Friday, October 25, 2013
Lacey and I had a blast making these delicious pumpkin brownies for a film screening last Saturday. They were super moist and it didn't take long for them to disappear. If you have any awesome pumpkin recipes I should try PLEASE send them my way :) I thank God every day that there is pumpkin and popcorn in Brazil. Though I'm LOVING all the new flavors here, I don't know how I'd live without my crazy pumpkin and popcorn experimentations. Now if only they'd start producing peanut butter...
Recipe adapted from BHG
Thursday, October 10, 2013
Thanks for sticking with me despite my sparse blogging recently. Things have been CRAZY, or rather CRAZY AWESOME, here in Rio. This has not stopped my experimentation in the kitchen, but it has limited my time for posting what I've made :/ Now that I'm managing two blogs it is getting a little hectic! I'm so excited to use my love of cooking to serve the Lord! This Saturday I get to make dinner for our partners when we come together to watch a documentary on sex trafficking. Sex trafficking and prostitution are a huge problem here in Brazil, especially with the World Cup and Olympics coming up. So, our team and our partners are focusing on educating ourselves in this area. In a week, we will be hosting Exodus Cry, an organization that uses prayer, intervention, and restoration in it's desire to eradicate this horrendous abuse. I also have to opportunity to work through our partner Atuação Voluntaria to teach kids to cook! I can't wait! Anyway, here are some delicious lil healthy fall muffins I made the other day! Quite tasty, especially with dark chocolate chips ;)
Baked Pumpkin Oatmeal Cups
Adapted from Eating Bird Food
- 2½ cups old fashioned oatmeal
- 1 Tablespoon pumpkin pie spice
- 1½ teaspoons baking powder
- ¼ teaspoon sea salt
- 1 1/2 cups milk
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 1 Tablespoon coconut oil, in liquid form
- 1 teaspoon vanilla extract
- ¼ cup maple syrup or honey
- ⅓ cup pecans or walnuts (optional)
- ½ cup raisins or chocolate chips/carob chips (optional)
- Preheat oven to 350 degrees and grease one 12-cup muffin pan with cooking spray or use cupcake liners.
- In a bowl mix together oatmeal, pumpkin pie spice, baking powder and salt.
- In a large bowl whisk together pumpkin, vanilla, coconut oil and syrup until combined.
- Dump dry ingredients into wet ingredients; mix well. Pour in milk and stir until combined.
- Gently stir in your mix-ins (pecans, walnuts, raisins, chocolate chips).
- Scoop mixture evenly into muffin cups using a ½ cup measuring cup. Batter should fill 9-10 muffin cups.
- Bake about 25 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Let cool for about one hour before removing from muffin pan. The oatmeal cups will set as the cool and if you try to remove them from the pan too soon, they will fall apart.
- Store cups in a sealed ziplock bag in the refrigerator (for a week or so) or freezer (for 2-3 months). If you freeze them, thaw overnight in the fridge and reheat in a toaster oven or microwave for 30 seconds the next morning.