Very ripe bananas were on hand and this recipe was on my list. I chose to double the recipe (based on 4 ripe bananas) and chose to make the cookies smaller. I pressed the dough down before I baked them with a spatula. I found that a longer baking time was needed to assure that the cookies browned on the bottom and weren’t gooey.
They were delicious and the grandsons gave a ‘thumbs up’ to these cookies. Don’t tell them they are fairly healthy!
Banana Breakfast Cookies
1 1/2 cup oats
½ cup peanut butter
2 over ripe mashed bananas
¼ teaspoon salt
½ cup chocolate chips optional, + 2 tablespoons for topping
¼ teaspoon cinnamon optional
1 teaspoon vanilla, optional
Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!
Note: You can store the cookies in the fridge for up to 3 days in a tight container or you can freeze them for up to 2 months.
My Mother made wonderful cinnamon rolls and I can still smell the wonderful aroma of them baking in my Mothers farmhouse kitchen. Daughter, Megan, also makes wonderful cinnamon rolls that I must share. These are similar to Cinnabon rolls, rich and delicious. Megan, when can we have another cinnamon roll party?
The BEST Cinnamon Rolls
For the Dough:
1 cup scalded whole milk
1/2 cup unsalted butter
1/3 cup granulated sugar
1 packet dry active yeast (2 1/2 teaspoons)
2 large eggs
4 cups all-purpose flour (+ for rolling)
2 teaspoons salt
For the Cinnamon Roll Filling:
1 cup brown sugar packed
1/2 cup unsalted butter softened
2 1/2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
1/2 cup cream cheese softened
1/2 cup unsalted butter softened
2 teaspoons vanilla extract
2 cups powdered sugar
For the Dough:
Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn’t affect the yeast’s ability to rise. Don’t skip!)
Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Too-hot liquid can kill yeast.)
Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
For the Cinnamon Roll Filling:
Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use.
Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.
For the Cream Cheese Frosting:
While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve warm or at room temperature.
Notes: To prep ahead, make the dough the day before serving. Follow the instructions through cutting the rolls and placing them in the dish. Then cover the baking dish with plastic and refrigerate until morning. Set them out on the counter while the oven warms. Bake for approximately 30 minutes and glaze!
These applesauce muffins are delicious and were compliments of daughter, Megan. She has used the Deceptively Delicious cookbook since her kids were born and everything she has made is delicious. I especially liked the streusal topping. Yummy and great with a cup of coffee or a glass of milk.
Preheat the oven to 400 degrees Fahrenheit. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.
To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix–the batter is supposed to be lumpy.
Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18-20 minutes. Turn the muffins out onto a rack and serve warm or cool.
Peaches are one of my favorite summer treats. Living in Colorado, we are lucky to get juicy Palisade peaches in August, assuming there isn’t a hard spring freeze on the western slope. My daughters and I order a box of peaches from a local high school each year and they are always amazing. While I made my favorite peach recipes of peach salsa, peach raspberry cobbler, Dutch Baby Pancake with Peaches and raspberries, and others, I love trying new recipes. This recipe was delicious and I enjoyed it for breakfast/brunch and for an every dessert. You could top it with whipped cream or ice cream or even a dollop of Greek Yogurt.
Next time, I will substitute fresh raspberries for the blueberries, a fruit marriage blessed by the Gods! Perhaps I’ll also substitute almond extract for the vanilla. Now that’s living on the edge.
Peach and Blueberry Greek Yogurt Cake
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 oz butter softened
1 cup sugar
½ teaspoon vanilla (or almond extract)
½ cup Greek yogurt
2 peaches sliced into wedges
6 oz blueberries (or raspberries)
1 teaspoon granulated sugar
Use 9×3-inch springform pan.
Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.
Breakast for dinner is a thing. I fondly remember my Mother making pancakes and sausage for dinner on occasion and we loved it. My oldest grandson loves breakfast for any meal and typically requested breakfast for all three meals on his birthday. One day he was at my house and asked for breakfast for dinner and what to make? I found this easy, yet delicious recipe, and we both enjoyed our unusual dinner. Eggs in Hole it is!
Sheet Pan Egg in a Hole
1 dozen eggs (I made 1/4 of a recipe)
12 slices bread
seasoning like fresh-ground salt, pepper, onion powder, garlic powder
1 bag shredded cheese
Preheat your oven to 350 degrees.
Lay the non-stick silicone baking mat in your large baking sheet and spray the edges of your baking sheet with cooking spray (as the bread and cheese will touch the ends).
Lay your slices of bread on the silicone baking mat and puzzle piece so they fit tight and nicely.
Use the edge of your teaspoon to make a rectangle in the bread, pressing down hard to create a “well” where the egg will lay once cracked. Press down in the well to ensure the bread is as flat as possible, providing the egg as much room as it needs.
Using a small basting brush, spread softened butter on the bread edges that weren’t pressed. The butter adds a wonderful flavor and helps the cheese stay on the bread.
Season your bread all over.
Crack an egg into each well for every piece of bread.
Season lightly over top.
Generously add the shredded cheese to all the buttered parts of the bread.
Bake in the preheated oven on the top rack for 15-20 minutes.
Place the pan on the bottom rack for 5-10 more minutes depending upon how you’d like your egg cooked.
Whoever heard of Sweet Potato Toasts? They are delicious! Making them in the toaster…brilliant! I love recipes from IowaGirlEats and this one did not disappoint. The only change I made was using Everything But the Bagel seasoning on the Sunny Side Up eggs and that was a game changer. I mentioned this recipe to a friend who suggested replacing the sautéed spinach with mushrooms…that is next on the list!
IowaGirlEats also suggests eating the sweet potato toasts with other toppings. I tried it with peanut butter and it was so good. I toasted several slices of sweet potato to use another day, storing them in the refrigerator. Heated up in the microwave, they were equally as good.
Sweet Potato Toasts with Eggs, Avocado & Spinach
1 small sweet potato, cut lengthwise into 1/4″ slices
1 giant handful baby spinach
evoo, garlic salt, seasonings (I used Everything But the Bagel Seasoning)
Add a sweet potato slice to each toaster slot then toast on high for the longest duration offered by your toaster. Flip and rotate the sweet potato slices then toast again on high and for the longest duration. If the sweet potato slices aren’t tender by this point, flip and rotate once more then toast a third time (might only need half the duration as previous rounds.) Top toasted sweet potato slices with avocado mashed with a little garlic salt then set aside.
Meanwhile, place a small skillet over medium-high heat then add a drizzle of extra virgin olive oil. Add baby spinach then season with garlic salt and saute until tender. Place on top of mashed avocado.
Turn heat down to medium then cook eggs to your liking – sunny side up, fried, scrambled, etc. – seasoning with the seasoning of your choice (I used steak seasoning but garlic salt and pepper is just fine!) Place eggs on top of spinach then serve.
Cabbage Pie is a new recipe, similar to a Frittata. I had cabbage that I needed to use and the other ingredients were on hand. What a simple, delicious recipe. It’s easy to imagine my ancestors making a similar dish from these simple ingredients. I did not add cheese to my pie. Next time I would experiment with different cheeses herbs, and bacon. It’s wonderful served with a fresh sliced tomato from the garden!
1/2 head green cabbage, thinly sliced
one small onion, halved and thinly sliced
salt and pepper
salt and pepper
1/2 cup to 2/3 cup flour
Shredded cheese (optional)
Combine sliced cabbage and onion in a bowl. Add salt and pepper to taste.
Beat 3 eggs and add salt and pepper to taste. Pour egg mixture over cabbage and onions.
Add flour to cabbage mixture and stir to combine.
Add sunflower or canola oil to a non stick pan. Heat oil over medium heat. Add cabbage mixture. Cover skillet tightly with aluminum foil. Place wooden cutting board (or heavy flat pan) on top of skillet.
Cook over medium heat for 15-20 minutes, until golden brown.
Remove cutting board and foil. Flip cabbage pie onto plate and place other side down in pan. Optional: Sprinkle top with cheese and cook until cheese is melted and bottom is golden brown.
Remove from pan. Slice into wedges and serve.
Optional: Top with a dollop of sour cream and chopped green onion.
Fresh local sweet corn, zucchini from the garden and delicious mushrooms are a wonderful combination for this savory pie. My daughters do not like mushrooms, but another vegetable (roasted peppers, additional corn, etc.) would be just as good. I have served the pie warm and cold and enjoyed them both. This pie is so versatile it could be served for brunch or a light summer supper with a salad or with juicy garden tomatoes.
Sweet Corn & Zucchini Pie
4 tablespoons butter
half of a yellow onion, diced
2 ears sweet corn
2 large zucchini, sliced very thinly (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
12 ounces shredded cheese (I used both Mozzarella)
Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
What do you do when you have a lot of leftover spaghetti squash and Italian sausage? You invent a recipe for egg cups. Through the years, I’ve made many types of egg cups, but spaghetti squash is a new one. Frankly, I didn’t expect them to be very good, but they were delicious! I made them and refrigerated them, heating them up in the microwave the next day. I’ll definitely be making this again, and again.
ITALIAN SPAGHETTI SQUASH EGG CUPS
5 eggs, beaten 3-4 cups cooked spaghetti squash 1-2 tablespoons olive oil 1 cup cooked Italian Sausage, crumbled 1/4 shredded Pecorino Romano or Parmesan cheese 1/2 tsp. Italian seasoning salt & pepper to taste Extra shredded cheese to sprinkle on top of the egg cups before baking.
Preheat oven to 350 degrees. Mix all ingredients together. Pour into greased muffin tins (they tend to stick so grease generously). Sprinkle extra shredded cheese on top of each cup. Bake at 350 degrees for 20-25 minutes. Makes about 16 egg cups.
Breakfast oatmeal in a bar or cake form is my favorite. Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name. Daughter, Megan, told me about these bars and made a batch for me a few weeks ago. They are absolutely delicious and the original recipe was posted by IowaGirlEats, a website my girls and I love!
Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.
I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either. Healthy and delicious breakfast!
Maple Pumpkin Oatmeal Breakfast Bars
2-1/2 cups gluten-free old fashioned oats, divided
1 cup milk, any kind (I used unsweetened almond milk)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup (not pancake syrup)
1/4 cup coconut oil, melted
1 teaspoon vanilla
2 Tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pecan halves, roughly chopped (optional)
Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.