It’s Fall Y’all! So I had to make this Pumpkin Oatmeal Bake with Maple Cream Cheese Glaze!
This week we had a low 60’s day and everything inside me was squealing! I mean who doesn’t love fall and all things pumpkin.
I turned off the air conditioner, opened all the windows, and sat in my love seat with my comfy knitted cable blanket around me. Making sure I was next to the window where I have a clear view of the corn field on one side and the cows on the other so when I looked up from my morning quiet time I could take in the beauty that surrounds me.
I found myself planning my favorite comfort foods I was going to make during the week! At the top of the list was my favorite breakfast cake–pumpkin oatmeal bake!
This recipe is a family favorite and this time around I decided to spice it up a bit with some maple cream cheese glaze. Doesn’t that sound amazing!
This is gluten free, refined sugar free, and dairy free if you choose to use dairy free cream cheese in the glaze.
Pumpkin Oatmeal Bake with Maple Cream Cheese Glaze
ingredients: Makes 2 pie pans or one large casserole dish.
6 cups Rolled oats or Old fashion oats
2 tablespoons baking powder
2 teaspoons salt
1/3 cup of sweetener (I used Truvia) or honey
2 teaspoon cinnamon
1 tablespoon pumpkin spice
optional: Garnish with sliced apples
Stir in another bowl:
1/4 cup coconut oil (melted)
1.5 cups almond milk or your favorite milk product
2 teaspoons vanilla
1/2 cup plain greek yogurt
Maple Cream Cheese Glaze
4ozcream cheese softened (use dairy free option if you’d like)
2 tablespoons pure maple syrup
This recipe does not require flour. When baked it will rise like a cake but with a fluffy, crumbly texture. If you want it sweeter just add more honey or sweetener. Directions:
Mix together first 6 ingredients.
Stir the other 5 ingredients in another bowl then add the wet mix to your dry ingredients.
Place in lightly greased baking dish and layer thin apple slices on top. You can also add diced apples in the dry ingredients.
Bake at 350 degrees for 40-45 minutes.
Mix all the ingredients in a bowl and mix until you have a smooth glaze. You can cover and place in freezer for later or give one away to someone who needs some cheering up!
One of my favorite desserts to make is fruit pizza! This one is made with a decadent chocolatey brownie crust.
Usually a fruit pizza is made with a sugar cookie crust but I’m all about adding a new twist to familiar recipes. If you haven’t made one before I highly recommend it because it’s amazingly delicious and not to mention really easy.
You top it with fruit and you can decorate it however you want. You can use kiwi, mango, strawberries, blueberries, raspberries or whatever other fruit you want to add.
This past weekend for 4th of July we made a flag with the strawberries and blueberries.
It turned out just lovely!
This dessert is always a crowd pleaser so I like to make it when I’m asked to bring a dessert to a gathering. It took me about 20 minutes to make b/c the crust is supposed to be thin you don’t bake it for your normal brownie baking time.
Make your brownie box mix as directed. Pour the brownie batter about 1/2 an inch thick into a large pan or 2 round cake plates. Because it’s not a thick layer you only need to bake it for about 15 minutes.
Take your soften cream cheese and mix with the sugar.
Once your brownies are cool take the soften cream cheese and spread over the top of your brownies.
Now you’re ready for the fruit. You can make a design or simply lay them over to cover the cream cheese.
You can eat it right away but I like for my cream cheese to harden some so I refrigerate it for 10-15 minutes.
Snow ice cream is ice cream made from snow and it’s absolutely delicious! The lovely part you can enjoy it in 10 minutes!
If it’s snowing in your neck of the woods I have the perfect way to enjoy this winter weather. And I’m not talking about sledding or snow ball fights.
Rather my idea involves chocolate and caramel!
Now that’s what I’m talking about.
We just moved up north after living all of our lives in the South. I grew up in Texas and my husband in Georgia so this whole snow thing is quite new to us. When it snows in the south everything closes down, that is not the case here.
Our first snow during the holidays we decided to make some delicious snow ice cream with cousins. I don’t believe in plain ice cream flavors so I couldn’t make boring vanilla or chocolate ice cream.
We made Candy Cane Snow Ice Cream and it was absolutely amazing.
Since then my kids have been waiting for the next snow fall so we could make snow ice cream. This time around we decided we needed something chocolatey.
When life gives you snow, make snow ice cream!
To be more specific make Chocolate Caramel Swirl Ice Cream.
This recipe takes about 10 minutes to make and you’ll be amazed at how rich and delicious it taste.
Chocolate Caramel Swirl Snow Ice Cream
snow- preferably fresh snow about 8-10 cups
1/2 cup sugar
1 1/3 cup milk
1/3 cup caramel
optional: chocolate chips & pretzels
In a large empty bowl mix sugar and milk together. the Then add the snow to the mixture.
After it’s mixed well add the caramel and mix it in. Then top it with chocolate syrup so it covers all of the ice cream.
The texture of the ice cream is a mix of gelatto and a snow cone.
These amazing guilt-free lemon cream filled crepes are delicious. See below to get my secret to easy crepes.
Now this is what I’m talk about! Hello New Year’s goals!
For the past month or so I’ve been eating more than my share of sugar so I needed to kick off my year with lighter recipes. These low carb lemon filled crepes do the trick.
They are guilt free and taste amazing! I use almond milk because I can create a “lightened up” version of my favorite recipes to help with my health goals this year.
Who said New Year’s goals have to be challenging? Being healthier doesn’t have to be hard and it can taste good!
These crepes are light, delicious and easy to make!
Now for my secret to making this recipe super manageable for the busy mom! Here it is, I place all the ingredients in the blender! Then I make a batch and place the left over crepes in a baggie in the fridge. In the morning I just warm it up and enjoy it for breakfast throughout the week or as a light snack!
Amazing Guilt-Free Lemon Cream Filled Crepes
ingredients: Makes 10-12 crepes (affiliate links below)
Mix all of the above ingredients in a blender and gently blend. I use this blender so I only have to hit start for like 10 seconds. You want to make sure the lumps are all out.
In a hot medium sized pan with a generous amount of nonstick spray on it, add 1/4 cup of the crepe mix. What I usually do is pick up my pan and roll the mix around the pan so it evenly covers the pan and I don’t end up with fat crepes that look like pancakes.
Watch the mixture on your pan start to bubble and the ends firm up that’s when you should turn them over. Don’t worry you’ll mess up a few times but then you’ll get the hangout of it by your second or third crepe.
Tip: The first couple of crepes will not look great, this is normal. Also make sure you let your pan heat up enough before cooking your crepes and use a generous amount of non-stick spray.
Enjoy with a handful of your favorite berries!
Nothing like starting off with small victories on your path to a better you!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.#DelightfulMoments, #CBias #CollectiveBias Now you can enjoy the holiday flavors with less guilt with my amazingly delicious Baked Peppermint Mocha Donuts recipe!
I love waking up to the smell of coffee in the mornings! My papi used to have his morning cup pretty much every morning. It’s most commonly known as “cafe con leche” around my house.
I, on the other hand, only drink coffee so I have an excuse to enjoy the delicious creamers!
Some may say I don’t bleed Latina just for that reason.
I call myself a coffee social drinker. I like to drink it with friends and familia but I don’t need a cup every morning. Well, thankfully, my husband carries on the tradition of drinking coffee in the morning. So I get to wake up to the smell of coffee in my kitchen!
Fun Ways to Enjoy Your Coffee Creamers That Don’t Involve Coffee
I recently discovered a fun way to enjoy my holiday creamers without the coffee. I’m going to share with you my two little secrets.
My first secret is I make a cup of black or green tea and then I add my favorite creamer to the mix. Sometimes I used the International Delight® sugar-free creamer but other times I have the regular kind.
My second secret is I bake with my creamers. Yes, I add my favorite creamer to my baking concoction and I immediately have all the flavors without tons of ingredients. Below I share with you my amazingly delicious peppermint mocha donuts that are a healthier alternative to fried donuts and they taste good!
Healthier Baked Peppermint Mocha Donuts
1 cup all-purpose flour
1/4 cup flaxseed meal
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup almond milk
3 tablespoons International Delight® Peppermint Mocha Coffee Creamer
1 teaspoon vanilla extract
2 tablespoons light brown sugar
1 large egg
4 tablespoons unsalted butter, melted and cooled slightly
FOR THE GLAZE:
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2-3 tablespoons International Delight® Peppermint Mocha Coffee Creamer
crushed peppermint candy sprinkles
In a large mixing bowl add your dry ingredients: flour, meal, cocoa powder and salt.
Then create a whole in the middle of the mix and add your wet ingredients: milk, creamer, extract, sugar, egg and salt.
Spray your normal muffin tin or if you have a donut pan use that. I do not have a donut pan so I just placed the donut mix into a muffin tin.
Bake at 350 for 10-12 minutes.
Allow to cool for a minute and then with your finger gently poke a hole through the middle of each donut. Then slightly flatten out while it’s warm.
Make the glaze and sprinkle over each donut.
The crushed peppermint candy sprinkles are optional.