Recipe Swap: Pumpkin Biscuits

I can be kind of bossy.  Just ask my husband.

So when Mother Nature didn’t really cooperate with my request for fall weather, I decided to take matters into my own hands.

I wore my skinny jeans and riding boots anyway.

I made my favorite acorn squash recipe.

I bought some gi-normous honey crisp apples.

Screw you Mother Nature, I’m making it fall anyway.

So when this round of the WC Recipe Swap gave me A Seasoned Greeting, I went straight for her pumpkin tag.

But, much to my dismay, there was only one pumpkin recipe!  Girl, we need to fix that!  What’s wrong with you?! (just kidding girl, luv ya.  But we need to work on this!)

Luckily, it looked like a killer pumpkin recipe.  I just kept coming back to it, unable to let it go for another recipe.  So I bought my first can of pumpkin for the season.  It was a beautiful moment, really.

So even though my weekend was nothing short of chaos, I made time for these beauties.  But as if it was meant to be, they came together in an instant – no mixer or food processor needed, took all of about 5 minutes to throw together and drop on the pan.  I had to wait for the oven to finish preheating!

So.  No excuses.  Find a reason to make these.

Recipe note – I did want them to be a little sweeter (yes, it’s a savory biscuit, but it needed to be a *little* sweeter), so next time I’ll double the honey in these.  The recipe below reflects this change.

Don’t forget to check out the links below to see the recipes that everyone else picked for the recipe swap!

One year ago: Tailgate favorites!! Game-Day Chili and Soft Pretzel Bites with Beer Cheese Dip
Two years ago: Cranberry-Almond Granola Bars and Pasta with No-cook Tomato Sauce

Pumpkin Biscuits
adapted from Country Living, as seen on A Seasoned Greeting 

2 cups of AP flour
1 tsp salt
1 1/4 tsp baking powder
1 tsp ginger
1 stick of unsalted butter, cold and diced
1/4 tsp cinnamon
1/4 tsp nutmeg
15 oz pumpkin puree
1 tbsp honey
1/4 cup milk

Preheat oven to 400.  Line baking sheet with silicone baking mat or parchment paper.

In a medium bowl, whisk together flour, salt, baking powder, ginger, cinnamon and nutmeg.  Add butter and toss to combine.  Add pumpkin and honey and mix to combine.  Add milk and stir until dough forms.  Drop biscuits onto prepared baking sheet, bake 20-25 minutes.



Veggie Hash and Eggs


Is it breakfast?  Is it dinner?


I’ve always been an advocate of breakfast for dinner.  Whether it’s pancakes, waffles, breakfast burritos, or hash.

Hash – i.e., an excuse to throw any and everything into a saute pan, cover it with an egg, and see what happens.  You really can’t go wrong.

That’s kind of what happened when I first started making this.

I was home alone and left to fend for myself for dinner.  I found some random veggies in the fridge and pantry – a few potatoes, zucchini, squash, a few bell peppers.  My new favorite meal was born.  It’s grown a little each time I’ve made it, and by the third or fourth time I made it, I figured it was time to share it.  I thought it was “too easy” to share and “not really a recipe.”  But we all need ideas to mix things up a little, right?

I can’t wait to take this recipe camping – camp food =/= healthy food like 99% of the time.  This would be great to do over the fire/stove in a cast iron skillet!

One year ago: Bacon Ranch Potato Salad and Watermelon Lemonade
Two years ago: Peanut Butter Surprise Cookies and My Favorite Camping Recipes

Veggie Hash and Eggs
a PLFF original recipe
serves 2

3-4 tbsp olive oil, divided
2 small sweet potatoes (or regular Idaho potatoes), scrubbed and diced
1 large onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 large jalapeno, minced
1 medium zucchini, diced
1 medium yellow squash, diced
2 tbsp Montreal Steak Seasoning
4 eggs

Heat 2 tbsp olive oil in a large skillet over medium heat.  Add potatoes.  Cook 10-15 minutes, stirring frequently, until potatoes are almost tender.  Add onions, garlic, bell pepper, and jalapeno (add more olive oil, if necessary).  Saute until softened, about 3-4 minutes.  Add diced squash, season with steak seasoning.  Season to taste with more salt, if necessary.  Saute until squash is almost tender, about 2 minutes.  Reduce heat to low.

After squash gets added, cook eggs to the style of your choice (over easy is our favorite!).  Divide hash over 2 plates, top with eggs.


Cranberry Orange Muffins

I love making muffins when we have house guests.

First off, people love baked goods.

And it’s a great way to ensure a good breakfast each morning without having to get up early and make it.

And this recipe makes a bajillion muffins.  So there’s plenty for the whole weekend.

But even if you don’t want a bajillion muffins, then you can easily cut the recipe back.

But I recommend baking all bajillion.  They keep well in an airtight container.  Breakfast for the whole week!

One year ago: Ramen Noodle Cole Slaw and Poppy Lime Fruit
Two years ago: No-booty Blueberry Muffins

Orange Cranberry Muffins
courtesy of The Pastry Queen Cookbook, as seen on Homemade by Holman
Yields 20 muffins

3/4 cup whole milk
3/4 cup orange juice
1/2 cup sour cream
2 eggs
2 sticks unsalted butter, melted
1 cup sugar
zest of 1 orange
3 1/2 cups all purpose flour
1 1/2 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1 cup fresh cranberries, roughly chopped
raw sugar, for topping

Preheat oven to 350.  Line 20 muffin cups with paper liners.

In a medium bowl, combine milk, orange juice, sour cream, eggs, and butter, and whisk until well combined.

In another mixing bowl, add sugar and orange zest.  Use your fingers to rub orange zest into sugar.  Add in flour, baking powder, salt, cinnamon, and ginger.  Pour milk mixture into dry ingredients and stir until just incorporated.  Fold in cranberries.

Scoop into prepared pans, filling each cup about 2/3 full.  Sprinkle about 1 tsp of raw sugar on top of each cup of batter.  Bake 20-25 minutes, or until tops are just brown and tester comes out clean.  Cool in pans for 5 minutes, then transfer to wire rack to cool completely.



Baked Apple Cinnamon Doughnuts

After months of seeing some of my favorite blogs inundated with doughnut recipes, I finally have a doughnut pan of my own!  I totally need a second one to make this process easier, but that’s neither here nor there at this point.


I woke up Sunday morning and decided it was time to christen the doughnut pan.

I have dozens of recipes saved.

But it was Sunday morning, and I was not going to the grocery store.

So I searched through everything I had saved until I found a recipe that involved only ingredients I already had.

Ta-Da!  First doughnut recipe.

And whoa, were they good.  Soft, chewy, sweet and just heavenly.  And relatively healthy according to Nicole over at Prevention RD!  That’s what I call a win-win.  And it gave me an excuse to eat another one.

One year ago: Everything pretzels
Two years ago: Mini chocolate lava cakes and Beef Tetrazzini (my favorite recipe!)

Baked Apple Cinnamon Doughnuts
as seen on Prevention RD, originally from And Her Little Dog Too

12 oz unsweetened applesauce
1 egg
1 tbsp canola oil
1/2 brown sugar
1 1/2 cups all purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
2 tsp cinnamon, divided
1/4 cup sugar

Preheat oven to 425.  Spray doughnut pan(s) with cooking spray.

Combine applesauce, egg, oil, and brown sugar in a large bowl and mix well.  Combine flours, baking powder, baking soda, and 1 tsp of cinnamon and mix well.  Slowly add dry ingredients to the wet ones, careful not to over mix.  Stir in vanilla.

Place aprox 3 tbsp of batter in each doughnut mold.  Bake 7-8 minutes, or until they start to brown.

Remove from pan while still warm. Combine 1/4 cup sugar and remaining tsp of cinnamon.  While doughnuts are still warm, spray each top with cooking spray and dunk in cinnamon/sugar mixture.

Yields 22 doughnuts (I overfilled my molds and only got 12).



Champagne Pound Cake

Guess who got a new camera lens?



Guess who had WAY too much fun taking pictures of the champagne pound cake with her new camera lens?



This girl!



Ok, about the pound cake.

It was good.

But honestly, it reminded me of more of a coffee cake than a dessert.

Which is fine, it gave us permission to eat the rest for breakfast.

Which would make it a fabulous addition to any brunch. Or dessert.  Or snack.  Whichever is easiest for you to justify.

One year ago: Chai-infused french toast with Apple-honey syrup and Champagne cupcakes/cake balls
Two years ago: Autumn Harvest Bread and Chunky Italian Soup 

Champagne Pound Cake
adapted from Better Homes and Gardens
yields 2 loaves or 1 bunt-sized cake

3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup champagne or sparkling wine
3 tbsp sour cream
2 cups sugar
3/4 cup unsalted butter, melted
1/4 cup canola oil
5 cold eggs
2 tbsp vanilla extract

for the glaze:
1 cup powdered sugar
1 tbsp champagne or sparkling wine

Preheat oven to 350.  Grease and flour 2 bread pans or a bundt or tube pan. set aside.

In a large bowl, mix together flour, baking powder, and salt.  Sift mixture, set aside.

Stir together champagne and sour cream in a small bowl, set aside.

In the bowl or stand mixer, beat sugar, melted butter, and oil until well combined.  Add eggs, one at a time, beating well after each.  Beat in vanilla.  Beat on medium-high speed for 3-5 minutes or until thicker and lighter in color.

Add one-third of flour mixture, beating on low until just combined.  Add half of champagne mixture, beat until well combined.  Repeat with another 1/3 of flour mixture, half of champagne mixture, and remaining flour mixture.  Scrap batter into prepared pan(s).

Bake 50-55 minutes for bunt/tube pans, 35-40 minutes for bread pans, or until toothpick inserted into center comes out clean.  Cool in pan(s) on wire rack 15 minutes.  Turn out onto rack, cool completely.

To make glaze:  Combine powdered sugar and champagne and stir until combined.  Drizzle over top of cake.


Pumpkin Coffee Cake

Ange from the Tiny Tyrant’s Kitchen was in charge of the theme for this month’s What’s baking Challenge.  She chose “fall flavors” and challenged us to go outside the box from your usual pumpkin and apple.

*looks up at post title*

*looks down at picture*

Clearly, I didn’t do so good.

But I couldn’t help it!  When I think of fall, I think of two things – this pumpkin cake, and apple crisp.  Call me traditional, say I’m boring, but nothing scream fall like pumpkin and apple.  And this cake… ooho boy this cake.

I actually posted this on Thanksgiving last year, but felt it deserved a better picture and a new shout-out.  So maybe I’m staying inside the box for What’s Baking, but trust me, it’s worth it!

Oh, and be sure to catch the round-up of all of the fall-theme recipes next week over at the Tiny Tyrant’s Kitchen!

Calling this a “cake” is somewhat deceiving.  As I’m sitting here writing this post, eating the piece that I just took a picture of (what?!  what else was I going to do with it?), it strikes me that this pumpkin concoction is more like a strudel-y coffee cake than it is your traditional cake.  Which means it might make me feel a little guilty putting whipped cream on top, but it totally justifies eating it for breakfast, right?

Honestly, whatever you want to call this cake, it’s perfectly acceptable to eat any time of day.  It’s all the flavors of pumpkin pie baked into a tender cake with delicious crumbly goodness on top.  Even all you people who claim to dislike pumpin pie – I dare you to make this cake.  You’ll like it.  It’s all the yumminess without the pumpkin pie texture that seems to weird some people out (I think they are weird, but to each their own, I suppose…).

One year ago: Pumpkin Spice Chai Bread and a fall cookie arrangement tutorial (4 different posts)

Pumpkin Coffee Cake
original source unknown

3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 large eggs
15 oz can pumpkin puree
12 oz can evaporated milk (I use 2%)
1 box yellow cake mix
1 stick unsalted butter

Preheat oven to 350.  Coat 9×13 dish with cooking spray.

Mix sugar and spices together in a small bowl.  In a large bowl, beat 2 eggs.  Add in pumpkin puree and spice mixture.  Gradually stir in evaporated milk.  Pour in the bottom of prepared 9×13 dish.

Melt butter, then add to cake mix in a large bowl.  Stir until combined.  Should form a strudel-like mixture.  Sprinkle evenly over top of pumpkin mixture.  Bake for 45-60 minute, or until cake has set and top starts to brown.  Serve with whipped cream.


“Must-go” Quiche


Sometimes the best recipes are born out of what my family calls “must-go.”  As in, it’s been in the fridge/freezer/pantry for long enough, it must go.  Sometimes this means using up leftovers, sometimes it’s just a half a bag/box/container of something that you’re just sick of looking at, even if it’s not about to go bad. 

Easter weekend I was experiencing just this.  I had a pie crust in the freezer.  I’m pretty sure it’s been there since Thanksgiving.  I’m not much of a pie maker, so I haven’t really ventured into the world of homemade pie crusts.  I cheat and buy pie crusts for pumpkin pie at Thanksgiving.  I’m not sure I even own a pie plate…

Anyway.  I just got sick of looking at this pie crust in the freezer.  And as if on cue, Love and Olive Oil posted a quiche recipe.  Perfect!  And slightly more figure friendly than the other pie recipes I’ve been eyeballing these days (chocolate peanut butter brownie pie?  whoa…).  And since I was having a “must-go” moment, I threw a few other things in my quiche just to get rid of them out of the fridge.  This is the beauty of the “must-go.”  One random handful of spinach leftover from salads during the week – in you go.  Three strips of bacon from some recipes I didn’t end up making – in you go.  Half a red onion that I found in the bottom of the veggie drawer in the fridge – in you go.  Turned out with a pretty good little quiche if I do say so myself….

You got leftover ham still from Easter?  You see where I’m going with this, right?

“Must-go” Quiche
inspired by Love and Olive Oil

1 9-inch pie crust (store bought or homemade)
3 slices bacon, diced
2 large garlic cloves, minced
1/2 red onion, diced
1 1/2 cups baby spinach
1 1/2 cups broccoli florets
6 large eggs
1 1/2 cups half and half (I used fat free)
1 pinch grated nutmeg
1 pinch cayenne
2 cups grated sharp cheddar cheese
1/4 cups grated parmesan cheese

Preheat oven to 375. 

Heat medium skillet over medium heat.  Cook bacon until browned.  Remove with a slotted spoon and set aside on a plate lined with a paper towel to drain.  Remove all but 2 tbsp of drippings from the pan.

Add onions and garlic and sauté until soft, 2-3 minutes.  Add spinach and stir until wilted, about 1 minute.  Add in broccoli florets and cook until start to soften, about 2 minutes.  Remove from heat.  Add bacon back into the pan and stir to combine.  Place mixture into pie shell.

Whisk together eggs, half and half, nutmeg, cayenne, and pinch of salt and pepper.  Pour over bacon and veggie mixture.  Top with cheeses.

Place unbaked quiche on cookie sheet in case of spill-over.  Place in oven and bake until custard is just set, 45-50 minutes.  Let cool 20 minutes before serving. 


“Orange Jumpsuit” Fruit Salad (Poppy Lime Fruit)


Another of my 24×24 recipes (I promise, we’ll get back to other recipes here soon!).  I’ve had this recipe saved since the end of last summer, just waiting for an occasion to make fruit salad.  Turns out, you don’t really need an occasion.  You could easily make the dressing and keep it in a resealable container and use it as you go on any fruit you happen to be enjoying.  I can’t wait to put it on watermelon!  With summer around the corner, this recipe would be fantastic for those bazillion BBQs everyone gets invited to.  And it would work great with any kind of fruit, not just the orange ones.  🙂

For the record though, the following fruits were used in the fruit salad: oranges, grapefruit, papaya, peaches, nectarines and mangoes.

One year ago: No-booty Blueberry Muffins

Poppy Lime Fruit
as seen on With a Cherry on Top, originally from Grand Temptations

juice of 1 lime
4 tbsp sugar
1 1/2 tsp poppy seeds
1/4 tsp salt
1/3 cup canola oil
fresh fruit

Whisk together lime juice, sugar, poppy seeds, and salt.  Slowly whisk in oil until combined.  Pour over fruit and gently toss to combine.


Chai-infused French Toast with Apple-Honey Syrup (and a little helper in the kitchen!)

A few weeks ago, Foodbuzz sent me (and the other Featured Publishers) an email calling for kid-friendly recipes that get kids involved in the kitchen.  And for every kid-friendly recipe posted and linked to Jennifer Garner’s cool new organization (Make Time for Change), Foodbuzz and Frigidaire would donate $50 to Save the Children.  And I’d have a chance to win a new double-oven range.  Sounds like a no-brainer, right? 

Oh wait.  I don’t have kids.  But I do have a 6-year old friend that’s fairly enamored with my blog and anything I make.  Rent-a-kid to the rescue!  We invited Kyla and her mom Roschelle (one of Scott’s co-workers) over for a kid-friendly dinner, and Kyla was totally pumped to help me out in the kitchen.  Roschelle said she was counting down the days all week. 

First I had to get Kyla decked out for the occasion.  I let her borrow one of my aprons, and instructed her that a kitchen towel over your shoulder is a must-have in my kitchen. 

Then we set to work on our breakfast-for-dinner menu, a concept very new to Miss Kyla. 

Kyla: Breakfast for dinner?!  But I already had breakfast today!
Scott: well what did you have for breakfast?
Kyla: Ramen
Scott: Ramen?!
Roschelle: *sigh* Dad was in charge of breakfast this morning, I had class…

We all giggled and decided breakfast for dinner was even more appropriate since Kyla had dinner for breakfast…

While we waited for the oven to preheat for our chicken-apple sausages, we got started on our crazy French toast custard.


Kyla was a pro at cracking eggs.

And whisking things together.


I even taught her how to add just a pinch of the spices, she liked that.

She liked watching the butter melt in the pan.

We were soaking our second batch of bread while the first batch browned up and our apples were sautéing.  She decided pretty quickly that everything smelled “reeeeealy good.”

Then it was time to take pictures of our masterpiece and eat!  Kyla even used her mom’s iphone to take her own picture of our fancy French toast.  

Dinner was a success.  The recipe was inspired by one of my favorite dishes at my favorite breakfast restaurant, Toast: a chai-infused French toast with an apple-honey syrup. We went a little healthier than the butter-sauted apples that Toast uses. Dusted with a little powdered sugar (instead of whipped cream) and it tasted just as good asToast’s, but a little healthier.

Want to get your kids involved in the kitchen and help donate more money to Save the Children? Join the Fridigaire Kid’s Cooking Academy at Make Time for Change and Frigidaire will donate $1 to Save the Children.  Go check it out, there’s lots of great recipes, videos and how-to tips!


Chai infused French Toast with Apple-Honey Syrup
a PLFF original recipe, inspired by Toast
serves 4

for the French toast:
1 loaf challah bread
6 eggs
1/2 cup milk
1/2 cup chai concentrate
1 tsp cinnamon
1/2 tsp nutmeg
a pinch of cloves
a pinch of cardamom
about 6 tbsp butter

for the apple-honey syrup:
3 granny smith apples, peeled, cored and diced
2 tbsp sugar
1/2 cup apple juice
2 tbsp honey
2 tbsp real maple syrup

Slice the bread into 1-inch slices and set aside.  In a large dish, whisk together eggs, milk, and chai concentrate.  Add spices and whisk together.

In a medium saucepan, combine apples and sugar and stir to combine.  Place over medium heat.  Add honey, maple syrup and apple juice.  Sauté until apples are just soft, about 10 minutes.

Meanwhile, soak bread in custard mixture.  Melt 2-3 tbsp of butter in a large skillet over medium heat.  Transfer custard-soaked bread to the skillet and cook until brown, flipping halfway through.  Add more butter to the pan in between batches. 

Top each piece of French toast with some of the apple-honey syrup and a sprinkle of powdered sugar. 


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Cranberry Scones


I first made these scones for when our families were in town for Thanksgiving.  I made them up the weekend before, flash froze them so they were just ready to throw in the oven in the morning.  They were gobbled up as everyone drank coffee (or tea, like me!) and read the morning paper.  It was wonderful and it didn’t take any extra time away from my family to make them up.  It was a perfect way to start the day – a day of kitchen chaos getting ready for Thanksgiving dinner. 

Come to think of it, I think I still have the other half of the bag of cranberries in the freezer.  I might have to make more scones this weekend!

One year ago: Pasta Con Broccoli (copy cat from Pasta House and one of my favorite recipes!)

Cranberry Scones
adapted from Annie’s Eats

1 1/2 tbsp orange zest
2 1/2 cups all purpose flour
1/2 cup plus 3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold butter, cut into small pieces
1 1/4 cups fresh or frozen cranberries, coarsely chopped
1 large egg, plus 1 large egg yolk
1 cup heavy cream
additional sugar for sprinkling

Preheat oven to 400. Line baking sheet with parchment paper or a silicone baking mat.

Combine zest, flour, 1/2 cup sugar, baking powder and salt in the bowl of a stand mixer. Add in cold butter pieces and beat until mixture resembles coarse meal and butter pieces are no larger than peas.  In a small mixing bowl, toss together cranberries and 3 tbsp sugar.  Stir into flour mixture.

In another small bowl, whisk together egg, egg yolk, and heavy cream.  Slowly add liquid ingredients to dry ingredients, stirring gently until dry ingredients are just moistened, but ingredients are evenly mixed.

Turn dough out onto pastry mat and flatten into a large disc.  Cut into desired shape and place on baking sheet.  Sprinkle with additional sugar.  If freezing, place baking sheet into freezer and chill until frozen.  Store in a freezer-safe plastic bag and store until ready to bake.

Bake in preheated oven for 15-20 minutes.  If baking from the freezer, add about 5 minutes to baking time.