Whole Wheat Morning Glory Muffins

I was lounging around the house this weekend with my furry slippers on and coffee in hand, when I decided to indulge in a little Pinterest browsing. With an itch to bake lately (but jeans that are just a little too snug for my liking), I knew I wanted to find a recipe that tasted delicious, but was packed full of healthy real food.

That's when I stumbled upon a recipe for whole wheat morning glory muffins from Live Simply, and it looked like the perfect blend of taste and nutrients.

Whole grains?  Check.
High fiber?  Check.
No refined sugar?  Check.
Veggies and fruit?  Check, check.



What a no brainer, right? These healthy muffins can easily be paired with greek yogurt or hardboiled eggs for a fast and easy nutritious breakfast. So I pitched the idea to my hubby, and at the mere mention of carrots as one of the main ingredients I received a scrunched nose and some mumblings about hippie muffins.

Until 20 minutes later when I brought him one straight from the oven. In just one bite he was singing a different tune. Juicy sweet raisins, earthy warm spices, and super moist delicate texture thanks to the carrots + oat/flour mixture, these are to die for! Who knew healthy eating could taste this good?

Of course, I chalked it up as a small wife victory for sneaking in extra veggies and fiber into his diet without him even suspecting it. Dang, I'm going to be a good mom one day! *wink wink*

Give these delicious, healthy muffins a try - your family will love you for it!

Ingredients

1 stick unsalted butter, melted

2/3 cup clover honey

1/2 cup unsweetened applesauce

2 eggs

2 teaspoons pure vanilla extract

3 teaspoons cinnamon

1/2 teaspoons nutmeg

1 1/3 cup old fashioned rolled oats

1 1/3 cup whole wheat flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 cups grated carrots

1 1/2 cup raisins

Instructions

1. Preheat oven to 350 degrees.

2. Whisk together melted butter, honey, applesauce, eggs, vanilla, cinnamon, and nutmeg in a large bowl.

3. Next, pulse rolled oats in a food processor for 40-60 seconds until they turn into a flour like consistency. Add the oats, whole wheat flour baking soda, baking powder, and salt to the liquid ingredients. Do not over mix.

4. Add in grated carrots and raisins to the mixture and let the batter rest for 5-10 minutes.

5. Grease muffin tin with cooking spray and fill each cup 2/3 full. 

6. Bake for 22 minutes, or until muffins are lightly golden brown. Allow muffins to cool for 5-10 minutes before serving.

.:::.:::.:::.:::.:::.

For more delicious recipes, click on the Recipes tab or follow me on Pinterest!

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest, Etsy

________________________________________________

Skinny Banana Chia Chocolate Chip Muffins

Weekends are made for sleeping in, staying in your jammers until 11a.m. and sipping coffee from oversized cups all morning. Can I get an amen?

Just like you, I'm sure, after a high stress busy busy week, all I want to do is unwind and of course indulge a bit. I want our home to feel welcoming and cozy, activities to be relaxing things we love, and our bellies full of delicious food that doesn't undo our healthy eating and exercise progress.

One of my favorite ways to achieve all three of those things is tinkering around in the kitchen with a new recipe. So you can imagine my excitement when I found this recipe from Ambitious Kitchen, which had all the things I love (and I took the liberty to add even more!) - whole grains, greek yogurt to add protein and moisture, chia seeds for Omega 3's and fiber, and melty chocolate chips for a little splurge, because it it the weekend after all.

Let me just tell you... these muffins are to die for!

Within minutes of popping these babies into the oven, smells of roasted bananas and toasty cinnamon wafted through the Haskins House. I didn't even have the muffins out of the oven before Adam followed his nose to the kitchen to wait for the opportune time to sneak a warm muffin out of the tin the second they came out.

That first bite is packed with a delicious punch of flavor, warm gooey chocolate chips, and the sweetness of honey and nutmeg that linger and tie everything together. I made 2 dozen, and thank goodness I did... they were gone in no time. 

Perfect with a little nut butter spread on the top for a healthy afternoon snack or a sweet bite with some eggs in the morning. Give these babies a shot, your family (and your stomach) will thank you!

Skinny Banana Chia Chocolate Chip Muffins

Ingredients

1 1/2 cups whole wheat flour (whole wheat pastry flour is preferred)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 medium bananas
1/4 cup local clover honey
1 tablespoon vanilla
1 tablespoon olive, coconut oil, or applesauce
1 egg
1/2 cup plain greek yogurt (I love Fage 0%)
1 tablespoon unsweetened almond milk (can use regular milk too)
1/2 cup chocolate chips
1-2 tablespoon chia seeds (optional)


Instructions:

1) Preheat oven to 350 degrees. Prep mini muffin tin by spraying with nonstick cooking spray. 

3) In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until well combined. Set bowl aside.

3) Use kitchen aid or hand blender to mix bananas, honey, vanilla, oil, egg, greek yogurt, and milk on medium speed for 1 minute. Wet mixture should be thoroughly combined and creamy. 

4) Add dry ingredients to the wet banana mixture until just combined (which creates a soft fluffy texture - don't over mix!). Gently fold in chocolate chips.

3) Filling each cup about 3/4 full, divide batter evenly into muffin tin. Bake for 10 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day when the flavors have time to combine to a richer flavor.

Tips & Tricks:

- Store at room temperature in a sealed container for 3-5 days. 

- These muffins are also perfect to make ahead and freeze, that way they are easy to break out when you have company or just need a little treat. Place in a Ziploc freezer bag for up to 3 months. You can let muffins thaw at room temperature, or if you need a muffin fix, just pop into the microwave for 30-45 seconds for maximum ooey gooeyness (yes, it's a word).

- Don't leave yourself alone in the house with 2 dozen of these bad boys. Trust me... you'll want to start 'gifting' these to anyone you can find. Here you go parents! Mailman? Sure why not!

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest, Etsy

________________________________________________

Flour Bakery's Famous Banana Bread

I was daydreaming just the other day about the trip we took to the east coast right after we got married. We frolicked around Cape Cod, stayed in a little cottage a few rows from the beach, explored Boston, and of course... hit up Boston's best bakery. Twice.

My sister-in-law, who at the time was a Boston resident, had raved and raved about this bakery, and rightly so. The Flour Bakery cookbook had been on my wishlist for quite some time, but I thought that was nothing in compare to actually going and sampling gourmet made-from-scratch treats.

Although I could've sampled everything in the whole bakery in one sitting (hello stretchy pants!), I kept gravitating toward their hearty, dense, flavorful banana bread. So you can imagine my giddiness when the recipe was nestled right in that very cookbook I had been eyeing. Well, I finally got around to making it and holy guacamole... it's SO good!

This is definitely a must try. Perfect to have around on a lazy Saturday morning, to gift to neighbors, or make for visiting house guests - you can't go wrong!

Flour Bakery's Famous Banana Bread

Flour Bakery + Cafe Cookbook

{via}

Ingredients:

1 2/3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon cinnamon (I used approx. 1/2 teaspoon)
1/2 teaspoon salt
1 cup & 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 ripened mashed bananas
2 tablespoons creme fraiche or sour cream (I used plain greek yogurt!)
1 teaspoon vanilla extract
2/3 cup walnuts chopped & lightly toasted

Directions:

1) Set oven to 350 degrees. Spray loaf pan

2) Whisk together flour, baking, soda, and salt, and set dry mixture aside

3) Beat sugar and eggs for 10 minutes with whisk stand mixer attachment until fluffy. 

4) Mix in oil, bananas, creme fraiche (ie: greek yogurt), and vanilla until thoroughly combined. Gently fold in dry mixture and nuts. 

5) Pour banana bread batter into prepared loaf pan and bake for 45 to 60 minutes, or until toothpick inserted into the middle comes out clean.

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest, Etsy

________________________________________________

Blueberry Greek Yogurt Coffee Cake

Picture a cozy summer morning. You're still lounging around the house in your pajamas with a freshly brewed cup of coffee and the smell of warm cinnamon and lemon zest wafting through the house.

In just a few short minutes, the oven timer is going to go off and you'll be ready to indulge in a freshly baked cinnamon streusel topped coffee cake that is filled with juicy fresh blueberries.

If you like the sound of that, you're definitely going to need to try this classic recipe. This coffee cake has been jazzed up with a tiny hint of citrus and high protein greek yogurt to keep it moist and fluffy. I hope you are prepared for friends, neighbors, and family to beg you for the recipe, because this one is a crowd-pleaser!

//  Blueberry Greek Yogurt Coffee Cake  //
adapted from Two Peas & Their Pod

Ingredients:

- 2 cups flour

- 1 1/2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 teaspoon cinnamon

- 1 cup sugar

- zest of 1 lemon

- 1 stick unsalted butter

- 2 large eggs

- 1 teaspoon vanilla 

- 1 cup plain greek yogurt ( I like Fage 0%)

- 1 cup blueberries

Cinnamon Streusel Filling/Crumb Topping:

- 3/4 cup dark brown sugar

- 3/4 cup flour

- 1 teaspoon cinnamon

- 1 stick unsalted butter

- 1/2 teaspoon salt

Directions:

1) Preheat over to 350 degrees. Use cooking spray to grease an 8-inch square pan.

2) Combine the first 5 dry ingredients in a bowl and whisk together.

3) In a separate bowl, mix lemon zest and sugar until combined. Next, add butter to the sugar mixer and cream on medium for 3 minutes until the mixture is fluffy and smooth.

4) Add the eggs to the butter mixture one at a time and beat until well combined. Mix the greek yogurt and vanilla into the batter.

5) Now add the dry ingredients slowly until just combined (don't over mix). Carefully fold in fresh blueberries.

6) In order to make the cinnamon streusel filling and crumb topping, put sugar, flour, cinnamon, and salt into a bowl and lightly whisk until ingredients are well distributed. On a cutting board, slice stick of butter into small pea-sized chunks. Add butter to flour mixture and work it using your fingers until it reaches a crumb like consistency.

7) Pour half of the batter into the square pan and spread to all edges. Sprinkle half of the cinnamon streusel over the batter making sure it is covered evenly. Next, in small dollops add the remaining portion of batter on top of the crumb filling and lightly spread. Sprinkle remaining cinnamon streusel on top.

8) Place coffee cake on the middle rack and bake until golden. To ensure the middle is baked thoroughly, insert a toothpick into the center portion to see if it comes out clean - approximately 50 minutes. Allow coffee cake to cool down for 10 minutes, cut, and serve.

.:::.:::.:::.:::.:::.

Now grab a delicious cup of joe, kick up your fuzzy bunny slippers, and enjoy.

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest

________________________________________________

The Perfect Summer Treat: Blueberry Crumb Pie

Last Saturday morning, my parents drove out to The Berry Patch to handpick pounds of juicy plump blueberries. They called me to let me know they had a little treat to drop by, and brought over a huge bag of berries that were bigger than grapes and so sweet. We couldn't stop popping berry after berry into our mouths - they were so ripe and sweeter than sugar.

We decided to invite over some company for dinner that night, so when I was scrambling to make a nice dessert full of summer flavor, I knew those blueberries were my perfect inspiration.

I whipped together this delicious pie in no time (seriously, it was so easy peasy), and I knew by sighs and the taste bud inspired groans that this was a home run. The melt-in-your-mouth crumb topping perfectly enhances the fresh berries. A must try this summer!

{ Blueberry Crumb Pie }

{altered from allrecipes.com}

Ingredients:

- pie crust shell (I love this recipe)

- 3/4 cup sugar

- 1/3 cup flour

- 21/2 teaspoons grated lemon zest

- 1 tablespoon fresh lemon juice

- 5 cups fresh blueberries

- 2/3 cup packed dark brown sugar

- 1/2 cup rolled oats

- 1/2 cup flour

- 1 1/2 tablespoons cinnamon

- 6 tablespoons butter

Directions:

1) Preheat the oven to 375 degrees.

2) Lay prepared pie crust shell over a 9 inch pie pan, and gently press dough into the bottom and sides until it is formed to the plate.

3) In a large bowl, stir together the sugar and flour until combined. Slowly stir in the grated lemon zest and lemon juice. Once blended, gently stir in the blueberries until they are coated in flour mixture. Pour into the pie crust.

4) In another bowl, whisk together the brown sugar, oats, flour and cinnamon. Next, cut better into small pea sized pieces and mix in with forks or hands until mixture is crumbly. Lightly sprinkle the crumb topping evenly over the pie filling until top is covered.

5) Place the pie in the middle of the oven and bake for 40 minutes, or until crumb topping is lightly toasted and golden. Remove the pie and place it on top of a wire rack to allow to cool. Serve pie warm and top with vanilla bean ice cream and a sprinkle of cinnamon.

.:::.:::.:::.:::.:::.

Once this pie was in the oven the whole house was filled with scents of cinnamon and fresh, plump blueberries. Our mouths were watering, and I could barely keep my husband from picking at the pie before it cooled. 

A nice warm piece of blueberry magic with a little scoop of ice cream on top will make those summer nights even sweeter. You have to give it a shot, you can thank me later! ;)

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest

________________________________________________

Herb and Citrus Oven Roasted Chicken

Now that spring (and almost summer!) has arrived, I've been craving very fresh, delicious, seasonal food. So you can imagine my excitement when I came across this amazing recipe a few months back.

Fresh herbs? Yummy citrus? Juicy baked chicken?

Yes, Please!

I whipped this together really quick for a little dinner party, and I was surprised how such a visually appealing meal was so simple to throw together. Our whole house was filled with the most delicious aroma, and when it was time to sample the dish, the chicken was so tender, plumb, and fell of the bone!

This is now a staple and crowd-pleaser in our home, and it makes for a great healthy dinner! Trust me, give it a shot and you can thank me later! ;)

{ Herb and Citrus Oven Roasted Chicken } 

Recipe by: The Comfort of Coooking

Ingredients:

1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced (or if you don't like sweet, swap for limes!)

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional


Directions:

1) Preheat oven to 400 degrees.

2) In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

3) Arrange chicken in a 9x13 baking dish with the skin side up distributed throughout the pan evenly. 

4) Pour the liquid mixture over the top of the chicken and toss chicken with tongs to ensure all sides are coated. I tend to like to marinate the chicken for 30-60 minutes in this mixture if I have time. 

5) Place sliced lemon and orange slices and onion slivers over and under chicken. Generously sprinkle the entire dish generously with thyme, rosemary, salt and pepper until all chicken pieces are seasoned.

6) Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Spoon baked chicken pieces out, and feel free to add a little sprinkle of fresh herbs.

.:::.:::.:::.:::.:::.

In the original recipe, I love that she suggests to switch up the seasonings to a spicier mix, and then swap oranges out for limes. A little cilantro in the place of the thyme and rosemary has a whole different taste that is still juicy and delicious! The options are endless!

Bon Appetit!

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest

________________________________________________

Nutella Cinnamon Rolls

Good morning, sleepy heads!
I want to introduce you to the lovely Elizabeth who blogs over at All Kind of Things!
After she decided to become a Life of Meg sponsor (100% of my sponsorship income goes to the American Cancer Society), I asked her if she would be interested in guest blogging as a way for me to say thanks.

Thank goodness she said yes, because she has an incredible recipe for you today. I also asked her to share why she is passionate about the fight against cancer and sponsoring, so she has a great story to share following this great recipe!

Without further adieu, here is Elizabeth with this showstopper recipe...

_____________________________________________________________

Hi all, I'm Elizabeth - thanks Meg for asking me to guest post!

Back in the fall, I shared a few of the ways we had been using Crescent Rolls to make yummy treats: A Whole New Friendship with Crescent Rolls. Then, I chatted more about this in my February Link-Up with "Chatting at the Sky". When I recently spotted this method from Mix & Match Mama, I felt another crescent roll post was in order. With that being said, I now introduce...

Cinnamon Rolls {Nutella-Style}

Ingredients:

1 Can of Crescent Rolls
1 tablespoon butter, melted
1 cup of Nutella
2 teaspoons cinnamon

Directions:

1) Preheat your oven to 400 degrees.

2) Unroll your Crescent Roll sheet. Press down the seams in order to create a rectangular shape of dough.

3) Evenly spread your melted butter across the dough. Next, spread your Nutella then sprinkle your cinnamon on top of that.

4) Roll it up, slice, and bake for approximately 10 minutes!

I decided to go without a glaze, but you can use 1-2 tablespoons of powdered sugar and a couple of splashes of milk to create the glaze. Refer to Mix & Match Mama's post for more details. This recipe is super easy and completely perfect for Saturday mornings at home - ENJOY!

Be sure to hop over to Facebook and click "like" on "All Kinds of Things" - Great extras featured there often! Also, follow "All Kinds of Things" on Instagram & Pinterest!

.:::.:::.:::.:::.:::.

Why I decided to become a Life of Meg sponsor...

In 1999, I lost my grandmother when her second round with breast cancer took her life. She was a fighter - a survivor until her late 80s! A wife, a mother, a teacher, a grandmother...she had touched many lives, and losing her brought me face-to-face with the reality of cancer.

A couple of years later, my grandfather (her husband) passed away. He had also battled cancer and had many successes in his fight. They were blessed with many years and for that, my family is thankful. My aunt is a two-time breast cancer survivor, and my uncle (her husband) is a two-time prostate cancer survivor! How thankful we are for the recent reports of good news they have received.

Just last year, I had 10 inches cut off of my hair - I finally followed through with a promise I had made to myself a number of years ago. In 2005, I committed to growing out my hair with plans to eventually cut it and donate it to a program that assists cancer patients in their search for a wig.

So many of our friends and family have been touched by cancer, and while I do not personally know many who have taken advantage of Pantene's Beautiful Lengths' campaign (and American Cancer Society free wig program), I love what this company stands for, and I know that so many people benefit from the donations they receive.

This year, I am excited to partner with Meg in her support of the American Cancer Society. In honor of those who are no longer with us...In honor of those who are still fighting...In honor of those who will someday face a battle like no other, I challenge you to give!

____________________________________________________

Thanks so much Elizabeth! 
Everyone go stop by her blog and say hello!

 

Follow along here:  BlogLovin, Instagram, Twitter, Facebook, Pinterest

________________________________________________

World's BEST Pumpkin Bread

I have a lovely memory way back when I was in elementary school.

My brother and I would walk home from school and race down the street to see who could touch the front door first. The best days, were the ones when we were greeted by the smell of spicy pumpkin bread that had just come out of the oven.

I've tried every single pumpkin bread recipe I could get my hands on, but none of them live up to the recipe my mom has sworn by for decades.

Lucky for you, I have asked her to dust off her Women of Great Eats Junior League cookbook and share with you the best of the best. If you try any pumpkin bread recipe this fall, make it this one.
Your family will beg for you to make this deliciously moist, flavorful fall bread again and again... and that's a promise.

{via}

World's BEST Pumpkin Bread Recipe

via Women of Great Taste

Ingredients:

- 3.5 cups flour

- 1.5 teaspoons salt

- 2 teaspoons baking soda

- 3 cups sugar

- 1 teaspoon nutmeg

- 1 teaspoon cinnamon

- 1 can (16 oz) pumpkin

- 1 cup vegetable oil (sub unsweetened applesauce for lower fat)

- 2/3 cup water

- 4 eggs

Directions:

1) Preheat oven to 350 degrees. Grease mini loaf pans (5 x 3 x 2 inch).

2) Combine dry ingredients in a large mixing bowl until combined.

3) Add remaining ingredients and mix until well blended.

4) Place batter in prepared pans (approximately half full) and bake for 1 hour. 

- I recommend checking loaves around 45 minutes with a toothpick. When toothpick comes out clean, the loves are ready to be moved to a cooking rack

Bon Appetit!

PS - Don't forget to link-up and gain new readers ALL WEEK at my Mingle Monday Blog Hop link-up!



...

Weekend Outlook + A Little Freebie

My goodness, it sure seems like those short weeks drag on forever!
I have been dying for Friday at 5 p.m. since Tuesday morning, so I am ready to get my weekend on! Lots of fun and a busy weekend ahead! Here's the weekend outlook...

Friday //
We decided to invite our friends over for an evening of fun drinks on the patio. It's so relaxing and wonderful out there with our fire pit table, adirondack chairs, and garden light. All we need to do is turn up some tunes and enjoy the company!

Did I mention our drink plan for the evening?

{via}

Galley Bay's Caribbean Sea Cocktail

2.5 oz. Malibu Rum

2.5 oz. Blue Curacao

2 oz. pineapple juice

1/2 oz. Sprite soda

Garnish with maraschino cherry

Well hubs and I are missing the spectacular drinks from Galley Bay Antigua - where we honeymooned!

So, I took it upon myself to send a message to the resort asking them for the recipe to our favorite drink... The Caribbean Sea. In under 30 minutes, they got back to me with their recipe, so we can't wait to whip up a batch for tonight!


Saturday //
A little morning zumba session with the girls, followed by some cleaning and crafting. Oh man, that sounds lovely. At some point in the day, we're going to have to force ourselves to pack for our Boston trip - we leave on Tuesday! Hoping to squeeze in a nice late afternoon stroll on our favorite neighborhood trail with the pup too!


Sunday //
I'll be hanging with my favorite 3rd grade girls at Sunday school bright and early. The rest of the day is packed! We have a 1-year-old birthday brunch celebration with the fam, and then we're jumping over to my parent's casa to celebrate my crazy little sister!

In my mind, Linds is going to be 12, but apparently she's turning 20? When did this happen?
Look out world!!

.:::.:::.:::.:::.:::.

So anyway, that's what happening at the Evans Estates (doesn't that sound way fancier than it needs to? Haha!) this weekend.

In the meantime, I want to celebrate TGIF by happily offering a little freebie - 50% off all "group giveaway" and "side bar only" ad sponsorship! Yup, now a whopping total of $6 and $3.50 respectively... enjoy!

For 50% OFF until Sunday night, click HERE use promo code: FRIDAY

Here's what you might've missed this week:

+ week-long blog link-up

+ blog photoshoot photos

+ a MUST see

Have a cozy weekends, friends!

Dad's Famous Chewy Pudding Chip Cookies

If you are like me and adore super chewy cookies, this recipe is for you! So moist, so delicious... you just have to indulge in two (or six)!

A few weeks back, I stopped by to visit my parents, and low and behold I found my dad in the kitchen. Baking. Cookies.

Who the heck is this guy?

Well, my dad is a rock star in the kitchen and loves cooking with mom. But this time, we was all by his lonesome making delicious pudding cookies to bring my grandpa for Father's Day - how cute is that?!

He found an incredible recipe that is easily interchangeable so you can swap different flavors out. He did butterscotch chip cookies (grandpa's fave), and I was blown away (and I'm picky, y'all!). So this past week when we had family staying with us, I knew it was the perfect time to test out the chocolate peanut butter chip variety.

They were gone within 36 hours. I made 2.5 dozen.
A hit!

Try them. So easy and you will put smiles on so many faces when they smell them baking!

{ Dad's Famous Pudding Chip Cookies }

Ingredients

- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 cup butter (room temperature)
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 package butterscotch jello pudding (3.4 oz) **
- 1 teaspoon vanilla
- 2 eggs
- 12 ounces butterscotch chips **
- 1 cup chopped pecans (optional)


** Can swap out pudding and chip flavors. Read below for fun combination ideas!


Directions:

1) Preheat oven to 375 degrees.

2) In a medium bowl, combine flour and baking soda.

3) With stand mixer, cream butter, sugars, pudding mix and vanilla. Add the eggs and mix thoroughly.

4) Slowly stir in the flour mixture. Fold in chips and nuts.

5) Drop dough on cookie sheet (I recommend using a Silpat silicone baking mat) by rounded tablespoons.

6) Bake for 8-10 minutes. Allow to cook for 2-3 minutes before moving to cooling rack.

.:::.:::.:::.:::.:::.

Like I said before, there are so many great ways to get creative and try out new flavor combos. Here are just a few ideas for you to get funky with...

butterscotch pudding + butterscotch chips

vanilla pudding + chocolate chips

fudge pudding + dark chocolate chips

chocolate pudding + peanut butter chips (as shown in my photo)

lemon pudding + white chocolate chips

cheesecake pudding + raspberry vanilla chips

chocolate pudding + andes mint chips

coconut pudding + chocolate chips

The options are endless, so have a blast!

Bon Appetit!

Specialty's Wheat Germ Chocolate Chip Cookies {Copy Cat}

When I used to live in San Francisco, I was obsessed with Specialty's cookies.

Around 4:30 p.m. every single afternoon, a batch would come fresh out of the oven and fill the downtown with smells of crispy oats and melty chocolate. At that exact moment, all of the financial district flocked to the cafe for their little taste of warm, gooey heaven

So needless to say I miss getting my cookie fix! My favorite choice was their Wheatgerm Chocolate Chip Cookie. I still crave it!

In fact, I've been scouring the interwebs trying to find someone daring person to try and replicate it.
Thankfully I finally found a good one that is delicious and pretty darn close! Mmm...

Specialty's Wheat Germ Chocolate Chip Cookies

Adapted from Caroline's Bake Shop

Ingredients:

3/4 cup old fashioned whole rolled oats
1 cup whole-wheat flour 1/2 cup ground flax seeds
1/2 cup raw wheat germ
1/2 cup sweetened coconut flakes finely diced
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon cinnamon
2 tablespoons honey
1 large egg
1 teaspoon vanilla extract
1 cup mini chocolate chips
1/2 cup finely chopped pecans


Directions:

1. Preheat oven to 400 degrees. I recommend using a Silpat to line your cookie sheet.
2. Mix oats and flour in a medium bowl. Add baking soda and salt and whisk until mixed in. Stir in wheat germ, flax and coconut.
3. Cream the butter in a large bowl with an electric mixer until fluffy. Add granulated sugar, brown sugar, honey, egg and vanilla; beat until smooth and creamy. Turn the mixer on low and add the dry ingredients until combined. Stir in chocolate chips and pecan pieces using a wooden spoon or spatula. Chill the dough in a refrigerator for at least 1 hour. The dough should be firm before baking.
4. Form a small square (2in x 2in) out of 3 tablespoons of cookie dough. Space cookies several inches apart on the prepared cookie sheets. Bake until the edges and golden on top, about 9- 12 min. Allow the cookies to cool for 2 minutes before transferring to a cooling rack.

.:::.:::.:::.:::.:::.

Bake these... and make sure you have an icy cold glass of milk handy.
Trust me.


Bon Appetit!




PS - Don't forget to link-up and gain new readers ALL WEEK at my Mingle Monday Blog Hop link-up!

Easy Ham, Cheese & Spinach Quiche

This delicious quiche has been a family go to  for years, and is always a crowd pleaser.

Seconds.
Thirds.
Trust me, it will go fast!

I thought a lazy Sunday afternoon was the perfect time to whip something tasty up for brunch. When this recipe popped into my mind, I knew it would be perfect. We've been enjoying delicious slices of this gooey, cheesy pie all afternoon!

________________________________________________________________

Ingredients:
3 eggs
2 cups diced monterrey jack cheese
2 cups diced cured ham
2-3 cups spinach
1 package crescent roll dough

salt/pepper to taste


Directions:

1) Preheat oven to 325 degrees.

2) Press crescent roll dough into pie pan fully lining the bottom and sides.

3) Microwave spinach in a bowl for 30 second (or until wilted). Once wilted pat the spinach dry with paper towels.

4) In a medium bowl whisk eggs until well combined and fluffy. Add in cheese, ham, spinach, and a dash of pepper.

5) Poor egg mixture into pie pan and back for 45 - 55 minutes, or until middle doesn't jiggle when pan is shaken. Allow to cool for 5 minutes or so and serve hot.


Bon Appetit!

How To Make Easy Gourmet Brownies From a Mix

Do you ever have those freak out moments? You know, when the phone rings and a few friends are just going to stop by.

In a panic your mind quickly drifts to two things (or at least mine does)...

1) Do we have wine?
2) I don't have anything fancy for them to eat.

And then in a moment of sheer joy (or complete chaos), you happen to find that store bought brownie mix. You know, the one collecting dust in the back of your cabinet. You bought that mix with the intent of getting yourself out of a jam, such as this, but for some reason it just seems boring.

Thankfully over time, I've learned a quick and easy way to jazz up that good old box of Pillsbury Chocolate Fudge brownies so they look like Ina Garten whipped them up.

And trust me, as soon as your destroy the evidence and serve them up in a cute pan, they'll think you slaved for hours....

Ha!
Major win, my friends.

.:::.:::.:::.:::.:::.

Yes, it's that simple, and the brownies turn out AMAZING! I made this this weekend and I had 3 people ask for the recipe (hehehe).

All you need is a few things on hand to turn drab into fab in no time flat!

I think it would be fun to scratch the PB swirl and add crushed up Oreos, or maybe marshmallow + nuts (Rocky Road anyone?) for a different gourmet take.

Happy baking, ladies!

{Brownie Pic 1}

{Brownie Pic 2}

Healthy Egg, Ham & Smoked Gouda Muffins

Ever since I showed a little glimpse of these via Instagram on Saturday, I've had lots of requests for the recipe.
I have to say that I honestly was on a mission to make a warm breakfast out of fridge leftovers... and they turned out to be incredible!

Especially now that it's a new year and many of us have renewed our commitments to eating healthy, these are a delicious way to stick to your goal.

Packed with protein, these gooey, cheesy egg muffins won't cost you much in the calorie department... only 96 calories per muffin!

I made a dozen over the weekend, and ate them for a warm breakfast with some mixed berries for a filling, high-protein meal.

And the recipe would be easy to modify in case you were in the mood to add different meat/cheese!

{ Healthy Egg, Ham & Smoked Gouda Muffins }

{via}

Ingredients:

- 11 large eggs (feel free to use a dozen, your muffins may dome a little more)

- 4 smoke Gouda cheese deli slices

- 6 deli ham slices

- 1 tsp. oregano

- salt and pepper to taste

- olive oil cooking spray

Directions:

1) Preheat oven to 350 degrees.

2) Spray muffin tin with cooking spray  

3) Crack all eggs and whisk in a medium sized bowl with a fork.

4) Slice the smoked Gouda and deli ham into very small squares (excluding Gouda rind).

5) Add cheese and meat squares and oregano to eggs and mix until distributed. Add salt and pepper to taste. Pour equally into each muffin cup (approx. 1/4 cup each).

6) Bake muffins for 25 minutes. Allow to cool down for 2-3 minutes... and enjoy! 

.:::.:::.:::.:::.:::.

When I made these last weekend, Adam raved about them before I even got the chance to take the first bite. The Gouda is creamy and melty, and the spices are just perfect to add a little flavor.

Who knew you could pack such a punch in a 96 calorie protein muffin?


Bon Appetit!