Baking – Page 2

Vanilla Raisin Oatmeal Squares

March 18, 2016 by Danielle

This is a sponsored post

I don’t know about you but Daylight Savings Time is really kicking my butt. I’m pretty sure we’ve been late to school drop off every day this week and for some reason I just can’t adjust as easily this time around as I have in years past. I’ve been putting the kids to bed a little earlier each day to adjust their schedules but the baby still isn’t waking up until right before we have to leave for school. Poor kid!

I haven’t been able to drink enough coffee to get me going in the mornings. And that’s even when I use my new favorite creamer in the mix!

In an effort to make things easier I’ve been using a few tips to streamline our mornings. Sticking with a morning routine has saved us the hassle of forgetting things, being too late, or just feeling rushed in the mornings. And no one wants to feel rushed as you start the day. And having a go-to breakfast that you can make ahead is my #1 tip for making mornings easier. I may have to take my coffee to go but at least the kids are getting fed!

Tips for Making Mornings Easier

Make breakfast ahead of time.
Have the kids pick out their clothes the night before.
Pack lunches ahead of time OR create a snack area for easy to grab lunch options.
Hang back packs by the door so they’re ready to go.
10 minutes before you have to leave the house, make sure the kids are dressed (including socks and shoes!) and lunches in back packs so nothing is forgotten.

Vanilla Raisin Oatmeal Squares

1½ cups quick cooking oats
¼ cup packed brown sugar
¼ cup white sugar
¼ cup melted butter
1 cup Vanilla creamer
1 egg
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
cooking spray

Preheat the oven to 350 degrees. Spray a 9 x13 baking dish.

Mix all ingredients in a bowl then spread out evenly in the baking dish.

Bake 20-25 until the edges are golden brown.

How do you make mornings easier?

Filed Under: Baking, Breakfast, In the Kitchen, Recipes Tagged With: Baking, Breakfast, breakfast ideas, breakfast recipe, easy recipes, oatmeal

10 Red Velvet Desserts With A Twist

February 23, 2016 by Danielle

Are you as obsessed with everything red velvet as I am? Well you are in for a treat! I am loving red velvet desserts lately and decided to take a look around to find a few I could enjoy with the family. And these desserts? OMG! From cookies to ice cream (no machine needed!) to amazing milkshakes, this list has you covered! I suggest going down from 1 to 10 and trying everything. But that may take you a few weeks to complete. Just don’t blame me for the weight gain. I kid!

10 Red Velvet Desserts With A Twist

Are you a big Red Velvet fan?

Filed Under: Baking, Desserts, In the Kitchen, Recipes, Uncategorized Tagged With: brownies, Cake, Cookies, cupcakes, Dessert, dessert recipes, desserts, easy kid friendly desserts, milkshakes, red velvet, trifle, whoopie pie

Apple Granola Muffins in Celebration of Snow White on DVD

February 10, 2016 by Danielle

Forever enchanting and inspiring, Snow White And The Seven Dwarfs embodies The Walt Disney Signature Collection’s legacy of animation. In this epic story of love and friendship, the kind and beautiful princess Snow White wins the hearts of the Seven Dwarfs and triumphs over the evil plans of a wicked Queen.

For generations, audiences around the globe have been enchanted by the timeless tales brought to life by the artists of Walt Disney Animation Studios. Since the debut of the very first feature-length animated film in 1937, Snow White and the Seven Dwarfs, the visionary studio has generated some of the most beloved films of all time through masterful artistry, epic storytelling, and groundbreaking technology.

From the extraordinary team behind the success of Snow White emerged a group of animators who would become legends – Disney’s Nine Old Men. These prolific artists, including Frank Thomas, Marc Davis and Ollie Johnston, were the heart and hands behind the magic of Bambi, Sleeping Beauty, 101 Dalmatians, Pinocchio, Peter Pan, The Jungle Book, Alice in Wonderland and so many more.

After more than 90 years, this rich legacy of innovation and creativity lives on with every animator who passes through the hallowed halls of Walt Disney Animation Studios.

In celebration of the one that started it all, seven Disney artists from different generations have come together to share a modern look at the seven iconic characters who shared the journey of the original Disney Princess.

Now to the recipe!

There are no poisoned apples here, just deliciously good apple muffins that are the perfect treat for breakfast or whenever.

Apple Granola Muffins

2 cups flour
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup buttermilk
2 eggs
1/4 cup butter, melted
2 apples, grated
1 cup granola

Preheat oven to 350 degrees.

Mix together dry ingredients in a large mixer. Add wet ingredients to dry and continue mixing until well combined.

Using a rubber spatula, fold in apples and granola.

Coat a muffin pan with non-stick spray. Scoop 1/4-1/2 cup of batter into each well of the pan.

Bake for 15-17 minutes or until a toothpick comes out clean.

What do you love to bake with apples?

Share the movie called “The Greatest Animated Film Of All Time,” (American Film Institute) on Blu-ray February 2nd and on Digital HD January 19th, with special features for the entire family!

Trying to get your own little dwarfs to do their chores? Start the week off with a fun Chore Chart that will help them Whistle While They Work!

Filed Under: Baking, Breakfast, In the Kitchen, Recipes, Uncategorized Tagged With: apple, apple recipe, Breakfast, breakfast ideas, breakfast recipe, granola, muffins

Chocolate Coffee Cupcakes

January 6, 2016 by Danielle

Last month was a month for celebrations. Not only because of the holidays, but because my sweet girl turned 5 at the beginning of the month. In an effort to lessen what I had on my plate for her party I decided to have a friend make the cake. So instead of making her cake this year like I have in the past, I opted to make these amazingly delicious cupcakes. She chose the flavors and I delivered!

If you’re looking for a chocolatey cupcake that’s equally balanced with sweetness then this is for you. The chocolate flavor is enhanced by the coffee (and my favorite coffee syrup) and the cream cheese frosting adds a bit of sweetness. Don’t like overly sweet desserts? Skip the frosting!

Chocolate Coffee Cupcakes

Makes 12 cupcakes

For the Cupcakes:

3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
½ cup hot coffee
½ cup Dave’s Mocha coffee syrup
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting:

1 cup unsalted butter
1 8 ounce package cream cheese
1 teaspoon vanilla
2 cups powdered sugar, sifted

Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

Divide the batter evenly between the muffin pan cups. Bake until the cupcakes are set and just firm to the touch, 18 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

Make the Frosting: In a stand mixer, whip the butter, cream cheese, and vanilla until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the sifted sugar 1/4-1/2 cup at a time until incorporated. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

What are your favorite cupcake flavors?

Filed Under: Baking, Desserts, In the Kitchen, Recipes, Uncategorized Tagged With: birthday cake, chocolate, cupcakes

Keto Friendly Pumpkin Donuts

December 10, 2015 by Danielle

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias

As the seasons change and winter draws closer, I am still dreaming about pumpkin goodies. I’ve made quite a few delicious foods with pumpkin before and love what a great alternative it is to oils and butter in my recipes (although I’m not one to knock oil or butter!). It just brings a richness to certain dishes and a delicious flavor. Plus it’s full of fiber and vitamins! One thing I’ve missed since changing to a LCHF lifestyle, are the pumpkin muffins, waffles, and donuts I make every year.

I decided to jump in and start recreating my favorite high carb pumpkin recipes into a lower carb option. I have to say, I’m pretty pleased with the results! While these donuts are a little dense, they have the pumpkin flavor I’ve been craving and pair perfectly with a cup of coffee! I could eat them with or without the frosting. And if you’re not a fan of salty with your sweet, omit the pumpkin seeds on top or chop them smaller!

Keto Friendly Pumpkin Donuts

Serves 8 | Calories: 116 Carbs: 5 Fat: 9 Protein: 5 Fiber: 2

Ingredients

For the donuts:

1 1/2 cup almond flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar free granular baking sweetener
2 large eggs
1/2 cup pumpkin puree
1/4 teaspoon vanilla extract

For the frosting (not included in nutritional info as portions vary):

1 ounce softened butter
1 ounce softened cream cheese
2 tablespoons pumpkin puree
2 tablespoons heavy whipping cream
1/4 teaspoon vanilla extract
1 teaspoon sugar free maple syrup
pumpkin seeds (optional)

1. Plug in your donut maker to preheat. Mix together the donut ingredients until well incorporated. Batter will be a little thick.

2. Pour or spoon in batter into each well of the donut maker per your donut maker’s guidelines, don’t overfill!

3. Let bake until slightly golden and done inside.

4. While donuts are baking, whip up the frosting by adding all of the ingredients into a bowl and whisking together until incorporated.

5. When donuts are done, dunk them upside down into the frosting bowl. Place right side up onto a plate and top with pumpkin seeds.

And you’re done! Enjoy.

Looking for more great recipe ideas? Check out these Healthy Living recipes here! You can find lighter versions of your favorite dishes and don’t have to feel like you’re missing out on anything. Plus you can find everything you need for a lighter holiday at Sam’s Club! We were able to find all of our ingredients in the baking aisle.

How do you lighten up your recipes during the holidays?

Filed Under: Baking, Breakfast, In the Kitchen, LCHF, Recipes, Uncategorized Tagged With: breakfast recipe, Donuts, Keto, Keto Friendly, LCHF, Low Carb, Low Carb Recipes, Recipes

9 Amazingly Delectable Gingerbread Recipes for the Holidays

December 6, 2015 by Danielle

I have a confession to make. I’m a bit obsessed right now. Obsessed about gingerbread! And not just the classic cookies and houses (although I have a recipe for those that I share below). I’m talking gingerbread cakes, gingerbread casseroles, and gingerbread bread puddings!

Have a piqued your interest yet? If so, read below to find some deliciously tasty gingerbread recipes from some of my favorite bloggers!

9 Amazingly Delectable Gingerbread Recipes for the Holidays

1. As I mentioned previously, I have a stellar gingerbread cookie recipe that can be used any time of the year. And you don’t just have to make gingerbread men (and women) if you don’t like! This is great for ornament cookies, various shapes, etc. And the results are a fabulously soft and chewy cookie that’s amazing. Don’t believe me? Try it for yourself!

2. Sometimes the classic recipes are the ones we start to crave. Grandma’s cookies. This old fashioned gingerbread recipe from Vintage Recipe Project is definitely one of those. You can find it by visiting their site here.

3. But enough about the classics. Bring on some new, innovating gingerbread! That’s exactly what Betsy of BetsyLife did in this gingerbread pineapple upside down cake recipe. OMG! Seriously… how good does this sound? I cannot wait to make it this weekend for the family.

4. And then there are the cute, mini gingerbread cakes from Made With Happy. Just thinking of them makes me happy! So festive and perfect for parties. The drizzle of icing makes them even more irresistible.

5. What isn’t better with banana? Living Sweet Moments paired it up with gingerbread wonderfully in this banana gingerbread recipe with brown butter glaze. Sounds just as good as it looks!

6. I love a recipe that can also serve as decor as well. And who wouldn’t want these cookies perched on the edge of a mug or added to a place card. These olive oil gingerbread cookies from Family Spice are a bit different than the traditional gingerbread recipe but the results? Well… they’re worth it!

7. One of my favorite things to make for guests when they come to visit for brunch is french toast casserole. Not only is it super simple to make, but it uses up the leftover bread I might have around that won’t get eaten. How awesome is that? Now this gingerbread french toast casserole from BetsyLife is the perfect spin on this classic crowd pleaser for the holidays. Great for Christmas breakfast!

8. I can honestly say that I’ve never had gingerbread pudding. But Texas Type A Mom makes it look so good in this pumpkin gingerbread pudding recipe. What kid would say no to that?

9. To round out our 9 delectable gingerbread recipes is my favorite one of all. My gingerbread cake recipe. Not only is this amazing cake easy to make, it’s also perfect for breakfast OR dessert and pairs well with coffee, ice cream, or a dollop of whipped cream. Now it isn’t overly sweet, so if you prefer something on the sweet side, I suggest whipping up some cream cheese frosting.

What’s your favorite way to incorporate gingerbread into the holidays?

Filed Under: Baking, Breakfast, Desserts, In the Kitchen, Recipes, Uncategorized Tagged With: breakfast casseroles, casserole, casseroles, Dessert, desserts, gingerbread, gingerbread men, holiday baking

Bite Size Raspberry Tarts

September 1, 2015 by Danielle

We are finally back in the swing of things as school started this week and we’re starting to create our new schedule. With this comes a tad bit more time during the day without all three kids at home as I work. So I’ve had some time while the baby sleeps to actually have some fun and bake a bit more. Using the same basic tart dough as the strawbery cream tarts and lemon blueberry tarts, I made some raspberry tarts for a fun weekday dessert to enjoy after dinner.

What I love about this recipe is how easy it is to throw together. And how many variations of a similar recipe can be made. Next time I’m planning on adding a little cocoa to the cream for these to pair the raspberry with some chocolate. With a little chocolate drizzle over these, they’d be perfect for my next girls night in paired with some delicious wine!

Bite Size Raspberry Tarts

Basic Tart Recipe, baked and cooled
8 ounces heavy whipping cream
3 tablespoons powdered sugar
fresh raspberries, washed and dried
Mint for garnish (optional)

In a mixing bowl on high speed, whisk whipping cream and powdered sugar until stiff. Add additional sugar if desired.

Spoon into prepared tart shells and top with raspberry and mint garnish.

Serve immediately

Makes 24

Filed Under: Baking, Desserts, Recipes, Uncategorized Tagged With: Baking, Dessert, desserts, raspberry, Recipes, tart, tart dough, tartlets

Cinnamon Zucchini Cake

August 10, 2015 by Danielle

Getting creative with what we harvest from our garden has never been too tough. There are so many ways to make veggies delicious and fun. This time isn’t any different. I had the kids help me cut up the zucchini and shred it in our food processor. They love getting involved in the kitchen and are even more apt to try things that they make. Even when it’s zucchini.

Since it’s almost the end of the summer and I really didn’t think I’d still be growing zucchini out of my ears, we’re making the best of it and even incorporating veggies in our baking. And these zucchini aren’t the little dinky zucchini you find in the grocery store. They’re huge!! So huge that one would probably make enought for 3-4 times this recipe easily. But we don’t need that many baked goods in our home right now.

This cake is moist, slightly sweet but not too sweet, and amazingly delicious. It’s perfect for an afternoon snack without the icing but adding the icing takes it to dessert level. And it pairs perfectly with a scoop of vanilla ice cream.

Cinnamon Zucchini Cake

Cake

3 eggs
½ cup coconut oil
½ cup cinnamon applesauce
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla
2½ cups all-purpose flour
¼ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon salt
2 cups shredded zucchini

Frosting:

1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Spray a 9×9″ baking pan* with non-stick cooking spray (we like coconut cooking spray).

Beat eggs, coconut oil, cinnamon applesauce, white sugar, brown sugar, and vanilla together in a large mixing bowl.

In a medium bowl, mix flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Mix 1 cup flour mixture into egg mixture until combined. Repeat using one cup at a time until all of the flour mixture is used.

Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9×9″ pan. Bake for 55-60 minutes or until toothpick inserted into the center comes out clean.

While the cake cools, mix together frosting ingredients and spread over the top of the cake. If desired, sprinkle the top of the cake with cinnamon and sugar. I love the cinnamon sugar grinder from Trader Joe’s for this!

*If using a 9″x13″ pan, bake for 35-40 minutes. If making into 24 cupcakes, bake for 25-30 minutes or until golden brown and toothpick comes out clean.

Filed Under: Baking, In the Kitchen, Recipes, Uncategorized Tagged With: baked goods, Baking, Cake, Cakes, cinnamon, zucchini

The Importance of Routines + A Blueberry Granola Muffin Recipe

July 27, 2015 by Danielle

This post is brought to you by CafeMom and Chex^TM

As I’ve mentioned before, my kids need to know what’s going on each day. Whether it’s going over the days of the week and where they’ll be, or letting them know that they have some free time, they do better knowing what their routine is. Now that summer is here, they’ve been a bit out of whack, moody, and overall different. And I know it’s because of their lack of routine.

When school is in session we know what’s going on. Monday through Friday we wake up at a certain time, eat breakfast, brush our teeth, get dressed, and head out the door to start our day. We get home at a certain time and my kids know when daddy will be home so we can all enjoy dinner together. However with our summer schedule a bit everywhere, we’ve gotten bad about sticking with routine.

The Importance of Routines

In an effort to keep the kids on track and make them a little healthier, I’ve created a new summer routine and have printed out a calendar for each month of summer. That way they can look at the calendar whenever they’d like and can see what they’re doing. When they see their child care provider’s name on one day, they know they’re going to her house. When they see a wave, they know they’re going to the beach or a swim suit for the pool. I’ve kept it simple but it works for them. And we always make sure to start our day with a healthy breakfast as part of our routine.

This weekend as I was shopping for our weekly groceries, I picked up some of the kids’ favorite cereal from the store. A variety of Chex^TM flavors filled my cart. Vanilla^TM Chex cereal for my daughter, Honey Nut^TM Chex cereal for my son, and Chex^TM Clusters cereal for me. That way if I don’t have much time in the morning, we can grab our favorites, pour on some milk (or sprinkle over some yogurt), serve with a side of berries or fruit and enjoy a delicious breakfast so we’re ready to start our day. Plus our favorite Chex^TM flavors are Gluten Free, have no artificial flavors, and include no colors from artificial sources while still tasting great with a variety of flavors.

Sometimes we don’t have time for a bowl of cereal or a yogurt parfait, so I made some delicious blueberry granola muffins on the weekend for us to grab and go during the week. Not only are they super tasty and full of what we love, but they include our favorite breakfast flavors! And we stick with our routine. Please note that these muffins are not Gluten Free.

Blueberry Granola Muffin Recipe

For the muffins

1 1/2 cup all-purpose flour + 1 tablespoon for blueberries
1 cup Chex^TM Clusters Cereal, crumbled
1/2 cup brown sugar, packed
2 tablespoons coconut sugar*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup yogurt, plain or vanilla
1 tablespoon coconut oil*
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen

For the topping

1 cup Chex^TM Clusters Cereal

Preheat oven to 400 degrees F. Line a muffin tin with cupcake liners or coat with butter; set aside.

In a large bowl, mix together flour,Chex^TM Clusters Cereal, brown sugar, coconut sugar, baking powder, baking soda and salt.

In a medium bowl, whisk together milk, yogurt, coconut oil, eggs and vanilla. Pour mixture over dry ingredients and combine using a rubber spatula just until moist. Don’t over mix.

In a small bowl, add 1 tablespoon flour and coat blueberries in flour (just like I do with my blueberry coffee cake). Add blueberries and gently fold in.

Scoop the batter evenly into the muffin tray using a muffin scoop or measuring cup. Sprinkle the top of each muffin with granola. Place into oven and bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and cool on a wire rack. Enjoy!

* you can also use white granulated sugar or vegetable oil if you don’t have coconut sugar and coconut oil on hand.

Since starting our summer routine and using a calendar to let the kids know what’s going on, we’ve started to see much happier kids. I never understood the importance of a good routine until I had kids. Now I know just how much we need routines in our life. Routines are just as important as breakfast in my book.

What’s your favorite on-the-go breakfast to keep your kids on their routine?

Filed Under: Baking, In the Kitchen, Recipes, Uncategorized Tagged With: blueberries, blueberry, Blueberry Muffins, Breakfast, muffins

Lemon Blueberry Tarts

June 25, 2015 by Danielle

These super easy lemon blueberry tarts are always welcome at parties and special occasions! Make the tart the day before and fill the morning of your party.

The flavors of summer are always welcomed in our home. Our lemon tree is surprising us with a few lemons and we’re in peak blueberry season. Or so it seems that way in the grocery store. The blueberries have been on sale and my kids can’t get enough.

With such an overabundence of blueberries and some juicy lemons ripe for the picking on our tree, these lemon blueberry tarts were the perfect dessert to make for a summer party we were invited to.

These super easy tarts are always welcome at parties and special occasions! Make the tart dough the day before and fill the morning of your party for a quick, make ahead treat that everyone will love.

Lemon Blueberry Tarts

Basic Tart Dough (baked and cooled)

Lemon Blueberry Filling:

8 ounces heavy whipping cream
2-3 tablespoons powdered sugar
2 tablespoons lemon curd
fresh blueberries (washed and drained)
mint leaves ((optional garnish))

In a large mixing bowl, add whipping cream and powdered sugar. Whisk until stiff peaks form, scraping bowl a few times. Stir in lemon curd.
Spoon into prepared tart shells and top with fresh blueberries. Garnish with mint leaf if desired.

Hint: Look for lemon curd in the jam/jelly aisle at the store.

Filed Under: Baking, Desserts, In the Kitchen, Recipes Tagged With: blueberries, Dessert, lemon, lemon blueberry tarts, lemon tarts, tarts

Vanilla Raisin Oatmeal Squares

Tips for Making Mornings Easier

Vanilla Raisin Oatmeal Squares

How do you make mornings easier?

10 Red Velvet Desserts With A Twist

10 Red Velvet Desserts With A Twist

Are you a big Red Velvet fan?

Apple Granola Muffins in Celebration of Snow White on DVD

Apple Granola Muffins

What do you love to bake with apples?

Chocolate Coffee Cupcakes

Chocolate Coffee Cupcakes

What are your favorite cupcake flavors?

Keto Friendly Pumpkin Donuts

Keto Friendly Pumpkin Donuts

How do you lighten up your recipes during the holidays?

9 Amazingly Delectable Gingerbread Recipes for the Holidays

9 Amazingly Delectable Gingerbread Recipes for the Holidays

What’s your favorite way to incorporate gingerbread into the holidays?

Bite Size Raspberry Tarts

Bite Size Raspberry Tarts

Cinnamon Zucchini Cake

Cinnamon Zucchini Cake

The Importance of Routines + A Blueberry Granola Muffin Recipe

The Importance of Routines

Blueberry Granola Muffin Recipe

What’s your favorite on-the-go breakfast to keep your kids on their routine?

Lemon Blueberry Tarts

Lemon Blueberry Tarts

Lemon Blueberry Filling:

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