When it’s your pup’s birthday, it’s time to make a special batch of birthday treats! Piper LOVES treats….including counter-surfing to steal steak, pork chops, chicken breast – really anything she can get her mouth or paws on. One of her favorite things to eat is apples, but they need to be tiny pieces. For being a 60 pound pitbull mix, she’s a delicate eater and doesn’t like big pieces of food….unless it’s meat. Ha! I knew she would love these treats. They have parsley in them too so it helps with her stinky breath and hopefully that will keep her from stealing pieces of parsley from my plant. She’s a sneaky one!
These treats come together really quickly and are easy to make. I decided to go with a heart cookie cutter since they’re the perfect size for her. I need to find a bone shaped one so we don’t get confused these are kid snacks….which has happened before.
It’s time to Fill the Cookie Jar with all things pumpkin! I knew I couldn’t miss this month because I love pumpkin and it’s been awhile since I baked something delicious. These oat squares are packed full of pumpkin, peanut butter and chocolate chips. My husband loved them and I’ll need to hide the rest of the batch, so my kids can enjoy them too.
They have the perfect amount of sweetness and are a little chewy – something for everyone! The best part is that take less than 30 minutes to make, including baking; which is perfect for us busy moms who are doing 3 things at once.
Today, I’m filling the cookie jar with these delicious pumpkin sugar cookies. They take the traditional sugar cookie to a whole new level! The flavor is the perfect hint of pumpkin and fits the requirement for today’s Fill the Cookie Jar theme of fall! Pumpkin is one of my favorite flavors….I’m drinking pumpkin coffee right now and eating one of these cookies. The perfect way to start the day! One other thing I like about these cookies is that they’re super moist and a little chewy. YUM!!
Happy Halloween! I can’t believe it’s already Halloween…where did fall go? My kids are so excited to go trick-or-treating tonight. Madeline is dressing up as Cleopatra and Cooper is going as Batman. I’ll be looking forward to them going to bed as soon as we’re done. I’m not looking forward to the sugar high…and then sugar crash.
Today’s recipe is the Secret Recipe Club‘s special themed reveal for Fall Dishes. My assigned blog was, Cooking with Traci. She has so many great recipes and is currently doing 31 Days of Slow Cooking…so many great ideas that I’ll be borrowing this winter! I decide to go with her recipe for Pumpkin No Bake Energy Balls…except make it into bars since my kids make a mess with energy balls. Bites are much easier for them and not as messy! These had the perfect pumpkin flavor and they’re the perfect treat for them for after school.
We’ve had our pup Piper for almost a year and I figured it was about time I start making her homemade treats. She’s been a bit of a handful lately, she’s a jumper and still a puppy….so treats are a good motivator for good behavior for her. We’ve been working with her for the last couple of months and she’s greatly improved. We rescued her as a puppy from All 4 Paws Rescue and only know her mom is a Carolina dog and we think the father was most likely a pit bull/mix. She’s been a great addition to our family!
I had some pumpkin leftover from another recipe and Piper LOVES pumpkin, so I knew it was the perfect opportunity to make her a batch of dog treats. These were super easy to make – only 4 ingredients and I love that I knew what was going in them and not a bunch of random ingredients listed on the back of a package. Anytime I picked up the container, Piper knew exactly what to do…sit and wait. Tail wagging like crazy! I’ll definitely be experimenting more with different treats for her and continue spoiling her rotten!
2 1/2 cups whole wheat flour plus extra flour for rolling out
2 large eggs
2/3 cup pumpkin puree, not pumpkin pie filling
3 Tbsp smooth peanut butter
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. In the bowl of a stand mixer, combine all the ingredients. The dough will be crumbly. Using your hands, form the dough into a ball. If you dough is too dry, add a little water and if it’s too wet, add a little more flour.
Place the dough on a floured surface, and roll until ¼ to 1/8 inch thick. Cut the dough into strips and then into squares or use a small cookie cutter. I used a heart one that was about 1 inch wide. Next time, I’ll use a smaller cookie cutter to make more treats. Cut as many treats as you can and re-roll the dough until the dough is completely used.
Place the treats on the cookie sheet. They can be close together as they don’t spread out, just puff up a little bit. Bake from 15 minutes for a soft treat or 30 minutes for harder, crunchy treat. Completely cool the treats before transferring to an air-tight container.
Source: The Curious Country Cook
As you can tell from the lack of posts over the last week, it’s been a little crazy around here. Last week I had to take Cooper for surgery for his second set of ear tubes, after only finding out that he needed them the Friday before. Cheerleading is also winding down, so I’ll have a lot more free time in the evenings to cook, bake and catch up blogging…plus its going to be dark so early, that I know we’re going to hibernate most night. What is it about daylight savings time that makes you want to put on your pajamas and do nothing but lay around once you get home from work. I’m determined to not let that happen and putting my foot down! I’m getting back to working out regularly and have a new mindset, focus and intention this month.
I made these muffins for Madeline to take to school as snack. She’s been asking a lot more muffins lately and I figured I would take the opportunity to pack them full of good things! She’s had a bit of a growth spurt this last month and has grown taller! Almost all of her pants are getting too short but thankfully it’s boot season, so I can get away with having to go buy her all new pants! The muffins were super moist and have no butter or sugar!
1 1/2 cups whole wheat flour
2 tsp ground flax
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup pumpkin puree
1/4 cup honey
1/2 Tbsp olive oil
1 Tbsp vanilla extract
1/2 cup nonfat vanilla yogurt
1/3 cup unsweetened vanilla almond milk
1/2 cup chocolate chips
Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside. In a medium bowl, combine the dry ingredients, including flour, ground flax, baking soda and spices.
In a separate bowl, beat together the pumpkin, honey, egg, oil, vanilla and milk with a hand mixer. Add the wet ingredients to the dry mixture and mix until just combined. Gently fold in the chocolate chips.
Divide the batter evenly into the 12 tin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5 minutes and then remove and transfer to a wire rack to cool completely.
Source: Ambitious Kitchen
So things have been a little crazy around here. We’ve had a busy month with work, my business and cheering and I haven’t done much cooking or baking. Add in upgrading our computer to a Windows 10 and then I couldn’t get my camera to be recognized to download pictures. I tried so many different ways to get it work and was about to give up, but then I connected my camera and restarted my computer and it worked! Hallelujah!!!
I have several recipes to catch up on, but I knew I needed to start with this one! I had some leftover pumpkin from muffins I made and wanted to make a quick pie. This recipe is so easy and always comes out perfect. It’s a light and fluffy pie and goes perfect with the graham cracker crust.
8 ounce package, cream cheese, softened at room temperature
1 cup pumpkin puree
1/2 cup sugar
1/2 tsp pumpkin pie spice
tub of frozen whipped topping, thawed
graham cracker crust
In a large bowl, cream together the cream cheese, pumpkin, sugar and pumpkin pie spice with a hand mixer. Fold in the thawed whipped topping just until combined. Spread the mixture in the crust. Cover and refrigerate for at least 3 hours or overnight.
When ready to serve, into slices and serve.
Source: Mashhole Mommy
It’s that time of the month again for The Secret Recipe Club! This month my assignment was The Avid Appetite. I was introduced to Rachel’s blog when I moved from Group B to Group C a couple months ago. I’m loving all the new blogs I get to explore with a new group and Rachel didn’t disappoint. She’s a mom to Penelope (she’s super cute!) and wife to Shaun. We have a few things in common – we’re both working moms who like to eat cake, watch a ton of TV shows and trying to keep it all together. Sometimes I think that last one is impossible…especially after the CRAZY month I’ve had.
I dove right into Rachel’s blog to find a recipe and found a few I wanted to try like Gorgonzola Fig Crostini (even thought I’m trying so hard to eliminate dairy), Make Ahead Breakfast Burritos, and Greek-style “Sloppy Joes”. I finally settled on her recipe for Pumpkin Yogurt Bread since we had a little taste of fall the other week and I’m ready for all things PUMPKIN!
Since my kids love muffins, I thought that was a better route to go than making bread. I also cut the amount of brown sugar since I was adding in mini chocolate chips and swapped the canola oil for coconut oil. It came out really good and perfect to drink with a cup of pumpkin coffee.
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
3/4 cup light brown sugar, packed
3/4 cup 0% Greek Yogurt
3 Tbsp coconut oil, melted and cooled
1 1/2 tsp vanilla extract
1 cup mini chocolate chips
Preheat oven to 350 degrees and line a muffin tin with paper liners. Set aside.
In a small bowl, combine the dry ingredients and stir until well combined. In the bowl of a stand mixer, mix the egg, brown sugar, yogurt, oil and vanilla extract. Slowly add in the dry ingredients and mix until just combined. Fold in the chocolate chips.
Divide between 12 muffin cups and bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool before enjoying.
For more great recipes from the rest of Group C, click the link below!
Welcome to the August reveal of Fill the Cookie Jar – a monthly Facebook group that shares cookie and cookie bar recipes based on a specific theme. This month the theme was anything that makes you think of kids or back to school. I decided to with the “Back to School” route and chose a breakfast cookie. This summer has been a break from making breakfast for my daughter since she went to camp, but with school starting in a few short weeks, I need to get back to brainstorming ideas for her. She’s not a big fan of breakfast to begin with, so this cookie is the perfect compromise. It’s full of oats, cranberries, walnuts and some extra ingredients to make them healthy. She gobbled one up right after I took them out of the oven and told me how good they were and how she wanted a second one.
1/4 cup coconut oil, melted
1/4 cup honey
1 cup old fashioned oats
1 cup quick cooking oats
2/3 cup dried cranberries
2/3 cup chopped walnuts
1/4 cup ground flax
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup pumpkin puree
2 eggs, beaten
Preheat oven to 325 degrees and line a baking sheet with parchment paper. In a glass measuring cup, warm the coconut oil and honey together. Set aside to cool.
In a large bowl, combine the two types of oats, cranberries, walnuts, flax, pumpkin pie spice and salt. Stir in the pumpkin puree, eggs, and oil-honey mixture until well combined. Scoop the batter out using at 1/4 measuring cup and place on the prepared baking sheet. Press down slightly until the cookies are around 1/4-1/2 inch thick. I kept mine on the thicker side.
Bake for 15 to 20 minutes until the cookies are golden brown. Cool completely on the baking sheet and then transfer to an airtight container. Enjoy!
Check out all the other bloggers participating in this month and find out what they were baking using the link below!
I’m always looking for different recipes to make for breakfast, especially ones my daughter will eat before school. She loves her carbs and is always hungry, so anytime I can add in a little protein to her breakfast, I know she’ll be good. Plus, she’s not a milk drinker anymore, so these little jars of overnight oats give a good amount of calcium each morning. She has become pickier over the last couple of months….I wonder if taste buds really do change as we age?
I had some leftover pureed pumpkin and thought it would great to make a pumpkin pie flavored overnight oats. It was so good!! I topped mine with some chopped walnuts and loved the bit of crunch they added. I’ll definitely be making these again this week.
1/2 cup rolled oats
1/2 cup vanilla unsweetened almond milk
2-3 Tbsp pumpkin puree
1/2 cup vanilla nonfat Greek yogurt
splash of vanilla extract
splash of pure maple syrup
1/2 tsp pumpkin pie spice
In a mason jar, mix together all the ingredients, Refrigerate overnight. Top with your favorite nuts and enjoy!