Holiday Treat: Yogurt Pecan Streusel Muffins

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It's holiday baking time and I've got a treat for you today!

Each year for Christmas breakfast I make a special treat that's a holiday tradition.  But what do you make the day after Christmas?  Everyone is tired but you still want that holiday feel to your meal.  Never fear, turn to my latest holiday treat:

YOGURT PECAN STREUSEL MUFFINS

These holiday inspired muffins will fill your house with holiday scents of cinnamon!  They are moist and sinfully delicious inside and topped with a decadent pecan cinnamon brown sugar streusel.  These muffins are to die for!

This is a small batch of 6 muffins.   Just easy enough to whip up for a holiday breakfast treat.  One the kids and the whole family will devour in no time!  The muffins whip up in one bowl so clean up is easy.  Plus, they have the addition of Greek Yogurt for a healthier treat plus a kick of protein. 

These are defiantly something you will want to make right away.  You can double the recipe for a batch of 12 with no problems.  You may want to because these babies will be gone in no time!

Enjoy!








Yogurt Pecan Streusel Muffins


yield: 6 muffins



Streusel topping:
1/3 cups pecans, finely chopped
1/6 cup packed light brown sugar
1/4 teaspoon ground cinnamon

1 tablespoons unsalted butter, melted 

Muffins:

2 tablespoons canola oil  

1/2 teaspoon vanilla extract 

1/2 cup plain non-fat Greek yogurt (such as Fage)

2 tablespoons 2% milk

1 large egg 

1/3 cup sugar
1 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 heaping teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 400 degrees.  Spray a 6 well muffin tin with cooking spray.  Set aside.

In a small bowl, combine streusel ingredients and mix together into large crumbs. 

In a large bowl add oil, vanilla, yogurt, and the egg.  Whisk until well combined.  Add the sugar, flour, baking powder, baking soda, cinnamon and salt.  Mix until just combined.  Do not overmix.

Scoop into a prepared muffin tin.  Top with streusel topping.  Bake for 17-19 minutes until golden brown.  Remove from the oven and cool in pan for 5 minutes.  Remove from the pan to a cooling rack.  Serve.



adapted from: My Recipes

3 Ingredient Tomato Gnocchi Soup

A steamy hot bowl of delicious tomato soup loaded with plump gnocchi and a dash of spinach.  Served with a salad and some crusty hot bread, this dinner is a nice hearty meal on a cold winter night.  

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Hi everyone!  It's been a couple of weeks since I posted anything.  We took a little time off for the holidays!  Hope everyone had a wonderful Thanksgiving filled with family and love (and good food!).

I wanted to pop in today with a quick recipe.  Well, it's not really a recipe because you don't actually have to make anything from scratch!  When we are in holiday mode and there are a zillion things to do to get ready I don't have all day to cook.  Do you feel that way too?  The question becomes "how do we get all this done and still put something hearty and satisfying on the table?  Today's I'm bringing your the perfect convenience item recipe to solve that dilemma.

3 INGREDIENT TOMATO GNOCCHI SOUP

Picture a steamy hot bowl of delicious tomato soup loaded with plump gnocchi and a dash of spinach.  Served with a salad and some crusty hot bread, this dinner is a nice hearty meal on a cold winter night.  

It only takes 3 ingredients to make this....yes 3!  And, I purchased all of them at Trader Joe's.  But, don't worry if you don't have a Trader Joe's near you, you can find similar items at Target, or your local grocery store!

What ingredients do I need?

• tomato soup
• frozen or fresh gnocchi
• baby spinach

That's all it takes and it couldn't be simpler than heating it all up!  Trader Joe's frozen gnocchi are stuffed with tomato sauce and mozzarella, so they create and extra creamy bite in your soup.  But don't stop there....you can substitute the gnocchi with tortellini or ravioli.  Both of which will make an excellent soup add-in and you cook them right in the heating soup!

So take a break from all the holiday rush and serve up a warm bowl of soup with the held of some store bought items.  The recipe below will show you how!

Enjoy!

3 Ingredient Tomato Gnocchi Soup

make 4 cups

32 oz carton tomato soup (such as Trader Joe's Creamy Tomato Soup)

16 oz. bag frozen gnocchi (such as Trader Joe's Outside-In  Stuffed Gnocchi)

2 handfuls baby spinach

In a medium sauce pan over medium heat, add tomato soup and gnocchi.  Bring soup to a boil and then reduce heat to a simmer and allow to cook about 5-7 minutes.  Once gnocchi are heated through add in spinach and stir until wilted.  Serve immediately.  

Source: www.thekitchn.com

Pumpkin Waffles with Maple Walnut Cream Syrup

Pumpkin Waffles that are crunchy on the outside and fluffy and tender on the inside doused with warm and decadent maple walnut cream syrup!

Yum

Boy! How time flies!  I just can't get over that it's almost Thanksgiving and the end of the year is around the corner.  It really seemed to sneak up on me this year.  Did that happen to anyone else?

I'm sure that you all have your Thanksgiving menu planned but what are you going to serve for breakfast that day?  Not many give that one much thought because we are all so swamped with getting the turkey in the oven, and cooking all the sides and pies that breakfast is just something that has to get done, and fast!

Luckily, I've got something for that is is easy to make and tastes great.  You could even say that this is a Make-Ahead Meal.  Love those!  If you have time this Sunday I would highly suggest making these Pumpkin Waffles with Maple Walnut Cream Syrup, and then freezing some for Thanksgiving morning.  All you have to do then is pull out the waffles and pop them in the toaster and heat up the syrup in the microwave and voila! breakfast is served.  I'm sure you've all had a toaster waffle before, right?  Well, this is just a homemade version of that, but oh so much better!

PUMPKIN WAFFLES WITH MAPLE WALNUT CREAM SYRUP

Waffles that are worth waking up for!

Slightly crispy edges.

Golden waffled surfaces.

Soft and fluffy on the inside, soaked through with maple walnut cream syrup and melted butter.

And that moment when you bite into it and the warm spices and pumpkin flavor bursts in your mouth…

It’s just a little bit of food heaven right there.

So let me tell you about these waffles.  With an easy to make batter these toasty and fluffy waffles, bursting with warm spices and pumpkin flavors, will be on your table in no time.  

Oh the waffles!  They are heaven on a plate.  I just love the texture of these waffles.  A little crunchy on the outside and fluffy and tender on the inside.  And the flavor....just so warm and comforting.  They are just the perfect fall and winter breakfast treat.  AND let's not forget the star of the dish; the warm and decadent maple walnut cream syrup!  Ohmergawd!  This is a must have with this dish so don't skip it. Trust me when I say that I wanted to lick every drop of the leftover syrup right out of the pitcher.  It's that good....you'll thank me later! 

So I hope you make this incredibly delicious dish part of your Fall breakfast tradition.  It's the perfect holiday meal.

Enjoy!

Pumpkin Waffles with Maple Walnut Cream Syrup

makes 12 waffles

Waffles:

4 cups all purpose flour

1/2 cup brown sugar

2 Tbsp. baking powder

1 tsp. salt

2 tsp. pumpkin pie spice

4 eggs, lightly beaten

3 cups milk

1 15oz can pumpkin (not pie filling)

1/4 cup butter, melted

Maple Walnut Cream Syrup:

1 Tbsp. butter

3/4 cup chopped walnuts

1 1/2 cups maple syrup

1/2 cup heavy cream

In a large bowl stir together the dry ingredients for the waffles.  Then add the wet ingredients and stir just until everything is moistened and combined.  Your batter will be slightly lumpy.

Next up, make the Maple Walnut Cream Syrup.  In a medium sauce pan melt the butter over medium heat.  Add the walnuts and cook and stir 1-2 minutes until toasted.  Add in the maple syrup and the cream and heat through another few minutes.  Pour into a pitcher for serving.

Heat your waffle iron according to the manufacturer's directions.  Spray the iron with cooking spray and then add your batter (based upon the suggestions from the manufacturer) and close the lid.  Once the steam has stopped coming from your waffle iron the waffles should be done.  Use a fork to life the waffle off the griddle and place on a sheet pan.  Keep waffles warm in a 300 degree oven while preparing remaining waffles.  Serve warm with Maple Walnut Cream Syrup.

To Make Ahead:  Prepare your waffles as directed above, except, cool waffles completely on a wire rack.  Place waffles in between sheets of waxed paper in a freezer bag and freeze up to 2 months.  The Maple Walnut Cream Syrup will store in the refrigerator up to 1 week.  To serve, remove waffles from the freezer and reheat in a toaster.  Microwave the syrup about 1 1/2 minutes until heated through, stirring every 30 seconds to prevent scorching.  Serve.

adapted from Better Homes & Gardens 100 Best Pumpkin Recipes 2019 publication