Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Easy Flourless Pumpkin Muffins

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If you can’t have wheat in your diet, you will love the Flourless Pumpkin Muffins recipe I am about to share. But even if you CAN have wheat in your diet, I always recommend that we should cut back on eating so much wheat and grain to give our digestion a little break. So these muffins are for you too. :)

What’s great about these muffins, besides the fact that they are flourless and deliciously pumpkin-y is that they are also filling and super nourishing. These include creamy almond butter, which makes these Flourless Pumpkin Muffins such a great start to the day!

Truly, can you believe these don’t have flour in them? They look so normal! (Hmmm, that’s what people have said about my children. “Really? Your kids are homeschooled? But they act so normal!” Ahahaha! Can you even believe it’s possible?! But I digress…)

I mix these muffins in my Blendtec, simply because it means I can throw them together so quickly. I blend the batter, then pour it into prepared muffin tins. Easy and awesome!

Easy Flour Pumpkin Muffins

3.7 from 3 reviews
Easy Flourless Pumpkin Muffins
 
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Author:
Serves: 18
Ingredients
  • 2 cups creamy almond butter
  • 15-ounces pumpkin puree
  • 3 eggs
  • ½ cup sucanat or brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoons Pumpkin Spice OR 1 teaspoon ground cloves, 1 teaspoon cinnamon, and ½ teaspoon nutmeg
Instructions
  1. Blend all ingredients together in a blender or with a hand mixer until smooth.
  2. Scoop batter into 18 paper-lined muffin tins.
  3. Bake in a 400 degree oven for 20 minutes or until golden brown.

*Find the recipe for our Pumpkin Spice mix here. Or substitute: 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

Need more Flourless Recipes?

 

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Easy Chocolate Chip Cookie Pie

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This Easy Chocolate Chip Cookie Pie is basically one giant cookie baked in a pie pan. So say my children who would love to eat the entire thing saying, “What? I only ate one cookie…”

What is it about using a normal recipe but baking it in a new way that suddenly makes it taste better? This is the Chocolate Chip Cookie recipe I’ve been using since I was a 3rd grader (with the exception that I now use real butter and freshly ground whole wheat flour). I have always baked them as regular cookies or in a pan to make bar cookies.

But recently I decided to half the recipe, press the dough into a pie pan, and bake it as a thick cookie pie. The household was excited. My 16-year old drove to the store to buy ice cream to top it. (Hmm, I wonder if he would have run so eagerly to the store to buy mixed greens or broccoli had that been my request? Ha!)

This Chocolate Chip Cookie Pie, fresh out of the oven and topped with vanilla ice cream is a huge hit and a fun variation to boring ol’ cookies. As if there’s anything boring about homemade cookies.

Easy Chocolate Chip Cookie Pie

Easy Chocolate Chip Cookie Pie
 
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Author:
Serves: 12
Ingredients
  • ½ cup melted or softened butter (1 stick)
  • ½ cup brown sugar or sucanat
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ teaspoon vanilla extract
  • 1 egg
  • 1¼ cups whole grain flour (more or less to create desired dough consistency; I use freshly ground soft white wheat)
  • 1 cup chocolate chips
Instructions
  1. Cream together butter and sugar.
  2. Add baking soda, salt, vanilla, and eggs and mix well.
  3. Stir in flour until well combined.
  4. Fold in chocolate chips.
  5. Spread mixture into a 9 inch pie plate.
  6. Bake in a 350 degree oven for 20-25 minutes or until golden brown.


I would imagine this Cookie Pie idea would work great with just about any cookie recipe. Hmmm, challenge accepted.

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Easy Chocolate Cream Cheese Marble Cake (Low Sugar, Whole Grain)

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Not too sweet, but still sweet enough: That’s what my taste-tester husband had to say when he first dug into this Easy Chocolate Cream Cheese Marble Cake.

Oh, and did I mention that he dug into said cake before I’d had a chance to take a picture of it for you? The nerve! ;) Here I’ve been blogging for almost 11 years and everyone in the house knows to say, “Can I eat this or do you need a picture first?” Somehow, the cake looked too good. It was much too tempting. That and the poor dear was too tired and hungry to consider my picture-taking needs.

So there he was, spooning bites into his mouth while my jaw dropped to the floor and I mumbled something like, “oooohhh, I was going to take a picture of that…” Oops {sheepish grin through a mouthful of cake}.

Seeing as the world didn’t end – not even a little bit – I told him he might as well grab himself a second piece. Which he happily did. And then he gave the cake a glowing review, which I told him I would share with all of you….AFTER I threw him under the bus for ruining my picture. Ha.

So Matt’s praise of the Easy Chocolate Cream Cheese Marble Cake is this: “I love that it tastes so good, but that it isn’t super sweet! The cheesecake fits in perfectly with the chocolate cake and you should definitely make this again. Also Laura, you are so beautiful and practically perfect in every way.” (There’s a small chance I don’t remember his exact quote so I embellished as I saw fit. It is my blog after all, and Matt ate my cake before I had a chance to take a picture.)

Trust me when I say that this cake, in its whole form is super pretty with its cheesecake marbling through the chocolate. I agree with Matt that it is the perfect level of not-too-sweet-but-just-sweet-enough. And it’s cheesecake and chocolate together, so basically that is perfection in a pan.

Easy Chocolate Cream Cheese Marble Cake

Easy Chocolate Cream Cheese Marble Cake (Low Sugar, Whole Grain)
 
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Serves: 12-18
Ingredients
  • 1 cup melted coconut oil
  • 1 cup water
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups whole wheat pastry flour
  • ½ cup sucanat or brown sugar
  • dash of sea salt
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 2 eggs
  • Cream Cheese Marble Filling:
  • 16-ounces softened cream cheese
  • 2 eggs
  • 3 Tablespoons real maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. In a large mixing bowl, stir together flour, sucanat, 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 sour cream and eggs, mixing well.
  6. Pour batter into a 9x13 inch baking pan.
  7. Blend Cream Cheese Filling ingredients in a blender or with a hand mixer until smooth.
  8. Drizzle mixture over the unbaked chocolate cake.
  9. Use a butter knife to swirl the filling throughout the cake batter.
  10. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

For the record, I took my Low Sugar Super Moist Chocolate Cake recipe and mixed it with my Mini Crustless Cheesecake recipe to make this Easy Chocolate Cream Cheese Marble Cake.

Give it a try! And maybe take a picture to send to me if you can possibly take one before someone in your family digs into it. :)

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I’m Trying Out Brandless Groceries. Here’s $6 So You Can Try Too!

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Have you heard of Brandless? It’s new to me, but I finally tried it today and wanted to share my experience so far!

First, let me say that I saw that they offer a 10-ounce jar of Organic Coconut Oil for $3. That was the first to go into my cart. Obviously.

Then, I saw that everything they offer is only $3. Okay then.

Next, I realized that if I ordered $39 worth of groceries, I would get free shipping. Perfect.

Certainly, I had a blast filling my cart with 13 items which scored me free shipping! Beautiful.

Then at check out, they gave me a code to get a free bottle of hand soap. Bonus.

Last but not least, I received a link to share with you so that YOU can get automatic free $6 credit on YOUR first order of $39! Amazing.

I ordered a big variety of ingredients, snacks to take to soccer and basketball games, and did I mention $3 coconut oil? I can’t believe all I got for $39!

My first box of Brandless items should be here in just a few days. I’ll be sure to come back and share my impression of the products. BUT, the fine print tells me (if I understood it correctly) that only the first 25 of you who make your purchase through this link will receive the $6 credit on your first $39 order. So I’d hurry over and grab credit today while it’s available!

I am very impressed with the prices Brandless is offering. That’s why I decided to give it a try. Almost all of the products are organic, and it is my understanding that the quality is top notch. For now, I’ll wait patiently for my first Brandless box to arrive on my porch. (Free shipping rocks!)

Go get your $6 to try Brandless!

The link I’m sharing is my referral link. You get $6 credit. I get $6 credit. Then you can get a referral link too so you can earn grocery credit!

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Easy Blueberry Cheesecake Muffins

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If you haven’t tried any of these varieties of Cheesecake Muffins, well, why?? They are beyond delicious! Perhaps it’s because you’ll been waiting for these Blueberry Cheesecake Muffins to show up?

Having a layer of cheesecake on top of any of these muffins is incredibly delightful. And when you eat one whilst sipping coffee or tea? Well, it might as well become a National Cheesecake Muffin Holiday. Truly, the joy. It cannot be measured.

Here is the running list of the other Cheesecake Muffin varieties we’ve shared recently:

And now for the latest!

Easy Blueberry Cheesecake Muffins

Easy Blueberry Cheesecake Muffins
 
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Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted coconut oil
  • ¾ cup frozen or fresh blueberries
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, and melted coconut oil, stirring until ingredients are combined.
  3. Fold in blueberries.
  4. Scoop batter into 12-15 prepared muffin tins.
  5. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  6. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  7. 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!!!

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What is your beverage of choice while eating baked goods like muffins? (My favorite is this coffee with a little cream stirred in!)

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Eat Better for Just $5.00! (Plus we’ll give you $5 back!)

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I can’t stop this broken record, so bear with me…

One of the many lessons I’ve been learning through the years is that loving people is more important than loving my chicken. What I mean is, let’s keep working to get our kitchen duties down to a minimum so we can instead spend time doing what God tells us is most important: Love Him; Love our neighbor. (And then ask God to show you more about what this looks like. He WILL show you. Oh my, will He.)

I still love real food. I’m all about nourishment. But I now focus on making very simple real food meals so I can save as much time as possible in the kitchen. (So long, Stromboli. We’ll see you once a year on Matt’s birthday.)

We have a special offer for you today to encourage you and help you make a simple, real food kitchen possible. We took SEVEN of our best real food, simple recipe eBooks and we knocked the prices of them down to $5.00 each.
Get one, get two, get all seven. This week, they’re now just $5! Scroll through the shop to see what’s been marked down to just $5.00!

We’ll give you $5.00!

As a fun incentive to help you simplify your real food kitchen life, we decided that if you buy at least 5 of the discounted books this week, we’ll refund $5.00 back to you!

Yep, so say you buy 5 books for $5 each, which totals $25…we’ll refund $5 back to you so you only pay $20 for your awesome package. You pick and choose which books you want. Then we’ll give you money back. It’s a win-win! (And yes, if you buy all seven of the books, we’ll still give you $5 back. No wait. Make it $7. Because why not?)

Check out the eBook options!

Did I just mention a $7.00 refund?

Yes. Because we want you to simplify your real food kitchen. So buy all 7 of the $5.00 books (for a total of $35) and we’ll give you $7.00 back.

Go grab your eBooks!

This is shaping up to be super fun, with discounts on top of discounts. Meanwhile, we’ll be learning to feed our families super good food with about 10 minutes of effort. How lovely is this?

We’ll run this offer through Friday, October 26. Enjoy!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Simple Ham and Hashbrown Casserole

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I have a secret to tell you about why I keep sharing varieties of recipes like this Simple Ham and Hashbrown Casserole.

The secret? I found an awesome and healthy option for purchasing frozen hashbrowns at the store, and this discovery has my freezer stocked with a lovely convenience item that is still real food.

I used to always make my own hashbrowns, which truly was wonderful and definitely saved us money. I made them during a season in my life that I was home more and had more time (or at least used more time) for making most of our food from scratch.

As our kids grew older and became involved in more activities, then as God began to show us more about what He meant when He said, “Love me. Love your neighbor,” and as God has introduced more and more people into our lives to love including foster kids – well, I simply choose not to use my time making homemade hashbrowns anymore.

Do I compromise and use frozen hashbrowns from the store that have lots of added ingredients in them? (Seriously, read the labels on frozen hashbrowns. What is that stuff?) Nope. I discovered Mr. Dell’s frozen hashbrowns which contains one ingredient: Potatoes.

I stock my freezer with them, both the shredded and the cubed varieties. Now I can make Hashbrown Casseroles super quickly while still feeding my family real, nourishing food.

So there you go. Laura doesn’t make homemade hashbrowns any more. She has discovered hashbrown freedom. :)

So here’s the latest, and probably our favorite of all hashbrown casseroles. I typically use leftover ham for this, which is also fast and easy. I’ve written out an oven baking option as well as a crock pot option so you can make this in whatever way that works best for you!

Simple Ham and Hashbrown Casserole

Simple Ham and Hashbrown Casserole
 
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Author:
Serves: 6-8
Ingredients
  • 3 cups ham cut into bite-sized pieces
  • 3 cups sour cream
  • 3 Tablespoons dried minced onion
  • Sea salt and pepper to taste
  • 1 (28 ounce) bag of frozen shredded hashbrowns
  • 2 cups shredded cheddar or Colby jack cheese
Instructions
  1. In a large bowl, stir together ham, shredded cheese, sour cream, onion, and salt and pepper.
  2. Fold in frozen hashbrowns until all ingredients are well combined.
  3. Spread mixture into a 9x13 inch baking dish or into a large crock pot.
  4. Sprinkle with shredded cheese.
  5. Oven Baking: Bake uncovered in a 350° oven for 45-60 minutes or until casserole is lightly browned and bubbly.
  6. Crock Pot Method: Cook on low for 6 hours or on hi for 3 hours.

 

Want more Simple Recipes?

Join Simple Meals!

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We love how Simple Meals has been saving family time for so many, and helping people put great food on the table each night! Join us for just $1/week!

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Easy Peanut Butter Chocolate Chip Cheesecake Muffins

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Remember these Peanut Butter Chocolate Chip Muffins? It occurred to me that I had not yet turned that recipe into Peanut Butter Chocolate Chip Cheesecake Muffins. So I quickly remedied this over-sight and am so happy to present you with these delights!

Now, before we proceed, I will share that in case you need (and I do mean need) other variations of these fun Cheesecake Muffins, I’ll make it easy for you:

There’s something so fun and obviously delicious about topping your muffin with cheesecake. Eat them however you like, but I always follow these very important steps when eating any variety of Cheesecake Muffin:

  1. Gently, though eagerly, pull off the top part of the muffin and set it on the plate.
  2. Giggle quietly in anticipation.
  3. Eat the bottom portion of the muffin, enjoying every nibble but secretly looking forward to eating the cheesecake portion that is being saved for last.
  4. Start in on the top part of the muffin, smiling like a kid because every bite is filled with muffin, chocolate, and cheesecake, all at the same time, which is almost better than Christmas!!
  5. Sip coffee slowly throughout the entire process, because obviously.

Peanut Butter Chocolate Chip Cheesecake Muffins

Easy Peanut Butter Chocolate Chip Cheesecake Muffins
 
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Author:
Serves: 12-15
Ingredients
  • 2 cups Muffin Mix** or...
  • 1½ cups whole grain flour
  • ⅓ cup brown sugar or sucanat
  • ½ teaspoon baking power
  • ½ teaspoon sea salt
  • 1 egg
  • ½ cup milk
  • ½ cup sour cream
  • ¼ cup melted butter
  • ½ cup natural peanut butter
  • ¼ cup mini chocolate chips
  • Cheesecake topping:
  • 8 ounces softened cream cheese
  • 1 egg
  • 2 Tablespoons real maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup mini chocolate chips
Instructions
  1. Scoop Muffin Mix or measure dry ingredients together in a bowl.
  2. Add egg, sour cream, milk, peanut butter, and melted butter, stirring until ingredients are combined.
  3. Fold in ¼ cup chocolate chips.
  4. Scoop batter into 12-15 prepared muffin tins.
  5. Prepare cheesecake topping by blending (in a blender or with a hand mixer) cream cheese, egg, maple syrup, and vanilla until smooth.
  6. Spoon 2-3 Tablespoons of cheesecake topping over each unbaked muffin.
  7. Sprinkle chocolate chips over the top of each.
  8. Bake in a 400 degree oven for 18-22 minutes or until muffins are golden brown.

I like to make my own peanut butter to use in recipes like this! Here are my two favorite methods:

 

**You really must get our Simple Mixes to Save the Day eBook so you can save time and energy by using the Muffin Mix for this recipe instead!! I LOVE having these mixes on hand!!!

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What other variations of Cheesecake Muffins am I missing? I’ve already got a variety of Blueberry Muffins in the works…

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Biggest Lilla Rose Giveaway EVER!

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We’ve done Lilla Rose Giveaways before, but never one as big as this! I’m ridiculously excited over it because you know how much I love my Flexi-Clips! They are a must-have if you ask me. (Oh hey, thanks for asking.) In addition, Lilla Rose has super high quality and pretty bobbi pins, hair sticks, and headbands. Keep reading to learn what you can win!! I’ll let Paula, our favorite Lilla Rose consultant, take it from here…

Biggest Lilla Rose Giveaway EVER, by Paula Ramm:

Tired of hectic mornings and frustrating bad-hair days? Then you’ve GOT to try a Flexi!!! It will change your life…seriously!

Before I found the Flexi, I had never been able to find anything that would work in my heavy, thick hair. And as a busy mom of 7, I didn’t have time to mess with it. I was thrilled to find this amazing hair clip that not only held, but was super-comfortable and took only seconds to use!

When you wear a Flexi-Clip, you get…

  • A hair clip that you can’t even feel (no more headaches!)
  • Confidence that your hair will stay put. All. Day. Long!
  • Dozens of gorgeous hairstyles that you can whip up in no time!
  • A hair clip that will last you for years, and get you beautiful hair each and every time
  • More peaceful mornings, since you can easily do your hair beautifully in just seconds!

The Flexi will work in ANY kind of hair, from super-thick to baby-fine. Find your perfect size by watching my sizing video. (But no worries if you still end up with the wrong size, as Lilla Rose has a 90-day sizing guarantee for free exchanges!)

Here’s what other ladies had to say about the Flexi and other Lilla Rose accessories:

“It’s funny how life leads you to just what you need….and boy did I need Flexi-clips!! I have just below shoulder length hair and usually pulled it up with an elastic band or plastic clip. They always pull tight and my hair was falling out because of it. I’ve worn only a Flexi since getting them. The Flexi is so lightweight and flexible that it does not pull on my hair at all. LOVE THEM! (Only problem, I want to buy them all! LOL)” ~Pam D.

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“I know that Lilla Rose can’t make certain claims, but I have to say, that the Flexi is amazing at healing damaged hair. I was first introduced to the Flexi through one of Paula Ramm’s giveaways that I won. My hair was not very healthy then. I had lost a palm-size chunk due to stylist error. It was painful to put any hair clip in except for the Flexi, which I have been wearing ever since. Initially I had ordered a large because I was used to breaking clips; not having clips falling out of my hair, which is what happened with the large. I had to downsize to smalls and mediums.

Today, I just tried out my large, and it FITS! I have to say that the Flexi has contributed to the growth. No stress on the tresses allowed the renewal and growth! Woot! Woot! I am most thankful because I am waayy too young for a bald spot!” ~Renee R.

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“Wearing my LR bobby pins today in my super fine and thin hair…crazy how well they hold!” ~Kim K.

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“I have never been able to wear a headband. PERIOD. Not of any kind. They all slid off my head. I just figured I had a weird-shaped head and couldn’t wear them. I decided to try a Lilla Rose headband yesterday. IT STAYS IN!!! My husband loved how it looked and I am thrilled. I have it in again today!!” ~Marci B.

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“A large flexi holding my bun in. I put it in at 6 a.m. and took it out at 8:30 p.m. after a day of looking after young, energetic children. NOTHING has ever held my hair all day like that before!!” ~Bethany B.

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Ready to win some Flexis and other beautiful hair accessories yourself?

This is a great chance to be able to try at least one of every single type of product that Lilla Rose sells!

This amazing Mega Giveaway package includes:

Total value: $119.00!!! WOW!!! This is seriously the BIGGEST LILLA ROSE GIVEAWAY EVER!

Even if you don’t win, I’ve got some cool bonus prizes you can earn as well.

To find out what these prizes are, how you can get them, and to be entered to win the Grand Prize above, just click below to enter the contest!

https://kingsumo.com/g/2bvvnp/win-over-100-in-lilla-rose-products-for-the-holidays

This contest runs from October 17th, 2018 until October 24th, 2018, at 8pm Eastern. So be sure to enter before then!

(Contest open to U.S. residents only. Other Lilla Rose stylists not eligible.)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Have You Made This Simple Stir-and-Pour Bread Yet?

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It’s been a while since I gave a reminder about this incredible Simple Stir-and-Pour Bread recipe. So just in case you have forgotten about it or haven’t made it yet, I thought it was a good time to give it a shout-out!

This Stir-and-Pour Bread recipe is just about as easy as it gets because you don’t even have to knead it. You can make this super quickly and with almost no effort!

I am not exaggerating when I say that ANYONE can make this bread. Simply stir the ingredients together, let it sit, pour it in a bread pan, and bake it. It’s ridiculously easy and just as good as any difficult bread recipe!

See look! A 3-year old can make it!

 

Did I mention that it’s made with 100% whole wheat flour? Yep. Just when you thought it couldn’t get any better.

Simple Stir-and-Pour BreadYum

5.0 from 2 reviews
Have You Made This Simple Stir-and-Pour Bread Yet?
 
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Author:
Serves: 1 loaf
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
  • 1 egg (optional)
  • ¼ cup heavy cream (optional)
Instructions
  1. Stir all ingredients together.
  2. Cover and allow it to sit for 30 minutes.
  3. Pour contents into a well-buttered loaf pan.
  4. Bake in a 350° for 50-60 minutes or until evenly browned.
  5. Allow it to sit in the pan for 15 minutes.
  6. Remove the loaf to let it cool completely before slicing.

I almost never add the egg or cream when I make this. I like to keep it as simple as possible!

Bread Mix in a Jar – Make it for a Gift!

You can either bake some of the Stir-and-Pour Bread to share with someone, or you can follow these directions to make the mix-in-a-jar to give as a gift. Either way, what a fun way to love on someone! You can also use the free printable gift tags (found on this page) to go with your jar.

Stir-and-Pour Bread Mix Gift Jar with Free Printable Gift Tags

Tell me your experience! Have you tried this bread yet?

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!