Snacking, Travel

Pumpkin Spice Latte Bread

If you’re really looking to spice it up this Thanksgiving, this bread is the answer. We love breads because they travel well – no worrying if your pie plate is safe in the trunk, or on so-and-so’s lap, or if your crust is done perfect and not gooey in the middle.

Lets be honest, we don’t even like the crust! So really, just make something that is super flavorful for Thanksgiving dessert. A homemade bread pulls double duty, too. It’s flexible. Well, I guess pie is too. But bread can be served with coffee or milk any time of day. You can warm it, or eat it ala mode, or pack it in lunches or eat it for breakfast. Bread is probably our go-to every time we bake.

As we prepare for Thanksgiving week, I’m counting all my blessings and finding the true meaning of the season. I found this quote today that really resonated with me:

“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.”– Oprah Winfrey

You can always trust Oprah! Anyway, from our family to yours, Happy Thanksgiving.

Ingredients

  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin
  • 1/2 tsp baking soda
  • 1 and 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 and 3/4 cup flour
  • 1/3 cup milk
  • 1 tbsp coffee

Glaze

  • 1 cup powdered sugar
  • 1 tbsp cooled coffee
  • 1 tsp milk

Directions

  1. Preheat your oven to 350*. Spray a loaf pan with non-stick spray, set aside.
  2. Mix all of the ingredients above in a large bowl and pour into loaf pan.
  3. Bake at 350 for 1 hour.
  4. Let cool and mix up the glaze.
  5. Pour glaze over the top and enjoy!
Snacking, Travel

Whole Wheat Banana Oat Muffins

We are having a beautiful fall; however, it is almost winter in Wisconsin. The days are darker, colder and comfort food is on our minds.

This week we decided to make some healthy-ish breakfast muffins (always comforting) since we have a lot of activities. If the kids want to sleep in a little, these muffins allow them to eat in the car on the way to school + activities. And since I made them, I feel OK with that!

Prep time is about 10 minutes, then they bake for 18. If you want to get it all done in 1 batch, have two cupcake pans sprayed or lined and your oven at 350.

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Ingredients

  • 2 cups whole wheat flour – we like King Arthur
  • 1/4 cup old fashioned oats, not quick oats –  Quaker Oats are safe, but review the label
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 or 3 large bananas, peeled and mashed, lumpy is OK
  • 2 eggs
  • 1/2 cup of maple syrup
  • 1/3 cup of vegetable oil
  • 1/4 cup of milk
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350* and line your cupcake pans, or spray them with non-stick.
  2. Combine all the dry ingredients, and allthe wet ingreients in separate bowls.
  3. Mix the wet into the dry ingredients and stir well.
  4. Divide your mixture into your cupcake pan, about 3/4 of the way full.
  5. Bake for 18 minutes.

Enjoy! If you want to make them a little sweeter, you could mix 1/2 regular flour and 1/2 wheat flour and top them with a 1/2 cup of  1/4 cup cinnamon + 1/4 sugar mixture before they go into the oven.

 

Snacking, Travel

Chocolate Suncup Snacks

“Mom, we HAVE to blog about this new recipe I made up this weekend.” — Chloe.

Chloe made up a quazi new recipe this past weekend and is stoked to tell you all about it. We had some left over suncups in our pantry from last years Spring Fling at school, so Chloe made them into snack items for after school.

Sun cups are pretty verstaile, and she likes to use them as dips for various fruits and veggies. This recipe is her sun cup, plus chopped banana and chocolate syrup. Her instructions are as follows:

  1. Obtain a sun cup, either sample size or store bought size
  2. Open the sun cup and fill it with liquid chocolate syrup that is nut free
  3. Chop up your favorite fruit, here we are using banana.
  4. Get a spoon and eat the sun cup like ice cream with the fruit on top.
  5. Enjoy!

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Snacking, Travel

2018 Wisconsin State Fair Update

food sugar dessert sweet
Photo by Pixabay on Pexels.com

It’s that time ALREADY!!!! The end of summer is winding down quickly. We had a nice summer vacation, and we’re hitting the ground hard with planning our back to school functions and events. A few more fun activities before we hit the books.

State Fair is a favorite of ours and we just called the cream puff hotline to confirm that the cream puffs are still made in a 100% nut free facility and safe for our nut allergic kiddo. So YES, they are SAFE for your PN / TN allergies at the Wisconsin State Fair. This is not for all fairs, so please check in with your own fair.

Just a warning though. They are generally sold int he same building as the candied pecans + walnuts, so make sure you take your cream puff to go and eat outside (After you wash your hands really good!). We found a picnic table last year and set up our cream puff camp there.

Other treats we love include the pork on a stick, corn on the cob and poutine.

One item we haven’t been able to confirm, ever, is the cotton candy. The cotton candy trucks are 100% unreliable when I start talking allergy talk, and I get frustrated and walk away. If you have an experience regarding cotton candy, please share. My daughter really wants to try it!

Enjoy the fair + the last 20 days of SUMMER!!!!

Mom Things, Snacking, Travel

Those Costco Blueberries…

I’m sure this has happened to you. You get to the grocery store and the produce looks amazing, so you over buy?

Yep. {Raises Hand} Guilty.

Maybe it’s my crazy, creative left brain that just goes nuts with how beautifully displayed everything is {ahem, HyVee + Metcalfes Sentry for sure}. So perfect + colorful.

Generally, we do a good job eating up our produce. Its summer, so eating fresh is absolutely more enticing. This week we purchased jumbo boxes of blueberries, grapes and strawberries for the 4th of July festivities and recipes.

WELL…it was a little overboard.

Strawberries and grapes are gone; however, the blueberries! They were just chilling here in the fridge and the guilt set in {uh-oh, sad panda face}.

We can’t possibly eat all of these + it’s a waste if we don’t do something with them.

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Today we baked with blueberries. First, an old favorite. Blueberry muffins that I have talked about before. Don’t forget Quaker Rolled Oats and Quick Oats are safe for PN/TN allergies.

Dig in there and make em.

Most of the ingredients are pantry items, with the exception of the blueberries and oats, maybe? Feel free to change out the flour to whole wheat flour by King Arthur, made in a nut free facility. Also, Add in an extra 1/4 to 1/2 more blueberries. It wont change the consistency that much!

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Lastly, we did make a new recipe, Blueberry Bread. It was easy to whip up since the ingredients were THE SAME AS THE MUFFINS, sans the oats. I also added a topping before I popped it into the oven….just sprinkle some brown sugar evenly over the entire loaf before baking. It gives it a nice crunchy crust. A twist to this would be to add 1/4 cup fresh lemon juice and zest. Poppy seeds would be amazing too! Here is the recipe. Enjoy the pics.

It’s a gorgeous day, so we’re heading back OUTSIDE!  WOOT! WOOT! Pop over to my IG to see more pics of what we’re up to!  nutfreemomblog

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