Quiche is one of the best recipes ever invented. It’s acceptable for breakfast, snacks, lunch, and dinner. You can customize it with any filler, and it’s the perfect mixture of protein, fats, and carbs. I have been on a quiche kick lately; even my son loves them! I usually make a quiche when I have extra items around my kitchen, and the standard omelet or scrambled eggs aren’t sufficient. Quiche is so filling and nutrient dense.
Although easy to make, they look so fancy!

When Kyle was out of town a few weeks ago, I had my mom over for the weekend. After a day of shopping around town and playing at the park with Bugs, we stopped at the grocery store so I could pick up kombucha and all the ingredients to make our quiche dinner. While at a market, we saw quiche offered in the display case. It is what inspired our dinner. Quiche is one of those meals that you can appreciate all year round. I love how fresh it is in the summer with produce, but it’s also a warm and comforting food on a cold day.

How to use up produce in the house

While preparing the vegetables, I was excited about this upcoming summer and all the fresh produce in my garden. I’ll be making a lot of veggie quiches with fresh peppers, tomatoes, arugula, spinach, and herbs. If only our neighborhood allowed a chicken coop…
The possibilities are endless when it comes to flavoring quiche. We have made spinach, feta, buffalo chicken, pizza, and bacon-flavored quiches. I’ve even made quiche a Christmas tradition to go with our cinnamon rolls in the morning. Every sugary cinnamon roll needs a savory protein-filled friend.

How can I use up my Sourdough Discard?

One of my favorite ways to use up sourdough discard is by making a quiche crust, pie crust, or pancakes! I also love making muffins and chocolate chip cookies and will share those recipes very soon. 

How to make Sourdough Quiche Crust

You do not have to add sourdough discard in this recipe if you do not have any. The sourdough discard gives this quiche crust a sour flavor, like making the crust with sour cream. I love the addition of sourdough discard in my quiche crust, and it’s the perfect way to use up the leftovers so they do not go to waste.

For the crust, I added two tablespoons of sourdough discard. I wanted the crust to have a sourdough flavor, but you can make this recipe without it. Both ways turn out so delicious. I have been looking for ways to use up the discard, so it doesn’t go to waste, and this quiche recipe is one of my new favorites.

The quiche crust is so flaky and buttery that it melts in your mouth!

What ingredients to use for Quiche Crust?

• Eggs
• Ice Water
• All-Purpose Flour (works with a gluten-free 1:1 substitute)
• Sea Salt
• Unsalted Butter
• Sourdough Discard (optional)

I used a non-stick tart/quiche pan with a removable bottom I purchased on Amazon. It helps you successfully take the quiche out of the pan to show off the beautiful crust on your quiche. 
You can add any ingredients you want since the possibilities are endless! Here is a list of the ingredients I used for the quiche filling.

What ingredients go into a quiche?

• Eggs
• Arugula
• Sausage
• Tomatoes
• Onions
• Peppers
• Onion Salt
• Garlic Powder
• Black Pepper
• Dillweed
• Chives
• Cheese Blend
• Cream

Sometimes, I add in a little maple syrup!

Making the crust is the first step! Make sure to watch the video included in this blog post to see how I did it.

You can omit the crust entirely if you are not into a crust or follow a gluten-free diet.

I love that you can make quiche fresh by using produce that is in season. 

What are some seasonal vegetables to add to quiche?

• Zucchini
• Squash
• Cranberries
• Butternut Squash
• Peppers
• Potatoes
• Pumpkin
• Avocado

I love adding in feta, goat cheese, mozzarella, cheddar, and swiss!

After the crust is prepared, add the cooked sausage (or no sausage if you’re making it vegetarian), peppers, onions, arugula, and tomatoes. Whisk a dozen eggs with black pepper, onion salt, garlic powder, dillweed, and chives in a large mixing bowl!

More Healthy Recipes You May Like

• Grilled Chicken Chopped Kale Salad & Honey Dill Vinaigrette
• Almond Flour Chocolate Chip Cookies | A Healthier Cookie
• Cranberry Oatmeal Blender Muffins
• Oven-baked tomato & chicken parm with a garlic basil dressing
• Kale and Chickpea Pasta with a Honey Basil Vinaigrette
• Protein Packed Blender Oatmeal Pancakes | Low Sugar
• Low Carb & No Added Sugar Chocolate Chip Muffins
• Peanut Butter Chocolate Chip Protein Balls | Vegan & GF
• Baked Blueberry Oatmeal Blender Bars | Healthy Breakfast Idea

Pour the eggs into the crust, top with more tomatoes, and bake! I added the cheese on top during the final ten minutes of baking. If you have any egg filling left over, add them to a cupcake pan and make mini egg cups. The mini egg cups were perfect for quick breakfasts all week long.

Why You’ll Love This Recipe

• Quick to make
• The perfect way to use up all the extra produce in the refrigerator
• You can freeze this quiche and eat it later.
• It’s customizable, especially if you’re vegetarian.
• It’s acceptable for breakfast, lunch, or dinner.
• It’s well-rounded when it comes to nutrients.

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Cheesy Sausage Vegetable Quiche with Flaky Crust (sourdough option)

This quiche is a simple and quick recipe. This quiche is loaded with healthy vegetables, a fluffy, creamy egg filling, and a golden flaky crust.

Course Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine American

Keyword quiche, breakfast, lunch, brunch, dinner, vegetables, sourdough, sourdough discard, flaky quiche crust, simple recipe, vegetable recipes, eggs, breakfast ideas, healthy recipes, gluten-free option

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Author Taralynn McNitt

Equipment

• 1 11 inch Quiche Pan

Ingredients

Flaky Quiche Crust

• 1 Large Egg
• 2 Tablespoons Ice Water
• 1 1/2 Cups All-Purpose Flour sub gluten-free 1:1
• 1/2 Teaspoon Sea Salt
• 3/4 Cup Unsalted Butter (sliced into cubes)
• 2 Tbsps Sourdough Discard (optional) + 2 tbsps of flour

Cheesy Sausage Vegetable Quiche Filling

• 1 Pound Cooked Pork Sausage
• 2 Cups Arugula
• 1 Large Bell Pepper (chopped) I used red & green
• 1/2 Medium Red Onion (chopped)
• 1 Cup Baby Tomatoes (Sliced)
• 12 Large Eggs
• 1/4 Cup Milk or Heavy Cream
• 1/2 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 1/2 Tsp Onion Salt
• 1/4 Tsp Dillweed
• 1 Tsp Chives extra if using fresh
• 3/4 Cup Shredded Cheese

Instructions

Flaky Quiche Crust

• In a small bowl, whisk the egg and ice water together. Set aside.
• Combine the flour, salt, and cubed butter in a larger mixing bowl. Use your hands to smash the butter into the flour combining the ingredients.
• Once the butter and flour become a flaky mixture, mix in the egg bowl until you get a consistency of pie dough.

  If you add the sourdough, discard (+ extra flour), and do so during this step.
• Roll the dough out on a floured surface.

  Line a quiche pan evenly with the rolled dough. You may have to piece a few spots together.
• Cover and set in the freezer for fifteen minutes.

Cheesy Sausage Vegetable Quiche Filling

• Preheat the oven to 350 degrees.
• Cook up the sausage, and chop the arugula, onions, peppers, and tomatoes.
• Whisk the eggs with cream, garlic powder, black pepper, onion salt, dillweed, and chives.
• Add the sausage, vegetables, and egg mixture to the quiche crust. You can fill it to the top. Save the leftovers for egg cups.
• Bake for 20 minutes.

  Sprinkle the cheese over the top, and bake for an additional 10 minutes. The center of the quiche will be slightly bouncy without any liquid. That is how you know it's done!
• Enjoy!

  Store in the freezer or refrigerator if not eating right away.

I hope you enjoy this recipe, and I’d love to know what quiche flavor you’re thinking about making! 

Questions for you!

1. Have you ever made a quiche?
2. If you make sourdough recipes, what do you do with leftover sourdough discard?
3. What flavor of quiche are you going to make?

More Popular Breakfast Recipes From Simply Taralynn Blog

Cozy up to the delicious zucchini bread recipe! 

Sometimes, taking the electric mixer out of the pantry is a pain in the butt, so if I can make delicious bread without it, I always opt for that. I love how simple this recipe is, and it’s pretty foolproof.

I tried zucchini bread for the first time about seven years ago after a run uptown. I went to a coffee shop called “central coffee co” and grabbed one of their lattes and a slice of zucchini bread. I was in love at first bite. I stopped there weekly for their bread until I started making my own. I don’t know why it’s taken me this long to put this recipe on the blog, but I’m ready to share it with the world. If I ever owned a bakery, I would have this zucchini bread always stocked in the dessert case.

I will include some ingredient swaps you can use in this recipe, and there are so many times I have made the swaps.
 
This recipe makes two loaves—one for you and another to give to a neighbor or family member or to freeze for later. Wrap the bread in individual slices, and freeze it for dessert or quick breakfasts. If you microwave them for 30 seconds after freezing, they are soft and flavorful! You can add butter, Nutella, or plain! It’s best when served with coffee.
This recipe is basically cake in a loaf shape. It’s such a treat!

Zucchini Bread Ingredients + Substitutions

All-Purpose Flour – or Gluten-Free All-Purpose Flour
Eggs
Vanilla
Vegetable Oil – Or Melted Butter
Greek Yogurt – Or Sour Cream
Zucchini – Or Banana
Cinnamon
Allspice
Sea Salt
Baking Soda
Baking Powder
Sugar – Monk Fruit

You can add walnuts, raisins, cranberries, chocolate chips, or pecans!

How to Make Zucchini Bread

Preheat the oven to 325 degrees.

Line two  8 x 4 bread pans with parchment paper. 

This zucchini bread is simple, and you do not need an electric mixer. 

Start by sifting the flour, baking powder, baking soda, cinnamon, salt, and allspice together. 

Mix the vegetable oil, eggs, vanilla, Greek yogurt, and sugar. 

Grate the zucchini until you get two cups. (Do not drain!)

Pour the wet ingredients into the bowl with the dry ingredients, and mix well.

Fold in the grated zucchini and evenly distribute the batter into the two lined baking pans.

Bake for 45-50 minutes. Let the bread cool in the pan or on a cooling rack for 15-20 minutes before slicing.

Add a Maple Icing to the Top

Try the most delicious maple icing from my banana bread recipe for the top! 

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Cinnamon Spice Zucchini Bread | Easy to Make

This Cinnamon Spice Zucchini Bread is easy to make and so incredibly moist.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 18 Slices

Author Taralynn McNitt

Ingredients

• 3 Cups All-Purpose Flour or gluten-free flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1 Teaspoon Sea Salt
• 1 1/2 Tablespoon Cinnamon
• 1 1/2 Teaspoon Allspice
• 2 1/2 Cups Sugar
• 3 Large Eggs
• 2 Tbsps Greek Yogurt
• 3 1/2 Teaspoons Vanilla Extract
• 1 Cup Vegetable Oil - or melted butter
• 2 Cups Grated Zucchini

Instructions

• Preheat the oven to 325 degrees.
• Line a 4 x 8 bread pan with parchment paper.
• Sift the flour, baking soda, baking powder, salt, cinnamon, and allspice in a large mixing bowl.
• Mix the sugar, eggs, vanilla, Greek yogurt, and vegetable oil in a separate mixing bowl. Pour the mixture into the dry ingredients, and mix well.
• Fold the grated zucchini into the batter.
• Evenly distribute the batter into the lined bread pans.
• Bake for 45-50 minutes. Allow the zucchini bread to cool for 15-20 minutes before slicing.

I’m going to be making a yummy carrot cake next! 

Questions for you!

1. Have you ever tried zucchini bread?
2. What is your favorite dessert that you like to have all year round?

I plan to make these healthier almond flour chocolate chip cookies all year! They are made with seven simple ingredients, and I will share some swaps you can use!

Eating healthier recipes at home in 2023

Making healthier recipes at home will be so helpful when it comes to better eating habits. I’ve already started this week by making a lot of vegetables, proteins in the air fryer, eggs, homemade bread, and, to fill my sweet cravings, these cookies! They are so delicious and taste just as good as the real deal. I know that if my mom would have made these growing up, I would have totally eaten them! But was almond flour even a thing back then? Gosh, we are so lucky. 

I will link a few other healthy cookie options at the bottom of this post!
I love chocolate chip cookies that are soft and chewy but crispy around the outside, and for being made without butter or flour, these were exactly what I wanted!

These chocolate chip cookies are made with seven simple ingredients, but here are some swaps you can make!

INGREDIENTS

Almond Flour
(you can do coconut flour, but you will need to add in coconut oil to help with dryness)
Vanilla – Almond Extract, Cinnamon, or Citrus Extract. 
Sea Salt 
Chocolate Chips
I used dairy free, no added sugar, dark chocolate chips (here’s the brand) 

I made a batch of these for my son and added in chopped bananas and blueberries instead of the chocolate chips. I also left out the maple syrup and let the bananas and cinnamon sweeten them. I can share that recipe if you’d like! They came out super soft and easy for him to eat (and he still has zero teeth!)

Maple Syrup
You can use regular sugar, honey, agave, stevia, or monk fruit. If you use any dry sugar, you’ll need to add two tablespoons of coconut oil or melted butter to your batter; otherwise, it will be too dry. 
Baking Soda
Egg
3 tablespoons of flaxseed mixed with 3 tablespoons of warm water (let sit for five minutes) You may have to add in extra almond flour if the batter is too runny from this mixture.

Can I make Chocolate Chip Cookies Low Carb?

You can make this chocolate chip cookie recipe low-carb by using low-carb chocolate chips and monk fruit instead of maple syrup.
 
 

How to Make Almond Flour Chocolate Chip Cookies

In a mixing bowl, combine the flour, salt, and baking soda.

Mix in the egg, vanilla, and maple syrup.

Next, add fold in the chocolate chips (or your choice of mix-ins!)

Add the cookies to a parchment paper-lined baking sheet, and press the cookies down with your finger to flatten them. 

Bake for 10-12 minutes, and allow them to cool on the pan. 

Watch the Video Tutorial for Healthy Chocolate Chip Cookies Made With Almond Flour

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Almond Flour Chocolate Chip Cookies

Healthier chocolate chip cookies with simple and clean ingredients. They are gluten-free, made without butter, dairy-free, and have no refined sugar.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, dessert, healthy recipes, healthy dessert, almond flour, gluten free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

• 2 Cups Almond Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1 Large Egg
• 1/4 Cup Maple Syrup
• 1 1/2 Tsps Vanilla
• 1 Cup Chocolate Chips

Instructions

• Preheat oven to 325 degrees
• Sift the flour, baking soda, and salt in a mixing bowl.
• Mix in the egg, maple syrup, and vanilla.
• Fold in the chocolate chips.
• Line a baking sheet with parchment paper, and scoop 1 1/2 tablespoon sized doughballs onto the parchment paper two inches apart. Press the dough down slightly to form a cookie.

  They won't flatten much since they're almond flour and not regular all-purpose flour.
• Bake for 10-12 minutes or until the edges are golden. Allow them to cool on the baking sheet.
• You can store it on the countertop, refrigerator, or freezer!

GLUTEN FREE | LOW CARB | HEALTHY | CHOCOLATE CHIP COOKIES | DIET-FRIENDLY

I like to store these cookies in the freezer. They stay extra chewy in the center, and they’re perfect in the morning with a cup of coffee! Plus, if I leave them out on the counter, I find myself eating way too many of them. The centers of these cookies remind me of chewy macaroons. I love them and cannot wait to try out other flavors! 
I hope you enjoy this healthier chocolate chip cookie recipe! I cannot wait to bring more healthy recipes to the blog (you guys voted for more on my Facebook page!) If you are not following me on Instagram or Facebook, please do so! I always share extra content on those platforms that sometimes never make the blog   

Questions for you!

1. Did you have a bad relationship with food as a kid?
2. What are some food boundaries you use with your family (or if you plan to!)
3. What healthy cookie recipe (or any recipe) would you like to see in 2023?

TRY MORE LOW CARB RECIPES IN 2023 | BROWSE MY LOW CARB RECIPES

Chocolate Chip Cookie Recipe | Chewy, Gooey, and Crispy!

Chocolate chip cookies are a classic favorite that are easy to make and always a hit.

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Chocolate Chip Cookies | Chewy, Gooey, and Crispy!

Course Dessert

Cuisine American

Keyword cookies, chocolate chip cookies, dessert, cookie

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24

Author Taralynn McNitt

Ingredients

• 1 1/2 Cups All Purpose Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1/2 Cup Unsalted Butter room temperature
• 1/2 Cup Packed Brown Sugar
• 1/2 Cup Sugar
• 1 Large Egg room temperature
• 1 Tsp Vanilla
• 1 1/2 Cup Unsweetened Chocolate Chips

Instructions

• Preheat the oven to 350 degrees
• In an electric mixer, beat the butter, sugar, and brown sugar together until fluffy. (Approximately 3-4 minutes.)
• Reduce speed, and mix in the egg and vanilla.
• Sift the flour, baking soda, and salt together.
• Slowly mix the dry ingredients with the wet ingredients. Fold in chocolate chips.
• Drop oversized tablespoon dough balls onto a non-stick baking sheet. Bake 8 to 10 minutes.

  After taking them out of the oven, let them continue to cook on the pan for twenty minutes before removing them.

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Ingredients

• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon baking soda 
• 1 stick unsalted butter
• 1/2 cup sugar 
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt 
• 1 egg
• 1 teaspoon vanilla
  
• 1 1/2 cups semi-sweet chocolate chips

Substitutes

Flour – All-Purpose Gluten-Free Flour
Butter – Earth Balance Unsalted Butter
Sugar – Monk Fruit
Chocolate Chips – Walnuts, White Chocolate Chips, Dried Fruits, or anything you think will taste amazing thrown into the cookie!
Eggs – Egg Substitute

Warm, Gooey Chocolate Chip Cookies: The Perfect Treat for Any Occasion!

You’ll know when they’re done because the cookies’ edges will look lightly golden, but the middle will look soft. Even if the center doesn’t look done, but the edges are golden, take them out! They’ll continue to cook on the baking sheet for the next five minutes. The soft and gooey middle is the best part of the cookie, so make sure not to overcook them! For the jumbo size, I cooked them about 10-12 minutes long.

Chocolate Chip Cookies are a classic treat that everyone loves! These delicious cookies are made with butter, sugar, eggs, vanilla extract, and of course, chocolate chips. They are the perfect snack for any occasion and are sure to satisfy your sweet tooth. Enjoy the classic flavor of these soft and chewy cookies and indulge in the sweet, chocolatey goodness. Whether you’re baking them for a special occasion or just for a snack, these Chocolate Chip Cookies are sure to be a hit!

I hope you enjoy this chocolate chip cookie recipe so much that you eventually memorize it. I’m glad I finally put it up on the blog   Let me know if you try them out! xo

Share the Love with Chocolate Chip Cookies this Valentine’s Day!
For these fun Valentine’s Day cookies, I added pink and white chocolate chips, semi-sweet chocolate chips, and festive sprinkles into the batter! Once they came out of the oven, I added even more sprinkles!

Questions for you!

1. What is your favorite kind of cookie?
2. Crunchy cookies or soft cookies?
3. Cookies with coffee or cookies with milk?

Kale & Chickpea Pasta Ingredients

Banza Chickpea Pasta – Substitute with any pasta kind you’d like! I’ve made this pasta with a multi-grain bowtie. 
Purple Onion
Chickpeas – White northern beans are perfect as a substitute 
Kale
Cucumber
Tomatoes
Fresh Mozarella – Omit the mozzarella if you want to make this recipe plant-based.

Basil Vinaigrette Ingredients

Olive Oil – You can sub for avocado oil
Pinenuts – The pinenuts make the basil vinaigrette taste like parmesan. If you don’t want to use pinenuts, you can use almonds (pre-soaked in water) or parmesan cheese. 
Fresh Basil
Black Pepper
Sea Salt
Garlic Powder
Onion Powder
Honey – Or a sweetener of your choice
Lemon Juice

I love that you can keep this pasta salad in the fridge for a week, and it just gets better each day as it marinates in the honey basil vinaigrette! I love using kale because it never gets soggy like other lettuce. 

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Kale & Chickpea Pasta Salad with Honey Basil Vinaigrette

Delicious and easy recipe filled with healthy ingredients!

Course Appetizer, dinner, lunch,, Salad

Cuisine American

Keyword salad, gluten-free, dairy-free, healthy recipe, pasta salad, basil, salads, vinaigrette, easy recipes

Prep Time 30 minutes minutes

Servings 20

Author Taralynn McNitt

Ingredients

Kale and Chickpea Pasta Salad

• 7 Cups Cooked Pasta I used chickpea pasta
• 1 Cup Grape Tomatoes Sliced
• 1 Cup Cucumbers Chopped
• 1/2 Small Red Onion Chopped
• 1 Cup Chickpeas Washed & Drained
• 1 1/2 Cup Fresh Mozzarella Chopped
• 7 Cups Fresh Kale Chopped

Honey Basil Vinaigrette

• 1 Cup Extra Virgin Olive Oil
• 1 Cup Pinenuts
• 2 Teaspoons Lemon Juice
• 2 Teaspoons Honey
• 1 Cup Fresh Basil Leaves
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1/2 Tsp Sea Salt
• 1/2 Tsp Black Pepper

Instructions

Honey Basil Vinaigrette

• Add olive oil, chickpeas, lemon juice, honey, black pepper, sea salt, garlic powder, onion powder, and basil to the blender. Blend on high for 30-seconds.

Kale and Chickpea Pasta Salad

• In a large bowl, mix the pasta, kale, tomatoes, onions, cucumbers, and chickpeas together.
• Pour the honey basil vinaigrette on top, and coat well.
• Fold in the mozzarella, and season with extra black pepper.

Notes

Store in the refrigerator! 

I hope you try out this recipe and love it!  

Questions for you!

1. What is your favorite type of pasta?
2. Have you ever tried pumpkin pasta?

I’ve never been a big fan of cream cheese frosting, but I love all of the desserts that go with cream cheese frosting, like cinnamon rolls, pumpkin bars, carrot cake, and gingerbread bars. I usually make them with a buttery frosting. These pumpkin spice bars are so moist, and the maple frosting pairs perfectly. 

I have to say it. These bars are moist! It’s like biting into a super moist (omg, I said it twice) cake with a melt-in-your-mouth frosting. You’re going to want to make these over and over again. They are not overly sweet, and they pack all the spice! I love when you can taste the bold pumpkin spice flavors in a dessert. Add these to your menu if you have any fall parties coming up! 

I love that these bars are made with super simple ingredients you probably already have hiding in the pantry.

Pumpkin Spice Bars Ingredients

These pumpkin spice bars are made with simple ingredients, and you will probably already have them all in your house! You can make a few swaps to fit your dietary needs, and I’ll include those below! 

• 2 Cups Pumpkin Puree
• 1/2 cup unsalted butter at room temperature – vegan butter works
• 2 cups of sugar (you can use baking monk fruit)
• 1 tsp of vanilla extract
• 3 large eggs
• 2 cups of all-purpose flour – you may swap for all-purpose gluten-free flour or whole wheat flour
• 1 tsp of baking soda
• 1/4 tsp salt
• 1 1/2 tbsp cinnamon
• 1 1/2 tbsp pumpkin spice

Maple Frosting Ingredients

• 1/3 cup melted unsalted butter – vegan butter works
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• 2-3 tablespoons of milk – you can use almond milk or any milk alternatives
• 2-3 tablespoons of maple syrup
• 1/2 teaspoon pumpkin spice

I’ve never been a fan of cream cheese frosting, so I stick with more of a buttercream icing!
I have the best little baking buddy! He tried pumpkin for the first time this week, and he loved it! He’s my child

How to Make Frosted Pumpkin Spice Bars

Step One:
Preheat the oven to 350 degrees.

Step Two:
Sift the flour, baking soda, salt, cinnamon, and pumpkin spice in a bowl and set aside.

Step Three:
With an electric mixer, combine room temperature butter and sugar for about 5-minutes at high speed until the texture is light and fluffy.

Step Four:
Mix in the eggs, vanilla, and pumpkin purée. Combine for 1-minute at a medium-low speed. Mix in the dry ingredients and combine for about 30-seconds.

Step Five:
Transfer batter to a greased baking dish (I used a ceramic 6 x 10 pan) and bake for about 38-45 minutes.

Step Six:
Let the bars cool for about 40-minutes on the countertop or 25-minutes in the refrigerator.

How to Make Maple Frosting

Step One:
Combine powdered sugar, melted butter, vanilla, milk, and pumpkin spice until smooth.

Step Two:
Mix in the maple syrup. While the bars are still slightly warm, evenly spread the frosting over the top. 

.Step Three:
Let the bars cool for about 20-40 minutes in the refrigerator. Slice into 15 even bars or more, depending on your pan size!
I love finding cute baking dishes when I visit Homegoods. You can use any baking dish for this recipe, but your baking time may change! Just pay attention to the edges and use the toothpick method to determine whether it’s done or not. You can always pull the bars out when they are slightly undercooked because they’ll continue to cook in the hot pan. If you prefer muffins, a loaf, or cake, you can also use this recipe to make those! 
Waiting for these to cool is the hardest part. I made them in the afternoon and was so excited to have a slice with a cup of coffee. Kyle first said when he got home, “wow, what smells so good?” Your entire home will smell like Fall has arrived!

The bars are so flavorful by themselves; you can even make them without the icing, which would be amazing in morning coffee!

When the bars are slightly cooled but still a bit warm, spread the frosting over the top. This maple frosting is thicker than icing but thinner than regular frosting. It’s pretty much the perfect consistency! I like spreading it on when it’s slightly warmer because it sinks into the top layer of the cake and forms a crackle texture on the top. 

The pan I used makes fifteen bars, but if you want more servings and a thinner cake, use a wider and shorter pan. 

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Maple Frosted Pumpkin Spice Bars

Ingredients

PUMPKIN SPICE BARS

• 1/2 Cup Unsalted Butter room temp / 1 stick
• 2 Cups Sugar
• 2 Cups Pumpkin Purée
• 3 Large Eggs
• 1 Tsp Vanilla Extract
• 2 Cups All-Purpose Flour
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 1/2 Tbsp Ground Cinnamon
• 1 1/2 Tbsp Pumpkin Spice

MAPLE FROSTING

• 2 Cups Powdered Sugar
• 1/3 Cup Melted Unsalted Butter
• 2-3 Tbsps Milk
• 1/2 Tsp Pumpkin Spice
• 1/2 Tsp Vanilla
• 2-3 Tbsps Maple Syrup

Instructions

PUMPKIN SPICE BARS

• Preheat the oven to 350 degrees.
• Sift the flour, baking soda, salt, cinnamon, and pumpkin spice in a bowl and set aside.
• With an electric mixer, combine room temperature butter and sugar for about 5-minutes at high speed until the texture is light and fluffy.
• Mix in the eggs, vanilla, and pumpkin purée. Combine for 1-minute at a medium-low speed.
• Mix in the dry ingredients. Combine for about 30-seconds.
• Transfer batter to a greased baking dish (I used a ceramic 6 x 10 pan) and bake for about 38-45 minutes.

  Baking time will depend on the size and material of your pan. Pay attention to the bars while they are cooking, and use the toothpick method to determine whether they're done.

  The edges will be golden brown, and the toothpick should come out clean after poking the center.
• Let the bars cool for about 40-minutes on the countertop or 25-minutes in the refrigerator.

  You'll want them slightly warm while applying the frosting.

MAPLE FROSTING

• Combine powdered sugar, melted butter, vanilla, milk, and pumpkin spice until smooth.
• Mix in the maple syrup.

  While the bars are still slightly warm, evenly spread the frosting over the top. 
• Let the bars cool for about 20-40 minutes in the refrigerator.

  Slice into 15 even bars or more, depending on your pan size!

These pumpkin spice bars are perfect for morning, daytime, or late-night dessert. Pair them with a pumpkin spice latte or pumpkin beer!

I dare you to stop at just one!

You can watch the video I’ve included to see how easy these are to make!     Happy Fall baking, everyone!

I’m so so so excited to have you all try these! Make sure to tag me in your recipe pictures and come back here to rate and review the recipe!

Questions for you!

1. Do you prefer a buttercream frosting or a cream cheese frosting?
2. What is your favorite fall recipe?
3. Have you had a pumpkin coffee yet?

Creamy Butternut Squash Recipe Ingredients

• Butternut Squash
• Light Cream (You can use coconut cream or dairy-free cream to make this recipe plant-based)
• Garlic Cloves
• Sweet Yellow Onion
• Olive Oil
• Black Pepper
• Sea Salt
• Onion Powder
• Dried Dillweed

All you have to do is chop the vegetables, season and roast them, blend them with cream, and done!
 
 

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Creamy Roasted Butternut Squash Soup

This Creamy Roasted Butternut Squash Soup delicious soup is quick and easy to make. Roast up all the ingredients, blend, and serve! The soup recipe can easly be made plant-based by swapping out the cream!

Course Lunch, Dinner

Cuisine American

Keyword soup, gluten-free, blender, fall recipes, butternut squash, plant-based, butternut squash soup, dinner recipe, fall cooking

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 Servings

Author Taralynn McNitt

Ingredients

• 1 Large Butternut Squash
• 1 Medium Sweet Yellow Onion
• 1 Large Head of Garlic
• 3 Tbsps Olive Oil
• 1/2 Cup Cream
• 1 Tsp Black Pepper
• 1 Tsp Onion Powder
• 1/4 Tsp Sea Salt
• 1/2 Tsp Dillweed

Instructions

• Preheat the oven to 375 degrees
• Add the diced butternut squash, chopped onion, and peeled garlic cloves to a baking sheet—drizzle 2 tablespoons of olive oil on top and season with black pepper, sea salt, and dillweed.

  Roast for 25-minutes.
• Add the cooked butternut squash, onions, and garlic cloves to a blender. Pour in the cream, a tablespoon of olive oil and onion powder. Blend on high for 30-seconds or until lump-free.

  If you'd like to make this recipe plant-based, use a dairy-free cream or coconut cream as a substitute

  Give the soup a taste test to determine if it needs any more salt or onion powder (or any seasoning you prefer!)
• Serve the soup in a bowl with a drizzle of cream, olive oil, and a sprinkle of dill on top! Garnish with a parsley leaf.

I hope you all try this soup and come back to let me know what you think! 

Questions for you!

1. What is your favorite soup?
2. Have you had “fake fall” temps yet?
3. What is your favorite fall activity?

Ingredients 
Vanilla Cake Mix
Cinnamon
Apple Pie Filling
Brown Sugar
Butter
Powdered Sugar
Milk
Maple Syrup
Sea Salt
Flour

You can make this recipe gluten-free by choosing a gluten-free cake mix and using a gluten-free flour for the streusel.

The best part about an apple fritter cake is that you can serve this for breakfast with coffee or for dessert with coffee. And if you don’t like apples, you can probably get away with using any pie filling for this recipe. Next time, I need to try it with blueberry pie filling or peach pie filling. The delicious streusel on top of this cake is my favorite part. I wanted to eat it by the spoonful!

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Apple Fritter Cake With a Maple Cinnamon Glaze

Delicious apple fritter cake that can be served for breakfast or dessert!

Course Dessert

Keyword cake, dessert, maple, apple, cinnamon, semi-homemade

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Slices

Author Taralynn McNitt

Ingredients

For The Cake

• 1 Box Vanilla Cake Mix
• 2 Tbsps Ground Cinnamon
• 1 Can Apple Pie Filling

Streusel

• 1 Tbsp Brown Sugar
• 1 Tbsp Melted Butter
• 1/8th Tsp Sea Salt
• 1/4th Cup Flour
• 1 Tsp Ground Cinnamon

Glaze

• 2 Tbsps Melted Butter
• 2 Tbsps Maple Syrup
• 2 Tbsps Milk
• 1 1/2 Cups Powdered Sugar

Instructions

The Cake

• Preheat the oven to 350 degrees.
• Prepare the cake mix in a large mixing bowl as directed on the box. Mix in two tablespoons of cinnamon.

  Evenly pour the cake batter into a greased 9 x 13 pan.
• Top the cake batter with spoonfuls of apple pie filling.

  you can add extra cinnamon to the apple pie mix

Streusel

• Mix the brown sugar and melted butter until smooth. Mix in the sea salt, flour, and ground cinnamon.

  The streusel should be crumbly. To thicken up the streusel, add more flour. If it's too dry, add in more butter.
• Evenly distribute the streusel over the apple pie filling.
• Bake for 28-32 minutes. Let the cake cool for about twenty minutes before adding the glaze. You want the cake to be slightly warm.

Glaze

• Mix the melted butter, maple syrup, milk, and powdered sugar in a small mixing bowl.
• Evenly distribute the glaze over the slightly warm cake.
• Slice into 20 squares.

  This cake (and most cakes) is best when stored in the refrigerator.

All of you apple fans are going to LOVE this recipe!  

Questions for you!

1. What flavor should I make next?
2. How do you like your cake served? Room temperature or Refrigerator?
3. What semi-homemade recipe is your go-to?

I hope you all had a great 4th of July weekend! The 4th of July weekend always makes it officially feel like summer. We had a great weekend celebrating with family and friends. My recap will be up sometime this week, along with a recipe for apple fritter cake! On Saturday morning, I had a few girlfriends over for a trail walk, followed by a DIY papaya boat board. When I used to take my trips to Hawaii, I had both girls visit me! We fell in love with fresh Hawaiian papaya (never the same on the mainland!) It grew on the trees at the house we were staying at, which made it even better! After playing tennis in the mornings, I started making papaya boats with homemade granola. 

Emily messaged me on Instagram after seeing one of my stories and said she wanted to make these again, so I told her I’d do it for us on Saturday! It was just as good as I remembered, and I need to start making these more!

Mix the chia seeds to thicken if you use a dairy-free yogurt. 

This recipe can easily be gluten-free, dairy-free, and vegan! Just use a plant-based yogurt, and make sure to use certified gluten-free oats with granola. 

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Yogurt Papaya Boats with Homemade Crunchy Granola

Course Breakfast

Servings 4 Boats

Author Taralynn McNitt

Ingredients

• 2 Papayas
• 4 Cups Yogurt Any Kind (use a dairy-free to make this recipe vegan)
• 1 Cup Mango diced
• 1 Cup Fresh Berries
• 2 Bananas sliced
• 1 Dragon Fruit Sliced
• 2 Cups Homemade Granola
• 4 Tsps Chia Seeds

Instructions

• Slice the papayas in half and scoop out the seeds.
• Fill each half with one cup of yogurt.
• Top the yogurt with fruit, chia seeds, and granola.

  You can also mix the chia seeds with the yogurt.

Papaya is incredibly healthy!
 
I hope this post gives you a fun breakfast idea!

Questions for you!

1. Do you like papaya?
2. What is a food that only tastes good in your state! 
3. What is your favorite brand of yogurt?

These protein-packed oatmeal pancakes are all I’ve been craving for the past few weeks. I love how easy they are to make! You add the ingredients to a blender, pour the batter onto a skillet, add your favorite fillers, and cook each side for 90-seconds!
If you’re looking for a new breakfast idea, add these pancakes to your menu! They are gluten-free, low sugar, dairy-free, and contain protein and fiber. These pancakes are super easy to make, and I always have the ingredients in my house! You can customize them by adding your favorite nut milk, butter, chocolate chips, cranberries, or whatever you wish! I think I’ll try a coconut cranberry next time. I have been testing a version that has brewers yeast and flaxseed for when I’m on my breastfeeding journey in a few weeks. Wow, I can’t believe it’s coming up so fast!

You only need six base ingredients!

Protein Oatmeal Pancake Ingredients

• Banana
• Oatmeal
• Almond Milk – or your choice of milk
• Cinnamon
• Protein Powder
• Eggs

How to Make Protein Oatmeal Pancakes

1. Add the banana, oatmeal, almond milk, cinnamon, eggs, and protein powder to a blender!
2. Blend on high for about 45-seconds to one minute.
3. Pour 1/2 cup of batter onto a non-stick skillet at high heat (add any fillers you’d like!)
4. Cook each side for 90-seconds.

Watch the video below to see how easy these pancakes are to make! 

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Protein Packed Blender Oatmeal Pancakes | Gluten-Free, Dairy-Free & Low Sugar

Perfect protein pancakes for a healthy breakfast! Gluten-free, dairy-free, and easy to make!

Course Breakfast

Cuisine American

Servings 6 Pancakes

Author Taralynn McNitt

Ingredients

• 1 Medium Banana
• 1/2 Cup Unsweetened Almond Milk
• 1 Cup Plain Oats
• 1 Tsp Ground Cinnamon
• 2 Large Eggs
• 1 Scoop Vanilla Plant Protein Powder

Instructions

• Add the banana, almond milk, oats, cinnamon, eggs, and protein powder to a blender. Blend on a high speed for 45 to 60 seconds.
• Add 1/2 cup of the pancake batter onto a non-stick skillet at a medium-high heat. Cook each side for about 90-seconds, or until golden brown.

  -add in your fillers before flipping!

Notes

105 Calories per pancake, 3g fat, 14g carbohydrates, 3.5g fiber, 3g sugar, and 5g protein. 

And I believe every pancake needs to be covered in maple syrup! I hope you all enjoy these!

Questions for you!

1. What is your favorite pancake filler and topping?
2. How often do you make pancakes?