Tag: Baking

Chocolate Chip Pumpkin Muffins

As fall rolls around, I begin to look forward to all sorts of roasted squash and other delicious fall flavors. In particular, the excitement for roasted pumpkin for breads and muffins is top on the list. Not only do you get baked treats out of the deal, but roasted pumpkin seeds as well. Pumpkin freezes well, and that leaves me ready to bake throughout the year. Haven’t done it before? Check out my directions for roasted pumpkin here. This year, a chocolate chip pumpkin muffin was a new, fun creation!

These great muffins have a twist from my norm, utilizing brown sugar to create some richness and added chocolate for all the kids (and kids at heart!). Normally, I like to substitute maple syrup for the brown sugar, but I recognize that I am lucky in the Midwest, being able to make my own homemade maple syrup each year; it isn’t as accessible for others. 

Needless to say, when I had my sister and nephews over a few weekends ago, these chocolate chip pumpkin muffins didn’t last long. They were gobbled up and the kids were asking for more! If you still have pumpkin on hand from Thanksgiving, this is definitely a recipe you’ll want to try! 

Ready to start baking? Let’s get started! 

Your Ingredients

  • 1 ½ cups roasted and mashed pumpkin 
  • ½ cup brown sugar 
  • ¼ cup oil 
  • 1 teaspoon vanilla
  • 2 eggs 
  • 1 ½ cups flour
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon 
  • ⅛ teaspoon nutmeg 
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder 
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips, if desired 

Your Steps to Chocolate Chip Pumpkin Muffins

Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined. 

Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in. 

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. 

In goes the dry ingredients.
Mixed to just combined.
Ready for the oven.
Pipping hot!
Let’s eat!
So dang good!
Baked chocolate chip pumpkin muffins

Chocolate Chip Pumpkin Muffins

These chocolate chip pumpkin muffins are sure to make everyone smile, with their combination of brown sugar, warming spices, and chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • 1 ½ cups roasted and mashed pumpkin
  • ½ cup brown sugar
  • ¼ cup oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips if desired

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined.
  • Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in.
  • Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Keyword Breakfast, breakfast breads, breakfast muffins, muffins, pumpkin, pumpkin bread, pumpkin recipes
Tried this recipe?Let us know how it was!

Looking for other great breakfast recipes?

You can definitely check out my baking and my breakfast pages. Or maybe one of the recipes below will tickle your fancy!

JessLeave a comment

Zucchini Brownies

It’s that time of year where gardens everywhere are producing extra amounts of zucchini. Where people are sneaking them onto their neighbors porches, into their cars, you name it. I was deep into Instagram and a woman commented that she planted 11 plants her first time. I think I guffawed at that! If you can relate and have a stack of zucchinis on your counter, maybe give this recipe a go: Zucchini Brownies. 

Now listen, I know brownies are necessarily synonymous with healthy sweet treats, but these are pretty darn close. I swapped maple syrup for sugar (seriously, it’s so good!), opted for oatmeal flour rather than regular flour, and used olive oil. All great things, right? 

And they are so rich and delicious. The amount of cocoa powder leaves them a dark beautiful brown color and the zucchini adds extra moisture. They get better as the days go by, if you can keep them in your house long enough! 

Ready to start baking? Let’s go! 

Your Ingredients

  • ⅓ cup nut butter (I did peanut butter but have used almond as well) 
  • ⅓ cup maple syrup
  • 1 egg 
  • ⅓ cup olive oil 
  • 2 teaspoon vanilla extract
  • ½ cup cocoa powder
  • ½ cup old fashioned oats, made into flour in a food processor after measuring
  • 1 teaspoon baking soda
  • ¼ teaspoon salt 
  • 1 ½ cups finely shredded zucchini 
  • ¼-½ cups chocolate chips 

Your Steps to Zucchini Brownies

Preheat the oven to 350 degrees. In a food processor, grind oats until a coarse flour is formed. Add cocoa powder, salt, and baking soda. Pulse a few times to mix. 

In a large bowl, whisk syrup, nut butter and olive oil together. Add the egg and extract and whisk again. Sir in the zucchini and add the dry ingredients until JUST mixed. 

Fold in the chocolate chips (reserving a few to sprinkle on top, if you care to). Pour into a greased 8×8 brownie pan and sprinkle remaining chocolate chips. Bake for 25 minutes, or until set. 

Serve them up with a bit of ice cream or a tall glass of milk and watch the zucchini brownies disappear!

Shred it up!
Make up that oat flour.
Mix in the rest of the dry ingredients.
Whisk the wet ingredients.
Add the zucchini…
Dry ingredients finish it up!
Love that color!
Serve them up!

Zucchini Brownies

Veggies and dessert? Serve these delicious zucchini brownies up with a tall glass of milk or ice cream and wait for smiles!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 9 brownies

Ingredients
  

  • ⅓ cup nut butter I did peanut butter but have used almond as well
  • ⅓ cup maple syrup
  • 1 egg
  • ⅓ cup olive oil
  • 2 teaspoon vanilla extract
  • ½ cup cocoa powder
  • ½ cup old fashioned oats made into flour in a food processor after measuring
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups finely shredded zucchini
  • ¼-½ cups chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees. In a food processor, grind oats until a coarse flour is formed. Add cocoa powder, salt, and baking soda. Pulse a few times to mix.
  • In a large bowl, whisk syrup, nut butter and olive oil together. Add the egg and extract and whisk again. Sir in the zucchini and add the dry ingredients until JUST mixed.
  • Fold in the chocolate chips (reserving a few to sprinkle on top, if you care to). Pour into a greased 8×8 brownie pan and sprinkle remaining chocolate chips. Bake for 25 minutes, or until set.
Keyword brownies, chocolate, chocolate zucchini bread, Gluten Free, zucchini, zucchini brownies, zucchini desserts, zucchini treats
Tried this recipe?Let us know how it was!

Looking for other zucchini recipes?

You can check out my baking and canning and preserving pages for more inspiration! Our perhaps pick one of my favorites below!

Spiced Zucchini Oatmeal Bread

Jess1 Comment

Red Currant Muffins

Many moons ago (Like seriously, SO MANY. Where does the time go?!), I was at a farmer’s market and I tried a berry. I loved it and immediately wanted to grow it. Did I write down what I tried? Absolutely not. So I planted gooseberries. They grew fruit. Nope, that wasn’t it. Then I planted red currants. Nope. Also, not it, but man, they ARE tasty. So I promptly ordered three more plants. This year, I feel confident to say they have finally established themselves in our yard. Lucky for our household because it means I get to create these delicious red currant muffins!

I dig a sweet-tart fruit. Cranberries, gooseberries, blueberries, rhubarb. I always harvest them just before they are ready so I get that tart bite to them. Currants live in that same family. They are delightful and perfect pops of flavor, which is what I think makes them ideal for muffins and breads. As soon as my mini me bit into her first red currant muffin, she asked if I could bake more. If she could perhaps bring a batch to her grandparents for the weekend. So they win, right? 

What do we sweeten them with?

If you’ve been baking with me for any amount of time, you know I love to use maple syrup as a sweetener. We live in northern Wisconsin where we are able to easily make our own maple syrup each spring. (Learn about it here!) We have a very small operation and cook over an open fire to finish it on the stove, making about a little over a gallon a year. I use it throughout the year to sweeten all the things and it does a great job! If you’re hesitant, please give it a try! You would never know there is no granulated sugar in these muffins! 

But enough talk. Let’s get baking! 

Your Ingredients for red currant muffins 

  • 1 cup whole wheat flour 
  • 1 cup all purpose flour 
  • 2 teaspoons baking powder 
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter softened
  • ⅔ cup real maple syrup
  • 1 teaspoon vanilla
  • ¼ cup plain Greek yogurt (vanilla or sour cream will do fine too!)
  • 2 eggs
  • ½ cup chopped nuts
  • 1 cup fresh red currants

Your Steps to Red Currant Muffins

Preheat the oven to 350 degrees. Generously grease 12 regular size muffin vessels. 

Mix flour, baking powder, baking soda, and salt in a large bowl; set aside. 

Beat the butter in a mixing bowl until creamy. Add maple syrup. Mix thoroughly. Beat in vanilla, Greek yogurt, and eggs. Stir in the dry ingredients. Fold in the nuts and 3/4 of the currants gently. 

Scoop prepared batter into prepared muffin tin. Sprinkle the tops of each muffin with some of the remaining currants. Bake for 18-22 minutes, until a wood pick inserted in the center comes out clean.

Cream the butter first for optimal mixing!
Add the dry ingredients.
Red currants in batter
A burst of color!
Sprinkle some on top!
Completed red currant muffins
Perfection!
Serve them up!

Red Currant Muffins

These red currant muffins are FULL of little red bits of sweet-tart goodness in every bite that will have you coming back for more!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup butter softened
  • ⅔ cup real maple syrup
  • 1 teaspoon vanilla
  • ¼ cup plain Greek yogurt vanilla or sour cream will do fine too!
  • 2 eggs
  • ½ cup chopped nuts
  • 1 cup fresh red currants

Instructions
 

  • Preheat the oven to 350 degrees. Generously grease 12 regular size muffin vessels.
  • Mix flour, baking powder, baking soda, and slat in a large bowl; set aside.
  • Beat the butter in a mixing bowl until creamy. Add maple syrup. Mix thoroughly. Beat in vanilla, Greek yogurt, and eggs. Stir in the dry ingredients. Fold in the nuts and ¾ of the currants gently.
  • Scoop prepared batter into prepared muffin tin. Sprinkle the remaining currants on top of each muffin. Bake for 18-22 minutes, until a wood pick inserted in the center comes out clean.
Keyword Breakfast, breakfast muffins, muffin recipe, muffins, red currant muffins, red currants
Tried this recipe?Let us know how it was!

Looking for other tasty treats?

Check out my baking page or my canning page! Or maybe something below will tickle your fancy!

JessLeave a comment

Banana Nut Muffins

I know you are out there. The banana keepers. You know, the ones that buy way too many bananas because some days the people in your house eat them like they are going out of style…until they don’t. And then you have those bananas that are just past their prime. The banana keepers throw them in the freezer with plans of banana bread. I usually just leave them on the counter until the Mr says, “Are you going to bake with these or….” Well, sometimes they make the best gluten free banana bread. But this time, they made some delightful banana nut muffins. 

I went the healthier route on these banana nut muffins: maple syrup for the sweetener and whole wheat flour swapped for all purpose. Even with the healthier swaps, I think these are some delicious muffins your family can all enjoy! 

Ready to start baking? Let’s go! 

Your Ingredients 

  • ⅓ cup maple syrup 
  • 1 egg
  • ¼ cup oil 
  • ⅓ cup plain Greek yogurt 
  • ½ teaspoon vanilla 
  • 2 bananas, mashed
  • 2 cups whole wheat flour 
  • ½ teaspoon salt 
  • 2 teaspoons baking powder 
  • ½ cup walnuts 
  • ½ cup chocolate chips (optional)

Your Steps to Banana Nut Muffins

Preheat the oven to 400 degrees. In a large bowl, combine the syrup, egg, oil, yogurt, vanilla, and bananas. Mix well, making sure the bananas are mashed. 

In an additional bowl, combine the flour, baking powder, and salt. Mix into the wet ingredients along with the walnuts and chocolate chips, if adding. 

Line 12 vessels in a muffin tin with liners or spray with non-stick cooking spray. Evenly divide the batter among the 12 vessels, filling about ⅔ of the way full. Bake for 20-23 minutes, until a toothpick can be inserted and comes out clean. 

Gather the wet..
I love a pastry cutter for bananas
Add the dry!
Portion it out!
Muffins
With Butter!

Banana Nut Muffins

Whole wheat flour, maple syrup, and sweet bananas combine to make these delicious and simple banana nut muffins!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ⅓ cup maple syrup
  • 1 egg
  • ¼ cup oil
  • ⅓ cup plain Greek yogurt
  • ½ teaspoon vanilla
  • 2 bananas mashed
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup walnuts
  • ½ cup chocolate chips optional

Instructions
 

  • Preheat the oven to 400 degrees.
  • In a large bowl, combine the syrup, egg, oil, yogurt, vanilla, and bananas. Mix well, making sure the bananas are mashed.
  • In an additional bowl, combine the flour, baking powder, and salt.
  • Mix into the wet ingredients along with the walnuts and chocolate chips, if adding.
  • Line 12 vessels in a muffin tin with liners or spray with non-stick cooking spray.
  • Evenly divide the batter among the 12 vessels, filling about ⅔ of the way full.
  • Bake for 20-23 minutes, until a toothpick can be inserted and comes out clean.
Keyword banana nut, banana recipe, bananas, Breakfast, breakfast breads, breakfast muffins, muffins
Tried this recipe?Let us know how it was!

Looking for other tasty breakfast treats?

You can find muffins and more on my baking page and there are other sweet and savory ideas on my breakfast page. Otherwise, perhaps one of these recipes below will intrigue you!

JessLeave a comment

Rhubarb Streusel Muffins

Well, spring has finally arrived in Northern Wisconsin. The trees are blossoming, the bees are buzzing, and the rhubarb and asparagus are pushing up through the ground. I’ll tell you, that makes for one happy food blogger over here. And with the rhubarb coming up, it’s time to bake all the goodies. This year, we started with these delicious and simple Rhubarb Streusel Muffins. 

I know the natural combination is sweet strawberry to counter the tartness of the rhubarb. However, the Mr loves rhubarb in all forms, and particularly likes to keep it without the strawberries. What that means is that I worked hard to counter the tartness with just the right amount of sugar without going too heavy as to cover the tartness all together. 

These rhubarb streusel muffins fit the bill. They are light and fluffy and the streusel topping gives you the bit of sweetness on the tongue that is just about perfect. You’ll bake up a dozen breakfast treats in no time and everyone will be asking for more!

Let’s get baking!

Your Ingredients 

  • ¾ cup whole milk 
  • ¼ cup oil 
  • 1 large egg 
  • 1 teaspoon vanilla 
  • 2 cups all purpose flour
  • 6 tablespoons sugar (or ⅜ cup)
  • 2 teaspoons baking powder 
  • ½ teaspoon salt
  • ¼ teaspoon cardamom 
  • 1 cup fresh or frozen rhubarb 

Streusel Topping

  • 3 tablespoons flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons firm butter

Your Steps to Rhubarb Streusel Muffins

Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups. 

In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom. Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb. Divide the batter evenly among the muffin cups. 

In a small bowl, combine flour and brown sugar for the streusel topping. Cut the butter into small pieces. Use a pastry blender to cut the butter into the flour and sugar until crumbly. In a pinch, forks or knives can be used. Top each muffin with streusel topping. 

Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea. 

Wet, dry, rhubarb
Streusel topping!
Almost ready!
Portion it out!
Top them off!
Serve them up!

Rhubarb Streusel Muffins

These rhubarb streusel muffins are delicious baked treat that combine the tartness of rhubarb and the sweetness of that streusel topping! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ¾ cup whole milk
  • ¼ cup oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 6 tablespoons sugar or ⅜ cup
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cardamom
  • 1 cup fresh or frozen rhubarb

Streusel Topping

  • 3 tablespoons flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons firm butter

Instructions
 

  • Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.
  • In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom.
  • Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb.
  • Divide the batter evenly among the muffin cups.
  • In a small bowl, combine flour and brown sugar. Cut the butter into small pieces.
  • Use a pastry blender to cut the butter into the flour and sugar until crumbly.
  • In a pinch, forks or knives can be used. Top each muffin with streusel topping.
  • Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea.
Keyword Breakfast, breakfast breads, breakfast muffins, Rhubarb, rhubarb muffins, rhubarb recipes
Tried this recipe?Let us know how it was!

Looking for some other sweet treats?

Please check out my Baking page for some delicious treats! Or maybe one of the muffins or breads below will tickle your fancy!

JessLeave a comment

Sweet Potato Muffins

I don’t know about you, but I dig a good muffin. The Mr and I are early risers, which generally means I am a “double breakfast” kind of gal. What can I say, I don’t like being hungry and am a grazer throughout the day. Muffins make a great small first breakfast while I drink my warm lemon water (check out the benefits here!). They are a snack I can feel good about feeding my kiddos too! That is especially true for these delicious sweet potato muffins!

That’s right. Sweet potato muffins. Not something you’ve heard of, right? But I bet you’re intrigued and thinking, “Why haven’t I thought of that before?!” I mean, sweet potatoes are just that, sweet. They are also a nutrient dense vegetable with more potassium than a banana, full of fiber, vitamin A and C, and antioxidants, among so many other things. 

You may also be wondering, “But that’s a hard potato. How are we going to add that to a muffin?!” A few kitchen gadgets are going to get us to riced sweet potato and let me tell you, once you have it riced, the possibilities are endless! 

The gadgets

Yes, you will need a couple to create these muffins, but I am telling you, once you get started, you’ll use them all the time. 

The Spiralizer 

My sister gifted me a spiralizer a number of years ago along with the cookbook Inspiralized by Ali Maffucci. The spiralizer is small and handheld so it doesn’t take up much space in my kitchen. Sometimes it’s a bit of hard work, but I don’t mind that when I am working in the kitchen. And seriously, the sweet potato is my favorite to spiral so far! 

The Food Processor

I spent the early parts of my adult life thinking I could get by with a small, 2 cup food processor. It’s what my mom had growing up and I figured it was enough. Then one year, my mom (of all people) gifted me this beautiful 7 cup KitchenAid Food Processor and I don’t know how I lived without it for so long. 

I use it for making oat flour, pesto, you name it. She is so lovely and I love her so much! 

The Sweet Potato Muffin Recipe

But enough about the gadgets I love, it’s time to start cooking! You’ll want to get started by spiralizing 1 medium/large sweet potato. You are looking for about 2 firmly packed cups of spiralized potato. I like to do this over a plate (you’ll see why in a moment!). Then you’re ready to get started!

Your Ingredients 

  • 1 large sweet potato, spiralized (2 cups firmly packed)
  • 2 cups old fashioned oats 
  • 1 teaspoon baking soda
  • ½ teaspoon salt 
  • ½ teaspoon cinnamon
  • 2 eggs 
  • 1 teaspoon vanilla 
  • 2 tablespoons melted butter (coconut oil would be great too!) 
  • ¼ cup real maple syrup (or honey)
  • ¼ cup chocolate chips

Your Steps to Sweet Potato Muffins

Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray. 

In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created. Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice). 

Now I avoid all the extra dishes I can, so the oat flour goes onto the plate the sweet potato was on and cinnamon gets added. You do you! 

From here, add the eggs, vanilla, and maple syrup to the mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs). Fold in the oats and cinnamon along with the chocolate chips. 

Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week. We like to pop them in the microwave for 15 seconds to warm up the chocolate and make them just perfect with a cup of tea or coffee! 

Spiralize!
Make up the flour!
Make those spirals into rice!
Gather the ingredients…
Portion it out!
And Serve!

Sweet Potato Muffins

There is something sweet and delicious about these simple sweet potato muffins. Full of nutrient dense ingredients, but still give the vibes of a tasty treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • 1 large sweet potato spiralized (2 cups firmly packed)
  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons melted butter coconut oil would be great too!
  • ¼ cup real maple syrup or honey
  • ¼ cup chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray.
  • In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created.
  • Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice).
  • From here, add the eggs, vanilla, and maple syrup to a large mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs).
  • Fold in the oats and cinnamon along with the chocolate chips.
  • Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week.
Keyword Breakfast, breakfast muffins, clean eating, maple syrup, muffins, nutrient dense, oatmeal, oatmeal flour, sweet potato
Tried this recipe?Let us know how it was!

Other Great recipes for Breakfast

Click here to head to my breakfast breakfast page or check out some favorites below!

JessLeave a comment

Chocolate Snack Cake

There is something to be said for making something from scratch. It just feels special as you pull all the ingredients down from the cupboard and watch as simple ingredients combine to create something special. For some reason, I feel that is especially true when it comes to a chocolate snack cake. 

I grew up in a house where my mom always baked us our birthday cakes. I don’t know if she ever purchased a cake from a bakery for my sister and me. That being said, it was always Betty Crocker, Duncan Hines, or Pillsbury. So while it wasn’t homemade, box cake was a staple in my childhood. It became the thing I would make when my own kiddos. Why would I buy a cake when I can make it for cents on the dollar?

Even as I was becoming a food blogger, I stuck with my box cake mix because that’s what my mom always did. Then one day, I was scrolling instagram and I stumbled on a recipe for a chocolate snack cake and I knew I had to make it. And my goodness, forget those box cakes. This is where it is at! It’s so simple and perfectly chocolatey. 

So what is a snack cake?

Historically, a chocolate snack cake is also known as a depression or war cake. It doesn’t use eggs or milk, ingredients that would have been particularly hard to find during wartime rationing. I love that the secret ingredient is vinegar. I mean, who knew?! And you would never know! For those science minded friends, the vinegar mixes with the baking soda to make the cake light and fluffy 

What results in this chocolate snack cake is a rich and so delicious cake. And one of my favorite parts is that it only makes a 9 by 9 inch pan. I mean, I am here for cake, but sometimes you don’t want a giant one sitting around the house. Perfect for celebrating with a small group!

Now that was way too much talking. Let’s bake together! 

Your Ingredients 

  • 1 ½ cups all purpose flour 
  • 1 cup sugar 
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup cocoa powder
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla 
  • 1 cup water 
  • ⅓ cup vegetable oil 

Frosting Ingredients

  • 1 cup powdered sugar
  • ¼ cup cocoa powder
  • 2 tablespoons softened butter
  • 2 tablespoons milk 
  • 1 teaspoon vanilla 
  • Pinch of salt 

Your Steps to a Delicious Chocolate Snack Cake

Preheat the oven to 350 degrees and prepare a 9 by 9 inch baking dish by spraying with nonstick cooking spray. In a large bowl, mix the flour, sugar, salt, baking soda, and cocoa powder. Set aside. Measure the water, vegetable oil, vanilla, and vinegar in a 2 cup liquid measuring cup. Whisk for 1 minute. Stir into the dry ingredients quickly and then immediately pour into prepared pan. Bake for 35 minutes, until it passes the toothpick test. Allow to cool before frosting.

To create the frosting, add the butter to a small bowl and whip until fluffy using a fork. Add powdered sugar, cocoa powder, and pinch of salt. Mix well, incorporating the butter into the dry ingredients. Add milk and vanilla and continue to whip until smooth. Frost cooled cake. Enjoy immediately.

Grab those dry ingredients!
Mix it up!
Get the frosting ready!
I just love the contrast!
Sprinkle with salt for the extra pop.
Freaking yum!

Chocolate Snack Cake

This delicious and simple chocolate cake is perfect for those chocolate cravings, when your shelves are a little bare, or if you don't do egg or dairy. You won't regret having this recipe in your back pocket.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 9 servings

Equipment

Ingredients
  

  • 1 ½ cups all purpose flour
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup cocoa powder
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 cup water
  • ⅓ cup vegetable oil

Frosting Ingredients

  • 1 cup powdered sugar
  • ¼ cup cocoa powder
  • 2 tablespoons softened butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • Pinch of salt

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 9 by 9 inch baking dish by spraying with nonstick cooking spray.
  • In a large bowl, mix the flour, sugar, salt, baking soda, and cocoa powder. Set aside.
  • Measure the water, vegetable oil, vanilla, and vinegar in a 2 cup liquid measuring cup. Whisk for 1 minute.
  • Stir into the dry ingredients quickly and then immediately pour into prepared pan.
  • Bake for 30-35 minutes, until it passes the toothpick test. Allow to cool before frosting.
  • To create the frosting, add the butter to a small bowl and whip until fluffy using a fork.
  • Add powdered sugar, cocoa powder, and pinch of salt.
  • Mix well, incorporating the butter into the dry ingredients. Add milk and vanilla and continue to whip until smooth.
  • Frost cooled cake. Sprinkle with course salt, if desired.
Keyword cake recipe, chocolate, chocolate cake, chocolate snack cake, depression cake
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Check out my baking page or some of my favorites below!

JessLeave a comment

No Bake Cornflake Cookies

I have had a certain fondness for no bake cookies since I was little. I hadn’t made them often, but if they were an option at a bake sale or dessert bar, I generally would go for them; as long as there wasn’t a brownie or Rice Krispy treat as an option, of course. Then came the time I needed a no bake cookie, and these beautiful no bake cornflake cookies were the result! 

Let me take a step back and explain. But where to start….My big kid has become an avid basketball player, and because of this, he plays 2-3 games most weekends in January and February all around the area. Our town hosts said games soon and the parents of my son’s team were assigned baked goods. 

I LOVE baking and making cookies. But…a few weeks ago, my husband was doing some remodeling in our kitchen (yay!) and when he pulled out our range and then put it back, the oven stopped working correctly (booo!) That means for the last three weeks, I have baked exactly two loaves of bread and broiled one dish. Not great news for the baked goods. 

Well, I guess this is a great opportunity to work on a no bake cookie recipe, right? And just a few weekends ago, I had purchased a GIANT box of corn flakes for cheesy potatoes. The stars had aligned for some delicious no bake cornflake cookies.

My issue?

In looking at all the recipes I could find, no bake cookies are just full of sugar and corn syrup. I love me some sugar and butter, but I also try to find balance and replace when I can.  

My go to replacement for sugar is maple syrup (my family and I started tapping trees a few years ago. Learn about it here!) I was worried it wouldn’t allow the cookies to set, but it worked great! And because the only other real ingredients are corn flakes and peanut butter, I would ALMOST venture to say you could call these breakfast cookies. I mean, I won’t stop you…hehe. 

Now let’s get creating! For this recipe, I’ll leave it in small batch format. You can easily double it to get more delicious no bake cookies, but as it is written, this will give you about 20 cookies. 

Your Ingredients 

  • ½ cup maple syrup 
  • ½ cup peanut butter 
  • ½ teaspoon vanilla
  • Nice pinch of salt 
  • 2 tablespoons cocoa powder
  • 2-2 ½ cups corn flakes
  • ½ cup finely chopped nuts (optional)

Your Steps to No Bake Cornflake Cookies 

Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling. 

In a medium saucepan, combine syrup, peanut butter, cocoa powder, and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil. Remove the kettle from the heat and stir in the vanilla, corn flakes and nuts (if using) until well coated, adding more flakes if needed. 

Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets. They will stay together better if you give them a little squeeze. Allow to cool until set, about 30-60 minutes. Once set, store in an airtight container. 

Peanut butter, cocoa, and maple syrup
Create that lovely chocolate goodness
All the chocolate is melted and ready to go
Melted and delicious
Mix it up!
Mix it all together for no bake cookies
Add some nuts for extra crunch if you care to!
Let them rest!
No Bake Cookies completed
Oh so good!

No Bake Cornflake Cookies

Looking for a no bake cookie but want to skip on a bit of the refined sugar? Give this great no bake cornflake cookie a try!
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Rest Time 1 hour
Course Cookies, Dessert
Cuisine American
Servings 16 cookies

Ingredients
  

  • ½ cup maple syrup
  • ½ cup peanut butter
  • ½ teaspoon vanilla
  • Nice pinch of salt
  • 2 tablespoons cocoa powder
  • 2-2 ½ cups corn flakes
  • ½ cup finely chopped nuts optional

Instructions
 

  • Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling.
  • In a medium saucepan, combine syrup, peanut butter, cocoa powder and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil.
  • Remove the kettle from the heat and stir in the vanilla, corn flakes, and nuts (if using) until well coated, adding more flakes if needed.
  • Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets.
  • Allow to cool until set, about 30 minutes. Once set, store in an airtight container.
Keyword chocolate and peanut butter, chocolate cookies, corn flake cookies, no bake cookies, no bake desserts, peanut butter, quick cookies, quick treats
Tried this recipe?Let us know how it was!

Looking for other sweet treat inspiration?

Head to one of the recipes below or go right to my Baking page!

Jess2 Comments

Apple Pie Donuts

How is an apple pie donuts recipe created in the last month of the year in Wisconsin? Picture this: 

It’s December 20th and my mini me gets to bring a treat to school for the holiday party. All year, she has brought apples for a snack for herself, so she naturally chooses apples (and candy canes) as her treat. So off to the store we go to buy bags of apples for her and her classmates. Then a winter storm hits and school is canceled, canceling her party and leaving us with A LOT of apples. 

Don’t get me wrong, my family eats a lot of fruit, but I had JUST finished creating apple sauce with the last of our fall apples and I wasn’t sure what to do with them. Then I spied my donut pan (a gift for the Mr. with a donut cookbook a few Valentine’s Days ago), and got to thinking, “I haven’t played with a donut recipe in a lonnnggg time.” 

And that winter storm? It was still going so I had nothing but time on my hands. I set to work. 

If you know me, you likely know I live for more simple, from scratch recipes with a healthy twist. I wanted these donuts to have the flavor of apple without a whole lot of chunks of apple in them. So out went some of the butter and oil I usually add and in went applesauce (Healthy and flavor! Big win!). To give a greater apple pie flavor, I amped up the cinnamon and nutmeg. And the frosting? Oh my goodness, it’s the best part. To give an apple flavor, I swapped more applesauce for the milk and it worked SO well. I can’t wait for you to give them a try!

Ready to get baking? Let’s go!

Your Ingredients for Apple Pie Donuts

  • 3 tablespoons butter, melted
  • ½ cup unsweetened applesauce
  • ½ cup packed light brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla 
  • ½ cup plain Greek yogurt (or low sugar vanilla)
  • 2 tablespoons milk 
  • 2 ¼ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon 
  • ¼  teaspoon ground nutmeg
  • ¾ teaspoon salt 
  • ½ cup apples, diced finely

Donut Frosting

  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 3 tablespoons unsweetened applesauce
  • 2 cups powdered sugar

Your Steps to Apple Pie Donuts

Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray. 

In a large bowl, combine butter, sugar, eggs, and vanilla. Stir in applesauce, milk, and yogurt. Whisk until smooth. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Add to wet ingredients and stir until fully incorporated. Fold in the apples.

Divide the batter among 16 donut cavities, filling ¾ of the way full. Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean). Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack. 

While the donuts finish cooling, mix donut frosting. Using a fork, cream the butter. Add vanilla and mix until combined. Mix in applesauce, still using the fork. Whisk in the powdered sugar with the fork until smooth. 

When cool, frost or dip each donut in the frosting. It is a great consistency that you can dip it like a glaze but it will hold up like a frosting. Cover them anyway you choose!

Grab the wet ingredients!
Add some applesauce and yogurt.
Mix in the wet ingredients
Fold in the apples.
Portion it out.
Frost them up!
Yum!

Apple Pie Donuts

Love apple pie? These baked apple pie donuts with a great frosting  will give you that warm comforting feeling you get from pie and ice cream!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Course Appetizer, Breakfast, Dessert, Sweets
Cuisine American
Servings 16 donuts

Equipment

Ingredients
  

  • 3 tablespoons butter melted
  • ½ cup unsweetened applesauce
  • ½ cup packed light brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • ½ cup plain Greek yogurt or low sugar vanilla
  • 2 tablespoons milk
  • 2 ¼ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ½ cup apples diced finely

Donut Frosting

  • 2 tablespoons butter softened
  • 1 teaspoon vanilla
  • 3 tablespoons unsweetened applesauce
  • 2 cups powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees. Spray a regular donut pan with non-stick cooking spray.
  • In a large bowl, combine butter, sugar, eggs, and vanilla. Stir in applesauce, milk and yogurt. Whisk until smooth.
  • In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add to wet ingredients and stir until fully incorporated. Fold in the apples
  • Divide the batter among 16 donut cavities, filling ¾ of the way full.
  • Bake for 12-14 minutes, until firm to the touch or passes the toothpick test (a toothpick inserted comes out clean).
  • Allow to cool in the pan for 10 minutes. Remove the donuts from the pan and place on a cooling rack.
  • While the donuts finish cooling, mix donut frosting. Using a fork, cream the butter. Add vanilla and mix until combined. Mix in applesauce, still using the fork. Whisk in the powdered sugar with the fork until smooth.
  • When cool, frost or dip each donut in the frosting. It is a great consistency that you can dip it like a glaze but it will hold up like a frosting.
Keyword apple and cinnamon, apple pie, apple recipe, apples, baked donuts, Breakfast, donut recipe, donuts
Tried this recipe?Let us know how it was!

LOOKING FOR OTHER GREAT RECIPES?

Check out the delicious breakfast inspiration below or head right to my breakfast page!

JessLeave a comment

Buckeye Balls

I’ll be honest, I hadn’t heard of Buckeye Balls until about ten years ago. I was pursuing a foodie magazine a number of years ago around the holidays, and they had a section on holiday candy making. And I don’t know about you, but the pairing of chocolate and peanut butter ranks right up there in the top of flavor pairings in my world. So I quickly mixed up a batch, and instantly fell in love. 

Now, they have become a staple in my holiday baking and candy baking. It’s the number one request from my sissy when I am baking for our Winter Solstice celebration (I grew up celebrating the solstice more than Christmas). What I love about Buckeye Balls is that they mix up SUPER quick. They are no bake. And the chill time isn’t even terribly long. Forgot you were supposed to bring a treat for a party in the evening? These are a perfect idea!

This recipe will result in about 50 teaspoon sized treats. (I know many recipes call for larger Buckeye Balls, but I dig bite size treats.) 

Your Ingredients

  • ¾ cup creamy peanut butter
  • ¼ cup butter, softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • ½ cup semisweet chocolate chips
  • ½ tablespoon coconut oil 

Your Steps to Buckeye Balls

Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl. Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours. 

Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth. Dip balls into chocolate using a toothpick (or fingers, but this is crazy messy). You can cover the hole formed from the toothpick, leave it, or drizzle the leftover chocolate like (this is what I like to do!) If you are going to drizzle, you truly don’t need anything fancy. Simply spoon the leftover chocolate into a small zipper baggy, snip the corner (smaller rather than larger), and squeeze and drizzle!

Mix it up!
Form into balls by the spoonful
Drizzle and chill!
So dang good!

Buckeye Balls

Peanut butter and chocolate pair so nicely in these quick and delicious Buckeye Balls. Great for any holiday treat tray!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Chill Time 1 hour
Course Dessert
Cuisine American
Servings 50 candies

Ingredients
  

  • ¾ cup creamy peanut butter
  • ¼ cup butter softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • ½ cup semisweet chocolate chips
  • ½ tablespoon coconut oil

Instructions
 

  • Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl.
  • Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours.
  • Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth.
  • Dip balls into chocolate using a toothpick.
  • You can cover the hole formed from the toothpick, leave it, or drizzle with the leftover chocolate.
Keyword buckeye balls, candies, candy making, chocolate, chocolate and peanut butter, peanut butter
Tried this recipe?Let us know how it was!

Looking for other sweets and treats?

Check out a few of the recipes below or head to my baking page!

Jess2 Comments