fall baking

Come this time of year I just can’t wait to start baking all sorts of delicious fall goodies, especially those made with pumpkin. So yesterday we gathered all of our ingrediants and got to baking some pumpkin bread and pumpkin apple muffins.

I used the same recipe for both the bread and the muffins, only I added apples to the muffins. So be aware that this recipe yeilds three loaf pans of bread or one loaf of bread and 24 muffins.

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 cups white sugar or 1 cup honey
  • 2 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. But if you want to make the pumpkin apple muffins as well only get one loaf pan ready and save the rest of the batter for the muffins!

    2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

    3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

    **For the pumpkin apple muffins simply add two small apples, peeled and cubed. Pore batter into greased muffin trays and bake at 350 degrees F (175 degrees C) for 20 minutes.

    Enjoy!


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    3 6 9 almond butter!

    I’ve been making Almond butter pretty consistently since the spring when I learnt how to make it. But I was using canola oil, and I’ve been wanting to get away from it. So as I was about to make my recent batch of almond butter, I was pondering what I could use and remembered that I had recently bought a vegetarian 3 6 9 oil because we obviously aren’t getting it from fish. April, Owen, Tristan and I are all vegetarian. The oil is made up of nut and seed oils so I guessed that those flavours would go well with almonds and I was right! I’m so happy about it, and love that it is another way for us to get our 3 6 9’s!

    This recipe is perfect for the fall! Every time I make it the smells remind me of thanksgiving. Sometimes I want to roast almonds now just for the smell!

    To make a jar of this almond butter:

    Preheat your oven to 300 degrees, and on a cookie tray (or any pan) lay 3 cups of raw almonds out so that they roast evenly.
    Roast the almonds in the oven and every 10 minutes take the tray out and move the almonds around to also help with even roasting.
    You can roast them for either 20-30 minutes. Obviously the less you roast them the better they are for you, so I usually go with about 20. Both are delicious.
    Remove the almonds from the oven and let them cool. You’ll hear them snap crackle and pop as their skins dry!
    Place the almonds in your blender, and add 1/4 cup of 3 6 9 oil, (or canola oil as most recipes call for) and 1/4 a teaspoon of sea salt.
    Blend the ingredients all together, and add oil if needed. Add it slowly though, because you won’t need a ton more!

    Store in the fridge. I’m not sure what most recipes recommend for keep time, but ours lasts about 3 weeks!

    Ok now go make this because it’s SO good. And if your vegetarian, it’s another great way to get nuts and the omegas into your body while avoiding peanuts! – Jenna

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    fall apples

    A few weeks ago the family decided to go apple picking, to say the very least it was a total blast!  I just love fall and everything about this day conveyed fall to me. The brisk cool air, the falling and turning of leaves on trees, and of course harvesting apples! Once back at home we ate most of the apples but I had enough left to make some apple crisp. Since then however my parents in law have have given me about 20 lbs of apples from their backyard apple tree. I was thrilled as I was a bit sad I had not gotten the chance to do much baking with the one’s we had picked. And boy oh boy did I ever get the chance now! Let me tell you, pealing 20 lbs of apples with a toddler at your side is quite the job.

    With my first batch of pealed apples I decided to make some apple butter, apple sauce and more apple crisp. Bellow are the recipes I used for the apple crisp and apples butter. I’m not too sure how healthy these recipes are for you since there is quite a bit of sugar in them but they sure are delicious!

    Apple Crisp Recipe

    • 6 apples
    • 3/4 cup oats
    • 3/4 cup brown sugar
    • 1/2 cup flour
    • 1 tsp cinnamon
    • 1/2 cup butter (room temperature)

    Peel and slice apples. Arrange in buttered 8 inch pan. Mix oats, brown sugar, cinnamon and flour. Cut in butter until crumbly. Spread over apples. Bake at 350*F for 30 minutes.

    Apple Butter Recipe

    • 5 lbs. apples
    • 2 cups apple juice
    • 1/2 cup sugar
    • 3/4 tsp. ground cloves
    • 1/2 tsp. cinnamon
    • 1/2 tsp. nutmeg

    Peel, slice and core apples. Add apple juice and cook slowly until apples are soft. Once soft using a hand mixer mash em all up. Add sugar and spices and mix well. Cook over low heat, stirring constantly until sugar dissolves. Continue to cook, stirring often, until mixture sheets from spoon. Ladle into hot sterilized jars. Seal immediately. Yields approximately 3 pints.

    Enjoy!


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    a yummy mock egg salad

    In attempt to watch the amount of eggs we’re eating, I started to search for a recipe that could replace the egg salad sandwich that I love so much. It’s not that I don’t like eggs or don’t want to eat them anymore, it’s the opposite in fact. I love them TOO much and so I’ve been looking to cut back where I can. I found this recipe for a mock egg salad sandwich with cashew mayo and loved it. But as you’ll learn, I often change or omit part of the recipes I use because I don’t have the right ingredients. For this one I used cashew mayo only once. It was delicious but my blender wasn’t great at making small amounts and I wasn’t eating large enough amounts to justify making it. So I use my regular mayo. Here is what I use for the egg salad:

    • 1 half block Firm Tofu
    • Mayo to taste
    • Honey Dijon Mustard to taste (lots!)
    • Turmeric (to taste or until I like the look of it)
    • Sea Salt (just a bit to taste)
    • Onion Powder (just a bit. maybe 1/4 a teaspoon?)
    • Paprika (to taste or until I like the look of it)

    And it turned out delicious.

    First you drain the tofu and mash it with a fork, and then add your other ingredients until you like the look and taste of it! I serve it usually with tomato, lettuce and avocado (because I put avocado on everything) on fresh baked bread. These pictures are missing avocado it seems, I must have been out that day! Hope you like it!   –  Jenna

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