These Roasted Brussels Sprouts with ranch flavoring are amazing and easy to make. This is a quick and delicious recipe that takes Roasted Brussels Sprouts to the next level. These savory and crispy Brussels Sprouts are always a crowd favorite in my house.

Ingredients:

I love fall baking. This cake is made with pumpkin puree and lots of spices. I also added in sour cream to add a bit more flavor and moistness to the coffee cake.

Adding streusel kicks it up a notch and tastes so delicious. This recipe will satisfy your cravings for fall while also making your kitchen smell amazing. Hands down scrumptious!

Ingredients

For the streusel:

• 1/2 cup light brown sugar
• 1/4 cup all-purpose flour
• 1/2 cup finely chopped pecans
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 4 ounces sour cream, at room temperature
• ¼ cup applesauce
• 2 large eggs

Directions

1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

1. In a small bowl, combine all the streusel ingredients with a fork until crumbly.

Make the cake:

1. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar.
2. In a small bowl, stir together the pumpkin puree, oil, sour cream, applesauce, and eggs. Mix well.
3. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the top. Sprinkle with the remaining streusel.
4. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Happy Baking

I am excited to spend Spring preparing delicious salads for my family. I serve salads as a side dish most of the time but have been known to eat this salad as my main meal. It can last up to 4 days in the refrigerator but never lasts that long in my house. 

Ingredients

• 6 cups fresh broccoli florets
• 1 cup bacon cooked and crumbled.
• 1/2 cup sliced almonds.
• 1 cup cheddar cheese
• 1/4 cup red onion, chopped.

For the dressing

• 1 cup mayonnaise.
• 1/4 cup sweetener of choice.
• 1 tablespoon white vinegar.
• salt and pepper, to taste

Instructions

1. Add the broccoli, bacon, almonds, cheddar, and onion to a large mixing bowl.
2. In a separate small bowl, mix the mayonnaise, sweetener, white vinegar, salt and pepper together.
3. Add the mayonnaise salad dressing mixture to the broccoli salad and toss to combine. Coat evenly.
4. Refrigerate for 1 hour, and then serve.

Enjoy.

Hello Spring! And hello delicious Lemon Blueberry Bread! Blueberries are in season and are easy to find these days at your local grocery store or farmers’ market. This healthier option bread is simple to make and is packed with flavor. Perfect for a warm and sunny day.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup maple syrup or honey
• ¼ cup Greek yogurt
• ¼ cup coconut oil melted
• 2 large eggs
• ¼ cup lemon juice plus zest of one lemon
• ¾ cup blueberries fresh or frozen
• 1 tablespoon flour for coating blueberries
• 2 tablespoons grated lemon zest

Instructions

1. Preheat oven to oven to 350°F. Grease a loaf pan.
2. In a small bowl, combine the flour, baking powder and salt.
3. In a separate bowl add Greek yogurt, honey, coconut oil, eggs and lemon juice and mix well.
4. Stir the dry ingredients into the wet ingredients and whisk until mixed through.
5. In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold into the batter along with the lemon zest.
6. Transfer to greased loaf pan and bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
7.  Cool for 15 minutes before removing from pan.