English Muffin Recipe.

What if I told you "In my hand holds a English muffin recipe that isn't only more delicious than store bought English Muffins but also healthier too! Meaning, it's not filled with High fructose corn syrup,  or additives.

Ever since I got Married I took this whole homemaker thing very seriously. And when I became a mom and got super picky about what my babies were eating I read about every label before I buy it and I was first shocked when I came across what they were putting in my quote unquote "Healthier" option. The English muffins I was so used to buying had about 30 ingredients (yikes!) Including HFC, perspectives, artificials and all that gross stuff. 

 

So, I decided to make my own and I can proudly say "I'm not going back to store bought.

Making them is not only easy, but yummier, healthier and it gives my toddler and I something fun to do in this winter season.

And for all the gluten and dairy free, see below for substitutions. :)

You ready for the recipe?

English Muffins
 (makes about sixteen muffins)

 

Ingredients

1 cup of milk

3 TBSP butter

3 TBSP of honey

1 cup of warm water (105-110 degrees)

1/4 oz of yeast

2 TBSP cornmeal
5 cups + extra for sprinkling all purpose flour
1 tsp salt
(To make gluten free, use a mix of rice flour instead of the ap flour, and use soy milk in place of the milk)

Directions
 

1) Sprinkle the yeast over the warm water, mix lightly and set aside for ten minutes to foam lightly.

2) In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool lightly.

3) Combine the yeast mixture and milk mixtures gently. 

4) In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. Sift the remaining flour and salt. Stir until cohesive.
 

5) Flour and marble slab well and knead the dough for 3 minutes or til lightly elastic. Let rest for 5 minutes.
 

6) Meanwhile, Lightly sprinkle two cookie sheets with cornmeal. 
 

7) Flour a cutting board  lightly and roll the dough out until it's a 1/2 inch thick. Air on the side of too thick okay. 

8) Cut out circles. Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or til nearly doubled in size. It's more like 2/3.  An hour will definitely do though as long as it's warm and moist. I usually  turn on the oven to 350 for 30 seconds and then turn it off. Place the muffins inside with a cup of boiling water and leave the door barely cracked. This should help with the rising process.

9) Preheat oven to 375. Gently place a muffin in your hand and shake lightly to remove some of the corn meal and place on a cookie sheet that is not greased. Make sure the English muffins are not touching and cook for about 8 minutes or until they are browned nicely. 

10) Let cool lightly on a wire rack. 

Enjoy!!

Pumpkin Muffins.

If you haven't noticed I have been a bit fall crazy here. I don't know if it's pregnancy or I've just really missed my fall but I've been slowly preparing for my favorite season since August by decorating the house and pinning many goodies.

And while many were out at the beach on Labor day I was gladly at home celebrating by fall obsession by making these goodies that I personally believe tastes even better then Starbucks or Panera bread! Everyone in my house LOVED them including my Little love and Big Love! Leon he hasn't stopped asking me for them since we ran out the day after I made them so I've made two batches already. Plus I love how simple they are to make with simple ingredients.

Are you ready to get your pumpkin on?

For one dozen you will need:

1 1/2 cups all-purpose flour. (I used WG white if you wanna take the healthier root. ;)

1 teaspoon baking powder

1 cup canned solid-pack pumpkin (from a 15-oz can)

1/3 cup vegetable oil

2 large eggs

1 teaspoon pumpkin pie spice

1 1/4  cups plus 1 tablespoon sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon.

Now lets get cookin'!

Put oven rack in middle position and preheat oven to 350 degrees.

Put liners in muffin cups or spray the cups. Whisk together flour and baking powder in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature. 

My most favorite Oatmeal recipe (and possibly yours too!)

 Happy September!!!!  Can you believe that fall is pretty much here already?? Be a hater if you insist but I'm truly 100% excited that fall is coming upon us! Spring and Fall have and shall always be my favorite seasons of the year. So to kick off the crispy, cooler, leafy, pumpkin season I thought I would share my most favorite Fall breakfast with you!


I started making my own oatmeal when I finally got brave enough to look at the ingredients for Quakers Instant apple oatmeal. Full of wonderful natural and artificial flavors... (Blah!) You're pretty much eating sugar people. Any who,  With all the seasonal breads, cookies and muffins I was making last year I thought maybe I should at least make a healthy start to my day by adding this healthy/ delish  breakfast.


And if you're a mama to a picky eater have no fears. My Little girl has been so picky lately but has not yet said no to this.

Best oatmeal ever recipe. (Because I forgot the actual name!)

You will need:

• 2 cups water
• 2/3 cup oatmeal, not instant
• 1 pear, peeled, cored and cubed
• 1 apple,  peeled, cored and cubed
• 1/3 cup dried cherries, chopped.
• 1/4 cup golden raisins, chopped.
• 2 Tbs brown sugar
• 1/4 tsp pure vanilla extract
• 1/2 tsp cinnamon

To do:
In a pot bring the water to a boil and add the rest of the ingredients listed. Simmer on medium low for 10 to 15 minutes or until the pears and apples are tender.
You can either serve now or puree in a food processor or blender for younger babies.  Add more water if needed.

If making this strictly for baby you will have plenty of left over. Pour into an ice-cube tray. Cover with plastic wrap or ice-cube tray cover. Place in freezer and when frozen remove from trays. Store in freezer bags. Each cube is 1 ounce. Will store in freezer for 3 months or in the refrigerator for 3 days.

On a side note: This video has made me laugh constantly every time! I honestly have no idea how I'm gonna handle my girl going to school for the first time in a few years who knows, I may homeschool. :) Moms what did you do on your kids first day back to school?

The very random Link up. #5 The girl behind the blog.

 

Welcome back for The very random Link up hosted by yours truly and my dear friend Sarah

This is our 5th edition and our 2nd topic which is called "The girl behind the blog"

                                                Yep, This month is all about you!! You excited yet?
                                                                                   I am!!
                                 

The very random Link up is not your ordinary link up. We will be doing topics different months.

Example: A vlogging month, about me month, and trying new recipes month.

One of my most favorite things about blogging is the relationships that come with it. the relationships that start out as a fellow blogger and turns into  a friend or even  a sister.

That is what these two ladies above have become in the last year. We've started out as fellow bloggers, to friends, to sisters and it is just so so amazing how God could use such a thing as blogging to bring us together. and we want that same relationship with you. That's why Sarah and I decided to start this fun random link up is because we wanted to find fun ways to get to know you and meet more of you! Will you join our very random community? 

 Each Month Sarah and I will pick a topic. It may be a vlogging month, a month of encouraging posts. anything. Some months we'll ask the questions and other months we just want to hear your thoughts and your heart. Have a topic or question  idea?  We'd love to hear it!

 

Today's question is:

What is your favorite recipe?

 Breakfast is my favorite meal of the day! Not just because It's my first but also because it's the only meal I get to eat in peace and quiet. Where it's just me, Jesus and my cup of coffee. (unless Evie decides to wake up  extra early)

I've recently been on the search to finding oatmeal I liked.. Before we had Evelynne we ate instant oatmeal which is  good and all but I saw that the sugar and artificial content is pretty much just as bad as sugary cereals or even a desert!

Leon and I are working on a new lifestyle to eat more natural foods with less to zero artificial. We want to eat as natural as possible! That's when I found this oatmeal recipe that is not only filled with fruit but it's also delicious and it is perfect for eaters that can be a bit picky sometimes *caugh *caugh Evelynne and Leon.

Yes, my pepper shaker and little love even like my oatmeal which is amazing and I think maybe even a miracle! It's really good.. Especially on snow days like the ones we've been having.

What's that? Enough talking and get on with the recipe?? If you say so!

Best oatmeal ever recipe. (Because I forgot the actual name!)

You will need:

• 2 cups water
• 2/3 cup oatmeal, not instant
• 1 pear, peeled, cored and cubed
• 1 apple,  peeled, cored and cubed
• 1/3 cup dried cherries, chopped.
• 1/4 cup golden raisins, chopped.
• 2 Tbs brown sugar
• 1/4 tsp pure vanilla extract
• 1/2 tsp cinnamon

To do:
In a pot bring the water to a boil and add the rest of the ingredients listed. Simmer on medium low for 10 to 15 minutes or until the pears and apples are tender.
You can either serve now or puree in a food processor or blender for younger babies.  Add more water if needed.

If making this strictly for baby you will have plenty of left over. Pour into an ice-cube tray. Cover with plastic wrap or ice-cube tray cover. Place in freezer and when frozen remove from trays. Store in freezer bags. Each cube is 1 ounce. Will store in freezer for 3 months or in the refrigerator for 3 days.

I still can't get over how much my family loves this recipe. It's defiantly a keeper for my 14 month old and the rest of us!

              2/11    Who is your favorite person & why?
     2/18      What is a passion that you have that you don't normally blog about?