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The Best Oatmeal Pumpkin Cookies by Rumbly in my TumblyOh joy, it’s fall!  I can make pumpkin everything without fear of being told to “shhhhhhhh!!!”  I’m so happy.  Speaking of which, this is so me:

The Best Oatmeal Pumpkin Cookies by Rumbly in my Tumbly

So is this:

The Best Oatmeal Pumpkin Cookies by Rumbly in my Tumbly

Eeeeeeeeee! Time for Pumpkin EVERYTHING, Halloween, Thanksgiving, and CHRISTMAS!

The Best Oatmeal Pumpkin Cookies by Rumbly in my Tumbly

To celebrate, my kids and I made a quick batch of these oatmeal pumpkin cookies today.  Very good.  Very fall.

Enjoy.

Recipe adapted from Today’s Taste

Ingredients:
1 cup canned Libby’s pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
1 tablespoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup mini chocolate chips (or two cups regular)
1 cup of old fashioned oats (not quick oats)

Directions:
Preheat the oven to 350° and line a cookie sheet with parchment paper.

Add the pumpkin, sugar, oil, egg, and vanilla into a bowl.  Mix well.

Add the flour, baking powder, baking soda, salt, and cinnamon to the mixture, and stir until just combined.

Gently fold in the oats and chocolate chips.

Drop by spoonful onto prepared cookie sheet.  These don’t spread much.  Bake for 10-12 minutes until lightly brown (they should spring back to the touch.)

Enjoy!

 

 

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Spiced Applesauce Streusel Bread by Rumbly in my TumblyI love making sweet quick breads (that are really cakes) and calling them “breads,” because it makes me feel so much healthier- even though I’m not fooling anybody.

Spiced Applesauce Streusel Bread by Rumbly in my Tumbly

This applesauce streusel bread is one of those love at first bite kind of breads.  It is packed full of the flavors of fall- cinnamon, apples, pumpkin pie spice, and it will fill your entire house with a comforting, homey aroma- the kind that will make your spouse ask you “What did you just bake?” the second they walk in the door.

Spiced Applesauce Streusel Bread by Rumbly in my Tumbly

I found this recipe in an old Taste of Home magazine, one of my favorite old-school standbys- my mother-in-law gave me a huge stack of old ones a couple of years ago, and they are solid gold.  It’s fun browsing through the old jello-mold recipes and finding the hidden gems.

Spiced Applesauce Streusel Bread by Rumbly in my Tumbly

I adapted the bread part just a tad, and then for good measure, I added the streusel, because, lets face it, streusel makes everything just a little bit better.

Spiced Applesauce Streusel Bread by Rumbly in my Tumbly

I urge you to go right home and make this bread.  Really.  Make it now.

Enjoy.

Recipe adapted from Taste of Home, September/October 2000 issue.

Ingredients:
1 stick (1/2 cup) of room temperature butter, divided (you will need 1/3 cup for the bread, and the rest for the streusel)
1 cup of granulated sugar
1 egg
1 1/4 cups applesauce
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 rounded teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 granny smith apple, diced, and marinated in 1 tablespoon of sugar + 1/2 teaspoon cinnamon
*optional- 1/2 cup raisins or 1/2 cup walnuts, or both, if you like a really hearty bread.

Streusel:
Remaining butter (after you have used 1/3 cup of the stick for the bread)
1/4 cup brown sugar
1/2 cup all purpose flour
1/4 cup quick cooking oats
1/2 teaspoon cinnamon

Directions:
Preheat the oven to 350°. Grease a loaf pan (9×4) and line with a parchment paper sling.

Dice your apples and place them in a bowl with a little cinnamon and sugar to marinate.

In a mixer, cream together 1/3 cup of the butter and the sugar until light and fluffy.  Add the applesauce and the egg and mix well.  Add the dry ingredients and mix until just combined.  Fold in the apples.

Pour into your prepared loaf pan.  It should be 3/4 full.  If you are using a smaller loaf pan, you might have a little bit of batter left.  Only fill it 3/4 full.

Mix all streusel ingredients together with your fingers until it is nice and crumbly.  Spread it evenly over the top of your bread.

Bake for 45-60 minutes until a toothpick inserted into the center comes out clean.  Start checking around 40 minutes for done-ness.

Enjoy!

Weeknight Chicken Noodle Soup (still as good as Grandma's) by Rumbly in my TumblyThis is one of my very favorite recipes, because not only is it quick and easy to make, but it seriously tastes like it has been simmering over a stove the entire day.  Chicken noodle soup doesn’t need to do that to be amazing.  It is homey and comforting, and one of my very favorites.

Weeknight Chicken Noodle Soup (still as good as Grandma's) by Rumbly in my Tumbly

Soup is usually more of a fall/winter thing in our house, but after two months of a very unseasonably hot summer here in Seattle, we’ve finally had two glorious cool and cloudy days- perfect for chicken noodle soup.

When onions are translucent, add chicken, corn, and broth

When onions are translucent, add chicken, corn, and broth

When I’m doing my meal plan on Sundays, and I know I’m making soup that week, I always grab a rotisserie chicken at Costco to shred up and use later in the week for the soup.  After you’ve pulled off all the chicken you want to use, you can boil the chicken bones with some onions, celery, and carrots for about three hours to make your own broth.  I do this often.  Homemade chicken broth keeps really nicely in your freezer too.  However, we don’t always have time to be making our own.  Costco sells a Kirkland brand of Organic Chicken Stock that I absolutely love.  It’s about $2 per container (cheaper than the cheapest stuff at the grocery store,) and it’s organic, and very flavorful- it tastes like Thanksgiving.  If you haven’t tried it, do.  It is the perfect thing to use for this recipe if you aren’t going to make your own broth (I didn’t today!)

Weeknight Chicken Noodle Soup (still as good as Grandma's) by Rumbly in my Tumbly

You can also do the chicken a few ways.  You can roast your own, you can use a rotisserie, or you can even bake a couple of chicken breasts (bone in or boneless) in the oven and then shred them with a fork.  As long as the result is two cups of cooked chicken, you’re good.

Weeknight Chicken Noodle Soup (still as good as Grandma's) by Rumbly in my Tumbly

The other key to this amazing soup recipe is to use fresh corn right off the cob.  It really makes a difference.  In the dead of winter, this isn’t always an option, and frozen white corn will work in a pinch.

Weeknight Chicken Noodle Soup (still as good as Grandma's) by Rumbly in my Tumbly

This recipe does need to simmer for at least an hour, but the work that goes into making it is about 15 minutes total.  Which makes it a perfect weeknight dinner, and a regular rotation in our household.

Weeknight Chicken Noodle Soup (still as good as Grandma's) by Rumbly in my Tumbly

I serve these with Rhodes frozen dinner rolls- if you make a lot of soups, these are so much easier than buying fresh bread to go with it every time.  I also like to do a nice green salad when we have soup for dinner.

Weeknight Chicken Noodle Soup (still as good as Grandma's) by Rumbly in my Tumbly

Hope you enjoy this recipe, and happy (almost) fall.  Can you tell I’m ready?

A Rumbly in my Tumbly original.

Ingredients:
2 tablespoons olive oil
2 medium yellow onions, diced
4 carrots, peeled and diced
4 stalks of celery, diced
2 cobs of sweet (I prefer white) corn, (or 1 1/2 cups frozen white corn)
2 cups of cooked chicken
64 oz of chicken stock (I like my soup nice and brothy, you can use less if you like)
1/2 tsp dried oregano
1/2 tsp sage
1 teaspoon garlic powder
salt (I use chicken bouillon instead- gives it more depth of flavor) and pepper to taste
1 1/2 cups dried egg noodles
(julienned fresh spinach *for topping, optional)

Directions:
Over medium heat in a large pan with a lid, heat your olive oil.  Toss in the carrots, onions, and celery and cook over medium heat until they are softened a bit and the onions are translucent.

Dump in your chicken and your corn.

Add in the chicken stock and seasonings.  Cover and bring to a boil, then reduce heat to low.  Simmer on low for about an hour, and add the egg noodles about 10 minutes before serving.

I like to serve it with a little bit of julienned fresh spinach on top.  Mix it into the soup.  So good.

Good 'ol Fashioned Apple Brownies by Rumbly in my Tumbly

Good ‘ol Fashioned Apple Brownies by Rumbly in my Tumbly

Can we really call these brownies? I suppose they could be called blondies instead.  There was a lot of quibbling over the title in the reviews I read for this recipe.  Semantics, really.  These perfect apple cinnamon-y bars are definitely delicious, and you know that’s all I care about.

Good 'ol Fashioned Apple Brownies by Rumbly in my Tumbly

Honestly, it’s a dangerous recipe for a pregnant lady, especially one who is hell bent on not gaining ten million pounds this time around.

Good 'ol Fashioned Apple Brownies by Rumbly in my Tumbly

But you know, when it comes to food, I laugh in the face of danger.

Good 'ol Fashioned Apple Brownies by Rumbly in my Tumbly

These apple brownies are not beautiful.  They aren’t going to win any beauty contests. They are gooey and sticky and messy.  But they’re so, so good. The yummy factor makes up for the messy factor.

Good 'ol Fashioned Apple Brownies by Rumbly in my Tumbly

I was really pleased with the way these turned out.  They’d be a great recipe for fall, but you could make them any time of year and they would always be a hit.

Good 'ol Fashioned Apple Brownies by Rumbly in my Tumbly

Enjoy.

Good 'ol Fashioned Apple Brownies by Rumbly in my Tumbly(2)

Recipe adapted from allrecipes.com

 

Ingredients:

Apple filling:
3 medium granny smith apples, peeled and diced into small pieces
3 tablespoons of granulated sugar
1 teaspoon cinnamon

Brownies:
1/2 cup room temperature butter
1 cup granulated sugar
1 teaspoon vanilla
1 egg
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup chopped walnuts

Cinnamon/Sugar Topping:
3 tablespoons granulated sugar
1/2 teaspoon cinnamon

Directions:

Preheat the oven to 350°.  Grease and line a 8×8 baking dish with a parchment paper sling.

Chop your apples into small pieces and mix in the sugar and cinnamon.  Set aside to marinate.

Cream together your butter, sugar, vanilla, and eggs until light and fluffy.

Add in the flour, salt, baking soda, baking powder, and cinnamon.  Stir by hand until completely combined.

Mix in the walnuts and the apples.  Mix until just combined.  The batter will be pretty stiff and it will look like a lot of apples.  It’s all good.

Press (damp fingers work best for this) the mixture into your prepared baking dish.

Mix cinnamon/sugar topping ingredients together.

Sprinkle over the top.

Bake for 30-40 minutes until a toothpick inserted into the center comes out clean.  Set your timer for 25 minutes and check it every 5 minutes or so until done.  Everybody’s oven is different!
Enjoy.

Double Chocolate Zucchini Bread by Rumbly in my Tumbly

Double Chocolate Zucchini Bread by Rumbly in my Tumbly

It’s been a long, long time.  Sorry folks.  I have a good excuse for my complete and total lack of blogging lately.

Third and last!

Third and last!

I have been in the throes of severe morning (all day) sickness, and I am just now reaching the light at the end of the tunnel.   We’re talking all day nausea, barfing, hospital and IVs for dehydration and the works.  We’re talking store bought cookies bad.  My husband came home from work about a month ago and I had bought sugar cookies from Fred Meyer.  “That’s when I knew you were really sick.” he said. ;)

Double Chocolate Zucchini Bread by Rumbly in my Tumbly

Double Chocolate Zucchini Bread by Rumbly in my Tumbly

The good news is that I have been very slowly starting to feel better, and this morning I woke up feeling completely normal.  I felt like a new woman. I even went to the gym.  And I baked this double chocolate zucchini bread.  And it is good.  Really good.

Double Chocolate Zucchini Bread by Rumbly in my Tumbly

Double Chocolate Zucchini Bread by Rumbly in my Tumbly

This may be my favorite ever, just because of the sheer moistness.  I hate the word moist, but it’s the only correct adjective to describe this bread.  The flavor is wonderful, the sugar and fat content are low- the zucchini does most of the work giving this such a great, fudgy, brownie-like texture.

Double Chocolate Zucchini Bread by Rumbly in my Tumbly

Double Chocolate Zucchini Bread by Rumbly in my Tumbly

Maybe your garden is overflowing with zucchini, or maybe you have to run to the grocery store for it.  Either way- do it.  This recipe is too good to miss.

Double Chocolate Zucchini Bread by Rumbly in my Tumbly

Recipe adapted from The Charm of Home

Ingredients:
2 large eggs
1/3 cup of honey
1/2 cup + 2 tablespoons vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/3 cup cocoa powder
1 2/3 cups all purpose flour
2 cups of shredded zucchini (I just use a cheese grater)
1 1/2 cups semi-sweet chocolate chips (1/2 cup reserved for topping)

Directions:
Preheat the oven to 350°.  Lightly grease two 8 inch loaf pans and line them with a parchment paper sling.

Add the eggs, honey, oil, brown sugar, and vanilla to a mixer, and mix well.  Once mixed, add the salt, baking soda, baking powder, cinnamon, cocoa powder, and flour, and mix until just combined.

Add the shredded zucchini and mix together until just combined.  Stir in a cup of the chocolate chips by hand.

Evenly divide into the loaf pans and sprinkle the top of each with 1/4 cup of chocolate chips.

Bake 30-40 minutes until a toothpick inserted into the center comes out mostly clean.  Set aside to cool and enjoy!

Bacon Wrapped Jalapeno Poppers by Rumbly in my TumblyI have to tell you- bacon wrapped anything is not really my thing.  It’s not that I have anything against bacon- I like it as a breakfast meat.  I enjoy it wrapped around asparagus.  I do not like it on burgers, sandwiches, etc.  I think it’s something about the meat-on-meat.  I find it unnecessary.

Bacon Wrapped Jalapeno Poppers by Rumbly in my Tumbly

Now, my husband is a different story.  If I were to compile a list of things that make life worth living for him, bacon would be in the top 5, along with pizza, his family, and possibly good whiskey.  When I saw this recipe on Betty Crocker, I pinned it, knowing that he would go nuts over it.  He did.

This is a super easy and super cheap appetizer that really anybody can make.  Some advice- wear gloves while you are seeding your jalepenos.  I did not, and my hands were on fire for a couple of hours afterwards.

Enjoy!

Recipe adapted  from Betty Crocker

Ingredients:
24 wooden toothpicks
12 jalapenos, seeded and cut in half
8 oz cream cheese
2 tablespoons finely chopped green onions or chives
1 teaspoon salt
1 teaspoon garlic powder
8 slices of bacon, cut into thirds

Directions:
Preheat the oven to 375°.  Line a baking sheet with foil or parchment paper.

In a mixer, mix together cream cheese, green onions, salt, and garlic powder until smooth and creamy.

Fill the inside of each jalapeno with the cream cheese mixture, and wrap with 1/3 piece of bacon.  Secure with a toothpick.  Bake for 25 minutes until bacon is crispy and jalapenos are tender.  Serve warm.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my TumblyLast night, I was watching my favorite show, Master Chef, and one of the guys on there royally screwed up biscotti.  A biscotti is a twice baked cookie, and the poor contestant only baked it once.  I haven’t made biscotti for a while, and I was inspired to make some.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my Tumbly

I found a great recipe in the September 2005 issue of Bon Appetit for Cinnamon Rum-Raisin Biscotti.  It just sounded good, so, here we are.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my Tumbly

There are a few beautiful things about biscotti.  First, the twice baked process makes them very dry and they store (in an airtight container) for a very long time.  Another beautiful thing is that they have no butter/oil/fat in them, so you don’t feel so guilty eating them.  And the most beautiful thing about biscotti is the way it tastes when you dunk it into a nice cup of coffee or tea.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my Tumbly

This particular biscotti turned out to be my favorite, ever.  It has a great cinnamon raisin flavor, sweet, almost like an oatmeal raisin cookie, with the faint flavorings of the spiced rum.  I like them very much.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my Tumbly

Hope you like them too.  Enjoy.

Cinnamon Rum-Raisin Biscotti.  My Rumbly in my Tumbly

Recipe from Bon Appétit, September 1995 issue

Ingredients:
1 large egg
1/2 cup of sugar
1 tablespoon rum (I used spiced rum, whatever you have is fine)
1 teaspoon vanilla extract
3/4 cups + 2 tablespoons all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon (generous) of salt
1 teaspoon ground cinnamon
1/3 cup of raisins

Directions:
Preheat the oven to 375°.  Line a cookie sheet with parchment paper, or lightly grease it.

With a hand mixer or a kitchenaid mixer, beat the egg and the sugar for 3-4 minutes until it is very light and thick.  Add the rum and the vanilla and beat for one more minute.

Sift in the dry ingredients and mix together well.  Mix in the raisins.

Turn the dough out onto your baking sheet, and with damp fingers, form it into a log about 2 inches by 11 inches.

Place in the oven and bake for 15-20 minutes until lightly golden and feeling firm.

Remove from the oven and let it sit for 15 minutes.  Maintain oven temperature.

After 15 minutes have passed, place the log onto a cutting board.  Using a serrated knife. cut the cookies at an angle into 1/3 inch wide slices.  Arrange the slices on same baking sheet, and bake for about 7 minutes until lightly golden.

Remove baking sheet from oven, and flip each biscotti over.  Bake for an additional 5 minutes, and remove to cool.

Store in an airtight contaner.

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