DSC00543

Skinny Strawberry Oatmeal Bars

Source: omgchocolatedesserts

Ingredients:

  • 7 Tablespoons light brown sugar
  • dash of salt
  • ¼ teaspoon ginger
  • ¼ teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 3/4 cup white whole wheat flour
  • 1 ¼ cup old-fashioned rolled oats
  • 7 Tablespoons melted coconut oil
  • 10 oz. diced strawberries
  • 1 teaspoon cornstarch
  • 2-3 teaspoons sugar
  • 1 Tablespoon fresh lemon juice

For the glaze:

  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2 teaspoon milk (or more )

Directions:

  1. Preheat the oven to 350 F and place the rack in the center position. Line 8 x 8 pan with parchment paper leaving an overhang the sides.
  2. In a bowl stir together brown sugar, cinnamon, ginger, salt, oats and flour. Add melted coconut oil and vanilla and stir to combine. The mixture should be evenly moistened and crumbly. Reserve about ¾ cup of the mixture for topping and press remaining mixture in the bottom of the pan.
  3. Scatter half of the strawberries, sprinkle with cornstarch, lemon juice and sugar. Scatter remaining strawberries and then sprinkle with remaining oatmeal mixture.
  4. Bake for about 40 minutes (until the topping gets nice golden color).
  5. Cool completely before serving.
  6. To make the glaze whisk the glaze ingredients until smooth. For thicker consistency add more powdered sugar or add more milk if you want to thin the glaze. Drizzle over the bars and serve.
DSC00546

Vegetarian Egg Breakfast Muffins

Source: The Basic House Wife

Ingredients:

  • 8 eggs
  • 1 teaspoon seasoned salt
  • 4 tablespoons diced onion
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 green pepper diced
  • 1/4 cup diced mushrooms
  • 1 cup shredded cheese

Directions:

  1. Preheat oven to 350 degrees F
  2. Spray 12 cup muffin tin well with pam or coconut oil
  3. Mix all ingredients together in large bowl
  4. Fill up muffin tins evenly until mixture is all used
  5. Bake for 20 minutes
  6. Serve warm
IMG_5548

German Blueberry Pancakes

Source: The Basic House Wife

Ingredients:

  • 1/4 cup butter
  • 6 eggs
  • 1 cup milk
  • 1 cup flour
  • pinch of salt
  • pinch of sugar
  • blueberries

Directions:

  1. Preheat oven too 400 degrees
  2. Melt the butter in pan on stove top until it starts to bubble
  3. Pour in all ingredients
  4. Place pan in oven for 15 minutes until sides are golden brown
  5. Remove and let cool and serve warm
A7A19BBC-65CB-4C53-BCA3-F92C5CEF2712

Crepes with Homemade Whip Cream 

Source: simply recipes

Crepe Ingredients:

  • 3 large eggs
  • 2 1/3 cups milk
  • 1/4 cup of sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • 2 1/3 cups of flour
  • butter for pan

Whip Cream Ingredients:

  • 1 cup heavy whipping cream
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Crepe Directions:

  1. In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth.
  2. Pour into a bowl
  3. Heat an 8 or 10 inch skillet until hot and add a layer of butter
  4. Pour 1/3 cup of batter into the center of the pan and immediately swirl batter to cover entire pan and cook until golden brown on both sides and serve warm

Whip Cream Directions:

  1. mix all ingredients and chill for 10 minutes in refrigerator
  2. mix together with hand held mixer until turns into whip cream

Note* our favorite non-stick pan is Swiss Diamond in our products tab!

Rainbow Pancakes

Source: The Basic House Wife

Ingredients:

  • Birch Benders Pancake Mix
  • Food Coloring
  • Whip Cream
  • Cereal for topping

Instructions:

  1. Mix Birch Benders Mix as recipe calls for
  2. While still liquid add food coloring to mix until color of your liking
  3. Cook pancakes as usual, one color at a time
  4. Set aside and cool before adding whip cream so it does not melt
  5. Add whip cream and handful of cereal to top
IMG_4915
18A7405D-99F7-4842-B625-586331DF2E17

Lemon Poppyseed Scones

Source: Seriouseats

Ingredients:

  • 3 cups (15 ounces) all purpose flour
  • 1 cup (7 ounces) sugar
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
  • 1 large egg, beaten
  • 2 tablespoons fresh juice from 1 to 2 lemons
  • 1/3 cup milk

Directions:

  1. Adjust oven rack to medium position and preheat to 375°F. Prepare a baking dish by lining it with foil, or using baking spray. In a large bowl combine flour, sugar, poppy seeds, baking powder, and salt, and whisk to combine. Using two butter knives or a pastry cutter, cut butter into dry ingredients until the mixture resembles a coarse meal.
  2. In a separate bowl, combine egg, lemon juice and milk, and whisk to combine. Pour wet ingredients over dry ingredients and, using a wooden spoon or your hands, mix until a dough forms, but take care to not over-mix.
  3. On a lightly floured surface, pat dough into a 10- by 6 1/2-inch rectangle, then cut that rectangle into 6 equal squares; then divide each square diagonally through the center to create 12 triangular scones.
  4. Place scones on prepared baking dish and bake for 18 minutes, or until scones have browned.
FullSizeR

Apple Crumble Muffins

Source: Sugarspunrun

Ingredients:

Crumble:

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar tightly packed
  • 2 Tbsp granulated sugar
  • 1 1/2 tsp cinnamon
  • 6 Tbsp salted butter melted

Muffins:

  • 1/2 cup canola oil
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup buttermilk
  • 2 eggs lightly beaten
  • 1 1/2 tsp vanilla 
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cup chopped apples(peeled) 

Instructions:

  1. Preheat oven to 375 F and line a 12-count muffin tin with paper liners (or grease and flour).

Crumble:

  1. Prepare the crumble first by whisking together flour, sugars and cinnamon.
  2. Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.

Muffins:

  1. In medium-large bowl, whisk together oil, brown sugar, granulated sugar, and buttermilk. Whisk well until all ingredients are well combined (about 1 minute).
  2. Add eggs, whisking until combined.
  3. Stir in vanilla extract.
  4. In separate, medium-sized bowl, stir together flour, baking powder, cinnamon and salt.
  5. Gradually stir flour mixture into wet mixture until just combined (do not over-mix!).
  6. Gently fold in apple pieces.
  7. Divide batter into prepared muffin tins (filling each about 3/4 of the way full).
  8. Top with crumble topping, splitting evenly among muffins.
  9. Bake on 375F for 25 minutes (toothpick inserted in center should come out mostly clean with no wet batter on it).
  10. Allow muffins to cool before eating.
89B46550-84D7-41EF-9977-AC28F7700A82

Donut Holes

Source: Justsotasty

Ingredients:

Donuts:

  • 1 1/4 cup all purpose flower
  • 1/4 cup unsweetened coco powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 1/2 cup milk
  • 1/2 cup brown sugar 
  • 1 large egg lightly beaten
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons brewed coffee
  • 1 teaspoon vanilla extract

Glaze:

  • 2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 4 to 5 tablespoons of milk
  • sprinkles for garnish

 

Instructions:

  1. To make the donuts – preheat the oven to 325 degrees. Generously spray a mini muffin pan with nonstick cooking spray and set aside.
  2.  In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until there are no lumps. In a small bowl or liquid measuring cup, whisk together the milk, sugar, egg, butter, coffee and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way. Bake for 10 to 12 minutes. Allow the donut holes to cool for 5 minutes in the pan then remove to a wire rack. Let the donuts cool for another 10 minutes, then proceed with the glaze.
  3. To make the glaze – Add the confectioners’ sugar, vanilla and salt to a small bowl. Slowly whisk in the milk, one tablespoon at a time, until it reaches your desired consistency.
  4. Lay a piece of wax or parchment paper underneath your wire rack (so the glaze doesn’t drip on your counter). Add the sprinkles to a shallow bowl. Working one at a time, roll each donut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.
IMG_3406

Cheese Danish 

Source: Laurens Latest

Ingredients:

  • 1 tube crescent rolls
  • 1 8-oz. package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons all purpose flour
  • 1 cup powdered sugar
  • 4+ tablespoons heavy cream
  • splash vanilla extract

Directions:

  1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
  2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.
  3. Press edges together to even out edges and seal any holes. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Cut 1/2 inch diagonal strips up each side of the dough. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
  4. Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.