Molasses Caramel Corn

Molasses Caramel Corn

Simply Scrumptious                                                                                                                                                  11/26/17

My Grandma used to make this caramel corn recipe every time we would visit, but especially at Christmas. I thought it would be a good way to start off the Christmas season. This was actually my first time making it, and it turned out great! (not as good as Grandma's or Mom's of course:) Let me know in the comments if you tried this, and how it turned out!

Ingredients:

1/2 Cup raw popcorn, popped

1/3 Cup Molasses

1/4 Cup Nut Butter (I used peanut butter)

1/2 tsp Salt

1. Pop the popcorn and preheat the oven to 200 Degrees F.
2. Combine the rest of the ingredients in a small pan and heat over a low heat until smooth and bubbly.
3. Drizzle over popcorn, and stir till covered.
4. Bake for 1 hour. 

This recipe I a great one to make in advance and stick in the freezer. It also doubles well if you have a great big bowl to mix it in.

Link to video:

Pumpkin Donuts

Pumpkin Donuts

Simply Scrumptious                                                         11/22/17

These donuts are the best thing that has happened to me this fall! First off, donuts- who doesn't like donuts?- and pumpkin donuts on top of that, whats not to like? Anyways here's the recipe!

Ingredients
2 1/2 Cups Flour (I used whole wheat pastry)
4 tsp Pumpkin pie spice
2 tsp Baking powder
1 tsp Salt
1 Cup Brown sugar, packed
1 Cup Unsweetened almond milk (or other non-dairy milk)
2/3 Cup Pumpkin purree
2 tsp Vanilla

1. Preheat the oven to 350 F.
2. Mix flour, pumpkin pie spice, baking powder, and salt.
3. Mix wet ingredients and brown sugar, then add flour about a half cup at a time.
4. Use a spoon to fill 12 doughnut molds.
5. Bake for 10-12 minutes, until a toothpick comes out clean.
6. Dip in glaze of coconut oil, sugar, and cinnamon when cool to the touch.

Link to the video:

  

Red Lentil Soup

Red Lentil Soup

Simply Scrumptious                   11/14/17

My mom has been making this recipe since i was seven, and it has always been one of my very favorites. I feel like I say every recipe is my favorite, but this one is a long time favorite. When we make it we usually do a x4 batch in our giant pot, but today I decided to just do a small pot. Tag me on instagram if you try it @simplyscrumptious7 .

Ingredients:

1 Cup dry red lentils

5 Cups water

1 clove garlic, crushed

1 Tbsp dry minced onion (or 1 Cup fresh onion, diced)

1/2 Cup celery, sliced

1 Cup carrots, diced

1 1/2 Tbsp tomato paste (about 1/2 small can)

1 bay leaf

1/8 tsp chili powder (feel free to add more if you like spicy)

1 tsp salt

1 1/2 cup diced tomatoes (1 Can)

1 Tbsp Curry powder (Adjust to your taste)

Fresh parsley, chopped (optional)

Combine all ingredients (except parsley) in a pot or sauce pan, and bring to a boil. Let simmer over a low heat for about 2 hours. Keep pot covered so liquid does not evaporate. Add the fresh parsley, if using, right before serving. 

Link to the video:

Ginger Snaps

Ginger Snaps

Simply Scrumptious                                                                                                            11/12/2017

Ginger snaps are one of my favorite holiday cookies! I have been making this recipe since I was nine years old. When I started making these I would follow the original recipe (which calls for butter and eggs), because we had chickens and ate butter. Since I started eating less dairy, at the age of 14, I substituted coconut oil and egg replacer.

Ingredients:

2 Cups Flour

2 tsp Baking Soda

½ tsp Salt

2 tsp Ground Ginger

2 tsp Cinnamon

¾ Cup Coconut Oil, softened

½ Cup White Sugar (could try using less)

½ Cup Brown Sugar

Egg replacer equal to 1 Egg (I used Ener-g)

¼ Cup Molasses

1.     Preheat oven to 350 Degrees Fahrenheit

2.     Stir or whisk the flour, baking soda, salt , ginger, and cinnamon.

3.     Use a mixer (I used bosch) to cream the coconut oil sugars, and vanilla, then add the “egg” and molasses.
      Add the flour mixture slowly, mixing in between.

4.     Roll tablespoons of dough in sugar and place on prepared cookie sheet to bake.

5.     Bake for 15-20 minutes, remove from baking trays and cool on wire rack.

Here is the link to the whole video if you want to watch it: 

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies {vegan}

Simply Scrumptious

Ingredients:

3 Cups Flour (I used whole wheat pastry)

1 tsp Salt

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1 1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ginger

1/4 tsp Cloves

1/2 Cup Applesauce (or coconut oil)

1/2 Cup Brown Sugar

1 Cup White Sugar (I didn't put this in, but they taste healthy)

2 tsp Vanilla Extract

1 1/2 Cups Pumpkin Puree (1 Can)

1 1/2 Cup Vegan Chocolate Chips (or carob)

Preheat oven to 350 degrees F. Spray baking sheet or use parchment or baking mat. Set aside.

Mix together the flour baking powder and soda, spices, and salt. Set aside.

Mix the wet ingredients and sugar in a big bowl or mixer, slowly add the flour mixture until just combined. Add chocolate chips and mix enough to spread them around.

Drop tablespoons of dough onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly brown on the edges. Let cool on baking sheet for a few minutes before moving to a cooling rack.

Here is the link to the video if you want to watch it:

Pumpkin Steel Cut Oatmeal

Pumpkin Steel Cut Oatmeal

Simply scrumptious

I love fall, I'm sure you have heard me say that before and will here me say it again. One of my favorite things is pumpkin! Pumpkin waffles, pumpkin soup, pumpkin pie, and pumpkin oatmeal!

Today I am sharing a recipe that is new to our family this fall, and it has been in our fridge every week since September.

Without further ado, here is the recipe.

Pumpkin Steel cut oatmeal:

Ingredients:

2 Cups steel cut oats

1 Cup  pumpkin puree

2 tsp  pumpkin pie spice

1/2 tsp salt

1/3 Cup maple syrup

6 Cups water

Add all ingredients to the Instant Pot* and mix well.

Cook on high pressure for 10 minutes.

When it is done cooking and the pressure has released, stir well and transfer to another container for storage. We put it in a glass baking pan with a lid, but I'm sure any air tight container would work. 

*If you do not have an instant pot, this recipe could probably be made on the stove in a regular pot or in a pressure cooker. I have not tried it yet since the Instant Pot is so quick and easy. Please leave a comment below if you tried another way of cooking it!

Thank you so much for reading! Below is a link to the Youtube video I made if you want to see the recipe in addition to reading it!