It’s only Tuesday and it feels like Saturday to me ( mind you working in the restaurant business work is 24.7 not m-f) I have honestly not been able to do one thing, pulled one way or the other all day, I’m giving an order to one person and writing a check for another, while taking on the phone to someone else..etc. So the end of the day when I come and have the energy to bake it’s really exciting. Today thought I didn’t have enough energy for anything tooo crazy but because I didn’t have a lot of energy I decided on making a pumpkin bread, it is EASY peasy people!
I decided to fancy this bread up with some Nutella.I happened to have lots of Nutella in Europe and it reignited my love affair with Nutella (still love Cookie Butter/Biscoff more).
This bread is moist, dense but fluffy and the swirls of Nutella really do make it that much better.
And seriously California the 90F heat is not working out anymore, I want to turn my oven on without turing the air on!!!
Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
In a medium sized bowl combine all purpose flour, baking soda, baking powder and salt, set aside.
In the bowl of an electric mixer combine sugars, eggs, pumpkin puree, greek yogurt and vanilla until combined. Add dry ingredients to wet ingredients, until just combined.
Scoop half of the batter into prepared pan then spoon 1/4 cup of Nutella in spoonfuls then get a knife and swirl Nutella all over. Spoon the rest of the pumpkin batter and then the rest of the Nutella and swirl.
Bake for 45-55 minutes or until a toothpick inserted comes out clean.
PS- Obvi didn’t have time that day to get my gel nails off! LOL
This week I leave on my Euro Trip baby!!! I am so excited and so blessed to be able to visit my family in England again AND go on a cruise around the Mediterranean. Does life get much better? I think NOT!
Needless to say this week I am running around like a chicken with my head cut off. There is never enough time in the day. But that’s okay because come Thursday night I will be on a plane headed to London. Whenever we are in London we HAVE to go to Ben’s Cookies. We are those obnoxious people that buy loads of cookies. Everyone else buys one and then there is us…. “Can I have two of those, three of those and let me take 4 of those ones” LOL oops. We’re on holiday so calories don’t count. But when your holiday lasts as long as mine that is probably not the best motto… YOLO
Back at home I have been trying to not splurge as much…but then things like this happen and how can I not?
I’ve also been trying to use up alot of my ingredients, insert Pineapple Tidbits from Trader Joes. I had a half open bag I wanted to get rid of so I thought to myself why not throw it in banana bread?! I love how moist and delicious pineapple is in carrot cake. So I added it. And BAM! I loved it. What a wonderful flavor.
Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Add in flour, baking soda and salt mixing until just combined. Fold in bananas, pineapple tidbits and greek yogurt Pour into pan and bake for 65-70 minutes, stick a knife in the middle to test for wet batter. Let cool on wire rack and enjoy 🙂
Oh Banana Bread how we meet again. I can’t seem to get enough of banana bread. There are constantly tons of bananans at my house and naturally a few go off weekly. And those speckled, brown bananas that most people shun look at me and scream BANANA BREAD!
Today was already going to be a baking day. Work has been stressful and busy. So I need to divulge into some butter and sugar. Two ingredients that are obviously stress relievers 🙂
I made this banana bread for my best friends baby shower. Baby Hadley will be here so soon!! I can’t wait 🙂
This banana bread is moist, banana, and happy. How can you not be happy when looking at this sprinkley banana bread?
Melt butter. In a large bowl combine butter, granulated sugar and brown sugar. Add in vanilla and eggs. Mix until just combined. In a small bowl combine flour, baking soda, and salt. Mix dry ingredients into wet ingredients until just combined.
Fold in bananas, greek yogurt, toffee bits and 1/4 cup sprinkles. Pour batter into prepared pan sprinkle top with remaining sprinkles. Bake for 55-65 minutes minutes or until toothpick inserted comes out clean.
I am not really a muffin person. For breakfast I would much rather have a danish or french toast. But as of late I was craving a muffin. Weird? I though so. But I needed to get rid of this craving.
One night last week I was thinking of muffins- blueberry, strawberry, chocolate. The options seemed endless. And since I have no self control when it comes to baking I just HAD to bake some muffins up. Even if it was 10pm already. Strawberry Blueberry Muffins with a yummy streusel topping would be made. So they were midnight snacks and breakfast for me 🙂 I likey! 🙂
Bursting with strawberries and blueberries these were fabulous. So moist and dense and full of fruit. Not over sweet. Perfect fo any time of day. I definitely could pop a few of these throughout the day 😉
Preheat oven to 400F and line a muffin/cupcake liner with liners. Set aside.
In a large bowl combine flour, baking powder and salt. Set aside.
In a bowl combine butter, milk, greek yogurt, egg and vanilla extract. Mix wet ingredients into the dry ingredients. Fold in strawberries and blueberries. Scoop batter into prepared muffin pan and fill 2/3rds of the weigh.
In a small bowl combine flour, cinnamon and brown sugar. Rub butter into mixture. Sprinkle on top of batter. Bake for 18 minutes or until toothpick comes out clean.
As of late here in Southern California the sun has been shinning. Bikini season is almost here. Juice bars have been popping up everywhere and my yoga pants have been gettings lots of use. I wanted to ease up on the sugar, for that morning anyways. So I made some granola to go with my plain greek yogurt. Have you ever had plain greek yogurt? Ugh I cannot do it! So I decided to add granola for a fabulous texture and sweetness.
I had never made granola before but knew it couldn’t be that hard. I was right! ( funny how that happens 😉 ) This granola was super easy ot make and super tasty.
I found myself grabbing handfuls of the stuff. I will defo be homemade maple granola again.
I hope you give this easy recipe a try and spruce up your breakfast! Print
Preheat oven to 350F and line a baking sheet with a silpat liner. In a large bowl mix together the rolled oats, slivered almonds and pecans. Set aside.
In a small bowl mix together the maple syrup, honey, coconut oil and maple extract. Pour over oat mixture. Mix so everything is coated. Spread on to prepared sheet and bake for 10 minutes. After ten minutes take out of oven and mix everything around. Bake for another 15 minutes.
Let cool on tray. Once cooled I drizzled on an a little extra honey and maple syrup, just for fun!
Homemade White Chocolate Golden Oreo Peanut Butter…Woah that’s a mouthful of name. But a tasty mouthful I might add. I definitely have had my fair share of mouthfuls of this fabulous peanut butter.
I go through phases with peanut butter. Sometimes I can’t get enough of the stuff but other times I can leave it! And lately I have not been able to get enough of it! Maybe it’s because of the posts on other blogs lately of homemade peanut butter like this one on Averie Cooks.
Anyways I decided it was time I experimented. At first I was going to make plain ol peanut butter but then I had this half opened package of Golden Oreo’s staring at me so I decided I would mix them in and while I was cleaning out the cupboard I found 1/2 open bag of white chocolate chips so I thew those in too.
The peanut butter goes through stages in the food processor. At one point I held the food processor -I was scared it was going to break when the peanut butter had turned into a huge ball. But it didn’t! Yay!
I made this peanut butter and put it away before I could taste it. I had other things to bake that day like this . I was in the other room when my mom came in “Wow! That peanut butter is good!” So I then said “Ya, with white chocolate and Golden Oreo’s in it” and I literally did laugh out loud! She just dabbed her finger in so didn’t get the crunch of the cookie but sure got the sweetness of the white chocolate!!
I have enjoyed dipping Golden Oreo’s in the peanut butter, eating it by the spoonful and when I am feeling healthy dipping apples in it.
It was such a fun experience to make homemade peanut butter. I hope you give it a try, it really is simple (and noisy).
You will watch the peanuts go thru different stages but keep going until it’s creamy and smooth around 5 minutes of processing the peanuts.
In a food processor place peanuts. Process for 5 minutes or so. The peanuts will go through different stages but after about 5 minutes of processing they will become smooth and liquidy. At this point add the white chocolate chips. The heat from the peanuts processing for so long will ensure the chips are blended in. Scoop into a bowl and add crushed Golden Oreo’s. Store in an airtight container.
So I am sitting here about to write this post- putting the photgraphs in, writitng the recipe, watching eat pray love, relaxing and I hear something, but I take no notice. Then it sounds weird. So I look around only to see a huge moth the size of a hummingbird flying around in the living room, mind you its 11pm right now. I freaked out, obviously. And made my sisters kill it and dispose of it!
Phew now that’s over with- these cookies- amazing! So delicious! When I came across this recipe I was intrigued with no eggs in the cookie batter. I made some cookies without the caramel and some with. Both delicious but I do enjoy the nice hunk of caramel in the center!
These cookies are part of the Chocolate Party hosted by Roxanas Home Baking. I joined the party in February and I have loved each month. This month was great because buttermilk was the ingredient to be used with chocolate. I haven’t baked alot with buttermilk so it was a great reason to use it! I even used it for lemon blueberry cupcakes the next day! Recipe coming soon! Be sure to check out Roxana’s Chocolate Buttermilk Bread and see all of the other bloggers involved in the chocolate party!
These cookies are SO chocolatey I love it! And if you are not a chocolate lover, we can’t be friends! Only joking but seriously how can one not love chocolate? If you are one of those non chocolate lover people you might enjoy lemon crinkle cookies or homemade rainbow chip cupcakes.
Preheat the oven to 350F and line baking sheet with silpat liner or parchment paper. Set aside.
In a medium bowl mix flour, baking soda and salt. Set aside.
In the bowl of an electric mixer combine the butter and cocoa powder, whisk until fully incorporated. Mix in sugar, vanilla extract and buttermilk. Slowly fold in the flour mixture until fully incorporated, no flour streaks are left. Then fold in chocolate chips.
Scoop 2 -3 tbsp of dough and press it out flat, place carmel in the center and pinch dough together to full cover the caramel. Place on prepared baking sheet 2 inches apart. Bake for 12-15 minutes. Let cool for 5 minutes before transferring to wire rack.
Happy National California Strawberry Day! Woo hoo two of my favorite things Strawberries and California! Needless to say this banana bread fills that requirement! Bursting with strawberry and banana flavors! YUM!
I recently made pudding banana bread. Which was fab! But I won’t lie I love all kinds of banana bread.
Anyways, I had an idea to use strawberry pudding in place of banana pudding. The thing is I don’t think I saw strawberry pudding, I think I just saw strawberry jell-o and bought that.
I mixed everything as normal (thinking it was strawberry pudding) and baked it. As the bread was baking I had a thought. Wait, I don’t think that was pudding Elizabeth, I think it was jello and I was right. I checked the trash and that was definitely a jello box. Needless to say at this point I was a bit skeptical as to how the bread would turn out. Well, it turned out great. Just what I had hoped for a strawberry tasting banana bread. This recipe is easy and quick like any other quick bread 😉 I hope you give this Strawberry Banana Bread a go!
1 5oz container Chobani Greek Yogurt (plain, strawberry or banana)
Preheat oven to 350F and grease a 9X5 loaf pan.
In a large bowl combine melted butter, granulated sugar and brown sugar. Add eggs one at a time and vanilla. Add flour, baking soda, salt and pudding mix to the wet ingredients, mix until just combined. Fold in mashed bananas, strawberries and yogurt. Pour into prepared pan and bake for 60-70 minutes or until toothpick inserted comes out clean.
Wowzers people these doughnuts were OUT OF CONTROL!! I am obsessed! This doughnut is the BEST baked doughnut I have ever had. Apple Cinnamon Roll Doughnuts will make your mornings/ life in general better. I always love apples but as of late I am going through an obsession. A few weeks ago I made Salted Caramel Apple Cinnamon Rolls which were TO DIE FOR! Seriously go make them, like NOW! Those rolls inspired these doughnuts.
I came home from work on Saturday morning at about 10:30AM it was too late in the day for me to make Salted Caramel Apple Cinnamon Rolls but I craved them oh so badly. The cream cheese frosting, soft apples, cinnamon, sugar & butter.. basically my mouth was watering at the thought of these babies.
So I decided to make doughnuts. Easier & quicker. I adapted my recipe from Buns in My Oven. Karly posted them recently and I feel in love at first sight. Typical, with me and food.
This recipe has a few different steps but honestly does not take long at all and totally satisfied my cinnamon roll craving WAY quicker than making actual cinnamon rolls.
Preheat oven to 325F and grease a 6 well doughnut pan. In a medium saucepan put sliced apples and butter and cook for about 5-8 minutes until apples are soft, not soggy. Transfer to a bowl to cool and cut into small pieces.
In the same saucepan cook together some brown sugar, cornstarch, butter, cinnamon, heavy cream and vanilla extract. Cook until combined about 2 minutes. Set aside.
Then in a large bowl mix the dry ingredients- flour, cinnamon, nutmeg and baking powder. In a small bowl combine eggs, greek yogurt, vanilla, heavy cream and vegetable oil. Add wet ingredients to try ingredients mix until just combine then fold in apples.
Pout the brown sugar mixture into the well greased pan.
Pour the batter into a ziploc bag and cut a 1/2 inch hole at one end. Squeeze the batter around the donut wells.
As you can see I filled some donut wells with more originally so then I spread the batter out between them. Dosen’t look the prettiest but that doesn’t matter for the end product 🙂
Bake them for 10-12 minutes, test by touching the donuts if the bounce back they are done.
Let them cool on a rack for 4 minutes then flip them out on to a wire rack. I placed a dish towel underneath to catch any of the cinnamon brown sugar mixture.
Whip up some cream cheese, powdered sugar and heavy cream. Then pour into a shallow dish and dip each donut. I dipped 2-3 times, I like lots of cream cheese frosting!
Let them sit on a wire rack to set for a few minutes
Look at that gorgeous chunk of apple? Let me tell you this first bite was heaven! Pure Bliss!
And because I have no self control I dipped the donuts in more cream cheese frosting and scooped the cinnamon mixture leftover in the pan on top. .AMAZE!
These doughnuts are easy, delicious and a perfect fix to a cinnamon roll craving. I hope you give this recipe a try 🙂
In a medium saucepan cook butter and sliced apples until apples are soft, not soggy. About 5-8 minutes. Transfer to a bowl to cool. Cut into small pieces.
In the same saucepan cook brown sugar, cornstarch, heavy cream, butter and cinnamon. Cook for about 3 minutes, until all fully combined.
In a large bowl combine flour, baking powder, cinnamon, and nutmeg. Set aside.
In a small bowl combine greek yogurt, egg, vanilla, heavy cream, and vegetable oil. Pour into dry ingredients and mix until just combined. Do not over mix. Fold in apples.
Distribute cinnamon mixture into doughnut wells evenly.
Scoop batter into a ziploc bag. Close and cut a 1/2 inch hole at one bottom corner. Squeeze into doughnut pan on top of cinnamon mixture. Bake for 10-12 minute or until when touched the doughnut bounces back.
In the bowl of an electric mixer beat cream cheese for 1 minute. Slowly mix in heavy cream and powdered sugar and once combined mix on high for 3-4 minutes.
Transfer frosting to a shallow wide bowl and dip cooled doughnuts in. Re dip as many times as you like 🙂 I dipped about 2-3 times.
So I tried to stay away from banana bread I even tried going down the lemon path with a Lemon Loaf but I couldn’t resist coming back to my dearly beloved.
I was planing on staying away but when I was cleaning out the cupboards I found a box of banana pudding that needed to be used. So I thought hmm add it to banana bread? I have seen others do it so I thought why not? And I am glad I did.
This bread was moist, super banana-y and the perfect snack for anytime of the day! I hope you try it. It takes 5 minutes to whip up!
1 3.4 oz container Banana Creme Pudding (could use vanilla)
1 5 oz Chobani Banana Greek Yogurt (could use plain or vanilla)
2 large or 3 medium banana, very ripe
Preheat oven to 350F and grease a 9X5 baking pan.
In a large bowl combine melted butter and sugars. Add eggs one at a time and vanilla. Mix in flour, baking soda, salt and pudding mix until just combined. Do not over mix. Fold in greek yogurt and smashed bananas. Bake for 60 minutes or until a toothpick inserted in comes out clean.