Strawberry Muffins with Greek Yogurt Recipe

June 2, 2013 by 36 Comments

Strawberry Muffins with Greek Yogurt

I absolutely adore strawberry season. Being able to go to the farmer’s market each week and pick up a huge amount of fresh, ripe strawberries just puts a smile on my face.

But there are only so many yummy bowls of strawberries and yogurt one can eat without wanting to do more. So when I brought back my latest batch along with some fresh, homemade greek yogurt I had the genius idea of putting the two together and baking!

Strawberry Muffins with Greek Yogurt square 1

Strawberry muffins with greek yogurt were created. And they were delicious.

Good thing too because I tested the recipe out on my girlfriends for our monthly book club. They’re such troopers. They’ll try anything I make and honestly give feedback. Luckily these muffins passed the test.

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Deliciously Homemade Hamburger Buns

March 19, 2013 by 10 Comments

Homemade Hamburger Buns

Homemade bread is one of the best tasting things I’ve ever made. So when my husband suggested we try our hands at homemade buns I perked up immediately.

After researching a few different recipes and experimenting a bit with what we liked and didn’t like, we’ve come up with a recipe that we absolutely love!

These homemade hamburger buns are flavorful, amazingly light and fluffy, and make any burger or pulled pork sandwich taste better. They might be a bit more work than picking up a bag from the grocery store but they are so worth it!

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Classic Coffee Cake Recipe

January 9, 2013 by 10 Comments

Classic Coffee Cake Recipe

Classic Coffee Cake Recipe

Sometimes I just have a hankering for something sweet. But not too sweet. This classic coffee cake is the perfect solution! And it’s wonderful for any time of the day.

I love pairing it with my new International Delight Light Iced Coffee in the afternoon for a tasty treat. I’ve also subbed the vanilla light iced coffee in the recipe! But it also tastes wonderful in the morning with a nice hot cup of coffee or tea. The best part? It takes very little time to make.

If you need a great dish to bring in for a potluck, to surprise a friend, or to simply have on hand as a quick breakfast option, I highly suggest trying this classic coffee cake recipe!

Classic Coffee Cake Recipe

Recipe Type: Breakfast
Ingredients
  • 1 cup sifted all-purpose flour (sift before measuring)
  • 1/2 cup sifted whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 3/4 cup sugar
  • 1/3 cup melted butter
  • 1/2 cup milk or International Delight Vanilla Light Iced Coffee
  • 1 teaspoon vanilla extract
  • For the Topping:
  • 1/2 cup brown sugar
  • 1/4 cup sifted all-purpose flour (sift before measuring)
  • 1/4 cup butter, room temperature
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Instructions
  1. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
  2. Sift sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
  3. Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter.
  4. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares or wedges while still warm.

 

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Oatmeal Butterscotch Chocolate Chip Cookies Recipe

December 20, 2012 by 14 Comments

Oatmeal Butterscotch Chocolate Chip Cookies Recipe

Oatmeal Butterscotch Chocolate Chip Cookies Recipe

One of my favorite cookies is a chewy oatmeal chocolate chip cookie. Combining the best of both worlds, healthy oatmeal and delicious chocolate chips! It’s no wonder that I’m always on the search for the perfect oatmeal chocolate chip cookie recipe.

Well I’ve struck gold with this recipe and have improved it even more with the addition of some delicious butterscotch chips to give this cookie an out of this world flavor perfect for any celebration!

I’m sure you could probably make this even more rock star by adding nuts but I forgot and needed to get these in the oven for our playgroup cookie exchange.

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Baked Peanut Butter and Banana Oatmeal Squares Breakfast Recipe

December 6, 2012 by 20 Comments

Peanut Butter & Banana Oatmeal Squares

Peanut Butter and Banana Breakfast Squares

If you’re a peanut butter lover AND watching your figure don’t walk, run to go make these healthy baked peanut butter and banana oatmeal squares!

These little squares are packed with flavor and super filling. Now you may be saying healthy oatmeal squares? But if you look at the recipe, there’s nothing “diet” about them. I mean they have butter and real sugar!

No skimping out on this one. If you’re like me and eat a hearty breakfast every morning, help yourself to two servings piled with bananas on top and non-fat vanilla yogurt on the side for an awesome and very tasty breakfast. Each square is only 4 WW+ points.

Seriously… go make these now. [Read more…]

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Cranberry Cream Scones {Breakfast Recipe}

November 20, 2012 by 7 Comments

Cranberry Cream Scones

Whenever I need something quick and tasty for either breakfast or dessert I almost always go to scones. How can you not?

They’re super filling, very versatile and quick to throw together. You can put just about anything in a scone. Have some raisins? Throw them in! Down to a handful blueberries? Why not use those. And while your at it get some fun ingredients together for toppings. Cinnamon sugar, cream, powdered sugar icing, chocolate, strawberry jam… lots of options!

I also love that I can form the scone into any shape I want. I can make them into biscuits. I can cut them into small triangles or big triangles. I could even use cookie cutters to cut out shapes. And the best part about this recipe is that they not only taste super good on the day they’re made but they taste great the day after as well. The perfect companion to a cup of coffee or tea.

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Smarties Sugar Cookies

October 15, 2012 by 8 Comments

I love when I can take something that I love and create something equally as great. Smarties are one of my favorite Halloween sweet treats and I love passing them out to trick-or-treaters. Not only are they gluten-free, they’re free of most allergens and are low in fat as well. But in this recipe they are most definitely not gluten free. Nor are they low in fat…

By pulsing the Smarties in a food processor I created a flour and used the Smarties in a family sugar cookie recipe. I simply reduced the amount of sugar called for in the recipe and subbed the Smarties flour. The end result was fantastic! A not-too-sweet sugar cookie that was definitely flavored by the Smarties. Yum!

And perfect for any Halloween party coming up. We baked them up for our parish festival’s bake sale and they were quite a hit. Three to a bag with a few Smarties thrown in. Who could resist? [Read more…]

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Pumpkin Cupcakes with Maple Cream Cheese Frosting {Dessert Recipe}

September 26, 2012 by 9 Comments

As I mentioned before, I’m a bit obsessed with pumpkin. And as soon as I got a whiff of coolness in the air I got to baking. I’ve been craving these cupcakes since the first time I made them a few years ago and with a few minor tweaks I think I’ve perfected my recipe.

These were delicious! And even better when left in the fridge overnight and eaten for breakfast the next morning with a hot cup of coffee 😉 But if you can’t wait that long to savor the goodness just make sure to allow the cupcakes enough time to cool before frosting them. You won’t be disappointed!

Pumpkin Cupcakes With Maple–Cream Cheese Frosting

Cupcakes

  • 1 stick unsalted butter, room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1/3 cup granulated sugar
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin

Frosting

  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 cups confectioners’ sugar
  • 1/4 cup pure maple syrup
  • 1 cup heavy whipping cream

 Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

Cupcakes:
Pour the milk into a measuring cup and add vanilla.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

Add the eggs one at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter into the cupcake liners, about 3/4 of the way up. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Frosting:
In a stand mixer beat all the ingredients on medium until fluffy but firm. Frost the cupcakes using either a spatula or a pastry bag w/ a large tip. Refrigerate the cupcakes for 30 minutes to set up frosting.

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Apple Carrot Walnut Muffins {Breakfast Recipe}

April 11, 2012 by 14 Comments

These Apple Carrot Walnut Muffins are the perfect quick and easy breakfast recipe to let the kids help make!

Apple Carrot Walnut Muffins

I hosted a playgroup playdate at my house yesterday morning and didn’t really have much planned in the form of snacks. I had the usual toddler fair of goldfish, snap pea crisps, and pretzels but nothing of substance for the mamas. So I asked Ethan what he wanted. And like your typical kid, he asked for cupcakes. So I made the next best thing.

I grabbed one of my recipe books and started flipping. And fell upon a recipe that I had all of the ingredients for (sans a few substitutions). And the results were pretty darn yummy. I’ll definitely be making these muffins for future get-togethers.

Apple Carrot Walnut Muffins 2

Apple Carrot Walnut Muffins

12 servings | 3 WW+ Points*

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 egg
  • 1 cup greek fat-free yogurt
  • 2 teaspoons vanilla extract
  • 1/4 cup butter
  • 1 small apple (, shredded)
  • 1/2 cup shredded carrots
  • 1/2 cup pecans (, chopped)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 400 degrees. Grease a muffin tin or prep with cupcake liners.
  2. In a large bowl whisk flours, sugar, baking powder, baking soda, spices, and salt together until well mixed. In a separate large bowl whisk the egg. Add yogurt, vanilla, and butter. Stir until combined.
  3. Add liquid ingredients to dry ingredients and mix just until incorporated together. Do not over mix. Batter will be thick and dough-like. Fold in apples, carrots, and nuts.
  4. Use an ice cream scoop or spoon to fill muffin tins 2/3rds of the way full. Mix 1 tablespoon sugar with 1 teaspoon cinnamon. Top each muffin with sugar blend. Bake for 15-18 minutes or until golden brown.

*by omitting the nuts you can reduce this recipe to 2 WW+ points each

What is your all time favorite muffin flavor? 

Love this recipe? Check out these great ones too! 

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Baked Peanut Butter & Banana Oatmeal {Breakfast Recipe}

March 13, 2012 by 9 Comments

If you’re a peanut butter lover AND watching your figure don’t walk, run to go make these! They are so tasty. And super filling. And, really, if you look at the recipe, there’s nothing “diet” about them. I mean they have butter and real sugar!

No skimping out on this one. And if you’re like me and eat a hearty breakfast every morning help yourself to a serving piled with bananas on top and non-fat vanilla yogurt on the side for an awesome and very tasty breakfast.

My son begs for these and I love that I can make a large batch and re-heat in the morning for him.  He loves to help make them as well. Since it’s pretty straight forward I can usually pre-measure everything and let him take the lead.

Seriously… go make these now.

Inspiration: Two Pink Hippos (if you don’t already follow these ladies you should!)

Baked Peanut Butter & Banana Oatmeal

  • 1 1/2 cups quick cooking oats
  • 1/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 tsp salt
  • 2 ripe bananas, mashed
  • 1/2 cup peanut butter
  • 1/4 cup melted butter
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup 1% milk
  • cooking spray

Preheat oven to 350 degrees. Spray a 9 x 9* baking dish with cooking spray.

Mix dry ingredients in a bowl and set aside. Take peanut butter & bananas and mash together until combined. Add egg, vanilla and melted butter and mix well.

Add peanut butter mixture and add to the dry ingredients. Top with milk and stir until combined.

Spread out evenly in the baking dish. Bake 30-35 until the edges are golden brown.

* You can also use a 9×13 dish and cut the cooking time to 20 minutes

What’s your favorite breakfast recipe? 

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