Peach Banana Smoothie | #shop

Peach Banana Smoothie

This shop has been compensated by Collective Bias, Inc. and its advertiser to celebrate back-to-school with this Peach Banana Smoothie recipemade in minutes using wholesome ingredients. All opinions are mine alone. #HorizonHappiness #CollectiveBias

Peach Banana Smoothie | #shop

My kids are so excited for back to school! While I enjoy (and share!) their enthusiasm, I also anticipate navigating busy mornings and juggling after school activities, all the while making sure everybody is fed. Easy recipes that kids love and are made with ingredients that moms feel good about are essential. Fortunately these busy moments will be a lot tastier thanks to this delicious taste of summer, in smoothie form ~ Peach Banana Smoothie! …

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Vanilla Bean Roasted Peaches #SundaySupper

Vanilla Bean Roasted Peaches are warm peaches roasted in a buttery vanilla bean sauce, topped with vanilla ice cream and raspberries.  Simple, elegant and delicious!

Vanilla Bean Roasted Peaches |

For Sunday Supper this week, we are celebrating Labor Day with Gallo Family Vineyards. From a backyard bbq to a quiet picnic at the park, everyone has a special way to celebrate the last taste of summer! The Sunday Supper tastemakers are sharing recipes, wine pairings and tips for making the three day weekend special….

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Blueberry Vanilla Pancakes |

Blueberry Vanilla Pancakes

An easy recipe for Blueberry Vanilla Pancakes made with whole wheat flour, vanilla soymilk and studded with fresh blueberries throughout.

Blueberry Vanilla Pancakes |

I always have Vanilla Silk® Soymilk on hand for my favorite smoothies or oatmeal…my usual breakfast foods.  The vanilla flavor from soymilk makes them taste extra special, and I love that the Silk Soymilk is a good source of protein, low in saturated fat and has no cholesterol.  Because Vanilla Silk Soymilk has been such a delicious swap in my other favorite breakfast foods, I decided to treat my family by using it in place of the usual dairy milk in a new pancake recipes – Blueberry Vanilla Pancakes!…

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Classic Vanilla Muffins | #recipes #muffins #takebackvanilla #cgc

Classic Vanilla Muffins

An easy recipe for Classic Vanilla Muffins with a double dose of vanilla flavor that is classic, simple, delicious vanilla!

Classic Vanilla Muffins | #recipes #muffins #takebackvanilla #cgc

We are always trying to come up with creative muffin recipes, often inspired by the season or a favorite flavor combination.  While it is fun to try unique flavors of muffins, there is something simply delicious about a Classic Vanilla Muffin.  This is an easy recipe for Classic Vanilla Muffins, made with a double dose of vanilla that makes a real vanilla impact!    …

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Marble Cake with Fudge Frosting

Marble Cake with Fudge Frosting is the perfect party cake!  Enjoy a swirl of yellow cake and chocolate cake in every bite, topped with a fudgy chocolate frosting.  Delicious, a crowd favorite, and easy to make!


Recently, we celebrated Mike’s birthday, and as always I asked him to pick his birthday treat.  He usually just tells me to make whatever, but this year he got some advice from our resident 3 year old (who may be a bit opinionated these days).  After consulting a couple of his favorite cookbooks (really!) and a few of my printed recipes, Adam’s decision was made ~ Marble Cake with Fudge Frosting.  While Adam had never had marble cake before, and at the time was not a fan of chocolate, he was sure this was the perfect cake for his daddy.  He was absolutely right!

With yellow cake and chocolate cake in a pretty little swirl, we enjoyed the best of both worlds and the fudge frosting was the perfect icing on the cake (ha!)   And while it looks fancy, this cake is super simple to make.  The frosting was a bit stiff during the stirring process and goes on thick, yet is a thin layer on top of the tasty cake.  Decorate it as you wish, and here is the perfect party cake to celebrate any special occasion.

Marble Cake with Fudge Frosting - Alida's Kitchen

Marble Cake with Fudge Frosting
Marble Cake with Fudge Frosting is the perfect party cake! Enjoy a swirl of yellow cake and chocolate cake in every bite, topped with a fudgy chocolate frosting.
Yields: 16-20 servings
  • Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup unsweetened cocoa
  • 1¼ cups granulated sugar, divided
  • ½ cup unsalted butter, softened
  • 3 eggs
  • 1 cup milk (I used skim)
  • 2 teaspoons vanilla
  • Cooking spray
  • Frosting:
  • 1½ cups semisweet chocolate chips
  • 3 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • ¼ cup milk (I used skim)
  1. FOR THE CAKE: Preheat oven to 350* F. Spray a 13x9-inch baking pan with cooking spray and set aside.
  2. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  3. In a separate medium bowl, combine cocoa, ¼ cup granulated sugar and ¼ cup water.
  4. In a large bowl, with an electric mixer (hand or stand) set to medium-high, beat butter and remaining sugar until light and fluffy. Reduce speed to low, and add eggs, milk and vanilla, beating until smooth. Add flour mixture, continue beating on low until combined.
  5. Pour 2 cups of the vanilla batter into the bowl with the cocoa mixture, and stir until smooth.
  6. Pour vanilla batter into the prepared baking pan. Spoon chocolate batter into six puddles on top of the vanilla batter. Drag a knife through the two batters, creating a swirly marble effect.
  7. Bake 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to a wire rack to cool completely. Frost once cool.
  8. FOR THE FROSTING: Put chocolate chips in a glass or metal bowl set over a pan of simmering water (or use a double-boiler), until melted, stirring occasionally. Remove from heat and add butter, powdered sugar and milk. Beat on high until frosting comes together. Add more milk or sugar as needed to achieve desired consistency. (If frosting is too stiff, add more milk; if it's too wet, add more powdered sugar)
  9. Spread over cooled cake and decorate as desired.

Source: Real Simple

Marble Cake with Fudge Frosting - Alida's Kitchen

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
  • 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
  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.
Source: Taste of Home


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
  • 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
  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.



Oreo Cookies and Cream Cupcakes

As I’m sure you’ve heard, the Oreo cookie has been celebrating a big birthday.  As a result, our local grocery store was giving away a free package of Oreos.  That’s my kind of celebration!  I never buy Oreos, so wanted to make something special.  In the keeping with the festive spirit, I decided Oreo Cupcakes were definitely in order.

These Oreo Cupcakes were an indulgence, and an absolute treat.  The vanilla cake and the cream cheese frosting complement each other perfectly, while letting the Oreo cookies shine through in all their glory.  It doesn’t hurt there is half a cookie (the cream-filled half at that!) resting at the bottom of the cupcake, there are big cookie chunks studded throughout the cakes, and there is a dusting of chocolate cookie crumbs on the top.  These are the ultimate cupcakes for cookies and cream lovers!

So, back to birthdays…it just so happens today is my brother’s birthday. It’s a big birthday too ~ the kind with a 0 at the end. We can’t let a day like that go under-celebrated. He lives on the West coast, which makes an in-person cake celebration a bit tricky. So instead, we can celebrate with a virtual birthday cake, and these Oreo Cupcakes are posted in his honor!  Happy Birthday!

Oreo Cookies and Cream Cupcakes
Yields: 24 cupcakes
  • Cupcake:
  • 24 Oreo cookies, separated (carefully twist for 1 side with filling intact, 1 side just cookie)
  • 24 Oreo cookies, quartered
  • 2¼ cups all-purpose flour, plus 2 tablespoons for quartered Oreos
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup milk (I used skim)
  • 2 teaspoons vanilla extract
  • 3 egg whites, at room temperature
  • 1⅔ cups sugar
  • Frosting:
  • 8 ounces cream cheese (I used the ⅓ less fat variety), at room temperature
  • 1 tablespoon vanilla extract
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3-4 cups powdered sugar
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners.
  2. With the Oreos that have been separated: 1) Place each cream-filled half of the separated Oreos at the bottom of each paper liner. 2) With the chocolate cookie halves, cut 12 in half and crush the remaining 12, and set aside for garnish.
  3. Toss the quartered Oreos in flour and set aside.
  4. In a medium bowl, whisk the flour, baking powder and salt.
  5. In a large bowl, cream butter until fluffy (about 5 minutes). Add milk, sugar and vanilla, and beat until combined.
  6. Add flour mixture to butter mixture, mixing until well-blended. Add the egg whites, and beat for 2 minutes. Fold in quartered Oreos.
  7. Divide batter evenly among cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
  8. To make the frosting: In a large bowl, beat cream cheese and vanilla until smooth. Add butter, and cream until fluffy. Gradually beat in powdered sugar until you reach desired consistency.
  9. Frost cupcakes as desired. Sprinkle with crushed Oreos and top with a half of the chocolate cookie halves.
There were a few comments on the original recipe that reported occasional cake sticking to the cupcake liners. While I did not experience this issue, I wanted to bring this to your attention so you carefully peel your liners. Also, I stored my cupcakes in the refrigerator, but do not know if that helped the paper liners release. They're good...enjoy!

Source:  Beantown Baker