Oat Pumpkin Nutella Muffins

I'm excited about this muffin, I was wanting to make muffins that used what ingredients I already had on hand.  Not to mention I have a big bowl of fresh pureed pumpkin puree that I NEED to use, no really it would be a shame for it to go to waste.  These muffins smelled divine when they came out of the oven, and the taste was over the top delicious.  It made 32 muffins, you are welcome to split the recipe but as my husband pointed out for my family that is only 5 muffins per person and likely they'll be gone before the end of the day.  Yes my friends these are that good.

 These have the most fantastic smell, and the taste is just as yummy.

Ingredients:

2 cup Pumpkin Puree

1/2 cup Molasses

2 cup Brown Sugar

4 Eggs

1 cup Coconut Oil (or melted butter, cooled)

2/3 cup Water

2 teaspoon Vanilla

1 1/2 cups Oat Flour (or all-purpose flour)

1 1/2 cup All-Purpose Flour

2 teaspoon Baking Soda

1 teaspoon Sea Salt

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1 teaspoon Ginger

2/3 cup Nutella

Preheat oven to 350 Fahrenheit

 Whisk eggs, water, coconut oil, vanilla, molasses, and pumpkin puree together.

 Whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a seperate bowl.

Add half flour mixture to wet mixture, whisk until combined.  Add second half od flour mixture and whisk.  Do not over mix.

Grease two 24 cup muffin pans or use paper liners.  Fill each well 2/3 full.

Microwave Nutella for 30 seconds in a microwave safe bowl.  Scoop 1 teaspoon of Nutella on top of each muffin batter.

 Swirl chocolate with a toothpick in a figure eight shape.

 Bake for 18-20 minutes, turning them halway through and switching them.

Enjoy!

Oat Pumpkin Nutella Muffins

Printable Recipe Found Here

Ingredients:

2 cup Pumpkin Puree

1/2 cup Molasses

2 cup Brown Sugar

4 Eggs

1 cup Coconut Oil (or melted butter, cooled)

2/3 cup Water

2 teaspoon Vanilla

1 1/2 cups Oat Flour (or all-purpose flour)

1 1/2 cup All-Purpose Flour

2 teaspoon Baking Soda

1 teaspoon Sea Salt

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1 teaspoon Ginger

2/3 cup Nutella

Process:

Preheat oven to 350 Fahrenheit

Whisk eggs, water, coconut oil, vanilla, molasses, and pumpkin puree together.

Whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a seperate bowl.

Add half flour mixture to wet mixture, whisk until combined.  Add second half od flour mixture and whisk.  Do not over mix.

Grease two 24 cup muffin pans or use paper liners.  Fill each well 2/3 full.

Microwave Nutella for 30 seconds in a microwave safe bowl.  Scoop 1 teaspoon of Nutella on top of each muffin batter.

Swirl chocolate with a toothpick in a figure eight shape.

Bake for 18-20 minutes, turning them halway through and switching them.

Enjoy!

Almond Butter Chocolate Chip Oat Cookies

Remember when I made almond butter? I had this great idea to make cookies with the almond butter. I couldn't just make simple cookies, these cookies were meant to be unique.  Keep in mind these are my own creation.  The recipe will include some ideas for how to make the cookies with alternate ingredients.  These cookies are even gluten free, go me.

Cookies, cookies, these cookies are even Cookie Monster approved.

Ingredients:

2 cups Almond Butter
4 Eggs
1 1/3 cup Oat Flour (quick cooking oats can be substituted)
4 teaspoons Vanilla Extract
2 teaspoons Baking Soda
2 cups Light Brown Sugar
2/3 cup Chocolate Chips

Preheat oven to 350 Farhenheit.

Whisk almond butter, and brown sugar in mixer bowl until combined.

Add eggs one at a time and whisk to combine, then add vanilla and whisk.

Mix flour (or quick cooking oats) and baking soda and add to creamed sugar and almond butter.  Whisk until combined.

Using a wooden spoon stir in chocolate chips.

Bake cookies on greased cookie sheets for 10-12 minutes. 

COOKIES! Me like cookies!

Enjoy!

Almond Butter Chocolate Chip Oat Cookies
Printable Recipe Found Here

Ingredients:

2 cups Almond Butter
4 Eggs
1 1/3 cup Oat Flour (quick cooking oats can be substituted)
4 teaspoons Vanilla Extract
2 teaspoons Baking Soda
2 cups Light Brown Sugar
2/3 cup Chocolate Chips

Process:

Preheat oven to 350 Farhenheit.

Whisk almond butter, and brown sugar in mixer bowl until combined.

Add eggs one at a time and whisk to combine, then add vanilla and whisk.

Mix flour (or quick cooking oats) and baking soda and add to creamed sugar and almond butter. Whisk until combined.

Using a wooden spoon stir in chocolate chips.

Bake cookies on greased cookie sheets for 10-12 minutes. 

Enjoy!

Pumpkin Whole Grain Bread

I love Fall.  The good news is, we have been having Fall weather here in Queens.  Recently I bought 4 Sugar Pumpkins, for 99 cents each.  My daughter Haley really wanted to color one and make a Jack O' Lantern but I said no.  These pumpkins were destined for wonderful recipes.  My children are divided into two groups, half are Pumpkin Pie eaters and the other half like Apple Pie.  This bread actually appealed to three of my four children.  My fourth child is the pickiest eater EVER.  He has few things he isn't afraid to eat. We can claim that 3 out of 4 of my children love this recipe and you should try it out.  I also had a chance to use my pressure cooker to prepare the pumpkin, it is a really good way to cook a pumpkin quickly.  

 My home smelled amazing while this bread was in the oven baking, and it is  delicious too.

Ingredients:

1 cup Brown Rice Flour
1 cup Oat Flour
1 cup Spelt Flour
      *You can substitute these three flours for only whole wheat or all-purpose flour
1 teaspoon ground Cloves
2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 cups Cane Sugar (or white granulated sugar)
3/4 cup Coconut Oil (1 cup melted butter)
3 Eggs
16 ounces Pureed Pumpkin (or 16 ounce can of pumpkin puree)

Cut a sugar pumpkin in half, remove seeds, place on rack in pressure cooker with 1/2 inch water                    cover with lid and cook on high for 20 minutes.

Preheat oven to 350 Fahrenheit

Mix flour(s), cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl
or a zip top bag like I did.

 Mix eggs, sugar, and coconut oil in mixing bowl with whisk attachment on low until combined.

 Add pumpkin puree.

 So far so good and all mixed.

 Add flours in three stages and mix in between.

 We are all ready to go.

 Pour batter into 1 large or 2 small bread pans coated with non-stick spray and flour.

Bake for one hour or until knife comes out clean.

 Remove from oven and allow to cool on rack.

When it has cooled, slice and serve.

Enjoy!

Pumpkin Whole Grain Bread

Printable Recipe Found Here

Ingredients:

1 cup Brown Rice Flour
1 cup Oat Flour
1 cup Spelt Flour
      *You can substitute these three flours for only whole wheat or all-purpose flour
1 teaspoon ground Cloves
2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 cups Cane Sugar (or white granulated sugar)
3/4 cup Coconut Oil (1 cup melted butter)
3 Eggs
16 ounces Pureed Pumpkin (or 16 ounce can of pumpkin puree)

Process for Pumpkin Puree:

Cut a sugar pumpkin in half, remove seeds, place on rack in pressure cooker with 1/2 inch water                    cover with lid and cook on high for 20 minutes.

Process for Pumpkin Bread:

Preheat oven to 350 Fahrenheit

Mix flour(s), cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl.

Mix eggs, sugar, and coconut oil in mixing bowl with whisk attachment on low until combined.

Add pumpkin puree.

Add flours in three stages and mix in between.

Pour batter into 1 large or 2 bread pans coated with non-stick spray and flour.

Bake for one hour or until knife comes out clean.

Remove from oven and allow to cool on rack.

Enjoy!

Oat Cinnamon Raisin Swirl Bread

This afternoon while at my friend Bridget's house, she ate some cinnamon raisin swirl toast.  I thought about that bread and decided I wanted to make it, but I wanted to include oats.  Oats, cinnamon, and raisins seems to go together I think, or maybe Quaker Oats Company taught me to believe that.  We ate instant Quaker oatmeal sometimes when I was a kid, and one of the flavors was cinnamon raisin. Truthfully I didn't like that flavor growing up.  I did like cinnamon raisin bread though, my mom would buy a bread from Costco, they were shaped like a hotdog bun and were as dense as a bagel and filled with cinnamon and walnuts and raisins.  I loved that bread toasted and spread with butter.  My point is, I wanted cinnamon swirl bread, but I didn't want to drive to Costco where Bridget bought her loaf, so I made it instead.  Last week I received a shipment of oat groats, so I was ready to make my own oat flour for my bread.  I looked for a recipe for the bread I wanted to make first.  I wanted an oat bread with cinnamon and raisins.  I wanted a swirl of cinnamon and raisins.  All the recipes I saw included the cinnamon and raisins mixed into all the dough instead of rolled into the dough like a cinnamon roll. Since I couldn't find a recipe.  I made one up, well mostly.  I used the recipe "American White Bread from "Artisan Bread in 5 minutes" as a starting point and re-worked it a lot for my own purposes.

The smell from this bread is heavenly.  You should make this bread.

Ingredients:

3 cups Oat Flour (I used my Whisper mill to grind oat groats)
3 cups All Purpose Flour
2 cups Lukewarm Water (Microwave water for 1 minute to get correct temperature)
1 1/4 cups Lukewarm Milk (Microwave 1 cup milk with the water)
1 1/2 tablespoons Active Dry Yeast
1 1/2 tablespoons Kosher Salt
1/4 cup Cane Sugar plus 1 tablespoon (white granulated sugar can be substituted)
1/2 cup Raisins
1/2 cup Golden Raisins
1 tablespoon softened Butter
1 tablespoon Cinnamon
3 teaspoons Nutmeg

Place yeast, kosher salt and 1/4 cup sugar into bowl.  Add water and milk, allow to activate and foam.

 Happy, happy, happy yeast!

 Add flours, mix with dough hook.

 Beat with dough hook for 5 minutes.

Spray the inside of a large lidded container, place dough in container.  Replace lid and put
in a warm place to rest for two hours.

 Place raisins in a bowl.   Add hot boiling water and allow to plump up.  After they have
plumped up for at least 5 minutes, drain them completely.

 It's alive! Time to make some bread.

If you happen to have super long 12 inch bread pans like I do, divide the dough in half.
If you do not, then divide the dough into 1 1/2 lb. dough balls to be baked in a 9 inch
loaf pan.  Roll the dough out on a floured surface into a 1/2 inch thick rectangle.  

This bread has a similar method to cinnamon rolls. 

Sprinkle cinnamon and nutmeg on dough.  I gave measurements for the recipe but really
 you can eyeball it to see how much you want.  Sprinkle half the raisins on the dough.

Roll dough tightly to form a loaf shape.  Tuck the sides under themselves and squash if
 necessary to fit into a buttered loaf pan.

Brush with a mixture of 1/4 cup milk and 1 tablespoon cane sugar (white sugar also works).

Allow to rise until doubled, and brush again with milk mixture.

Preheat Oven to 350 Fahrenheit

Allow the dough to rise in a warm place until doubled.

Bake for 30 minutes on the middle shelf in preheated oven.

Remove bread from oven and allow to cool on a wire rack.

Slice to your desired thickness and bring out the butter to spread.

Enjoy!

Oat Cinnamon Raisin Swirl Bread 

Printable Recipe Found Here

Ingredients:

3 cups Oat Flour (I used my Whisper mill to grind oat groats)

3 cups All Purpose Flour

2 cups Lukewarm Water (Microwave water for 1 minute to get correct temperature)

1 1/4 cups Lukewarm Milk (Microwave 1 cup milk with the water)

1 1/2 tablespoons Active Dry Yeast

1 1/2 tablespoons Kosher Salt

1/4 cup Cane Sugar plus 1 tablespoon (white granulated sugar can be substituted)

1/2 cup Raisins

1/2 cup Golden Raisins

1 tablespoon softened Butter 

1 tablespoon Cinnamon

3 teaspoons Nutmeg

Process:

Place yeast, kosher salt and 1/4 cup sugar into bowl.  Add water and milk, allow to activate and foam.

Add flours, mix with dough hook.

Beat with dough hook for 5 minutes.

Spray the inside of a large lidded container, place dough in container.  Replace lid and put in a warm place to rest for two hours.

Place raisins in bowl.  Add hot boiling water and allow to plump up.  After they have plumped up for at least 5 minutes, drain them completely.

If you happen to have super long 12 inch bread pans like I do, divide the dough in half.  If you do not, then divide the dough into 1 1/2 lb. dough balls to be baked in a 9 inch loaf pan.  

Roll dough out on a floured surface into 1/2 inch thick rectangle.  

This bread has a similar method to cinnamon rolls. 

Sprinkle cinnamon and nutmeg on dough.  I gave measurements for the recipe but really you can eyeball it to see how much you want.  Sprinkle half the raisins on the dough.

Roll dough tightly to form a loaf shape.  Tuck the sides under themselves and squash if necessary to fit into a buttered loaf pan.

Brush with a mixture of 1/4 cup milk and 1 tablespoon cane sugar (white sugar also works).

Allow to rise until doubled, and brush again with milk mixture.

Preheat Oven to 350 Fahrenheit

Allow the dough to rise in a warm place until doubled.

Bake for 30 minutes on the middle shelf in preheated oven.

Remove bread from oven and allow to cool on a wire rack.

Enjoy!

Strawberry Pie

My dad is famous in our family for making delicious strawberry pie.  I love strawberry pie.  We have a grocery store nearby called California Farmers Market.  Every time I shop there I can't help but ask myself does this store even at all remind me of California?  Not really, but it is cool to buy produce grown in California.  One of my favorite finds at this store are the strawberries.  New York City is not known for good produce, in fact it is difficult to find certain produce that tastes good, one of those items is strawberry's.  California Farmers Market has the ripest sweetest strawberries.  I bought the strawberries and made my daughters promise, cross their heart and hope to die promise, they would not eat any of these strawberries.  Thankfully they didn't eat the strawberries, and I made a pie with them. My pie is not like my dad's.  I made the crust using my graham cracker recipe that I already shared with you, and I didn't use Junket filling like my dad.  I made my own.  I brought the pie I made to my husbands work and everyone loved it, so I figure that means it is blog worthy.

 I love the glistening strawberry's and yes the crust was so very yummy.

Ingredients for Graham Cracker Crust:

1 1/2 cups Oat Flour
1 1/2 cups Spelt Flour
2/3 cup Coconut Oil
1 teaspoon Cinnamon
1 teaspoon Sea Salt
1 teaspoon Baking Soda
1 tablespoon Molasses
3 tablespoons Raw Honey
2/3 cup Turbinado Sugar

 Preheat Oven to 350 Fahrenheit.

 Mix dry ingredients in a bowl: flours, cinnamon, turbinado sugar, sea salt, and baking soda.

 Add coconut oil, molasses, and honey.  Using your hands mix together until combined.

Press dough into a 9 inch by 2 inch tart pan.  I use a tart pan because it is easier to cut and serve the pie slices.  Freeze pie crust for 15 minutes.

Bake pie crust for 10 minutes.

Ingredients for Strawberry Pie:

4 lbs. Strawberry's
1/2 cup Cane Sugar
1 1/2 cups Water
1/2 cup Tapioca Flour
1 Pre-baked Graham Cracker Crust

Clean 1 lb. of strawberry's.  Remove green stems and put in a small sauce pan with water and sugar.  

Cook over a medium flame until boiling.

Reduce heat and simmer for five minutes.

Remove pan from heat and using a potato masher, mash the strawberry's.

Strain the strawberry's into a bowl and return strained strawberry juice to small saucepan.

Cook strawberry juice over medium heat.

Slowly sprinkle in tapioca flour while whisking.

After adding all the flour turn of heat.

Clean remaining 3 lbs. of strawberry's, remove stems and cut in half.

Place strawberry's in pie crust.

Pour strawberry filling over fruit.  

Allow pie to cool and refrigerate for at least an hour before serving

Enjoy!

Strawberry Pie

Printable Recipe Found Here

Ingredients for Graham Cracker Crust:

1 1/2 cups Oat Flour
1 1/2 cups Spelt Flour
2/3 cup Coconut Oil
1 teaspoon Cinnamon
1 teaspoon Sea Salt
1 teaspoon Baking Soda
1 tablespoon Molasses
3 tablespoons Raw Honey
2/3 cup Turbinado Sugar

Preheat Oven to 350 Fahrenheit.

Mix dry ingredients in a bowl: flours, cinnamon, turbinado sugar, sea salt, and baking soda.

Add coconut oil, molasses, and honey.  Using your hands mix together until combined.

Press dough into a 9 inch by 2 inch tart pan.  I use a tart pan because it is easier to cut and serve the pie slices.  Freeze pie crust for 15 minutes.

Bake pie crust for 10 minutes.

Ingredients for Strawberry Pie:

4 lbs. Strawberry's

1/2 cup Cane Sugar

1 1/2 cups Water

1/2 cup Tapioca Flour

1 Pre-baked Graham Cracker Crust

Clean 1 lb. of strawberry's, remove green stems and put in a small sauce pan with water and sugar.  

Cooker a medium flame until boiling.

Reduce heat and simmer for five minutes.

Remove pan from heat and using a potato masher, mash the strawberry's.

Strain the strawberry's into a bowl and return strained strawberry juice to small saucepan.

Cook strawberry juice over medium heat.

Slowly sprinkle in tapioca flour while whisking.

After adding all the flour turn of heat.

Clean remaining 3 lbs. of strawberry's, remove stems and cut in half.

Place strawberry's in pie crust.

Pour strawberry filling over fruit.  

Allow pie to cool and refrigerate for at least an hour before serving.

Enjoy!