Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

If you saw the post before this one you know I have an enormous amount of zucchini.  Since my kids are not to fond of the texture of zucchini I went in search of a great recipe to hide it.


I came across this awesome recipe for Chocolate Zucchini Muffins and had to give it a try.  WOW!  These zucchini muffins, or you could call them cupcakes, were so spectacular.  


Here is the original recipe for Chocolate Zucchini Muffins.  The only changes I made were to use whole wheat flour instead of pastry flour and buttermilk in place of non-dairy milk.


Let me know what you think.

Chocolate Kale Muffins

The kale is almost invisible

My local grocery had a large 16oz bag of kale on sale for $1.49 and I just could not pass it up.  I have a little experience making kale chips and using kale for soups, but I wanted to find other recipes too. 

I came across a recipe for Chocolate Kale Muffins that sounded out of this world.  Boy, these muffins were rich, moist and super chocolatey.

After my kids completed their chores the Thursday I told them they could have a lollipop as a treat.  They both told me they would much rather have the Chocolate Kale Muffins instead...yeah!

Follow this link to the Chocolate Kale Muffin recipe.

Hot Cross Buns for Good Friday

My kids are really excited about making Hot Cross Buns on Good Friday. I figured I would go ahead and post the recipe for these delicious treats if you wanted to also make them on Friday (or any other time).

Along with the Resurrection Rolls, these buns are another great way to help kids understand the Easter story.

Hot Cross Buns

Ingredients:

¾ cup scalded milk
3 tablespoons butter
¼ cup white sugar
½ teaspoon salt
2 eggs
3 cups all-purpose flour or whole wheat
1 tablespoon active dry yeast
¾ cup dried plums, currants or raisins
1 teaspoon ground cinnamon

Put milk into a saucepan and scald it. Let it cool until it’s lukewarm.

Add warm milk, butter, sugar, salt, one egg + one egg white (save the yolk to coat the buns later), flour, and yeast in bread maker to mix and knead.

When the kneading cycle is almost finished (some machines beep at this point), add the raisins and cinnamon.

When dough cycle is completed remove the dough from bread maker and press it out on a floured surface.

Cover it and let rest 10 minutes.

Shape dough into 12 balls and place them in a greased 9 x 12 inch pan.

Cover the pan and let the dough rise in a warm place 30-40 minutes, until doubled.

Mix the egg yolk and 2 tablespoons water and brush on buns.

Bake at 375º F for 20 minutes and allow to cool on a wire rack.

Frosting Recipe

Ingredients:

½ cup confectioners’ sugar
1 teaspoons milk or water

Mix together confectioners’ sugar and milk.

When the buns have cooled completely brush frosting on each bun making a cross.

Kiwi Breakfast Cake

Before posting this delicious recipe for Kiwi Breakfast Cake I would like to share something with you. A few years ago I began a nighttime bible study at my church. I met a wonderful Christian lady in that study that has become an amazing friend. She is such an encourager and I am extremely grateful that God has put us together. I would like to dedicate this post to her. Melanie, thanks for allowing God to speak through you.

Melanie, I still have not made that Texas Sheet Cake you recommended, but I did make this delicious Kiwi Breakfast Cake that I hope everyone enjoys.

This recipe can be found in Rachel Ray's EveryDay magazine (the only change I made was to reduce the sugar).

Kiwi Breakfast Cake

Ingredients:

2 Kiwis
1 Cup milk at room temperature
2 1/4 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 Tsp cinnamon
3/4 Tsp salt
1 Stick unsalted butter at room temperature
3/4 Cup sugar
3 Eggs

Preheat oven 350°

Slice the ends off the kiwis and press pulp from the ends through a small colander or fine-mesh sieve into the bowl of milk. This will allow the milk to curdle. Set it aside for about 10 mins.

Peel kiwis and slice very thin.

In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt.

In a mixer combine the butter and sugar until fluffy, about 5 mins. Beat in each egg, one at a time at a low speed.

Pour milk into egg mixture followed by dry mix until completely combined.

Pour batter into a 10-inch cast-iron skillet that has been buttered or sprayed with cooking spray. Completely cover the top of the batter with kiwi slices without overlapping.

Bake for about 40 mins or until toothpick inserted in the center comes out clean.

Spinach Cheese Biscuit Muffin

Spinach is a staple in our house. I am sure you can tell by reading this blog. A majority of the recipes on here do include spinach. My kids don't seem to mind it at all.

Well, I am a bargain shopper and came across two cans of biscuits for $.20. We do not eat biscuits very much, but I thought I could incorporate it into something. The cans of biscuits sat in my refrigerator for a few weeks and I decided I had to use them for something. I searched the internet for recipes and came across a great lunch idea for kids using canned biscuits. I changed the recipe just a tad to incorporate spinach instead of red peppers and pepperoni instead of ham.

My husband liked these biscuit muffins much more than my kids. It was not their favorite thing, but a change from the normal peanut butter and banana sandwiches.

Spinach Cheese Biscuit Muffins

Ingredients:

2 Cans of refrigerated biscuit dough (5 count in each)
1/3-1/2 Cup pepperoni, ham, bacon, turkey - cut into pieces *
1/2 - 3/4 Cup cheese (I used double cheddar)
1/2 Cup spinach, chopped

Preheat oven to 350°.

Spray 12 muffin cups with cooking spray. Chop meat, mix with cheese and spinach in bowl.

Cut each biscuit into pieces. Add meat mixture and combine with hands. Place even portions into each muffin cup.

Bake 15-20 minutes or until golden brown. Cool before removing from pan.

Great lunch paired with fresh vegetables and/or fresh fruit.
*Omit meat for a vegetarian lunch

Pumpkin Spice Muffins

Even though I did burn the outside of these muffins they still tasted fantastic. If you have been reading my blog you may know that I am a terrible baker. I don't care how accurate I get my measurements it never turns out as beautiful as I would like.

This recipe has been adapted from it's original which can be found at The Pioneer Woman.

Pumpkin Spice Muffins

Ingredients:

1 Cup whole wheat flour
1/3 Cup agave nectar
2 Tsp baking powder
1 1/2 Tsp cinnamon
1/4 Tsp ground ginger
1/2 Tsp nutmeg
1/2 Tsp salt
4 Tbsp butter, cut into pieces
1 Cup pumpkin puree (not pumpkin pie puree)
1/4 Cup + 2 Tbsp evaporated milk
1 Egg, slightly beaten
1 1/2 Tsp vanilla

Preheat oven to 400°. Spray muffin pan with cooking spray.

Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add butter pieces mixing and mashing into flour.

In a separate bowl, mix together agave nectar, pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture and combine.

Pour into a greased muffin pan filling each about 1/2 way.

Bake for 15-20 minutes. Stick a toothpick into the center, if it comes out clean the muffins are done.

* I cooked the muffins for about 18 minutes and mine were very done on the outside. It really depends on your oven.

Pumpkin Prune Muffins

Please don't let the name fool you. These Pumpkin Prune Muffins are delicious.

I was a little nervous about making these muffins with prunes, but they really did turn out great.

I happen to have several bags of prunes around the house because of a huge sale over the summer on Sunsweet prunes at my local grocer. I came across a Cranberry Pumpkin Muffin recipe on one of my favorite blogs and thought maybe I can substitute chopped up prunes instead of cranberries.

Here are my small changes to the original Cranberry Pumpkin Muffin recipe. Enjoy!

Pumpkin Prune Muffins

Ingredients:

2 Cups of unbleached all-purpose flour
1/2 Cup brown sugar
1 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Tsp salt
1 Cup pure canned pumpkin
1 Cup of Sunsweet prunes, chopped
1/2 Cup oil
1/2 Cup skim milk
1/4 Cup molasses
1 Egg

Preheat oven to 350°.

Mix all dry ingredients together in one bowl. Mix all wet ingredients together in a separate bowl. Mix wet ingredients with dry ingredients until well combined.

Grease muffin pan with butter or cooking spray. Pour muffin mixture into pan about 2/3 full. Cook for 16-20 minutes or until a toothpick inserted into muffin comes out clean.

*This recipe is for about 20 muffins. I made only 12 really large muffins instead.

Homemade Oatmeal Packets

My kids eat oatmeal almost everyday during the winter. They love the expensive Quaker fruit and cream oatmeal packets. I am determined to find a less expensive, healthier way to make these packets.

After searching online I have come up with a recipe that I think would work for our family. It can be easily adapted to individual likes as well.

I made cranberries and cream packets as well as cinnamon and brown sugar. My oldest liked the cinnamon and brown sugar and I liked the cranberries and cream. The jury is still out on which ones my husband and my youngest prefer.

Cinnamon and Brown Sugar Oatmeal Packets

Ingredients:

1/4 Cup Quick Oats
1 Tbsp finely ground quick or rolled oats (optional) - add if you like your oatmeal a little thick
1/8 Tsp salt
1/2 Tsp brown sugar
1/4 Tsp cinnamon


Place ingredients into each packet, seal and shake. When ready to use add milk or water and heat in the microwave for 45-60 seconds.

Cranberries and Cream Oatmeal Packets

Ingredients:

1/4 Cup Quick Oats (I purchased these in bulk for $1.89 at Aldi)
1 Tbsp finely ground quick oats or rolled oats (optional) - add if you like it on the thicker side
1/8 Tsp salt
1 Tbsp powdered milk or powdered cream
1/2 Tsp sugar
18-24 dried cranberries or other dried fruit


Place ingredients into each packet, seal and shake. When ready to use add milk or water and heat in microwave for 45-60 seconds.

The only reason I used dried cranberries instead of blueberries is because of cost. The cranberries were much cheaper, but once I get a coupon for the dried blueberries I will try them as well.

*You may need to add additional sugar if you like your oatmeal on the sweet side like I do.

Sweet Potato Pancakes - Breakfast For Dinner

There is nothing my kids love more than breakfast for dinner. With that being said, the question becomes, how do I incorporate vegetables with pancakes? My resolution has been to add the vegetable to the pancakes. Sweet potatoes, pumpkin and beets are great vegetables to add to pancakes. I found a great basic pancake mix that I have changed slightly to make it a tad bit healthier.

Sweet Potato Pancakes

Ingredients:

1 1/2 cups of unbleached all-purpose flour or whole wheat flour
2 tbsp of sugar
2 tsp of baking powder
1/2 tsp of baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/4 - 1 1/2 cups of milk
2 eggs (slightly beaten) or egg substitute
1 tsp vanilla
2 tbsp of applesauce
1 splash of oil
1/4 - 1/2 cup of sweet potato

Cook sweet potato in microwave until a fork can be pierced thru. Set sweet potato aside to cool. Combine all dry ingredients in a medium sized bowl. Create a well in the center of the dry ingredients . Combine all wet ingredients except sweet potato and pour into the well of the dry ingredients. Stir to combine.

Remove the sweet potato from the peel and mash or pulse in the food processor with a splash of milk. Add sweet potato to the batter. If the batter is too thick add a touch more milk.

Heat a non-stick skillet and pour 1/4 cup of pancake batter onto skillet for each pancake. Once the top has bubbles and the underside is golden brown flip to cook on other side.

I serve these with turkey sausage links, fresh fruit and yogurt.

If you are really pressed for time or do not have all the ingredients on hand you can also use the box pancake mix. Cook the sweet potato as the directions indicate above and then incorporate into the mix. If I use this method I still combine the box mix with vanilla and cinnamon. It just goes really well with sweet potatoes.

During the fall, I will make these with canned pumpkin instead of the sweet potatoes. Just remember not to use the canned pumpkin pie mix, it is super sweet.

*When making beet pancakes, I follow Jessica Seinfeld's Pink Pancake recipe that can be found in her book Deceptively Delicious. If anyone is interested in that recipe leave a comment below and I will try to post it as well.