Simple Yet Gourmet

These have been a family favorite for many years.  I found this recipe when my daughter we very young.  I cut the sugar in half and used half whole wheat in the recipe.  I found it to be a healthy breakfast for my little ones. It brings back many happy memories each time I make these. When I have a ton of ripe bananas that need to be used up, I make these for breakfast. Today I added chocolate chips and sprinkled a little brown sugar on top for a little crunch to give the recipe a new twist, it was a hit, even with my non banana lovers.  This recipe requires only one bowl, which makes it super easy and quick on those hectic mornings!      

 I know, I know.  We already have like 5 banana muffins posted on this blog.  I have put off posting this recipe because of that fact, but here's the thing.  While those muffins are all delicious and great in their own way, when I have ripe bananas you know I'm either making these muffins or banana bread.  More often, these muffins because they are perfect for a grab and go snack or breakfast.  My family LOVES these muffins! They have such a deep chocolate flavor and are so moist.  What my family doesn't think about, but I love, are that these muffins are healthier than your average muffin.  They are made with whole wheat flour, coconut oil, greek yogurt for extra protein, and have less sugar that most other muffins.  These are best warm (they can be reheated in the microwave for 10 seconds) and those bites with melted chocolate chips are the absolute best!

These muffins are so yummy! Kirsti shared this recipe with us over Thanksgiving and we have made it several times since! A chocolate banana base is made even more yummy with the addition of chocolate chips, and as if that wasn't already enough, the top is sprinkled with sugar so it's crunchy and extra delicious.  Side note:  as I was typing this Danny leaned over and asked, "When can we have one of those cupcakes"?  Yep, he likes these and chances are you will too!

I always buy bananas but can never seem to eat them before they get overly ripe.  Sometimes I peel and freeze them for smoothies, but sometimes I feel like baking with them instead.  I was in a healthy-ish mood when I came across these muffins and decided to give them a try.  They are made with whole wheat flour, applesauce, and of course, bananas.  Granted the chocolate chips can't be counted as exactly healthy, but they only take up a tiny portion of the muffin.  Anyway, I was quite pleasantly surprised at how good these muffins were.  I offered them to Brynlee for an after school snack and she ate 9 of them in one sitting!  Yes, they were mini, but still.  She kept apologizing, saying, "Sorry, they're just SO delicious"!  So there you have it.  If a 6 year old thinks these are delicious, I bet you will too.

Are you guys sick of pumpkin recipes yet?  Me neither!  It seems there are a plethora of sweet recipes made from pumpkin around this time of year, which all look amazing, but sometimes I need something healthy and good for you too.  Know what I mean?  This was a great smoothie!  Lots of protein to keep you full and a delicious pumpkin flavor.  I wouldn't say it tastes exactly like pumpkin pie because lets be honest, it wouldn't be healthy if it did.  Still, it had the flavors of pumpkin and cinnamon that I love at this time of year and it kept me full for hours!  We'll make this again for sure!

With a post last week for dinner, I thought I would give you a recipe for breakfast.  These muffins turned out so moist and yummy.  I have my favorite banana muffin that I have had since Maddie was a baby, but it's fun to try a new twist on an old classic.  Once a week I try and make muffins for the kids for breakfast and they do get tired of the same old banana muffin.  These looked fun to make and gave the kids a little chocolate treat swirled for fun.  I'm glad a took a chance and tried something different.  I hope you enjoy them as much as I did!

I love finding healthy recipes for my kids that not only are healthy, but taste good as well.  What kid doesn't love cookies, so why not make it a healthy one.  Before the school year ended a great teacher passed this recipe on to me.  I am always looking for a healthy snack to make for my kids snack time at school or after school as well.  These little cookies have no sugar, except for the chocolate chips.  They are packed with oatmeal, nuts, bananas and I added a few currants just for extra healthiness.  My kids ate these up in just a few days time.  We took them on bike rides and hikes for extra energy, instead of store bought granola bars, love it!!  I think next time I might enjoy try adding a little shredded carrots as well!

Sometimes a great recipe gets overlooked or forgotten.  That was the case with these pancakes so I decided they needed a second chance.  The old picture was terrible!  I hope you can get a better feel for how yummy these can be now. My family loves these pancakes! I feel good serving these to my family because in addition to filling our bellies we get a full serving of fruit! The pancakes have a subtle banana flavor and bake up nice and puffy. My favorite way to eat these is topped with whipped cream, sliced bananas, and the Coconut Syrup   Kirsti posted previously. The combination is to die for!

Say hello to my new favorite breakfast!  Not only are these delicious and indulgent, they are so easy to make.  I actually think these are easier than regular pancakes.  They cook faster and since they are so thin you don't have to worry about the batter flying off when you flip them over.  Another bonus is that they are so versatile.  They were wonderful with the bananas, whipped cream, and chocolate syrup but you could do any combo you like.  Caramel sauce was delicious with the bananas, and strawberries were perfect with the chocolate sauce.  You could even take it a step further and sprinkle it with mini-chocolate chips or chopped nuts.  

I only recently heard of this pie, and let me tell you, after one bite I was wondering where it had been all my life?!  I love dulce de leche and have been eating it for years as a family tradition for New Years Eve.  The sweet caramel flavor is so delicious and easy to make.  Every layer of this pie is delicious and combines to make an amazing pie.  There are several variations on how to make this, but this is how I did it.  I started out with a Nilla wafer crust then topped it with sliced bananas, dulce de leche, and a creamy cheesecake layer.  Finally I sprinkled cocoa powder on top and decorated it with chocolate curls.

E ver tired of the same old banana bread or muffins in our case! H ow about a banana roll? Banana sponge cake spread with a thick cream cheese filling rolled up into one yummy package — what’s not to love?  If you've ever made a pumpkin roll, it's the same concept.  

Chocolate chips for breakfast?  Yes, please!  What better way to start the day than with melted chocolate oozing out of some scrumptious banana nut muffins? These muffins were featured on the Food Buzz, and for a good reason. The smell of them cooking in the oven is Heavenly, and the final result doesn't disappoint.  We all loved these muffins, and the chocolate chips helped entice my increasingly picky 3 year old to eat some as well!

I was really surprised to see I had never posted this recipe! I took a recipe that was not bad and made it perfect, at least in my opinion. This banana bread is moist inside, but with the brown sugar on top, crunchy on the outside. Sometimes I add mini chocolate chips or chopped nuts to the recipe just for something new, but you can make it plain as well. Good recipe to have as a staple in your recipe book!

On Sunday mornings I like to make muffins for my family. While they are cooking we can all get ready for church, then eat them as a family before we leave. For many of you that know me, I am never satisfied to make the same thing very often. So this morning I decided to look for a new banana muffin recipe and came across this gem. I never seem to make the recipe the way it is given to me, I like to add or change things up. This recipe was no different, I added chopped pecans and mini chocolate chips, which I thought made the muffin. Also, I sprinkled brown sugar and chopped pecan on top before baking for a nice crunch. When all was done, they reminded me of a warm granola bar!

Oprah's personal chef, Art Smith was the creator of this masterpiece. Oprah mentioned this was the most requested cake at Art Smith's resturant. Its a very pretty cake and simple to make. The second day is the best! The cake is very moist and the frosting set up. You can also find this recipe in Art Smith's book "Back to the Family," which is wonderful addition to any cooks collection. Art Smith's Hummingbird Cake Created by Chef Art SmithOprah.com Ingredients: Cake: 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups chopped ripe bananas 1 cup drained crushed pineapple 1 cup vegetable oil 2 large eggs , beaten 1 1/2 teaspoons vanilla extract 1 cup (4 ounces) finely chopped pecans Icing: 8 ounces cream cheese , at room temperature 1/2 cup (1 stick) butter , at room temperature 1 pound confectioners' sugar (about 4 1/2 cups sifted) 1 teaspoon van...

I found this recipe at one of my favorite blogs, bakeorbreak .com. When I first saw this recipe I was a little skeptical, so I had to make it. Mike wasn't even going to try it, until the sweet smell filled the house. It was a pleasant surprise to all the senses. You will have to give this a try, it was so yummy warm out of the oven with fresh whip cream!