My baked oats recipe is pretty popular on this site so it was only a matter of time before I made baked pumpkin oats. Especially since it’s the Fall season. This is just like the regular version except all I did was add in some pumpkin puree and pumpkin pie spice. I plan on making some apple pie baked oats soon. These are very WW-friendly for breakfast as well if you sub sugar-free maple syrup and chocolate chips. Air Fryer Baked Oats Since I’ve made my other baked oats recipe I’ve ... continue reading...
Baked Apple Cider Donuts
Since my baked pumpkin donuts are really popular on this site, I’ve had a few requests to make baked apple cider donuts. Been putting it off for a few years and now here you go. You’re welcome. :) In case you love apple recipes I have a few planned out for this month that look really good. Apple season is the best! Air Fryer Donuts I really wanted to bake these in my air fryer oven but my donut pan was too large to fit inside my Ninja Foodie Air Fryer. If you own an air fryer oven ... continue reading...
Pumpkin Cream Cold Brew
My favorite Fall drink at Starbucks is the Pumpkin Cream Cold Foam. It’s 250 calories and maybe close to 14 points on WW. If you go to the Starbucks app and try to order one they will say exactly what is all listed in the recipe and you can customize it to your liking. Sometimes when I order this drink on their app, I’ll sub brown sugar syrup instead of vanilla syrup and it’s 10 times better. Making your own Pumpkin Cream Cold Brew at home is super easy if you have all the right tools and ... continue reading...
Pumpkin Spice Syrup – No Puree
Pumpkin Spice season is back at Starbucks just in case you haven’t heard! I’m going to be drinking as many pumpkin cold brews as I can in the next month and trying the new Apple Crisp Macchiatos. You do not need to go out and buy a can of pumpkin puree to make your own pumpkin spice syrup. All you need is the pumpkin spice seasoning, sugar, and water. Water and sugar are the two basic ingredients to make simple syrup at home. After that, you can add whatever seasonings or flavors you like ... continue reading...
Gruyere and Chive Popovers
Popovers are amazing and pretty simple to make. A popover is a light roll made of flour, milk, and eggs. When I was young, I remember my Dad always making popovers. If you've never had a popover definitely try them! You will need some softened butter to spread on the popovers and they are best served warm right out of the oven. If you want plain popovers just leave out the cheese and chives and serve with some fresh jam. A popover pan is not needed to make these rolls. You can use ... continue reading...
Best Ever Beer Cheese Soup
Fall is quickly approaching here in the Midwest and I'm excited about soup season and PSL season as well. I’m just going to come out and say that I am not a beer drinker. But when the beer is in something like soup or some kind of baked good I will eat it. Have you had beer bread before? That stuff is the best and would probably be a really good dipper for this soup. Beer cheese soup is mostly pureed vegetables, mainly carrots and peppers made with a roux to thicken the soup. ... continue reading...
Breakfast Burgers
There is a restaurant here in Fargo called JL Beers. It's this small tiny narrow building and when you first look at it from the outside you wonder how they sit people in there. They serve beer and burgers and that is pretty much it. There is this one burger on their menu called the Humpty Dumpty. It’s pretty much the ideal breakfast burger and served with bacon and a fried egg on top. They are so delicious and they are easy to make at home on a large griddle. You know those popular ... continue reading...
Spicy Sausage Pasta
Spicy sausage, tomatoes, and cream come together to make the most wonderful sauce served over any type of noodle you like. The recipe comes together in about 30 minutes. Serve with a fresh salad and garlic bread on the side. Any recipe that calls for ground beef can be made 10 times better with Italian Sausage. Hot, Mild, Sweet, it really doesn’t matter, but hot is my favorite and it really gives this pasta some flavor. Different brands of sausage can be super spicy. I’ve tried it with ... continue reading...