Month: October 2017

Vegan Pumpkin Oat Bars with Dark Chocolate Chips

Pumpkin Mixture

I am not sure why on the weekend my body feels the innate need to rise before the sun like it does on the work week, but I’m telling you, it is not of my own volition. Oh for the days where my body could sleep for hours, with my mom starting the vacuum at ten am because no one should still be asleep at ten am.

When my children were babies, they too, were early risers. Many  day held the five am coffee and playing with the quiet toys, or watching of the cartoons with the volume low in the dark hours of dawn while praying for the energy to get to lunch.

Now, if I let them, and I do, because I am that mom, they sleep. One rises before the other, but they do, finally, more than a decade later, sleep. So I find myself with my coffee, my to do list, and this recipe to blog.

While I did go meat free for two years, I have never delved into the Vegan world. I am intrigued by it. I feel I would benefit from it, I know people who are vegan and are not deprived in any way. They eat amazing, Whole Foods. They fill their bodies with all things healthy and right in the world. And they still have desserts!

So here I am, finding myself trying out vegan recipes and learning…They are actually pretty wonderful.

OK, there is a different expectation when it comes to a vegan recipe. As in, no egg, no butter, no…but WAIT! Why am I focusing on the NO part?

Let’s focus on the YES! As in Hello Pumpkin Bars of goodness! This recipe asked two things of me: 1. To make my own gluten free oat flour. (you’ve got this) and 2. To anticipate vegan as being not less-than. It is actually less work, grinding oats included to bang out this recipe than many of my other dairy infused and sugar-ladened ones. Anticipating a great turn out…I was up for it!

This recipe bakes up like a traditional bar cookie, sweetened with a little brown sugar and applesauce, pumpkin puree, and a load of spices. It marries the fall of pumpkin, and lightens the guilt of this season of indulgences; you know the September fair through New Year’s resolution season. I grabbed half of a bar last night and felt 0% guilt. It satisfies the sweet tooth without being over the top.

Ok, I did put in a lot more chocolate chips than the original recipe called for. I’m sorry. It had to be done. Truthfully, you can half the chocolate and it will be delicious.

Vegan Gluten-Free Pumpkin Oat Bars with Dark Chocolate Chips

In a world where as a mom, and a single mom, and a working mom, I need to feel good about what I feed my kids. I really liked that these were a healthy snack, and that I am learning new things. Like how can I make more of these types of recipes? So keep an eye out. I’m into it.

Back to making my own oat flour. I know, the Little Red Hen sings out to me. “Who will help me grind the wheat?” This process took all of one minute tops. I scooped gluten-free oats into a processor, and pulsed the button. Come on. I take longer to pick out my coffee at Starbucks. Zoom Zoom, oat flour. Which, was pretty empowering. I made flour. Go me.

I love that it is healthier than anything else I have posted on this blog, I love that I can sneak a corner and not feel like I have wrecked my day, I love that it is pumpkin and spicy and it is delicious.

Did I mention it is delicious? As in, you don’t really feel like you need to say, “It’s vegan” in a hushed voice?

The true test, I brought them into work. They know everything they say is weighed in the final post, so I asked, and the result? Empty pan. And on a Breakfast Friday, when there are bagels and Danish pastries and donuts present. So, I say yay. The crowds approve.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Vegan Pumpkin Oat Bars with Dark Chocolate Chips

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A delicious healthy vegan, gluten-free pumpkin oat bar with dark chocolate chips! This recipe was originally from www.ambitiouskitchen.com changes to the recipe were by me.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 3 Cups Gluten-Free Oats – pulsed into flour using food processor, Nutri-bullet, etc
  • 1 Tbsp Baking Powder
  • 3/4 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Tablespoon Cinnamon
  • 24 Grates-2 Tsp Fresh Ground Nutmeg
  • 1/2 Tsp Ground Cloves
  • 1 can of Pumpkin Puree (not Pumpkin Pie Filling)
  • 3/4 C applesauce of choice (I used Granny Smith unsweetened)
  • 1 Tablespoon Vanilla Extract
  • 3/4 Cup Dark Brown Sugar
  • 1 1/2 Tablespoon Olive Oil
  • 1 package Vegan Dark Chocolate Chips (check ingredient list- some grocery store brands are in fact vegan)

Instructions

  1. Preheat oven to 350*
  2. Make your oat flour by taking the three cups of gluten free oats in a processor/nutribullet/blender and pulse until fine flour occurs. This is not a long process!
  3. Whisk in Baking Powder, Baking Soda, Salt, Spices and set aside.
  4. In a separate bowl combine Pumpkin, Apple Sauce, Vanilla Extract, Olive Oil, and Brown Sugar until combined.
  5. Slowly add dry ingredients to pumpkin mixture.
  6. Fold in Dark Chocolate Chips.
  7. Line a 8×11 rectangular pan with parchment paper.
  8. Smooth batter into pan, reaching the batter to the edges.
  9. Bake in a 350* for approximately 20 minutes. These bars cook up quickly. A tester should come out clean or with a few clinging crumbs.
  10. Cut into bars. Bars will keep for a few days in a sealed container, or will refrigerate/freeze.

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Sorry Not Sorry Bars

Blondies with crushed Oreos and M&M Candies
Blondies with crushed Oreos and M&M Candies

Sorry Not Sorry Bars

I have fallen in love with the game of Field Hockey.

Mostly because my daughter has fallen in love with the game of Field Hockey.

I’ve gotten to be a sideline watcher mom, an almost coach mom, a real coach mom (who assisted with the ice packs and hydration and drills- not any real hard core stuff) and now, I am back to watching…and cutting ribbons, supporting boosters, and PACKING THE SNACK BOX.

My inner mom waged war with this idea. A post game snack should be rich in vitamins and nutrients. I KNOW those young bodies need not Oreos and M&Ms. I do. They wear small sizes and burn a lot of calories and CAN eat this treat, but SHOULD they? No.

Crushed Oreos

Crushed Oreos

Peer pressure can be cruel. I fell into the trap to be the cool mom who made the treats that fall on the less than healthy scale. I ply myself with ideas like, they ate these after the game and it was late, and they were bonding over sugar. They ran hard, won the game, and the calories won’t affect them like they would my old self.

Oh well. Sorry, not sorry.

These are a basic blondie with a whole lot of extra thrown in. Crushed Oreos and M&M’s made my cut, only because I couldn’t find a chocolate covered pretzel I liked and I didn’t want to over kill this recipe- but really, you can throw the kitchen sink in here. Whatever floats your boat. I used regular M&M’s but the last time I checked there were at least ten different flavors (Hello Caramel?? Can’t have within reach of my arms) so you could really have at it.

It is NOT a healthy snack. It isn’t even close. So if you make it, go all in. I saw this original recipe on www.averiecooks.com, and made the batch larger to feed my team. The Snack Box is a serious endeavor. I wanted extra. We don’t skimp at our house when it comes to servings. It’s an Italian thing. Or, maybe it’s a foodie thing.

Sorry Not Sorry Bars

This batter mixes up quickly, and bakes quickly as well. There isn’t baking soda or powder in the recipe, and it makes up two rectangular pans, making twenty four good sized squares. Perfect for a team or for a dessert tray at a function.

In any event, the team determined it was a great snack, and the box came back empty, so I consider that a good sign. I’ll take it. I may not be shouting instructions from the sidelines, but I can get my love in through the baked goods I supply. We all have our strengths.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Click below for a printable recipe!

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Sorry Not Sorry Bars

Blondies with crushed Oreos and M&M Candies
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Rich buttery blondie bar filled with Oreos and M&M’s Recipe originally found on www.averiecooks.com

This batch will fill two large rectangular pans- yielding 24 good sized bars. Perfect for the team!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 1 and 1/2 C Melted Butter (Three Sticks)
  • 3 Cups packed Dark Brown Sugar
  • 3 Eggs
  • 3 Tablespoons Vanilla
  • 1 Package Oreos of Choice – crushed into bite size pieces
  • 1 Share Size Bag (2 Cups) M&M’s of Choice…so many to choose!
  • 3 Cups Flour

You can add any assortment of add-ins at this point. Think Go-Big-Or-Go-Home

 

Instructions

  1. Pre-Heat oven to 350*
  2. Line and spray/grease two 9×11 Pans with parchment paper.
  3. Melt Butter and combine in a mixer with Dark Brown Sugar until smooth and incorporated.
  4. Add Vanilla, Eggs, and combine.
  5. Add flour slowly to incorporate.
  6. Fold in all the other goodies (M&M’s, Oreos, Chocolate covered Pretzels, etc)
  7. Divide batter between two pans, smoothing out to edges gently.
  8. Bake for 20-25 minutes. These cook up quickly so keep an eye on them!
  9. Allow to cool completely before cutting.

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Apple Blueberry Crisp

If Autumn had a smell, it would be a combination of apples and cinnamon. While I save my pumpkin spice love for dessert and coffee, If I had to make a candle of the greatest hits of fall smells, cinnamon wins the prize.

Apple Blueberry Crisp

We are still in the crossroads between summer and fall, with put-your-socks-on-it’s cold mornings, warm sunny afternoons, and “Did you bring your sweatshirt to the game?” evenings.

Yards display a combination of plants ready to pull up, and the marigolds which are nothing short of spectacular color wise. (Though, a marigold will never be a candle of choice in my world. No thank you.)

I am hankering to pick apples this weekend, weather permitting, and yet, I still have blueberries in the freezer. What’s a girl to do?

Last weekend we made stroganoff (recipe to come soon) and in the cool night air after supper, my kids said, “Too bad you didn’t make apple crisp. It’s a good night for it.” Sigh. Missed opportunity, but hey, I made stroganoff. so, there ya go.

Which brings me to this recipe. I have never used Gluten Free Oats, I found these at Trader Joe’s actually for another recipe (coming soon). I wanted to play with them, and here was my opportunity to make that apple crisp. But, with blueberries. I love blueberries, and after being at the Fair, where Apple Crisp is sold in the Vermont Building and Blueberry Pie in the Maine building, it made sense. Let’s mix those two flavors and put an oat crisp topping on it!

A mixture of apples, blueberries, cinnamon and sugar nestled in a ceramic baking dish that has been buttered, cinnamon and sugared, then baked for 25 minutes in the oven, without the topping.

If I were a Rhianna song, I would say my dessert is Nakey-nakey-nakey. But only for half of the baking. I like my apples to be soft but not mush. I always find that if I time the crisp based on the topping, the bottom layer is undercooked.

Apple Blueberry Mixture

That is a personal taste thing. So, I bake the fruit layer first, then add the top crisp layer, and cook for the remaining time. The crisp gets crunchy and brown, the fruit bubbles underneath. Perfection.

The best part of a fruit crisp for me is the combination of the warm spicy compote and the crunchy top layer, complimented with a cold, creamy ice cream topper.

Apple Blueberry Crisp

However, when you finally do bake the crisp and look in the freezer and find…mini ice cream sandwiches, you make due. The fourteen year old wonder that is my daughter took the time to take the chocolate sandwich part off, and place the perfect square of less than perfect vanilla ice cream on top. Well done kid, well done. That’s why you are my favorite (her brother doesn’t read the blog-he knows he’s my favorite too).

While this recipe is definitely is different, it isn’t so out of the box that it I couldn’t share it. I loved the way the oats did not get soggy, and added a nutty flavor to the crisp. Even the next day, the crisp held it’s crunch, and that says something.  Cinnamon, Brown Sugar, Oats, Blueberries, Apples, baked together to make a wonderful fall dessert, even if it was a day late.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Apple Blueberry Crisp

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A combination of fruit with a gluten free oatmeal crisp topping!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 3 Granny Smith Apples, peeled and sliced
  • 3 Macoun Apples, peeled and sliced
  • 2 Cups Blueberries – Fresh or Frozen
  • 1/3 Cup Dark Brown Sugar
  • 2 Tablespoons Cinnamon
  • 3 Tablespoons Butter

Oatmeal Crisp Topping

  1.  1 and 1/2 Cups Gluten Free Oats
  2. 4–5 Tablespoons Butter
  3. 1/3 Cup Dark Brown Sugar
  4. 1 Tablespoon Cinnamon

Instructions

  1. Preheat oven to 350*
  2. Prep your baking dish by giving it a coat of butter, then mixing some brown sugar and cinnamon and coat the baking dish. Just like you would with flour only yummier.
  3. Peel and slice apples and combine with blueberries in a bowl.
  4. Add cinnamon and brown sugar for apple mixture.
  5. Place apple and blueberry mixture in baking dish and dot with butter.
  6. Bake for 25 minutes without topping.
  7. In a new bowl, combine oats, brown sugar, cinnamon, and butter, mixing until crumbly.
  8. Remove apple blueberry mixture from oven
  9. Place crisp topping on now hot apple blueberry mixture and return to oven
  10. Continue to bake for another 25 -35 minutes. Depending on how bubbly you want your bottom layer.

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Apple Cider Fritter Cake

Apple Cider Fritter Cake

Even though Mother Nature keeps throwing us warm afternoons, and believe me I am thankful for it, the month of October is in full swing and all things fall are happening here in New England.

Mums and Pumpkins adorn doorsteps, the Halloween Decorations are appearing on lawns, and the Christmas stuff is out at various stores. Wait, What?

True. I was told last night Christmas is something like twelve weeks away. have I mentioned I am wearing capris to work? That my flip flops are still in my closet? That I still have to mow the lawn? YES! So this gal is going to hang onto fall with a death grip. Including this cake. Especially this cake.

Freshly Diced Granny Smith Apples

This cake can also be a “bread,” and is coffee cake like in nature. If you look up Apple recipes on the Pinterest (I also call Facebook the Facebook), you will see various recipes for Apple Fritter Bread. Which, had me at hello.

My Dad was a big fan of Apple Fritters. So, when a road trip would happen when I was younger, specifically to pick apples, another Mom and Dad memory, an apple fritter acquisition generally happened. As we grew up, this changed into a monster cookie with granola that is a particular specialty of the farm we visit, but the apple fritter still showed up on occasion.

If you haven’t ever eaten an Apple Fritter, think soft chewy bits of apple, cinnamon, caramel, and dough. Fried. Glaze covered. Sharable in size. I know right? That is a beautiful thing.

So, when I stumbled upon these recipes, I made some changes, turned it into a cake, and hoped for the best. Not every test recipe is a gangbuster. In truth, when I ask my taste testers, I am looking for negatives to improve… and I would maybe add more cinnamon to the batter, but other than that, this one be banging.

It looks complicated, it isn’t. Actually, it’s pretty forgiving, and you get to lightly smoosh apples into the batter to make the middle layer. Then repeat the process. The brown sugar and cinnamon bake up into this delicious caramel layer and the apples get soft, but hold their apple-y-ness. (Have you noticed I make up my own words? It’s a thing. Fortunately those who live with me love me and can interpret for me on occasion).

Apple Cider Fritter Cake

If a recipe can bring my son up from the basement, where his man cave is, with the question, “What are you making?” with a sense of awe and wonder…I consider it a win. (Slight exaggeration in the awe and wonder, he is seventeen). When he asks for seconds, I know I’ve hit the mark.

This cake smells like everything perfect about fall. It would be ok as is. However, you need the glaze. If you wanted to do a simple glaze of powdered sugar and milk, it will satisfy. It will be delicious.

But hey, I had cream cheese frosting made up already. So…

This cake looks and smells like a gigantic cinnamon roll, but with the beautiful apple layer tucked inside.

Mic Drop. I can’t sell it any more than that. You need to make this cake. Just saying.

Another story for another day, my thankful table actually broke over the weekend. So, we are making due. This cake made my makeshift table my thankful table once more.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Click below for printable recipe!

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Apple Cider Fritter Cake

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This is the ultimate apple cake, filled with a cinnamon caramel sauce and topped with a cream cheese frosting.

  • Author: chrissy@mythankfultable.com

Ingredients

Scale

Apple Cider Fritter Cake:

  • 3 Granny Smith Apples, peeled, chopped into small pieces
  • 1/3 Cup packed Dark Brown Sugar
  • 1 Tablespoon Ground Cinnamon
  • 1 stick or 1/2 Cup Unsalted Butter
  • 2/3 Cup White Sugar
  • 2 Large Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups Bread Flour (this can be made with AP Flour)
  • 1 3/4 Teaspoons Baking Powder
  • 1/4 Cup Apple Cider
  • 1/4 Cup Milk

Cream Cheese Frosting

  • One package of cream cheese (usually 8 ounces)
  • 1/2 Cup Butter
  • 3 1/2–4 Cups of Confectioner’s Sugar (Add more for thickness)
  • 1 Tablespoon Vanilla (If you can find the clear vanilla-it won’t tint your frosting…but the real vanilla has a bean in it and it will be worth the trade off color vs. flavor)

Instructions

  1. Preheat oven to 350*
  2. Prepare a 9″ Springform Pan
  3. Peel and dice Granny Smith Apples into bite sized chunks.
  4. Mix Dark Brown Sugar and Cinnamon and set aside.
  5. In a mixer, cream butter and sugar together until light and creamy.
  6. Add eggs, one at a time.
  7. Add vanilla extract.
  8. Combine dry ingredients and add to butter mixture.
  9. Add Apple Cider and Milk to mixture and scrape down sides so all is incorporated.
  10. Pour approximately one half of the batter into the pan.
  11. Take one half of the apples, and press lightly into the cake batter.
  12. Sprinkle Half of the Brown Sugar Cinnamon mixture on top.
  13. Repeat. with remaining batter, apples and cinnamon mixture.
  14. Bake 40 minutes or until cake tester comes out clean.
  15. I put the frosting right on the hot cake and let it melt into a soft white glaze.

For Frosting:

  1. In a mixer, whip Cream together Cream Cheese and Butter until combined.
  2. Slowly incorporate confectioner’s sugar
  3. Add vanilla.

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Easy Homemade Macaroni and Cheese

Homemade Macaroni and Cheese

I know, I know. Macaroni and Cheese is daunting. It requires many steps and making something like Mac and Cheese from a box is easier, and cheaper. Hey, even the organic box mix goes on sale 10/$10.00 every once in a while.

However, homemade Mac and Cheese is actually pretty simple and painless to make. It involves making a basic béchamel sauce (read: butter, flour, milk) and adding cheese, and then wait for it, boiling noodles separately…and then adding them together. Like I said, pretty easy.

The difference between box Mac and Cheese and homemade is significant. As in, your family will burst out into song significant.

Basic Béchamel Sauce Ingredients

If you want to put things over the top, throw what we call “The Crunchies” on top, and throw it in the oven until it is creamy, melty, golden brown. Oh yeah. This is comfort food. Comfort as in, fill your belly and grab a blanket and snuggle comfort food. It has butter, and cheddar cheese, and it is pasta. It is to be eaten with the full knowledge that it’s an indulgent meal. Which is ok, because, making it in the first place seems scary, right?

Here are the basics: Melt your butter completely and add your flour. Stir, stir, stir. This does two things: 1, it cooks the raw taste out of the flour, and 2, insures there are no lumps. Then, add your milk. This will thin out the mixture, and make it like a thick, creamy gravy. At this point, you add your cheese.

Bechamel Sauce

I am a huge believer that recipes are to be changed. As in, we are a cheddar family. White, extra sharp. I also like messing around with adding Romano, or provolone, or even American if I have it in the cheese drawer. (The cheese drawer is literally a drawer in my fridge where we keep an assortment to of cheese…if I were lactose intolerant I would be thinner and this drawer would not exist). So, if you have a favorite cheese or an assortment of cheeses you’d like to try, have at it.

I add salt, pepper, and hot sauce to mine. I like a little kick. You can add more and make it buffalo Mac and cheese. You can do a lot with this. If you do, write a comment and let me know!

Béchamel with Cheddar Cheese

Now, for pasta. We do medium sized shells. YOU can do small shells, elbow, bow ties, whatever you want. It is your dinner. I use one pound of pasta, and cook and drain.

Now for the blessed arrangement that brings us together today:
add your cooked pasta to your cheese sauce and fold. Oh yes, this moment is the reason you are trying this recipe. The look of stringy cheese sauce enfolding pasta is a beautiful thing.

At this point you are done. It can and should be tasted out of the pan over the stove, so you can add whatever you need if you need it. OR, you can place this glorious mixture into a buttered casserole dish, top with buttered Panko breadcrumbs, and bake for 25 minutes.

My children who do not like crumbles on their muffins do love crunchies on their Mac and cheese. So, at this point I am making a salad, putting final touches on the pulled pork, or setting the table. Because, as soon as that timer goes off, we are ready for this meal.

Homemade Macaroni and Cheese Topped with Easy Crockpot Pulled Pork

The best part? It heats up nicely as leftovers, should there be any. The gross but even better best part? It’s not bad cold either. There, I said it. But it’s true.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Easy Homemade Macaroni and Cheese

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Homemade Macaroni and Cheese that is quick and easy to make…and even easier to eat!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 8 Tablespoons/1 Stick of butter
  • 1/3 Cup Flour
  • 1–2 Cups Milk (depending on how loose you would like your Macaroni and Cheese to be! – I start with 1 cup and add as needed as I go.
  • 4 Cups shredded Cheddar Cheese
  • Salt and Pepper to taste
  • Dash of hot sauce to taste
  • 1 pound of pasta of choice

Instructions

  1. Boil pasta until al dente. Drain and set aside.
  2. In a medium sized pan, melt butter completely over low heat so as not to burn.
  3. Add flour, salt, and pepper into melted butter and raise heat slightly.
  4. Stir mixture until flour is completely dissolved and looks like a light roux. Flour taste will be cooked out and thickened.
  5. Gently add 1 to 1 and 1/2 Cups of Milk (I use 2% but this can be really decadent and add 1/2 and 1/2 if you want) and stir.
  6. Slowly add shredded cheese to the mixture and melt until creamy and smooth.
  7. Combine pasta and cheese sauce until thoroughly combined.
  8. If you would like to add additional milk, hot sauce, etc. at this point, this is the time!

Nutrition

  • Serving Size: 12

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