Category Archives: muffins

hello autumn

Happy first weekend of fall! In case you missed it, yesterday we celebrated the autumn solstice with record heat in St. Louis.

Because nothing says autumn like leaves just giving up and falling because they are too dry to hold on any longer.

hello_autumn

But there’s hope for your weekend, still. Here are a few ways to make the most out of the new season even if summer won’t loosen it’s death grip just yet:

Step 1: Crank down your thermostat to 65.

Step 2: Wrap up in your giant blanket scarf and watch College GameDay.

Step 3: Boots still look cute with sleeveless dresses. Just don’t forget deodorant.

Step 4: Be thankful there isn’t a pumpkin shortage because both you and your dog are going through 2+ cans a week.

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Pumpkin Apple Muffins with Streusel Topping (Makes 18)

  • 1 C unsweetened canned pumpkin
  • 2 large eggs
  • 1/2 C vegetable oil
  • 2 C peeled and chopped apples (Pink Lady or Honeycrisp)
  • 2 1/2 C flour (I used half whole wheat, half all-purpose)
  • 2 C sugar
  • 1 TBL pumpkin pie spice mix (cloves, ginger, cinnamon and nutmeg)
  • 1 tsp baking soda
  • 1/2 tsp salt

Streusel Topping (because streussel makes everything better)

  • 2 TBL flour
  • 1/4 C brown sugar
  • 1 TBL oats
  • 2 tsp butter

pumpkin_apple_2

Preheat oven to 350 degrees.

In a large mixing bowl, whisk sugar, flour, baking soda, pumpkin pie spice mix, baking soda and salt. Set aside.

In a stand mixer, blend pumpkin, oil and eggs together.

Add dry ingredients into wet and mix until just combined. Add apples.

Scoop into prepared muffin tins and fill about 2/3 of the way.  Top with 1 tsp streusel topping per muffin.

Bake for 30 minutes or until toothpick comes out clean.

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I make these nearly every year on repeat. They are a great excuse for a mini carb-load anytime of day and they freeze well if you’re afraid you might eat them all in the first few days.

Not that Matt and I would know what that’s like or anything.

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Happy fall!

greater swiss mountain dog, finn, swissy, gsmd,

Is it too late for an Easter post?

According to my priest it’s not.

Easter marks the beginning of a season of celebration and new beginnings so technically I’m not late in delivering this Easter cupcake recipe to you.

Technically, I’m right on time!

And I’m not just emphasizing my punctuality because my husband told me mass started at 8:30 last Sunday when it really started at 8:45 to get me out the door in time.

I’d like the record to show that I made it to church on time for many years before I met him.

Thanks, mom! 

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Planned out or last-minute, these cupcakes are great for any spring celebration. I’m actually not a big fan of coconut, but I’m a sucker for a cute bird’s nest and toasted coconut makes the cutest bird’s nests so coconut it is. (note: If you are a coconut lover, you can add coconut flavoring to the icing and/or shredded coconut to the batter)

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Banana Carrot Cupcakes (adapted from How Sweet Eats)

  • 2 C flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 C melted butter (substitute coconut oil)
  • 1 C sugar
  • 3 eggs
  • 3 ripe bananas
  • 2 C grated carrots
  • 2 tsp vanilla extract
  • 3/4 C buttermilk

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Preheat oven to 350 degrees. Line a cupcake tin with liners.

Toast coconut in a thin layer (I use a silpat) until just slightly browned. Set aside.

In a large bowl, whisk flour, salt, baking soda and cinnamon together. Set aside.

With an electric mixer, blend sugar and butter. Add eggs. Add bananas, carrots and vanilla until well combined.

Add half of dry ingredients and mix together (being careful not to overmix). Add buttermilk and remaining dry ingredients.

Using a 1/4 cup scoop, fill cupcake liners until they are 3/4 way full.

(Or, if you’re like me, accidentally forget the buttermilk and remember after you’ve already filled your cupcake liners, scrape everything back in the bowl and add buttermilk)

Bake 16-18 minutes or until toothpick comes out clean. Let cupcakes cool completely.

Cream Cheese Frosting

  •  

     

    1 1/2 blocks of cold cream cheese

  • Blue Gel Food coloring
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Toasted unsweetened flaked coconut
  • Cadbury mini eggs

In a stand mixer, whip cream cheese until fluffy. Gradually add powdered sugar. Add in vanilla extract and food coloring until you get a robin’s egg blue (or until your sister tells you it looks unappetizingly gray).

Ice cupcakes and top with coconut and cadbury mini eggs.

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Oh and I almost forgot to mention the best part, these cupcakes are basically more fruit and veggies than they are dessert so you can eat them without any guilt whatsoever.

 

All the fall things

I’ve been meaning to write this post for several weeks now but the truth is I’ve been too busy taking 1,000 photos of trees with changing leaves to get around to it.

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That’s what fall will do to you after a few years away.

It’s science.

And judging from the physiological reaction I had the first time I smelled a bonfire this season, consider me well-conditioned.

I realize that not everyone shares my love for crunchy leaves under their feet and nearly every iteration baked goods containing pumpkin you can squeeze into a few short months, so I thought I’d share a few of ways you too can fall in love with fall this season.

1.Check out a local fall festival. We were fortunate to get into town just in time for the 30th annual St. Charles Oktoberfest, complete with commemorative beer steins, traditional dancers and some of the best latkes I’ve ever tasted.

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2. Go for a brisk fall run. Or in my case, train for half of a half marathon while living in Florida, get one magical long run in where it was 60 degrees and then try not to melt on race day when temps reached the mid-80s. (coming soon: a fall running tour of the katy trail)

katy_arch3. Get into the Halloween spirit. (coming soon: oreo mummy recap. Pumpkin muffin recipe can be found here.) oreo_pumpkin

4. Buy a pumpkin. Or two. Or Seven.

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5. Make a big batch of chili. And eat it as you begrudgingly delete all of the leaf and tree photos on your phone. (solid vegetarian chili recipe here.)

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Bonus points if you have a dog that just so happens to perfectly match all things fall and loves the weather so much he happily sits on the front porch to feed your fall habit.

finn_fall

Happy fall y’all!

candy corn sprinkle covered apple cider donuts

Sometimes I feel like that guy you went on a first date with and afterwards he says you should hang out again soon but then you don’t hear from him for two-plus weeks. And you’re probably over there on the other end of your computer or smart phone like what the heck? I thought we hit it off?

Should I shoot over a random text that says I’m interested without saying I’m interested. You know something like, “hey.” A simple reminder that you’re waiting for an update, but not desperately waiting, just you know, waiting.

Meanwhile that guy you’re dating (me in this case) actually really wants to hang out with you again but keeps getting sidetracked by work, work events and events for work and hasn’t gotten around to making the necessary efforts to plan your next date.

OR, this is just my really roundabout way of telling you that I’m sorry I keep going AWOL from the blog. I miss you and I’ll try to be better. And better I’ll be because today marks the start of the best season ever created once a year every year from now until eternity.

source

I’ll try not to repeat my annual reminder post about how obsessed every girl everywhere is with the fall season as I’m sure the amount of blanket scarves, over the knee boots and PSL snaps and instagrams you’ve seen today are reminder enough.

Instead, I’d like to use this time to revisit my baking of the inaugural batch of pumpkin apple muffins, a task just a wee bit more challenging to get motivated for when it’s still 90 degrees outside and you’ve already showered but can’t stop sweating from your run.

So without further ado. Give me all the pumpkin!

IMG_5449

Pumpkin Apple Muffins with Streusel Topping (makes 18-24)

  • 1 C unsweetened canned pumpkin
  • 2 large eggs
  • 1/2 C vegetable oil
  • 2 C peeled and chopped apples (I used honeycrisp)
  • 2 1/2 C flour (I used half whole wheat, half all-purpose)
  • 2 C sugar
  • 1 TBL pumpkin pie spice mix (cloves, ginger, cinnamon and nutmeg)
  • 1 tsp baking soda
  • 1/2 tsp salt

Streusel Topping (Because, well, Streusel)

  • 2 TBL flour
  • 1/4 C brown sugar
  • 1 TBL oats
  • 2 tsp butter

 

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Preheat oven to 350 degrees.

In a large mixing bowl, whisk sugar, flour, baking soda, spice mix, soda and salt. Set aside.

In a stand mixer, blend pumpkin, oil and eggs together.

Add dry ingredients into wet and mix until just combined. Add apples.

Scoop into prepared muffin tins and fill about 2/3 of the way.  Top with 1 tsp streusel topping per muffin.

Bake for 30 minutes or until toothpick comes out clean.

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Serve warm with butter. pumpkin apple muffins, pumpkin recipes, fall, autumn, muffins, breakfast, brunch, baking, recipes, pumpkin apple muffins, pumpkin recipes, fall, autumn, muffins, breakfast, brunch, baking, recipes,

If you need me, I’ll be out shopping for plastic pumpkins and gourds that won’t melt on my front porch this year.

Happy Fall, Ya’ll!

It’s coming up pumpkins

I ponder life’s questions frequently throughout my day. At the gym. Walking the dog. In the shower. But there are some questions that no matter how much I think about, I just can’t seem to figure them out. I talked about some of them last week but here are just a few more:

Why is it that?

I can hold my breath for nearly the entire length of a swimming pool but as soon as I put my face under the shower head to rinse it off I feel like I’m drowning? 

That although I’ve been in this body for 30 years now, I still have a difficult time judging the distance it needs to clear door frames, kitchen islands and coffee tables. 

Every girl I know is utterly and completely obsessed with everything fall. Pumpkin, pumpkins, pumpkin spiced lattes, selfies on hayrack rides going to pick out pumpkins. You get the drift. But don’t fret ladies, I’m right there with ya. 

And to show my support of the female obsession that is pumpkin, I made a batch of my mom’s pumpkin apple muffins this weekend.

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I made them a day after I attempted a healthier pumpkin muffin recipe and threw the entire batch in the trash.

When it comes to baking, always trust the recipes your mom gives you. End of story.

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Pumpkin Apple Muffins with Streusel Topping (makes 18 muffins)

  • 1 C unsweetened canned pumpkin
  • 2 large eggs
  • 1/2 C vegetable oil (I used melted coconut oil but add a little extra if you are swapping)
  • 2 C peeled and chopped apples
  • 2 1/2 C flour (I used half whole wheat, half all-purpose)
  • 2 C sugar
  • 1 TBL pumpkin pie spice mix (cloves, ginger, cinnamon and nutmeg)
  • 1 tsp baking soda
  • 1/2 tsp salt

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Streusel Topping

  • 2 TBL flour
  • 1/4 C brown sugar
  • 1 TBL oats
  • 2 tsp butter

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Preheat oven to 350 degrees.

In a large mixing bowl, whisk sugar, flour, baking soda, spice mix, soda and salt. Set aside.

In a stand mixer, blend pumpkin, oil and eggs together.

Add dry ingredients into wet and mix until just combined. Add apples.

Scoop into prepared muffin tins and fill about 2/3 of the way.  Top with 1 tsp streusel topping per muffin.

Bake for 30 minutes or until toothpick comes out clean.

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Honey Cornbread Muffins

I learned an important lesson this week while making cornbread muffins.

Don’t over-think things. Simple is best.

Who says the best lessons aren’t learned while baking anyways?

A few weeks ago I made a cornbread crumb cake that was delicious albeit a little time-consuming.

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And yesterday I cooked up a batch of vegetarian chili and was looking for a quick corn muffin recipe to go along with it. Let’s avoid getting into the details as to why I felt the need to make chili when it was 96 degrees outside and focus on the fact I discovered a quick and simple corn muffin recipe in the process, shall we?

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I scanned several recipes, knowing I didn’t want to mess with anything vegan, jalapeno or healthy on this particular day when I settled on this one. Wouldn’t you know it turned out way better than my other more complicated attempts and it took half the time.

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Honey Cornbread Muffins

-adapted from The Neely’s via Food Network. Makes 6 muffins. Double recipe for 12. 

  • 1/2 C cornmeal
  • 1/2 C flour
  • 1/2 TBL baking powder
  • 1/4 C sugar
  • 1/2 tsp salt
  • 1/2 C milk
  • 1 egg
  • 1/4 stick butter, melted
  • 2 TBL cup honey

Preheat oven to 400 degrees.

In a large bowl, combine cornmeal, flour, baking powder, sugar and salt.

In a liquid measure, whisk melted butter, egg, milk and honey.

Add wet ingredients into wet and stir until just combined.

Fill silicone baking cups or paper-lined tins 3/4 of the way full.

Bake for 12-15 minutes or until a toothpick comes out clean.

Serve with butter or extra honey.

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Enjoy!

 

Banana Crumb Muffins

If you’ve been reading my recipe posts as of late, you’ll know that I’ve been doing everything in my power to avoid turning on my oven this summer. With the exception of this ombre birthday cake for Matt’s birthday, I have stuck with no-cook or grilling meals to combat the summer heat.

When Rizzi from the New York Baking Company asked me to review their silicone baking cups, my first thought was, oh crap I actually have to turn on my oven for this. Just kidding. A paper muffin liner user for life, I was excited to see how these colorful creations handled the heat. See what I did there?

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My first inclination was cupcakes. After all, these cups are pretty colorful and would look great for a kid’s birthday party or some other colorful event. After a decently long internal dialogue about delivery and recovery issues if I were to bring these potential cupcakes somewhere to share, I decided muffins might make the best first attempt since I could remove the cups before serving.

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I’ll admit I was a bit skeptical at first. These silicone baking cups didn’t have the bake-eat-and-toss feature that my paper or foil liners did. What if they didn’t look good with the type of muffin I wanted to make? Or they clashed with the cupcake icing I was hoping to create? Yes, I do realize these thoughts are completely first-world in nature, but I’m just being honest.

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So I went with my trusted banana crumb muffin that started as a bread recipe, knowing I could best judge the texture having eating one or twenty in the past.

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Banana Crumb Muffins

  • 3-4 overripe bananas
  • 1/3 C melted unsalted butter
  • 1 C sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 C Whole Wheat Flour
  • 3/4 C Flour
  • pinch salt
  • 1 tsp baking soda

Crumb topping

  • 2 TBL flour
  • 1/4 tsp cinnamon
  • 1/4 C oats
  • 1 tsp butter
  • 1/3 C brown sugar

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Preheat oven to 350 degrees.

In a stand mixer, cream melted butter and sugar together. Add egg until combined. Add bananas and vanilla and mix until smooth.

In a large bowl, whisk flours, baking soda and salt together.

Add dry ingredients into wet one cup at a time, being careful not to overmix.

Bake at 350 for 15-18 minutes or until a toothpick comes out of the center clean. I have a hot oven (hotter than most) and noticed mine were done closer to 16 minutes in.

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It wasn’t until I pulled these out of the oven that I started to see the opportunities. Yes you would need to keep track of them, but if you bought another set, these cups could be perfect for Illini tailgates (or Gator ones I suppose) and the other colors could be coordinated based on holidays or events. They do make a basic muffin really pop don’t they?

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My only issue was I had a little too much batter leftover after 12 muffins and only one set of silicone cups. Typically I would just grab an extra paper liner or two, but in this case I dumped the rest. Don’t feel bad, it was barely enough for one more muffin.

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Compact, BPA free, dishwasher-safe and a great gift idea, you can get your own silicone baking cups on Amazon.

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Have a great weekend. I’m counting down the hours until my mom and sister come to visit. Eeek!

 

Cornbread Cake Crumble

Man I love subject lines chock full of alliteration. Can you blame me? It perfectly sums up what this recipe is; a mix of cornbread, cake and an awesome crumble on top.

And as much as I love alliteration, I love cornbread even more. Just don’t tell my good friend almond butter. I’m not sure love even covers my feelings on a good batch of cornbread. Adoration perhaps. Addiction probably. There may or may not have been an occasion where I single-handily devoured an entire basket of jalapeno cornbread in a suite at a NASCAR race a few years ago.

It’s probably because we’ve lived in the south for so long that I developed this fondness for cornbread. Just kidding. It’s a direct result of the countless visits my grandmother took my cousins and I on to good Old Country Buffet when we were little. And if they didn’t have cornbread, I opted for a cinnamon roll to go with my mac n’ cheese and orange drink right before I let my cousins tell me how to spend my $20 at the Toys “R” Us next door, likely in an altered state from the spike in glucose.

Those. Were. The. Days.

I saw this recipe from the How Sweet It Is blog a few weeks ago on Instagram and I just couldn’t get it out of my head. Oh come on, you know you get hangry when you see all those food pictures on Instagram, too. If you ask me, there is no reason why likes or comments shouldn’t come with free samples. Just sayin’.

So as with most things I can’t get out of my head, I finally decided to try it. Don’t hate me ’cause I made it. Hate me because I haven’t figured out how to ship the free samples yet.

cornbread_cake_crumble

Cornbread Cake Crumble

  • 1 1/2 C flour
  • 1 C cornmeal
  • 3/4 C sugar
  • 3 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 eggs
  • 1/4 C heavy whipping cream
  • 1 C almond milk
  • 1 TBL + 1 teaspoon vanilla extract
  • 1/2 C unsalted butter, melted

Preheat oven to 350 degrees.

Line a spring-form pan with parchment paper. I typically trace the bottom of my pan with a knife over the parchment (and on a cutting board) so I have a circle for the bottom. Spray with a non-stick cooking spray. Set aside.

In a large bowl, whisk flour, cornmeal, baking powder, salt and sugar together. Add melted butter and stir until just combined.

In a liquid measure blend eggs, milk and vanilla. Add liquid ingredients to dry and stir to blend. Pour batter into pan.

crumb topping

  • 1 1/2 C flour
  • 1/3 C brown sugar
  • 1/3 C sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 C unsalted butter, melted

In a separate bowl, whisk flour, sugars, cinnamon and salt. Add melted butter and mix until crumbly. I realize this seems like an abundance of crumb topping. I hesitated too, but it’s worth it. Trust me.

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Top batter with crumb topping. Bake for 40 minutes or until a knife comes out of the center clean.

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I ran out of tomatoes so I couldn’t try the candied tomatoes that came with the recipe, but I will tell you that a healthy dose of honey is like heaven on a piece of this, too.

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Not too sweet. Not too savory. A combination confusing enough that you will be able to justify this cornbread cake crumble at nearly every meal.

Enjoy!

 

 

 

 

These are not hangover recipes

One of my girlfriends had a birthday party last night and I’m proud to say I stayed out, in a bar, well past 2 a.m. I know my after-hours-attending, late-night-eating 21 year-old self is laughing right now as she reads that statement but she’s just going to have to deal with the fact that we’re getting old.

So lock it up college self. You were in much better drinking shape back then and you didn’t have a dog licking your face at 6 a.m. the next morning. And if you did it was not your own dog and that must have been one hell of a party.

But I digress.

Staying out that late when you are almost 30 is 1) rare and 2) hilarious. Most nights I am lucky to make it to 11 p.m. No joke. But in this case, it happened entirely accidentally. We were all having so much fun dancing and catching up that the next thing I realized it was 2 a.m. The fact I was still able to do the simple math as to how many hours I had before Finn went all Christmas morning on me is one indication that I’m not hurting too much today, but I’m feeling a bit sleep-deprived nonetheless

So for mornings when you eat tortilla chips for breakfast simply because they are salty, I bring you a completely random assortment of recipes not suitable for a hangover.

You’re welcome.

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Banana Chocolate Chip Muffins (adapted from Recipe Girl)

  • 3 ripe bananas
  • 1 egg
  • 1/3 C buttermilk
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 1 1/2 C flour (I used 1/2 C whole wheat)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 C chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix mashed bananas, buttermilk, sugar and egg together.

In another bowl, whisk flour, baking soda and salt.

Add dry ingredients into wet. Blend until just combined.

Add chocolate chips.

Using a cookie scoop, drop 1 TBL of dough into lined mini muffin tins.

Bake for 15-20 minutes or until a toothpick comes out clean.

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banana chocolate chip muffin, recipes, breakfast, banana muffin, dessertThis next one I sort of made up. I wanted to make a light spinach and artichoke dip to take over to my girlfriend’s house for dinner but I didn’t have any parmesan cheese and I only had hazelnuts. So I winged it. It turned out pretty decent but if I were you, I’d add a little fresh parm to it.

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Spinach, Artichoke and Hazelnut Dip

  • 1 14 oz. can artichoke hearts
  • 1/4 C skillet-toasted hazelnuts
  • 1 clove garlic
  • 1/2 C fresh Spinach
  • 2 TBL plain nonfat yogurt
  • 1/2 tsp salt
  • lemon zest and juice

Place all ingredients into a large food processor and let it go to town.

Serve with tortilla chips or pita bread.

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Speaking of tortilla chips, I think I still have a few left.

Thanksgiving reflections

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Ok so I’m a little delayed on my post-turkey post. But let’s get serious, if you’re anything like me you are just now starting to feel like a normal human again after a serious bout with tryptophan. Just me? Ok, then.

I love Thanksgiving. I would tell you it’s my favorite holiday but I say that every holiday and I don’t want to have a wolf cry moment. Plus, Christmas is just around the corner and that whole birth of Christ shebang is pretty cool.

Truth is my perception of Thanksgiving has shifted over the years. There was a time when I nearly cried because our attendance dropped to 5 people after years of record celebrations. I made so much of a fuss that my dad asked everyone from out-of-town family members to the mailman to join us so we could fill the quota. I feel badly about that. College will do that to a girl.

Don’t get me wrong, I still believe in ‘the more the merrier’ concept. In fact I love nothing more than a big family gathering, but I’ve also learned to appreciate quality over quantity when it comes to most things in my life, friendships, family gatherings and food included.

A few years ago, I might have scoffed at the idea of not spending the actual holiday with my immediate family. I’ll be the first to admit that when it comes to them I’m a bit holiday selfish.

Can I use holiday as a modifier? I should know this.

What I do know is there are millions of people who never get to celebrate with their family, those who don’t get enough to eat, let alone a meal big enough to keep them full until the next Wednesday. So in the spirit of being thankful, I’ve learned to not only accept, but to enjoy that I am being welcomed into another family’s home on Thanksgiving Day.

And because my family is only a 3 hour drive away, I’m thankful to share a bonus Thanksgiving dinner with them a few days later.

I wish I could take credit for some of the spread, but my mom is a Thanksgiving ninja. One minute you’re snapping green beans and the next they are prepared and ready to be placed on the already-adorned table. And it’s not just simple things like green beans, ninja Nana stealthily roasts a turkey, whips up two kinds of dressing, alternative sides and dessert without breaking a sweat.

Speaking of breaking a sweat, I did manage to make a simple place setting on Saturday for our family dinner.

simple holiday place setting, rosemary napkin, ribbon-tied napkin, holiday china, thanksgiving place setting

I had brought home some fresh rosemary to make a batch of sweet potato rosemary drop biscuits. I know they sound delicious, don’t they? I might just have to make a batch this weekend because we had more than enough food on Saturday. So instead of using the rosemary in the biscuits, I tied a sprig up with ribbon around mom’s fancy silver and placed it on her grandmother’s china that I hope someday is my china. No rush, mom.

Here’s all you need:

  • silver or normal silverware
  • linen napkins
  • ribbon or twine
  • fresh rosemary

This is a great way to ensure that your guests have the utensils they need but don’t waste extra ones when you serve buffet-style. Simply wrap the napkin around the silver and tie a small bow around a snipped piece of rosemary. I’m a big fan of using natural elements in place settings as little to nothing is wasted as a result.

So I made a few place settings and bought a turkey cake. Probably a big letdown for those of you expecting more from me this year, but with my mom making things like rainbow pumpkin muffins, how can you compete?

turkey cake, thanksgiving, swiss mountain dog, rainbow pumpkin muffins

I’m just kidding. She made the pumpkin muffins. The rainbows were just simple light refraction. I am still waiting for them to take off on Pinterest, though.

Speaking of light, each year I ask my nephews to tell us what they are thankful for at Thanksgiving dinner. Why you might ask? Because they are boys, ages 7 and 3 and you just never know what kind of answer you are going to get. We already knew what Jake was thankful for as my sister shared it on Facebook the week prior.

hyenas

Yes hyenas. His selection confirmed again at dinner when he said that he chose them because they are cute.

If you say so, kid

I expected a similar answer from the older one, or at least something referencing his iPhone, Lego droids or the XBox. I think everyone in the room let out a breath when Owen raised his hand and said,

“I’m thankful for the sun that gives us light each and every day.”

Nothing like a 7 year-old to put you at a loss for words.

And nothing like his 3 year-old brother to follow it with a rousing rendition of gangnam style.

As we continue through the holiday season, I encourage you to be thankful for what you have and not to focus on what you want. And while it took a 7 year-old to remind me, after this weekend my heart is just about as full as my belly. I hope yours is, too.

Have a great week!