HAPPY AUTUMN!!!

Now that it’s officially fall, I can start posting pumpkin recipes with reckless abandon ;).

Last fall – in the foodie blogosphere – was the year of homemade Pumpkin Spice Lattes; you know, the seasonal Starbucks beverage that clocks in at 200 calories and 37 grams of sugar for a tall (12 oz) latte made with skim milk and served without whipped cream. Order a grande (16 oz) with 2% milk and whipped cream, and you’ll be set back 380 calories, 13 grams of fat, and 49 grams of sugar.

Name	Pumpkin Spice Latte Streusel Muffins
Cuisine	American
Prep Time	15 minutes
Cooking Time	18-20 minutes
Total Time	35 minutes
Servings	12 muffins
Yield	12 servings

Yikes.

No wonder food bloggers everywhere offered up their own healthier versions.

To be honest, I was never a huge fan of the pricey, over-sweetened, slightly artificial-tasting original, but I did find a few blogger “knock-offs” that were just a tad sweet and actually tasted like pumpkin.

Here’s my recipe for an Iced Pumpkin Spice Latte.

{There will be many of these made over the next few weeks, until the temperature drops… at which point I’ll switch over to a hot homemade version!}

Anyway… I have a premonition that this fall will be the year of pumpkin spice latte-inspired recipes. The first I encountered was one for cupcakes over on Annie’s Eats. For those of you not familiar with Annie’s blog, let me be the first to tell you that she is über-talented at cupcake (and cookie… and cake… and everything pastry) decorating. Head on over to check out her beautiful cupcakes, complete with whipped cream and a caramel drizzle.

Now, although I enjoy a delicious cupcake as much as the next person, I very rarely make them at home because a) I would be the only one eating them as John isn’t a big dessert person [= dangerous], b) I am pretty terrible at piping frosting, and c) there is typically a ton of sugar in ‘em [see a) above].

The clear line of logic, then, was to morph those gorgeous cupcakes into (less pretty but more healthful) muffins.

I subbed in whole wheat pastry flour, cut down on the sugar, and swapped in unsweetened applesauce for some of the oil.

I also baked brewed coffee (well, decaf) right into the muffins rather than brushing it on top after baking.

Finally, I omitted the whipped cream and caramel finishing touches and instead created a cinnamon-espresso streusel to give the muffins some extra oomph.

With these muffins baking in the oven, your nose will convince you that you’re standing right between a bakery and coffee shop.

The sugary fragrance of warmly spiced baked goods intermingled with the aroma of freshly brewed coffee is so intoxicating that I wish I could bottle it and spray it on as perfume.

Or at least infuse a candle with it.

As with the aroma, the flavor of these muffins beautifully marries together pumpkin spice and espresso. The soft and tender muffins are delicious enough on their own, but the cinnamon-espresso streusel pushes them over the top.

This is juuuuuust the beginning of the copious amount of pumpkin recipes I have stockpiled in my drafts folder.

I hope you’re ready!

Ingredients

• 1 1/3 cup whole wheat pastry flour
• 1 1/2 Tbsp espresso powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1/2 tsp salt
• 3/4 cup pure pumpkin puree
• 1/4 cup unrefined granulated sugar
• 1/4 cup lightly packed brown sugar
• 1/4 cup unsweetened applesauce
• 2 Tbsp canola oil
• 2 large eggs
• 1/4 cup room-temperature brewed strong coffee or espresso

Cinnamon-Espresso Streusel:

• 1/3 cup whole wheat pastry flour
• 1 Tbsp brown sugar
• 2 tsp Turbinado sugar
• 2 Tbsp rolled oats
• 1/2 tsp ground cinnamon
• 1 tsp espresso powder
• 2 Tbsp canola oil

Estimated Nutrition Per Serving

Calories: 230 calories

Total Fat: 10g

Saturated Fat: 6g

Cholesterol: 54mg

Sodium: 238mg

Total Carbohydrates: 31g

Dietary Fiber: 2g

Sugars: 17g

Protein: 3g

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

2. Make the Streusel Topping

In a small bowl, combine the flour, sugar, oats, ground cinnamon, and a pinch of salt.

Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.

3. Prepare the Muffin Batter

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. Set aside.

In a separate large bowl, whisk together the granulated sugar, brown sugar, and melted butter until well combined.

Add the eggs, one at a time, mixing well after each addition.

Stir in the pumpkin puree, instant espresso powder, milk, and vanilla extract until the mixture is smooth.

4. Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

5. Fill the Muffin Cups

Fill each muffin cup with the batter until they are about 2/3 full.

6. Add Streusel Topping

Sprinkle a generous amount of the streusel topping over each muffin.

7. Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

There’s something undeniably comforting about the aroma of freshly baked bread filling your home. It’s a warm invitation to gather around the kitchen and savor the simple pleasures of life. If you’re a fan of sweet, nutty, and slightly spicy flavors, then you’re in for a treat.

We’re going to explore the delightful world of Maple Pecan Streusel Bread. This delectable bread combines the rich sweetness of maple syrup with the crunchy goodness of pecans, all wrapped up in a tender, buttery loaf. Get ready to embark on a culinary journey that will leave your taste buds singing!

John’s parents brought back this huge jug of maple syrup from a trip to Vermont, and it was the inspiration for this quick bread.

It’s starting to feel like fall here in New England, and the cool weather lends itself to baking and maple-flavored goodies. I also associate pecans with autumn, probably because my mom always makes a killer pecan pie for Thanksgiving. I’m hosting my first Thanksgiving this November, and we will be carrying on my family’s tradition with her pecan pie (and pumpkin, and apple!).

The original Cooking Light recipe that this one is adapted from calls for sugar, butter, and all-purpose flour; I lightened it further by swapping in a few generous glugs of that delicious Vermont maple syrup, Greek yogurt, and whole wheat pastry flour.

The bread isn’t super sweet, (as many quick breads are), but that just makes it more suitable for breakfast. Most quick breads, muffins, and pastries are basically dessert masquerading as breakfast what with their ridiculous amounts of sugar, butter, and refined white flour. They have their place for certain special occasions, but I’d much rather make my own healthier versions to enjoy on a regular basis.

The pecan streusel swirled into the batter and strewn over the top of the bread is the obvious highlight; but the bread itself is moist and flavorful thanks to the robust maple syrup and maple extract.

Served with a steaming cup of freshly brewed coffee, a couple slices of this bread is a cozy & tasty way to wake up on a chilly morning!

Name	Maple Pecan Streusel Bread
Cuisine	American
Prep Time	15 minutes
Cooking Time	50-60 minutes
Total Time	1 hour 15 minutes
Servings	12 slices
Yield	1 loaf

Ingredients for the Pecan Streusel

• 1/3 cup lightly packed brown sugar
• 1/3 cup old fashioned rolled oats
• 1 Tbsp whole wheat pastry flour
• 1/2 tsp cinnamon
• pinch of salt
• 2 Tbsp butter, melted
• 1/3 cup chopped pecans

Ingredients for the Bread

• 2 cups whole wheat pastry flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup 2% plain Greek yogurt
• 1 Tbsp butter, at room temperature
• 1/2 cup pure maple syrup, preferably grade B
• 3 large eggs, preferably organic
• 2 tsp maple extract
• 1 cup low fat buttermilk, well-shaken

Estimated Nutrition Per Serving

Calories: 320 calories

Total Fat: 15g

Saturated Fat: 7g

Cholesterol: 65mg

Sodium: 320mg

Total Carbohydrates: 42g

Dietary Fiber: 1g

Sugars: 24g

Protein: 4g

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2 minutes.

Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt. Begin and end with the dry ingredients. Mix until just combined.

Add Maple Syrup

Gently fold in the pure maple syrup, creating a smooth, fragrant batter.

Make Streusel Topping

In a separate bowl, combine the chopped pecans, flour, granulated sugar, cold butter, and ground cinnamon. Use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs.

Layer and Bake

Pour half of the bread batter into the prepared loaf pan. Sprinkle half of the pecan streusel topping evenly over the batter. Repeat with the remaining batter and streusel.

Bake to Perfection

Place the pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

If you’re a fan of the delightful combination of sweet and nutty flavors, you’re in for a treat! Our Raspberry & White Chocolate Peanut Butter Bread is the perfect indulgence for breakfast, brunch, or as a satisfying snack.

Packed with juicy raspberries, creamy white chocolate chips, and the rich essence of peanut butter, this bread is a mouthwatering twist on a classic recipe. Follow along to create this delectable treat that’s sure to become a household favorite.

Name	Raspberry & White Chocolate Peanut Butter Bread
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	60-70 minutes
Total Time	75-85 minutes
Servings	10 servings
Yield	1 loaf

Looking for a last-minute treat to make for your Valentine?

This bread is a great way to say “I love you!”. Why?

a. It tastes pretty darn fantastic. The seductive flavor combination of raspberry and chocolate is made even better with peanut butter.

b. It’s heart-healthy, so you can feel good about feeding it to your loved ones. The peanut butter and low fat buttermilk contribute enough fat to negate the need for oil or butter. You’ll also notice that the only added sugar in the bread comes from the peanut butter and white chocolate chips; the all-fruit raspberry preserves and applesauce add natural sweetness.

Convinced?

If not, then take a close look at this bread (I dare you to not start salivating).

Can you see how moist and soft it is?! The little pockets of juicy raspberries are accented by the sweet white chocolate chips, and the raspberry preserves swirled into the top of the bread act as a built-in condiment… although I wouldn’t judge if you wanted to smear a slice with some additional preserves – or peanut butter ;).

Include a slice of this bread in a bed-in-breakfast presentation, sandwich two pieces around the previously mentioned additional peanut butter and raspberry preserves for a sweet lunch, or serve warm with a dollop of whipped cream or a scoop of ice cream for dessert. Your Valentine will thank you!

Ingredients

• 1/2 cup white chocolate peanut butter, such as Naturally Nutty (thanks for the peanut butter, Matt!)
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 tsp pure vanilla extract
• 1 3/4 cup whole wheat pastry flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup low fat buttermilk
• 1 cup organic raspberries, I used frozen – do not thaw if using frozen
• 1/2 cup natural white chocolate chips, such as Sunspire
• 1/4 cup all-fruit raspberry preserves, such as St. Dalfou

Estimated Nutrition Per Serving

Calories: 320 calories

Total Fat: 18 grams

Saturated Fat: 7 grams

Trans Fat: 0 grams

Cholesterol: 50 milligrams

Sodium: 250 milligrams

Total Carbohydrates: 35 grams

Dietary Fiber: 2 grams

Sugars: 18 grams

Protein: 7 grams

Instructions

Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Then, grease and flour a 9×5-inch loaf pan, ensuring that the bread won’t stick to the pan.

Combine Dry Ingredients

In a medium-sized bowl, whisk together the following dry ingredients:

• 1 ½ cups all-purpose flour1 ½ teaspoons baking powder½ teaspoon salt

Set this dry mixture aside for later use.

Cream Together Butter, Peanut Butter, and Sugar

In a separate large bowl, using an electric mixer or a hand whisk, cream together the softened butter, creamy peanut butter, and granulated sugar. Continue mixing until the mixture becomes light and fluffy. This step might take a few minutes, but it’s essential for the bread’s texture and taste.

Add Eggs and Vanilla

Gradually add the two large eggs, one at a time, to the butter, peanut butter, and sugar mixture. Make sure each egg is fully incorporated before adding the next. Then, stir in the pure vanilla extract to infuse a delightful aroma into your bread.

Add Dry Mixture and Milk

Begin incorporating the dry ingredients into the wet mixture. Do this by adding some of the dry mixture and then some of the whole milk, alternating between them. Start and finish with the dry mixture. Mix everything until just combined. Be careful not to overmix; overmixing can lead to a denser bread texture.

Fold in Raspberries and White Chocolate

Gently fold the fresh raspberries and white chocolate chips into the batter. Make sure they are evenly distributed throughout the mixture. These additions will provide bursts of fruity and creamy goodness in every bite.

Pour and Bake

Transfer the batter into the prepared loaf pan. Use a spatula to evenly spread it out.

Bake

Place the loaf pan into the preheated oven and bake for approximately 60-70 minutes. To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs clinging to it, the bread is done. If there’s still wet batter on the toothpick, continue baking for a few more minutes, checking at intervals to avoid over-baking.

Cool

Once your Raspberry & White Chocolate Peanut Butter Bread is done baking, let it cool in the pan for about 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely. This cooling step is essential for the bread to set properly.

Are you tired of the same old breakfast routine? If you’re looking to shake things up and start your day with a delicious and nutritious twist, then look no further. We’ve got a mouthwatering recipe that will not only satisfy your taste buds but also provide you with the energy you need to kickstart your morning. Introducing Peanut Butter & Banana Breakfast Polenta – a delightful combination of creamy polenta, rich peanut butter, and sweet bananas that will make your mornings brighter and more delicious.

Name	Peanut Butter & Banana Breakfast Polenta
Cuisine	Fusion
Prep Time	10 minutes
Cooking Tim	10 minutes
Total Time	20 minutes
Servings	4 servings
Yield	4 cups

Did any of you make the Pumpkin Pie Polenta I posted a few months back? If you did – and liked it – here’s another breakfast polenta recipe for you to try.

Stovetop oats will probably always be my favorite cold-weather morning meal, but every now and then I need to switch up my breakfast routine.

Turns out, polenta/grits is a great way to do just that.

With a ten minute cooking time, creamy consistency, and stick-to-your-ribs satiating power, polenta is a delicious and healthy blank canvas on which you can paint any flavor profile you desire.

For this particular recipe I chose the classic combination of peanut butter and bananas. Sweet ripe bananas and rich creamy peanut butter are blended right into the cooked polenta, resulting in a luxurious bowl of healthy comfort… and really, what could be better on a winter morning?

Peanut Butter & Banana Breakfast Polenta

Ingredients

• 1 cup water
• 1 cup 1% milk, preferably organic
• 1/4 tsp Kosher salt
• 1/2 cup stone-ground corn grits/polenta, such as Bob’s Red Mill
• 2 large very ripe (dark brown-skinned) bananas
• 1/2 tsp pure vanilla extract
• 2 Tbsp smooth peanut butter

Estimated Nutrition Per Serving

Calories: 320 calories per serving

Protein:8 grams per serving

Carbohydrates: 50 grams per serving

Dietary Fiber: 4 grams per serving

Sugars: 20 grams per serving

Fat: 10 grams per serving

Saturated Fat: 3 grams per serving

Cholesterol: 10 milligrams per serving

Sodium: 140 milligrams per serving

Potassium: 380 milligrams per serving

Calcium: 150 milligrams per serving

Iron: 1.5 milligrams per serving

Instructions

1. Prepare the Polenta

In a medium saucepan, bring the milk to a simmer over medium heat.

Gradually whisk in the cornmeal, ensuring there are no lumps.

Reduce the heat to low and continue to whisk as the mixture thickens, about 5-7 minutes. Add a pinch of salt to taste.

2. Add the Banana and Peanut Butter

Stir in the mashed bananas, peanut butter, honey, and vanilla extract into the thickened polenta.

Keep stirring until the mixture is smooth and creamy. Adjust the sweetness with honey if needed.

3. Serve Hot

Pour the creamy peanut butter and banana polenta into serving bowls.

4. Garnish

Top each bowl with sliced bananas, chopped nuts, and a drizzle of honey for extra flavor and texture.