Things have been a tad crazy over the last few months. My husband graduated from dental school, we moved to another state, he started a new job, and we found out another Dow is on the way! Lots of changes, to say the least. And we are now entering my favorite time of year - fall, with its crisp air and changing colors.
With fall comes pumpkin season, and with pumpkin season comes baking. For us at least, two pumpkin treats are an essential part of fall baking: cookies and scones. Although the temperature is still in the 70s around here, the official start of fall this week had me wanting those pumpkin staples.
A while ago, Joanne shared a family favorite and go to pumpkin cookie recipe here on The Sisterhood - didn't want to reinvent the wheel on this one (since they're so yummy).
However, I started searching Pinterest for a pumpkin scone recipe that was simple and that I already had ingredients for. I came across this Starbucks Pumpkin Scone knock-off recipe and am in love with it. Check it out and let us know if you love it too!
Jill for The Sisterhood
Several months ago, one of my favorite magazines, Real Simple, featured a 2-page spread with 10 ideas for on-the-go breakfasts. One of the ideas they suggested was this easy, make-ahead peanut butter granola, which tastes fantastic on yogurt, fruit parfaits, or just by itself. My kids love it as a snack! So here's my tweaked version of this yummy, breakfast-y treat.
INGREDIENTS
- 1/2 cup crunchy natural peanut butter.
- 1/2 cup maple syrup
- 1/4 cup coconut oil (or other oil like canola)
- 1/2 tsp. salt
- 3 cups old fashioned oats
DIRECTIONS
Preheat oven to 300 degrees. Combine peanut butter, maple syrup, coconut oil, and salt in a large bowl. Fold in oats. Spread mixture on a large rimmed baking sheet. Bake for 30-40 minutes until golden, tossing occasionally.
Let cool. Store in an airtight container for up to one month. Serve with your favorite yogurt or fruit - or just snack at your leisure.
Enjoy!
Megan for the Sisterhood
With fall comes pumpkin season, and with pumpkin season comes baking. For us at least, two pumpkin treats are an essential part of fall baking: cookies and scones. Although the temperature is still in the 70s around here, the official start of fall this week had me wanting those pumpkin staples.
