Why you’ll love chickpea and spinach curry

• Nutritious. This curry is absolutely packed with plant-based protein from the chickpeas, vitamins from the spinach, and healthy fats from the coconut milk.
• Comforting. Coconut milk and peanut butter create a luxurious sauce that’s perfect for enjoying while cozying up on the couch in front of a crackling fire. 
• Warming. Beat the winter blues with curry. This dish offers a sublte heat from the curry paste and spices that’ll warm you from the inside out.
• Quick & Easy. With simple steps and pantry-staple ingredients, this recipe is great for busy weeknights.

Ingredients

• Oil – avocado oil is great for its high smoke point and neutral flavor. Olive oil, coconut oil, or even butter may be used inside.
• Garlic – use a pre-minced jarred variety for quick prep. Fresh garlic may also be used, you’ll likely need about 4 large cloves to create 1 tablespoon. 
• Curry Paste – green curry paste or red curry paste may be used. This recipe was tested using the brand Thai Kitchen. Other brands may be spicier or less spicy, so keep that in mind. Thai Kitchen curry pastes are available at most groceries store in the international aisle.
• Brown Sugar – balances out the heat and tang from the curry paste. Feel free to use maple syrup, coconut sugar, or granulated sugar. 
• Coconut Milk – full-fat canned coconut milk will give you the creamiest texture and richest flavor. Lite may be used if absolutely necessary, but you’ll likely end up with a more watery sauce. 
• Peanut Butter – adds a nutty depth of flavor. Opt for a variety with no added sugars or oils.
• Soy Sauce – provides a salty, umami flavor. Tamari or liquid aminos can be used as gluten-free alternatives.
• Chickpeas – our plant based protein! Chickpeas add a great texture and subtle flavor.
• Spinach – use fresh spinach that’s been roughly chopped for the best texture. Feel free to swap with kale, if desired. 
• Cilantro – adds a fresh, herbaceous flavor. If you’re not a fan of cilantro, simply omit or maybe try parsley instead. 
• Lime Juice – adds a bright, acidic flavor to balance out the richness from the peanut butter. 
• Peanuts – salted, roasted peanuts add the best flavor and texture. 
• Red Pepper Flakes – optional, but highly recommended for a kick of heat.

How to make

1. Heat oil in a large non-stick skillet, sauté garlic and curry paste, whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then simmer.
2. Add chickpeas, spinach, and cilantro, then stir in peanuts and lime juice.
3. Season with salt and red pepper flakes, if desired, then serve over a bed of rice and enjoy!

Variations

• Switch up the protein. Swap the chickpeas for crispy tofu or add it for extra protein. 
• Bump up the nutrients. Add in extra vegetables like onion, bell peppers, sweet potatoes, and/or broccoli. Check out my vegan thai curry for tips on how to cook the additional veggies. 

What to serve with chickpea and spinach curry

• Steamed Rice. Use basmati or jasmine for the most traditional texture and flavor. Check out my Instant Pot Basmati Rice or my Coconut Lime Rice. 
• Pickled Cucumber Salad. A cool, crisp side that complements the  heat from the curry.

How to store

Leftovers can be stored in an airtight container in the fridge for 4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat on the stove until warmed through. 

– Jennifer 

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Chickpea and Spinach Curry

This rich and creamy Chickpea and Spinach Curry combines chickpeas, spinach, and aromatic spices to create a nutritious and delicious weeknight meal.

Course Main Dish

Cuisine Thai

Keyword green curry, healthy dinner recipe, peanut butter curry, peanut curry, thai vegetarian curry, vegan comfort food, vegan curry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Calories 598kcal

Author Jennifer Debth

Equipment

• Frying Pan - 12 inch
• Whisk
• Tupperware

Ingredients

• 1 tablespoon avocado oil
• 1 tablespoon minced garlic
• 3 tablespoons green curry paste red curry paste is also great
• 1 (13.5 oz) can full fat coconut milk
• 1/4 cup all natural peanut butter
• 2 tablespoons soy sauce or gluten free alternative
• 2 tablespoons brown sugar
• 1 (15.5 oz) can chickpeas drained and rinsed
• 2 cups baby spinach chopped
• 1/2 cup cilantro minced
• 1/4 cup salted roasted peanuts, chopped
• 1 tablespoon lime juice
• salt to taste (I used 1/4 teaspoon)
• 1/2 teaspoon red pepper flakes more or less to taste
• Instant Pot Basmati Rice

US Customary - Metric

Instructions

• Heat oil in a large non-stick sauté pan over medium heat.
• Once hot, add in garlic and curry paste, and cook, stirring regularly for 1 minute.
• Slowly whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then bring to a simmer and simmer for 3-5 minutes, or until the sauce has thickened slightly, stirring occasionally.
• Stir in chickpeas, spinach, and cilantro, then cook until the chickpeas are warmed through.
• Stir in peanuts and lime juice, then taste and season with salt and red pepper flakes, if desired.
• Serve over rice and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1large serving | Calories: 598kcal | Carbohydrates: 47g | Protein: 20g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 651mg | Potassium: 830mg | Fiber: 11g | Sugar: 14g | Vitamin A: 3419IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 8mg

The post Chickpea and Spinach Curry appeared first on Show Me the Yummy.

Hi, my name is Jennifer, and I am not good at making cute things. Until today. Usually I try making cute things (think: all the crafty things on Pinterest) and they end up as epic fails. Let’s just say it’s not my forté. Point being, if I can make these adorable little Halloween monster eye cookies, YOU can make these these adorable little Halloween monster eye cookies.

Ingredients

• Unsalted Butter – adds flavor and tenderness to any baked good. In this cookie recipe, butter is brought to room temperature, which yields the perfect chewy, but not too flat cookie. Using unsalted butter allows you to control how much salt goes into the recipe. 
• Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Either can be used. 
• Egg Yolk – helps bind the cookie together. Adding just an egg yolk (versus the whole egg) to the yields a super tender, chewy cookie.
• Maple Syrup – adds additional chewiness to the cookie while also providing a rich, warm molasses flavor. Be sure to use pure maple syrup, not pancake syrup.
• All-Purpose Flour – a good base for all different kinds of cookies. The amount of flour added in a recipe will produce different textures. Drop cookies, like today’s recipe, is somewhere in the middle. These cookies will hold their shape, but aren’t dry; they are soft, yet chewy!
• Baking Soda – our leavening agent which keeps these cookies from spreading too much. 

• Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugar, maple syrup, and mix-ins.
• Mix-Ins – the written recipe uses a combination of nuts, festive colored mini M&Ms, and candy eyeballs, but feel free to use whatever mix-ins you like such as chocolate chips!

How to make

1. Using your hand mixer (or stand mixer), cream together butter, brown sugar, and egg yolk, then beat in maple syrup.
2. Beat in flour, baking soda, and salt until well combined, then stir in mix-ins. 
3. Use a cookie scoop to scoop the dough onto a silicone mat lined baking sheet, then bake, cool, and devour!

How to store

Leftovers will last in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or in the freezer for 3 months. 

To enjoy again, thaw, if frozen, then enjoy chilled, room temperature, or warmed in the microwave. 

– Jennifer

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Halloween Monster Eye Walnut Cookies

These festive Halloween Monster Eye Cookies are SO cute and perfect for Halloween! A quick and easy cookie loaded with maple syrup, m&ms, and candy eyeballs!

Course Dessert

Cuisine American

Keyword halloween cookie, halloween dessert, monster cookie

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 24 cookies

Calories 147kcal

Equipment

• Baking Sheet
• Silicone Mats
• Nesting Bowls
• Hand Mixer
• Medium Cookie Scoop

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 1/2 cup brown sugar packed
• 1 large egg yolk
• 1/2 cup pure maple syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans or replace with chocolate chips
• 1/2 cup mini m&ms
• Candy eyeballs to taste

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
• In a large bowl, beat together butter, brown sugar, and egg yolk until fluffy, about 1 minute, then beat in maple syrup until well combined.
• Add in flour, baking soda, and salt and beat together until fully combined, then stir in nuts (or mix-in of choice) and M&Ms.
• Using a cookie scoop, scoop 6 cookies onto the prepared baking sheet.
• Gently press the candy eyeballs on top of the cookie dough.
• Bake in preheated oven for 10 minutes, or until cookies are cooked to your liking.
• Gently press more candy eyeballs into the baked cookies, then cool slightly before removing them from the baking sheet and placing them on a cooling rack.
• Repeat with remaining cookie dough, then eat and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1cookie | Calories: 147kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 44mg | Sugar: 11g | Vitamin A: 20IU | Calcium: 21mg | Iron: 0.7mg

The post Halloween Monster Eye Cookies Recipe appeared first on Show Me the Yummy.

Why you’ll love these

• Nutritious. Packed with vitamins, minerals, and protein thanks to sweet potatoes and black beans. 
• Hearty. Meaty mushrooms, fluffy sweet potatoes, and fiber rich beans will keep you full and satisfied for hours. 
• Easy. A quick chop of sweet potatoes is really the only prep involved in this taco recipe. 
• Customizable. Don’t like mushrooms? Ditch ’em! Want it spicy? Throw in some cayenne pepper. 

Ingredients

• Sweet Potatoes – peeled and cubed into 1/2 inch chunks. Not a sweet potato fan? Try Yukon gold potatoes instead. 
• Mushrooms – add a hearty, meaty texture to satisfy the meat lovers. If mushrooms are’t your thing, simply omit and add an additional 8 oz sweet potato. 
• Olive Oil – coats the veggies to ensure a tender texture while roasting. Oil adds healthy fats to these tacos. 
• Spices: Paprika, Cumin, Chili Powder, Onion Powder, Garlic Powder, Salt, and Pepper – these every day spices work together to create a homemade taco seasoning blend. In a rush? Use a store-bought taco seasoning instead. 
• Black Beans – add additional texture and fiber to keep you full and satisfied. Another beans, such as pinto beans, may also be used. 

How to make

1. Place sweet potatoes and mushrooms onto a silicone mat lined baking sheet, then toss with olive oil and spices. 
2. Bake at 425 degrees F until the potatoes are tender, then stir in the black beans. 
3. Serve with tortillas and garnishes of choice and enjoy! 

What to serve with sweet potato tacos

These sweet potatoes are great in either corn or flour tortillas. I love topping them with pico, cilantro lime sauce, and guacamole, but the options are endless. Don’t forget the side dishes!

• Pico de Gallo
• Cilantro Lime Sauce
• Easy Guacamole
• Vegan Cashew Queso
• Sour Cream
• Shredded Cheese
• Shredded Lettuce
• Easy Black Beans
• Instant Pot Spanish Rice
• Instant Pot Mexican Corn Dip

How to store

Leftovers will last in a sealed airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat in the microwave until warm. 

– Jennifer

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Sweet Potato Tacos Recipe

These vegan Sweet Potato Tacos combine roasted sweet potatoes and savory black beans to create a quick, nutritious, and delicious meal.

Course Dinner

Cuisine Mexican

Keyword healthy, plant-based meals, plant-based protein, plant-based tacos, potato tacos, vegan, vegan dinner recipe, vegan protein, vegan tacos

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 391kcal

Equipment

• Baking Sheet
• Silicone Mats

Ingredients

• 2 pounds sweet potatoes peeled and cubed into 1/2 in chunks
• 1 (8 oz) package sliced mushrooms can replace with additional sweet potato
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt more to less to taste
• 1 teaspoon pepper
• 1 (16 oz) can black beans drained and rinsed

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
• Place sweet potatoes and mushrooms onto the prepared baking sheet, drizzle with oil, and sprinkle with paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
• Toss to combine, then bake in preheated oven for 20-30 minutes, or until the potatoes are tender, stirring every 10 minutes.
• Remove from oven, stir in black beans, then taste and re-season, if necessary.
• Serve in tortillas with toppings of choice and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

See What to Serve with Sweet Potato Tacos for ideas on what to top your tacos with!

Nutrition

Calories: 391kcal | Carbohydrates: 69g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 1746mg | Potassium: 1381mg | Fiber: 16g | Sugar: 10g | Vitamin A: 32975IU | Vitamin C: 9.9mg | Calcium: 124mg | Iron: 5mg

The post Sweet Potato Tacos Recipe appeared first on Show Me the Yummy.

When I tell you this slow cooker chex mix is addicting, I mean, I personally polished off half a sheet pan before it had even finished cooling. 

Ingredients

This snack mix is even better than store-bought chex mix and *almost* as easy as ripping open a bag.

• Unsalted Butter – adds a rich, creamy, buttery flavor to the mix. Unsalted butter is definitely preferred in this recipe to avoid being overly salted. 
• Worcestershire Sauce – gives that classic salty, tangy, bold chex mix flavor.
• Spices: Ranch Salad Dressing and Seasoning Mix, Garlic Powder, and Chili Powder – ranch seasoning mix adds a creamy, herby, tangy flavor, garlic powder adds a nutty, earthiness, and the chili powder adds just a touch of smoky spice. 
• Chex Cereal – feel free to use rice chex, corn chex, or a combination of the two. Wheat chex may also be used. 
• Pretzels – salted, mini twisted pretzels provide the best flavor and texture, but any pretzel will be fine in a pinch. 
• Cheese Crackers – use Cheez-Its original to keep it classic, but play around with other flavors, if preferred, such as white cheddar, hot & spicy, etc. 

How to make

Just few simple steps required to make this crockpot chex mix! 

1. Whisk together butter, worcestershire, ranch, garlic powder, and chili powder in a medium sized bowl.
2. Place cereal, pretzels, and Cheeze-Its into a 6 quart crockpot, then toss with the sauce until evenly coated. 
3. Cover and cook on LOW for 2-2.5 hours, stirring gently ever 30 minutes.
4. Spread the chex mix onto a rimmed baking sheet to cool before serving.

How do you keep chex mix from getting soggy?

The key to avoiding soggy chex mix is to place a thin towel over the top of the crockpot before putting the lid on. This helps catch the condensation that forms on the lid as the chex mix cooks.

Be sure to also cool the chex completely before storing it in a sealed airtight container. 

Why did my chex mix burn?

To prevent your chex mix from burning, make sure you’re stirring every 30 minutes throughout the 2 1/2 hour cook time. This re-distributes the mix-ins so the ones are the bottom aren’t cooking faster than those in the middle or on the top.

Can you bake slow cooker chex mix?

If you’re short on time, chex mix can be baked on a rimmed baking sheet lined with a silicone mat at 250ºF for 1 hour, stirring every 15 minutes.

Variations

• Use other mix-ins. Try rye chips, mixed nuts, oyster crackers, bagel chips, or other cereal.
• Spice it up. Add a few drops of hot sauce or a few shakes of cayenne to the sauce for a kick of heat.

How to store

Leftovers can be stored in an airtight container at room temperature for 1 week or in the freezer for up to 3 months. 

– Jennifer

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Slow Cooker Chex Mix

This Slow Cooker Chex Mix is easy to make and so addicting! A homemade version of a classic snack made with chex, crackers, and pretzels tossed in a tangy, slightly spicy sauce.

Course Snack

Cuisine American

Keyword crockpot snack mix, football food, salty snack, slow cooker snack, snack mix

Prep Time 5 minutes

Cook Time 2 hours

Total Time 2 hours 5 minutes

Servings 24 people

Calories 122kcal

Equipment

• Crockpot

Ingredients

• 1/4 cup unsalted butter melted and cooled slightly
• 1/4 cup Worcestershire sauce
• 1 (1 oz) packet ranch salad dressing and seasoning mix
• 1/2 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 (12 oz) box Chex cereal (I've used rice and corn)
• 2 cups pretzels
• 2 cups Cheez-Its

US Customary - Metric

Instructions

• Whisk together melted butter, worcestershire sauce, ranch seasoning mix, garlic powder, and chili powder in a medium sized bowl. Set aside.
• Stir together Chex, pretzels, and Cheez-Its in a 6 quart crockpot, drizzle with the sauce, then gently stir until the sauce has evenly coated the mix-ins.
• Place a thin dish towel over the crockpot, place on the lid, then cook on LOW for 2 - 2.5 hours, gently stirring every 30 minutes.
• Pour the cooked chex mix onto a rimmed baking sheet in an even layer and let cool to room temperature.
• Serve immediately* or store in a sealed container.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

*Although this is great the day of, I think this actually tastes best after it's had about a day to sit...the flavors really have a chance to develop!

Nutrition

Serving: 1handful | Calories: 122kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 328mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 2.2mg | Calcium: 42mg | Iron: 5.1mg

The post Slow Cooker Chex Mix appeared first on Show Me the Yummy.

Happy Meatless Monday! Whether you follow a plant based diet or not, you’re going to fall head over heals for these healthy zucchini oat bars. They’re meant to be eaten as a dessert, hellooo warm and gooey, melted dark chocolate chunks, but they’re definitely healthy enough for breakfast, hellooo naturally sweetened with bananas and raisins. Now wait! I know. Who actually likes raisins? But trust me. You don’t taste them and you won’t even notice the texture, because they get ground up with the oats. These oat bars are full of good for you ingredients, can be vegan and gluten free, are portable, and can be made in advance. All of these things make them PERFECT for an on the go breakfast for you and the kiddos.

Ingredients

These healthy bars are chock full of good for you ingredients like wholesome oats, nutrient dense flaxseed, and zucchini which is loaded with vitamins and minerals. As I said before, these are definitely healthy enough for breakfast, but I’m telling you that antioxidant rich dark chocolate makes these soooo perfect for dessert.

• Old fashioned oats. Most zucchini bars use flour as a base, but today, we’re using oats that we grind into a “flour” in our food processor before adding in the rest of the ingredients. I love using old fashioned oats instead of flour, because it’s rich in fiber!
• Raisins. Instead of sugar, today, we’re using raisins to sweeten our bars. You could also use dates, but dates are often SO expensive and I’ve found that raisins work just as well for a fraction of the cost.
• Ground flaxseed. This doesn’t really serve a purpose other than a nutritional one. Flax is a great source of healthy fat, antioxidants, protein, and fiber.
• Cinnamon. For flavor! I LOVE adding cinnamon, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Baking soda. This gives these healthy oat zucchini bars a nice little fluff and rise.
• Salt. I ALWAYS use salt when I’m baking. It amps up the flavor and balances the sweetness.
• Ripe bananas. Along with the raisins, we’re using bananas to sweeten these bars. They also keep these bars super moist and tender. Definitely use a nicely browned banana for maximum sweetness and moisture. If you’re not a banana fan, you could TRY to replace with equal parts applesauce or pumpkin, but I can’t guarantee the results for taste and texture.
• Peanut butter. You could really use any nut butter you like, but I like the taste of peanut butter the best. These help bind the bars, so be sure you’re using an all natural, no sugar added, runny peanut butter for best results.
• Applesauce. Like the peanut butter, this helps to bind the bars. Like the banana, this helps add a subtle sweetness. Be sure to use an unsweetened variety to keep the sugar content low!
• Vanilla extract. For flavor! I LOVE adding vanilla, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Zucchini. You can’t have zucchini bars without zucchini. Healthy zucchini bars, to me, is definitely a “having your cake and eating it too” moment, because you’re eating vegetables, but you’re also eating dessert. #winning 😉
• Dark chocolate chunks. Adds a little sweetness and a WHOLE lotta yum. You just can’t beat the pools of melty dark chocolate that are created during the baking process. You could use any kind of chocolate you have on hand, but I like a less sweet dark chocolate the best!

How to make

While classic zucchini bars can be laden with sugar, these healthy zucchini oat bars are a healthier twist on the classic! I love that these bars are naturally sweetened with raisins and ripe bananas and bonus: it’s a great way to pack in some veggies.

1. Pulse oats and raisins together in the food processor until the mixture looks like flour.
2. Add in the flax, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
3. Blend until the mixture looks like a batter and all the ingredients are incorporated.
4. Use a spatula to stir in the zucchini and dark chocolate chunks.
5. Bake at 375 degrees F for 20-30 minutes.
6. Cool, slice, and serve!

You can serve these bars immediately, or keep them at room temperature in a sealed airtight container for up to a week. Any longer and they’ll start to mold, because they’re so moist. These healthy zucchini oat bars are great at room temperature, but I prefer to warm them up in the microwave until the dark chocolate is nice and melty again.

Can i make these vegan?

As long as you use a dairy free, vegan dark chocolate chip, these are already vegan! If you’re not vegan, feel free to use any type of chocolate chip you like.

Can i make these gluten free?

As long as you’re using certified gluten free oats, these are already gluten free! If you’re not gluten free, you can use any variety of old fashioned oats.

How to store

Leftovers will last at room temperature for up to 1 week or in the freezer for up to 2 months. For best results, cool the bars completely, slice them into individual bars, wrap in saran wrap, then place into a ziplock baggie or airtight container before storing!

To reheat, unwrap and microwave until warm.

– Jennifer 

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Healthy Zucchini Oat Bars

These healthy zucchini oat bars are healthy enough for breakfast, but indulgent enough for dessert. They're vegan, gluten free, and perfect for an on the go nutritious treat! Loaded with oats, flax, zucchini, and naturally sweetened with raisins, bananas, and dark chocolate!

Course Breakfast, Dessert

Cuisine American

Keyword healthy, vegan, zucchini

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 bars

Calories 224.07kcal

Author Jennifer Debth

Equipment

• Food Processor
• Square Cake Pans - 8 inch

Ingredients

• 1 1/2 cups old fashioned oats be sure they’re gluten free, if necessary
• 1/2 cup raisins make sure they’re moist and sticky, if they’re not, soak in warm water for 10 minutes, then drain
• 1/4 cup ground flaxseed
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 very ripe bananas
• 1/4 cup creamy peanut butter use an all natural, runny, no sugar added, just nuts variety
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini squeezed dry
• 1/2 cup dark chocolate chunks plus more for topping, use a vegan brand if desired

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and grease an 8x8 inch nonstick pan with cooking spray and line with parchment paper.
• Place oats and raisins into a food processor, then process together until the oats resemble a flour.
• Add in flaxseed, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
• Process until smooth. Scrape down the sides, if necessary.
• Use a spatula to stir in zucchini and chocolate chunks.
• Pour into prepared pan and top with more chocolate chunks.
• Bake in preheated oven for 20-30 minutes or until an inserted toothpick comes out clean.
• Cool in pan for 15 minutes, then slice into 9 large bars.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

You can serve these bars immediately, or keep them in at room temperature in a sealed airtight container for up to a week. Any longer and they'll start to mold, because they're so moist.

Nutrition

Serving: 1bar | Calories: 224.07kcal | Carbohydrates: 31.05g | Protein: 5.77g | Fat: 9.64g | Saturated Fat: 4.04g | Polyunsaturated Fat: 0.33g | Monounsaturated Fat: 0.33g | Cholesterol: 0.1mg | Sodium: 299.54mg | Potassium: 347.26mg | Fiber: 6.25g | Sugar: 8.39g | Vitamin A: 44.34IU | Vitamin C: 5.18mg | Calcium: 52.72mg | Iron: 0.85mg

The post Healthy Zucchini Oat Bars Recipe appeared first on Show Me the Yummy.

When I think of cool weather, I think of fuzzy socks, furry blankets, and soup. There’s really nothing better than coming home on a chilly day to a steaming hot bowl of soup. When I developed this recipe, I wanted to come up with the PERFECT cold day soup. I was completely blown away by just how good this roasted tomato soup turned out to be. So long canned tomato soup! See you never!

Ingredients

You only need nine ingredients for this roasted tomato soup recipe. It’s pretty amazing how so few ingredients can taste so darn good!

• Canned Tomatoes – the base for the soup. I use both the tomatoes and the drained tomato juice from the can so make sure you save the juice! Fresh tomatoes may also be used. 
• Yellow Onion – gives the soup a subtle sweetness. White onion, red onion, or even shallots may be used as well. 
• Garlic – provides a nutty, garlic flavor.
• Olive Oil – used to roast the tomatoes, onion, and garlic.
• Brown Sugar – adds a little bit of sweetness and cuts the acidity of the tomatoes.
• Butter –  makes the soup creamier. If vegan, sub with a plant based vareity.
• Dried Basil – adds a nice herbaceous flavor to the soup. I use this over fresh basil, because I always have it on hand and I prefer the stronger flavor and more subtle texture.
• Bay Leaf – used to add extra flavor. Bay leaves should not be eaten so make sure you remove the leaf before blending the soup!
• Vegetable Broth – use your choice of broth (chicken broth will work just fine.) I stuck with vegetable broth to keep the soup vegetarian/vegan!
• Heavy Cream (optional) – makes the soup even creamier.
• Sour Cream (optional) – adds a bit of tangy creaminess.

How to make roasted tomato soup

This soup is super easy to make and so darn good!

1. Drain tomatoes.
2. Roast the drained tomatoes, onion, garlic, olive oil, brown sugar, and salt on a baking sheet lined with a silicone baking mat.
3. Once roasted, pour veggies, butter, dried basil, bay leaf, tomato juice, and broth into a large stockpot. Simmer then remove bay leaf.
4. Transfer mixture to a blender and blend until smooth.
5. Serve and enjoy with a grilled cheese sandwich!

Just four simple steps and you’ve got the creamiest, coziest, yummiest bowl of soup of all time!

How to make roasted tomato soup vegan

This roasted tomato soup recipe is naturally vegetarian, assuming you use vegetable stock rather than chicken broth, and can easily be made vegan as well! Simply sub vegan butter for butter and leave out the optional heavy cream and sour cream add-ins!

What to serve with roasted tomato soup

My personal favorite thing to serve with this soup is a classic grilled cheese (hello wonder bread and american cheese slices).

• Air Fryer Grilled Cheese
• Caprese Grilled Cheese Sandwich Recipe
• Pear, Blue Cheese, Candied Pecan Salad
• Air Fryer Mozzarella Sticks Recipe
• Quiche Recipe
• Mac and Cheese
• Garlic Bread Recipe
• Homemade Croutons
• Rhodes Rolls

How to store

This soup can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months!

To reheat, simply pop in the microwave or in a pot on the stove until warm!

– Jennifer

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Roasted Tomato Soup

This Roasted Tomato Soup is pure comfort in a bowl! Loaded with good for you ingredients, this soup is so nutritious and delicious, you'll never think about canned soup again! 

Course Soup

Cuisine American

Keyword creamy, roasted veggies, winter

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 4 people

Calories 178kcal

Author Jennifer Debth

Equipment

• Vitamix
• Baking Sheet
• Silicone Mats

Ingredients

• 1 (28 oz) can whole peeled tomatoes drained - save the juice!
• 1 yellow onion sliced
• 4-6 cloves garlic peeled, but kept whole
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 tablespoons butter omit or sub with vegan butter if vegan
• 1/2 tablespoon dried basil
• 1 bay leaf
• 1 1/2 cup vegetable broth
• heavy cream optional for topping
• Sour cream optional for topping

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat. 
• Place the drained tomatoes onto the prepared baking sheet with the onion, garlic, olive oil, brown sugar, and salt. 
• Toss together to combine.
• Bake in the preheated oven for 30 mins, stirring half way through.
• Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and broth into a medium sized sauce pan.
• Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.
• Remove bay leaf.
• Blend in high powered blender until smooth.
• Serve with optional ad-ins and a grilled cheese sandwich!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

Vegan? Sub butter for vegan butter and leave out the optional ad-ins.

A reader had success using an immersion blender right in their soup pot! So feel free to try that out instead of using a blender if you like 🙂

Nutrition

Calories: 178kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 689mg | Potassium: 438mg | Fiber: 3g | Sugar: 10g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 2mg

The post Roasted Tomato Soup appeared first on Show Me the Yummy.

Growing up, I used to eat apple crisp as a side dish . . . hello, there’s fruit . . . and as breakfast . . . hello, the oat crumble is practically oatmeal. Now? I choose to eat apple crisp as dessert with a large scoop of ice cream and a generous drizzle of caramel sauce. Although, I wouldn’t judge you if you ate it for breakfast and dinner, too. 😉

Ingredients

There are two parts that make up the BEST apple crisp. The apple filling and the crispy, crumbly topping.

Pecan Oat Topping

• Old-Fashioned Oats – become a little crispy and a little chewy after baked. I love oats to make a super hearty topping.
• All-Purpose Flour – helps to hold the topping together.
• Pecans – give a delicious crunchy texture and add a great toasty flavor.
• Brown Sugar – gives a warm, molasses-y flavor.
• Ground Cinnamon – adds warmth to the topping to compliment the brown sugar.
• Baking Powder and Baking Soda – provides the topping with a little “lift” and keeps it from being too dense.
• Salt – cuts the sweetness of the topping.
• Unsalted Butter – binds the crumble together and adds a rich, buttery flavor.

Apple Filling

• Apples – use Granny Smith apples for the perfect combination of tart and sweet.
• Vanilla Extract – adds a warm, nutty flavor that pairs perfectly with the brown sugar.
• Brown Sugar – sweetens the filling to balance out the tart apples.
• All-Purpose Flour – thickens the filling for that ooey-gooey texture.
• Ground Cinnamon and Nutmeg – add a warm spiciness.
• Salt – cuts the sweetness in the filling.

How to make

Other than slicing apples, there’s very little prep work to do in this recipe. Simply mix, pour, bake, and devour!

1. In a large bowl, mix together all topping ingredients. Set aside.
2. In a separate large bowl, toss together filling ingredients.
3. Pour filling into greased baking dish.
4. Sprinkle evenly with topping.
5. Bake, serve, and enjoy!

What apples to use

Granny Smith apples are the best apples to use for apple crisp. Their tartness balances out the sweetness of the rest of the crisp and their firmer texture holds up to the gooeyness! You could also try other apple varieties like Honeycrisp or Golden Delicious which also have a crisp texture and less sweet flavor. I don’t recommend a sweet, soft apple like Red Delicious, because they’re too sweet and will turn to mush after baking.

Do apples need to be peeled?

I recommend removing the apple peel before using apples in apple crisp. Leaving the skin on results in a chewy texture that I find unpleasant. To peel your apples, start by washing and drying each apple. Use a sharp knife or vegetable peeler to remove the peel. I prefer a vegetable peeler, because it’s quicker and you’re able to leave more of the apple intact. If you’d rather leave the peel on, just make sure you wash and dry your apples thoroughly before slicing and incorporating them into this recipe!

Do i need to cover my crisp while it bakes

Bake apple crisp uncovered for 45 minutes at 350 degrees F. If the pecan oat crumble is getting too brown, but your filling isn’t warm and thick, you can cover the dish with foil for the remainder of the cook time.

Tips for making the best apple crisp

• Slice your apples thinly and evenly. Your apples should all be sliced to 1/4 inch thick. Any thicker and the apples will be too crunchy. Any smaller and your apples may get mushy. It’s important that they’re all the same thickness to ensure even baking.
• Use a mandolin. If you have one, using a mandolin to slice your apples instead of a knife makes slicing your apples to exactly 1/4 inch thick much quicker and easier.
• Use Granny Smith apples. The tart flavor and crisp texture holds up well to the sweet flavors and gooeyness.
• Peel the apples. This quick and easy step will take your crisp to the next level. If unpeeled, the apples can have a weird texture.

Best toppings

My FAVORITE toppings for apple crisp are my homemade bourbon caramel sauce and a generous scoop of vanilla ice cream. Here are some other topping suggestions:

• Whipped cream
• Whipped coconut cream
• Butterscotch sauce

Can you make ahead of time?

You can make the topping in advance,  but I don’t recommend making the apple filling in advance. As the filling sits, the apples will start to brown and the sugars will start to draw out the juices, which can lead to a soggy crisp.

To make the topping in advance: stir topping ingredients together, cover, and store at room temperature for up to 1 day. Use your hands to re-crumble before sprinkling over the filling, then bake as directed.

How to store

After baking, your apple crisp can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. If frozen, thaw overnight in the fridge before reheating!

How to reheat

Place apple crisp in an oven safe container, then reheat in the oven at 350 degrees for 15-25 minutes, or until warm. You can also reheat single servings in the microwave until your apple crisp has reached the desired temperature.

– Jennifer

If you love caramel, apples, and desserts, you’ll LOVE mySlow Cooker Caramel Apple Dump Cake Recipe, my Caramel Apple Dessert Pizza, and my Caramel Apple Cheesecake Parfaits Recipe!

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Apple Crisp Recipe

This Apple Crisp Recipe has an ooey-gooey filling and is sprinkled with a crumbly toasted pecan and oat topping! A classic, family favorite dessert.

Course Desserts

Cuisine American

Keyword brown sugar topping, granny smith apples

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 16 servings

Calories 439kcal

Author Jennifer Debth

Equipment

• Nesting Bowls
• Baking Dish - 9x13
• Vegetable Peeler

Ingredients

Topping

• 2 cups old fashioned oats
• 2 cups all-purpose flour
• 1 cup pecans roughly chopped
• 2 cups brown sugar packed
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter melted (1 cup = 2 sticks)

Filling

• 8 cups Granny Smith apples peeled, cored, and sliced (1/4 inch thick) - approximately 6 large apples
• 1 tablespoon vanilla extract
• 1 cup brown sugar packed
• 1/4 cup all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

US Customary - Metric

Instructions

• Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.

Topping

• Place the oats, flour, pecans, brown sugar, cinnamon, baking powder, baking soda, salt, and melted butter together in a large bowl.
• Stir until well-combined. Set aside.

Filling

• In a large bowl, gently toss apples with vanilla, brown sugar, flour, cinnamon, nutmeg, and salt until evenly coated.
• Pour into prepared baking dish then sprinkle evenly with topping.
• Bake in preheated oven for 45 minutes or until apples are tender and the crisp is hot.
• Let sit for 10 minutes to thicken slightly then serve plain or with ice cream!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1serving | Calories: 439kcal | Carbohydrates: 71g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 199mg | Potassium: 183mg | Fiber: 5g | Sugar: 47g | Vitamin A: 392IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

The post Apple Crisp Recipe appeared first on Show Me the Yummy.

Let’s be honest…we all eat boxed mac and cheese. It may be packed with ingredients we don’t actually know but it tastes so good and it’s so easy to make. Don’t we all wish there were a homemade mac and cheese recipe that was just as easy? Say hello to this one pot mac and cheese recipe! It’s just as easy as boxed mac and cheese, less mess, takes a total of 15 minutes, AND it tastes better!

Ingredients

This simple ingredient list comes together to make the cheesiest, creamiest mac and cheese ever!

• Medium Pasta Shells –  shells are a classic but use other noodles if preferred. Try macaroni noodles, rotini, penne, bowties, etc.
• Vegetable Broth and Skim Milk – cooks the pasta and acts as a base for the cheese sauce. Veggie broth adds flavor while skim milk gives the sauce a bit of a creamy base for the cheeses.
• Unsalted Butter – adds warmth and flavor depth.
• Salt and Black Pepper – brings out flavors and adds a slight kick of heat.
• Asiago Cheese, Monterey Jack Cheese, and Sharp Cheddar Cheese – shred your own cheese! Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture when melted.
• Garlic and Herb Breadcrumbs and Extra Cheese – optional for baked mac and cheese!

How to make

This mac and cheese is, you guessed it, made in one pot which is one of my very favorite things in life. The fewer dishes I have to do, the better. It also takes just 15 minutes to make! Yep, that’s it!

1. Place uncooked pasta shells, veggie stock, milk, and butter into a large stockpot then bring the mixture to a simmer over medium/medium-low heat. Simmer until the pasta is cooked al dente.
2. Lower the heat to the lowest setting then stir in salt, pepper, and cheeses. Stir until the cheese is completely melted then remove from heat and serve!
3. Optional: Spoon the mac and cheese into four individual oven safe ramekins and top with additional cheese and garlic and herb breadcrumbs. Broil on the top rack for 1-2 minutes or until the cheese is melty and browned.

What is the best cheese combination for mac and cheese?

I love the combination of sharp cheddar, Monterey jack, and asiago cheese in this recipe. The sharp cheddar gives it that classic mac and cheese flavor and color, the Monterey jack is more mild and melts really well, and the asiago adds a slight nuttiness. If cheddar, Monterey jack, or asiago aren’t your thing, you could also use gruyere, gouda, brie, mozzarella, provolone, or even Swiss! You really can’t go wrong!

Can you use water instead of milk for mac and cheese?

In theory, yes but the milk helps make the mac and cheese creamier. Water would likely result in a runnier sauce and the final result would have less flavor.

How do you fix runny mac and cheese?

If your mac and cheese is too liquidy, there are a couple of things you can do:

• Bring it back to a simmer. If your mac and cheese is too watery bring it to a low simmer until enough moisture evaporates and it’s reached your desired consistency.
• Add more cheese. Adding more cheese will also help thicken the sauce! I would add equal amounts of each so as not to throw off the flavor!

What can i add to my mac and cheese to make it better?

I think this one-pot mac and cheese recipe is pretty darn good as-is but if you want to switch things up, here are some ideas!

• Add meat. Try adding grilled chicken, shrimp, or even ground beef.
• Make it smoky. Top it off with some crushed bacon for a crunchy, smoky finish.
• Add veggies. Try peas, spinach, or broccoli!
• Spice it up. Add some hot sauce or check out my jalapeño popper mac and cheese!

Feel free to try a different one pot mac and cheese recipe entirely! Check out my one pot taco mac and cheese or my one pot chicken broccoli mac and cheese!

What to serve with mac and cheese

I love to serve this mac and cheese as a main dish with a veggie-heavy side or as a side dish with a protein as an entree!

• Instant Pot Broccoli
• Pork Chops
• Green Beans 
• Chicken Nuggets

How to store

Leftover mac and cheese will last in an airtight container in the fridge for 2-3 days. I don’t recommend freezing it because the texture of the cheese and pasta will be affected.

To reheat, microwave or warm on the stove with a splash of milk or broth!

– Jennifer

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One Pot Mac and Cheese Recipe

One Pot Mac and Cheese is a creamy and ultra cheesy pasta dish made in a single pot! This quick and delicious comfort food is loved by kids and adults alike!

Course Main Dish, Pasta, Pasta - Vegetarian

Cuisine American

Keyword easy, One Pot, pasta shells, vegetarian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 people

Calories 497kcal

Author Jennifer Debth

Equipment

• Stockpot

Ingredients

• 1 (16 oz) box medium pasta shells uncooked
• 3 cups vegetable broth
• 2 cups skim milk
• 2 tablespoons unsalted butter
• 1 teaspoon salt more or less to taste
• 1/4 teaspoon black pepper more or less to taste
• 2 oz shredded asiago about 1/2 cup
• 2 oz shredded Monterey jack cheese about 1/2 cup that’s been loosely packed, don’t buy pre-shredded!
• 4 oz shredded Sharp Cheddar Cheese about 1 cup that’s been loosely packed, don’t buy pre-shredded!

Baked Ramekin Option (optional)

• Garlic & Herb Breadcrumbs for topping
• Extra Monterey/Cheddar shredded, for topping

US Customary - Metric

Instructions

• Place shells, vegetable stock, milk, and butter in a large stockpot.
• Over medium/medium low heat, bring the mixture to a low simmer (this will take a few minutes), stirring regularly.
• Once simmering, simmer for about 7-10 minutes or until shells are al dente. Stir constantly. You may need to adjust your heat to keep it at a low simmer.
• Once the shells are al dente, lower the heat to the lowest setting and stir in salt, pepper, and the three cheeses.
• Stir until the cheese has completely melted.
• Taste and re-season, if necessary.
• Remove from heat and serve immediately!

Baked Ramekin Option (optional)

• Spoon finished mac and cheese into 4 individual oven safe ramekins.
• Sprinkle with more Monterey/Cheddar cheese.
• Top with garlic and herb breadcrumbs.
• Broil on top rack for 1-2 minutes, watching carefully, until cheese is melty and the top has slightly browned.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*Pre-shredded cheese doesn't melt as well! I'd suggest taking a few extra minutes to shred your own Monterey Jack and Cheddar! 🙂

Nutrition

Calories: 497kcal | Carbohydrates: 63g | Protein: 23g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1217mg | Potassium: 332mg | Fiber: 2g | Sugar: 7g | Vitamin A: 755IU | Calcium: 434mg | Iron: 1.3mg

The post One Pot Mac and Cheese Recipe appeared first on Show Me the Yummy.

I LOVE pumpkin bread so much. It’s basically cake, but it’s called bread, so it’s socially acceptable to eat for breakfast. 😉 This crockpot pumpkin bread is particularly delicious. It’s subtly sweet, perfectly pumpkin-y, and is so fluffy!

Ingredients

This pumpkin bread uses an entire can of pumpkin! There’s no waste AND it’s super moist. Win win!

• Unsalted Butter – quick breads (a bread made without yeast), like this pumpkin bread, need some sort of fat (typically oil or butter) to provide flavor and moisture. Oil will produce a bread that’s more moist, but butter provides a rich, buttery flavor. This bread is plenty moist from the pumpkin, so oil is not necessary.
• Dark Brown Sugar – adds sweetness and a rich, molasses flavor. It also provides moisture which keeps the bread’s texture very tender. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
• Maple Syrup – not pancake syrup. We’re looking for pure maple syrup for this recipe which adds moisture and a rich, molasses sweetness.

• Egg – provides structure and helps bind the ingredients together. Be sure to use a room temperature LARGE egg (eggs come in different sizes) so the egg can evenly incorporate with the rest of the ingredients. Because the butter is melted, if a cold egg was used, it would cause the butter to clump.
• Vanilla Extract – adds a sweet flavor and depth to any quick bread! Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours!

• Pumpkin Puree – not pumpkin pie filling, there’s a difference! Canned pumpkin puree is made with just pumpkin (or sometimes squash like butternut — you can read more about that in this article about canned pumpkin puree) whereas pumpkin pie filling also contains water, sugar, salt, spices, and preservatives. If you’d like, homemade pumpkin puree may be substituted. You’ll need 15 oz, or about 1 3/4 cups, to make this bread.

• All-Purpose Flour – a good base for all different kinds of baked goods, especially quick breads, that will produce a light, yet moist and tender pumpkin bread. The only other flour that *may* work in this recipe would be whole wheat pastry flour. Anything else would greatly affect the texture of the bread.

• Spices: Cinnamon, Ginger, Nutmeg, Cloves, and Salt – our homemade pumpkin pie spice seasoning mix. If you’d rather use a store-bought pumpkin spice blend, omit the cinnamon, ginger, nutmeg, and cloves and use 1 tablespoon pumpkin pie spice instead.

• Baking Soda and Baking Powder – our leavening agents which give the pumpkin bread a lift to prevent it from becoming too dense. Quick breads are made without yeast (which normally is what makes bread rise), so today, we’re using baking soda and baking powder.
• Chocolate Chips – use whatever chocolate chips you like — semi-sweet, milk, dark chocolate, or even a combination of the three! You could even try butterscotch chips, cinnamon chips, or white chocolate chips.

How to make

Mix, pour, slow cook, serve. It doesn’t get an easier than that!

1. Grease a crockpot with cooking spray, then line it with a parchment paper cross sling.
2. In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin.
3. Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until just combined.
4. Fold in chocolate chips, then transfer the batter to the prepared crockpot. Top with extra chocolate chips, if desired.
5. Cover the crockpot with a thin towel, then place on the lid. Cook on LOW for 2-4 hours.
6. Use the sling to remove the bread from the crockpot, then cool for 10 minutes before slicing and serving.

Can you make this in the oven?

Double the recipe by using the 2X scale button in the recipe card, then pour the batter into a greased 9×13 inch glass baking dish. Bake in a preheated 350 degree F oven for 45-60 minutes or until the pumpkin bread is baked through. You may need to cover the bread halfway through to prevent the top from becoming too brown.

How to store

Leftover pumpkin bread will last in an airtight container at room temperature for 1 week, in the fridge for up to 2 weeks, or in the freezer for 3-4 months.

To enjoy again, microwave to warm!

– Jennifer

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Crockpot Pumpkin Bread

This Crockpot Pumpkin Bread is moist, fluffy, and loaded with melty chocolate chips. This throw-and-go recipe is the best way to use up that extra can of pumpkin puree!

Course Breakfast, Snack, Dessert

Cuisine American

Keyword pumpkin dessert recipe, pumpkin snack recipe, slow cooker pumpkin recipe

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 12 slices

Calories 294kcal

Author Jennifer Debth

Equipment

• Crockpot
• Mixing Bowls
• Whisk

Ingredients

• 1/2 cup unsalted butter melted
• 3/4 cup dark brown sugar packed
• 1/4 cup pure maple syrup
• 1 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 (15 oz) can pumpkin puree
• 1 1/2 cups all-purpose flour spoon and leveled
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup chocolate chips plus more for topping

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.
• In a large bowl, whisk together butter, brown sugar, maple syrup, egg, vanilla, and pumpkin puree until smooth,
• Fold in flour, cinnamon, nutmeg, ginger, cloves, salt, baking soda, and baking powder until *just* combined.
• Gently fold in the chocolate chips, then pour the batter into the prepared crockpot.
• Top with extra chocolate chips, if desired.
• Cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.
• Cook on LOW for 2-4 hours (I needed 2 1/2 hours) or until the bread has cooked through.
• Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1slice | Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 212mg | Potassium: 170mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5809IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg

The post Crockpot Pumpkin Bread appeared first on Show Me the Yummy.

What better way to celebrate zucchini season than with the BEST easy zucchini muffins?! Personally, I can’t think of a better way. 😉 These zucchini muffins are quick, easy, and loaded with all sorts of yummy muffin goodies like cozy brown sugar and optional chocolate chips.

Ingredients

• Butter and Oil – butter provides a rich, better tasting muffin and oil keeps these light, fluffy, and moist. They work together to create the best flavor and texture!
• Eggs – provide structure and yield a tender texture. 
• Sugar: Granulated Sugar and Brown Sugar – sweeten the muffins while also adding a caramel-y molasses flavor. 
• Vanilla – provides depth of flavor. 
• Flour – all-purpose flour will yield the best texture. Whole wheat pastry flour may also be used. 
• Cinnamon – adds a cozy, warm flavor to the muffins.
• Salt – balances out the sweetness from the sugar while also enhancing the flavors of the other ingredients. 
• Baking Soda and Baking Powder – our leavening agents that keep these muffins from becoming too dense. 
• Zucchini – our MVP! Zucchini adds tons of moisture to these muffins. 

How to make

1. Mix the butter, oil, eggs, sugars, and vanilla together in a large bowl, then fold in the dry ingredients!
2. Scoop the batter into a muffin tin and bake!

Zucchini muffins mix-ins

While I list these mix-ins as “optional”, I highly recommend using:

• Chopped pecans.You could also try walnuts or another nut, if desired!
• Chocolate chips. Use dark chocolate, milk chocolate, or semi-sweet!

How to grate and prepare zucchini for muffins

1. Wash and dry the zucchini. There’s no need to peel the skin. 
2. Grate your zucchini with a box cheese grater onto a clean surface. 
3. Fold the zucchini into the batter. There’s no need to squeeze the moisture from the zucchini.

Tips for making muffins

1. Use melted butter and oil. Melted butter for flavor and oil for moisture!
2. Spoon and level your flour. What does this mean? Use a spoon to spoon the flour into your measuring cup, then use a knife to level it off!
3. Don’t over mix or over bake. Both of these would lead to a dry muffin.

How to store

Cooled muffins will last in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.

To reheat: warm in the microwave for 30-60 seconds or until thawed. 

– Jennifer

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Easy Zucchini Muffins

These Easy Zucchini Muffins really are the BEST! They're moist, fluffy, and loaded with optional chocolate chips and pecans! They're perfect for breakfast, snacks, and bonus: they freeze great!

Course Breakfast, Snack

Cuisine American

Keyword easy, moist, zucchini

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 24 muffins

Calories 248kcal

Author Jennifer Debth

Equipment

• Muffin Tin - 12 slot non-stick
• Nesting Bowls

Ingredients

• 1/2 cup melted unsalted butter
• 1/2 cup canola oil
• 3 large eggs
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 tablespoon vanilla extract
• 3 cups flour spooned and leveled
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups grated zucchini not drained
• 1/2 cup chopped pecans optional but recommended
• 1/2 cup chocolate chips optional but recommended

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F and grease 2 (12 slot) muffin tins with cooking spray. Set aside.
• In a large bowl, mix together butter, oil, eggs, sugar, brown sugar, and vanilla.
• Add in flour, cinnamon, salt, baking soda, and baking powder.
• Use a spatula to fold the ingredients together until the batter *starts* to combine. DON’T overmix.
• Fold in zucchini, pecans, and chocolate chips.
• Use a 1/4 cup measuring cup to scoop batter into prepared muffin tins.
• Baking one tin at a time, bake for 5 minutes in preheated oven.
• Lower heat to 325 degrees F (keeping the muffins in the oven) and bake for an additional 10-20 minutes, or until an inserted toothpick comes out clean.
• Repeat with the other muffin tin.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1muffin | Calories: 248kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 193mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

The post Easy Zucchini Muffins Recipe appeared first on Show Me the Yummy.