Vegan a Go-Go / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

I’m sharing the recipe to one of my favorite side dishes that can also double as a main vegetarian dish. Tabbouleh is delicious and can be thrown together in no time for an easy weeknight dinner.

It can easily be transported so it’s great for picnics or potlucks. It’s served cold so it’s refreshing on a hot day. Just like homemade ice cream. I found this recipe in the latest issue of Bon Appetit. They shared other grain recipes if you’re interested.

By Bobbi Burger Brunoehler of BobbisBargains.

Meat muffins - yum!

I have recently discovered many mini-foods I can make with my muffin pan. I’m not really a muffin person, so the pan has lingered unloved in the cabinet next to the oft-used cookie sheets. Until now!

My new uses for muffin tins include:

• Omelets
• Pizza
• Chicken pot pies
• Meat loaves

The nice thing about cooking in a muffin pan is that it takes a much shorter amount of time to cook the item, saving a few bucks on heating your oven. Plus, you end up with individual servings just right for a lunch box.

Here is how I made the mini meat loaves:

Start with ground meat. I used a pound and a half. This allowed for one meal and left over for lunches. I used organic, grass fed beef. Yes, it is pricey, but I would rather spend the money on this grade of ground beef instead of factory farm grown filet mignon. I think it is a wiser financial move because I am giving my family food free of antibiotics. Needless to say, we haven’t had any filet mignon for a very, very long time.

Add the following and mix: (feel free to add whatever other extras are right for your family)

• 2 tablespoons bread crumbs (more if you want to stretch your meat)
• 1 egg
• 2 crushed garlic gloves
• 2 tablespoons salsa (medium hotness)
• salt and pepper to taste

Form meat mixture into balls and put directly into the individual muffin cups. Gently press the ball into the cup to form a flat bottom. The meat will shrink somewhat (see picture) so don’t fill so much that the juices will spill out and into your stove.

Top the balls with BBQ sauce or a sauce of your own mixture. I used a mix of ketchup & mustard.

Bake in preheated 400 degree oven for 15 minutes or until done. Note that this same recipe in a regular meat loaf pan takes an hour to cook.

If you run across a great ground beef sale, you can make up several batches of these mini meat loaves and then freeze them to save money on your groceries. One mini loaf is the perfect size for slicing up to make a man-sized sandwich or two kid sized sandwiches. These also travel well in a lunch box wrapped in a sandwich bag or container. Include a small container of spaghetti sauce or ketchup for a dip.

My family LOVES these “meat muffins.” I hope you do too.

Have you started using your muffin pan more?

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Binnorie Artwork / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

I love tangy yogurt for breakfast and recently tried my hand at making my own. The yogurt recipe I made is ridiculously easy to make. The best part is you only need two ingredients and it costs less than the store-bought stuff.

I like my yogurt with fresh fruit and a crumbled granola bar. Check out Julia’s granola bar recipe if you don’t have a favorite one, yet. This recipe is also tasty when accompanied with a healthy muffin. Give my healthy muffin recipe a go!

Ingredients

1 qt. whole milk
2 tbsp. plain whole-milk live-culture yogurt (make sure it’s very fresh!)

Directions

1. Pour milk into a large heavy pot and bring to a boil over medium-high heat. Continue stirring to keep it from scorching.
2. Pour the milk in a bowl when it begins to foam. Then cool down to 110 degrees Fahrenheit. You can do this by plugging your sink and adding cold water. Let the bowl sit in the sink and don’t forget to use a thermometer.
3. Whisk 1/4 cup of the cooled milk with the yogurt in a small bowl, then whisk into the rest of the milk.
4. Pour into two large glass jars. Cover tightly with lids and wrap jars in towels to keep them warm. Then set them in a cooler.
5. Add a few more jars filled with hot water to the cooler to keep the milk warm, and cover the cooler.
6. Let the milk sit for 8 – 12 hours to set. Once done it will look and taste like yogurt.

The longer the milk sits the tangier it will get. This recipe makes 3 cups and it will last up to one week when chilled. Lowfat and nonfat milk (and yogurt) will work too, but they take longer to set than whole milk. Note that chilling the milk mixture stops the process, so don’t chill until you like the taste and consistency!

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najjie / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

I was walking down the produce isle at Trader Joe’s when I spotted fresh asparagus for $1. I made a beeline for them and bought two bunches. Just a few weeks ago I had seen the pencil thin vegetable for almost $4. This time the asparagus where bright green, firm, and plump.

Love in season produce – you just can’t beat the taste and low price! Asparagus is best cooked the day it’s purchased, though you can keep it in the fridge for up to five days. If there’s room in the fridge, I’ll store the bundled stalks in a bowl with about an inch of water. If there’s no room, in they go into the crisper with a damp paper towel wrapped around the bottom of the stalks.

I couldn’t wait and made them that evening. I cooked an easy pasta dish with tomatoes and asparagus. This is similar to my lemony pasta recipe I shared some time ago.

Ingredients

Whole Wheat Penne

Asparagus

Cherry Tomatoes

Garlic

Olive Oil

Freshly Grated Parmesan

Directions

Cook pasta according to directions. Once the pasta is almost ready add olive oil to a skillet. Then add the garlic and saute till it’s golden, but not burnt. I like to cut the asparagus in half so it’s easier to work with them. Saute them until they’re tender. Then add the cherry tomatoes and warm through.

Remove the pasta from the water and add it to the skillet. Toss the pasta and veggies. Add salt and pepper to taste. Serve immediately and top with freshly grated Parmesan. Yum! It was super simple and delicious.

What’s your favorite spring vegetable?

By Bobbi Burger Brunoehler of BobbisBargains.

Beef soup

The first time I ever made this soup my husband wrote me a love letter. Really. Nothing says lovin’ like a big pot of hearty beef and bean soup.

The key ingredient is a cut of meat called a shank cross cut. It is sometimes referred to as a center cut. This cut of meat has a roundish bone surrounded by meat. It is very tough, therefore it needs to be boiled for at least 3 hours, perhaps 4 for the best taste. The thing to remember with beef is the tougher the cut, the tastier the meat.

If at all possible, get grass fed, free range beef. A shank cut is one of the cheaper cuts of meat, so splurge. I pay around $4.35/lb at my local organic butcher. My family likes lots of meat in their soup, so I get one shank per person. However, you could get one shank for every two people.

This recipe yields about 10 cans of soup. You might be able to get those cans of soup on sale with coupons, but this soup is real food, full of real nutrition that will help you and your family stay healthy and energized. Serve with fresh hard crust bread. Yum!

Here’s my recipe (with some estimates on amounts):

• Shank cross cut beef
• 2 – 4 cups beef stock (homemade if you have it)
• water (keep adding water during recipe so your soup is desired consistency – thick or thin soup)
• large sweet onion
• 1 – 2 cups dried beans (I like Trader Joe’s assorted dried bean mix. Rinse and possibly soak before using.)
• 1 turnip cut into big cubes
• 1 parsnip cut into large pieces
• 4 celery stalks cut into thirds
• 8 large carrots peeled and cut into large chunks
• 2 large garlic cloves (freshly crushed)
• handfull of parsley
• 1 bay leaf
• 1 cup or less of  small noodles

Start with a large soup pot. Rinse off your beef and then place in the pot. Cover beef with stock and water. Bring to a boil and then cover and let simmer for an hour. Add whole onion. Add water. Let simmer for another hour. Add 1 to 2 cups beans. Add parsnip, turnip, celery, parsley and bay leaf. Let simmer for an hour. Add carrots. Let simmer for 30 minutes. Turn off heat. Add uncooked noodles. Let sit for 5 minutes. The noodles will cook in the hot soup without additional heat. Soup is done.

Notes:

• I do not add salt or pepper, but put it on the table so everyone can season their soup.
• I know that this recipe doesn’t have specific amounts. Sorry, I do it by taste. There isn’t a right or wrong in the quantities. It IS important that you have enough liquid to cover everything in the pot, but not so much liquid that you have a soup that tastes like water in the end.
• The noodles will expand and soak up all your liquid, so use noodles sparingly or don’t use them at all if you want lots of broth.
• A great place to get organic veggies is your local farmer’s market. Help support local organic farmers and they will continue to grow organic food for you.
• An added benefit of making a big pot of homemade soup is that it helps heat up the kitchen on a cold winter day.

I hope this recipe helps to inspire you to make soup for your family and share your recipes with the rest of us.

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Must remember to snap a photo next time. This photo doesn't do it justice! Lorenia / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

You’ve probably had red-sauce enchiladas before, but have you tried enfrijoladas? They’re just as yummy, easy, and inexpensive to make. Try your hand at the recipe below.

Frijol is the Spanish word for bean. In this dish, purred beans will be used as a sauce. I made these for dinner last night and grilled chicken breasts as a side. They were delicious!

Ingredients

4 cups cooked black or pinto beans
2 tablespoon olive oil
tortillas
salt and pepper
2 tbs cumin
1/4 of an onion, diced
2 garlic cloves, minced
Salt and freshly ground black pepper
8 corn tortillas
2 cups shredded Monterrey Jack cheese (or whatever you have on hand)
Sour cream, for drizzling

Directions

Start by making the refried beans. In a saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add the onion and saute until it’s soft. Then add cumin and continue sauteing. Add the beans to the pan and simmer for 10 minutes. Be careful when you do this! Cool the beans for about 5 minutes and put them in the blender to puree. You want them to be extra runny like a sauce. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently. Add salt and pepper, to taste.

To warm up the tortillas, preheat the oven to 350 degrees Fahrenheit. Spritz the rest of the olive oil on the tortillas and sprinkle with a dash of salt. Keep an eye on them so they don’t burn. They’re ready when they are crunchy.

Use tongs to pass the tortillas 1 by 1 through the refried bean sauce until they are coated on both sides with the sauce and they’re semi-soft. Set aside on a plate by folding them in half. (You can also fill them with chicken or veggies at this point.)

Arrange them in a 9 by 13-inch baking dish and top with your favorite cheese. Bake until cheese is melted about 10 to 15 minutes. To serve, drizzle with sour cream and top with onions or chicken. What are your go-to meals tight now?

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natebeaty / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

When it’s cold outside, I crave warm stews like this chicken and hominy recipe. This stew is a traditional Mexican dish known as Pozole. The red chiles give it the heat and color. Don’t be intimidated by the ingredient list! You can find all the ingredients in your grocery stores’ ethnic aisle.

This spicy stew is perfect with a little lime when you are all stuffed with a cold. Don’t worry! You can control the heat and still enjoy a bowl if you don’t like spicy food. It’s usually made with pork, but I make it with chicken because I’m allergic to pork.

Owenfinn16/flickr

By Bobbi Burger Brunoehler of BobbisBargains.

A watery glass of luke-warm coffee is a bummer. A good cup of coffee is a treat. A glass of perfectly made iced coffee is a spiritual experience!

Years ago a barista taught me the secret of correctly made iced coffee. The secret is so simple and easy that it is a constant wonder to me that so few coffee shops make so-so iced coffee. Learn my secret and save yourself a few bucks while sipping a delightful beverage.

Here is the secret:

• Make coffee.
• Put it in a pitcher.
• Put the pitcher in the refrigerator.
• Now, when you add ice cubes they won’t immediately melt and leave your coffee watered down.
• Or drink your chilled coffee without ice.

Variation on the theme:

• Make coffee.
• Pour coffee into ice cube trays and freeze.
• Store cubes in a bag in the freezer.
• Make your coffee hot and fresh.
• Add coffee cubes.
• This gives you fresh iced coffee.

Tip: You can also pour milk into ice trays.

Serve up iced coffee with one of my delicious salads. Yum! A great afternoon delight. That’s how I make perfect iced coffee. How about you?

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I'm baking cookies for Valentine's Day. What are you doing? chollingsworth3 / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

Every year the prices of candy, chocolate, and roses balloon during this time. Instead of overpaying, I rather spend time in my kitchen making inexpensive treats to give out for Valentine’s Day. Below I share quick and easy recipes to make and share with others.

PB&J Thumbprint

I like making thumbprint cookies because they are so versatile. You can make them with different flavor jams or chocolate. The PB&J version I’m making this weekend for my sister is also healthy! I found this thumbprint recipe in Shape mag. These are also fun to make if you have children. Their little fingers are perfect for making the dents.

Chocolate Strawberries

This tasty treat is simple to make and costs less than buying them at fancy chocolate store. I’m looking at you Godiva! All you have to do is buy a nice chunk of chocolate and melt it. If you can’t find inexpensive strawberries, try other fruit. Bananas dipped in chocolate with festive sprinkles are also yummy.

Fruit Arrangements

Whether you make simple fruit kabobs or go all out with fancy fruit arrangements, these are cheaper to make than buy. You can find skewers at the dollar store and buy fruit that is in season to cut costs. Fruit arrangements are also a nice gift on it’s own. You’ll need florist’s foam and a nice vase to hold the arrangement. Here are instructions on how to fruit arrangements.

Sugar Cookies

These cookies take a bit longer to make, but that’s only because you have to refrigerate them for about two hours. Kids can also help to make these. They’ll especially like decorating the cookies. No need to go out and buy cookie cutters! I usually grab a can of whatever is in the pantry to cut the cookies. Make sure to clean the empty can thoroughly. For heart shapes, see if there’s anything else around your home you can use. Alton Brown’s Sugar Cookies recipe is my go-to recipe.

To make your own goody bags head to the dollar store to find cellophane baggies or small containers. Want to skip one more expense? Let the cookies cool completely in a baking sheet and then transfer them to a plastic container. It’ll even make it easier to carry. I’m using small takeout containers I bought last year after Valentine’s Day for $.50 a pack!

Check out Bobbi’s post about homemade Valentine’s Day gifts for more ideas. Are you making any goodies for your kid’s friends or your friends? What are your go-to recipes?

We ate these homemade granola bars in no time!

My husband and I eat a fair number of Nature Valley granola bars, which run us about $3 for 12 pre-wrapped bars, or about $.25 a bar. Could I make these myself? Here’s my version of a recipe I found in my favorite cookbook, The America’s Test Kitchen Family Cookbook.

I have not calculated exactly how much this recipe costs to make, but it yields three times as many bars as one box from the store and tastes a lot better!

What do you make instead of buy to save money?

Ingredients

7 c old fashioned oatmeal

1/2 c canola oil

1/2 t salt

1/2 c honey

1/2 c brown sugar

1 T vanilla extract

2 t cinnamon

2-3 large scoops peanut butter

1 c walnuts or other nut, chopped

1/2 c chocolate chips

Directions

This recipe makes about 36 bars and takes 1.5 hours from start to finish, including cooking time.

Heat oven to 375. Mix oats with oil and salt. Pour into two trays or cookie sheets and spread evenly. Cook for 20-25 minutes, stirring at least once. Heat the honey and brown sugar in a small pan and when dissolved, add vanilla and cinnamon off heat. When oats are a golden brown, pour into a large bowl and mix with the sugar solution. Turn oven down to 300.

To make two kinds of bars, peanut butter and chocolate chip, separate oats into two large bowls. Add peanut butter to one bowl while oats are still warm. This will help melt the peanut butter evenly into the oats. In the other bowl, stir in nuts and chocolate chips. The chips will mostly melt (I have no idea how manufacturers get their chips to come out whole) but you’ll still get that chocolate flavor.

You can make your own variations with whatever nuts, dried fruit, or treats you desire!

Line two cookie trays with aluminum foil and spray lightly with cooking oil. Press the mixture into each tray with a large spoon or metal spatula, dipping it into a cup of water often. (This reduces the amount of granola that sticks to your utensil.) Cook for 35-40 minutes. (This might seem like a long time but cooking less will increase crumbliness.)

Leave in tray while cooling for 15 minutes on wire rack or cold surface. Cut bars decisively into rectangles in the pan and then let the bars cool completely before you attempt to pick them up. I store half in a plastic bag or tupperware for up to two weeks and eat the other half!

Can't wait to make a Buche de Noel! Telephone Melts / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

Tis the time to haul out the bakeware! I love baking, especially in the cold weather months, as it warms up our home. It’s been really cold in L.A. lately! Below are a few dessert recipes I’m planing to make for our different Christmas celebrations.

Gingersnap Pear Cheesecake – In my post about non-traditional Thanksgiving desserts, I said how much I love cheesecake because of it’s versatility. For Christmas, try one with pears and a gingersnap crust. The flavors complement each other wonderfully. Best thing is that if you know how to make a basic cheesecake, you can have this done in no time. Another thing I like is that it travels well to parties and it can be made ahead of time.

Chocolate Truffles – This recipe takes about three to four hours to make, but it’s well worth it! You can make the chocolate truffles on the weekend and store them (good luck not eating them!) to share at your company’s Christmas party or potluck. The best thing is that you can make so many combinations. These little treats are also great for homemade gifts.

Bark – There are bark recipes galore, but this one with mint candies seems most appropriate. I’m going to make bark for my sister so she can share with her friends at school before they go on their winter break. I’m making different varieties to suit everyone’s tastes. One of my favorite combinations is white chocolate with pistachios and cranberries. The color is just so festive! Did I mention it’s so easy to make and transport? I’m using baggies with colorful ribbon to hand out.

Buche de Noel – I’m so excited to make one of these logs. It’s like the grown up version of the gingerbread house. When I was in high school my french teacher brought one to share with the class and I fell in love. It was delicious! This year I’m going to try to make one from scratch. It’s so festive and you can decorate it as you please. The traditional yule log recipe calls for sponge cake and takes considerable time to make, but I found a recipe that it’s doable. And it doesn’t call for crazy, fancy ingredients.

What dessert are you making this Christmas?

Sifu Renka / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

I love Thanksgiving and can eat leftovers for days. This year, I tried a new recipe that used leftover turkey. Not only did this save money and time, but it created a new tradition! Below I share the recipe to this yummy Turkey Pot Pie.

The best part of this recipe is that you can substitute chicken if your turkey is all gone. Need other ideas for leftover? Check out my post on what to do with leftovers and learn other money saving tips! This recipe was adapted from Carla Hall’s recipe for The Chew on ABC.

Ingredients

For the Turkey Filling:

• 3 tablespoons olive oil
• 1 onion (diced)
• 2 medium carrots (bite-size pieces)
• 2 celery ribs (bite-size pieces)
• 1 sprigs thyme
• 1 sprigs rosemary
• 1 leaves sage
• Salt and pepper (make sure to taste everything before you bake)
• 4 ounces butter
• 1/4 cup flour
• 1 bay leaves
• 1 quart turkey stock
• 1 1/2 cups cooked dark turkey meat (bite-size pieces)
• 1/4 cup heavy cream
• 1 cup frozen baby peas

Directions

In a pot, heat 3 tablespoons olive oil. Sauté the onions, carrots, and celery with the thyme, rosemary and sage for 15 minutes. Season with salt and pepper. Make sure to taste everything for seasoning before you bake. Set aside and allow to cool. Remove any herb stems.

In the same pot, melt the butter and whisk in the flour to make a roux to thicken the sauce. Then pour in turkey stock, and whisking to stay smooth. Add bay leaves and heavy cream. Bring the mixture to a boil and reduce to a simmer. (If you have gravy leftover use it instead.) Stir in the vegetable mixture, turkey and peas. Set aside and allow to cool.

In a large casserole dish, place cooked crust on bottom and pour turkey filling on top. Place the raw crust on top and crimp edges around dish. Brush with eggwash and bake in 375°F oven until bubbling and golden brown. I bought my pie crust but you can make your own.

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lordog / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

Don’t get me wrong, I love apple and pumpkin pie — served warm with a scoop (or two) of vanilla bean ice cream. These pies complete a Thanksgiving meal. But if you’re in charge of dessert this year, change it up a bit and try your hand at making one of these six non-traditional turkey day sweets. (If you’re in charge of the bird, here’s how to cook a perfect turkey.)

Flan

If you’ve never tried flan, you’re missing out! This is a custard topped with caramel that’s similar to creme brulee. I’ve taught several friends how to make this decadent dessert using my family’s recipe. I like that it’s so easy to make and it keeps well in the fridge so you can make it ahead. The Food Network’s Ellie Krieger has a pumpkin flan recipe similar to mine. You can either use ramekins for individual portions or make one to share. If you’re traveling, don’t flip it till you arrive or you’ll end up covered in caramel.

Pumpkin Cheesecake

I recently shared a list of five sources for free Thanksgiving recipes and one of those was MarthaStewart.com. Last year, I made Stewart’s pumpkin cheesecake recipe and enjoyed it as I wrote a term paper. It was was creamy and velvety. There will be no last minute term paper writing this year, but I am making this cheesecake again. You may have already noticed that I love pumpkin as I’ve shared two pumpkin bread recipes. If you don’t, cheesecake is so versatile that you’re bound to find one you like. Stewart has a variety of recipes for this dessert.

Pear Cranberry and Gingersnap Crumble

I found this recipe on one of my favorite food blogs, Smitten Kitchen. I haven’t tried this recipe, but it looks delish! I’m making this for one of my Thanksgiving dinners. It’s easy to transport as you can cover with a baking dish and go. The gooey, warm fruit topped with the crumbly mixture is sure to be a hit. You can also make this with apples. Don’t forget to top with whipped cream.

Pumpkin Bread Pudding

End your Thanksgiving meal with warm bread soaked in spiced custard with this pumpkin bread pudding recipe. It only takes 45 minutes to complete and you may already have all the ingredients on hand. A friend once made this for a potluck and it was delicious. I would warm this before serving, although you can eat it cold.

Cranberry, Almond, and Cinnamon Tart

This tart has all the flavors of Thanksgiving, but it’s different enough to stand out at the dessert table. The tart recipe calls for a homemade crust, but to save time you can buy a pre-made one. All you have to do is make the filing and bake it. It will still look homemade and taste delicious. If you don’t like cranberries you can easily switch the jam or preserves to strawberry or raspberry.

What’s your favorite Thanksgiving dessert? What desserts will you be serving on turkey day?

StarMama / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

With Thanksgiving fast approaching it’s time to decide what will be on your menu. To get you started, I share my five favorite sources of free recipes below.

Thanksgiving on a budget is possible as long as you start preparing early! Although, I tend to roast my turkey the same way every year, I’m already browsing the five sites below to decide on the sides and desserts I’m making this year.

MarthaStewart.com – Get your inner Martha Stewart revved up! This site is filled with delicious recipes, menus, and centerpiece ideas for crafty hosts and cooks. I love that her menus include drink ideas as well.

FoodNetwork.com – If you’re looking to change up your Thanksgiving dinner this year, this site should be your first stop. You’ll find tons of Thanksgiving recipes from Food Network chefs including some of my faves: Alton Brown and Giada DeLaurentiis. How does a Thanksgiving dinner with an Italian twist sound?

RealSimple.com – One of the reasons I keep coming back to this site is because the advice is, well, really simple. Not only do they share mouthwatering recipes, but they streamline the Thanksgiving preparations and menu so you can have a stress-free holiday. Genius!

RachaelRay.com -  The queen of 30-minute meals does not disappoint. She’s got you covered with recipes for appetizers, sides, dessert, the bird and leftovers! One of my favorite things that Rachael Ray does is she skips the long list of ingredients. She also tends to use a lot of similar ingredients throughout her menu. I also like to carry a theme throughout the different dishes I prepare as it helps cut down the cost. For example, I’ll add cranberries to the stuffing and I’ll also use them in a blue cheese and cranberry salad.

CookingLight.com – This is a great resource for those looking for light recipes to their favorite desserts, side dishes and more. Since we procrastinated last year (I was still in school and super busy), this year my family is going all out, but we are still going to try to eat healthy. It’ll just makes us feel better for when the potions get out of control. If you have family members with different nutritional needs, you must check out this site. They also have vegetarian recipes!

What are you cooking this Thanksgiving? How much will you spend on Thanksgiving dinner this year?

JillOW / Flickr

This is a post by BargainBabe.com writer Yazmin Cruz.

A while back I shared a pumpkin bread recipe that till now had been my favorite to bake when the crisp autumn air rolled in. I recently discovered a new favorite. Here is the recipe. If you are looking for pumpkin carving ideas, we got dozens.

This pumpkin seed bread stays moist because of the applesauce that I use instead of oil. The pumpkin seeds also give it a surprising crunch. The best part about this recipe is that it calls for fresh pumpkin. All you have to do is shred the pumpkin using a cheese grater or food processor. The bread is great with coffee in the morning. Can’t get enough pumpkin? Keep warm with this pumpkin soup recipe.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup turbinado sugar (or regular if that’s what you have)
• 3/4 cup of unsweetened applesauce
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups shredded fresh pumpkin flesh (not the hard skin)
• 1 cup toasted pumpkin seeds

Directions

Start by toasting the pumpkin seeds in a 400 degree Fahrenheit oven. (I bought my seeds without a shell at Trader Joe’s.) Make sure not to burn them. Set aside when done. Then sift the flour, cinnamon, baking soda, baking powder, and salt together. (I switched in one cup of whole wheat flour the second time I made this and it was just as delicious.)

In a different bowl, mix the sugar, applesauce, eggs, and vanilla. (You can always use oil, but I feel extra guilty using it when I bake.) Then add the shredded pumpkin and seeds to the wet ingredients. Unlike other recipes, fold the dry ingredients into the wet using a spatula. (The wet ingredients are dense and won’t mix well if you do it the other way around.) Don’t use a mixer or you’ll break the seeds. Afterwards, pour in a loaf pan. If you are not using a nonstick pan, first butter and flour the pan.

Bake for 1 hour and 45 minutes or till a knife inserted into the middle of the loaf comes out clean. Let it cool on a baking rack.

The original recipe is by Alton Brown. I adapted it to suit my taste and you can do the same.

Yields 1 loaf