Lovin' From the Oven

Pumpkin Muffins

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You know what sucks? This daylight savings ish. I was just getting comfortable to having a good amount of sunlight when I got off work at 6PM that I never worried about taking pictures of my food. I can always make dinner and still have plenty of time to get that golden picture.

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Now, by the time 6PM rolls around, it’s pitch dark outside. I’m talking, bring my mace out, pay attention to my surroundings, be careful of people walking around you, dark. Not only do I not have any time for food blog pictures, I now have to think twice about walking around outside by myself.

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I’ve always taken my pictures by natural light for my food blog, so now it’ll be a lot harder (if not impossible) to take pictures of the dinners that I make. Or, I guess I can just make my DB eat dinner at 4PM. That’s normal, right?

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Oh, the things I do for the sake of blogging.

We’re at day four of my week of pumpkin recipes. Are you starting to get tired of them yet? This one’s an absolute winner. Extremely moist, unlike my last recipe, and the cinnamon sugar topping puts it over the top. It’s simple, yet pleasing. Recipe from Cilantropist.

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Pumpkin Muffins

Ingredients

  • 1 cup canned solid-pack pumpkin
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground ginger (optional)
  • 1/4 tsp cinnamon (optional)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups all-purpose flour
  • About 1 tbsp turbinado sugar for sprinkling on top (optional)
  • About 1/2 tsp extra cinnamon for sprinkling on top (optional)

Directions

  1. Preheat oven to 350 degrees and line muffin cups.
  2. In your mixer, mix together the pumpkin sugar, vegetable oil, eggs, all spices, baking soda, and salt. Whisk in flour until just smooth.
  3. Pour the batter into lined muffin cups just over 3/4 of the way full. Sprinkle the top with turbinado sugar and bake for 18-20 minutes, or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-muffins/

Pumpkin Pie French Toast

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It’s November!! I went to Target and was so excited when I saw that they already had three rows of Christmas items out. Is it too early for Christmas? Never.

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But since I can’t do Christmas recipes year round (I’d look like a lunatic!), I’ve decided to celebrate each holiday while we’re in it. What do I think of when I think of November? Pumpkin. Lots and lots of pumpkin. Pumpkin pie, pumpkin cookies, pumpkin lattes, pumpkin bundt cake…

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For this month, I’ll be doing a week’s worth of pumpkin recipes. That’s right… seven whole pumpkin recipes coming at ya. Here’s number one!

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I decided to use a french sliced bread for this recipe, but you can use what you have on hand. The thicker the bread, the better. I also like using french bread because I can make more manageable portions of food to eat. I’m not forced to eat huge brioche slices of bread– Two pieces and I’m comfortable, not stuffed.

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You can have pumpkin for every meal if you wanted to. I would if my DB didn’t hate it so much.

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I don’t understand how anyone can hate pumpkin. Just look at it! It warms my belly just thinking of it.

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Add a generous dollop of whipped cream, some syrup, and a sprinkle of cinnamon.

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Now you can call it breakfast.

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Recipe adapted from Closet Cooking

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Pumpkin Pie French Toast

Ingredients

  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons brown sugar
  • 8 slices of bread
  • 2 tablespoons butter

Directions

  1. Mix all the ingredients together except for the bread and butter in a low flat bowl for easy dipping.
  2. Melt a little bit of the butter in a pan over medium heat.
  3. Evenly soak the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minutes per side. Add more butter as needed before grilling your next piece.
https://lovintheoven.com/pumpkin-pie-french-toast/

Blueberry Banana Baked Oatmeal

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You know what the worst activity in the world has got to be? Clubbing. I went for my first time this past weekend in Vegas at Tryst and was completely miserable.

First, there’s getting into the club. We were lucky for our group of twenty or so to get in without a cover charge, especially since there were more boys than girls. Who wants to pay $20-$40 bucks just to wait in a Disneyland-sized line?

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Then, once you’re in, you get packed together like a can of sardines on the dance floor and you’re stuck trying to wiggle out an arm to dance. How is that appealing to anyone?

Not only that, but you have to shout at the top of your lungs just so the person standing five inches from you can sort of make out what you’re trying to say.

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So after you find your spot and get as comfortable as you’re going to be for the night, a six foot girl in five inch stilettos comes by and stomps on your poor little feet without even realizing it. As if you weren’t cozy enough already in your own heels.

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Looking around the club, I’m curious as to where these people came from. I’ve never seen so many creepers in my life. There’s the 55 year old man walking around completely sober scoping out the 20 year old girls that can barely walk a straight a line, let alone walk. Then there’s the man who’s rubbing up against every girl in a skintight dress. Again, do people like this?

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Then there’s drunk people. Don’t even get me started on that. Sometimes, drunk people when you’re sober can be funny. Most of the time, it’s just annoying. That’s probably my fault for putting myself in that environment, though, since I’ve never been drunk (or even buzzed) in my life.

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Bottom line? That was my first and last clubbing experience. Sorry, Vegas. I’ll gladly stick to your shopping, food, and “Deal or No Deal” slot machines.

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Have you ever had baked oatmeal before? If you haven’t, you’re truly missing out. It’s so easy to whip up, can be refrigerated for a couple of days, and warmed up to eat whenever you want. It tastes just as good as when it came out of the oven. This recipe slightly adapted from Annie Eats is also very easy to change. Mix up the fruits or kind of nuts and you’ve got yourself a different dish that tastes just as great!

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Blueberry Banana Baked Oatmeal

Ingredients

  • 1 cup old fashioned rolled oats
  • ¼ cup chopped slivered almonds
  • ½ tsp. baking powder
  • 1 tsp. ground cinnamon
  • Pinch of salt
  • ¼ cup maple syrup
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 2 tbsp. unsalted butter, melted and cooled slightly
  • 1 tsp. vanilla extract
  • 2-3 ripe bananas, peeled and sliced
  • 1 cup blueberries (fresh or frozen), divided

Directions

  1. Preheat the oven to 375˚ F and lightly grease a 2-quart baking dish.
  2. Combine the rolled oats, half of the nuts, baking powder, cinnamon and salt.
  3. In a liquid measuring cup, mix together the maple syrup, milk, egg, butter, and vanilla.
  4. Lay out the bananas in a single layer on the bottom of a baking dish. Evenly spread out half of the berries on top of the bananas. Place the dry oat mixture over the fruit and then pour the liquid ingredients evenly over the oats. Top with remaining nuts and berries.
  5. Bake for 35-40 minutes, until just brown and set. Cool 10 minutes before serving.
https://lovintheoven.com/blueberry-banana-baked-oatmeal/

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Oh, and to announce the winner for my latest giveaway,
Congrats Jamie! I will be sending out an email very soon so keep an eye on your inbox!

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