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pumpkinbread_starbucks_copycat_pumpkinloaf

Starbucks Copycat Pumpkin Loaf

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recipe

pumpkinbread_starbucks_copycat_pumpkinloaf

Starbucks Copycat Pumpkin Loaf 

by: Jenn

  • Time 10 minutes for prep, 45-50 minutes cook time
  • Makes 2 loaves or more depending on size of pams
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Ingredients
For the bread:
  • 3 large eggs
  • 1½ cups pumpkin puree
  • ⅔ cups of extra virgin oilive oil
  • 1/2 cup powdered sugar
  • ½ cup light brown sugar packed
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons pumpkin spice
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1½ cups all-purpose flour
For the topping:
  • 3 tablespoons pepitas (pumpkin seeds)
  • 1 teaspoon honey (or maple syrup)
  • ½ teaspoon extra virgin olive oil

Directions

For the bread:

 Preheat the oven to 350ºF  Grease loaf pans with olive oil. with baking spray.

 Place eggs in a medium-large bowl and whisk well.

 Add pumpkin and whisk until smooth. Add the oil, white and brown sugars and vanilla. Mix until nice and smooth.

 Sprinkle the pumpkin spice, cinnamon, clove, baking soda, baking powder and salt over the pumpkin mixture and mix until well combined.

 Add the flour and stir just until the flour has disappeared and no large lumps remain.

Transfer batter to prepared loaf pans.

Prepare the topping by mixing olive oil and honey to the pepita seeds, then sprinkle over the batter mixture.

Baking Tips: Check on the pumpkin loaf around 40 minutes, if the top is browning place a foil tent over the loaves  for the remainder of cooking time. 
Cooking time is dependant on the size of the loaf pan. I bake my loaves in 8×6 pyrex pans for 46 minutes. 
This pumpkin loaf is so good right out of the oven, but you could let it rest for 20 minutes, if that’s your thing.
 
skillet chicken_crack chicken_15 minute recipes

15 Minute Chicken and Pasta

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recipes

This recipe is perfect for those days when your exhausted with playdates, soccer practice, mounds or laundry you have no intent to put away, or you’ve just forgot to take anything out of the freezer to thaw for dinner. It’s also perfect for after thanksgiving when you want to use that left over turkey but your tired of sandwiches.  For the over achievers that love to comment with I added cherry tomatoes or broccoli, that’s awesome! This is a recipe you can defiantly drag out or spice up. Break out the wine moms, this recipe could be done in minutes so you’ll have time to kick your feet up and scream at your kids for the last two hours before bed to pick up their toys and brush their teeth vs cleaning a disaster in the kitchen.  Time is precious, so I’ll skip the mellow dramatic mom stories, head to the kitchen dust off that can opener and get to cranking. 

skillet chicken_crack chicken_15 minute recipes

15 Minute Chicken and Pasta

by: Hip Momma

  • Time: 15 minutes
  • Servings 6
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Ingredients

  • 10 oz. can of chicken or left over chicken breast shredded.
  • 2 cups of dry pasta of choice
  • 2 strips or more of bacon
  • 1 shallot diced
  • 4 cups of water
  • 1 cup of vegetable broth
  • 8 oz. of cream cheese
  • 1 1/2 cups of shredded mozzarella cheese
  • 1/2 cups of shredded cheddar cheese 
  • 2 Tbsp. Primal kitchen ranch dressing 
  • 1 tsp Himalayan salt
  • 1 tsp fresh ground black pepper 

Directions

  • preheat oven to 375 degrees.
  • Add vegetable broth to a large sauce pan and bring to a boil, then add pasta and cook for 8-10 minutes or until tender. 
  • While pasta is cooking cook bacon in cast iron skillet, leaving slightly under cooked.
  • Remove bacon and blot off access grease, then reduce heat to low/medium and cook shallots for 3-4 minutes or until translucent.
  • Cut or tear bacon into space pieces once cooled and set aside.
  • Once pasta is cooked spoon it into the cast iron skillet with the shallots using a ladle.  You do not need to worry about straining off all the water as you scoop the noodles into the skillet. You’ll want to reserve the water incase the mixture dry before placing in the oven.
  • Mix in vegetable broth, cream cheese, mozzarella cheese, ranch, salt and pepper until creamy. If the noodle mixtures looks to dry, spoon in some of the water from the pasta. This will keep the noodles from getting hard and sticking to the skillet in the oven.
  • Sprinkle the cheddar cheese on top of the mixture then top with chopped bacon bits. 
  • Place the skillet in the oven and cook for five minutes. 

   NOTE If your the bubbly burnt cheese type you may need to leave the skillet in the oven a bit longer. Just be careful not to over cook the pasta in the process. 

icken_chili_panera_bread_chili_soup

Better Than Panera Chicken Chili

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recipes 

icken_chili_panera_bread_chili_soup

Better Than Panera Bread Chicken Chili

by Jenn

  • Time depends on your devotion boo!
  • Makes 8-12 cups
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Ingredients 

  • 2 chicken breasts
  • 1 cup of diced potato
  • 1 cup of diced carrots
  • 2 cups of cooked northern beans (garbanzo beans)
  • 1 cup of diced onions
  • 1 cup of corn
  • 2 Tbsp. extra virgin olive oil
  • 2 gloves of garlic sliced
  • 1/2 cup of jalapenos diced
  • 1 cup vegetable broth
  • 1 1/2 cups of water
  • 1 cup tomato puree divided
  • 1 1/2Tbsp. smoked paprika
  • 1 1/2 Tbsp. chipotle chili  
  • 1/2 tsp cayenne pepper
  • 1 Tbsp. pink Himalayan salt
  • 1 1/2 Tbsp. fresh ground black pepper
  • 2 Tbsp. flour

Directions

  1. Soak garbanzo beans over night.. rinse and change water at least once. Cos beans for two hours and reserve 1/2 cups of water for chili. Skip this step if using canned or precooked beans. 
  2. Place a 4 quart sauce pan on the stove over medium heat with 1 Tbsp. of extra virgin olive oil. Season chicken breasts with salt and pepper and place in the skillet cooking for about 5 minutes on each side. 
  3. Remove chicken breasts and let rest. Meanwhile reduce heat to low and add garlic and onions. Cook for 2-3 minutes, stir to prevent sticking. 
  4. Mix flour with 1 Tbsp. tomato puree, chipotle chili, cayenne pepper, smoked paprika, salt and pepper and set aside.
  5. Add 1 Tbsp. olive oil to the sauce pan with onions and garlic, stir in carrots, potatoes and jalapenos. Cook for 2-3 minutes.
  6. Add a little of remaining water (1-2 Tbsp.) to remove any bits that may have stuck to the bottom. 
  7. While veggies are simmering shred chicken. It may still be a little pink which is okay. 
  8.  Pour chili paste into the sauce pan, mix well. Add vegetable broth, water, tomato sauce, shredded chicken and corn to the sauce pan, stir well. 
  9. Reduce heat low and let simmer for 1 hour. 
avo_toast_avocado

Avo Toast

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recipes

Avo Toast 

loaded_avocado_toast
avo_toast_avocado
avocado_avo_toast

The possibilities are endless when it comes to avo toast or avo naan bread. Once of my favorite things to top avocado bread toast with is mango salsa. Our breakfasts resemble hotel continental breakfast with a variety of sausage or bacon, fresh salsa, diced veggies, fruit, and sometimes egg. It’s kind of like a build your own pizza event in the mornings only the base is avocado in stead of pasta sauce. 

Dress up left over chicken, beef or pork  by making it a topping on toasted naan bread with avocado. Cut up chicken breast into small pieces and sprinkle over avocado. Add grilled onions, roasted corn and feta cheese and you have whole new meal out of the meal from the night before. Do I need to write out a recipe when a picture is worth a thousand words.??

sweet_avocado_toast_mango_salsa
naan_homemade_naan_scratch_bread

Naan Bread

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recipes

naan_indian_food_vegetarian

NAAN Bread

by: Jenn

Total 2 hrs.35 mins includes cooling time
Active 35 mins
Resting time 2 hrs. 
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Ingredients 

  • 2 1/4 cups of organic unbleached flour divided.
  • 1/4 tsp aluminum free baking soda
  • 1 tsp baking powder
  • 3/4 tsp Himalayan pink salt
  • 2 Tbsp. extra virgin olive oil
  • 3/4 cup plain Greek yogurt
  • 1 tsp grated garlic
  • warm water for kneading 

Directions

  1. In a large bowl mix 2 cups of flour, baking soda, baking powder and salt.
  2. Add yogurt, olive oil and garlic to the dry ingredients. Mix until well combined.
  3. Knead dough until smooth, applying warm water to hands as needed to form a smooth dough ball. 
  4. place the dough ball in a bowl, cover and let rest for 2 hours. 
  5. Dust the surface with flour. uncover the dough, remove from the bowl and place on the floured surface.
  6. Cut the dough with a dough knife into 8 wedges. 
  7. Roll each wedge into 8 individual dough balls.
  8. Place a comal on the stove over medium heat and lightly grease with avocado oil. 
  9. Dust the surface as needed, roll out each ball into a thick circle.
  10. Place flattened dough on greased comal cook unti the dough bubbles about 2 minutes, then flip and cook for 1 minute. 
  11. Wrap in saran wrap for 3 days or in frezzer by wrapping saran wrapped naan with foil.  
naan_scratch_bread
dessert pizza

Breakfast Pizza

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recipes

breakfast pizza

Breakfast Pizza

by: Jenn

  • Total 10-15 minutes
  • Makes 4 to 8 servings
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Ingredients

  • Naan bread
  • 2 Tbsps. of jam or jelly of choice
  • 1 banana
  • 1/8 cup of chopped walnuts
  • melted chocolate (optional)

Directions 

  • Pre heat oven to  350°F.
  • Place Naan bread face down for 7-10 minutes.
  • Cut banana into thin slices or chunks.
  • Melt chocolate (I use vegan chips or cacao nibs)
  • Remove Naan bread from oven and spread jam or jelly over to top side of the bread.
  • Top the Naan with banana’s and walnuts.
  • Drizzle melted chocolate over the toppings. 
  • Cut into slices or wedges. 
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