#butternut squash pecan muffins recipe

[ask-ink-blot]

Recipe for Butternut Squash Pecan Muffins A tasty autumnal muffin with brown-sugared pecans on top combines roasted butternut squash with warm spices and wheat bran.

[suchbeautifulbrokenthings]

Butternut Squash Pecan Muffins A tasty autumnal muffin with brown-sugared pecans on top combines roasted butternut squash with warm spices and wheat bran.

[jtownraindancer]

Some pro-tips from someone in northeastern usa with food sensory issues AND cooks for both a small army of picky eaters & folks with different health risks:

Frozen onions are pre-diced and very, very easy to add into things. Unless someone has an allergy, I toss a handful of frozen onions (and garlic) into most of the dishes I cook. In thicker sauces & soups especially, they're very easy to sneak in.

Most squashes can be pureed and mixed into sauce! I like to use butternut squash especially (very popular donation to the food pantry so we always end up with a bunch) to mix into my stovetop mac'n'cheese sauce! Also another dish that you can freeze, though I will say that cubed squash (pumpkin especially~) is also really, really good when roasted with bacon, or when mixed into seasonal risotto.

Cauliflower! Cauliflower is a miracle veggie to me! You can dice it, rice it, mash it, use it as an alternative to pizza dough, and from personal experience it is absolutely delicious when breaded and deep fried.

Cucumbers! They go great with mint, watermelon, and are easy to sneak into sandwiches!

Kale & spinach are some greens that always are fairly popular with the crowd. For kale I like to either fry it up with some bacon, chicken, and pecans or dice it really fine to mix into soups. Spinach is very similar to that, but both are also good for salads. Kale has kind of a bitter- very mild!- taste to it and a bit more crunch; spinach is a little more bland & a bit softer (slightly longer to chew). Kale is also a good base for pesto. (I had so much kale from my garden last year; I had to get creative.)

Tomatoes are a hit-and-miss for me, so I've been getting more creative with them. I usually take canned tomatoes (homemade or store bought are both really good) and mix them into Hamburger Helpers (I'm poor and they're yummy), puree them for my own quick pasta sauce or salsa. I also love the smell of stewed tomatoes with mac'n'cheese but hated the texture; I found a recipe online that incorporates bell pepper slices and a slow simmer. I make them every time together.

Corn is very versatile. I personally love to make homemade cornbread (no idea how old our family recipe is), grill it, boil it, broil it, mix it into soups... I know there are more ideas out there, but I haven't tried them all yet.

Celery is one of those veggies I still can't quite get into, but it's always been good for soup: chunks into chicken pot pie, beef vegetable, pureed into a chilled celery soup on hot summer days, or even as a key ingredient in a veggie stock for meals later on.

Frozen berries! I know this thread is about veggies, but fruits & veggies kind of go hand-in-hand with this for me. Frozen berries can easily be added to ice cream, smoothies, cookies, or made into sauces & dressings for your rice, salads, & roasted meats. A few weeks back I used one bag of frozen blueberries to make a sauce that I put on chicken thighs, rice, and the rest went into a salad dressing. Plus they can be added to muffins, cereals, oatmeal, grits if you're willing to give it a go (maple syrup adds a little something-something too~)

Apples! I love apples; I can never stop thinking about how good apples are. They are very crunchy as they are and are very yummy raw, or drizzled with caramel, honey, baked into pies, grilled with brown sugar & cinnamon... Some of my personal favorites though are recipes where I slice them thin and incorporate them into my salads & sandwiches. Apple slices with cheddar cheese, apple butter, and cucumber slices on a cracker is divine for a midday snack, or apple slices with turkey, brie, and a little bit of honey toasted together (good place for some romaine lettuce too). My younger brother loves to grill up some slices of sausage with kale, apple, chive & onion cream cheese on toasted pieces of baguette.

Canned pears, peaches, and pineapple are always another option you can fall back on. I'm sure it's nowhere as good as the original, but I like to make sticky rice with pears as a dessert sometimes, and I've found the full sized canned pears are also good for making into a compote. Pineapple slices always add a little bit to a roast ham, and I love to heat up my peach slices in the microwave with a little cinnamon. They make easy snacks, too.

If you're like me and you have a phobia of produce going bad before you can finish it, I'd do a little digging into what you know you like to see if you could preserve it in some way.

Canned foods are usually fairly cheap (rinse several times before cooking to remove excess sodium!) and will stay good for several years.

Frozen fruits and veggies are often cut up in advance, which I can say from experience can save a LOT of time, and you don't need to use an entire bag in one go. I usually just do a handful or so at a time. Many also come with seasoning and can be cooked in the microwave!

If you, like me, rely on a food pantry, or even if you have to shop bulk, and tend to end up with a lot of fresh produce you don't think you can eat, it's worth the effort to set a day aside (if you can!) to figure out ways you can preserve it. I often spend my Saturday afternoons canning, dehydrating, and/or freezing what I know we can't use in the next week. I usually don't have a lot of spoons when I get home from work during the week, so any time I can save for myself cooking later is much better. (You can also freeze fresh herbs, cheeses, and meat!)

Getting into the habit of eating healthier can be a challenge, but it's worth trying to experiment and finding what sticks. In my case, it was eating mac'n'cheese baked inside a pumpkin & having my entire world view shift on me. Maybe it'll be something as simple as eating an apple slice drizzled with honey, or trying a different cheese on some leafy greens. You just have to find what works for you, and be patient with it.

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[domfriday]

Sweet Butternut Squash Muffins Recipe This recipe for butternut squash muffins yields a stunningly vibrant-colored muffin that is ideal for the fall table. 2 eggs, 1/2 teaspoon ground allspice, 1 cup all-purpose flour, 2.5 teaspoons baking powder, cooking spray, 12 pecan halves, 1 butternut squash halved lengthwise and seeded, water as needed, 1/4 teaspoon salt, 1/2 teaspoon ground nutmeg, 3/4 cup oats, 3/4 cup white sugar, 1/2 cup milk, 3 tablespoons butter, 1 teaspoon vanilla extract, 1 tablespoon sour cream, 1/2 teaspoon ground cinnamon

[postwarlevi]

How about some recipes? I've made all these and done my own adjustments which I'll mention. Here's the post I shared with @poisonpeche of my own pictures!

That one was tricky for me because it was so sour. I stuck to the recipe mainly (I use almond milk). I didn't want to add more lemon so I did a powdered sugar and orange juice glaze and let it sit for 2 days and it was much better!

Here's where I do my own thing lol! I made muffins instead of a loaf, used acorn squash because that's what I had, and cut up a small apple into pieces and believe I added some maple syrup. Any time I can add maple it's going in! Also topped with walnut pieces. It was cousin approved!

PS I did not put this in a skillet it went right into a 8x8 baking pan and in the oven. Used about 8 plums. I don't know if I made a cobbler or crisp, but I think crisp because my topping was rolled oats and chopped pecans and not very doughy...and I added maple syrup LOL

This is my favorite! It's always requested at get togethers and we make it a team event and each take a task! I don't really measure the carrots, zucchini or apples and it's never an issue, nor do I bother peeling the apple. I use pecans or walnuts instead of almonds but I'm sure they're good too! I take out half the sugar and replace with brown sugar...and of course some maple syrup! I don't use very much orange zest, maybe half what it says.

Well that's it for Elizas jammie baking day (seriously I stay in pajamas and just bake some days) but maybe we'll do more another time?

@hauntedhousecat @nelapanela94 @m-jelly @notgoodforlife @theferricfox

Hope you guys find something you like! :)

[coffinsandcauldrons]

Foods for Mabon:

A Mabon feast is a time of giving recognition to the earth, showing gratitude, praising both light and dark, and celebrating abundance.

Through feasting with whatever we may have, we are able to represent this years bounty, draw in abundance for the upcoming winter, and show that we are thankful for what we currently have. Fall foods that represent the second harvest are typically appropriate so that we are able to celebrate and acknowledge the season.

Vegetables:

Corn

Carrots

Beans

Potatoes

Brussels Sprout

Beets

Parsnips

Pumpkin

Acorn Squash

Butternut Squash

Cauliflower

Broccoli

Onions

Eggplant

Tomatoes

Artichoke

Celery

Cucumber

Leeks

Kale

Peas

Peppers

Mushroom

Meats:

Tofu

Tempeh

Chicken

Turkey

Lamb

Duck

Goose

Rabbit

Salmon

Fruits:

Pomegranate

Apricot

Fig

Pear

Apple

Plum

Melons

Peach

Grape

Orange

Persimmon

Olives

Berries:

Blackberry

Raspberry

Blueberry

Elderberry

Hawthorn

American Beautyberry

Cranberry

Herbs and Spices:

Cinnamon

Pumpkin Spice

Anise

Cloves

Rosemary

Sage

Chamomile

Rose Hips

Drinks:

Apple Cider

Wine

Grape Juice

Bourbon

Pumpkin Spice Latte

Cranberry Juice

Beer

Pomegranate Juice

Apple Juice

Mead

Chai

Tea

Sangria

Misc.:

Bread

Nuts

Wheat

Dried Fruit

Cheese

Honey

Acorn

Seeds

Grains

Recipes-

Drinks:

Blueberry & Apple Cider-

https://wishfarms.com/recipe/hot-fall-harvest-blueberry-apple-cider/?pp=1

Side Items:

Pumpkin Mashed Potatoes-

https://www.eatthis.com/pumpkin-potato-mash-recipe/

Caramalized Sweet Potato and Kale Fried Rice-

https://iowagirleats.com/caramelized-sweet-potato-kale-fried-wild-rice/

Pumpkin Cornbread-

https://www.spoonforkbacon.com/pumpkin-cornbread/

Sweet Potato Pomegranate Salad-

https://www.twopeasandtheirpod.com/sweet-potato-pomegranate-salad/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=473602156_16644670_203092

Pomegranate Baked Brie-

https://www.thelifejolie.com/pomegranate-thyme-brie-appetizer/

Pomegranate Almond Cheese Ball-

https://www.howsweeteats.com/2013/12/pomegranate-jeweled-white-cheddar-toasted-almond-and-crispy-sage-cheeseball/

Entrees:

Balsamic and Pomegranate Chicken-

https://honestcooking.com/balsamic-pomegranate-chicken/

Roasted Vegan Mabon (Thanksgiving) Bowl-

https://www.ilovevegan.com/roasted-vegan-thanksgiving-bowl/

Rosemary and Orange Slow-Roasted Duck-

https://www.finecooking.com/recipe/rosemary-and-orange-slow-roasted-duck

Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables-

https://www.goodlifeeats.com/fall-sheet-pan-pork-tenderloin-with-honey-balsamic-roasted-vegetables/

Roasted Butternut Squash (Three Ways)-

https://www.feastingathome.com/stuffed-butternut-three-ways/

Tuscan White Bean Soup-

https://www.feastingathome.com/ribollita-recipe/

Butternut Lasagna with Mushrooms and Sage-

https://www.feastingathome.com/butternut-lasagna-with-mushrooms-and-sage/

Mushroom Wellington with Rosemary and Pecans-

https://www.feastingathome.com/mushroom-wellington-rosemary-pecans/

Fall Shepherds Pie-

https://www.tablespoon.com/recipes/fall-shepherds-pie/05a1a0e6-acc8-40e1-8072-69e70b0ce846

Autumn Chicken Dinner-

https://www.cookingclassy.com/one-pan-autumn-chicken-dinner/

Chicken & Leek Soup-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Cream of Tomato Soup-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Acorn Squash and Apple Soup-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Stuffed Acorn Squash-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Harvest Ratatouille-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Roast Fillet of Beef-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Pumpkin Beef Stew-

https://www.honeyandbirch.com/pumpkin-beef-stew-recipe/

Roasted Stuffed Pumpkin-

http://tiphero.com/roasted-stuffed-pumpkin/?utm_content=bufferb6d43&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Vegan Turkey-

https://www.vegankitchenmagick.com/the-best-vegan-gluten-free-turkey-or-chickn/

Beef Barley Vegetable Soup-

https://www.justapinch.com/recipes/soup/beef-soup/mabon-beef-barley-veggie-soup.html

Acorn Squash and Carrot Soup-

https://www.saltandlavender.com/acorn-squash-and-carrot-soup/

Pumpkin Chili-

https://www.willcookforsmiles.com/pumpkin-chili/

Spicy Pumpkin Soup-

https://www.chilipeppermadness.com/recipes/spicy-pumpkin-soup/

Tuscan Pumpkin Pasta Sauce-

https://detoxinista.com/vegan-tuscan-pumpkin-pasta-sauce/

Harvest Stew with Smoked Sausage-

https://thecozyapron.com/harvest-stew-with-smoked-sausage/

Pomegranate Glazed Salmon-

https://www.primaverakitchen.com/4-ingredient-pomegranate-glazed-salmon/

Roasted Pumpkin Caramelized Onion Walnut Pizza-

http://tohercore.com/roast-pumpkin-caramelized-onion-walnut-pizza/

Dessert:

Apple Cinnamon Roll Cupcakes-

https://omgchocolatedesserts.com/apple-cinnamon-roll-cupcakes/

Apple Spice Cake-

https://www.justsotasty.com/apple-spice-cake-cream-cheese-frosting/

Fig Bread Pudding-

http://userealbutter.com/2019/10/07/fig-bread-pudding-recipe/

Pumpkin Oatmeal Cookies-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Cinnamon Baked Peaches-

https://simplyshellie.com/cinnamon-baked-peaches-recipe

Vegan Pumpkin Pie-

https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/

Fresh Apple Pound Cake-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Chocolate Pumpkin Cupcakes With Cinnamon Pumpkin Cream Cheese Icing-

https://therecipecritic.com/chocolate-pumpkin-cupcakes-with-cinnamon-pumpkin-cream-cheese-frosting/

Pumpkin Chocolate Chip Cookies-

https://witchoflupinehollow.com/2017/09/09/pumpkin-chocolate-chip-cookies-recipe/

Pumpkin Chai Cake-

https://www.halfbakedharvest.com/chai-pumpkin-cake/

Carrot Honey Cake-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

Pumpkin Apple Muffins-

https://www.ravenandcrone.com/catalog/a16/Mabon,-Fall-Equinox-Food-Recipes/article_info.html

[unwritrecipes]

Butternut Squash Crumble Muffins

I’ve been thinking about butternut squash a lot lately (I know, I need to get out more, seriously). You can roast it, bake it, purée it, turn it into a soup or sauce for pasta, layer it in a gratin, use it in chili or to stuff an enchilada. Clearly, this is one versatile veggie (actually fruit, if we want to be all technical about it). Up to last week, I only thought of it in savory terms. So what a joy to find that it is absolutely amazing in a sweet muffin, particularly these Butternut Squash Crumble ones. After one bite, I predict you’ll be finding yourself thinking a lot about the merits of butternut squash too!

I also predict that you will make many people extremely happy by baking up a batch of these seasonal beauties so here’s how—

You start by roasting a butternut squash and blitzing it into a purée. Just look at that gorgeous hue! Fingers crossed that you make more than enough and can enjoy a few spoonfuls!

To make the muffins, you add a cup of that creamy squash as well as the usual muffin-y ingredients, including a generous amount of chopped pecans which add loads of flavor and crunch.

Finally, you top these guys with loads of easy-to-make cinnamon-spiked butter/sugar/flour crumble. YUM!!

The baking of these will make your house smell amazing!!

The muffins are tender and not overly sweet and would work as a slightly indulgent breakfast treat or with a cup of tea or coffee as an afternoon pick-me-up. And can we talk about that crumble-y topping?!! It’s absolutely addictive!

So take the plunge and rethink everything you ever thought about butternut squash and bake up a batch of these very seasonal muffins this weekend! I promise it’ll be yummy!! Have a great one!!xoxo

Butternut Squash Crumble Muffins

Makes one dozen muffins

You will need a food processor or blender for this.

Prep Time for squash: 1 hour; Prep Time for Muffins: 15 minutes; Prep Time for Topping: 10 minutes; Bake Time for Muffins: 20-22 minutes

Ingredients

For the squash

1 medium butternut squash

Olive oil

Kosher salt

½-¾ cup water

For the crumble

½ cup (1 stick) unsalted butter, cut into cubes and chilled in the freezer for 15 minutes before using

1 ¼ cups unbleached, all-purpose flour

¾ cup light brown sugar, packed

¾ teaspoon cinnamon

¼ teaspoon salt

For the muffins

Softened butter for greasing muffin tin cups

2 ¼ cups unbleached, all-purpose flour

1 tablespoon baking powder

¾ teaspoon salt

¾ teaspoon cinnamon

1 cup butternut squash purée

¾ cup light brown sugar, packed

¾ cup whole or 2% milk

��� cup canola oil

1 large egg, lightly beaten

1 teaspoon vanilla extract

1 cup finely chopped pecans (you could sub in walnuts or cut these altogether)

The Recipe

1. To make the butternut squash purée: Preheat oven to 375ºF. Line a rimmed baking sheet with parchment paper. Cut a large butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with a little bit of oil and sprinkle with a bit of salt. Place the halves cut side down and pour the water onto the sheet. Carefully place the sheet into the oven and bake the squash for 45 minutes-1 hour until a knife easily slides into the rind and through the squash. Turn squash over and let cool. As soon as you can handle it comfortably, scrape the softened squash into the bowl of a food processor or blender and process until you have a smooth purée. Set aside 1 cup of the purée. You will very likely have more squash than you need for this recipe. Store any leftovers in the fridge for a few days—it’s great heated up with a little butter or used as a sandwich spread. Also, you can make the purée a few days before you plan to make the muffins and keep the mixture covered and chilled in the fridge until ready to use.

2. To make the crumble: Add the flour, sugar, cinnamon and salt into the bowl of a food processor and pulse a few times to mix. Remove the butter from the freezer and scatter the cubes across the mixture. Pulse the machine 8-10 times until the butter is broken into little bits and the mixture is dry and crumbly.

3. Transfer the crumble mixture to a bowl and use your fingers to rub the mixture together until you get small clumps. Chill until ready to use. Again, you will have more than you need for this recipe but that is not a bad thing. Once you use as much as you want for the muffins, place them rest in a freezer-safe bag and store in the freezer for a few months. Use whenever you like to top fruit crisps, other muffins or whatever you like.

4. To make the muffins: Preheat oven to 400ºF. Generously butter the wells and the top of a standard-size 12 cup muffin tin and set aside.

5. Into a large bowl, whisk together the flour, baking powder, salt, and cinnamon and set aside.

6. In a separate bowl, mix together the 1 cup of squash purée, brown sugar, milk, oil, egg and vanilla, whisking until well-combined. Make a well in the dry ingredients and pour the squash mixture into it. Use a large rubber spatula to gently mix it all together until just a few streaks of flour remain. Fold in the pecans. Try to resist the urge to over mix to keep the crumb from getting too tough.

7. Spoon the mixture evenly into the muffin cups and top each one with a generous amount of the crumble (about 2 tablespoons), gently pressing it into the muffins so that it adheres while baking (now you can freeze the rest of your crumble mixture or use for something else)

8. Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean and the muffins are well risen with a nicely browned streusel. Transfer the tin to a wire rack and let the muffins cool in the pan for 5-10 minutes. Then carefully remove and let cool on the rack. Like all muffins, these are best on the day you make them, but still pretty yummy a few days out. Store leftovers well-wrapped at room temperature for a few days.

Enjoy!

Note: Recipe adapted from The Harvest Baker by Ken Haedrich. I tinkered with some of the spices but otherwise stayed pretty true to the recipe.

[sfrecipes]

Pumpkin-Cream Cheese Streusel Muffins & Butternut Squash-and-Quinoa Salad Recipes

Pumpkin-Cream Cheese Streusel Muffins

This delicious treat is my go-to when I need to bring a breakfast snack but have no time to run to the store. I always keep a couple of packages of cream cheese in the fridge, and the dry goods have dedicated space in the pantry. It might seem a little fussy to make a muffin with a creamy center, but it’s super easy. If you use paper liners, you don’t have to be that careful with the layering to get great results that pop out of the pan.

 makes 2 dozen

 INGREDIENTS

8 ounces cream cheese, softened

2½ cups sugar, divided

1 teaspoon vanilla extract

4 eggs, divided

31⁄3 cups all-purpose flour, divided

4 teaspoons ground cinnamon, divided

4 tablespoons butter

1⁄3 cup chopped pecans

1 teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 teaspoon baking soda

1 teaspoon salt

1 (15-ounce) can pumpkin or butternut squash

1 cup vegetable oil

 Combine cream cheese, ½ cup sugar, vanilla, and 1 egg in a small bowl; set aside. In a separate small bowl, combine ½ cup sugar, 1⁄3 cup flour, and 1 teaspoon cinnamon; cut in butter with a pastry blender or fork until large crumbs form. Stir in pecans. Set aside.

Preheat oven to 375°. Line 2 (12-cup) muffin pans with paper liners.

Combine remaining 3 cups flour, remaining 3 teaspoons cinnamon, cloves, nutmeg, ginger, baking soda, and salt in a large bowl.

In a separate large bowl, whisk together remaining 3 eggs, remaining 1½ cups sugar, pumpkin, and oil. Add to flour mixture, stirring just until moistened. Spoon half of batter into prepared muffin pans. Dollop cream cheese mixture evenly over batter in pans, and top evenly with remaining batter. Sprinkle with pecan mixture.

Bake 20 minutes. Remove from pan; cool on a wire rack.

 Butternut Squash-and-Quinoa Salad

I put this in the salad chapter, but it’s rich enough to be an entire meal. If you really want to take this into main-dish territory, add a cup or two of shredded rotisserie chicken to the mix. Quinoa is an ancient whole grain, gluten-free and filled with lots of protein. When it’s done, you’ll see the germ separates and curls around the seed.

 makes 4 to 6 servings

 INGREDIENTS

5 cups diced butternut squash

2 tablespoons olive oil

1 teaspoon salt

1 cup plain or tricolor quinoa

2 cups vegetable or chicken broth

½ cup dried cranberries

1⁄3 cup toasted pepitas (pumpkin seeds) or walnuts

1⁄3 cup chopped red onion

Honey-Thyme Vinaigrette (recipe at right)

 Preheat oven to 400°.

Toss squash with oil and sprinkle with salt. Place squash on a baking sheet. Bake 15 to 20 minutes or until tender.

Rinse quinoa under running water in a wire sieve. Bring broth to a boil in a medium saucepan. Stir in quinoa. Cover and cook 15 to 20 minutes or until tender and broth is mostly absorbed. Let stand, covered, for 5 minutes. Drain if any liquid pools at bottom of pan. Fluff with a fork.

Combine butternut, quinoa, cranberries, pepitas, and onion in a large serving bowl. Drizzle with desired amount of vinaigrette, tossing to combine.

 Honey-Thyme Vinaigrette: Whisk together ¼ cup apple cider vinegar; 1 teaspoon Dijon mustard; 1 tablespoon honey; 1 small garlic clove, minced; 2 teaspoons chopped fresh thyme; ½ teaspoon salt; ¼ teaspoon coarsely ground black pepper; and 1⁄3 cup extra virgin olive oil in a bowl until well blended. Makes about ¾ cup.

Recipes and photos courtesy of

photos: Julia Rutland

[thesecondhelping]

Bakery Style Cupcake Muffins

Five-Minute MuffinsYIELD: 12 muffins |

Ingredients

1 bag Top-Shelf Muffin Mix

½ cup | 4 ounces milk (any percentage will do)

2 large eggs, straight from the fridge

1 tablespoon | ½ ounce vanilla extract or ½ teaspoon other extract (optional)

Adjust oven rack to middle position and preheat to 350°F. Combine muffin mix with milk, eggs, and extract, if using, in a medium bowl, stirring with a flexible spatula to form a thick, dough-like batter. Divide evenly among paper-lined muffin cups. Bake until the muffins are domed and firm but still pale, about 18 minutes for the basic mix, 22 minutes for the variations below. Serve immediately. Store leftovers for up to 3 days in an airtight container at room temperature.

Mix it up! BANANA BREAD: Along with the milk and eggs, stir in 12 ounces (1⅔ cups) mashed bananas from 4 medium bananas. Fantastic with an oat-based mix with cinnamon and pecans. BRAN: In a medium bowl, combine 2 ounces (1 cup) wheat bran with 8 ounces (1 cup) boiling water. Cool 5 minutes, then mix in 4 ounces (½ cup) plain, nonfat Greek yogurt instead of milk. Add to the Muffin Mix along with the eggs and bake as directed; works well with the whole wheat mix. CLASSIC BLUEBERRY: Prepare the batter as directed, and drop a heaping spoonful into each paper-lined cup (this “cushion” prevents the fruit from sinking to the bottom). Fold 10 ounces (1¾ cups) blueberries into the remaining batter; it will be super-thick and chunky. Divide evenly among the muffin cups, piling the batter high; if you like, top each with a tablespoon of sparkling sugar. This variation works well with blackberries, pitted cherries, or diced fruits like apples, peaches, or pears. COCONUT: Replace the milk with an equal amount of unsweetened coconut milk (full-fat or light) and 1 teaspoon coconut extract. PUMPKIN OR BUTTERNUT SQUASH: For this variation, replace milk with an equal amount of plain, nonfat Greek yogurt, mixed with the eggs and up to 8 ounces (1 cup) pumpkin, butternut squash, or sweet potato puree. Especially good with the Snickerstreusel topping below. SNICKERSTREUSEL: Instantly upgrade any muffin into a bakery-style luxury by sprinkling ¾ cup (3 ounces) frozen Snickerstreusel (page 48) over the muffins before baking. STRAWBERRY: Along with the milk and eggs, stir in 5 ounces (½ cup) super-dry strawberry pulp, left over from making Philadelphia-Style Strawberry Ice Cream (page 340). Do not use fresh strawberry puree. I love this variation with a lemon poppy seed mix. ZUCCHINI: Gently fold 12 ounces (3 cups) shredded zucchini into the finished batter. Try a whole wheat mix that includes cinnamon and chocolate chunks.

Top-Shelf Muffin Mix

YIELD: enough to make 12 muffins (volume and weight will vary by flavor) |

2⅔ cups | 12 ounces all-purpose flour, such as Gold Medal

¾ cup | 5¼ ounces sugar

2 teaspoons baking powder

¾ teaspoon Diamond Crystal kosher salt (half as much if iodized)

¼ teaspoon baking soda

⅛ teaspoon grated nutmeg

¾ cup | 5¼ ounces virgin or refined coconut oil, soft but cool—about 68°F

Sift flour into the bowl of a stand mixer (if using cup measures, spoon into the cups and level with a knife before sifting). Add sugar, baking powder, salt, baking soda, nutmeg, and coconut oil. Mix on low with a paddle attachment until coconut oil disappears in a mealy powder, about 2 minutes. Store in a zip-top bag at room temperature (65° to 74°F), up until the date stamped on the jar of oil; do not refrigerate, or the mix will not behave as it should.

Mix it up! ALL BUTTER: Replace coconut oil with 6 ounces (1½ sticks) unsalted butter, creamy and soft—about 68°F. Prepare mix as instructed and use immediately according to the recipe or variations on pages 282–83. This variation can be held a few hours at room temperature, no longer; refrigeration will change how the mix behaves. Use these suggestions to customize your Top-Shelf Muffin Mix every step of the way, from a simple whole wheat mix laced with cinnamon and pecans for banana bread to a gluten-free blend mixed with dark chocolate for zucchini muffins. Remember to check the date on your package of almonds or poppy seeds and adjust the expected shelf life of your mix. Step 1: Flour. Choose a blend to replace the allpurpose flour. 3½ ounces (⅔ cup) yellow cornmeal, 9 ounces (2 cups) allpurpose flour 6½ ounces (1½ cups) whole wheat flour, 5½ ounces (1¼ cups) all-purpose flour 3 ounces (¾ cup) oat flour, 9 ounces (2 cups) all-purpose flour Gluten-Free: 4 ounces (1 cup) tapioca flour or arrowroot, 4 ounces (¾ cup) cornstarch, 2 ounces (½ cup) white rice flour, and 2 ounces (½ cup) oat flour Step 2: Flavor. Add up to 3 of the following ingredients before mixing. 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1 tablespoon lemon, lime, orange, or grapefruit zest 4 teaspoons matcha powder (not bagged or loose green tea) 2 teaspoons poppy seeds Seeds from 1 vanilla bean ½ teaspoon ground coriander— excellent for blueberry muffins Step 3: Texture. Choose one ingredient to fold into the finished mix. Or, if you can’t resist adding two, use half as much of each; otherwise, the overloaded muffins may crumble. 1 cup roughly chopped (4 ounces) toasted pecan pieces, almond slivers, or other chopped nuts 1 cup (1 ounce) freeze-dried fruit, such as blueberries, cherries, or peaches ¾ cup (4 ounces) dried fruit, such as raisins, cranberries, or apricot chunks ½ cup (3 ounces) dark, milk, or white chocolate chips or roughly chopped chunks

[thuthu220100]

For many of us, toast is part of our daily routine. We wake up, brew a pot of coffee and pop a few slices of bread in the toaster for an easy breakfast. If you’ve got a good toaster on your hands, you’ll have a perfectly golden slice ready to top with homemade jam or a few slices of avocado. But if your toaster isn’t so hot, well, that toast can be burnt, unevenly toasted or downright disappointing.

So what’s really the best toaster to keep on your kitchen counter? Our Test Kitchen had to find out so your morning routine can be satisfying and delicious.

How We Found the Best Toaster Brands

To find the best toaster for your kitchens at home, our pros grabbed seven brands—some high-tech, some basic and some that landed in between. Each toaster was put through its paces crisping up the following: white bread, multigrain bread, oat bran bread, Italian bread, sourdough, bagels and frozen waffles.

Our testers paid attention to how long each slice took to toast, how evenly the toast looked and how crisp. We also kept these criteria in mind as we slathered slice after slice with butter.

Even browning: Are items browned evenly? Do you achieve consistent results every time you toast?

Toast time: How long does it take to reach the ideal medium brown toast?

Slots: Are the toaster slots wide enough to accommodate all kinds of bread like bakery-style bagels and larger slices of artisan bread?

Crumb removal: Does the toaster have a crumb tray? Is it easy to remove? Is it messy to empty?

Price: Are the features, functionality and appearance worth the cost?

Our Test Kitchen-Preferred Toasters

Our Test Kitchen went through a few loaves of bread and a couple of boxes of frozen waffles for this test. In the end, four brands popped.

For Impatient Toast-Lovers: Breville Die-Cast 2-Slice Smart Toaster

There are two kinds of breakfast-makers out there: People that push down the level on the toaster and let it go and people that have to peek at their bread every 30 seconds. If you’re one of the latter, this Breville Die-Cast Smart Toaster is the best toaster for you.

This toaster has a wealth of features ideal for the impatient among us, first of which is a progress bar. You can see how long you’ve got left on your toast giving you time to make a quick cafe-style drink or wash up a few dishes. Breville’s toaster also includes a “Lift and Look” button so you can peek on the status of your toast without having to cancel the cycle.

As far as this toaster’s performance, our Test Kitchen had no issues. Every bread and waffle we popped into the large slots turned out a nice even brown color—no obvious streaks and no burning.

Capacity: Two slices; you can also get the same toaster in a four-slice model

Settings: Toast, bagel and defrost

Additional features: Progress bar, Smart Toasting technology that adjusts the time and temperature for your selections, “A Bit More” button for a touch more toasting, “Lift and Look” function, removable crumb tray

Price: $130

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Best Splurge: Wolf Gourmet 2-Slice Toaster

Serious cooks know that Wolf is one of the big names in premier appliances. (Raise your hand if you’ve ever ogled a Wolf range at the appliance store!) Rest assured that the company also produces great small appliances, like this Wolf Gourmet Toaster.

This toaster was one of our Test Kitchen’s favorites for many reasons, including the generously sized slots. At more than six inches long, you can easily toast long slices of ciabatta and sourdough without having any bread peeking out of the top untoasted.  As for those slices of artisan bread, it came out perfectly toasted every time—no burnt toast here! The Wolf toaster did take a bit more time to toast up our bread and waffles, but our Test Kitchen thought the flawless performance was worth the extra 15 seconds of time.

One last notable characteristic of this toaster: It is heavy-duty. Our testing crew noted time and time again that you could feel the strength and quality of the materials used in making this toaster. Everything from the carriage that carries the toast to the knob felt like it would last for ages. This durability and performance make it worth the price.

Capacity: Two slices, also available as a four-slice toaster

Settings: Toast, bagel and defrost

Additional features: Keep warm option, removable crumb tray

Price: $300

Shop Now

Best Basic Model: GE 2-Slice Stainless Steel Toaster

Not all of us want or need the fanciest appliance out there. If you’re looking for a basic model that crisps up bread just right, opt for a GE 2-Slice Stainless Steel Toaster. This sleek toaster is compact and does the job well—not to mention it’s a great bargain from a notable brand.

The slots, while smaller than some brands we tested, were still large enough to accommodate generously sized bagels. As for toasting, this GE appliance crisped up bread evenly, though our testers noticed that what would be considered “medium” on this appliance was a bit lighter than what most would consider a medium-hued toast. No worries though—just crank up the dial a bit to compensate.

Capacity: Two slices, though a four-slice model is also available

Settings: Toast, bagel and defrost

Additional features: Removable crumb tray

Price: $49

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For Smart Kitchens: Revolution Toaster

If you love techie kitchen gadgets and have a home full of smart appliances, you’ll want to check out the Revolution Toaster. This touchscreen toaster is the first of its kind. You make all your selections on the full-color screen by swiping and tapping, which our testers thought was pretty darn nifty (and even kind of fun!).

Besides being very cool, this toaster was speedy! Slices of oat bran bread popped up golden brown after just 90 seconds with an “enjoy” message on the screen. If you prefer your toast on the darker side, this might not be the best option for you. Well done toast came up a bit uneven.

One last thing: When it’s time to empty the crumb tray on this model, the toaster will tell you “it’s time!” That’s pretty nifty since many of us can’t remember the last time (if ever) we cleaned out our crumb trays.

Capacity: Two slices

Settings: Toast, bagels, toaster pastry, English muffin, waffle and defrost

Additional features: Touchscreen, smart sensors and removable crumb tray

Price: $300

Shop Now

  Make the Most of Your Toast

When it comes to making use of the best toaster options, don’t limit yourself to just breakfast. Use that toaster to crisp up bread for every sandwich you make, use it to heat up frozen waffles for all kinds of treats like ice cream waffle-wiches or quick Monte Cristos.

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Rainbow Fruit Toast

Nothing will brighten up your morning more than one of these colorful and tasty toasts. —Shannon Roum, Taste of Home Food Stylist Get Recipe

Egg-Topped Avocado Toast

We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California

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Italian Joes on Texas Toast

This is ideal for a weeknight on the go. If you double the tomatoes, tomato paste, meat and wine, you'll have enough sauce to freeze. —Ashley Armstrong, Kingsland, Georgia

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Butternut Squash Panzanella Salad

This colorful salad is easy to make—and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California

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Mozzarella Mushrooms with Garlic Toast

I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. —Marc Bushee, Moorhead, Minnesota

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Princess Toast

I made these sparkly treats for my daughter's brownie troop and they're great for princess parties. Sometimes I use lemon curd in place of the jam. —Marina Castle Kelley, Canyon Country, California

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Herbed Tuna Sandwiches

A delightful combination of herbs and reduced-fat cheese makes this simple tuna sandwich a standout. —Marie Connor, Virginia Beach, Virginia

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Bacon, Egg & Avocado Sandwiches

My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas

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Salsa Steak Garlic Toasts

These open-faced steak sandwiches play up the popular combo of steak and garlic bread. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Substitute chopped green onions or chives for the cilantro if desired. —Arlene Erlbach, Morton Grove, Illinois

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Garden Bounty Panzanella Salad

My sister gave me fresh tomatoes and basil, so I made a bread salad known as Panzanella. The longer it sits, the more the bread soaks up the seasonings. —Jannine Fisk, Malden, Massachusetts

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Steak Crostini with Carrot-Horseradish Marmalade

I've been making little tweaks to this family favorite for years. Prep everything ahead, then layer up the crostini right before party time. —Greg Fontenot, The Woodlands, Texas

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Loaded Avocado BLT

My husband invented this twist on a bacon, lettuce and tomato sandwich. I like to make it with extra slices of bacon; if you want, you can leave the Gorgonzola cheese out of the avocado spread. —Lori Grant, Kingsport, Tennessee

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Open-Faced Turkey Sandwich

It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. —Carol Hull, Hermiston, Oregon

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Southern Fried BLT

I’m really not big on tomatoes—but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you’ve gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. —Stacy King, Rome, Georgia

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Pomegranate Pistachio Crostini

Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah

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Marinated Mozzarella & Tomato Appetizers

Inspired by a dish I had at a restaurant, this simply sensational combination should marinate for at least three hours—the longer the better. —Mary Ann Lee, Clifton Park, New York

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Peach Bruschetta

As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. —Nikiko Masumoto, Del Ray, California

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The Ultimate Grilled Cheese

These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois

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Brie Appetizers with Bacon-Plum Jam

Among my friends, I'm known as the Pork Master because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York

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Reuben Eggs Benedict

When it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great, too! —Jessica Rehs, Akron, Ohio

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Feta Bruschetta

You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Every crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They're terrific for holiday parties or most any gathering. —Stacey Rinehart, Eugene, Oregon

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Turkey Sandwich with Raspberry-Mustard Spread

My hearty sandwich has different yet complementary flavors and textures. It is filled with flavor and nutrients, without all the unhealthy fats, sodium and added sugar many other sandwiches have. And it’s absolutely delicious! —Sarah Savage, Buena Vista, Virginia

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Open-Faced Frico Egg Sandwich

The layer of melted and crisped cheese—the frico—is what makes this creamy sandwich unique. If you like spicy aoli, add two large cloves of garlic. —Julie Solis, Congers, New York

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Peanut Butter, Honey & Pear Open-Faced Sandwiches

I work a 12-hour night shift at a hospital, and when I come home in the morning, I don't want to cook a big breakfast. I love these sandwiches because they're versatile; sometimes I use apples instead of pears and different cheeses, such as Brie or grated Parmesan. —L.J.Washington, Carpinteria, California

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Make-Ahead Eggs Benedict Toast Cups

When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! —Lyndsay Wells, Ladysmith, British Columbia

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Lemon-Herb Salmon Toasts

Quick, light and tasty, my salmon toasts make irresistible finger food. —Christie Wells, Lake Villa, Illinois

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Sweet Potato Crostini

For party time, I turn this sweet potato side dish into an appetizer by serving it on slices of a French baguette. — Steve Westphal, Wind Lake, Wisconsin

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Hot Bacon Cheese Dip

I've tried assorted appetizers before, but this one is a surefire people-pleaser. The thick bacon cheese dip has lots of flavor and keeps my guests happily munching as long as it lasts. I serve it with tortilla chips or sliced French bread. —Suzanne Whitaker, Knoxville, Tennessee

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Zucchini Panzanella Salad

I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

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Sicilian Nachos

Crispy bread replaces the classic tortilla chips and savory meat sauce tops things off. This hearty appetizer easily doubles as a main dish. Add a salad and you have dinner. —Sonya Labbe, West Hollywood, California

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Southwestern Pulled Pork Crostini

As a different take on crostini, these apps are great for tailgating and casual parties. —Randy Cartwright, Linden, Wisconsin

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So-Easy-Yet-Delicious Onion Soup

Topped with a slice of cheesy toast hot from the broiler, homemade onion soup is guaranteed to please. Add a green side salad for a complete meal. —Hildy Schlegel, Addison, New York

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Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida

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Italian Eggs Benedict with Pesto Hollandaise

My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California

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Mushroom Pear Melts

I really like mushrooms with cheese. Add pears, broil away, and you have got a scrumptious open-faced sandwich. Serve with a salad and fruity tea. —Marla Hyatt, St. Paul, MN

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Beef Stroganoff Sandwiches

For an American take on classic Russian comfort food, we turn beef Stroganoff into a sandwich. It comes together fast, and our family devours it. —Alison Garcia, Beatrice, Nebraska

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Bruschetta Melts

I made this awesome bruschetta for my daughter’s baby shower, but I should've planned for more. We ran out right away! —Coleen McCrea Katz, Havertown, Pennsylvania

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Scrambled Egg Bread

We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California

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Chipotle Turkey Club Sandwich

We’re crazy for BLTs. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. —Pamela Shank, Parkersburg, West Virginia

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Mushroom-Avocado Eggs on Toast

Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska

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Derby Hot Browns

This classic open-faced sandwich created at the Brown Hotel in Louisville is easy to do with deli or leftover turkey, toast and a quick cheese sauce. —Taste of Home Test Kitchen

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Chiles Rellenos Sandwiches

Even since my early days of cooking, one thing hasn’t changed: I still love to make these zippy grilled chile relleno sandwiches. —Gladys Hill, Qulin, Missouri

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Croque-Madame

My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada

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Southwestern Eggs Benedict with Avocado Sauce

I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas

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Garlic Toast Pizzas

Between working full-time, going to school and raising three children, finding time-saving recipes that my family likes is one of my biggest challenges. These quick pizzas pack a huge amount of flavor. —Amy Grim, Chillicothe, Ohio

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Panzanella Pasta

We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario

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Tuna Ciabatta Melts

Use any good crusty bread when compiling this tuna spread sandwich. Top with slices of crunchy cucumber or luscious tomato for extra freshness. —Barb Templin, Norwood, Minnesota

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Open-Faced Egg Sandwiches

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! —Valerie Belley, St. Louis, Missouri

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Portobello Bruschetta with Rosemary Aioli

Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. —Stephanie Kalina-Metzger, Camp Hill, Pennsylvania

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Smoked Gouda Veggie Melt

After a long day of teaching, I like to make these veggie-packed grilled-cheese sandwiches. My 8-year-old daughter is a big fan, too. —Charlie Herzog, West Brookfield, Vermont

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Grilled Nectarine & Cheese Crostini

At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

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The post The Best Toaster for Your Kitchen, According to the Pros appeared first on Taste of Home.

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[finestbasmatirice]

5 Plant-based Recipes for a Healthier Thanksgiving

Thanksgiving marks the beginning of the holiday season and celebrated as a celebration with families. Many people are looking for healthier alternatives this Thanksgiving. If you are looking for an alternative to the Turkey and try something healthier, why not go plant-based this Thanksgiving?

For the appetizer, you can do some soup with bruschetta and a rice dish for main course. Biryani recipes are a great way to feed a large crowd during Thanksgiving or any holidays. Use Daawat, which is the best quality basmati rice for the rice dishes. Check out this delicious plant-based thanksgiving sample menu:

Butternut Squash & Sage Risotto

Sauté a few garlic cloves in olive oil. Add almond milk, nutritional yeast, and vegan parmesan. Keep stirring till it gets saucy. Add some chardonnay white wine. Add roasted butternut squash slices.

Use Daawat super, which is the best quality basmati rice to make this delicious risotto. Cover and cook the rice for 15-20 minutes. In a separate pan, fry a few sage leaves in olive oil. Serve the risotto in bowl and top with the crispy sage.

Check out the Daawat website for rice and biryani recipes.

Carrot hummus with crudités

Just blitz 500gms of roasted carrots to 500 gm boiled chickpeas, cumin powder, 1 tablespoon of tahini paste, 2 chopped garlic, 1 tsp turmeric, 1 tablespoon of olive oil and 2 tsp of kosher salt in a food processor. Serve the hummus with falafel and garlicky pita bread.

Fig Crostini w/ Balsamic Glaze

Toast two slices of crusty sourdough. In a bowl mix some cream cheese and goat cheese. Spread the cheese on the bread. Thinly slice ripe figs and add it on the bread. To make the balsamic glaze heat balsamic vinegar and brown sugar in a saucepan. Drizzle some balsamic glaze. Scatter some fresh thyme leaves and coarse sea-salt.

Mushroom & Lentil Loaf w/ Cranberry Sauce

In a food processor, pulse together cooked lentils, chopped mushrooms, onions, bell peppers, ½ cup oat flour, 1 flax egg, roasted garlic, salt, and pepper to create a chunky consistency dough. Sprinkle some brown sugar to caramelize the top. Line a loaf baking tray with parchment paper and bake at 350 degrees for 40 minutes. Use a potato ricer to get perfectly mashed potatoes. Add roasted garlic, olive oil, salt, crushed pepper, few sprigs of rosemary leaves and a splash of almond milk and mix well. For the cranberry sauce, add 250 gm of fresh cranberries in a pan with 1 tablespoon of brown sugar and a pinch of cinnamon. Smash the berries once they get into a compote-like consistency. Slice the lentil loaf and serve warm with a dollop of mashed potatoes and a drizzle of cranberry sauce.

Carrot Cupcakes

Start with shredding 4 medium carrots. In a bowl, mix 400 g of almond flour, freshly scraped vanilla seeds, unsweetened applesauce, a pinch of ground ginger, 1 tsp of cinnamon, 1 tsp of pumpkin spice mix, agave nectar, chia egg and 1 tablespoon of olive oil. Line a muffin pan with cupcake paper and pour in the cake batter. Bake at 350 degrees for 20 mins. For the frosting whip coconut cream with vanilla extract and a pinch of cinnamon. Put the coconut cream in a piping bag and squeeze on top of the cupcakes. Top with candied pecan nuts.

Serve these delicious plant-based recipes with beverages like mulled apple cider, apple spritzer, pear & thyme mojito.

[activekidney73-blog]

Sweet Pumpkin Seed Crumbles ♥

Crunchy clumps of oats and pumpkin seeds, more akin to a nut brittle than a breakfast-y granola. Honey-sweetened ... you can actually taste the honey that sweetens and binds the clumps! Seasonal, Absolutely Perfect for Fall. Great for Meal Prep.

Hello, October ... in some circles also known as Pumpkin Month, that precipitous head-first dive into the internet's obsession with all things pumpkin. But it's fun, yes?! (And heaven knows, we can certainly use an apolitical distraction.) I hardly know where to start, except, well, with my already burgeoning collection of pumpkin recipes, where a surprising number fall into the "savory" category. That said, it's the everyday pumpkin pancakes and muffins and donuts and quick bread which garnered the biggest smiles when I took a table poll last week. Go figure.

And because there are oats in Sweet Pumpkin Seeds Crumbles, you might even call this a granola. But I already have a recipe for Pumpkin Granola that employs the moisture in pumpkin purée and the warmth of autumn spices for a seasonal but still-traditional granola.

But these? These are Sweet Pumpkin Seed Crumbles, more akin to Turkish Sesame Candy or an almond brittle than either Pumpkin Granola or the house recipe for granola, Homemade Granola with Almonds & Apricots.

In fact? Sweet Pumpkin Seed Crumbles are not a "breakfast" granola at all. Instead, they're one of those "extras" that I meal prep and for the third year now, find ever so easy to find uses for during these last months of the year. (The rest of the year? The light and airy Maple-Glazed Pecans, so-so good!) I just love that bit of slightly sweet crunch for:

A bowl of butternut squash soup or a fall salad, just a sprinkle on top makes all the difference Some sautéed fruit, maybe atop morning oatmeal or creamy custard or baked apples A charcuterie platter A simple scoop of ice cream

RECIPE for SWEET PUMPKIN SEED CRUMBLES

Hands-on time: 10 minutes Time to table: 45 Makes about 4-1/2 cups

Just six ingredients!

4 tablespoons (60g) salted butter, melted 1/4 cup (50g) dark brown sugar 5 tablespoons (100g) honey 2 cups (220g) old-fashioned oatmeal (uncooked oats, not quick, not instant) 2 cups (220g) raw pumpkin seeds (pepitas) 1/4 teaspoon table salt

Heat oven to 350F/180C. Line a baking sheet with parchment. (FYI, a silicone liner makes for easier clean-up but I recommend parchment because the Crumbles turn out too sticky on silicone.)

In a large, microwave-safe bowl, melt the butter in the microwave in 15-second increments. Stir in the brown sugar to cool down the butter, then the honey. (Doing the brown sugar first helps prevents the honey from seizing up when it hits the warm butter, that's #ExperienceTalkin. If you take the time to cool the melted butter, order isn't important.) Stir in the oats and pumpkin seeds, really turning the mixture with a spatula or spoon to coat the oats and pumpkin seeds evenly; take a little time here, it makes a difference.

Spread the mixture evenly across the lined baking sheet. Bake until golden, about 20 – 25 minutes, stirring after 10 minutes and 20 minutes.

Remove from the oven but do not stir for 5 – 10 minutes – but don't let the Crumbles cool much longer before breaking up, they'll be hard to break apart into pieces.

MAKE-AHEAD Sweet Pumpkin Seed Crumbles keep for several weeks, just store them in a tight container in the fridge.

ALANNA'S TIPS & KITCHEN NOTES TIMING The timing on this recipe is a little tricky, it took me a few tries to get it right in my oven, yours could be slightly different. First, the oven timing. You want the oats to turn golden, the pepitas change only slightly. In my oven, that means 22 minutes (specifically, 10 minutes + stir + another 5 minutes + check + another 5 minutes + check + usually another 2 minutes). Second, cooling time, after finishing in the oven. Stir too soon and the clumps won't firm up. Stir too late and the sheet will be rock hard. For me, the magic point is somewhere between 5 and 10 minutes. SORGHUM I keep meaning to try sorghum instead of honey, I have the idea it would be fabulous and oh-so-midwestern!

NUTRITION INFORMATION Per Quarter Cup: 159 Calories; 8g Tot Fat; 3g Sat Fat; 6mg Cholesterol; 53mg Sodium; 17g Carb; 2g Fiber; 8g Sugar; 6g Protein. WEIGHT WATCHERS WW Old Points 3.5, WW PointsPlus 4, WW SmartPoints 6, WW Freestyle n/a

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Brasserie, one of the St. Louis restaurants from James Beard chef Gerard Craft, as published in my column in the St. Louis Post-Dispatch, St. Louis restaurant recipes here.

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QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS

honey oatmeal pumpkin seeds (pepitas)

MORE FAVORITE PUMPKIN RECIPES

~ My Favorite Pumpkin Recipes ~

~ Pumpkin Corn Bread ~ ~ Pumpkin Bars ~ ~ Honey Pumpkin Pie ~ ~ more pumpkin recipes ~ from A Veggie Venture

~ Pumpkin Spice Lattes ~ ~ Homemade Kabocha Squash "Pumpkin" Purée ~ ~ Pumpkin Cheesecake Bars ~ ~ Autumn Pumpkin Bread ~ ~ Perfect Whole Wheat Pumpkin Muffins ~

~ more pumpkin recipes ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Noodles with Sour Cream Spinach with Nutmeg Easy Sweet Pepper Soup Rich Tomato Orange Soup Survivor Soup Broccoli & Tomato Thai Curry Spicy Carrot Puree with Harissa Pumpkin Bars Sautéed Okra & Garlic Smoked Scallops with Zucchini Ribbons One-Skillet Cauliflower with Cheese Pumpkin Dip Supper Casserole with Pumpkin & Green Chile Cornbread Topping () My Favorite Way to Roast Beets () Favorite Pumpkin Recipes () Roasted Whole Red Onions with Sweet Potatoes & Rosemary Chocolate Zucchini Cake with Orange Fresh-Tomato Chili

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2018

Source: http://kitchen-parade-veggieventure.blogspot.com/2018/10/sweet-pumpkin-seed-crumbles.html

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I Went Vegan for a Week—This Was the Hardest Part

In C'mon, It's Just 7 Days, members of the Food52 team tell you about what it was like to face a personal challenge for one week, from going caffeine-free, to adopting veganism, to spending $0. (Spoiler alert: We all survived.)

I eat meat once-ish a week—and milk and cheese even less—so I figured that going vegan for seven days wouldn’t be so hard.

It was. And not because I had a bunch of cheesy omelets or chicken nuggets to develop for work. But because of scrambled eggs.

I should tell you about my back first, though. If I explained the whole thing, we’d have to sort out terms like pars defect and disc herniation. The quick version is: Sometimes I’ll lean over to tie my shoes or pet my cat and then I’ll barely be able to move for a week. The week I signed up to be vegan—as part of our C’mon, It’s Just 7 Days challenge—was one of those weeks.

But a challenge is a challenge for a reason. So, couch-bound, ice pack–wrapped, and severely medicated, I started picking and choosing from my list of Vegan Recipes That I Would Very Much Like to Make. (You have one too, right?) It’s a long list.

Maybe I’m attracted to vegan recipes because I only like to eat meat occasionally, for my personal health, and for that of our planet. Maybe it’s because I think vegetables are just as starworthy as steaks. Maybe it’s because when I eat less dairy, I feel a little better. Or maybe it’s because I’m a recipe developer and vegan recipes are, if nothing else, creative. Like, “Here’s how we’re going to turn lentils into sloppy Joe’s!” creative.

So I had my dinners all planned out. There was Gena Hamshaw’s vegan palak paneer (tofu? cheese? who can tell?!). Spaghetti “carbonara” (indeed, Serious Eats’ Daniel Gritzer is a magician). Orecchiette with crispy tofu-sausage, plus sautéed peppers and onions (turns out, I don’t like tofu-sausage). More orecchiette with butternut squash and kale (is too much pasta a thing? don't answer that). Tacos with Instant Pot black beans, fried plantains, and avocado vinaigrette. Mushroom-pecan-lentil burgers (on toasted English muffins, always) with sweet potato fries (from our cookbook Vegan).

Making these recipes when I couldn’t stand up by myself should have been the complicated part. Instead, my husband Justin brought cutting boards (and, yeah, knives) to the couch and served as my proxy in the kitchen.

If there’s a more humbling experience for a kitchen control freak, I need not know it. But Justin never made me feel like he was doing me a favor; he helped me to feel as helpful as possible. By showing me the color of the sautéeing onions for a progress check, bringing me spoonfuls of palak paneer to taste for seasoning, and letting me pick which shape pasta to pair with which sauce.

These recipes surprised me for a couple reasons. Some were significantly more time intensive than their not-vegan counterparts. The palak paneer, for instance, meant pressing and marinating the tofu for hours (versus just buying the paneer). And the carbonara involved a slew of ingredients to successfully mimic an otherwise minimalist dish.

But the extra steps went a long way. While they made certain dishes less weeknight-friendly, taking a bite and saying, “Whoa, I can’t believe this is vegan,” felt especially satisfying, especially when it's chocolate chip cookies. As the days passed by, not only did I not miss meat or dairy, but I kept thinking: I’m actually enjoying this. (And I love pasta!)

So dinner ended up being a breeze, and lunch was either veggies, crackers, and hummus, or leftovers (love you, leftovers). But breakfast was a bit more complicated. I have a few go-tos: Scrambled eggs with buttered toast, scrambled eggs on a whole-wheat English muffin with mayo and Calabrian chile paste, or scrambled eggs over brown rice with soy sauce and chili oil.

Meet my new best friend: Tofutti. Photo by Emma Laperruque

Notice a pattern? Scrambled eggs are my comfort food. For when I’m feeling down or stressed out. Or when I’m in pain or feel so nauseous from medications that I can’t eat a single thing—you know, unless it’s scrambled eggs. I’m not sure what it is about them, but they just make me feel tended to. Like I’m taken care of and like everything’s gonna be okay.

If you’re wondering if I cracked (pun sorta intended) and just ate them, well, I didn’t. In the beginning of the week, this felt difficult. My English muffin missed its salted butter and fluffy egg friends (and I did, too). But, to make up for it, I ate lots of bagels with tofu cream cheese and found a new obsession in banana smoothies (frozen banana, tahini, soy milk, water—more exciting than it sounds!) and those became another sort of comfort food.

And by the end of the week, I realized something else. The thing about feeling horrible is: After the wallowing (and at some point, there will be wallowing), you have to figure out all the little things that make you feel better. And for me, sure, scrambled eggs is one of them. But there’s also Justin putting fuzzy socks on my cold feet. And my cat watching Riverdale with me. And my mom calling to check in. All of this turned out to be more important and nourishing.

So maybe veganism isn’t for me on an off-week. Or maybe it’s just what I needed.

What're some of your favorite vegan recipes? Share in the comments!

Source: https://food52.com/blog/23631-how-to-go-vegan-for-a-week-of-vegan-recipe-ideas

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30 Incredible Recipes to Make in September

Aug 31

30 incredible, seasonal recipes to make in September! Enjoy a new recipe each day this month, and celebrate delicious produce all month long.

Happy September and Labor Day weekend! Summer technically isn’t over until September 22nd, so we have plenty of time for patio season, grilling, and hoarding as many fresh berries as possible. At the same time I think it’s appropriate to start whipping up cozy recipes with delicious Fall flavors. PUMPKIN ANYONE?

September is pretty much the best of both worlds and I’m sooo ready for it.

To kick off the month I rounded up 30 incredible, seasonal recipes for you guys to make for each day. These recipes are the perfect combination of fresh and comforting — you’ll find hearty salads, flavorful curries, and some of my absolute favorite side dishes. Get ready to pick the last of the basil in your garden, and then be sure to hit up your apple orchard to get these on your table asap.

If you make any of these recipes, be sure to leave a comment and let me know how you liked it! Snap a photo and share it in our private AK Community Facebook group – I’d love to see what you’re making. Enjoy, xo!

Apples

1. Chai-Spiced Healthy Apple Oatmeal Muffins

2. Homemade Slow Cooker Apple Butter (no sugar added!)

3. Healthy Apple Crisp

Basil

4. Peach, Goat Cheese & Basil Wonton Bites

5. Homemade Roasted Tomato Basil Soup

6. Avocado Tomato Chickpea Pasta Salad with Lemon Basil Vinaigrette

7. Roasted Strawberry, Basil, and Goat Cheese Crostini

Broccoli

8. Vegan Curried Broccoli Chickpea Salad

9. 20 Minute Garlic Parmesan Rigatoni with Chicken Sausage & Broccoli

10. Broccoli & White Cheddar Quinoa Mac and Cheese

Brussels Sprouts

11. Spicy Maple Dijon Grilled Brussels Sprouts

12. Kung Pao Chickpea & Brussels Sprouts Stir-Fry

13. Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon

Carrots

14. Maple Glazed Carrots with Goat Cheese & Pistachios

15. Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting

16. Chopped Thai Chickpea Salad with Curry Peanut Dressing

17. Healthy Carrot Cake Cookies (made with coconut oil + dairy free!)

Cauliflower

18. Thai Peanut Coconut Cauliflower Chickpea Curry

19. How to Make the Best Cauliflower Pizza Crust

Garlic

20. The Best Garlic Bread You’ll Ever Eat

21. Sesame Garlic Grilled Sweet Potato Fries with Yogurt Curry Dip

22. Wonderful Roasted Veggies with Parmesan, Olive Oil & Garlic

Grapes

23. Chicken Kale Waldorf Salad with Avocado & Goat Cheese

24. The Ultimate Fruit, Cheese & Nut Salad

Kale

25. Kale, Edamame & Quinoa Salad with Lemon Vinaigrette

26. Chopped Thai Kale Salad with Peanut Ginger Dressing

27. Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans

Potatoes

28. Vegan Potato Salad with Herbed Tahini Sauce

29. Jalapeño, Pepper Jack & Turkey Bacon Quiche with Potato Crust

30. Roasted Garlic Basil Pesto Potatoes with Arugula

Pin these recipes:

Source: https://www.ambitiouskitchen.com/recipes-to-make-in-september/

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57 Vegan Pumpkin Recipes (Updated)

This is one of my favorite round-up posts.. all things pumpkin!

Vegan Pumpkin Recipes. From pumpkin cinnamon buns, pumpkin fritters, cozy soups, rice dishes, ice cream, donuts, quesadillas and multiple versions of vegan pumpkin pie - these are all my pumpkin-y recipes.

These recipe posts are both recent and vintage. Savory and sweet. A few that are super healthy - and plenty that are quite decadent and sweet. There is something for everyone on this list - so if you have a can of pumpkin sitting in your kitchen pantry, give this list a look and hopefully find some inspiration!

Last updated: 2018

My 57 Vegan Pumpkin Recipes

1. Pumpkin Cinnamon Rolls with Frosting

2. 5-Ingredient Pumpkin Pie (Cheesecake too!)

3. Chocolate Chip Pumpkin Loaf

4. Peanut Butter Pumpkin Seed Chocolate Chip Cookies

5. Pumpkin Spice Latte with tips! - beverage + how-to Here is my PSL how-to. Plus video!

6. Soft Pumpkin Cookies with chocolate

7. Pumpkin Nog - beverage This festive nog uses the creamy flavor of pumpkin to make it extra special.

8. Pumpkin Ghost Donut Holes - dessert or breakfast These cute little ghosts are a delicious and fun way to celebrate pumpkin around the Halloween season. Pumpkin donut holes are coated in vanilla glaze.

9. Maple-Pumpkin Quesadilla - appetizer or entree These are so savory-sweet and amazing with pumpkin butter and white beans and a hint of maple. Crispy 'dilla tortillas to swaddle it all!

10. Pumpkin Cookies - dessert These fun frosted pumpkin cookies are fun to make with kids. You can frost them simply or decorate their faces into jack-o-lantern styles! Top with chopped pecans or whatever you'd like!

11. Jack-o-Pumpkin Breakfast Sandwich - breakfast Oh my goodness I LOVE this recipe. And even better, so does my husband! Warm vegan breakfast sausage combines with a hint of vegan cheese, homemade pumpkin butter, greens and some savory mushrooms. This is a breakfast bite to CRAVE!

12. Pumpkin Pie Tarts with Vanilla Glaze - breakfast pastry These homemade pastry bites are like the mini, toaster-tart-looking pumpkin pies. Warm pumpkin butter inside, flaky vegan crust on the outside. And these sweet morning treats are easier to make than you may think!

13. Pumpkin Kale 'Fried Rice' Bowl with Tofu - entree This one-bowl meal is a favorite fall dish of mine! It has it all. Cozy rice, protein-rich tofu cubes, kale and more.

14. Pumpkin Pudding in 5 Ingredients - healthy dessert If you have five minutes and five ingredients you can whip up this healthy treat bowl of pumpkin pudding - cinnamon speckled, creamy, packed with protein and super delish!

15. Pumpkin Spice Scones with vanilla bean frosting - breakfast These easy to make scones bake up with pumpkin pie flavors, vanilla bean on top! Warm and fluffy for a cozy morning. Pair with your fave latte, cocoa or tea.

16. "Run Amok!" Pumpkin Cookies - dessert These Halloween perfect cookies are like classic chocolate chip, only with a few added goodies and a pumpkin-infused spin. Watch Hocus Pocus and bake up these!

17. Pumpkin Waffles - breakfast These fluffy spice and maple pumpkin waffles are lovely for a fall or winter brunch. They are gluten free and have the welcoming aroma or citrus and cinnamon. Maple syrup on top.

18. Ginger Sage Butternut Pumpkin Soup - soup I love this soup on a chilly fall night when I am craving something ultra-cozy, calming, comfy and delicious. The recipe is simple and the flavors of sage and pumpkin are outstanding. This is a must-try for creamy soup fans.

19. Pumpkin Pecan Cinnamon Rolls with Ginger Glaze - sweet breakfast treat Hm, these amazing cinnamon rolls really need no introduction. Pumpkin. Cinnamon. Creamy ginger glaze. If you want a fall-infused pumpkin cinnamon roll - give this recipe a try!

20. Pumpkin Brownies - dessert These sturdy pumpkin brownies are rich in chocolate flavor and super satisfying. They bake up dense and amazing. Perfect for a fall chocolate craving.

21. Pumpkin Chai Oat Blueberry Muffins - muffin Blueberry muffins with a healthy, spiced, pumpkin-y, fall spin! Warm and fluffy. Pair with a steamy latte for a perfect fall morning.

22. Pumpkin Muffins - Cinnamon Frosted - muffins These fluffy, dense pumpkin muffins are simply wonderful! The pure smooth flavor of pumpkin shines through in each golden bite.

23. Roasted Cauliflower Pumpkin Swirl Dip - Appetizer This is another seasonal recipe that I CRAVE! The flavors of roasted cauliflower and rustic fall pumpkin combine in a swirled bowl of warm baked dip. Spread on warmed crusty bread, crackers - or eat by the spoonful! This stuff is amazing at fall gatherings.

24. Hubbard Pumpkin Pie - healthy dessert This recipe is truly for the pumpkin pie experts out there. Those who want to try a rustic, authentic, dense, creamy-velvet version of homemade pumpkin pie. This pie was really delicious and so healthy that it makes a great afternoon bite or even breakfast!

25. Toasty Pumpkin Chickpea Fritters - side dish or patty I LOVE these! Love them. Toasty little golden gems of pumpkin goodness. Crispy coated and very lightly pan-fried. You could bake them too. They are delicious on their own or use them as a burger patty. Savory with a hint of sweet.

26. Crispy Tofu Pumpkin Spread Sandwich - lunch sandwich This lovely hearty sandwich has a pumpkin-sweet potato spread on top. Crispy golden tofu too. A favorite combo of mine for a lunch or dinner sandwich.

27. Pumpkin Spice Orange Banana Bread Bars - bakery snack cake These fluffy bars combine pumpkin and banana bread - what is not to love?! Enjoy for breakfast or as a snack. Pair with a hot beverage for a cozy fall moment.

28. Pumpkin Pie - from scratch - dessert Homemade pumpkin pie from scratch with a homemade gingersnap crust. And yes, I even made the gingersnaps. This amazing pie is one of my favorites for special fall gatherings. (Or you can try my 4 and 5 ingredient tweaks to pumpkin pie below!)

29. Pumpkin Pie (in 4 ingredients) (in 5 ingredients) - dessert I was dying to really make the easiest pie recipes ever. And with these two recipes I think I succeeded! Both pies turn out delicious. And with only 4 or 5 ingredients you won't have to sweat much in the kitchen.

30. Golden Trio Soup - entree soup This golden trio soup has butternut squash, sweet potato and pumpkin - chipotle flavors - warm, creamy and spiced. Crispy tofu cubes on top.

31. Cheesecake Pumpkin Pie - dessert Cheesecake meets pumpkin pie in a rich and creamy swirled slice.

32. Pumpkin Pie Parfait - dessert or snack These easy parfaits have layers of pumpkin pudding, coconut whip and grahams. So good and such a crowd pleaser! Make ahead approved. Pumpkin pie bliss. No holiday required.

33. Hot Pumpkin Mug - beverage This is like the pumpkin version of hot cocoa. And it is kinda like a pumpkin spice latte, without the espresso and with more pumpkin! So creamy and delicious for fall!

34. Walnut Pumpkin Pie - This no-bake pie is so rich and creamy and loaded with healthy walnuts! I love this as my holiday pie. ps. You could bake this if you like a firmer pie!

35. Pumpkin Spice Loaf - breakfast or snack This fluffy cranberry pumpkin spice loaf pairs perfectly with tea. Sugar Plum Fairy Loaf for the holidays!

36. Orange Pumpkin Hummus. - appetizer or snack This is a yummy fall hummus infused with pumpkin and spice and citrus.

37. Maple Bliss Vegan Pumpkin Pie - dessert This is a maple sweetened pumpkin pie. So luxurious and dreamy!

38. Cinnamon Pumpkin Graham Cookies or Crackers - dessert These are cozy pumpkin chocolate chip cookies made using graham flour.

39. Vegan Pumpkin Spice Latte - beverage Ditch Starbucks and make your pumpkin spice beverage in house - sip in your slippers :)

40. 2-Minute Pumpkin Pie Pudding. This super fast pudding has walnuts and pumpkin and pie spices galore. Sweet, creamy and perfect for a dessert or snack!

41. Pumpkin Pie Pillows Cookies - dessert or snack These little nuggets of yum are perfect with tea.

42. Sour-Cream Swirled Pumpkin Pie - dessert Another version of pie - with a creamy white swirl!

43. Oatmeal Pumpkin Bread - side or snack or breakfast This fluffy and hearty bread has goodness of pumpkin and oatmeal combined in one.

44. Two Pumpkin Muffins - one cream cheese topped - muffins Two pumpkin muffin recipes to try. One with a moist vegan cream cheese top.

45. Pumpkin Apple Harvest Rice - savory entree or side dish This cozy bowl of pumpkin rice with sweet crunchy apples and veggies is one of my favorite easy bowls to whip up for lunch or dinner. Pumpkin flavor in each savory, nutty bite.

46. Frosty Pumpkin Shake - dessert smoothie This cool, creamy shake is swirled with frosty flavors of creamy coconut and smooth spiced pumpkin. Eat it with a spoon!

47. Pumpkin Oat Chocolate Cookies - goodness-infused dessert These tender round gems are a new sweet fall treat of mine. Pumpkin combines with chocolate and rustic oats for a flavor that is naughty-meets-nice.

48. Pumpkin Pie Oatmeal - breakfast This unique pumpkin oatmeal uses pumpkin cream to drizzle over top and fold in the cereal to make creamy, rich oats. Spice and maple flavors.

49. Pumpkin Spice Cashew Cheese Dip - appetizer I created this recipe when I was on a cashew cheese kick a few years ago. And it is quite warm and cozy! It starts out with some soaked cashews and ends up with a warm-from-the-oven dip of pumpkin spice deliciousness. This dip can be served warm or chilled. Party-approved. Savory-meets-sweet.

50. Pumpkin Cinnamon Bun Layer Cake - dessert This rich and fluffy dessert is pretty much food porn on a plate. It looks like a fluffy layer cake with melty, creamy vegan frosting - but it tastes like a pumpkin-infused cinnamon bun with swirls of cinnamon throughout. So decadent. So good. So splurge-worthy.

51. Pumpkin Pretzels - snack or breakfast or dessert These soft pretzels are filled with holiday flavor and appeal. They bake up fluffy and rich in cinnamon spice. They remind me of cinnamon rolls, only in a pumpkin-y pretzel form!

52. Pumpkin Loaf with Chocolate Chips! - snack or dessert This fluffy loaf is studded with melty chocolate chips.

53. Date-sweetened Pumpkin Loaf - breakfast or snack This is a super fluffy and yummy pumpkin loaf. Perfect with tea or a latte. Rich pumpkin color and flavor.

54. Pumpkin Ice Cream - dessert This summer meets fall recipe is incredibly luxurious and delicious. Creamy and rich with pumpkin pie flavor.

55. Pumpkin Risotto with sage and spices - entree This cozy entree or side dish is loaded with fall flavor. It can be served as fancy or casual as you want it! I love risotto tacos with white beans, skillet mushrooms and heat!

56. Crustless Pie with Pecan Streusel - healthy dessert This crust-free pumpkin pie is so good! You seriously won't miss the crust.

57. Pumpkin Brownies - dessert These are so good and perfect for pumpkin season! Pumpkin makes these brownies extra fudgy delicious.

Hope you can try one or a few of these cozy-delicious pumpkin recipes this fall :)

Source: http://kblog.lunchboxbunch.com/2012/10/my-25-best-vegan-pumpkin-recipes.html

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50 (more!) School Lunch Ideas

It’s been a few years since I posted my first list of 50 School Lunch Ideas, so I thought I’d come up with 50 more! With the next school year looming over our heads, it’s always good to have a go-to list of lunch ideas on hand. Don’t get board with the same old pb and j! Don’t pay for school lunch! Make some of these creative and delicious ideas! Your kids will thank you 🙂

PS-I have written a school lunch guide, listing all the ins and outs of how I put my kids’ school lunch together. Get the free PDF downloadable guide here.

Individual 9-layer dips with chips: beans, cheese, salsa, sour cream, tomatoes avocado and more! A lot healthier than you think it is:)

Soft Pretzels with queso dip: store-bought frozen pretzels with queso dip either cold or in a thermos to stay warm. 

Pepperoni Pizza rolls: make ahead pizza rolls with crescent dough and use as kids’ lunch all week!

Simple Macaroni Pasta Salad: make a batch at the beginning of the week!

Cherry Chocolate Cheesecake Dip: a surprisingly healthy dip, made with greek yogurt, fresh cherries and dark chocolate.

Protein Lunch Boxes: switch it up how you like between crackers, hard boiled egg, peanut butter, celery and more!

Crockpot Chicken Nacho Dip: a thermos lunch that tastes amazing with chips or crackers!

Chorizo Manchego Pinwheels: make ahead, store in the fridge or freezer for a week of lunches!

Sesame Noodle Salad: an asian pasta salad! Just add the crunchy noodles before serving if packing for school lunch.

Epic Chicken Salad: a bunch of grated zucchini is hidden in this recipe and no one will even know! Healthy and delicious.

Caprese Salad: if your kids like tomatoes and cheese, this is a simple (and yummy!) lunch option.

Brussels Sprouts Caesar Salad: if you don’t think you like brussels sprouts, add more bacon 😉

Sandwich on a Stick: bread cut into cubes on long toothpicks with turkey, cheese and lettuce

The Best Tuna Fish Sandwich: if you think you don’t like tuna, give this recipe a whirl! Creamy with a vinegary bite, served on fresh croissants!

Homemade pizza lunchables: store-bought pizza dough, cut into large circles with pizza sauce, grated mozzarella and pepperoni on the side.

Cowboy Caviar: make a big batch of this at the beginning of the week and see if it lasts! It’s so so good with chips and gets better the longer it sits in the dressing!

Jalapeno Artichoke Dip: dip veggies, soft pita or crackers into this creamy and slightly spicy dip!

Tuna Pasta Salad with Dill & Peas: seems a little strange, but this is one of my kids favorite pasta salads ever! The tuna isn’t super strong and the dill and peas certainly make it extra tasty!

Avocado Toast: add different toppings to switch it up!

Mediterranean Quinoa Salad: serve warm or cold…delicious both ways.

Fancy Chicken & Pecan Salad: also yummy warm or cold and filled with chicken, pecans, pasta and grapes.

Soft Whole Wheat Dinner Rolls: fill with meat and cheese for a tastier sandwich!

Parmesan Crusted Chicken Tenders: Make ahead on Sunday night and serve warm or cold all week! My kids LOVE these.

BLT Chopped Salad: the basil greek goddess dressing on this is to DIE for.

Saucy White Cheddar Shells and Cheese: made from scratch with extra sauce so the pasta doesn’t dry out in the thermos!

Hummus and Veggie Wraps: tortillas filled with creamy hummus, cucumber, carrot, peppers and anything else you have on hand.

Roasted Veggie and Quinoa Salad: nutritious and delicious! Serves a crowd.

Easy Peel Hard Boiled Eggs: turned into deviled eggs or egg salad!

Mini Salad Pita Pockets: salad ingredients stuffed into mini pitas, served with dressing on the side.

Snack Boxes: instead of having one main course, try a series of snacks!

Peanut Butter Energy Bites: sweet and peanut buttery, my kids devour these! They never last long 🙂

Store bought or homemade quiche: serve warm, room temperature or cold.

Pasta e Fagioli with Kale: veggies, beans and pasta galore! Perfect for the fall or winter months.

Warm Buffalo Chicken Dip: dip bread, crackers, chips or veggies into this tasty and creamy dip! Good warm in a thermos or cold.

Low Fat Lemon Poppyseed Loaf: a sweet treat to add to a lunch box! Serve with fruits, veggies and cheese cubes to make a complete meal.

10-Minute Broccoli Cheese Soup: a last minute school lunch for the cooler months.

Harvest Apple Blue Cheese Salad: Sweet, creamy and crunchy with hardly no prep time needed.

Soft White Sandwich Bread: make one or two loaves to use for sandwiches throughout the week. A great way to make an even tastier lunch!

Sesame Butternut Squash Pan Fried Noodles: if your kids don’t mind vegetable noodles, this might be a great option!

Lemon Chicken Quinoa Soup: so good and good for you!! Crack out your thermos!

Creamy Crockpot Cauliflower Soup: another lunch idea for the thermos! Serve cheese and bacon on the side.

Summer Corn Avocado Basil Salad: a colorful and flavorful salad my kids actually like! Add mozzarella cubes for a little protein.

Southwest Guacamole Hummus: the best of both worlds with this half guacamole/half hummus dip! Serve with pita or tortillas chips!

Healthier Egg Salad: make a sandwich or serve alone with veggies and crackers on the side to dip.

Morning Glory Muffins: I serve these muffins for breakfast AND lunch because they are packed with carrots, zucchini, nuts and coconut!

Mediterranean Greek Yogurt Dip: if your kids love those mediterranean flavors, this would be a yummy option!

Chinese Chicken Salad: colorful, sweet and crunchy! Serve the chow mein noodles on the side so they stay crunchy.

Skinny Mini Chocolate Chip Muffins: a fun Fall treat to add to any lunch box that you don’t have to feel guilty about.

Tomato Basil Alphabet Soup: make with or without the mini turkey meatballs!

Source: https://laurenslatest.com/50-more-school-lunch-ideas/