Apple Pecan Muffins

Apple Pecan Muffins

Apple Pecan Muffins set in a row on a wooden serving dish with a background of green apples.

Apple Pecan Muffins

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There is definitely a chill settling in, making it the best time to bake up warm Apple Pecan Muffins. These lovely, tender muffins are packed with apple and warm fall spices, making them perfect with your morning tea or coffee.

Apple Pecan Muffins scooped in tins and ready for baking.

It’s the grated apple in this recipe that makes them tender and delicious. Shredding the apple allows for even distribution throughout the batter better than chunks and creates a moist and tender muffin. These muffins are also nicely plumped and studded with pecans. There is enough batter to fill the muffin tins very full, so don’t be skimpy. You’ll want to add about a third of a cup of batter to each muffin tin. You can use paper liners or scoop the batter into a generously buttered pan. But know that if using paper liners, you must let the muffins cool completely before removing the liner or the muffin will stick to it. Buttered tins work just as well, and you’ll be able to eat them slightly warm out of the pan.

A close up of Apple Pecan Muffins served on a striped napkin with a background of green apples.

You’ll want to try these muffins with my Pumpkin Spice Honey Butter for a real treat. It’s a great combination and a blast of fall spice to help keep the chill away. Enjoy!

Want more muffins?

Whole Wheat Peach Streusel Muffins

Pumpkin Seed and Nut Muffins

Chocolate Chip Banana Muffins

 

A close up of Apple Pecan Muffins served on a striped napkin with a background of green apples.
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Apple Pecan Muffins

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 4 ounces unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup milk
  • 2 medium granny smith apples, peeled and grated about 2 cups
  • 1/2 cup chopped pecans Optional

Instructions

  • Preheat oven to 400°F and set oven rack to the middle position.
  • Generously butter 12 non-stick muffin tins or line with paper liners.
  • In a small bowl combine flour, baking powder, cinnamon, salt, nutmeg and allspice. Set aside.
  • Melt butter and cream together with both sugars. Whisk in eggs one at a time until incorporated and light in texture. Stir in vanilla.
  • Add 1/3 of the milk and then 1/3 of the flour mixture whisking to combine. Repeat, alternating the milk and flour. Stir in grated apples and chopped pecans.
  • Scoop the batter evenly between the prepared muffin tins using approximately 1/3 cup of batter for each. The tins will be quite full.
  • Bake in preheated oven for 10 minutes at 400°F and then reduce the temperature to 350°F for an additional 8-10 minutes until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool for at least 10 minutes before removing to a cooling rack.

Notes

-muffins baked with paper liners need to cool completely before trying to peel off the paper and prevent them from sticking to the paper.
-the chopped pecans are optional.

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Pumpkin Spice Honey Butter

Pumpkin Spice Honey Butter

Pumpkin Spice Honey Butter

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My inspiration for today’s sweet and spicy honey butter comes from my recent 50th birthday celebration. Not only did I get to spend it with some very special people, but I also got to enjoy cake and a few gifts. As a food blogger, nothing says happy birthday more than a foodie gift, right? One of the birthday gifts received was a trio of flavoured gourmet honey. One of them being maple honey, which was fantastic mixed with butter and melted over steamed carrots. Another was pumpkin spice honey which I cheerfully mixed with butter and spread onto a toasted bagel. It was ohhhh so good!

Butter, honey and spices arranged on a wooden board in preparation for Pumpkin Spice Honey Butter.

So in the fashion of sharing, I mixed warm fall spices with honey and butter so you can enjoy Pumpkin Spice Honey Butter without having to worry about finding and buying specialty honey. It’s super easy to make at home and wonderful on baked goods like zucchini bread, muffins, bagels/toast, pancakes and French toast. All I can say now is thank goodness for turning 50, thoughtful people and foodie gifts. Enjoy!

Pumpkin Spice Honey Butter spread on zucchini bread and arranged on a wooden board with extra butter.
Pumpkin Spice Honey Butter served in a small stainless steel dish and arranged with pine cones.

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Pumpkin Spice Honey Butter

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1/4 cup salted butter, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup honey
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp allspice
  • 1/8 tsp ground clove

Instructions

  • Add all ingredients to a medium bowl and mix until smooth.

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Braised Kale with Bacon

Braised Kale with Bacon

Braised Kale with Bacon served in a shallow white bowl resting on a wooden trivel and blue checkered kitchen towel.

Braised Kale with Bacon

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Bacon has its own food group for a reason, it makes people actually want to eat Kale, LOL! At least in my world it does, and autumn is the perfect season to enjoy plenty of robust braised greens. While this recipe has been made with kale, other greens like Swiss chard, beet greens or collards will work very well also. Braised Kale with Bacon is a great side dish with roasted meats, and if by chance you have any leftovers, it’s perfect to add to a frittata, baked pasta or simply topped with a runny egg. The latter being my personal favourite because I’m a firm believer that a runny egg makes the world a tastier place and the bacon is already included, so it’s a win-win scenario.

Ingredients for Braised Kale with Bacon nestled in a shallow white tray.
Sauteed onions in an off white dutch oven in preparation of Braised Kale with Bacon.

Eating kale doesn’t have to mean you’re on a diet. The ratio of bacon and parmesan cheese in this recipe tips the healthy scale a little, but it’s also the reason it’s so tasty. Don’t be skimpy on the cheese my friends. Enjoy!

Can’t eat kale, even with bacon? Here’s a few more veggie sides to choose from.

Cranberry Almond Roasted Broccoli

Garlicky Buttered Beans

Honey Garlic Carrots and Parsnips

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Braised Kale with Bacon

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 1/2 cup servings

Ingredients

  • 10 ounces kale about 6 ounces trimmed
  • 4 ounces bacon, 3-4 slices, diced
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp chili flakes
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1 cup vegetable broth
  • 1/2 cup water
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 medium juice of 1/2 a lemon

Instructions

  • Trim kale of ribs and stems and tear them into bite-size pieces.
  • Heat a large pot or Dutch oven over medium heat. Add chopped bacon and cook until rendered and crisp. Remove to a paper towel-lined plate.
  • Add enough olive oil to the remaining bacon fat to equal 2 tbsp (you may not need it).
  • Add sliced onions and cook over medium heat until soft, about 5-7 minutes. Add sliced garlic and chili flakes and continue to cook for an additional 2 minutes.
  • Toss in trimmed kale and salt and pepper and cook, stirring often until kale is starting to wilt 3-5 minutes.
  • Pour in broth and water, cover and cook for 12-15 minutes, stirring once or twice until kale is soft. Remove lid and continue to cook for 3-5 minutes until most of the liquid has cooked out.
  • Add parmesan cheese and bacon and toss to combine. Add a generous squeeze of fresh lemon juice. Serve immediately.

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Grilled Lamb Chops

Grilled Lamb Chops

Grilled Lamb Chops garnished with fresh herbs and served on a wooden board.

Grilled Lamb Chops

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Moving sucks!! It’s not only an awful lot of work, it has also kept me away from food blogging for a couple of months now. Today I am getting back into the swing of things and quickly realizing that my hiatus has taken its toll. Lagging page views and technical issues are at the forefront today, but I am back and excited to share these delicious Grilled Lamb Chops with you. Don’t worry there’s a little bit of summer left to fire up the grill for this quick and easy elevated dinner.

Lamb chops, lemon, Dijon, garlic and fresh herbs on a wooden board in preparation for Grilled Lamb Chops.
Lamb chops coated with a herbed mustard paste are ready for the grill in preparation for Grilled Lamb Chops.

Lamb chops are my absolute favourite way to enjoy lamb. They’re mild tasting and get a nice char on them from their extra bit of fat. The mustard rub used on today’s Grilled Lamb Chops is a variation of my go-to favourite grilling/roasting rub. A good dose of garlic, Dijon and rosemary are perfect to compliment the lamb. Sadly, lamb is quite expensive in my area, so these delicious chops are not usually on regular rotation, but they are a fantastic option for a special dinner or entertaining occasion. Enjoy.

Grilled Lamb Chops arranged on a wooden board and garnished with fresh lemon, herbs and red pepper jelly.
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Grilled Lamb Chops

Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 3 minutes
Total Time 38 minutes

Ingredients

  • 1 each rack of spring lamb
  • 1/4 cup Dijon mustard
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh oregano
  • 1/2 each juice of 1/2 a lemon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  • Trim any excess fat from the rack of lamb. Cut the rack into chops by cutting evenly between each rib. A medium-size rack will yield approximately 8 chops.
  • In a small bowl whisk together the Dijon mustard, olive oil, garlic, rosemary, oregano, lemon juice and salt and pepper.
  • Arrange the lamb chops in a shallow dish and evenly coat with mustard paste. Cover and refrigerate for 2-4 hours.
  • Preheat the grill to medium-high. Grill the lamb chops 6-7 minutes per side for medium-well.
  • Remove from the grill and cover with tin foil and allow to rest for 3 minutes before serving.
  • Serve with red pepper or mint jelly.

Notes

The grilling time per side may vary depending on the temperature of your grill.

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Japanese Cabbage Salad

Japanese Cabbage Salad

Japanese Cabbage Salad served in a square wooden bowl and garnished with sliced green onions.

Japanese Cabbage Salad

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Shredded cabbage, green onions, ramen noodles and almonds on a wooden cutting board being prepaired for Japanese Cabbage Salad.

Spring has sprung, and it’s time to start thinking about grilling, fresh berries and salads. Japanese Cabbage Salad is fresh, light and a little bit crunchy for the perfect picnic, side or lunch salad. The change of season brings about fresh and light recipe ideas for blogging but also a welcome change for everyday living. It’s the opportunity to jog outdoors, enjoy long walks and drive to and from work in daylight. These are important things in my world. What’s got you excited for spring?

Japanese Cabbage Salad served in a square wooden bowl and garnished with sliced green onions.

What I enjoy most about this salad is the almonds, they give a great crunchy texture to every bite. Using the chicken seasoning package from the noodles in the dressing is also genius. It provides a wonderful savoury and salty addition to the mound of cabbage. Japanese Cabbage Salad is great for picnics or potlucks because it holds up very well and there is no mayonnaise to cause concern if left to sit for a while. Have it as a meal by adding grilled or rotisserie chicken, it’s a great lunch.

The recipe suggests letting the salad rest for 30-60 minutes to meld the flavours, but truthfully, I enjoy it just as much the next day after the cabbage has absorbed more of the dressing. It’s rather embarrassing how much of this salad I can eat in one sitting, stopping only because my gut aches from eating so much raw cabbage. I’m not sure that salads are usually what people can’t stop eating but this one hits all the right notes for me. Enjoy

Japanese Cabbage Salad served in a square wooden bowl and garnished with sliced green onions.
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Japanese Cabbage Salad

Prep Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Servings 6 cups

Ingredients

  • 1/3 cup vegetable oil
  • 3 tbsp white vinegar
  • 1 tbsp sugar
  • 1 pkg chicken ramen noodle seasoning
  • 1/2 tsp salt
  • to taste pepper
  • 5 cups finely shredded cabbage, lightly packed about 1 pound
  • 1/2 cup toasted slivered almonds
  • 3 each green onions, thinly sliced
  • 1 pkg instant chicken ramen noodles

Instructions

  • Whisk together the first six ingredients and set aside.
  • In a large bowl toss together shredded cabbage, almonds and green onion. Add dressing and toss to coat evenly. Break apart ramen noodles into small pieces with your hands and toss with salad. Cover salad and allow to rest in the refrigerator for 30-60 minutes to meld flavours and soften the noodles slightly. The salad can be made up to 2 hours in advance, tossing lightly just before serving.

Notes

-Slivered almonds are preferred as they offer the best crunch and size.  To toast the almonds preheat the oven to 350°F.  Arrange almonds in a single layer in a pie plate or other shallow baking tray.  Toast for 8-10 minutes until just starting to turn golden. 
-Easily make this salad into lunch by topping with cooked chicken.

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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com