Archives for posts with tag: fall

The weather is finally cooling down and that means it’s time for one of my favorite things to eat – soup. Potato soup, tomato soup, chicken noodle each with a toasty sandwich to go with it. Yumazing!!

This particular soup is a total new favorite of mine and I will be making it several times this season – especially since my boyfriend LOVED it. It is so easy to make, and only requires 7 ingredients – 6 of those being canned – so just open, pour and heat. Unfortunately, I didn’t get any images of this amazingness, but you can check out where I found the recipe here. The only thing I changed was instead of canned chicken I boiled some chicken breasts and shredded them into the soup and did not add the chicken bouillon. It has such a great kick to it and I could eat til I pop.

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I can’t believe I am still posting stuff from last weekend! Is it better to space them out? Because I feel like it is, but maybe you guys would rather see it all at once – Let me know!

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Anywho, these bars were created because I had run out of muffin cups while making my Caramel Apple Pie Mini Cheesecakes. I had made about 12 minis and still had filling left over, and I am not one to waste. So I needed to find something that didn’t require muffin cups, and would only need a small amount of filling since I didn’t have enough to do a whole cheesecake. I decided on these delectable cheesecake bars. I found the recipe on Food Network‘s website, and I picked it apart to use only the parts that I needed (divided in half) – the crust and the amazing streusel topping.

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After making my Mini Pumpkin Cheesecakes I knew that I had to make more mini cheesecakes with other fall flavors. And it’s no surprise that I immediately settled on apple. These little delights are filled with homemade applesauce and topped with sliced apples and homemade caramel sauce. And WOW are they good! Not only that, I used the same gluten free crust as used in my pumpkin recipe by using oats for the crust instead of crackers or any type of flour mixture. Now my only problem is to figure out what flavor I want to do next! Any suggestions?

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This weekend was so amazing! I spent all of Friday night baking with my mom, and all of Sunday day baking and eating, and Saturday I had an outdoor show with my band (Once An Empire). The outdoor shows are so fun! I just love playing under the sun and being able to enjoy the beautiful weather. The amphitheater in the park looked pretty cool too. 20131012_105001

Anyways, Friday night my mom showed me how to make Sugar Free Applesauce, and I made some amazing Maple Glazed Pumpkin muffins. I brought them as breakfast for our show as well, and those things went fast! They go great with coffee and tea, and are perfect for breakfast because they’re not too sweet but still have that hint of maple flavor.

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Weekends are my favorite – well, I think most people would say that, at least those of us that work during the week. My favorite part about the weekends is breakfast or brunch. Waking up early and drinking my coffee or tea while making something delicious just makes my entire day. And although, I am not a morning person, I would like to think I would be if I had the time every morning to concoct a tasty jump start before hitting the road.

Back before I started this culinary journey, I would make pancakes from the bag – you know the Krusteaz or Bisquick bag of white dust. During that time, I was never a big fan of pancakes. The consistency was always weird, and the taste was bland unless it was flooded in butter and syrup – ick. But, in recent weekends, I’ve started making my own pancakes from scratch. I started simple at first with just regular old pancakes, and the first time I made them I was blown away. There are so many other ingredients besides powder and water to make these delicious, so it’s no wonder the bagged version tastes so boring! I will no longer be using the prepackaged pancake mix. Pancakes from scratch are so easy to make and use ingredients I generally have in my kitchen, so there’s really no excuse to go back.

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20131011_194804On Friday night, my Mom brought me a huge basket of apples from her tree in the backyard. I believe they are of the golden delicious variety, and man, oh man, they are delicious.  Since I had already planned on making pumpkin muffins (which I will be posting later), my Mom decided to make some apple sauce. It was way easier than I thought it would be and turned out amazing!

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Fall is one of my favorite times of year. The smells, the food, the holidays and all of apple and pumpkin flavors. Pumpkin is something that I have not used in anything other than pumpkin pie. But this Fall, I am branching out and finally incorporating one of my favorite fall flavors into my recipes. This recipe uses canned pumpkin puree to create delectable mini pumpkin cheesecakes. The aroma filling the house on a chilly evening was exactly what I had been waiting for all year. I just love it! The other great thing about this recipe is the crust – gluten free. Instead of the typical graham cracker or Oreo crust you generally see on cheesecakes, this uses oatmeal, which was surprisingly tasty and has a great texture. I can’t wait to use it for other cheesecake recipes, I’m thinking of doing a caramel apple or apple crisp cheesecake next. Look out cupcakes, I think mini cheesecakes are the new delicacy in my house!

And of course Fall is my favorite because Thanksgiving is coming!!

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If you’ve never made cheesecake before, do not fear! I found these mini pumpkin cheesecakes easier to make than the large since you don’t need to mess with a spring pan. Just grab some paper muffin cups and a muffin tin. And instead of making the larger crust, you are placing tiny crusts into the bottom of each muffin liner. Here’s the recipes… Read the rest of this entry »