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Babies, Bottles, and Banana Bread

Babies, bottles, and banana bread! I am planning on stealing this banana bread recipe, but I may leave the babies!

Banana Nut French Toast

My latest obsession is all things French toast. Buy your favorite loaf cake (think banana nut, carrot cake..) dip in French toast mixture (eggs, milk, cinnamon, vanilla) and put on a griddle. You may have to finish it off in the oven depending on how thick you cut the slices, I like them thick. For cream cheese syrup mix- pure maple syrup and warmed cream cheese.

Steel Cut Oatmeal

A delicious and quick Steel cut oats (that your kids will love too): Mix unsweetened vanilla almond milk with your favorite steel cut oats in the microwave or stovetop (@courtneyzwick turned me onto Country Choice Organic which is now my favorite -it’s what they use at Jamba Juice) Mix in more almond milk to get desired consistency A dash of kosher salt Maple syrup And a little bit of butter Top with TJ pumpkin spiced pumpkin seeds

Crunchy Pumpkin French Toast

Happy Sunday! Pumpkin crunchy French toast with Buttermilk syrup: Use Texas toast or thickly sliced French bread. Make usual French toast mixture of eggs, vanilla, cinnamon, and milk. Add a can of pumpkin pie mix. Crush corn flakes and dip bread in egg mixture and then coat in corn flakes. Make sure to butter your griddle. Buttermilk syrup: 1/2 cup butter 1/2 cup buttermilk 1 cup sugar 1 tsp vanilla 1 tsp baking soda Mix first 3 ingredients until mixed together then add vanilla and baking soda.

Dessert Pancakes

A yummy late night Sunday night snack (dessert). Kodiak power cakes with chocolate chips, butterscotch chips, and bananas. The syrup is maple syrup with melted Talenti coffee chip ice cream. These were amazing!

Baked Apple Cider Doughnuts

We went for the healthy option on this National Doughnut Day. We baked these delicious apple cider doughnuts and even used apple sauce instead of oil. I have to admit they taste more like a muffin but everyone loved them. 2 cups apple cider 2 cups all-purpose flour 1½ teaspoon baking powder 1½ teaspoon baking soda 1 teaspoon cinnamon Dash of fresh nutmeg ¼ teaspoon salt 1 egg 2 tablespoons butter, melted ⅔ cup light brown sugar ½ cup milk (add a little vinegar to make buttermilk) 2 tablespoons apple sauce (we used baby apple oatmeal) 1 teaspoon vanilla extract Simmer apple cider until reduced to 1/2 C. Add all dry ingredients together and mix Add all wet ingredients and mix. Add wet ingredients to dry mix until combined. This was originally for doughnut holes but you can use mini muffin tins, doughnut trays, I used some fall molds I had. Anything works! For the icing I used 1/2 C maple syrup, 1/4 C butter (melt together). Then add 1 cup sifted powdered sugar. I added some cream cheese too….

Apple Maple Yogurt Parfaits

Pick your favorite- (Amounts will vary depending on number of serving and desired sweetness) Greek Yogurt Apples Granola Cinnamon Fresh nutmeg Brown Sugar Maple Syrup Trader Joes Pumpkin Spiced pumpkin seeds Mix cinnamon and fresh nutmeg in with your favorite kind of plain or vanilla greek yogurt. Set aside Chop apples into bite size pieces and sauté with brown sugar and Maple syrup. Let cool Layer cinnamon yogurt, apples, and granola until glass is full. Top with Trader Joes Pumpkin seeds and a drizzle of maple syrup. Enjoy!

Hash Brown with Egg and Sriracha Cups

These are great for breakfast, lunch, or dinner and are great leftovers. Spray muffin tins very well with non stick spray. I used store bought pre-shredded hash browns and filled muffin tins 2/3 full making room in middle for filling and pushing potatoes up the sides of tin to make cup. Bake or Traeger at 400-425 for about 30 minutes or until crispy and golden brown. I filled my cups with leftover pulled pork and an egg. When I baked the egg on top it got pretty messy but still tasted great. If you’re making these for guests I would suggest cooking the egg separately and putting on top. Garnish with green onion and Sriracha. *You can use anything you want in these cups..ham, turkey, cheese, scrambled eggs. Whatever you have in your fridge!

Chia Pudding

There is no right and wrong with Chia Seed Pudding. Be creative and make it your own. Here are a couple of my favorites! Chia seeds Your favorite milk (almond or coconut) Your favorite yogurt Vanilla extract Maple syrup Salt Fall chia pudding- Canned Pumpkin, dash of cinnamon, dash of fresh nutmeg Toppings- be creative! You’ll want to use 1/4 cup chia seeds per every 1 cup of yogurt and 1 cup milk. I throw it all in and never measure it out so you really can’t go wrong. Add a dash of salt, a tsp of vanilla, and about 2 Tb or as much maple syrup as you like. For the pumpkin pudding add a dash of cinnamon and nutmeg, and 1 to 2 Tb of canned pumpkin. The pumpkin isn’t that sweet so I would also add more maple syrup. Cover and refrigerate mixture for a couple of hours or overnight. Add any toppings you like. Some of my favorites are pumpkin seeds, pomegranate seeds, raspberries, strawberries, blueberries, and coconut. The possibilities are endless!

My Mom’s En Croute

I can’t go home for the holidays without having my Mom’s delicious En Croute. It’s a long standing family tradition that I’ve carried on with my own family. 2 eggs 1 T mustard 2 t lemon juice 1 pkg frozen chopped spinach, thawed and well drained 4 hard-cooked eggs, chopped 1 cup chopped ham 2 oz shredded Swiss cheese 1 sheet puff pastry In large bowl, beat 2 eggs well. Set aside 2 t. Blend in mustard and lemon juice. Stir in remaining ingredients until well combined. On lightly floured surface, roll puff pastry into a 15 x 9 inch rectangle. Brush lightly with some of the reserved beaten eggs. Spoon egg/spinach mixture down center of pastry. Fold both sides over to cover. Pinch to seal edges and ends of pastry. Place seam side down on lightly greased baking sheet. Brush top and sides with remaining beaten eggs. Cut 5 diagonal slashes in top. Bake at 425 until golden brown, about 20 minutes.