Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Simple Pumpkin Waffles

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I highly recommend enjoying a fall brunch with these Simple Pumpkin Waffles. These are light, fluffy, flavorful, and perfect!

When I told our 17-year old that I was going to make Pumpkin Waffles he saw right through my “add a veggie to breakfast” scheme. Still, he went back for seconds and even ate homemade applesauce on the side. It was a perfect fall breakfast – or brunch as was the case that day as we tried to squeeze in a hearty meal between high school/college classes, kindergarten homeschool, babies’ naps, a college soccer game, and tennis meet.

It’s rare that I have time to stand at the waffle iron these days. So it only made sense that I double the recipe and make a huge pile of waffles so we can easily toast and enjoy them another day soon. If you’re going to make a mess, you might as well make a big one, right? :) So now I have a freezer full of Simple Pumpkin Waffles to pull out and serve as needed!

I highly recommend whipping some cream to serve on top of these waffles. A huge dollop of whipped cream along with real maple syrup drizzled over the top of these waffles makes an incredible meal. Sausage, applesauce, and coffee too? It’s breakfast heaven.

Simple Pumpkin WafflesYum

Simple Pumpkin Waffles
 
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Serves: 6-8
Ingredients
  • 2 cups of whole grain flour (I use freshly ground soft white wheat)
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon or pumpkin pie spice
  • ½ teaspoon of sea salt
  • 1½ cups of milk
  • 15 ounce can 100% pure pumpkin
  • 3 eggs
  • 4 tablespoons of melted butter or coconut oil
Instructions
  1. Whisk all ingredients together until smooth.
  2. Scoop about ½ cup of batter into a hot waffle iron.
  3. Cook until waffles are golden brown.

What is it about pumpkin and cinnamon in the fall that just doesn’t taste the same any other time of year?

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Easy White Queso

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It’s my favorite splurge at any Mexican restaurant. So finally, I decided that it must be time to try making White Queso at home.

Why make White Queso at home?

Mostly, because of the deliciousness. Also, because of this:

At a birthday party several months ago, the hostess had picked up one of her birthday boy’s favorites: White Queso from our local Mexican restaurant. She set it out as a part of a delicious taco bar. Maybe I was just extra hungry that day (probably), or maybe my friend is an excellent cook (most definitely). But my taco plate that day tasted so good that I went back for more and wanted to duplicate it later at home.

So a few days later, I decided to surprise my husband and kids by picking up a large cup of White Queso to go with our taco dinner at home. Great idea, thought I. They will love it and be so surprised that Mom actually went to a restaurant to buy part of our dinner.

Were they surprised? Yes, and delighted. Was I a little bit sticker-shocked by how much it costs to buy a large, delicious cup of queso at the restaurant? Gulp.

So while it was fun and delicious, I knew I could only do something like that on a special occasion. A few months later, I was craving the White Queso and decided to try my hand at it. (Sometimes I wonder why it takes me so long to try to make something at home. Isn’t this my hobby?)

Take a few seconds to watch this fun video Malachi helped me make to show you how easy it is to make Easy White Queso at home!

Easy White Queso – See how it’s made —->

Guess what? It takes less time to make White Queso at home than it does to stand in line at a restaurant waiting for them to bring you a cup and take your money. Obviously it costs less. And while the authentically made queso at the restaurant is still better than mine, I’m so excited to be able to make and eat this regularly now instead of waiting for the very occasional splurge at a restaurant!

Easy White QuesoYum

Easy White Queso
 
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Serves: 6-8
Ingredients
  • 8-ounces cream cheese
  • 16-ounces pepper jack cheese
  • ¾ cup sour cream
  • 1 cup half-and-half or whole milk
  • 10-ounce can Rotel (diced tomatoes and green chilies)
Instructions
  1. Place all ingredients into a medium-sized saucepan.
  2. Whisk over medium or low heat until mixture has melted together smoothly.
  3. Serve!

See how easy that is!!?

What’s your favorite restaurant splurge?

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Easy Whole Wheat Cinnamon Rolls

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Tis the season to bake, bake, bake! (And also eat vegetables. Never forget to enjoy the broccoli. Man shall not live on baked goods alone.) Since it’s baking season, it’s time for me to re-share my recipe for Whole Wheat Cinnamon Rolls!

Are cinnamon rolls difficult to make? Well, they do require more steps than say…all of the Simple Recipes I share. I prefer quick and easy – just like most of us do!

But are cinnamon rolls WORTH THE EFFORT? Can I answer a question with a question? Do I need to even answer that question? Do we all know the answer?

(Making homemade Cinnamon Rolls is worth the effort.)

And also, I find that making homemade cinnamon rolls isn’t terribly difficult. I don’t make them often, but when I do, we are all so happy that I did! It’s also worth noting that these can be prepared, then frozen to thaw and bake later. Now THAT makes baking cinnamon rolls easy!

Whole Wheat Cinnamon RollsYum

Easy Whole Wheat Cinnamon Rolls
 
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Serves: 30
Ingredients
  • 1 cup warm water
  • 2 Tablespoons yeast
  • 2 teaspoons honey
  • 2½ cups milk
  • ½ cup butter
  • ½ cup honey
  • 4 teaspoons sea salt
  • 8 cups whole wheat flour
  • CINNAMON FILLING:
  • ½ cup melted butter
  • ¾ cup sucanat (you can use white sugar if you want)
  • ½ Tablespoon ground cinnamon
Instructions
  1. In a large bowl mix water, yeast, and honey. Set aside.
  2. Melt butter in a large saucepan, then add honey, salt, and milk. Heat this to 120 degrees, then remove from heat..
  3. Pour milk mixture into yeast mixture and stir. Stir in 8 cups of flour, 2 cups at a time (more or less as needed).
  4. Knead the dough for 5-10 minutes.
  5. Place it in a bowl, cover it, and let it rise for 1-1½ hours.
  6. After dough is nice and fat, punch it down and knead out all it’s bubbles.
  7. Cut the dough in half, setting one half aside.
  8. On a well floured surface, roll dough into a nice big rectangle, about ¼ inch thick.
  9. Use a pastry brush to spread ½ of the melted butter all over the rectangle.
  10. Sprinkle ½ of the sucanat/cinnamon mixture all over the butter.
  11. Roll the prepared dough, then cut into thin slices, about ½ inch thick.
  12. Place slices in a buttered baking dish.
  13. Repeat process with other ½ of dough.
  14. Allow rolls to rise about 30 minutes.
  15. Bake for 25 minutes or until golden brown at 350 degrees.

Ooey-Gooey Frosting

1/4 cup butter
3 Tablespoons milk
1/2 teaspoon vanilla
1-2 cups powdered sugar to make the consistency you like

Melt butter. Remove from heat and stir in vanilla, milk and powdered sugar. Whisk together until smooth.

NOTE ABOUT WHOLE WHEAT:

I use freshly ground hard white wheat to make these Cinnamon Rolls. That makes these seem not as whole-wheaty as when using flour made from red wheat. Here are more posts that share about different varieties of wheat.

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How to Make EASY Pita Bread

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I shared this Easy Pita Bread recipe here several years ago. But I decided that it’s worth sharing again as we head into fall baking season. Ready to watch some bread-making magic?

Don’t let the idea of making Homemade Pita Bread scare you! It’s as easy as:

  1. Mixing a few basic ingredients together.
  2. Rolling dough into little circles.
  3. Baking the little circles at high heat until they puff up and turn brown.

Also, filling them with delicious meat salads is quite fun too. Our favorites are:

  1. Chicken Salad
  2. Tuna Salad

Making Pita Bread will make you feel like a fancy cook, even though the work involved really isn’t at all complicated. Plus, watching the bread puff up in the oven is a lot of fun!

How to Make Easy Pita BreadYum

How to Make EASY Pita Bread
 
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Serves: 16
Ingredients
  • 3 cups whole wheat flour (I use freshly ground whole wheat from hard white wheat)
  • 1½ teaspoons yeast
  • 1 teaspoon sea salt
  • 2 Tablespoons honey
  • 1 Tablespoon olive oil
  • 1 cup warm water
Instructions
  1. Stir together flour, yeast, and sea salt.
  2. Add honey, oil, and water, stirring until a nice dough forms.
  3. Knead the dough on a well floured surface for 4-5 minutes. (In other words: Mix dry ingredients. Add liquid ingredients. Stir well. Knead.) See? Easy.
  4. Place dough back into the bowl, cover, and allow dough to rest and rise for about an hour.
  5. Pull dough out of the bowl.
  6. Knead for about 30 seconds.
  7. Cut dough into eight equal parts.
  8. Roll each into a circle, about six or seven inches in diameter.
  9. Place circles directly onto a baking sheet after rolling.
  10. I baked mine on a well seasoned baking stone, so didn't find that I needed to grease my pan, but feel free to grease yours if you need to.
  11. Allow the dough circles to rest/rise on the baking sheet while you heat your oven to 500°.
  12. Place baking sheet of pita circles into hot oven.
  13. Bake for 5-8 minutes - just long enough for them to puff up and brown slightly.
  14. Allow pitas to cool, slice in half, and serve as desired.

Have you ever tried making Pita Bread before? What are your best suggestions for Pita Bread filling?

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Chocolate Pumpkin Cake Recipe

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If you love chocolate, and you love pumpkin spice, then you are going to love, love this Chocolate Pumpkin Cake!

I love any treat that includes ingredients healthy enough for us to serve for breakfast.

What? Cake for breakfast? Oh yes. All year long. And since this one includes pumpkin, it’s a step above. #veggiecake

Of course, the pumpkin in this recipe makes it super moist. And the chocolate in this recipe? Well, that makes it chocolate. Need I say more?

You’ll love that this cake is topped with a thin layer of Honey-Sweetened Chocolate Frosting. Sigh…while I sure do love summer best, NOTHING can beat fall baking!!

Enjoy this fun video we put together, sharing how to make this cake!

Chocolate Pumpkin Cake RecipeYum

Chocolate Pumpkin Cake Recipe
 
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Serves: 15-18
Ingredients
  • 1 cup melted coconut oil
  • 1 cup water
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat
  • dash of sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree
  • 2 eggs
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, cinnamon, salt, and baking soda.
  2. Set aside. In a saucepan, bring oil, water, and cocoa to a boil.
  3. Pour liquid mixture into the bowl with the dry ingredient mixture.
  4. Stir well.
  5. Add pumpkin puree and eggs, mixing well.
  6. Pour batter into a 9x13 inch baking pan.
  7. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow cake to cool completely before frosting.

Low Sugar Chocolate Frosting

1/2 cup butter
4 Tablespoons cocoa powder
2 Tablespoons milk
2-4 Tablespoons honey (sweeten this to your taste)
1 teaspoon vanilla extract

In a small saucepan combine butter, cocoa, milk, and honey. Cook and stir over low heat until ingredients are well combined and mixture begins to thicken slightly. Removed from heat. Stir in vanilla. Spread over cooled cake.

Do you love fall baking like I do? Will you be eating this cake for breakfast? :)

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Easy Whole Grain Cherry Muffins

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Why have I not thought to make Cherry Muffins before?

I was inspired a few weeks ago after helping out at our church’s monthly food bank distribution.

It’s one of my favorite days of the month, by the way. Well over 100 families are served, and they get to pick up lots and lots of food to help meet their grocery needs for the month. I’ve loved taking as many of our boys as are available each time. Yes, even the little boys. Brayden stays with a big brother and helps transport boxes of food in wagons. Boy Babe hangs out with me. Without even trying, he makes all the people waiting in line smile. Then they often start telling me about their kids and grandkids. It’s fantastic.

As a perk, after all the community has been served, if there are any food leftovers we volunteers can go through the line and take what we can use. In August, there were huge bags of dried cherries available. I snatched one right up with the idea to make trail mix. But then I got the idea to try these Whole Grain Cherry Muffins.

Not too shabby of an idea if I do say so myself.

I love that we can take a basic muffin recipe and add so many different add-ins. Fruit, nuts, chocolate chips – so many great options! Find a huge list of other muffin recipes here, many of which are simple tweaks to the recipe below.

For this particular recipe, I added a hand full of dried cherries, then a splash of lemon juice to make them extra tart and flavorful!

Easy Whole Grain Cherry MuffinsYum

Easy Whole Grain Cherry Muffins
 
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Serves: 9-12
Ingredients
  • 1½ cups whole grain flour (I use freshly ground soft white wheat.)
  • ⅓ cup sugar (sucanat, brown sugar, honey, whatever your preference)
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 egg
  • ¾ cup milk
  • ¼ cup sour cream
  • ¼ cup melted coconut oil
  • 2 Tablespoons lemon juice
  • ½ cup dried cherries
Instructions
  1. Mix dry ingredients in a large mixing bowl.
  2. Add egg, milk, sour cream, coconut oil, and lemon juice.
  3. Stir well, then fold in dried cherries.
  4. Scoop batter into prepared muffin cups.
  5. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

**Do you have our Simple Mixes to Save the Day eBook yet? Grab it so you can save time and energy by using the Muffin Mix for this recipe!! I LOVE having these mixes on hand!!!

Simply exchange the dry ingredients in this recipe for 2 cups of Muffin Mix. :)

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Homemade Chewy Granola Bars

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Our Homemade Chewy Granola Bars recipe has been one of our most popular ever since I originally posted way back in 2010! So I decided it was time to bring it back, update it, and put it back on your radar as we all enjoy a new school year.

The beauty of this recipe – besides the fact that it uses only real food ingredients and NO corn syrup – is that you can add any of your family’s favorite ingredients. Leave out anything your family doesn’t like, add what they love! I love versatile recipes like this!

Homemade Chewy Granola BarsYum

Homemade Chewy Granola Bars
 
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Serves: 12
Ingredients
  • ½ cup peanut butter, almond butter, or sunbutter
  • ⅓ cup honey
  • ¼ cup coconut oil (or another oil of your choice)
  • 1 cup oats
  • 1 cup total of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips
Instructions
  1. In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
  2. Remove from heat and add one cup of oats.
  3. Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (I just got out my one cup measuring cup and poured in the ingredients until the cup was full.)
  4. Pour in and stir well.
  5. Spread mixture into a 8x8 or 9x4 pan.
  6. Chill for two hours, then cut into bars.

 

We often bag these individually to take on the go. I usually make them with whatever we have on hand, but I always have chocolate chips on hand, so it is a given that I always add them to these granola bars. Is there really any other way? (Well sure. Another way is to skip the chocolate chips and instead add chocolate chunks. I am nothing if not flexible.)

What are your favorite Granola Bar add-ins?

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Easy Whole Grain Chocolate Chip Banana Bread

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Sure, banana bread is delicious. But why not take it a notch above and add some chocolate chips? I’m guessing that no one would argue if you made Chocolate Chip Banana Bread…

Even if you made it with whole grains, who’s gonna know? No one. You know why? Because it still tastes delicious. It’s still moist. And there are chocolate chips in it. It’s an amazing treat!

How many times have I said that I wished more food could be made from “spoiled” food. What I mean is – after bananas turn black, we can use them to make fantastic treats like this Chocolate Chip Banana Bread. Why can’t everything be made into something wonderful after it’s past its prime?

Everything should be like a banana.

By the way, this recipe is made millions of times better simply by adding sour cream. Mmm, always add sour cream. :)

Easy Whole Grain Chocolate Chip Banana BreadYum

Easy Whole Grain Chocolate Chip Banana Bread
 
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Serves: 1 loaf
Ingredients
  • 1½ cups whole wheat flour (I use freshly ground soft white wheat)
  • ½ cup sugar, brown sugar, or sucanat
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 cup mashed over-ripe bananas (about 2-3 bananas)
  • ½ cup sour cream or plain yogurt
  • ⅓ cup melted coconut oil or butter
  • 2 eggs
  • ⅓ cup chocolate chips
Instructions
  1. In a large mixing bowl stir together flour, sugar, baking powder, and salt.
  2. Add mashed bananas, oil, sour cream and eggs.
  3. Stir until ingredients are well combined.
  4. Fold in chocolate chips.1
  5. Pour mixture into a buttered bread pan.
  6. Bake in a 350 degree oven for one hour or until a toothpick inserted in the middle comes out clean.

 

Lately, Brayden and I have been making lots of loaves of this Chocolate Chip Banana Bread to share with friends. He’s becoming quite the chef and loves delivering treats to friends.

It sure is fun to share pictures of our son. Here are more photos of his big adoption day in case you missed it. :)

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How to Make Easy Fruit Cobbler

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Hopefully, we’ve all been taking advantage of summer and fall to pick and preserve all the fresh fruit we can get our hands on. Now let’s learn about how to make Easy Fruit Cobbler!

Almost 12 years into sharing recipes here with you, I am shocked that I have yet to post our favorite fruit cobbler recipe! This is, hands down, Matt’s favorite dessert. And who am I kidding? Sometimes we make it and eat it for breakfast. It’s fruit and bread, am I right?

What fruits work best for Easy Fruit CobblerYum

In our experience, with the exception of melons and citrus, just about any fruits will work. Our favorites are:

  • Peach (our favorite, favorite!)
  • Strawberry
  • Raspberry
  • Blueberry
  • Boysenberry (Matt’s favorite since he grew up in California – but we don’t have access to these berries in Nebraska!)
  • Blackberry
  • Apple
  • Pear
  • Cherry

You can buy fresh or frozen fruit at the store or farmer’s market to use in these cobblers. Our favorite and most economical option is to use whatever fruit we’ve been blessed to pick and preserve. We grab peaches or berries that we’ve frozen during the summer and quickly make an Easy Fruit Cobbler to enjoy!

Use as much or as little sugar as you prefer. Through the years, I’ve cut the sugar content down in this recipe (so we can eat it for breakfast, you know?). And of course, I use freshly ground wheat flour. So our cobblers are made with whole grains, healthy fats, and amazing fruit!

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 —- > Want to know more about grinding fresh flour and using whole grains? Read these posts! <—–

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I love that using whole grains in dessert and treat recipes takes them up a notch on the healthy scale! Yes, these are still sweet treats to be eaten in moderation. But when we cut down the sugar content, use whole grains, and use all wholesome, real food ingredients – we’ve got ourselves a dessert that is actually nourishing!

Easy Fruit Cobbler

How to Make Easy Fruit Cobbler
 
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Serves: 4-6
Ingredients
  • TOPPING:
  • 1 cup whole grain flour (I use freshly ground soft white wheat)
  • 2 Tablespoons brown sugar or sucanat
  • ½ teaspoon baking powder
  • ¼ cup melted butter
  • 1 egg
  • 3 Tablespoons milk
  • FRUIT:
  • 6 cups fresh or frozen fruit, washed and sliced if needed
  • ¼-1/2 cup brown sugar or sucanat, depending on your taste
Instructions
  1. In a medium saucepan, cook fruit and sugar until soft and syrupy.
  2. Pour fruit mixture into a 9x9 inch baking dish.
  3. Mix together topping ingredients, beginning with dry ingredients first.
  4. Add melted butter, egg, and milk until well combined.
  5. Spoon mounds of topping over the fruit filling in the baking dish.
  6. Bake in a 400 degree oven for 20-25 minutes or until cobbler is bubbly and topping is golden brown.
  7. Serve as-is, or topped with ice cream or milk

If you prefer a crunchy topping instead of a cake topping, try this awesome Fruit Crisp Recipe instead!

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Easiest Healthy Pancake Recipes

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Did you see our post sharing Easiest Whole Wheat Bread recipes? I thought it would be fun to follow that one with a post sharing Easiest Healthy Pancake recipes!

Easiest Healthy Pancake RecipesYum

We all love pancakes at our house – often for dinner even more than for breakfast! We’ve tried many recipes through the years, and these are our favorites. For the record, we find that pancakes made on a Cast Iron Griddle taste the best!

Simple Pancake Mix Pancakes

I used to make pancakes from scratch each time, which is quite easy and fast because pancakes aren’t hard to make in the least. But for the past couple of years, I’ve been making huge batches of Pancake and Waffle Mix from the recipe in the Simple Mixes to Save the Day eCookbook. Now making pancakes is even faster and easier than before. I love this mix!

—– > I just discounted the book so everyone can have access to it at a much lower cost. All of the mixes in that book are a huge time and money saver! < ——

Check out this book here.

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Whole Wheat Pancakes

This is my tried-and-true pancake recipe that inspired the Pancake Mix recipe above. This recipe is easy and quick, truly perfect for breakfast or dinner!

Peanut Butter Pancakes

Want a little protein in your pancakes? These are so delicious, and if you add chocolate chips to them? Well, we all know how good peanut butter and chocolate tastes together!

Pumpkin Pancakes

Pumpkin Pancakes taste perfect during crisp fall weather days.

Easy Whole Grain Chocolate Pancakes

It goes without saying that these taste great topped with berries. Or we can go with the chocolate/peanut butter idea from above and spread peanut butter all over these cakes.

Simple Banana Pancakes

Have over-ripe bananas but want to make something other than Banana Bread? Whisk them into these Banana Pancakes. So good!

Whole Wheat Applesauce Pancakes

Like the Pumpkin Pancakes mentioned above, these are wonderful in the fall!

Baked Apple Pancake

Speaking of fall and apples, if you have an abundance of apples and want to try something new, this is an amazing option!

Easy Pancake Muffins

Here’s a super fun variety to a traditional pancake. These work great to take on the go!

Whole Wheat Waffles

Not to be outdone, here’s our favorite easy waffle recipe!

If you give a friend a pancake recipe, you’ll need to give her some pancake toppings to go with them…

Here are our favorite pancake toppings:

I think it’s time for a pancake dinner!

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