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Pumpkin flavored EVERYTHING! …or just granola…

I love pumpkin. Yes, I know at this time of year this is not an earth-shatteringly original proclamation. Right now you can find pumpkin flavored just about anything. I get it. I’m totally following the crowd right now, but I wanted some damn pumpkin flavored granola. Sue me.

This recipe is beyond easy and makes a delicious breakfast when paired with some honey vanilla greek yogurt. mmmmm tastes like fall.

Gather your ingredients:


4 cup oats
1 cup chopped pecans
1 cup shredded coconut
½ cup light brown sugar
1/3 cup flaxseed <– this shit is seriously legit.  it’s an awesome addition to granola, loaded with omega-3 business, fiber & antioxidants
1 Tbsp pumpkin pie spice mix*
1 tsp cinnamon
¼ tsp nutmegImage

¼ cup canola oil (don’t use olive oil)
¼ cup honey
1/3-1/2 cup pumpkin puree
2 Tbsp peanut butter
1 or 2 squirts of vanilla

*Pumpkin Pie Spice Mix
3 Tbsp cinnamon
2 tsp ginger
2 tsp nutmeg
1 ½ allspice
1 ½ cloves

Mix up the dries in a large bowl. Make sure there are no brown sugar clumps and everything is fully integrated.


Now mix up your wets in a small bowl (I just used my 4 cup pyrex for pouring ease).
Pour your wets into your dries and thoroughly mix until all the dries are coated evenly. Put the spoon or spatula down and get in there with your hands. It’ll be messy and sticky, but it works better. Trust me. It’s fun.

Divide up into two 9×13 pans or baking sheets.
I used the 9×13 pans because it doesn’t make as big of a mess when tossing. It doesn’t really matter, as long as you have a nice thin layer of granola on the pan so it gets nice and crispy.


Bake at 350 F for 20 minutes, tossing every 5-7 minutes. The tossing is important because if you don’t, you’ll end up with granola bars.


I’ve been learning Photoshop, can you tell? ha

Anyway, after 20 minutes, take your granola out of the oven. It might not feel super crispy, but as it sits it’ll crisp up. Wait til it cools to put it in a jar or bag or whatever you’re using to store it (I used an empty oats container). If you don’t, the remaining steam will make your granola soft and soggy.

The end!


Lavender Lavender LAVENDER!

I was locking up my bike yesterday outside of job #2 and saw that lavender had taken over our patio!

It was so lovely and smelled so fresh, I braved the bees and picked a bunch. I’ve been planning on making banana bread with some too ripe nanners and figured the lavender would be a tasty twist. Seems I’m not the only one who thought of lavender being a good addition: A Bowl Of Mush had a great recipe!

I started by prepping my lavender. I simply rinsed it off and pulled the flowers and buds off of the stems and let them air dry a bit.  Then following instructions on A Bowl Of Mush, I mixed 1/4 cup of the lavender with 1 cup of granulated sugar. My kitchen is smelling amazing at this point by the way.

K. Ingredient gathering time.

  • 3/4 cup Lavender Sugar (plus extra for sprinkling)
  • 1/2 cup butter (softened)
  • 2 eggs
  • pinch of nutmeg *I didn’t have any nutmeg so I substituted allspice
  • 1/2 tsp vanilla extract *does anyone actually measure vanilla? I just pour until I’m content with the smell 🙂
  • 2 bananas mashed
  • 2 cups all purpose flour
  • 1/4 tsp salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup milk

So get that shit together. I should mention at this point that if you don’t have fresh lavender to work with you should use about a tablespoon and a half of the dried stuff. Also, I know this sounds obvious, but make sure your lavender is for culinary use. Don’t just go thinking that the stuff in your bouquet from the florist is okay for your consumption. Cuz it’s probably not. And I wouldn’t get too over the top with the amount you chose to use. I’m one of those people who adjusts every recipe I find, but stick with the suggested amount of lavender, because if you use more and your muffins come out smelling and tasting like a bottle of perfume, that’ll be your bad.

Oh, how pretty!

So now get your oven all hot and bothered: preheat to 350F

In a large bowl cream together the butter and lavender sugar while wishing you had a KitchenAid Mixer…swoon.

*If you haven’t already figured out, lavender is edible, so you can just leave all that pretty purple stuff in there.

Add the eggs, vanilla extract and nutmeg (or allspice…or whatever else you feel like throwing in there), and beat it like it stole your purse.

Add the mashed bananas and milk, beat that too.

mmm gooeylicious.

For the next part, I like to combine all the dry ingredients together in a separate bowl and then throw it into the wets. Put down your weapon (mixer) and grab a wooden spoon or whatever handheld mixing device you like to use. Fold in the flour mixture and mix just enough until well combined. Don’t beat the shit out of it cuz your bread will be tough. Just mix until there are no more flour bombs showing.

Now line your muffin tin (I also sprinkled the muffs with a bit more of the lavender sugar) and pop those bad boys in the oven! Bake for 16-20min. A toothpick should come out clean -you know the trick.

*If you’re baking a loaf, line the bottom with parchment paper, or lightly grease & flour (not the sides, you want that baby to rise). Mush says bake for 1 hr.

*Side note: I know they’re more expensive, but I just love cutesy muffin cups. It does nothing to make the insides taste better, but they just make me wanna eat em! I can’t help but to buy more every time I see a new design. I think it’d be cute to get a glass storage jar and stack all the different ones I have for a kind of countertop display. …Maybe when I have a little more counter space.

ANYWAY! Back to muffins!

I find that 16-20 minutes is the perfect amount of time to relax Snoop Dogg style with some gin & juice.

Okay, that’s probably not how the D-O-double G does it, but it’s how I roll so… yeah.
There’s a wonderful lavender lemonade recipe here that I will definitely be trying in the near future. But Simply is my favorite premade.

Needless to say by the time the timer went off my tumbler was empty…it was a hot day okay?! geeze

Aren’t they pretty?

Here’s a silly little muffin vid brought to you by Cunningham Muffins: