Pumpkin Oat Squares

Pumpkin Oat Squares

Julia   

Last week, a friend of mine shared with me that she recently made these delicious banana oatmeal chocolate chip squares and loved them.  I agree; they are a great snack and just sweet enough to be dessert. 

I wanted to make them, but needed to make them more fit for fall.  So, I subbed the banana out and replaced it with pumpkin.  Everything is better with pumpkin! These are my new favorite.  I hope they will be yours! 

Pumpkin Oat Squares – Adapted from Finding Joy in My Kitchen

Ingredients

• 2 1/2 C pumpkin puree (or sweet potato puree)
• 1/2 C unsweetened applesauce
• 2 tsp. vanilla
• 1/8 C molasses
• 1/8 C maple syrup or brown sugar
• 4 1/2 C old fashioned oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 C chocolate chips, divided

Directions

Begin by pulsing the 4 1/2 C of oats in a blender or food processor until finely ground.  Mix in 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon and 1/2 tsp. salt. 

Blend together the 2 1/2 C pumpkin, 1/2 C applesauce, 2 tsp. vanilla, 1/8 C molasses and 1/8 C brown sugar/maple syrup. Mix the wet and dry ingredients together.  Stir until moist.  The batter will be thick.  If it is really stiff, add in a 1/4 C more pumpkin or applesauce. 

Stir in 2/3 of the chocolate chips, reserving 1/3 of them for the top of the squares. 

Pour into a lightly greased 9x13 baking dish and top with the remaining chocolate chips. 

Bake at 350 for 18-20 minutes until the edges are lightly browned and the center is set.

Cool and slice into squares. 

Serve and enjoy!

Great Lakes Crisp

Great Lakes Crisp

Julia   

There is a little spot off the highway in north woods of the Frozen Tundra that makes the best pies.  Of course, they use nuts, so I’ve never been able to eat one, but Frog Prince tells me they are the best.  Inspired by their menu, I decided to come home and make myself a Great Lakes Crisp using their medley of rhubarb, strawberries, raspberries, blueberries, and apples. 

It was delightful!  A new summer favorite for when you want something off the beaten path. 

Great Lakes Crisp – Inspired by Betty’s Pies

Ingredients

• 1 medium, tart apple (e.g., Granny Smith)
• 1 C sliced rhubarb
• 3 C mixed berries (raspberries, blueberries, strawberries)
• 1/4 C sugar
• 2 T corn starch
• 3-4 T butter, softened
• 1/2 C brown sugar
• 1 C oats, old fashioned
• 1 tsp. cinnamon
• 1/3 C flour

Directions

Begin by mixing all the fruit in a large bowl.  You can use fresh or frozen berries, apples and rhubarb.  I used frozen because that is what I had on hand when I decided to make this!  You’ll want about 5 C of fruit. 

Stir in 1/4 C sugar and 2 T corn starch. 

In a second bowl, mix together 1/2 C brown sugar, 1 C oats and 1/3 C flour.  Stir in 1 tsp. cinnamon.  Cut in the 3-4 T softened butter with a fork until well combined. 

Arrange the fruit mixture in a lightly greased 9x13 pan.  Top with the oatmeal topping. 

Bake at 375 for 35-40 minutes, until bubbly and the topping is crisp. 

Cool for 30 minutes before serving, then add that ice cream and enjoy! 

Rhubarb Banana Apple Muffins

Rhubarb Banana Apple Muffins

Julia   

Our 16 month old has kept us on our toes over the last few months.  She’s running, climbing, playing, and of course eating.  As you can imagine, feeding her good, whole foods, is of the utmost importance to us.  She loves her fruits and veggies, and pretty much everything else. 

These muffins are full of whole wheat flour, oats, banana, eggs, buttermilk and rhubarb.  Our little E polished off two for breakfast.  That’s a win! 

Banana Rhubarb Muffins – Adapted from My Project Mommyhood

Ingredients

• 3 3/4 C white whole wheat flour
• 1/2 C old fashioned oats
• 2 C brown sugar
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 3 over ripe bananas
• 2 eggs
• 1 1/2 C buttermilk
• 1 1/2 tsp. vanilla
• 3/4 C applesauce
• 1/4 C olive oil
• 3 C chopped/sliced rhubarb

Directions

Begin by mixing together all the dry ingredients, in a large bowl: 3 3/4 C white whole wheat flour, 1/2 C oats, 2 C brown sugar, 1 1/2 tsp. salt, 1 1/2 tsp. baking soda, 1 1/2 tsp. cinnamon.  Stir well. 

In a second bowl, combine 3 mashed bananas, 2 eggs, 1 1/2 C buttermilk, 3/4 C applesauce, 1/4 C olive oil and 1 1/2 tsp. vanilla.  Stir well.  Then, add to the dry ingredients and stir until moist and combined. 

Stir in 3 C chopped rhubarb. 

Lightly grease 32 muffin cups (or use liners), and pre-heat your oven to 375.  Using an ice cream scoop, add 2 scoops (about 1/4 C) muffin batter to each muffin cup.  Bake for 16 minutes, until a toothpick inserted in the center comes out clean.   

Cool on a wire cooling rack and serve after cooling.  Makes 32 muffins.  Store extra muffins in an airtight container in the freezer.  Keep the ones you want to eat on the counter, but don’t keep those air tight! 

Thanks for hanging in there with me during our busy season; I hope to share some more yummy recipes this summer. 

Banana Oatmeal Chocolate Chips Squares

Banana Oatmeal Chocolate Chips Squares

Julia   

These healthy, filling sweet squares are the perfect after school treat!  Omit the chocolate chips, and you have a snack perfect for little eaters. 

Free from eggs, dairy and wheat, these are also an allergy friendly snack!  Just be sure you also use allergy friendly chocolate chips. 

Banana Oatmeal Chocolate Chip Squares – Adapted from Mel’s Kitchen Café

Ingredients

• 5 overripe bananas
• 1/2 C unsweetened applesauce
• 2 tsp. vanilla
• 1/4 C sugar {or honey}
• 4 1/2 C old fashioned oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 C chocolate chips, divided

Directions

Begin by pulsing the 4 1/2 C of oats in a blender or food processor until finely ground.  Mix in 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon and 1/2 tsp. salt. 

Blend together the 5 overripe bananas, 1/2 C applesauce, 2 tsp. vanilla and 1/4 C sugar. 

Mix the wet and dry ingredients together.  Stir until moist. 

Stir in 2/3 of the chocolate chips, reserving 1/3 of them for the top of the squares. 

Pour into a lightly greased 9x13 baking dish and top with the remaining chocolate chips. 

Bake at 350 for 18-20 minutes until the edges are lightly browned and the center is set.

 

Cool and slice into squares. 

Serve and enjoy!

Crockpot BBQ Applesauce Chicken

Crockpot BBQ Applesauce Chicken

Julia   

Tangy and sweet, these tender chicken breasts smothered in BBQ and applesauce are a delicious weeknight dinner option. 

Crockpot BBQ Applesauce Chicken

Ingredients

• 4 chicken breasts
• 1 C BBQ sauce {homemade basic or Cherry BBQ}
• 1 C chunky applesauce
• 1/2 tsp. chili powder
• Salt and pepper, to taste
• 1 T crumbled, cooked bacon

Directions

Begin by mixing together the 1 C BBQ sauce, and 1 C applesauce with the 1/2 tsp. chili powder. 

Arrange the chicken breasts in a lightly greased crockpot. 

Top with the apple BBQ mixture. 

Cover, and cook on low for 8-10 hours. 

Serve warm with rice or mashed potatoes, green veggies and for an extra special treat, top with crumbled bacon. 

Enjoy!

Apple Cider Donuts

Apple Cider Donuts

Julia   

These donuts, baked – no fried – are delicious!  A reduced cider makes the apple taste concentrated and the cinnamon sugar coating takes them over the top. 

They are easy to make, and slightly cake-y and fluffy; a fantastic fall combination. 

Apple Cider Donuts – Adapted from Sally’s Baking Addiction

Ingredients

• 1 1/4 C apple cider
• 2 C white whole wheat flour
• 3/4 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• Pinch of nutmeg
• Pinch of cloves
• 1/4 tsp. salt
• 1 egg
• 1 T olive oil
• 1/4 C brown sugar
• 1/4 C sugar
• 1/2 C buttermilk
• splash of vanilla extract
• 4 T sugar
• 1/2 T butter, melted
• 1/4 tsp. cinnamon

Directions

Begin by placing the apple cider in a saucepan and bring to a boil.  Reduce the heat and simmer, uncovered for 10-15 minutes.  This process reduces the apple cider and concentrates it by boiling off the water. In the end, you’ll have about 3/4 C of the cider.  Pour the cider into a wide, shallow bowl and place in the freezer for 5-7 minutes to cool down. 

Meanwhile, mix together 2 C flour, 3/4 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon, 1/4 tsp. salt and a pinch of both nutmeg and cloves.  Stir well. 

In a second bowl, combine 1 egg with 1/4 C brown sugar, 1/4 C white sugar, 1 T olive oil, 1/2 C buttermilk and a splash of vanilla.  

Pour the wet and dry ingredients together, and add in the cooled cider (starting with 1/2 C).  Stir until a smooth dough forms, adding more cider as needed.  I ended up using all 3/4 C of the reduced cider. 

Using a spoon, or following Sally’s directions, spoon the dough into the donut pan that has been lightly greased with olive oil.  Fill the donut pan 2/3 of the way full. 

Bake at 350 for 8-10 minutes, or until the donuts bounce bake when you press them lightly with your finger, and/or they are beginning to brown. 

Remove from the tray and place on a wire cooling rack for 3-5 minutes.  Meanwhile, melt 1/2 T butter, and mix together 4 T sugar with 1/4 tsp. cinnamon.  Dip each donut into the butter, and use your hands to spread the butter around to cover the entire donut.  Dip into the sugar and cinnamon mixture. 

Serve immediately. 

This recipe makes 12 donuts; I recommend only sugar-coating them right before you eat them, so they stay fresh!  The measurements I provided for the topping cover 6 donuts, so double it if you are covering them all right away. 

Enjoy! 

Crockpot Caramel Apple Crumble

Crockpot Caramel Apple Crumble

Julia   

Here’s an easy and tasty fall dessert that your crockpot makes for you!

Use your favorite apples, and top with vanilla ice cream.  Perfect for a crowd. 

Crockpot Caramel Apple Crumble – Adapted from How Sweet It Is

Ingredients

• 1/4 + 1/3 C brown sugar, divided
• 1/4 C sugar
• 8 large apples (crisp and tart are recommended); we used Haralson & Honey Crisp
• 1 1/2 tsp. cinnamon, divided
• 1 C oats
• 1/4 C white whole wheat flour
• pinch of salt
• 1 tsp. vanilla
• 3 T butter, softened

Directions

Mix together the 1/4 C brown sugar and 1/4 C white sugar in the bottom of a large crockpot. 

Peel and cut the apples into chunks and arrange them over the top. 

Sprinkle the apples with 1 tsp. cinnamon and a pinch of nutmeg, if you’re up for it.

Meanwhile, mix together 1 C oats, 1/3 C brown sugar, 1/4 C flour, 1/2 tsp. cinnamon and a pinch of salt.  Add in 3 T melted butter and stir until well coated. 

Mmmm… don’t snitch. 

Spread the oatmeal topping out over the apple mixture. 

Cover and cook on high for 2-4 hours, or until the apples are tender.  When apples are crisp-tender, crack the lid off the crockpot a bit, unplug and allow the dessert to sit for 30-60 minutes before serving.  Serve warm, with ice cream and drizzled with the caramel syrup from the base of the crockpot. 

Enjoy!