Chocolate Chip Pumpkin Bread

With a blend of chocolate, pumpkin, and fall spices, this Chocolate Chip Pumpkin Bread is a must for your fall baking list!

With a blend of chocolate, pumpkin, and fall spices, this Chocolate Chip Pumpkin Bread is a must for your fall baking list!

You guys.  You guys.  If you’re a pumpkin bread fan, you’ve got to make this bread.  I mean, you really, seriously, have to make it {and then bring me a loaf, please}.

No lie, I’ve made this bread twice in the last week.  The first time I made it, I scarfed down nearly half the loaf completely on my own in just a couple of days.  Then, because I was disgusted with myself for eating so much of it, I packed up the second half and sent it home with my parents.

Two days later, I was regretting the fact that I gave away my remaining pumpkin loaf, so I made it again.  And…repeat.  I sent most of the second loaf with the Tall Boy to work, because oh my gosh.  Eating two loaves of chocolate chip pumpkin bread in a week does probably not bode well for fitting into my skinny jeans this fall.

But it might be worth it.

With a blend of chocolate, pumpkin, and fall spices, this Chocolate Chip Pumpkin Bread is a must for your fall baking list!

The first time I made this chocolate chip pumpkin bread, I used 1 cup of canned pumpkin puree, and the bread turned out completely, totally yummy.  On my second attempt, I subbed half of the pumpkin puree with some of my homemade spiced pumpkin butter, and the result was pure heaven.

You don’t have to use the pumpkin butter for this recipe, but if you have some on hand {and it’s not hard to whip up – it only requires mixing a few ingredients together and allowing them to simmer low and slow for about 30 minutes} I absolutely recommend it.

With a blend of chocolate, pumpkin, and fall spices, this Chocolate Chip Pumpkin Bread is a must for your fall baking list!

I dare you to make this bread and NOT eat more than one slice. ;-)

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 6 tablespoons butter, softened
  • 2 eggs
  • 1/4 cup water
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling) OR 1/2 cup canned pumpkin puree PLUS 1/2 cup spiced pumpkin butter
  • 2/3 cup PLUS 2 tablespoons mini-chocolate chips
  • 1 teaspoon sugar

Instructions

  1. Preheat oven to 350 and spray the bottom of a 8x4 loaf pan with non-stick cooking spray.
  2. In a medium bowl, sift together flour, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In the bowl of a stand mixer, beat together both sugars and butter until light and creamy. Add in eggs, 1 at a time, mixing well after each addition. Beat in water and pumpkin/pumpkin butter on low speed.
  4. Add in flour mixture and beat on low until mixture is just combined. Stir in 2/3 cup mini chocolate chips. Spoon batter into loaf pan. Sprinkle the top with remaining mini chocolate chips and 1 teaspoon sugar.
  5. Bake 65 to 75 minutes, or until a toothpick inserted in the center comes out clear. Allow to cool in pan for 10 minutes. Remove from pan and allow to cool completely on a baking rack.

recipe adapted from Betty Crocker

http://kitchenmeetsgirl.com/chocolate-chip-pumpkin-bread/

 

 

XO, Ashley

 

 

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Ham and Cheese Egg Bake

This Ham and Cheese Egg bake is super simple to make, is light and fluffy, and is great for entertaining or just a lazy Sunday brunch.  Try different combinations of breakfast meats, cheeses and veggies depending our your family’s tastes.

This Ham and Cheese Egg bake is super simple to make, is light and fluffy, and is great for entertaining or just a lazy Sunday brunch.

Last weekend we had a long {long} weekend, and by the time Sunday morning rolled around, I was exhausted.  We left Thursday at lunchtime to head to my college alma mater for ESPN game day {tailgating + long football game = one tired me!}.  The next morning, we shuffled over to Kansas City to spend some time with my friend Chandra {of the lovely Plaid and Paisley Kitchen}…did some shopping on the Plaza, and went to the Royals game Friday night.

By the time we hit a few more stores Saturday, drove home, grocery shopped and washed laundry, the very last thing I wanted to do was cook early Sunday morning.  But since everyone was starving and we’d eaten out enough over the weekend, I decided I’d better get something semi-healthy in our bellies.  This ham and cheese egg bake literally took me 5 minutes to mix up and pop in the oven – it’s so, so easy to make.

As a bonus: after popping it in to bake, I kicked back with my coffee and snuggled in with a book while the casserole did its thing in the oven.

This Ham and Cheese Egg bake is super simple to make, is light and fluffy, and is great for entertaining or just a lazy Sunday brunch.

Even better, you can really mix in any breakfast meats and/or veggies you’d like.  I went with cubed ham and shredded cheddar cheese, since Doodle won’t think of eating anything that might have touched a veggie.  But if you don’t live with a picky 7-year old, I highly suggest adding in some sliced mushrooms, red pepper, green onion, and/or picked jalapeno slices.

We’ve been on a Silk kick lately.  I’ve been adding it to pretty much everything I normally use milk in {my recent favorites are these Blueberry Cream Cheese Muffins, Frozen Coconut Berry Pie, and Blueberry Coconut Popsicles}.

For this ham and cheese egg bake, I used the DHA Omega-3 Soymilk, because it is an excellent source of calcium, it’s low in saturated fat, and it contains DHA Omega-3—a valuable nutrient that helps support the brain, heart and eyes.  Stuff like that is important to a mom. ;-)

Ham and Cheese Egg Bake

Ham and Cheese Egg Bake

Ingredients

  • 16 eggs, lightly beaten
  • 2 cups cooked ham, diced
  • 1/2 cup Silk DHA Omega-3 Soymilk
  • 1 tablespoon fresh dill, chopped
  • 3/4 cup sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons ground mustard
  • salt and pepper, to taste

Instructions

  1. Mix together all ingredients and pour into a greased 9x13 pan. Bake at 350 for 45-50 minutes, or until the eggs have set and the top is a light golden brown.
http://kitchenmeetsgirl.com/ham-and-cheese-egg-bake/

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XO, Ashley

 

This conversation is sponsored by Silk. The opinions and text are all mine.

 

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Spiced Pumpkin Butter

Making your own Spiced Pumpkin Butter is a snap, and you can do it for just a fraction of the cost of store-bought. It’s wonderful spread on toast or muffins, or added to your coffee, hot chocolate, or oatmeal!

Making your own Spiced Pumpkin Butter is a snap, and you can do it for just a fraction of the cost of store-bought.

I might have mentioned before how much I love Williams-Sonoma and all of their cooking gadgets and (un)necessities.  And this time of year, they sell a magnificent jarred pecan pumpkin butter.  But at the rate that I can consume it, I’d need a small loan to fund myself through the season.  Not only that, but I have this thing about making things from scratch.

You know, that thing where you tell yourself that the calories don’t count if it’s home baked versus purchased at a store or restaurant?

Mmm-hmm.  These calories soooooo don’t count.

Making your own Spiced Pumpkin Butter is a snap, and you can do it for just a fraction of the cost of store-bought.

You’re probably wondering why there are chocolate chips and a loaf of pumpkin bread riding sidekick in these photos.  That’s because I used this spiced pumpkin butter to make the pumpkin bread, and it’s pretty much the best thing ever {recipe coming soon!}.

This chocolate chip pumpkin bread is wonderfully moist and flavorful, thanks to the addition of homemade pumpkin butter!

All you need are just a few ingredients and half an hour to make gourmet-tasting pumpkin butter at home, for just a fraction of what you would pay at the store.  Then spread it on bread, over yogurt and granola, in oatmeal, or on pancakes.

Or eat with a spoon.

Spiced Pumpkin Butter

Spiced Pumpkin Butter

Ingredients

  • 1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup spiced apple cider (or apple juice)
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup pecan pieces (optional)

Instructions

  1. Bring all ingredients to a boil and simmer for 30 minutes, stirring occasionally. Let cool completely, then spread on bread, over yogurt and granola, in oatmeal, or on pancakes.
  2. Or eat with a spoon.
http://kitchenmeetsgirl.com/spiced-pumpkin-butter/

XO, Ashley

 

 

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Chocolate Peanut Butter Mousse

This quick and easy Chocolate Peanut Butter Mousse is the perfect start to your day – it’s packed with protein and is an awesome way to stay satisfied throughout your morning!

This quick and easy Chocolate Peanut Butter Mousse is the perfect start to your day - it's packed with protein and is an awesome way to stay satisfied throughout your morning!

I’m not really sure that Chocolate Peanut Butter Mousse is the right title for this protein-filled snack.

But “fluffy chocolate whipped Greek yogurt layered with creamy peanut butter Greek yogurt topped with chocolate and peanut butter granola” seemed like too much of a mouthful.

Historically, I’m an oatmeal eater for breakfast, but every now and then I get bored and need to switch things up a bit.  But if I don’t have some protein in the mornings, I can be a real bear {just ask the Tall Boy}.  Greek yogurt usually fits the bill when I’m looking for something different to jazz up my morning routine.  And topped with granola?  Well, even better – especially when that granola boasts 10 grams of protein per ½ cup serving size!

This quick and easy Chocolate Peanut Butter Mousse is the perfect start to your day - it's packed with protein and is an awesome way to stay satisfied throughout your morning!

Nature ValleyTM Protein Granola is a versatile product that can be added on top of many other foods or used as an ingredient.  For my protein-packed breakfast, I layered Greek yogurt (half spiked with cocoa powder and a bit of vanilla and the other half with powdered peanut butter) with Nature ValleyTM Protein Granola Peanut Butter ‘N Dark Chocolate.

So.Crazy.Good.

I ate this for breakfast last Monday and it actually kept me satisfied until lunchtime – typically, I’m rustling around for a snack at my desk by mid-morning.

With clusters of whole grain oats, dark chocolate pieces (!!), and a touch of peanut butter, this is a great way to add protein throughout your day.  Believe me, if you’re a chocolate and peanut butter lover, you need to give this quick and easy breakfast a try!

Chocolate Peanut Butter Mousse

Chocolate Peanut Butter Mousse

Ingredients

  • 1 cup vanilla Greek yogurt, divided
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon vanilla
  • 2 teaspoons powdered peanut butter OR regular creamy peanut butter
  • Nature ValleyTM Peanut Butter 'N Dark Chocolate Protein Granola

Instructions

  1. Whisk 1 teaspoon cocoa powder and 1/4 teaspoon vanilla into 1/2 cup of vanilla Greek yogurt until smooth. Add sweetener to taste, if desired (I did not).
  2. Mix 2 teaspoons of powdered peanut butter (or regular peanut butter) into remaining 1/2 cup of Greek yogurt.
  3. Layer chocolate yogurt and peanut butter yogurt into a bowl or glass. Top with Nature ValleyTM Peanut Butter 'N Dark Chocolate Protein Granola - as much as you'd like! I think it would be great mixed in between the layers, also.
http://kitchenmeetsgirl.com/chocolate-peanut-butter-mousse/

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This is a sponsored conversation written by me on behalf of Nature Valley Protein Granola via Burst Media. The opinions and text are all mine.

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Blueberry Cream Cheese Muffins

These delicious Blueberry Cream Cheese Muffins bake up perfectly light and moist, and are topped with an almond struesel.  Perfect for a weekend morning paired with a cup of coffee, or a quick grab and go breakfast.

blueberry-cc-muffins-title

If you can’t tell by all of the breakfast muffins on my blog, we really {really} like eating muffins.  I typically make them on Sunday mornings, so that I can indulge in one and send the rest to work with the Tall Boy for breakfast throughout the week.

The cream cheese in the batter keeps these muffins nice and moist, with just the right amount of fluffiness.  If you like blueberry muffins with just a hint of lemon flavor and a nutty-struesel top, these are for you!

blueberry-cc-muffins-2

For these muffins, I used Silk Unsweetened AlmondCoconut Blend.  And even though this is a sponsored post, I mean it when I say I love it.  Like really puffy-heart love it.  I’ve been using it for everything lately, including baking and other sweet treats like this Frozen Coconut Berry Pie and Blueberry Coconut Popsicles.

I’m predictable in my breakfast routine in that I eat a bowl of steel-cut oats nearly every weekday.  And historically, I’ve made my oats with water rather than milk {watching those calories, you know}, but for just 35 calories per 8-ounce serving, I’ve been using Silk to jazz up my mornings.  It makes my oats so much creamier and less boring.  Plus, since I’ve been trying to make better eating choices lately, I really love that Silk products are dairy-free and gluten free.

My kiddo loves it, too.

These delicious Blueberry Cream Cheese Muffins bake up perfectly light and moist, and are topped with an almond struesel.  Perfect for a weekend morning paired with a cup of coffee, or a quick grab and go breakfast.

This recipe makes 12 muffins, and the almond struesel on top is the perfect pairing with the AlmondCoconut Blend I used in the batter.

Blueberry Cream Cheese Muffins

makes 12 muffins

Blueberry Cream Cheese Muffins

Ingredients

  • 1 cup fresh blueberries
  • 2 cups all-purpose flour, divided
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 3-ounces cream cheese, softened
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla
  • 1/2 cup Silk Unsweetened CoconutAlmond Blend
  • 1/4 cup melted butter
  • 2 eggs
  • For the struesel:
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/4 cup slivered almonds
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 400. Place muffin papers in a 12-count muffin tin.
  2. Toss blueberries with 2 tablespoons flour; set aside.
  3. Combine remaining flour, sugar, baking powder and salt in a medium bowl and set aside.
  4. Cream together the softened cream cheese, lemon juice and vanilla until smooth. Add in the milk and butter and mix until just combined. Add eggs; mix to combine.
  5. Add the flour mixture slowly, mixing until just combined. Carefully stir in the blueberries by hand.
  6. Divide batter evenly between 12 muffin tins.
  7. To make the struesel:
  8. Combine flour, sugar and almonds. Cut in the butter with a fork until the mixture resembles coarse meal. Top muffins with struesel before baking.
  9. Bake at 400 for 18 to 20 minutes.
http://kitchenmeetsgirl.com/blueberry-cream-cheese-muffins/

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Pepperoni Pizza Muffins

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I’ve been thinking about these pepperoni pizza muffins for a long time.  But I live with a 7-year old, so it’s pretty much a given that any recipe I suggest making is initially snubbed {i.e., “gross,” “ewww,” and “yuck”}.  He also says that about anything that’s covered in cheese sauce {whaaaaa?}, so I don’t usually put much stock in his opinion.

I was convinced that Doodle would love these little muffins though, so I took a chance and made them anyway.  And guess what?  He liked ‘em.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

The awesome thing about these mini-muffins is that they freeze well, so if you can’t eat 36 of them right away {umm, I won’t tell you that we ate the entire batch of these over the course of a weekend}, just stock-pile them in your freezer.  For us, these are a great lunch box item or after school snack.  I’ll be honest and tell you I ate a number of these at room temperature, and they were still yummy!

We dipped ‘em in pizza sauce {this one is awesome – but store bought works just fine, too}…and just kept dipping.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I can tell you that these little Pepperoni Pizza Muffins are definitely a fun finger food that I’ll be keeping on hand.  Believe me, when I find something that Doodle inhales like he did these, they’re going straight to the top of my “don’t run out of” list.

Pepperoni Pizza Muffins

Pepperoni Pizza Muffins

Ingredients

  • 10.75 oz can condensed tomato soup
  • 1 cup shredded reduced-fat Mexican blend cheese
  • 1/2 cup chopped turkey pepperoni
  • 1 teaspoon dried Italian seasoning
  • 3 cups all-purpose baking mix {store-bought or make your own

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine soup, cheese, 3/4 cup water, pepperoni, and seasoning in a large bowl. Add the baking mix, and stir just until moistened (the batter will be lumpy--that's totally fine).
  3. Divide the batter evenly among 36 mini muffin cups coated with cooking spray.
  4. Bake 17 to 20 minutes, or until the muffins turn light golden brown.
  5. Serve with pizza sauce for dipping, if desired.
  6. Allow the muffins to cool in pan 5 minutes, and transfer to a wire rack. Cool completely.
  7. You may wrap the individual muffins in plastic wrap, and freeze in a zip-top plastic freezer bag up to 1 month. Thaw at room temperature or microwave 30 seconds.
http://kitchenmeetsgirl.com/pepperoni-pizza-muffins/

This recipe is from Emeals Healthy Lunch plan – I love using EMeals to help with my menu planning {NOT an affiliate link – I just really love ‘em}.

XO, Ashley

 

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Chocolate Mocha Frosted Donuts

There’s no need to hit the bakery when you can make these Chocolate Mocha Frosted Donuts at home in just minutes.  Use International Delight Sweet and Creamy Light Mocha Iced Coffee to make the the chocolaty-glaze that takes these baked chocolate donuts up a notch!

mocha-donuts---title

So, summer is officially over for us here.

Don’t get me wrong, it’s still in the 90’s (ugh) and we’re hitting the pool this weekend, but it was back to school for us this week.  While I’ve been crying into my morning coffee, Doodle is pretty pleased with his new second-grader status:

doodle

So, to cheer myself up and to make a special back-to-school breakfast, we made donuts.  Specifically, these Chocolate Mocha Frosted Baked Donuts.  So good, so easy, so chocolaty…and not as heavy on the calorie-count as those from the donut shop.

Especially not when you use International Delight Light Mocha Iced Coffee in the glaze.

But I’ll be honest, when I “sampled” this iced coffee prior to making the donuts, I just about sampled my way to an empty carton.

There's no need to hit the bakery when you can make these Chocolate Mocha Frosted Donuts at home in just minutes.

Anyone who knows me knows my love of coffee, so when I had the opportunity to create a summer treat with International Delight’s iced coffees…well, I was pretty much in coffee-flavored baked goods heaven.

Have you tried these iced coffees yet?  My parents – coffee lovers like me, but not ones to drink iced coffees – raved over this drink when they happened to stop by over the weekend during this photo shoot.

mocha-donuts-3

For this recipe, I used my trusty donut pan – if you don’t have one of these bad boys, I highly recommend getting one.  It really only takes a few minutes to mix up your own donut batter, and you can a better-for-you version of bakery style donuts right at home.

mocha-donuts-2

Get in my face.

 

Chocolate Mocha Frosted Donuts

Chocolate Mocha Frosted Donuts

Ingredients

  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup buttermilk
  • 1 large egg
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • For the chocolate mocha glaze:
  • 1 1/4 cup powdered sugar
  • 3 tablespoons International Delight Mocha Iced Coffee
  • 2 teaspoons vanilla
  • sprinkles, if desired

Instructions

  1. Preheat oven to 325. Spray a donut pan with non-stick spray and set aside.
  2. Whisk together flour, sugar, cocoa powder, baking soda and salt in a medium bowl.
  3. Whisk together buttermilk, egg, melted butter and vanilla in a small bowl.
  4. Pour the wet ingredients into the dry together and stir together until well-combined. The batter will be fairly thick - I used a spoon to portion the batter into the donut pan cavities, filling each one about two-thirds full.
  5. Bake for 11 to 14 minutes or until a toothpick inserted into the center comes out clean. All donuts to cool in pan for approximately 5 minutes and then invert onto a wire rack to cool completely.
  6. To make the glaze:
  7. Whisk together powdered sugar, mocha iced coffee, cocoa powder and vanilla in a medium bowl. If the glaze is too thick, add more iced coffee until desired consistency is reached.
  8. Dip donuts into the glaze (I dipped mine twice), shake off the excess, and cover in rainbow sprinkles.
http://kitchenmeetsgirl.com/chocolate-mocha-frosted-donuts/

Do you love iced coffee as much as I do?  Then be sure to head over to International Delight’s Facebook page to enter to win one of 100 tumblers given away weekly through the end of the month!

iced delight

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

XO, Ashley

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French Breakfast Puffs

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

{Pssst….there’s a really awesome giveaway below, so if you’re looking for that, scroll on down}

Not long after I got married {nearly 10 years ago, holy smokes}, a work friend invited me to a Tastefully Simple party. One of the prepared muffins we got to sample were the Cinnamon Muffin Melts, which tasted like a sinful heaven to me.  I splurged on a box, which I made around the time of my first anniversary.

The Tall Boy went bonkers over them.  I mean, really, really bonkers.  And if you know my husband, that’s saying a lot when it comes to sweet breakfast breads.  But since those boxed mixes were pricey, we’ve only had them a time or two over the years.

Until now.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

Recently, I was paging through some of my grandmother’s old recipes and books, and I stumbled on this one. Reading through the ingredients and method, I knew it was the homemade version of those cinnamon muffin melts I’d made all those years before.

Only way better.

The biggest problem with these muffins is that they are not diet friendly. Hello, you dip them in butter and then roll ‘em around in a cinnamon-sugar mixture.  Socrazygood.  And so worth it.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

These French Breakfast Puffs are highly addictive. Paired with a steaming cup of coffee, I’m in pure breakfast bliss gobbling these up on a weekend morning.

Or a Wednesday morning, I’m not particular. ;-)

French Breakfast Puffs

makes 9 muffins

French Breakfast Puffs

Ingredients

  • 1/2 cup sugar
  • 1/3 cup butter
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup milk
  • For the topping:
  • 6 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. In a medium bowl, sift together the flour, baking powder, nutmeg and salt. Set aside.
  3. Cream together the sugar, butter and egg in a large bowl. Add sifted flour mixture to the creamed mixture alternately with 1/2 cup milk, beating well after each addition.
  4. Fill greased muffin tins two-thirds full. Bake at 350 for 20 to 25 minutes.
  5. For the topping:
  6. Mix together the cinnamon and sugar.
  7. Remove muffins from the pan while they are still warm, and immediately dip them in the melted butter. Then roll the butter-covered muffin in the cinnamon sugar mixture. Serve warm.
http://kitchenmeetsgirl.com/french-breakfast-puffs/

And now for some really fun news…my friend Lindsay over at Life, Love and Sugar is celebrating her two-year blogiversary today.  To celebrate, she’s gathered a group of super awesome bloggers to bring you this giveaway:

A 16 GB Wifi iPad Mini OR a $300 Amazon giftcard

Seriously, how awesome is that?!?!

giveaway 2

Just follow the prompts in the form below to enter – it’s easy-peasy! Good luck!

XO, Ashley

 

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Blueberry Banana Muffins

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

These Blueberry Banana Muffins were an impromptu breakfast Monday morning, simply because I had some super-ripe bananas hanging out on my kitchen counter.  Quite honestly, I often let bananas turn spotted and brown just so I can make baked goods with ‘em.  You know banana baked goods are my favorite, right?

I also had a plethora of blueberries in my fridge, so I decided to combine the two in a quick and easy breakfast muffin.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

While I love, love, love breakfast muffins, the prep work in some recipes is more than I want to deal with in the mornings.  You know those recipes – the ones that use every bowl and measuring cup in your kitchen, and take longer to mix up than they do to bake?

This recipe is not that one.

Seriously, these babies came together in just a few minutes – no mixer required – perfect for those mornings when you want a sweet bread for breakfast but don’t have a ton of time.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

I used half white flour and half whole wheat flour in this recipe.  I personally don’t like using ALL whole wheat flour in my baked goods – the texture comes out a little too tough and dry for my taste.  I also used buttermilk in this recipe, since I had some leftover from making my blueberry cheesecake ice cream, but any milk you have on hand will do.

I also used a ton of cinnamon and vanilla, because those are two of my favorite baking ingredients. ;-)

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

The next time you need a quick and easy muffin, give this one a try!  We scarfed them down in no time flat.  If you don’t eat them all right away (?), these freeze just fine.  Enjoy!

Blueberry Banana Muffins

Blueberry Banana Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups mashed banana (about 3 large bananas)
  • 2 eggs
  • 1/4 cup buttermilk (or regular milk, almond milk, coconut milk, soy milk, etc.)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh or unthawed frozen blueberries, divided

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin pan.
  2. In a large bowl, mix the flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, milk and vanilla extract.
  3. Mix the banana mixture into the flour mixture until just combined - do not overmix. Carefully fold in 1 cup of the blueberries. Spoon the batter into the prepared muffin pan and dot with remaining 1/4 cup berries.
  4. Bake 16 to 18 minutes at 350, or until a toothpick inserted in the center of a muffin comes out clean.

adapted from All Recipes

http://kitchenmeetsgirl.com/blueberry-banana-muffins/

XO, Ashley

 

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Jamaican Banana Bread

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

You know I’m a sucker for banana bread.  I could pretty much eat it for every meal of the day and be a happy camper.  If you search for banana bread recipes on my site, you’ll probably find close to a dozen, because I can’t stop trying different versions.

For a person who doesn’t care all that much for bananas in their original form, I’m all about banana bread.

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

 This recipe is very similar to an older {less well-photographed but my absolute FAVORITE banana bread of all time} recipe on my blog, and just about as good.  I’m hard-pressed to turn any banana bread down, especially one that combines the flavors of lime, coconut, and rum.

You should definitely give this one a try – especially since it’s a Cooking Light recipe, which means it’s basically health food, right? ;-)

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

Jamaican Banana Bread

Jamaican Banana Bread

Ingredients

  • 2 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup mashed ripe banana
  • 1/2 cup fat-free milk
  • 2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
  • 1/2 teaspoon grated lime rind
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • 1/4 cup flaked sweetened coconut
  • 1/4 cup packed brown sugar
  • 2 teaspoons butter
  • 2 teaspoons fresh lime juice
  • 2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons flaked sweetened coconut

Instructions

  1. Preheat oven to 375°. Spray an 8 x 4-inch loaf pan with cooking spray; set aside.
  2. Combine 2 tablespoons softened butter and cream cheese in a large bowl and beat with a mixer on medium speed until well combined. Add 1 cup of sugar; beat well. Add 1 egg; beat well.
  3. Place flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Combine banana, milk, dark rum, grated lime rind and juice, and vanilla; stir. Add flour mixture and banana mixture alternately to butter mixture. Stir in 1/4 cup coconut.
  4. Pour into prepared pan and bake at 375 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan to wire rack and cool slightly.
  5. Combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stirring constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
http://kitchenmeetsgirl.com/jamaican-banana-bread/

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

XO, Ashley

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