Overnight Cinnamon Rolls

https://sallysbakingaddiction.com/overnight-cinnamon-rolls/

Abby made these for Christmas morning and they were so delicious!

Blueberry Chia Smoothie

1/2 banana (optionally frozen)
2 kale leaves, stemmed
1/2 cup frozen blueberries
1/2 cup almond milk, unsweetened
1 tsp pure vanilla extract
1 1/2 tsp chia seeds

Blend all the ingredients in a high-speed blender. This is better to drink while fresh, for the most benefit.  Can be served with strawberries, raspberries, or blackberries.

Source: Easy Vegan Breakfasts & Lunches, by Maya Sozer

Try #1 - March 9, 2022
Another smoothie for the win!  I used all frozen ingredients, including spinach, which I substituted for the kale.  I also used plain Greek yogurt instead of almond milk and threw in a few frozen strawberries I had in the freezer.  The results was a creamy, frozen-yogurt-like smoothie which was delicious!  

Broccoli and Olive Frittata

1 medium yellow bell pepper

1 medium red bell pepper

2 broccoli crowns, cut into bite-size pieces (or 1 pound frozen broccoli)

1/2 cup pitted ripe olives, halved

6 organic eggs, softly beaten

1/2 cup unsweetened almond milk

2 Tbsp chopped fresh sweet basil or 1 tsp dried basil

1 tsp dried oregano

Sea salt and black pepper to taste

1/2 cup cashews, ground fine (for garnish)

1. Quarter and seed peppers, then broil them for 5-10 minutes or until lightly charred. Place in a closed brown paper bag, and let cool for 5 minutes. Peel and thinly slice. (If you don't mind the peel, leave it on and just slice the roasted peppers into thin slices.)

2. Reduce oven heat to 400 degrees F.

3. Grease a 9-inch round pan. Place broccoli, peppers, and olives in the pan, making sure to arrange them evenly. Beat remaining ingredients except cashews together in a small bowl and pour over vegetables.

4. Bake for 35-40 minutes or until the center has set. Broil for the last two minutes to brown the top. Cool, slice into wedges, and serve warm or cold garnished with ground cashews (in place of Parmesan cheese). Serves 4.

Note: You can use this basic recipe for any type of frittata that you desire. Other ingredient ideas include basil, pine nuts, and pesto. You can add spinach to almost any frittata. Be creative.

Try #1 - February 11, 2022

This was delicious and very satisfying. I used frozen broccoli but cooked it before putting it into the pan. I left out the olives, because olives are gross. I made this in the morning but will also try putting it together the night before and refrigerating so I can stick it in the oven in the morning.

Banana Cinnamon Muffins

2/3 cup sugar

1/2 cup vegetable oil

2 eggs

2/3 cup mashed very ripe bananas (2 small)

1 teaspoon vanilla

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Topping:

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup butter or margarine, melted

1. Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
2. In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.
3. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
4. In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.

Source: www.bettycrocker.com/recipes/banana-cinnamon-muffins/

Try #1 - March 1, 2016
Abby made these for a bake sale at the HEE and they were a hit!  She was very proud that all of her muffins sold.    

Zucchini Muffins

http://pinchofyum.com/honey-olive-oil-zucchini-muffins

Pumpkin Apple Muffins

1 cup all-purpose flour
2/3 cup whole wheat flour
1 cup sugar
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1 tsp pumpkin pie spice)
3/4 baking soda
1/4 tsp salt
1 egg, lightly beaten
2/3 cup pumpkin puree
1/3 cup vegetable oil
1 1/3 cup peeled and chopped apple

1. Preheat oven to 350.  Lightly grease 12 muffin cups or use paper liners.
2. In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda, and salt.  In a separate bowl, mix together eggs, pumpkin, and oil.  Add pumpkin mixture to flour mixture; stirring just to moisten.  Fold in apples.  Spoon batter into prepared cups.
3. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into a muffin comes out clean.

Source: adapted from Allrecipes

Try #??:

I halved the amount of sugar (to 1/2 cup), and used some brown sugar because I had run out of white sugar. 

Banana Chocolate Chip Muffins

1 cup all-purpose flour
3/4 cups whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/4 cup vegetable oil
1/4 cup apple sauce
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
2/3 cup semisweet chocolate chips (use mini chips for mini muffins)

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

2. In another bowl, combine the egg, oil, applesauce, yogurt and vanilla. 

3. Stir into dry ingredients just until moistened. 

4. Fold in bananas and chocolate chips. 

5. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes (10-12 minutes for mini muffins) or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Source: Let's Eat!

Try #1 - October 24, 2014

Yummy!  

Banana Honey-Walnut Muffins

3/4 cup chopped walnuts
1/3 cup plus 1 tablespoon honey, divided
1/2 teaspoon cinnamon
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1/2 cup mashed banana, from 1 large overripe banana
1 teaspoon vanilla extract
1/3 cup whole or low fat milk

1. Preheat the oven to 350°. Spray a 12-cup muffin tin with non-stick cooking spray, then line with paper liners (it is necessary to do both so that the muffin tops don't stick to pan).
2. In a small bowl, toss the nuts with 1 tablespoon of the honey and cinnamon until the nuts are evenly coated (obviously, it will be very sticky). Set aside. (I used granulated sugar instead of honey to avoid the stickiness.)
3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
4. In a large bowl, using an electric mixer, beat the butter with the sugar and the remaining 1/3 cup of honey until fluffy, 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time and beat until fully incorporated between additions. Beat in the banana and vanilla until blended. (It will look grainy.) At low speed, beat in the dry ingredients in 2 batches, alternating with the milk.
5. Spoon the batter into the prepared muffin tin and sprinkle with the nut topping. Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 15 minutes before serving.

Source: http://www.onceuponachef.com/2011/02/banana-honey-walnut-muffins.html

Try #1 - June 13, 2014

Abby wanted to make these for Father's Day, so we did!  They were yummy.  I used sugar instead of honey for the topping just to avoid the sticky mess.

Whole Wheat Cheese Blintz Pancakes

3 eggs
3/4 cup whole-wheat flour
6 Tbsp milk
4 1/4 tsp pure maple syrup
1/4 plus 1/8 tsp baking powder
1 1/2 cups cottage cheese (can substitute ricotta cheese or yogurt)
Butter, for cooking
Berry jam, for topping

1. In a blender, combine the eggs, flour, milk, syrup, baking powder, and cottage cheese.  Blend just until combined, less than 30 seconds.
2. Heat the griddle to 350 degrees or set a large saute pan over medium low heat.  Melt the butter, and then add the batter by the spoonful and cook until lightly brown on both sides, about 5 minutes total.
3. Top with berry jam and serve warm.

Source: http://www.100daysofrealfood.com/2014/02/04/recipe-cheese-blintz-pancakes/#more-14071

Try #1 - February 8, 2014
Yum... yum.  Yum.  We used ricotta cheese.  We also did a second batch with yogurt, which made the batter a lot runnier and harder to work with.  Seems better to stick with cottage cheese or ricotta.  Did I mention yum?

Ham and Broccoli Breakfast Bake

4 whole wheat English muffins, cut into bite size pieces
2 cups broccoli florets
2 cups leftover ham, diced
8 oz. block extra sharp cheddar cheese, shredded, divided
12 eggs
1 cup milk
1 teaspoon paprika
1/4 teaspoon crushed red pepper
Salt and pepper

1. Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray.
2. In a mixing bowl, toss together the cut English muffin pieces with the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp cheddar cheese. Once tossed, pour into the baking dish.
3. In the same mixing bowl, whisk together the eggs, milk, paprika and crushed red pepper.  Add in a few dashes of salt and pepper as well.
4. Pour the egg mixture over top of the ingredients in the baking dish.  Cover with foil and refrigerate overnight.
5. In the morning, sprinkle the remaining shredded extra-sharp cheddar cheese over top of the casserole. Bake, covered, at 375 for 45 minutes. Then remove the foil and bake for another 15 to 20 minutes, or until the casserole puffs up and slightly browns on top.

Source: www.mops.org/ham-and-broccoli-breakfast-bake

Applesauce Oatmeal Cookies

1 cup whole grain pastry flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 cup applesauce
3/4 tsp vanilla extract
2 cups oats
1/2 cup raisins (optional)
1/4 cup ground walnuts or pecans (optional)

1. Preheat the oven to 375.  Line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon.  Set aside.
3. In a large bowl with an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy.  Add the egg, applesauce, and vanilla extract.
4. Gradually combine the flour mixture with the egg mixture.  Stir in the oats, raisins, and nuts, if using.
5. Drop by large teaspoonfuls onto the prepared baking sheet.  Bake for 10 minutes, or until lightly browned.

Source: Your Organic Kitchen

Baked Oatmeal

1/2 cup canola oil (I use 1/3 cup)
3/4 cup sugar (I reduce to 1/2 cup, and have gone as low as 1/4 cup)
2 eggs
3 cups oats (quick or old-fashioned both work)
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1/2 tsp cinnamon
1 chopped pear or apple (optional, but highly recommended)

Mix oil, sugar, and eggs until yellow and glossy.  Add remaining ingredients and beat until blended.  Put in 8x 11 pan and bake at 350 degrees for 30-40 minutes.

Note: Can be assembled the night before and refrigerated, then put in the oven in the morning!

Source: adapted from MOPS 2008 Cookbook

Try #1, 2, 3... - January 2013
I've made this recipe 3 times already in the last month... it's that good.  I add chopped pear, which really makes the recipe for me.  A hit with the whole family, and a nice change from boring old oatmeal.  I even ate it as a snack... it reheats well in the microwave.

Note: The original recipe is actually double what I posted, and says you can still bake it in a 9x13... this probably works fine, but 6 cups seemed like a ton of oats to me, and 3 cups feeds my family of 5 perfectly.

Try #4 - February 5, 2013
I reduced the oil to 1/3 cup and sugar to 1/4 cup and while it was obviously less sweet, it was still good, especially with the pear chunks to give a burst of sweetness every few bites.  The kids still wanted seconds and thirds, so I guess they didn't notice the decreased amount of sugar, and I feel better about including this in our regular breakfast rotation with a reduced amount of oil and sugar.

Steel-Cut Oats with Dates and Cinnamon

1 cup steel-cut oats
3 cups water
4 pitted dates, cut into small pieces
1/2 tsp ground cinnamon
1/2 tsp sea salt
1 Tbsp butter

Place all ingredients in a pan and stir briefly; bring to a boil.  Reduce heat to low, cover, and simmer for 20 to 25 minutes.

For a quicker version, soak steel-cut oats in 2-quart pan with water for 8 to 12 hours or overnight.  In the morning add remaining ingredients, bring to a boil, reduce heat to low, and simmer, stirring constantly for 5 minutes.

Serve with your favorite toppings.

Source: Feeding the Whole Family

Try #1 - January 18, 2013
I've struggled in the past to like steel-cut oats, but this recipe did it for me!  I left out the dates, but stirred raisins into the kids' oatmeal after it was cooked.  I also topped each bowl with homemade applesauce.  Delicious - I even went for seconds!  Amazing what a little cinnamon, salt, and butter can do to improve breakfast.

Yogurt Pancakes

1 cup plain yogurt
1 cup milk
2 eggs
1 tsp salt
1 tsp baking soda
2 tsp baking powder
4 tsp oil
3/4 cup white flour
3/4 cup whole wheat flour

Blend together all but flour.  Add white and whole wheat flour, stirring just until moistened.  Cook pancakes on stovetop as usual.  Serves 4 to 6.

Source: MOPS 2008 Cookbook, submitted by Donna Dahlstrom

Try #1 - January 12, 2012
DEEEEEEEEEEEEEEEEEEEEEE-licious.  Another pancake homerun.  We used non-fat Greek yogurt.

Nut and Seed Granola

2 cups rolled oats
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup almonds, chopped
1 cup whole wheat pastry flour
1/2 tsp cinnamon
1/8 tsp sea salt
1/3 cup cold-pressed vegetable oil (such as canola)
1/2 cup brown rice syrup or maple syrup
1/2 cup apple or orange juice
1 tsp vanilla
1/4 tsp almond extract

1. Preheat oven to 300.  In a large mixing bowl, combine oats, seeds, almonds, flour, cinnamon, and salt; mix well.
2. In separate bowl, combine oil, syrup, juice, and extracts.  Slowly pour wet ingredients over the dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet.
3. Spread on cookie sheet or in a shallow pan and bake.  Turn granola every 15 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in airtight container. Make 8 cups.

Note: Make sure you use whole wheat pastry flour instead of regular whole wheat flour (or bread flour).  Whole wheat pastry flour is made from soft wheat (instead of hard) and won't make the granola gritty.

Source: MOPS 2008 Cookbook, recipe submitted by Lisa Fligor, adapted from Feeding the Whole Family

Try #1 - January 2013
So... for some reason, I keep insisting on adding these disgusting sunflower seeds to my food.  I've had them for way too long, and I just can't throw things out... but they really are gross.  At least to me.  Maybe it's just me.  Anyway, that totally ruined this granola for me.  I also was mad at myself for using a precious 1/2 cup maple syrup on a granola that turned out just "eh" for me.  I think it was the sunflower seeds' fault.  But I'm not sure I'm going to give this another chance, not when I like my other granola recipe so much.  Sorry nut and seed granola.

Apple Raisin Baked Oatmeal

3 cups old-fashioned oats
1/2 cup packed brown sugar
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/8 tsp ground nutmeg
2 eggs
2 cups fat-free milk
1 medium apple, chopped
1/3 cup raisins
1/3 cup chopped walnuts
Additional fat-free milk, optional

1. In a large bowl, combine first six ingredients. Whisk eggs and milk; stir into dry ingredients until blended. Let stand for 5 minutes. Stir in apple, raisins, and walnuts.
2. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350 for 35-40 minutes or until edges are lightly browned and a thermometer reads 160. Serve with additional milk if desired.

Source: Taste of Home: Healthy Cooking, Dec/Jan 2013

Baked Oatmeal with Roasted Pears

2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
¼ teaspoon fresh ground nutmeg
½ teaspoon chopped rosemary (optional but adds something real special)
1/2 teaspoon kosher salt
2 cups milk
1 egg
2 tablespoons unsalted butter, melted
2 teaspoons vanilla (or a vanilla bean, or both)
3 pears, cored and cut in half

Crumble Topping
½ cup walnuts (or any other nut you prefer)
1 Tablespoon butter, melted
pinch salt
1 Tablespoon brown sugar

1. Preheat your oven to 375 degrees.  Butter an 8×10-inch baking dish.
2. Combine oats, baking powder, cinnamon, nutmeg, rosemary and salt. Stir together. Pour this mixture into the buttered dish.
3. In another bowl, combine the brown sugar, milk, egg, 2 Tablespoons melted butter and vanilla. Whisk together completely. Slowly pour this over the oats.  Tuck the pears into the oats.
4. For the crumble: Combine everything in a small bowl then sprinkle over the top of the oats and pears.
5. Bake for 40-45 minutes, until the center is cooked through and the crumble is deep golden and caramelized. Let cool slightly then serve. Serve with maple syrup, brown sugar and a bit more melted butter if you’d like.

Source: http://notwithoutsalt.com/2012/10/15/baked-oatmeal-with-roasted-pears/

Asian Pear Cake

Fruit Mixture:
3 cups diced Asian pears
1 cup chopped pecans
1 teaspoon ground cinnamon
1/3 cup granulated sugar

Cake:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar, packed
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup vegetable oil
2 teaspoons vanilla
3 large eggs

1. Grease and flour a 12-cup Bundt pan or spray generously with Baker's Joy or other similar baking spray mixture with flour. Heat oven to 325°.
2. Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss. Cover and set aside.
3. In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly. With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick or cake tester inserted in center of cake comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely. Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.

Source: http://southernfood.about.com/od/pears/r/r70204c.htm

Try #1 - October 1, 2012
This was really, very very delicious.  Perfect as a coffee cake.  No need to glaze or dust with powdered sugar - it is sweet and delicious all by itself.  I used a 9x13 baking dish.

Pumpkin Pecan Muffins

2 cups whole wheat pastry flour (I used regular whole wheat flour)
1 cup unbleached white flour
1 Tbsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom (I omitted this)
1/2 cup unrefined cane sugar or brown sugar
1/2 cup butter
1/4 cup molasses
1/4 cup honey
1 cup mashed, cooked pumpkin or winter squash
1/2 cup milk or water
2 eggs
2 tsp vanilla extract
1/2 cup pecans, chopped

1. Preheat oven to 375. Lightly oil muffin tin or line with paper muffin cups. Mix together flours, baking powder, salt, spices, and unrefined cane sugar in large bowl; set aside.
2. Melt butter in a small saucepan. Add molasses and honey to warm butter and stir together. Put cooked pumpkin or squash in blender, add butter mixture and milk; blend until smooth. Add eggs and vanilla and pulse to blend.
3. Add wet ingredients to dry mixture and fold gently, using a minimum of strokes. Fold pecans into batter. Fill muffin cups full with batter. Bake 25 to 30 minutes.

Source: Feeding the Whole Family, by Cynthia Lair

Try #1 - September 13, 2012
These baked up big, dense, cake-like muffins, and were fun to make with Abby.  We ate them with quinoa chili.  The molasses and spices reminded me of my Christmas spice cookies... mmmmmm.  Will make these again!

Banana Bread with Chocolate and Crystallized Ginger

6 Tbsp (3 oz) unsalted butter
2 cups unbleached all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3/4 cup semisweet chocolate chips (or chop up a bar of chocolate)
1/3 cup finely chopped crystallized ginger
2 large eggs
1 1/2 cups mashed bananas (from about 3 large ripe bananas)
1/4 cup well-stirred whole-milk plain yogurt
1 tsp vanilla extract

1. Set a rack in the center of the oven, and preheat to 350. Grease a standard-sized (about 9 x 5 in) loaf pan with cooking spray or butter.
2. In a small bowl, melt butter in microwave or oven. Set aside to cool slightly.
3. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.
4. In a medium bowl, lightly beat the eggs with a fork. Add the mashed banana, yogurt, melted butter, and vanilla and stir to mix well. Pour the banana mixture into the dry ingredients, and stir gently with a rubber spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter will be thick and somewhat lumpy, but there should be no unincorporated flour. Scrape the batter into the prepared pan, and smooth the top.
5. Bake until the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. If the loaf seems to be browning too quickly, tent with aluminum foil.
6. Cool the loaf in the pan on a wire rack for 5 minutes. Then tip it out onto the rack, and let it cool completely before slicing.

Note: Fully cooled, this bread freezes beautifully. To protect it from frost, wrap it in plastic wrap and then again in aluminum foil.

Source: A Homemade Life, by Molly Wizenberg

Try #1 - August 20, 2012
I made a few changes to this recipe, some on purpose, some accidentally... I used 1 cup all-purpose flour and 1 cup whole wheat flour, an undetermined amount but approximately 3/4 cup sugar (Abby dumped the first 1/4 cup in before I had a chance to check), and nonfat Greek yogurt.  I didn't have any crystallized ginger (which, I realize, is a key ingredient since it's in the title of the recipe, but oh well...), so I used chopped walnuts instead.  My pan is 10 inches, and it took about 55 minutes to bake all the way through.  All those changes still produced a delicious loaf of banana bread.

Try #2 - January 12, 2012
I used all whole wheat flour this time, and it still turned out great!