Healthy Pumpkin Bread

Stephanie Spring Bakers Table, Food

I know, I know…It’s still August and I’m already posting a recipe with pumpkin. BUT…like I said yesterday, if school is going to start early, I’m diving head first into pumpkin everything! 🙂 I also wanted to share this recipe for everyone to be able to pin it make it once fall actually rolls around! 😉

I debated about adding the word, “healthy” to this recipe because I really try to make most of my recipes with clean and healthy ingredients. But it felt completely necessary because this recipe contains so many beneficial and healthy ingredients that I just couldn’t resist. It’s oh so flavorful and basically creates a fall party in your mouth. See for yourself. 😉 

Some of my fall favorites pictured: Pumpkin Spice Candle/The Year of Cozy Book

 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 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

What to do:

Preheat oven to 350 degrees F. In a large-sized bowl, combine all dry ingredients. Stir together and set aside. In a medium-sized bowl combine all wet ingredients and whisk. Add to dry ingredients and whisk together. Grease pan (I used butter) and pour batter into a loaf pan. Bake for 55 to 60 minutes or until you can stick a toothpick in and it comes out clean.

Best served with milk or coffee. 😉

Organic Everywhere

Stephanie Spring Bakers Table, Food

Eating organic as often as possible is one of the main goals in our home. Seasonal, healthy food is what we strive for in our recipes throughout the week. Some days it feels like everywhere I turn there are more tempting foods that are the exact opposite of healthy. However, organic products are also something that is at an arm’s length these days, even at your local Wal-mart.

A few weeks ago we had family over for Mother’s Day and needed to stock up on some of our favorite organic products. My homemade Strawberry Rhubarb Crisp (recipe below!) topped with Stonyfield’s Organic Greek Yogurt was exactly the seasonal dessert I wanted to serve. We grabbed a few of their yogurt’s for snacks throughout the week, and since Eric drinks milk like it is nobody’s business, we picked some up as well. Organic and affordable products that we love to buy really can be just around the corner if you just look for it!

Strawberry Rhubarb Crisp

• 4 cups cut strawberries into 1/2 inch pieces
• 2-4 large stalks rhubarb (or desired amount) cut into 1/2 inch pieces
• 2 cups organic oats
• 1 cup almond flour
• 1/2 cup pure maple syrup
• 1/2 EVOO
• sea salt to taste
• Stonyfield Plain Organic Greek Yogurt

Directions:

Preheat oven to 350 degrees. Line an 8×8 pan with the cut up fruit. For the crisp, in a medium-sized bowl, combine oats, almond flour, maple syrup, EVOO, and salt. Mix. Top fruit mixture. Bake for 35 to 45 minutes or until crisp on top.

Happy Memorial Day weekend everyone! Here’s to prepping for the craziest/busiest/last-week-of-school! 🙂

 *Thank you to Stonyfield for sponsoring this post. All opinions are my own. 

I Scream, You Scream…

Stephanie Spring Bakers Table, Food

I have this thing where I pretty consistently ask Eric for a bite of whatever he is eating. After it happening time after time, we made a deal that as long as it’s not the last few bites, I can ask for another. 😉 I’m also guilty of saying I’m not hungry and then asking for a bite of what is on his plate. Oops. Therefore, for so many reasons this spoon screamed my name and is just the cutest! Don’t worry though, I made plenty of my Coffee Ice Cream for us to each have our own bowl because I knew I would love it. It really is the best of both worlds: Coffee and ice cream mixed together fora creamy and light texture that your family will love too! I think the spoons add a fun touch too and may even make it taste better. 😉

You can buy them here and here!

Ingredients:

• 2 cups heavy cream
• 1/2 cup + 2 Tbsp sugar
• 1 cup whole milk
• 2 tsp vanilla extract
• 1 cup espresso, chilled

What to do:

In a large bowl, combine all ingredients. Whisk thoroughly. Refrigerate at least one to two hours. Follow the directions of your ice cream maker to freeze the blended ingredients.

Once the ice cream has finished thickening, pour it into an airtight freezer safe container. Place in freezer for 2 hours or until desired consistency.

Remove from freezer 10 minutes before ready for serving. Scoop and serve! ☺️ Enjoy!

Mexican Double Chocolate Ice Cream

Stephanie Spring Bakers Table, Food

“It’s during the summer months where the craving comes back around and all my taste buds are reminded why ice cream is my favorite treat. With the help of an automatic ice cream maker, this recipe is a game-changer and leaves zero to be desired (except more in your bowl!)”

I’m sharing one of my favorite ice cream recipes at Urban Southern today! Be sure to check out the entire post and recipe, here! 🙂

Fluffy Lemon Cheesecake

Stephanie Spring Bakers Table, Food

It was a hit at Easter and will most likely make another appearance for Mother’s Day and/or the next gathering we attend. It’s fresh in flavor and light in texture, making you crave more with each bite. You may find yourself going for a second piece and savoring every second. If you’re anything like me and already started jumping right in because you couldn’t contain yourself, and found yourself not having the traditional cheesecake pan on hand, you can easily forgo it and use a pie pan. It’s just as great. I promise!

There was an equally popular dessert that was created on a whim in addition to the cheesecake itself. Cheesecake cups! They are cute, delicate, and gluten-free! This recipe creates a little extra silky smooth goodness (a.k.a batter) which is ideal for filling about a dozen festive muffin liners. No crust needed for these babes! You can bake them at the exact same temperature and length of time (always keeping an eye on them just in case, of course!)

One batter. One crust. Two desserts. One gluten-free option. A hit all around! Lemon-lovers: step right up! 

• 1.5 cups finely ground graham cracker crumbs
• 1/3 cup white sugar
• 6 Tbsp butter (melted)
• 1/2 tsp ground cinnamon

• 3 8 oz packages cream cheese (at room temperature)
• 4 eggs (also at room temperature)
• 1/4 cup heavy whipping cream
• 1 and 1/4 cups white sugar
• 1 tsp vanilla extract
• 2 tsp lemon juice (I used lemon essential oil)
• About an additional 35 drops of lemon essential oil but you could also use lemon juice here