Cinnamon Apple Baked Oatmeal

Welcome, October! While autumn arrived a few weeks ago, the cooler weather has just recently arrived. We’ve had temps down around 50 each morning while the afternoon temps are making it to the mid-70s. With low humidity, the days are just glorious! I can easily say that this is my favorite time of year! The leaves are slowly beginning their change to gorgeous yellows and oranges.


I have been enjoying some recipes found in the new THM cookbook, Trim Healthy Table. I was looking through it the other day wanting something new for breakfast. I found one for baked oatmeal, but realized that I could personalize it by making a few changes. I love anything apple and pumpkin this time of year, and since we still have some apples from an orchard we went to a few weeks ago, I decided to make an apple baked oatmeal dish. I was totally amazed at how moist it was! Absolutely delicious!

  • 4 large eggs
  • 2 c. low-carb flour blend (I use my own mix of oat flour; almond flour; and ground flax)
  • 1-1/2 c. almond milk
  • 3 tbsp. pyure
  • 2 heaping tsp. ground cinnamon
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. caramel flavoring
  • 1 medium apple, peeled and grated
  • plain Greek yogurt

Lightly coat a 9×9 baking pan with coconut oil. Whisk the eggs well in a large bowl. Add all the other ingredients except for the apple and mix well. Add the grated apple and stir until just mixed. Pour into greased baking pan and bake at 350 degrees for about 25-30 minutes or until a toothpick comes out clean.  Cut into 6 pieces. Serve each with Greek yogurt or a squirt of canned whipped topping!

Fig Cookies

Once again, we have had an abundance of figs on our fig tree! I thought that we had a lot last year, but I think that we have even more this summer. I have a bunch in the freezer to use in smoothies; we have dehydrated quite a few pounds; the hubby has been eating them fresh; we have sold some; and we have given some away. And I still have several pounds in the fridge!

A friend shared this recipe on Pinterest the other day, and I thought that it sounded pretty good. I don’t necessarily eat Paleo, but this recipe is very good. I tried making fig cookies several years ago, but I struggled with getting the cookie just right. This recipe is better, but still a little crumbly. Next time I might use some oat flour with the almond flour.The flavor of the fig filling is amazing! I really like it since there is no added sugar!

Mine didn’t turn out looking as pretty as hers did, but I think that it is because I should have used more figs. The recipe calls for 10 ounces of dried figs. I didn’t weigh the figs, so I probably didn’t use enough. All my figs were fresh, so I dried some in my dehydrator for about 2 hours. That process took out most of the moisture without making them too dry.

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Winter Weather and Low-Carb Cinnamon Rolls

Happy Monday, everyone! I can’t believe that we are on the last full week of January already! Time is flying by!

We enjoyed a bit of winter weather on Friday and Saturday. Now, I realize that we didn’t get the 14-38 inches of snow that our northern friends received, but here in the south, a few inches is a big deal. New-fallen snow seems to put everyone in a good mood, and what’s great about living in the south is that we can enjoy our few inches of snow and a day off of school or work and then go right back to our temperatures of 50-60 degrees within a day or two! We can enjoy the beauty of new, clean snow without the trials that come with northern snows!


The one thing that we have missed the most while trying to eat a low-carb diet is cinnamon rolls or coffee cake. My sons reminded me of this over the weekend! I used to make sourdough coffee cake every Sunday morning. However, since it just doesn’t suit our eating plan, and we would eat way too much of it, I don’t make it at all any more.

I saw this recipe over on the THM Facebook page the other day and decided to give it a try. We all enjoyed it! Using mozzarella cheese in the dough is absolutely brilliant! The guys thought that the icing needed to be a little bit sweeter, so when I make it again I will add more truvia. I love the way Briana made brown sugar using a little bit of molasses. I think that I would double that for this recipe next time.

Pumpkin Dip

I’m finally back again with a new recipe!! Well, I must confess that it isn’t my recipe, but my girl’s. She made it the other day for a gathering and had great reviews.

Why haven’t I been sharing new recipes?  I really do have some excuses!  First off, I’ve been working hard helping the hubby slim down using the THM plan.  This plan was created for women, but it works for men as well. I’m still learning the ropes and often struggle with some of the recipes.  But it does appear to be working! He is down about 9 pounds in a month! Yes! We’ll take that!  In addition to that, I can say that

1) This little bundle of sweetness has been claiming some of my time:


2) We got a wonderful visit from my girl and her man who came to meet the little bundle of sweetness:


3) And then last weekend we traveled down to Charleston to see the K15 get his band of gold. How is it possible that he is a senior already??



Now for this great recipe. I can’t wait to give it a try!

1 can pumpkin

1 box vanilla pudding

1 tsp nutmeg

1 tsp cinnamon

1/3 of large container whipped topping


Mix the pumpkin and vanilla pudding in a large bowl. Stir well to get it all mixed together.  Add the spices (more or less to taste). Fold in the whipped topping.  Serve with pretzels for an amazing dip at your next fall gathering!

Cooked Apples

Sorry it has been a bit since I last posted here on the blog! Days are filled with all sorts of activities!  Most of my time recently has been spent in getting all our tax information ready for our tax man to work on for us. Business taxes must be filed by March 15, so we usually try to get them ready close to the end of February.  I had them finished and to our tax consultant yesterday afternoon! Glad that is behind me!

The next event is Barbi’s bridal shower this weekend.  Because of her work schedule, she won’t get to arrive here until just about time for the shower to start, and then she needs to leave the following morning!  Wish she could stay longer, but at least she’ll be here for a bit. Less than 75 days to the big day!!

Since my last post our weather has turned rather balmy. We went from the frigid temperatures with snow and ice to warm temps (think 70s) with rain, thunder, lightning, and strong winds.  Oh, yes, and an earthquake, too! We have definitely experienced a bi-polar southern winter this year!  We are actually experiencing more normal temperatures this week as we approach March 1.

This morning while searching my fridge, I noticed that my fruit/vegetable bin still had some apples in it from the fall. While some were looking a little wrinkly, most were actually ok.  I pulled out the good ones, washed them, peeled, and cut them into 8ths.  I didn’t actually measure to see how many cups I had. I just threw them all in my large sauce pan…filled it about 3/4 full.

My initial thought was to just make them into applesauce, but then I remembered those delicious apples served over at one of my favorite restaurants, Cracker Barrel.  Surely, I could figure out that recipe or at least come pretty close to it. And I did!  I didn’t carefully measure my ingredients, so this really was an experiment, but these taste wonderful!

Apples, cut into 8ths, peeled and cored (enough to fill your pot about 3/4 full)

about 3/4 c. brown sugar

about 3/4 to 1 tsp. cinnamon

1 to 1-1/2 tbsp. cornstarch

Mix the brown sugar, cinnamon, and cornstarch together and sprinkle over the apples in the pot.  Stir to cover all the apples.  Cook over medium heat, stirring frequently, until apples are tender.

I did not add any extra liquid to my apples, but let the juices from the apples be the liquid.  If you desire your  sauce to be a bit thinner, add a little apple juice to the mix until the consistency is what you prefer.  Enjoy!

Pumpkin Muffins

Thanksgiving week already??  Where has 2013 gone?  I can’t believe we are in the last week of November, Thanksgiving is just days away, and that my Citadel cadet is home for a few days!  And even though you can’t go shopping anywhere without hearing Christmas music, I am still a firm believer in waiting for any Christmas decorating or even music until AFTER Thanksgiving!

These little Pilgrim candles are my favorite fall decoration.  My mom would set them out every November while I was a little girl growing up!  I can’t have Thanksgiving without them!


As most of you know, I love all things pumpkin, apple, and cinnamon at any time of year, but especially during the fall months.  This morning I made these amazing pumpkin muffins from a recipe found in one of my Betty Crocker cookbooks.  They are easy to make and are just great for a quick breakfast.

1 egg

1/2 c. milk

1/2 c. canned pumpkin

1/2 c. raisins (I used golden raisins)

1/4 c. butter, melted

1-1/2 c. flour (I used half whole wheat)

1/2 c. sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

Grease bottoms only of 12 medium muffin cups, or line each with cupcake paper.  Beat egg; stir in milk, pumpkin, raisins and butter. Stir in remaining ingredients all at once just until flour is moistened (batter should be lumpy). Fill muffin cups 2/3 full. sprinkle 1/4 tsp. sugar over batter in each cup if desired. Bake at 400 degrees until golden brown, about 20 minutes.   Makes 1 dozen.


Pumpkin Spice Mix

Even though I dearly love anything apples and cinnamon this time of year, I also enjoy pumpkin recipes.   Pumpkin cookies and pumpkin pie are favorites of mine.

The other day I heard the Old Farmer’s Almanac radio program on one of our local stations. The article for that day was a recipe to make your own pumpkin spice mix.  I mixed it up today and plan to use it through out the holiday baking season!

1/3 c. ground cinnamon

1 tbsp. ground nutmeg

1 tbsp. ground ginger

1-1/2 tsp. ground cloves

1-1/2 tsp. all spice

Mix ingredients together and keep in a  spice jar to use in your holiday baking. I had emptied a cinnamon container when I made my mix, so I just put the mix back into that container and relabeled it.  Enjoy!