Banana Blueberry Chocolate Muffins

As much as I love a creamy sauce covered stack of eggs benedict and a bloody mary for breakfast, sometimes you gotta cut the cord because you know, bikini season or whatever... you replace the canadian bacon with blueberries, and the english muffin with old-fashioned oats. But don't worry, we still invited chocolate to the party. Because you don't want to just eat your breakfast. You want to enjoy it! These muffins are great to grab on the go  and if you really can't escape that warm buttery craving, then warm one up and slather some butter on it! Don't say I never did anything for you.

Banana Blueberry Chocolate Muffins

Ingredients:

• 2 overripe bananas, mashed
• 2 large eggs, room temperature, whisked
• 1/2 cup packed brown sugar
• 1/3 cup coconut oil 
• 1 cup milk
• 1/2 tsp. vanilla extract
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup old-fashioned oats
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• pinch of salt
• 1/4 tsp. baking soda
• 1 heaping cup fresh or frozen blueberries
• 1/2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees F. Prepare a muffin pan by spraying it with non-stick cooking spray. 

In a large bowl, whisk together the flours, oats, baking powder, cinnamon, salt, and baking soda. Set aside.

In a medium bow, whisk together the bananas, eggs, sugar, coconut oil, milk, and vanilla. Add the wet to the dry ingredients and mix until just comes together. Fold in the blueberries and chocolate chips.

Fill the muffin tin almost to the tops and bake for 25-29 minutes, until golden brown, and toothpick comes out clean when inserted into the center.

Allow muffins to cool in muffin pan for 5-10 minutes before removing to completely cool on wire rack. 

Zucchini & Olive Oil Chocolate Muffins

These muffins are magical, and let me tell you why. These muffins have saved me multiple times over the past week. Last Thursday night as we were preparing for our road trip to California, my taste-tester fiance came home from work and needed to make sure that they weren't poisonous (you know, just in case), which saved me an extra 30 minutes to get dinner on the table. Then they saved us again on our 5-hour road trip, when I just couldn't fathom stopping for a road side snack (I see you McDonald's french fries). And then again between meals and sipping champagne on the coast (life is rough). And in fact, the recipe that I based these muffins on saved us on a long day of road tripping in Colorado for a ski weekend last year. See? Magic muffins. So if you are looking for something healthy to feed the kids in between popsicles, cannonballs, and summer break sleepovers, I've got you covered. They'll never even know there are vegetables in there! 

Zucchini & Olive Oil Chocolate Muffins

Ingredients:

• 1 cup whole wheat pastry flour
• 1/2 cup old-fashioned oats
• 1/4 cup cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• pinch of salt
• 1/2 cup sugar
• 1/4 cup honey
• 2 eggs, room temperature
• 1/4 cup plain greek yogurt
• 1/4 cup olive oil
• 1 tsp. vanilla extract
• 1 1/2 cups shredded zucchini, excess liquid squeezed out
• 1/3 cup chocolate chips

Preheat oven to 350 degrees F and prepare a muffin tin with liners.

In a medium bowl whisk together the flour, oats, cocoa, baking soda, baking powder, and salt. Set aside. 

In a large bowl, whisk together the eggs and sugar until smooth and creamy. Add in the honey, yogurt, olive oil, and mix well. Then add in the vanilla, mixing again. 

Slowly add the dry ingredients to the wet, mixing until just combined. Add in the shredded zucchini and stir a few times until the zucchini is just incorporated into the batter.

Fill the muffin tins about 2/3 full and sprinkle the chocolate chips on top.

Bake for 22-25 minutes until a toothpick inserted into the center comes out clean. Keep in an airtight container for up to 1 week.

Rhubarb Crisp for Two

I probably sound like a broke record, going on and on about all of the amazing finds I have been picking up from our local farmer's market, but I don't care, because it's basically the source of all of my recipes this week. Yesterday was juice, today is crisp. Rhubarb crisp to be exact. I first had rhubarb crisp 2 ski seasons ago where I spent the weekend skiing with my fiance's (then boyfriend) family at their cabin in Colorado. Andrew's dad is a sucker for rhubarb, so they made 2 crisps, one rhubarb and another (well I don;t really remember what the other one was because I dove face first into the rhubarb and never looked back). It was about time I recreated one for myself, but this time it is perfectly sized for sharing with a loved one of friend. Want to feed a group? Simply double, or even triple the recipe! You'll find rhubarb for a short time this spring so pick some up while you can! 

 Rhubarb Crisp for Two

Ingredients:

• 2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1/3 cup sugar + 3 tbsp. 
• 1 scant tbsp. corn starch
• 3 tbsp. brown sugar
• 1/4 cup oat flour
• 2/3 cup old fashioned oats
• 1/4 tsp. cinnamon
• 1/2 tsp. vanilla extract
• 2 tbsp. unsalted butter, melted
• 2 tbsp. coconut oil, melted
• fresh whipped cream
• fresh mint for garnish

Preheat oven to 375 degrees F. Spray a small baking dish with non-stick cooking spray.

In a small bowl, toss together the rhubarb, corn starch, and 1/3 cup granulated sugar. Set aside. 

In an other bowl, mix together the 3 tbsp. granulated sugar, brown sugar, flour, oats, and cinnamon. Add in the melted butter and coconut oil. Mix together until the mixture is wet, and little dry ingredients remain. 

Toss the rhubarb mixture once more before adding it to the baking dish. Top with the crumble mixture and place in the oven.

Bake for 20-25 minutes until the top is golden brown and the rhubarb is bubbly and hot. Let rest for 5 minutes before serving with whipped cream and mint. 

Blueberry Banana Almond Loaf

Can I just gave whoever invented "breakfast bread" a high five? It's like they made it okay to have cake for breakfast, and just disguised it as healthy. But then my 28-year-old metabolism kicked in, and suddenly cake for breakfast wasn't really agreeing with me. So, this is my version of a healthy cake for breakfast. It's got fruit, it's got nuts, it's even got sugar. But it's healthy. Oats replace all-purpose flour that you would find in most bread loaves, making this a hearty breakfast for kids and adult alike. One thing that bread for breakfast must always have though, is a large slab of butter. There's no replacement there. 

Blueberry Banana Almond Loaf

Ingredients:

• 2 overripe bananas
• 2 cups old-fashioned oats
• 1/2 cup oat flour
• 2 eggs
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 cup honey
• 1/4 cup cane sugar (optional, will be less sweet without it)
• 1/2 tsp. cinnamon
• pinch of salt
• 1 tsp. almond extract
• 1 cup plain greek yogurt
• 1/2 cup whole blueberries (fresh or frozen will do)
• 2 tbsp. ground flax seeds or chia seeds (whatever you have on hand, or prefer)
• sliced almonds for topping

Preheat oven to 375 degrees F. Spray a bread pan with non-stick cooking spray.

In a large mixing bowl, mash the ripened bananas with a fork. Once they are creamy, mix in all of the ingredients except for the blueberries and sliced almonds. The batter will be thick and creamy. Fold in the blueberries and then pour the mixture into the prepared bread pan.

Bake in the oven for 50-60 minutes, rotating halfway through. Once a toothpick inserted in the center of the bread comes out clean, the bread is done.

Allow the bread to cool before slicing and serving. This will allow it so set a bit. Will store, covered, for up to 4 days. 

Monster Cookies

Andrew and I are lucky enough to have bought a house across the street from our doppleganger couple. The guys are both from the east coast, and the girls are both Phoenix natives, naturally. The guys have obsessions with Taylor Swift that the girls just don't get. We are both newly engaged. And the most important quality, we all love wine. And dessert. We were recently invited over to dinner at their house where they put out the most amazing spread of homemade bruschetta, pizzas, roasted peppers, olives, and cheeses. We were asked to bring a dessert, and I thought, I'll just make something that has everything in it. Literally. Everything. Sugar, butter, egg, chocolate, oreos, peanut butter, oats. They're all in the party. The key factor in making these monster cookies is that you have to actually make them MONSTER in size. I'm talking like the size of your face. No joke. Maybe warm them up in the microwave and top them with a huge scoop of vanilla ice cream? Yes. Definitely do that. 

Monster Cookies

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 cup peanut butter
• 1 egg, room temperature
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 1/4 cup all-purpose flour
• 1/4 cup oat flour
• 1/4 cup oats
• 3/4 cup m&ms
• 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat. 

In a large bowl or a stand mixer, cream the butter and the sugars together until light and fluffy. Add in the peanut butter, then the egg, then the vanilla, mixing well before each addition. 

Whisk together the baking soda, cream of tartar, flours, and oats together. With the mixer on low, slowly add in the mixed dry ingredients until just combined. Fold in the m&ms and the chocolate chips.

Form flattened rounds using about 1/4 cup of dough for each and place onto baking sheet, about 2 inches apart. They will not spread much when cooking.

Bake for 10-12 minutes until just turning golden brown. They will appear undercooked, lightly flatten with the back of a spatula and set aside to cool for 10 minute on the baking sheet before transferring to a wire cooling rack. Repeat with the remaining dough. 

Baked S'mores Oatmeal with Browned Butter

That's right.  S'mores. For breakfast. The last time I made baked oatmeal, I ended up making it two days in a row. My taste buds were extra happy that weekend. This time I put a twist on the original fruit-based baked oatmeal and tossed in some chocolate chips and marshmallows instead. Channeling every inner childhood dream of dessert for breakfast. 

Baked S'mores Oatmeal with Browned Butter

Ingredients:

• 1 1/2 cup old-fashioned oats
• 1 tsp. baking powder
• 1/2 cup lightly packed brown sugar
• 3/4 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 cup light coconut milk
• 1/4 cup coconut oil, melted
• 1 tbsp. butter, melted
• 1 tsp. vanilla extract
• 1 egg, lightly whisked
• 1/4 cup chocolate chips
• 1/2 cup mini marshmallows
• 2 tbsp. browned butter*, for drizzling

Preheat oven to 350 degrees F. Prepare a small baking dish (serves 2-4 people) with non-stick cooking spray. 

In a small medium bowl whisk together the oats, baking powder, brown sugar, cinnamon, and salt. 

In a small bowl whisk together the coconut milk, oil, melted butter, vanilla, and egg. Add into the oat mixture and stir until the oats are coated with the wet ingredients. Gently fold in the chocolate chips and the marshmallows. 

Pour the mixture into your baking dish and bake in the oven for 25 minutes. Remove form the oven and allow to rest for 2 minutes or so (you don't wanna burn the roof of your mouth!). Drizzle with the browned butter and serve warm.

*How to brown butter: place butter in a small skillet over medium heat. Allow the butter to melt; whisking frequently. The butter will foam up and then begin to settle. Watch closely, as once the foam settles, small brown flecks will begin to appear at the bottom of the pan. Once the butter takes on a nutty aroma, remove from the heat to stop it from burning. Set aside in a small bowl until ready to use. 

Baked Berry Oatmeal with Browned Butter

It's been a couple of weeks, but I am back with another recipe from Seriously Delish. I have been making my way through this cook book as quickly as I can, but sometime life gets in the way, and baking my way through my favorite cookbook isn't paying the bills (yet, anyways). This weekend the boyfriend and I went hiking on Camelback mountain, which a just a quick 5 minute drive form our house, and broke in our new hiking boots. Gotta get 'em ready for our trip to Hawaii this December. 

Once we got home we were famished, and in just 25 minutes we were in absolute breakfast bliss! It was so good we may or may not have made it again on Sunday for breakfast. Not mad about it. You could really make this breakfast to your own liking, using whatever fruits/berries are in season. I've got my eyes (and stomach) set on a cranberry orange version next!

Baked Berry Oatmeal with Browned Butter

Ingredients:

• 1 1/2 cup old-fashioned oats
• 1 tsp. baking powder
• 1/2 cup lightly packed brown sugar
• 3/4 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 cup almond milk
• 1/4 cup coconut oil
• 1 tbsp. butter, melted
• 1 tsp. vanilla extract
• 1 egg, lightly whisked
• 1/3 cup raspberries
• 1/3 cup blackberries
• 2 tbsp. browned butter*, for drizzling

Preheat oven to 350 degrees F. Prepare a small baking dish (serves 2-4 people) with non-stick cooking spray. 

In a small medium bowl whisk together the oats, baking powder, brown sugar, cinnamon, and salt. 

In a small bowl whisk together the milk, oil, melted butter, vanilla, and egg. Add into the oat mixture and stir until the oats are coated with the wet ingredients. Gently fold in the berries. 

Pour the mixture into your baking dish and bake in the oven for 25 minutes. Remove form the oven and allow to rest for 2 minutes or so (you don't wanna burn the roof of your mouth!). Drizzle with the browned butter and serve warm.

*How to brown butter: place butter in a small skillet over medium heat. Allow the butter to melt; whisking frequently. The butter will foam up and then begin to settle. Watch closely, as once the foam settles, small brown flecks will begin to appear at the bottom of the pan. Once the butter takes on a nutty aroma, remove from the heat to stop it from burning. Set aside in a small bowl until ready to use. 

Pumpkin, Pecan + Pepita Granola

I cannot express how elated I am that pumpkin everything season is finally in full swing. My pinterest board is overflowing with recipe ideas that I have, and I've just been waiting, pet impatiently I will admit, for the time to come when pumpkin was socially acceptable. Otherwise, Halloween and pumpkin themed meals would be going on all treat long, and if probably be deemed crazy by my boyfriend, nonetheless my neighbors, family, and coworkers. Today's recipe actually comes from began blogger, the Minimalist Baker, who makes even the sin fullest meals like nachos covered queso, not only healthy, but vegan. This granola is hands down the best I've ever made at home, and couldn't wait to share with you all!

Pumpkin, Pecan + Pepita Granola

Ingredients:

• 3 cups old-fashioned oats (do not use quick/minute oats)
• 1 1/4 cups halved pecans
• 1/3 cup raw pepitas
• 3 tbsp. coconut sugar (or dark brown sugar)
• 1/4 tsp. sea salt
• 3/4 tsp. pumpkin pie spice
• 1/4 cup coconut oil
• 1/3 cup honey (could also use maple syrup or agave nectar instead)
• 1/2 cup pumpkin puree (not pumpkin pie filling)

Preheat oven to 340 degrees F.

In a large bowl, mix together the oats, pecans, pepitas, sugar, salt, and pumpkin spice. 

In a small saucepan, heat the oil, honey (or substitute), and pumpkin puree over medium heat, whisking together. Once the mixture is combined, pour over the oats and quickly stir together to coat as much of the oat mixture in the pumpkin puree as you can.

Spread evenly onto 2 large non-stick baking sheets, cooking for 12 minutes, then rotating the pans (top to bottom, bottom to top rack), and cook for another 12 minutes; until golden brown. Allow to cool to room temperature before breaking it up into chunks and store the granola in an airtight container for up to 2 weeks.

Serve over greek yogurt, chia seed pudding, or with some almond milk like cereal!

Apple Butter Crumble Bars

If you have been following my blog for a long time, or even just a week, then you clearly know that I am seriously obsessed with Seriously Delish, a cookbook from my favorite food blogger and basically my life inspiration, Jessica Merchant, from How Sweet It Is. And in spirit of my obsession with her, her recipes, and all things food, I am once again sharing a recipe from her best-seller. I have already brought you her Green Chile Turkey & White Bean Enchiladas and her BBQ Chicken Pizza, but we are talking dessert today with these perfect-just-in-time-for-fall apple butter bars topped with a sweet, buttery crumble topping. Her recipe was perfect as-is, but I just had to add in some cinnamon, because cinnamon is perfectly indicative of autumn. I basically had to sneak some of these in the dark so that my boyfriend couldn't see me, because he wasn't going to share these with anyone. They're that good. 

Apple Butter Crumble Bars

Ingredients:

• 1 cup old-fashioned oats
• 1 cup whole wheat pastry flour
• 1/2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup smooth peanut butter, melted
• 1/2 cup lightly packed dark brown sugar
• 1 tsp. vanilla extract
• 1/2 cup almond milk
• 1 cup apple butter

Crumble Topping:

• 1/3 cup old-fashioned oats
• 1/3 cup lightly packed dark brown sugar
• 1 tsp. vanilla extract
• 2 tbsp. whole wheat pastry flour
• 2 tbsp. unsalted butter, room temperature
• 1/2 tsp. ground cinnamon

Preheat oven to 350 degrees F. Prepare an 8x8-inch baking dish with non-stick cooking spray.

In a large bowl, mix together the oats, flour, cinnamon, baking soda, and salt. Set aside.

In the bowl of your stand mixer, mix the peanut butter and the brown sugar and whip on medium until light and fluffy. Add in the vanilla and mix until combined. Slowly add in the dry ingredients and mix on low, continue to mix while adding the milk. Continue to mix until a dough forms.

Press the dough firmly into the prepared baking dish. Top with the apple butter and spread out evenly.

To make the crumble topping, mix together the oats, sugar, vanilla, flour, butter, and cinnamon. Mix together with your hands, crumbling the butter into the mixture and crumbling over the top of the apple butter layer.

Bake in the oven for 25-30 minutes. Allow to cool to room temperature before cutting into 8 or 16 bars. Will keep in an airtight container for up to 5 days.

Gluten-Free Chocolate Banana Waffles

Earlier this week I posted an easy breakfast on the go recipe with my single serving baked eggs. Today I want to take you on a sweeter, chocolate-ier journey where quick and healthy breakfasts don't have to sacrifice flavor. Having overripe bananas around the house is never a sad thing for me, because they always end up turning into some delicious banana bread or something of the type, but this time I decided to add them in as the base for a waffle batter. These are perfectly rich from the chocolate, but still light and fluffy. Plus they are gluten-free! You could even be like me and slather peanut butter in between two toasted halves for a mind-blowing breakfast sandwich. Please do this. It is glorious. 

Gluten-Free Chocolate Banana Waffles

Ingredients:

• 1 egg, room temperature
• 1/3 cup coconut oil
• 1/4 cup coconut sugar
• 1 tsp. vanilla extract
• 1 cup mashed banana (about 3 overripe bananas)
• 1 cup oat flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup cocoa powder
• 1/4 cup semi-sweet chocolate chips

Optional add-ins: 1 tbsp. flax seed, chia seed, quinoa, or protein powder.

In a large bowl whisk together the egg, coconut oil, sugar, vanilla, and mashed banana. Slowly add in the oat flour, baking powder, baking soda, salt, and cocoa powder. Once it is also combined, fold in the chocolate chips.

Preheat you waffle maker, and spray with non-stick cooking spray. Add batter 1/3 cup at a time to the waffle maker and close until cooked through, mine took about 2 minutes per waffle. Remove to a plate while you finish the rest of the waffles. Serve immediately with butter, honey, chocolate syrup, or peanut butter.

If you want to freeze the waffles for future use, do the following. Allow the waffles to cool to room temperature before placing into a freezer zip lock bag. Be sure to squeeze out any excess air. To reheat simply place in the toaster and serve hot.

Oatmeal Chocolate Chip Cookies

Two Words.

Justin. Timberlake. This weekend my girlfriend and I hit up the 20/20 Experience Tour in Phoenix, and damn did he put on an amazing show! Pretty sure I lost my voice from all of the screaming and singing at the top of my lungs. And you know what? Worth it. I've successfully seen JT every single time he has come to the valley. Both as an NSYNC member and as a solo artist. And it's one hell of a good time. Just re-living the night over and over with my photos and videos! Up next. The real reason you're here. Cookies. 

This isn't my first rodeo when it comes to Oatmeal Chocolate Chip Cookies, but I will say, that this is by far my favorite recipe I have made. Other versions I have created have been more fluffy, or slightly crispy. But these. Oh, these. They spread out perfectly while baking, and remain chewy for days. If they even last that long in your house. Which they most definitely do not in my house. After working for the past 5 consecutive weekends, some serious baking time was in need during my first weekend off. As well as wine. A sufficient amount of wine was flowing. But what else is new? I stepped my cookies up a notch by adding a pinch of flaky sea salt on top of half of the batch. Because, sweet and salty. Is there any other reason?

Oatmeal Chocolate Chip Cookies
Makes 4 dozen

Ingredients:

• 1 cup unsalted butter, room temperature
• 1 cup dark brown sugar, lightly packed
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 3/4 cups old-fashioned oats
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 cups semi-sweet chocolate chips
• flaky sea salt (optional for garnish)

Preheat oven to 350 degrees F.

In a large bowl, cream the butter and the sugars together until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla extract.

In a medium bowl, sift together the flour, oats, baking soda, baking powder, salt, and chocolate chips. 

Add the dry ingredients to the wet, 1/2 at a time, mixing well after each addition. Once mixed well, scoop by tablespoon onto 2 large non-stick baking sheets. If using sea salt, place a pinch on each dough ball before baking.

Bake at 350 degrees F for 10-12 minutes, rotating the baking sheets halfway through (move the bottom one to the top rack, and the top one to the bottom rack), until golden brown. Remove and let cool before placing the cookies into an airtight container.

Copycat Reese's Peanut Butter Eggs

Remember when I told you that my boyfriend keeps Reese's peanut butter cups in our fridge where the sticks of actual butter are supposed to go? Well this is an homage to my main squeeze and his love for anything and everything chocolate and peanut butter. I even gave him the option to go the healthy route or the unhealthy route when making these (i.e. butter, powdered sugar, and heavy cream) and you know what? He chose the healthy version. Which I was happy for the obvious reasons, but also because there were less ingredients for me to gather (i.e. I didn't have to go to the store). So I proudly present to you, chocolate covered peanut butter eggs. A delectable and healthy Easter treat!

Copycat Reese's Peanut Butter Eggs

Ingredients:

• 1 cup nut butter (I used my homemade peanut butter)
• 1/4 cup oat flour
• 3 tbsp. pure maple syrup
• 1/2 cup chocolate chips
• 2 tbsp. almond milk

In a food processor blend the nut butter, flour, and maple syrup together until a "dough ball" forms.

Then form the "dough" into 1-inch eggs shapes and place them on a cookie sheet covered in wax paper. Once all eggs have been formed place the sheet into the freezer.

Meanwhile, melt the chocolate and milk over medium low heat until the chocolate melts and become smooth and creamy. Remove "eggs" from freezer and using two forks roll them in the melted chocolate. Place back onto the cookie sheet and back into the freezer to harden.