Caramelized Banana Muffins

These muffins made with roasted bananas and oat flour are simply tasty!

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Can we get personal for just a moment. I have a confession to make.. My children still sleep in my bed.. a 6 year old and a 3 year old and well they have completely taken over. I cant remember what a decent nights sleep feels like. My back hurts and I think its time they move on to their own space.. I mean they have nicer beds then me. What gives. OK, now that I got that out of the way I can discuss these splendid muffins that are naturally sweetened with honey and banana. These are the perfect on the go snack or breakfast!

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So SO good! Super moist and you know I just had to slather with just a bit of butter.

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Recipe as follows:

Ingredients:

  • 3 bananas, peeled and sliced ( you want yellow bananas for this one)
  • 1 cup oats, pulsed in your food processor to create a out flour
  • ¼ cup + 2 tablespoons  flour or whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup half and half
  • ¼ cup Greek yogurt ( I used Vanilla )
  • 2 eggs
  • 5 tablespoons melted butter
  • 2-3 tablespoons honey
  • 1 teaspoon vanilla extract
  • For the topping
  • ⅓ cup oats
  • 1 tablespoon melted butter
  • 1 tablespoon brown sugar

1. Preheat oven to 400 degrees and line a baking sheet with foil spraying with non stick spray. Slice bananas into rounds and bake about 10 minutes until they turn a nice brown color.

2. Combine oats in a food processor and pulse until flour like consistency is formed. Mix together the oat flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg.

3.In a separate bowl, whisk the half and half, Greek yogurt, eggs, melted butter, vanilla, and honey until smooth. Make a well in the dry ingredients and add the wet to the dry.Stir until just mixed. You do not want to over mix!  Fold the caramelized bananas into the mixture, stirring just 5 more times.

4. Pour the batter to a greased muffin tin. Topping with ingredients together and spoon over the muffins. Bake for about 12 minutes until a toothpick is inspired and comes out clean.

Enjoy!! xoxo.

Recipe Source:  adapted from Pinch of Yum 

Hawaiian sweet rolls

I have been on a bread baking kick. What can I say I love bread. When I came across these beauties I knew I had to make them as my whole family loves the hawaiian rolls that come in the orange wrapper. These rolls are lightly sweet so they are perfect for breakfast or a snack along with a perfect addition to your dinner table.

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Recipe as follows:

Ingredients:

  •  1 stick; 1/2 cup unsalted butter, melted
  • ¼ cup buttermilk
  • ¾ cup pineapple juice
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 3¾ cups – 4 cups all-purpose flour ( more may be needed to work with dough as its very sticky)
  • 1 packet or 2¼ tsp instant yeast
  • 1 tsp salt
  • ¼ tsp ground ginger
  • 2 eggs + 1 yolk, room temperature
  • 1 egg for egg wash
  1. Heat oven to 200 F degrees.
  2. In a medium size bowl, combine the melted butter, buttermilk, pineapple juice and brown sugar. Slightly whisk so that it’s all combined. ( wait a few minutes to allow butter to cool before mixing everything together)
  3.  In the bowl of your mixer, mix together the 3¾ cups of flour, yeast, salt and ground ginger. Using the paddle attachment, turn the mixing speed on low and slowly pour in the wet ingredients. Continue mixing while adding the eggs and egg yolks. This dough will be VERY sticky and thats ok. Do not add more flour!
  4. Kneed dough for 10 minutes then form into a ball and place in a large metal or glass bowl that has been lightly greased. Cover with a clean towel place in oven ( Make sure you now turn the oven OFF) , Allow to rise at least an hour or has doubled in size.
  5. Once the dough has doubled, remove and gently deflate. Turn oven back on to 20 degrees while you divide the dough into 15 even pieces. This is where I needed the extra flour to work my  Place back in oven ( TURN OVEN OFF)  with clean towel over and let rise another 30 minutes.
  6. Remove the rolls from the oven and turn on your oven to 350 degrees.
  7. Brush dough with the egg yolks. Once heated, bake the rolls for 22-25 minutes or until the tops are golden brown in color.
  8. Remove from the oven and brush with some melted butter.

Enjoy!! xoxo.

Recipe Source:  adapted from Jo Cooks 

Cinnamon swirl bread

Did you know that cinnamon is loaded with anti-oxidants? It also can reduce inflammation and help repair tissue damage? Now that I gave you some feel goods about whats packed inside this scrumptious bread .. you can feel okay about loading it up with butter.. just kidding.. okay no not really.

So this was my very first attempt at homemade bread. There is something about yeast and kneading and all the other things that go along with baking breads. But this recipe was very simple and turned out really good. The smell while this bread bakes just makes your mouth water. We sliced it up fresh out of the over and slathered with butter. SO good!

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This is my helper… What would I do with out her?

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Recipe as follows:

Ingredients:

  • 2 tablespoons sugar
  • 1 cup warm water
  • 2½ teaspoons yeast or one packet
  • 2½ cups bread flour or regular white flour will do just fine (add extra as needed)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons cinnamon
  • ½ cup white sugar

Directions:

  1. Mix the 2 tablespoons sugar with warm water in a large bowl. Add the yeast and Let stand until creamy, about 5 minutes. Add the oil, salt, and flour. Mix by hand, adding more flour as needed until the dough forms a large, soft ball. Flour a work surface and knead bread for 5-10 minutes.
  2. Place the dough in a lightly oiled bowl and brush the top with a little extra oil. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour ( I stuck it in my oven after letting it preheat to 200 then turning it off). It should be very puffy. Divide the dough in half and punch it down.
  3. Preheat the oven to 350 degrees. Roll each half into a large rectangle.For thicker softer rolls in the bread, roll thicker.. Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Dont skimp here.. be generous we want all those antioxidants! Roll up the loaves tightly and let rest for a few minutes before putting in the oven.
  4. Bake on a cookie sheet or for about 30 minutes, or until it sounds hollow. Let it cool about 15 minutes before slicing and slathering with butter!

Enjoy!! xoxo.

Recipe Source:  adapted from Pinch of Yum 

Honey Corny Cornbread

So dont hate me for posting a delectable cornbread that is probably the best corn bread I have ever had. Now I must admit that when it comes to any type of bread dish i usually end up making it from a box or already made.. For whatever reason making bread scares me… or maybe its just when I stroll past the bakery I cant resist. You see I am a bread fanatic. I will choose a restaurant solely based on the type of bread they serve.. So with all this nonsense I bring you a sweet honey cornbread!

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Recipe as follows:

Ingredients:

  • 1 Cup flour
  • 1 cup corn meal
  • 1 Tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup honey
  • 1/2 stick melted butter
  • 2 eggs, lightly beaten
  • 1 Cup thawed frozen sweet corn

Directions:

1.Preheat your oven to 350 degrees. Coat your 8×8 baking dish with cooking spray.

2. In a mixing bowl, mix together flour, corn meal, baking powder, sugar and salt.

3. In another bowl whisk buttermilk, Honey, butter, and beaten eggs. Pour your flour mixture into the egg and mix until just combined ( You dont want to over mix and will be a bit lumpy)

4. Bake 30-40 minutes until cooked through. Allow bread to cool before slicing and serving

Enjoy!! xoxo.

Recipe Source:  adapted from The gourmand mom