• Whole Wheat Banana Muffins with Maple Frosting

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    These muffins are beyond delicious.  They are moist and flavorful and you would never know that they are healthyish!

    Think banana bread meets maple frosting.

    Think muffin meets cupcake.

    Think delicious.

    I combined two different recipes to create these muffins.

    Muffin recipe from Two Peas and Their Pod.  Frosting Recipe from Crazy for Crust.

    Ingredients:

    • 2 c. whole-wheat flour
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1/4 tsp. ground cinnamon
    • 4 large ripe bananas (about 1 3/4 c. mashed)
    • 1 c. packed brown sugar
    • 1/4 c. coconut oil, melted and cooled
    • 1 large egg
    • 1/2 c. plain Greek yogurt
    • 2 tsp. pure vanilla extract
    • Turbinado sugar, for sprinkling on muffins before baking, optional

    Frosting Ingredients:

    • 3 TBSP unsalted butter, melted
    • 1 c. powdered sugar
    • 1/2 tsp. maple extract
    • 1 tsp. vanilla extract
    • Milk or heavy whipping cream

    Directions:

    1. Preheat the oven to 350*F. Line a muffin pan with paper liners, spray with cooking spray, and set aside.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
    3. Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
    4. Fill muffin liners three-quarters full. Bake until toothpick inserted into center comes out clean, about 20 minutes. Transfer to wire rack to cool.
    5. For the frosting: whisk melted butter and powdered sugar. Add extracts, whisk until smooth. Add milk or heavy whipping cream (to desired consistency…start with just a small amount (1-2 tsp.) at a time and add more, if necessary), whisk until smooth. Immediately frost completely cooled muffins.

    Whole Wheat Banana Muffins with Maple Frosting:
    5star

  • Apple Zucchini Muffins

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    These muffins are healthy, delicious, and kid approved. Need I say more?  I admit I was a bit skeptical given how little fat is in the muffins, but they turned out extremely moist and flavorful.

    They freeze wonderfully.  After they cool, I simply put them in a freezer bag, and then each night I pull 2 out (one for each kiddo), and put them in a sandwich bag for their school lunch the next day.  Perfect!

    Recipe adapted from Two Peas and their Pod.

    Ingredients:

    • 2 1/4 c. whole wheat flour
    • 3/4 c. dark brown sugar
    • 1/2 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 tsp. ground cinnamon
    • 1/4 tsp. ground allspice
    • 1 c. buttermilk
    • 1/4 c. unsweetened applesauce
    • 1 TBSP oil (melted coconut oil, canola oil, or vegetable oil)
    • 1 large egg
    • 1 tsp. vanilla extract
    • 1/2 c. grated apple (approximately 2 Granny Smiths)
    • 1/2 c. grated zucchini, moisture slightly squeezed out
    • 1 c. chopped peeled apple (approximately 1 Granny Smith)

    For the Topping: use more if needed

    • 4 TBSP crunchy sugar
    • 1/2 tsp. cinnamon

    Directions:

    1.  Preheat oven to 375*F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
    2. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
    3. To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
    4. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

    ***Note-these muffins freeze well

    Apple Zucchini Muffins:
    5star

  • Cinnamon Pull-Apart Rolls

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    These pull-apart rolls are so easy and so delicious.  I’ve made it a number of times, both with the large round loaf (as pictured) and with individual rolls.  Both equally delicious, but we tend to prefer the individual rolls, because there is more surface area for that crispy, yet sweet gooey goodness!

    ***Note: if you use individual rolls, you’ll need a muffin pan, and the directions differ slightly, but I’ve noted the changes below.

    Recipe adapted from The Country Cook.

    Ingredients:

    • 1 Hawaiian round sweet bread loaf (or 12 individual rolls)
    • 1 c. brown sugar
    • 6 TBSP butter
    • 1 tsp. cinnamon
    • 3 tsp. honey

    Frosting:

    • 1 c. powdered sugar
    • 1-2 TBSP milk
    • 1 tsp. vanilla extract (or our personal favorite orange extract)

    Directions:

    1. Preheat oven to 400F degrees.
    2. Remove loaf of sweet bread from aluminum pan.
    3. Using a serrated knife, make 5 vertical slices in loaf about 1 1/2 inches apart stopping about 1/2-inch from bottom crust.  ***Note: If using individual rolls make 2 slices about 1 inch apart stopping about 1/2-inch from bottom crust.
    4. In a small saucepan over medium/low heat, combine brown sugar, butter and honey. Stir constantly until everything is melted and combined (about 5 minutes.) Remove from heat then stir in cinnamon.
    5. Open each slice that you made in the bread and spread on a couple of tablespoons of the glaze. Press the slices together to make sure glaze gets distributed on each side of the slices.
    6. Then take your knife and make 4 more horizontal slices. Then fill in those slices with glaze. ***Note: If using individual rolls make 2 slices about 1 inch apart stopping about 1/2-inch from bottom crust.
    7. Spray pan with nonstick cooking spray, push loaf back together and put it back into the aluminum pan.  ***Note: If using individual rolls, spray a muffin pan with cooking spray and put 1 roll in each muffin slot.
    8. Spread any remaining glaze over the bread and bake for about 8-10 minutes.
    9. While bread is in the oven, start making the glaze. Whisk together powdered sugar, milk and vanilla extract (or orange, or whatever flavor you like).
    10. Once bread is finished baking, you can remove it from the pan or serve it directly from the pan (be careful, it’s hot!) Spoon the glaze on the warm bread.

    Cinnamon Pull-Apart Rolls:
    5star

  • Mini Orange Monkey Rolls

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    I introduced Ellie to orange rolls this week when we had a mother daughter lunch day, and just like me she is hooked.  Orange rolls are like cinnamon rolls, but instead of the cinnamon there is the delicious sweet orange flavor.

    When I came across this recipe I just knew it would be delicious and it was.  They were inhaled.

    Recipe from The Recipe Critic.

    Ingredients:

    Mini Orange Monkey Rolls:

    • 12 frozen yeast dinner rolls (not the bake and serve in 5-10 minutes kind)
    • 1 c. sugar
    • zest of one orange
    • 1/2 c. butter
    • 1/2 tsp. (I actually used 1 tsp.) Karo syrup
    Sweet Orange Glaze (can omit, if desired):
    • 1 c. powdered sugar
    • zest of one orange
    • 1 TBSP butter, melted
    • 2 TBSP orange juice
    • 1 tsp. vanilla

    Directions:

    1. Take out 12 frozen dinner rolls and allow them to thaw but still be cold. Cut each roll with a pizza cutter into about 4-6 smaller pieces each.
    2. Mix the 1 c. of sugar and orange zest into a small bowl and set aside.
    3. Preheat oven to 350*.
    4. Melt the 1/2 c. butter and mix with karo syrup.
    5. Spray a muffin pan with cooking spray and set aside.
    6. Dip each small piece of the butter and roll in the sugar/orange zest mixture.  (There will be quite a bit of butter and some sugar/orange zest mixture left over.) Put about 4-6 pieces into the muffin tin and fill them about 1/2 way with the small frozen dinner roll pieces.  Let them double in size, about a couple of hours.
    7. Bake for 15 minutes or until golden brown.
    8. Let the rolls cool slightly and then use a knife to loosen them up. Remove each roll and place them upside down on a cooling rack as the bottoms will be sticky.
    9. When ready to serve, make the sweet orange glaze: mix the powdered sugar, orange zest, 1 TBSP butter, 2 TBSP orange juice, and 1 tsp. vanilla together.  Drizzle over the tops of each of the orange rolls. (If you don’t want the glaze you can omit).
    Mini Orange Monkey Rolls:
    5star
  • Almond Joy Granola

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    Steve eats granola on his yogurt every morning for breakfast.  I usually just buy granola (because really, why bother making your own?), but then I came across this recipe and I knew I had to try it out.

    I am a convert and will now be making homemade granola!

    If you like Almond Joys, you will love this granola!!!  It is so good, and surprisingly easy to make.

    Recipe adapted from A Spicy Perspective.

    Ingredients:

    • 2 c. rolled oats
    • 1 ½ c. sliced almonds
    • 1/3 c. unsweetened cocoa powder
    • ¼ c. brown sugar
    • ¾ tsp. ground cinnamon
    • ½ tsp. salt
    • 1/3 c. honey + additional to drizzle
    • 1 tsp. vanilla extract
    • 1 ¼ c. (more or less to your liking) large unsweetened (you can use sweetened if you want) coconut flakes
    • ¾ c. mini chocolate chips

    Directions:

    1. Preheat the oven to 350 degrees F. Mix the oats, almonds, cocoa powder, brown sugar, cinnamon, salt, honey, vanilla, and sweetened coconut in a bowl.  Line a 9×13 jelly roll pan with parchment paper.
    2. Spread the granola out into a thin even layer. Bake for 10 minutes. Mix with a spatula, drizzle additional honey; then spread the granola out again and bake another 10 minutes. (If you don’t mix the sweetened coconut in step 1; then sprinkle the coconut over the top of the granola and bake another 3-5 minutes to toast (if you use sweetened coconut and didn’t mix in step 1 it will take longer to toast). Watch the coconut – it burns very quickly!
    3. Once the coconut is toasted, remove the granola from the oven and mix. Cool completely; then mix in the mini chocolate chips. Store in an airtight container until ready to serve.

    Almond Joy Granola:

    5star

  • Blueberry Granola Bars

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    I had never tried making granola bars before, because they seemed like so much work.  But this recipe caught my attention for 2 reasons: (1) blueberries and (2) Greek yogurt/frosting.  How could it not be good?

    They aren’t hard to make but they do take a lot of time..as in they aren’t ready to devour for 48ish hours AFTER you start making them, but it’s definitely worth the time.  And you will devour them!

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 2 c. rolled oats
    • 1 1/2 c. Rice Krispies (if your nut butter is not too thick, you may want to increase the amount of Krispies to 2 cups)
    • 1/4 c. shredded unsweetened coconut
    • 1/4 c. whole roasted almonds, roughly chopped (or any nuts really)
    • 1 TBSP chia seeds (can omit)
    • 1/4 tsp. salt
    • 1/2 c.  almond butter (or any nut butter you like)
    • 1/2 c. honey
    • 1 1/2 tsp. vanilla (or maple extract, almond extract, or coconut extract)
    • 3/4 c. dried blueberries (you can use dried cranberries too)
    Greek Yogurt Frosting:
    • 2 TBSP water
    • 2 tsp. vanilla extract (or whatever used above)
    • 1 tsp. powdered gelatin
    • 1/2 c. Greek yogurt
    • 2 TBSP honey
    • pinch of salt
    • 4 c. powdered sugar
    Directions:
    1. Line an 9×13 Pyrex pan with wax or parchment paper.
    2. In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt. Mix together.
    3. In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla (or whatever extract you’re using) and mix again.
    4. Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 2 hours. Cut into 16 or so bars and return to the freezer.
    5. Make the Greek yogurt coating. Combine the water and vanilla (or whatever extract you’re using) in a small bowl. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.
    6. In another small bowl, whisk together the yogurt, honey, and salt. Microwave on 15 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don’t let it start to boil or the yogurt will curdle. I microwaved mine for 30 seconds total.
    7. Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a medium mixing bowl. Pour the powdered sugar on top. Use a mixer or whisk until the yogurt and powdered sugar combine into a thick, but pourable, coating.
    8. Line a baking sheet with wax paper. Working with one bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. They will be very sticky. Repeat with the remaining bars. Let the bars sit, uncovered, overnight until they are dry to the touch.  Cover the remaining yogurt coating with plastic wrap until ready to use again.
    9. Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Spread the remaining frosting with a knife over the bars (or heat the frosting in the microwave until softer and dip the granola bars like you did before—you may want to heat it in the microwave even if you just use a knife to spread the frosting.  Allow the bars to sit overnight so they are completely dry to the touch.
    10. Once the bars are completely dry, store in an airtight container at room temperature.

    Blueberry Granola Bars:

    5star

  • Healthy Banana Chocolate Chip Muffins

    This muffin recipe is so darn good.  The original recipe is vegan but I use milk instead of nondairy milk, and I also use a dairy based light margarine. But if you want to make it vegan go right ahead.  Everyone loves these muffins!!!

    Ingredients:

    • 1/4 c. skim milk
    • 1 tsp. apple cider vinegar
    • 1 c. all purpose flour
    • 1 c. whole wheat flour
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 1/4 tsp. ground allspice
    • 1/4 tsp. ground nutmeg
    • 1/2 tsp. cinnamon
    • 1/2 c. light country crock margarine
    • 1/2 c. brown sugar
    • 1/2 c. white sugar
    • 3 ripe bananas
    • 1 tsp. vanilla
    • 1 8 oz. can crushed pineapple
    • 1/2 c. mini chocolate chips

    Directions:

    1. Preheat oven to 350*; line muffin pan with baking cups and spray with cooking spray.
    2. In a small bowl, combine milk and vinegar.
    3. In a large bowl, combine both flours, baking soda, salt and spices.
    4. In a mixing bowl, cream the margarine and sugars; then add the bananas, vanilla, milk mixture, and pineapple.
    5. Add the dry ingredients to the wet; then mix in chocolate chips.  Stir until just combined.
    6. Pour batter in the muffin tins and bake for 25 minutes (if making a loaf instead, bake for 60-70 minutes) or until a toothpick inserted in the center comes out clean.
    7. Remove pan from oven and let cool slightly; then remove muffins and let cool on a cooling rack (if making a loaf, remove the pan from the oven and place on cooling rack for 10 minutes; then transfer the bread from the pan to the rack and let cool completely before slicing-preferably overnight).

    Healthy Banana Chocolate Chip Muffins:

  • French Toast Bake

    This is the perfect brunch dish or feed a crowd dish.  It is so delicious and so easy.  All the prep is the night before, and then you refrigerate overnight and pop it in the oven in the morning, and then pure yumminess!  Definite crowd pleaser.

    Original recipe from Rach’s Blog.

    Ingredients:

    • 1/2 c. melted butter (1 stick)
    • 1 c. brown sugar
    • 1 loaf Texas toast
    • 4 eggs
    • 1 1/2 c. milk
    • 1 tsp. vanilla
    • 1 TBSP powdered sugar
    • Brown Sugar and Cinnamon ( step 6 )
    • White Sugar and Cinnamon ( step 8 )
    • Cooking Spray
    • Powdered sugar for sprinkling
    • Maple syrup (optional)
    Directions:
    1. Melt butter in microwave & add brown sugar….stir till mixed.
    2. Spray 9 x 13 pan with cooking spray
    3. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around
    4. Beat eggs, milk, vanilla, and 1 TBSP powdered sugar
    5. Lay single layer of Texas Toast in pan
    6. Spoon 1/2 of egg mixture on bread layer and sprinkle with brown sugar and cinnamon
    7. Add 2nd layer of Texas Toast
    8. Spoon on remaining egg mixture, lightly spread butter on the bread, and then sprinkle with white sugar and cinnamon
    9. Cover & chill in fridge overnight
    10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
    11. Sprinkle with powdered sugar
    12. Serve with warm maple syrup
    French Toast Bake:
    .
  • Quick Corned Beef Hash

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    The country club in the town where I grew up served an awesome brunch.  Every time I went there I would get corned beef hash.  The corned beef hash was not that minced mush looking stuff you get at some restaurants or out of a can.  They used big roasted potatoes, fresh corned beef, and eggs over easy.  The first time I had it I was hooked!

    A few nights ago we made a corned beef (you know, the kind that comes in the meat case with the seasoning packet).  Surprisingly both kiddos loved it!  We will certainly be making that again. When I was thinking about how to use the leftovers, corned beef hash came to mind, so we had brunch for dinner.

    One word: delicious!

    Ingredients:

    • Tator tots, cooked according to package
    • Leftover corned beef, reheated
    • eggs, over easy

    Directions:

    1. Cook tator tots, reheat corned beef, cook eggs over easy.
    2. On a plate put tator tots, top with corned beef, top with eggs over easy.

    Quick Corned Beef Hash:

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  • Curry Rice Salad

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    This is a go to dish (albeit I haven’t made in a long time).  This recipe comes from my grandma Clark.  She makes it for brunches, baby showers, wedding showers, and all sorts of events.ÂThis salad is a great way to use up leftover chicken or Turkey from Thanksgiving.  It’s also a great crowd dish because you can easily make a whole lot.

    It’s simple but tastes oh so yummy!

    Here’s my version of the Clark classic…enjoy!

    Ingredients:

    • 1 c. rice
    • 2 c. water
    • 1 TBSP curry powder (more or less to taste)
    • 1/2 tsp. salt (more or less to taste)
    • 1/4 c. onion, minced
    • 1 TBSP vinegar
    • 2 TBSP canola oil
    • 1 c. celery, chopped
    • 2 c. peas
    • 2 c. cooked chicken
    • 3/4 c. mayo
    • Lettuce or mixed greens
    • Other additions: sliced grapes, sliced water chestnuts, slivered almonds, or marinated artichoke hearts

    Directions:

    1. In a saucepan combine the uncooked rice, water, curry powder, and salt; cover and cook rice.  Once the rice is cooked add the onion, vinegar, and canola oil and stir.  Let the rice cool and then refrigerate for at least 3 hours (I usually do this step the night before).
    2. Now add the rice to a bigger bowl and add the celery, peas, chicken, and other other add ins–my favorite is grapes. Mix together and then add the mayo.  Taste and add salt, if necessary.
    3. Serve over lettuce or mixed greens.

    Curry Rice Salad:

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