of oatmeal!

bag of oatmeal!

You can also use your freezer to make yummy desserts!

The pin: http://www.funelf.net/ice-tray-strawberries-chocolate-go/

Slice strawberries in half, place in an ice cube tray, pour melted chocolate over,and freeze! I would spray the tray with a bit of non stick spray so you can pop them all out then break apart!

Misc Tips: 

#1: Use your muffin tin to poach eggs!

Poached eggs

Poached eggs

Crack the eggs into a muffin tin and cook at 350 degrees for 10-15 minutes! You can then freeze them like this then heat up for breakfast or make sandwiches out of them and freeze those!

#2 Use 2 cookie sheets to make crispy, baked sandwiches!

Perfect grilled sandwiches

Perfect grilled sandwiches

Hopefully these tips will help you in your cooking future!!

Happy Pinning!

Homemade Pumpkin Bread

Since the season of pumpkin is upon us I decided to make some yummy, scrumptious pumpkin bread! I love all things pumpkin including, but not limited to, pumpkin bread, pumpkin rolls, pumpkin spice lattes, pumpkin spice cappuccino, pumpkin pie, and pumpkin oatmeal. Yummy!!

The pin:

http://mylifeandkids.com/moist-pumpkin-bread-recipe/#comment-91397

Ingredients:

2 eggs

1 c sugar

½ c brown sugar

½ c butter or margarine, softened

1 tablespoon vanilla extract

1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1½ cup canned pumpkin

Ingredients

Ingredients

First you preheat the over to 350 degrees then mix all dry ingredients in a bowl and set aside. Mix butter and sugar together until creamy then add eggs one at a time while still stirring (or crack one and then stir…add the other…stir). After the eggs add the vanilla, then you slowly combine the dry ingredients with the liquid ingredients. Add pumpkin into mixture (the blog says to “by hand, mix in pumpkin”) but I folded it in gently until all combined.

Pumpkin batter, ready to bake

Pumpkin batter, ready to bake

Pour into a greased, floured pan and bake for 45 minutes, let set in the pan once cooked for 15 minutes then remove and cool on a wire rack.

Done and ready to eat!

Done and ready to eat!

Tips from me:

#1: Oven temperatures vary widely so the cooking time may be longer. I checked mine at 45 minutes and it was still really liquidy so I cooked it longer, it took 1 hour and 10 minutes before the knife came out clean.

#2: Like I said above the blog stated to “by hand, mix in pumpkin”. But in my experience a batter like this that is sticky and really liquid it is hard to knead by hand.

#3: When it says dry ingredients it means the spices too lol! When I first made this (I have made 2 loaves so far) I mixed everything in but the spices since it didn’t occur to me they were dry ingredients! So I added them in at the end but before adding the pumpkin! It tasted every bit as delicious as my second loaf (made properly this time lol!).

I found this to be a very easy and simple bread to make! It was very moist, flavor full, and it sliced real easily! It was so good in fact my boyfriend ate half the loaf the next morning for breakfast! Since my mom, as well as I, wanted some I had to bake a second loaf and let him have the remainder of the first one! So be prepared because this pumpkin bread is so good it’ll disappear quickly!

Pumpkin Pie Steel Cut Oats

‘Tis the season!! No not that season…not yet anyways! I mean the season of everything pumpkin! I LOVE pumpkin so much that I try to use it as much as possible this time of the year! Pumpkin pie, pumpkin coffee creamer, pumpkin roll, pumpkin bread, and now pumpkin pie steel cut oats! I have only recently because aware of how much better steel cut oats are for you vs. rolled oats so I looked up multiple recipes.  Last time, my first blog post on here, was cinnamon apple steel cut oats https://aradiasilvermoon.wordpress.com/2013/08/25/crock-pot-cinnamon-apple-steel-cut-oats/.

The pin: http://fooddoodles.com/2011/11/13/pumpkin-pie-steel-cut-oats-in-the-crockpot/

Ingredients:

  • 2 C steel cut oats
  • 1 15oz can of pumpkin(or about 1 3/4C)
  • 1 400 mL (about 1.5 cups) or 14 oz can full fat coconut milk plus enough water to make 7C(about 5 1/4C water)
  • 1 tbsp vanilla
  • 1 tbsp + 1 tsp pumpkin pie spice
  • 1/2 C honey or maple syrup(or leave unsweetened and add after it’s been cooked)

Mix all ingredients in a crock pot and cook 5-6 hours on low.

Ready to cook!

Ready to cook!

When done simply spoon up and enjoy with any topping you like!

Delicious!

Delicious!

I loved cooking this overnight because when I work up this morning not only did my house smell so good but a hot breakfast was waiting for me! I didn’t have to cook or prepare anything I could just serve it up and enjoy! It tasted like you crumbled up a slice of pumpkin pie and ate it in milk! So good! I can’t wait to have more tomorrow morning!

Tips from me:

#1 Any milk can be used in place of the coconut milk. I used a almond/cashew/hazelnut milk blend in mine.

#2 The temperature and time may vary from crock pot to crock pot. Mine has timed settings intervals of 4, 6, 8, or 10 hours so I started mine at 8:30 pm and set it on 10 hours so it would be done by 6:30 am and ready to eat!

#3 I didn’t have any honey or maple syrup so I omitted it (it cooked just fine) and I added brown sugar to my bowl and it tasted fabulous!

#4 It makes a lot so be prepared for leftovers if your family is small, like mine!

Hope you enjoy this recipe as much as I did!

Happy Pinning!

P.S.: I would love it if my readers would post some pins in the comments section! I am always looking for new things to try!!

Easy Sugared Doughnuts

Today’s project was a breakfast one and my, oh my was it delicious and so easy to make!

The Pin: http://kirbiecravings.com/2010/06/sugared-doughnuts-using-pillsbury-biscuit-dough.html

You just take a can of pre-refrigerated biscuit dough, like Pillsbury Grands, cut holes in them and fry until golden brown!  Super easy! Since this week is about using what you have on hand I used Pillsbury refrigerated cinnamon roll dough. A plus to this is that they come with icing that you can top your doughnuts with! Bonus!

Cut and ready to fry!

Cut and ready to fry!

While I prepped my doughnuts I let the oil heat up in a pan on the stove. Then I dropped them in one at a time and wow did they sizzle and brown up really quickly! So quickly in fact the first two burned…so I turned the heat down and fried the rest. Even after adjusting the temperature they still cooked up quickly so you have to keep your eye on them at all times!

Fried and topped!

Fried and topped!

See how the ones at the top are darker then the rest? It was an easy fix and they still taste good jut a bit cruchier! I rolled several of them in sugar and then topped the rest with the glaze that came in the package. As you can see by the missing one it is very hard to resist fresh, hot, gooey doughnuts 😉

Changes I would make:

#1 Next time I will use plain biscuit dough to see how they differ from using cinnamon roll dough.

#2 I will roll them in a cinnamon sugar bath to get that sweetness in there instead of using glaze. Just to see of they differ in any way!

Happy Pinning!

Crock Pot Cinnamon Apple Steel Cut Oats

Last night I found myself curious about steel cut oats. I keep reading about how these are so much better for you then normal rolled oats. So I went to Pinterest and found multiple recipes and I decided to make Crock Pot Apple Cinnamon Steel Cut Oats.
The recipe:

1 C steel cut oats
1 1/2 C milk
1 1/2 C water
2 TBSP brown sugar
2 peeled and diced apples (I left the skins on for more nutrition)
1 tsp. cinnamon
1 1/2 TBSP butter cut into pieces

Combine ingredients in a well greased Crock Pot and cook on low 8 hours.

 

Apple Cinnamon Oats

Ready to cook!

Looks good doesn’t it??

When I got up this morning my house smelled just fabulous….like homemade apple pie….I could almost taste the air!! When I stirred it the oats stuck to the bottom and scorched a bit but other then that it worked out just fine! I scooped up a bowl and added some milk and it was just so yummy! It wasn’t as sweet as I like so I added some Splenda to the bowl but other then that it was perfect.

Changes I would make:

1. Add another tablespoon brown sugar to sweeten it up a bit more.

2. My crock pot’s lowest setting is 10 hours so to keep it from scorching I will start the cooking process earlier in the evening. I read you can put it on warm to cook to keep it from burning.