1/10/21

Chocolate Cuties

Chocolate Cuties, or chocolate dipped clementine's, are delicious little bites of chocolate dipped fruit. They make the perfect snack for your family, or can even be served to dinner guests as a light dessert.

Chocolate Cuties: www.veggiesfirstthendessert.com


We all know how yummy chocolate dipped strawberries are. But have you ever tried chocolate dipped clementine's? If not, you are in for a treat! 

I've made these twice in the last week, and plan on making more as soon as I can get to the store to buy more clementine's. They are seriously addictive, and make the perfect after school snack. They would go over great at a potluck too!

What are Clementine's?

Clementine's are the smallest member of the mandarin family. They are super easy to peel, have a sweet flavor and are seedless, making them a favorite of children and adults alike.


Chocolate Dipped Clementine's: www.veggiesfirstthendessert.com


So why did I call this recipe Chocolate Cuties? It is a brand name, of a certain type of clementine that comes from California. (This is NOT a sponsored post) You can use any type of clementine you prefer, the Cutie brand just happened to be the ones that were available, when I went shopping for some.

Whichever type you wind up using, you will fall in love with this simple and easy recipe. All you need are TWO ingredients, and about 10 minutes to whip them up. That's it!

Winter is citrus season! Be sure to check out our other #OurFamilyTable group members delicious citrus recipes below!


Printable recipe

Chocolate Cuties

Ingredients

3 clementine's
2 - 3 ounces good quality semi-sweet chocolate, chopped

Directions

Line a baking sheet with parchment paper. Peel and pull the clementine's apart into segments. Set aside.
Place chocolate in a small microwave-safe bowl, and microwave in 30 second increments, stirring each time, until chocolate is melted and smooth.(about 90 seconds, depending on your microwave wattage)
Dip segments in chocolate about 1/3 to 1/2 way up, and transfer to a parchment-lined baking sheet. Once all of the pieces have been dipped, set the baking sheet in the refrigerator for 20 - 30 minutes. 

Serves 2 - 3


NOTES

  • Make sure to place your chocolate dipped clementine's on parchment paper. It's less messy, and makes them easier to remove once the chocolate has set.
  • I like making these with just chocolate, but they would also be delicious with a small sprinkle of course or flaked sea salt, or crushed nuts.
  • Feel free to use dark chocolate instead of semi-sweet chocolate if you would like. Or switch it up and use White chocolate instead, and top with sprinkles. The kids will gobble them up!


Welcome to #OurFamilyTable, where we share Recipes From Our Dinner Table. Come find all of the delicious goodness on our Pinterest board. Are you a blogger who's interested in joining the fun? Visit our group page and request to join!

Creative Citrus Recipes



WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES!


Chocolate Cuties - www.veggiesfirstthendessert.com


Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.

12/28/20

Vegan Caramel Sauce

An eat-it-by-the-spoonful Vegan Caramel Sauce, that takes just 5 minutes to make!




Can you really make a homemade Vegan Caramel Sauce without dairy, that only uses 5 ingredients, in just 5 minutes? Yes you can!

This delectable Vegan Caramel Sauce can be enjoyed just like one made with regular dairy. Drizzle it over dairy-free ice cream, as a dip for apple slices, poured over waffles, or eaten directly from the jar with a spoon.




Vegan Caramel Sauce contains no coconut milk, is gluten and soy free, and taste amazingly like traditional caramel sauce.


Printed recipe

Vegan Caramel Sauce

Ingredients

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup cashew milk (may substitute with your favorite dairy-free milk)
1/2 stick (4 tablespoons) vegan butter
Pinch of sea salt (optional)
1/4 teaspoon vanilla 

Directions

Stir together sugars, cashew milk, vegan butter, and salt if using, in a medium saucepan over medium heat.
Stir frequently while cooking, until sugars have completely dissolved and mixture is bubbly and thickened. (5 minutes once mixture starts to simmer) 
Stir in vanilla and allow to cool before serving. (Caramel sauce will thicken as it cools.)

Makes 1/2 pint


NOTES:

  • Refrigerate leftovers in an air-tight container for up to 1 week. 
  • The caramel sauce will thicken once cooled. To reach a more pour-able consistency again, just reheat in a small saucepan over low heat.
  • Make sure the vegan butter you use, is one you like the taste of. The butter does affect the flavor of the caramel.  


WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 




Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.

12/21/20

Crockpot Dressing

Crockpot Dressing: A soft, moist and savory side dish made with bread, buttery onion and celery, and savory seasonings. Simple ingredients, but BIG on flavor!



This Crockpot Dressing goes great with poultry or ham, and couldn't be easier to make. With just a few simple steps of prep, your dressing will cook low and slow in the crockpot, while you tend to other things. You'll be rewarded with a deliciously moist, but not soggy, crispy on the edges dressing that your family will love. 



SO WHAT EXACTLY IS THE DIFFERENCE BETWEEN DRESSING AND STUFFING?

The way my mom explained it to me as a child, is that it's called stuffing when you "Stuff" it inside a turkey, and is called dressing when you cook it separately on it's own. 

Today is Multicooker Monday, a group run by Sue from Palatable Pastime. We meet once a month, to make sure we post recipes using some of our favorite small appliances, such as the Instant Pot, Crockpot, Sous Vide, and more. Make sure to check out what everyone else made, after the recipe below.


Crockpot Dressing

Ingredients

4 tablespoons vegan butter
3 medium celery ribs, chopped
1 medium onion, chopped
10 cups dried bread cubes, unseasoned
3 1/2 cups vegetable broth
1 1/2 teaspoons poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon sea salt, or to taste
1/8 teaspoon fresh ground black pepper

Directions

In a large skillet, heat vegan butter over medium heat till melted. Add celery and onion and saute until tender. (about 10 minutes)
Place bread cubes, celery mixture, and seasonings in a large bowl, toss to combine. Gradually stir in 3 cups of the broth, stirring gently till all bread cubes are moistened. 
Taste for seasoning, then transfer  mixture to a greased 5-quart crockpot. Cook covered on low, stirring halfway through cooking time, until heated through, 3-4 hours. Remove lid during the last 30 minutes of cooking time, so the top of the dressing can "crisp" a little, just like in the oven.


NOTES:

  • When adding the broth you want to add it slowly, to ensure that you don't add to much. You want just enough broth to moisten the bread cubes. You'll be tempted to add more, but don't. Remember, the crockpot itself will add some moisture too.
  • Leftover stuffing will keep in an airtight container for 3-4 days in the refrigerator.
  • This is a basic stuffing recipe. Feel free to add in more ingredients, like diced apples or cooked sausage if you'd like.


We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Multicooker Monday September 2020:
Recipes using the Instant Pot, Slow Cooker & More



WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 


Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.

10/14/20

Chocolate Swirl Meringue Cookies #Choctoberfest

Delicate Chocolate Swirl Meringue Cookies look like you fussed, but are surprisingly easy to make.

Chocolate Swirl Meringue Cookies: Veggies First Then Dessert #Choctoberfest


Crisp on the outside, marshmallow-y soft on the inside, these pillow-y bites are the perfect light cookie, for when that chocolate craving hits. They are fairly easy to make too, with just 4 ingredients needed.

Hello my fellow chocolate lovers! It's #Choctoberfest time, and I've teamed up with my fellow food blogger friends, to bring you some incredible chocolate recipes this week. Plus, there's a >>>GIVEAWAY<<< for you to enter to win a KitchenAid mixer, so you can whip up some of the amazing recipes that are being shared. 

Monday I shared my recipe for Chocolate Hummus, an amazing dessert hummus that's perfect for dipping apple slices, and salty pretzels in. Today's recipe is melt in your mouth Chocolate Swirl Meringue Cookies!

Veggies First Then Dessert: Chocolate Swirl Meringue Cookies #Choctoberfest


What are Meringue Cookies?

They are light as air cookies, made mostly from egg whites and powdered sugar. The cookies are piped onto a parchment lined baking sheet, and baked low and slow, so they retain their shape and don't flatten out. They turn out crisp on the outside, and puffy, light, and cloud like in the center. To make them extra special, I swirled some melted chocolate through them, for cookies that are as pretty, as they are tasty. They literally melt in your mouth!

My family and I loved them as is, but if you wanted to serve them as a dessert, top with whipped cream and fresh berries for little mini pavlovas!


*****GIVEAWAY CLOSED*****

Make sure to check out all of the other yummy chocolate recipes my blogger friends shared below, and don't forget to enter the >>>GIVEAWAY<<< over on my welcome post. You'll also be able to see a list of all the participants too!


Printable recipe

Chocolate Swirl Meringue Cookies

Ingredients

3 ounces semi-sweet chocolate, chopped
4 large egg whites, room temperature (see note)
1 1/3 cups powdered sugar
1 teaspoon white vinegar

Directions

Preheat oven to 250°F. Line two baking trays with parchment paper. Set aside.
Start by melting the chocolate, so it has time to cool before folding it into the meringue batter. Place chocolate in a heat-proof bowl, and melt in the microwave for 30 second increments, stirring after each increment until melted and smooth. Set aside.
Place egg whites in the bowl of a stand mixer (a hand held mixer may be used) Beat egg whites on high speed until soft peaks form. Gradually add sugar as the mixer runs, then stop mixer and scrape down sides of bowl with a rubber spatula. Add vinegar and continue beating until stiff glossy peaks have formed.
Drizzle the melted chocolate over the top of the meringue, and carefully fold through two or three times. Add an open star piping tip to a piping bag, and add the meringue batter. (you'll have to do this in two batches) Pipe 2 inch swirls, about 2 inches apart, until you use up all the batter. Bake for 45-50 minutes. The outsides should be dry to the touch.
Remove from oven and cool completely on the baking sheets.
Gently remove meringues from parchment paper, and store in an air tight container at room temperature, for up to 2 weeks.


NOTES

  • It's easier to separate the egg whites when they are cold, then allow them to come to room temperature. (about 30 minutes)
  • Be very careful separating the egg whites from the yolk. You don’t want any egg yolks in the bowl, because the slightest drop of fat will prevent the egg whites from properly stabilizing.
  • Make sure to melt the chocolate before starting on the meringue batter. The chocolate needs to cool down before adding it to the batter.
  • Don't add all of the sugar at once, gradually add it, a couple tablespoons at a time, while the mixer is running.
  • Don’t make meringues on a humid day. Weather can affect how your meringues set up before and during baking.
  • No piping tip or piping bag? Simply use a spoon to spoon 1.5 inch mounds 2 inches apart on the baking sheet.

You are invited to the Inlinkz link party!

Click here to enter


 WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 

Chocolate Swirl Meringue Cookies - Veggies First Then Dessert #Choctoberfest


Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.

10/12/20

Welcome To #Choctoberfest 2020 + A Chocolate Hummus Recipe

Welcome to #Choctoberfest 2020! It's the best time of year: #Choctoberfest! I think we can all agree on one thing this year... 2020 needs more chocolate.

#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I've teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year's virtual event. Plus, we've pooled our resources to bring you an exciting giveaway you don't want to miss!

 

The Giveaway


*****GIVEAWAY CLOSED*****

One lucky winner will receive a KitchenAid mixer - or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. 

To enter, simply follow the directions here: 

  a Rafflecopter giveaway 

The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.


Participating Bloggers



Check any of these blogs throughout the week for delicious chocolate recipes!


Chocolate Hummus: Veggies First Then Dessert #Choctoberfest


I'll be sharing three new chocolate recipes this week, and first up is a unique and delicious recipe for Chocolate Hummus. Traditional hummus is made with chickpeas (also known as garbanzo beans), garlic, olive oil, tahini, and salt. But since this is #Choctoberfest, I made a chocolate version. Because, why not?!

Seriously though, this stuff is so good! Since this is a sweet version of hummus, I don't use the usual dippers I serve with savory hummus, such as veggie sticks. Instead, for chocolate hummus, I like serving it with fruit and Ritz crackers. The saltiness of the crackers contrasts so well with the sweet hummus, and who doesn't like chocolate dipped fruit?! 

Here are a few of my other favorite dippers:

  • Fruit: Strawberries, apple slices, orange slices, and banana chips. Whatever fruit you'd want chocolate on.
  • Chips: Oh, that delectable sweet/salty combo! Pretzels, pita chips, and even a sturdy brand of potato chips would work!
  • Cookies: Take the sweetness level up a notch, by using graham crackers or shortbread cookies.
  • Toast: Try slathering it on some toast, then adding a layer of sliced banana, for a plant-based, protein packed breakfast you won't soon forget. Move over Nutella!


Veggies First Then Dessert: Chocolate Hummus #Choctoberfest


Printable recipe

Chocolate Hummus

Ingredients

1 (15 oz) can chickpeas, rinsed and drained
1/4 cup cashew butter
6 tablespoons maple syrup
3 tablespoons unsweetened cocoa powder
3 tablespoons cashew milk
2 teaspoons vanilla extract
1/4 teaspoon sea salt, or to taste

Directions

Place all of the ingredients into a high speed blender or food processor.
Blend, starting on low speed and increasing to high for 45-60 seconds, or until mixture is smooth.
Scrape down the sides and blend again, to ensure a smooth texture.
Transfer chocolate hummus to a serving bowl, and serve with your favorite dippers.

NOTES
  • Adapted from Joy Food Sunshine
  • If you don't have a high speed blender, then I recommend removing the skins from the chickpeas. It's super easy to do, just gently pinch the bean between your thumb and index finger, and the skin will come right off. 
  • Store in an air tight container in the refrigerator, for up to 5 days.
  • You can freeze it too! Place in an airtight freezer-safe container, and freeze for up to 3 months. Let thaw in the refrigerator overnight, and stir well before serving.

You are invited to the Inlinkz link party!

Click here to enter


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Veggies First Then Dessert - Chocolate Hummus #Choctoberfest


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9/25/20

Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones:  Cake-like scones made with pumpkin, warm Fall spices, chocolate chips, and topped with a cinnamon glaze.

Pumpkin Chocolate Chip Scones - Veggies First Then Dessert #PumpkinWeek


Are you as thrilled as I am that pumpkin season has arrived?! I love baking with pumpkin, it gives the most delicious and moist results. It's perfect for Fall Baking!

Like these pumpkin chocolate chip scones. The rich pumpkin, subtle spices, and gooey chocolate make for an irresistible combination. I have found it's hard to beat a warm scone, enjoyed with a cup of creamy coffee for breakfast or afternoon snack.

Veggies First Then Dessert - Pumpkin Chocolate Chip Scones #PumpkinWeek


These scones are quick, easy, tender, and so good. They have just the right amount of sweetness from the chocolate chips and glaze. and go perfectly with a cup of coffee or tea, or even a glass of milk if you prefer.

Veggies First Then Dessert: Pumpkin Chocolate Chip Scones #PumpkinWeek


This is my third and final recipe for Pumpkin Week. Sadly our event is coming to a close. Don't be sad though, there were a LOT of delicious pumpkin recipes shared this past week. So make sure to PIN this recipe, as well as my Easy Pumpkin Bread, and Crockpot Pumpkin Oatmeal, so you can come back whenever you're looking for pumpkin inspiration.

Don't forget to check out all of the other delicious pumpkin recipes down below, and make sure to follow the #PumpkinWeek tag on social media, so you don't miss any of them!


Printable recipe

Pumpkin Chocolate Chip Scones

Ingredients

FOR THE SCONES:
1 1/2 cups gluten-free baking mix (I used King Arthur)
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/4 teaspoon salt
small pinch ground nutmeg
small pinch cloves
1/2 cup canned pumpkin (NOT pumpkin pie mix)
1 egg
1/8 cup cashew milk (any non-dairy milk will work)
1/4 cup (1/2 stick) vegan butter, frozen
1/2 cup mini chocolate chips (I used Enjoy Life semi-sweet mini chocolate chips)
FOR THE GLAZE:
1/2 cup powdered sugar
1/8 teaspoon cinnamon
2 tablespoons cashew milk

Directions

Preheat oven to 425ºF. Line a baking pan with parchment paper.
In a large bowl whisk together flour, sugar, baking powder, cinnamon, ginger, allspice, salt, nutmeg, and cloves. Set aside. In a separate bowl whisk together pumpkin, egg, and milk. Set aside.
Grate frozen butter with a box grater. Add butter and chocolate chips to the flour mixture and toss gently to combine. 
Fold pumpkin mixture into flour mixture, until a dough forms. (Don’t overmix the dough, a little flour still showing is fine)
Scoop dough out onto a floured surface. Knead a couple of times with the flour if the dough is to sticky, but try to work the dough as little as possible, Form into a 6-inch circle and place it on the prepared baking pan.
Use a pizza cutter to divide the circle into 6 triangles. Gently move the triangles out a little bit, so there is a little space between each one.
Bake for 22 - 25 minutes, until light golden brown and set on top, and golden brown on the bottom. Allow to cool for 10 minutes, then move to a wire rack to finish cooling.
To make the glaze:  Mix the powdered sugar, cinnamon, and milk together with a fork until smooth. Drizzle glaze over scones once cooled.

NOTES:

  • Place any leftovers in an airtight container, and store at room temperature for up to 3 days. Reheat very briefly in the microwave, if desired.
  • To Freeze Scones: Wrap scones individually in plastic wrap, then place in a large freezer bag, removing excess air. Store in the freezer for up to 3 months, and allow to thaw on the counter at room temperature.
  • Use frozen butter. Like pie crust, it’s best to use cold butter in scone dough. 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes



WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 

Pumpkin Chocolate Chip Scones: Veggies First Then Dessert #PumpkinWeek


Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.

9/23/20

Crockpot Pumpkin Oatmeal

Crockpot Pumpkin Oatmeal, Hearty steel-cut oats cooked overnight, with pumpkin puree and warm Autumn spices. Hello Fall!   

Crockpot Pumpkin Oatmeal - Veggies First Then Dessert #PumpkinWeek


Love oatmeal? Then you're going to want to try this one! Crockpot Pumpkin Oatmeal cooks up rich and creamy, and is full of pumpkin, maple, and Fall spiced flavors.

And it couldn't be easier to make! Just stir the ingredients together the night before, set your crockpot to low, and in the morning you’ll wake up to the delightful scent of warm cinnamon and pumpkin floating through your home.

Veggies First Then Dessert - Crockpot Pumpkin Oatmeal #PumpkinWeek


If you've never tried steel cut oats then you're in for a treat. Unlike instant and even old-fashioned oats, which are pulverized so they can cook quicker, steel cut oats are left more whole, allowing them to retain more of their flavor and texture. They have a delightfully nutty flavor and chewy texture, and are more filling too.

Now it does take longer to cook steel cut oats, 30 minutes on the stove-top. But that problem is solved using a crockpot! This oatmeal is positively packed with pumpkin flavor, and naturally sweetened with maple syrup. It's the perfect breakfast to warm you up on those chilly Fall mornings.

Veggies First Then Dessert: Crockpot Pumpkin Oatmeal #PumpkinWeek


This is my second recipe for #PumpkinWeek. Don't forget to check out all of the other delicious pumpkin recipes down below, and make sure to follow the #PumpkinWeek tag on social media, so you don't miss any of them!

Don't miss my other Pumpkin Week recipes! Easy Pumpkin Bread and Pumpkin Chocolate Chip Scones.


Printable recipe

Crockpot Pumpkin Oatmeal 

Ingredients

Cooking spray or olive oil
1 1/2 cups steel-cut oats (NOT old-fashioned or quick cooking)
1 (15-ounce) can pumpkin puree (NOT pumpkin pie mix)
4 cups water
2 cups cashew milk (any non-dairy milk can be substituted)
1/3 cup maple syrup (get the real stuff, it really makes a difference in the taste)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Serving suggestions: cashew milk, maple syrup, pecans/walnuts, dried cranberries/raisins, chocolate chips, or diced apples.

Directions

Spray or grease bottom and sides of crockpot.
Place oats, pumpkin puree, water, milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt into a 4 - 6 quart crockpot. Stir until well combined.
Cover and cook on LOW for 6-7 hours, or HIGH for 3-4 hours. Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.


NOTES:

  • Oatmeal can be refrigerated for 4-5 days, or frozen for up to 2 months. (perfect for advanced meal-prep!) To Store: Place in an air tight container and place in the refrigerator. To Freeze: Place in an air tight, freezer safe container and freeze. To Reheat: Top oatmeal with a few tablespoons of water or milk, then warm in the microwave or in a small saucepan until hot. If the oatmeal is frozen, let thaw overnight in the refrigerator before reheating.
  • Be generous with the nonstick spray, steel cut oats like to stick.
  • I have never had an issue with the oatmeal burning in my slow cooker. However, each slow cooker is different and some cook hotter than others. Stir oatmeal at the halfway mark, and again 30 minutes before the stated cooking time ends. If oatmeal seems to be sticking to the bottom of the crockpot, reduce heat and/or cooking time, and adjust accordingly when cooking future batches of oatmeal.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes



WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 

Crockpot Pumpkin Oatmeal: Veggies First Then Dessert #PumpkinWeek


Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.

9/21/20

Easy Pumpkin Bread

An Easy Pumpkin Bread recipe, that is full of delicious Fall flavors. 




Tomorrow is the first official day of Fall, finally! It's my favorite season of the year. with color temps, the leaves changing color, comfort foods and cookies baking in the oven, and PUMPKIN everything!

To celebrate, I'm joining a group of my fellow bloggers for #PumpkinWeek, a whole week dedicated to all things pumpkin! All week long myself and other bloggers will be sharing our best tried, tested and true, pumpkin recipes. From sweet to savory, there will be something for everyone. {I'll be sharing three recipes, on Monday, Wednesday, and Friday.}

First up is my recipe for Easy Pumpkin Bread. 




When I say easy, I really mean easy when it comes to this pumpkin bread. No special equipment is needed, and is easily mixed by hand. This will give you the best results, and ensure a light and tender crumb. Using an electric mixer would cause you to overmix the bread, resulting in a dense and heavy loaf. 

But don't let how easy it is to make fool you, it is BIG on flavor! It's moist and has the perfect blend of spices. It's one of the first recipes I start making when Fall arrives.

Don't miss my other Pumpkin Week recipes! Crockpot Pumpkin Oatmeal and Pumpkin Chocolate Chip Scones.




This pumpkin bread is perfect as is, but if you like a little something extra, here are some good choices for add-ins.

Add up to 1 cup, folding them in gently after you've mixed the dry ingredients with the wet ingredients:

  • Nuts: Chopped pecans or walnuts
  • Chips: Chocolate, white chocolate, caramel, and cinnamon would all work well

Don't forget to check out all of the other delicious pumpkin recipes down below, and make sure to follow the #PumpkinWeek tag on social media, so you don't miss any of them!


Printable recipe

Easy Pumpkin Bread

Ingredients

1/2 cup pure olive oil 
1 3/4 cups granulated sugar
2 large eggs
1 - 15 oz can pumpkin puree  (NOT pumpkin pie mix)
2 cups gluten free baking mix (I use King Arthur brand)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions

Preheat oven to 325 F

°.

 Grease and flour two 8 x 4 inch loaf pans.
In a large bowl, whisk oil and sugar together. Mixture will look like wet sand. Whisk in eggs until well combined. Add the pumpkin puree and whisk until well-combined. 
In a separate bowl whisk together the flour, salt, pumpkin pie spice, baking soda, baking powder, and salt. Add flour mixture to pumpkin mixture, and stir just until combined. Don't overmix, or the bread will turn out dense and heavy. 
Divide the batter evenly between the prepared pans. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. 
Let the loaves cool in the pans for 10 minutes, then remove them to a wire rack to finish cooling completely.


NOTES

  • Store pumpkin bread in an air-tight container. It will last 2-3 days at room temperature, or 3-4 days in the refrigerator.
  • Freeze for longer storage: Wrap bread tightly in aluminum foil, place in a freezer bag, and freeze for up to 3 months. To serve, thaw overnight in the refrigerator.
  • To insure a light loaf, make sure when you measure the flour, to lightly spoon it into the measuring cup, then level by scraping a butter knife across the top.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.


Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes



WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 

Easy Pumpkin Bread - Veggies First Then Dessert #PumpkinWeek

 
Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.

Toaster Oven Baked Eggs

Baked Eggs look and taste like you fussed, but they couldn't be easier to make! 

Toaster Oven Baked Eggs - Veggies First Then Dessert


Baked Eggs, also known as Shirred Eggs, are a dish I just recently tried for the first time. Eggs are one of my favorite meals, and I will eat them just about any way they are prepared. So I was surprised when I found the recipe, and learned I had never enjoyed them this way before.

They are very tasty, and I almost felt as if I was eating at an upscale restaurant as I ate them. They are rich, creamy and sophisticated, with their blend of milk, Parmesan, and capers, as well as the marinara sauce tucked underneath. 

Toaster Oven Baked Eggs: Veggies First Then Dessert


I'm telling you, once you pop one of those egg yolks open, and dunk in that piece of buttered toast, you’ll never look at eggs the same way again. This dish takes them to a new level.

And the best part? It takes all of 5 minutes to prepare them, and 10-15 minutes to bake them. I used my little toaster oven, which is perfect for single servings. They can also be made in a regular oven, if you would like to prepare them for a crowd.

Veggies First Then Dessert : Toaster Oven Baked Eggs


Today is Multicooker Monday, a group run by Sue from Palatable Pastime. We meet once a month, to make sure we post recipes using some of our favorite small appliances, such as the Instant Pot, Crockpot, Sous Vide, and more. Make sure to check out what everyone else made, after the recipe below.


Printable recipe

Toaster Oven Baked Eggs

Ingredients

4 eggs
1/2 cup marinara sauce, divided
1 1/2 teaspoons capers, drained and divided (optional)
1/8 cup cashew milk, divided
1/8 cup vegan Parmesan cheese, divided
Salt and pepper, to taste (I didn't add any salt because the capers were plenty salty enough)
Chives for garnish (optional)

Directions

Butter two ramekins.
Pour 1/8 cup marinara in the base of each ramekin, and top with 3/4 teaspoon capers in each one, if using.
Crack two eggs into each ramekin.
Top eggs with 1 tablespoon cashew milk and 1 tablespoon vegan Parmesan cheese in each ramekin.
Sprinkle with salt and pepper, to taste.
Bake in a toaster oven at 400F degrees, for 10-15 minutes until white of eggs are cooked, and yolk is desired doneness.
Garnish with chopped chives if using, and serve with buttered toast.


NOTES



 We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Multicooker Monday September 2020:

Recipes using the Instant Pot, Slow Cooker & More



WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 

Toaster Oven Baked Eggs - Veggies First Then Dessert #MulticookerMonday

 
Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.


9/20/20

Apple Cider Punch

Easy and delicious Apple Cider Punch is perfect for Autumn gatherings. With ingredients such as apple cider, cinnamon and allspice, it's Fall in a cup!



Fall officially starts on the 22nd, but we have already been getting some beautiful Fall like weather the past two weeks, here in southern Indiana. I have been daydreaming about and PINing Autumn time recipes that include Apples and Pumpkin, and preparing more comfort foods. Hello Crockpot!

I love apple cider and can't wait for it to start showing up on shelves, at my local apple orchard market. I usually drink it as is, but if you're going to have a get together, I highly recommend this punch. It's the perfect drink for early fall, when it’s still a bit too early in the season for warm drinks. It’s easy and economical to serve when hosting a large group of friends or family, and will put everyone in a festive Fall mood.




IS THIS PUNCH NON-ALCOHOLIC?

Yes it is, but the adults can still spike their personal glasses of punch if they would like. Bourbon, rum, or vodka are good choices.

CAN I MAKE THE PUNCH IN ADVANCE?

All of the ingredients can be mixed together in advance, except the ginger ale. You want to add the ginger ale just before serving, so it doesn’t lose its carbonation and taste flat. 




CHEERS to apple season!


Be sure to check out our other #OurFamilyTable group members delicious punch recipes below!


Printable recipe

Apple Cider Punch

Ingredients

1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 - 64 ounce bottle (8 cups) apple cider, divided
1 - 12 ounce can frozen orange juice concentrate
1 liter bottle (about 33 1/2 ounces) ginger ale, chilled
Orange and apple slices, optional

Directions

Place sugar, spices and 2 cups of the cider in a saucepan. Cook and stir over medium heat until sugar is dissolved. Remove from heat and stir in orange juice concentrate until melted.
Transfer to a large pitcher and stir in remaining cider. Cover and refrigerate until cold.
To serve, pour cider mixture into a punch bowl, and stir in ginger ale. Garnish with orange and apple slices if desired.


NOTES:

  • Recipe source - Taste of Home
  • If using apples and you want to slice them ahead of time, make sure to drizzle them with a little lemon juice so they don’t brown. Store in an air-tight container and refrigerate until the punch is ready to serve.
  • If preparing the punch in advance, add the ginger ale right before serving.
  • Try switching out the orange juice for pomegranate or cranberry juice, for a delicious flavor twist. 


Welcome to #OurFamilyTable, where we share Recipes From Our Dinner Table. Come find all of the delicious goodness on our Pinterest board. Are you a blogger who's interested in joining the fun? Visit our group page and request to join!

Best Punch/Rum Punch Recipes



WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 

Apple Cider Punch - Veggies First Then Dessert #OurFamilyTable

 
Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.