Pumpkin Choco-Chip Muffins
Don’t you just love it when you make a new thing, and everyone is happy with it? It doesn’t happen often that 6 out of 6 in our household all agree about a meal, but occasionally I hit it right on the mark. This is one of those! I was so glad when every single person was asking for more, especially since breakfast is such an important meal. These were so easy to make, too – double bonus!!!
Lemon Poppy Seed Biscuits
Ingredients – Biscuits
2 cups Flour
1/2 cup Sugar
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/2 tsp. Salt (unless using salted butter, then omit)
3 tsp. Poppy Seeds (can decrease if you’d like, just your preference)
1 stick Butter, softened (8 tbsp.)
1/2 cup Sour Cream
1 Egg, large
1 Lemon, zest only
Preheat oven to 400 Degrees. Spray a baking sheet, or line with parchment paper/Silpat.
In a medium bowl, mix the Flour, Sugar, Baking Powder, Baking Soda, Salt, Poppy Seeds, Butter and Lemon Zest. Use a fork to combine.
In a small bowl, whisk the Sour Cream and Egg. Combine with the flour mixture until everything is moistened. On a lightly floured surface, roll the dough into a ball, then press into an 8′ disk.
Cut into 8 equal wedge pieces. Place the pieces evenly spaced on the baking sheet.
Bake for about 14 minutes, or until lightly golden. Remove and let cool.
Ingredients – Glaze
1/4 cup Lemon Juice
2 tbsp. Butter, melted
1 1/3 cup Powdered Sugar
Mix the three ingredients together in a bowl. Drizzle over the cooled biscuits.
Notes: Makes 8 biscuits.
Today I have the immense pleasure of guest posting over at Frugal Foodie Mama, where I’m sharing Dr. Pepper Brownie Bowls, as well as a GIVEAWAY for two Brownie Bowl sets PLUS a $75 Amazon gift card. As soon as you’re done here, head on over to check it out!!!
Caramel Banana French Toast
1 loaf Bread (white works best)
2 cups Milk
1 tsp. Cinnamon
2 tsp. Vanilla
1/4 tsp. Salt
1 cup Caramel sauce, plus more for drizzling, if desired
Remove the crusts from the bread (trust me on this, the crusts turn out terrible), then break the bread into about 1 inch pieces. It works a bit better if the bread is slightly stale, but fresh works fine.
Slice the bananas and toss with the bread pieces. Put into a sprayed 9×13 baking dish.
Mix the eggs, milk, cinnamon, vanilla, and salt in a bowl, then pour over the bread. Push down slightly with a spatula so the bread absorbs more of the mixture.
Pour caramel sauce over the top. Cover with plastic wrap and refrigerate overnight.
In the morning, remove the plastic wrap and bake at 350 degrees for about 40 minutes. You can drizzle with more caramel sauce, syrup, or whipped topping, if you’d like!
Has anyone else had trouble sleeping lately? I have! No matter how tired and exhausted I am, and whatever time I go to bed (usually between 10-11pm), I can’t fall asleep before 2am! It’s crazy, and very frustrating just laying there. Despite the little sleep, I still have to get up to get kids ready for the day, get Wonder Woman to the bus, make breakfast, all of that fun daily stuff. I’m just getting more tired, but still unable to sleep sooner. So if I seem a bit more grammatically incorrect or my spelling is struggling, please just know that I’m running on low (well, lower) energy than normal. Hopefully I’ll get my body back on schedule soon and can catch up on my ZZZZs!
My kids really love eggs, but I seem to run out of ways to serve them that keep their interest. These ham cups are just so fun and cute, they gobbled them up quick! It was interesting to see their differences, though. One would eat the egg first, then the ham. Another would eat all the ham around the edge, then move onto the egg. The silly little things you notice of your kids!
Ingredients – per cup:
1 Slice ham, preferably thick (I used 3 slices thin lunchmeat ham)
Sprinkle of diced green onion
Salt and pepper, to taste
Optional: diced mushroom, tomato, green peppers
Preheat oven to 400 F.
In a sprayed cupcake pan, line each slot with the ham.
Mix the other ingredients together in a bowl, then divide among the ham cups.
Bake for about 15 minutes, or until edges of ham slices are turning crispy and eggs are the desired done-ness.
- 1 can (8 count) Flaky Biscuits (Pillsbury or generic)
- 1 1/2 cups Maple Syrup
- 1/3 cup Brown Sugar
- 2 tsp. Nutmeg
- 2/3 cup Sugar
- 1/3 cup Ground Cinnamon
- In a medium sauce pan, bring the maple syrup and brown sugar to a simmer.
- Open the can of biscuits, cutting each into fourths. Roll each piece into a ball.
- Place the biscuit balls into the syrup mixture. They will puff up, so be sure to leave room!
- Cover and let them simmer until they’ve doubled in size, turning occasionally to cover all sides with the syrup.
- Remove the balls from the heat and allow to cool.
- Mix the nutmeg, sugar and cinnamon in a bowl. Carefully roll each ball in the sugar mixture so it’s nicely coated and crunchy.
- Place the bites into a bowl, and drizzle with the remaining syrup mixture. Enjoy!
I was flipping through a book and saw all these cute food creations, and came across a frankenstein egg. So cute! I decided to make my eggs look like monsters…and the kids LOVED IT!
You can really get creative with this, just using what you have around the pantry and base it on what your kids’ tastes are. You could even color them for some more unique monsters….but I’m not a huge fan of dying eggs.
Here’s what I did for this time:
- Hard boil some eggs.
- Add eyes: I used cut olives.
- Add a mouth: cut a slit in the eggs, possibly adding a tongue such as tiny celery sticks or green peppers. (my boys say monsters have green tongues, not pink like us….okay!)
- Is the monster bald or hairy? Ours was hairy, with bacon bits sprinkled up top.
Now you could add tons more, this was just a basic fun thing for us to quickly do for snack. AND THEY ATE IT!!!!
I love weekend mornings. Seriously, it’s just so nice to not be rushing to get Wonder Woman to the bus, or Flash off to work. We can relax, stay in pjs longer (possibly my favorite part) and just spend time taking it slow. One thing I’ve gotten into the habit of doing is avoiding cereal on weekends. I figure that if we have the time, we should enjoy something different, and definitely more delicious, than a bowl of cereal.
These rolls are a common weekend breakfast for us. They’re just so easy, and incredibly yummy! Plus, I can just buy whatever rolls/breadsticks/etc. are on sale at the store that week to make them work. Bonus!
Ingredients for Rolls:
1 tube Refrigerated dough (such as Pillsbury breadsticks, rolls: any that can be molded as you’d like)
1/3 cup packed Brown sugar
1/4 cup Sugar
1 tsp. Ground cinnamon
3 tbsp. Butter, melted
Ingredients for Icing:
3/4 cup Powdered sugar
4 tsp. Milk
1/4 tsp. Vanilla extract
*These are rough estimates. You may use more or less of something based on your desired consistency and flavor.
Preheat oven to 375 Degrees.
Combine the brown sugar, sugar and cinnamon in a bowl.
Divide the dough and roll into long sticks (think of an unrolled cinnamon roll, that’s what these are).
Brush all sides of the bread sticks with butter, then coat with the sugar mixture.
Roll the sticks up to form the cinnamon roll, securing with a tooth pick if desired.
Rub the remaining butter over the tops and sprinkle with remaining sugar mixture.
Place on greased baking sheet and bake for 12-18 minutes, based on size. (A good rule of thumb is to look at the packaging of the dough type you bought.)
For the icing, combine the powdered sugar, milk and vanilla, then drizzle over the rolls.
*Notes: For our family of 6, who devour these rolls like crazy, I usually triple this recipe.
Be sure to come back tonight at 7pm. I’ll be co-hosting the ‘Like Me’ on Facebook with The Naptime Review! Come join the party!
1 package Crescent Rolls
8 regular sized Marshmallows
1. Preheat oven to 350 F.
2. On a sprayed baking sheet, lay out the crescent rolls. Sprinkle with cinnamon and sugar on each. Place one marshmallow on the wide end of each roll.
3. Roll up the triangles so they mostly surround the marshmallow. The better covered the marshmallow is, the less will get messy over the baking sheet. Sprinkle a little cinnamon and sugar over the top.
4. Bake for 8-15 minutes, depending on your type of rolls, until golden brown.
5. Serve and enjoy, along with wet wipes or paper towels!
We are a big muffin family. I don’t exaggerate; my kids eat 3 to 4 muffins apiece, even my one year old! I hate putting time into it, though. Honestly, who wants to rush even more in the mornings, or worse, have to wake up sooner just to have a great breakfast? No Ma’am, not me! So instead of doing the quick but not-very-healthy-because-of-all-the-additives boxed muffin mixes, I try to find quick, healthier versions that are still delicious. Well, here’s one of my favorites!
Banana Apple Muffins
1 ¼ tsp. Salt
1 1/2 tsp. Ground cinnamon
½ to 1 cup Semisweet chocolate chips
½ cup Walnuts, chopped
1-2 Ripe bananas, mashed
¾ cup Brown sugar, packed
½ cup Applesauce
1 tsp. Vanilla extract
1 cup All-purpose flour
2 tsp. Baking powder
½ tsp. Baking soda
Preheat oven to 350 F. Lightly grease muffin pan, or place liners into spots.
In bowl, mix egg, banana, brown sugar, applesauce and vanilla.
In another bowl, mix flour, baking soda, baking powder, salt and cinnamon.
Slowly stir flour mixture into banana mixture. Fold in chocolate chips and walnuts.
Pour batter into muffin cups.
Bake for 15 to 20 minutes, or until light brown and fluffy.