Tag Archives: fall

Lightened Up Moist Apple Cinnamon Coffee Cake

15 Oct

Another recipe resulting from apple picking.  Bryan cited this one as one of his favorite treats I’ve made in a while.  This is big seeing as chocolate is typically his calling.  I share in this being a favorite as of late.  It was extremely moist and indicative of the fall season.  Exactly what I was hoping for.  I used this recipe from a fellow blogger who LOVES apples and has a whole series of apple recipes.  I modified slightly using whole wheat flour and greek yogurt in place of all-purpose flour and sour cream.  I would suspect the whole wheat makes it taste a bit more hearty than would regular flour, but it made me feel a little better about the stick of buttaaaa.  On a final note,  you will be shocked at how thick this coffee cake is.  I mean LOOK at this…  Enjoy!


Crumb Topping:

  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1/4 cup and 2 TBSP brown sugar
  • 1 TBSP cinnamon
  • 1 1/2 cup whole wheat flour


  • 2 tsp brown sugar
  • 2 tsp sugar
  • 1/2 tsp cinnamon

Coffee Cake:

  • 1 3/4 cup whole wheat flour
  • 1 cup sugar
  • 1 tsp salt
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 cup milk
  • 1/4 cup and 2 TBSP plain greek yogurt
  • 2 1/4 tsp vanilla
  • 2 eggs
  • 1 1/2 – 2 cups apples, peeled and chopped


  1. Preheat oven to 325 degrees.  Grease or use cooking spray to prepare a square baking dish.
  2. To prepare your crumb topping, mix all ingredients except the flour in a medium bowl.  Once combined, slowly add the flour and mix with a fork.  The delicious crumbles will form!  Set aside.
  3. In a small bowl, combine the filling ingredients. Set aside.
  4. In a large bowl, whisk all of the dry cake ingredients together.  Slowly add milk, greek yogurt, eggs, and vanilla until mixed.  Fold the apples in gently.                   
  5. Pour half of the cake batter into the prepared pan.  Add the dry filling ingredients distributing as evenly as possible.  Add remaining cake batter.                             
  6. Break up your topping crumbs with a fork.  Cover the batter with the crumb topping.
  7. Bake 70-75 minutes or until a toothpick comes out clean.  Do your best to allow it to cool completely before serving (Full disclosure: We made it maybe 5 minutes…)

Crockpot Turkey White Bean Pumpkin Chili

12 Sep

DC weather is FINALLY starting to cool off and I’m loving it!  As promised, I am going to keep the pumpkin madness coming.  This recipe comes from Skinnytaste and it was just a little too skinny for me.  I’m not a fan of the 99% fat free lean ground turkey she calls for.  I need just a tad of fat in my lean ground turkey and I also feel that the 99% fat free kind is very dry for that level of fat free-ness.  Also, I use fat free plain greek yogurt in place of sour cream these days mainly because I always have it and waste sour cream when I buy that.  I made this recipe for a nice little dinner date with my girl Christine.  She used to always give me a hard time for posting “food porn” pictures on Facebook and request to come over for what I was making.  Thus when we were planning I get together, I suggested that I cook her something!  We paired it with a nice Pinot Grigio and I think she was a fan of the meal.  Success 🙂  Enjoy this easy and seasonal chili.  Stay tuned because the forecast for a tomato-based pumpkin chili sometime this fall is a 100% chance.


  • cooking spray
  • 2 lb 93% fat free/7% fat lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) of white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium, fat free chicken broth
  • fat free greek yogurt for topping (optional)
  • chopped cilantro and/or chives for topping (optional)
  • salt and pepper to taste


  1. In a large saute pan, spray nonstick spray and cook ground turkey for 5 minutes or until browned. 
  2. Transfer meat to crock pot.  Then, add oil and saute onions and garlic for 3-4 minutes.  Add cumin and saute for 1 minute. 
  3. Add onions, garlic, and cumin to crock pot.  Add white beans, pumpkin puree, green chilies, chicken broth, chili powder, oregano, and bay leaves.  Cover and cook on high for 4 hours or low for 8 hours.  Remove bay leaves and serve.