Peach Pie Scones

I love making scones and was excited to try this version. Peaches have been so delicious this summer. They’re super sweet; we’ve been eating them nonstop.

These scones were just as good! The scones are not super sweet, so the glaze definitely adds a perfect amount. You’ll get sweet chunks of peaches through the scone. My scones didn’t fluff up as much as I expected. I’m guessing I need to get a new container of baking powder and try them again.

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Cheesy Zucchini Muffins

Zucchini season is here and I’m on the hunt for any way to use it up. I picked up two big zucchinis from my sister-in-law and have been finding different ways to use it. I started with using 2 cups for grilling, made two batches of zucchini chocolate chip muffins and this new recipe for cheesy muffins.

This recipe was very simple. I whipped up a batch while I was getting dinner ready the other night. I love how light and fluffy these muffins are. The original recipe was for a loaf of bread, but I knew I didn’t have time for that. I used my Pampered Chef brownie pan and forgot how much I enjoy square baked goods. I’ll definitely be making these again and I suggest eating them slightly warm with a dab of butter. YUM!


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Maple Brown Sugar Oatmeal Muffins

Last week, the kids were home due to snow and extreme cold temperature. Of course they needed something to snack on, so I whipped up a batch of these delicious and easy muffins.

My daughter told me that they were her favorite muffins I’ve ever made. Wow! She’s been quite picky lately and I was happy to hear that. These muffins remind me of a bowl of hot oatmeal. I preferred to eat them warm with a smear of butter. Yum!!

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Peanut Butter Scones

I was in the mood to do some baking this past weekend and whipped together a batch of peanut butter scones. This recipe is slightly different from some of the other recipes I’ve used for scones, but it was just as good!

The texture of these scones are much more moist than other scones I’ve made. It’s almost like a combination of peanut butter cookie and scone. I like to warm them in the microwave slightly and spread a smear of extra peanut butter on them. I might try add peanut butter chips to the batter next time – for a little more of a decadent treat!

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Banana Bread Scones

It’s been awhile since I participated in the Fantastical Food Fight, but knew I had to participate this month. The theme is BANANA and if you’ve been following me, you know that I always have an issue with over-ripe bananas.

My daughter enjoyed these scones and made a perfect after-school snack for her. She eats lunch early since starting middle school and she’s starving by the time she gets home. I’m sure you’ll see many more recipes for after-school snacks in the near future. I snuck a little piece to try and they had the flavor of banana bread but in scone form – which I loved!

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Banana Lovers’ Banana Muffins

My kids ask for bananas. I buy bananas. No one eats the bananas and now I have a bunch of overripe bananas. I was looking for a recipe that I could use the most amount of bananas and came across this recipe for muffins for banana lovers. Perfect! I’ve already made two batches and my kids {and husband} love them!

They’re super easy to make and are the perfect afternoon snack. The first batch I made I followed the recipe and added chocolate chips. The second batch I swapped out 1 cup of flour for whole wheat white flour and no one noticed. Just a little swap to make them a little healthier. I also like that the recipe doesn’t use any oil.

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Cheesy Jalapeno Corn Muffins

Well it looks like summer might be finally over here in PA and that means bring on soup and chili weather! I made a new soup recipe over the weekend and whipped up a batch of these muffins to do along with it. They’re not your traditional corn muffin as they have a little sour cream in them to make them soft and tender and they’re dotted with pieces of pickled jalapenos.

Cheesy Jalapeno Corn Muffins | Join Us, Pull up a Chair
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Blueberry Ricotta Scones – #FilltheCookieJar

2961d-cookiejarI’m so happy to be back to the monthly Fill the Cookie Jar group. Things have been a little crazy around our house. I’ve been working on some big projects, my husband has been traveling more often and Madeline started lacrosse again. Practices started up for her last month and we’ve been running from her Girls on the Run practice, with a quick stop at home to grab some food and then she’s off to lacrosse practice. I’ve been enjoying the hour to walk the track and clear my head. Needless to say, that hasn’t left much time to spend cooking and baking.

I was searching for the right recipe this month for something different, when I stumbled across this recipe for scones. I haven’t made scones in a while and I liked these because they had ricotta – a unique spin on the traditional scone. They were so good. The perfect consistency and I loved the weren’t too sweet, perfect to enjoy with a cup of tea.

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Whole Wheat Pumpkin Chocolate Chip Muffins

As you can tell from the lack of posts over the last week, it’s been a little crazy around here. Last week I had to take Cooper for surgery for his second set of ear tubes, after only finding out that he needed them the Friday before. Cheerleading is also winding down, so I’ll have a lot more free time in the evenings to cook, bake and catch up blogging…plus its going to be dark so early, that I know we’re going to hibernate most night. What is it about daylight savings time that makes you want to put on your pajamas and do nothing but lay around once you get home from work. I’m determined to not let that happen and putting my foot down! I’m getting back to working out regularly and have a new mindset, focus and intention this month.

I made these muffins for Madeline to take to school as snack. She’s been asking a lot more muffins lately and I figured I would take the opportunity to pack them full of good things! She’s had a bit of a growth spurt this last month and has grown taller! Almost all of her pants are getting too short but thankfully it’s boot season, so I can get away with having to go buy her all new pants! The muffins were super moist and have no butter or sugar!

Whole Wheat Pumpkin Muffins | Join Us, Pull Up a Chair

1 1/2 cups whole wheat flour
2 tsp ground flax
1 tsp baking soda
2 tsp pumpkin pie spice
1 cup pumpkin puree
1/4 cup honey
1 egg
1/2 Tbsp olive oil
1 Tbsp vanilla extract
1/2 cup nonfat vanilla yogurt
1/3 cup unsweetened vanilla almond milk
1/2 cup chocolate chips

Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside. In a medium bowl, combine the dry ingredients, including flour, ground flax, baking soda and spices.

In a separate bowl, beat together the pumpkin, honey, egg, oil, vanilla and milk with a hand mixer. Add the wet ingredients to the dry mixture and mix until just combined. Gently fold in the chocolate chips.

Divide the batter evenly into the 12 tin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5 minutes and then remove and transfer to a wire rack to cool completely.

Source: Ambitious Kitchen

Pumpkin Yogurt Muffins – The Secret Recipe Club

It’s that time of the month again for The Secret Recipe Club! This month my assignment was The Avid Appetite. I was introduced to Rachel’s blog when I moved from Group B to Group C a couple months ago. I’m loving all the new blogs I get to explore with a new group and Rachel didn’t disappoint. She’s a mom to Penelope (she’s super cute!) and wife to Shaun. We have a few things in common – we’re both working moms who like to eat cake, watch a ton of TV shows and trying to keep it all together. Sometimes I think that last one is impossible…especially after the CRAZY month I’ve had.

I dove right into Rachel’s blog to find a recipe and found a few I wanted to try like Gorgonzola Fig Crostini (even thought I’m trying so hard to eliminate dairy), Make Ahead Breakfast Burritos, and Greek-style “Sloppy Joes”. I finally settled on her recipe for Pumpkin Yogurt Bread since we had a little taste of fall the other week and I’m ready for all things PUMPKIN!

Since my kids love muffins, I thought that was a better route to go than making bread. I also cut the amount of brown sugar since I was adding in mini chocolate chips and swapped the canola oil for coconut oil. It came out really good and perfect to drink with a cup of pumpkin coffee.

Pumpkin Yogurt Muffins | Join Us, Pull up a Chair

1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 egg
3/4 cup light brown sugar, packed
3/4 cup 0% Greek Yogurt
3 Tbsp coconut oil, melted and cooled
1 1/2 tsp vanilla extract
1 cup mini chocolate chips

Preheat oven to 350 degrees and line a muffin tin with paper liners. Set aside.

In a small bowl, combine the dry ingredients and stir until well combined. In the bowl of a stand mixer, mix the egg, brown sugar, yogurt, oil and vanilla extract. Slowly add in the dry ingredients and mix until just combined. Fold in the chocolate chips.

Divide between 12 muffin cups and bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool before enjoying.

For more great recipes from the rest of Group C, click the link below!