Archives for fall

Zucchini Cupcakes

I am always trolling the “day old” section at the grocery store in the produce department.  They typically put out things that aren’t perfect enough to sell at the going rate, but still completely useable.  My favorite items to look for are brown bananas that I freeze for smoothies and banana “ice cream” and then zucchini.  The zucchini can be used for these decadent cupcakes that seem healthy in concept, but deliver on their dessert promise.  And then also my zucchini pancakes or zucchini bread–both family crowd pleasers!  These can also be made with any of the summer squash and/or with shredded

Loaded with Ginger Snaps

December is my favorite month when it comes to food.  I love to bake…mostly because I LOVE to eat sweets.  Everyone needs a vice…right?!?! Growing up I was not a fan of gingersnaps.  Likely because they truly were snaps.  Or would cause you to snap a tooth!  My gingersnaps are soft and chewy, not hard and brittle.  Enough said!   They are great in the fall wrapped up with raffia for gifts, and great with a cup of tea, anytime really.  And you can also sandwich two with vanilla ice cream, which makes them the most “year round” cookie around.

Feaster Five Apple Muffins

I’ve noted before that to run, I would need to be chased.  What about you? But that hasn’t kept us from participating in a few 5Ks along the way.  One of which is the Feaster Five in Andover (where we live) on Thanksgiving morning. The added incentive for this 5k, which of course I just walk, is that everyone gets a pie at the finish line.  When you sign up early (that isn’t me) you get a shirt that says, “I Run for Pie.”  That would be a fitting t-shirt for me even though it’s not true!  Not unless the

Pumpkin Bars

I am obsessed with pumpkin. It started in my Grandma Molgaard’s kitchen over umpteen batches of pumpkin bread.  Any time I taste the warm, cinnamon-y flavors of pumpkin goodies, it takes me right back there!  And these bars are the best.  They are easy to make, with ingredients you are likely to already have at home, and combine the awesomeness of our pumpkin bread with the cream cheese wonderfulness of our carrot cake. I whipped up a double batch to be able to share with the office staff and principals at the boys’ school.  I’m sure they get inundated with goodies

Banana Bread

I know that there are probably many ways I could use up “spent” bananas like freezing them and spinning them up in a kale smoothie.  But seriously, banana bread is so much better!  This is by far one of the easiest recipes I have.  You put all of the ingredients in the bowl in order while mixing them. Period. I of course bake them in mini loaves, because they get done so much faster and it’s easier to eat some and save some in the freezer.  Every one loaf of bread makes three mini loaves–for future reference.  But you can

Smores Toffee

I bought my husband a fire pit for Father’s Day two years ago with visions of smores dancing in my head along with campfire songs and family bonding. Needless to say, he envisioned hours of assembly, reams of newspaper, drying out wood and tons of blowing…and thus we’ve used it twice since! So for those of you that yearn for the taste of smores sans the campfire, this is the recipe for you!! This is a variation on cracker toffee, if you’ve ever had it. The difference being, in the “regular” recipe you use saltines instead of graham crackers, chocolate

Carrot Spice Muffins

My husband’s new toy (for me to play with) is a Breville juicer.  Yadda yadda yadda…he can’t eat most veggies in their original form, so to get his nutrients we’ve taken to juicing.  Everything we juice smells like freshly cut grass in my opinion, but he seems to love it!  The downfall of the juicer is that it creates a lot of “pulp” that seems a shame to throw away.  So the other day I used the carrot, apple, and kale pulp from his juice to make muffins, but it’s typically made with shredded carrots.  You could substitute zucchini and/or

Dover Pound Cake

I’ve noted this in my very first post on this site (Full Transparency) and it bears repeating.  When I post a recipe it’s because I just made it, or when I did make it, I took a quick snapshot of it before we devoured it.  This is no exception.  I’ve made this recipe twice of late, and both times it got eaten so quickly, that I wasn’t able to do a posed photo.  Actually, this photo is of me holding my portion that I’m about to down, as my uncle Rod took a quick shot from his phone and then

Cinnamon Waffles

My boys live on waffles and way way back when Zain was little I would buy frozen waffles from the grocery store because they were easy and seemingly nutritious–right?!?!  But over time, as I would make waffles on the weekends, Zain would revolt against the grocery store waffles, which was a compliment, I guess, but seemed like way too much work to make waffles every day.  So instead, I started making large batches on the weekend.  Enough for them to eat them for a weekend morning and enough to freeze for the week.  Once they are cooled, I put them

Golden Harvest Muffins

I’m lazy when it comes to carrots.  For my own eating pleasure, I only use cleaned and peeled “baby” carrots, so when we get “real” carrots from the farm as part of our CSA I look on like I’m not sure what to do with them.  My first inclination is to make my mom’s famous Carrot Cake but that really negates the concept of a low calorie food.  So these muffins are the next best thing.  They are like little carrot cakes without cream cheese frosting (not that you couldn’t add that!) and, at least seem, less sinful.  Whenever I