Healthier……Starbucks Pumpkin Bread

I love Starbucks, I wish I made more money so I could get a coffee there every day, maybe even three times a day!!!  I digress…….I don’t want to, but I will.  Their lemon and pumpkin loaves are delish!!  I could eat an entire loaf, one day I should try it!  I’ve always wanted to try a recipe with yogurt or applesauce instead of oil, this recipe allows me to do it, and it is amazingly delicious.


1  1/2 c. All Purpose Flour

1/2 tsp. Ground Cinnamon

1/2 tsp. Salt

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/4 tsp. Ground Cloves

1/4 tsp. Ground Nutmeg

1  1/2 c. Sugar

1/2 c. Fat Free VanillaYogurt

3 Egg Whites

1 c. Canned Pumpkin



Preheat oven to 350º. Grease a loaf pan, set aside.

Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.

In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.

Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.

Let cool on a wire rack.  Makes one large loaf or four mini loaves.  This is very dense and moist, delicious!!!

Add a powdered sugar glaze if you wish!



Apple Pie Muffins

So, this is my first new recipe of the new year!! I hope there will be many more where this came from.  In 2011, I posted about twice a month and ended the year with 23 posts.  My goal for 2012, is to post 35 new recipes before year end, so almost three each month. 

I am working on the January Pantry Challenge, which has me take inventory of everything in the pantry as well as your freezer and start using it and getting thru it.  I did not realize how many things I had in the freezer!!  Also, I am also trying to use all of my produce before it goes bad….apples, lettuce, and celery are the biggest offenders!! 

I have had some apples on the counter for a couple weeks, possibly getting a little soft.  So te best way to use them is to bake them…hence the Apple Pie Muffins. 


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed brown sugar
  • 2 cups diced apples

Streusel Topping

  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2-5 tablespoons butter, melted
  • 1/4 tsp nutmeg
  • 1/2 c oats


  1. Preheat the oven to 375 degrees F . Line with paper muffin cups.
  2. In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
  3. In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour, cinnamon, nutmeg and oats. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended, add more butter if necessary. Sprinkle this over the tops of the muffins and slightly press into muffins.
  4. Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.

My 14 y.o. had a brilliant idea to add some ice cream to her plate.  She added homemade egg nog ice cream from Picket Fence Creamery, a local fvorite of mine.

Enjoy, and don’t do like we did and eat one warm from the over right before dinner!!  It WAS necessary in life!!

God Bless!

Pumpkin Muffins

The Fall season is all around us, a chill in the air, leaves falling and the sweet smell of pumpkin muffins!!  I wanted to make some comfort food, so today is starting with these muffins. 

Wet Ingredients

1  1/2 cups sugar

2 eggs (room temp)

2 cups sour cream

1 cup butter (melted-room temp)

2 cups (1.5 cans) pumpkin

Mix until smooth and creamy.

Dry Ingredients

4 cups flour

2 T baking powder

1 t salt

2 t pumpkin pie spice

2 t cinnamon

Mix together dry ingredients and distribute evenly. 

Mix dry to wet ingredients . Scoop mixture into muffin cups, close to top.

Bake at 400 degrees 17-21 minutes.  Set your timer for 17 and check

Using a frosting decorating bag and tip and fill centers of warm muffins with cream cheese frosting.

Lemon-Blueberry Poppy Seed Scones

2 1/2 cups Flour

1/2 cup sugar

1 Tablespoon poppy seeds

2 teaspoons baking powder

1/2 teaspoon baking soda

1/1 teaspoon salt

1/3 cup cold unsalted butter

3/4 cup milk

1/4 cup lemon juice

1/2 teaspoon lemon zest

1 cup fresh or frozen blueberries

In large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda and salt.  Cut in butter until it resembles fine crumbs.  In different bowl, combine milk and lemon juice.  Fold in blueberries.  If using frozen blueberries, you may need additional flour. 

Turn dough onto a floured surface; knead gently a few times.  Shape into  a ball then pat into an 8 inch circle; cut into eight equal wedges (triangles).  Place on baking sheet that is covered in parchment paper 1 inch apart.  Sprinkle with additional sugar and bake in a preheated 425 degree oven for 12- 15 minutes.  Remove from oven when slightly browned.  Serve warm.



Zucchini Applesauce Bread

2 c. all-purpose flour, sifted
1 ½ t. baking soda
¾ t. baking powder
1 t. coarse salt
3 ½ t. cinnamon
3 eggs, room temperature
½ c. vegetable oil
½ c. plain applesauce (not low-fat)
1 ½ c. sugar
2 c. freshly grated zucchini
2 t. pure vanilla extract


1. Preheat oven to 350. Grease one 9 x 5 inch loaf pans. OR, one 12-cup muffin tin.
2. Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
3. In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.
4. Carefully pour flour mixture into egg mixture, stirring until completely combined.
5. Pour entire mixture into loaf pans, making sure there is an even amount of batter in each. OR, if making muffins, fill muffin tins ¾ full.
6. For Zucchini Bread bake for 40 minutes. OR, for muffins bake for 20 minutes.
7. You will know when the bread or muffins are down when the centers are set and spring back when they are lightly touched.

Czech Kolaches



  • 1-1/4 cups warm milk
  • 3/4 (.25 ounce) package active dry yeast
  • 1/4 cup white sugar
  • 1/4 cup shortening or butter
  • 1-1/2 teaspoons salt
  • 1 eggs
  • 1 egg yolks
  • 3-1/4 cups all-purpose flour
  • 1/4 cup fruit preserves
  • 1/4 c milk
  • 1 c powdered sugar
  • 1 T butter
  • lemon zest
  1. Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.
  2. Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk.
  3. Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise.
  4. Bake at 375 degrees F, on parchment paper,  for 15  minutes, or until lightly browned.
  5. Mix together milk (warmed), butter, lemon zest and powdered sugarto thick glaze consistency. Drizzle over kolaches once they have cooled a bit.

Don’t judge me, I love the glaze!!

Frosted Banana Bars

This is a deliciously moist bar and makes a full jellyroll pan.  Great for a potluck or when having guests over!


  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas
  • 1 (16 ounce) container cream cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10×15 inch jellyroll pan.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.