Pumpkin Spice Granola

This is the perfect breakfast for fall!  Pumpkin Spice Granola is packed full of pumpkin spice flavor, dried cranberries, and walnuts.  This granola is a happy medium between baked and crunchy Granola Recipes.

A tray of Pumpkin Spice Granola ready to eat!

I cannot believe how much I’ve truly dug into pumpkin spice this year.  I don’t know if it’s the colder weather we’ve had since early October or just really getting into the spirit of the season but I am Team Pumpkin Spice!

You know what else I love?  Granola!  One day I was craving some so I got out my usual ingredients of olive oil, honey, and oats. I had my coffee going and was thinking about some pumpkin recipes I could make for the blog and then immediately thought of the perfect substitute for my regular cinnamon that I add to the granola – pumpkin spice!

Then, what could be more ‘fall’ than dried cranberries Nothing!  Add my usual walnuts for that good brain health and voila! Breakfast is ready.

A tray of Pumpkin Spice Granola ready to eat!

Love Pumpkin recipes?  Check these out:

This Pumpkin Spice Granola recipe is so easy to make and ready in less than 25 minutes.  I do like it a little on the warm side so I eat a big bowl of it right after making it.  Such a great wholesome way to start the day.

How to make Pumpkin Spice Granola:

Preheat the oven to 300 degrees.

In a bowl mix the olive oil, honey, salt, pumpkin spice, and turmeric.  Stir to combine.

To the liquid ingredients add the oats.  Stir to combine completely.

Step-by-step directions of how to make Pumpkin Spice Granola.

Add parchment paper to a 9×13 pan.

Bake in the oven for 10 minutes.  Take the pan out of the oven and stir the granola, level back out and bake an additional 10 minutes.

Take out of the oven and let cool.

Once the granola *has cooled completely* add the dried cranberries and walnuts.

Serve with milk or yogurt.

Tips & Variations for Pumpkin Spice Granola:

  • Do not add the dried cranberries and walnuts until the granola has cooled all the way.  You will end up with burnt nuts and hard as rocks cranberries if you add them any earlier. 
  • Do you like crunchy granola?  Follow the same recipe just use a 12×18 sheet pan instead and spread out thinly over the whole sheet.
  • How to store the granola:  Store in an airtight container for up to 5 days.

And here you are…..

A tray of Pumpkin Spice Granola ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.



Print Recipe
Pumpkin Spice Granola
Add the flavors of fall to your morning breakfast routine with Pumpkin Spice Granola. Not too soft or crunchy this granola is a great way to start the day.
Pumpkin Spice Granola | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Pumpkin Spice Granola | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 300 degrees.
  2. In a bowl mix the olive oil, honey, salt, pumpkin spice, and turmeric. Stir to combine.
  3. To the liquid ingredients add the oats. Stir to combine completely.
  4. Add parchment paper to a 9x13 pan.
  5. Bake in the oven for 10 minutes. Take the pan out of the oven and stir the granola, level back out and bake an additional 10 minutes.
  6. Take out of the oven and let cool.
  7. Once the granola *has cooled completely* add the dried cranberries and walnuts.
  8. Serve with milk or yogurt. Enjoy!
Recipe Notes

Tips & Variations for Pumpkin Spice Granola:

  • Do not add the dried cranberries and walnuts until the granola has cooled all the way.  You will end up with burnt nuts and hard as rocks cranberries if you add them any earlier. 
  • How to store the granola:  Store in an airtight container for up to 5 days.

Brown Sugar Scones with Chocolate Drizzle

This Scones Recipe is full of brown sugar flavor, chocolate and sprinkled with walnuts.  Brown Sugar Scones with Chocolate Drizzle is the perfect start to the day with coffee or an afternoon treat with tea.

Brown Sugar Scones with Chocolate Drizzle on a plate ready to eat!

*Affiliate links are included in this post. Please read my Discloser Policy.
I received Imperial Sugar complimentary but all opinions stated in this post are my own.

Just like the Swedish Sticky Cake that I made this week for Choctoberfest, scones have been a recipe that I’ve been wanting to try for a while.  Once I knew that Imperial Sugar would be a sponsor again this year I knew exactly what I was going to make, Brown Sugar Scones.  Then, since it’s Choctoberfest, add lots and LOTS of chocolate over the top! 

Imperial brown sugar is my favorite brown sugar to use.  I also used brown sugar for last years Choctobfest for a holiday recipe called Cracker Candy.  Can’t wait to make that recipe again this year for Christmas.

Imperial brown sugar is so easy to use and it comes in a great sealed bagged so you don’t have to mess with transferring it to another container or worrying about it getting hard.  Time and time again Imperial products are ones that I turn to in all my baking.  To find out more about Imperial visit their sepcial Halloween page here.

So now let’s stop daydreaming about brown sugar and get on to this brown sugar scones recipe.

How to make Brown Sugar Scones with Chocolate Drizzle:

Preheat oven to 350 degrees.

In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg.  Start stirring the ingredients and slowly add butter 1 Tbs at a time.  When all the dough has combined place the dough on a floured surface.  Form the dough into a round disc and roll out to about a 1-inch thickness.

Recipe steps for Brown Sugar Scones with Chocolate Drizzle.

Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat.  Put into the oven and bake for  15-18 minutes.  Take out of them and let cool.

Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream.  Microwave for 30-40 seconds.  Stir to combine the chocolate until it is all combined.  Drizzle over the scones that add nuts.

Baked scones ready to have chocolate drizzled on them.

Are there other ways to top scones?

Yes!  Swap out these substitutions:

  • White chocolate and dried cranberries.
  • Milk chocolate and crushed pistachios.
  • Butterscotch and mini milk chocolate chips.

Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours.

How to store scones:

  • Store in the refrigerator on a plate for up to 4 days.

And here you are…..

Brown Sugar Scones with Chocolate Drizzle on a plate ready to eat!
From our home in the Bottom Left of the Mitten to yours ~ Enjoy

Don’t forget to enter the #Choctoberfest giveaway! This prize pack has an ARV of over $400!

Choctoberfest2018

To enter, simply follow our sponsors using the widget below. You can gain additional entries by following me and the other participating bloggers. A winner will be drawn on October 21, 2018, and contacted via email. Good luck!

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Check out all these delicious recipes from all the participants of #Choctoberfest!

 

Follow the other bloggers as well to get great ideas for your next chocolate craving. Here are all the bloggers who are part of #Choctoberfest 2018:

The PinterTest Kitchen 2 Cookin Mamas 27th and Olive A Day in the Life on the Farm A Kitchen Hoor’s Adventures A Little Fish in the Kitchen addicted 2 recipes Amy’s Cooking Adventures An Affair from the Heart April GoLightly At the Table with R and R Baking Sense Blade & Barbell Blogghetti Body Rebooted Books n’ Cooks Bottom Left of the Mitten Canning and Cooking at Home Cheese Curd In Paradise Chef Sarah Elizabeth Cindy’s Recipes and Writings Coconut & Lime Cook With Renu Cook’s Hideout Cookaholic Wife Cookie Dough and Oven Mitt CopyKat.com Daily Dish Recipes Everyday Eileen Fairyburger Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Family Around the Table Fix Me a Little Lunch Frankly Entertaining Frugal & Fit Get the Good Stuff! Growing Up Gabel Hardly A Goddess Hezzi-D’s Books and Cooks Home Sweet Homestead House of Nash Eats Intelligent Domestications jenniferbakes JoAnn’s Food Bites Join Us, Pull up a Chair Jolene’s Recipe Journal Jonesin’ For Taste Karen’s Kitchen Stories Kate’s Recipe Box Kelly Lynn’s Sweets and Treats LeMoine Family Kitchen Life on Food Life, Love, and Good Food Lisa’s Dinnertime Dish Little House Big Alaska Long Distance Baking Maria’s Mixing Bowl Moore or Less Cooking Must Love Home Norine’s Nest Our Good Life Our Sutton Place OVENTales Palatable Pastime Prettysweetblog Red Cottage Chronicles Restless Chipotle Reviews, Chews & How-Tos Sarah Cooks the Books Sarah’s Bake Studio Savory Moments Seasonal and Holiday Recipe Exchange Seasoned Sprinkles Seduction In The Kitchen Simple Family Crazy Life Simply Inspired Meals Snacks and Sips Soulfully Made Stephie The Happy Mom Sumptuous Spoonfuls Sweet Coralice Take Two Tapas Tampa Cake Girl That Recipe The Baking Fairy The Beard and The Baker The Food Hunter’s Guide to Cuisine The Gingered Whisk The Heritage Cook The Mad Scientist’s Kitchen The Olive Blogger The Pajama Chef The Redhead Baker The Saucy Fig The Spiffy Cookie The Weekday Gourmet This is How I Cook Trampling Rose Turnips 2 Tangerines Walking Fruitfully Wendy Polisi Wildflour’s Cottage Kitchen Zesty South Indian Kitchen

Print Recipe
Brown Sugar Scones with Chocolate Drizzle
These Brown Sugar Scones with Chocolate Drizzle are so soft and fluffy. They make the perfect breakfast for an afternoon snack.
Brown Sugar Scones with Chocolate Drizzle | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast, Scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
Course Breakfast
Cuisine Breakfast, Scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
Brown Sugar Scones with Chocolate Drizzle | Bottom Left of the Mitten
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixer add flour, baking powder, salt, brown sugar, heavy whipping cream, and egg. Start stirring the ingredients and slowly add butter 1 Tbs at a time. When all the dough has combined place the dough on a floured surface. Form the dough into a round disc and roll out to about a 1-inch thickness.
  3. Cut the dough now into 8 triangles and place onto a baking sheet with parchment paper or a baking mat. Put into the oven and bake for 15-18 minutes. Take out of them and let cool.
  4. Once the scones have cooled in a microwave proof cup add the semi-sweet chocolate chips and whipping cream. Microwave for 30-40 seconds. Stir to combine the chocolate until it is all combined. Drizzle over the scones that add nuts.
  5. Place the scones back onto the baking sheet and put into the refrigerator to let the chocolate set, for about 2 hours. Enjoy!
Recipe Notes

How to store scones:

  • Store in the refrigerator on a plate for up to 4 days.

Sausage Hash Brown Casserole

Do you love making big breakfasts during the weekend?  Or like to make a breakfast casserole on Sundays so there are plenty of leftovers for weekday mornings?  If you say ‘yes’ to either of those then this Sausage Hash Brown Casserole is for you!

A slice of Sausage Hash Brown Casserole with a bisuit and jam next to it ready to eat!

This casserole is loaded with potatoes, sausage, cheese, eggs and a special ‘secret ingredient’. This stick to your ribs recipe is made for a crowd or even better as leftovers.

I first had this dish while staying the weekend with my family up in Muskegon.  It was such a great weekend visiting with family and lots of great food.  On Sunday morning, we woke up and my stepmom made a big breakfast and the main dish was this sausage hash brown casserole.  It was so good!

Sausage Hash Brown Casserole in a pan with a bisuit and jelly next to it on a plate.

While I was gobbling it down I asked her what was all in it so that I could make it once we got home.  She said the first few ingredients which were a given: hash browns, sausage, cheese….but then she said ‘french onion dip’.  What?  You mean like chip dip?  Yes!  Even though it’s not something that I would have thought of, I now can’t imagine a savory breakfast casserole that isn’t a combination of creamy sour cream and french onion dip.  Now on to the breakfast casserole recipe!

How to make Sausage Hash Brown Casserole:

Start by defrosting the hash browns according to the package directions.

While the hash browns are thawing, in a pan on the stovetop cook the breakfast sausage and onions until cooked all the way through.  Should take around 8-10 minutes.

Remove the sausage from the pan and place on a plate with a few paper towels.  Depending on how fatty your sausage is there may be grease that needs to drain off.

Ingredients and steps for making Sausage Hash Brown Casserole.

Preheat the oven to 350 degrees and grease a 9×13 dish.

Next in a bowl whisk the eggs, milk, salt, pepper, and Spanish paprika. In a large bowl add the container of sour cream and french onion dip. Stir to combine.

Now add the thawed hash browns to the bowl followed by the egg mixture.

Finally, add all but 1/2 a cup of the cheese to the bowl.

Ingredients for Sausage Hash Brown Casserole in a bowl being stirred.

Stir it all together so that everything is all combined well.  Add it to the prepared pan and spread it evenly.  Sprinkle with the remaining cheese on the top.

Cover the pan with tin foil then cook for 50 minutes.

Cut into 12 pieces and serve with a big bowl of fruit, biscuits, and jelly.

Tips for making Sausage Hash Brown Casserole:

  • Do not skip defrosting the frozen hash browns. If you try to cook them frozen your casserole will take about…5 hours to cook.  Now if you are having a really lazy Sunday then fine but you would probably have all your coffee drank by then and what fun is that?
  • Need this recipe for an even bigger crowd?  Double the batch and bake in a large foil 20×12 baking pan.  Add 20 additional minutes to baking time.

And here you are……

Sausage Hash Brown Casserole in a pan ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.



Print Recipe
Sausage Hash Brown Casserole
This sausage hash brown breakfast casserole is made with a special ingredient - french onion dip! Perfect for weekend breakfast or brunch. Fill up a big glass of orange juice and dig in.
Sausage Hash Brown Casserole | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast, Casserole
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Course Breakfast
Cuisine Breakfast, Casserole
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Sausage Hash Brown Casserole | Bottom Left of the Mitten
Instructions
  1. Defrost the hash browns according to the package directions.
  2. In a pan on the stovetop cook the breakfast sausage and onions until cooked all the way through. Should take around 8-10 minutes.
  3. Remove the sausage from the pan and place on a plate with a few paper towels. Depending on how fatty your sausage is there may be grease that needs to drain off.
  4. Preheat the oven to 350 degrees and grease a 9x13 dish.
  5. In a bowl whisk the eggs, milk, salt, pepper and Spanish paprika.
  6. In a large bowl add the container of sour cream and french onion dip. Stir to combine. Now add the thawed hash browns to the bowl followed by the egg mixture. Finally add all but 1/2 a cup of the cheese to the bowl.
  7. Stir it all together so the everything is all combines well. Add it all into the preprared pan and spread it all evenly. Sprinkle with the remaining cheese on the top.
  8. Cover the pan with tin foil then cook for 50 minutes.
  9. Cut into 12 pieces and serve. Enjoy!
Recipe Notes

Tips for Sausage Hash Brown Casserole:

  • Do not skip defrosting the frozen hash browns. If you try to cook them frozen your casserole will take about...5 hours to cook.  Now if you are having a really lazy Sunday then fine but you would probably have all your coffee drank by then and what fun is that?
  • Need this recipe for an even bigger crowd?  Double the batch and bake in a large foil 20x12 baking pan.  Add 20 additional minutes to baking time.

Strawberry & Sesame Hand Pies

Flaky crust packed with sweet strawberry preserves and Simply Sesame.  Make up a batch for the busy school week. My son ate these every morning and then again as a snack after school!  Who doesn’t love a portable meal that is a hit with the kids?

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

I received Simply Sesame® complimentary but all opinions stated in this post are my own.
Interested in learning more about Simply Sesame? Follow them on social media:
Facebook  |  Twitter  |  Instagram

These hand pies are so easy to make and use just a few ingredients.  And let me tell you what made these even easier….my new mixer that I got for Christmas! It’s so beautiful.  Since getting it I’ve done some serious baking.  Enough of the admiration let’s get baking.

strawberryhandpies_1f

Starting with the dough add the ingredients to a mixer.  Or you can mix this by hand as well~before I got my mixer I had no problem whipping up crust for my favorite homemade pizzas.  Check out my directions for a thicker crust on my White Chicken Pizza with Basil & Blackberry Sauce.  A thinner crust for this Pepper Steak Pizza. Or a the crust for a classic favorite, Chicago Deep Dish Pizza.  Either way, this crust turns out perfectly! I’m even using this same recipe to make a special treat soon for Mitten Movie Night.  When the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured.  Put the dough into the refrigerate for 1 hour.

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Once chilled it’s time to roll it out and cut into circles.  See my fancy cutter!  This was enough dough for 12 pies.  Take a spoonful of the strawberry preserves and place on one side of the dough then on top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it’s not too runny).

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Preheat the over to 375 degrees then line a pan with parchment paper.  Fold the top of the dough over then crimp the edges with a fork.  Some filling may eek out when baking that is why it’s crucial to use the parchment so you can have easy clean up.

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

Bake for 20 minutes.  Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops.  Put back into the over to finish.  When done please be aware not to take a giant bite right away since the filling can be H-O-T!  And here you are….

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Strawberry & Sesame Hand Pies | Bottom Left of the Mitten #handpies #breakfast #snack
Print Recipe
Strawberry & Sesame Hand Pies
Flaky crust packed with sweet strawberry preserves and Simply Sesame. A portable meal that is a hit with the kids.
Strawberry & Sesame Hand Pies | Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast
Servings
pies
Ingredients
Pie Dough
Filling
Course Breakfast
Cuisine Breakfast
Servings
pies
Ingredients
Pie Dough
Filling
Strawberry & Sesame Hand Pies | Bottom Left of the Mitten
Instructions
Pie Dough
  1. Add all the dough ingredients to a mixer. Once the dough has been mixed roll into a ball then onto some plastic wrap that has been lightly floured. Put the dough into the refrigerate for 1 hour.
Filling
  1. Once chilled it's time to roll it out and cut into circles.
  2. Take a spoonful of the strawberry preserves and place on one side of the dough. On top of that add the Simply Sesame (*note: Simply Sesame needs to be well stirred to make sure it's not too runny) .
  3. Preheat the over to 375 degrees then line a pan with parchment paper.
  4. Fold the top of the dough over then crimp the edges with a fork.
  5. Bake for 20 minutes.
  6. Before the last 10 minutes is up melt a tablespoon of butter, take the pies out then brush the tops. Put back into the over to finish.
  7. Let them cool slightly. Enjoy!

Death By Dark Chocolate Donuts

Do you love the Halloween season?  I sure do.  I think it is hard when you live in Southwest Michigan (or Michigan in general) like I do not to be inspired by the falling leaves, spooky woods, potentially haunted cemeteries, one of the best Haunted Attractions nationwide and Apple Orchards with Corn Mazes galore! Just step outside and you will get all the festive ‘feels’ you can handle. So let’s add to the excitement with some ‘Death By Dark Chocolate Donuts’ why don’t we?  Dark chocolate in the batter.  Dark chocolate on top.  Dark chocolate everywhere!  These dark donuts are perfect for your Halloween breakfast table.

Death By Dark Chocolate Donuts from Bottom Left of the Mitten

While your here why don’t you Celebrate #Choctoberfest with us?  Tons of chocolate recipes from awesome bloggers…oh and there’s a Giveaway! Visit here for all the info.

In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds.  Melt the butter.  Add to the donut base.  Stir to combine completely.

Death By Dark Chocolate from Bottom Left of the Mitten

Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me).  Fill the donut wells about 1/2 way.  Then put these into the over for 12 minutes at 350 degrees.  Once baked take out of the oven and place on wax paper or tinfoil to cool.

Now time for the frosting!  I went through several frosting recipes but I decided that I would keep it simple and I  felt like it paid off.  Melt dark chocolate chips with milk for 40 seconds.  Stir to combine.  The only side note I would say is let the frosting cool then put into the refrigerator in a covered container. 

Death By Dark Chocolate from Bottom Left of the Mitten

Dip the top of the donuts into the delicious topping.  Set back on tinfoil to let the frosting completely cool.  And here you are…..

Death by Dark Chocolate from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

**Like my towel? Check out Sublime Stitching for the pattern.  I embroidered it and sewed onto a towel I purchased at our local Dollar Store. 


Death by Dark Chocolate from Bottom Left of the Mitten
Print Recipe
Death By Dark Chocolate Donuts
Dark chocolate on top. Dark chocolate everywhere! These dark donuts are perfect for your Halloween breakfast table.
Death By Dark Chocolate Donuts from Bottom Left of the Mitten
Course Breakfast
Cuisine Breakfast
Servings
donuts
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
Course Breakfast
Cuisine Breakfast
Servings
donuts
Ingredients
Dark Chocolate Donut
Dark Chocolate Glaze
Death By Dark Chocolate Donuts from Bottom Left of the Mitten
Instructions
Dark Chocolate Donuts
  1. In a bowl add the base of your donut which is everything but the 2 Tbs milk, chocolate chips and butter. Melt the dark chocolate in the microwave with 2 Tbs milk for around 4o seconds. Melt the butter. Add to the donut base. Stir to combine completely.
  2. Grease a donut pan (I only have 1 but this makes 12 donuts so depending on your donut pan situation you may have to do these in 2 batches like me). Fill the donut wells about 1/2 way. Then put these into the over for 12 minutes at 350 degrees. Once baked take out of the oven and place on wax paper or tinfoil to cool.
Dark Chocolate Glaze
  1. Now time for the frosting! I went through several frosting recipes but I decided that I would keep it simple and I felt like it paid off. Melt dark chocolate chips with milk for 40 seconds. Stir to combine.
  2. Dip the top of the donuts into the delicious topping. Set back on tinfoil to let the frosting completely cool.
  3. Let the frosting cool then put into the refrigerator in a covered container. Enjoy!

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