Strawberry Yogurt Muffins

I am always on a quest for easy, tasty, HEALTHY breakfast items that could be enjoyed at home OR quickly grabbed as we race out the door.

Bingo!!

Strawberry Yogurt Muffins
Recipe from The Dashing Dish
Prep time: 10 minutes   Cook time: 25 minutes

2 1/2 cups oats
1 cup plain Greek yogurt
2 eggs
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup strawberries

1.  Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).

2.  Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries.

3.  Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.

Not only are these easy to make (dump in the FP and push a button),they are CHOCK FULL of healthy ingredients that I always keep around anyway!  And you could really use any fruit you happen to have on-hand.  I still have some strawberries from our jam adventures last summer, but blueberries, peaches, raspberries, or cooked apples would all be good.  If you're using a frozen fruit, just be sure to that them out first before stirring them into the batter.

Whole Grain Pancakes

Remember my meal plan for this week?  Yeah, you could probably disregard that.  It's just going to be one of Those Weeks.  Because right now I have a feverish 5-year-old quietly playing with Legos in the dining room.  And I have a feverish 19-month-old spread across my lap.  And apparently the only cure for whatever my 19-month-old has is constant Mommy Contact.  Constant.  As in all the time.  Poor baby. :(

But no matter what I make, or don't make, this week, I did make some pretty outrageous pancakes last week.  Like, awesomely outrageous.  So good that I'll just leave you with my Picky Eater's words about them:

"Mama, you made these 100% YUM."

Whole-Grain Pancakes
Recipe from Food Network Magazine
Prep time: 15 minutes   Cook time: 20 minutes

3/4 cup old-fashioned oats
1/4 cup flaxseed
1 cup whole-wheat flour
1 tsp baking powder
1/2 tsp salt
2 large eggs, separated
1 1/2 cups milk
3 tbsp butter, melted, plus more for the skillet
3 tbsp sugar
1.  Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined.

I love how healthy this looks already

2.  Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth.

Yep, typical dense-looking batter.  But we can make it better!

3.  Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; gently fold into the batter until just combined.

Soft peaks still flop over.  Be patient; it will take a bit to get here.

Fluffy batter thanks to the air whipped into the egg whites!

4.  Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side.

Mmmmmmmmmmmmmmm.........

I made these for dinner but I totally can't wait to make these for Saturday morning breakfast.  What a fabulously tasty (& healthy!!!) way to start out the day!  Whether you choose to drown them in maple syrup or make up a quick strawberry sauce, your family will never know these are good for them.  All they'll taste is nutty, fluffy pancake-deliciousness.

Seriously 100% yum!

Cranberry Orange Cheese Spread

This is one of those kinds of spreads that people just can't get enough of.  It's sweet, but not Too Sweet.  It's festive, but not Too Festive.  And it makes a perfect appetizer without being Only An Appetizer.

Cranberry Orange Cheese Spread
Recipe slightly adapted from a Keebler cracker ad
Prep time:10 minutes   Chill time: at least 1 hour

1 (8oz) brick of neufchatel OR regular cream cheese, softened
Zest of 1 orange
Juice of half an orange
1 tbsp sugar
1/8 tsp cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans (optional)

1.  In small mixing bowl beat neufchatel, orange zest & juice, sugar, and cinnamon on medium speed until fluffy. 

Sometimes I forget and add the cranberries too early.  Oh well, it doesn't hurt!

2.  Stir in cranberries and pecans.   At this point you could shape it however you like, using cling wrap: a ball, a log, or leave it in a bowl to scoop out.  Refrigerate at least 1 hour before serving. 

I chose the cheese ball route: line a small bowl with plastic wrap.

Fill the lined bowl with the cheese...

...and smooth out the filling.

Fold the excess wrap over the top and chill

When firm, unfold the excess and pull the ball out of the bowl.

Invert the ball over the serving dish and peel back the plastic wrap.

I love the versatility of this spread!  It's absolutely addicting as a party appetizer.  I've lost count now how many times I've given out this recipe actually.  But my favorite use for this spread is with the leftovers.  I ADORE this on English muffins or bagels in the morning.  And lately I've been struggling with new ideas for my toddler's breakfast.  I found these cute little whole grain mini-pita pockets at Trader Joe's a while back and decided to tuck spoonfuls of the cheese inside.  He inhaled them!  

I think I'll have to make another batch of this spread this week just for my family to enjoy.  Yes, it's that good!

Cranberry Muffins

With all the Thanksgiving meal-prep craziness this week, don't forget that a good day starts with a good breakfast!

Cranberry Muffins
Recipe adapted from AllRecipes
Prep time: 15 minutes   Bake time: 35-40 minutes

1/4 cup butter or margarine, softened
1/4 cup unsweetened applesauce
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 cup plain yogurt
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1 1/2 cups chopped frozen cranberries, thawed


1.  Preheat oven to 375.

2.  In a mixing bowl, cream butter and brown sugar. Add eggs and vanilla; mix well. Fold in yogurt.

I love using applesauce in baking.

3.  Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in cranberries. 

Standard dry ingredients

4.  Fill greased or paper-lined muffin cups two thirds full. Bake for 35-40 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.  

Yummy yummy batter!

This is the PERFECT time of year to make these because cranberries are on sale!!  I like to crab a few bags and toss them in my freezer to enjoy all winter long.  The best part about making a batch (or double batch) of muffins is you're set for breakfast for a least a few days.  Just grab and munch as you assemble the prep for the rest of your Thanksgiving meal!  Or, if you have more time, savor the deliciousness of these, hot and buttered, with a glorious cup of coffee or tea.  Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm............

Pumpkin Spice Mini Muffins

Soooo thankful that a friend of mine mentioned to me beforehand that for our boys' little Halloween party last week, parents were to bring a snack to share.  Yeah, I totally glossed over that part of the invitation; oopsy!

So thank you Nicole!  And thank you God for my well-stocked pantry that enabled me to make these little last-minute gems for our toddlers:

Pumpkin Spice Mini Muffins
Recipe adapted from Ree Drummond
Prep time: 10 minutes   Cook time: 15-17 minutes

Muffins:
1 cup all-purpose flour [OR use 1/2 cup AP flour and 1/2 cup whole wheat flour for some added nutrition]
1/2 cup sugar
2 tsp baking powder
1-1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
4 tbsp butter, cut into pieces
1 cup (heaping) pumpkin puree
1/2 cup evaporated milk
1 egg
1-1/2 tsp vanilla

Topping:
2 tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg

1.  Preheat oven to 375 degrees. Generously grease 24 cup muffin tins OR line with paper liners.

I love the little spice bombs.

2.  Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated.

Looks like wet sand.

3.  In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.

A little more folding and I'll be ready to eat this as is.  But I shall resist the temptation!

4.  Using a cookie scoop, fill the cups of your muffin pan. In a small bowl, combine the topping ingredients and sprinkle a little over the top of each unbaked muffin.  Bake for 15-17 minutes. Allow to cool in pan for 5 minutes, then remove and cool completely.

Aren't these just the CUTEST little things?!

These were totally perfect for little toddler hands!  And though, yes, there is sugar, I felt good about giving my son a treat that's also has vegetables in it.  I love these for an afternoon snack, or alongside an omelet in the morning to sweeten up breakfast.

p.s. Don't throw out the leftover pumpkin!  Scoop it into an ice cube tray, freeze it, and use the cubes to add to other batters, sauces, or mac & cheese.   Nothing like hiding a little extra nutrition in something, right? ;)

Save it!

Pear Ginger Breakfast Cake (Gluten & Dairy Free!)

If you are not fortunate enough to vote at my polling place, and therefore have access to our PTA's bake sale right when you walk in the doors, rest assured you can still enjoy at least what I donated!  This year I made some chocolate zucchini bread AND two of these lovely cakes.  By the time I voted at 8:15, only one of the cakes was left.  How's that for an endorsement??

Pear Ginger Breakfast Cake (Gluten & Dairy Free)
Recipe adapted from I have no idea what website anymore because I've had this for so long
Prep time: 15 minutes   Bake time: 45-50 minutes

2 ripe pears
2 tbsp finely chopped crystallized ginger
2 large eggs
3/4 cup sugar
1/2 tsp vanilla
2/3 cup brown rice flour
1/3 cup cornstarch
1/2 tsp baking powder
1 tbsp vegetable oil
Powdered sugar, optional

1.  Preheat oven to 350. Grease a medium-sized loaf pan. 

I made two cakes so I of course used double of the ingredients.

2.  Peel, core and dice the pears. Spread in baking dish and top with the crystallized ginger.  

My kids LOVE to snack on crystallized ginger!  That's probably why I'm low on it now.

3.  Beat eggs and sugar until pale in color and very thick. Add vanilla.  

Such a sunshine-y color

4.  Combine rice flour, cornstarch and baking powder. Sift over egg mixture and fold in. Drizzle oil around edge of bowl and fold in. Spread batter over diced pear.  

The consistency is similar to pancake batter.

5.  Bake for 45-50 minutes, until the top is lightly golden. Dust with powdered sugar, if desired. 

Ready for the oven!

This cake is AMAZING!!!  The cake part on top cooks up moist and delicious, with this thin crackly, crunch layer just at the top where it's golden.  And I swear pears and ginger are just about the most perfect pairing; they are juicy and succulent and oh-so-delicious underneath all that cakey goodness.  Whether you have this for breakfast or not, whether you have a gluten or dairy allergy or not, THIS cake is WORTH MAKING!

Whole Wheat Chocolate Peanut Butter Swirl Doughnuts

I have a confession to make.  I am a recovering Nutella addict.

I'm sure the fact that I've had a love affair with the popular chocolatey hazelnut spread comes as no surprise.  But that I'm trying to recover from it may leave some of you wondering why on earth I'd actively try to give up something so decadently delicious.

Two words: hydrogenated oils.

Let's be clear here, I'm NOT a nutritionist.  What I am is an ordinary Family Cook who's trying to make some simple diet changes to better my and my family's health.  But when I made the decision to cut out hydrogenate oils, little did I know that my favorite spread would be leaving my life as well.

*sniffle*

But..... I've found a replacement.  I can't believe I'm going to say this, but I like my new chocolate peanut butter spread BETTER than it's hazelnut counterpart! 

Now I can play around with amazing recipes like this one without missing a single thing, except those unhealthy fats. ;)

Whole Wheat Chocolate Peanut Butter Swirl Doughnuts
Recipe adapted from Gingerbread Bagels
Prep time: 10 minutes   Bake time: 9 minutes

1 cup cake flour
1 cup whole wheat flour
3/4 cup sugar
2 tsp baking powder
1 tsp salt
3/4 cup buttermilk [NOTE: Or plain yogurt. Or milk with a little lemon juice. Or 3 tbsp powdered buttermilk with 3/4 cup water]
2 large eggs, lightly beaten
2 tbsp butter, melted [NOTE: You could also use 1 tbsp butter and 1 tbsp unsweetened applesauce]
1 tsp vanilla extract
6 tbsp chocolate peanut butter spread, divided

1.  Preheat the oven to 425 degrees F.

2.  Sift the flours, sugar, baking powder and salt into a large bowl. Mix it up.

The usual Dry Ingredient Suspects

3.  Add in the buttermilk, eggs, melted butter and vanilla extract. Gently mix and fold everything together. Be careful to not over mix the batter.

Flour lumps never hurt anyone. Dense doughnuts from overmixing can though.

4.  Put the batter into a large resealable plastic bag and snip off the corner. Pipe the batter into a lightly greased doughnut pan.  Could you spoon or pour the batter into the pan to save the plastic bag? Sure, but be prepared for an UBER mess.  Piping is easier, faster, and cleaner. Trust me. ;)

5.  Put 1/2 tbsp [NOTE: don't have a 1/2 tablespoon? It's the same as 1 1/2 teaspoons] of chocolate peanut butter spread on each top of each doughnut. Using a knife, toothpick, or wooden skewer, swirl the spread around in the batter.

This brand also has many other PB spread flavors. I want to try them all!!

Use the knife to put little globs around the circle.

Gently coax the PB to loosen up and swirl around.

6.  Bake the doughnuts for 9 minutes.  Remove the doughnuts from the pan to cool and enjoy!

*DROOL*

Though I tried to inject as many healthful alternatives into these as I could, trust me, they taste ANYTHING but healthy.  They are sweet, cakey, chocolatey, peanut buttery, puffed golden disks of pure heaven.

And in the 20 minutes since I've pulled them out of the oven, Gavin has told me no less than 23 times how much he's looking forward to snack time and he CAN'T WAIT to have a doughnut.  Because they are as good-for-you as I can make them, I'm more than happy to let my son snack on them!

p.s. Subject change! If you're keeping track of the new dinners I try out each week, I want to let you know that the Tandoori Shrimp turned out fine the other night.  But I'm sure I can make it better. ;)  So I'm holding back on that one until I can try it again.  Thanks for your patience!!

Oatmeal Cookie Pancakes

Those damn mini fruit pizzas are finally out of my house.  AND we're down to only two cupcakes left from Kieran's party.  WOO HOO!!! So what do I go and do today while my boys watch a cartoon?  I bake cookies.  Because I need more sweets in this house?!?!  Oy...

Anyway, speaking of cookies, I realize that I forgot to tell you about the pancakes I made last week.  Cookies as pancakes.  That means we can have cookies for breakfast.  Or dinner. Or lunch.  Or anytime we want!

Gloriousness :)

Oatmeal Cookie Pancakes
Recipe slightly adapted from Rachael Ray

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 cup, chopped walnuts
3/4 cup plain yogurt
3/4 cup milk
2 large eggs
1 tsp vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter melted

1.  Mix dry ingredients, the first 7, in a bowl.

The cinnamon totally makes these.

2.  In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Another great way to use up ripe bananas!

3.  Heat a non-stick griddle over medium heat. Cook pancakes, each about 1/4 cup, until bubbles form on the top, then turn. (WARNING: these do not set up firmly as they cook, which makes flipping a trick.  Use a thin flipper/turner/spatula/whateveryoucallthosethings and slide it under the cake quickly.)  Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

See? Even I had some issues in flipping a couple of these.

Now, some of you out there may be wondering why, out of all the fantastic cookies out there, I chose to keep this recipe as oatmeal cookie pancakes instead of making it chocolate chip. Or peanut butter. Or snickerdoodle.  Why the oft-maligned oatmeal cookie?  Well, because they're my favorite.

No really!  It's true!!  Much as I love chocolate, I actually can fairly easily resist most other cookies.  When offered a soft oatmeal raisin cookie (because it HAS to have raisins in it), I pretty much turn into this puddle of goo.  I cannot resist a good oatmeal raisin cookie.

Bonus with these though... despite having the flavor of an oatmeal raisin cookie, these are quite good for you.  The oats, yogurt, raisins, and bananas all help me to feel much better about drowning my stack of pancakes in butter and syrup. ;)  Oh and they're also REALLY YUMMY with a healthy schmear of peanut butter and folded over, just in case you need to eat on the run. 

Crazy Oatmeal

This is totally the wrong time of year now for oatmeal.  I know that.  But try telling Gavin that.  He continues to ask for oatmeal most mornings, and this is one of his favorite versions.

For a long time I had no name for it but when Gavin kept requesting it, I finally just christened it Crazy Oatmeal.  Mostly because Rob thinks I'm absolutely looney for loving this concoction.

Crazy Oatmeal
Recipe adapted from Rachael Ray

1/3 cup quick cooking oats
2/3 cup water
1/4 cup dried cranberries
1 heaping tbsp creamy peanut butter
1/4-1/2 cup plain yogurt (depends on much you love yogurt)
2 tbsp honey

1. In a microwave-safe bowl, combine the oatmeal, water and dried cranberries.  Microwave on High for 1 minute.

Quick oatmeal is a 1:2 ratio.  So if you want less, use 1/4c oats and 1/2c water.

2.  Stir the peanut butter into the hot, slightly-too-soupy-still oatmeal.  Don't worry; the peanut butter thickens it up.

You don't want this too thick before adding the peanut butter

3.  Top with the plain yogurt and drizzle with honey.

Yes, I was generous.  We like yogurt here.

Yes, I love to eat a crazy concoction of oatmeal that a very famous cook developed for dogs.  And I'm not ashamed.  Because it's really good!  And ohmyGRACIOUS is it hearty!!  Eat this in the morning and I promise you will not be hungry for hours.  I've even been known to eat this at night.  It's just a hearty bowl of comfort and who doesn't love that?!