Bacon and Cheese Scones with Sea Salt

Bacon and Cheese Scones with Sea Salt

Makes 8 scones.

I wanted these to taste like the scones I have had at Northstar Cafe and Kittie's Cakes, both in Columbus.  I can't say I completely created a replica, but they came pretty close!
Source: Our Nourishing Roots

2 cups freshly ground or sprouted* whole grain flour, preferably a lighter variety like soft white winter wheat (I didn't use freshly ground flour, just regular, and it seemed to still work out okay)
2 tablespoons baking powder
3 tablespoons sugar
1 teaspoon salt
5 tablespoons butter, unsalted, chilled, cut into small pieces
6 pieces of bacon, cooked, chopped into small pieces (about 1 cup)
1 – 1 1/2 cups good sharp cheddar cheese
1 1/4 cups heavy cream

Preheat oven to 425.

In a food processor, pulse together the flour, baking powder, coconut sugar, and salt.  Sprinkle the butter pieces over the top and pulse 10-12 times until the pieces are smaller and it looks like a coarse meal.

Add the cheese and bacon, pulsing once or twice to incorporate them.  Dump the mixture into a large bowl.

Pour the cream over the coarse meal, gently stirring with a rubber scraper until the dough just comes together.  Press the dough into a floured pie plate or cake pan and then turn out onto a lightly floured countertop.

With a pastry scraper, cut the disk of dough into 8 wedges.  Transfer to a parchment-lined jelly roll pan, leaving space between each wedge.

Bake for 11-14 minutes, or until the tops of the scones are nicely golden brown and the middle looks set.

Cool for 10 minutes on a cooling rack before moving the scones with a spatula.

Overnight Apple Cinnamon Pull-Apart Bread

Overnight Apple Cinnamon Pull-Apart Bread

Serves 6-8.

The recipe below is designed for a bundt pan, but successfully baked it in a deep 13x9 baking pan. It's rich and delicious. If you want a noticeable apple flavor, add an extra cup of shredded apple after you have formed the balls but before baking. The one cup in the dough itself seemed to get lost and wasn't as strong as I expected.
Adapted from Lovely Little Kitchen and An Oregon Cottage

 

Dough:

1⅓ c. milk, warmed to 110-115 degrees

2 T. butter, melted + 2 T. butter, softened (4 Tb. total)

¼ c. granulated sugar

1 T. instant yeast

3¼-1/2 c. unbleached flour

1½ t. salt

1 heaping c. peeled, grated apple (I used Granny Smith)

 

For coating & glaze:

1 c. brown sugar

1 T. cinnamon

6 T. butter

Make dough:

Add milk, 2 Tb. melted butter, sugar and yeast to a large measuring bowl and stir to combine. Mix 3¼-c. flour and salt in the bowl of a standing mixer with a dough hook on low. Slowly add milk-yeast mixture and stir until dough comes together. Fold in grated apple. Increase speed to next level and knead the dough for abut 6 minutes, adding 2-3 tablespoons of flour (a tablespoon at a time) as needed for dough to clear sides of bowl (the dough should still be sticking to the bottom of the bowl, though).

 

Remove dough from mixing bowl to a lightly floured surface and shape into a ball. Coat bowl with oil (I simply use the bowl I mixed in), replace dough in bowl and turn to coat with oil. Cover bowl with plastic wrap and leave to sit until doubled in size, about 1 hour.

 

Use the 2 tablespoons of softened butter to liberally coat a 13x9 baking pan.

 

Remove dough to a lightly floured surface (I use a tea towel for easy clean up) and pat into about an 8x9" rough rectangle. Use a long knife to cut into 64 pieces - it doesn't matter if they're even or not.

 

Coat dough:

Place melted butter in one small bowl and combine brown sugar and cinnamon in another bowl.

 

Roll each piece of dough into a rough ball, dip in melted butter and then roll in the brown sugar coating. Place in buttered pan, layering and staggering dough balls as needed to make an even loaf. Sprinkle any extra sugar-cinnamon mixture on the top.

 

Cover pan with plastic and leave out on counter for 30 minutes before placing in the refrigerator to finish rising slowly overnight.

 

To bake bread:

Remove pan from refrigerator abut 2 hours before you want to serve it. Leave at room temperature, still covered, 45 minutes to 1 hour and preheat oven to 350 degrees the last 15 minutes.

 

Remove cover, place in heated oven and bake 20-25 minutes until the bread is JUST starting to brown and the sides are bubbling.

 

Cool for 5 minutes before inverting onto serving dish and topping with apple cider glaze.

Apple Cider Glaze - makes a little over a cup

 

In a small saucepan, melt butter over medium heat. Whisk in apple cider, heavy cream, and salt. Bring the mixture to a gentle simmer, and then remove from the heat. Whisk in powdered sugar. Add more if needed. Allow to cool slightly before pouring over the pull apart bread.

*If making ahead, store in the refrigerator in a microwave-safe container. Reheat before serving/pouring over bread.

Zucchini Bread

Zucchini Bread

Makes 1 loaf.

I came up with this recipe after combining a few different ones I found online. It's delicious and my new go-to for zucchini bread.

1 c. all-purpose flour
1/2 c. whole wheat flour
1 c. sugar
1 heaping t. cinnamon
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 egg
2 overripe bananas, mashed
1/2 c. coconut oil, melted
1 t. vanilla extract
2 c. shredded zucchini

Preheat oven to 325. Grease loaf pan.  Add egg, oil, sugar, and vanilla to bananas in a mixing bowl. Mix well. Fold in dry ingredients until just combined. Fold in shredded zucchini. Bake for approximately 75 minutes, but check starting around an hour since every oven is different.

Birthday Cake Batter Pancakes

Birthday Cake Batter Pancakes

Makes about 6 pancakes.

The kids loved these.  We used regular syrup instead of the glaze, but next time, I would try it, so I'm including it here.
Source: Happy Food Healthy Life

For pancakes:
3/4 cup all purpose flour
1/3 cup yellow cake mix
2 teaspoons sugar
1/2 teaspoon baking powder
pinch of salt
1 egg
1/2 teaspoon vanilla extract
1/2 to 1 cup milk
assorted sprinkles
whipped cream and additional sprinkles for topping, optional

For glaze:
1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles

To make glaze: Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1/2 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1/2 cup of milk and add more if needed.

Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Banana Crumb Cake

Banana Crumb Cake

Makes (2) loaf pans, (2) 8x8's or (1) 13x9

My good friend Cheryl turned me on to this recipe.  Easily the best banana crumb cake I've ever eaten.  So flavorful and moist, and the crumb filling/topping is to die for!
Source: Southern Plate

For the crumb cake:
2 c. sugar
1 c. milk
1 c. chopped nuts (optional)
2 c. self-rising flour
1 stick margarine
2 eggs
3 bananas
1 t. vanilla

For the crumb topping:
1 stick (1/2 c.) margarine
1 c. brown sugar
1 c. flour (self-rising or plain)

Spray two loaf of 8x8 pans with cooking spray (you can also use a deep 13x9).  Place peeled bananas in mixing bowl, add sugar.  Mix until bananas are liquefied.  Add margarine, mix until creamed together with banana mixture.  Add all other ingredients and blend well.

In medium bowl, place all topping ingredients.  Cut together with a long-tined fork until well blended.  Pour 1/4 of batter into each pan, top with 1/4 crumb mixture.  Pour remaining batter over and top with remaining crumb mixture.  (If you are using a 13x9, pour 1/2 batter, than 1/2 crumb.  Then remaining batter and remaining crumb.)

Bake for 45-60 minutes for loaf pans or 8x8s.  For 13x9, bake for 50-70 minutes.
Cake is done when a toothpick inserted in center comes out clean.

20-Minute Applesauce Breakfast Cookies

20-Minute Applesauce Breakfast Cookies

Makes 36.

The word "cookie" is used loosely here.  Let's not get carried away and think that these taste like true cookies.  But if your toddler likes them, call them cookies as much as you'd like.  
Adapted from: Shape

3 ripe bananas
2 c. rolled oats
1/3 c. applesauce
2 T. honey
1 tsp. vanilla extract
1 t. cinnamon
1/2 c. dried cherries

Preheat oven to 350 degrees. Using a fork, mash the bananas in a bowl. Stir in oats, applesauce, honey, dried cherries, cinnamon and vanilla extract. Mix batter well. Drop by rounded spoonfuls onto a lined cookie sheet. Bake for 20 minutes.

Baby Spinach and Cheddar Quiche

Baby Spinach and Cheddar Quiche

Serves 8.

I used a store-bought crust... a refrigerated one, not a frozen one.  But either would work.
Source: Big Flavors Tiny Kitchen

Store-bought frozen deep dish pie shell
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon shallot, minced
4 ounces baby spinach
Freshly grated nutmeg, to taste
Kosher salt and freshly cracked black pepper, to taste
5 large eggs
3/4 cup milk
1 cup shredded cheddar cheese

Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside.

Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat.

While the spinach mixture is cooling, beat eggs and milk in a large bowl. Stir in cheese.

Place spinach mixture in the bottom of the pie crust, spreading it out in an even layer. Pour egg mixture on top and bake for 45-50 minutes, until eggs are set. Remove from oven and let stand a few minutes before diving in. Enjoy!

Overnight Egg Nog French Toast

Overnight Egg Nog French Toast

Serves 8.

Adapted from: Chef in Training

• 1 cup brown sugar
• 1/2 cup butter (1 stick)
• 2 Tbsp. light corn syrup
• 2 loaves French bread, sliced into 1" slices
• 1 cup egg nog
• 1 cup half and half
• 10 eggs
• 1/2 tsp. cinnmon

1. Lightly grease a 9x13-inch baking dish.
2. Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.
3. Place slices of french bread on top of the sugar mixture.
4. Combine egg nog, half and half, eggs and cinnamon in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
5. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
6. Once it has refrigerated for designated time, Preheat oven to 325 degrees F.
7. Bake at 325 degrees F for 35 minutes. Then, remove foil and raise oven's temperature to 375 and bake for another 5-7 minutes or until french toast has started to brown on top.  Serve with syrup.

Egg Nog Coffee Cake

Egg Nog Coffee Cake

Serves... a lot.

A dense coffee cake with a hint of egg nog flavor... and a thick, rich, crumbly crust.  Perfect for Christmas morning!
Source: Gonna Want Seconds

For The Coffee Cake:

• 1/2 Cup - Butter, Softened
• 1 Cup - Sugar
• 2 - Large Eggs
• 1 Cup - Eggnog
• 1 Cup - Sour Cream
• 1 Teaspoon - Vanilla Extract
• 3/4 Teaspoon - Ground Nutmeg
• 2 1/3 Cups - All Purpose Flour
• 2 Teaspoons - Baking Powder
• 1/2 Teaspoon - Baking Soda
• 1/2 Teaspoon - Salt
• For The Crumb Topping:
• 1/3 Cup - Sugar
• 1/3 Cup - Brown Sugar
• 1 Teaspoon - Dried Ground Cinnamon
• 1/2 Teaspoon - Dried Ground Ginger
• 1/2 Teaspoon - Dried Ground Nutmeg
• 1 Pinch - Salt
• 1/2 Cup - Butter, Melted
• 1 1/2 Cups - All Purpose Flour
• For The Icing:
• 2 Tablespoons - Butter, Melted
• 3 Tablespoons - Eggnog
• 1 1/2 Cups - Powdered Sugar

Instructions:

1. Make the Cake: Preheat oven to 350. Spray a tube pan generously with nonstick cooking spray.
2. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in eggnog, sour cream, nutmeg and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
4. Add half of the dry ingredient into wet ingredients and blend just until mostly combined. Add the rest of the dry ingredients and blend just until combined.
5. Spread batter into prepared pan. Tap pan on counter to remove air bubbles. Set aside.
6. Meanwhile make the Crumb Topping: In a medium bowl blend sugars, spices and salt into melted butter until mixture becomes smooth. Add flour and combine thoroughly.
7. Crumble crumb mixture into big pieces over top of unbaked coffee cake.
8. Bake Coffee Cake for 35-45 minutes in preheated oven just until a cake tester inserted in the center of the cake comes out clean.
9. Cool on rack for 10-15 minutes. Place a plate on top of the cake and flip the cake over onto the plate. Place a serving plate on the bottom of the cake and flip the cake over to right-side up. Cool cake completely before icing it.
10. Make Icing: Whisk together the butter and eggnog in a small saucepan over low heat. Bring mixture to a simmer and simmer for 2 minutes, whisking constantly. Cool slightly and whisk in powdered sugar until mixture is smooth with no lumps. Drizzle icing over completely cooled cake.

Smoothie Muffins

Smoothie Muffins

Makes about 16 muffins.

I originally made these as a quick breakfast option for the wee one, but after trying them myself, I realized they weren't half bad!
Source: FitSugar

3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 350 degrees.
Puree the bananas, spinach, and strawberries in a blender.
In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
Pour the smoothie mixture into the bowl and mix well.

Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
Spoon the batter, filling each cup about three quarters full.
Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool on a rack and enjoy!

Cinnamon Baked French Toast

Cinnamon Baked French Toast

Serves 8.

Decadently delicious.  Make this lighter by using Egg Beaters in place of the eggs.  Still won't be health food, but it will help lessen the blow a little bit without sacrificing much taste.
Adapted from: Lovin' From the Oven

2 loaves stale bread
1/2 to 3/4 cup sugar
12 large eggs
3 cups milk
3/4 cup heavy whipping cream
2 T. vanilla
1/2 cup flour
1/2 cup firmly packed brown sugar
1 t. cinnamon
1/4 t. salt
1 stick cold butter, cubed

Grease a deep 9x13 pan.  If your 9x13 is on the shallower end, you may also need a 8x8 square pan.

Tear the bread into chunks and place them into the greased pan.  Sprinkle evenly with sugar.

Mix together the eggs, milk, cream, and vanilla.  Pour the mixture evenly over the bread and sugar.  Cover and refrigerate overnight.

In another bowl, mix together the flour, brown sugar, cinnamon, and salt.  Add the butter and mix until the batter comes somewhat together, like little pebbles.  Store in a plastic bag in the fridge.

Preheat the oven to 350 degrees.

Take french toast pan and sprinkle crumb mixture on top.  Bake for 60-70 minutes.  Serve with maple syrup.

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

Makes about 16 pancakes.

Because these do not contain any sugar, they aren't exceptionally pleasing to adults, but I make them for the wee one and she loves them.  I freeze the leftovers and pop them in the microwave for an easy, healthy breakfast.
Source: SparkRecipes

1 1/2 cups whole wheat flour

1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp allspice
1 large egg1 3/4 cup fat-free milk
1/2 cup canned pumpkin

Preheat griddle or pan to 350 degrees.

In large bowl, blend pumpkin, egg, and milk with electric mixer.

Add flour, baking powder, baking soda, and allspice and stir until blended. (Some small lumps are OK.)

Pour about 1/2 cup batter on hot griddle, lightly sprayed with cooking spray.

Flip cakes after about 1 minute. Then cook another minute on other side. 

Apple Oatmeal Muffins

Apple Oatmeal Muffins

Makes 12 muffins.

These are delicious for kids and adults alike!  Love the oatmeal in them... yum!
Slightly adapted from: Mom Foodie

Ingredients

• 1 egg
• ⅓ cup low fat buttermilk
• ¼ cup melted butter
• 1 tsp vanilla extract
• ¼ tsp Kosher salt
• 1 cup light brown sugar
• ½ cup all purpose flour
• ½ cup whole wheat flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 cup old fashioned oats
• 1 cup peeled and diced Granny Smith apple (roughly 1 large apple)

Instructions

1. Preheat oven to 350 degrees.
2. Whisk together the egg, buttermilk, melted butter, vanilla, salt and sugar.
3. Add the flours, baking powder, baking soda and cinnamon. Mix thoroughly.
4. Add the oats and apples, mix until evenly distributed. Allow to rest a couple minutes, then spoon into muffin cups. Fill almost full.
5. Place in oven to bake for 20 minutes. Remove and cool.

Classic Banana Bread

Classic Banana Bread

Makes 1 standard loaf and 1 mini loaf.

This will definitely be my go-to banana bread recipe for when I want the traditional, homestyle bread.  If you click here, you'll find another great recipe for banana bread, but it is definitely sweeter and tastes more like cake.  You won't go wrong with either, but they are definitely slightly different and both worth keeping in the regular rotation.
Source: The Dough Will Rise Again

1 stick butter, softened
1 cup sugar
2 eggs
3 very ripe bananas
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
1/2 cup milk

1.) Preheat your oven to 350°. Start by creaming the butter and sugar together for about 2 minutes. Add the eggs, and mix until well-incorporated.

2.) Peel the bananas, place them in a bowl, and smash them well with a fork. Add them to the wet ingredients, and mix until combined. 

3.) Whisk together the salt, baking soda, baking powder, and flour. Add 1/3 of the flour mixture to the wet ingredients, and mix until just combined; add half the milk, then another third of the flour mixture, then the rest of the milk, and finally the remainder of the flour mixture, mixing until just combined after each addition.

4.) Spray your loaf pans with non-stick cooking spray; scoop the batter evenly into the pans or tins, only filling them halfway. This bread rises quite a bit, and if you fill them more than halfway, the bread has a tendency to collapse on itself, and you end up with an overbaked bottom, and a raw top! Bake muffins for 12-16 minutes, mini loaves for 22-25 minutes, and standard loaves for 45-50 until the edges are golden brown, and a toothpick inserted into the center comes out clean.

Apple-Cinnamon Baked Overnight Oatmeal

Apple-Cinnamon Baked Overnight Oatmeal

Makes 13x9.

I loved this baked oatmeal.  I was a little thrown off by the overnight soak, because I had never done one and didn't know what to think about soaking the oats in vinegar.  Eek!  I still don't know if it's a necessary step, but I will do it again in the future since the overall result was so tasty.  This is definitely a breakfast favorite for me.  
Slightly adapted from: Serenity HHW

6 cups thick rolled oats
1/2 cup acid, such as whey or raw apple cider vinegar (I used 1/4 cup yogurt and 1/4 cup apple cider vinegar)
8 cups water
1/2 cup butter, lightly melted (I reduced to 5 T.)
2 cups whole milk (I used 1 cup whole, 1 cup 1%)
6 eggs (I reduced to 5, and will probably only use 4 next time)
1/2 cup sugar  (I used 1/4 white sugar and 1/4 brown sugar)
1 teaspoon vanilla extract
2 tablespoons cinnamon
1/2 teaspoon sea salt
1 apple, diced finely or shredded
1 cup unsweetened, shredded coconut (I sprinkled about 1/2 cup on top)

Combine oats, acid, and water in a big bowl. Cover and let soak overnight.

In the morning, preheat the oven to 375 degrees. Drain the oats through a fine sieve. Rinse and allow to drain again.

In a big mixing bowl, whisk together butter, milk, eggs, sweetener, vanilla, cinnamon, and salt. Add oats and mix well. Add the apples, and coconut and mix in gently.

Transfer to a greased 9” x 13” baking dish.  Smooth the top, and sprinkle with coconut. Bake for 45 minutes to 1 hour, or until golden brown and a toothpick inserted comes out clean.

Remove from oven to a cooling rack.  Serve in bowls with some milk added. Or as an oatmeal bar with maple syrup and fresh fruit. 

Raspberry Lemon Breakfast Cake

Raspberry Lemon Breakfast Cake

Serves 24.

I don't know what happened to my photo.  :(  But here's a breakfast cake that screams spring!  It's a little labor-intensive, but the outcome is worth it.  This is a REALLY GOOD breakfast cake.  YUM.
Source: Rook No. 17


3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons salt
2 cups Dannon® Oikos® Vanilla yogurt
2 cups granulated sugar
6 large eggs
The zest of 3 lemons
1 cup canola oil
1 12 oz. bag frozen whole raspberries
1/4 cup granulated sugar

For the lemon syrup:
1/3 cup granulated sugar
1/3 cup fresh lemon juice

For the lemon cream cheese frosting:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
4 oz. cream cheese 

Preheat oven to 350 F.  Coat a 13x9 baking pan with nonstick spray, then line with parchment paper so that parchment extends over the 13" sides by several inches (allowing you to simply lift the cake from the pan once it has cooled).

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, whisk the sugar and eggs until pale yellow.  Add yogurt, lemon zest and oil and beat on low to combine.  Add dry ingredients to the wet.  Stir just to combine, so that no white streaks remain and batter is smooth.  Pour half of the batter in to the prepared pan and evenly spread with a silicone or offset spatula.

Remove frozen raspberries from the freezer.  Rinse in a colander under cold water to remove frost.  Transfer to a medium bowl and gently toss with 1/4 cup sugar.  Evenly distribute the frozen sugared raspberries over the layer of batter.  Top with remain half of batter and use a silicone or offset spatula to evenly distribute. 

Bake for 40-50 minutes (until a toothpick comes out clean of batter, or cake springs back to the touch).  Remove cake from oven and cool on a wire rack for 10 minutes.

While cake is cooling, combine the 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan.  Cook over medium-high heat until sugar dissolves and mixture is clear.  After cake has cooled for ten minutes, pour lemon syrup evenly over the entire cake (while still in pan).  Continue to cool the cake on a rack for 30 minutes.

Once cake is cool, prepare the frosting by melting the cream cheese in a medium bowl over low heat in the microwave (or a saucepan).  Whisk in the powdered sugar and lemon juice until smooth.  Using a silicone or offset spatula, spread the frosting over the entire cake.

Using the overlapping sides of the parchment as handles, gently lift the cake from the pan.  Cut in to squares and serve.

Healthy Banana Oatmeal Breakfast Muffins

Healthy Banana Oatmeal Breakfast Muffins

Makes 18-20 muffins.

Here's a winner recipe -- a muffin that's healthy and the whole family loves.  Enough sweetness from the honey, yet plenty of healthy ingredients to start your day right.  The wee one loves these for breakfast and as an after-nap snack, and I love that I can make them, freeze them, and pull them out one by one for a wholesome, homemade treat.
Source: Fit and Healthy with Debbie

2.5 cups old fashioned oats 
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 tbsp ground flax seed
1 tsp vanilla
2 ripe bananas 

Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line muffin tins with silicone or foil liners.
Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor. Process until everything is mixed together and oats are smooth.

At this point in the process, you can separate the batter into different bowls, adding dark chocolate chips, nuts, blueberries, or whatever you want to make a variety of muffins.  Or you can add one ingredient to the entire batter.  Or, like I prefer them, leave them plain!  They are still great!

Divide batter among cupcake liners, and bake for 18-20 minutes (mine only took 14-15 minutes), or until toothpick comes out clean.

20-Minute Applesauce Cookies

20-Minute Applesauce Cookies

Makes 9-10 large cookies.

A sugar-free healthy "cookie" that's perfect for the wee one's breakfast or snack.
Source: Shape

3 ripe bananas

2 c. rolled oats1/3 c. applesauce1 tsp. vanilla extract1 tbsp. ground flax1/2 c. dried cherries, raisins, or a mix of both

Preheat oven to 350 degrees. Using a fork, mash the bananas in a bowl. Stir in oats, applesauce, dried cherries, flax and vanilla extract. Mix batter well. Drop by rounded spoonfuls onto a lined cookie sheet. Bake for 20 minutes.

Vermont Maple Bread Pudding

Vermont Maple Bread Pudding

Serves 6-8.

A rich, tasty breakfast.  Serve with fresh fruit.
Slightly adapted from: Pillsbury

12-14 oz. loaf crusty French bread, cut into 2" cubes
6 eggs
1/2 c. maple syrup
3/4 c. sugar
1-1/2 t. baking powder
1 pint (2 c.) half-and-half
1 c. milk
1/2 c. cream cheese frosting
1 container (6 oz.) vanilla yogurt

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Place cut-up bread in large bowl.
• In another large bowl, slightly beat eggs. Reserve 1 tablespoon of the syrup in small microwavable bowl; add remaining syrup to eggs. Stir in sugar, baking powder, half-and-half, and milk until well blended. Pour mixture over roll pieces in bowl; stir to coat well. Pour mixture into pan, pressing bread into liquid with back of spoon. Let stand 5 minutes; press down bread again.
• Bake 45 to 55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving.
• To reserved tablespoon syrup, stir in frosting and yogurt. Microwave on High about 20 seconds or until melted. Stir; pour over warm bread pudding and spread to cover. 

Moist Pumpkin Bread

Moist Pumpkin Bread

Makes 1 loaf.

Happy Thanksgiving to you and yours!  I hope you have a wonderful day celebrating all you have to be thankful for.
Just like the title implies, this is a moist pumpkin bread.... and it has a sugary sweet cinnamon topping.  Yum!
Source: Food

1 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 (15 ounce) pumpkin puree
1 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

TOPPING:
1 tablespoon butter
1/4 cup brown sugar
3 tablespoons milk
1/4 cup pecans, chopped

In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.

In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.

Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.

For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.

Wrap and store until next day for serving.