PUMPKIN EVERYTHING! Ok, maybe not pumpkin everything, but I’ve been wanting to whip up pumpkin recipes left, right and center, in anticipation for the Fall season!
This recipe is pretty easy, and it can save you loads of moolah if you’re one of the many who frequent your local Starbucks and wait in their long lineups for their undoubtedly tasty (but overpriced) treats! These Pumpkin Scones are irresistibly delicious with their fluffy and moist (due to the pumpkin) scone base and their not one – BUT TWO kinds of glazes! Once you mix up your batter (which doesn’t require a mixer), knead the dough and cut them into triangles you’re golden! Also, let it be known that you’re saving yourself 90 calories choosing to eat one of these homemade versions rather than picking one up at Starbucks!
Recipe adapted from Damn Delicious
Makes 8 Scones
I had fun making this “recipe card”, however there is one small typo. Just to reiterate, you’re **cutting each rectangle into TWO triangles, making 8 triangles.** This is the step before placing the scones onto the baking sheet.
Let it be known that the dough CAN be fairly tacky, so you can lightly flour your hands when kneading, and flour the knife/cutter before making into triangles.
**Also, if you’ve made my Pumpkin Pie Spice then 4 tsps. of THAT will substitute the ingredient additions of the ground cinnamon, cloves, nutmeg and ginger.**
Let me know if you decide to try them! They’re too good to pass up 😉 . Happy Monday, all!
Happy Sunday, friends and followers! It’s a B-E-A-Utiful sunny day here today. The temperature is cool and comfortable and I’m just sitting here enjoying a homemade pumpkin spice latte (more on THAT later 😉 ), listening to one of Elevation Worship’s albums. I hope today is your day of rest, too, and your time can be spent amongst your family and friends.
Last night as I was perusing through good ol’ Pinterest, I came across a recipe for a Pumpkin Spice recipe, and I wanted to share it with you. I made a few adjustments of my own, made a couple pumpkin spice lattes with it and believe me – tasty!
Why bother to pre-make a pumpkin spice mix? Well, for one thing it’s super simple, and if you love all things pumpkin (like me!) at this time of year then it’s handy to have ready-made! Secondly, it’s economical and good to know what’s going into your food. PLUS, this spice can go waaay beyond its namesake. Sure, you can make a delish pumpkin pie with it, but it can also be used in other baking recipes. It’s yummy in smoothies, on oatmeal, in lattes, mixed in whipped cream, in pancakes, on toast, and as a pumpkin seed or popcorn topping – among other things! I’ll post some recipes below to show more examples. So versatile. 😀
I have a few spice jars on hand that I bought at my local dollar store awhile back, but there are other really cute ones around that you can purchase (Williams and Sonoma)! One day when I’m feeling particularly OCD and ambitious, I plan to make chalkboard labels for all of mine. Right now, I just have a taco seasoning and the pumpkin pie spice, and so far haven’t gotten confused yet by my
lazinessunlabelled jars (although that would be a pretty awful tasting latte if I were to get them mixed up!) 😉
ANYWAYS! Onto the recipe:
Pumpkin Pie Spice
1/4 c. (4 Tbsp.) ground cinnamon
2 Tbsp. ground ginger
4 tsp. ground nutmeg
2 tsp. ground all-spice
2 tsp. ground cloves
In a small bowl, whisk together ingredients until well-blended. Store in an air-tight jar.
Mmm! Pumpkin season is my favourite! ❤
**If you make this let me know what you try it on!**
Umm, there’s really no words to describe how GOOD this recipe is…I guess that’s if you like Buffalo Chicken! 🙂 Which, both Matt and I do, so this recipe is a keeper!!!
I was REALLY craving Buffalo Chicken, and was looking for a recipe that would satisfy. I stuck to a recipe fairly closely, adding just a few ingredients of my own to make it my own. Feel free to use more or less of everything to personalize it and have it suit your tastes!
Buffalo Chicken Pasta Bake
Adapted from Homemade Delish
1 16oz. box of Penne pasta, cooked and drained
2 Boneless, skinless chicken breasts, cubed
1 c. Button mushrooms, sliced
1/2 c. White onion, diced
1 c. Hot sauce (Frank’s)
3/4 c.- 1 c. Blue cheese dressing (ranch would be yummy, too!)
1/2 c. Shredded cheddar cheese
- Preheat oven to 350’f. and get out baking dish (I used a 9×13″ glass Pyrex).
- In a frying pan, add a little oil (whatever you use, I used 1 tsp. olive oil) and place chopped chicken inside. Season with whatever you choose! I used just a little sea salt and pepper and start frying.
- Add onions and mushrooms and sauté along with chicken.
- Add hot sauce to mixture while continuing to cook chicken until it’s done the way you like.
- Put cooked pasta in the baking dish, and then add the chicken mixture and stir together.
- Pour blue cheese on top and maybe a few more squirts of hot sauce – for good measure! 😉
- Sprinkle cheese on top and pop into the oven and bake for 20-25 mins.
It’s soo good! 😀 We enjoyed ours with a simple side salad. I kind of forgot to take a picture of the end result because we gobbled it up so quickly… 😉 I hope you’ll try it sometime!!
Have a fantastic weekend everyone!
Mmm…there’s nothing quite like a cool, refreshing glass of that sweet and tangy lemonade on a warm Summer day. If it’s homemade, I think it’s even BETTER. I love lemonade. Pink lemonade. Yellow lemonade. From the can (frozen) or from the carton, I’ll drink it any way it’s served. But for a real treat, I thought I’d try my hand at homemade lemonade and – wow! It was amazing.
When it comes to a refreshing Summer-time drink, you can’t beat that glass of old-fashioned, fresh-squeezed lemonade <3. It’s tart, delicious and super easy to make! Just 3 easy steps and 3 ingredients. Look below for details 🙂 .
- 1 c. sugar
- 1 c. water
- 5 lemons
- 5 more cups of water
3 Easy Steps:
1. Simple syrup
2. Squeeze all the lemons
3. Mix it all together
Let’s start with the simple syrup:
This part always used to intimidate me a little. Just because I didn’t know what went into a “simple syrup”. But trust me, it couldn’t be more simple! It takes like, 2 minutes…
1. Combine 1 c. sugar with 1 c. water in a small pot and stir over medium heat until sugar has completely dissolved.
That’s it! 😀
2. Remove pot from element and let cool.
3. Begin squeezing lemons (If you don’t have a handy dandy lemon juicer – don’t fret! Read below)
Another method on how to juice a lemon:
1. Spear a lemon half with a fork.
2. Hold the lemon half in one hand and the fork in the other.
3. Squeeze the lemon in one hand while pumping the fork up and down with the other hand, as if it were the handle of a water pump.
4. Continue to squeeze until you’ve extracted all the lemon juice that you can!
Continue making lemonade:
1. Pour the lemon juice through a strainer, and mash the pulp around to get every last drop of that lemony goodness 🙂 .
2. Pour your lemon juice into a pitcher and add those 5 cups of water.
3. Add as much or as little of that simple syrup as you like.
4. Pop it in the fridge to chill, or serve immediately over ice!
The nice thing about making your own is that you can sweeten it as much as you like. We have an infuser pitcher which has a column in the middle that allows you to add fruit. I can make infused water, or fruit juice fruitier, which is nice. So I fill it with lemon slices to make lemonade that much tangier 😉 .You can always float extra lemon wedges/slices in whatever pitcher you have to give it that extra zing!
I was shocked and delighted at how easy it was to make your own. And what to do with those lemon rinds? Well, you could always wash them out, fill them with water and put them in muffin tins. Stick them in the freezer overnight and you have icy lemon cups to toss into a fruit punch or jug of ice water. Or not, but the option is there 😉 .
Oh, and this week I’m 14 weeks!! Which according to Google searches means Baby K is the size of a lemon. Whad’ya know! 😀 Happy Thursday friends.
Let me just say this: there’s raspberries AND chocolate in these muffins, so I pretty much guarantee you’re going to love them!
I made these muffins for Matt to take with him to work (or that’s what he THINKS at least 😉 ) but I was feeling pretty good (getting my energy back!) and really wanted to bake. Plus I’ve been digging fruit so I decided to roll with it. So he took a few…and I got to keep some to enjoy as well, of course!
– 3 c. all-purpose flour (careful not to over measure)
– 4 tsp. baking powder
– 1/2 tsp. salt
– 1 tsp. cinnamon
– 2 lg. eggs (at room temp)
– 1/2 c. granulated sugar
– 1/4 c. brown sugar (I used light)
– 1 c. milk (at room temp)
– 1/2 c. coconut oil, melted (you CAN use canola/vegetable oil)
– 1 tsp. vanilla extract
– 2/3 c. white chocolate chips (dark or semi sweet would be delightful, too!)
– 1 & 1/4 c. fresh raspberries*
Preheat oven to 425′. Brush muffin tray with oil/spray with non-stick spray. Set aside.
In a large bowl, gently whisk together flour, baking powder, salt and cinnamon. Mix until all combined. Set aside.
In a medium bowl, whisk together eggs and both sugars until combined. Mix in milk, oil, and vanilla extract. Mixture will be a bit of a pale yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over mixing which would result in tough, dry muffins.* Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and lumpy. Fold in the chocolate chips, then very gently (to avoid them from leaking their colour), fold in the raspberries.
Spoon batter into prepared muffin tin, filling all the way to the top.* Sprinkle tops with extra sugar. Bake at 425′ for 5 minutes.* Keeping the muffins in the oven, reduce temperature to 375 and continue to bake for 14 minutes until tops are lightly golden. Insert a toothpick into the centre and it should come out clean. Allow to cool for 10 minutes. Muffins taste better the same day, but they will last for up to 5 days if stored at room temperature in an airtight container.
*Be sure to read below for details and rationale for baking temps, etc…*
These muffins are so good!!! Super – moist and they come out extra tall if you fill the batter to the brim in your muffin tins. Baking them at a higher temp for the first 5 minutes (before lowering the oven temperature) lifts the muffin top up quickly and creates a tall crust.
They taste like your favourite bakery style muffins – you really should try them. Muffins from scratch are super easy, especially if you have a recipe to follow ;). These would be great with dark chocolate chips or semi as well. I actually wanted to use semi-sweet, however I didn’t have enough chipits left in the bag! Then I saw that I had a full bag of white chocolate chips and I actually did a bit of both (even though the recipe states “white chocolate”)! Be sure to use fresh raspberries as the frozen ones have too much juice – leakage.
Tart, sweet, and decadent all in one bite 😀 . Put away the cereal, don’t toast that bagel and you’ll thank me later! 😉
Sorry it’s been awhile! Life has been busy, but at the same time, not exactly “blog-worthy”. However I wanted to share this recipe that I just made tonight!
I’ve been feeling so good lately, I really have no complaints, but been having random food aversions and cravings. I’m suddenly such a picky eater! I REALLY was in the mood for a refreshing side dish to go with some of the BBQ we’ve been having. The weather here has been quite hot and humid the last couple of days (almost feels as if we just skipped right past Spring!) so we’ve been enjoying chicken and burgers on the grill.
This coleslaw is a copycat Kentucky Fried Chicken recipe, and I have to say that it tasted pretty darn similar! I made a big serving, so we could refrigerate it and have it with a couple meals. I used my food processor on the cabbage, carrots and onion, and while it makes things faster it’s not necessary. I don’t think KFC has onion in their slaw, nor do they use red cabbage but I did. And some say adding Tarragon Vinegar instead of white vinegar would give it a more true KFC flavour, however I did not have any on hand, and this mama-to-be wanted coleslaw and she wanted it NOW!! 😀
KFC COPYCAT COLESLAW
1/2 c. mayo
1/4 c. granulated sugar
1/4 c. buttermilk
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. pepper
4 c. red cabbage, finely chopped (approx. 1/2 head)
1 lg. carrot, shredded
2 Tbsp. onion, minced
1. Combine dressing ingredients in a large bowl, and beat until smooth.
2. Add salad ingredients to the dressing and mix well.
3. Refrigerate for at least 2 hours before serving.
I hope you enjoy this side dish! It’s great for BBQ’s, potlucks and parties and you’re bound to get people raving about it! If you make this, be sure to let me know how it turns out! Keep me in the loop with any additions/alterations you may make! I’m always willing (maybe not so much lately, with this picky baby 😉 ) to try new things and tweak my recipe.
**You might want to check out some of these salad recipes too**
Until next time,
I don’t know what it is about the Spring, but as soon as it starts getting warmer out, and the days stay light a little longer, I start to crave salads. Winter is over, Spring is finally here, and I make comfort food no more! Gone are the Shepherd’s Pies, meatloaves, chillies, Mac and Cheese dishes and soups from my ‘menu’. I start to say, “Hello” to the crunchy, refreshing, colourful salads of Spring and Summer! A perfect side dish to so many entrees; they’re so versatile! Some of them are hearty enough to BE the main event at a meal!
My my love for salads runs deep, but it can be easy to get bored with them and to get into a bit of a salad rut 😥 . Here are a few of my favourite recipes I’ve collaborated that I have either already tried, or they are on my ‘must-make’ list. Hopefully these can inspire you too!