Coffee Cake Muffins

Coffee Cake Muffins

See these muffins? They look fluffy, rich, buttery. You want to reach through the screen and grab a crumb right off the top, don’t you? Would you believe me if I told you they aren’t made with butter? Not a drop. Instead they’re made with I Can’t Believe It’s Not Butter!

I Can’t Believe It’s Not Butter! was a staple of my childhood. I smeared it on wheat bread (I swear I can still taste that addition to dinner), I mixed it with spaghetti and parmesan cheese, I started my morning by spreading it on toast with blackberry jam. But then, it slipped from my refrigerator and diet.

I Can't Believe It's Not Butter

I’m so glad I rediscovered I Can’t Believe It’s Not Butter! now and realized it’s good for a whole lot more than spreading on toast. I mean, it’s still good for that, but it can also be used for sautéing, cooking, and even baking. I Can’t Believe It’s Not Butter! has enough recipes to keep you busy discovering the versatility of this product. And even better, it’s soft and spreadable right from the container, no waiting for it to come to room temperature. Woo hoo!

Even better, I Can’t Believe It’s Not Butter! has a new and improved formulation offered in Original, Light, and Olive Oil varieties. It has ingredients you’ll recognize and be able to pronounce: vegetable oils, water, and a pinch of salt. Plus, it’s the first spread from Unilever in the US to be made with non-GMO ingredients. All of that with a suggested retail price of only $3.09!

Coffee Cake Muffins

I Can’t Believe It’s Not Butter! is a great replacement for butter because it has 40% fewer calories and 70% less saturated fat than butter. It’s a good source of monounsaturated and polyunsaturated fatty acids, as well as omega-3 ALA. These fats are similar to the good fats found in avocados, walnuts, and almonds. Butter can’t say that! It also has 0 grams trans fat, is cholesterol free, and has no partially hydrogenated vegetable oils.

Now back to these muffins. Can you believe they have all those benefits from I Can’t Believe It’s Not Butter!? I couldn’t either.  The buttery flavor is remarkable. And when combined with that cinnamon streusel topping, the smell and taste is indistinguishable from traditional coffee cake. The muffins are fluffy and springy, the topping a little crunchy, and that gooey streusel center? Is it okay if I steal that out of all the muffins?

I baked them with Mom, which brought me right back to those childhood days of eating dinner with Mom and Dad, a tub of I Can’t Believe It’s Not Butter! on the table. Memories like that are so important to keep fresh in my mind, especially at the holidays. Creating new memories is pretty awesome too!

I say stock up on I Can’t Believe It’s Not Butter! because it is going to be a new staple in your cooking and baking routine. Traditional butter better watch out! Check out the new I Can’t Believe It’s Not Butter and then leave a review on www.TheNewICB.com.

Coffee Cake Muffins

Coffee Cake Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 10 muffins

Ingredients

Cake

1 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon kosher salt

2 teaspoons baking powder

½ cup I Can’t Believe It’s Not Butter

½ cup packed light brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

½ cup sour cream

Streusel

1 ¼ cup all-purpose flour

1 teaspoon ground cinnamon

½ cup packed light brown sugar

½ cup granulated sugar

½ cup I Can’t Believe It’s Not Butter

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.

Make the muffins. In a medium bowl stir together flour, cinnamon, ginger, salt, and baking powder.

In a large bowl, cream I Can’t Believe It’s Not Butter and sugars until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add eggs, one at a time, and mix until fully combined. Mix in vanilla. Add half of the flour mixture and stir it in until just incorporated. Stir in the sour cream. Stir in the rest of the flour mixture until a batter is formed.

Make the streusel. In a medium bowl, stir together flour, cinnamon, and sugars. Add the I Can’t Believe It’s Not Butter and mix with fingers, forks, or a pastry cutter until it is distributed in pea-sized pieces.

Using a small ice cream scoop, fill paper liners about ¼ of the way full. Sprinkle with a generous amount of streusel topping. Scoop remaining batter over top. Sprinkle with another generous amount of streusel.

Bake for about 30 minutes, until golden brown and a toothpick inserted into the center of the muffins comes out clean or with a few moist crumbs. Cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 1 minute.

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Olive Oil Cake

Olive Oil Cake

It’s that time of year, unfortunately. It’s cold outside. It’s cloudy. And gloomy. And rainy. Not snowy . . . yet. And the polar vortex is already back. I saw it on Al Roker’s forecast so it must be true. It’s yucky out. So instead of venturing out on a regular basis, I stay home and I bake.

It makes me feel better. The warmth of the oven heating the house. The endorphins from the exercise of creaming butter and sugar by hand. It really is a workout! The smell of vanilla and cinnamon filling the whole house. And then of course, there’s the taste. The goodness of a homemade baked treat, calling my name to be devoured.

Olive Oil Cake

It’s also the holiday season. It’s busy. There are parties to be attended and thrown. Huge meals to be made. And shopping . . . lots of shopping to be successfully completed as far in advance as possible. There are crowds and traffic jams. Stress. There’s more than enough stress to go around.

So again, I turn to baking. It’s calming, soothing, and very sharable. Show up at a party with a homemade cake instead of a bottle of wine. You’ll be a hero. Everyone likes cake. I like cake. I know you like cake.

Olive Oil Cake

Cake is even better when it’s easy to make and tastes as good as this Olive Oil Cake. I know what you’re thinking. Olive Oil Cake? Have I lost my mind? I promise I haven’t. I first saw this cake from Maialino’s in New York on Unique Sweets. Then when I saw the recipe on Food 52, I knew I had to make it ASAP. I’m so glad I did. This citrusy, boozy cake is greatly enhanced with the moist density of olive oil. After one sumptuous bite, you won’t be questioning my sanity. Only if you really have to share with anyone!

Oh, and stay tuned . . . I have an olive oil giveaway coming up this week!

Olive OIl Cake

Olive Oil Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 8 generous slices

Ingredients

2 cups all-purpose flour

1 ¾ cups granulated sugar

½ teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

1 1/3 cups extra virgin olive oil

1 ¼ cups milk (I used almond)

3 large eggs

Zest of 1 large orange

¼ cup fresh orange juice

¼ cup bourbon

Instructions

Preheat oven to 350 degrees F. Oil a 9-inch round cake pan at least 2 inches deep and line the bottom with parchment.

In a medium bowl, stir together flour, sugar, salt, baking powder, and baking soda.

In a large bowl, whisk together oil, milk, eggs, zest, juice, and bourbon. Add the flour mixture and whisk until just combined.

Pour batter into prepared pan and bake for about 1 hour, until the top is golden brown and a toothpick comes out clean or with a few moist crumbs. Serve warm or cool cake completely in pan. Cake may be stored at room temperature in an airtight container for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about a minute.

Notes

Recipe adapted from Maialino via Food52

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Cinnamon Roll Granola Bars #SundaySupper

Cinnamon Roll Granola Bars

I can’t believe the holiday season is nearly upon us. Where has the time gone? It seems like yesterday I was celebrating last Christmas. I demand time to slow down!

Other than my issues with time vanishing before my eyes, I’m having another problem. I don’t have anything on my Christmas list.

I’m trying to think of things. Big things, small things. Fun things, practical things. It’s just not happening though.

This is totally not like me. Typically the list of things I want is about a mile long. From the time I was a little girl asking for a multitude of Barbies and accessories to now when I ask for clothes and shoes Barbie might be happy to wear, I’ve never been light on wants.

Cinnamon Roll Granola Bars

Perhaps 24 years of accumulating stuff has left little for me to want. Plus a lot of the things I want aren’t tangible. Unless one of you know an agent looking to represent a new screenwriter or a way to magically teleport me to California. Or maybe I’m just – shudder – becoming an adult.

I’m sure my list will come along eventually. If not, the pressure’s on Mom and Dad to come up with gift ideas all on their own. Surprises are the best.

Cinnamon Roll Granola Bars

One thing I do want this holiday season is to keep extra pounds from creeping up. While I fully intend to eat my favorite foods in moderation, as always, I’ll be sticking to mostly healthy foods just like any other time.

Cinnamon Roll Granola Bars are a great compromise. While they aren’t going to replace traditional cinnamon rolls, these healthy, gluten free treats are a flavorful, filling breakfast or snack sure to keep you on track.

Ooey, gooey from almond butter, they also have crunch from walnuts and chia seeds, along with warmly spiced cinnamon. A simple, optional glaze adds a little extra sweetness and that great cinnamon roll twist. They are a gift all their own this holiday season!

Cinnamon Roll Granola Bars

Cinnamon Roll Granola Bars #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 bars

Ingredients

Bars

2 cups old fashioned roll oats, gluten free if necessary

¼ cup oat flour, gluten free if necessary

1 cup walnuts

¼ cup chia seeds

½ teaspoon kosher salt

2 teaspoons ground cinnamon

¼ cup extra virgin olive oil

¾ cup creamy almond butter

½ cup honey

2 teaspoons pure vanilla extract

Glaze

1 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 tablespoon water, or more if necessary

Instructions

Preheat oven to 350 degrees F. Line an 8 inch square pan with parchment. Set aside.

In a large bowl, stir together oats, oat flour, walnuts, chia seeds, salt, and cinnamon until fully incorporated.

Add oil, almond butter, honey, and vanilla and stir until distributed and a thick dough is formed. Pour into prepared pan and smooth into an even layer.

Bake for about 20 minutes, until golden brown around the edges and partially set on top. Cool completely in pan.

In a small bowl, whisk together sugar, vanilla, and water. Add more water or sugar as needed until a thick, yet spreadable glaze is formed. Drizzle over bars. Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour or in the microwave for about 30 seconds.

Notes

Additional cooling time is necessary

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Don’t forget to check out the other Sunday Supper dishes!

Drinks

Appetizer or starter

Main Dishes

Side Dishes

Desserts

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Flourless Fruitcake Cookies

Flourless Fruitcake Cookies

It’s clear that the holiday season is already in full swing. Halloween came up super quickly and all the stores are already decked out in Christmas decorations. Before you know it, we will all be surrounded with delicious, decadent, calorie laden food. Leaving us with a choice. Either we indulge at every turn and deal with tighter clothes and New Year’s Resolutions to get back into shape or we try to eat healthily without sacrificing a bit of flavor all holiday season long.

I’m picking choice two, and I hope you will too. That doesn’t mean you have to forego every single traditional holiday food. I intend to make pecan pie a part of my Thanksgiving. It just means making smarter choices. And, oh, those choices are going to taste AMAZING!

NatureBox

I was recently introduced to NatureBox. I’d heard of it before, but never really perused their website of checked out their snacks. Um . . . what was I waiting for??? They have a huge variety of snacks, some sweet, some savory, some gluten free, some vegan or dairy free or non-GMO. There’s a snack for everyone. Plus, all of their snacks are nutritionist approved with no artificial colors, flavors, or sweeteners, no trans fat, and no high fructose corn syrup.

When you sign up for NatureBox, you’ll receive five snacks each month. You can either choose what you want to receive (it’s going to be a tough decision!) or be surprised. Then you can rely on those healthy snacks to take you through the holidays and beyond in a deliciously healthy way.

NatureBox

Grab a serving of one of your NatureBox snacks before a party so you don’t arrive starving, ready to devour anything in front of you. Serve NatureBox snacks at parties instead of traditional greasy potato chips and heavy dip. You can even make a quick recipe to either serve at a party or bring as a hostess gift. These Flourless Fruitcake Cookies will be a huge, healthy hit.

Gluten free and full of wholesome ingredients, these cookies can satisfy you day or night. They make your holidays tasty, as well as those of the people around you. That is, if you can bring yourself to share. I loaded my favorite flourless peanut butter cookie recipe with Fancy Dried Figs, Dried Cherries, and Watermelon Fruit Chews from my NatureBox along with some walnuts for an exciting cookie with tons of different textures. The dried cherries are so plump and juicy and I love the unique texture and bright flavor of the fruit chews in the cookies. I bet you’ve never had a cookie like this. It will remind you of the best version of fruitcake . . . without all the calories.

Flourless Fruitcake Cookies

I know I’ve convinced you to give NatureBox a try whether you just want to eat the snacks as is or bake with them. Luckily NatureBox is offering a free trial box that includes one full-sized bag and four single-serving pouches! That sounds like a great deal to me.

Click here to start your free trial with NatureBox!*

*Fine Crumbs: Free trial is available for new and US subscribers only. Not valid on gift subscriptions and may not be combined with any other offers”

Flourless Fruitcake Cookies

Flourless Fruitcake Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 cookies

Ingredients

1 cup creamy peanut butter

1 large egg

1 teaspoon baking soda

¼ cup honey

1 teaspoon pure vanilla extract

½ cup walnuts, chopped

½ cup dried cherries

½ cup watermelon fruit chews

½ cup dried figs, chopped

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together peanut butter, egg, baking soda, honey, and vanilla until well combined.

Add in the walnuts, cherries, fruit chews, and figs and stir until well distributed.

Using a regular sized ice cream scoop, scoop the dough onto the cookie sheet, mounding it together with your hands so that it doesn’t fall apart. Once all the cookies have been scooped, bake for about 15 minutes, until golden brown and set on top.

Cookies may be stored at room temperature in an airtight container for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.

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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Apple Spice Bundt Cake

Apple Spice Bundt Cake

So things have been pretty busy for me lately. I’m working on blog projects, went to an event at Neiman Marcus, working hard on my writing, keeping up on fall TV. Oh, yeah, and I joined match.com and went on my first date.

It was nerve wracking joining Match. But I figured I didn’t have anything to lose. It has been an interesting experience. There are definitely some weird dudes on there. Some that seem nice and never write back. Some that are apparently way too busy and have no business stringing us ladies along. And there are some nice, genuine guys. They’re just a little harder to find.

Apple Spice Bundr Cake

So if joining Match had me freaked out, you can imagine what it was like going on my first date EVER! I mean it’s pretty scary venturing out in the world like that. But I was completely and totally ready for it, so my nerves didn’t take over as much as I thought they would.

The guy was nice and even brought me a book as a gift. We met at a nice restaurant and had a great meal. We didn’t really have a connection, we both agreed, and that’s okay. I don’t regret going on the date and I hope the guy finds the right girl for him. It was a good start and I’m excited to see what happens from here.

Apple Spice Bundt Cake

I finally pushed myself out of my comfort zone and that is an amazing thing. It worked out pretty well and hopefully things will only go up from here. I mean, I got to cross going on a date off my bucket list. How cool is that?

I’ve also been busy baking fabulous things like this Apple Spice Bundt Cake. This cake is the perfect comforting fall dessert. Easy to make, it makes use of the wonderful apples available now, and adds in some warming cinnamon, along with a bunch of crunchy nuts for texture. The exterior of the cake gets caramelized and a bit crunchy while the interior is dense and moist. Some future boyfriend is going to be lucky to sample treats like this!

Apple Spice Bundt Cake

Apple Spice Bundt Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 10 servings

Ingredients

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

½ teaspoon kosher salt

1 1/3 cups vegetable oil

2 cups granulated sugar

3 large eggs

1 tablespoon pure vanilla extract

3 cups apples, peeled and chopped (I used Fuji and Gala – use what you love)

1 cup nuts (I used pecans and walnuts – use what you love)

Instructions

Preheat oven to 350 degrees F. Oil and flour a large bundt pan.

In a medium bowl, stir together flour, cinnamon, baking soda, and salt.

In a large bowl, stir together oil, sugar, eggs, and vanilla until well combined and lightened in color and texture. Stir in the flour mixture until just combined. Fold in the apples and nuts until distributed.

Pour batter into prepared pan and smooth into an even layer. Bake, rotating halfway through if necessary, for 65-75 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool cake in pan for about 20 minutes. Then loosen cake from pan and gently invert it on to a serving plate. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 1 minute.

Notes

Recipe adapted from Dorothy Mae Brown via the Martha Stewart show

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Carrot Cake Sheet Cake #SundaySupper

Carrot Cake Sheet Cake

I’m a big fan of planning everything out. Like everything. My day is scheduled nearly down to the minute almost every day. I know what time I’m waking up and exercising and blogging and eating dinner. I know what I’m having for dinner and when I’m going to the store. Or the mall. I have it all neatly organized in my head.

And then things happen. Bad things. Very bad, schedule ruining things. Things that throw my entire day off track and send my brain searching for ideas of how to regain control.

Carrot Cake Sheet Cake

Like the other day when I had it in my head I was going to eat dessert. A freshly made, cupcakey dessert with fluffy, silky smooth frosting. Cupcakes from a cookbook I’d just received from a well-known baker. And then I made the cupcakes and knew the batter wasn’t quite right. Okay maybe not right at all is more like it, but I went ahead and baked them off. Thankfully I put foil under the cupcake tin or the day would have gotten a lot worse.

The cupcakes didn’t rise. Instead, they kind of like . . . melted. And oozed all over the place. I baked them longer than the stated time. When they were still raw and gross, I have up.

Carrot Cake Sheet Cake

But I had that image of cake and frosting in my head and I couldn’t let it go. Nothing in the freezer met the criteria. Though I didn’t really have the time or energy, I had to make something else. After scouring my bookmarks, I settled on a single layer carrot cake from The Kitchn.

I mean carrot cake. Yum! And The Kitchen. Yay! I knew . . . okay my confidence was shaken, so I hoped, that it would turn out spectacularly. And it did. I kind of devoured a huge piece of this cake and loved every second.

Carrot Cake Sheet Cake

It was easy to make and made with all pantry staples, making it a great recipe to make without any preparation and also making it easy on the wallet, the theme of this week’s Sunday Supper. There’s not need to run to the store for crème fraiche or some other specialized ingredients. Nope. Just take a trip to your pantry and refrigerator and get to baking!

You will thank me once you do. This fluffy cake is so moist and has that classic slightly spiced flavor we have all come to expect from carrot cake. And the frosting. Oh my, the frosting. Creamy, melt in your mouth frosting with tons of vanilla bean seeds. I had to splurge on those because I don’t think cream cheese frosting is the same without them, but plain old vanilla extract will work just fine. So maybe for once I’m kind of glad my plans didn’t work out.

Carrot Cake Sheet Cake

Carrot Cake Sheet Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 generous servings

Ingredients

Cake

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

4 large eggs

1 teaspoon pure vanilla extract

¾ cup canola oil

1 cup granulated sugar

4 cups freshly grated carrots

Frosting

½ stick unsalted butter, room temperature

8 ounces cream cheese, room temperature

2 teaspoons vanilla bean paste or pure vanilla extract

3 cups confectioners’ sugar

Instructions

Make the cake. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.

In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.

In a large bowl, stir together vanilla, oil, and sugar until well combined. Alternately add the flour mixture and eggs to the sugar mixture, beginning with the flour and ending with the eggs, doing 3 additions of each. Mix until well combined. Stir in the carrots.

Pour the batter into the baking dish and smooth into an even layer. Carefully bang the pan on the counter a couple times to release any air bubbles. Bake for 25-35 minutes, until the cake has puffed, is golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.

Make the frosting. Beat the butter and cream cheese together using a hand or stand mixer until light and fluffy. Add the vanilla and confectioners’ sugar and beat until creamy and fully incorporated. Taste the frosting and see if you want to add any more sugar.

Spread the frosting on top of the cooled cake, cut into pieces, and serve. Cake may be stored in the refrigerator in an airtight container for up to 3 days.

Notes

Recipe adapted from The Kitchen

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Don’t forget to check out the other Sunday Supper dishes!

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Sweet Treats

Sips, Spreads, and Snacks

 

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Banana Pecan Madeleines

Banana Pecan Madeleines

I’m always excited to receive a new cookbook, especially when it is a sample copy of a new cookbook that I know you all will love. I jumped at the chance to preview Madeleines by Barbara Feldman Morse.

Madeleines Cookbook

Have you ever had a madeleine? If you haven’t, you may be wondering what exactly they are. They are a delightful little cakey cookie. Before reading this book, I had only had vanilla ones. And I only knew they came in vanilla and chocolate varieties. Now my eyes have been opened to all the flavor possibilities when it comes to madeleines.

They are traditionally made in a madeleine pan, giving them a beautiful fluted look. Their delicate nature perfect for any occasion, like afternoon tea. The golden brown exterior provides caramelized flavor and a bit of a texture contrast to the light, fluffy interior.

Madeleines Cookbook

Madeleines Cookbook

There was only one problem . . . I don’t have a madeleine pan. And I’m kind of guessing you don’t either. But there’s no need to fret, you can still make this recipe or any other delightful madeleine recipe. Just use your muffin tin! They don’t have quite the same beauty, but they still have that delightful flavor and texture.

The butterscotch smell of the melty butter and brown sugar while making and baking these is completely intoxicating. The whole house smelled like heaven. I anticipated liking these, but had no idea within one bite they would become one of my favorite treats.

Banana Pecan Madeleines

So easy to make, these little madeleines are tender with wonderful banana flavor and crunch from pecans. I will be making them over and over again, as well as countless other recipes from the book.

I highly recommend Madeleines to you because I know you will love it. There is a favorite recipe for everyone in here from Buttery Cornbread Madeleines to Peaches and Cream Madeleines to Peanut Butter and Jelly Madeleines. Plus, you can always make them a little more indulgent by serving them frosted, with caramel, or even ice cream. I have a feeling there’s about to be a whole lot of madeleine baking going on!

Banana Pecan Madeleines

Banana Pecan Madeleines

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 10 madeleines

Ingredients

½ cup, plus 2 tablespoons all-purpose flour

½ teaspoon baking powder

¼ teaspoon kosher salt

¾ stick unsalted butter

½ cup packed light brown sugar

1 large egg

½ teaspoon vanilla bean paste or pure vanilla extract

1 medium to large ripe banana, mashed

½ cup unsalted pecans, chopped

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.

In a small bowl, stir together flour, baking powder, and salt.

In a medium, microwave safe bowl, place butter and brown sugar. Microwave on high for 1 minute. Stir mixture. If the butter is not completely melted, microwave it for an additional 30 seconds.

Allow the mixture to cool for 3-4 minutes. Whisk in the egg, followed by the vanilla and banana until fully incorporated. Whisk in the flour mixture until just combined, before stirring in the pecans.

Using an ice cream scoop, fill each paper liner about ½ full. Bake for about 15 minutes, until the madeleines have puffed and are light golden brown. I also recommend checking them with a toothpick, which should come out clean or with a few moist crumbs. Cool madeleines completely in pan before serving. Madeleines may be stored at room temperature in an airtight container for up to 3 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Recipe adapted from Madeleines by Barbara Feldman Morse

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Disclaimer: I received a copy of Madeleines to preview, but all opinions, as always, are mine!

Rocky Road Granola Bars

Rocky Road Granola Bars - Great gluten free treat!

Happy weekend! It’s funny, but for me weekends don’t really mean a lot anymore. I mean, they’re nice and all, and sometimes I have exciting plans. But because I blog and write and don’t have a 9 to 5, five days a week job, my schedule is flexible.

My weekend is sometimes in the middle of the week. If I want to go shopping on a Monday, as long as I am sure my work is done, there’s no problem heading to the mall. Similarly when I have a lot to do on the actual weekend, I work.

And yeah, some days I’m one of those people that doesn’t even know what day it is. I don’t know how that happened. It is often inconsequential to me what day it is. Until it hits me that I am supposed to post on a certain day . . . and it is that certain day. Oops!!!!

Rocky Road Granola Bars

There is something about weekends that just feels different though, a little special even. I want to watch movies and take an extra-long walk. I like eating a fun meal. Doing something memorable.

What’s your schedule like? Are weekends important to you? What’s your favorite thing to do on the weekend?

Rocky Road Granola Bars

If you like a treat, as I do, you have to check out these Rocky Road Granola Bars. Part healthy treat, part indulgent delight, these make a perfect weekend breakfast, lunch, or snack, especially if you are on the go, enjoying the time with fun plans.

Ooey, gooey, and sticky, the flavor of the honey shines through, while the walnuts add texture and the carob chips really add that intense chocolaty flavor. Of course, if you are not allergic to chocolate, feel free to use whatever chocolate chips you like. I think semi-sweet or bitter-sweet would work best. Plus, these can easily be made gluten free if you use gluten free oats! Weekends are about to get a lot more exciting with these bars!

Rocky Road Granola Bars

Rocky Road Granola Bars

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 12 bars

Ingredients

1 10 ounce bag regular sized marshmallows (minus the two or three I ate ;) )

¼ cup honey

½ cup creamy peanut butter

1 teaspoon pure vanilla extract

3 ½ cups quick cooking oats, gluten free if necessary

½ cup walnuts

¾ cup carob chips

Instructions

Line an 8 inch square pan with parchment paper.

In a large microwave safe bowl, melt the marshmallows, honey, and peanut butter on high in 30 second increments, stirring in between, until fully melted.

Stir in the vanilla. Add the oats and stir until they are fully combined. Allow mixture to cool for about 3 minutes. Add the walnuts and carob chips and stir until fully incorporated.

Pour the mixture into the prepared pan and smooth into an even layer. Allow to cool at room temperature for about two hours before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 5 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Additional cooling time is necessary Recipe adapted from Serious Eats

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Cherry Banana Bread

Cherry Banana Bread

Have you listened to Taylor Swift’s newest smash hit “Shake it Off?” Or watched the video? Seriously, have you? If you haven’t, go do it now. I’ll wait and so will this banana bread. I don’t mess around when it comes to awesome music.

“Shake it Off” is the most uplifting, energetic, feel good song I’ve ever heard. When I’m down, it makes me feel better. When I’m tired, it gives me energy. When I need to sing like no one’s listening and dance like no one’s watching, I pump it up and let loose.

Cherry Banana Bread

I listened to it and watched the video literally the moment it was released. I don’t think I’ve done that since TRL was the hottest show around. TRL . . . remember those days? Those were good times!

Since then I’ve watched it at least a few dozen additional times when I’m on the elliptical and jammed to it countless more in the car. In fact I watched the video yesterday and it made a workout that felt like it would never end so much better.

I also got Mom hooked on it. Like more hooked on it than me. Like she watches it multiple times per day. Gotta love a song that spans generations. Also, how cool is Mom that she’s as much of a popular music fan as me???

Cherry Banana Bread

And I mean, I totally get why. We all have things and feelings and people in our lives that bring us down. We need to shake those bad vibes off. We need to rise above and find hope and positivity within ourselves and our lives despite the negativity around us.

It’s a rather heavy topic and something that can be tough to do, but Taylor put this important message in such a fun package, it should be required listening.

I’m trying to shake off fall and winter with this Cherry Banana Bread, but its effectiveness is questionable at best. This bread is a slice of summer, it just doesn’t have much effect on the weather. It’s super moist with that amazing banana flavor and some cherries for a pop of flavor and burst of juicy texture. Because cherries are no longer in season (boo hoo), feel free to use frozen, thawed, and drained ones. Just put “Shake it Off” on the stereo and get baking!

Cherry Banana Bread

Cherry Banana Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 2 loaves, 16 slices

Ingredients

3 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon ground cinnamon

½ teaspoon kosher salt

1 cup granulated sugar

1 cup packed light brown sugar

1 cup vegetable or canola oil

4 large eggs

1 tablespoon pure vanilla extract

7 large ripe bananas, well mashed

2 cups pitted cherries, fresh or frozen, thawed, and drained

Instructions

Preheat oven to 350 degrees F. Oil 2 loaf pans and line the bottom only with parchment. Place the loaf pans on a sheet tray for easy removal from the oven later.

In a medium bowl, stir together flour, baking soda, cinnamon, and salt.

In a large bowl, stir together sugar, brown sugar, and oil. Stir in the eggs one at a time until well combined. Stir in the vanilla and bananas. Add the flour mixture and mix until just combined. Fold in the cherries until distributed.

Divide the batter equally between the loaf pans and place in the oven. Bake for about 1 hour, rotating halfway through, until a toothpick inserted in the center of each loaf comes out clean or with a few moist crumbs. If the loaves are getting too brown, tent with foil. I recommend doing this between 30-40 minutes into baking. Cool loaves in the pan for about a half an hour before removing and allowing to cool completely on a rack or serving tray. Bread may be stored at room temperature in an airtight container for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 1 minute.

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Gluten Free Peanut Butter Blondies #SundaySupper

Gluten Free Peanut Butter Blondies

Do you eat a lot of processed food? I’ll be the first to admit, I used to. Prepackaged cookies and crackers, canned soups, soda and sports drinks, fast food. Much of my diet consisted of processed foods, but I did not look or feel my best.

Since then, I’ve totally changed the way I eat. Tons of fresh fruit and vegetables, lean protein (mostly wild fish), whole grains. I eat foods that are good for me. It’s also pretty awesome that they taste great too. Those weird fruit cocktail cups have nothing on fresh fruit! These are foods I am happy to say I eat. I know where they come from and don’t have to question the ingredients in them. For the most part, if I can’t pronounce it, I don’t eat it.

Gluten Free Peanut Butter Blondies

Sometimes, though, I do eat processed foods. There are some I won’t touch. I’m looking at you canned soup. I haven’t had soda in ten years and that was only because I was about to pass out after receiving a shot at the doctor’s office, and I needed some sugar so I could leave. Yeah, needles and I aren’t friends! I love a good potato chip and even Cheetos and Doritos sometimes. Candy is one of my favorite indulgences. I’ve even been known to eat a spoonful of canned frosting now and then. Guilty pleasure alert!!!

Life is all about balance. While I love those unprocessed foods and they nourish my body, the fun foods nourish my soul and deserve an occasional presence in my life because life is short and I refuse to not have any fun!

Gluten Free Peanut Butter Blondies

Baking doesn’t have to include processed foods either. I mean, I am totally going to satisfy my craving for a big slice of layer cake coming up, but I really like healthier treats that I can eat when I don’t want a big slice or cake or that I can grab for a quick breakfast without feeling like I’m doing something wrong.

These Gluten Free Peanut Butter Blondies totally fit that bill. They make an awesome light dessert, as well as a great breakfast full of flavor and nutrition to start your day right. Don’t forget about them at snack time either!

Be sure not to overbake these, to allow their soft, slightly dense texture to shine through. The peanut butter and vanilla flavors are prominent, with a nice sweetness from the raisins that are so plump and juicy. Because I love treats with a variety of textures, I also added some walnuts for crunch. Feel free to use whatever dried fruit and nuts you love. And then indulge without an ounce of guilt.

Gluten Free Peanut Butter Blondies

Gluten Free Peanut Butter Blondies #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 bars

Ingredients

1 cup creamy peanut butter

¼ cup honey

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1 large egg

½ cup raisins

½ cup walnuts

Instructions

Lightly oil an 8 inch square pan.

In a medium bowl, stir together peanut butter, honey, baking soda, vanilla, and the egg until well combined. Add the raisins and walnuts and stir to combine. Pour batter into the prepared pan and smooth into an even layer.

Bake for about 20 minutes, until the blondies have puffed and the top is golden brown. Cool completely in pan (or don’t – they’re great warm!). Blondies may be stored in an airtight container at room temperature for up to 3 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

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Don’t forget to check out the other Sunday Supper dishes!

 

Alluring Appetizers and Stunning Sides

Enticing Entreés

Decadent Desserts

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