Since being diagnosed with Celiacs, I’ve been trying really hard to replicate some of my most treasured and favorite recipes into gluten free friendly ones. This task has not been easy, and dare I say sometimes I want to give up. But I have prevailed and I just absolutely love that I can share this recipe today with you! It’s delicious and my whole family ate it without knowing it was gluten free! It’s a little crumbly which I love in a cornbread because it’s perfect to crumble on top of soup or chili! I hope you enjoy this recipe as much as I do!
Author: Ari Morasco
Gluten Free Honey Cornbread
This sweet and savory cornbread is one of my all time favorites! I love the subtle hints of honey with a touch of salt, but the crumbly texture makes it perfect to add on top of your favorite chili or soup.
Ingredients
Corn Bread
1 1/2 cups yellow cornmeal
3/4 cup all purpose gluten free flour (that includes xantham gum)
1 TB. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1/4 cup sugar
1/4 cup honey, I haven't tried coconut sugar but you could substitute if wanted or needed
1 egg yolk
2 eggs
1/2 cup salted butter melted
1 TB. canola, vegetable, or other nuetral flavored oil
1 1/2 cups buttermilk (or dairy free milk mixed with 1 TB. apple cider vinegar)
Grease a 9x9 baking sheet and then line with parchment paper
In a bowl, mix your dry ingredients together. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar.
In a separate bowl, whisk together the wet ingredients. Mix the honey, eggs, melted butter, oil, and buttermilk.
Pour the wet ingredients into the dry and mix until combined.
Pour batter into baking dish.
Bake for 20-35 minutes, or until cooked all the way through. I find that gluten free baking varies so much in time with different ovens, so watch as it cooks. If it gets too brown, feel free to top with foil and continue baking. You want a toothpick to come out with a few cooked crumbs on it when you poke it in the middle of the bread.
Once cooked, brush softened Salted Honey Butter on top
Salted Honey Butter
With a whisk, bring honey and butter together until combined. Make sure it is nice and softned so that it is easily mix and spreadable. Leave out until ready to use.
I feel like the title of this recipe is a bit of a mouthful, which is honestly what you’re going to get with this banana bread! We have ALL made banana bread, especially during 2020, and sometimes I think it’s crucial to step outside the norm and do something a little bit different besides your classic ‘sprinkle a little cinnamon in the banana bread’ type recipe…
(That’s me, and honestly, I feel attacked. )
So if you’re looking to spice up your life with a Fall-ish type flavor of banana bread, then this mouthful of a recipe is just what you need!
Hello, World!
Yield: 9- 6 inch loaves by 2 inch loafs
Author: Ari Morasco
Gluten Free Spiced Molasses Banana Bread with Chopped Dark Chocolate
It's spiced, full of fall flavors, with a hint of chocolate. It is SO good and my favorite type of banana bread to make once the Fall season hits. It's also Gluten Free, butter free, and sweetened with coconut sugar!
Prep time: 10 MinCook time: 22 MinTotal time: 32 Min
Ingredients
3 cups Bobs red mill all purpose gluten free flour
1 1/2 cups coconut sugar
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon*
1 tsp. cloves*
1/2 tsp. ginger*
1/4 tsp. nutmeg*
1 cup melted coconut oil
4 eggs
2 cups mashed ripe bananas, about 4 large
1/3 cup molasses
1/3 cup water
1/2-1 cup chopped dark chocolate or semi sweet chocolate, depending on preference
Instructions
*I like spice, but some people are more sensitive to certain spices. My suggestion is to half the spices if you are someone that is more sensitive to them. If not, then spice it up!
Preheat oven to 350 degrees. Spray 9 mini loaf pans with a non stick baking spray. (Mine were 6 inches by 2 inches. If using a larger or smaller pan, adjust baking time accordingly. More for bigger pan, and less for smaller pan.)
Mix flour, sugar, baking soda, spices, and salt in a bowl. Set aside.
In a large bowl add eggs, banana, molasses, coconut oil, and water. Mix until combined.
Gently add in dry ingredients on top and thouroughly mix. Luckily with gluten free baking it's a lot harder to mix ingredients!
Fold in chopped chocolate. (You can omit chocolate too if you don't love chocolate with spices. I happen to love it so I always add chocolate where I can!)
Bake for 18-22 minutes, depending on oven. When a toothpick is intserted in the middle of the bread and comes back clean, you know it's ready. I also like to tap the middle of the bread, and if it bounces back, that is also a sign it's done.
A long time ago in a land far far away from my home town of California, a young Ari {me} was diagnosed with Celiacs disease at college. Devastated because I couldn’t ever eat my favorite Olive Garden breadsticks again, I didn’t think there would be a {delicious} life with Celiacs. Over the years I perfected gluten free baking and cooking, only to be told they missed diagnosed my symptoms and all was well with my insides. I was relieved, but I haven’t ever forgotten the experience I had while living and eating Gluten Free.
Now, whenever I feel like my issues start to flare up I go back to a gluten free diet because it helps keep things a little calmer and I don’t feel like I am missing out on all of my favorite foods.
Today I am sharing with you my favorite gluten free banana bread recipe because everyone needs a delicious GF banana bread recipe!
The star of the show is the QUINOA FLOUR…OMG you guys, I am addicted to quinoa flour right now. It’s like, the texture is amazing and I honestly cannot tell the difference between flours…meaning NO weird aftertaste! I’ve listed the quinoa flour I purchased below if you can’t find it at your local grocery store!
Preheat oven 350 degrees. Generously grease/spray a 4 piece banana bread mini loaf baking pan.
In medium bowl, whisk all the dry ingredients, being the flour, baking soda, salt, and cinnamon. Set aside.
In a larger bowl, using a hand held mixer, beat the bananas and sugar together until combined. Slowly begin to beat in the rest of the wet ingredients until combined. (Milk, oil, eggs, and vanilla.
Once combined, using a whisk, gently mix in the dry ingredients until combined. Gently fold in the chocolate chips.
Divide batter evenly among four loafs. Bake in the oven for 20-27 minutes, or until the center comes out clean.
Time will vary for muffin pan or a large banana bread loaf pan, so adjust time if needed.
I don't remember ever eating anything pumpkin flavored as a child. I remember pop tarts and lucky charms...
But I don't think I ever even dared to try pumpkin pie at Thanksgiving, nor did I ever smell pumpkin bread baking in the oven. And I definitely don't remember pumpkin bagels with pumpkin cream cheese, pumpkin flavored hot chocolate and spiced pumpkin whipped cream.
Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish
Oddly enough, I can't stop shoving pumpkin flavored shenanigans down my family's faces and throats. Pumpkin cookies? Pumpkin pasta? How about a pumpkin smoothie?
You know what would taste good with that? Let me just sprinkle a bit of pumpkin pie spice right on top of your dinner there!
It doesn't go over well and I don't understand...
Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish
Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish
Shockingly when I announced we would be having pumpkin pizza, I was expecting a full blown expression of love but instead I got SO.MUCH.HATE.
I promised they would love it, if they just trusted me. They didn't and my husband started to cry for Papa Johns...But I stood my ground because dang it! It's 2016!! EMBRACE THE PUMPKIN!
Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish
The star of the show is this Pumpkin Cream sauce which could be consumed alone! It's so easy and comes together in under 10 minutes, and you could put it on top of any pasta dish! Or on your face! Or on your husbands face! Get pumpkin freaky.
Too far.
Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish
Pumpkin Cream Sauce
Ingredients
2 TB. olive oil
1 TB. chopped garlic
2 TB. shallots
1 TB. chopped fresh sage
1/2 cream (can sub coconut milk for dairy free, or a non dairy milk for a lighter version)
1 c. pumpkin puree
1/4 c. parmesan cheese, opt. if you want to keep this dairy free
1/2 tsp. pepper
1/2-3/4 tsp. salt (or to taste)
1/4 tsp. nutmeg
1 tsp. coconut sugar, or brown sugar
1/4-1/2 veggie broth(Depending on how thick you want your sauce. The sauce will thicken once in the fridge, so you can add the broth later on if needed, or all at once.)
Instructions
In a sauce pan, heat your olive oil on med heat. Add garlic and shallots, toss and cook for 2-3 minutes.
Next add in fresh sage and stir. Cook for about 1 minute.
Slowly add in cream, while stirring. Then add in pumpkin puree, spices, sugar, and broth if needed.
Remove from heat.
Use for pastas, pizza, etc. The sauce will thicken in the fridge, so if you like the consistency, keep that in mind. To thin add, drizzle a little more broth or cream till desired consistency is reached. May need to adjust spices.
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Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish
And then we have this...
This pizza. You see that savory pumpkin cream sauce just oozing off the pizza with cheese?! I promise you, this will be a pizza to remember!
Also, we tried are darnedest to make this a 'Jack-O-Lantern' face...I blame my 5 year old.
Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish
Pumpkin Pizza w/ Butternut Squash, Tomatoes, and Herbs
Ingredients
1 recipe pizza crust, I use [url href="http://www.howsweeteats.com/2012/03/garlic-bread-pizza-crust/"]THIS[/url] recipe all the time!
1 recipe Pumpkin Cream Sauce
1 c. roasted butternut squash
1/2 c. baby tomatoes, cut in half
1 TB. fresh sage, chopped
1 TB. fresh basil, chopped
1/2 c. parmesan cheese
1-1 1/2 c. shredded mozzarella cheese
Instructions
Prepare pizza crust according to directions.
Preheat oven to 500 degrees.
Roll out your dough onto your baking sheet or pizza stone.
Add your pumpkin sauce and spread evenly throughout pizza.
Spinkle on cheese, then the rest of the toppings. (Herbs, tomatoes, and butternut squash)
(Toppings aren't necessary but do add a delicious touch!)
Cook for 10-20 minutes, or until crust is golden and cheese is nice and bubbly!
Serve and enjoy!
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Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish
Savory pumpkin recipes may be my new favorite thing! What are your favorite pumpkin recipes, and do you have links to share?
I have about 17 cans of pumpkin puree needing to be used so....
Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
Holidays have become a big deal in our household. Thanks to the outstanding moms everywhere, my kids expect elf on the shelf to basically buy them a car, and a leprechaun to leave them an actual real pot of gold. None of that chocolate covered crap. Real pirate gold. Thanks Pinterest.
All joking aside, I do have to admit that it is fun to make the holidays exciting for my kids. Granted my efforts are little, and who would have thought adding green food coloring into the toilet would have been something they would talk about for years!
I remember being younger and my brothers and I setting up a camera and leprechaun trap in order to catch the little guy. We were so excited to wake up and watch back the footage! As we sat there and watched, we saw a little stuffed leprechaun (the lucky charms guy) walk around in the video and set our trap off. My brothers and I FREAKED out! I still have that video clear as day in my head!
Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
My parents always went the extra mile, and now they do it with my kids so I don't have to. Pretty sure that's what the circle of life is all about!!
Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
When I had the idea to make green muffins from the leprechaun, I had a few things in mind but mainly, it has to taste good. If i'm going to get my kids to try them, they at least have to taste magically delicious! (Is that the lucky charms saying?) Then I thought about the first time I ever made a green smoothie. I was so nervous at the thought of drinking spinach! But with the right ingredients, it turned out to be one of the classic best green drinks of all time!
Bananas + Spinach + Peanut Butter
Magically Delicious!
Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
Green (Spinach) Banana Peanut Butter Blender Muffins
Serves:
12
Have no fear! These muffins may be green, but the kids will love them! Whether they are green monster muffins or a trick from the leprechaun! They are moist, light, and fluffy!
Ingredients
2 cups old fashioned oats-can use GF oats
2 bananas (medium), ripe
2 eggs
1/4 cup pure cane sugar, or coconut sugar (coconut sugar will change the color slightly)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vanilla
1/2 c. peanut butter
2 c. or 2 handfuls of fresh spinach
3/4 c. dark chocolate chips + more for toppings
Instructions
Preheat the oven to 375 degrees.
In a blender, add all of the ingredients except the chocolate chips. **Update: When blending all of the ingredients at one, the bater becomes quit thick. If you don't have a high powdered blender, this might be a little more difficult to blend. Start blending the dry ingredients first, then add the rest. If needed, use a few TB. of milk to help it blend. **Blend until creamy. Add the chocolate chips into the blender and stir with a spoon.
Line a muffin tin with cupcake liners and pour batter into muffin holders, about 3/4 full. Top with 2/4 additional chocolate chips.
Bake for 12-15 minutes, or until the tops bounce back when lightly pressed.
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Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
I just asked my daughter what she thinks the Leprechaun is going to bring her tomorrow if we don't catch him and she replied, "An American Girl Doll."
*These are the perfect breakfast or snack muffins, as they are made with whole grains and naturally sweetened with honey! Add a little butter and honey to a warm muffin, or top with honey peanut butter for breakfast!*
My daughter LOVES muffins. Whenever I make them, she can easily eat 2-3 in one sitting, and then request them at her next meal.
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
She's also my candy child, and some days I wonder if she will turn into a blueberry like Violet from Willy Wonka. I have a 'secret' stash of candy, and I usually have to find a new hiding spot for it each day. When I'm not looking, I'll find her climbed up onto the counter, almost on top of the fridge just so she can have a jelly bean.
Jelly bean?...Broken leg?...
Totally worth it.
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dis
She's also the first child awake, the most opinionated, wears her headbands on her forehead, and loves to wear bright red and pink lipstick every single day!
Life is never dull with her.
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
Which is why I dedicated these muffins to her. They are never dull, naturally sweet with burst of tartness, and perfect for very early early mornings :)!
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
This is the perfect breakfast muffin, as it's made with whole grains and naturally sweetened with honey!
Ingredients
2 1/4 c. white whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. melted coconut oil
2/3 c. honey
2/3 c. non dairy milk
zest of 1 lemon
juice of 1 lemon
1 tsp. vanilla
2/3 c. blueberries, plus more for topping
Instructions
Preheat the oven to 325 degrees.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In another bowl, whisk together lemon zest and juice, milk, vanilla, and honey. Once whisked together, slowly whisk in the coconut oil. Add wet to dry, and mix until combined. Don't overheat.
Fold in the blueberries.
In a prepared muffin tin, scoop batter into 12 regular sized muffins. Top the muffins with 1-2 blueberries.
Bake for 18-22 minutes, rotating the pan halfway though.
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Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
They would also taste good at say...9:30 in the morning...in case you happen to start your morning then...
**Homemade bread is probably one of my all time favorite things in this entire world, besides my family obvi! This Homemade Whole Wheat Sandwich Bread is hearty and filling, and best with butter:).**
I'm the type of person where I have to have a really belly filling breakfast. I'll never understand people like my husband who are good with a class of milk and a granola bar. I'm just...I mean, like aren't you hungry 30 minutes later? Don't you feel shaky like you haven't eaten in 4 days and start to have a better understanding of those hungry snicker bar commercials?
Homemade Whole Wheat Sandwich Bread via The Diva Dish
My staple as of late has been toast and runny eggs. I could eat it everyday, unless the runny egg makes me gag. Let's talk about this for a second. When it comes to runny eggs, the only part I want runny is the yellow yoke. No joke.
But if there is white running on my toast, gag. Barf. I'm done. I can't look at a runny egg for at least a week out of being traumatized.
(Light Bulb Moment: Now I see where my kids get it...#diva)
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Back to this bread. Due to the fact that bread is a staple in my life, I really try my best to make sure it's a healthier bread. Obviously I would LOVE a sourdough bread with the yellow yoke only runny egg breakfast...And I'm sure I'll make that sometime soon...But the majority of my days are spent with hearty whole wheat bread.
I find that it's more filling, and I'm not hungry again 9:30. (9:45, different story.)
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Homemade bread is scary, especially when whole wheat is involved. There are chances the bread turns to brick, or simply doesn't rise. Getting that water temperature just right for the yeast was my biggest problem. Here are a few things I've learned:
-Get a candy thermometer.
I know that sounds weird, but if getting the yeast to rise is your problem, fill your glass cup with hot water, stick the thermometer in, and when it cools down to 110 degree, whisk in your yeast mixture. I've got it down to where I don't need one, but a thermometer helped so much in the beginning.
-Buy Vital Wheat Gluten.
I know a bag is expensive, but you only need a few TB. per recipe. It really helps when baking breads with Whole Wheat, that way you don't get that 'brick' texture!
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Now, let's get to the recipe shall we. All this bread talk/pictures is making me hungry :).
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Homemade Whole Wheat Sandwich Bread
This is a hearty and filling bread!
Ingredients
3 1/2 c. warm water
3 TB. honey
2 envelopes active dry yeast
5-6 c. 100% whole wheat flour
3 c. bread or white flour
1 c. wheat germ
2 TB. salt
4 TB. sugar, or coconut sugar (optional)
3 TB. vital wheat gluten
4 TB. plain greek yogurt
Oil for greasing the bowl
Butter for topping the bread
Instructions
Mix the honey and yeast with the warm water. Let sit until foamy, about 5 minutes.
In a bowl, mix together the wheat flour (start with 5 cups), bread flour, wheat germ, salt, sugar, and vital wheat gluten.
Using a stand mixture, add the yeast mixture and greek yogurt. Mix together, then gradually add in the flour mixture, 1/2 c. at a time.
Add enough flour until the dough isn't sticky to the touch. You might not use all of the flour mixture. If you need more, add the rest of the whole wheat flour gradually, using only the amount you need.
Remove the dough and form into a ball.
Rub olive oil on the dough as well as on the inside of the bowl.
Return the dough to the bowl, cover lightly with plastic wrap and let rise in a warm place until doubled.
Once doubled, punch down. Cut the dough in half, roll into a loaf. Add loaves to greased loaf pan, and set in a warm place until doubled.
Preheat oven to 400 degrees.
Bake bread for 20-40 minutes, or until golden brown.
Brush tops with melted butter.
Enjoy!
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Homemade Whole Wheat Sandwich Bread via The Diva Dish
If getting your kids to try 'brown bread' is a challenge, just simply ask if they want warm bread with butter and honey. So simple.
Kids are so easy.
Also, simply ask what vegetables they would like for dinner too. I'm sure they will simply tell you a list of their favorites...
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Have you made homemade bread? Do you have a tried and true recipe?
I'm trying my hardest to type this blog post all about the most delicious Chocolate Spiced Banana Muffins, but my daughter has Peppa Pig on in the background, and now I've somehow developed a British accent with pig snorts shoved in-between. You want to know what's worse than regular writers' block? British accent pig snorts writers' block...
So about these muffins...
Ever since I started decorating for Christmas in October last week, I've been fully embracing the holiday baking season. I also started going back to the gym to counteract all of the calories I've been eating baking. In fear that my maternity pants may have to make their way back out of the garage, I've decided to start distributing baked goods out early this year to our friends.
They win and I don't look pregnant.
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Although, I've always wanted to be the friend who dropped off kale salads to the neighbors during the Christmas season because that's what everybody really wants! Right? Yup.
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The second these came out of the oven, my girls each had two and then didn't eat their dinner. I'd say that means this recipes is a winner and I'm a top notch parent! Snort!
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Chocolate Spiced Banana Muffins
Serves:
24
Ingredients
2 1/4 c. white whole wheat flour
1/4 c. cocoa powder
1 1/2 tsp. baking soda
dash of salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
3/4 c. softened butter, can sub room temp coconut oil
2 eggs
1 1/2 c. coconut sugar
1 TB. vanilla
5 mashed bananas
1 1/2 c. dark chocolate chopped, or dark chocolate chips
Instructions
In a bowl, whisk together the dry ingredients including flour, baking soda, and spices.
In a separate bowl, beat together the butter and sugar until combined and fluffy, about 2 minutes.
Next add in the eggs, slowly beating one after the other. Then the vanilla.
Next add in the bananas and combine.
Slowly mix in the dry ingredients, and then fold in the chocolate chips.
Try not to over beat.
Preheat the oven to 325 degrees. Line a muffin tin with cupcake liners and scoop batter into the muffin tin using a medium ice cream scoop to create even baking.
Bake for 18-22 minutes, depending on oven.
Makes 24 muffins.
Dust with powdered sugar if desired.
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Sidenote: These are probably a 'healthier' treat than other Christmas treats, so it's basically like dropping a kale salad.
I am a hypochondriac.
The first step is admitting it, right?
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Literally every week I tell my husband I've got some sort of sickness/disease, and I'm 100% sure because at least 15 out of the 27 websites I checked said so. And let's be honest, the doctors on those sites are LEGIT!
And then today, my daughter locked herself and the baby in one of our bedrooms so as I finally opened the door, she wam-bam slams the door right into my head.
Flashbacks of the movie Simon Burch went through my mind, because I'm pretty sure she hit my temple. I dropped to the floor dramatically as I sat silently holding my head. I waited a few minutes, only to hear my 3 year old laughing hysterically.
I survived. But barely.
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This bread was the only thing that kept me from googling "what happens if I hit my head on the temple", because we all know Youtube would pop up and THAT scene from Simon Burch would pop up, and then I would cry, and then I would call my husband and freak out, and then I would probably eat the whole loaf of bread in the corner of my closet watching the movie...crying.
Was that a run on sentence?
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I didn't google it thankfully, and I even shared this bread with the child that almost killed me. After all, that's what any sensible person would do...
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Gingerbread Pumpkin Bread
Ingredients
3 c. flour, white whole wheat or unbleached white
1 1/2 c. pure cane sugar OR coconut sugar
1/2 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. ginger
1/2 tsp. all spice
1/4 tsp. nutmeg
1 c. melted butter OR melted coconut oil
4 eggs
2 c. pumpkin puree
1/3 c. molasses
1/3 c. water
1 TB. vanilla
2 c. chocolate chips
Instructions
Preheat oven to 350 degrees.
In a bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices.
In a separate bowl mix together the oil/butter, eggs, pumpkin, molasses, water, and vanilla.
Add the wet to dry, and stir until combined. Fold in the chocolate chips.
Bake in 2 greased bread pans, and bake for 50-60 minutes. I usually cover the bread with a foil tent so the edges don't burn.
OR, make 24-26 cupcakes and bake for 18-25 minutes, depending on the oven.
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If you HAVE to google anything, google this bread. After all, the author is LEGIT!
The word threenager is totally a thing. So is a man cold. So is exhaustion due to a teething baby.
These are just a few of the things that's been going on in the Crazy People Household. (I wish I could have come up with something a little more clever than CPH, but rememeber...exhaustion.)
We also had our hot water heater break, followed by water damage and mold, followed by 15 loads of laundry, followed by..where was I? Oh that's right! Exhaustion.
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So banana bread huh? Yes. Because there are not enough banana bread recipes on Pinterest.
And because I've decided that if I post a 'not so healthy recipe' of something, then I have to follow up with a healthy version of that same type of food. It's ONLY fair. I haven't thought of a clever name for this series just yet, but as soon as I'm not exhausted...
I'll get right on that!
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Grain Free Almond Butter Banana Bread (Coconut and Almond Flour)
Ingredients
1 c. + 2TB. + 1 tsp. Almond Meal
3/4 c. coconut flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/4-1 1/3 c. mashed bananas (2-3 bananas)
2/3 almond butter
2 TB. maple syrup, pure
1 TB. vanilla
1 egg
1/2 c. milk, or almond milk
1 TB. chia seeds or ground flax
3/4 c. chocolate chips plus 2 TB. for topping
Instructions
In a bowl whisk together the dry ingredients, then set aside. (Not the chia seeds.)
Ina separate bowl whisk together the wet ingredients. Gently mix together the wet and dry ingredients until incorporated.
Then fold in the chocolate chips and chia seeds.
In a greased bread pan, add the batter. Sprinkle the extra chocolate chips on top.
Bake in a 350 degree oven about 45-55 minutes, depending on your oven!
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The good news is my husband has fully healed, the laundry is done, the threenager is asleep, and the teething baby didn't bite me while nursing tonight.
Chocolate chip banana bread is probably one of my favorite carbs.
Besides sourdough bread, restaurant bread, garlic bread, breadsticks...
Oh and cookies and cakes and muffins. Those are carbs too right?
THE Banana Bread
My mom would make banana bread ALL the time, and still does. Whenever I would visit her house with my girls there was bound to be banana bread somewhere stored on the counter. Or if she wanted to deliver a baked good to someone, it was always banana bread. That and chocolate chip cookies, which always felt like home.
I learned from her to always add cinnamon and other spices to banana bread, and never ever ever forget the chocolate chips. Now, when my bananas ripen on the counter I can't help but get a little excited knowing what the outcome will be. Unless your husband throws them away because he thought they were 'bad'. Don't worry, he only did that once when we were first married. Oh the silly things he thought he could do in our early years of marriage...#whowearsthepants
(If you're wondering who wears the pants, it's our kids.)
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Probably my favorite thing about this banana recipe is the amount of bananas. Some days we will have just 2 bananas, and others I'll have a whole bunch go bad before we use them. This recipe calls for about 5 bananas, which I think is the reason why the bread is so moist! (Don't you love that word?)
Make your kids mash the bananas while you prepare the other ingredients, and make this ASAP! You won't regret it!
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THE Banana Bread
Ingredients
2 1/2 c. flour (You can use white whole wheat, unbleached white, whole wheat pastry, etc.)
1 1/2 tsp. baking soda
1/4 tsp. sat
1 tsp. cinnamon
1/2 tsp. nutmeg
5 mashed ripe bananas, about 2 1/4 to 2 1/2 cups.
3/4 c. softened butter
1 1/2 c. pure cane sugar
1 TB. vanilla
2 eggs
1 c. mini chocolate chips
Instructions
Preheat oven to 325. Spray a bread pan with baking spray.
In a bowl, whisk together the dry ingredients and set aside.
Mash bananas in a small bowl, and then set aside.
In a mixing bowl, beat butter and sugar until light and fluffy. Next add the eggs one at a time, and then vanilla. Then mix in the bananas.
Next slowly add the dry ingredients until incorporated, and then fold in the chocolate chips.
Add batter to the bread pan and bake for 60-70 minutes. If needed, add foil on top of the bread the last 30 minutes to avoid over browning on the top.
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THE Banana Bread, via The Diva Dish
Now, this isn't healthy banana bread, as you can tell by the ingredients. This is comfort food banana bread. The kind that you make for your kids after a long day at school, as you talk about what happened that day. Or the treat that bribes said kid to sit down and do the stinking' homework.
Or maybe you survived bedtime with your kids, and you deserve a reward. Catch my drift?
THE Banana Bread, via The Diva Dish
By the way, if you can't tell, these pictures may look a little different than my others. My DSLR camera decided to quite on my AGAIN, so I was using a regular camera. UGH. A REGULAR camera ;).
Happy Weekend Friends! Treat yourself a little :).
*My kids request donuts often, and I love baked donuts that I can make from home as a healthier alternative! These are made with pancake mix, so half the work is already done for you! Enjoy these Healthy Baked Chocolate Chip Donuts with your kids anytime without the sugar overload!* **************************************************************************
We live somewhat close to a donut shop, and every so often on a Saturday we will walk over with the kids and get them their favorite chocolate donuts! There is also a green juice place next door, so usually I'll grab my breakfast there and then stare them down with jealousy as they eat.
It's a wonderful family tradition.
I've made quite a few baked donuts at home, but I always seem to have a problem with the texture. Especially if I have used bananas in the batter, then I just feel like I'm eating a circle sized banana bread. But lately I've been baking with pancake batter, and for some reason the texture has been just perfect!
Light, airy, but still cake like. All that's missing is a rich chocolate frosting with 1/4 cup of chocolate sprinkles on each donut.
Even better, these things bake up in a little over 10 minutes, and you don't have to wait in a long line only to find out the parent in front of you took the last chocolate donut that would have belonged to your 4 year old. Thank goodness for a game of rock, paper, scissors with your husband to see who has to relay the message to her...#firstworldtoddlerproblems
Speaking of my husband, he ONLY eats glazed donuts. I just. I can't. It's all about the cake donut my friends. Am I right?
Healthy Baked Chocolate Chip Donuts from The Diva Dish
Also, I've talked about my love for Kodiak Cakes before, and I swear they aren't paying me to say this, but they have been my favorite pancake mix to use! I just LOVE the ingredients, so if you haven't ever tried it, definitely do so!
And while you are at it, drizzle some good quality melted chocolate over the top of your donuts. When the chocolate hardens on the soft donut it's OH SO GOOD!
It's not December is it? Because my girls are still wearing their Halloween Costumes, and I think my husband just threw away out our pumpkins last week.
Although, I feel like it is December because we've had treat after treat being dropped off at our house and I've been consuming more than enough peppermint, eggnog, and gingerbread sugary treats.
I've learned that being pregnant in December is just cruel, because you already have food aversions to healthy foods, and carbs and sweets are the ONLY thing that sounds good. Throw in the cold weather, which equals sweat pants and oversized sweaters and well...
HOLY CRAP. I now have a baby bump in the front....
And in the trunk.
Fast forward to cinnamon rolls.
My daughter and I have this cooking bond, which is my most favorite thing in the whole wide world. She will watch cooking shows, look at food pictures, and be right beside me in the kitchen.
Lately her and I have been recording every episode of The Pioneer Woman. Boo loves her show the most, and I think because a lot of her food looks.so.good!
That and she has horses, dogs, a farm, and usually dessert ready to eat when desired. Every 4 year olds dream right?!
And mine.
During one episode she made these delicious orange rolls that seemed SO easy to make. I loved how she made everything in a pot, and I could let the dough sit in the fridge for two days and pull it out when we needed.
Of coarse her rolls are amazingly delicious as is, but I decided I wanted to play around with the ingredients to see if I could make them using coconut oil and sugar.
I've made cinnamon rolls before using those ingredients, so I was excited to try this version with a citrus twist! I think cinnamon rolls are the perfect Christmas morning breakfast, and Orange rolls seem even better!
My little helper. She snacked on blueberries while spreading the marmalade. And by snacked I mean ate the entire thing.
She's currently at a pack a day. I'm worried.
One thing I've always done with cinnamon rolls is cut them using dental floss. It's something my high school boyfriends mom taught me. (HI!!) She was a great cook, and I would often try and help her in the kitchen.
Then we would all joke how I was a horrible cook.
And now I have a food blog.
The great thing about these rolls is that the dough can sit in the fridge for at least a day or two, so if you want fresh warm rolls in the morning, you don't have to start the rising process at 3 a.m. All it requires is about an hour of rising, so now you can start at 5 am. (Because who sleeps in on Christmas morning?!)
Oh yea, my husband.
Ba Humbug.
I'm so glad that Christmas morning is only two weeks away, because I don't think I can wait any longer to have something sweet!
Oh wait...Is that the doorbell?
Orange Rolls
Adapted from The Pioneer Woman's Orange Rolls
Ingredients
2 c. full fat coconut milk, regular milk, or milk of choice
1/2 c. coconut oil
1/2 c. coconut sugar or maple sugar
1 pkg. active dry yeast
4 cups, plus 1/2 c. extra reserved, flour. (You can do half whole wheat half all purpose)
1/2 tsp. heaping baking powder
1/2 tsp. baking soda
1/2 TB. salt
Melted coconut oil for the inside
coconut sugar for the inside
orange marmalade (a natural brand)
cinnamon, nutmeg, cloves for the inside
sprinkle of salt for the inside
Instructions
To make the dough:
In a pot over the stove, heat milk, oil, and sugar.
Whisk together and heat just until the mixture begins to boil. Then remove from heat and let cool until the mixture reaches 110 degrees. I use a candy thermometer.
When it's cooled down so it's warm but not hot, sprinkle the yeast over the top.
Let it sit for a few minutes.
Then add in the four cups of flour, and stir together with a wooden spoon. Be careful not to over mix too much.
Let the lid sit on top of the pot in a warm place and let it rise for at least an hour. You want it to almost double.
Once that happens, then add in the remaining 1/2 flour, baking soda, baking powder, and salt. Stir together.
You can make the rolls immediately, or cover and put in the fridge for the next morning, or a day or two later.
When you are ready to make the rolls, get the dough out of the fridge and roll it into a large rectangular shape.
Spread a layer of orange marmalade over top the dough, followed by some melted coconut oil to coat the entire surface. Then sprinkle on some coconut sugar, followed by a sprinkle of cinnamon, nutmeg, and ground cloves. (I didn't measure, I just kind of sprinkled over the top until it was coated. (Not heavily with spices, but just enough.)
Begin to roll the dough, starting with one side and working your way to the other.
Cut the rolls and place on a baking sheet.
Let the rolls rise for at least an hour. (If the dough isn't cold from the fridge it might not take that long.)
Bake the rolls at 375 for 15-18 minutes, or until desired. (We like ours a little under cooked.)
Top with the glaze or frosting of choice immediately.
For the glaze I used the pioneer woman's recipe, only because my husband insisted, but you can use a healthier recipe by using cream cheese, some honey, orange juice, vanilla, and orange zest!
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For the original recipe go HERE on the Pioneer Womans site.
For a healthy frosting recipe, check this out HERE on Naturally Sweet Recipes.
My husband insisted if I was making the rolls 'healthier, (as if I was putting kale in them), he wanted the original frosting. He was in charge of pouring it on and well...they were swimming in it.
I removed the rolls onto a separate tray so they didn't become soft little pillows of sugar. Although, that sounds good.
I promise I'll post a non-sweet recipe next time. Something with kale. :)
Who doesn't love pancakes in the morning?! What if we turned them into Mini Pancake Muffins perfect for those little hands! (And not to mention, perfect to eat when time is short!) Keep reading for the recipe!
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I've never understood people that don't eat breakfast, or aren't very hungry in the morning. I feel like they can't be trusted...
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I go to bed thinking about what I'm going to have for breakfast, I wake up in the middle of the night wanting that breakfast, and I get up in the morning rushing to go eat that breakfast. Almost before I do anything, like put my glasses on. Or get my children out of their bed.
Luckily for me, my girls are just as excited about breakfast, and usually remind me at 6 in the morning it's time to get up RIGHT THIS SECOND and make it for them because they might pass out of starvation.
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My four year is the most particular about the foods she eats, so I usually get asked every morning if she can have Cheerios, water, and five pounds of blueberries. As easy as it is to sometimes let her get her way, I'm trying my best to offer her different suggestions. (And let's be honest, blueberries aren't cheap when you buy them by the pounds...)
I usually can do pancakes with her, but not waffles. Unless I lie and tell her it's a pancake, then I'm in the clear. But don't add blueberries to the batter because she will react as if you cut off all her hair in the middle of the night while she was sleeping. Dramatic? No, total reality. She definitely doesn't get it from me...
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So I took a big leap of faith and decided to make muffins out of pancake batter. I thought it would be fun to make them bite because for some reason kids LOVE mini foods! I added a few chocolate chips on top, which was a risk, but it definitely went over well. I also thought about making these banana muffins, which you could do, but I bought 47 cans at the beginning of pumpkin season so I'm trying my best to use those up!
Oh boy...these were good!
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My girls dipped theirs in pure maple syrup, but you could definitely drizzle it on top as well! Even adding a little melted butter or coconut oil on top would be heavenly!
These, my friends are 4 year old dramatic princess approved!
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Mini Pancake Muffins (Pumpkin)
Ingredients
2 c. pancake mix, I used kodiak cakes protein pancakes because they have the best ingredients
1 c. milk of choice
1 chia egg=1 TB. chia seeds mixed w/ 3 TB. cold water. (let sit for 5 minutes.) OR one egg
1/2 c. coconut sugar
1/4 c. melted coconut oil
1 c. pumpkin puree-Can sub mashed banana
1 TB. pumpkin pie spice
1 TB. pure vanilla extract
Chocolate chips to top muffins with
Instructions
Combine all ingredients in a mixing bowl and whisk until combined. (Leave out the chocolate chips.)
Spray a mini muffin pan with oil, or use mini muffin liners. Add batter to the pan, filling about 3/4 full. Top with a few chocolate chips.
Bake in the oven at 350 for 18-20 minutes, or until they are done.
*If using an egg, these may cook faster than if using a chia egg, so watch muffins carefully!)
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Just looking at these muffins makes me hungry for 2nd breakfast!
Wait, what? You don't have 2nd breakfasts? Oh...It must be a 29 weeks pregnant thing than right?
With the holidays approaching, that means a lot of family will be staying together and spending lots of time with each other! So I love the idea of having an Overnight Baked French Toast ready in the morning for everyone to enjoy together!
Unless being around a lot of family is overwhelming and you are perfectly fine waking up at 445 to eat a bowl of cereal quietly to yourself with no one disturbing you...I've never done that.
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Speaking of family, my parents came for the weekend! (You aren't overwhelming mom, I promise!) They cleaned my house, fixed things here and there, hung pictures, washed and folded my laundry, gave us food, and babysat my kids. I just sat all weekend, it was lovely.
My parents always leave my house so exhausted, I don't understand..
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I wanted to do something nice for them, since I basically turned everything over to them, and the one (only?) way I know how to say thank you is through food. I wanted to have homemade cake, muffins, dinner ready, and fresh bread on the counter for when they got here. But I forgot how much energy it takes for me to find the flour in my pantry and I had to go with plan B.
Breakfast.
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I didn't want to be slaving over a hot stove making pancakes for everyone, because no one gets to eat together, especially the one 'slaving' :). So I love the idea of baked french toast, because it's ready all at once and we can all enjoy it together!
Speaking of love, have you tried this vanilla paste? I swear it has changed the way my baked goods taste! Can I drink it? No, because it's like $15 a bottle and I wouldn't want to waste it...
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You can also change up the flavors and make it however you and your family would like, especially the syrup! Homemade syrups are the best!
And while everyone is happily enjoying your homemade breakfast, you can sneak away and go back to bed and no one will know. Unless your 4 year old finds you...
Busted!
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Hint of Coconut Overnight French Toast
Ingredients
1 loaf whole wheat french bread, cinnamon french bread, etc. (Stale is good!)
1 can coconut milk
3/4 c. buttermilk (non dairy if needed, add 1 tsp. vinegar to non dairy milk)
3/4 c. milk (non dairy if needed)
6 eggs
3 egg whites
1 TB. cinnamon
1/2 tsp. nutmeg
2 TB. vanilla extract
1.4 c. coconut sugar or honey
1/2 c. unsweetened coconut
Instructions
Tear apart bread and place into a greased 9x13 baking dish.
In a separate bowl, whisk together the remaining ingredients until combined. Pour liquid over the bread cubes, and toss just a little bit to make sure all of the bread is coated.
Cover and place in the fridge overnight to make in the morning. (I left mine in for two days, and it still turned out fine!)
When ready to bake, preheat oven to 350 and bake un-covered for about 30-35 minutes.
Serve warm with a drizzle of melted coconut oil, maple syrup, and more coconut!
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Do you have a favorite holiday breakfast? Share with me in the comments below, I would love to hear your family traditions!
We are basically in the fall/holiday season and I'm fully ready to embrace boots and sweaters. I'd also like to sip hot chocolate at the same time, while eating pumpkin & apple pie, with a pumpkin spice candle burning in my kitchen while listening to Rudolf the Red Nose Reindeer.
Also..I'd like it snow.
Unfortunately my kids are still pant-less and wearing T-shirts around the house, and my air condition is on full speed. And the larger I get, the more I desperately want to wear oversized comfy clothes, but I sweat like a sinner in church...
Would this be considered complaining?
(Side note: I just love that little face!)
But of coarse I have so much to be grateful for, and this afternoon when my little peanut woke up from her nap I decided we would do our best to bring the Fall season to us. And since it's the season of..giving? (Isn't is always?) We decided that sharing a piece of Fall with someone else would be best!
This pumpkin bread is the perfect recipe for when you feel like giving. It makes enough to make one loaf for you and one loaf for someone else.
Or 4 smaller loaves for you and 3 special friends.
Or even muffins for lots of friends if your popular.
You can use canned pumpkin, or if you are feeling creative you can make your own FRESH pumpkin puree! (There is also a really embarrassing video tutorial too! Win win!) I usually try and make a large batch every season and then bathe in it.
HA! I mean, not bathe...BAKE!! Oh my gosh...so awkward.
And of coarse, save the mixer spoon and a few chocolate chips for those little mouths. Leave the bowl for yourself...
Chocolate Chip Pumpkin Bread
Ingredients
3 c. white whole wheat flour
1 1/2 c. coconut sugar
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tsp. ground cloves
1 c. melted coconut oil, cooled
2/3 c. water
4 eggs
2 c. pumpkin puree, canned or fresh
1 tsp. vanilla
1 bag chocolate chips
Instructions
In a bowl, whisk together the flour, sugar, salt, and spices. Set the bowl aside.
In a mixing bowl, add the oil, water, eggs, pumpkin, and vanilla. Mix until combined, and then with the mixer on low add in the dry ingredients until combined.
Fold in the chocolate chips.
Grease two large bread pans, and divide the batter between the two.
Bake in a preheated 350 degree oven for 45-50 minutes. Let the bread COMPLETELY cool in the pans before removing.
Make sure you wrap up the loaf nicely with a sweet note and a burlap ribbon! Then grab your flip flops, sunglasses and 50 SPF as you head out the door to make your delivery...
Also, run the air conditioning in the car so the chocolate chips in the bread don't melt...
Let me share a story with you about breadsticks...
We were young, thin, and energetic, and we went to dinner at Olive Garden. That's where you go when you live in Rexburg, Idaho. That or Wingers. Or Jack in the Crack.
I remember being so nervous and thinking, "Ok I'll only eat one breadstick, because if I eat more than one he's going to thing I'm this out of control pig right?..." We sat down to order, and of coarse I asked for the soup and salad like a lady. Then, came my husband (BF). He ordered this seafood Alfredo pasta with a side of alfredo sauce and extra breadsticks.
First thought...
No making out tonight.
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Our meal was brought out to us, and we casually began to eat, flirt, and eat. I remember sitting there watching him pound bread stick after bread stick, as he dipped each bite into a bowl of warm alfredo sauce. "Another basket sir?", said the waiter. "Why yes, thank you!", said the boyfriend.
SIX baskets later, he was done.
Six baskets of bread, three extra servings of alfredo sauce, one seafood alfredo, and the most garlicky sea food breath one could ever imagine.
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Want to know the worst part of the whole story...He weighs like 140 pounds. Feel free to shout at the screen, because IT'S JUST NOT FAIR!
To this day, he is still the same way. Anything he loves food wise, he goes crazy. I have to buy it or make it in bulk, because quickly it will be gone. Especially homemade bread. I usually reserve a loaf just for him, because late at night I'll hear, "Babe? Will you toast me some bread with butter and honey? Oh, and could you get me a glass of chocolate milk too?"
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So far, I've been making THIS homemade bread from I Heart Nap Time, and it's worked perfectly every time! Our family loves it! Obviously this is a healthy lifestyle blog, and the recipe calls for butter, white flour, and a little sugar, which might contradict someone's idea of "healthy." But I've always felt that making something from scratch in your own kitchen is always better than buying it at a grocery store, so I'm perfectly fine with making the bread with the ingredients that the recipe calls for.
BUT, I love a challenge, and I decided to see if I could up the nutrients a little and make it a little more "wholesome."
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I was worried that the ingredients I added would completely mess up the bread, but it came out beautifully! I know that baking bread is a scary thing, but i've learned that practice makes perfect. I've finally learned how to proof yeast after years of failing. Honestly it was all trial and error, and sadly lots of errors. Play around with water temperatures, and make sure that the water is warm enough to wear you can stick your finger in it for a few seconds without it being too hot.
As for the bread rising, I've learned that the place it rises is crucial.
Since it's 110 where I live, (Jealous?), I open the window and place the bread/yeast on a chair next to the door. It worked perfectly! (I just leave the door open long enough until my husband notices I'm letting out all of the cool air...)
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And besides, who doesn't love to bake bread in a hot oven when it's 110 outside?!
Am I right, or what?!
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Homemade Bread
Ingredients
2 c. warm water
2 1/2 tsp. yeast
1/2 TB. sugar
1/4 c. melted coconut oil
1 TB. salt
1/4 c. coconut sugar-or organic sugar
1/3 c. evaporated milk
5-7 c. bread flour
4 TB. ground flax seeds
3 TB. chia seeds
4 TB. quinoa flour
4 TB. oat flour
1 TB. melted coconut oil
Instructions
In a small bowl whisk together yeast and sugar. Add warm water over the top and whisk for a couple of seconds Set aside for 15-20 minutes until the yeast rises and become bubbly and frothy. (Place this mixture next to a warm area, such as by a window with sunlight.)
In a mixing bowl fitted with a stand mixer, add the oil, salt, sugar, and milk. Whisk together. Then add the yeast mixture and whisk together.
Attach the bread hook to the stand mixer. Slowly add in 3 cups of the bread flour, kneading until incorporated.
Next add in the flax seeds, chia seeds, quinoa flour, and oat flour. Knead, until incorporated.
Then, using 1/2 c. measurements, slowly add in flour until the dough is somewhat sticky, but doesn't stick to your fingers.
Remove the dough from the bowl, knead a little if needed. Form dough into a bowl, coat with the 1 TB. melted coconut oil.
Place the dough into a bowl, cover with a light towel, and place in a warm area.
Allow the dough to double in size, about an hour and a half.
Punch the dough down after its doubled.
Knead the dough onto a lightly floured surface. Cut the dough in half.
Rough each dough into a rectangle, then roll it up into a loaf.
Spray a bread pan with cooking oil, place the loaf into the pan, cover with a light towel, and let the dough rise until it's come about the top of the pan.
Bake in a 375 degree oven for 20-25 minutes.
Top with coconut oil.
Enjoy!
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I also made little rolls out of the loaf, and they turned out great for lunch sandwiches!
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So now that my husband turned 30 this year, I told him all of those breadsticks and other food he loves is going to eventually catch up to him...And then he will come running to me saying, "Oh babe! You were so right! Please help me to eat healthier! I love you I love you I love you!! "...
Sometimes the simplest things in life are incredibly complicated.
Like shoes. Simple right? No...All wrong.
"Go put your shoes on. Which ones? Which ever you like. Ok, I take that back, you can't wear those. Why? Because they are mine. Don't throw them at me! Go get your shoes! I dunno, how about the pink ones? What do you mean you think they are UGLY? Here, put these on. Come here. Come here. Come here now. Please. GET OVER HERE! Don't throw! Oh my gosh! Hey! Hold still for 5 seconds! See, now your sister thinks it's funny and she's taking her shoes off! Fine. Wear mine, I don't care anymore."
Some days shoes are complicated. Somedays socks are.
And somedays, breakfast, lunch, snacks, or maybe even dinner need to be down right SIMPLE.
Simple enough to where your brain doesn't have to think too much because it's still seeing stars from a pair of Steve Maddens to the face. Simple enough to where your kitchen isn't turned upside down trying to make a healthy dinner, while your kids listen to "Let It Go" on replay 456 times and mess up the rest of the house. Simple enough that dinner is done in less than 5 minutes. AND SIMPLE ENOUGH to where mommy isn't too full enough to scarf down a handful of chocolate in the laundry room to avoid sharing.
Just plain ol'simple.
No matter the combination on your toast, just make sure it is...You know.
Whether it's peanut butter, strawberries & honey...Or melted coconut oil, honey, and cinnamon. Toast, spread, eat, and say "ahhhhh...."
At the end of it all, maybe we could all realize that life doesn't have to be SO complicated. Maybe certain things CAN be simple.
I'm not ashamed to say, but one of my favorite things to snack on is chocolate chip muffins.
It's the perfect combo of carbs & chocolate, which in my opinion are the most important food groups. (Is this a healthy living blog?) A lot of times I spread a dollop of my favorite peanut butter on top and I feel...so happy.
These past few days my kids have been sick AGAIN, and I'm starting to feel like the 'nasty bug' we got in January never left our house. There have been quite a few tears shed, and this morning my daughter kicked me in the face mid tantrum.
Luckily, I made these muffins the day before my kids both got sick, so I had something for them to snack on when they didn't feel like eating a whole meal. Especially Sweet Pea. Her favorite thing to do is carry them through out the house, take a few bites, and then leave them and their crumbs in random places for me to find days later.
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My oldest daughter and I are a little more 'civilized' than Sweet Pea, and we enjoy ours crumbled in a bowl over greek yogurt with fresh strawberries. If you haven't done this...You must.
Don't worry. We use fresh crumbs, not the ones found through out the house that were left behind...
I never thought I would be the kind of person to make homemade hamburger buns.
But since I'm in the works with lowering my grocery budget, (the posts are coming soon!), I've been making more things from scratch to save some money.
I've noticed that the foods we go through the most like milk, cheese, eggs, bread, etc. are the most expensive. One of our favorite loaves of bread is roughly FIVE to SIX dollars! Ain't nobody got money for that!
Unless you're like rich. Then most likely your funds are sufficient for your bread needs.
This was my first experience at making these buns, and I honestly thought It would be the most difficult thing in the entire world, and I would have the hardest time convincing you guys to try it. I will say that there are a few steps, and it takes some time, BUT....
My husband told me it was the BEST burger i've ever made! This is huge my friends! I don't consider myself a very good 'manly meat' cooker. I've tried to make steak and burgers for my husband, but he's very particular and doesn't like his steak like a leather wallet.
That picky man.
So knowing that he had 2 large chicken burgers made me feel like I was on cloud nine! But don't worry...
My two year old threw that confidence feeling right out the window when she told me she wouldn't eat bread that had little bugs on it...while chucking it across the kitchen table.
GEEZE! Haters gonna HATE!
Well, more carbs for me.
Homemade Hamburger Buns
Serves: 12 buns
Ingredients
2 1/4 tsp. yeast
2 TB. warm water
4 TB. melted butter or coconut oil
1 TB. honey
1 1/2 c. milk room temperature, whole milk or full fat coconut milk
1 egg, room temperature
2 cups (+) bread flour
2 cups (+) whole wheat pastry flour
1 tsp. salt
olive oil
(For the egg wash)
1 egg + 1 tsp. water
sesame seeds, or other preferred toppings
Instructions
In a small bowl whisk together yeast and water. Let sit until it becomes frothy and bubbly. I usually let mine sit for a good 10-15 minutes.
Using a kitchen aid mixer bowl, whisk together butter/oil, honey, milk, and egg. Whisk together until combined. Add in yeast mixture and combine.
Next, attach the bread hook and add bread flour and whole wheat pastry flour. Knead the dough together, and slowly add more flour if needed. Only 1/8 cup at a time. You know the dough is ready when it doesn't stick to your hands or the side of the bowl.
Continue to let the dough knead for about 5 minutes.
Next coat the dough in a little olive oil, then the bowl. Add the dough to the bowl and cover with plastic wrap.
Let the dough sit in a warm place and let it rise until it's double in size. This took about 3 hours for me. (I know this is a long time, but in my house there aren't very many windows and the sun wasn't shinning!)
Once it has doubled in size, remove dough onto a floured surface.
Cut the dough into 12 pieces, and roll them into tight balls.
Place balls on a baking sheet fitted with parchment paper. Cover w/ greased plastic wrap and let rise for about an hour.
Preheat oven to 410. Brush tops of buns with egg wash and sprinkle with topping.
Bake for 15 minutes.
Remove from oven and let cool. Cut into buns and serve!
One thing I've learned with making yeast bread is to take your time and not rush. I usually start my bread after breakfast and let it rise for multiple hours, and usually by the afternoon it's ready to go, (when I'm about to make dinner.)
This was a perfect Sunday activity since we are mostly home all day, besides church. But if you had to go to work, you could let it rise the first time overnight, and then let the rolls rise while you are at work the next day!
And just so you know, if you are making homemade bread, watch your carb intake during the day. Most likely when that fresh bread comes out of the oven you will will consume 4-7 rolls...
Have you ever made homemade hamburger buns, or your own homemade bread?!
Did your two year old chuck it across the dinner table?
