I’m wrapping up #CookOutWeek with dessert! I mean you can’t go to a picnic without a little sweet treat to end the day. This blueberry yogurt cake was packed full of blueberries with a hint of lemon in a rich cake. We all loved it and it was eaten way too quickly! I will definitely be making this cake again this summer. The only change I’ll make is to make the glaze a little bit thicker.
What’s your favorite way to end a picnic dessert? Cake, brownies, smores or ice cream?
As usual, I had a couple of over-ripe bananas and needed to find something to make to use them up. I don’t know why we always end up with 2 or 3 bananas that never get eaten?!? I was thinking about making one of my muffin recipes, but then decided on this recipe for a double chocolate banana cake.
It’s super moist, rich and I used a combination of peanut butter and chocolate chips to make it even better. It takes all of 5 minutes to throw together and then 30 minutes of baking until you have this delicious cake. It can be eaten at room temperature, but I recommend eating it when it’s warm.
Peach season is winding down and I grabbed one last basket of peaches from the farm stand I visited all summer. This basket ripened all at the same time and I knew we wouldn’t be able to eat them before they went bad, so I decided to bake a cake. My coworker mentioned making an upside down peach cake and I thought it was a great idea. I mean, you can’t go wrong with glazed peaches and a moist cake. Top with a dollop of whipped cream or a scoop of vanilla ice cream. Yummy!
My kids have been asking for me to bake a cake and this is one that I’ll definitely be making them again. It’s not too sweet and is super moist. The only berries I had on hand were blueberries, but I can’t wait to make it again when strawberries are in season. I’m thinking it will be great with a little whipped cream – almost like a strawberry shortcake. I was able to use the last bit of ricotta cheese I had in my fridge from another recipe. I’m really trying to be better about using up every little bit of food and not being so wasteful. If you have any tips, I’ll take them!
As usual I had some over-ripe bananas on my counter waiting to be used and decided I would make some snack bars for the kids. They’ve been eating like crazy lately, not sure if they’re getting ready to hibernate for the winter or what is going on! It was also the perfect time to get my recipe ready for this month’s Fill the Cookie Jar. Our theme this month was Christmas / Holiday. While these bars don’t have peppermint, red or green, they’re the perfect treat to snack on while you’re decorating!
I’m a little behind getting my posts up about blueberries. It’s been another crazy busy week and I think it might get only worse in a few weeks. In addition to working full-time, my Rodan+Fields business, this blog, my family, I’ll be starting to coach cheerleading. I know, I might be crazy, but our family seems to function between when we’re busy and have things to do. I’m finding this summer, we’re just lounging around the house and not really getting anything accomplished. Though it’s nice to have some down time, we’re getting in a rut and need to start doing things again.
Anyways, here’s a quick and easy cake recipe to make! I loved that it wasn’t overly sweet and could be eaten for breakfast or a snack. I swapped out the flour for white whole wheat flour and it worked perfectly. I think I might mix the blueberries into the batter before putting in the pan since I was hoping they would sink into the batter more and not be right on top…you know so every bite was packed with fruit.
1 cup white whole wheat flour, sifted
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 stick unsalted butter, softened at room temperature
2/3 cup sugar
1/2 tsp vanilla extract
1/2 cup Greek yogurt
1 cup fresh blueberries
Preheat oven to 375 degrees and grease and lightly flour a 9 inch round cake pan. Mix together the flour, baking powder, baking soda and salt in a medium bowl.
In a separate bowl, using a hand mixer beat the softened butter and sugar together until it is light and fluffy. Add the vanilla and egg and mix until well combined and light in color. Reduce the speed to low and add in half of the flour and yogurt and mix. Add in the remaining ½ cup of flour and mix until just combined.
Spread the batter into the prepared baking pan and lay the blueberries evenly over the top. Bake for 30 to 35 minutes or until the cake is golden brown and a toothpick inserted in the middle comes out clean. Allow to cool and then transfer to a serving plate. You can sprinkle the top with powdered sugar right before serving or make a glaze to top it.
Source: Julia’s Album
Once again I found myself with a bunch of overripe bananas and need to use them up. My kids go in spurts with eating bananas and this past week wasn’t one of them. I found this great recipe for breakfast cake that I was able to use up most of the bananas and had a few leftover that I froze to use in smoothies.
The cake was really good and filling. It’s also vegan which is a huge plus and packed with healthy ingredients like flax seed and coconut oil. I enjoyed warming it up slightly in the microwave for breakfast and both kids enjoyed it as a snack after daycare.
1 Tbsp ground flax seed
3 Tbsp water
5 medium bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/3 cup cane sugar
1 tsp vanilla extract
1 Tbsp apple cider vinegar
1 tsp cinnamon
1/2 tsp sea salt
1 1/2 tsp baking powder
1 1/2 cups rolled oats
1/2 tsp baking soda
1 cup white whole wheat flour
Preheat oven to 350 degrees. Lightly grease a round or square baking pan with coconut oil and set aside. In a small bowl, combine the ground flax seed and 3 tablespoons of water to make a flax ‘egg’. Set aside.
In a large bowl, mash the bananas and then add in the maple syrup, coconut oil, sugar, vanilla extract, vinegar, cinnamon, salt and baking powder. Stir until well combined. Make sure your flax egg has thickened and then add it to the wet mixture. Using a whisk, make sure the mixture is well combined.
Add the oats to the wet ingredients and stir to combine. Add the flour and baking soda on top of the mixture and fold the mixture together. Pour in the prepared baking pan and smooth out the top. The batter will be thick.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool completely and then remove to slice.
Source: Ceara’s Kitchen
Yes, once again I found myself with over-ripe bananas that I needed to use. I think it happens at least one a month, but no one was complaining this month after I made this cake! It was soooo good. The cake is moist and light, and then the caramelized bananas with the melted butter and brown sugar glaze, takes it up a notch. I really can’t put it into words, trust me, you just need to make it for yourself.
1 stick unsalted butter, melted
3/4 cup light brown sugar, packed
3-4 medium bananas, sliced horizontally and then sliced vertical
1 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 cup buttermilk
1/3 cup sour cream
3 Tbsp canola oil
2 tsp vanilla extract
Preheat oven to 350 degrees. Lightly spray a 9 inch springform pan with nonstick cooking spray, place on a baking sheet and set aside.
Pour the melted butter in the bottom of the pan. Spread the butter around to make sure the entire pan and sides are well-coated with butter. Sprinkle the brown sugar over the melted butter. Begin to cover the bottom of the pan with the sliced bananas in a pinwheel. Use small pieces of banana to fill in the gaps. Add 8 to 10 short banana pieces around the sides.
In a large bowl, whisk together the flour, sugar and baking powder. In a smaller bowl, combine the egg, buttermilk, sour cream, oil and vanilla extract. Add the wet ingredients to the dry ingredients until just combined. Gently pour the batter over the bananas.
Bake for 40 minutes or until the center of the cake is set and golden brown. Remove from oven and place on a cooling rack for at least one hour. Once cooled, invert the pan on a plate. Remove the pan and allow the butter sugar mixture to flow over the cake. Slice and serve.
As you know, I love making muffins for the kids! These oatmeal cakes were the perfect snack or even for breakfast. I made half with blueberries and the other half with strawberries. They’re the perfect combination of oatmeal and a muffin, plus I feel better that my kids are getting homemade snacks instead of snacks that are processed with a bunch of ingredients that I can’t pronounce!
So I’ve been thinking about adding some more lifestyle posts to my blog. I’ve tried Stitch Fix and thought about doing a review and have been refinishing a piece of furniture, but I want to make sure you guys would like to see those things. I’ll mainly focus on food, but I think it would be fun to do some new types of posts and you’ll get to learn a little more about me, my life and what else I do beside cooking and baking. What do you say?
2 1/2 cups old fashioned rolled oats
1 1/2 cups skim milk
1 egg, lightly beaten
1/3 cup pure maple syrup
2 Tbsp canola oil
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup frozen or fresh blueberries
Combine the oats and skim milk in a bowl and stir. Allow to sit overnight in the refrigerator until the majority of the milk has been absorbed (up to 12 hours).
Preheat oven to 375 degrees and spray a muffin pan with non-stick cooking spray. Set aside.
In the soaked oats, add in the egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt. Stir until the mixture is well combined. Divide the batter between the 12 muffin cups. Sprinkle the top of of each cake with 1/4 cup of blueberries.
Bake for 25 to 30 minutes until the cakes spring back when they’re touched and have turned light brown. Remove from the oven and allow to cool in the pan for 10 minutes. Serve warm.
If you have oatmeal cakes left, store them in an airtight container in the refrigerator.
Source: Eating Well Magazine
Welcome to April’s Fill the Cookie Jar – the group of us bloggers who share cookie recipes monthly based on different themes. This month, we were given the theme, Easter/Spring. The first thing that comes to mind when I think of Easter and spring is carrot cake. I know…it’s random, but once spring hits, it’s time to start thinking about what’s going in the garden and the beginning of new things. I searched for several recipes and finally settled on the one below. I liked it because it was paleo and took me outside of my baking comfort zone.I had all the ingredients in my pantry except for almond meal, but I knew the nut stand at the local farmer’s market would have it.
These cookies are really good, even Cooper gobbled them up! I made them smaller than the original recipe suggested but it was the perfect size for the kids to eat one and be done. The original recipe also recommended them to be topped with coconut butter, but I thought they were perfect as is and decided to skip that step.
2 cups almond meal
1/4 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
6 Tbsp melted coconut oil
1/4 cup pure maple syrup, room temperature
1/2 tsp vanilla extract
1 cup very finely shredded carrots (I used a microplane grater)
1/2 cup finely shredded unsweetened coconut
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper. In a large bowl, combine the almond flour, salt, baking soda and cinnamon. In a small bowl, heat the maple syrup on high in a microwave for 10 minutes. Add in the melted coconut oil and vanilla extract and whisk together.
Pour the wet ingredients into the dry mixture and stir to combine. Fold in the shredded carrot and coconut. Using a 2 tablespoon scoop, scoop out the cookie dough and place on the prepared baking sheet leaving 2 inches apart. Using the back of the spoon, press down slightly on the balls to form a disc.
Bake for 12 to 14 minutes or until the cookies are cooked through and starting to turn golden brown. Allow the cookies to cool on the baking sheet for 10 minutes and then transfer to a cooling rack to completely cook. Store in an airtight container in the refrigerator.
Source: Healthy Food for Living