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Lynsey Lou's

Enjoying Life One Bite at a Time!

Breakfast

Overnight Cinnamon Rolls

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I have long been a fan of breakfast pastries.  I am also a firm believer that you can never be armed with too many pastry recipes.  There really isn’t such a thing as too many breakfast pastries.  Honestly, you need to be prepared to make whatever you’re craving at any given point. 

Now that I say all that I am about to say something that probably contradicts every single word I’ve just said.  I am not a morning person.  I try, I honestly do but I’m not a morning person.  I so wish I could be the modern day June Cleaver.  Wake up at the crack of dawn with a smile on my face (hair and make-up probably perfect), get myself ready for the day, prepare a piping hot breakfast and have it ready for my family.  Okay, okay, okay…back to reality.  Because, first of all, I’m not a morning person.  If I do wake up before the rest of my family it’s just early enough to get a pot of coffee started.  And I definitely don’t wake up all composed with every strand of hair in place.  I mean really, who does that?  But just because I’m not a morning person or early riser doesn’t mean that I don’t have the desire to make a delicious breakfast for my family.

To make these delicous breakfast pastries that I long for I would have to wake up at the crack of dawn to prepare these.  I mean we’re talking at least 2 hours of prep time before these babies even go into the oven.  So in all actuality we’re probably looking at closer to 3 hours before being able to enjoy a scrumptios, mouthwateringly (is that even a word?) good cinnamon roll, danish or any other type of pastry.  I’m sorry, but that’s just not acceptable on some days.  Especially for this girl, who 99% of the time is barely able to open my eyes enough to make sure I’m putting the water and coffee grounds in the correct spot.  Can I get an Amen?!?

If you’re anything like me and you love a nice hot cinnamon roll with a cup of hot coffee when you wake up, but you don’t want to wake up before the sun I have an answer.  I know, it sounds too good to be true, but I promise it isn’t.  I wouldn’t do that to you.  I present to you overnight cinnamon rolls.  These cinnamon rolls have all of the flavor and deliciousness as the regular cinnamon roll, but all of the prepartion is done the night before.  Simply prepare the dough, fill it, roll it, cut it and put it in the pan.  Cover these bad boys (don’t eat them although they look good enough to eat raw), place them in the refrigerator overnight and when you wake up in the morning let them rest on the counter for 30 minutes (a lot better than 2 hours, right?) the pop them in the oven.  While they are baking, make your coffee (because your awake by now just by the site of these decadently sweet pastries), make your glaze and then wait just a few more minutes for these to finish baking.  Drizzle these piping hot, larger than life, cinnamon rolls with the glaze, pour a cup of coffee and enjoy.

Who says you have to be a morning person, let alone a June Cleaver, to make a killer cinnamon roll?

Overnight Cinnamon Rolls

Ingredients-

For the dough-
1 Cup milk
1/3 Cup unsalted butter, room temperature
1 Package (2 1/4 tsp) active, dry yeast
1/2 Cup granulated sugar
4 1/2 Cups all-purpose flour
1 Tsp salt
3 Eggs

For the filling-
1 Cup brown sugar
2 1/2 Tbsp ground cinnamon
3 Tbsp all-purpose flour
7 Tbsp unsalted butter, room temperature

For the glaze-
1 1/2 Cups powdered sugar
1/2 Cup maple sugar (Use 2 cups of powdered sugar if you cannot find maple sugar)
1/4 Cup unsalted butter, melted
2 Tbsp milk (more if needed)
1 Tsp vanilla extract
1/8 Tsp Kosher salt

Directions-

Lightly spray a 9×12 pan with non-stick cooking spray.  Set aside.

For the dough-
Place milk in a saucepan and place over low heat to heat.  Once warmed remove from heat and add butter and allow to melt.  Let mixture cool until lukewarm.

In a large bowl combine 2 1/4 cups flour, yeast, sugar and salt and mix well.  Add the cooled milk mixture and eggs to the flour mixture and whisk to combine.  Gradually add the remaining flour, 1/2 cup at a time beating well after each addition.  Once the dough has pulled together move to a well floured surface, turn to coat.  Knead until smooth, adding more flour as needed, about 5 minutes. 

Place dough in a large bowl, cover and set aside, allowing to rest at least 10 minutes.  Meanwhile, combine all filling ingredients and stir to combine. 

After the dough has rested turn out on a well floured surface.  Gently roll dough to a 9×12 rectangle.  Spread 2 tablespoons unsalted butter over the dough, then evenly sprinkle dough with prepared filling.  Starting with the longer side, carefully roll up the dough, pinching the seems to seal.  Cut the log into 12 equal pieces.  Place each cinnamon roll in the prepared pan, cut side up.  Cover the dish, place in refrigerator overnight.

The next morning-
Preheat oven to 375.

Before baking remove the cinnamon rolls from the refrigerator and allow to warm to room temperature, about 30 minutes.  Bake for 20 minutes, or until golden brown.

Meanwhile, make the glaze by mixing all ingredients together, adding more milk until desired consistency is achieved.

Remove the cookied rolls from the oven and drizzle with glaze.  Serve rolls warm and enjoy!

Recipe source:  Pink of Perfection

Browned Butter Banana Muffins with Streusel Topping

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By now, we all know that I have a slight obsession with browned butter.  There is just something magical about this nutty flavored butter.  I love the versatility of it; it can be added to both sweet and savory dishes.  The addition of browned butter adds so much flavor and depth to any recipe.  Who knew that something as simple as putting butter in a pan over heat and allowing it to “cook” and brown for a few minutes would make such a drastic flavor change?  I don’t know who thought of this originally, but I’m so glad they did!

Banana bread alone is delicious, add a schmear of butter, a dollop of cream cheese frosting and you’ve got a treat that is perfect for breakfast or dessert.  One day I was thinking about what I could do with some very overly ripe bananas I had.  Although I LOVE banana bread, I wanted to do something a tad different but that would still be appropriate for breakfast or a snack.  Ideas started pouring through my head and something that incorporated brown butter was at the top of my list.  No matter what concoctions passed through my mind, I couldn’t shake the addition of browned butter.  So with that, I started developing a recipe for browned butter banana muffins.

These muffins were delicious.  They were sweet, but not overly sweet, just the perfect amount of sweetness for breakfast with a nice cup of hot coffee.  The base of the muffin starts out as many banana bread recipes, but I added brown sugar to this recipe.  I think the brown sugar added a rich, almost caramel flavor to the muffin base.  Combine that caramel flavor with the earthy, nutty flavor of browned butter and you’ve got a winning muffin. The whipped egg whites lightened the texture and helped create a nice, fluffy muffin.  The addition of the streusel was not overly sweet but helped add a little sweetness to the muffin as well as a pretty topping.      

Browned Butter Banana Muffins with Streusel Topping

Ingredients:

For the muffins-
1 1/2 Cups all-purpose flour
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp sea salt
1/2 Cup packed brown sugar
1/4 Cup granulated sugar
2 Eggs, separated
2 Egg whites
1 Tsp vanilla
1/2 Cup (1 stick) unsalted butter
3 Ripe bananas (about 2 cups)

For the streusel-
3 Tbsp cold, unsalted butter
1/4 Cup flour
3 1/2 Tbsp granulated sugar

Directions:

For the streusel-

Cube the cold butter and place in a small bowl.  Add the flour and sugar, using a fork cut the ingrdients together, until small pea-sized balls form.  Set aside.

For the muffins-

Preheat oven to 350.  Line muffin tin with liners, spray liners with non-stick cooking spray and set aside.

Place butter in medium saucepan over medium heat.  (Butter will begin to crackle and foam as it melts.)  Once the crackling subsides, the butter will begin to brown.  Swirl the butter around the pan as the butter cooks.  Once the butter is brown remove from heat.

Place all egg whites (4 total) in a bowl and beat on high until they begin to stiffen.  Once the whites begin to stiffen add 1 tablespoon granulated sugar and beat until stiff peaks form.  Set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt.  Add the sugars and stir to combine.  Add the egg yolks, vanilla and browned butter and whisk to combine.  Once ingredients are thoroughly combined, fold in 1/3 of the egg whites until combined.  Add the remaining egg whites, fold gently until no white is visible. 

Spoon into prepared muffin tin and sprinkle with streusel topping.  Place in oven and bake for 10-12 minutes, until muffins are golden and set.  Immediately remove from muffin tin and transfer to cooling rack to cool completely.  Store in an airtight container.

***These freeze well too.  Individually wrap each muffin in Saran wrap and place in freezer.  When ready to eat remove desired amount from freezer, unwrap and microwave for a few seconds.

Recipe source: A Lynsey Original

DB:Garam Masala Muffins with Orange Pistachio Glaze

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It amazes me how a series of unexpted events leads to the perfect outcome.  Until recently we have never had an issue with Tucker eating.  He has never been a picky eater and he’s never met a food he doesn’t like.  If it’s edible and placed in front of him he would eat it.  However, things have changed a little.  He’s a little over 2 and reached that phase where he is only going to eat when and what he wants, we have days where he eats anything we give him and other days where we struggle to find something he will even entertain eating.  Right before I learned what the February challenge was for daring bakers’ I was looking for some type of muffin or bread to make for Tucker for breakfast.  Then I learned that this month’s challenge was quick bread.  While preparing a breakfast bread for Tucker I could also complete my challenge for daring bakers’.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Since I was already on the lookout for something to make for my little man I already had quite a few recipes marked to test.  I found about 15 recipes that literally jumped off the page when I saw them and I wanted to make them all at once.  After I finally composed myself and came back to reality, I decided to start off with this muffin I found on Kelsey’s blog.  Her description of these muffins drew me in and is so precise.  They are light and fluffy, not overly sweet and have the perfect hint of warmth from the garam masala.  I love that the heat is cut my the citrus from the orange zest as well as the orange juice glaze.  These are the perfect start to any morning or the perfect pick-me-up for any afternoon snack. 

Garam Masala Muffins with Orange Pistachio Glaze

Ingredients:

1 1/4 Cup All-purpose flour

1/2 Cup Whole wheat flour
1/3 Cup Packed brown sugar
1 Tsp Baking powder
1 Tsp Baking soda
1/4 Tsp Salt
1 Tsp Garam masala
Zest of one orange
1 Cup Low-fat buttermilk
1/4 Cup Unsalted butter, melted
1 1/2 Tsp Vanilla extract, divided
1 Large egg, lightly beaten
1/2 Cup Shelled dry-roasted, salted pistachios, chopped
1/2 Cup Powdered sugar
1 Tbsp Fresh-squeezed orange juice

Directions:

Preheat oven to 375.  Place liners in a muffin pan, spray with non-stick cooking spray and set aside.

In a large bowl add the flours, sugar, baking soda, baking powder, garam masala, orange zest and salt and whisk together.  Make a well in the middle of the ingredients.  In a separate bowl combine the buttermilk, butter, 1 teaspoon vanilla and egg and stir to combine.  Add the wet ingredients to the dry ingredients and stir until all ingredients are combined.

Divide the batter among the prepared muffin cups and sprinkle with the chopped pistachios.  Bake for 15 minutes, or until wooden pick inserted in the middle comes out clean.  Remove and cool on wire rack for 5 minutes.

While muffins are cooling combine the powdered sugar, orange juice and remaining 1/2 teaspoon vanilla in a small bowl, stirring until smooth.  Drizzle evenly over the muffins.       

Recipe source: barely adapted from Kelsey’s Apple A Day, inspired by All Day I Dream About Food and Gastronomy

Breakfast Skillet

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I have to apologize.  I feel like I have been holding out on ya’ll.  It’s not intentional or anything, I promise.  I’ve been making this breakfast skillet over and over for the past several months now and I’m addicted.  This recipe has quickly become a favorite of my family.  I enjoy this meal for many reasons but mainly because it doesn’t keep me standing over the stove and away from my family.  The hardest part about this breakfast is waiting on it to finish baking.  We make the most of the waiting time by spending time together, playing and finding fun activities to do until it’s time to eat!  

Why do we love this so much?  For a couple of reasons: 1) It’s so quick and super easy to prepare.  2) It’s very easily adapted to suit tastes, types of fruit in season, and whatever you may have on hand.  So far I have made this with blueberries, strawberries, raspberries, and most recently a combination of  cranberries and apples.  The buttery biscuits, cinnamon and sugar help to offset the tartness of the cranberries and raspberries.  I have thoroughly enjoyed playing with different fruits and flavor combinations, I have so many more variations I can’t wait to try.  This has become a staple in our breakfast menu and a hit with everyone who has tried it, as well.  I am sure this will be just as big of a hit in your house as it is in ours!     

Breakfast Skillet

Ingredients:

For the Streusel Topping-
1/4 Cup granulated sugar
4 Tbsp unsalted butter
1/2-1 Tbsp ground cinnamon

For the skillet cake-
1 (12ounce) can buttermilk biscuits (or 2 small cans)
2 Tbsp butter
2 Tbsp brown sugar
1 Cup fruit, dried, fresh or frozen
1 Small apple, thinly sliced*

Directions:

Preheat oven to 350.

For the Streusel Topping-
In a small bowl or food processor combine 4 tablespoons butter, granulated sugar and cinnamon. With a fork, mash the butter and stir until ingredients are completely combined.

For the skillet cake-
Place skillet over low-medium heat. Place 2 tablespoons of butter and brown sugar in skillet and stir until butter is melted and ingredients are combined. Remove skillet from heat.

***If you are using apples, place 1/4 of the slices on the bottom of the skillet.

Place biscuits in the pan. Sprinkle ¾ of the fruit over the biscuits. Sprinkle the cinnamon sugar mixture over the biscuits. Sprinkle the rest of the fruit over the sugar mixture.

Place in oven and bake for 30-45 minutes, until the biscuits are cooked and the sugar mixture has melted.

Recipe source: Adapted from Paula Deen

Baked Pumpkin Oatmeal

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Baked oatmeal is quickly becoming our of my family’s favorite breakfasts.  Not long ago I posted another recipe for baked oatmeal that truly was love at first bite!  Now that fall has rolled around I thought it would be fun to incorporate some fall flavors into one of our new favorite meals.  This is a hearty oatmeal that is made up of two kinds of oats, steal and old fashioned.  The addition of the steal cut oats not only adds heartiness to the dish but adds another layer of texutre.  Caramelized bananas are layered underneath the oatmeal before baking.  These add a rich and buttery flavor to the oatmeal, and pairs surprisingly well with the pumpkin.  A dash of cinnamon, nutmeg and cloves helps to pull these flavors together as well as make your home smell like all the goodness of fall. 

This is a meal that is so quick to assemble, waiting for it to bake is the most time consuming part.  I enjoy these types of meals though, it gives me a chance to spend some quality time with my family and some well needed playing time with Tucker while we wait.  It’s nice being able to serve your family a delicious and filling meal that didn’t have you standing over the stove for an hour or two.

This makes quite a bit so there will be leftovers which are perfect for quick breakfasts throughout the week.  Add a touch of milk  when reheating to ensure it’s just as moist and delicious as it was the first time.  I can’t wait to try more flavor combinations and variations.  This oatmeal has endless possibilites!    

Baked Pumpkin Oatmeal

Ingredients:

1 Cup steel cut oats
3 Cups old fashioned rolled oats
6 Tbsp unsalted butter
3/4 Cup + 2Tbsp brown sugar, divided
1 Tsp salt
2 1/4 Tsp cinnamon
1/4 Tsp ground cloves
1/4 Tsp ground nutmeg
4 Cups very hot water
1/2 Cup pumpkin puree
1/2 Cup milk
2 Tsp vanilla extract
1/4 Cup maple syrup
3 Medium bananas, sliced

Ingredients:

Preheat oven to 350.

Place steel cut oats in a large bowl, add the hot water and butter and cover.  Allow to stand for 20 minutes.

Meanwhile, for the caramelized bananas, place 2 tablespoons of butter in a medium saute pan and allow the butter to melt.  Add the bananas, 1/4 tsp cinnamon and 2 tablespoons brown sugar to the pan and toss gently to coat the bananas.  Allow to cook for 2 minutes, until the bananas are caramelized.  Removed from heat and allow to cool.

In a small bowl, or liquid meauring cup, combine the milk, pumpkin puree and vanilla and whisk to combine.  After the oats have finished soaking add the old fashioned oats, maple syrup, remaining 1/2 cup of brown sugar, salt, remaining 2 teaspoons cinnamon, nutmeg and cloves and stir to combine.  Stir the pumpkin mixture into the oat mixture.

Spread the bananas over the bottom of a greased 2 quart baking dish.  Pour the oatmeal mixture over the bananas and place in the preheated oven.  Bake for 35-40 minutes and allow to cool for about 5 minutes before serving. 

Combine the maple syrup, milk, egg,

Recipe source: adapted from Becky Bakes, originally from King Arthur Flour Whole Grain Baking

Pumpkin Spice Waffles

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Welcome to the “Week of Pumpkin”!  I am so excited about this week and all of the wonderful recipes I have to share with you.  We are in the midst of fall, baking season and of course pumpkins!  I thought it would be fun have a week completely dedicated to pumpkin and post recipes that incorporate pumpkin in some form or fashion.  So welcome to the week of pumpkin.  I am so excited about this first recipe, pumpkin waffles! 

So, it’s that time of year again.  Fall is in the air and the pumpkin recipes are in abundance.  I anything with pumpkin and spice, not only does it taste good but it makes my house smell divine.  I am constantly marking new pumpkin recipes to try; sweet, savory, breakfast, or supper, I’m not prejudice.  If it’s got pumpkin in it, I will try it!  Most of the pumpkin recipes I’ve made in the past have been in the form of cupcakes, muffins, and bars and now there’s a recipe that incorporates pumpkin into a breakfast dish!  This means you could actually have pumpkin incorporated into every meal of the day.

These waffles are the perfect way to start off a fall day.  They are also the perfect way to use up half a can of leftover pumpkin from other baking endeavors…it’s a 2 for 1!  There is so much flavor in the batter alone, so these don’t need to be topped with much.  Just a sprinkle of cinnamon and sugar and a small drizzle of maple syrup is all it takes to make this meal complete.  If you want a richer topping, or you really want to indulge, try cinnamon whipped cream or even ice cream!

This recipe could easily be doubled or trippled to have leftovers for those mornings that you just don’t have time to cook.  These freeze well too.  Make a big batch initially, cook, cool then wrap and put the in the freezer.  The next time you have a craving or need a quick meal, take one out of the freezer, pop in the toaster and breakfast will be served in a matter of minutes!    

Pumpkin Spice Waffles

Ingredients:

1 1/3 Cup all purpose flour
1 Tbsp baking powder
1/2 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp ground nutmeg
1/2 Tsp ground allspice
1/4 Tsp ground cloves
Dash of salt
1/2 Cup brown sugar
1/4 Cup granulated sugar
5 Tbsp unsalted butter
1 Cup pumpkin puree
2 Eggs
1/2 Cup Greek yogurt
1 1/4 Cup milk

Directions:

Preheat waffle maker to 200.

Place butter in a microwave safe dish and heat until melted.  Set aside.

In a medium bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and salt and stir to incorporate.

Place the sugars and eggs in a bowl, using an electric mixer, mix on medium-high to incorporate.  Add the milk, yogurt and pumpkin and mix until just combined.  Slowly add the flour mixture to the pumpkin mixture and mix to combine.  Lastly, gently fold in the butter.

Spray waffle maker with non-stick cooking spray.  For a Belgian waffle maker, spoon 2/3-3/4 cup of batter on the grids and spread batter over the grids evenly and close to cook.  Cook about 2 1/2 minutes or until golden.

Recipe source: adapted from Williams-Sonoma

Brown Butter Banana Strawberry Bread

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Banana’s.  Strawberries.  Brown butter.  On their own, each of these are delicious and have a very distinct flavor.  They are wonderful in baked goods, breakfast dishes and perfect for a snack.  But lets talk about dessert for a minute.  First and foremost, I love dessert, I mean anything sweet but we’re going to get kind of flavor specific for just a second.  I am a huge fan of banana bread, banana milkshakes, banana whoopie pies, strawberry shortcake, strawberry cake and strawberry ice cream…just to name a few.  Honestly, I’m a fan of anything that incorporates any of these flavors. 

What is the common element in all of these?  They just incorporate one of these three ingredients.  So what could be better than just a banana dessert or just a strawberry dessert?  What about a dessert that not only includes bananas, but strawberries and brown butter?  To me, that sounds absolutely divine and that’s what been done with this bread!      

I’ve been a brown butter fan for a long time…if you haven’t tried it you must and I promise you will be addicted to!  Browned butter adds so much flavor to any dish, and it goes well with both sweet and savory dishes.  I love the nutty flavor it adds to this bread.  It gives it so much depth and adds a hint of caramel flavor as well.  This pairs well with the tartness of the strawberries and the sweetness of the bananas.

This bread is definitely sweet enough to be served as a dessert, but could easily be enjoyed as a snack or even breakfast.  I think this would also be wonderful as a muffin, and perfect for breakfast on the go.  I can’t wait to make some more!     

Brown Butter Banana Strawberry Bread

Ingredients:

6 oz (1 1/2 sticks) unsalted butter
1/4 Cup plain Greek yogurt
1 1/4 Cups mashed bananas, about 3 ripe bananas
3/4 Cup chopped strawberries
1/4 Cup sliced strawberries
1 Tsp pure vanilla extract
2 Large eggs
2 Cups all purpose flour
3/4 Cups brown sugar
1 Tsp baking soda
1/2 Tsp salt
1/2 Tsp ground cinnamon
1/2 Tsp ground nutmeg

Directions:

Preheat oven to 350.

Grease and flour a 9 x 5 loaf pan and set aside.

For the brown butter-

Place butter in a small saucepan over medium heat.  The butter will begin to crackle and foam as it melts.  Once the crackling subsides, the butter will begin to brown.  Swirl the butter around the pan as the butter cooks.  Once the butter is brown and begins to smell nutty, remove from heat and pour into a small bowl and set aside to cool.

For the bread-

Wash, chop and slice strawberries and set aside.  Mash the bananas and set aside.

In a large bowl, sift together the flour, salt, nutmeg, cinnamon, and baking soda.  Stir in the brown sugar and set aside.

In a medium bowl, whisk together the eggs, yogurt and vanilla.  Add the cooled, brown butter and whisk together.  Fold in the mashed bananas.  Once combined, add the flour mixture and mix the ingredients together.  Fold in the diced strawberries, do not over stir.

Spoon half of the batter into the prepared pan.  Place half of the sliced strawberries on the battter in the pan.  Spoon the remaining batter into the pan, and top with remaining sliced strawberries.

Place the bread in the oven and bake for 50 minutes (or 1 hour), until bread is golden brown and a skewer inserted into the center of the loaf comes out clean.  Let bread rest in the pan for 15 minutes; then invert on a wire rack to allow to cool completely. 

Place in an air-tight container to store. 

***This bread also freezes well.

Recipe source: slightly adapted from Joy the Baker who’s recipe was inspired by Amateur Gourmet

Baked Oatmeal

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Lately recipes for baked oatmeal have been popping up all over the blogasphere.  After seeing this on several blogs I knew I had to try it out and see what all the hype was about.  Boy, I can now say I see why this has been showing up pretty much everywhere I look.  I have been missing out.  I have always enjoyed oatmeal as a traditional breakfast dish as well as a quick fix for supper, and of course I’ve also enjoyed it in cookies!  Although bland on it’s own, oatmeal is a blank canvas and can be jazzed up by a multitude of spices, fruits and various other “toppings”.

Until now, I had never tried baked oatmeal.  Don’t ask me why, I just hadn’t.  I can honestly say I should kick myself for not attempting this until now.  Not only was I holding out on myself, but on my family.  I love this recipe for many reasons.  First, and most importantly is for taste.  Secondly; it is so easy to assemble.  Third; it is so versatile and the flavor combinations can be easily adapted to suit your tastes as well as the season.  So far I have only tried the original, blueberry banana combination, and loved it.  I can’t wait try try other flavor variations, I am thinking something pumpkin for fall!

Each bite was packed with so much flavor.  The natural sweetness from the fruit along with the touch of maple syrup is all this dish needs to be a satisfying meal.  Enjoy the leftovers for breakfast throughout the week since it reheats well and is just as delicious the second…and eve third time around.  Don’t hold out on yourself, or your family, for as long as I did.  You  have to go make this now!  I promise it will become a staple for your family just as it has mine.

Baked Oatmeal

Ingredients:

1 Cup old fashioned rolled oats
1/4 Cup chopped walnuts or pecans, lightly toasted, divided
1/2 Tsp baking powder
3/4 Tsp ground cinnamon
Pinch of salt
1/4 Cup maple syrup
1 Cup milk, almond milk, or coconut milk
1 Large egg, lightly beaten
2 Tbsp unsalted butter, melted and cooled slightly
1 Tsp vanilla extract
2-3 Ripe bananas, peeled and sliced 1/2-in. thick
1 c. Blackberries (fresh or frozen), divided

Directions:

Preheat the oven to 375 degrees.

Lightly grease (or spray) a 2 quart baking dish and set aside.

In a medium bowl, combine the oats, half of the nuts, baking powder, cinnamon and salt and stir together.

In a cup, combine the maple syrup, milk, egg, butter, and vanilla.

Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Recipe source: seen on Kelsey’s “Apple a Day” originally from Super Natural Every day by Heidi Swanson

Low Fat Chocolate Zucchini Muffins

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Who doesn’t love a muffin?  And, I mean, what’s not to love?  They are delicious, and they are small and portable so they can easily be enjoyed on the go.  They are like cupcakes; you get the same taste and deliciousness of a cake but they are “less work” to eat, not that cake or any food for that matter is really troublesome to eat!  For a while I was on a muffin kick, and I had muffins up to my ears.  It’s been a while since I’ve made any muffins, not really sure why, but when I came across this recipe I had to try it.

I love zucchini and I love chocolate, so why not try combining the two together?  I was extremely excited to try this recipe; and one of the reasons was I had never tried a sweet recipe that incorporated zucchini into its list of ingredients.  I’m always up for new things and figured I should give this recipe a try.  Boy am I glad I did!  These muffins were delicious.  They were crumbly, moist and full of flavor from both the zucchini and the chocolate.  While you get the flavor from the zucchini, the chocolate gives it a nice sweetness and a great flavor contrast.  Plus, with the chocolate in there you almost forget these are low fat…and even good for you! 

I know this recipe sounds kind of if-y…zucchini and chocolate?  But I promise you will not be upset you tried these.  If you’re unsure about how much of the zucchini you want to taste, reduce the amount to a cup and then go from there.  I loved having these on hand; they were a great alternative for Tucker for breakfast and they were perfect for Spencer and I to grab on the way out the door.  These make a great breakfast but also are perfect for a snack when you need a pick-me-up.   

Low Fat Chocolate Chip Zucchini Muffins

Ingredients:

1 Cup all-purpose flour
1 Cup whole wheat pastry flour
1/2 Cup brown sugar (not packed)
1 1/8 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla
1/2 Cup chocolate chips
1 Large egg, beaten
2 Tbsp unsalted butter, melted
1 Cup unsweetened applesauce
1 1/2 Cups (about 1 1/2 medium) zucchini, shredded

Directions:

Preheat oven to 325.

Place muffin liners in pan and set aside.

In a large bowl sift together flour, baking soda, and salt.  Add the chocolate chips and stir gently to combine.  Set aside.

Place the butter, egg, and applesauce in a bowl of an electric mixer and mix on low to combine.  Add the zucchini and mix until incorporated.  Slowly pour in the flour mixture and mix on low until blended.  Spoon the batter into the prepared muffin tins, filling them 3/4 of the way.

Bake muffins for 30-35 minutes, or until toothpick inserted in the center comes out clean.  Cool for about 10 minutes, then remove to cooling rack and allow to cool completely.  Store in an airtight container.

Recipe source: seen on Prevention RD originally from Skinny Taste

Cranberry, White Chocolate and Pumpkin Muffins…and a Giveaway

by 16 Comments

I love the taste of pumpkin, I know it’s a flavor that is mostly associated with the fall but that doesn’t mean that it can’t be enjoyed throughout the entire year.  I love muffins, they are so versatile and can be either as either a sweet or savory dish and with any meal of the day.  I love what might considered “traditional” flavored muffins, such as blueberry, strawberry, oat bran and so on but I also enjoy experimenting with different flavor combinations.  I have done exactly that with this recipe.  Most people that heard this flavor combination gave me a funny look at first, but once they tried it they really enjoyed it and even asked for the recipe!  I love this flavor combination; I love pumpkin anyway but paired with the sweetness of the white chocolate and the tartness of the cranberries; it’s unique but so delicious! 

Now onto the giveaway.  The giveaway will be for a $15.00 giftcard to Penzey’s.  To enter the giveaway please leave a comment telling me what your favorite spice is and even what your favorite recipe is using the specific spice, links welcome!  To gain an additional entry “like me” on Facebook and then come back and leave a comment telling me that you “like me”.


Giveaway ends next Friday, July 8th at 11:59P.M.

Cranberry, White Chocolate and Pumpkin Muffins

Ingredients:

1 Can pumpkin
1 Stick (1/2 Cup) butter
1 1/4 Cup sugar
2/3 Cup brown sugar
1 1/2 Tsp baking powder
1 Tsp salt
2 1/2 Cups flour
1/2 Tsp cinnamon
1/4 Tsp allspice
3 Eggs
1/4 Cup sour cream
6 Oz White chocolate chips
1/2 Cup dried cranberries

Directions:

Preheat oven to 350.  Spray a muffin pan with non-stick spray and set aside. 

In a large bowl sift together flour, baking powder, salt, flour, cinnamon and allspice.  Set aside.

Place butter and granulated sugar in a bowl of a stand mixer, cream ingredients together using the paddle attachment.  Add brown sugar and combine with other ingredients, then add eggs, one at a time, until all ingredients are incorporated.  Add half of the flour mixture and combine.  Add pumpkin and combine and then the rest of the flour mixture.  Once ingredients are mixed, add the sour cream and mix on low until incorporated. (If mixture is too wet add a little more flour)  Turn mixer up to medium-high and mix for 1 to 2 minutes, until aerated. 

Stir in the chocolate chips and cranberries by hand.  Make sure all ingredients are evenly incorporated throughout the mixture.

Spoon mixture into prepared muffin pan, place in oven and cook for 18-22 minutes, until muffins spring back and are golden brown.  Remove from oven, dip tops in sugar in the raw, and place on cooling racks.  Allow to cool completely then place in an air tight container to store.

Recipe Source: A Lynsey Original

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