This Pumpkin Chia Seed Pudding is made with pumpkin puree, chia seeds, milk, and warm pumpkin pie spice, no cooking involved. It thickens up overnight in the fridge into something closer to a pudding than the loose, watery texture chia seeds can sometimes end up with. I make a batch of this on Sunday nights…
These Pumpkin and Apple Muffins with Raisin and Pepitas are made with pumpkin puree, diced apple, plump raisins, and crunchy pepitas folded into a warmly spiced batter. Two fall flavors in one muffin, with enough texture from the seeds and raisins that they don’t need any glaze or streusel on top. I make these on…
These Apple Cinnamon Muffins with Cottage Cheese are made with shredded apples, warm cinnamon, and blended cottage cheese stirred right into the batter. The cottage cheese disappears completely once it’s blended smooth, and all it leaves behind is a soft, moist crumb and a bit of extra protein. I make a batch of these on…
This Apple Pie French Toast is made with thick slices of bread dipped in a cinnamon custard, pan-fried until golden, and topped with a warm cinnamon-apple compote that tastes like the filling of a pie. Unlike a baked casserole version, this one cooks stovetop, slice by slice, so it’s ready faster. I make this on…
This Cinnamon Roll French Toast is made with refrigerated cinnamon buns sliced thick, dipped in a vanilla custard, and pan-fried until golden, then finished with the included cream cheese icing thinned into a glaze. It’s cinnamon rolls and French toast combined into one breakfast, without picking sides. I make this for weekend mornings when regular…
This Pancake Breakfast Casserole is made with cubed pancakes soaked in a cinnamon custard, layered with toasted pecans, and baked until set, then finished with a drizzle of warm honey. It’s a make-ahead way to serve pancakes to a group without standing at the stove flipping them one by one. I make this for fall…
These Pumpkin Puree Cream Cheese Muffins are made with a spiced pumpkin batter and a swirl of sweetened cream cheese baked right into the center of each one. You get a soft, moist muffin with a little pocket of tangy filling in the middle instead of a plain crumb all the way through. I make…
These Pumpkin Scones are made with canned pumpkin puree, brown sugar, warm cinnamon, plump raisins, and toasted walnuts folded into a flaky, buttery dough. I bake these on weekends when the leaves start turning, usually a double batch since they disappear fast with coffee. They’re perfect for fall breakfast, weekend brunch, Thanksgiving morning, or an…
These protein energy ball recipes are easy, no-bake snacks that are perfect for busy mornings, meal prep, lunchboxes, and quick afternoon pick-me-ups. Made with simple ingredients like oats, nut butter, seeds, protein powder, and dried fruit, they’re easy to mix, roll, and keep in the fridge for grab-and-go snacking. These no-bake protein energy balls are…
These Pumpkin Oatmeal Cookies are made with canned pumpkin puree, rolled oats, brown sugar, and warm pumpkin pie spice, baked into soft, cake-like cookies. The pumpkin adds enough moisture that these stay soft for days instead of drying out like a lot of oatmeal cookies do. I make a batch of these once the weather…