Banana Crunch Muffins

Hooray for Sunday football! I am so excited to have football back. Not only to watch my favorite team defend their title, but for the fantastic game day food. These may be a little weird as a pick for Sunday games, but I believe everyone will love them either way. Keep these to the side and let people pick through the wings and chips, then they can grab a little dessert. 

Along with mashed, you have diced bananas for a change in texture, and the crunch from the granola and nuts are fantastic. Use them as a game day dessert, or keep them on your counter to grab as breakfast-on-the-go. 

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting (great at high altitudes too!)

So the title of this recipe should really be The-most-delicious Pumpkin Cupcakes with Super-Heavenly Cinnamon Cream Cheese Frosting. I can not explain in words how fantastic these cupcakes are. I have made them two years in a row now, and every time I do they are gone with-in 24 hours. The recipe makes about 20-24 cupcakes, so I always give some to friends and co-workers, but trust me, they do not last long. Especially with this cream cheese frosting. The cinnamon and vanilla give it such an elegant taste that you may just eat the bowl before frosting the cupcakes. I'm not going to lie and say I didn't have a few spoonfuls myself. :)

If you are looking for a way to start off this fall season, these are the way to go. Super simple, but oh so delicious. I found this wonderful recipe at Nancy Creative. Thankfully these are perfect for high-altitude baking as well. I was so excited when I made these the first time and found out that I didn't need to mess with the recipe at all. They rose to the perfect fluffy texture.

The frosting recipe below makes a TON of frosting. I had half of the frosting left over when I finished putting some on the cupcakes. Now if you want to use the whole bowl, I'm not saying you shouldn't. The measurements below allow you to liberally frost each cupcakes with this heavenly frosting. Next time I make these (and I definitely will) I think I will half the frosting recipe. I even thought about doing that this time but I decided against it. Unfortunately I couldn't justify eating the bowl of frosting on it's own, so I had to throw away a lot of it. So just a heads up, half the frosting if you don't think you will top each cupcake with at least two inches of it. :)

Pumpkin Chocolate Chip Brownies

So the packing of all of my belongings have begun! In only weeks my husband and I are going cross country to start a whole new chapter in our lives. I am very glad for these extra weeks to pack, because I forgot how much I have accumulated in the last couple years. After college I moved home to my mom's and I thought at that time my belongings had been greatly reduced. Apparently since then I have doubled it. Now that we are moving into a home that is ours, I am trying to only keep the things that really matter. Unfortunately, I am very bad at throwing things away! Everything I have has some kind of memory to it, although there must come a time when they have to go in the garbage or to a thrift store. I am getting better at it though. :)

These brownies were so yummy. Chocolate and pumpkin is a really great combination. They were almost like blondies, but with a great twist in flavor. I will definitely be making these again!

Pumpkin Chocolate Chip Brownies
adapted from penniesonaplatter.com

Ingredients:
1/2 cup pumpkin puree (not pie filing)
1 whole egg
2 egg whites
1 tablespoon canola oil
1 cup flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup packed brown sugar
1/2 cup semisweet chocolate chips

Direction:

1. Preheat oven to 350º. Line an 11x7in pan with parchment paper.
2. In a large bowl, combine pumpkin puree, eggs and oil until smooth.
3. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until throughly combined. Fold in chocolate chips. 
4. Pour into prepared pan and spread evenly. Bake for 15-20 minutes or until a toothpick comes out clean. Cool completely before serving. 

Makes about 24 small brownies.

Pumpkin Biscotti

I can not believe it has taken me this long to make Pumpkin Biscotti! Not only do I love biscotti, but I LOVE pumpkin. No need to fret anymore, because I have finally done what is right. These cookies were a great addition to my morning coffee. A hint of ginger and nutmeg, and a crunch from the pumpkin seeds. I took the white chocolate and just did a little drizzle. If you want to you are more than welcome to just dunk half of the cookie into the melted chocolate. As much as I love chocolate, white chocolate can be a little too rich for me.

These would be a great addition to Thanksgiving breakfast if you plan on a large family gathering. I know I would love it if someone had these sitting out waiting for me to enjoy. :)

The dough is very sticky so just work slowly to get it into the shape you desire.

Pumpkin Biscotti
dessertfortwo.com

Ingredients:
1 large egg
1/2 cup sugar
1/2 teaspoon baking powder
1/4 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
pinch of ginger
pinch of ground cloves
1/8 teaspoon salt
1/2 teaspoon vanilla
1 1/4 cups flour
3 tablespoons pepitas, lightly toasted
1 ounces white baking chocolate (optional)

Directions:

1. Preheat oven to 350º and line a baking sheet with parchment paper.
2. In a medium bowl, beat together with a whisk the egg, sugar, and baking powder. Beat vigorously until the mixture turns pale yellow and falls back in ribbons on itself when you lift out the whisk. 
3. Next, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Continue whisking, aerating the mixture. 
4. Finally, sprinkle the flour on top and fold it in with a spatula. Fold in the pepitas last. 
5. Shape the dough into a flat log about 3" wide and 8" longs, using wet fingertips. Bake for 40 minutes, or until a toothpick inserted comes out clean.
6. Remove from the oven, turn the oven down to 300º and let rest for 15 minutes. Slice into 1/2" slices, place them back on the baking sheet and bake another 30 minutes, turning them over half-way. 
7. Let cool completely on a wire rack. Melt chocolate in a microwave safe bowl at 30 second increments until melted and smooth. Transfer melted chocolate into a small ziplock back and snip a small corner of the bag. Pressing gently from the top drizzle the chocolate over the biscotti. Let cool and serve with your favorite hot beverage!

Makes 12 cookies.

Nutrition: (one cookie) Calories 104; Fat 2g; Protein 2g; Fiber 0g; Cholesterol 15mg; Carbs 20g

Baked Pumpkin Donut Holes

I am warning you all now, prepare for many pumpkin/squash recipes this fall. The second the winds start to chill and the leaves start to turn I crave pumpkin anything. This recipe came up and I couldn't help but make them. I know I am all about eating healthy, but there are times when I just want to indulge in something sweet and delicious. These are great for those times. :)

Baked Pumpkin Donut Holes
craving chronicles

Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree (NOT pumpkin pie filling)
1/2 cup low-fat milk

Coating:
1/2 tablespoon cinnamon
2 tablespoons sugar

Direction:

1. Preheat oven to 350º. Spray each up in a 24-in mini muffin tin with baking spray or butter generously.
2. In a medium bowl, whisk together flour, baking powder, salt, and spices (through cloves). In a seperate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin, and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined, do not over mix!
3. Divide batter evenly among muffin cups. Use a tablespoon measure to get uniform sizes. Bake at 350º for 10-12 minutes or until a toothpick comes out clean.
4. Meanwhile, mix 1/2 tablespoon cinnamon and 2 tablespoons sugar in a small bowl.
5. Remove muffins from oven and let cool until easy to handle. Roll donut holes in cinnamon and sugar mixture until just coated.*

*The coating was great and really gave the donut holes a sweet crust, but if you are looking for something lighter you can skip it. If you do decide to use the coating, do it on the day you decided to eat them, otherwise the coating tends to get a little moist. One thing I found though was that they were easier to coat when warm. 

Banana-Oatmeal Chocolate Chip Drop Cookies

It's September! This year really is going a lot faster than I thought it would, but I am not complaining, believe me. The rest of the year can fly by and I will be as happy as a clam. Only four more major holidays until my better half comes home and we will drive half way across country to start our new adventure! 

These cookies are so great for a sweet snack. My only problem was that I did not have baking soda and could only find baking powder. I tried the substitute with 2 teaspoons baking powder, but I feel like it didn't come out as it should have. Baking soda is what makes your cakes and cookies rise, so it's really important in a baking recipe. I would definitely makes these again though, but this time I am going to make sure I have baking soda!! If you love banana's please try these cookies!

Banana-Oatmeal Chocolate Chip Drop Cookies
 From Cookinglight

Ingredients:
1/2 cup mashed ripe banana (about 1 medium banana)
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 teaspoon baking soda
1 1/4 cup all-purpose flour
2 cups old-fashioned oats
1 teaspoon salt
1/2 cup semisweet chocolate chips

Directions:

1. Preheat over to 350.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
3. Weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in a bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
4. Drop batter by heaping tablespoon 2 inches apart onto baking sheet lined with parchment paper. Bake at 350 for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks. 

Makes 24 cookies

Nutrition: (per cookie) Calories 115;  Fat 3.6g; Protein 2g; Fiber 1.2g; Cholesterol 14mg; Carb 19.1g

Lightened Huevos Rancheros

I have been on a huge fried egg kick for the past few months. I tried my first one just this year and I don't know where they have been all my life. As much and I can, I try to make myself a delicious runny egg in the mornings. For some reason I have always thought that fried eggs made dishes look pretty, I know weird thought. So after I found out how yummy they are, I just had to find a recipe to use them in. I found this recipe and I couldn't wait to make it. 

Not only was this recipe simple, but it was full of flavor. You have the cilantro, lime, onions, beans, cheese...what more could you ask for in a dish. I made this for brunch the day my husband came home for leave, and I didn't want something that would keep me in the kitchen all afternoon. While you have the cheese melting in the oven, you have your eggs getting beautiful and yummy on your skillet. You will have to work your multi-tasking skills with this one, but it is worth it! 

Lightened Huevos Rancheros
Adapted from Eating Well

Ingredients:
1 1/2 cups thinly sliced romaine lettuce
1 scallion, sliced
2 tablespoons chopped fresh cilantro
3 teaspoons canola oil, divided
2 teaspoons lime juice
1/4 teaspoon salt, divided
1/4 teaspoons freshly ground pepper, divided
1 15oz can pinto beans, rinsed
1/2 cup prepared green salsa
8-6 inch corn tortillas
3/4 cup shredded cheese (cheddar, mexican blend..etc)
4 large eggs

Directions:

1. Preheat oven to 400º.
2. Combine lettuce, scallion, cilantro, 1 teaspoon oil, lime juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl; set aside. Combine beans and salsa in another bowl.
3. Coat both sides of each tortilla with cooking spray. Place tortillas on a large baking sheet in 4 sets of overlapping pairs. (Each pair should over lap by about 3 inches). Spread about 1/3 cup of bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
4. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Crack each egg into a small bowl and slip them one at a time into the pan, taking care not to break the yolk. Season the eggs with remaining salt and pepper. Reduce heat to medium-low and cook undisturbed for 5-7 minutes for soft-set yolks. (For hard-set yolks, cover the pan after 5 mintes and continue cooking until the yolks are cooking through, 4-6 minutes more.)
5. To assemble, place an egg on top of each pair of tortillas and top with a generous 1/4 cup of the lettuce mixture. 

Serves 4.

Nutrition: (1 pair of tortillas) Calories 396; Fat 18g; Carb 42g; Cholesterol 234mg; Protein 20g; Fiber 8g

Make-ahead Skinny Cinnamon Rolls

This had to be the easiest cinnamon roll recipe I have ever encountered. I love the fact that I can make them any time and bake them whenever I'm ready for them. A certain soldier actually requested these for Christmas morning, but I never got around to making them. Mostly because I didn't want to get up 5 hours before everyone else on Christmas morning and wait for the dough to rise. I had yet to find a make-ahead recipe I was comfortable with. The freezing part I was slightly nervous about. Several times I would research what others did. I didn't know how the dough would rise after being frozen for a long time. I read in several articles that it is much easier to freeze them after the first rise and cut. It wasn't until then that I was ready to try this out. 

In the end, after waiting two weeks until someone came home, I was happy with the gooey sweet deliciousness that is these cinnamon rolls. They were not too rich, but just perfect for a lazy day breakfast. I will be making these many times!!

Make sure the water is between 100-110 degrees. Too cold the yeast won't  wake up. Too hot then you'll kill the yeast. Take the time to make sure the water is to the right temp!

Make-ahead Skinny Cinnamon Rolls
adapted from CookingLight


Ingredients:


Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100º to 110º)
1/2 cup warm non-fat milk (100º to 110º)
1/3 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
3 1/2 cups all-purpose flour, divided
Cooking Spray

Filling:
3/4 cup raisins
2/3 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons butter, melted

Glaze:
1 cup powdered sugar
2 tablespoons fat-free milk
1/2 teaspoon vanilla extract

Directions:

1. To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/2 cup warm milk, granulated sugar, 1/4 cup butter, 1 teaspoon vanilla, salt, and egg; stir with a wooden spoon until combined (batter will not be completely smooth).
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
3. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
4. To prepare filling, combine raisins, brown sugar, and cinnamon. Roll dough into a 15x10in rectangle; brush with 2 tablespoons melted butter. Sprinkle filling over dough, leaving a 1/2 inch border. Beginning with a long side, roll up dough jelly-roll style; pinch seam to seal (do not seal ends of roll). Wrap roll in plastic wrap; chill for 20 minutes.
5. Unwrap roll, and cut into 20 (1/2 inch) slices. Arrange slices, cut side up, 1 inch apart on a jelly roll pan lined with parchment paper. 
6. If making ahead: Place another piece of parchment paper on top of dough then wrap pan with plastic wrap and foil; place in freezer until ready to use. Remove pan from freezer night before planning to bake; remove plastic wrap and foil, leaving parchment paper and place in a warm place (85º), free from drafts for up to 10-12 hours.
7. If making day of: Cover pan and let rise in a warm place free from drafts, 1 hour and 15 minutes or until doubled in size. 
8. Preheat oven to 350º.
9. Uncover dough. Bake at 350º for 20 minutes or until rolls are golden brown.
10. To prepare glaze, combine powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla, stir well with a whisk. Drizzle glaze over warm rolls.

Makes 20 rolls

Nutrition: (1 roll) Calories 200; Fat 4g; Protein 3.2g; Carb 38.3g; Fiber 1.1g; Cholesterol 20mg