Super soft, hearty, and a blank slate for breakfast, these Whole Wheat Apple Carrot Muffins are so convenient to have on hand! They’re not overly sweet, and are best enjoyed either warmed up with some butter on top, with a drizzle of honey or maple syrup, combined with yogurt, or with a smear of your favorite nut butter. Most of the ingredients are likely in your pantry already, plus you get to sneak in some veggies and whole grains…Win-win!
If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome! I have to say, I think it’s one of the most popular desserts I’ve ever made. As a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn spice and flavor.
I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece!
The ingredients are very simple, and many of them you likely already have in your pantry. The baking process is also extremely easy. The instructions contain an unconventional step to let the partially cooked dessert cool before placing it back in the oven. This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside. Trust me on this one!
Notes:
-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat! It adds just the right amount of heartiness and body that keeps it from going overboard on sugariness.
-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)
-Once you’ve completed the baking process, the chocolate will be very melty. While I love melty chocolate, I highly recommend letting it completely cool before consuming it so that it can solidify. I personally put the baking pan outside in the cold November air to speed up the cooling until everyone was ready for dessert. It was also the general consensus that, though it was incredible on Day 1, like many desserts, it had reached its “perfect consistency” by the following day! I say this so that, should you like to plan accordingly, it is best baked with a little time buffer before serving. It’s worth the wait!
In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside
In a second larger bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy. Add in the egg, vanilla extract, and pumpkin purée and blend again
Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined
Gently stir in the chocolate chips
Pour the mix into the pan and smooth evenly
Sprinkle the extra chocolate chip topping evenly across the surface
Bake on the middle oven rack for about 32 minutes, until the outer edges get slightly browned and firm
Remove from the oven and let it cool down (for approximately 2 hours)
Add the pan back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier. The whole tray should now appear lightly browned
Let cool completely for the chocolate to solidify
Enjoy!
[Leftovers can be stored directly in the pan with an airtight cover such as cling wrap, or in another airtight container of choice.]
If you’ve ever wondered what a chocolate chip cookie in muffin form would taste like (with a few healthy twists!), you’ve come to the right place! When I’m in the mood for baked goods at breakfast or looking for a little something sweet in the afternoon, these pair perfectly with a cup of coffee or tea!
Their texture is denser than a muffin (hence the “cookie” hybrid), and almost bready. They’re not overly sweet, but all of the gooey sweet chocolate chips balance that out! If you’re not able to enjoy them fresh from the oven, definitely warm them up before serving. It’s the best way to enjoy them!
What I love most about some of these “healthier”-for-you ingredients is the taste complexity that they bring. I love the hearty flavor of a whole wheat flour just as I love the intense cocoa taste in dark chocolate. The shredded coconut doesn’t compromise the texture at all, but adds a nice subtle richness to the flavor!
Combine all of the dry ingredients (other than the coconut and chocolate) in a large bowl and whisk together with a spoon
Combine all of the wet ingredients (other than the water) separately in a medium bowl and whisk together with a fork until well blended
Pour the wet ingredients into the dry ingredients and blend with a spoon until well combined
The batter will be a bit dry, so add in the water here until the batter becomes more viscous
Add in the chocolate chips and shredded coconut and gently mix in
Spoon the batter into the muffin liners to about 2/3 full, which should fill about 10 liners
Sprinkle a few extra chocolate chips on top of each muffin
Bake on a middle rack of the oven for approximately 12-14 minutes, or until a toothpick comes out clean / (15 can work as well if you prefer browner/more overcooked edges)
Dig in while warm and fresh from the oven (after cooling a few minutes for safety), or let cool completely before storing in a airtight container in the refrigerator
For the best consistency and experience, rewarm them after taking them out of the refrigerator later on in the microwave for about 30 seconds
We all need a few easy go-to dinners that require minimal ingredients, minimal time, and have crowd-pleasing flavors. This breaded lemon pepper chicken with oven roasted lemon asparagus on the side is exactly that! Easy, delicious, inexpensive, and full of fresh summer flavor!
(Of course if you’d like to prepare only the chicken or only the asparagus, take either part of this recipe and add it into your given meal of choice, but they really do pair wonderfully together!)
Servings: 4
Ingredients:
FOR THE ASPARAGUS
1 Bunch Asparagus (around 50 small/thin stalks)
2 Tablespoons Extra Virgin Olive Oil
Sea Salt (around 7 grinds or to taste)
Black Pepper (around 15 grinds or to taste)
1/2 Lemon
FOR THE CHICKEN
1 – 1.5 lbsBoneless Skinless Chicken Breasts, Thinly Sliced (I used 1.4 lbs)
Whenever I have produce that needs to be used up, I personally love to have a recipe on hand that doesn’t require an extra trip to the store. I prefer being able to pull from my pantry staples!
These cups make the perfect grab-and-go breakfast, afternoon coffee pairing, or dessert when warmed back up in the microwave and topped with vanilla ice cream. Their texture is a blend of a muffin and a bread pudding, and they’re not overly sweet! They’re also super quick to bake up so no planning ahead is required!
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 ones. I rarely have a whole large bunch on hand as I’ve usually eaten the first few already.
Voilà! This recipe makes between 6-8 muffins depending on how large your bananas are.
Servings: 6-8 Muffins
Ingredients:
2 Bananas (just on the verge of being too ripe…starting to get some brown speckles)
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. Fill 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 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 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!
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!
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!
I’m a big believer in using White Whole Wheat Flour whenever possible in my baking. I truly feel that it gives my baked goods a richer taste compared to All Purpose Flour much of the time!
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!
