Coconut Oatmeal Cookies

Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
Coconut Oatmeal Cookies
Print Recipe
Servings Prep Time
54 cookies 20 minutes
Cook Time
10-12 minutes
Servings Prep Time
54 cookies 20 minutes
Cook Time
10-12 minutes
Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
Coconut Oatmeal Cookies
Print Recipe
Servings Prep Time
54 cookies 20 minutes
Cook Time
10-12 minutes
Servings Prep Time
54 cookies 20 minutes
Cook Time
10-12 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350℉.
  2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
  3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
  4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
  5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
  6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
  7. Bake one tray at a time on the middle rack for 10-12 minutes.
  8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

Parsnip Spice Muffins

Parsnip Spice Muffins
Print Recipe
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-28 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-28 minutes
Parsnip Spice Muffins
Print Recipe
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-28 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
25-28 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350℉ and line 12 muffin tins with parchment or muffin liners. In a small bowl whisk together flour, baking powder, spices and salt. Set aside.
  2. In a large bowl whisk together oil and sugar. Add eggs one at a time, incorporating after each. Whisk in applesauce, milk and vanilla to combine. Whisk in flour mixture and parsnips until just combined. Stir in pecans.
  3. Divide batter equally between prepared muffin tins using a generous 1/4 cup of batter each. Bake in preheated oven for 25-28 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool for 5 minutes. Remove to a cooling rack and allow to cool to room temperature.
  4. In a small bowl stir together cream cheese, icing sugar, milk and vanilla to form a smooth texture. Drizzle or spread onto cooled muffins.

Baked Apple Cranberry Oatmeal


Baked Apple Cranberry Oatmeal
Print Recipe
Servings Prep Time
8-10 people 20 minutes
Cook Time
25-28 minutes
Servings Prep Time
8-10 people 20 minutes
Cook Time
25-28 minutes
Baked Apple Cranberry Oatmeal
Print Recipe
Servings Prep Time
8-10 people 20 minutes
Cook Time
25-28 minutes
Servings Prep Time
8-10 people 20 minutes
Cook Time
25-28 minutes
Ingredients
Baked Oatmeal
Topping
Servings: people
Instructions
Baked Oatmeal
  1. Preheat oven to 350℉.
  2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
  3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
Topping
  1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
  2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
Recipe Notes

If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

 

Pumpkin Seed and Nut Muffins

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

Squash Spice Cake

Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
Squash Spice Cake
Print Recipe
Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
Servings
24 Pieces
Cook Time
45 minutes
Servings
24 Pieces
Cook Time
45 minutes
Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
Squash Spice Cake
Print Recipe
Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
Servings
24 Pieces
Cook Time
45 minutes
Servings
24 Pieces
Cook Time
45 minutes
Ingredients
Servings: Pieces
Instructions
Squash Spice Cake
  1. Preheat oven to 350℉. Grease a 9"x13" pan and line with parchment covering bottom and two sides.
  2. Whisk together flour, cinnamon, baking powder, ground ginger, allspice, and salt, set aside. Cream together butter and brown sugar until light and fluffy. Beat in one egg at a time, incorporating after each. Add orange juice, fresh ginger, and vanilla. Add half the flour mixture, alternating with half the sour cream until combined. Stir in grated squash and 1 cup toasted hazelnuts. Spread evenly into prepared pan and bake in preheated oven for approximately 45 minutes or when a toothpick comes out clean. Allow to cool completely in the pan on a wire rack.
Cream Cheese Icing
  1. Beat together butter, cream cheese and brown sugar until light and fluffy. Add vanilla and 2 1/2 cups of icing sugar, beat until smooth. Spread evenly onto cooled cake and top with remaining 1/4 cup toasted hazelnuts. Cut into 24 pieces.
Recipe Notes

Peel butternut squash then split in half lengthwise. Cut into large chunks and grate using a fine grater. Uses just less than half a butternut squash.