What a fun weekend! We celebrated Pumpkin’s birthday with a family trip to the pumpkin patch on Friday, but the real fun was at her Birthday Brinner party on Saturday! When figuring out a theme for her party this year I kept coming back to a pajama party. So when the time came to pin down the party theme and get the invitations printed Birthday Brinner (breakfast for dinner) and a pajama party was the plan!
I kept the menu somewhat simple. Waffles (with lots of toppings to choose from), quiche, yogurt tubes and sausage. We had milk boxes and orange juice to drink.
For dessert we had donuts, (more…)
So, I really like scrambled eggs for breakfast, but sometimes I just want something sweet. But not donut sweet. Not that I have anything against donuts. I love donuts! But, well, they’re just not the healthiest breakfast. Breakfast is the most important meal of the day, afterall! Caramel Apple Coffee Cake fits the bill of sweet, but not too sweet. Perfect for breakfast!
Apple season is upon us, so this is the perfect time to add this sweet fruit to your breakfast menu. And I love me some Granny Smith apples, so this is definitely a winner. Don’t be fooled by the name. There’s no actual caramel in this recipe, but the brown sugar gives it that sweet caramely taste.
This coffee cake comes together quickly, with a nutty crumble on top. It’s also a great recipe for little kitchen helpers to get involved with. Cupcake loved helping me make this. Almost as much as she enjoyed eating it.
Caramel Apple Coffee Cake
- 1/4 cup wheat flour
- 1/4 cup brown sugar
- 1/3 cup pecans
- 1 tablespoon plus 1 teaspoon frozen apple juice concentrate, thawed
- 1/2 cup plus 2 tablespoons unbleached flour
- 1/2 cup wheat flour
- 3/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 cup plus 2 tablespoons buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups peeled Granny Smith apples, diced (about 2 medium)
- Preheat oven to 325 degrees.
- To make the topping, combine the flour, sugar, and pecans in a small bowl and stir to mix well. Add the juice concentrate and stir until moist and crumbly.
- Place the flours, brown sugar, and cinnamon in a medium-sized bowl and stir to mix well. Add the baking soda and stir to mix well.
- Add in the buttermilk, egg, vanilla and apples to the flour mixture and stir to mix well.
- Spread the batter evenly in a prepared 9-inch round cake pan. Sprinkle the topping over the batter.
- Bake in preheated oven 35-40 minutes, or just until the top springs back when lightly touched.
- Allow the cake to cool at room temperature for at least 30 minutes. Cut into 8 wedges. Serve warm or room temperature.
What’s your favorite fall flavor: apple or pumpkin?
Happy Monday! How was your weekend? We had some fun building binoculars at the Lowe’s Build and Grow workshop and celebrating a birthday with friends. We snapped a few family photos in the sunflower field. And we enjoyed the cool temperatures that came through. It’s feeling like fall out there! I already have two pumpkins on my front porch (only because they grew in my backyard). I also have a new wreath and I’ll show you how I made it later this week.
We started off the week with a Meatless Monday meal of quinoa and black bean sliders with roasted carrots. And they were yummy!
And then it was Taco Salad Tuesday.
On a whim I picked up a butternut squash with no real plan for it, but it ended up making a great side dish along side some Coconut Chicken. And I happily ate it for leftovers for the next two days.
And the cooler weather meant I could give in to my desire for soup! I meant to bake some bread bowls for the soup earlier in the day, but forgot. And the girls and I spent the afternoon at A Day Out with Thomas, so I figured I’d just stop at the grocery on the way home. But then both girls fell asleep. I wasn’t about to wake up two kids to get one thing from the grocery. Panera Bread drive through to the rescue!!! It was just what the Broccoli Cheddar Soup needed!
And last up on the menu was Baked Ziti. And by baked ziti I mean baked large elbow macaroni. Cupcake has decided she will only eat noodles if they’re shaped like rainbows.
Cupcake also requested we make popsicles yesterday, so that’s just what we did. Similar to Mango Yogurt Popsicles, we made Cherry Yogurt Popsicles. I had my two helpers on hand to whip them up.
And they are Cupcake and Pumpkin approved!
We even got a little adventurous and added a few chocolate chips once we had poured the yogurt in the mold for a fun surprise!
These girls of mine are getting a little easier to feed these days. There’s a bit less crying about food they don’t like at dinner time and a few more bites taken than usual. Cupcake gobbled up her butternut squash and the ziti and Pumpkin had two bowls of broccoli cheddar soup! Though she’s mostly on a squishy food diet right now thanks to some molars making their presence known.
Are you ready for soup weather?
I know I promised you a sewing tutorial, but I still need pictures with my model. How about something sweet instead? No Bake Peanut Butter Bars perhaps? Because who doesn’t love peanut butter and chocolate!!
This is one of those recipes I made a long time ago and lost track of. I don’t remember where I originally found it, but I refound it the other day on Paula Deen’s website. I needed something to take to a sorority meeting and I just happened to have all the necessary ingredients, so No Bake Peanut Butter Bars were the answer!
These babies are rich so be sure to cut them into small pieces! They come together very quickly, but do need some refrigeration time, so you need to plan a little bit ahead.
Can you tell I took these pictures on a very humid day? Check out that glistening chocolate.
I sent the leftovers to work with hubby yesterday and I kind of regret that. Only because I want to have one more. I really didn’t need half the batch! And I probably would have ate half the batch if they were left here!
No Bake Peanut Butter Bars
- 1 cup butter, softened
- 1 cup peanut butter
- 3 cup confectioners’ sugar
- 1 1/2 cup graham cracker crumbs
- 1 1/2 cup semisweet chocolate chips
- Line a 13 by 9 by 2-inch pan with parchment.
- Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until well combined. Press into the lined pan using your hands.
- Melt the chocolate chips in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.
- When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.
Behind the scenes……
I know summer is just about over. Some kids are already back to school, but we’ve had a mild summer. We’ve only made popsicles twice this summer! The first time we made pudding pops after Aly and I had a Twitter conversation about them. The second time we made Mango Yogurt Popsicles.
You know my best kitchen helper was excited about this! I measured, but she did the rest!
She started with the Greek Yogurt. We usually only keep plain around, but we sprung for vanilla for this recipe.
Next she added some honey. And she played with her hair. This kid keeps taking her ponytail out. And then fusses with her hair all day.
Lastly she tossed in some mango chunks.
And then the fun part! Blending and fussing with her hair.
She even did the pouring. Well, I poured the mixture into a smaller, more manageable cup and she poured it into the popsicle molds. I’m still loving these IKEA molds!
It was a long wait (in preschooler time) for the yogurt popsicles to set up, but once they were set the girls dug in!
And everyone was happy! The girls because they got a delicious treat and me because it was a healthy and delicious treat.
I hope you enjoy the rest of your summer and find time to make some popsicles!
- 1 cup vanilla Greek yogurt
- 1 tbsp honey
- 1 cup mango chunks (yield from 1 mango)
- Add ingredients to the blender and process until smooth. Fill popsicle molds with yogurt mixture, add sticks and freeze. Run mold under warm water for a few seconds to loosen pops.