Whole Wheat 2-Banana Muffins

April 8, 2020July 26, 2023Recipes, Snacks1 Comment

You only need 2 bananas!

I don’t know about you, but whenever I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty bananas. I rarely have a whole large bunch on hand as I’ve usually eaten the first few already. Voilà! This Whole Wheat 2-Banana Muffins recipe makes between 6-8 muffins depending on how large your 2 bananas are.

Servings: 6-8 Muffins

Ingredients:

2 Bananas, just on the verge of being too ripe…starting to get some brown speckles
Just Under 1/2 Cup Cane Sugar
1 Cup White Whole Wheat Flour
1 Egg
6 Tablespoons Unsalted Butter, almost melted
3/4 Teaspoon Vanilla Extract
A Pinch Of Salt, Around 1/4 Teaspoon
1 Teaspoon Baking Soda

Directions:

Preheat the oven to 350°

Add your muffin liners to the muffin tin

In a large bowl, combine your bananas and the sugar with a fork, then whisk together once combined

Whisk in the egg, melted butter, and vanilla

In a smaller bowl, stir together your dry ingredients: the flour, baking soda, and salt

Add the combined dry ingredients to the wet ingredients and whisk until batter is evenly combined

Add the batter to the lined muffin tin, filling them just below the tops so they have room to expand

Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook them ever so slightly)

Enjoy!

Notes:

While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge. When ready to eat, pop them in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!

Ingredient recommendations linked!

Want more banana breakfasts? Try my Sourdough Banana French Toast!

Whole Wheat Salted Caramel Pretzel Blondies

February 17, 2020March 4, 2022RecipesLeave a Comment

Whole Wheat Salted Caramel Pretzel Blondies! I’m all about salted caramel. It’s truly one of the best flavors out there. The secret to these blondies is the caramel syrup. It’s meant as a coffee flavoring syrup, but when poured over the top of these blondies it gets soaked in over 24 hours and makes them perfectly moist!

Ingredients:

1 & 1/4 cups crushed mini pretzels

1 cup light brown sugar, slightly packed

1/2 cup cane sugar

2 sticks unsalted butter, room temperature

2 eggs

2 teaspoons vanilla extract

2 & 1/2 cups flour (I use King Arthur Flour White Whole Wheat!)

1 teaspoon baking soda

1 teaspoon sea salt

1/4 cup Joe’s Organic Syrup – Caramel Syrup

Pinch of sea salt

Directions:

Pre-heat the oven to 350°. Grease a 9×13 pan with butter or your preferred ingredient

Take your mini pretzels, add them to a sealed ziplock bag and crush them. I use the bottom of a can on an angle! The pieces should be very small. Set aside

In a large bowl beat the butter and sugars on a low setting until combined. Add in the eggs and vanilla extract

In a small bowl stir together the flour, baking soda and salt with a fork or whisk

Add the dry ingredients into the wet ingredients using the lowest beating setting

Stir in the broken pretzels with a spoon

Spread the batter into the greased pan and bake for around 23 minutes OR until the edges are just turning golden. I usually keep mine on the undercooked side

Let fully cool

Slowly pour the caramel syrup evenly over the blondies. Sprinkle a TINY pinch of sea salt over them evenly as well

Ideally they should sit for about 24 hours until the syrup has completely soaked into the blondies as you don’t want the liquid sitting on top. It’s worth the wait!

Enjoy!

Iced Lemon Cake

February 20, 2018June 19, 2023Recipes2 Comments

I am such a huge fan of all things lemon. Our wedding cake had three tiers: Vanilla, Cinnamon, and Lemon. The lemon was the winner by a landslide! For my husband’s birthday, I whipped up this simple Iced Lemon Cake. It’s delicious served all on its own, but also works wonderfully side by side, or topped, with some vanilla ice cream.

Servings: Approx. 9

Ingredients:

CAKE

2 Sticks Unsalted Butter (Or Cultured Unsalted Butter!)
1 1/2 Cups Cane Sugar
4 Eggs
1 1/2 Cups White Whole Wheat Flour (I love King Arthur‘s)
1 Teaspoon Salt
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Lemon Zest

GLAZE

1 Cup Powdered Sugar
2 Teaspoons Lemon Zest
2 Tablespoons Fresh Lemon Juice

Directions:

CAKE

Let the butter soften to approximately room temperature

Preheat the oven to 350 degrees

In a large bowl, using an electric mixer on low, combine the butter, sugar and lemon zest

Beat in the eggs

Beat in the lemon juice

In a separate small bowl, stir together the flour and salt

Slowly beat the flour mixture into the wet ingredients

Grease a 9 inch square or circular pan with a speck of butter and pour the batter in

Bake for around 35 minutes…Keeping an eye on it until a toothpick in the center comes out clean

GLAZE

Simply stir together the powdered sugar, lemon juice, and lemon zest in a small bowl

Wait until the cake has cooled to spread the glaze evenly across the top

To let the glaze solidify, it’s best to let it sit and harden for a few hours

Enjoy!

Ingredient recommendations linked!

Love this glaze? Try my Olive Oil Cake With Citrus Glaze!

Whole Wheat Chocolate Chip Pumpkin Bread

April 21, 2017June 20, 2023Recipes, Snacks1 Comment

This Whole Wheat Chocolate Chip Pumpkin Bread uses White Whole Wheat Flour, which provides a super satisfying and hearty flavor without being overly “wheat-y”!

(If you only have All-Purpose Flour on hand or would prefer to make it that way, it will still be tasty!)

I can never get enough of autumn flavors at any time of year, and this pumpkin bread is such an easy way to transport me back to my favorite season. Whether it’s for an easy breakfast on the go, an afternoon coffee companion, or an after-dinner treat, this bread is the perfect way to sneak some Vitamin A into your day!

Ingredients:

3 Cups White Whole Wheat Flour (I love King Arthur Baking’s White Whole Wheat)
2 Teaspoons Saigon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Salt
4 Eggs
2 Cups Canned Pumpkin
1 1/2 Cups Canola Oil
Just Under 2 Cups Of Cane Sugar
1.5 Or 2 Cups Of Chocolate Chips (depending how chippy you like it!)

If you’re not a chocolate fan, it tastes delicious without the chocolate chips too!

Directions:

Preheat the oven to 350 degrees

Mix the dry ingredients together in a medium bowl

Beat the wet ingredients together in a large second bowl

Beat the dry ingredients into the wet ingredients

Stir in the chocolate chips

Split the mixture between 2 greased loaf pans

Bake for between 50-60 minutes, or until a toothpick comes out clean

Enjoy!

If you loved this Whole Wheat Chocolate Chip Pumpkin Bread and want more pumpkin and chocolate, try my Chocolate Chip Pumpkin Cookie Cake!

Mint Chip Fudge Brownies

February 15, 2017June 14, 2022RecipesLeave a Comment

If you love mint and chocolate you’ve come to the right place! This decadent dessert combines mint brownies with a mint chip icing, reminiscent of mint chip fudge or ice cream. It will be your new favorite chocolate fix! The brownie layer on the bottom is gooey and dense, and the mint chip icing on top hardens into a silky sweet fudge layer. You’re going to love them!

Ingredients:

For The Brownies:

3/4 Cup Canola Oil

Just Under 1 Cup Light Brown Sugar

Just Under 1 Cup White Cane Sugar

4 Eggs

1 Teaspoon Peppermint Flavor (I use the one from Simply Organic)

2 Teaspoons Vanilla Extract

1 1/2 Cups Cocoa Powder

A Sprinkle Of Sea Salt

1/2 Cup Chocolate Chips

For The Icing:

1 Stick Butter

4 1/4 Cups Powdered Sugar

1/8 Cup Water

3 Teaspoons Peppermint Flavor

1 Teaspoon Vanilla Extract

3/4 Cup Chocolate Chips

Directions:

Preheat your oven to 350 degrees

Grease a 9×13 glass pan

Beat the canola oil, brown sugar, and white sugar together on a low setting

Beat in the eggs on a low setting

Beat in the peppermint flavor and vanilla on a low setting

Beat everything together on a higher setting and then stir in the chips

Move into your pan and bake for around 25 minutes (start checking them around 20 minutes so you don’t overcook them)

After you have removed them from the oven and let them cool, you can make and add the icing:

Let the butter get to room temperate, and then beat it into a light consistency

Slowly beat in the powdered sugar

Beat in the water

Beat in the peppermint flavor and vanilla extract

Stir in the chips

Spread overtop of the brownies

Optional but suggested: Move the brownies into the refrigerator to solidify into a fudge-like consistency. Then, before eating, they can be removed for a few minutes if you do not want to eat them cold. Or, if you prefer, enjoy them right out of the fridge!

Enjoy!

Ingredient recommendations linked!

Tomato Basil Asparagus Pasta

February 9, 2017March 4, 2022RecipesLeave a Comment

Being part Italian, I cannot stress my love of pasta enough!

There are so many ways to dress it up, make it healthy, and keep it simple.

Here’s one of my favorite quick dinners. I went with Ancient Harvest Gluten-Free Supergrain Pasta (though of course you should use your personal favorite pasta!)

This recipe makes 1 large serving.

Ingredients:

5-6 large asparagus stalks

1 tablespoon olive oil

2 servings of your favorite pasta

1 cup tomato basil pasta sauce

black pepper & cayenne pepper to taste

optional topping – a sprinkle of parmesan cheese

Directions:

Preheat the oven to 425 degrees

Cut off the ends of the asparagus, then place the stalks into a gallon-sized plastic bag

Pour the olive oil into the bag and make sure it covers all of the asparagus

Place the asparagus on a baking sheets and cook in the oven for about 12-14 minutes

Cook and drain the pasta, then mix in the pasta sauce to keep it from sticking

Remove the asparagus from the oven, chop into small pieces, and mix that into the pasta

Add black pepper and cayenne pepper to taste, and then sprinkle on some parmesan if you wish!

Peanut Butter Yogurt Dip

February 1, 2017December 19, 2022Recipes, SnacksLeave a Comment

Hello everyone! I’m so excited to be here!

I’m thrilled to have joined this platform to share my quick and easy recipes.

My first post is one of my go-to favorite snacks. It’s super simple but a longtime favorite. You only need 3 ingredients!

Ingredients:

5 Ounces Plain Greek Yogurt

3 Heaping Tablespoons Powdered Peanut Butter (I used Betty Lou’s Inc.)

1 Apple Of Choice (I recommend Fuji or Honeycrisp, either on the side or sliced for dipping)

Directions:

Simply mix the powdered peanut butter into the yogurt

Either dip in your apple slices or serve them on the side

Enjoy!