tag:www.foodfanatic.com,2005:/authors/jocelyn-brubaker/rssJocelyn Brubaker2019-05-31T23:10:10-04:00tag:www.foodfanatic.com,2005:Post/42092019-05-31T10:00:00-04:002021-05-13T15:06:03-04:00Honey Nut Granola Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/honey-nut-granola-recipe/">Honey Nut Granola Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>3 cups Rolled Oats</li>
<li>1 1/2 cups Your Favorite Nuts, (raw) I used pecans, but almonds or walnuts would be great!</li>
<li>1/2 teaspoon Cinnamon</li>
<li>pinch of Salt</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>1/2 cup Honey</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 300°F. Line a sheet pan with parchment or a Silpat.</li>
<li>
Stir together the oats, nuts, cinnamon, and salt.</li>
<li>
Whisk together the honey and vanilla. Pour into the oats and stir until everything is coated.</li>
<li>
Spread the oats out on the pan keeping everything close together.</li>
<li>
Bake for 30 minutes, stirring every 10 minutes. Make sure to move the granola on the outside each time to keep it from burning.</li>
<li>
Remove the pan from the oven and let it cool completely before eating. Store in a tightly sealed container or bag.</li>
</ol>
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Jocelyn Brubakertag:www.foodfanatic.com,2005:Post/41552019-04-05T10:00:00-04:002023-09-18T18:20:55-04:00Peanut Butter Chocolate Banana Breakfast Cookies Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Peanut Butter Chocolate Banana Breakfast Cookies Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/peanut-butter-chocolate-banana-breakfast-cookies-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/peanut-butter-chocolate-banana-breakfast-cookies-recipe/">Peanut Butter Chocolate Banana Breakfast Cookies Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1 cup Mashed Banana, 2-3 medium bananas</li>
<li>1 1/2 cups Rolled Oats, old fashioned or quick</li>
<li>1/2 cup Peanut Butter Powder, like PB Fit</li>
<li>4 tablespoons Unsweetened Dark Cocoa Powder</li>
<li>1 tablespoon Mini Chocolate Chips</li>
<li>1/4 teaspoon Coarse Sea Salt</li>
</ul>
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<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 350°F. Line a sheet pan with a Silpat.</li>
<li>
Stir together the banana, oats, PB powder, and cocoa powder. Drop the mixture into 15 even scoops on the prepared pan.</li>
<li>
Press each one out flatter and use your fingers to smooth the edges into a circle.</li>
<li>
Press a few mini chocolate chips into the tops of the cookies and sprinkle with a little bit of sea salt.</li>
<li>
Bake for 15 minutes. Remove and let cool.</li>
</ol>
<p>
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Jocelyn Brubakertag:www.foodfanatic.com,2005:Post/40922019-03-05T10:00:00-05:002021-05-13T15:06:00-04:00Banana Nutella Snack Cake Recipe<div class="row-fluid"><div class="span12">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Banana Nutella Snack Cake Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/banana-nutella-snack-cake-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/banana-nutella-snack-cake-recipe/">Banana Nutella Snack Cake Recipe</a></h2>
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<h3>Ingredients</h3>
<b>For the Cake:</b>
<ul class="ingredients">
<li>1 cup Butter, softened</li>
<li>3/4 cup Granulated Sugar</li>
<li>3/4 cup Brown Sugar, packed</li>
<li>1/2 cup Plain Greek Yogurt</li>
<li>1/2 cup Mashed Banana, (ripe)</li>
<li>3 cups All-Purpose Flour</li>
<li>1/2 teaspoon Salt</li>
<li>1 1/2 teaspoons Baking Powder</li>
<li>1 cup Nutella</li>
<li>4 ounces Cream Cheese, softened</li>
</ul>
<b>For the Glaze:</b>
<ul class="ingredients">
<li>1 cup Powdered Sugar</li>
<li>4 teaspoons Milk</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 350°F. Line a 15x10 sheet pan with foil and spray with nonstick spray.</li>
<li>
Beat the butter and sugars until creamy. Add the yogurt and banana and beat again.</li>
<li>
Slowly add the flour, salt, and baking powder and mix until a soft dough comes together. Reserve 1 cup of the batter for the top.</li>
<li>
Spread the remaining dough evenly on the prepared pan using an angled spatula.</li>
<li>
Mix together the Nutella and cream cheese. Drop the cheesecake mixture by spoonfuls on top of the batter. Spread it out gently making sure to leave a 1-inch border along the outside edge of the cake.</li>
<li>
Drop the reserved batter on top of the Nutella mixture by spoonfuls. Bake for 24 minutes. Remove the pan from the oven and let cool before cutting into squares.</li>
<li>
Mix together the powdered sugar and milk. Drizzle over the cake squares and let set.</li>
</ol>
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</div></div>Jocelyn Brubakertag:www.foodfanatic.com,2005:Post/40652019-02-05T10:00:00-05:002023-03-23T17:38:12-04:00Cherry Zucchini Coffee Cake Recipe<div class="row-fluid"><div class="span12">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Cherry Zucchini Coffee Cake Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/cherry-zucchini-coffee-cake-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/cherry-zucchini-coffee-cake-recipe/">Cherry Zucchini Coffee Cake Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Crumble:</b>
<ul class="ingredients">
<li>1/2 cup Brown Sugar</li>
<li>1/2 cup All-Purpose Flour</li>
<li>1 teaspoon Cinnamon</li>
<li>4 tablespoons Cold Butter</li>
<li>1/2 cup Finely Chopped Pecans</li>
</ul>
<b>For the Cake:</b>
<ul class="ingredients">
<li>1/2 cup Butter</li>
<li>1/2 cup Granulated Sugar</li>
<li>1/2 cup Brown Sugar</li>
<li>2 Eggs</li>
<li>1/2 cup Sour Cream</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>2 cups All-Purpose Flour</li>
<li>1/2 teaspoon Baking Powder</li>
<li>1/2 teaspoon Baking Soda</li>
<li>1/2 teaspoon Salt</li>
<li>1 1/2 teaspoons Cinnamon</li>
<li>3/4 teaspoon Ground Nutmeg</li>
<li>1/2 teaspoon Ground Ginger, For the Cake</li>
<li>1/4 teaspoon Ground Cloves</li>
<li>1 cup Finely Grated Zucchini</li>
<li>1 cup Diced Fresh Cherries</li>
<li>1/2 cup Chopped Pecans</li>
</ul>
<b>For the Glaze:</b>
<ul class="ingredients">
<li>1 1/2 cups Powdered Sugar</li>
<li>2 tablespoons Milk</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray.</li>
<li>
Mix together the crumble ingredients until it resembles sand and crumbs. Set aside.</li>
<li>
Beat the butter and sugars until light and creamy. Add the eggs, sour cream, and vanilla and beat again.</li>
<li>
Stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Slowly mix the dry ingredients into the butter mixture.</li>
<li>
Add the shredded zucchini, diced cherries, and pecans and stir gently.</li>
<li>
Spoon the mixture into the prepared pan. Top with the crumbs. Bake for 55-60 minutes.</li>
<li>
Remove from the oven and cool completely. Remove the sides of the springform pan.</li>
<li>
Whisk together the powdered sugar and milk. Drizzle on top of the cake and let set.</li>
</ol>
</div>
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</div></div>Jocelyn Brubakertag:www.foodfanatic.com,2005:Post/40392019-01-05T10:00:00-05:002023-06-15T14:06:38-04:00Baked Ham and Cheese Egg Muffins Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Baked Ham and Cheese Egg Muffins Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/baked-ham-and-cheese-egg-muffins-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/baked-ham-and-cheese-egg-muffins-recipe/">Baked Ham and Cheese Egg Muffins Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<ul class="ingredients">
<li>12 Eggs</li>
<li>1 teaspoon Minced Garlic</li>
<li>1/2 teaspoon Salt</li>
<li>1/2 teaspoon Black Pepper</li>
<li>2 cups Diced Ham</li>
<li>1 3/4 cups Shredded Cheddar Cheese</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 375°F. Spray a 12 count muffin tin with nonstick spray.</li>
<li>
Whisk together the eggs, garlic, salt, and pepper.</li>
<li>
Stir in the ham and 1 1/2 cups cheese.</li>
<li>
Use a 1/4 cup measuring cup to fill the prepared muffin tin with the egg mixture. The cavities will be full, but they will bake up just fine.</li>
<li>
Sprinkle the remaining cheese on top of the egg mixture. Bake for 20 minutes.</li>
<li>
Remove the pan from the oven and cool for 2 minutes.</li>
<li>
Run a butter knife around the edge of the eggs and gently lift them out.</li>
<li>
Serve immediately. Once the eggs are cooled, place in a Ziploc bag or container and refrigerate for up to 4 days. Reheat in the microwave for 15-20 seconds.</li>
</ol>
</div>
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Jocelyn Brubakertag:www.foodfanatic.com,2005:Post/40062018-12-05T10:00:00-05:002023-12-04T08:22:14-05:00Glazed Cranberry Orange Scones Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Glazed Cranberry Orange Scones Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/glazed-cranberry-orange-scones-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/glazed-cranberry-orange-scones-recipe/">Glazed Cranberry Orange Scones Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Scones:</b>
<ul class="ingredients">
<li>2 1/2 cups All-Purpose Flour</li>
<li>1/3 cup Granulated Sugar</li>
<li>1 1/2 teaspoons Baking Powder</li>
<li>1/4 teaspoon Salt</li>
<li>1/4 teaspoon Ground Ginger</li>
<li>1/2 teaspoon Cinnamon</li>
<li>8 tablespoons Cold Butter</li>
<li>1 cup Cranberries, halved</li>
<li>3/4 cup Heavy Cream, plus 2 tablespoons</li>
<li>1 Egg</li>
<li>zest of one Navel Orange</li>
</ul>
<b>For the Glaze:</b>
<ul class="ingredients">
<li>1 1/2 cups Powdered Sugar</li>
<li>2 tablespoons Fresh Orange Juice</li>
<li>zest of half a Navel Orange</li>
<li>2 tablespoons Heavy Cream</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat oven to 400°F. Line a large sheet pan with a Silpat.</li>
<li>
Stir together the flour, sugar, baking powder, salt, ginger, and cinnamon.</li>
<li>
Use a pastry blender to cut the butter into the flour mixture until it is in little pieces.</li>
<li>
Stir in the cranberry halves.</li>
<li>
Place the bowl in the refrigerator for 10 minutes to get the butter cold again.</li>
<li>
Whisk together 1/2 cup cream, egg, and zest.</li>
<li>
Stir it into the flour mixture. Use a fork to mix it all together.</li>
<li>
Continue to move the dough around and press it together using the back of the fork, but do not over work the dough.</li>
<li>
Refrigerate the dough for another 10-15 minutes.</li>
<li>
Divide the dough into 2 even balls. Press each one into a 6-inch circle on the baking sheet. (Optional: Refrigerate the pan with the dough circles for 10-15 minutes before baking.)</li>
<li>
Brush the circles with the remaining cream quickly and bake for 22 minutes.</li>
<li>
Remove the pan from the oven and cut each circle into 8 wedges.</li>
<li>
Gently pull them apart and place the pan back in the oven for another 3 minutes.</li>
<li>
Remove and place the scones on a wire rack to cool.</li>
<li>
Whisk together the glaze ingredients and spread on top of the cooled scones.</li>
<li>
Let the glaze set before serving.</li>
<li>
Store in a very loosely sealed container.</li>
</ol>
<p>
</p>
</div>
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Jocelyn Brubakertag:www.foodfanatic.com,2005:Post/39612018-11-05T10:00:00-05:002022-07-04T04:09:05-04:00Maple Pecan Banana Bread Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/maple-pecan-banana-bread-recipe/">Maple Pecan Banana Bread Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Bread:</b>
<ul class="ingredients">
<li>1/2 cup Butter</li>
<li>1 cup Granulated Sugar</li>
<li>2 teaspoons Maple Extract</li>
<li>2 Eggs</li>
<li>1/2 cup Sour Cream</li>
<li>1 cup Mashed Banana</li>
<li>1 1/2 cups All-Purpose Flour</li>
<li>1 teaspoon Baking Soda</li>
<li>1/2 teaspoon Salt</li>
<li>3/4 cup Chopped Pecans</li>
</ul>
<b>For the Maple Glaze:</b>
<ul class="ingredients">
<li>1 cup Powdered Sugar</li>
<li>1 tablespoon Water</li>
<li>1/2 teaspoon Maple Extract</li>
<li>pinch of Salt</li>
<li>2-4 tablespoons Chopped Pecans</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 350°F. Spray a 9x5 loaf pan with nonstick spray.</li>
<li>
Beat the butter and sugar until light and fluffy. Add the extract, eggs, sour cream, and mashed banana and beat until mixed in.</li>
<li>
Stir together the flour, baking soda, salt, and pecans. Slowly add this to the wet ingredients until everything is mixed together.</li>
<li>
Pour the batter into the prepared pan and bake for 60 minutes or until a knife inserted in the center comes out with a few crumbs on it.</li>
<li>
Remove the bread and cool in the pan for 15 minutes, then flip the bread out onto a plate. Immediately invert the bread onto another plate, so it doesn’t fall apart as it cools.</li>
<li>
Once the bread is cooled, stir together the glaze ingredients until creamy. Spread on top of the cooled bread and sprinkle with the remaining chopped pecans. Store in a tightly sealed container.</li>
</ol>
<p>
</p>
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Jocelyn Brubakertag:www.foodfanatic.com,2005:Post/39322018-10-05T10:00:00-04:002022-10-23T03:01:14-04:00Apple Praline Donuts Recipe<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Apple Praline Donuts Recipe" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/apple-praline-donuts-recipe/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/apple-praline-donuts-recipe/">Apple Praline Donuts Recipe</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Donuts:</b>
<ul class="ingredients">
<li>1/2 cup Butter</li>
<li>2/3 cup Brown Sugar</li>
<li>2/3 cup Plain Greek Yogurt</li>
<li>1 Egg</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>1/2 teaspoon Salt</li>
<li>2 teaspoons Baking Powder</li>
<li>1 teaspoon Baking Soda</li>
<li>2 1/2 cups All-Purpose Flour</li>
<li>2 teaspoons Cinnamon</li>
<li>1 teaspoon Nutmeg</li>
<li>1/3 cup Buttermilk</li>
<li>1 cup Shredded Apple</li>
</ul>
<b>For the Glaze:</b>
<ul class="ingredients">
<li>1/4 cup Butter</li>
<li>1/2 cup Brown Sugar</li>
<li>6 tablespoons Milk</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>1 cup Powdered Sugar</li>
<li>3/4 cup Chopped Pecans</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 375°F. Spray a donut pan with nonstick baking spray with flour.</li>
<li>
Beat the butter and sugar until creamy. Add the yogurt, egg, and vanilla and beat again.</li>
<li>
Stir together the dry ingredients. Add them alternately with the buttermilk to the butter mixture.</li>
<li>
Stir in the shredded apples gently. Spoon the batter into a large Ziploc bag and cut on tip off. Pipe the batter into the donut pan, filling each cavity halfway.</li>
<li>
Bake for 12 minutes, then let the donuts cool in the pan for 2 minutes before gently removing them and placing on a wire rack.</li>
<li>
Wipe the donut pan out with a paper towel and repeat the steps with the rest of the donut batter.</li>
<li>
Place the butter, brown sugar, and milk in a saucepan. Bring to a boil and simmer 1 minute. Remove from the heat and stir in the vanilla and powdered sugar.</li>
<li>
Dip the tops of the donuts in the glaze and sprinkle with pecan chips. Store in a loosely sealed container.</li>
</ol>
<p>
</p>
</div>
</div>
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Jocelyn Brubakertag:www.foodfanatic.com,2005:Post/38682018-09-05T10:00:00-04:002023-12-14T14:35:40-05:00Apple Pecan Streusel Muffins<div class="row-fluid">
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<a target="_blank" data-event="Recipe" data-event-action="Print" data-event-label="Apple Pecan Streusel Muffins" class="btn btn-primary mv-create-print-button" href="https://www.foodfanatic.com/recipes/apple-pecan-streusel-muffins/#print"><i class="fa fa-print"></i> Print</a>
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/apple-pecan-streusel-muffins/">Apple Pecan Streusel Muffins</a></h2>
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<div class="bottom">
<div class="clearfix">
<h3>Ingredients</h3>
<b>For the Streusel:</b>
<ul class="ingredients">
<li>1/2 cup Brown Sugar</li>
<li>1/2 cup All-Purpose Flour</li>
<li>1 teaspoon Cinnamon</li>
<li>1/4 cup Cold Butter</li>
<li>1/2 cup Finely Chopped Pecans</li>
</ul>
<b>For the Muffins:</b>
<ul class="ingredients">
<li>2/3 cup Oil</li>
<li>1/2 cup Brown Sugar</li>
<li>1/4 cup Granulated Sugar</li>
<li>1 teaspoon Pure Vanilla Extract</li>
<li>2 Eggs</li>
<li>2 1/4 cups All-Purpose Flour</li>
<li>1 teaspoon Aluminum Free Baking Powder</li>
<li>1 teaspoon Baking Soda</li>
<li>2 teaspoons Cinnamon</li>
<li>1/2 teaspoon Nutmeg</li>
<li>1/2 teaspoon Salt</li>
<li>1/2 cup Buttermilk</li>
<li>1 cup Shredded Apple</li>
<li>1/2 cup Finely Chopped Pecans</li>
</ul>
<div id="recipe_card_mobile"></div>
</div>
<div class="clearfix">
<h3>Directions</h3>
<div id="recipe_card_desktop"></div>
<div class="directions">
<ol>
<li>
Preheat the oven to 400°F. Spray a 12-count and a 6-count muffin tin with nonstick baking spray.</li>
<li>
Use a pastry blender or fork to mix together the brown sugar, flour, and cold butter until they resemble wet sand.</li>
<li>
Stir in the pecans and use the back of a spoon to clump the mixture into chunks. Set aside.</li>
<li>
Mix together the oil, sugars, vanilla, and eggs in a large bowl.</li>
<li>
Stir together all the dry ingredients. Add them alternately with the buttermilk to the sugar mixture.</li>
<li>
Gently stir in the shredded apples and pecans bits. Spoon the muffin batter evenly into the 18 muffin cavities.</li>
<li>
Divide the streusel topping on the tops of the muffin batter. Press it slightly into the batter.</li>
<li>
Bake for 16 minutes.</li>
<li>
Remove and let cool in the pan for 2-3 minutes before gently removing them. Place on a cooling rack.</li>
<li>
Stir together the powdered sugar and water and drizzle over the tops of the cooled muffins. Let set. Store in a tightly sealed container.</li>
</ol>
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Jocelyn Brubakertag:www.foodfanatic.com,2005:Post/38312018-08-05T10:00:00-04:002021-05-13T15:05:52-04:00Spiced Zucchini Oatmeal Bites Recipe<div class="row-fluid">
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<h2 class="title"><a href="https://www.foodfanatic.com/recipes/spiced-zucchini-oatmeal-bites-recipe/">Spiced Zucchini Oatmeal Bites Recipe</a></h2>
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<h3>Ingredients</h3>
<ul class="ingredients">
<li>1/3 cup Coconut Oil</li>
<li>1/3 cup Honey</li>
<li>1/2 teaspoon Pure Vanilla Extract</li>
<li>3 cups Old Fashioned Rolled Oats</li>
<li>1 teaspoon Cinnamon</li>
<li>1/2 teaspoon Ground Nutmeg</li>
<li>1/4 cup Flax Seed</li>
<li>1 cup Finely Grated Zucchini, patted dry very well</li>
</ul>
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<h3>Directions</h3>
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<div class="directions">
<ol>
<li>
Heat the coconut oil and honey in the microwave for 10-15 seconds, or until melted. Whisk in the vanilla.</li>
<li>
Stir together the oats, cinnamon, nutmeg, and flax seeds in a large bowl. Pour the melted honey and oil over it and stir until everything is coated.</li>
<li>
Add the zucchini and mix in gently. Place the bowl in the refrigerator for 30-40 minutes. Remove and stir again as the oil and honey will drop to the bottom of the bowl.</li>
<li>
Use a cookie scoop to remove the oat mixture. Press the mixture very firmly in your hands to create balls. The mixture will be very sticky, but if you press it very hard in your hands it will form balls that stay together.</li>
<li>
Place the balls in the refrigerator so they can set up completely. </li>
</ol>
<p>
</p>
</div>
</div>
<h3>Notes</h3>
<p></p>
<ul><li>You can also press the mixture very firmly into an 8x8 pan. Once the mixture is set, cut into 16 squares. </li></ul>
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Jocelyn Brubaker