Lovin' From the Oven

Pumpkin Bread with a Pecan Streusel Topping

by 4 Comments

pumpkinbread-3

pumpkinbread-2

pumpkinbread-4

pumpkinbread-5

pumpkinbread-6

Hi all. I’m on vacation right now so this is going to be short.

Pumpkin. Pecan Streusel. Done.

My suggestion? Make it. In bread form or cupcake form, it tastes darn good. Recipe from The Shoebox Kitchen. The end. (I told you it was going to be short!)

Print
Pumpkin Bread with a Pecan Streusel Topping

Yield: 24 muffins

Ingredients

  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 cup canola oil
  • One 15-ounce can pumpkin puree
  • 1/2 cup water
  • 2 teaspoons pure vanilla extract
    • 2 tbsp flour
  • 2 tbsp granulated sugar
  • 1/4 tsp pumpkin pie spice
  • 1/4 cup unsalted butter, chilled
  • 1/4 cup pecans, chopped

Directions

  1. Preheat your oven to 350 degrees. Grease and lightly flour two 9x5x3″ loaf pans or line 24 muffin cups.
  2. First, make your streusel by mixing the last 5 ingredients together until crumbly. Set aside.
  3. Next, make the batter. In a mixing bowl, combine the sugar, eggs, oil, pumpkin, water, and vanilla until well mixed. Slowly add in the four, baking powder, baking soda, salt, cinnamon, and nutmeg until just moistened.
  4. Pour the batter evenly into the prepared pans. Sprinkle the streusel mixture evenly on top.
  5. Bake for 65-70 minutes (if using muffin tin, bake for about 18-20 minutes), or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-bread-with-a-pecan-streusel-topping/

Blueberry Pancakes

by 5 Comments

blueberrypancakes

blueberrypancakes-2

blueberrypancakes-3

blueberrypancakes-4

blueberrypancakes-5

blueberrypancakes-6

Everything went by extremely fast this past week. We got someone to sign a new lease, we found an apartment (fingers crossed, supposed to sign the lease tomorrow), and one more final for my DB! I also got to go to Philly and eat a Philly cheesesteak. It was glorious.

Pretty sure I’ve been making more of breakfast than I have of anything else lately, which is fine by my DB! Hmmm… looking at the pictures now, it seems as if I needed to mix my batter a little more. Ohhhh well. What can I say, we were hungry.

I love the natural dye that blueberries do to the batter. Blue pancakes? I’ll take five. This is a nice way to spice up your usual pancake and add some healthy nutrition to your daily routine. If you don’t have buttermilk on hand, you can always use the lemon juice and milk method. Don’t skip the most important meal of the day.. breakfast!

Print
Blueberry Pancakes

Ingredients

  • 2 cups buttermilk
  • 2 cups AP flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 large egg
  • 4 tablespoons butter, melted
  • 1 cup fresh blueberries or frozen blueberries

Directions

  1. Whisk together the flour, sugar, baking powder, baking soda and salt.
  2. In another bowl, stir the egg and butter into the buttermilk.
  3. Slowly add the dry ingredients to the wet in two batches until just combined. Lumps are good! Barely mix in the blueberries. Be careful, they're fragile!
  4. Drop 1/4 cup of the batter onto a warmed pan over medium heat.
  5. Cook the first side until bubbles start to appear, about 2-3 minutes. Flip the pancakes and cook for another minute on the other side, making sure it's cooked through.
  6. Repeat until all the batter and blueberries are gone.
https://lovintheoven.com/blueberry-pancakes/

Slow Cooker Beef Stew

by 3 Comments

beefstew-4

beefstew-3

beefstew-2

beefstew

May’s going to be a busy month for my DB and me. It’s his 25th birthday, he’ll be finishing up his first year of law school, it’ll be our 4 year anniversary, we’re traveling to Disneyworld, and amidst all of that, we’ll be trying to find new tenants and a new apartment at the same time. A lot of pleasure and a lot of work equals one. hectic. month. Eeeeep!

Here’s another crockpot recipe for you. It has the basics– potatoes, onions, and carrots. I loved using the broth to dip fresh french bread in. I’m not sure where the original recipe came from so if anyone knows, please fill me in so I can give credit. Thanks!

Print
Slow Cooker Beef Stew

Ingredients

  • 2 - 2 1/2 pounds beef stew meat, cut into 1 inch cubes
  • 1/3 cup all-purpose flour
  • pinch of salt
  • couple grinds of fresh black pepper
  • 2 tsp minced garlic
  • 1 tsp Worcestershire sauce
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 1/3 cup water
  • 3 potatoes, diced
  • 1 cup of baby carrots
  • half a bag of Lipton's onion mix

Directions

  1. Place meat in slow cooker. Toss with the flour, salt, black pepper, and garlic.
  2. Pour the worcestershire sauce, beef broth, water, potatoes, baby carrots, and onion mix on top of the beef.
  3. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
https://lovintheoven.com/slow-cooker-beef-stew/

Categories