Recipes

Mini “Monster” Banana Spinach Muffins

July 24, 2021 enbrookshireLeave a comment

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

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!

Recipes

Simply Parfait

July 21, 2021 enbrookshireLeave a comment

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

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!

Recipes

Mini Chocolate Chip Banana Muffins

June 27, 2021 enbrookshireLeave a comment

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

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!

Breakfast · Recipes

Hello Fall Pumpkin Bread

October 10, 2020 enbrookshireLeave a comment

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

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!

Breakfast · Recipes

Banana Bread Crunch Muffins

August 17, 2020 enbrookshireLeave a comment

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.

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

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!

Appetizers · Recipes

The Ultimate Hors d’oeuvre – Tomato Canapés

June 21, 2020August 16, 2020 enbrookshireLeave a comment

You guys!!! This is my family’s favorite Saturday, Sunday….(who am I kidding) anytime Hors d’oeuvres! These are AMAZING and I have been making them for years! They are simple, cheap, but very delicious…always a crowd pleaser. These are the type of snacks that I make for the people that I love the most. A lot of care and a lot love go into making these delicious Hors d’oeuvres.

When I first discovered this recipe I was laid up on the couch (after having my 5th knee surgery) watching a DVD (yes, a DVD) of Paula Deen in her first Food Network show. Her recipe was so yummy and simple that I knew that even though I was a novice home cook that I could make these tasty bites! Through the years, I have adapted and infused my own flavors to create my own tasty canapés. From juicy sangria tomatoes, creamy/cheesy mayo to crispy bacon…this recipe has it all!

This recipe is packed full of flavor and every bite should be savored. I like to experiment with this recipe meaning that it’s ever evolving. I like to try new spices and new techniques with each time I make this recipe. The version I am sharing with you today is MY FAVORITE! Now, I hope you enjoy this recipe as much as my family and I do!

TOMATO CANAPÉS

Ingredients:

1/2 container of sangria tomatoes, pulped and diced
Salt, a dash
Pepper, a dash
1 1/2 Tbsp balsamic vinegar
4 strips of bacon, cooked, drained and crumbled
3 Tbsp mayonnaise
1 1/3 tsp pesto
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 1/2 tsp balsamic glaze https://erinnskitchen.food.blog/2020/06/21/balsamic-glaze/
1 package phyllo canapé shells

Directions:

Pulp tomatoes and dice; mix with a dash of salt, pepper, and balsamic vinegar. Let sit for an hour to marinate.
Cook bacon, drain and crumble; set aside on a towel to drain.
Preheat oven to 350 degrees F. Remove phyllo shells from packaging and set on an increased pan.
In a mall bowl mix together mayonnaise, pesto, mozzarella and Parmesan cheese.
Fill each phyllo shell with drained tomato’s.
Top each shell with mayonnaise mixture (like a cupcake); add bacon on top.
Bake at 350 degrees F for 10 to 12 minutes.
Once canapés are out of oven allow to cool on baking sheet for 5 minutes then move to cooling rack.
Once cooked for 10 minutes on cooling rack; top with balsamic glaze.
Enjoy!