Strawberry Muffins

This morning, I whipped up a batch of strawberry muffins for breakfast.  Best breakfast decision by far!  I personally liked them better than blueberry muffins, Vivian would say she prefers blueberry.  More for this preggo lady!

This recipe is so simple, like the strawberry cobbler I made last night.

Instead of using All-Purpose Flour, I used Self-Rising Flour.  Self-rising already has the baking powder and salt in it so you can omit that.  Just a quick shortcut in baking :)  I did use semi-chocolate chips in the batter, but didn't drizzle any chocolate on top.  They were sweet enough.

    

Strawberry Muffins from here.

Ingredients:

MUFFINS

2 cups all-purpose flour
1 Tablespoon baking powder
1/2 tsp salt

If using self-rising flour, omit the baking powder and salt

1 large egg
1 cup granulated sugar
4 Tablespoon (1/2 stick) unsalted butter, melted and cooled slightly
1 and 1/4 cups sour cream (I used light sour cream - regular or nonfat would work too)
1 cup chopped fresh strawberries (thawed frozen would work too)
3/4 cup semi-sweet chocolate chips

CHOCOLATE DRIZZLE
3 Tablespoons semi-sweet chocolate chips
1/2 Tablespoon butter

Directions:

Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.

Whisk the flour, baking powder, and salt in a medium bowl until combined.

 In a separate bowl, whisk the egg until the yolk & white are combined and light-colored. Add the sugar and stir until the mixture is thick. Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition. Add the sour cream and whisk until JUST combined. Do not overmix.

Add the strawberries and chocolate chips to the dry ingredients. Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition. Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.

Spoon the batter into prepared muffin tins. Fill the tins all the way to the top. Not 2/3 or halfway filled, ALL the way to the brim. Bake at 425F for 5 minutes. Reduce oven temperature to 350F and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.

While the muffins are cooling, prepare the chocolate drizzle by melting the chocolate chips and butter in a shallow bowl. Stir, then drizzle chocolate over cooled muffins.

Makes 12-14 muffins. Muffins taste best served the same day. Muffins remain fresh up to 4 days, covered, at room temperature. Muffins may be frozen. Drizzle with chocolate right before serving

Sunday Morning Breakfast

I'm really digging this whole making a yummy breakfast on Sunday's. Lasy Sunday I made crepes. Since Vivian has a hard time going to church, we stay home and watch Dr. Charles Stanley instead.  Vivian is terrified of church nursery, they page me everytime or I end up sitting in nursery with her, and she is too wild to sit in 'big' church.  Even sitting in the very back, I hate distracting everyone.  If I can't listen to the sermon, I know no one else can.  This will only last for a short time...hopefully.

I'm going to attempt to try out a new breakfast each weekend.  I want to improve cooking skills!  Even though its me just eating it...B is more of give me an cheese omelette, sausage and toast kind of guy.  I'm more sweet and savory.  

I love oatmeal.  I eat a bowl almost every morning for breakfast.  I've tried the overnight oats before, but didn't care for the texture.  I liked the idea of not having to make breakfast, just grab and go.  When I found this oatmeal bake on Pinterest I thought I would give it a try.  It was really good!  Even better the second and third day.  I was able to eat on it longer since it was just me gobbling it up.

    

 

Baked Honey Berry Oatmeal recipe adapted here

(Serves 6)

Ingredients

Dry Mixture:

2 cups oats

1 tsp baking powder

1 tsp cinnamon

¼ tsp salt

⅓ cup packed brown sugar

Wet Mixture:

2 cups nonfat milk

2 eggs

½ tbsp vanilla extract

3 tbsps honey

1½ tbsp melted butter

2 cups frozen mixed berries

¼ cup pecans, separated.  I would have used walnuts but I was out.

Instructions

Preheat oven to 375 degrees.

In a medium sized bowl, mix together the oats, baking powder, cinnamon, salt, and brown sugar. Set aside.

In a seperate bowl whisk together the milk, eggs, vanilla, honey, and butter.

Layer half the berries in a 2 quart baking dish and top evenly with the dry oat mixture. Pour on the wet mixture, then add the rest of the berries on top along with the roughly chopped pecans or walnuts.

Bake for 15-20 minutes or until the oats have absorbed the liquid. Serve hot or cold!

^^Mine took longer to bake, more like 30 - 45 minutes.  Honestly, I'm not sure what size baking dish I used and I think that's why it took longer to absorb the liquid. 

   

Sunday Morning Breakfast

I love crepes!  My favorite breakfast treat.  They are light, doesn't leave you over stuffed and just plain delicious.  I usually go to Our Crepes and More  for the yummy treat.  I always, always get the Versailles...crepe filled with strawberries, bananas, nutella, dollop of vanilla ice cream and whipped cream.  So good! Costing almost $9, I thought I would attempt making it at home.  I did leave out the ice cream and whipped cream, which worked out really well.  

I'm not the greatest cook and I am the worst at making pancakes.  I somehow have the hardest time flipping them and they become jumbled up pancakes.  For me, crepes were a lot easier to cook.  Very easy to flip.  

I halved the recipe since it was just me eating them.  V doesn't care for the texture of crepes.  She did take one bite and that was it :) B isn't a crepe fan either.  Surprise, surprise!  I did eat all, but two.  Blame the pregnancy hunger :)  

You can use whichever filling you would like, or you could make it a more savory crepe vs sweet.  I prefer sweet!  

I mixed the batter by hand vs using a blender.  Add flour little by little to make the batter lump free.  You do not want any lumps!! After mixture is too thick to mix, add your milk while whisking.  The batter will be runny which is what you want.  

Recipe adapted here for more detailed instructions on making crepes.

Skillet sizes you can use and batter amount:

8″ skillet: 2 1/2 Tablespoons batter (I used this size)
10″ skillet: 3 1/2 Tablespoons batter
**YOU WANT THE CREPES THIN, NOT THICK LIKE PANCAKES.  USE LITTLE BATTER FOR EACH ONE** 

Coat skillet well with butter.  I used the suggestion of leaving the butter in the wrapper and coating the bottom by rubbing it with butter.  I coated the bottom after making each second crepe.

Basic Crepes Recipe by Our Best Bites
Full Recipe:
  
2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk

Half Recipe:

1 egg
1 Tbs canola oil
1 Tbs and 1/2 tsp sugar
1/2 cup flour
1/c cup and 2 Tbs and 2 tsp milk 

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.  

If whisking by hand, combine your egg, oil and sugar first.  Add flour little by little while whisking.  Once batter is too thick to whisk, slowly add your milk while whisking together. Remember, no lumps!  The batter will be runny which is what you want.  Not a thick pancake batter.  

Heat a non-stick skillet to medium-high heat.  Hold pan with one hand while you pour the batter with the other hand.  Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan.   

Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds.   Flip crepe and cook an additional 15-20 seconds.  Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling.  Top sweet crepes with  with Strawberry Sauce, Buttermilk Caramel Syrup, Hot Fudge, or just a dusting of powdered sugar and sweetened whipped cream.
Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen.  To thaw, leave at room temperature.  

 Like I said earlier, B isn't a crepe fan.  He wanted sausage, egg and toast.  What the boy wants, the boy got this morning.  I was in the mood to make a good breakfast.  

Side note:  I have one silly girl.  Loves wearing anything but a hat and bow on her head.  Also, she wanted to wear these clothes over her pj's.

Toddler Muffins

We have been going through a picky stage right at the moment.  We eat breakfast like a champ, but lunch and dinner havem been a challenge.  Takes only a few bites and then she's done.  It is frustrating, but I know she isn't going to starve.  

One good thing is she's a little muffin girl.  The great thing about muffins, you can add lots of healthy fruits and veggies and your little one won't even notice.  Fabulous!

Vivian LOVED these muffins.  She ate 3 back-to-back after they came out of the oven.  These were your regular size muffins as well, not mini muffins.  They really are THAT good!  Loaded with fruit and veggies.

I didn't take any pictures, but they're muffins.  Nothing spectacular.

The BEST Toddler Muffins via here

Ingredients

1 cup brown sugar

⅓ cup of plain or vanilla yogurt (heaping cup)

⅓ cup unsweetened applesauce

¼ cup butter, softened

3 eggs

1 cup pumpkin puree

1 cup finely shredded carrots (about 2 medium carrots)

2-3 very ripe bananas, smashed (the riper the better)

1 cup quick oats

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp salt

2 tsp baking soda

2½ tsp cinnamon

⅛ tsp nutmeg (optional)

Instructions

Preheat oven to 375 degrees

Cream together: sugar, yogurt, applesauce and butter

Add eggs, pumpkin, carrots, and bananas

Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg

Mix until combined

Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.

Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.

Remove from pans and cool on cooling rack.   

Whole Wheat Pumpkin-Spice Muffins With Glaze

     I've been a fall pinning nut lately on Pinterest.  From decor, photography, clothes and food.  Definitely love this time of year.  I knew I wanted to make pumpkin muffins for Vivy and I to nibble on for the next several days.  Tired of giving her the same ole snacks and figured I make something a little nutritious and delicious at the same time.  

We made our way to Whole Foods to pick up a few ingredients I was missing in my pantry yesterday.  While we were there, my child decided to knock down a corner display of crackers.  Yep.  She removed the plastic clear shelf and they came tumbling down.  Awesome!  I put it back together as best as I could while praying no one would see us.  Wish I had my phone on me so I could have taken a picture.  I hate grocery shopping with her.  She hates riding in the cart and insists on walking and pulling things off the shelves.  Hope she outgrows this phase quickly!!

This morning we woke up to rainy, chilly, gloomy day.  What a great time to make our muffins for our morning snack!

Whole Wheat Pumpkin-Spice Muffins via here

MUFFINS:
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 Tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup salted butter, melted
1/2 cup granulated white sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup pumpkin puree (unsweetened)

GLAZE:
1 cup powdered sugar
1/4 cup (2 ounces) softened cream cheese
dash of ground cinnamon
dash of milk (to thin out)

Directions:
1. Preheat oven to 350 degrees F. Spray muffin tin with nonstick spray- be sure to spray the top of the pan too since the muffins will bake over the side of each tin.

2. Prepare the muffins: In a medium bowl, whisk together flour, baking powder, salt, pumpkin pie spice and cinnamon. In another larger bowl, use electric mixer to cream butter and sugar together. Mix in eggs and vanilla. Alternate adding dry ingredients and milk/cream. Add pumpkin puree last and mix just until incorporated (don't over mix).

3. Divide batter between 12 muffin tins. They'll be quite full with batter- that's okay. Bake 25 to 30 minutes, or until toothpick inserted in center of muffin comes out clean. Let cool in the muffin tin for about 15 minutes, then gently move muffins to a wire rack to cool completely.

4. Prepare the glaze: In a small bowl, mix glaze ingredients. Drizzle glaze over muffins. 

These muffins are so good!  I scarffed down two :)  I didn't add the glaze to Vivian's because I didn't want her to have the extra sugar. But me, I went for extra glaze :)

Pumpkin Muffins

Today was the first day it felt like fall was near.  There was hardly any humidity and it was so nice being outside, especially this morning.  

Vivian and I took Brody on an extra long walk this morning.  She was all happy and giddy in her Deuter Kid Comfort backpack.  I've been wearing it while walking the neighborhood to get us both use to it.  She loves it!  When I set it on the ground to put her in, she runs to it wanting to climb in.  Makes me so happy.  I can't wait to take her to the Smoky Mountains in October.

  We also went to the park this morning.  There were so many little ones running around.  Vivian had a ball.  She was so worn out that she napped for 3 hours.  Thank heavens!  

While little miss naps, I've been browsing and pinning on Pinterest per usual and came across a recipe for Pumpkin Muffins. Vivian loves muffins so I figured I would whip up a batch to try.  They were a hit!  Simple and tasty.

Pumpkin Muffins via Six Sisters' Stuff 

Ingredients 

1-1/2 cup Whole Wheat Flour

1-1/2 cup Rolled Oats

3/4 cup Packed Brown Sugar 

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon 

1/2 Teaspoon Ground Nutmeg

1/4 Cup Milk (I used whole milk)
3 Tablespoons Canola Oil

1 Large Egg

1 Large Egg White

1-1/2 Cups Canned Pumpkin

1/2 Cup Chocolate Chips (I used dark chocolate chips)

Directions

Preheat oven to 375 degrees. Line muffin your muffin pan.

Combine your dry ingredients, except the chocolate chips, in a large bowl and whisk until blended.

In a separate bowl (medium size) combine your pumpkin, egg, oil and milk and mix until well blended.

Add your wet mixture to your dry mix and stir thourghly.  Add your chocolate chips and stir.

Fill your muffin tin 3/4 full.  Bake for 15-18 minutes or until golden brown.

Enjoy!

Homemade Granola Bars

I LOVE granola bars.  They are always my 'go to' snack.  I once upon a time used to eat the Quaker Chewy granolas, but stopped after seeing all of the ingredients they used to make them.  So ridiculous!  You are basically putting poison into you and your childs body.  

GRANOLA (WHOLE GRAIN ROLLED OATS, BROWN SUGAR, CRISP RICE [RICE FLOUR, SUGAR, SALT, MALTED BARLEY EXTRACT], WHOLE GRAIN ROLLED WHEAT, PARTIALLY HYDROGENATED SOYBEAN AND COTONSEED OILS* WITH TBHQ AND CITRIC ACID ADDED TO PRESERVE FRESHNESS AND/OR SUNFLOWER OIL WITH NATURAL TOCOPHEROL ADDED TO PRESERVE FRESHNESS, DRIED COCONUT, WHOLE WHEAT FLOUR, SODIUM BICARBONATE, SOY LECITHIN, CARAMEL COLOR, NONFAT DRY MILK), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, VANILLA EXTRACT), CORN SYRUP, CRISP RICE (RICE FLOUR, SUGAR, BARLEY MALT, SALT), INVERT SUGAR, SUGAR, CORN SYRUP SOLIDS, GLYCERIN, PARTIALLY HYDROGENATED SOYBEAN OIL*. CONTAINS 2% OR LESS OF SORBITOL, CALCIUM CARBONATE, SALT, WATER, SOY LECITHIN, MOLASSES, NATURAL AND ARTIFICIAL FLAVOR, BHT (PRESERVATIVE), CITRIC ACID.

I then switched to Luna bars.  They are so good and way less ingredients.  Plus, they are non-gmo.  Win, win!   

I was browsing on Pinterest as usual and came across a very simple recipe for homemade granola bars that I would give a try.  I also wanted something for Vivian to snack on as well. 

Homemade Granola Bars recipe via here.

INGREDIENTS

4-1/2 cups of rolled oats
1 cup softened butter (2 sticks)
1 cup honey
1 cup whole wheat flour

1 teaspoon vanilla 
1 teaspoon baking soda

Optional add-ins:  mini chocolate chips (I used regular size Ghirardelli Dark Chocolate Chips), coconut flakes, shaved almonds, dried fruit.

DIRECTIONS

Preheat oven to 325 degrees.

Mix butter and honey in a large bowl. I used my Kitchen Aid Mixer .  Add your vanilla and mix until well blended.

Add your dry ingredients...flour, baking soda and rolled oats.  Mix until well blended.

If adding additional yummys, add to your mixture and mix by hand.  I just added dark chocolate chips.  I eye-balled on how much I wanted.  Your add-ins should be no more than 2 cups.

Lightly grease a 9×13 pan.  Add your granola mixture to your pan.  Press firmly.  It will be sticky, so you can use the back of a spoon or wet your hands with a little water and press firmly.

Bake for 15-20 minutes or until golden brown.  Just an FYI, it will not look done when you take it out of the oven.  Let cool for 10-15 minutes before cutting into bars.  They will be firmer the next day.  Store in a air tight container.

Something else that's delicious, heat a little peanut butter along with a granola bar in the microwave and devour.  Such a perfect night time snack!!!

  

Pumpkin Spice Waffles

Am I the only one itching for fall??  I don't know what it is about this year, maybe because we have a little one, but I am so ready.  Yes, tomorrow is officially fall, but weather wise it doesn't feel like it.  Come on summer weather, move on out so the weather will be in the 60's.  Grant it, we have a had a few days that felt like fall which was wonderful.  I would take Vivy out in her swing and we would stay outside for over an hour. We have her swing in the corner of the backyard and I'm planning on setting up a little area for us to sit by a fire once the weather becomes cooler.  I found this fire pit that I'm going to get and hoping World Market still has chairs similar to this.  Maybe put some string lights in the trees.  I think it would make a nice little oasis.

I've already stopped by Starbucks and got me a Carmel Apple Spice.

Fall in your mouth people!  Plus, its non-caffeinated if you don't drink caffeinated beverages.

Anyway, I was on Pinterest this morning and came across a recipe for Pumpkin Waffles with Apple Cider Syrup that sounded delicious.  I knew I had to go to the grocery store while little bit was napping I thought I would pick up the ingredients.  Well, I detoured to Home Goods first to check out their fall decor and came across an already prepared pumpkin spice waffle/pancake mix.  Score!  I like to make this as simple as possible now.  I knew I wanted to make the apple cider syrup which was a wise decision.  The BEST SYRUP EVER!!!  Seriously.  It screams fall!

Pumpkin Waffles/Pancakes (If you want to make mixture yourself)

Makes 6 servings.

• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 cup packed brown sugar
• 1 cup canned pumpkin
• 2 cups milk
• 4 eggs, separated

• 1/4 cup butter, melted
  
  

  Apple Cider Syrup:

  
  

  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup apple cider
  • 1 tablespoon lemon juice
  • 2 tablespoons butter

  Directions

  1. Preheat a waffle iron according to manufacturer's instructions.
  2. Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
  3. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
  4. To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.
  I
  I adjusted the serving size to 2 since I was the only one eating the waffle.  I seriously could have eatin' two of those suckers.  I had some left over batter that I think I may try out pancakes in the morning.   Although,  I'm the worst pancake maker ever!  I'm thankful we have a Belgium waffle maker :)

  
  

  Happy Fall Y'all!!!!

  
  
  

Overnight Cinnamon-Vanilla French Toast

I love Saturday morning breakfast and this recipe is easy peasy. I probably could have ate more, but thankfully I contained myself and held off.  I gotta keep this weight gain under control.

Overnight Cinnamon-Vanilla French Toast (recipe adapted here):

Ingredients:

For soak:
1/2 loaf Italian bread, cut into 4 (1-inch thick) slices
3 eggs, beaten
1/3 cup milk
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Cinnamon, ground.  (I used a tsp of cinnamon. I love it.)

For cooking:
Nonstick cooking spray or butter

For garnish, optional:
Powdered sugar, for dusting
Assorted cut-up fresh fruit (strawberries, bananas, kiwi, etc.)

Directions:

Place bread slices in a medium dish. In a medium bowl, whisk eggs, milk, vanilla and cinnamon. Pour over bread to soak, coating well. Cover dish with plastic wrap and refrigerate at least 4 hours or overnight.

When ready to cook, set a wide nonstick pan to medium-high heat. Coat with cooking spray or butter. Once mostly hot, add bread slices. Cook 3-5 minutes on each side, or until golden brown.
Place on serving dishes. Sprinkle with powdered sugar. Garnish with cut-up fruit and whipped cream, if desired.

Cinnamon Toast...

This chilly Saturday morning I woke up wide awake at 4:30 am.  I blame it on falling asleep at 7:30 pm, on a Friday night, while watching The Hobbit.  Brian and Brody slept in the guest bedroom, which has been a nightly thing for about a month now...I have to use too many pillows and Brody has no where to sleep.  Poor little guy.  While lying in bed, awake, I got on my phone playing on Pinterest and came across a recipe for Cinnamon Toast.  I really wanted to get out of the bed and make it right then, but talked myself out of it and waited until 7 am.  The recipe is easy as pie and so delicious.

First you want to preheat your oven at 350 degrees.  While that is heating, go ahead and grab your butter so it will soften.  The softer your butter is, the easier it will spread on your bread.  You probably can use I Can't Believe Its Not Butter...that always seem to spread nicely.  Go ahead and grab your bread.

I went with two slices since I was the only one eating.

Combine your sugar and cinnamon.  I used 4 teaspoons of sugar and add however much cinnamon to your taste.  I prefer a lot of cinnamon.  Love it!

Add your butter.  However much you want.  I would at least spread it all over your sliced bread.

Add your cinnamon/sugar mixture.  I used a teaspoon for each slice.

Place your bread on a cookie sheet and bake for 10 minutes.  After the 10 minutes, turn on your broiler for about a minute or so, be sure to watch it so it doesn't burn.  Pop it out of the oven and you will have yourself a perfectly backed Cinnamon Toast

 Perfect Saturday morning breakfast, Recipe adapted here.  I had my toast with vanilla greek yogurt, mango, starberries and a glass of milk:)  Happy Saturday!