Tag Archives: easy recipe

Cinnamon Applesauce

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Fall Traditions

I’ve just recently learned that going apple picking is a thing people do in the autumn months. I’ve never gone apple picking, but growing up we would pick pears off my grandparents’ trees; my grandpa would put us in the bucket of his tractor and lift us up high enough to pluck off the pears. It was always terrifyingly amazing, and my sisters and I would giggle and shriek as Pappy lifted us up into the trees. And every Father’s Day, as a gift for my dad, we would go berry picking in the hot Texas sun; running from bees and trying to not get jabbed by thorns. We complained a lot as kids, but, looking back now, we all enjoyed picking the sticky sweet berries in the hot morning sun, enjoying a shady picnic lunch before driving home, then eating berries and cream for dessert that night. So, based upon my fond memories of harvesting other fruits, I am thinking it’s time to instate a new family fall tradition- apple picking!

If you’ve gone apple picking this fall, I have the perfect dish to use up all those apples: Cinnamon Applesauce! Or if you’re like me and didn’t go apple picking, pick up a few extra apples at the grocery store, and it will be well worth it. Because whether you went apple picking or not, there is never a bad time for a warm bowl of homemade applesauce! Unlike many store bought versions, this applesauce is free of refined sugar, it is simple to make, it seriously tastes like the filling for an apple cobbler, and your house will smell amazing as it simmers on the stove. *drool* Not to mention, it is an enjoyable and healthy snack for your kiddos! I hope this sweet, spiced snack makes its way to your kitchen soon!

Cinnamon Applesauce

Serves 6-8, and could easily be doubled.

Ingredients:

  • 1.5 pounds of gala apples, diced, with or without skin (I left the skins on)
  • 1/2-1 tbsp of ground cinnamon, depending on taste
  • 1/2 tsp ground nutmeg
  • 1/4 cup of coconut sugar
  • Enough water to cover the apples, about 4-5 cups

Directions:

  • Combine all ingredients in a large pot
  • Bring to a boil, then reduce to simmer and cover
  • Let simmer about 30 minutes, stirring occasionally, until apples are soft and water is reduced
  • Carefully mash apples to desired consistency
  • Serve warm (my favorite!) or cold
  • Store covered in refrigerator for 2 weeks

If you love the welcoming smell of apples and cinnamon, you would like my Apple Cinnamon Stovetop Scent! And for more warm fall-y treats, be sure to check out my Pumpkin Bread with Crumb Topping and Banana Bread with Granola Crumble; both are delicious gluten free, refined sugar free breads, and are amazing served warm with butter. With Thanksgiving fast approaching, all these healthier treats will sure be nice to have on hand! I hope you bake something scrumptious for you and your family. Make some new fall traditions…and enjoy your pinch of crazy!

 

Dark Chocolate Paleo Brownies

This post contains a promo code and affiliate links. If you purchase using these links, it is of no extra cost to you, just a small pantry fund for me! Thank you for supporting A Pinch of Crazy! 

Chocoholics Unite!

I think it’s about time I come clean… I’m a chocoholic. I mean, really. Not just like, “why, yes, I do enjoy a cookie from time to time” more like frantically shouting, “babe, you need to hide all of our child’s Halloween candy somewhere or it will be gone by tomorrow and I’ll be miserable!” I have to keep treats out of the house or I’ll go chocoholic crazy and eat them all without even blinking, but sometimes you just need a chocolate fix.

So what do you do when those chocolate cravings just won’t quit? Binge on less than satisfactory, high sugar candy bars that you stole out of your child’s Halloween bucket? (that’s not just me, right?) No! You whip up a quick batch of Dark Chocolate Paleo Brownies! Gluten free and sweetened with coconut sugar, these cake-like brownies are every chocolate lover’s dream! 100% cacao powder leads to a rich chocolate flavor, made even chocolatey-er (yeah, it’s a word…) by the dark chocolate chips studded throughout. Follow a fresh brownie with a glass of cold almond milk, and you have a delicious treat that satisfies the chocolate craving…without all the guilt!

Dark Chocolate Paleo Brownies

Makes one 8×8 pan. 

Ingredients:

  • One cup of gluten free flour (this 3 lb bag is 20% off until 11/16!)
  • 1/2 cup coconut sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 2 eggs
  • 3/4 cup almond milk
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chips

Directions:

  • Preheat oven to 350 F
  • Grease 8×8 pan
  • In a medium bowl, whisk together dry ingredients (flour through salt)
  • Add wet ingredients (eggs through vanilla), stir until well combined
  • Fold in chocolate chips
  • Spread batter into prepared pan
  • Bake for 20-25 minutes, until toothpick inserted in the center comes out clean
  • Let cool 10-15 minutes before slicing
  • Store covered at room temperature for 5 days

If you like healthier baked goods, you may like my Chocolate Chip Peanut Butter Cookie BarsWholesome Chocolate Chunk Cookies, and breads: Pumpkin Bread with Crumb Topping and Banana Bread with Granola Crumble; these wholesome treats are sure to satisfy a sweet tooth! If no-bake is more your style, I also have Chocolate Banana “Nice” Cream and No Bake Chocolate Date Cake; both are deliciously simple and sweet! No matter if you bake or blend up a batch of nice cream, I hope your sweet tooth is satisfied and your chocolate cravings silenced in a healthier way. Happy dessert-eating…and enjoy your pinch of crazy!

 

Pumpkin Pie Coffee Creamer

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Sugar and Spice and Everything Nice

The nights here in Southern California have been dipping down into the 50s; it’s so nice, crisp, and cool in the mornings. I just want to cuddle up under a big, fluffy blanket with a warm mug full of delicious, flavored coffee. Mmm. And since it’s fall, the flavor of the coffee should obviously be…PUMPKIN PIE! 

Starbucks’ Pumpkin Spice Latte is kindaaa unofficially the official first sign of fall, and one thing’s for sure: the sugar content is spooky. In a Grande Pumpkin Spice Latte with 2% milk and no whipped cream there is… 48 grams of sugar! *cue dramatic thunder clap and flickering lights* That’s scarier than anything you’ll see this Halloween.

I’m not a huge fan of really sweet coffee, and have never actually tried a PSL; however, at this time of year, I love all things pumpkin-y, cinnamon-y, and spice-y. If you want to make your own homemade and healthier version, I have just the thing for you! This creamer is dairy free and refined sugar free…not to mention pure pumpkin coziness in a cup! It includes real pumpkin puree in the mix, which is great for gut health, and of course, delicious. You can mix the creamer right into your brewed coffee, or blend it up to make it foamy like a latte; I gulp it down either way. I hope you make a batch, or two, or 10 to enjoy this fall!

Pumpkin Pie Coffee Creamer

Makes two cups.

Ingredients:

  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 cup unsweetened coconut milk
  • 1 cup unsweetened almond milk

Directions:

  • Combine all ingredients in a small saucepan
  • Warm over medium-low heat, whisking until well combined
  • Remove from heat
  • Pour directly into coffee to stir in or make a “faux latte”
    • To make a “faux latte”
      • combine desired amounts each of coffee and creamer in blender
      • blend on low speed for 30 seconds until foamy
  • Once cooled, store leftover creamer covered in fridge for a week (it still stirs in just fine when it’s cold)

If you like all things pumpkin this time of year, you should bake my Pumpkin Spice Cake and enjoy a slice along with your spiced coffee! If you make either pumpkin recipes, I’d love to see it; you can tag me on Instagram (mrsmollymills). Have some delicious coffee, cuddle up with your family, stay cozy…and enjoy your pinch of crazy!

Chocolate Chip Peanut Butter Cookie Bars

 

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This post contains affiliate links. If you purchase using the links it is of no extra cost to you, just a little pantry fund for me!

Oh Baby, Baby

Oops, I did it again! *Sing it with me ’90s babies!* I played with your heart, made another dessert! Okay, those aren’t Britney’s original lyrics, but it’s still a factual, fun song about ANOTHER DESSERT!!!

I’ll cool it with the exclamation points, now. But you have to admit, the thought of eating a warm peanut butter cookie studded with gooey chocolate chips fresh out of the oven is pretty exciting. What’s even more exciting is that these are gluten free, refined sugar free, could easily be paleo using almond butter, and could be vegan with a flax egg substitute (read how on this post). Another exciting fact is that these are super quick and easy to bake, and only dirties one bowl and spoon! Less dish washing needs an exclamation point, but I’m done now for real. Let’s get to the serious stuff. The recipe.

Chocolate Chip Peanut Butter Cookie Bars

Makes 16 cookie bars, or one 8×8 pan you can eat throughout the week 😉 

Ingredients:

  • One cup almond flour
  • One cup coconut flour
  • One cup coconut sugar
  • 1.5 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 2 tsp vanilla
  • 1 cup of no sugar added peanut butter
  • 1 cup chocolate chips

Directions:

  • Preheat oven to 350 F
  • Grease an 8×8 pan and set aside
  • Combine dry ingredients (except chocolate chips) in a large bowl
  • Make a well in the dry ingredients
  • Add wet ingredients
  • Stir until well combined
  • Fold in chocolate chips
  • Spread batter into prepared pan
  • Bake in preheated oven for 12-15 minutes, until a toothpick inserted comes out clean and the edges are starting to brown
  • Let cool for about 20 minutes before slicing
  • Store covered at room temperature for a week

If you like cookies (and if you don’t, we probably can’t be friends), you should also check out my Wholesome Chocolate Chunk Cookies recipe and give them a try. Both of these cookie recipes are quick, simple, decadent, and guilt free! I hope you make some; tag me on Instagram (@mrsmollymills) and let me know how you like them. Good luck getting Britney Spears out of your head, have a dance party, bake some cookies…and enjoy your pinch of crazy!

Creamy Tomato Basil Soup

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Happy Fall, Y’all!

Hooray! Today is officially the first day of Fall! We are still wearing shorts and sandals here in sunny Southern California, but hey, it’s officially Autumn so I will sweat under my blanket while eating some warm soup no matter what the thermometer says.

I have never really been a huge soup lover, but I will slurp up bowls upon bowls of creamy tomato soup. Yum! I’ve made delicious tomato soups in the past, but usually they were loaded down with cream, which I now know to stay away from. For me personally, dairy really upsets my stomach, and if I want to have a bowl of soup and be all cozy, I’m pretty sure gas, bloating, and *digestive distress* (TMI?!) will ruin that for me.

On top of the discomfort dairy brings, usually homemade soup is quite the ordeal. Letting it simmer all day on the stove while constantly checking liquid levels is not my idea of fun in the kitchen. So here we have my VEGAN *dairy free* Creamy Tomato Basil Soup that takes literally 45 minutes start to finish! All you do is roast your veggies, then blend them up with some coconut milk. That’s it! Then go crazy with your toppings and you have a full meal that will leave you warm and cozy with a happy, healthy belly.

With cooler temperatures and the holiday season right around the corner, you will likely be making lots of warm soups and comforting sauces and need a reliable blender. My husband got me this KitchenAid blender for Christmas three years ago, and it has been amazing for everything from nice cream to baby food to sauces and soups. If you are in the market for a new blender, save this one to your Amazon wish list and give your hubby a helpful hint 😉

It may be only marginally cooler, but it’s late September so my tomato soup will be in the regular meal rotation until Spring. I truly hope you can ring in the Autumn season with this creamy, comforting soup, and maybe make it a regular for your family, too!

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Creamy Tomato Basil Soup

Serves six. Serve with some crusty bread for dunking!

Ingredients:

  • Four large tomatoes, quartered
  • Small yellow onion, quartered
  • 3/4 cup sliced baby carrots, or 2 large carrots chopped
  • One bulb garlic, roasted
  • 1.5 tbsp olive oil
  • 1.5-2 tsp salt, divided
  • 1 tsp pepper, divided
  • 2/3 cup packed basil leaves
  • 1 tbsp balsamic vinegar
  • 3/4-1 cup coconut milk
  • Optional toppings:
    • Chopped basil
    • Chopped scallions
    • Croutons
    • Lightly sauteed greens like kale or arugula
    • Avocado
    • Non-vegan options
      • bacon
      • parmesan

Directions:

  • Preheat oven to 425 F
  • Get the garlic roasting first:
    • slice off the top of the bulb
    • drizzle with olive oil
    • wrap in foil
    • place directly on oven rack
  • While garlic is roasting, chop your other veggies
  • Prepare baking pan by spraying with cooking spray
  • Arrange tomatoes, onion, and carrots in a single layer on baking sheet
  • Drizzle with olive oil and season with salt and pepper
  • Place baking sheet in oven along with garlic
  • Roast for about 30-35 minutes
  • Carefully transfer all vegetables to the blender; the garlic should be able to be squeezed out like a paste
  • Add basil, vinegar, more salt and pepper, and coconut milk to the blender
  • Blend until desired consistency, adding more coconut milk if necessary
  • Serve warm with plenty of toppings

Wrap up in a scarf and eat some soup even if it’s in the 80s…and enjoy your pinch of crazy!

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