Need New Christmas Recipes? Try Spiced Nuts!

Spiced nuts are probably one of my favorite Christmas recipes. They’re basically our only Christmas goodie tradition around here. It’s the one thing that I WILL manage to cook up during the holidays and disperse among friends.

Spiced nuts

 

I have convinced myself that they’re a “healthy” alternative to the usual goodies you are bombarded blessed with during the holidays. I don’t know how much that is reality and how much is denial, but it makes it easier to sleep at night.

 

Plus, they’re so easy to make. Hence my ability to do them consecutive years in a row.

 

After you’ve set your oven to preheat at 275, scrounge up these ingredients:

 

Cinnamon Spiced Nuts Ingredients:

  • 1 Egg

  • 2 Tablespoon Vanilla

  • 1 Cup Sugar

  • 4 Teaspoon Ground Cinnamon

  • 1 Teaspoon Ground Ginger

  • 6 Cups of nuts

Whisk together your egg and vanilla until it’s a tad frothy. Then add your sugar, cinnamon, and ginger. You’ll have a nice, brown, gooey mixture. You may think it won’t be nearly enough to cover 6 cups of nuts, but I promise it will.

Next, mix in your nuts until their coated nicely. I usually use salted, roasted peanuts but any nut will do.

Spiced nuts - A Christmas Recipe

Shiny, sticky, deliciousness.

Spray something non-sticky onto a large baking pan and then spread those puppies out. Bake at 275 for 30 minutes. Give the nuts a bit of a mix and respread at the 15 minute mark.

As soon as they’re done, transfer your nuts to some other bowl or container. They’re going to cool off and crunch up so you do not want that solidifying in your pan. In fact, go ahead and wash your pan out immediately. Trust me.

Spiced nuts - A Christmas Recipe

The finished product.

 

You’ll fall in love, I promise. They’re fast, easy, delicious and if we squint hard enough and float down that river in Egypt, a healthy alternative to most Christmas goodies.

 

Spiced nuts - A Christmas Recipe

Your taste buds and your friends and family will thank you.

-Jessica

Pumpkin Muffins – THE Fall Muffin Recipe

What’s better than pumpkin muffins? Pumpkin-apple-streusel-muffins. You read that right.

This Pumpkin Apple Streusel Muffin recipe is THE Fall recipe to end all Fall recipes.

 

Okay, this is THE ultimate fall muffin recipe.  One of my absolute favorite holiday go-tos.  Of all time. They are sweet, moist, dense, and topped with sugary, streusely goodness.

 

They also make great gifts if baked in loaf form though cooking times will vary. These types of lovely dense bread recipes tend to take a little longer for the centers to cook.

 

You know it’s good by how dirty the recipe page is.

Pumkin muffins

 

Now set that oven to 350 and get ready for . . .

 

Pumpkin Muffins

 

Pumpkin Apple Muffin Ingredients!

  • 2 1/2 cups Flour

    1 1/2 cups sugar

    1 teaspoon cinnamon

    1/2 teaspoon cloves

    1/2 teaspoon ginger

    1/2 teaspoon salt

    2 eggs, lightly beaten

    1 cup canned pumpkin

    1/2 cup of oil

    2 cups peeled and chopped apples

 

pumpkin apple struessel muffin ingredients

 

Dry ingredients!

Pumkin muffins

 

Pumpkin egg, and oil! Remember, we’re pro mess around here.

 

And I used part coconut and part olive oil.

Pumkin muffins

 

Push past the gross looking stage.

Pumkin muffins

 

Until it’s beautiful mush.

Pumkin muffins

 

Now dump the mush in the dry stuff and mix until it’s all moistened.

Pumkin muffins

 

Now fold in the apples.

Pumkin muffins

 

Until it’s beautiful.

Pumkin muffins

 

Then fill your muffin pans.

Pumkin muffins

 

And set them aside to mix the streusel topping ingredients.

  • 2 teaspoons flour

    1/4 cup sugar

    1/2 teaspoon cinnamon

    4 teaspoons butter

 

struessel stopping ingredients

 

Use cold butter, and a metal whisk or pastry cutter to combine the ingredients until it resembles pea sized chunks.

 

Now, I made the mistake of getting out 4 tablespoons instead of teaspoons. Which forced me to add a lot more sugar and flour and cinnamon to make it crumble instead of mush.

 

I refuse to see this as a bad thing.

Pumkin muffins

 

Now sprinkle on top and put in the oven for 30 to 40 minutes for regular sized muffins.

Pumkin muffins

 

Ooh and Ahh.

Pumkin muffins

 

Cool on racks.

Pumkin muffins

 

Be thankful for taste-testable failures.

Pumkin muffins

 

And grateful for crusty streusel topped successes.

Pumkin muffins

-Jessica

Pumpkin Cookies – Generously Drizzled

Pumpkin Cookies may be the breath of fresh fall air that you need this year. Yes, we love our pumpkin pies, and lattes, and muffins, but sometimes you just need to break out of the pumpkin box and try new pumpkin recipes. Because pumpkin.

Pumpkin Cookies

 

And today I have a good one for you. Pumpkin cookies with delicious, drizzly icing on top.

 

Pumpkin Cookies

  • 2 1/2 cups flour

    1 teaspoon baking soda

    1 teaspoon baking powder

    2 teaspoons cinnamon

    1/2 teaspoon cloves

    1/2 teaspoon nutmeg

    1/2 teaspoon salt

    1 Cup of canned pumpkin

    1 1/2 cups sugar

    1/2 cup butter

    1 egg

    1 teaspoon vanilla extract

 

pumpkin cookie ingredients

 

As usual, churn that butter and sugar first. I used 1 cup instead of 1 1/2 cups sugar.

Pumpkin Cookies

 

Add the pumpkin, egg, and vanilla. In the end, I added extra pumpkin, maybe 1/2 cup more than the recipe called for? I like to live dangerously.

Pumpkin Cookies

 

Mix the dry ingredients together. And add to the wet.

Pumpkin Cookies

Pumpkin Cookies

 

Then drop by rounded teaspoon fulls onto a greased cookie sheet and bake for 10ish minutes at 350, yadda yadda yadda.

 

Step on any Two Year Old that gets in your way.

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Now, while those are baking get out chyo powdered sugar, vanilla, and milk.

cookie glaze

 

Add a touch of vanilla and then the milk by tablespoonfuls until it’s drizzlific.

cookie glaze

 

Now retrieve your confiscated oven mitt so’s you can remove the last of your cookies from the oven.

Pumpkin Cookies

 

After they’ve cooled, get to drizzlin’.

Pumpkin Cookies

 

Drizzle liberally.

Pumpkin Cookies

Pumpkin Cookies

 

Behold the beauty of the magical drizzling.

Pumpkin Cookies

 

Call dibs.

Pumpkin Cookies

 

Quickly, before the wild things come!

Pumpkin Cookies

 

Oh yeah, and then, um….share.

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies

 

And then hide the magical iced pumpkin cookies in a rully secret place, to prevent pumpkin thievery.

Pumpkin Cookies

Pumpkin Cookies

 

These are a very cakey, high moisture cookie. So don’t put them in an air tight container or they’ll turn to moistury mush.

 

And don’t fall for the puppy dog routine when the wild things want seconds.

Pumpkin Cookies

 

They’re scavengers at heart. They’ll be fine. :)

Pumpkin Cookies

Pumpkin Cookies

-Jessica

 

Ginger Cookies – Pumpkin’s Sexy Cousin

Ginger cookies – because pumpkin gets enough attention.

 

Don’t get me wrong, I love pumpkin, too. Pumpkin cookies. Pumpkin muffins. Pumpkin pretty much everything, like the basic white girl that I am. But ginger is not to be swept under the Fall carpet. Without her, all those fall recipes you love would me much less awesome.

So, without further ado.

Ginger Cookies

 

Ginger Cookie Ingredients

  • 2 Cups of Flour

    2 teaspoons Baking Soda

    1/4 teaspoon Salt

    1 teaspoon Cinnamon

    1 teaspoon Ginger

    1/2 teaspoon Cloves

    3/4 Cup butter, softened

    1 Cup Brown Sugar

    1 Egg

    1/4 Cup Molasses

    1/2 Cup Sugar

 

ginger cookie ingredients

 

And set that oven to 350.

oven temp

 

Cheat by nuking that butter a smidge to soften it.

Ginger cookies

 

Now mix it with that brown sugar.

Ginger cookies

 

Add the egg and molasses (we used Cane Patch Syrup, instead)

Ginger cookies

 

And then…well, everything else. (Except that last 1/2 cup of sugar!)

Ginger cookies

 

Give Two Year Old the beaters, working off the honor system that he’ll deliver one of them to Four Year Old.

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Roll the balls of dough in the remaining sugar.

 

(Feel free to stick the dough in the fridge a bit if you need, or add a touch more flour to make sure it’s not too sticky)

Ginger cookies

 

Now pop them bad boys in the oven for 10ish minutes.

Ginger cookies

 

Realize that cookie dough directly after bath time was probably not your best ever decision.

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Use your down time to be amused at cute Husband and Four Year Old playing Super Mario World on the Wii.

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When the cookies are cracked on top, they’re done. Also, when I shaft of the setting sun beams into your window in the exact place you set your pan, at the exact moment you set down your pan, take that as I sign that these are a blog worthy batch.

Ginger cookies

 

Cool them puppies on your old Pampered Chef cooling racks.

Ginger cookies

 

Make some more of that spicy fall chai, to go with your spicy fall cookies.

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Now just go find them taste testers.

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The results are in, folks. Face lickin good.

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Yum.

-Jessica

 

Oatmeal Muffins – A Super Adaptable Muffin Recipe

Muffin recipes are a dime a dozen. So what’s so special about these oatmeal muffins? They’re fast, easy, and super adaptable to whim and fancy. It’s a perfect base muffin recipe, sort of like a nutritious blank muffin canvas. Add fruit, seeds, or nuts of your choosing. Go crazy.

 

This is our go-to muffin recipe, most often whipped out on a Saturday morning for breakfast.  But in this instance it was a Friday afternoon nap time.  :)

 

Oatmeal Muffins

oatmal muffins recipe

 

First, Oatmeal Muffin Ingredients!

oatmal muffins recipe

  • 1 Cup of Flour

    1 Cup of Milk

    1 Cup of Oats

    1 Egg

    1/4 Cup of oil

    1/2 Cup of Sugar

    2 teaspoons Baking Powder

    1/2 teaspoon of salt

 

For the record, we always double this recipe. And I’m sorry, I can’t tell you exactly how much this makes.

 

And we usually add some kind of fruit to our oatmeal muffins. This time we were trying to use up some strawberries in the fridge.

 

Get that Nine Year Old to chopping.

oatmal muffins recipe

 

Preheat the oven to 425, spray your muffin pans, and grade a math test while the strawberries get chopped.

oatmal muffins recipe

 

Pour milk and oats together.

oatmal muffins recipe

 

Add Oil and eggs. (Or applesauce instead instead of oil. We used Coconut oil this time)

oatmal muffins recipe

oatmal muffins recipe

 

Add Flour. We always use whole wheat.

oatmal muffins recipe

 

And Sugar. We used brown this time.

oatmal muffins recipe

 

Get the Six Year Old to mixing while the Nine Year Old adds the baking powder and salt.

oatmal muffins recipe

 

And fruit.

oatmal muffins recipe

 

Add some cinnamon for a touch of Fall.

oatmal muffins recipe

 

And set your Six Year Old mixer to low.

oatmal muffins recipe

 

Now fill up them muffin pans!

oatmal muffins recipe

oatmal muffins recipe

 

If someone doesn’t get covered in flour, you’re doing it wrong.

oatmal muffins recipe

 

Also, wear a cute apron even though you’re making the children do all the work.

oatmal muffins recipe

 

Now while the muffins are baking for 15 to 20 minutes, whip up some cream, since the muffins really don’t have very much sugar in them….

oatmal muffins recipe

 

Round out this nutritional meal by making some coffee and tossing in some of that whipped cream. Mmmmmm.

oatmal muffins recipe

 

These are simple muffins that are quick, easy, not too sweet, nutritious, and a good way to use up extra fruit lying around. :)

 

-Jessica