Fall is here and its pumpkin season! It’s like a pumpkin explosion in the stores this time of year with pumpkin spice latte, pumpkin spice candles, pumpkin spice Oreos, pumpkin spice M&Ms, pumpkin spice Ramen noodles, Doritos and so many others.
Unlike pumpkins, however, blueberries have a flavor that knows no season or food type. They pair well with just about anything, and pumpkins are no exception. Blueberries have just enough sweetness to complement pumpkin-y flavors and stay juicy during the baking process.
These pumpkin blueberry muffins make for an ideal autumn indulgence.
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Pumpkin Blueberry Muffins
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
Muffins
Preheat oven to 350 F. Line an 8 cup large muffin tin with parchment papers/cups
In a large bowl, whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon & allspice. In a small bowl, combine pumpkin puree with milk.
In a large bowl, using an electric mixer, beat butter & brown sugar until creamy. Add egg; beat until fluffy.
Alternately add flour & pumpkin mixtures to butter mixture, stirring just until blended. Combine blueberries with 1 Tbsp flour in a small dish. Fold gently into mixture. Spoon batter carefully into prepared muffin cups.
Topping
In a small bowl, combine oats, flour, brown sugar, cinnamon & salt. Using a fork, cut in butter until mixture is crumbly. Add pepitas & combine. Divide evenly over muffin batter.
Baking
Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, cool in pan for a few minutes then remove to a rack to finish cooling. Store muffins in a covered container.
Recipe Notes
- If you would prefer smaller muffins, divide batter between 12 paper lined standard muffin cups. Bake for about 30-35 minutes or until a wooden pick inserted in center comes out clean.
As I’ve probably said before, I love anything ‘oatmeal’. Foods that bring back comforting memories are precious and should always be savored. Oatmeal is one of them for me along with seeds and grains.
Granola bars began appearing on grocery shelves in the mid-1970’s often as thin slabs of oats and honey. Now this idea has morphed into bars of all types. Sweet, soft, chewy, crunchy, protein, fruit and on and on ……
The next merchandising ploy is ‘branding’ them as clean, natural or organic. Then another element that has been thrown into the mix is convenience. For the busy consumer that wants to eat on the go, but doesn’t want to sacrifice healthy eating, food bars are exceptionally convenient. Next, you notice the attention paid to capitalize on niche groups. Marketing specific bars with particular ingredients or health benefits aimed at a targeted gender, makes it personal to the consumer.
After all is said and done, it just makes good sense to me to make your own bars. Not only can you decide how ‘healthy’ you want to make them, but they are extremely quick and easy. In a short space of time you have a pile of great bars at half the cost, clean eating, low fat, low calorie, gluten-free or whatever resonates with you.
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Granola Bars
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Ingredients
- 1 cup assorted nuts, chopped ( walnuts, almonds, pecans, etc.)
- 2 cups rolled oats,
- 1/4 tsp salt
- 1/2 cup honey
- 1 1/2 cups assorted dried fruits, chopped ( figs, apricots, cherries, cranberries, apples, raisins etc.)
- 1/2 cup crispy brown rice ( I purchased this at a 'bulk barn')
- 1/2 cup seeds (flax, chia, sesame, pumpkin, sunflower)
Ingredients
- 1 cup assorted nuts, chopped ( walnuts, almonds, pecans, etc.)
- 2 cups rolled oats,
- 1/4 tsp salt
- 1/2 cup honey
- 1 1/2 cups assorted dried fruits, chopped ( figs, apricots, cherries, cranberries, apples, raisins etc.)
- 1/2 cup crispy brown rice ( I purchased this at a 'bulk barn')
- 1/2 cup seeds (flax, chia, sesame, pumpkin, sunflower)
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Votes: 1
Rating: 5
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Instructions
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Preheat oven to 350 F. Line a 9 X 14-inch baking dish with parchment paper.
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In a food processor, SLIGHTLY pulse oats & nuts; transfer to a large bowl. Add salt, honey, fruit, crispy rice & seeds. Combine well. Press mixture firmly into baking pan, compress to level surface.
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Bake for about 20 minutes. Allow to cool completely in pan. Remove from pan by lifting with edges of parchment paper. Cut into bars & store in an airtight container with waxed paper between layers to prevent sticking together. Recipe can be easily doubled or cut into whatever size bar works for you.
Recipe Notes
- This is such a great bar because you can use whatever fruit, nuts or seeds you prefer.
- If it seems a bit dry after mixing, add a few more Tbsp of honey.
In 2015, my husband Brion and I spent three months in Ecuador. Other than a holiday, we were wanting to check out this country as a possible ‘winter haven’, away from the cold ‘Alberta’ winters. It didn’t quite make the list but it was another adventure in our travels that is valuable in the big picture.
Cuenca is Ecuador’s third-largest city and the economic center of the southern sierra. The city sits on a plateau surrounded by mountains which explains the name Cuenca which means ‘basin’ in Spanish. Four rivers are found in the Cuenca basin and one, the Tomebamba, runs right through the center of the city.
An artistic mecca of southern Ecuador, artisans produce fine leather goods, custom made guitars, filigree jewelry, ceramics as well as the famous Panama hats, which originated in Ecuador not Panama.
Although near the equator, Cuenca sits high in the southern Andes at an altitude of 8300 feet and its residents enjoy year round spring-like weather. Temperatures rarely go beyond highs in the 70’s F.(21 Celsius) and lows in the 50’s F.(10 Celsius), so a sweater or light jacket is sufficient all year long. Rainfall averages around three inches per month.
Cuenca’s two ‘seasons’ are rainy and dry. The rainy season, roughly from January through May, features warm sunny mornings and frequent afternoon showers. During the middle of the dry season (June through December), you can expect long periods of chilly weather and overcast skies.
The apartment we had rented was in central Cuenca where we discovered a nice little place called ‘Tutto Freddos’. It was a unique spot where you could enjoy having a variety of things to eat such as pizza, sandwiches, ice cream treats, cakes and pastries with your coffee. It was like a bistro in appearance with its small tables as well as a mezzanine floor. While you enjoyed your coffee and treats you could watch the activity in the streets. Of course being the nature of the country, it never failed to be interesting! One of the treats we had numerous times was what seemed to me like a version of ‘Dutch Apple Pie’. I tried to find out anything I could about it in hopes of duplicating the ‘Taste of a Memory’. Here is my interpretation of this special ‘pie’.
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Dutch Apple Pie
Apple-cream cheese filling with a wonderful blend of 'Dutch' spices, baked in a shortbread cookie crust.
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Instructions
Preheat oven to 375 F. In a food processor, combine flour, powdered sugar & cornstarch. Cover & process until combined; add butter. Pulse with on/off turns until mixture forms fine crumbs. Press mixture onto the bottom & 1 1/2" up the sides of a 9" spring form pan.
Beat cream cheese & 1/4 cup sugar with mixer until well blended. Add egg & vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar, 2 Tbsp flour, & spice blend. Add to apples in a large bowl; toss to coat. Spoon over cream cheese layer.
Mix remaining flour, brown sugar & rolled oats in a medium bowl. Cut in butter until mixture resembles coarse crumbs; sprinkle over apple mixture. Lay a piece of foil loosely over pie to prevent over browning. Bake in bottom third of oven for 20 minutes, uncover & continue to bake for another 30 minutes or until apples are tender.
Recipe Notes
Spice Blend Mix: 4 tsp cinnamon, 1 tsp cloves, 1 tsp nutmeg, 1/4 tsp white pepper, 1 tsp anise seed, 1/2 tsp ginger, 1/4 tsp cardamom, 1/4 tsp mace
- Grind the spices together in a coffee grinder or blender; place in a screw-top jar in the refrigerator.
- Any extra spice mix can be used in recipes calling for 'apple or pumpkin pie spice'.
