Hi! I woke up this Sunday morning craving Dunkin Donut’s pumpkin munchkins, so I took matters into my own hands. I wouldn’t exactly call these munchkins, but they are cute and mini muffins that kinda look and remind me of them, so i’ll take it! I was inspired by King Arthur Baking, pumpkin donuts recipe, so I tweaked a few things to make these my own! They are light, fluffy, moist (sorry I know that word isn’t everyone’s fave, but they are for certain NOT dry) These hit the spot for sure especially with an iced coffee on the side. I was also so excited that I got to meet a few NJ blogger friends and drop some off to a few while I was out and about today! It’s been so nice to get to know some new girls in NJ and treat them to some yummy fall goodies! This is a must bake for the fall season ahead. I know I am getting ahead of myself but with the wedding approaching quickly, I have a feeling I will have less time on my hands, so I am making as many recipes as I can now! Enjoy this delicious recipe in the morning with a coffee in hand in some cozy clothes on the couch with your fave fall candle burning for the ultimate pumpkin experience. Now let’s get to the recipe! It only involves one bowl, so that is a win for me when it comes to the clean up!

Ingredients:

• 1 can of pumpkin
• 2 cups of self rising flour
• 1.5 cups of granulated sugar
• 3 large eggs
• 1/2 cup of canola oil (or can use apple sauce)
• 2 tsp of pumpkin pie spice
• 1 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• 1/2 tsp of ground ginger
• 1/2 tsp of salt

Topping:

• 1/8 cup of granulated sugar
• 1/2 tsp of pumpkin spice
• 1/2 tsp of ground cinnamon

Directions:

1. Heat oven to 350 degrees and lightly grease a mini muffin tin.
2. Add everything to a mixing bowl except the self rising flour. Beat on medium until combined, about one minute.
3. Add the flour in a little bit at a time and mix gently with a wooden spoon until creamy.
4. Fill each mini muffin compartment with 3/4 of pumpkin muffin filling, this should make about 36 mini muffins.
5. Bake for 15 minutes, use a toothpick to make sure they are cooked. Let them cool for 5 minutes and then remove from the tray onto a cooling rack.
6. While still warm, roll each mini muffin in the pumpkin, cinnamon and sugar topping. Tastes best served immediately, or store in glassware with the lid partially off. You can also freeze these to enjoy later!

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There you have it! A super delicious and cute fall treat to enjoy! If you make these, tag me on instagram so I can see them. Have fun making these mini treats and have an amazing first week of September!

xo Jamie

Okay, this is a beautiful one! My aunt Karen made her famous blueberry zucchini bread and gave me a mini loaf! I immediately woke up this morning craving it with cream cheese! For my bridal shower, everyone filled out a recipe card and this is the one my aunt filled out, she said she wanted me to try it first before I made my own. OH MY GOODNESS will I be repeating this recipe and saving it forever. It is soooo moist and you can taste those blueberries and the zucchini in there because it is loaded! This is a must try recipe for your morning breakfast with cream cheese or butter (or even plain) with an iced coffee. This hit the spot and it is only 8:00am…let’s get into her yummy recipe that she said I can share with you!

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Ingredients:

• 3 eggs
• 1 cup of vegetable oil
• 3 tsp of vanilla
• 2 cups of zucchini, shredded
• 3 cups of flour (can sub almond flour)
• 2, 1/4 cup of granulated sugar
• 1 tsp of salt
• 1 tsp of baking powder
• 1/4 tsp of baking soda
• 1 tablespoon of cinnamon
• 1 pint of blueberries

Directions:

1. Preheat your oven to 350.
2. Beat together eggs, vanilla and sugar. Add in the vegetable oil and salt. Fold in shredded zucchini.
3. Add the flour in slowly, baking powder, baking soda, cinnamon and beat on medium until combined and creamy.
4. Gently fold in the blueberries and mix in with a spatula.
5. Pour into two large loaf pans or 6 mini loaf pans and bake for 45-50 minutes. Use a toothpick to check if they are cooked and ready.
6. ENJOY with cream cheese, butter and iced coffee of course.

It is AMMMMMAZING, thank you aunt Karen for this recipe. I cant wait to make it on my own and see if I can make it as yummy as you did! Tag me on instagram if you make this, I would love to show my aunt! Have a great rest of the week and I hope you eat some yummy foods!

xo Jamie

Looking for a refreshing snack, appetizer or side dish? I got you! These mini peppers stuffed with a lemony feta dip and topped with EBTB seasoning and cucumbers really hit the spot on this hot afternoon in NJ. They are crunchy, flavorful and easy to pop in your mouth! (I already had like 6 and had to make more…) These were so easy to make and will be a crowd pleaser for sure if you serve them at a BBQ. I served them at a Halloween party a few years back and they were gone in minutes, literally…Try them out for yourself and let me know what you think!

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Ingredients:

• Mini peppers, I love the colorful ones!
• 1/2 cup of plain Greek yogurt
• 1/2 cup of cream cheese
• 1/2 cup of crumbled feta cheese
• Juice of half of a lemon
• 3 garlic cloves, crushed
• Salt, pepper and red pepper flakes to your liking
• Optional: everything but the bagel seasoning
• Optional: cucumbers

Directions:

1. In a food processor, combine Greek yogurt, cream cheese, crumbled feta cheese, lemon juice, crushed garlic, salt, pepper and red pepper flakes. Combine until creamy.
2. Slice mini peppers in half and seed them. Fill each one with as much filling as you would like!
3. Top with EBTB and cucumbers and pop em in your mouth!

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I can’t wait to hear what you think of these yummy and EASY bites! Tag me on instagram if you make them so I can see them! Enjoy these summer days and I hope you are making lot’s of yummy foods.

xo Jamie

I don’t even think I can begin to describe my nana. Let’s just say she is 95 years old and is the smartest, kindest and wisest woman there is. She raised my father and my uncle here on her farm with my poppy. Nana and poppy met at the VA, (veterans association) nana was a nurse and poppy was the laundry supervisor.

Nana was 23 and it was Thanksgiving, they both had to work. He asked her if she wanted to get Thanksgiving dinner together, she said “I work until 11pm”, he replied “I’ll pick you up after work to get a hamburger and a cup of coffee”. Every single night after this she saw him at 11pm after work, even if it was just for a coffee. That Christmas, he asked her to marry him, she said “I don’t know, I wasn’t planning on getting married this soon ”. On New Years, he tried again, she still said no (nana is a stubborn one) On Valentine’s Day, he brought her candy and flowers and wouldn’t give up, he asked her again. Still no.

On April 9th, they went home to PA (they found out they grew up only 20 miles away from one another) and he took her to a jewelry store and said “pick out your ring”. She picked out her engagement ring that day. On June 24th, the same year- they got married. They were married for 45 years when poppy passed away 25 years ago. I knew him until I was only 5 years old, he would drive me around in his pickup truck and I can vividly remember there being candy under the seat. I remember building snow men with him in our backyard and picking apples from their orchard.

I asked nana to describe her marriage, here is what she said, in the most joyful way.

“Gee whiz, it was the most wonderful thing that happened in my life, those years that we were married, went by so fast. We never had a dull moment, we were always doing things, going someplace. He planted 75 fruit trees, we went to polka parties, he built this house, he built the barn you’re getting married outside of. That’s what I mean, there was never a dull moment in my life with him.”

25 years have passed since my poppy passed away. Nana has lived alone and has taken care of herself this whole time. She sips her coffee with creamer every morning, still reads a book a week, has subscriptions to every magazine you can imagine and doggy ears the recipes I should make, watches tons of soap operas (she also loves “The Nanny”) and enjoys the homemade dinners my parents bring her at 5:00pm every single night. She has lived and continues to live a life full of simplicity, hard work, finding joy in the small things and appreciating every single day.

She is who I look up to and always have. The love she gives, her genuineness, her independence, her memories, her kindness to others, her smile and pure happiness for life. That is what I strive for. Thank you nana.

xo Jamie

I am typing this recipe just as fast as I ate it, because it is SO good and you need to make it too! BACON CHEESEBURGER QUESADILLAS. Yup, you heard me. It is SO hot today in NJ and Mark is not home yet so I don’t know how to work the grill to grill burgers lol…so I did a plan b idea inside and they came out amazing. I used almond flour tortillas, sauteed ground beef, added some shredded cheddar cheese, pickles, some red onion and crisped them up on the stove. I added some more toppings, a side of ketchup and mustard and paired this meal with Japanese sweet potato fries, and there you have it, a 30 minute summer dinner, made inside in air conditioning. Now, i’ll just be waiting for Mark to come home and hoping I don’t eat his…

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Ingredients:

• Almond flour tortillas (or your fave tortilla of choice)
• 1 lb of ground beef (or chicken, turkey, sausage)
• 1/2 cup of cheddar cheese (as much as you like)
• Red onions, chopped
• Pickles, sliced
• 4 pieces of bacon
• Ketchup
• Mustard

Directions:

1. Cook bacon in the oven on 375 for 15 minutes until crispy.
2. While bacon is cooking, prep your ground beef by cooking it with salt, pepper and garlic powder on medium heat for about 6 minutes.
3. In a greased pan, place your first tortilla down and add a spoonful of the cooked beef, sprinkle cheddar cheese, add pickles and red onions and place the other tortilla down and spray with olive oil.
4. Cook for 2-3 minutes on each side until crispy and cheese is melted.
5. Cut into four pieces, top with bacon, more pickles and onions and ketchup and mustard for dipping. Serve with your fave potato fries!

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Super easy, super delicious and super partner and kid approved! Tag me on instagram if you make this, would love to see how you do it and what you top these with. ENJOY!

xo Jamie