We’ve definitely had muffins on the brain lately. And although we gave you a great gluten free blender muffin recipe last week, between the crazy amounts of zucchini in my garden and my need to have quick portable breakfasts and snacks, I knew I needed to give you these Chocolate Chip Zucchini Muffins as well. Not only are these muffins moist and super flavorful, they also freeze well! Read on for the recipe!
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The Whole30 is over for me, and although I am eating a much more healthy diet (give me all of the fruits and vegetables!) I am finding that a little indulgence goes a long way, and is SO needed from time to time. Take these Double Chocolate Olive Oil Brownies for example. Each brownie has a crackly top, a fudgy, chewy interior, and chocolate for days. And they’re made with my secret weapon from Queen Creek Olive Mill! Bet you can’t eat just one! (head directly to the bottom of the post for your new favorite recipe).
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Well, now that Lane is officially done with her Whole30, I can post this recipe without too much co-blogger guilt, right? While I didn’t do the Whole30 with her, I did actually enjoy keeping the blog focus a little on the healthier side. I’m definitely someone who tries to keep my diet 80/20 – meaning that eighty percent of the time, I try to make good choices. The other twenty percent? I eat what I want. It’s been a good balance for me and helps me to enjoy treats while overall maintaining a healthy life. Now, when it comes to these new Apple Cinnamon Crescent Rolls with Dulce de Leche, well, these fall clearly into the twenty percent! These are simple, sweet treats that are neither healthy nor Whole30 compliant but they are 100 percent delicious and worth every calorie. Read on the for the recipe.
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This post is sponsored in conjunction with ChristmasSweetsWeek. We received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are ours alone because we wouldn’t have it any other way!
Are you looking for an easy yet decadent cookie for your cookie exchange? Want to treat your family? Need a cookie for Santa? We have you covered with these Dark Chocolate Dipped Almond Shortbread Cookies! Thanks to LorAnn’s Oils, Cabot Creamery Butter, and Dixie Crystal Powdered Sugar for the amazing ingredients to work with!
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I had started out writing this post with a joke about pumpkin spiced everything this time of year but honestly, it just doesn’t feel right in light of all that is happening with the world. My heart is so heavy for the people of Las Vegas, Puerto Rico, Mexico, and everyone that feels less than or afraid everyday single day simply because of the color of their skin or their gender or who they choose to love. Sometimes it seems silly to write about things like baked goods when there are so many more important things we could be talking about. As I thought more about how to start this post, I realized that food is often a comfort – and not just in the eating of it. Food, for me, is so often about community. People coming together to share a meal and fellowship is one of the great joys and comforts of my life and I think community and comfort are things we can all use right now. With that in mind, I’m going to write about pumpkin bread today. And then I’m going to make a good cup of tea and sit down with those I love and eat. …
The Minnesota State Fair (otherwise known as The Great Minnesota Get Together) is a must go event for hundreds of thousands of Midwesterners each summer. Held the two weeks before Labor Day, it’s an annual celebration of summer, fun, and really, really good food. While there are plenty of things to do at the fair that don’t involve food, I would say that for many people, the food is the fair experience at it’s finest. This week, Lane and I are teaming up with six amazing fellow food bloggers to bring you a collection of Minnesota State Fair Copycat Recipes! These fantastic foodies have recipes for all of the great fair foods (see the links below) and we’re joining in with a new recipe for Cinnamon Sugar Mini Donuts. …
Cinnamon churro cupcakes? Did I say “churro” cupcakes? Like those sinfully delicious pieces of sugary fried pastry you can get (for a dollar!!!!) at Costco? Yep, just like that, but I dare say a little healthier (well, at least not deep fried). I’ve been seriously craving sugar lately (which is a little different from my usual salt cravings, and also different from my crunch cravings, and maybe even different from my ice cream cravings…never mind, my cravings may be too numerous to categorize). These cupcakes really hit the spot!…
Celebration indeed! This Lemon Blueberry Bundt Cake will make everyone want to celebrate!
Ahhhh, vacation. Yep, that is right, vacation. Much needed, well-deserved, greatly enjoyed. Don’t we all love going on vacation? Well, my in-laws have decided to “winter” in Arizona 5 months of the year, truly living the ultimate vacation. Unfortunately that means that they aren’t always available to celebrate my youngest child’s birthday on his actual birthday date (in February). No problem, he’s now old enough to understand that not having grandma and grandpa here on his birthday just means presents in the mail (so awesome) and another celebration at a later date (even more awesome). Who doesn’t love another celebration?…
In the midst of the busy holiday season, I count on recipes that can be made ahead in a quiet morning or two, and pulled out of the freezer for a fresh baked treat on (what seems like) a moment’s notice. This year, in particular, I have been searching for sweet treats and found a great option in these Chocolate Hazelnut Scones from Zoe Nathan and the Huckleberry Bakery & Cafe in Santa Monica. The brilliance of the scones lies in the fact that the recipe requires the unbaked dough to be frozen and then baked, so you don’t even feel like you’re cheating by making it ahead. I made a batch last week and another this morning, froze them, and then wrapped each scone in plastic wrap. On Christmas morning, they’ll need a quick 30 minutes in a 350 degree oven and that’s it. Serve them with a generous amount of whipped cream (which I prefer sweetened with a small amount of powdered sugar and a tiny bit of vanilla bean paste).
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