Pumpkin Seed and Nut Muffins

Pumpkin Seed and Nut Muffins

Loaded with goodness, Pumpkin Seed and Nut Muffins are wonderful for breakfast and easy to grab on your way out the door in the morning. They’ll make skipping breakfast a thing of the past.

If you think you always need to use pumpkin puree for your baked goods, you’ll need to re-think your pumpkin. Pumpkin Seed and Nut Muffins are not only plump and gorgeous but healthy and nutritious made with shredded pumpkin, nuts and seeds. Using shredded pumpkin lends body, moisture and sweetness to the final product and the overdose of nuts and seeds provides a little healthy protein. Be sure to use a fine grater to grate the pumpkin or the shreds will be too big to cook and break down in the time it takes to cook the muffin.

The recipe makes large muffins and you will find that the batter will fill the muffin cup, but don’t be alarmed, they’ll rise up quickly into perfect domes without too much spread. The added crunchy sweetness from the almond topping makes the muffin top even better. Enjoy!

Recipe Source: Compelled To Cook

 

Pumpkin Seed and Nut Muffins
Print Recipe
    Servings Prep Time
    12 large muffins 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    12 large muffins 15 minutes
    Cook Time
    20 minutes
    Pumpkin Seed and Nut Muffins
    Print Recipe
      Servings Prep Time
      12 large muffins 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      12 large muffins 15 minutes
      Cook Time
      20 minutes
      Ingredients
      Pumpkin Seed & Nut Muffins
      Almond Topping
      Servings: large muffins
      Instructions
      Pumpkin Seed & Nut Muffins
      1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
      2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
      Almond Topping
      1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
      Recipe Notes

      Recipe Source:  Compelled To Cook

      Chorizo Cheddar Bread

      Chorizo Cheddar Bread

      Chorizo Cheddar Bread is a gorgeous quick bread in cake form. Loaded with spicy chorizo, cheddar, onion and spinach. A fantastic cheesy platform for your poached eggs or a chewy spicy side to your salad. However you choose to serve these squares they make a great addition to any meal.

      Yes, the options to serve these tasty squares are endless but what I really love about this recipe is how it makes a large sheet pan that can be cut into squares. Why is this so great? These fabulous and tasty squares can be wrapped up and frozen for use whenever the meal presents itself or you have a hankering for a warm cheesy snack. Simply thaw and pop in the toaster to warm and crisp. So easy to have on hand and easier yet to get on the table.

      Plan ahead, fill up your freezer and be ready in only a moment to give your soup, salad, or eggs the kind of side they deserve. Enjoy!

      Recipe Source: www.compelledtocook.com

       

      Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
      Chorizo Cheddar Bread
      Print Recipe
      A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
        Servings Prep Time
        16 squares 25 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        16 squares 25 minutes
        Cook Time
        30 minutes
        Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
        Chorizo Cheddar Bread
        Print Recipe
        A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
          Servings Prep Time
          16 squares 25 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          16 squares 25 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: squares
          Instructions
          1. Heat oil in a medium size skillet, add onions and 1/2 tsp kosher salt, cook until onions are starting to soften. Add chorizo and oregano, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
          2. Preheat oven to 350℉.
          3. In a small bowl whisk together flour, baking powder, 1/2 tsp salt, garlic powder and onion powder.
          4. In a large bowl whisk together eggs and oil. Add sour cream and whisk until smooth. Add spinach and stir to combine.
          5. Add dry ingredients to wet all at once. Whisk until combined, but do not over mix. Stir in onions, chorizo and cheddar cheese.
          6. Spread evenly onto a parchment lined 15"x10" baking sheet. Bake for 25-30 minutes until center is set.
          7. Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Cut into 16 squares and serve immediately.
          8. If using at a later time, pull out of the pan as above and allow to cool on a wire rack. When cool, cut into squares. Rewarm and crisp squares in toaster when ready to serve.
          Recipe Notes

          Wrap two squares together with plastic wrap and store in a sealed container or zip lock bag in the freezer.  Will keep frozen for up to two months.

          Crunchy Multigrain Loaf with Honey Butter

          Crunchy Multigrain Loaf with Honey Butter

          Today I am compelled to reach for something to go with my morning coffee. If you’re like me, at times you reach for the doughnuts, muffins or cookies. Yes, cookies for breakfast! We are only human right? I am certainly guilty of all three depending on the day. But today I reach for something a little healthier but by no means less delicious.

          As with any quick bread, it is important not to over mix the batter, just mix until evenly incorporated. Too much mixing will overwork the gluten and create a tougher loaf.

          This slightly crunchy Multigrain Loaf with Honey Butter has all the allure of other sweet baked goods but contains whole wheat flour and whole grain cereal while still remaining quite light in texture. What makes this loaf special is the honey butter. Nothing more than two ingredients but what a fantastic pairing with the nutty and earthy loaf. I do believe you’ll want to pass over the muffins and doughnuts and grab a piece of this loaf to enjoy with your morning coffee or tea.

           

          Crunchy Multigrain Loaf with Honey Butter
          Crunchy Multigrain Loaf with Honey Butter
          Print Recipe
          A slightly crunchy and earthy loaf that is brought to life with a little honey butter.
            Servings Prep Time
            1 loaf 15 minutes
            Cook Time
            50 minutes
            Servings Prep Time
            1 loaf 15 minutes
            Cook Time
            50 minutes
            Crunchy Multigrain Loaf with Honey Butter
            Crunchy Multigrain Loaf with Honey Butter
            Print Recipe
            A slightly crunchy and earthy loaf that is brought to life with a little honey butter.
              Servings Prep Time
              1 loaf 15 minutes
              Cook Time
              50 minutes
              Servings Prep Time
              1 loaf 15 minutes
              Cook Time
              50 minutes
              Ingredients
              Servings: loaf
              Instructions
              1. Preheat oven to 350℉. In a medium bowl whisk together flours, baking powder, baking soda and salt. Set aside.
              2. In a large bowl whisk together brown sugar and oil. Add ones egg at time, whisking after each. Add cooked whole grain cereal, buttermilk and vanilla, whisk until well mixed.
              3. Add dry ingredients to wet all at once. Whisk until just combined but completely incorporated. Pour mixture into a 9"x5"x3" loaf pan sprayed with non stick spray. Sprinkle poppy seeds and sesame seeds evenly on top. Bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack before removing from pan.
              4. Beat butter by hand in a medium bowl until soft and pliable. Add honey and mix to incorporate.
              5. Cut loaf into thick slices and serve with honey butter.
              Recipe Notes

              Cook whole grain cereal such as Red River as per package directions.  Allow to cool completely and measure out 1/2 cup. I will generally cook a pot, cool, divide, wrap and freeze for use in this loaf and other baked goods.

              Recipe Source:  Compelled To Cook

              Lemon Poppy Seed Loaf

              Lemon Poppy Seed Loaf

              Today I am compelled to bake a luscious lemon loaf. What makes this loaf special is the addition of ricotta cheese. It adds body, moisture and makes a tender crumb, and the poppy seeds add a nice little crunch. The whole combination is wonderful and a great addition to many occasions but especially Mother’s Day because it’s spring, it’s lemon and it’s mother worthy!!

              The original recipe comes from www.alexandracooks.com a website that I have followed for some time. Not only does she have a great site with fantastic recipes, she also writes and collaborates with Food 52, whom I also follow.

              I have made this loaf many times as it is and it is wonderful! However earlier this month I made it for Mother’s Day for my mother in law . I was looking for a little sweet treat to end a feast of eggs mornay on a bed of spinach with sausage and fresh fruit. I didn’t want to serve squares or cookies, so this lemon loaf was just a perfect fit for the occasion. Sweet, but not overly, buttery but not too rich….a perfect end to my Mother’s Day Brunch.

              Lemon Poppy Seed Loaf
              Print Recipe
              A tender and moist lemon loaf great for any occasion.
                Servings
                1 loaf
                Servings
                1 loaf
                Lemon Poppy Seed Loaf
                Print Recipe
                A tender and moist lemon loaf great for any occasion.
                  Servings
                  1 loaf
                  Servings
                  1 loaf
                  Ingredients
                  Servings: loaf
                  Instructions
                  1. Preheat oven to 350℉. Butter a 9x5x3" loaf pan and set aside. In a medium bowl stir together flour, sugar, baking powder, poppy seeds and salt and set aside.
                  2. In a stand mixer with a paddle attachment beat butter and sugar until soft and well creamed, about 2 minutes. Add ricotta cheese and beat for an additional minute. Add eggs one at a time, beating to incorporate after each egg. Add lemon juice, lemon zest and vanilla and mix until combined. Add flour mixture all at once and mix until just incorporated.
                  3. Pour batter into greased pan and bake for approximately 60 minutes or until a toothpick inserted comes out clean. Allow to cool on wire rack before removing from pan.
                  Recipe Notes

                  Recipe Source:  Adapted from, Alexandra Cooks Lemon Ricotta Pound Cake

                   

                  Banana Bread

                  Banana Bread

                  Today I am compelled to cook something familiar and comforting. My favorite banana bread comes from a book that has travelled with me through the past 27 years. Its cover is missing, it’s torn, stained and very much treasured.

                  While the recipe has long since been engrained in my memory and can be recited at will I still dig out my cherished book for sheer nostalgia. It was a cookbook giving to me as a gift by a friends mother upon my high school graduation. My high school friend has not been seen for years but the memories live tucked away in my kitchen drawer.

                  What I love about this recipe is that it’s just good ole banana bread, it’s not pretending to be anything but what it is. No coconut, pecans, or chocolate chips, just bananas and it’s moist and delicious. One of my favorites!

                  Recipe Source: Cookbook Let’s Break Bread Together, circa 1989.

                  Banana Bread
                  Print Recipe
                  Servings Prep Time
                  1 loaf 20 min
                  Cook Time
                  60 min
                  Servings Prep Time
                  1 loaf 20 min
                  Cook Time
                  60 min
                  Banana Bread
                  Print Recipe
                  Servings Prep Time
                  1 loaf 20 min
                  Cook Time
                  60 min
                  Servings Prep Time
                  1 loaf 20 min
                  Cook Time
                  60 min
                  Ingredients
                  Servings: loaf
                  Instructions
                  1. Preheat oven to 350℉. In a small bowl combine flour, baking soda, baking powder, salt and set aside. In a large bowl whisk together sugar and oil. Beat in one egg at a time until well combined. Stir in mashed bananas, orange juice and vanilla. Add flour mixture and stir until just combined. Pour into a 9x5x2.75" loaf pan sprayed with non stick spray or greased and floured. Bake for approximately 60 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack prior to removing from pan. Enjoy!
                  Recipe Notes

                  Banana Bread

                  I find that thawed frozen bananas work the best because they are very mushy already without being brown on the inside.  Plus it's a great way to use those bananas that are a little far gone.