Lovin' From the Oven

Crockpot Chicken Noodle Soup

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I apologize in advance for the nature of this picture. Meaning I took it at 8PM in our dark dark apartment and didn’t have any light. I should probably invest in a light box. Ehhhh maybe one day. I don’t have space for it!

Here’s another crockpot recipe for you. Extremely easy to make, like all crockpot recipes, and it results in a healthy and low fat dinner. I will warn you that this isn’t the best thing to store since the noodles soak all of the liquids after a couple of hours and leave soggy noodles with no broth. I served mine with some cornbread muffins. From Creatively Domestic.

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Crockpot Chicken Noodle Soup

Ingredients

  • 5 cups of chicken broth
  • One can cream of chicken soup
  • 1/2 cup onions, chopped fine
  • 1/2 cup celery, chopped fine
  • 1/2 cup carrots, chopped fine
  • 1/2 cup green onions, sliced
  • One 15 oz can of whole kernel corn, drained
  • Salt and Pepper to taste
  • 1 1/2 cup Egg noodles
  • 2 cups cooked chicken chopped

Directions

  1. Add everything but the noodles and cooked chicken to the crockpot and cook on low for 5-6 hours.
  2. For the last hour, turn the crockpot to high and add the noodles and chicken.
https://lovintheoven.com/crockpot-chicken-noodle-soup/

Nutella & Cream Cheese Swirled Blondies

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I did something that I haven’t done since the 3rd grade. I got bangs! I’m talking straight across, fringe bangs and I couldn’t love them any more. Picture to come soon on my style blog (unless you’re following me on Instagram… then you’ve already seen it! username: kimberlywyn).

Nothing new here.. besides that I have two weeks off from work and I’m getting a sore throat. Just my luck! I’ve been baking away in the kitchen with all my time off, so get ready for some drool worthy posts.

I made these bars from the gigantic Nutella jars I got from Costco. Those two jars lasted me (and only me!) approximately three months… which I’m sure is much shorter than the average four person family. The cream cheese flavor was a little weak, so I’d up the intensity next time I make them. I’m a huge cream cheese in desserts kinda gal. Recipe from Cookin Canuck.

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Nutella & Cream Cheese Swirled Blondies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt 3/4 cup (12 tbsp) unsalted butter, melted and cooled
  • 1 1/2 cups (packed) brown sugar
  • 2 large eggs
  • 4 tsp vanilla extract
  • 3/4 cup white chocolate chips
  • 4 oz. cream cheese, softened
  • 3/4 cup Nutella (chocolate-hazelnut spread)
  • 1 egg yolk

Directions

  1. Preheat oven to 350 degrees F. Line a 13- by 9-inch metal baking pan with foil, with foil edges hanging over the side.
  2. Whisk together the melted butter, brown sugar, eggs, and vanilla. Stir in the flour, baking powder, and salt until just combine. Add white chocolate chips and stir to combine.
  3. In another bowl, cream together the cream cheese, Nutella and egg yolk.
  4. Transfer blondie mixture to prepared pan and spread evenly. Drop the Nutella mixture by tablespoonfuls over the blondie mixture. Using a butter knife, swirl in the Nutella mixture.
  5. Bake until toothpick comes out from the middle with a few crumbs, about 25 to 28 minutes.
  6. Let completely cool before removing from pan and cutting.
https://lovintheoven.com/nutella-cream-cheese-swirled-blondies/

Pumpkin Crunch Cake

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I just got back from a quick mini trip to Seattle and I couldn’t love that city more. It’s such a great foodie town and I’m sure I would gain 15 pounds in my first month if I ever moved there. There’s always something to eat, something new to try, and more desserts than your heart could ever wish for. Maybe Seattle will be in the cards for me one day…

Since the weather over there was cloudy and freezing, I figured these pumpkin bars would be perfect for that weather. My only problem with these was that it came out too gooey. I baked for the original time posted (50-55 minutes) and that was just not enough. They need much longer than that— 15-20 more minutes, even? I adjusted it to an hour in the recipe, but make sure to leave it in if it looks too jiggly.

Recipe from The Picky Apple.

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Pumpkin Crunch Cake

Ingredients

  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
  • 1 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.
  2. Mix together the pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan.
  3. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.
  4. Bake for an hour, or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-crunch-cake/

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