Tag Archives: spice

Pumpkin Greek Yogurt Scones

Pumpkin Scones

It’s okay if I post a pumpkin recipe in June, right? ¬†We’re experiencing some dark, dreary weather here in Florida today thanks to a tropical storm in the area, so I’m feeling a bit fall-ish… If you’re a pumpkin-only-in-the-fall purist, feel free to come back to this recipe in September. ūüėČ ¬†But if I know you¬†real pumpkin fans out there, I know you’ll welcome a pumpkin treat any time of year!

I actually made these scones when I was in New York last month, right after I made strawberry banana scones. ¬†I guess I was on a scone kick! ¬†Seriously, scones are underrated. ¬†They’re so easy to make and make such a great breakfast, whether you’re relaxing at home with a cup of coffee or on the go.

Pumpkin greek yogurt scones

Thanks to the pumpkin and a good helping of greek yogurt, these scones are soft and fluffy, and anything but dry. ¬†I went with plain greek yogurt, but you could also use vanilla, honey, or even the apple-cinnamon and pear flavors (Chobani, obv). ¬†Using both pumpkin and greek yogurt also cuts down on the amount of butter used in the recipe, which means you have my permission to enjoy these guilt-free. ūüėČ

Pumpkinscones

I sweetened these scones with honey instead of sugar, and then loaded up on the spices — cinnamon, nutmeg, and cloves! ¬†I’m convinced the key to making the ultimate comforting, pumpkin treats is all in the spices.

Another thing making these pumpkin scones terrific? ¬†Two words: cinnamon chips. ¬†I’ve never met a recipe I didn’t like when cinnamon chips were involved! ¬†They are magical, I think. ¬†I know some of you have a hard time finding them — Hershey’s makes them; I can almost always find them at Target.

Pumpkin Scones by LBBakes

 

Give these a try!  I promise you will enjoy them, no matter what time of year.

[print_this]Pumpkin Greek Yogurt Scones

Soft, fluffy pumpkin scones made with greek yogurt.  Cinnamon chips give the scones extra sweetness; for added texture, mix in dried fruit or nuts.

Makes 6 to 8 large scones or 12 to 16 small scones

Prep time: 20 minutes

Cook time: 30 minutes

  • 1 cup canned pumpkin
  • 2 tablespoons milk (any kind; I used unsweetened vanilla almond milk)
  • 1/2 cup nonfat plain greek yogurt
  • 1/4 cup¬†honey
  • 1 3/4 cups all-purpose flour
  • 3/4 cup quick cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 tablespoons unsalted butter (cold), cut into small pieces
  • 1/2 cup cinnamon chips (or any other chip, or chopped nuts)

In a small mixing bowl, stir the pumpkin, milk, yogurt, and honey until mixed well.  Set aside.

In a large mixing  bowl, stir the flour, oats, baking powder, salt, cinnamon, nutmeg, and cloves.  Cut in the butter with a fork, until the mixture is crumbly.  Add the cinnamon chips.  Stir in the wet ingredients, mixing until just blended (do not overmix!).

Line a large cookie sheet with parchment paper.  Turn the dough onto the cookie sheet lined with parchment paper.  For large scones, form the dough into one disk, about 1 to 1.5 inch thick.  For small scones, form the dough into two separate disks, each about 1 inch thick.  m the dough into a disk, about 1 inch thick.  Chill in the freezer 10 to 20 minutes.

Meanwhile, heat the oven to 400 degrees F.  Remove the dough from the freezer after it has chilled.  Slice the dough into 6 to 8 equal slices (depending on size preference).  Separate the slices a bit, as they will expand while they bake.  Bake large scones 25 to 30 minutes, small scones 15 to 20 minutes, or until the edges are golden brown.  Allow the scones to cool slightly before serving.

This is an original recipe from www.littlebittybakes.com.

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Pumpkin Oatmeal Chocolate Chip Bars

Pumpkin Oatmeal Choc Chip Bars

I know what you’re thinking.¬† It’s March, not October.¬† What’s with the pumpkin?

Well, I’d¬†use Florida’s finnicky “cold” weather as an excuse, but I don’t think you northerners would appreciate that. ūüėȬ†¬†The truth is¬†I don’t really have a good answer for you, other than the fact that after a good month or two break from pumpkin, I’m usually ready for some more.¬† I’m sure all you pumpkin lovers can relate. ūüėČ

Pumpkin Oatmeal Chocolate Chip Bars LBBakes

So, these bars.  I started with a simple Betty Crocker cookie mix because, well, I had a cookie mix and sometimes the craziness of life demands a shortcut.  You know what I mean?

Anyhow, the instructions¬†for the cookie mix¬†call for butter, but I was feeling like keeping the bars fairly healthy.¬† Enter:¬†canned pumpkin and unsweetened applesauce.¬† If you’re trying to lighten up a baked good, both pumpkin and applesauce are great standbys.¬† I actually have an awesome brownie recipe that uses both.¬† I should share that soon!¬† Anyway…

Pumpkin Oatmeal Chocolate Chip Bars

Since I was already embracing fall flavors of pumpkin and applesauce with these, I tossed in some cinnamon and nutmeg to amp up those warm and cozy flavors.  I swear, anything involving nutmeg is instantly comforting.  These bars are no exception.

And then¬†I added chocolate chips.¬† Dark chocolate chips, to be specific.¬† The most delicious chips in all the land, in my opinion. ūüėȬ† But use what you have!¬† And if you want, go ahead and add a big handful of walnuts too.¬† Oh man, now I wish I had done that.

Enjoy!

[print_this]Pumpkin Oatmeal Chocolate Chip Bars

Soft baked pumpkin oatmeal bars with warm spices and dark chocolate chips.  A cookie mix makes for a simple preparation, while canned pumpkin and unsweetened applesauce make these a low fat alternative to traditional cookie bars. 

Makes about 16 bars

Prep time: 5 minutes

Cook time: 30 minutes

  • 1 pouch Betty Crocker oatmeal cookie mix
  • 1/2 cup canned pumpkin
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup dark chocolate chips

Heat the oven to 350 degrees F.  Spray a 8- or 9-inch square baking pan with nonstick cooking spray (or line with parchment paper).

In a lare¬†mixing bowl, stir all the ingredients until combined.¬† Spread into the prepared pan.¬† Bake 30 minutes or until a toothpick inserted in the center comes out¬†nearly clean (treat them like brownies — a little ‘gooeyness’ is a good thing!).¬† Allow the bars to cool completely before cutting.[/print_this]

Gingerbread Cookie Popcorn

Woohoo! ¬†It’s December 21st and the world has not ended (yet?)!

I’ll tell you what I’d be eating if the world were about to end today, though… this popcorn.

Gingerbread cookie popcorn, to be specific…

It’s not your average Orville Redenbacher’s popcorn. ūüėČ

But it is almost as easy!

Using plain (brown bag popped!) popcorn, this recipe starts out with very healthy intentions… and then takes a turn toward deliciousville. ūüėČ

Let me tell you, if you combine cookie butter (aka biscoff spread), cinnamon chips, pumpkin pie spice, and molasses in a bowl… well, amazing things happen.

A quick stay in the microwave, and you’ve got yourself a sugary soup reminiscent of a warm, spicy gingerbread cookie. ¬†I wouldn’t even hold it against you if you omitted the popcorn from this recipe. ūüėČ

But when you toss your gingerbread cookie “soup” with the popcorn, the result is the most delicious holiday popcorn you ever did taste. ¬†Move on over, caramel corn!

[print_this]Gingerbread Cookie Popcorn

This five-ingredient popcorn is reminiscent of a warm, spicy gingerbread cookie.  You will be amazed by how simple it is to prepare, which means you can enjoy batch after batch of this sweet snack!

Makes about 6 cups

Prep time: 10 minutes

Cook time: 1 minute

  • 6 cups popcorn (plain)
  • 1/2 cup Biscoff spread or Trader Joe’s cookie butter
  • 1/2 cup cinnamon chips
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon molasses (light or dark*)

Place on large piece (about 2 feet long) of waxed paper on a flat surface.

Place the popcorn in a large mixing bowl; set aside.

In a microwave-safe bowl, combine the remaining ingredients.  Microwave on high for 30 to 45 seconds, stirring every 15 seconds, until melted and smooth.  Pour the mixture over the popcorn and stir until the popcorn is evenly coated.  Spread the popcorn onto the waxed paper, spreading out into one layer.  Allow the popcorn to set (about 1 hour) before transferring to a container (or eat it right away!).

*I used dark molasses, which has a stronger, deeper flavor than a light molasses. ¬†However, either will work for this recipe (it’s up to you!).[/print_this]

Ginger Spiced Chocolate Chip Mini Muffins

Hello!  I hope you had a lovely weekend of eating leftover turkey and pie and getting into the holiday spirit.  I love that Thanksgiving was early this year because it means an extra long holiday season!  This means more Christmas music, more watching of Home Alone on repeat, and most importantly, more baking.

As soon as Christmas starts to near, I always seem to crave ginger flavored everything. ¬†But it probably wouldn’t be wise of me to eat gingerbread cookies for a month, so instead, I made these sensible but delicious mini ginger spiced chocolate chip muffins last week.

These little muffins might be tiny but what they lack in size, they make up for in flavor. ¬†These little guys are bursting with a warm, spicy flavor from the ginger, and studded with mini chocolate chips… because mini chocolate chips make everything better. ūüėČ

The mini muffins are a perfect pop-able size, so you can snack on a few while you brainstorm which holiday cookies you’re going to bake (just me?…), or you can pair them with yogurt for a filling breakfast.

[print_this]Ginger Spiced Chocolate Chip Mini Muffins

Ginger and chocolate pair for a spicy and sweet mini muffin that’s perfect for the holiday season. ¬†This recipe uses vanilla flavored Greek yogurt, but you can also use plain Greek yogurt.

Makes about 2 dozen mini muffins

Prep time: 15 minutes

Cook time: 15 minutes

  • 1 (6-ounce) container Chobani vanilla Greek yogurt
  • 1 large egg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup miniature chocolate chips

Heat the oven to 350 degrees F.  Spray a mini muffin pan with nonstick cooking spray.

In a small mixing bowl, stir the yogurt and egg until smooth.

In a large mixing bowl, stir the remaining ingredients until mixed.  Add the yogurt mixture to the dry ingredients, mixing until just blended (do not over-mix!).

Spread the batter (which will be thick) into the prepared muffin pan, filling each cup about two-thirds to three-quarters full.

Bake 15 minutes (or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs).  Allow the muffins to cool 5 minutes before removing from the pan.[/print_this]

Apple Cinnamon Pumpkin Pancakes

Guess who booked not one but two¬†flights to New York this week? ¬†I did, I did! ¬†I’d been putting off booking my holiday flights for awhile, but when October showed up out of left field this week, I decided now was the time. ¬†Can you believe Thanksgiving is just 7 weeks from today? ¬†Nuts, right? ¬†I guess I better start training for the Turkey Trot…

I’m really hoping that the apple trees in New York decide to hang onto their apples a bit longer this year so I can go apple picking at Thanksgiving. ¬†Then I can fill my entire suitcase with NY apples and show all these Floridians what a real¬†apple should taste like. ūüôā

Until then, though, I’m just getting my apple fix via Chobani¬†yogurt. ¬†I like to tell myself that the apples at the bottom of their apple cinnamon Greek yogurt are NY apples, since Chobani whips up its yogurt in New York. ¬†Don’t try to tell me otherwise!

Just recently I decided to whip up a batch of pumpkin pancakes to celebrate the “arrival” of fall, and since I often use Greek yogurt in my pancake recipes, I decided to reach for a cup of apple cinnamon CHO (ooo, remember these?!). ¬†In no time I was enjoying delicious apple cinnamon pumpkin pancakes. ūüôā

I can’t tell you how delicious (and healthy!) these are. ¬†I’ve been making them in big batches and freezing them so I can enjoy them on-the-go all week long. ¬†I can’t wait to make them for my pumpkin-loving family when I am home in New York next month!

[print_this]Apple Cinnamon Pumpkin Pancakes

Combine pumpkin and Chobani apple cinnamon Greek yogurt for the the ultimate stack of fall pancakes. ¬†This recipe uses gluten free flours, but I’ve made them with regular all-purpose flour too (omit the ground oats, rice flour, and guar gum, replace with 1 cup all-purpose flour).

Makes about 8 medium pancakes

Prep time: 10 minutes

Cook time: 5 minutes

  • 6 ounces Chobani apple cinnamon Greek yogurt
  • 2 large eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup oat flour
  • 1/2 cup brown rice flour
  • 1/2 teaspoon guar gum
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt

Heat a griddle or large frying pan over medium heat.

In a medium mixing bowl, stir the yogurt and eggs until combined; stir in the pumpkin.

In a separate small mixing bowl, stir the flours, pumpkin pie spice, baking soda, and salt.  Add the dry ingredients to the yogurt mixture, stirring until just mixed (the batter will be thick).

Spray the griddle with nonstick cooking spray.  Use an ice cream scoop or large spoon to spread the batter onto the griddle (since the batter is thick, you will need to spread it out a bit to desired thickness).  Cook the pancakes about 2 to 3 minutes on each side or until cooked.  Serve with Greek yogurt, honey, maple syrup, or butter and cinnamon sugar (or all of the above!).[/print_this]

Zucchini Spice Greek Yogurt Pancakes

Happy Thursday! ¬†How excited is everyone that we’re so close to a long weekend?! ¬†I love Labor Day weekend because — in addition to the extra day off — I feel like it’s the gateway to fall. ¬†Break out the pumpkin, dig out the apple recipes, and watch the leaves begin to change colors! ¬†Oh wait, I moved to Florida. ¬†OK… I’m going to live vicariously through all of you who have an actual¬†fall. ūüôā

Speaking of changing seasons, I cooked up the most delicious pancakes recently which I think are the perfect bridge between summer and fall. ¬†Even here in Florida right now, summer squash is abundant at farmer’s markets — I bought a large bag of it last week and I’ve been trying my best to put it to use. ¬†So when I got a craving for pancakes last Sunday, I grabbed a small zucchini and a cup of my favorite Greek yogurt, and got to work.

The ingredient list here is so¬†simple, and by adding a generous helping of cinnamon, the pancakes have a strong spiced flavor that just screams, “hello, fall!”¬†Oh, btw, you could just as easily use pumpkin pie spice in place of the cinnamon, or a mix of cinnamon, nutmeg, ginger, etc. ¬†I’ll let you decide. ūüôā

Top the pancakes with a dollop of Greek yogurt and a drizzle of honey, and dig right in!

Enjoy your holiday weekend!

[print_this]Zucchini Spice Greek Yogurt Pancakes

Moist, fluffy pancakes made with fresh grated zucchini, creamy Greek yogurt and warm cinnamon spice. ¬†If you’d like, add chocolate chips or chopped nuts for extra flavor and crunch.

Makes about 6 medium pancakes

Prep time: 10 minutes

Cook time: 5 minutes

  • 6 ounces plain nonfat/lowfat Greek yogurt
  • 2 large eggs
  • 1 cup shredded zucchini
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt

Heat a griddle or large frying pan over medium heat.

In a medium mixing bowl, stir the yogurt and eggs until combined; stir in the zucchini.

In a separate small mixing bowl, stir the flour, cinnamon, baking soda, and salt.  Add the dry ingredients to the yogurt mixture, stirring until just mixed (the batter will be thick).

Spray the griddle with nonstick cooking spray.  Use an ice cream scoop or large spoon to spread the batter onto the griddle (since the batter is thick, you will need to spread it out a bit to desired thickness).  Cook the pancakes about 2 to 3 minutes on each side or until cooked.  Serve with Greek yogurt, honey, and/or maple syrup.[/print_this]

Apple Cinnamon Oatmeal Spice Cookies

Hey guys, guess what? ¬†I finally created a Facebook page for Little Bitty Bakes! ¬†You should definitely “like” me if you’re a FB user. ¬†I literally have no idea what I’m doing over there but I promise lots of talk of sugary deliciousness. ūüėČ

What if I told you only 5 ingredients stand between you and these super duper soft cookies?

…it’s true! ¬†Go grab a spice cake mix and a cup of Apple Cinnamon Chobani, I bet you have the other 3 in your kitchen already!

After a little break from the Greek yogurt recipes, I’m getting right back into the swing of things. ¬†I’ve been having so much fun experimenting with Chobani’s newest Greek yogurt flavors in my recipes, specifically the apple cinnamon flavor. ¬†In high school, I loooooved a different brand’s apple cinnamon yogurt that sadly is now discontinued. ¬†I’m going to be honest with you, it took me three cups of the new Apple Cinnamon CHO to like it. ¬†It has a much more tart flavor than the apple cinnamon yogurt I used to eat, which just took some getting used to. ¬†A few weeks later and it’s one of my favorites!

Change can be tough, but it isn’t always bad. ¬†Life lessons through yogurt eating. ūüėČ

If you spend a little time in my Recipe Index¬†— which I desperately need to update —¬†you know I’m all for recipe shortcuts. ¬†I love baking from scratch, but a busy, active lifestyle doesn’t always allow for that. ¬†OK, who am I kidding, I waste 99% of my time running, baking and reading blogs. ¬†No matter what the reason, when things gets busy, don’t stop baking, just grab a cake mix and an apple cinnamon Cho and make these apple cinnamon oatmeal spice cookies. ūüôā

These cookies couldn’t be more simple to make, and the good news is you sacrifice zero taste for that convenience. ¬†These are one of the softest cookies I’ve ever made, perfectly spiced with a bit of chewiness from the oats. ¬†And since the recipe uses mostly good-for-you ingredients (forget about the cake mix…) I give you permission to go ahead and eat these cookies for breakfast. ¬†I did it myself ūüôā ¬†And if you really want to get wild and crazy, crumble one up over a cup of Apple Cinnamon Cho!

[print_this]Apple Cinnamon Oatmeal Spice Cookies

A boxed cake mix and cup of apple cinnamon Greek yogurt are the secret ingredients in these super soft oatmeal spice cookies.  

Makes 2 dozen cookies

Prep time: 15 minutes

Cook time: 15 minutes (per cookie sheet)

  • 1 boxed spice cake mix (dry mix only — do not prepare the mix)
  • 1 cup quick oats
  • 1 large egg
  • 1 6-ounce container Apple Cinnamon Chobani Greek yogurt
  • 1 tablespoon canola oil

Heat the oven to 350 degrees F.  Line two large cookie sheets with parchment paper.

In a large mixing bowl, stir the cake mix and oats to combine.  Add the egg, yogurt and oil; stir until mixed well.  Drop the cookie dough by rounded tablespoon onto the prepared cookie sheets.

Bake 12-15 minutes or until edges are golden brown.  Allow to cool 2-3 minutes before removing from cookie sheets to cool completely.

Nutritional Info (per cookie): 93 calories, 2g fat (1g saturated fat), 139mg sodium, 8g sugar, 0g fiber, 2g protein[/print_this]