Pumpkin Spice Muffins with Cinnamon Cream Cheese Drizzle

Have you ever become paralyzed by wanting to do something SO right that you became frozen and unable to move forward?  That is what has been happening to me.  I have been wanting my first recipe back to blow your socks off....then I wanted a fabulous picture that is completely drool worthy....THEN, I wanted to write up a blog post that was funny, witty, and "gee I love this chick" inducing.  Well, I have 1 out of 3 for you, LOL!  This recipe is seriously THE most amazing pumpkin muffin I have ever had.  But guess what??  This one is Keto, sugar-free, and low carb.  It is beyond delicious and not in the "I guess it scratches the itch" type way.   It does call for a couple ingredients that you may not have on hand.  Sorry, but not too sorry because I believe that is why this doesn't taste like an "almost" muffin.  I ordered my Oat Fiber off of Trim Healthy Mama, but have heard Netrition has a few brands as well.  Also, in true Siggy Spice style, I want you to adapt the sweetness level in your Cream Cheese Drizzle to YOUR taste.  I trust you, so you trust you...taste and adapt as desired!

PUMPKIN SPICE MUFFINS with CINNAMON CREAM CHEESE DRIZZLE

Recipe by:  Siggy Spice

Yield:  12 standard size muffins

Ingredients:

1 scant cup pumpkin puree

3 large eggs

1/4 cup Sugar Free maple syrup (I prefer Joseph's brand but have used Walden Farms as well)

1/4 cup melted butter

2 tsp vanilla extract

1 tsp maple extract

1/2 tsp butter extract

1 1/2 cups almond flour

1/2 cup oat fiber (I used THM brand)

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp pumpkin pie spice

1/2 cup sweetener of choice (I used Pyure which I have found at HEB or Walmart)

Preheat oven to 350 degrees.

Prepare muffin pan with baking spray or liners.  I use a silicone 12-count muffin pan. 

Prepare wet ingredients and dry ingredients separately.  Combine wet and dry ingredients until mixed well.  Divide batter into 12 standard size muffin cups. 

Bake for about 30-37 (ish) minutes. Just keep checking them!

Let cool for about 15 minutes before moving to cooling rack.

Let cool completely before drizzling.

For the Cream Cheese Drizzle: 

Whip 4 oz softened cream cheese until fluffly. Add sweetener, cinnamon, and vanilla to taste, then added a drizzle of heavy cream, about 2 TBSP and whip the living daylights out of it until it is fluffy.  Drizzle over muffins.  Best is they are allowed to chill in fridge overnight!

Magical Poofy Pancake

If you have never tried one of these wonders known as Puffy Pancakes, German Pancakes, Dutch Babies, or my favorite, Poofy Pancakes, you MUST try them!  I had a bunch of excuses that kept putting them off for me...they didn't look tasty, they looked to hard, etc. etc. etc.  I can tell you with 100% certainty, they are FREAKING FABULOUS and seriously one of the easiest things in the world to cook.  The kiddos think there is a bit of magic that goes into them...of course that may be because I say some magic words with a flick of my wrist before putting them in the oven. 
You can top these with maple syrup, fruit, or my absolute favorite LIQUID GOLD.  Can I just say, if you haven't tried Liquid Gold, please, please, PLEASE try that one soon too.  In fact, just to pressure you some more, I will include that on at the end of this post.

Magical Poofy Pancake

• 5 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 TBSP sugar
• 1 tsp vanilla
• 3 TBSP butter, cut into 1 TBSP increments

Place butter in a 9x13 dish and place in the oven while preheating the oven to 400 degrees.  Once the butter is melted, remove from oven until all the way preheated. 
Place the eggs, milk, flour, salt, sugar, and vanilla in a blender; cover and process until smooth. Pour the batter into the baking dish over the melted butter.  Place in oven and bake for 20 minutes.
See, told you...easy peasy!

Liquid Gold

• 1/2 cup (1 stick)  butter
• 1 cup sugar
• 1/2 cup milk
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp maple flavoring (found with all the extract flavors in the baking aisle)

In a medium pot over medium-high heat (you need enough room for this to boil), bring all ingredients to a rolling boil for 2-3 minutes. Watch very carefully so the mixture does not over boil all over your stove.

This recipe was linked up to:
This Chick Cooks
Tidy Mom
Country Cook
Simply Sweet Home

Aye Aye Cap'n (Crunch) French Toast

When the hubs and I were dating and first got married, we would meet up for lunch about once a week.  There is something so sweet about taking a break from your hectic work day and enjoying each others company.  Since having kiddos, and no real lunch breaks for me, being able to go and have lunch with just the hubby is a rare treat.  We were able to get away this week and have one of those special dates.  We went to an Irish Pub we had been eyeing a while.  According to their sign, they were still serving brunch.  Among the sausages and potato dishes sat a menu item that made me giggle.  Captain Crunch French Toast.  While I have NO idea what Captain Crunch has to do with Irish Cuisine, I could not stop thinking about it!  So, to the store I went to buy some Captain Crunch.  Now, we have not had sugar loaded, aka crap cereals, in our house for a LONG time, so when my sweet blue-eyed boy saw the box, he wasn't sure what it was.  I told him it was "Captain Crunch", and to that he yelled "Aye Aye Captain!"  Gotta love Jake and the Neverland Pirates, eh?!  So, to that, I present

Aye Aye Cap'n (Crunch) French Toast

• 1 loaf Challah Bread, sliced into 1 inch slices
• 3-4 cups Captain Crunch Cereal, crunched up a bit to create 1-2 cups of crumbs and some larger chucks
• 8 eggs
• 3/4 cup milk or half and half
• 1/4 cup Italian Sweet Cream or Vanilla Creamer
• 2 tsp vanilla
• 1/2 tsp salt
• 4 TBSP butter
• Liquid Gold (click on link or see recipe below) or Maple Syrup for serving

Preheat oven to 350 degrees.
In a shallow dish, beat together eggs, milk or half and half, creamer, vanilla, and salt.  In a second shallow dish, place crunched up cereal.  Heat a skillet or griddle over medium heat and coat with some butter. Place a cookie sheet sprayed with non-stick spray close to your work area. Coat 4 to 6 slices of bread in egg mixture, depending on the size of your griddle, then coat bread in cereal. Cook slices 2 minutes on each side and transfer french toast to prepared cookie sheet.  Repeat with remaining slices and transfer french toast to oven. Bake 12 minutes, serve with Liquid Gold or Maple Syrup.  ENJOY!

Liquid Gold

• 1 stick butter
• 1 cup sugar
• 1/2 cup milk
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp maple flavoring (found with all the extract flavors in the baking aisle)

In a medium pot over medium-high heat (you need enough room for this to boil), bring all ingredients to a rolling boil for 2-3 minutes. Watch very carefully so the mixture does not over boil all over your stove.
This recipe serves about 5.   Leftovers can be stored in the refrigerator, simply reheat in the microwave.


This recipe has been linked up at:
Make Ahead Meals for Busy Moms
This Chick Cooks
Simply Sweet Home
Tidy Mom

Go Green Smoothie for Earth Day

This smoothie goes by many names in our house:
Monster Smoothie
Shrek Juice
Nickelodean Slime
Today, we are dubbing it Go Green Smoothie for Earth Day!
This is such a GREAT and HEALTHY smoothie.  My kiddos absolutely LOVE it and they have no clue what gives it it's lovely green color, because you CANNOT taste it!  Trust me!  Make it, but don't tell your kiddos, and you can pat yourself on the back knowing you got them to eat a serving of spinach for breakfast! 

Go Green Smoothie

• 1 cup milk - your choice regular, skim, Almond, Coconut, Rice, or Soy...sweetened or not, vanilla or plain.
• 1 banana - I like to use frozen, but use what you have
• 1 cup pineapple*
• 1/2 cup mango*
• 1 large handful baby spinach leaves
• 1/2 cup ice

optional:

• 1 TBSP Agave Syrup, or other sweetner, if desired
• 1-2 TBSP Vanilla or Italian Sweet Cream non-dairy creamer.  I like the creaminess this lends to any smoothie
• 1 TBSP physillium husks or flax seed for an added boost

In a blender, combine milk, banana, pineapple and mango.  Blend until smooth and creamy.  Add spinach leaves and continue to process until smooth.  Add ice and any or all optional ingredients.  Blend again.  ENJOY!

*Note:
I have swapped out the pineapple/mango for strawberries or blueberries.  They both taste just as fabulous, just remember it will change the color from the vibrant green!

This recipe has been linked up at:
Teaching Your Middle Schooler
Tide Mom
Simply Sweet Home
Mommy's Kitchen

P.W. Cinnamon Rolls

For those of you who have made Pioneer Woman's Cinnamon Rolls, this is not a new recipe to you.
However, if you haven't, they are seriously CRAZY good.  The dough is a wonderful tender sweet dough but the coffee maple icing is what really takes it over the top.
If you happen to be someone who grew up in the 'Burg with me, one bite of these and you will be transported back to the Winnie the Pooh cafeteria and buying homemade cinnamon twists on Wednesdays.

P.W. Cinnamon Rolls
Recipe Source:  Pioneer Woman

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter (1-2 cups, divided)
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon

MAPLE FROSTING:

• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Pineapple Upside-Down Biscuits

Give me a "woot woot" is you like super-fast, easy, and yummy desserts.
WOOT WOOT!!!
Those that did not WOOT, this is definitely not the recipe for you...either that or you are way cooler than me and refuse to WOOT-it-up over a cheater dessert that slightly resembles boobies. 
Perhaps you don't want to startle your kiddos by WOOT-ing in the middle of watching Tangled for the 400-millionth time.  Go ahead and take yourself into the garage and let out a hearty WOOT WOOT, I'll wait.
Perhaps you are reading this on your phone while at a fancy-shmancy restaurant and WOOT-ing would not be appropriate.  Go ahead, excuse yourself to the restroom and give a good 'ol WOOT in there, I'll wait.
Ok, now that we all WOOT-ed, and I have spent more time making you read this nonsense than it will take you to read the recipe, I shall get to it.
Make this.
It's super-fast.
It's easy.
It's yummy.
 

Pineapple Upside-Down Biscuits
Recipe source:  Paula Deen

• 1 (10-ounce) can crushed pineapple
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick butter), at room temperature
• 10 maraschino cherries, steams removed 
• 1 tube refrigerated regular buttermilk biscuits, 10 count.  I like the Pillsbury Simply ones for this.

Preheat the oven to 400 degrees.
Grease 10 cups of a standard muffin tin. Fill remaining 2 muffin tins half-way with water to prevent scorching.  Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

This recipe has been linked up at:
Mommy's Kitchen
Simply Sweet Home
Tidy Mom

Cinnapple Baked Oatmeal

My kiddos do not like oatmeal.  I think it is a texture thing...we are all big on texture 'round here.  But we all know how stinkin' healthy oatmeal is for us.  This was a quandary for me until I experimented, tweaked, and re-tweaked all the recipes floating around for baked oatmeal and came up with this bad boy!
Tonight, for dessert, my kiddos requested this baked oatmeal.  OATMEAL FOR DESSERT!!!  I love it! 
I have created this form of baked oatmeal and added in lots-o-sneaky, healthy ingredients, cut down the sugar by a lot, as well as eliminated regular oil or butter.  I have a feeling you will be seeing lots-o-varieties of baked oatmeal in the coming months because the possibilities and combinations are endless!
Whether it is for breakfast, snack, or dessert, you can feel good about putting this into your families bellies.

Apple Cinnamon Baked Oatmeal

• 3 cups oatmeal
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup ground flax
• 2 tsp cinnamon
• pinch nutmeg
• 2 TBSP Agave Syrup (you could use real maple syrup as well)
• 2 tsp vanilla
• 3/4 cup milk
• 1/4 cup vanilla yogurt
• 1/4 cup applesauce
• 2 eggs, slightly beaten
• 1/4 cup melted coconut oil....this stuff is miracle oil!
• 1 cup finely diced, peeled apple...about 1 large or 2 small

Preheat oven to 350 degrees and spray a 8x8 square baking pan with non-stick spray.
In a medium bowl, combine oatmeal, baking powder, salt, ground flax, cinnamon and nutmeg. 
In a separate small bowl, combine Agave syrup, vanilla, milk, yogurt, eggs, and applesauce.
Pour melted coconut oil into dry mixture and stir.  Add rest of wet ingredients, stir to combine.  Fold in diced apple.  Pour batter into prepared baking dish and bake for 30-35 minutes.  You can eat it like a piece of cake, or break up a piece in a bowl and splash some milk on top.  ENJOY!!!

This recipe was linked at:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Crazy Domestic
Mommy's Kitchen

Cinnamon Bun Pancakes with Maple Butter Icing (Syrup)

Once upon a time there was a cinnamon roll who fell in love with a pancake.  Everyone said it couldn't work, that it would never last....yet it did.  Oh yes, they did "it" (((giggle, giggle))) and this is the result.  All the taste of cinnamon rolls with the ease and convenience of a pancake.  A marriage made in heaven I say!
These seriously have to be some of the BEST pancakes I have had in my entire life.  Give them a try, you will NOT be disappointed!

Cinnamon Bun Pancakes
Source:  Tasty Kitchen Member sapeylissy

• 1 ½ cups all-purpose flour
• 3 TBSP white sugar
• ½ tsp salt
• 4 tsp baking powder
• 1 TBSP cinnamon
• 2 eggs, beaten
• 1 cup milk
• 2 TBSP light corn syrup
• ¼ cups butter, melted
• 1 TBSP vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Once bubbles are set in the middle, flip over to brown on both sides.  Top with Maple Butter Icing Syrup (recipe below) OR Liquid Gold Syrup.  ENJOY!


Maple Butter Icing Syrup
Source:  Tasty Kitchen Pioneer Woman

• 1 cup powdered sugar
• ¼ cups butter, melted
• dash of salt
• 1 TBSP REAL maple syrup (not Mrs. Butterworths)
• 1/4 cup milk (more If Needed)

Whisk all ingredients together until smooth, adding more milk as needed.

This post has been linked up at:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Make Ahead Meals for Busy Moms

Pumpkin Muffin Cookies

Happy, Happy Fall!!! 
What if I told you that you could have these INSANELY scrumptious Pumpkin Muffin Cookies with 2 ingredients?  How about if I added in that you could customize them in any way you like to make them your own?  Just to make you shake your head even more, I am going to add in there is no oil, butter, or eggs in them!  I am willing to bet you would not believe me.  Well, my friends, believe it!  These things ROCK and are in the oven in about 2 minutes.  So, to keep it short and sweet like these little beauties, and to make me stop sounding like a late night infomercial, let's get to it!

Ingredients:
1 box Spice Cake mix
1 can (15 ounces) pureed pumpkin, NOT PUMPKIN PIE FILLING!

Optional add-ins:  Raisins, Chocolate Chips, White Chocolate Chips, Pecans, pumpkin seeds...the list goes on and on.  Our favorite is 1/2 cup raisins and 1/2 cup white chocolate chips.  You could always leave them plain and frost them with a cream cheese frosting.

Preheat oven to 400 degrees.  Spray cookie sheet with baking spray.  In a bowl, combine canned pumpkin and cake mix.  Stir until smooth, mixture will be thick.  Add whatever optional ingredients you like, as much or as little as you like.
Using a cookie scoop, put desired amount of dough on sheet.  Bake for 7-10 minutes or until slightly browned on edges.  They will not spread, as they are a "cakey" cookie.  ENJOY!

This recipe has been linked to:
Nikkis Nifty Knacks
Prairie Story
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

Liquid Gold - Homemade Pancake Syrup

I had a different recipe lined up to share today, but this morning I made some pancakes for a bunch of giggling girls that had a sleepover last night.  Since the sleepover was a last minute plan, I did not put "pancake syrup" on my grocery list for the week.  However, I had been saving a recipe for a homemade pancake syrup for the next time we had pancakes, waffles, french toast, or Fluffy French Toast.  I already had all the needed ingredients in my fridge and pantry, total bonus!  Even bigger bonus, this was silly simple and CRAZY good!  Everyone LOVED, LOVED, LOVED it!  It is a butter-y, caramel-y, maple-y luscious syrup that has forever convinced me to never buy store bought syrup again.

Ingredients:
1 stick butter
1 cup sugar
1/2 cup milk
1/4 tsp baking soda
1 tsp vanilla extract
1 tsp maple flavoring (found with all the extract flavors in the baking aisle)

In a medium pot over medium-high heat (you need enough room for this to boil), bring all ingredients to a rolling boil for 2-3 minutes.  Watch very carefully so the mixture does not over boil all over your stove.
This recipe serves about 5, so you may want to double for a large family.  Leftovers can be stored in the refrigerator, simply reheat in the microwave.


Recipe Source:  Tasty Kitchen member kmgregson

This recipe is linked up at:
Mommy's Kitchen Sunday Potluck

Aprikosenkuchen - Can you say that 10 times fast?!

AKA - Apricot Kuchen, AKA - Apricot Cake, or for April Fool's Day, you could call it Sunny Side-Up Cake!

Yes, I have been MIA for a bit and while I was gone, picked up an obvious affection for Acronyms, LOL!

Truth be told, my Mom flew in on Wednesday for her maiden voyage to the big NC. She lives in a certain state that had one of those insane spring snowstorms that dumped like 16 inches of snow the day she was supposed to leave. LSS, (that is my own, made-up one for long story short) her plane was delayed, delayed, delayed and we didn't get home from the airport until 3:00 am! So, I have been recovering.

So, in honor of my VERY German Mama, I made this German goodie. My Aunt Ingrid passed along this recipe and it is very authentic. German cakes are not as sweet as American cakes and should be enjoyed with a cup of coffee or tea. So, go enjoy this simply delicious cake!

Ingredients:

• 10 TBSP butter, softened
• 2/3 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• zest from 1/2 lemon
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup buttermilk
• 2 cans (15 ounces each) Light Apricot Halves, drained. You could use 1 1/2 pounds of fresh if you desire.
• powdered sugar for garnish

Preheat oven to 350 degrees and spray an 11" spring form pan with non-stick spray.

Cream the butter with sugar and vanilla. Beat in eggs, one at a time. Mix in lemon zest.

In a separate bowl, sift together the flour, baking powder, and salt. Beat into the egg mixture until combined. Add in buttermilk and continue mixing until incorporated.

Spread the batter into baking pan. Place the apricots on top, cut side down in a circular pattern until entire top is covered. You may not use all apricots, depending on size.

Bake for 30-35 minutes, careful not to over bake. Let cool completely and sprinkle top with powdered sugar. Served with sweetened whipped cream.

I am linking this recipe over at Mommy's Kitchen Sunday Potluck

Fluffy French Toast

We are a house divided. Half of us like pancakes, half of us like french toast. ALL of us like this happy hybrid of the two. How about this weekend, you whip up a batch of these yummies. Don't worry, they go together faster than making pancakes from a mix. While you are at it, set up a little topping bar and watch the kiddos enjoy not only the taste, but the look of their works of art. If you need some inspiration, here are our favorites:

Hubby Love - Butter and Maple Syrup (he is a traditional one)

Kiddo A - Peaches and bites of breakfast sausage

Kiddo B - Peanut Butter and Bananas

Kiddo C - Bananas and Chocolate Chips, aka - Funky Monkey, as pictures above

Kiddo D - Blueberry Syrup and LOTS of butter

Siggy Mama - Strawberries, Whipped Cream

Moving on to the recipe!

Ingredients:

• 1 -2 TBSP vegetable oil
• 1 cup flour
• 1 cup milk
• 2 eggs
• 1 3/4 tsp baking powder
• 1/2 tsp salt
• 1 tsp sugar
• 1/8 tsp ground cinnamon
• 1/2 tsp Vanilla extract
• 1/2 tsp Maple flavoring, optional. If you do not use this, add an extra 1/2 tsp of Vanilla extract.
• 10-12 pieces of bread, your choice

Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat entire skillet. Whisk together all dry ingredients, in a separate bowl mix together all wet ingredients. Combine the wet and dry ingredients, stir until just combined. Pour batter into an 8x8 square baking dish and dip single pieces of bread into batter, flipping to coat both sides. Place immediately on hot skillet. Flip when browned and brown other side. Serve immediately...ENJOY!
So, I shared our favorite toppings, how do you like to top your pancakes/french toast? Leave a comment and let's give each other some inspiration!

This recipe waslinked at:
 Sunday's Potluck at Mommy's Kitchen!
Simply Sweet Home's Friday Favorites