Tag: Breakfast

Mini “Monster” Banana Spinach Muffins
Recipes

Mini “Monster” Banana Spinach Muffins

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Mini “Monster” Banana Spinach Muffins

Looking for an easy way to include something green on your kids plates? These Mini “Monster” Banana Spinach Muffins are a great way to introduce green foods! They are packed full of iron and potassium and they look and taste great too! I hope you enjoy these cute little muffins as much as we do!

Mini “Monster” Banana Spinach Muffins

MINI “MONSTER” BANANA SPINACH MUFFINS

Ingredients:

  • 2 cups fresh baby spinach
  • 2 large bananas, mashed
  • 1/4 cup coconut oil, melted (or you could use vegetable oil)
  • 1/4 cup milk (room temp)
  • 2 tsp vanilla extract
  • 1/4 maple syrup
  • 1 tsp lemon juice
  • 1 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions:

  • Preheat oven to 325 degrees F.
  • To a blender, add spinach, banana, oil, milk, extract, syrup and lemon juice. Blend until liquified.
  • In a large bowl, sift flour, baking powder, baking soda and salt until well combined.
  • Pour liquid into flour and fold until all ingredients are well combined.
  • Spray mini muffin tin with nonstick cooking spray and use a cookie scoop to drop batter into tin.
  • Bake for 10 to 13 minutes making sure not to over cook or your muffins will turn brown instead of a vibrant green.
  • Cool on cooling rack for 10 minutes before serving.
  • Enjoy!
Simply Parfait
Recipes

Simply Parfait

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Simply Parfait…a Summer Parfait

There is nothing better than simple and nothing sweeter than “in season” fruit. This recipe is as simple as they come which is great for meal prep or right on the spot! I like to make these with different types of fruit especially fruit that is ripe in its season. These are great even if you don’t have fresh or seasonal fruit on hand, but have a fruit jam or even frozen fruit. This is a sweet and protein packed breakfast for those “on the go mornings”. The crunch of the granola is a nice complement to the creamy yogurt and fruit. I also love using a Ball Jar to showcase how lovely the layers turn out, but you could always use a container that you have on hand. I hope you enjoy this simple summer or anytime recipe!

Simply Parfait

SIMPLY PARFAIT

Ingredients:

  • 1/2 cup of fruit or 1/4 cup of fruit jam of your choice (pictured here are blueberries, strawberries and peaches)
  • 1/4 cup granola (I like Honey and Oat Granola)
  • 1/2 cup of Vanilla Bean Greek Yogurt

Directions:

  • Add a layer of fruit, add a layer of yogurt, another layer of fruit, another layer of yogurt and top it off with granola.
  • If making ahead these will last at least 3 days in the refrigerator.
  • Enjoy!
Mini Chocolate Chip Banana Muffins
Recipes

Mini Chocolate Chip Banana Muffins

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Mini Chocolate Chip Banana Muffins

These little muffins are the perfect size for your littles or even a big flavor snack for yourself! I really enjoyed making these this afternoon. They whip and cook up really quickly and are packed full of sweet flavor. This is a great recipe to get the kids to jump in on and they are adorably cute! Now, we hope you enjoy these cute little muffins as much as we do!

Mini Chocolate Chip Banana Muffins

MINI CHOCOLATE CHIP BANANA MUFFINS

Ingredients:

  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 6 Tbsp butter, melted
  • 1 large ripe banana, mashed
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp sour cream
  • Handful (about 1/4 cup) milk chocolate chip morsels

Directions:

  • Preheat oven to 375 degrees. Prep a mini muffin pan with mini muffin cup liners and spray with non stick cooking spray. Set aside.
  • In a medium size bowl mash banana then add, sugar, butter, egg, vanilla extract and sour cream; mix well.
  • Soft in flour, salt, baking soda and baking powder; mix well.
  • Fold in chocolate chips.
  • Using a cookie dough scoop add muffin batter to liners.
  • Bake for 12 to 15 minutes, or until lightly browned.
  • Allow to cool on wire rack for about 10 minutes.
  • Enjoy!
Mile High Yeast Rolls
Recipes

Mile High Yeast Rolls

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Yeast Rolls

I’m sorry, but I must go down memory lane for a moment here….my high school lunch lady’s had us all sprinting for the lunch line with their Yeast Rolls! Ever since then, I’ve always tried to match their excellence when it came to perfecting the perfect yeast roll. I must say these are as close to perfect as possible!!! I have loved on this recipe for well over a year and I’m happy with my results! These rolls are geared up to have country ham and blackberry mustard slathered all over them. This recipe is fast and easy and is a great accompaniment to any dish….or just by themselves….LOL! I hope I did my old lunch lady’s proud and I hope you enjoy this DELICIOUS recipe as much as we do!

MILE-HIGH YEAST ROLLS

Ingredients:

  • 1 Tbsp dry active yeast
  • 1 cup warm water
  • 1/4 cup honey
  • 1 egg
  • 1 tsp salt
  • 3 cups all purpose flour
  • 1/2 cup melted butter, divided

Directions:

  • Preheat oven to 400 degrees F.
  • In a stand mixer (with dough hook); mix together yeast and warm water. Allow to bubble for about 3 minutes.
  • Add egg, salt, honey and 1/4 cup melted butter; mix until well combine. Add flour a little at a time and allow to knead in mixer for a couple of minutes.
  • Lightly flour a kneading surface and turn dough out onto surface. Roll into a log and using a dough cutter cut into equal parts and set aside.
  • Roll each dough portion into a ball and place into a cast iron skillet (mine produced roughly 10 to 12 rolls….we always taste test the middle one!).
  • Cover with a damp towel for 30 minutes or until dough has doubled in size.
  • Cook for 12 to 15 minutes or until tops of rolls are browned. Pull out of oven and top with remaining 1/4 cup melted butter; place back in oven for 1 to 2 minutes to allow additional browning.
  • Remove from oven and allow to cool for at least 10 minutes before serving.
  • Enjoy!
Cheesy Pecan Biscuits
Breakfast · Recipes

Cheesy Pecan Biscuits

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Cheesy Pecan Biscuits

I am always looking for a reason to bake and looking for even more of a reason to make biscuits! I wanted something savory and with a touch of sweet, so I decided to pair these Cheesy Pecan Biscuits with some Country Ham and Blackberry Mustard. These biscuits are fast and easy to make and will leave your guests wondering if you spent all day in the kitchen whipping them up! You can easily make these ahead of time or right before serving. I hope you like this recipe as much as we do!

Cheesy Pecan Biscuits

CHEESY PECAN BISCUITS

Ingredients:

  • 3 1/2 cups all purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1/2 cup butter (cold, I grated my butter with a cheese grater on the fine side)
  • 4 oz cream cheese, softened and cut into cubes
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • 1 cup chopped pecans, lightly toasted
  • 1 1/2 cup heavy cream
  • Parsley (optional)
  • 1 Tbsp melted butter (optional)
  • Finishing salt (optional)

Directions:

  • Preheat oven to 425 degrees F.
  • In a large bowl mix together flour, sugar, baking powder, salt and pepper.
  • Cut in butter and cream cheese using a pastry blender.
  • Stir in cheese and pecans.
  • Gradually add about 1 1/4 cup heavy cream, stirring until dry ingredients are just moistened, adding additional cream if needed.
  • Prep a workspace for kneading, rolling and cutting biscuits by lightly flouring surface and turning out dough; knead 5 or 6 times or until dough has fully come together.
  • Lightly dust a rolling pin with flour and roll dough to about 1-inch thickness. Using a biscuit cutter (or as my dad used to do it, you drinking glass) to cut dough into round biscuits (I used a 2-inch biscuit cutter). You will need to re-roll and repeat the process for any scrap dough.
  • Place biscuits on a lightly greased baking sheet.
  • Brush the tops of the biscuits with the extra heavy cream and bake for 12 to 15 minutes, or until golden brown.
  • Once out of the oven and on a cooling rack top with melted butter and a sprinkle of parsley and finishing salt (if desired).
  • Enjoy!
Banana Pumpkin Strudel Muffins
Breakfast · Recipes

Banana Pumpkin Strudel Muffins

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Banana Pumpkin Strudel Muffins

Looking for a yummy and sweet breakfast to whip up for your favorite people? Well, this muffin is right up your alley! Everyone in my house loves a delicious muffin and we really enjoy bananas, pumpkins and strudels….so I decided to combine them all into one scrumptious muffin. I hope you enjoy this recipe as much we do!

Banana Pumpkin Strudel Muffins

BANANA PUMPKIN STRUDEL MUFFIN

Ingredients:

Muffin

  • 1 3/4 cups all purpose flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground clove
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup dark brown sugar, packed
  • 3/4 cup pumpkin purée
  • 2 very ripe bananas, smashed
  • 2 large eggs
  • 1/4 cup milk

Crumble Topping

  • 3/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 6 Tbsp butter, melted

Strudel Icing

  • 1 1/2 cup confectioners sugar
  • 2 Tbsp maple syrup
  • 2 Tbsp milk

Directions:

  • Preheat oven to 425 degrees.
  • In a large bowl combine flour, baking soda, cinnamon, clove and salt for the dry portion of the muffin mix; mix thoroughly.
  • In a separate bowl mix the pumpkin, bananas, oil, eggs, milk and both sugars of the muffin mix.
  • Pour wet ingredients into dry mixture and fold together being careful not to over stir.
  • Place muffin liners in muffin tin and spray with nonstick cooking spray.
  • Fill muffin liners 3/4 full and set aside to rest.
  • In a small bowl mix all of the crumble topping ingredients together until well mixed; top each muffin with a top layer of crumble.
  • Bake for 15 to 18 minutes or until toothpick test comes out clean.
  • Allow to cool in muffin tin for 10 minutes before moving to a cool rack to finish cooking completely.
  • While muffins are cooling; mix all ingredients for strudel icing. Place in piping bag and pipe onto muffins once muffins have finished cooking.
  • Enjoy!
  • These muffins can be stored on the counter in an airtight container for one day or in the fridge for up to a week.
Sunday Morning Apple Strudel
Recipes

Sunday Morning Apple Strudel

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Sunday Morning Apple Strudel

There is perhaps no sweeter way to start your “Sunday Funday” than with this delicious treat. My family is a huge fan of my Sunday Morning Apple Strudel. It’s a wonderfully sweet and delicious dish that pairs well with a nice cup of hot coffee or tea. I like to make this for my overnight guests as well since it looks very impressive and makes the house smell divine. It’s also a great way to get the kids involved as my daughter loves tossing the apples in all of the spices and she loves mixing up the icing. It’s a simple, no fuss, sweet and delicious start to any Sunday Funday! Now, I hope you enjoy this dish as much as my family and guests do!

Sunday Morning Apple Strudel

SUNDAY MORNING APPLE STRUDEL

Ingredients:

  • 2 large Granny Smith apples, diced
  • 1 cup brown sugar
  • 3 Tbsp all purpose flour
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground clove
  • 2 tsp vanilla extract, divided
  • A dash of freshly ground nutmeg
  • 1/2 tsp salt
  • A splash of lemon juice
  • 1 sheet of puff pastry, thawed
  • 2 Tbsp water (for sealing the pastry)
  • 1 egg, beaten
  • 1/2 cup powdered sugar
  • 1 Tbsp milk

Directions:

  • Preheat oven to 375 degrees F. Roll out pastry dough into a large rectangle; set aside.
  • In a large bowl, toss apples with lemon juice, brown sugar, cinnamon, nutmeg, clove, salt, flour and 1 tsp vanilla extract until well coated.
  • Pour apple mixture onto center of pastry dough. Using a paring knife cut an even amount of strips onto each side of pastry.
  • Using a dab of water alternate strips in an overlapping pattern over apple mixture until you reach to end.
  • Brush with egg.
  • Bake for 25 to 30 minutes or until golden brown. Allow to cool completely (about 15 minutes).
  • Mix together powdered sugar, remaining vanilla extract and milk to make icing.
  • Pour into an icing bag and pipe icing onto warm strudel and serve.
  • Enjoy!
Hello Fall Pumpkin Bread
Breakfast · Recipes

Hello Fall Pumpkin Bread

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Pumpkin Bread

Cool temps, football, changing leaves and everything pumpkin….oh how I LOVE Fall! There’s perhaps no better way to kick off pumpkin season than whipping up this delicious pumpkin bread. It’s great for breakfast and can even be served up as a sweet treat. I prepared this loaf for an after lunch dessert for my in-laws. It not only makes the house smell amazing, but is super easy and fun to make with the kids. Nothing says Fall like my favorite pumpkin bread…now I hope you enjoy this recipe as much as we do!

Pumpkin Bread

PUMPKIN BREAD

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup milk
  • 1/2 cup vegetable oil
  • 1 cup pumpkin purée

Directions:

  • Preheat oven to 350 degrees F and prep loaf pan with butter to prevent sticking; set aside.
  • In a large mixing bowl; sift together flour, baking soda, salt, cinnamon and nutmeg. Mix well.
  • In another large mixing bowl; cream together eggs, both sugars, milk, oil and purée until well combined.
  • Pour wet mixture into dry mixture and incorporate well.
  • Pour batter into prepared loaf pan and bake uncovered for 25 to 30 minutes. Slightly cover with a tent of aluminum foil to prevent over browning, but still allowing room for rising; continue to bake for 40 to 45 minutes.
  • Once bread is done; allow to cool in loaf pan for 10 to 20 minutes, then remove from loaf pan and allow to cool on wire rack until completely cool.
  • Slice and serve!
  • Enjoy!
Pecan Carrot Zucchini Bread
Breakfast · Recipes

Pecan Carrot Zucchini Bread

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Pecan Carrot Zucchini Bread

Looking for a sweet and healthy treat to start your day? Well, this Pecan Carrot Zucchini Bread is everything that you’re looking for. It’s simple to make, sweet, healthy and leaves your kitchen smelling like a crisp fall day. It will only take a few ingredients to make this deliciously healthy bread and this type of recipe is yet another great way to get the kids involved. Now, I hope you will enjoy this recipe as much as we do!

Pecan Carrot Zucchini Bread

PECAN CARROT ZUCCHINI BREAD

Ingredients:

  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • A dash of freshly ground nutmeg
  • 2 eggs
  • 1/4 cup vegetable oil
  • 3 Tbsp applesauce (or 1 kids pouch)
  • 1 tsp vanilla extract
  • 1 medium/large zucchini, shredded (about 3/4 cup)
  • 3/4 cup shredded carrots
  • 1/2 cup pecans, chopped
  • 1 Tbsp unsalted butter
  • 1 1/2 Tbsp all purpose flour

Directions:

  • Preheat oven to 350 degrees F. Prep loaf pan by using unsalted butter and rubbing it thoroughly throughout the pan; dust buttered pan with 1 1/2 Tbsp of flour and dump any extra flour. This will prevent the loaf from sticking to the pan.
  • Shred zucchini and carrots in a large bowl and set aside.
  • In a large mixing bowl sift flour, baking powder, salt, baking soda, cinnamon and nutmeg together to make sure all dry ingredients are thoroughly mixed.
  • In a smaller mixing bowl add white and brown sugar, eggs, oil, applesauce, and vanilla extract; mix thoroughly.
  • Add wet ingredients to dry and mix together for about 1 minute or until thoroughly mixed.
  • Fold in zucchini, carrots, and pecans.
  • Add to prepped loaf pan. Cook uncovered for 30 minutes. Check bread for browning. If it is the color you like place tin foil on top to prevent further browning and place back in oven for an additional 15 to 20 minutes.
  • Test the bread to see if it isdone by using a toothpick. If the toothpick comes out clean, the bread is done.
  • Allow to cool for 10 minutes in the loaf pan. Remove from pan and allow to cool completely on a wire rack; may take about an hour.
  • Enjoy!
Banana Bread Crunch Muffins
Breakfast · Recipes

Banana Bread Crunch Muffins

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Banana Bread Crunch Muffins

I’m not going to beat around the bush….these muffins are AMAZING! Muffins are perhaps my favorite sweet-treat breakfast and we love making them as much as we love eating them plus the smell is guaranteed to make your kitchen smell fabulous. This recipe is both easy and quick, so they are perfect for making on the fly or for prepping for the busy week ahead. They taste delicious while warm or cool and they keep for about a week…if they last that long! What makes these delicious muffins so special is the crunchy topping which has both a toasted and sweet flavor.

My daughter helping to mix the muffins.

Making muffins is one of my favorite ways to teach my three-year-old about baking. I even used this recipe as a science lesson for her and she felt like such a big girl while mixing the ingredients together. She also really enjoyed putting the topping on each muffin, but I’m sure her favorite part is getting to eat one! This is overall an easy recipe to get the kids involved. Now, I hope you enjoy this recipe as much as we do!

Banana Bread Crunch Muffins

BANANA BREAD CRUNCH MUFFINS

Ingredients:

For muffins:

  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 egg
  • 3/4 cup granulated sugar
  • 3 very ripe bananas, mashed

For crunchy topping:

  • 2 Tbsp all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/3 cup light brown sugar, packed
  • 2 Tbsp butter, softened
  • 1 Tbsp pecans, crushed
  • A tiny dash of Sea Salt

Directions:

  • Preheat oven to 350 degrees F.
  • Prepare a muffin tin by adding muffin liners and spraying liners with a bit of nonstick cooking spray.
  • In a large mixing bowl, sift flour, salt, baking soda, and baking powder together. In a separate bowl mash bananas and mix in egg and sugar.
  • Combine wet ingredients into dry and mix well.
  • Pour into muffin liners and tap muffin pan to allow for even muffins.
  • Make the topping by mixing together all ingredients until crumbly.
  • Top each muffin with a generous amount of crunchy topping.
  • Bake for 17 to 22 minutes or until a toothpick inserted into the muffins comes out clean.
  • Enjoy!