Banana and Chocolate Chip Oatmeal Muffins

I know I haven't posted much lately, and here's why.  It's the New Year and of course we're trying to eat better in my house.  My husband is gluten free and I'm just sort of doing my own thing but all of us are trying to eliminate sugar from out lives.  So, sadly I haven't had much that's interesting to cook.  I mean, you probably don't need to read about me making a grilled steak or chicken but slowly I'm finding more recipes that we can all eat. 

Like this one. 

Sweetened with maple syrup (love), gluten free, and my daughter's favorite flavor combination!  We're all happy with this one. My daughter ate two right out of the oven, which she never does.  She even knew they were good for her!  I think the banana chocolate chip flavor won her over.  I also let her make these, pretty much all by herself (not the oven part) and I think that helped also (she's super picky).

I loved that these muffins stay nice and moist, yet have a great texture from the oatmeal.  I used old fashioned oats and there is a nice chew with those.  Plenty of banana flavor and chocolate chips. My favorite part about these muffins is that they are the perfect amount of sweetness, and there's no sugar in them!  This will definitely become a favorite in my house, for everyone!

Banana and Chocolate Chip Oatmeal Muffins

Recipe from Organize Yourself Skinny

Ingredients

• 3 cups quick or old fashioned oats
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup pure maple syrup
• 1 cup (2 large) bananas, mashed
• 2 tsp vanilla extract
• 1 cup 1% milk
• 1/4 cup coconut oil, melted
• 1 cup mini chocolate chips
• cooking spray

Cooking Directions

1. Preheat the oven to 350º
2. spray a muffin pan with non-stick spray, set aside .
3. In a medium bowl add the oats, cinnamon, nutmeg, baking powder and salt and set aside.
4. In another bowl, whisk together the eggs, bananas, vanilla extract, and milk until smooth.
5. Add the oats into the wet ingredients and mix well, then add the coconut oil and chocolate chips and mix.
6. Fill each muffin cup with an equal amount of batter and bake for 30 minutes. Let cool slightly before removing to a wire cooling rack.
7. These can be frozen or refrigerated.

Muffin Cup Omelets

You know, we're all a little short on time in the mornings.  Be it because we hit the snooze button one too many times (you know who you are), or the baby's up all night, or the kids bus arrives before the butt crack of dawn....whatever the reason, we could all use a little help. 

Muffin cup omelet's aren't something I invented, in fact they're all over the Internet so you can get a bunch of ideas from there if you want.  But this one is one my family enjoys, (Next time I'm throwing in black olives). 

These are easy to throw together and they will last all week in the refrigerator.  Just keep in an air tight container. Microwave for about 30 seconds when ready to eat and ta da! Breakfast is served!

Your options are endless, customize them your own way. You really can't go wrong.

Muffin Cup Omelets

From Alissamay's kitchen

Ingredients

• 12 large eggs
• 1 pound breakfast sausage (I used Neese)
• 1 small onion, diced
• 1 cup shredded cheese (I used colby jack)
• baby spinach leaves
• You can omit and add the ingredients of your choice. 

Cooking Directions

1. Preheat oven to 350 and grease a 12 cup muffin tin with non-stick spray.
2. In a frying pan, cook the sausage and onion until done, drain oil and set aside.
3. To the bottom of each muffin cup, add about 3-4 leaves of spinach and press them down to the bottom. Add a spoonful of sausage/onion into each cup and then go back and keep filling the cups evenly with the remaining sausage/onion until it's all been used.
4. Top the sausage with more veggies of your choice if desired.
5. In a large bowl, whisk together the eggs and add a little milk and whisk. Add salt and pepper.
6. Pour the eggs into each cup until it gets to the top of each cup. Sprinkle with cheese and bake for 25-30 minutes or until the cheese has melted and the egg becomes puffy.
7. Remove and let sit in the muffin tin for about 5 minutes.
8. Top with salsa and sour cream, or whatever you desire.

Gluten Free Banana Chocolate Chip Bread

Every now and then my husband and I try a new diet, or a new way of eating just to see if we like it or if it makes any difference in our general health.  Currently my husband is trying out a Gluten Free lifestyle, and therefore, so are the rest of us. 

So far it's been pretty easy because I haven't baked anything in a while anyway and pasta's are easy enough to find in any grocery store.  It wasn't until I happened to notice the banana's on the counter looking a little dark that I decided to give a gluten free banana bread a try.  I already had all the ingredients so it was easy. 

If gluten free it new to you, your grocery store might have a section already dedicated to gluten free items which makes life so much easier. 

This recipe is easy to throw together.  The bread doesn't rise much to don't expect a big loaf here.  But the flavor is very good.  It's soft, full of banana and chocolate flavor and not overly dense.  I love that the sweetness from the banana's came through so no sugar is needed.  I have to be honest, that surprised me a bit.  Sometimes you try a no sugar recipe and you can definitely tell, but not on this one. Definitely a great gluten free recipe that I'll be making again. 

Gluten Free Banana Chocolate Chip Bread

Recipe from AmbitiousKitchen

Ingredients

• 3 medium (1 1/4 cup) ripe banana's, mashed
• 1 tsp vanilla extract
• 1/4 cup almond butter
• 2 whole eggs
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (diary free if needed)

Cooking Directions

1. Preheat the oven to 350º
2. Spray a loaf pan with non-stick spray, then line with parchment paper and spray again.
3. In the bowl of your stand mixer, add the banana's, vanilla extract and almond butter and mix well.
4. Add the remaining ingredients mix until combined.
5. Pour into the prepared loaf pan and bake for 30-40 minutes or until a toothpick inserted into the middle, comes out clean.
6. Remove from the oven and place on a cooling rack for 20 minutes before removing from the loaf pan.

Bakery Style Blueberry Muffins

I made this muffin recipe twice in quick succession.  Here's what happened:

Me: Honey I made these blueberry muffins for a friends family because her son just had surgery and is recovering.  Don't you think they'll like that?

Husband: Yeah, they'll love it.

30 minutes later....

Husband: Where are those muffins you made?

Me: I sent them over to the neighbors house....remember?

Husband: You didn't even save me one?

Me: No, I mean, you didn't say you wanted one when I told you I made them.

Husband: (glaring at me) you didn't save a blueberry muffin for the biggest blueberry lover in this house?

Me: Um, I was going to make another batch just for you....so you can have all of them...all to yourself.

Husband: Oh really? (smiling now) that's really great, thank you!

Me: (moving off toward the kitchen to make yet another batch of muffins) whew that was a close call.

So, I can vouch for them being a dependable muffin.  They turned out great both times and they tasted amazing.  Yes, he shared.  Great crumb, moist with plenty of blueberries.  The streusel topping is amazing and really takes these muffins into the "Bakery" type.  My husband loves them, my daughter loves them, I love them.

Even though there isn't any school here, we still enjoy a quick snack or breakfast.  We take them to the community pool with us, on drives or as an after workout energy boost.  Very convenient and very delicious.

Bakery Style Blueberry Muffins
Recipe from Little Sweet Baker

Ingredients

• 2 1/2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 cup milk or buttermilk
• 1 Tbsp vanilla extract
• 1 1/2 cups blueberries, fresh or frozen

Streusel Topping

• 1/4 cup granulated sugar
• 1 Tbsp all-purpose flour
• 2 tsp cold butter
• 1/8 tsp ground cinnamon

Cooking Directions

1. Preheat the oven to 425º and spray a 12 cup muffin pan or use cupcake papers.
2. In a large bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In another bowl, whisk together the melted butter and sugar. Add the eggs and whisk. Add the milk or buttermilk and vanilla and whisk again.
4. Stir the wet ingredients into the dry and mix just until all the dry ingredients are moist.
5. Fold in the blueberries.
6. Distribute the batter evenly into the 12 muffin cups.
7. Make the streusel
8. Combine the sugar, flour, cold butter and cinnamon in a small bowl and use a fork to break up the butter until small pieces remain.
9. Sprinkle the tops of the muffin cups with the streusel.
10. Bake for 5 minutes at 425º and then leaving the muffins in the oven, turn the heat down to 375º and bake for 15 minutes or until a toothpick comes out clean.

Flax Bran Muffins

This is the most frequently made muffin in my house.  I love it.  I've always loved bran muffins but the the grocery store kind tend to be full of fat, so I was on a mission to find a healthier version.  I found it.

The nice thing about this recipe is that it's full of flavor, dense and moist and yet very healthy.  You can change up some of the flavors if you want, to suit your own personal taste preferences. I've discovered that adding orange flavors (thank you Emily) brings this muffin over the top for me.

This recipe is easy to throw together in a big mixing bowl and stir together, no need to dirty up your stand mixer.  I refrigerate mine so they'll last longer, just pop them in the microwave for 10 seconds to have a nice warm muffin.

Just look at all the carrot pieces and raisins. So good and good for you.  I never get sick of this one for breakfast or snacking. 

For you Weight Watchers members, this is 4 SmartPoints per muffin. 
Flax Bran Muffins

Recipe from Foodista

Ingredients

• 1 1/2 cup unbleached white all-purpose flour
• 3/4 cup ground flaxseed
• 3/4 cup oat bran or wheat bran
• 3/4 cup brown sugar
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 cup carrots, grated
• 1 large apple, grated
• 1/2 cup raisins (or any dried fruit)
• 3/4 cup milk (I use orange juice sometimes)
• 2 large eggs, beaten
• 1 tsp vanilla extract (if you have orange extract it's yummy here)
• I also add orange zest if I have any oranges around. 

Cooking Directions

1. Line or spray a 12 cup muffin pan or line with cupcake liners (this recipe makes 15 muffins)
2. Preheat the oven to 350º
3. In a large bowl or the bowl of your stand mixer, add the first 10 ingredients and stir together.
4. In a small bowl add the milk, eggs, and vanilla together. Beat the eggs prior to adding.
5. Pour the wet mixture into the dry mixture and stir just until combined.
6. Fill the muffin cups to the top and bake for 15-20 minutes. Use a toothpick to check for doneness.

Homemade Greek Yogurt

We all know what a craze Greek yogurt has become, right? Well, did you know that most of the large store brands have tons of sugar and artificial stuff you don't need, or want?

I decided to try to make my own, and luckily I found a recipe on Pinterest that was just perfect.  I mean, I need easy.

If you've got some time and a large slow cooker you can easily make this recipe.  I do have to warn you that this recipe makes a lot.  So, I've been making recipes from Pinterest and I have yet to find one that I don't like.  Greek yogurt recipes are amazing. I would gladly make this amount of yogurt again, specifically so I can make other recipes with it.

Don't get me wrong, I love it for breakfast.  I've been trying all sort of different combinations.  Fresh and frozen fruit, granola, honey, peanut butter, maple syrup, etc.  I love them all.

(pictured above with blueberries, honey and cinnamon)

This is one of my best discoveries on Pinterest. Easy to do during the week while I'm homeschooling our daughter and easy to let culture while I'm sleeping.  Did I mention easy? No sugar added, no processed junk, no weird colors.

I'm in love with this one. I hope you can try it soon.

Homemade Greek Yogurt

Recipe From One Good Thing

Ingredients

• 1 gallon whole milk
• 2-3 cups powdered milk
• 1/2 cup live culture yogurt

Cooking Directions

1. Pour the milk into a large slow cooker (mine was 6 quart).
2. Add the powdered milk (to up the proteins) and whisk to dissolve.
3. Heat on low until it reached 180º.
4. Turn the slow cooker off and let the milk cool to 95-115º.
5. Put 1/2 cup of live culture yogurt into a small dish and add some of the warm milk to it, whisk until smooth and then add back to the slow cooker and whisk in.
6. Put the milk into storage containers of any size you like. I used multiple sized mason jars.
7. Place the jars in a cold oven with the oven light on and let sit for 8-12 hours (I did it overnight).
8. Now place the yogurt into the refrigerator and let chill before using.

Proper English Scones

A couple of weekends ago I decided to put on an authentic English tea party for the kids in the neighborhood that play with my daughter.  There ended up being 5 girls between the ages of 6 and 9. I tried to make it as authentic as possible.  Luckily for me, one of my good friends used to live in England and was a tremendous help.

In my research for recipes I found a lot of scones but all of them were in the metric measurement that is used in Europe.  So needless to say, I was thrilled to find this one which has been converted to our measurement system here in the United States.

The scones turned out moist and delicious especially when topped with clotted cream (I bought at World Market) and jam. The picture above is how they do it in England and I absolutely loved it!  Clotted cream, if you're not familiar, is basically a thickened cream so it's not sweet or anything.  But the combination of the cream and the jam is to die for.

I haven't been to England yet so it's not for me to say how these scones rate with those, but I can tell you that they were delicious.

Proper English Scones
Recipe from Rock Recipes 

Ingredients

• 1 2/3 cup all-purpose flour
• 2 1/2 tsp baking powder
• 3 Tbsp granulated sugar
• pinch of table salt
• 3 Tbsp unsalted butter
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1 whole egg

Cooking Directions

1. Preheat the oven to 400º
2. In a food processor add the flour, baking powder and sugar.  Pulse to combine. (you can also just do this in a bowl).
3. Pulse in the butter, use a pastry cutter or even just your fingers to break up the butter. You want the mixture to resemble coarse wet sand. 
4. In a small bowl, whisk together the milk, egg and vanilla.  Reserve a couple of teaspoons of this mixture to brush on the scones before baking. 
5. Add the dry ingredients in with the wet ingredients and mix together with a wooden spoon.  The dough should be sticky, be careful not to overtax the dough. 
6. Put the dough on a lightly floured work surface, sprinkle a little bit of flour over the top and form into a round that is about 3/4 inch thick. 
7. Use a 1 1/2 inch round biscuit cutter or whatever size you prefer to cut out the scones. 
8. Place them on a cookie sheet lined with parchment paper or a silicone mat. Brush the tops with the reserved liquid mixture. 
9. Bake for 12-15 minutes or until the tops are a light golden brown. 
10. Let cool slightly before serving. 
11. Serve with jam and clotted cream as shown above, or whatever your favorite topping is. 

Pumpkin Chocolate Chip Bread

This might be my one and only pumpkin recipe this year.  I love pumpkin breads and muffins but I'm not a pumpkin pie fan.  I think its a texture thing for me.

Anyway, in my constant quest to find things for quick breakfasts I stumbled up this recipe.  Thank you Pinterest!  I figured since it had chocolate chips in it there was a pretty good chance my daughter would eat it, and I was right!  Yay!

I love how moist the bread is and how it stays that way even days later.  I store mine in a sealable plastic bag in the refrigerator and it's still as delicious as it was on day one.  The chocolate chips are great for obvious reasons but they do offer a little change in the texture and appearance too.  I'm thrilled with this bread and will make it again for sure.

Pumpkin Chocolate Chip Bread

Recipe from Sally's Baking Addiction

Ingredients

• 1 3/4 cup all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup dark or light brown sugar
• 1 1/2 cups pumpkin puree (canned or fresh)
• 1/2 cup vegetable oil, canola oil or melted coconut oil
• 1/4 cup orange juice
• 2/3 cup semi-sweet chocolate chips

Cooking Directions

1. Lower the oven racks to the lower 3rd of the oven to prevent over browning.
2. Preheat the oven to 350º
3. Spray a 9x5 inch loaf pan with non-stick spray, set aside
4. In a large bowl add the first 6 ingredients and whisk together. 
5. Mix the eggs and both sugars together in a medium bowl.  
6. Add the pumpkin puree to the egg/sugar mixture.  
7. Add the oil and orange juice to the wet mixture. 
8. Combine the wet and dry mixes together, do not over mix. 
9. Carefully add the chocolate chips. 
10. Pour the batter in the prepared loaf pan and bake for 60-65 minutes - tent aluminum foil loosely over the bread about halfway through baking to prevent over browning. 
11. Begin checking for doneness at 55 minutes by using a toothpick in the center. 
12. Remove from the oven and let cool before removing the bread from the loaf pan. 

Healthy Breakfast Cookies

In an attempt to find more healthy breakfast alternatives for my family I stumbled upon this recipe.  We all like all these ingredients to this could be a winner.

I loved the way the cookies turned out.  Full of peanut butter flavor and the chocolate combination was wonderful.  My daughter wasn't a huge fan but she's super picky.  I shared some with my neighbor and she loved them too.

These cookies are super easy to assemble and quick baking.  You need to love peanut butter to enjoy these cookies which (usually) isn't a problem here.  I love that there isn't any flour and that there is very little sugar.  Definitely will make these again, even it they are just for the grown-ups.

Healthy Breakfast Cookie

Recipe from Chelsea's Messy Apron

Ingredients

• 1 cup creamy peanut butter
• 2 Tbsp honey
• 4 Tbsp light brown sugar, lightly packed
• 1/2 cup + 2 Tbsp old fashioned oats
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 1 large egg
• 1/2 cup peanut butter + chocolate chips combined or pick your favorite

Cooking Directions

1. Preheat the oven to 350
2. Stir together the peanut butter and honey without heating up either of them. 
3. In a large bowl combine the oats, salt, vanilla extract and stir together.  Add the peanut butter mixture in with the oat mixture and stir together. 
4. In a separate bowl whisk the egg and then add it to the mix. 
5. Now add your mix-in's.  You can use chips of any flavor, raisins or other dried fruit, coconut, etc. 
6. Stir together, the dough will be thick and hard to stir. 
7. Use a cookie scoop or two spoons to get a ball of dough out and make sure it's a tight ball when you place it on the cookie sheet or else these tend to crumble. 
8. Bake for 7-9 minutes, slightly underdone will keep them from crumbling as much. 
9. Let cool completely. 

Oatmeal-Fig Bars

This cookie bar was in the latest issue of Food Network Magazine.  There were so many to choose from, it was hard to settle on just one to make.  I told my husband that he would have to pick, there were just way too many choices for me.

I think he picked this one because it does have the "healthy" factor since there is oatmeal, wheat flour and figs in it.  I'm pretty sure that they can't be considered health food though.

The bars are perfect for a breakfast on the run, or a snack.  Very satisfying with a yummy fig taste and soft chewy texture.

I froze mine and I just pull a couple out as needed.  I'm happy with all the bar recipes that were in the magazine and I can't wait to try more. 

Oatmeal-Fig Bars

Recipe from Food Network Magazine Sept 2015 page 68

Ingredients

• 2 sticks butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 1/2 cups rolled (Old Fashioned) oats
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 2 cups chopped dried figs
• 2 whole eggs
• 2 tsp vanilla extract

Cooking Directions

1. Line a 9x13 inch pan with tin foil so it hangs over the edges, then oil the tin foil with either non-stick spray or use your hands or a napkin to spread oil over the surface.
2. Preheat the oven to 350º
3. In a food processor, add the softened butter and both sugars and pulse to combine.
4. Add the oats, both flours, baking powder and salt and pulse to combine.
5. Next add the figs, eggs and vanilla and pulse until clumps form.
6. Press the mixture into the prepared pan and then bake for about 35 minutes until the edges are set but the middle is soft.
7. Cool before cutting.

Coconut Oil Honey Almond Granola

Sorry for my lack of posting lately.  I upgraded the operating system on my computer and it changed all of the ease and familiarity I had with my old one.  I've had to relearn where all my pictures are.  I'm not 100% with it yet, but I'm getting there.

I love this recipe.  I love it because it tastes amazing but I also didn't realize how much I would just snack on it instead of something worse (like chips).  I eat it like cereal, top yogurt with it and just eat it plain.  It's sweet and nutty and easy to make.  My daughter even liked it.  I think this would be a great travel food to bring on a plane or a long car ride.  

Great recipe!

Coconut Oil Honey Almond Granola

Recipe from Lovely Little Kitchen

Ingredients

• 1 cup whole almonds, divided
• 3 cups old fashioned oats
• 1/2 tsp salt
• 1/3 cup light brown sugar
• 1/3 cup honey
• 3 Tbsp coconut oil
• 1/4 tsp vanilla extract
• 1/8 tsp almond extract

Cooking Directions

1. Heat the oven to 350º
2. Pulse half the almonds in a food processor until they are finely chopped. Pour them into a large bowl. Coarsely chop (by hand) the other half of the almonds and add them to the others in the large bowl.
3. Add the oats, salt and brown sugar into the large bowl with the almonds.
4. In a small bowl combine the coconut oil and honey and microwave for 40 seconds and then stir. Add the vanilla extract and almond extract and stir again.
5. Pour the honey mixture over the oats and stir together until well coated.
6. Pour the mixture onto a jelly roll pan (with sides) in an even layer on top of a silpat or parchment paper and bake for 5 minutes. Remove and stir, then bake for 5 minutes longer. Remove and let cool completely.
7. Break up the granola and store in an air tight container.

Blueberry Baked Oatmeal

This breakfast is a great suggestion for those busy mornings.  Easy to make and have ready first thing in the morning or else to make the night before and refrigerate so you can grab and run out the door.

My daughter actually liked this, which is saying something for her.  Miss picky.

Also a great idea if you've got company over and are looking for a filling breakfast that everyone will love.

I used frozen wild blueberries which tend to be smaller.  If you're using large berries you may want to add more.

Enjoy!

Baked Blueberry Oatmeal Bars

Recipe from Crazy For Crust

Ingredients

• 2 whole eggs
• 1/2 cup unsweetened applesauce
• 1/3 cup brown sugar
• 1 Tbsp vanilla extract
• 2 tsp cinnamon
• 1/2 tsp salt
• 2 tsp baking powder
• 3 cups old fashioned oats
• 1 cup milk (I used unsweetened vanilla almond milk)
• 1 cup fresh or frozen blueberries

Cooking Directions

1. Heat oven to 350
2. Spray a 11x7 or 9x13 inch baking dish with non-stick spray. Set aside.
3. In a large bowl, mix the eggs, applesauce, brown sugar and vanilla until smooth. 
4. Add the cinnamon, salt and baking powder. 
5. Add the oats and milk. 
6. Gently stir in the blueberries. Spread in the prepared pan. 
7. Bake for 24-38 minutes or until golden brown and not jiggly in the middle anymore. 
8. Serve hot with syrup or yogurt, or refrigerate and cut into bars. You can also freeze in portions and unthaw overnight so it's ready the next morning. 

Mini Vanilla Scones

I craved these scones ever since I saw them on Pinterest.  The original recipe uses vanilla bean.  I didn't have that so I used vanilla extract.  Normally you would see beautiful little black specks throughout.  I will definitely make these again when I have some vanilla beans.

However, the flavor of these little scones are still just what I wanted.  Vanilla flavor topped with more vanilla flavor.  Can't beat it.

The scones themselves were moist yet firm.  The sweet glaze on top was just heaven.  I loved them.

Made with real vanilla beans above.

Mini Vanilla Scones
Recipe from Iowa Girl Eats

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup half and half (I used whole milk)
• 1 whole egg
• 2 tsp vanilla extract or 2 vanilla beans, scraped

Glaze

• 3 cups confectioners' sugar
• 6 Tbsp half and half (I used whole milk)
• 1 bean or 1 tsp vanilla bean, scraped or extract

Cooking Directions

1. Heat the oven to 425º
2. Get a cookie sheet ready by using parchment paper or a silicone mat.  Set aside. 
3. Use a food processor, bowl or stand mixer.  Add the flour, sugar, baking powder and salt and give it a quick mix/pulse to blend. 
4. Add in the cold butter and pulse or blend to mix in until it looks like very small pieces of butter.  You can also use your hands to sort of squish the butter and then mix in. 
5. Add the half and half, egg and vanilla to a separate bowl and mix, then add into the flour mixture. Pulse until it comes together as dough.  
6. Place the dough onto a floured surface and knead 4-5 times.  Roll out into a rectangle about 1/2 inch thick. Cut into 6 rectangles and then cut each of those in half diagonally to make 2 triangles. 
7. Place on the prepared cookie sheet and bake for 6-8 minutes or until the edges are just beginning to brown. 
8. Remove to a cooling rack and prepare the glaze. 
9. Whisk the glaze ingredients together until smooth.  Dip the cooled scones into the glaze and then transfer back to the wire cooling rack to let the glaze harden. 

Chocolate Banana Muffins

One of my daughters favorite muffins is this banana chocolate chip muffin.  I've been making them for her for years.  This muffin tastes very similar to that muffin.  That means she loved them.  They are moist and delicious with a definite banana flavor and a chocolaty finish.  The sugar on top adds a little crunch and added sweetness. 

This recipe made a perfect dozen muffins and they freeze very well.  This is another great recipe to have on hand, you can make them on a free day and then have them for those hectic mornings.  Enjoy!

Chocolate Banana Muffins

Recipe from Chef In Training

Ingredients

• 1 1/2 cups mashed over ripe bananas
• 1/3 cup oil
• 1 whole egg
• 1 cup sugar
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 cup mini chocolate chips
• sugar for sprinkling on top

Cooking Directions

1. Heat the oven to 350º
2. In the bowl of your stand mixer, add the banana, oil, and egg. Mix to incorporate.
3. In a separate bowl combine the flour, cocoa, baking soda, baking powder and then add to the banana mixture. Incorporate.
4. Stir in the chocolate chips.
5. Either line a muffin pan with papers or grease well. Add the mixture evenly to each muffin cup and sprinkle with about 1 tsp of sugar per muffin.
6. Bake for 20-25 minutes.

PW's Homemade Frappuccino

I don't even like coffee.  But I like coffee ice cream and this recipe is more like that flavor.  Creamy, chocolately, cold and delicious. 

Mind you, there is nothing skinny about this drink.  Think of it more as a drinkable dessert. I even made a tiny version for my daughter and she loved it.  I used decaffeinated coffee and didn't make it as strong as The Pioneer Woman suggested, mostly because I'm not a normal coffee drinker. 

You might be wondering why I even bothered trying this if I'm not a coffee drinker. 

Well, I like coffee ice cream.  I like the smell of coffee.  With enough cream and sugar poured in I'll even drink coffee on occasion. So, that's why I tried it.  I was having a hankering. I'm very glad I did try it because now I have a coffee drink that I actually like.  I might even try to order one at an actual coffee shop.  Baby steps. 

My daughters mini version.  She loved it!

PW's Homemade Frappuccino

Recipe from The Pioneer Woman

Ingredients

• 12 ounces very strong coffee or espresso
• 8 ounces whole milk (or any milk)
• 1/3 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 cup chocolate syrup
• 1/2 cup semi-sweet chocolate chips (optional)
• whipped cream
• 1/4 cup half-and-half (optional)

Cooking Directions

1. Make the very strong coffee or espresso and refrigerate until cold.
2. Mocha Frappuccino: Pour the coffee into a blender and add the milk, condensed milk, and vanilla extract.  Top off with ice and blend until smooth.  Add some additional half n half if you'd like to make it creamier. Top with whipped cream and some chocolate sauce. 
3. Vanilla Frappuccino: Pour the coffee into a blender and add the milk, condensed milk, vanilla extract and chocolate syrup to the blender.  Top with ice and blend until smooth.  Add some additional half n half if you want it a little creamier. 
4. Mocha Chip Frappuccino: Pour the coffee into a blender and add the milk, condensed milk, vanilla extract and chocolate syrup and chocolate chips to the blender. Top with ice and blend until smooth.  Add additional half n half to make it creamier. 

Pumpkin Tea Cake with Honey Cream

I recently borrowed this cookbook from my local library and I've been wanting to try the honey cream so bad!  Of course, I felt guilty for thinking I could just eat the honey cream with a spoon.  So I made the tea cake too.  Plus, I like saying "tea cake".  

Plus plus, it's pumpkin and I like pumpkin. 

So anyway, I'm extremely glad I made the bread too, oh um I mean the "tea cake".  The honey cream compliments the tea cake really well.  But, I believe it would be just as tasty slathered on a piece of toast or a bagel. Or just use a spoon. 

The pumpkin tea cake has a great pumpkin taste without being too overly pumpkin-y.  The spice is mild as well.  The honey cream is delicious. Smooth and creamy.  It comes out as a very pale golden color and tastes like heaven. Go ahead, make some honey cream today.  You know you want to. 

Pumpkin Tea Cake with Honey Cream

Recipe from Debbie Macomber's Cedar Cove Cookbook page 64

Bread Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp + 1 tsp pumpkin pie spice
• 2 large eggs
• 1 1/4 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 (15 ounce) can solid pack pumpkin (not pumpkin pie filling)

Honey Cream

• 4 Tbsp unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 Tbsp honey
• 1/2 cup confectioners' sugar

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 9x5 inch loaf pan with non-stick spray
3. In a medium bowl, mix the flour, baking soda, salt and pumpkin pie spice.
4. In the bowl of your stand mixer using the whisk attachment, add the eggs, sugar, melted butter and pumpkin and mix well.
5. Fold the wet mix into the dry mix.
6. Pour into the loaf pan and bake for 1 hour or until a toothpick inserted in the middle comes out with just a few moist crumbs. Let sit for 15 minutes, then run a knife around the edges and remove the loaf from the pan and let cool completely. 
7. For the Honey Cream, mix all the ingredients together in a bowl.  Use a mixer with mixer for a creamier texture. Keep leftovers refrigerated. 

Hash Brown Casserole

This is one of a couple of dishes that I brought to my friends house for Thanksgiving.  I've made similar recipes in the past but decided to try a new recipe for this special dinner.  I was impressed by it.  Creamy sauce combined with the sharpness from the sour cream and sharp cheddar. The onion flavor was prominent but not overpowering.  The crispy topping was delish.  There wasn't anything about this recipe that I would change. The nice thing about this recipe is that you can make it fairly quickly and it can be a side, main dish and even breakfast. 

Next time I make it I'll update the picture I took.  Sorry!  Sometimes my stomach overpowers my common sense.  
Hash Brown Casserole

Recipe from allrecipes

Ingredients

• 1 (2 pound) package frozen hash browns, thawed
• 1/2 cup butter, melted
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 oz) container sour cream
• 1/2 cup onion, chopped
• 2 cups cheddar cheese, shredded
• 1 tsp salt
• 1/4 tsp ground black pepper
• 2 cups corn flakes cereal, crushed
• 1/4 cup butter, melted

Directions

1. Preheat the oven to 350º
2. In a large bowl, combine all of the ingredients except the corn flakes and the 1/4 cup of butter. Stir together. 
3. Pour into a 3 quart casserole dish. 
4. In a medium saucepan over medium heat, stir together the corn flakes and the 1/4 of butter and then sprinkle over the top of the casserole. 
5. Bake covered for 40 minutes. 

Paleo Lemon-Blueberry Muffins

As you may or may not know, I've been doing an eating plan called Whole30.  Whole30 is slightly different from Paleo, but it's close enough that you can use many of the same recipes. So, I happen to have a Paleo cookbook in my possession.  Lucky for me, because some mornings I just don't have time to cook an omelet or make some bacon.

Coconut flour is the key to this recipe.  If you're not having any luck finding any it's because it depends on your grocery store as to it's placement. I bought the Bob's Red Mill brand and I saw that some grocery stores had it in the flour section while others had a gluten free section and still others had a Bob's Red Mill section of some random isle. I'd just ask when you first walk in and save yourself some frustration.

There was some unapproved Whole30 ingredients in this recipe that I want to reveal to you now. You aren't supposed to have maple syrup or vanilla extract.  I've already done my 30 days and so I didn't feel that the minor cheats in this recipe would hurt that much.

This recipe is very different from a traditional lemon-blueberry muffin.  Good, but very different. We get so accustomed to the sweet flavors and the taste of all-purpose flour of regular muffins that sometimes it takes a while to get ourselves off those flavors.  The good news is that in my opinion this muffin had a nice sweet flavor, and the blueberries were perfect.  The lemon flavor was very mild and the texture is different but not in a bad way from a regular muffin. Not as fluffy but still moist.

Great alternative to the meat or eggs I have gotten used to with this eating plan.

Paleo Lemon-Blueberry Muffins

Recipe from Practical Paleo page 246

Ingredients

• 6 whole eggs
• 1/2 cup butter or coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup grade B maple syrup
• 1 whole lemon, juiced and zest
• 1/2 cup coconut flour
• 1/2 tsp sea salt
• 1/4 tsp baking soda
• 1 cup fresh blueberries

Cooking Directions

1. Preheat the oven to 350º
2. In the bowl of your stand mixer with the whisk attachment, whisk the eggs, butter, coconut oil, vanilla extract, maple syrup, lemon juice and lemon peel.
3. Sift in the coconut flour, sea salt and baking soda and stir until well combined.
4. Fold in the blueberries.
5. Line a muffin pan with muffin papers (natural parchment muffin papers work best) and use a 1/4 cup scoop to fill each muffin cup. Bake for 35-40 minutes.

Apple Praline Bread

One of my families favorite things to do is pick seasonal fruit.  Apples are particularly fun because we usually make a day trip out of going to the mountains to our favorite orchard.  This year we've been to two different orchards already.  I could seriously go every single weekend, I love it. 

This bread is full of apples and it's topped off with a sweet praline sauce that is to die for. I had to tear myself away from licking the pan.  My husband loved this bread and so did my friends when I brought it to our kickball game to share. Bread like this is not safe alone in the house with me.  Way to tempting. 

Easy to throw together without any unusual ingredients.  Very moist with chunks of apple.  The topping was my favorite.  I have a sugar addiction problem so this was right up my alley.

Apple Praline Bread

Recipe from Just A Pinch

Ingredients

• 1 cup sour cream*
• 1 cup brown sugar
• 2 whole eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups Granny Smith apples, peeled, cored and finely chopped
• 1 cup nuts (walnuts, pecans or a combo)

Praline Sauce

• 1/4 cup brown sugar
• 1/4 cup butter

Cooking Directions

1. Preheat the oven to 350º
2. Grease a 9x5x3 inch loaf pan, set aside. 
3. In the bowl of your stand mixer (or using a hand mixer) beat together the sour cream, sugar, eggs and vanilla on low speed until blended. 
4. In a separate bowl add the flour, baking powder, baking soda and salt.  Whisk together. 
5. Slowly combine the flour mixture in with the wet ingredients and beat on low until combined. 
6. Use a spatula or spoon to add in the apples and half the nuts by hand. Incorporate well. 
7. Pour the batter into the prepared loaf pan and press the remaining nuts into the top. 
8. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. 
9. Cool in the loaf pan for about 30 minutes before removing from the pan and cooling the rest of the way on a wire rack. 
10. For the praline sauce, add the brown sugar and butter into a small sauce pan and bring up to a boil. Lower the heat and simmer for about 1 minute, stirring constantly until it thickens.  Drizzle over the top of the cooled bread. 

* 1 cup sour cream substitution: 3/4 cup sour milk + 1/3 cup of butter, or 1 cup yogurt + 1 tsp baking soda, or 3/4 cup buttermilk + 1/3 cup butter. 

Buttermilk Chocolate Chip Crumb Muffins

Monday again? Didn't we just have a Monday? 

It's OK, I'm going to give you a recipe that allows you to have chocolate for breakfast.  

In my many faulted attempts to find something for my daughter to eat for breakfast, I stumbled on this recipe.  How could she NOT love it? 

The muffins are light and fluffy with a yummy chocolate bite, the confectioners' sugar topping really adds a nice sweetness.  This recipe made enough that I was able to share with some neighbors, and their kids loved them too.  Maybe not the healthiest breakfast in the world but still probably better then a lot of the pre-made things you can get in the grocery store.  All in all it was a great muffin!
Buttermilk Chocolate Chip Crumb Muffins

Recipe from Love and Olive Oil

Ingredients - Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup cold butter
• 1 tsp vanilla extract

Ingredients - Muffins

• 1 cup all-purpose flour
• 1/4 cup cake flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup mini chocolate chips
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 2 whole eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• powdered sugar (for dusting)

Cooking Directions

1. Preheat the oven to 400º
2. Line 2 cupcake/muffin pans with 18 cupcake papers
3. In a medium bowl, whisk together the flour's, baking powder, baking soda and salt.  Remove about 2 tsp of the flour mixture and put in a separate bowl and dump in 1/2 cup of the chocolate chips.  Mix together.  Set aside. 
4. In the bowl of your stand mixer, add the butter and sugar and beat until light and fluffy on medium speed, about 2-3 minutes. 
5. Add the eggs one at a time, mixing in between.  Add the vanilla extract and mix. 
6. Incorporate the flour mixture and the buttermilk alternately.  Flour, buttermilk, flour, buttermilk, flour.  Fold in the mini chocolate chips that were stirred in with flour. 
7. Place about 3 Tbsp of batter into each muffin cup.  Bake 12-15 minutes or until a toothpick comes out clean. 
8. Top with the remaining chocolate chips while the muffins are still hot. 
9. Let cool on a cooling rack, then dust with powdered sugar.