Blueberry Greek Yogurt Muffins

I am a bit of a muffin mama. At the beginning of every week I make muffins for the family. In hopes that they will last the week so I can give them as a snack, a quick breakfast or in their lunchbox. Okay, let's be real ~they don't last the week with my crew. I am lucky if they last the night. I have to hide them so I can have enough for the majority of the week! But, the kids look forward to them and they have their favorites they request. These  blueberry greek  yogurt muffins  were a bit of a trial and error. I wanted to make a new and more healthy muffin and incorporate some protein from the greek yogurt.

The recipe only makes about 8 muffins, so double or triple the recipe if you like it.  All 8 muffins were gone in about 8 minutes, so I think it is safe to say they are a keeper in my house.

A couple of tips…. hand mix, you do not need to pull out your mixer for this recipe. They are more moist when you hand mix anyways. When in doubt, hand mix!! Spray the muffin liners with baking spray (They tend to stick if not).  You can use frozen blueberries, but do not thaw them first, it will make your batter blue! Sprinkle the tops with sugar before baking and a little after. These muffins when baked correctly are moist and light, they are not very sweet and are delicious with a spread of butter or my favorite coconut oil.

Let me know if you like them!
 

 Blueberry Greek Yogurt Muffins

1 cup of flour
6 Tablespoons sugar
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. baking powder
1 egg
1/2 cup vanilla greek yogurt
1/4 tsp. vanilla extract
3 Tablespoons Vegetable oil
2 Tablespoons 2% milk
1/2 cup blueberries

1. In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil, vanilla extract and milk. Stir into dry ingredients just until moistened. Fold in blueberries.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm

Just Peachy

Yes, I did take a bite, I had to!

Hello Again! It has been 3 years since I wrote my last post on this blog! Time goes by way to fast that is for sure :)  I am going to update this blog every now and again, so stay tuned!

 You know by now that I love to bake, and with all the wonderful peaches in season, it is really hard for me not to make a peach crumble or a peach pie. But, I am trying to keep it healthy around here, and I am refraining from making a decadent dessert with my peaches.  What I did come up with is a simple snack or dessert that takes no time at all, it is healthy and will satisfy your sweet tooth for a peach pie, well kinda.

I sliced my peach in half and removed the pit. I then took my favorite raw honey and drizzled it all over the peaches. I topped it with my favorite granola that contains chia seed and finally sprinkled some cinnamon.  The granola gives it some texture and crunch, the raw honey some sweetness, the chia seeds add to the nutritional value by providing you with some omegas and keeps you hydrated all while the cinnamon gives nice warmth as well as nutritional benefits. All and all this is a complete snack that will tie you over until you next meal or satisfy your after dinner craving for sweets.

You can top the peaches with whatever you like! Try it, you won't be disappointed!

what's that in there----hmmm.... pumpkin!

I have the easiest recipe that comes from weight watchers! Those of you that follow weight watchers are probably familiar with this easy and delicious muffin! It only takes 3 ingredients, devils food cake mix,  canned pumpkin and a little bit of water! You read that right, no eggs, no oil, just 1 can of Libby's pumpkin ( not Libby's pumpkin pie filling!) and some water!  Don't make the mistake I did and get the organic pumpkin, I really wanted to make these muffins so when the grocery store only had the organic brand, I thought it would be fine-- well, not as good as Libby's I tell you! I know you think this may be weird, but you really can't taste the pumpkin in these muffins. I added white chocolate chips to half the batch or you could  add chocolate chips and you will have double chocolate muffins! The more the merrier :)

I have a little bonus-- in the fall, or heck. now.... get a spice cake mix, mix it up with the pumpkin and water and you will have a moist pumpkin spice muffin! oh, yea, and add chocolate chips!


 Chocolate Muffins

1 box Duncan Hines Devils Food Cake Mix
1 can Libby's canned pumpkin
1/2 cup water

Mix cake mix, pumpkin  and water and put in lined muffin tins.. add white chocolate chips or chocolate chips if you want!

mix and add water

Bake at 350 until a toothpick comes out clean, check after 15 minutes.

Strawberry Banana Pancakes

These pancakes are so yummy if you like strawberries and bananas! Well, if you don't want that combo, then do one or the other! If you don't have the time to make home made pancakes, then Aunt Jemima's buttermilk will do, I won't tell! Happy Weekend!

trendy tuesday!

I hope you had a great Memorial day weekend! We spend quality time with family and friends, and of course did our share of enjoying summer foods at barbeque's! I  enjoyed cooking and baking, and did my fair share of watermelon cutting! So, for this trendy Tuesday I wanted to share with you the coolest watermelon cutting knife! Momastore -- to look at the website!

Arugula, Pear, Date & Manchego salad

Happy Memorial Day Weekend! I hope you all have wonderful plans with family and friends. I was debating my post, and was going to do a great pasta salad since I figured a lot of you will be going to cookouts, but I made this salad the other night and decided to share it instead.  First, I would like to say I know a lot of people don't care for dates.. I actually won't eat them alone, I only eat them in this salad and my cereal, but don't be scared to try them! They really give it a chewy and sweet taste and texture to the salad. You can certainly omit them if you like or substitute them for dried cranberries or golden raisins. You can also substitute the arugula for mixed greens if you like. However, their should be no substitution for the Manchego cheese! It gives it that wonderful salty bite and puts this salad over the top.

Trendy Tuesday!

I am so excited about this Trendy Tuesday. Have you heard of cake pops? They are the latest sweet indulgence, and really cute too... even Starbucks added them to their pastry selection. Let's face it anything mini is cute. Mini Muffins, mini brownies, mini doughnuts, the "mini" list goes on and now you can have a mini cake, on a stick, a Cake POP, in 12 minutes.

I first learned of cake pops from the great Bakerella, she can make cake pops with no help from a machine! Well, I need a little help and this is where the babycakes cake pop maker comes in! You too can make fabulous cake pops and did I mention, doughnut hole, your own munchkins, move on over Dunkin!

Babycakes cake pop maker

So cute! and MINI

Happy Trendy Tuesday!

cake slice time

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It's cake slice time once again! This time we are baking a Orange Almond Caramel Upside down cake. The batter was so fragrant from the orange zest, and fresh orange juice, and for the caramel sauce I used orange honey, to give it more of the  orange flavor. I  baked mine in a springform pan which worked wonderfully. I hope you enjoy this recipe. I think it's a keeper!

Pig Cake-- Pig OUT!

 I had every intention when starting this blog, for it to be a mix of cooking and baking. I have come to realize that it  really has become more of a "baking blog." Although, I cook  every weeknight night, I rarely post my weeknight meals, I am always mega multi tasking during the dinner preparation, and have found I don't have much time to document  my meals. When I bake, it is  normally at night, when all is settled and quiet, and I can take the time to take pictures along the way.  So, with that being said, I  promise to do my best as to give you a variety, but today, I bring to you a great summer cake. I made this yummy "PIG" cake, and it was really good. I have no idea why it is called that, but it  does make sense, because we pigged out on it!

This is a great cake for you to have on your summer dessert list for a few reasons... 1. It's easy to transport in a 13x9 inch pan, and 2. It's full of light, fresh summer flavor, great dessert for after a cookout!

go PIG OUT on PIG CAKE!

Cookie Pie!

Today I bring to you a Toll House Classic, a chocolate chip cookie pie. It is so delicious and great to whip up before friends come over. It actually is faster to make than chocolate chip cookies, in my opinion. It tastes great right out of the oven with a scoop of vanilla ice cream or the next day, just pick it up and eat it straight out of the pie plate :)

Enjoy!

Chocolate Chip Cookie Pie
Toll House

• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
• Sweetened whipped cream or ice cream(optional)

unbaked

baked goodness

Directions

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.