Bakers Table

Christmas Brunch Menu

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Brunch has become a favorite…a big favorite. I love all the flavors that pair well with coffee or lattes and between mixing and matching a variety of dishes, the possibilities seem endless. I’ll be making a few things the night before so that Christmas morning we can really soak in all it’s beauty: Jesus, pajamas, and family. Oh, and coffee. I will be sipping on that all morning long. 😉

Take a peek at the menu below!

  1. Egg and Sausage Quiche.
  2. Pepper and Kale Quiche.
  3. Bacon and Spinach Quiche.
  4. Paleo Cinnamon Rolls (via Paleo Running Momma).
  5. Gluten Free Cinnamon Rolls (via Seven Layer Charlotte)
  6. and fruit will be served. 🙂

Christmas Cookie Favorites

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I’m always on the hunt for new recipes and ideas, especially this time of year. I don’t think I’m the only one in this scenario, specifically when it comes to Christmas cookies. Who doesn’t love a good Christmas cookie? I thought it would be fun to compile a list of YOUR favorite Christmas cookies to gain some inspiration from others suggestions and recipes. So the other day on Instagram I asked what your favorites are and you delivered! I listed 20 suggestions/recipes for you to try this holiday season! So as you sip some coffee and go down memory lane of some of your most memorable flavors and recipes wrapped up in a cookie, add some new ones to your list and start baking! 🙂

  1. Shortbread Cookies
  2. Chocolate Chip Cookies
  3. Hermit Bars from the Lemon Bowl
  4. Peanut Butter Blossoms
  5. Shortbread Thumbprint Cookies with Jam
  6. Gingerbread Cookies
  7. Sand Tarts
  8. Peanut Butter Sugar Cookies
  9. Molasses Crinkles
  10.  Popcorn Balls
  11. Sugar Cookies
  12. Peanut Butter Cup Cookies
  13. Lemon Cookies
  14. Dried Cranberries Oatmeal Chocolate Chunk Cookies
  15. Snickerdoodle Cookies
  16. Russian Tea Cakes

Also this baking mat is SO nice for baking and clean up!

 

 

Pumpkin Pecan Muffins with a Sweet Pecan Crumble Topping

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Pumpkin Pecan Muffins with a Sweet Pecan Crumble Topping--Recipe at: stephanie-spring.comSomething I will most definitely be whisking, mixing, and baking the week of Thanksgiving to share and have on hand, are these muffins. They are flavor-packed with pumpkin and a nutty base that is oh so yummy! Breakfast or snack? Both! Double the batch if you are having friends and family stay over. Did I mention they make your home smell heavenly?! You can warm them up and serve whenever your heart desires with a tall glass of milk or a hot cup of coffee. Let’s soak up the Thanksgiving season with just a few more pumpkin flavors this time of year alongside the ones you love gathered together, over food of course. 😉 Pumpkin Pecan Muffins with a Sweet Pecan Crumble Topping--Recipe at: stephanie-spring.com Pumpkin Pecan Muffins with a Sweet Pecan Crumble Topping--Recipe at: stephanie-spring.com Pumpkin Pecan Muffins with a Sweet Pecan Crumble Topping--Recipe at: stephanie-spring.com Pumpkin Pecan Muffins with a Sweet Pecan Crumble Topping--Recipe at: stephanie-spring.comPumpkin Pecan Muffins with a Sweet Pecan Crumble Topping--Recipe at: stephanie-spring.com Pumpkin Pecan Muffins with a Sweet Pecan Crumble Topping--Recipe at: stephanie-spring.com Pumpkin Pecan Muffins with a Sweet Pecan Crumble Topping--Recipe at: stephanie-spring.com

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Pumpkin Pecan Muffins with a Sweet Pecan Crumble Topping

Ingredients

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/4 cup maple syrup
  • 3 Tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/4 cup organic coconut palm sugar
  • 1/3 cup pecans (chopped)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 Tbsp ground flax seed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp pumpkin pie spice
  • Topping:
  • 1/3 cup pecans (chopped)
  • 1 Tbsp butter (melted)
  • 1.5 tsp coconut sugar

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large-sized bowl, combine all dry ingredients (except topping ingredients). Stir together and set aside.
  3. In a medium-sized bowl combine all wet ingredients and whisk. Add to dry ingredients and whisk together.
  4. Use muffin liners to line a muffin tin and fill liners about three quarters of the way full with batter.
  5. In a small bowl combine chopped pecans, melted butter, and coconut sugar. Toss and top each muffin with about a teaspoon of the mixture.
  6. Bake for about 35 minutes or until you can stick a toothpick in and it comes out clean.
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Breakfast Cookies

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Oh. My. Word. This combination is one I just love! Our freezer has been stocked with these lovelies for the last month because something about the smell when baking them awakens the fall senses. They are perfect paired with a glass of milk or a cup of coffee to start your morning off on the right foot. They can also be a grab-and-go snack or a bedtime goodie. (Almost) as always, the ingredients are clean and pack a punch of nutritional value for you and your family. This recipe is a keeper!

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Breakfast Cookies

Ingredients

  • 3 cups rolled oats
  • 1 cup sliced almonds
  • 1.5 cups crasins
  • 2 mashed bananas
  • 2 eggs
  • 3/4 cup ground flaxseed meal
  • 1/3 cup honey
  • 1/4 cup coconut oil (melted)
  • 1.5 Tbsp cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line two baking sheets with wax paper. In a medium sized bowl, combine all dry ingredients. In a large bowl combine all wet ingredients (except the bananas) and whisk. In a small bowl mash the bananas and add to the wet ingredients. Combine the dry ingredients into the wet ingredients and stir. Scoop about one inch balls of the mixture onto the baking sheet. Use a fork to gently press down the top and then press down again perpendicular to the first fork crease. Bake for 15-20 minutes.
  2. *Makes two dozen cookies.
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The Silpat Baking Mat is amazing! Check it out, if you haven’t yet! Happy Friday!

Gluten-Free Apple Cinnamon Muffins

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Gluten-Free Apple Cinnamon Muffins--Recipe at: stephanie-spring.comMy arms are wide open for ya September! 🙂 Cooler temperatures bring all things warm and cozy around here. First up on the list to make the transition easy and fun? These muffins! In the last week, I maaaay have made these three times. They are delicious and have every element of fall wrapped into one little muffin tin. Whether you are gluten-free or not (we aren’t) these are tasty and warm the heart! Enjoy! xo Gluten-Free Apple Cinnamon Muffins--Recipe at: stephanie-spring.comGluten-Free Apple Cinnamon Muffins--Recipe at: stephanie-spring.comGluten-Free Apple Cinnamon Muffins--Recipe at: stephanie-spring.com Gluten-Free Apple Cinnamon Muffins--Recipe at: stephanie-spring.com Gluten-Free Apple Cinnamon Muffins--Recipe at: stephanie-spring.comGluten-Free Apple Cinnamon Muffins--Recipe at: stephanie-spring.com Gluten-Free Apple Cinnamon Muffins--Recipe at: stephanie-spring.com

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Apple Cinnamon Muffins

Ingredients

  • 2 cups almond flour
  • 3 eggs
  • 1 chopped Golden Delicious apple (about one cup)
  • 1/3 cup maple syrup
  • 5 Tbsp coconut oil (melted)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 1 Tbsp butter

Instructions

  1. Preheat oven to 350 degrees F. In a skillet, on medium heat, add butter. Let it melt and then add the chopped apple. Stir occasionally for 10 minutes as it becomes tender. *Make sure you stir to avoid burning.
  2. In a medium-sized bowl, combine almond flour, cinnamon, baking soda and sea salt.
  3. In a separate bowl, combine eggs, maple syrup, vanilla and coconut oil.
  4. Combine both mixtures together. Once it is mixed together, fold in the apples.
  5. Fill a muffin pan with liners. Fill each liner with batter about three quarters of the way full. Sprinkle with cinnamon. (Optional)
  6. Bake in oven for 15-20 minutes. Once a toothpick can be inserted and come out clean, you are ready!
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