Oatmeal Raisin Muffins- a perfect grab and go breakfast!!

These are absolutely delicious! The best part is that they are incredibly good for you. I was looking for healthy "grab and go" breakfast options for my husband and I the other day and ran across a fairly basic oatmeal muffin recipe. I played around with some ingredients, added a few things, and substituted a few things and came up with these yummy muffins! I hope you like them as much as I did. They can be eaten right away or you can flash freeze them, then freeze them for later use.

5 cups oats
1/2 cup brown sugar
1/2 tsp cinnamon
1 tsp salt
1/2 cup sliced almonds (optional)
1 cup raisins

2 2/3 cup water
2 1/2 cup applesauce
1/4 cup + 1 TBSP olive oil
3 tsp pure vanilla extract
2 TBSP chia seeds (optional)

Mix together the first set of ingredients in a large bowl. In a medium bowl mix together the second set of ingredients. Mix well. Pour the wet mixture into the dry mixture, and stir until completely combined. Pour into lined muffin cups till they are full. This recipe makes 24 muffins. Bake at 375 for 25 minutes. Let cool for 10 minutes before eating. Let cool completely before freezing.

Worlds BEST Cinnamon Rolls!

These from-scratch Cinnamon rolls are SO delicious! No calorie counting allowed!

Mix together in a large bowl:
1 cup very warm water
1/3 cup granulated sugar
1 tsp salt
Wisk with fork until combined. Then add:
1 TBS dry yeast. Wisk again until mixed.
Let sit until bubbly/foamy (approx. 10 minutes). Then add in:
2 cups flour (I like to use bread flour, but its not nesesary)
1/3 cup warm melted margarine
1 beaten egg
Stir with fork until a smooth batter is formed and continue to add flour to form a soft dough (about 1-2 cups). Let dough raise until double in size, and then gently turn out on a lightly floured counter top and roll into a rectangle about 1/2" thick.

Spread a thin layer of softened margarine (you will need about 1/2 stick) over the surface, making sure to go all the way to the edge. Then sprinkle dump on the brown sugar. It needs to be thick so keep spreading until you cannot see through to the dough. Again, spread all the way to the edge. Follow with a heavy sprinkle of cinnamon.

Roll fairly tightly and pinch edges of dough to seal. Use dental floss to cut rolls about 1 1/2" thick. Place in a completely greased 9x13 pan (I like to use Crisco, works WAY better than cooking spray). Let raise until more than double in size*****

*****Quick-rise method
Preheat your oven to its very lowest setting (usually 150-170ish degrees). Once preheated, turn the oven OFF. Put your rolls in the oven and set your timer for 20-30 minutes and they will be nice and fluffy when they are done! Then remove from oven and pre-heat to your baking temp of 350. Bake until golden brown, about 10-12, minutes but WATCH them! Ovens vary!

FROSTING! The best part, yes?
Completely melt 1 stick of margarine. You want your butter HOTT
Add (by 1/2 cup fulls) about 2-2 1/2 cups of powdered sugar, stirring, until thick. Then add:
2 tsp vanilla extract
1 TBS maple syrup
1/4 tsp cinnamon
Wisk together until smooth. If too thick, add milk in small quantities. If too thin, add more powdered sugar.

Drizzle over hot rolls! ENJOY!

Pumpkin Chocolate Chip Cookies

Happy Fall Everyone!!! October is finally here and i am going to start the month off right by making these delicious Pumpkin Chocolate Chip Cookies!! I got this recipe from my sister-in-law for my bridal shower and i am SO glad she shared it with me!!! These are seriously the most delicious cookies ever... I just had to share this with all over you :)

 **WARNING** these are dangerously addictive! 

Ingredients

- 1 cup Shortening

- 2 cups White Sugar

- 2 Eggs

- 2 teaspoons Vanilla Extract

- 1 (15 oz) can Pumpkin Puree

- 4 cups Flour

- 1 1/2 teaspoons Baking Soda

- 1 1/2 teaspoons Baking Powder

- 1 teaspoon Salt

- 1 teaspoon Ground Cinnamon

- 1 pinch Ground Nutmeg

- 1 cup Semisweet Chocolate Chips

- 1 cup Chopped Walnuts (optional)

Directions

1. Preheat the oven to 375 degrees. Grease cookie sheet.

2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in Eggs one at a time. Stir in the Vanilla and Pumpkin until well blended. Combine in separate bowl Flour, Baking Soda, Baking Powder, Salt, Cinnamon and Nutmeg; Stir into the Pumpkin mixture. Mix until blended well. Then add the Chocolate Chips. Stir in the Walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.

3. Bake for 12-15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

4. Enjoy 

Tips:: I use Mini Semisweet Chocolate Chips so there is more chocolate throughout each cookie

Chocolate Chip Cookie Sandwiches

Want to make simple delicious cookies that your kids can help decorate?! Then stop your search here cause you have found it!! This is the most simple cookie ever. Just make Chocolate Chip Cookies (your favorite recipe) or buy already made cookie dough. Cook the cookies. When they are cooled flip the cookie upside down, add frosting (store bought or home made), top with another cookie and there you have it! My daughter and i decorated the tops of them to make it more fun for her!! SUPER easy and yes.. they are delicious!!