Breakfast…In a Cup!

Sorry, we watched Wall-E again the other night and I couldn’t resist the little “in a cup” reference. :-)

Earlier this week, The Ranting Chef posted a recipe for Breakfast Biscuit Cups that I just had to try. They turned out great! For my version of the recipe, I used a buttermilk biscuit recipe from the Better Homes Cookbook, egg, Jack cheese, and bacon. Hop on over to the Ranting Chef for the recipe!

By the way, I’ll be posting a Thanksgiving themed recipe every day next week…join me! The recipes start on Monday!

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Pumpkin Muffin Monday

It’s Muffin Monday here at our house (I love a good meal planning alliteration, don’t you?) This Monday I’ll be departing from our usual chocolate chip muffins for something a little more autumnal…Pumpkin Muffins!

This recipe makes quite a bit of batter. It can yield one standard 12 muffin pan, and a pan of 24 mini-muffins. Though I’ve always made muffins from this, I’m sure it would make several nice mini-loaves if that’s your preference. We just make the muffins and pop the leftovers in the freezer. They freeze beautifully. Enjoy!

Pumpkin Muffins

  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cups white sugar
  • 1 cup solid pack pumpkin puree
  • ½ cup vegetable oil
  • ¼ cup chopped walnuts (optional)
  • ⅓ cup water
  • 2 eggs

1. Grease 1 non-stick dozen muffin pan, and 1 non-stick 2 dozen mini-muffin pan. Preheat oven to 350 degrees F (175 degrees C).

2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, veg oil, eggs, and nuts. Stir until well combined. Pour batter about 2/3 full into prepared muffin pans.

3. Bake for approximately 17 – 20 minutes depending on your oven (check on the mini-muffins around the 10 minute mark with a cake tester – they will come out sooner.)

Coffee Cake for Chilly Mornings

Autumn is here and things have been pretty quiet in the garden (and here at Clover and Thyme, too.) The Grow Camp has been cleared of all but the peppers, and I decided  to plant a few fall salad greens which are sprouting quite nicely. While the pace has slowed in the garden, it’s certainly picked up in the home. Our house has been buzzing with homeschool lessons, piano practice, fall soccer, and weekly homeschool co-op and church activities.

I’ve been having fun revisiting all my favorite cool weather recipes, including this coffee cake recipe. The weather has been quite nippy over here for the past week, and let me tell you, there is nothing like indulging in a warm comforting breakfast baked in the oven on a chilly autumn morning.

This cake has that perfect coffee cake texture, dense, but tender and not dry at all. It has just enough cinnamon and buttery richness without being too much.

The recipe makes an 8×8 pan – enough for a family of four or more to each have a healthy serving with left overs. How long it lasts in your kitchen without a revisit from your family is another story altogether.

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 6 tablespoons white sugar
  • ½ teaspoon salt
  • ⅓ cup shortening
  • ½ cup milk
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • ½ cup brown sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon

1. Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.

2. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender until well incorporated.

3. In a separate small bowl, beat the egg. Stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.

4. Transfer batter into prepared pan and spread evenly (batter will be thick.)

5. In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon with the butter. Distribute evenly on top of cake, occasionally poking the topping into the batter wherever you desire. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Review: Three Sisters Graham Crackerz

I’ve decided to add a review category to my blog, called “Worth the Thyme.” Sorry, I couldn’t resist the play on words. For my first review, I’d like to share my thoughts on a breakfast cereal I recently discovered. But first, a little back story.

Back in the summer of 1992, I served on Summer Staff at a Young Life camp for teens in New York called Lake Champion. For the month of July, I served the campers in the camp snack bar, making super thick milk shakes and sundaes. In addition to building friendships, I built up some fantastic bicep muscles doing all that ice cream scooping! Anyway, one of the highlights of our busy days on staff was mealtime in the dining hall. This dining hall is where I discovered my favorite breakfast cereal, Golden Grahams. Just the taste of them brings me back to that month in July. (As a side note, they made a mean breakfast pizza there, too, but that’s a recipe for another day.)

Nowadays, as a whole foods seeking mom of two, Golden Grahams has sort of fallen out of favor in my household, what with the artificial flavors and BHT contained within. And I don’t know about you, but usually, when I try to duplicate the taste of a old favorite processed food with something a little more healthy, the healthy counterpart will taste good, maybe even great, but not the same.

Now, I know there is a whole host of opinions on “healthy” processed foods. One opinion eschews all processed food, whether it has “organic” on the label or not. Others would still be OK with giving the kids an occasional sandwich cookie, for example, as long as it was Newman-O’s instead of Oreos. I respect all the opinions on this spectrum. As for me, I’m OK with healthy convenience food. We buy organic, pre-packaged cookies, fruit snacks, and mac and cheese among other things. Shoot, I’m willing to admit we sometimes still buy the full on bad-for-you versions in a pinch. The ideal, of course, is convenient and healthy, which brings me, finally, to my review.

Three Sisters Graham Crackerz Cereal tastes better than Golden Grahams. It doesn’t just come close, but actually exceeds the mainstream brand in both flavor and texture. It’s not too sweet, with a perfect graham cracker flavor. So far, I have only had them in a bowl with milk the usual way, but I can’t wait to try other recipes with this like snack mixes and desserts.

Edited to add: Here’s the nutrition label - 

So that was a whole lot of rambling for just a short review, but I hope you will give this cereal a try. It’s scrumptious!

Note: I purchased Three Sisters Graham Crackerz Cereal at Whole Foods, where it is available exclusively. 

Have a great weekend!