Almond Flour Banana Muffins

 

Looking for some tasty snacks that don't pack a huge sugar rush?  My good friend recommended that we try almond meal. These muffins were yummy, just sweet enough with a little salt taste and filling.  The girls could eat them in the evening and we didn't have to worry about a huge running frenzy afterward!  They also made a great breakfast along with some fruit.  You can taste the butter used in the batter so there is no need to add any.  I may even try to half or omit the butter next time.  Enjoy!

Ingredients
3 cups blanched almond flour or almond meal
1 tsp baking soda
1/4 tsp sea salt
1/2 tsp baking powder
1 tsp cinnamon
3  eggs or pasteurized egg product
2 large or 3 medium very ripe bananas, mashed
1/3 cup honey or maple syrup, use less if the bananas are very ripe and sweet
1/4 c up melted butter
1 tsp vanilla extract
1/4 c up or so chopped pecans

Recipe

1. Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.
2. In large bowl whisk almond flour, baking soda, salt, baking powder and cinnamon together
3. In medium bowl mix eggs, bananas, honey, butter and vanilla together until combined.
4. Add wet ingredients to dry ingredients and mix just until combined.  Do not overmix.
5. Fill muffin cups and top with chopped nuts.  Bake 20 minutes for muffins and 12-15 minutes for mini muffins.  Or until toothpick inserted in the center comes out clean.
6. Cool for one minute in the pan then remove to wire rack to finish cooling.

Recipe inspired by 

This recipe inspired by justapinch.com

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This recipe inspired by nuts.com

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Dark Chocolate Lava Cakes

I have always preferred half baked cookies and french toast.  You know the type of things crunchy on the outside and melty, doughy on the inside.  So it came as no surprise years ago that I loved the first Lava Cake that I tried.  Dark intense chocolate cake with decadent melted chocolate spilling out when you slice it.  And it's served warm with a dallop of fresh whipped cream.  I never attempted to make one until this recipe because I thought they would be too difficult or time consuming.  Was I wrong!  My girls did all the stirring and dropping in of ingredients.  These are simple to make and so good.  We made ours milk free except for the optional whipped cream and loose no flavor, it's amazing.  Make them for a dinner party or holiday and you'll be sure to impress!

Ingredients

4 pieces (squares) Semi-sweet Baking Chocolate or 1 bag of semi-sweet chips minus a few you eat!
½ cups Butter or 1/2 cups fleischmann's unsalted margarine (dairy-free)
1 cup Powdered Sugar
2 whole Eggs or 1/2 cup pasteurized egg product
2 whole Egg Yolks
6 Tablespoons Flour
Optional Whipped Topping
2 cups Real Whipping Cream (seriously It's So Much Better!)
2 Tablespoons Sugar

Recipe

1. Preheat oven to 425 degrees.  Spray 4-6 ramekins with oil and place on cookie sheet.
2. Combine butter and chocolate in microwave safe dish.  Microwave on 50% power for 1 minute.  Stir thoroughly.  Then microwave 30 seconds more and stir.  Repeat until the chocolate in completely melted.
3. Whisk chocolate mixture and sugar until well combined.  Whisk in eggs, then flour.
4. Fill ramkins and back for 12-18 minutes depending on size of ramekins and oven.  All sides should be firm and just the very center soft.  
5. Remove from oven and let cool 1 minute.  Place a plate on top of the ramekin, and flip upside down so the cake is on the plate.  This will help the inside of the cake stay put until you slice it open.
6. Top with powered sugar and whipped cream if desired.  Combine heavy whipping cream and sugar and whip until stiff 

Original Recipe

Tweaked the original recipe as you will see in ingredients list, chocolate melting method and removal of cakes from ramekins.  This can be made milk free by using milk free chocolate, milk free margarine and skipping the whipped topping.  Here is the original recipe

Pumpkin Oatmeal Whole Wheat Pancakes

Here in Ohio fall is in full force.  The trees are creating an absolutely stunning landscape and the color is peaking.  We have had 70's and 60's and 50's for weather.  Sunshine and rain.  The girls are off school this morning and have been asking for pancakes.  In a tribute to these beautiful fall season we decided to create a new healthy pumpkin pancake recipe.  I used our oatmeal banana pancakes as a start and added a touch of fall and voila!  I have to say this is one of my new favorite pancake recipes.  I made a double batch and will be very happy to pull some out of the freezer next weekend.  Now if I get brave I may just tackle that apple maple bacon pancake I keep dreaming about.

Ingredients

1 cup uncooked rolled oats

1 cup whole wheat white flour

3/4 cup all-purpose flour

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/2 teaspoon nutmeg

1 egg

2.5 cups milk/almond milk/rice milk/coconut milk *plus extra if needed

1 1/2 tablespoons vegetable oil
1/2 of a 15 oz can of pumpkin or 1 cup pumpkin puree

1 teaspoon vanilla extract

1/8 cup real maple syrup

Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to nutmeg)
2. Now that the blender is empty add remaining ingredients (egg through maple syrup) and blend until well combined.
3. Pour the wet ingredients into the the dry ingredients and mix until just combined.  If the batter seems too thick add more milk a little at a time.  It should be thicker, not runny
4. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles just begin to form on top top to brown the other side.  I noticed that the bubbles are harder to see with these
5. Serve warm with fruit or syrup if desired.  Enjoy!

Fluffy Hearty Whole Wheat and Oatmeal Waffles

It seems there are never enough lazy mornings to explore all the possible waffle recipes.  We are back on school schedule so everyone wakes early.  With that extra morning time its time to make a new yummy recipe.  This waffle is not overly sweet, is hearty, crisp on the outside and fluffy.  Perfect for topping with fresh fruit and some real maple syrup.

Ingredients

1 cup whole wheat flour
1 cup old fashioned oats
1 Tbsp and 1 tsp baking powder
1 Tbsp cinnamon
1 1/4 cup buttermilk OR 1 1/4 cup rice/soy/almond milk + 1 Tbsp vinegar
1/2 cup water
1 egg or 1/4 cup pasteurized egg product
2 Tbsp honey
2 Tbsp canola oil
2 Tsp vanilla

Recipe

1. Combine dry ingredients in a bowl with a whisk
2. Combine wet ingredients in a large bowl and mix thoroughly
3. Add dry ingredients to wet ingredients and mix until well combined
4. Cook waffles until crisp, or desired doneness.  Serve with fresh fruit and maple syrup

Banana Oatmeal Whole Wheat Pancakes

 

We have tried countless pancake recipes and this is my current favorite.  They are dense but fluffy, sweet but not too sweet, hearty and filling and most of all absolutely yummy.  The girls gobble these up and there is only 1/2 cup of brown sugar in a double batch!  I always double the recipe so I have enough left over to freeze two packs of 8-10 pancakes.  I love to be able to pop pancakes from the freezer for an any day treat.

Ingredients
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 egg
2 cups milk or rice milk
1 1/2 tablespoons vegetable oil
2 banana, mashed
2 teaspoon vanilla extract

Recipe adapted from 

This recipe comes from all recipes

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Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to cinnamon)
2. Now that the blender is empty add remaining ingredients (egg through vanilla) and blend until well combined.
3. Pour the wet ingredients into the the dry ingredients and mix until just combined.  If the batter seems too thick add more milk a tablespoon at a time.  It should be thicker, not runny
4. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles form on top top to brown the other side.
5. Serve warm with fruit or syrup if desired.  These are sweet enough to stand on their own, go light on the syrup

Original Recipe Modifications

• eliminated the dry milk
• added cinnamon
• blended ingredients instead of hand mixing
• reduced oil
• increased banana
• used rice milk
• used pasteurized egg product

Hot Pink Spring Nest Cupcakes

 

We have not one, not two but three girls!  They are 4 years and younger so of course they love bright colors and pink.  So when I spotted this bright pink edible grass at Target I knew I'd be making classic nest cupcakes.  The cupcakes turn out so cute and are the perfect addition to a spring party, Easter, a rainy day, a monday, whenever

Ingredients
Cupcakes

1 1/2 cups all purpose four
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup unsalted butter or fleischmann's unsalted margarine, softened
3/4 cup granulated sugar
2 eggs or 1/2 cup egg beater type product, room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, room temperature or 2/3 rice milk and 1 tablespoon lemon juice
edible grass
chocolate egg candies

Frosting
1/2 cup (1 stick) butter or fleischmann's unsalted margarine, softened
3 1/2 cups powdered sugar, sifted
1/4 cup whole milk or rice milk
2 teaspoons vanilla bean paste or 1 teaspoon vanilla extract

Recipe adapted from 

This recipe comes from squidoo

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Frosting Recipe

1. Beat margarine until creamy
2. On low speed add powdered sugar
3. Add vanilla then slowly add milk until desired consistency

Cupcake Recipe

1. Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.
2. Sift flour, baking powder and salt together
3. Beat margarine and sugar until light and fluffy.
4. Add eggs and vanilla and mix until blended.  Sometimes the margarine will separate, mix a bit longer
5. Alternate adding flour and milk.  End with milk
6. Fill cups 2/3 full and bake 20-24 minutes.  Remove from pan after cooling for 1 minute and place on wire rack.
7. Frost cupcakes, add decorative grass and chocolate egg candies

Original Recipe Modifications

• used flieschmann's unsalted margarine instead of butter
• used real eggs from Costco (like eggbeaters) instead of eggs so the girls can safely sample the batter
• used rice milk instead of whole milk with a tablespoon of lemon
• used vanilla instead of vanilla paste

Decorate Your Own Sugar Cookie

 

One of my favorite sugar cookie recipes is from cooking light.  I don't feel nearly as bad when I cover it in frosting and decorations!  My girls love to help bake and I almost always let them help.  Sugar cookies can be messy and they always try to eat the decorations and frosting.  So I decided to not fight it, just go with it.  They each got their own cookie, frosting and decorations.  I let them decorate however they wanted and double dip in their personal pots after tastes.  They ended up with beautiful half eaten cookies and I managed to get all the rest pretty while they were busy.  This will be a fun activity for a playdate, maybe an outdoor playdate where the ants can eat the crumbs!

Recipe Modifications

• used pastuerized egg product
• used fleischmann's unsalted margarine
• used rice milk
• we made these for St Patrick's day not easter.  Any cookie cutter or cup will work

Ingredients

Cookies:

1 1/2 cups all-purpose flour (about 6 1/2 ounces)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup butter, softened

1 teaspoon vanilla extract

1 large egg

Icing:

2 cups powdered sugar

3 tablespoons fat-free milk

1/4 teaspoon vanilla extract

Food coloring (optional) 

Recipe

This recipe comes from one of my favorite sites cooking light

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