Pumpkin Nutella Swirl Bread

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Have you had your fix of pumpkin yet this Fall? I haven’t made a lot of pumpkin things but so far I’ve made this bread and some pumpkin cookies. I plan on making other pumpkin things. I may even try to incorporate some bacon with pumpkin. You’ll soon see. :)

I don’t know why, but whenever I try and make a bread that has a swirl in it… the bread comes out of the oven just perfect and then once it starts cooling down the bread collapses. Does any one else ever experience this? OR do all the food bloggers out there snap the photo when the bread has just come out of the oven? It really frustrates me because, when I see the original picture of the recipe where I got it from their bread looks perfect and it didn’t collapse. So, if anyone wants to share their ideas please let me know.

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3 1/3 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 2/3 cups sugar
2/3 cup butter
4 eggs
1 (15 oz) can pumpkin not the pie filling
2/3 cup water
2/3 cup Nutella

For the rest of the recipe, please check out Chef in Training!

Pumpkin Streusel Muffins

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I’ve been very busy being a domestic house wife today. I have dinner going in the crock pot, made these pumpkin streusel muffins this morning for breakfast, and right now I have some honey wheat bread baking in the oven. Talk about a carb filled day! I also bought my Halloween costume for this year and guess what I’m going to be? You’ll have to stay tuned to find out and all I’m going to say is that it is food related.

You know how streusel is supposed to be kind of thick and almost looks like crumble? I can never get my steusel to look like that. The butter always melts by the time it comes out of the oven. I left the cream cheese filling out of these but now I wish I would have added that in there. Next time, next time….

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Recipe from Food and Wine Magazine


1/3 cup cream cheese
1 large egg yolk
1/3 cup confectioners’ sugar


1/2 cup all-purpose flour
1/4 cup packed light brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cubed


1 1/2 cups all-purpose flour
1 teaspoon cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cloves
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 cup canned pumpkin puree

In a small bowl, mix all of the ingredients together. Cover and freeze until chilled, about 30 minutes.

In a bowl, combine the flour, brown sugar, cinnamon and salt. Work in the butter with your fingers. Press the mixture into small clumps. Refrigerate the topping until chilled, about 15 minutes.

Preheat the oven to 350° and line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour with the cinnamon, nutmeg, cloves, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat the eggs with the brown sugar, oil and pumpkin puree. Beat in the dry ingredients until evenly incorporated.

Spoon half of the batter into the prepared muffin cups. Drop heaping teaspoons of the cream cheese filling in the center of each cup and spoon the remaining batter on top. Sprinkle the crumb topping over the batter. Bake for about 30 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.

Pumpkin Cookies

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To celebrate the first day of Fall, I broke out the pumpkin and made these melt in your mouth pumpkin cookies. You know it’s Fall when all you see on Pinterest are pretty pictures of the orange and yellow leaves and recipes with pumpkin in them! The frosting on these cookies is to die for! You melt some butter and brown sugar in a pan and stir in some powdered sugar. Almost tastes like a caramel frosting. I’d just eat the frosting and be happy. :) A good thing I only made half of the batter cause these cookies are sooo addicting.

I love it when Bath and Body works breaks out their Fall scented flavors. They had this candle that smelled like pumpkin and blueberries and I was surprised because it smelled so good. I think this weekend I’m going to make some pumpkin muffins and put some blueberries in it. How can that be bad? People put cranberries in their pumpkin muffins. :)

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2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour

1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar
ground cinnamon sprinkled on top

For the full recipe please visit parentpretty.com

Slow Cooker Pumpkin Butter + a giveaway

Lot’s have happened since my last post! I got to photograph a friend’s wedding in Minneapolis this last weekend. If you’d like to see some pictures from it, check out my photo blog. I was hoping to eventually one day start a wedding photography business, but it turns out that shooting weddings is quite difficult and I don’t think I’d ever like to do that full time.I prefer to shoot things that stay still, like scenery or food. :)

On Monday, We (my husband and I) celebrated our first wedding anniversary and went out to eat at Doolittle’s Woodfire Grill. I had parmesan crusted walleye and Ben had the apple wood smoked bacon cheddar burger. We even got dessert too. Carrot cake and molten lava cake. Now I know why I never end up getting dessert after we go out to eat. I end up feeling so stuffed later on. Tuesdays are Taco Tuesday nights and on Wednesday night I made some lasagna soup. Hence, the reason for lack of posts lately.

I want to thank everyone who has pinned my Pumpkin Fluff recipe. It has become one of the most popular posts on this website and I was completely shocked  about the 12,000 visitors my website got on Sunday last week. That’s the highest it’s ever been so THANK YOU. Keep it coming and feel free to pin other recipes from this website.

Here is another pumpkin recipe for you: Pumpkin Butter. It’s REALLY hard to make too. Just throw all the ingredients into a slow cooker and stir. Cook on low for 5-6 hours. I like pumpkin butter on top of a bagel with some cream cheese. It is so delicious. What do you use pumpkin butter for?


I am giving away another copy of the cook book 50 Shades of Bacon. If you would like to try to win a copy of it yourself here is what you do:

1. Leave a comment below and tell me the best thing you’ve ever eaten with bacon in it.

2. Like the Recipe Diaries facebook page.


Recipe from Baked Bree

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Baked Apples

I’ve been kind of slacking on the point counting lately since I’ve been on vacation. Vacations are fun, but it gets hard to track all that food. It’s nice to come home and make your own meals after that.Hope everyone enjoyed the pictures from my trip too. See the last 2 posts down from this one.

I’ve got a lot of pumpkin and apples to use up, so be on the look out for those types of recipes. I know a lot of people are gung ho about pumpkin right now since it’s Fall, but what about the apple? or squash even? Pumpkin seems to get all the glory in Fall.

I love apple crisp. The part I like most about it is the streusul topping. This recipe kind of reminds me of apple crisp, but with less work. You core out part of the inside of the apple, and just stuff them with the streusal topping. Bake in the oven and you’re done. Just make sure to bake the apples until they’re done. I thought mine were cooked long enough but they weren’t. Had to stick them in the oven for longer than 30 minutes. Also, the next time I’d make these I’d sprinkle the apples with some cinnamon and sugar. Hope you enjoy!

Servings: 8

Recipe from: Cooking Outside the Box

Points Plus: 6 (5 points if using light butter)

Calories: 205, Fat: 6.62, Carbohydrates: 35.34g, Protein: 2.69g, Fiber 2.9g


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Peachy Keen Bars

These peachy keen bars were a hit last night. Everyone that I had over really liked them. I used apple pie filling because I’m trying to use up all the jars that I canned last year. This is a good recipe to get rid of that with. You can use whatever fruit filling for pies you like with these. The crust  is ust a cake mix with butter and eggs and there’s cream cheese underneath that layer. So good. I highly recommend these the next time you have some kind of Fall get together to go too.

I bought some dulce de leche sauce awhile ago from Stone Wall Kitchen and drizzeled some of that over the bars. I think the sauce is starting to go bad, because all I could taste were chunks of salt in the caramel.  Dollop these bars with some some cool whip or whipping cream.

Recipe from Just a Pinch

Servings: 12

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Crock Pot Apple Cider

Today is the perfect Fall day for apple cider. Cool, crisp, and a little breeze outside. Apple cider in the crock pot is really easy too. Just tie up some whole spices and throw in some cinnamon sticks. Let it cook for 3 hours before a party. Throw in some rum if you’re feeling a little fiesty at the time too. This could be served warm or cool.

Did you know that apple cider and apple juice that you buy at the store are pretty much the same thing? They both say water, apples, and concentrate with some kind of sugar on the ingredients list. Alton Brown taught me that. He teaches me a lot. Wish his show was still on.

I was going to attempt to make my own apple cider this year. Our poor tree had a branch break on it, or the trunk did one weekend when we were both away. We didn’t know how that happened either. There was no major wind or storm that came through when we were gone either. Bummer. Next Spring, we plan on planting a new one and it will probably take away to grow back to the way it was again.

Crock Pot Apple Cider from Food.com

Servings: 12 to 15

Calories 30.2:, Carbs: 6.9g, Fiber: 0.5g, Protein: 0.1g, Fat: 0.3g

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Pumpkin Cake with Cider Glaze

I’m back to cooking healthier foods now, so you can all relax. No more bacon, I swear!

This dessert is super healthy and great for Fall. The glaze has apple cider in it and the cake is just a box of a cake mix and a can of pumpkin. I will add in some water to the cake mix, because the water makes the cake more moist.  Sometimes the cake will be dense if it’s just the can of pumpkin. Others will add in some egg whites to the batter too. Throw in some pumpkin pie spice. This cake is probably best served warm, but it’s still good after it’s cooled. :)

Note: Gotta come up with my own cake mix. There’s too many carbs in the store bought version.

If you haven’t already go and check out the giveaway for my new cook book on the post below this one.


Recipe from Noble Pig

Servings: 15

Points Plus: 4

Calories 165, Fat 1.75g, Carbohydrates 36.27g,  Fiber 0.5g, Protein 1.75g


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