Candied Pecan Upside Down Pumpkin Muffins

This is another recipe I have been waiting to try - since before Thanksgiving!  My life finally slowed down enough for me to do it.  Today was a snowy day - a perfect day to be in the kitchen!

Jenn Corbett and RN for Wellness is the one to thank for this amazing recipe!  I adapted it slightly based on the ingredients I had on hand.

2 cups pecan halves and pieces
1/2 cup unsalted butter, melted
1/2 cup firmly packed dark brown sugar
2 T. real maple syrup
3 1/2 cups whole wheat flour

3 cups granulated organic cane sugar
1 T. pumpkin pie spice
1 tsp baking soda
1 tsp salt
1 (15oz) can pumpkin
1/2 cup canola oil
1/2 cup unsweetened applesauce
4 large eggs
2/3 cup water

1. Preheat oven to 350’.
2. Bake pecans in a single layer on a baking dish 8-10 minutes until toasted.
3. Lightly grease 3-12 cup muffin pans and set aside. (Do not use paper baking cups)
4. Stir together melted butter, brown sugar, and maple syrup.
5. Spoon 1 teaspoon full of butter mixture into the bottom of each muffin cup.
6. Sprinkle with toasted pecans, set aside.
7. In a large bowl stir together flours, sugar, pumpkin pie spice, baking soda, and salt.
8. Once combined form a well in the center of the flour mixture.
9. In a large glass bowl whip together pumpkin, oil, applesauce, eggs, and water.
10. Add to dry ingredients and stir until moistened, do not over mix.
11. Spoon batter into muffin cups prepped with candied pecans, fill 3/4 full.
12. Bake at 350’ for 20-30 minutes or until toothpick inserted comes out clean.
13. When muffins are done, invert pan IMMEDIATELY to remove muffins (they will be stuck if not done immediately).
14. Arrange on wire rack lined with waxed paper.

I had a bit of extra muffin batter beyond the 36 I prepped with the "candied" topping.  I baked the remaining batter in a paper lined muffin pan.  They were moist and yummy too!

Butter Pecan Granola

This recipe has been on my "Make Soon" list for a long time.  Today I finally made it.  I wish I had made it sooner.  This granola is YUMMY!  A big thanks to Jenn at RN for Wellness.

1/2 cup unsalted butter, melted
1/4 cup honey
2 T. dark brown sugar
1 tsp vanilla
1/8 tsp salt
3 cups uncooked rolled oats
1 1/2 cups pecans, chopped
1 cup sliced almonds
1/4 cup shredded coconut
Sprinkle with cinnamon to taste

1. Preheat oven to 325'
2. Combine first 5 ingredients to a small sauce pan on low, bring to a simmer.
3. Remove from heat, and stir well.
4. In a large bowl mix next 4 ingredients.
5. Add butter/honey mixture to oat mixture and stir well to coat.
6. Spread coated mixture on a lightly greased cookie sheet with edge and sprinkle with cinnamon to taste.
7. Bake 18-20 minutes, stirring half way through, Granola will be browned and fragrant.
8. Remove from oven and spread on a clean cool cookie sheet for cooling.

Kahlua Cake

There is a cake I usually make for potlucks or parties - Better Than (you know what) Cake.  One time I took it to a party, and somebody asked me if I had ever had the cake with Kahlua in it.  NO!  Sounds de.lish., right?  The problem is I usually bring the cake to events where kids are.  Let's face it - how often do you go to adults only potlucks/parties?

A few days ago the perfect occasion came up for me to bring this cake - not only was it a no-kids party, but it was a LADIES party!  :)

I give you Kahlua Cake!

 1 box devil's food cake mix

1 small box chocolate pudding mix

1 8-ounce container sour cream

1/2 cup water

1/2 cup oil

4 eggs

Small container Cool Whip
2 Skor (or Heath) candy bars

Preheat oven according to cake mix directions.  Mix first 6 ingredients.  Bake as directed on cake mix box.  When cake comes out of the oven, poke warm cake with the handle of a wooden spoon - make lots of holes! :)

Pour Kahlua over cake and allow to soak in.  (I used 1/2 cup Kahlua and felt it wasn't enough after tasting the cake.  Next time I will use more - 3/4 cup to 1 cup, maybe.)

After Kahlua soaks in, top with a small container of Cool Whip and 2 crushed Skor candy bars.  Refrigerate until ready to serve.

*I read online about using Kahlua in place of water in the cake, but I have not tried that yet.

Addicted... to Oatmeal

I do not like oatmeal for breakfast - well I didn't used to.  I have always like oatmeal in baked goods, but never as a stand alone breakfast - until I tried this recipe!  Now I am addicted!

The original recipe came from Our Best Bites.  Of course I cleaned it up and experimented with different mix-ins.  It seems to get better every time I make it!

Baked Oatmeal

3 c. oats (not quick-cooking)

1/2 c. brown sugar - pure maple syrup is great!

1 tsp. salt

2 tsp. cinnamon

2 tsp. baking powder

3/4 c. mix-ins (my favorites are coconut and pecans or sliced walnuts, and a tiny bit of mini chocolate chips)

1 c. milk

1/2 c. butter, melted (you can substitute applesauce for 1/4 c. of the butter if you want)

2 tsp. vanilla

2 eggs

Preheat oven to 350. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and mix-ins. In a smaller bowl, mix together the milk, butter, vanilla, and eggs. Add the liquid mixture to the dry mixture and stir to combine. Pour into a deep 9″ pie plate or an 8×8″ or 9×9″ baking dish. Bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warmed milk. Serves 8.  (I personally like my oatmeal a little more "dry."  I usually bake a full batch in a 9x13 baking dish or a half batch in a 9x9 square baking dish).

MIA

My kitchen has been quieter than normal, my oven not as hot.  A week after my last post, Jeremy's grandfather "Peepa" died unexpectedly.  We spent 10 days in Southern California.  A week after our return, I received news that my Dad died.  We spent 27 more days in Southern California.  While we were there, we received word that Jeremy's grandfather "Granddad" also went to be with the Lord.  This has certainly been a season of grief for our family.

We have been home for 5 days now.  Life is slowly returning to "normal."  I am back to blogging - and back to eating purposefully.  In the months since making changes to the way I cook and what I eat, I have lost 15 pounds.  While I am pleased with the results, my goal isn't actually weight loss.  It's about making better choices for a healthier me (and family).

Jenn Corbett wrote this great article.  She emphasizes three important things - the same three things that have helped me loose my weight.  As you read, I hope that you will be inspired too!  The New Year is a great time to make changes for a new you!