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Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles

Chocolate Banana Whole Wheat Waffles are made with buttermilk, whole wheat flour and sweetened with mashed bananas.  They are a delicious and healthy way to enjoy chocolate for breakfast!

While usually a pancake house, we recently branched out into the world of waffles with Sunbutter Wafffles.  I was excited to find these Chocolate Banana Whole Wheat Waffles because the flavor is similar to my everyday oatmeal – cocoa powder and naturally sweetened with banana.   The chocolate and banana are subtle, yet together with the buttermilk, produce a wonderful breakfast treat.  These waffles are delicious and are a welcome addition to our breakfast rotation!…

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Chocolate Zucchini Bread | alidaskitchen.com

Chocolate Zucchini Bread | Bundt Cake

Chocolate Zucchini Bread is a moist, chocolaty bread made with zucchini and a delicious way to use up all of that zucchini taking over your garden! 

Chocolate Zucchini Bread | alidaskitchen.com

I love the entire season of summer produce, from the abundance of berries and herbs, to everything in between. However what I really look forward to is the end of summer produce.  Mainly…zucchini!   All summer long I compile zucchini recipes in anticipation of the great bounty of summer squash….

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Biscoff Buttermilk Pancakes {Alida's Kitchen}

Biscoff Buttermilk Pancakes #BiscoffSpreadsLove

biscoff-buttermilk-pancakes-sqpm

Biscoff Buttermilk Pancakes are light and fluffy, whole wheat, buttermilk pancakes made using Biscoff Spread.  

I am excited to tell you about something that I recently discovered.  It’s made with all natural ingredients, is preservative-free, vegan, and nut free.  It’s Biscoff Spread, and it’s fabulous!  This sweet, creamy, decadent spread is perfect over toast, with apples slices, or simply grab a spoon and dig in!…

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healthy whole wheat banana buttermilk muffins

Banana Buttermilk Muffins

Banana Buttermilk Muffins are healthy muffin recipe that is not only delicious, but takes 10 minutes to prepare. These are sure to become a household favorite!

a healthy banana buttermilk muffin recipe

While I thought it was safe to assume that Pumpkin Banana Muffins are Adam’s favorite muffin, these Banana Buttermilk Muffins  may quickly take the top spot, if they haven’t already.  Within the first week of making the first batch, I had to make another…and another!  It seemed that Adam and Mike (and I too!) were devouring these faster than I could make them.  Fortunately, they are super quick and easy to make!  The hands on time takes about 10 minutes, and for some reason, these just seem easier to make than other muffins….

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sunflower seed butter buttermilk waffles

Sunbutter Waffles

Sunbutter Waffles are whole wheat, buttermilk waffles made with sunflower seed butter instead of peanut butter (or other nut butter), making them a nut-free alternative.  While perfect just as-is, we also enjoy them topped with additional sunbutter, berries or maple syrup.

We have had a waffles iron for years, but for whatever reason it hasn’t been used much…well, until recently.  If you’re a regular reader, you know how much my Adam loves pancakes.  At least once per week, I make his favorite kind(s) of pancakes to load up the freezer and/or just to have on hand.  Sometimes I would end up making a double (or triple!) batch.  On my small little griddle, this exercise could take hours.  A labor of love I guess.  These days, with a newborn in the house, it’s a bit tricky to devote that much time to cooking or baking anything.  On a whim, I decided to try my hand at waffles.  Due to Adam’s peanut allergy, I opted to transform my beloved peanut butter waffles into sunbutter waffles.  I was pleased to discover cooking waffles is much quicker than flipping pancakes.  And Adam had 5 waffles for breakfast that day.   Operation waffle was a success!

 

For another recipe using sunbutter, try these Cocoa Crispy Sunbutter Bars.  They make a great snack!

Sunbutter Waffles
 
Yields: 6 servings
Ingredients
  • 1¾ cups whole wheat pastry flour (or all-purpose flour)
  • 2 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch salt
  • ¼ cup canola oil
  • 6 tablespoons sunflower seed butter
  • 2 cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
Instructions
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.
  2. In a medium bowl, with a hand mixer, beat oil and sunflower seed butter until smooth. Add buttermilk, eggs and vanilla and stir until incorporated.
  3. Add buttermilk mixture to the flour mixture, stirring until combined. Let mixture sit for 10 minutes.
  4. Meanwhile, preheat waffle iron. Cook waffles according to the manufacturer directions for your waffle iron.
Notes
Note: Store leftovers in the refrigerator and toast to reheat. These also freeze well.

Adapted from Everyday Food

 

Oreo Cookies and Cream Muffins

Oreo Cookies and Cream Muffins are a tasty vanilla muffin studded with large chunks of chocolate sandwich cookies throughout.  If you like Oreos (or Joe Joe’s!) and are looking for a fun recipe to try with them, these muffins are for you.    While Oreo muffins are not something that I would make every day, after making the crust for my Lighter Chocolate Cheesecake Bars, I found myself with leftover Oreos (if there is such a thing).  Why not try something new for a change!  Oreo Cookies and Cream Muffins are glorious and definitely something worth trying if you’re a cookies and cream lover, like myself!

Oreo Cookies and Cream Muffins
 
Yields: 12 muffins
Ingredients
  • 1¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ⅓ cup cold butter, cut into 12 pieces
  • 1 cup milk (I used skim)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 16 Oreo cookies, chopped
  • Topping:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 5 Oreo cookies, finely crushed
  • 2 tablespoons cold butter
Instructions
  1. Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.
  2. Make topping: In food processor, combine flour, sugar and crushed cookies until combined. Add cold butter, pulsing until crumbly. Put in a small bowl and set aside.
  3. Make muffin: In a food processor, put flour, sugar and baking powder and process until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
  4. In a medium bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
  5. Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.
Notes
Source: Taste of Home

 

easy vegetable frittata

Easy Vegetable Frittata

I Can't Believe It's Not Butter! Breakfast After Dark

 

 

Thank you I Can’t Believe It’s Not Butter! for sponsoring this post. Visit www.icantbelieveitsnotbutter.com for more information about Breakfast After Dark.

easy vegetable frittata

We love breakfast for dinner (or “brinner” as it’s often called), whether it’s waffles, pancakes, egg scrambles or frittatas.  This Easy Vegetable Frittata is a frequent “go-to” dinner because it’s quick, easy, and we can easily use up whatever vegetables or cheeses we have on hand.  Mike can make it too, which is another plus!

easy vegetable frittata

 In this frittata, for the veggies, I used sliced red pepper, chopped broccoli florets, chopped red onion, and some garlic, and I used cheddar for the cheese.  It was such a delicious combination and so colorful!  I paired my frittata with a mixed green side salad, because that’s generally what I have with any dinner.  Mike skipped the salad and enjoyed his with a beer ~ it is dinner after all!

With Mother’s Day just a few days away, this frittata would be an excellent dish to enjoy at your celebratory breakfast/brunch or for a breakfast for dinner.  Tomorrow I will be sharing another great brunch recipe…and it’s even easier to make!

easy vegetable frittata

 

Easy Vegetable Frittata
 
Yields: 4 to 6 servings
Ingredients
  • 2 tablespoons I Can't Believe It's Not Butter! spread, divided
  • 4½ cups sliced/chopped vegetables (I used red pepper, broccoli, onions)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 8 eggs (or 4 eggs and 8 egg whites)
  • 1 cup shredded cheese, divided (I used cheddar)
Instructions
  1. In a large oven-proof nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter! over medium heat. Add your vegetables and cook, stirring occasionally, until vegetables are tender (about 5 minutes). During the last minute, add minced garlic and Italian seasoning, stirring to combine.
  2. Meanwhile, melt the remaining tablespoon of I Can't Believe It's Not Butter!
  3. In a large bowl, whisk the eggs, melted I Can't Believe It's Not Butter! and 3 tablespoons water for about 1 minute, or until frothy. Stir in ½ cup cheese.
  4. Pour egg mixture over vegetables, stirring gently, and cook over medium heat until eggs begin to set. (Occasionally lift the edges of frittata to allow uncooked mixture to go to the bottom)
  5. Top with remaining cheese and broil for 2 minutes, or until cheese is melted and golden brown and eggs are set. Cut into wedges and serve.

Source: I Can’t Believe It’s Not Butter!

 

For  more tips about making this delicious frittata, check out the Breakfast After Dark Episode “Fabulous Frittata with Lisa Vanderpump

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

Lemon Buttermilk Cake


We had a special surprise arrive last Friday ~ our baby decided to arrive a little early!  Naturally, when there is a birthday, there must be a birthday cake.  This Lemon Buttermilk Cake is quick and easy enough for a sleepy mama to whip together in minutes.  It’s not only simple to make, but the lemon cake is perfectly lemon-y, refreshing and delicious.  To dress it up, I added a simple lemon buttermilk glaze to drizzle over the loaf, with some extra to drizzle on the slices.  This cake is so good as-is, but the glaze adds a little something that makes it feel extra special.  Adam could not get enough of the baby’s birthday cake, and I discovered that despite not being a frosting person, he loves glaze.  Who can blame him!

Now to the baby details!  We had a baby girl named Greta Rose.  She is an easy baby so far and super sweet.  Seems fitting I guess, because the same could be said about Lemon Buttermilk Cake! 🙂




Lemon Buttermilk Cake
 
Yields: 8 to 10 servings
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • ½ cup canola oil
  • ¾ cup buttermilk, well-shaken
  • 2 eggs
  • 1 tablespoon lemon zest (finely grated, approx 2 lemons)
  • ¼ cup lemon juice (approx 1½ lemons)
  • 1 teaspoon vanilla extract
  • Cooking spray
  • GLAZE:
  • 1 cup powdered sugar
  • 1½ tablespoons fresh lemon juice
  • 1 to 2 tablespoon(s) buttermilk, well-shaken
Instructions
  1. Preheat oven to 350 degrees. Spray 8"x4" loaf pan with baking spray and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. In a medium bowl, add the sugar, oil, buttermilk, eggs, zest, juice and vanilla and whisk to combine.
  4. Add buttermilk mixture to flour mixture and whisk to combine. Pour into prepared loaf pan.
  5. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 15 minutes and then transfer to a wire rack to cool completely.
  6. To prepare glaze, in a small bowl, whisk the powdered sugar, lemon juice and buttermilk until well-blended. Drizzle over cooled cake, as desired.

Sources: Real Simple for the cake, Cooking Light for the glaze
healthy oatmeal raisin buttermilk pancakes

Oatmeal Raisin Cookie Pancakes

Oatmeal Raisin Cookie Pancakes are an easy, healthy, delicious breakfast treat that taste like oatmeal raisin cookies.  Yum!  They are made with the hearty goodness of oatmeal and whole wheat flour, sweetness from brown sugar and raisins and buttermilk, which of course makes everything good.

The first morning after I made these, Adam polished off six pancakes.  In fact, he ate that first batch so quickly, I wasn’t able to get any pictures.  Because he loved them so,  I made another batch a couple days later.  Fortunately, one afternoon I found myself with three pancakes and a good napper, so I was able to quickly snap some pics to share this wonderful recipe with you!

Oatmeal Raisin Cookie Pancakes
 
Yields: 4 to 6 servings
Ingredients
  • 2 cups quick oats
  • 2 cups buttermilk
  • ½ cup whole wheat pastry flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 eggs, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • ½ cup raisins
Instructions
  1. In a medium bowl, combine oats and buttermilk and let sit for 5 minutes.
  2. Meanwhile, in a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and cinnamon.
  3. After 5 minutes, add eggs, oil and vanilla to buttermilk mixture, whisking until combined.
  4. Add buttermilk mixture to flour mixture, stirring until just moistened (Note: batter may be lumpy). Add raisins, folding until combined. Let sit for 10 minutes.
  5. Preheat nonstick skillet to medium heat and spray with cooking spray.
  6. Spoon batter onto skillet by the ¼ cupful (adjust to desired size) (Note: If batter is a little thick, use the back of your spoon to spread/shape the pancakes). Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

Slightly adapted from Taste of Home

Apricot White Chocolate Scones


Happy New Year!  For a special New Year’s Day breakfast, I made these Apriot White Chocolate Scones.  I always forget how quick and easy scones are to make, plus they are much more economical to make at home than to buy them from a local coffee shop.  Tastier too!  The slight tartness of the dried apricots and the sweetness of the white chocolate chips are such a wonderful complement.  I made several changes to the original recipes to lighten it up a bit:  used fat free evaporated milk instead of half and half, used light butter and also replaced some flour with whole wheat pastry flour.  The result was a delicious scone with a nice, moist texture (no dry scones here!).

Apricot White Chocolate Scones
 
Yields: 8 scones
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¼ cup packed brown sugar
  • 2 teaspoons baking powder
  • ⅓ cup cold butter, cut in pieces (I used light butter)
  • ⅓ cup chopped dried apricots
  • ⅓ cup white chocolate baking chips
  • 1 egg
  • ⅓ cup fat free evaporated milk
  • melted white chocolate and additional chopped apricots, for topping (optional)
Instructions
  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside
  2. In a food processor, pulse flours, sugar and baking powder until combined.
  3. Add butter to food processor and pulse until fine crumbs form. Pour mixture into a medium bowl.
  4. Stir apricots and white chocolate chips into flour mixture. Stir in egg and gradually add evaporated milk until dough forms a ball (Note: You may need slightly less than ⅓ cup). Knead dough a few times while in bowl.
  5. Pat or roll dough into 8-inch round on prepared cookie sheet. Cut into 8 wedges (a pizza cutter works well) but DO NOT separate.
  6. Bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let sit on pan for 5 minutes and then separate wedges (Note: I used a serated knife to ensure clean cuts). Let cool completely.
  7. Optional set: Drizzle melted white chocolate and sprinkle with chopped dried apricots, if desired.

 

Slightly adapted from Betty Crocker

Pumpkin Banana Muffins

Pumpkin Banana Muffins put a Fall twist on banana bread with the perfect balance of pumpkin and banana. 
Pumpkin Banana Muffins | alidasktichen.com
Pumpkin Banana Muffins are a huge hit in our household. They are made with whole wheat flour, bumping the nutrition value.  The pumpkin and banana make for a moist muffin, so not a lot of oil is needed.  I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins.

So last week was Adam’s first day of preschool. I decided to make Pumpkin Banana Muffins as a special surprise after school. Pumpkin Banana Muffins are his favorite muffin of all time, so I knew they would be a hit.  He loved school and was welcomed home with his favorite treat.  It is safe to say, he had the best day!

Pumpkin Banana Muffins | alidasktichen.com

Pumpkin Banana Muffins
 
Yields: 30 mini-muffins (or 15-18 standard muffins)
Ingredients
  • 2 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
  • ½ cup brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 bananas, mashed
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Spray muffin tins with baking spray and fill empty cups with water. Set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
  4. Add banana mixture to flour mixture, gently folding until combined.
  5. Divide mixture evenly among prepared muffin cups.
  6. Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.

ETA 10/19/12:  I have made these several times since posting and have experimented with different flours, since white whole wheat flour isn’t an ingredient I always have on hand.  All whole wheat pastry flour works really well, and the recipe has been updated below accordingly.

Pumpkin Banana Muffins {alidaskitchen.com}

Source: Pumpkin Banana Bread

healthy carrot zucchini bread

Carrot Zucchini Bread

Carrot Zucchini Bread | alidaskitchen.com #recipes
Carrot Zucchini Bread is a moist, delicious twist on zucchini bread.  If you have extra zucchini, this is definitely a must-make!

The end of summer is one of my favorite times of year because it means zucchini is everywhere.  Zucchini is such a versatile vegetable that gets turned into delicious dishes, both savory and sweet, with so many possibilities!  I found myself with some zucchini and some leftover carrots from making Carrot Cake Pancakes.  My first instinct was to make pancakes (which might come later), but Carrot Zucchini Bread has been on my list for quite a while.  A quick bread with double veggies has got to be a good thing.  Carrot Zucchini Bread is a super tasty, fun twist on zucchini bread!

Carrot Zucchini Bread
 
Yields: 1 loaf (12 servings)
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 eggs
  • ½ cup canola oil
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1¾ cup grated zucchini (squeeze out some excess moisture)
  • ½ cup grated carrot
Instructions
  1. Preheat oven to 350 degrees. Grease a 8x4 loaf pan (or spray with baking spray) and set aside.
  2. In a medium bowl, whisk flour, baking powder, baking soda and cinnamon.
  3. In a large bowl, whisk eggs and oil until well blended. Add sugar and vanilla, and whisk until combined. Add zucchini and carrot, stirring until combined.
  4. Add flour mixture to zucchini mixture, gently folding until just combined.
  5. Pour mixture into prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 to 10 minutes and then move to wire rack to cool completely.

Adapted from Food.com

Carrot Zucchini Bread | alidaskitchen.com #recipes

healthy buttermilk banana bread pancakes

Banana Bread Pancakes

I love having extra bananas around the house because inevitable it means they will be made into something yummy.  In this instance, I turned them into Banana Bread Pancakes.  I have been looking for a good banana pancake recipe for years and, as usual, have never found what I was hoping for.  I decided to modify my go-to pancake base recipe, mix a few things up, go heavy on the bananas and see what happens.  The result are a healthy banana pancake that tastes just like banana bread.   They are delicious plain (that’s how Adam likes them) but for myself, I whipped up a little cream cheese drizzle from my Carrot Cake Pancakes.  No matter how you top them, these Banana Bread Pancakes are simply delicious.  Adam also gives his official toddler seal of approval, which is always a win in my book!

   

Banana Bread Pancakes
 
Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 2 tablespoons brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup low fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 tablespoon oil
  • 3 to 4 overripe bananas, mashed (approx 1½ cups)
  • Cooking spray
Instructions
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon and salt.
  2. In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
  3. Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy). Let batter sit for about 10 minutes.
  4. Preheat nonstick skillet to medium heat and spray with cooking spray.
  5. Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size (Note: If batter is a little thick, use the back of your spoon to spread/shape the pancakes). Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

 

healthy buttermilk oatmeal peach muffins

Oat Peach Muffins

One of the first cookbooks I purchased was the Better Crocker’s New Choices Cookbook.  I have found several wonderful recipes in that book, including these Oat Peach Muffins.  These muffins are one of my very favorites from the book, and it’s nice knowing they’re made on the healthier side.

What really makes these muffins amazing is the molasses.  Molasses adds such a delicious character to the muffins and really goes well with the peaches and cinnamon.  The oats give a hearty texture, while the buttermilk yields a moist crumb.  These muffins are a great way to put to use all of those fresh peaches this time of year.   I do often use frozen peaches though, so we can enjoy these muffins all year long.

Oat Peach Muffins
 
Yields: 12 muffins
Ingredients
  • 1¼ cup all-purpose flour
  • 1½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup rolled oats
  • 1 cup buttermilk
  • ¼ cup brown sugar, packed
  • ¼ cup canola oil
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 1 egg, lightly beaten
  • 1 cup chopped peaches (thawed if frozen)
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray (or line with paper liners).
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
  3. In a large bowl, combine oats and buttermilk. Add brown sugar, oil, molasses, vanilla and egg, whisking until blended.
  4. Fold in flour mixture with buttermilk mixture until moistened (batter will be lumpy). Fold in peaches.
  5. Divide batter evenly among prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, and then move to a wire rack to cool completely.

 

Adapted from Betty Crocker’s New Choices Cookbook

Strawberry Banana Pancakes

We recently picked up several pounds of strawberries from a local farm, and I’m chipping away at my long list of things to make.  At the top of the list was pancakes, but not just any strawberry pancakes… Strawberry Banana Pancakes!  I searched online for inspiration and found nothing, so I decided to just make something up.  I took my standard pancake base recipe, combined it with my Strawberry Vanilla Pancakes and added some banana.  The result is a Strawberry Banana Pancake made with a buttermilk pancake base, a good dose of vanilla, and a generous amount of chopped strawberries and mashed bananas.  Such a delicious combination!

I never thought my little Adam would ever love any pancake more than Cottage Cheese Pancakes.  Well, after making these Strawberry Banana Pancakes, I stand corrected.  He devoured 4 pancakes with impressive speed and has been asking about them ever since.

Strawberry Banana Pancakes
 
Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 1 tablespoon brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups low fat buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • 2 cups diced strawberries
  • 2 mashed bananas (about 1 cup)
  • 1 tablespoon oil
  • Cooking spray or addtional oil, for pan
Instructions
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
  3. Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy) and then fold in strawberries. Let batter sit for about 10 minutes.
  4. Preheat nonstick skillet to medium heat and spray with cooking spray.
  5. Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size. Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

 

 

Banana Cornbread Muffins

These  Banana Cornbread Muffins were whipped together as a result of a request from my little Adam.  For weeks, he had been asking me to make cornbread ~ specifically rosemary cornbread.   Since I did not have any fresh rosemary on hand (and let’s be honest…it’s just not the same with dried), I decided to come up with something new.  I spotted an overripe banana, got out a pen and a yellow sticky note and started jotting down what became this recipe.

The result is a muffin with a nice balance of banana and cornbread.  They are light and fluffy, like any good muffin should be (so more muffin-y than cornbread-y).  I made half with a banana slice on top and half without.  They look nicer with a slice, but the banana turns brown after a day or so.  It still tastes good, but just not as pretty.

Banana Cornbread Muffins
Yields 12 muffins

Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ripe banana, mashed (about 1 cup)
1 1/2 cups low fat buttermilk
1/4 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
thin banana slices (optional, for topping)

Directions

  1. Preheat oven to 350 degrees.  Line muffin pan with 12 paper liners (or spray with cooking spray).  Set aside.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon and salt.
  3. In a medium bowl, whisk the banana, buttermilk, oil, eggs, and vanilla until blended.
  4. Add the banana mixture to the cornmeal mixture and fold until combined.
  5. Divide batter evenly among muffin cups.  Place a slice of banana on top of each muffin.  Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Carrot Cake Pancakes | alidaskitchen.com

Carrot Cake Pancakes

 
 Carrot Cake Pancakes taste like carrot cake or breakfast, only healthier and quick and easy to make!  
After the first time I made these, all my little Adam could talk about for days were Carrot Cake Pancakes.  He wanted them for breakfast, lunch, and dinner.  And I can’t blame him really.  These pancakes taste like having carrot cake for breakfast (or lunch or dinner),…just a whole lot healthier!

These Carrot Cake Pancakes are made using whole wheat flour, buttermilk, and 2 full cups of shredded carrots.  There is a touch of brown sugar to give a little sweetness.  While these pancakes are delicious plain (Adam’s preferred way to eat them), I decided to dress them up a little a cream cheese drizzle.  Either way is excellent.  Pineapple, or whatever your favorite topping, would also be tasty.  Enjoy this little taste of spring!

Carrot Cake Pancakes
 
Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 3 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, finely shredded (about 3 to 4 carrots)
  • ¼ cup chopped walnuts or raisins (optional)
  • Cooking spray
  • 2 ounces neufachtel cream cheese, room temperature
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)
Instructions
  1. In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
  2. In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
  3. Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
  4. Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
  6. Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).

Carrot Cake Pancakes with Cream Cheese Drizzle | alidaskitchen.com #recipes #healthy #carrotcake #breakfast #Easter

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (thatcan each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

peanut butter buttermilk pancakes

Peanut Butter Pancakes

As a lover of all things peanut butter and a frequent pancake maker, making Peanut Butter Pancakes was inevitable.  I searched online for some inspiration, but did not quite find what I was looking for.  Most recipes I found did not use natural peanut butter (some even discouraged it).  Natural peanut butter is a must for me, so I decided just to wing it.  The rest of the recipe just fell into place, and the result was just what I had in mind.  These Peanut Butter Pancakes have the perfect amount of peanut butter flavor, with a little sweetness from brown sugar.  Buttermilk contributes to the fluffy texture, and the whole wheat flour adds more nutrition.  They are delicious plain, with a little syrup, or even jelly to make a PB&J pancake!

Peanut Butter Pancakes
 
Yields: 4-6 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 2-3 tablespoons brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (optional)
  • 1¼ cups low fat buttermilk
  • ½ cup chunky natural peanut butter (see note)
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • maple or chocolate syrup (optional, for serving)
  • chopped peanuts (optional, for serving)
Instructions
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt (if using). Set aside.
  2. In a separate bowl, whisk the buttermilk, peanut butter, oil, vanilla and eggs, until well-blended.
  3. Add peanut butter mixture to flour mixture, stirring until just combined. Let sit for 10 minutes.
  4. Preheat large nonstick skillet (or griddle) to medium (about 325 degrees).
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when top are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm.
Notes
To soften natural peanut butter and make it easier to work with, just microwave it in the jar for about 30 seconds (adjust depending on how much is left in the jar).

 

individual frittatas made in a ramekin

Individual Spinach Frittatas

We often enjoy frittatas as a healthy, high-protein meal with lots of vegetables and cheese.  While I typically make them in a pie plate and serve in wedges, I thought these individual frittatas would be a cute way to mix things up.  Who knew when cooked in a small, preheated ramekin, the frittata would take on new heights – literally!  I looked through the oven window only to see my cute little frittatas puffing up like a souffle.  All without the beating of egg whites.  How about that!

The recipe below is written to serve one, but can very easily be multiplied to serve 2 or 4 or however many you desire.  Parmesan or Gruyere are both delicious in this, as is mixing up the herbs and seasonings.  The original recipe used 8-ounce ramekins but I used 7-ounce ramekins and they worked fine.

Individual Spinach Frittatas
 
This frittata puffs up like a souffle, which makes for an impressive presentation. While this recipe is written 'for one' it can easily be multiplied to serve more.
Yields: 1 serving
Ingredients
  • 1 egg
  • 2 egg whites
  • 2 tablespoons grated aged cheese, such as Gruyere, divided
  • 1 tablespoon skim milk
  • 1 teaspoon olive oil
  • ½ shallot, minced
  • 1½ cups fresh baby spinach
  • ¼ teaspoon dried oregano (or your favorite herb mix)
  • pinch of crushed red pepper flakes, to taste
  • Salt and pepper to taste
  • Cooking spray
Instructions
  1. Place 7 (or 8)-ounce ramekin on rimmed baking sheet and place in oven. Preheat oven to 450 degrees.
  2. While oven is heating, in a large bowl, whisk egg, egg whites, 1 tablespoon cheese, milk, oregano, crushed red pepper, salt and pepper. Set aside.
  3. Spray a non-stick skillet with cooking spray and heat oil over medium heat. Add shallots and cook until softened (2 to 3 minutes). Add spinach and cook until wilted (about 3 minutes), stirring occasionally.
  4. Add spinach mixture to egg mixture.
  5. Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dish and top with remaining 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Serve immediately.

Adapted from Everyday Food Light

Raisin Bran Muffins

These Raisin Bran Muffins come from a cookbook called Kids Cooking: A Very Slightly Messy Manual, by Klutz Press.  I received this book as a gift when I was about 10 years old.  The book is obviously geared toward kids with recipes using basic ingredients ~ some with silly names or  interesting concepts (for example Tuna Cones, i.e. tuna in an ice cream cone.  Hmm…)

Anyway, these Raisin Bran Muffins were always a favorite and probably the most made recipe from that book.  They taste just like you would expect – raisin bran in muffin form.  I thought they would be a fun treat to make for Adam, only this time I decided to enhance the recipe with some vanilla, cinnamon and extra raisins.  I had no idea how much he would love them!  Adam is lukewarm about raisins alone, but the raisins in these muffins he loves.  Go figure.

Raisin Bran Muffins
Yields 12 muffins

2 cups raisin bran cereal
3/4 cup all-purpose flour
1/2 cup white whole wheat flour
1/3 cup brown sugar
1/4 cup raisins
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract

  1. Preheat oven to 375 degrees.  Line 12 muffin cups with paper liners.  Set aside.
  2. In a large bowl, stir raisin brain cereal, flours, sugar, raisins, baking soda, cinnamon, and salt.
  3. Mix egg, buttermilk, oil and vanilla until combined.  Add to the dry ingredients and fold gently until combined (do not over mix).
  4. Divide batter evenly among the muffin cups.  Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean.  Put muffins on a wire rack to cool completely.

Adapted from Kids Cooking: A Very Slightly Messy Manual by Klutz Press

healthy whole wheat buttermilk chocolate pancakes

Whole Wheat Chocolate Pancakes

Happy Valentine’s Day!  I could not think of a better way to honor this day with you than dishing up a plate of these Whole Wheat Chocolate Pancakes.  Along with a cup of joe and a dish of fresh berries, these pancakes make a wonderful breakfast treat and are not as bad for you as you might think.  A healthy stack comes in around 200 calories, is low in fat, made with 100% whole wheat flour and high in fiber.  I’d say that’s not bad!

These pancakes are nice and light, making them perfect for breakfast, though they can certainly be dressed up for dessert as well. They are not overly sweet, which I like because you can easily adjust the sweetness to your preference with your choice of toppings. We actually enjoyed them plain, but a sprinkle of powdered sugar and some fresh berries is also delicious. Chocolate sauce, whipped cream and chocolate chips would definitely takes these over the top (making them more dessert-like and less healthy, of course).  The options are endless, which is always part of the fun.  Enjoy!

Whole Wheat Chocolate Pancakes
 
Yields: 4-6 servings
Ingredients
  • 1 cup whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons turbinado sugar
  • ½ teaspoon salt (omit if using salted butter)
  • 1 egg, lightly beaten
  • 1 cup plus 2 tablespoons low fat buttermilk
  • 2 tablespoons brewed coffee (I used some from my morning decaf)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (I used light butter)
  • Cooking spray
  • Strawberries (optional, for topping)
  • Powdered sugar (optional, for topping)
Instructions
  1. In a large bowl, sift flour, cocoa powder, baking powder, baking soda, sugar and salt. Set aside.
  2. In a medium bowl, whisk together egg, buttermilk, coffee, vanilla and butter.
  3. Add buttermilk mixture to the flour mixture and fold until blended (there may be some lumps). Let sit for 5-10 minutes.
  4. Preheat non-stick skillet over medium and then spray with cooking spray. Pour batter in skillet by the ¼ cupful and cook until bubbles appear (about 3 minutes). Flip and cook on the other side until done (about 2-3 minutes). Repeat with remaining batter. Serve with fresh berries and powdered sugar, as desired.

Adapted from Kiwi, Jan/Feb 2011

Double Chocolate Chip Muffins

In anticipation of Valentine’s Day, I will be featuring a few chocolate recipes this week.   Of course a little breakfast chocolate is the perfect way to start off any week.  These muffins are more than just a little breakfast chocolate though.  They are chocolate on chocolate.  A chocolate muffin studded with chocolate chips topped with chocolate chips.  What could be better?  Well, they come in under 200 calories and are low fat – a true breakfast treat! 

The original recipe uses red wine vinegar and water, which I thought was intriguing.  Red wine vinegar in baked goods?  I had to try it!  I did, and it was good.  BUT…I have since revised the recipe to replace the vinegar/water with buttermilk.  Nothing compares to the flavor and texture that buttermilk gives to baked goods, and in these muffins that is no exception.  I also replaced some of the all-purpose flour with whole wheat in order to bump up the nutrition level a bit.

For a little variety, it is fun to change up the chips with different flavors (peanut butter chips anyone?) but I always find myself coming back to the mini chocolate chips.  Mini chips give the illusion of more chocolate per bite since there are more bits throughout.  A little more for less kind of thing. 

Chocolate-Chocolate Chip Muffins
Yields 12 muffins

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup brown sugar, packed
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 egg, lightly beaten
1/2 cup semi-sweet mini chocolate chips, divided

Directions

  1. Preheat oven to 400 degrees.  Line 12 muffin cups with paper liners (or spray muffin tin with cooking spray).
  2. In a large bowl, mix flours, sugar, cocoa, baking powder, baking soda, and salt. 
  3. In a medium bowl, whisk together the buttermilk, oil, vanilla and egg.  Stir in 1/4 cup chocolate chips.
  4. Add buttermilk mixture to flour mixture, gently folding until just combined.
  5. Divide batter evenly among 12 muffin cups.  Sprinkle tops with remaning 1/4 cup mini chocolate chips.  Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Cooking Light

Lemon Ricotta Muffins

Bring on citrus season!  When life gives me a bowl of lemons, you better believe I’m going to make some muffins!  And perhaps some lemonade to wash them down, but that’s another post all together.  For now it’s all about muffins, as these Lemon Ricotta Muffins definitely deserve the spotlight.  They are bright, perfectly sweet and bonus – they’re low in fat, though you would never know it.  The ricotta cheese gives the muffins a moist, soft texture, and the flavor goes perfectly with the lemon.  The taste is reminiscent of delicious lemon ricotta pancakes, only a bit more portable.

With the wonderful citrus bounty upon us, over the next few weeks I will be sharing several recipes using citrus fruits.  In the meantime, grab those lemons and give these muffins a try!

Lemon Ricotta Muffins
 
Yields: 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¾ cup granulated sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoons salt (optional)
  • ¾ cup low fat ricotta cheese
  • ½ cup water
  • ¼ cup canola oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar
Instructions
  1. Preheat oven to 375 degrees. Prepare 12 muffin cups with paper liners or cooking spray. Set aside.
  2. In a large bowl, mix the flour, sugar, baking powder and salt. Make a well in the center.
  3. In a medium bowl, whisk the ricotta, water, oil, lemon juice, lemon zest, egg, and vanilla until blended.
  4. Fold the ricotta mixture into the flour mixture until just blended.
  5. Divide batter evenly among muffin cups. Sprinkle turbinado sugar over the tops of the muffins.
  6. Bake for 16 minutes, or until a toothpick inserted in the center comes out clean. Let muffins sit in pan for 5 minutes and then remove to wire rack to cool completely.

Adapted from Cooking Light

Chocolate Malt Muffins

I had a lot of leftover malt powder after making Triple Chocolate Malted Cookies.  While I’m sure Mike would love if I used it up making several batches of his favorite cookie, I had other ideas.  One of them, of course, being muffins!  These muffins were a fun change from our usual breakfast.  The malt flavor was not overwhelming, and the chocolate chips gave a little extra interest.  A little chocolate for breakfast can’t be a bad thing, right?  Definitely not if that means enjoying these muffins!

Chocolate Malt Muffins
 
Yields: 12 muffins
Ingredients
  • 1¾ cup all-purpose flour
  • ½ cup chocolate malt powder (plus 2 teaspoons for topping)
  • ⅓ cup granulated sugar (plus 2 teaspoons for topping)
  • 1 tablespoon baking powder
  • ⅓ cup canola oil
  • ¾ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 400 degrees. Prepare muffins tin (line cups or spray with cooking spray). In a small bowl, mix 2 teaspoons malt powder and 2 teaspoons granulated sugar. Set aside.
  2. In a large bowl, whisk the flour, malt powder, sugar and baking powder until combined.
  3. In a separate bowl, mix the oil, buttermilk, egg and vanilla.
  4. Add the milk mixture to the flour mixture and fold gently until just combined; gently fold in chocolate chips.
  5. Divide batter evenly among 12 muffin cups. Sprinkle with malt powder/sugar mixture.
  6. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove to wire rack to cool completely.

Adapted from weewelcome

Coconut Cranberry Muffins

I had been craving something with coconut for some time, and it occurred to me that coconut paired with cranberries would be a lovely combination.  Cranberries are so wonderful in the wintertime. They add beautiful, seasonal color, as well as a delightful zing to any dish.  Of course, my next thought was…let’s make muffins! 

The sweetness of the coconut was the perfect counterbalance to the tangy cranberries.  The whole family loved these, especially Adam (though at first, the cranberries were a bit too surprising).  Adam asked for coconut cranberry muffins every day for weeks.  Quite frankly, an almost 2 year old saying ‘coconut cranberry’ anything is quite possibly the cutest thing ever.  As if you didn’t need another reason to make these…they are just plain good!


Coconut Cranberry Muffins
Yields 18 muffins

1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar
1/2 cup sweetened flaked coconut
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/4 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup cranberries, chopped
1/4 cup sweetened flaked coconut, for topping

  1. Preheat oven to 400 degrees.  Prepare 18 muffin cups with liners or cooking spray.  Set aside.
  2. In a large bowl, stir flours, sugar, coconut, baking powder, baking soda and salt, until combined.
  3. In a medium bowl, whisk together eggs, buttermilk, oil and vanilla.
  4. Add buttermilk mixture to flour, gently folding until combined.  Fold in cranberries.
  5. Divide batter evenly among muffin pan.  Sprinkle with remaining coconut.  Bake for 15-20 minutes, or until toothpick inserted in the center comes out clean. 

Adapted from Food.com

Linked to Sweet as Sugar Cookies: Sweets for Saturday #50

Banana Graham Muffins

One of the reasons I often make muffins or quick breads is so that Mike can take breakfast on-the-go.  With this lastest muffin creation, I wanted to make something that Adam would love as well.  It definitely did not take me long to come up with this one.  It is no secret that toddlers love bananas and toddlers love graham crackers.  So why not put the two together in a muffin to create the ultimate toddler treat!

I must confess that Adam is not the only banana and graham cracker lover in this house ~ yours truly is a huge fan as well.  These muffins definitely did not disappoint!  The crushed graham crackers definitely add a tasty spin on an otherwise simple banana muffin recipe.  In fact, they ended up being a nice combination of the two flavors.  They were not overly graham cracker-y but also not like banana bread.  I added some cinnamon, which ended up very subtle in this recipe.  That amount could be doubled if you’re looking for something cinnamony to go with your banana and graham.

So did Adam love them?  He sure did!  In fact, we all did, and I hope you do too!

Banana Graham Muffins
 
Yields: 12 muffins
Ingredients
  • 1 cup crushed graham crackers
  • 1 cup all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 3 medium overripe bananas, mashed (about 1 cup)
  • ¼ cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners (or spray with cooking spray. Set aside.
  2. In a large bowl, combine the graham crackers, flour, baking powder, baking soda, cinnamon, salt and sugar.
  3. In a separate bowl, combined the mashed bananas, oil milk, egg anv vanilla.
  4. Make a well in the center of the dry ingredients and add the wet ingredients, folding gently until combined (be careful not to over mix).
  5. Divide batter evenly among muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from Baking Vintage

no sugar healthy whole wheat pumpkin banana pancakes for toddlers

Pumpkin Banana Pancakes

Here are the Pumpkin Banana Pancakes I alluded to in yesterday’s post.  Thankfully I did not lose the eggs and was able to make them.  It’s a good thing too.  I was excited to try a new spin on an old recipe, and Adam absolutely LOVED them!  Similar to Pumpkin Banana Bread, these definitely taste like a cross between pumpkin pancakes and banana pancakes.  Not a bad thing if you ask me!

The recipe made around 50 small-ish pancakes.  I typically make a huge batch for the freezer and package them in groups of 6 (enough for a few days in each bag).  I figured Adam would eat 1 or 2, and I would have the rest to use for pictures during nap time.  Well…that morning he ate 4. Then he asked for another one for snack.  This left me with 1 pancake for pictures.  I couldn’t quite take a picture of just 1 pancake, so I decided to do pictures the next day and took out another 6-pack from the freezer.  Of course, what did Adam do the next day?  He ate 4 pancakes!  I feared having fewer, so I made do with the 3 that remained.  I’m just so glad he likes them.  I hope you do too!

Pumpkin Banana Pancakes
 
Ingredients
  • 1¾ cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 medium ripe bananas, mashed
  • 2 cups milk (whole, skim, 1%, whatever you like)
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla
  • Cooking spray
Instructions
  1. In a large bowl, stir and sift flours, baking powder and pumpkin pie spice.
  2. In another bowl, beat eggs with pumpkin, banana and vanilla. Add milk and oil and mix until smooth.
  3. Fold pumpkin mixture into dry ingredients. Let sit for 10 minutes.
  4. Meanwhile, preheat griddle to medium heat and spray with cooking spray.
  5. Drop pancake batter by the generous tablespoonful onto griddle. Cook until bubbles appear (about 2-3 minutes). Flip and cook until set (about 2-3 minutes). Repeat.
Notes
These freeze really well. I store them in a plastic baggie in groups of 6, with each pancake separated by wax paper squares. I then put all of the plastic baggies in a freezer bag.

Layered Pumpkin Loaf

Layered Pumpkin Loaf is a delicious and easy recipe for pumpkin bread with a cream cheese swirl in the middle.

For the longest time, Mike and I would get ‘Pumpkin Loaf’ from everybody’s favorite coffee shop (you know, the one with the green logo).  While that bread is good, I dare say that I prefer this Layered Pumpkin Loaf.  Perhaps it’s the moist and flavorful bread, or perhaps it’s the cream cheese layer resting in the middle.  Regardless of the reason, this is just plain good.

I substituted buttermilk for the skim milk in the original recipe, and I added extra cinnamon in addition to the pumpkin pie spice.  I also added the chopped pepitas on top.  Pepitas are tasty, add some crunch, look pretty, and go perfectly with this bread.

If you will be hosting out of town guests over the holidays, or simply hosting a breakfast/brunch, Layered Pumpkin Loaf would make a lovely addition to your table.

Not sure if you noticed, but I like pumpkin just a little bit. 🙂 This bread is certainly no exception.

Layered Pumpkin Loaf
 
Yields: 9x5 loaf, approximately 16 servings
Ingredients
  • 1 cup canned pumpkin
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • ½ cup packed brown sugar
  • 4 egg whites, divided
  • ½ cup low fat buttermilk
  • ¼ cup canola oil
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt (optional)
  • 1 package (8 ounces) Neufchatel cream cheese (1/3 reduced fat), softened
  • ¼ cup pepitas, chopped (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, buttermilk and oil, until combined.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture and fold gently just until moistened.
  4. In a small bowl, beat cream cheese, remaining granulated sugar and remaining egg white until well blended.
  5. Spoon half the pumpkin batter into a 9x5-inch loaf pan sprayed with cooking spray. Spread the cream cheese mixture in a layer over that batter. Top cream cheese layer with remaining pumpkin batter (You will want to spread the top pumpkin layer a little bit with a silicone spatula, but it is ok if a little cream cheese is still visible).
  6. Sprinkle the top layer with chopped pepitas, if desired. It helps to gently pat the pepitas into the batter
  7. Bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Loosen bread from sides of pan; cool in pan for 10 minutes. Remove from pan to wire rack; cool completely.

Adapted from Kraft

Peanut Butter Surprise Muffins

It has been far too long since I have made something with peanut butter.  I thought these Peanut Butter Surprise Muffins would be a good way to curb any peanut butter withdrawal.  You know anything with ‘surprise’ in the title is going to be something special (good or bad I suppose, but I promise only good things for you).

First you have a peanut butter muffin, which by itself would be quite delicious.  Add a surprise in the middle (in the form of a mini peanut butter cup), and you have something that is just plain fun and tasty too!

Peanut Butter Surprise Muffins

Yields 12 muffins

1 1/2 cups all-purpose flour

1/2 cup brown sugar, packed
3 teaspoons baking powder
pinch salt (optional)
2 eggs
2/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup natural peanut butter (chunky or creamy)
2 tablespoons butter, melted
12 miniature peanut butter cups 
1/4 cup chopped peanuts (optional, for topping)
  1. Preheat oven to 400 degrees.  Prepare a 12-cup standard muffin tin with paper liners or cooking spray.
  2. In a large bowl, mix flour, sugar, baking powder and salt until combined.
  3. In a separate bowl, which together eggs, buttermilk and vanilla.  Stir into flour mixture until just moistened.
  4. Combine butter and peanut butter.  Fold into batter (do not over mix).
  5. Fill each muffin cup 1/4 full with batter.  Place a mini peanut butter cup on top of each.  Cover with remaining batter.  Sprinkle tops with chopped peanuts, if using.
  6. Bake for 18-20 minutes, or until a toothpick inserted into muffin comes out clean.  Cool for 5 minutes before removing from pan to wire rack to cool completely.

Adapted from Taste of Home

healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie

Crustless Pumpkin Pie is a delicious, pumpkin pie made a little healthier without the crust. This is always a favorite dessert and is a lighter, healthier alternative to a traditional pie.   A must-make for the holidays!

Usually by the time Thanksgiving rolls around, I have made at least 6 pumpkin pies…and enjoyed them immensely, of course. Now, before you think I’m some crust-making machine, I must confess to you that my pumpkin pies are made without crust. This Crustless Pumpkin Pie is a recipe that I found years ago, and frankly it is pure genius. By eliminating the extra step of making crust and the excess fat and calories that come with the crust, you are left with a simple, delicious and “skinny” pumpkin pie!

This pie is so good and very easy to make.  In fact, this is so easy to make, the first time I made it I put everything (minus the topping) in a blender.  It turned out great!  These days, I don’t have a blender, and I’m a little more cautious when baking.

Made with pumpkin and skim milk, you are left with a healthier alternative to your traditional pumpkin pie.  It is no wonder that once pumpkin season hits, I have this pie in the fridge all the time.  I have tweaked the recipe over the years to what it is today, and Mike and I are in pie-heaven all fall/winter long.

healthy skinny pumpkin pie without crust

Crustless Pumpkin Pie
 
Yields: 8 servings
Ingredients
Brown Sugar Topping
  • ¼ cup brown sugar, packed
  • ¼ cup rolled oats
  • 1 tablespoon light butter, softened (I use Smart Balance light, from a tub)
  • ¼ teaspoon cinnamon
Pie
  • 1 can (15 ounces) pumpkin puree
  • 1 can (12 ounces) evaporated skim milk
  • 2 eggs (or 3 egg whites)
  • ½ cup brown sugar
  • ½ cup whole wheat pastry flour or all-purpose flour
  • ¾ teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Spray 9-inch pie plate with cooking spray and set aside.
  2. Prepare Brown Sugar Topping: mix oats, brown sugar, oats and cinnamon until combined. (I have found that, while messy, using my fingers to mix the topping works best). Set aside.
  3. In a large bowl, mix pumpkin, evaporated milk, eggs and sugar until combined.
  4. In a separate bowl, whisk together the flour, baking powder and spices. Add to pumpkin mixture and gently fold until incorporated.
  5. Pour pumpkin mixture into prepared pie plate. Sprinkle Brown Sugar Topping over the top. Bake for 50-55 minutes. Cool for 15 minutes, and then move to refrigerator for at least 4 hours to overnight.

Adapted from Betty Crocker