All the Pumpkin!

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I have some pumpkin plans for the blog this month but, until I get that stuff baked up, here’s a round-up of ALL THE PUMPKIN things on the blog.

Get yo’ pumpkin on!

Pumpkin Chocolate Swirl Buns

Soft Pumpkin Sandwich Buns

Malted Pumpkin Cookies with Brown Butter Icing

Chocolate Cupcakes with Pumpkin Cream Cheese Frosting

Pumpkin Brown Butter Malt Donuts

Maple Pumpkin Granola

Pumpkin Cinnamon Bun Ice Cream

Pumpkin Semifreddo

Pumpkin Beer Waffles

Pumpkin Bread with Bourbon Icing

Pumpkin Streusel Muffins

Peanut Butter Chocolate Chip Granola

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So, I have never been a fan of oatmeal, it’s always been a little mushy-mushy for me. However, these days, I’ve been eating it a lot lately because I know oats are super good for you and it’s a hot, easy breakfast to make on these chilly Michigan mornings. Since I’ve been forcing myself to embrace oatmeal, I usually have it with a little maple syrup and maybe a few pecans or walnuts mixed in, for a bit of sweetness and texture. The other day, though, I was out of my usual mix-ins and opted for a spoonful of peanut butter…and it was so good! So, it got me thinking that peanut butter might just be a great addition to my favorite granola.

And, surprise, it totes was.

I mean, you can’t really go wrong with nutty, creamy peanut butter, crunchy oats, and little chocolate chips. Can you? I don’t think so.

[recipe]

Print Recipe

Peanut Butter Chocolate Chip Granola

I use both honey and maple in this recipe, though you could use just one sweetener if you like. The coconut oil can be subbed for olive oil, if you prefer. Also, chia seeds can be substituted with flax and the mini chips can be replace with whatever chip or chopped bar you like. 

3 1/2 cups rolled oats

1/2 cup sunflower seeds

2 tablespoons chia seeds

scant 1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup maple syrup

1/4 cup honey

1/2 cup creamy peanut butter

1/3 cup coconut oil

1 cup mini chocolate chips

Preheat your oven to 325˚F and line a baking sheet with parchment.

Pour the oats, sunflower seeds, chia seeds, salt, nutmeg, and cinnamon into a bowl.

On the stovetop in a saucepan heat the maple syrup, honey, peanut butter and coconut oil until the peanut butter and oil are melted and the mixture is nicely combined. Pour the peanut butter mixture into the oat mixture and stir to coat evenly. Scrape the mixture onto the baking sheet and spread in an even layer. Bake for 30-40 minutes, stirring every 10-15 minutes so the peanut butter does not burn, until golden and crisp. Remove from the oven and cool completely before mixing in the mini chocolate chips. Store in an airtight container for well over a week. [/recipe]

Bake for Their Sake: Echoing Good Bake Sale

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BakeForTheirSake_Flyer

This Friday I am participating in Echoing Good‘s online bake sale on their Facebook page. I am super excited to be participating in this event as the importance of good nutrition for children has always been a  part of my life — my mom, aunt, and grandmother have all work(ed) in school nutrition. I know that there are children, in this country and others, whose best, most nutritious meals come from their school lunch programs. It breaks my heart to know that there are children in this world who wonder where their next meal will come from, who go to school eager to fill their minds while their bellies stay hungry.

From Echoing Good:

Echoing Good is a nonprofit organization that supports small-scale projects that are community led and inspired. Through the funding of these projects Echoing Good empowers communities to create their own meaningful change.
 
In Gulu, Uganda, where malnutrition is depriving many children of the chance to get an education, Echoing Good is working directly with the local community to develop farms that enable lunch programs in primary schools. The crops grown provide pupils with daily nutritious meals and excess crops are sold to generate money that is reinvested back into maintaining the farms. This one meal eases the financial burden on families to provide their kids with every meal, prevents hunger and malnutrition, and ultimately keeps the children in school. Echoing Good’s program currently feeds over 1,400 kids every day.
For the sale I made some Almond Chocolate Chunk Coconut Oil Granola. It’s a riff on my favorite coconut oil granola, made a little more decadent with lots of chocolate and toasty almonds. It’s crunchy, sweet, and satisfying.
To bid on this (I will send your winnings straight to your door, in cute jars to boot!) go to Echoing Good’s Facebook page and “Like” them, then this Friday July 19th, get your bid on! There are several talented, amazing bloggers participating (including my girls Megan and Nicole), so head over to check it out, put your money on some tasty treats, and help Echoing Good continue to do the good stuff they do!