Munchie Monday >> Deep Dish Pumpkin Pie

For as long as I can remember I have either helped make or been completely responsible for making the pumpkin pie in my family for the holidays, especially on Christmas.   For the last several years my mom and I have been using this recipe that she found in a holiday Sam’s Club catalog.  It makes a delicious, deep, custardy pie, and the best part is that it’s all from scratch!

last year's pie at Christmas
last year’s pie at Christmas

This weekend some of our friends organized a Friendsgiving potluck meal.  I am so grateful for our community, and what better way to cherish and celebrate good community than with a ton of good food?!  Our friends are an extension of our family, and I was so excited to have a chance to make my family’s pumpkin pie for them.

I have never made this recipe with canned pumpkin puree.  I always use homemade.  If you have never made homemade pumpkin puree before, don’t sweat it.  It really isn’t hard.  Takes some time and getting your hands dirty, but it’s not hard.  Here’s a good post from the Pioneer Woman on how to do it. (Oh I got to see her like at the Kentucky Proud IncrEDIBLE food show as part of my birthday! Thanks Dara!)

You can buy the Sugar Baby/Pie Pumpkins at he grocery store in the fall, but I like to pick them up at the orchard when Will and I go for Apple Fest. Here are some pictures from my pureeing experience:

pumpkin pie 3

oiled and ready to bake (the foil makes for easier cleanup)
oiled and ready to bake (the foil makes for easier cleanup)
a can has about 1 1/2 cups, so when I freeze my pumpkin puree I try to use the same amount as a can has for easy substituting in recipes.
a can has about 1 1/2 cups, so when I freeze my pumpkin puree I try to use the same amount as a can has for easy substituting in recipes.

From Scratch Deep Dish Pumpkin Pie



Follow the instructions in this recipe, but make the measurements a little larger:

  • 1 1/4 cup Flour
  • 1/2 cup Cold Shortening (or use half shortening & half butter)
  • 1-2 tablespoons Sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (I like to add it to the crust for my Pumpkin Pie)
  • 2 to 3 tablespoons Cold Water


  • 2 Eggs + 1 Yolk
  • 1 1/2 cups Heavy Cream
  • 2 cups Homemade Pumpkin Puree
  • 1/2 cup Brown Sugar
  • 1/3 cup White Sugar
  • 1/2 teaspoon Ground Ginger
  • 1 tablespoon Pumpkin Pie Spice (or about 1 1/2 teaspoons Cinnamon, 1 teaspoon Nutmeg, 1/4 teaspoon cloves, & 1/4 teaspoon All Spice)
  • Topping: Candied Nuts and/or Whipped Cream


  1. Mix flour, salt, cinnamon, and sugar in medium bowl. Cut in shortening, until your mixture starts looking mealy.
  2. Sprinkle in the cold water, 1 tablespoon at a time, mixing with a fork until you have a moistened dough that is beginning to stick together (a tiny bit more water can be added if needed).
  3. Using your hands, gather the dough together into a ball, form it into a disk, wrap it in plastic wrap and put it in the fridge to chill for 30-45 minutes.
  4. Once the dough has chilled and hardened some, remove from fridge and roll it out on a lightly floured surface. You will want it to be a couple inches bigger than your up-side down pie pan. If you want it flakier, roll it into a large rectangle, fold it like a letter width wise and length wise and then roll it out again.
  5. You want to use your biggest pie pan.  You need one that’s either deeper or wider than normal because this makes a lot of filling.
  6. Trim off the extra crust and flute the edges using your preferred method.
  1. Preheat oven to 400.
  2. In a large bowl, whisk together the heavy cream, eggs, and extra egg yolk.
  3. Add the sugars and spices and whisk again.
  4. Add the pumpkin puree and mix it in gently.  According to the Sam’s recipe, over mixing is a large cause of the cracks you sometimes see in pumpkin pie (that and over baking).
  5. Pour into prepared crust.
  6. Bake for 50 minutes (mine is almost never done at 50 minutes).  The center should still have a little jiggle to it.  Check the center with a knife; if it comes out clean then the pie is done. If it isn’t done keep baking and checking it about every 5 minutes.
  7. NOTE: At some point you may need to cover your crust with foil to minimize burning.
  8. Top with desired toppings.
Pie from Friendsgiving this weekend
Pie from Friendsgiving this weekend

This pie definitely serves 8 probably should be sliced into 10 because the pie is very tall.

If you give this pie a try, let me know what you think of it!


Do you have any holiday favorite recipes that you look forward to making every year?

National Doughnut Day: Mini S’Mores Doughnuts

Happy Hour Friday/Happy National Doughnut Day everyone!

S'Mores Doughnuts (3)

When I discovered (thanks to facebook) that it was national doughnut day I just had to tell Will.  He happens to LOVE doughnuts.  Sometimes I think that He is about to go into depression about the fact that he can’t eat as many Krispy Kreme’s in one setting without getting nauseous as he used to be able to. But I know he was happy when he saw this spread in the break room at work today:

How do they expect you to focus with those sitting there? Sorry for the bad quality picture.  I figured cropped and a little blurry was better than including the rest of the break room.

I thought it was just him, but to my surprise both my father and my sister texted me telling me to go eat a doughnut today!  Now for most people, that’s easy. Walk to the gas station down the block or stop by your local Krispy Kreme while the free doughnut light is on (did you know there’s an app for that?!) For me however, not so much.  Dang Gluten.

Will's manly sized doughnut with contraband graham cracker bits.

For me to be able to celebrate, I had to do some homemade doughnut making. Which I don’t mind at all!  And thanks to my awesome mother-in-law I have a regular and a mini doughnut pan! I love using them when I have extra batter from things.  Like when I have too much muffin batter.

yeah.... those were amazing little muffin bites.

Or when we have chili, I make “corn holes.”  It’s cornbread, but dunkable!

Dunkable Cornbread for our Spicy Chili!

I was unaware that it was National Doughnut day till I was already at work – blogger fail.  I feel like bloggers are supposed to know about these weird “holidays” so that we can have the perfect post ready ahead of time.  Not me!  So I am making doughnuts for dessert tonight!  These babies are fresh out of the oven and this recipe is hot off the presses!

S'Mores Doughnuts (13)

I decided that I wanted to make s’mores doughnuts because it is s’mores time of year.  I mean the evening weather is that perfect temperature where it’s not too hot for a fire and not too cold to sleep outside, which means I want to go camping, which means I want s’mores…..

….to be honest, I don’t care what time of year it is.  I will ALWAYS eat a s’more.  BUT same dang gluten issue.  I don’t always have Gluten Free Graham Crackers so I opted to make a sort of warm-cinnamon flavored doughnut as the base to make up for the lack of graham crackers.  I used a recipe I have tried before from Pinch of Yum as my go by.

Mini S’Mores Doughnuts

 These are easy, but fancy. They satisfy your every desire for the campfire classic. They aren’t overwhelmingly sweet. The ratio of marshmallow to chocolate to doughnut is pretty good too!


  • 1⅓ cup Flour (I used ⅔ cup oat flour, ⅓ cup white rice flour, ⅙ cup brown rice flour, ⅙ cup tapioca startch + 1 tsp guar gum)
  • ¾ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Ginger
  • ¼ cup Sugar (I think brown sugar would work even better)
  • 1 Egg
  • ⅓ cup Applesauce
  • 1 tablespoon Milk
  • 1 taspoon Molasses
  • 2 tablespoons melted Butter
Chocolate Ganache
  • 4 oz (2/3 cup) Milk Chocolate Chips
  • 2 tablespoons Heavy Cream
  • 1 tablespoon Corn Syrup
Other Toppings:
  • Crushed Graham Crackers
  • Toasted Marshmallows
  1. Preheat oven to 350.
  2. Mix the dry ingredients.
  3. To the dry ingredients add the egg, applesauce, milk, and butter. Batter will be very thick
  4. Spoon or pope the batter into your doughnut pans. You want them to be about ½ way full.
  5. Bake for about 7-8 minutes.
  6. Remove the doughnuts from the pan.
  1. Place the chocolate, cream, and corn syrup in a microwave safe bowl and melt the chocolate chips slowly in the microwave.
  2. Dip your doughnuts in the ganache and give them a little twist as you pull them out.
  3. For the rest of the topping I sprinkled crushed graham crackers on Will’s and toasted marshmallows in the broiler to put on top as well. For the mini doughnuts I had the marshmallows cut in half so that they would be more proportional, but I think there wouldn’t be anything wrong with leaving them whole! There is a picture of the marshmallows on a cookie sheet fresh out of the broiler below.

here's the marshmallows fresh from the oven! they are just the way hubster likes them. =)

S'Mores Doughnuts (16) S'Mores Doughnuts (12) S'Mores Doughnuts (8)

Other Doughnut Recipes on the Blog:

Refined Sugar Free, Gluten Free, Vegan.... and still so good!

Easy as opening a can of Pillsbury biscuits! (these would make good S'Mores Doughnuts too!)

Munchie Monday: Run For the Roses Pie

I grew up in Kansas.  Kansas is not just part of the Midwest – it’s just the middle.  It’s a fact; the geographic middle of the United States is in Kansas.  Kansas isn’t North or South, East or West.  All that to say, moving to Lexington made me realize that I was definitely a Yankee and not a Southern Bell.

The South is notorious for its cooking.  While that cuisine involves frying enough food that even thinking about it gives me left arm pain, there are definitely a few things that the South got right: 1) Sweet Tea, 2) hot sauce, and 3) pies.  Maybe that last one strikes you as odd, but pie isn’t a super normal thing in Kansas.  When we did have it, or when people brought it to a potluck it was almost invariably one of 4:

  • Pumpkin (my favorite)
  • Pecan (or if you’re my mom chocolate pecan)
  • Apple
  • Cherry
  • Oh and the occasional “French Silk” which is more like instant pudding in a premade crust topped with cool whip.

Here there is a lot of pie.  So many kinds of pie…. I never knew it before but pie can be a glorious thing.  The south definitely got pie right.  More specifically Kentucky definitely got pie right.

Kentucky is home to a pie called “Derby Pie.”

My Derby Style Pie

A few decades ago the Kern family at the Melrose Inn in Prospect, KY invented the Derby Pie.   They have a patent on it, so the real recipe is not known by the general public.  Consequently, if you look up recipes for it you notice that none are titled “Derby Pie” because no one wants to be sued for patent infringement.  The second thing you will realize is that everyone has adapted it to their own preferences.  Some people use walnuts (which I think is what the original uses, but I am not positive), and others use pecans.  Some people use bourbon, and some people omit it.  So recipes resemble a traditional Southern Pecan Pie recipe, and others are more like making chocolate chip cookies in pie crust.

I know this is a lot of information, and all you really want right now is to know how to make this pie so you can stop drooling and start eating.  We’re getting there.  I just wanted to share with you everything that I learned when I was preparing to make a Derby style pie for my office’s Derby pool drawing last Friday.

that is one of the horses I drew... not the best odds.  But it came in second!

To avoid being sued, and because I have never had the original version, I am going to take a cue from Martha Stewart and call this pie the Run for the Roses Pie.  You will notice that mine has a bit of everything in it.  I was making it for the office so I decided to load’er up so that I could make all kinds of nuts and chocolate lovers happy.

Run For the Roses Pie

This Derby Style Pie is like eating the best chocolate chip cookie dough you’ve ever had in a sweet, flakey crust.


  • 1 cup All-Purpose Flour
  • ⅓ cup Cold Shortening
  • 1-2 tablespoons Sugar
  • 2 to 3 tablespoons Cold Water
  • 1 cup Chocolate Chips (for mine I used part milk chocolate and part dark chocolate)
  • 1 cup finely chopped Nuts (I used ¾ cup walnuts and ¼ pecans)
  • ¾ cup packed Light Brown Sugar
  • ¼ cup Granulated Sugar
  • 2 Tablespoons Light Corn Syrup
  • 2 large eggs
  • ½ cup all-purpose flour
  • 10 tablespoons Butter, browned
  • 2 teaspoons Vanilla Extract
  • 1 or 2 tablespoons Bourbon
  1. Mix flour and sugar in medium bowl. Cut in shortening, until your mixture starts looking mealy.
  2. Sprinkle in the cold water, 1 tablespoon at a time, mixing with a fork until you have a moistened dough that is beginning to stick together (a tiny bit more water can be added if needed).
  3. Using your hands, gather the dough together into a ball, form it into a disk, wrap it in plastic wrap and put it in the fridge to chill for 30-45 minutes.
  4. Once the dough has chilled and hardened some, remove from fridge and roll it out on a lightly floured surface. You will want it to be a couple inches bigger than your up-side down pie pan. I rolled mine pretty thin, less than a ¼ inch thick and ended up trimming off a lot of extra, but the crust was perfect when it baked.
  5. Trim off the extra crust and flute the edges using your preferred method.
  1. Sprinkle the chocolate chips and nuts over the bottom of the unbaked pie crust.
  2. Start browning your butter in a skillet. Let it sit their and melt over medium heat till it turns colors and starts smelling amazing! Stir it occasionally.
  3. While the butter is browning measure the sugars and flour in a mixing bowl and combine them.
  4. Add in the eggs, vanilla, and bourbon. Mix till the eggs are fully emulsified.
  5. Once the butter is browned, let it cool for a minute or two and then mix in to the batter.
  6. Pour the batter over the nuts and chocolate chips in the crust. If you want all your goodies to be on the bottom place the pie in the oven immediately. If you want them to disperse a little more then let it sit on the counter for a few minutes. The nuts and chocolate chips will start to rise, mixing into the pie a little more.
  7. Bake for 30 to 50 minutes, until just barely set and lightly browned. This is a large range because I had two pies in the oven at the same time. You want your pies to still jiggle a little when you take them out, but not jiggle too much.
  8. Let the pie set out and finish setting for a couple of hours or overnight. The result should be like cookie dough in light, flakey crust.
  9. Slice, serve, eat, and go back for seconds.

Derby Day Pie Derby Day Pie

Boy did it ever make them happy!  Rave reviews on this pie from all of my coworkers, and it definitely has the Hubster Seal of Approval!  Go make this pie, you won’t regret it.  It’s like eating the best chocolate chip cookie dough you’ve ever had in a sweet, flakey crust.

Do you have any special pies that you make?

<3 & prayers,


Munchie Monday: Jerk Pulled Pork

In Kansas, Beef is what’s for dinner.  And when we barbecue, it’s beef not pork.  The extent of my pig eating growing up was ham at Christmas & Easter, bacon, and the occasional fried pork chop.

I can honestly say that I had never had pulled pork till Will and I were dating.  I don’t think that I even knew what it was.  However, one of Will’s favorite foods is pulled pork.

Now we eat pulled pork pretty frequently.  Granted it’s not usually restaurant quality pulled pork, but for how easy it is, how versatile it is, and how cheap it is we don’t complain!  Plus, just because it isn’t restaurant quality, doesn’t mean it isn’t good!  This Jerk Pulled Pork recipe was definitely really good!



As you can see we ate it on sandwiches and salads.  Will had his on toasted bread without any fixin’s, and he enjoyed it.  I had mine on bread one day and as a salad the next.  Both times I topped it with some rainbow slaw veggies (Shredded cabbage and carrots), thinly sliced red onion, and “grilled” pineapple.  Let me tell you…. Will was missing out.  If you don’t do anything else, top this stuff with the pineapple.  It’s amazing!

Jerk Pulled Pork

I got the basic recipe for this pulled pork from this blog.  But here is how we made ours.

Jerk Pulled Pork

Sweet and flavorful bbq. Very versatile.

Pulled Pork:
  • 2 lbs Pork Tenderloin
  • 1 tablespoon olive oil
  • ½ tsp Thyme
  • ½ tsp Brown Sugar, packed
  • ½ teaspoon Black Pepper
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Cinnamon
  • ¼ tsp Paprika
  • ¼ tsp Salt
  • 1 (12 oz) can Root Beer
  • Bread/Buns – toasted
  • Rainbow Slaw Veggies
  • Thinly Sliced Red Onion
  • “Grilled” Pineapple
  • BBQ Sauce
”Grilled” Pineapple:
  • 1 can Pineapple Rings
  • cinnamon
  1. In small bowl, stir together all the seasonings. Save ⅓ of the seasoning mix for later.
  2. To prepare the tenderloin, first coat it with the olive oil and then rub the remaining ⅔ seasoning onto the oiled tenderloin.
  3. Put the seasoned tenderloin in the crockpot, and pour the root beer over it.
  4. Cook on low for 6 hours.
  5. Once the pork is cooked, remove the tenderloin from the crockpot and shred (this is easily done using two forks).
  6. Discard the juices from the crockpot. You don’t need them anymore.
  7. Sprinkle the seasoning mixed you saved over the pulled pork and mix it up.
  8. To Serve: Mix the pork with a small amount of bbq sauce, top with thinly sliced red onion, grilled pineapple rings, and any other desired toppings. Serve warm on toasted bread or over a bed of salad.
  1. Place pineapple rings in a single layer in a non-stick skillet over medium high heat.
  2. Sprinkle lightly with cinnamon.
  3. Cook until browned, flip, and repeat.
 If you want something Chocolatey and Sweet to go with this, try my Grandma’s Chocolate Zucchini Bread.  It’s the perfect light and tropical dessert to follow this meal.


I told you that Will really likes pulled pork; well here are some other recipes of ours involving pulled pork:

Crockpot Carnitas (aka Mexican Pulled Pork)

And then use the leftovers to make this unique and tasty soup:

Carnita Soup

Or Make the pulled pork recipe from this post, and then use some to make these taquitos.  These little babies are wonderful because they freeze really well so when you are in a hurry you can pop a couple in the broiler for a few minutes and ta da!  crispy taquitos in a flash!

BBQ Pulled Pork Taquitos

Good For You Apple Cider Doughnuts

Sorry It has been so long since I posted anything on the blog. Since the last time that I posted anything Will and I have loosened our dietary constraints.  Such a relief!  Meal planning is much easier, and cooking requires less creative energy when you can use meat and dairy.

So we may have splurged at City BBQ when we decided to easy up... No worries, I promise there were lots of leftovers.  We ate lunch and dinner the next day.
So we may have splurged at City BBQ when we decided to easy up… No worries, I promise there were lots of leftovers. We ate lunch and dinner the next day.

We are still eating healthy – small portions of meat, very little dairy, and Will is doing great at staying away from soda and refined sugars…. me on the other hand – I have to make the verbal commitment that I will not allow my sweet tooth to control me.  It really likes to control me.  Anyone else out there have problems with their sweet tooth?

When we were in Nashville a couple weekends ago (which I need to write a post about), I spent a lot of time hanging out in a candy store with the little sister and our niece… the sights, the smells, the samples…. fresh fudge, caramel corn, and pralines.  It was heaven.

Back to the point.  When Will and I were being really strict I issued myself the challenge of coming up with an awesome breakfast to wake Hubster up with on Our Valentine’s Day.  After all, 3 years of being together warrants delicious food. Will loves doughnuts. When we were dating they were his go to comfort food to help him through the drive home after he would drop me off at the airport. So what better thing to wake him up with than doughnuts?

What Will Woke up to.
What Will Woke up to.

After quite a bit of searching I found a recipe that I thought would be delicious, easy to make gluten-free, and taste good without frosting/glaze.  My hunch was right.  BUT I still want to make these again and have the glaze on them now that we are less strict.

I promise to be better about posting again.  Posting Recipes, Menus, Workouts, and Life Updates.  But in the mean time go enjoy the warm taste of fall on this cold, snowy, almost spring day.

Apple Cider Doughnuts

original version found here.2014-02-07 10.09.14


  • 1/2 cup all sorghum flour
  • 1/2 cup all oat flour
  • 1 tsp xanthum gum
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1/3 cup maple syrup
  • 1/4 cup apple cider
  • 1/4 cup apple sauce
  • 1 tbsp canola oil
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 degrees Fahrenheit. Generously grease a donut pan and set aside.
  2. In a small bowl combine flour, baking powder, baking soda, spices, and salt. In a separate bowl whisk together maple syrup, apple cider, apple sauce, canola oil, and vanilla extract. Add wet ingredients to dry and mix until just combined.
  3. Spoon or pipe batter into the prepared doughnut pan, filling each mold about 3/4 full.
  4. Bake for 8-10 minutes, until doughnuts springs back when gently pressed. Remove from oven and let cool in pan for a few minutes before transferring doughnuts onto a cooling rack to cool completely.
  5. Drizzle with honey and sprinkle with cinnamon and chopped pecans.  OR find a glaze recipe here.
They were flavorful and hearty.  AND they didn't put you in a sugar coma 10 minutes later.
They were flavorful and hearty. AND they didn’t put you in a sugar coma 10 minutes later.

Munchie Monday: Cornbread Banana Cake

Eating gluten-free, vegan, and refined-sugar free is pretty challenging when it comes to baked goods.  I mean, if you want to eat rice and beans, soups and stir-fries then you’re golden, but when that hankering for coffee cake or a chocolate chip cookie comes knocking…. Good luck.

I am plagued with a very outgoing sweet tooth.  It talks to me all of the time.  Telling me it’s hungry, that it wants to go out for ice cream or make some cookies or cobbler.

A couple of weeks ago I found a solution.  I made this absolutely addicting cake.  Seriously, make this sucker and see if you can stop yourself from sneaking a second slice here and an extra nibble there.  You will lick up every last crumb of this moist, flavorful goodness.  It’s like cornbread and banana bread had a sweet baby that you can eat at any time of the day.

Look at that thing of beauty!
Look at that thing of beauty!
There it is drowning in peanut butter sauce
There it is drowning in peanut butter sauce


Cornbread Banana Cake

based off of this recipe.



  • 1/2 cup Sorghum Flour
  • 1/4 cup Oat Flour
  • 1/2 cup Tapioca/Corn/Potato Starch (pick one)
  • 1/2 cup Cornmeal
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Xanthan Gum
  • 1 tsp Vanilla
  • 3/4 cup Coconut Milk (or other milk)
  • 2 tbsp Apple Cider Vinegar or Lemon Juice
  • (or if you can have dairy just use ¾ – 1 cup of Buttermilk)
  • 1/4 cup Maple Syrup
  • 2 large, ripe Bananas, mashed (pick one)
  • 1/3 cup Applesauce
  • 1/3 cup melted Margarine/Butter/Oil

Crumb Topping:

  • ½ cup Oats
  • ¾ cup Almond meal/flour
  • ½ cup shredded coconut
  • ½ tsp cloves
  • 1 tsp nutmeg
  • 3 tbsp butter

Peanut Butter Sauce: (optional)

  • 1 tbsp Peanut Butter
  • ¼ tsp Cinnamon
  • Sweetener to taste (optional)
  • 1 tsp – 1 tbsp milk of choice


  1. Preheat oven to 350 F. Grease an 8-inch spring form pan.
  2. In a small bowl or cup, combine the milk and apple cider vinegar or lemon juice.  Let that sit for 5-10 minutes to curdle the milk into a buttermilk-ish mixture.  It will not look appetizing, but it works.
  3. In a large bowl, combine all of the dry ingredients listed for the cake. Add vanilla, maple syrup, applesauce and melted butter to the dry ingredients and stir. Lastly add the banana and the milk mixture and mix well
  4. Now place all the crumb mixture ingredients in a medium bowl and cut together using a pastry cutter until fully incorporated.
  5. Pour half to two thirds of the cake batter into the greased pan. Top with half the crumb mixture. Pour remaining batter over the top, gently smooth out with a spatula, and top with remaining crumb mixture.
  6. Bake for 45-50 minutes until the top is golden brown and the middle is cooked through.
  7. Allow to cool, remove the outside of the spring form pan, slice and enjoy!
  8. You can eat it plain as a sweet and savory breakfast cake. Or you can make a little bit of peanut butter sauce to drizzle over your cake. To make the sauce get your peanut butter melty, and mix in your cinnamon, sweetener (if you want it), and milk.  Add the milk slowly till you get you sauce the consistency that you want it.  Drizzle it over your slice of cake, eat, and lick the plate. 


What’s your favorite kind of cake to have for breakfast? or just to have around to eat period?

the ingredients for the crumb topping


half the batter and crumb topping


peanut butter sauce and crumb cake for dessert, snack, and breakfast
peanut butter sauce and crumb cake for dessert, snack, and breakfast
almost as good of a pair as peanut butter and chocolate....
almost as good of a pair as peanut butter and chocolate….

Munchie Monday: Honey-Nut Cinnamon Craisin Bread

If you follow us on instagram, this is the post you have been waiting for since I shared a picture of Will’s breakfast last Wednesday.  Salivate no more! You can now make it for yourself!

Honey-Nut Cinnamon Craisin Bread
Honey-Nut Cinnamon Craisin Bread

Back in November, I put a bread machine on my Christmas list because I have come to realize that it does a much better job on gluten-free bread than the open-air, lots-of-messy-kneading process does.  On top of that, our drafty house really is not the best environment to raise dough in.

Lucky for us, Will’s grandma gave us one!  After the first couple weeks of craziness from settling back in after the holidays passed, Will realized that I had not made any bread yet.  Well, he made it his goal in life to change that.  I think he asked me to make bread for him every day for two weeks. (I have no room to talk; I nag him about things more than he does me.  He’s a patient man)

 I know I am a terrible person.  It’s just one of the ways I try to make my husband feel like the luckiest guy in the world.

Last week, we got home from Serve the City, and Will got on a Google hang out with all his guy friends.  I like to take advantage of said calls to not only laugh at the amazing friends God placed in his life, but also to make them a little jealous of how good Will has it by baking something awesome and bringing it in for Will to taste, smell, or eat the batter of while they are watching.  I know I am a terrible person.  It’s just one of the ways I try to make my husband feel like the luckiest guy in the world.

So back to the story…

Last week, we got home from Serve the City, and I brought the new bread machine in from the mud room.  After reading the directions, and finding just the right recipe to break in the new toy with I loaded it with the ingredients, pressed 2 MAYBE 3 buttons, and let it work its magic.  When we woke up there was a fresh loaf of amazing bread for Will’s breakfast.

Izzy was very intrigued by the bread machines kneading noises... and probably the delicious smell too!
Izzy was very intrigued by the bread machines kneading noises… and probably the delicious smell too!

Will loves Cinnamon Raisin Toast for breakfast, but those Pepperidge Farm loaves are so pricey! Naturally, I picked that safe bet as a sure way to wow him with my first bread making attempt. The recipe that I used was this one for cinnamon raisin bread.  But I made a few tweaks as we are trying not to use such heavily processed sugars and didn’t have raisins. For kicks I added in some finely chopped pecans to add a nuttiness to this warm flavored bread. 

I don’t know if I have to tell you this or not, but this bread was definitely Hubster Approved! He’s been enjoying it every morning, and had made many people jealous!  So try the recipe out and let me know how you liked it!

Note that this recipe is for a 1 pound loaf in your bread machine.

 Honey-Nut Cinnamon Cranberry Bread


  • ¾ cup Water
  • 1 Tbsp. Margarine
  • 2 cups Flour (I used all-purpose)
  • 2 Tbsp. Honey
  • 1 tsp. Salt
  • 1 tsp. Cinnamon (I put in a little extra)
  • 1 ¾ tsp. Yeast
  • ½ cup Craisins
  • ¼ cup Pecans, finely chopped


  1. Add all the ingredients except the raisins in the order specified by your bread maker.
  2. Set it to a 1 lb. loaf with a light crust on the sweet bread cycle.
  3. This is when I was a little uncertain.  The original poster of this recipe said “When the mix-in tone sounds, add the raisins.”  Since I had never used the machine before, I had no idea what the “mix-in” tone was.  But trust me, it beeped loud and clear after a long kneading cycle.  I assumed that was the “mix-in” tone, so I opened it up and tossed in the craisins and nuts.  At that time it started kneading again… didn’t sound so great with the fixin’s rattling around, but soon enough they were all worked into the dough.  As you can see from the picture, they were nice and evenly distributed throughout the loaf!
Honey-Nut Cinnamon Craisin Bread
Honey-Nut Cinnamon Craisin Bread

Meatless Munchie Monday: Sweet Potato Taquitos

One thing that Will and I try to do is set aside our Wednesday evenings as date night.  I have mentioned it from time to time, including this popular post about some of our “Manly Date Night” activities in the past.   Or you can see this post about the surprise date Will planned for me in December.

Setting aside that one evening to invest time, laughs, adventures, and memories into each other “pays dividends,” as my stock market enthusiast husband would put it. And it’s true.  There’s nothing more powerful than putting down your phones, forgetting your to do lists, and setting aside your hobbies to say “Hey, husband/wife, I still notice you and want to spend time with you.”  Our premarital counselors gave us that tip, and I think that we have passed it on to all of our friends who have gotten married since.  We are not the best at keeping date night sacred, but we are growing in it.  That’s why our premarital counselors suggested it in the first place, because we were really bad at going on dates. I think there is a visible difference in the harmony and genuine care shared between us on the weeks when we do have a date night.

Sorry for that rant, but honestly, if you don’t have a scheduled date night with your spouse – think about setting one.

This past week our date night activity was one of our favorite things to do – cook together, and this is the result of our little experiment in taquito making. We have made taquitos before, and if you are in the mood for BBQ or aren’t having a Meatless Monday then I strongly suggest that you check out this BBQ Pulled Pork Taquito recipe.

Will and I were planning on making homemade pizza for our date night.  We love homemade pizza. But, I spaced and did not properly prepare for making the crust so what we did instead was empty the contents of our produce drawer into the skillet, roll it up in a corn tortilla, and broil it.  It was fun, easy, and ended up being delicious!  So delicious that we barely had any leftovers. In fact, I think I should call “date night: binge addition.”  I ate so many taquitos and homemade Fritos that I felt like I had just had Christmas dinner.  To continue the binging, we watched Alias on Netflix till we fell asleep.

Date Night Fun
Date Night Fun

I put a picture up on instagram from our date night; if you don’t follow us on instagram you can start by clicking the purple instagram logo on the right side.  Instagram is like a sneak peak of what stories and recipes will be coming to the blog.

Enough with my story telling and lessons learned – here’s the tasty recipe you have been waiting for. We paired them with these homemade Chili-Cheese Fritos from the Minimalist Baker.

homemade fritos
homemade fritos

Sweet Potato Taquitos


  • ½  Large Sweet Potato, diced
  • 1 Medium Purple Onion, diced
  • 1 Bell Pepper, diced
  • 4 Large White Button Mushrooms, diced
  • 2 Large Cloves of Garlic, minced
  • 1 Jalapeno, diced
  • 3 Green Onions, chopped
  • ½ cup Cilantro, finely chopped
  • Juice from ½ a Lime
  • 1-2 tsp Chili Powder
  • ½ tsp Cumin
  • Olive oil
  • 10-12 Corn Tortillas (it will take fewer tortillas if you are using flour tortillas, as they are larger)


  1. Heat some olive oil for sautéing with in a large skillet. Chop the onion and sweet potato, mince the garlic, and place those 3 items in the skillet to begin cooking over medium heat. 20140122_180500 20140122_180853
  2. While keeping an eye on and occasionally stirring the onions and potatoes, chop the bell pepper, mushroom, jalapeno, and green onion.  After the potatoes are beginning to soften (it will take 5 minutes or more) and the other veggies to the skillet.20140122_181055
  3. Add the seasoning and cilantro.
  4. When the vegetables have reached your desired doneness, remove them from the heat and squeeze the lime juice over to20140122_182204
  5. Steam the tortillas in the microwave to make them more pliable, and then fill them with the veggies.  Roll them placing them seam side down on a cookie sheet.  Spray them with a little pan spray (to help give them a crispy shell), and then place them in the broiler.  Ours were in for about 5 minutes, which might have been a little long.20140122_184045

    ...their's always a casualty when using corn tortillas, or anything gluten free for that matter....
    …their’s always a casualty when using corn tortillas, or anything gluten free for that matter….
  6. Serve with chips and salsa.  Top with salsa verde and hot sauce.
    ta da!
    ta da!

    the insides
    the insides

Munchie Monday: Apple Crisp

Continuing with my 30 Days of Thankfulness:  Today I am thankful for Apples and Oatmeal.

They are how I am showing my love to Hubster today and how I am making our house smell like sweet deliciousness instead of the spicy air leftover from the jalapenos we dehydrated over night.  They are two of my favorite foods and when you put them together they make one of my favorite fall desserts – Apple Crisp

Here is the OATMEAL topping, ready to go on the apples.
Here is the OATMEAL topping, ready to go on the apples.
Here are our dried jalapenos =)
Here are our dried jalapenos =)

Now I won’t give out my mother’s or my mother-in-law’s fantastic apple crisp recipes, but I will share mine with you.  As in all cooking, I generally see it as an art and not a science.  Maybe that is why it’s one of the main ways that I show love to people.  In keeping with that, this recipe is more of whim rather than a precise action.

Devra’s Gluten Free Apple Crisp

apple crisp

*NOTE: this is for a small amount of apple crisp, with way more topping than most recipes call for because that’s how we do things in the Pomeroy Life.



  • 2 Large apples (I prefer green, but all I had tonight were Fujis)
  • 2-3 tbsp Honey
  • 1 tsp cinnamon


  • 1/2 cup oats
  • 1/2 cup oatmeal
  • 3 tbsp Butter (or margarine)
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • a pinch of cloves


  1. Preheat oven to 350
  2. slice the apples as thing as you can (this is hard to do when you don’t have one of those snazzy triple-action, crank apple corer/peeler/slicer gizmos).
  3. Mix the apples with the honey and cinnamon and put them in a small baking dish (I think the one I am using is 4×6).
  4. In a bowl mix together the brown sugar, oats, oat flour, and spices.  cut in the butter and vanilla till you have a crumbly mixture.
  5. Sprinkle the topping all over the apples. Don’t be afraid to fill in some crevices and really pack all of that crispy goodness on there.  Remember, we are showing that oatmeal how thankful we are for it!
  6. bake for 55-60 minutes.
  7. Serve with ice cream, whipped cream, caramel sauce…. or all three – I won’t judge.

20131104_204124 20131104_204112

I think after you eat some of that amazing goodness you will be thankful oatmeal and apples too!

Munchie Monday: Pomeroy House Potatoes

Every restaurant has their own house specialty potatoes of some kind, be it steak fries, home fries, loaded baked potatoes, or mashed potatoes with so much butter you can feel your blood slowing down as you eat them. Here in the Pomeroy life we have our own signature potato dishes.    I like most dishes that involve potatoes or sweet potatoes. And since I am gluten free potatoes are a good way to pack some carbohydrates into my diet, as well as lots of potassium.   

Now while I can make some mean artery clogging mashed potatoes every Christmas, we have three house specialty potato recipes.  Two of them are quick and delicious as a side or a meal in themselves.  The third is my family’s baked potato soup recipe tweaked to be gluten-free, which is delicious and easy.

Devra’s Baked Potatoes

Based off of these from Iowa Girl Eats

I don’t really like baked potatoes, never have.  Until I tried these!  They are not your average baked potato.  They are 10 times more delicious, and take ¼ – ½ the time to bake! Once you’ve made these one time, you’ll have them down.  You’ll be able to whip them up in no time.  These are what I make when we only have 20 minutes to get out the door.  While they cook we whip up a salad.


  • Potato
  • Butter
  • Seasoned Salt
  • Pepper
  • Parmesan Cheese


  1. First, rinse any dirt off of your potato, and then, using it a fork, stab the potato a couple of times on all “sides.”
  2. Microwave the potato for 5-10 minutes.  You want it basically all the way cooked, but not quite.  The cooking time will vary based on the size of your potato, how many potatoes, and the power of your microwave.
  3. Turn your oven onto broil.
  4. Remove potato from microwave and slice it in half long ways.  Slice a waffle grid into each half (you don’t want to slice all the way through! Just enough for the butter to melt down in there).
  5. Now put a pat of butter (this is up to your taste) on top each half, spread it around as it melts to ensure you get that deliciousness melted down into all of you potato.
  6. Sprinkle pepper, seasoned salt, and parmesan cheese to taste over top.
  7. Place the potato in the oven on broil for 5-10 minutes. Again this probably depends some on your oven and some on how crispy you want the top of your potato to get.

THE Pomeroy Potatoes

This one is Will and I’s go to, cheap, quick meal.  The best part is that they are good for any meal- breakfast, lunch, or dinner!  You can spruce them up however you like.  Add onions, peppers, jalapenos, black beans, cheese, or even bacon.  Oh and you can’t forget the Franks! Like the previous recipe, make them once and you’ll be lightening fast at them the second time around.

I don’t have any definitive measurements for you, it’s whatever you are in the mood for and whatever you have on hand.

Potatoes - 3

What you need:

  • A big skillet
  • Oil
  • Potatoes
  • Onions
  • Seasoned Salt & Pepper
  • Hot sauce
  • Optional: Bell pepper, jalapeno, cheese, black beans, bacon


  1. Start by slicing your potatoes thin.  I try to make mine no more than 1/8th of inch thick.  That is because they cook faster if they are thinner,  If you have more patience than I do, then maybe you might want to try thicker slices.
  2. Heat a drizzle of oil in your skillet, add your potatoes.  I like to try to keep the potatoes in one layer as much as possible, but Will piles them in there, and honestly his turn out just as good as mine.  So whatever suits your fancy.
  3. As your potatoes are frying dice up your mix-ins.
  4. Keep an eye on the potatoes to make sure they aren’t burning, turn the periodically to cook all the sides, and you may need to add more oil.
  5. Sprinkle the potatoes with seasoned salt and pepper to taste. Potatoes - 6
  6. When you think your potatoes are just about done, add in the onions and whatever else.  You don’t want to add these in till close to the end because otherwise they turn into little bits of diced up charcoal.
  7.  Put on a plate and top with Hot Sauce, maybe even some cheese and bacon if you like.


My Mom’s Baked Potato Soup

Growing up my youth group would always have a baked potato bar fundraiser for our mission trips.  Man was that a hit with the second service church crowd!  But no matter how many people came we always had oodles of baked potatoes left over.  So my mom would always make baked potato soup – enough to feed a small army.  But that was perfectly ok with all of us, because that soup was ballin’.  I just made some for Will and I this week.  I had to deviate a bit from the original recipe because I have to use corn starch instead of flour.


  • 6 medium Potatoes (can be leftover baked potatoes, or you can bake some ahead of time)
  • 1/3 cup Butter (or margarine)
  • 1/3 cup Green onions (thinly sliced)
  • 2 teaspoons Dill
  • ½ teaspoon Black Pepper
  • ¼ teaspoon salt
  • 4 cups of Milk
  • 3 tablespoons corn starch
  • ½ -1 cup shredded Cheddar Cheese
  • 4-6 slices of Bacon (cooked, drained, crumbled)(or bacon bits if you want to make this really easy)


  1. Bake the potatoes at 425 for 40-60 minutes.  Remove them from the oven and allow to cool some.  Scoop out the insides of 4 of the potatoes and set aside.  Slice the other two into chunks.
  2. In a large sauce pan, melt the butter with the green onions.
  3. Add the seasonings (pepper, salt, and dill). Add the milk, and heat till almost boiling.
  4. Ladle out some of the hot milk mixture into a separate bowl, add the cornstarch, and whisk like mad till dissolved. I like to use a mug or my glass 2 cup measuring cup for this process.  They are easier to mix in.
  5. Add the thickened mixture back in, and add all the potatoes.  Cook for a few more minutes to reheat the potatoes.
  6. Mix in the cheese and bacon crumbles.

My Tweak:  I added about 2 tablespoons of chopped, fresh cilantro to mine.  I want to try adding mushrooms next time.

I hope you enjoy these recipes!  The first two are cheap and easy go to’s that I wish I would have known about in college! If you try them, leave me a comment and let me know what you think. =)