Pumpkin Flax Bread (Eggless)

Did anyone go out Black Friday shopping today?  I decided to avoid the crowds and the cold and hang out at home.       

While most of you are probably ready to move onto all things peppermint and eggnog, I'm still over here swooning over this pumpkin bread.  This was definitely our favorite pumpkin bread recipe this year and I made it so many times.

This recipe really intrigued me, because there are no eggs in it, but instead you add ground flaxseed meal.  Flax is said to offer many health benefits and it contains omega-3, fiber and protein.  It can also be used in recipes instead of eggs.    

The texture and flavor of this bread are amazing.  It's not too sweet and it's not overpowered with pumpkin flavor.  It's a delicious hearty bread that tastes great for several days.  This will be one of my go-to recipe for years to come.    

You might also like:

Low-Fat Pumpkin Chocolate Chip Bread

Banana Bread with Crunchy Streusel Topping

Baked Pumpkin Donuts with Brown Butter Glaze

Cherry Almond Bread

Pumpkin Flax Bread (Eggless)
adapted from: All Recipes
(Printable Recipe)

6 Tbl. water
2 Tbl. ground flaxseed meal
1 1/2 c. sugar
1 c. canned pumpkin puree
1/2 c. canola oil
2 tsp. vanilla extract
1 3/4 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 c. mini chocolate chips

Preheat oven to 350 degrees.  Grease a 9x5-inch baking pan with cooking spray and line with parchment paper.  In a large bowl, whisk together the water and flaxseed meal.  Stir in the sugar, pumpkin, oil and vanilla and whisk until combined.  In a separate medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon and nutmeg.  Add dry ingredients to wet ingredients, along with the mini chocolate chips and stir together until just combined.  

Pour batter into prepared pan and spread out evenly.  Bake in preheated oven for 65 minutes or until a toothpick inserted in the center comes out clean.  I like to tent mine with foil the last 10 minutes of baking, so the top doesn't get too brown.  Allow to cool in pan for 10 minutes, then remove and cool completely.  Slice and serve.  

Cinnamon Ripple Sweet Potato Bundt Cake

Happy Friday :) I am so excited to share this absolutely amazing Sweet Potato cake with you that screams Fall.

I have really become a fan of sweet potatoes over the past few years.  As a kid, I wouldn't even touch them.  Now, I look for recipes that I could easily incorporate them in to.  Whether it's in a savory recipe or a sweet recipe, sweet potatoes are delicious.

Today's recipe is a moist and dense bundt cake using mashed sweet potatoes.  This cake has the perfect amount of spice, a cinnamon sugar swirl and it's topped with a tangy cream cheese icing.  It is seriously heavenly.  No one will even know there are sweet potatoes in there.  I shared this cake with the neighbors and didn't tell them what was in it.  At first, they thought it was a pumpkin cake because of the color, then they tasted it and it wasn't pumpkin.  Everyone loved the texture and flavor and went back for seconds.  There wasn't a crumb left.  I later shared with them there were sweet potatoes in there.  A few people that think they "hate" sweet potatoes were in shock.

This amazing bundt cake is a must try recipe for Fall.

You might also like:

Sweet Potato Cake with Marshmallow Frosting

Pumpkin Pie Cake

Sweet Potato Casserole

Chicken, Corn and Sweet Potato Casserole

Cinnamon Ripple Sweet Potato Bundt Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 c. sugar
1 c. canola or vegetable oil
3 large eggs
2 tsp. vanilla extract
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 c. cooked mashed sweet potatoes

Cinnamon Sugar Ripple
1/2 c. light brown sugar
1 tsp. cinnamon
2 tsp. unsalted butter, cold

Cream Cheese Icing
4 oz. cream cheese, softened
1 c. powdered sugar
2 tsp. vanilla extract
2 Tbl. milk

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  In a large bowl, whisk together the sugar and oil until well combined.  Add the eggs and vanilla and whisk until smooth.  In a separate medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.  Add dry mixture to wet mixture alternately with mashed sweet potatoes, starting and ending with dry ingredients and beating after each addition until just combined.  Spread half of the batter evenly into the prepared bundt pan, batter is very thick.  

For the Cinnamon Sugar Swirl:  Combine the brown sugar and cinnamon; add the butter and mash together until a crumble mixture forms.  Sprinkle cinnamon sugar mixture over the batter in the pan.  Top with remaining cake batter and spread out evenly.  Bake in preheated oven for 60-65 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack to cool completely.

For the Cream Cheese Icing:  You want the cream cheese really soft.  If it isn't soft enough, microwave for a few seconds.  Combine softened cream cheese, powdered sugar, vanilla and milk and stir together until smooth and creamy.  Drizzle over cooled cake.  Slice and serve.

Recipe Notes:  This recipe was only tested with fresh sweet potatoes, not with canned sweet potatoes.  You will need around 2-3 sweet potatoes for this recipe, depending on the size.  To cook the sweet potatoes, line a sheet pan with foil.  Poke a few holes into the sweet potatoes using a fork.  Place on the lined baking sheet and bake at 425 degrees for 1 hour or until very soft.  Remove from oven and cool.  Then, peel the sweet potatoes and mash.  This can be done ahead of time and refrigerated overnight.

Butternut Squash Chili

What do you like to eat with your chili?  Fritos, bread or just the regular toppings like cheese and sour cream?  I have to have Fritos with my chili.  The corn flavor and crunch it adds is what made me first love chili.  

Despite the usual long list of ingredients, chili is super easy to make.  I have several versions on the blog, but this one is unique, because it has butternut squash in it.  I saw bags of pre-cut butternut squash at Trader Joes the other day and I remembered once seeing a butternut squash chili recipe.  

I grabbed a few bags of the butternut squash and decided to throw it in this chili.  It turned out fantastic.  You can't actually taste it, but I loved having the extra veggies in there.  Some of the butternut squash gets so soft it dissolves into the chili and makes it extra creamy.

This chili has a great flavor and it isn't spicy.  It goes great with all the usual chili toppings.  

Tomorrow night, I plan to serve the leftovers over baked potatoes.  Yum :)

You might also like:

Fresh Garden Tomato Chili

Creamy Butternut Squash Mac and Cheese

My go-to Chili 

Chili Cheese Baked Potato Casserole

Butternut Squash Chili
(Printable Recipe)
From: Jenn@eatcakefordinner

1 Tbl. olive oil or avocado oil
1 Lb. lean ground beef
1 c. diced onion
2 green bell peppers, ribbed, seeded and chopped
2 c.  peeled and cubed butternut squash
1 (14.5 oz.) can low-sodium chicken broth
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz.) can low-sodium pinto beans, drained and rinsed
1 (15 oz.) can low-sodium white beans, drained and rinsed
1 (15 oz.) can low-sodium black beans, drained and rinsed
2 tsp. cumin, or to taste
1 1/2 tsp. chili powder, or to taste
1 1/2 tsp. garlic powder, or to taste
1 tsp. paprika (I like to use smoked paprika), or to taste
1 tsp. dried oregano, or to taste
salt and pepper, to taste

For serving:
shredded Cheddar cheese
chopped green onions
cilantro
sour cream
Fritos
sliced bread

Heat olive oil in a large Dutch oven over medium heat.  Add the ground beef and cook until browned.  Add the onion and green bell peppers and saute for a few minutes.  Add the butternut squash, chicken broth, diced tomatoes, all the beans, cumin, chili powder, garlic powder, paprika, oregano, salt and pepper. Stir to combine.  Bring to a simmer, cover and cook for at least 45 minutes, stirring occasionally.  Taste and adjust seasonings, if needed.  

It tastes better the longer it simmers, but if you are in a rush, you can serve it as soon as the butternut squash is tender.  If you want it to be thicker, remove the lid and simmer at the end to thicken.  

Serve with desired toppings.  Serves: around 6.   

Ghostly Donuts

It's almost Halloween and I can't wait.  Halloween is one of my absolute favorite holidays.  I have so many fun "Halloween-themed" recipes saved and I don't get around to making many of them, but this Ghostly Donut recipe is so stinking simple that I couldn't resist.  These donuts have an ingredient in them that I have never used before, so I was eager to see what I thought.

This post is sponsored by In the Raw.  However, all opinions expressed herein are my own and do not reflect the opinions of the makers of In the Raw sweeteners.  In the Raw provided me with product samples, a gift card and the below information about Monk Fruit In The Raw.   

Have you ever heard of Monk Fruit In The Raw? 

 Let me give you a few facts about it:

- Monk Fruit In The Raw is a zero calorie sweetener that is certified vegan and naturally gluten-free

- Monk Fruit In The Raw is made from vine-ripened monk fruit, native to Southeast Asia

- It adds deliciously light sweetness to any baked good or beverage, and is available in packets and a Bakers Bag

- Monk Fruit In The Raw is ideal for those looking to cut added sugars and is also recommended to those with or at risk for diabetes seeking sugar substitutes

This is the first recipe I have ever made using any kind of sugar substitute.  Honestly, I had low expectations, but I was impressed by how delicious these donuts are.  The texture and flavor are great.  The cinnamon really adds a great flavor and I highly recommend not leaving that out.  The donuts are soft with a little bit of chewiness to them.  

I was a little nervous about the glaze, because when tasting it on it's own, it was a little different than what I'm used to with regular powdered sugar based glaze.  BUT, once the donuts are all put together with the glaze and unsweetened coconut, they were really good.  I ate two donuts right away :)

I can't wait to test out other recipes using Monk Fruit In The Raw.  

For more information about In The Raw products, check out the below links:

In The Raw Website

In The Raw Facebook

In The Raw Instagram

In The Raw Pinterest

Ghostly Donuts

From: In The Raw

(Printable Recipe)

2 c. all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1/3 c. Monk Fruit In The Raw

3/4 c. 2% milk

5 Tbl. unsalted butter, melted and slightly cooled

2 large eggs

1/2 tsp. vanilla extract

Glaze

1 c. Monk Fruit In The Raw

1 Tbl. cornstarch

3 Tbl. 2% milk

1/4 tsp. vanilla extract

1 c. shredded unsweetened coconut

48 googly eye candies or mini chocolate chips

Preheat oven to 350 degrees. Spray a donut pan with cooking spray; set aside.  In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and Monk Fruit In The Raw.  In a second medium bowl, whisk together the eggs and melted butter, then whisk in the milk and vanilla. Pour wet ingredients into dry and stir together just until combined.  Divide batter between the depressions in the donut pan and bake for 15 minutes, or until golden and top springs back when lightly touched.  Cool in pan for a few minutes, then use a toothpick to loosen from pan and transfer to wire rack to cool completely.

For the glaze: In a small bowl, whisk together Monk Fruit In The Raw, cornstarch, milk and vanilla.  Place coconut in a separate bowl or plate.  Dip one side of each donut into the glaze and then in the coconut.  Place two googly eyes or chocolate chips onto each donut and allow to dry on a rack.  Makes 12 donuts.  

Peanut Butter M&M Cookie Bars

These cookie bars are SOOOO good.  This recipe is my go-to cookie bar recipe that I use all of the time, but I switched things up this time and added Peanut Butter M&M's. 

I think this might have been the first time I have bought Peanut Butter M&M's and it definitely won't be the last. They made these cookie bars outstanding.  The cookie is soft and chewy and then when you bite into the M&M's with the crisp outer shell and creamy peanut butter filling, you will be in heaven.  These come together super fast and taste great for several days.

You might also like:

Cookie Butter Bars

Orange Dreamsicle Chewy Cookie Bars

Peanut Butter Cup S'mores Bars

Peanut Butter M&M Cookie Bars

From: Jenn@eatcakefordinner

(Printable Recipe)

3/4 c. unsalted butter, room temperature
2 c. packed light brown sugar
3 large eggs
2 tsp. vanilla extract
3 1/2 c. all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1 (18.4oz.) bag Peanut Butter M&M's

Preheat oven to 350 degrees.  Cream together the butter and brown sugar.  Add the eggs, one at a time, beating after each addition.  Add the vanilla and mix until combined.  Add the flour, baking powder and salt and mix until just combined.  Stir in the Peanut Butter M&M's.  Press dough into a greased 9x13-inch cake pan.  Bake for 20 minutes.  Cool, cut into bars and serve.  

Easy Ground Beef Lo Mein {In under 30 minutes}

I can't even tell you how many times I have made this.  My whole family loves it.  It comes together super fast and it tastes great leftover.  This has really become a go-to recipe.  After the first bite, I knew it would become a regular menu item.

I adapted it from this recipe, but since we don't really eat much steak, I went with hamburger and I also doubled most of the sauce recipe.

Seriously, the flavor of this dish is outstanding and it even tastes great leftover.  Have dinner on the table in no time with this simple and delicious recipe.  

You might also like:

Copycat Panda Express Chow Mein

Asian Pork Chops

Sweet and Sour Meatballs

Honey Sesame Chicken

Chinese Noodle Hamburger Casserole

Easy Ground Beef Lo Mein
Slightly adapted from: The Recipe Critic
(Printable Recipe)

8 oz. spaghetti noodles
3 c. fresh broccoli florets
1 Lb. lean ground beef
1 Tbl. dried onion flakes
2 garlic cloves, minced
1- 1 1/2 c. shredded carrots (I buy the pre-shredded/matchstix)

For the sauce:
1/2 c. light brown sugar
1/2 c. reduced-sodium soy sauce
1/4 c. hoisin sauce
2 tsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper flakes

In a large pot of boiling water, boil the spaghetti noodles according to package directions.  About 5 minutes before the noodles are done, add the broccoli florets to the boiling water.  Drain when done.  Meanwhile, brown the ground beef in a large skillet over medium-high heat.  When meat is just about browned all the way through, add in the dried onion flakes, minced garlic and shredded carrots and cook until meat is cooked through and carrots are tender, stirring frequently. Add in the cooked spaghetti noodles and broccoli and then pour in the sauce.  Toss to coat everything in sauce and cook for 1-2 minutes until sauce is heated through.  Serve.

For the Sauce:
Whisk together brown sugar, soy sauce, hoisin sauce, sesame oil, ground ginger and red pepper flakes.