Best-Ever Pumpkin Bread
{cookie and kate}
This is hands down the best pumpkin bread I have ever eaten. And if that in itself weren't enough it is also sugar free, and made whole wheat you can feel good about snacking on it and giving it to your kiddos!

You better make 2 loaves though, the first one is guaranteed to get gobbled up quickly!
**I found this recipe at Cookie and Kate. I made a few changes to the bread that I made, you can check out her blog to see the original version. Her pictures are much cuter too!**
1/3 cup coconut oil
1/2 cup honey {i used pure maple syrup}
2 eggs
1 cup of pumpkin puree
1 teaspoon of vanilla
1 3/4 cups whole wheat pastry flour {i just used regular whole wheat flour}
1/2 teaspoon salt
1/2 teaspoon each of cinnamon and ginger
1/4 teaspoon each of nutmeg and cloves or allspice
{I used 1 1/2 teaspoon of pumpkin pie spice}
1 teaspoon baking soda
1/4 cup hot water

Preheat oven to 325 degrees.
Beat oil and honey together in a large bowl.
Add eggs, mix well.
Stir in pumpkin and vanilla, flour, salt and spices.
Add baking soda to hot water, mix and then add that in.
Bake for 60 minutes-let sit for half an hour.

blueberry scones
{cooks country}

preheat oven to 425 degrees

2 cups flour
 1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon lemon zest (sometimes I omit this)

whisk together:
1/2 cup whole milk
1/2 cup sour cream (in a pinch i've used plain yogurt)

-grate a frozen stick of butter and mix with dry ingredients.
-add wet to dry and mix.
-knead on a floured surface then roll into a 12X12 square.
-fold into thirds and place in freezer for 5 minutes.

-roll out into a 12X12 square again and add 1 1/2 cups of frozen blueberries and press into dough. roll into a log and cut into fourths. cut each fourth in half, making 8 delicious scones!

cook for 20 minutes.


Peanutty Noodles
{from cooking light}

  • 2 carrots peeled
  • 1 T veg oil divided (I used sesame oil)
  • 2 t grated ginger
  • 3 cloves of garlic minced
  • 1 C chicken broth
  • 1/2 C peanut butter
  • 1/4 C soy sauce
  • 3 T rice vinegar
  • 1/4 t salt
  • cooking spray
  • 2 C red bell pepper cut into strips
  • 1 pound snow peas trimmed
  • 8 cups hot cooked linguine
  • 1/2 C chopped fresh cilantro
1. Shave carrots lengthwise into strips using vegetable peeler; set aside.
2.Heat 1 t oil in small saucepan over med heat. Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients and stir until well blended. Reduce heat for 7 minutes, stirring occasionally. Remove from heat and keep warm.

3. Heat 2 t oil in a large nonstick skillet coated with cooking spray over med heat. Add bell peppers and snow peas. Saute for 5 minutes or until tender. Remove from heat. Combine carrot and peanut mixture, bell pepper mixtures and linguine in a large bowl and toss well. Sprinkle with cilantro.

This is such a fast and easy recipe-we all loved it!