baking and breads

Lemon Poppy Seed Muffins

This easy Lemon Poppy Seed Muffin recipe gets a healthy boost with almonds and yogurt to make a moist muffin everyone will declare the very best.

Healthy Lemon Poppy Seed Muffins

You know how there are some ingredients that you just can’t say no to when it comes to a particular food?

Like, for me, the only cake that’s worth its weight in birthday candles is German Chocolate Cake. Or if I’m choosing an artisanal cheese it’s going to be a stinky, gooey, triple cream.

So when my Ali Smudge wanders through the bakery section of the grocery store, I don’t even have to wonder what request she’s about to pose. Because it’s always the same. And it’s always for a Lemon Poppy Seed Muffin.

continue to the recipe… about Lemon Poppy Seed Muffins

Blueberry Oatmeal Quick Bread

This incredibly easy blueberry bread (it takes just 10 minutes to mix!) gets an added dose of healthy with the addition of Greek yogurt and oats, making it an even better option than banana bread or blueberry muffins, too.

This quick bread recipe is a favorite I originally shared back in 2013. Lately I’ve been making it over and over again—it’s that perfect food gift for welcoming the new baby (hello baby Max!) or saying hello to new neighbors. So while I was at it, I took new photos to share again here.

This recipe came about after standing at the kitchen counter one day with a half dozen super ripe bananas, swatting my husband’s headed-to-the-garbage-can-hands in an attempt to quell their discarded fate.

I knew by the super sweet smell and the mooshy touch—not to mention Smudge’s squinched up expression each time she passed them by thanks to their rather unattractive state—that I’d be lucky to squeeze even one more day in before my opportunity to make banana bread would be gone. And just like that, it was.

That’s when blueberries came to my quick bread rescue, for a quick bread worthy of any breakfast, brunch, or treat.continue to the recipe… about Blueberry Oatmeal Quick Bread

Sausage and Egg French Toast Cups

Neighbor gifts at holiday time are often a mixed bag. By the time Christmas has come to an end I usually find I’ve accumulated a countertop of cookies, candied nuts and hopefully a wine bottle or two from neighbors who’ve thoughtfully felt us worthy to share their neighborly wares.

One item that is pretty popular around our hood is Cinnamon Burst bread from Great Harvest Bakery. Naturally its tasty for breakfast—hot from the toaster and loaded with butter—or even for lunch as a sandwich with a slice of thick ham and some jammy preserves.

But after a few days of toast, I decided we needed a new treat for the sweeter side of breakfast. With sausage. And syrup. And make it easy on the cook, would you?

continue to the recipe… about Sausage and Egg French Toast Cups

Shortcut Pie Dough Sugar Cookies

You may be a mom. Maybe you’re not. But I’m guessing you had a mom, right? I’m a mom. And what’s generally known about moms is that we have to be prepared for unexpected situations.

From simply carrying extra tissues and ‘gently” reminding to wipe noses, to anticipating and quickly reacting to cars in front of us that abruptly put on their brakes, we throw our protective arm across the chest of our unsuspecting passenger (do you really think it would work?) ensuring our cubs will be protected from foe.

My mom was, and still is, the queen of both of these situations. Just yesterday she reminded me to get my flu shot and update my passport. That’s why I love her. She’s my mom.

But there are some situations we can’t always prepared for. Those sneak attacks our kids purposely disclose at the tipping hour just to keep us on our toes. To let us know we’re not as all-knowing or as on-top-of-our-game as we think we are.continue to the recipe… about Shortcut Pie Dough Sugar Cookies

Caramel Apple Brownies Recipe

If you haven’t noticed by now, I have a crush on fall and all the bounty it delivers. Squash, root veggies, all of it. Don’t leave anything out. Please.

Especially apples.

October weather in Utah is meant to shock us natives straight out of any hopes that fall might last forever. Last week on one of my early a.m. walks, one that was in the super chilly low-30’s, I was stumbling through the darkened streets when I found myself playing kick the can with a bunch of fallen apples.

But where’d they all come from? And more importantly, were there more?

continue to the recipe… about Caramel Apple Brownies Recipe

Bacon and Jam Mini Monkey Bread Recipe Madness

Who doesn’t like thing small and cute? Add sweet to that descriptive and you have a home run.

Small children at their cuddliest peak are always adorable, the ability to wear clothes in smaller sizes is enviable (read: small does not mean so short you need a ruffle) and small bites are all the rage.

Enter Mini Monkey Breads.

continue to the recipe… about Bacon and Jam Mini Monkey Bread Recipe Madness

10 Ways to Cook with Chai Plus Chai Shortbread Cookies with Sea Salt

Goodbye summer’s afternoon diet coke, hello chai latté de fall.

Now that my coffee shop is just 18 strides from my office desk—when you work at home you have the luxury of doing things like actually counting how far the kitchen is from the computer—I’m finding that my afternoon routine has made a major switcheroo.

Lately I’ve been craving a different afternoon pick me up rather than the cold diet soda I sometimes wished could be pumped straight into my veins. I’ve been craving a cuppa something hot.

I tend to get all wrapped up in what I’m working on, so lately I’ve been making it a point to get up from my chair, move away from the computer screen, stretch my legs and clear my head with a 5-minute afternoon timeout.

My new favorite ritual is partaking of a moment in the waning afternoon sun, sitting on my deck with my chihuahua in my lap and a simple coffee drink in my hand. Lately my favorite has been an afternoon latte. Warm, milky and creamy.continue to the recipe… about 10 Ways to Cook with Chai Plus Chai Shortbread Cookies with Sea Salt

Mountain Fresh Peach Pie Recipe

I suck at baking pies.

Have you noticed that I shy away from the mighty pie? I’ve made galettes, mini-cuplettes, hand pies, tarts and my biggest wanna-be pie impersonation: cake pie.

But I am a pie-phobe. And it’s all because of the crust. Why is it so intimidating? Why does mine never seem to come together just right or look perfectly crimped along the edges?

I think I have finally found the secret to perfect pie crust. continue to the recipe… about Mountain Fresh Peach Pie Recipe

Cherry Cheese Hand Pies

Back to school, back to reality.

This past weekend made gearing up for the first day back to school an especially rough one. We took advantage of our last summer road trip by languishing in late night swims under starlit skies, lots of outdoors music amid the red rocks of Utah’s spectacular natural scenery and plenty of play time skipping about and acting like kids.

And then the alarm went off. And just like that, summer was over.

Suddenly it was all about getting breakfast on, where are her shoes, oh man we’re out of yogurt, oh wait there’s one at the back, but I don’t want mustard, hair ties, wait no hair ties, pull it over to the side. No! Pull it back. But I don’t want my hair to be poooooooffffyyyy, where did your backpack go??

After she somehow successfully traipsed off to meet her new teacher and continue to grow into someone other than the bald little baby I snuggled in my arms, I baked her a special first-day-back after school snack. continue to the recipe… about Cherry Cheese Hand Pies

Apple & Blueberry Crumble

Next week is a big week for me, and for you my readers! You’ll be seeing a new look for the blog and also the release of the next issue of Foodie Crush!

I’m busy putting the final touches on the magazine so today’s post will be short but sweet. Mmmm, sweet.

continue to the recipe… about Apple & Blueberry Crumble

Banana and Chocolate Chip Baked French Toast

It hasn’t stopped rocking and rolling around here.

School just got out, schedules are in transistion, my husband is in full rehearsal mode with the band getting back together (oh Lord, did I just admit that is really happening?) and I just got back to town after an amazingly inspiring trip to Seattle for BlogHer Food. I did my fare share of blogger-stalking, business card exchanges and tweeting #overkill and met many of my fave bloggers and even more new faces I am so stoked to now/soon be following. And yes my pants are fitting a bit tighter. Damn Seattle has some good eats!

I’ll be doing a blog biz wrap up later this week and can’t wait to share the highlights. And BTW Austin, watch out ’cause this bloggo bunch is headed your way next year.

Before I left for Seattle I was crazy busy with deadlines, all of that said above and most importantly our Smudge’s 8th birthday. I’m still not sure if my post-party hangover is from the night of 8 year olds who don’t know any other speed than full throttle or food bloggers who pretty much do the same.

Either way, they both created new inspirations for me. Like this ooey gooey concoction that thanks to requests at our house for more combinations of chocolate and banana, has yet to fade from the peanut gallery.

continue to the recipe… about Banana and Chocolate Chip Baked French Toast

Chocolate Cherry Scones with Saffron

Whether he’s giving us multiple reasons to drool as he leads us on a visual culinary tour of some of his favorite eating establishments or sharing the bounty of his CSA with new ways to enjoy veggies Brian Samuels speaks about food the same way he would speak of his grandmother, with respect and love.

Brian’s popular food blog, A Thought for Food, is in many ways like many blogs: a collection of personal stories, observations and tempting recipes. But Brian delves beyond the surface of traditional food blogging and gives his blog something special: his heart and voice.

Whether giving his devout readers back to basic tips for making your own butter or creating new twists on classic favorites, Brian unapologetically shares his personality—the good, bad and the naughty often topped off with an inspiring cocktail recipe and drool-worthy photography—Brian creates a welcome space in the blogosphere to sit back and savor.

Thanks to shared snippets of restrained enthusiasm for the life he shares with his husband Eric, his dog Maki and good, good friends, both online and off, Brian creates a welcoming space in the blogosphere to sit back and savor.

I had the opportunity to sit down with Brian and learn more about his thoughts (no pun intended—well, okay, maybe…) on food, photography and social media. Thanks for taking a glimpse into the life of today’s foodie crush, Brian of A Thought for Food.continue to the recipe… about Chocolate Cherry Scones with Saffron

Chocolate Chip Banana Bread Plus Sweet Banana Recipe Roundup

When she speaks, I listen. And when her friends speak I listen louder.

Yes, I meant to say that. Louder. Because actions are louder than words and when they eat every morsel, every crumb, I know we have a winner.

Smudge is becoming a big help in the kitchen. I find myself stopping in my tracks to watch her flit from counter to cupboard, completely unaware of anything going on around her as she sings softly under her breath to the tune that never seems to end in her head. For good measure she’ll give a twirl, an elegant flick of her wrist then cock her elbow, throw her hand behind her head and rock a pumping sprinkler dance.

And then we return to the never-ending song in her head.

Recently a friend of hers came over for a playdate. What did they want to do? Bake banana bread. Well alright then, let’s do it. And we did. And they ate. And I listened when her friend declared this recipe was, “the best banana bread I’ve ever eaten.”

Umm, yeah. Perhaps because it tastes like a giant slice of banana bread chocolate chip heaven?

Hey, I’m just here to listen.

I’ve experimented with plenty of banana bread recipes including the recipe I used in 7th grade that called for vegetable oil as the main moistening ingredient resulting in a greasy crumb that deflated quickly. Using greek yogurt in this version gives ample moisture minus the greasy fingers. This is banana bread, not french fries people.

Of course adding in a few chocolate chips to any recipe can only make the world go ’round a little easier, a little sweeter. And not to take away from our banana bread goodness, but if you’re in the mood for some serious chocolate chips recipes, Averie has your number.

But when I’m in a need for a basic proven recipe I’m often drawn to my go-to 1,028 recipe tomb: The New Best Recipe Cookbook by Cook’s Illustrated. I’ve slightly adapted the recipe by adding a touch more vanilla, subbing pecans for walnuts and yes, aforementioned chocolate chips.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

5 from 2 votes

Chocolate Chip Banana Bread

Adding another layer of sweetness, Chocolate Chip Banana Bread will cure your every craving

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 cup pecans toasted and coarsely chopped
3 bananas very ripe and mashed well (about 1 1/2 cups)
1/4 cup plain greek yogurt
2 large eggs beaten lightly
6 tablespoons unsalted butter melted and cooled
1 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. Grease and flour bottom and sides of a 9-by-5-by-3-inch loaf pan and set aside.
Whisk first five ingredients together in large bowl; set aside.
In a medium bowl mix mashed bananas, yogurt, eggs, butter, vanilla and chocolate chips. Gently fold banana mixture into dry ingredients until just combined. Scrape batter into prepared loaf pan.
Bake for about 50-60 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan for 5 minutes then transfer to wire rack. Serve warm with a swath of sweet butter or at room temperature with a cold glass of milk.

Recipe Notes

slightly adapted from The New Best Recipe Cookbook from Cook's Illustrated

Obviously as I was creating this post I was on the hunt for more lovely banana-inspired recipes and I must say, the banana is severely neglected out there unless its in a muffin, pancake or bread variety.

I say, “Raise the banana flag!” Let’s give the banana it’s sweetened day in the sun. Here’s a selection of food bloggers doing just that, and doing it well.

Modesty must be Glory’s thing because according to her Glorious Treats Banana Caramel Cream Dessert isn’t groundbreaking. I beg to differ.

Jaime gives us the perfect reason to splurge with a simple remedy for the midnight sweet tooth with Sophistomom‘s Caramel Bananas

Gluten and dairy-free but full of flavor with a history in family lore and subject that leaves Shauna in stitches, Gluten-Free Girl’s Coconut-Banana Cream Pie is sure to make us smile too.

Cassie makes sure the health nuts aren’t left out with a chia see and whole wheat flour recipe for Bake Your Day’s Vegan Banana Nut Breakfast Cake that’s enough to convert even the non-vegans in some of us

Diana layers her nana-nanas with an extra banana flavored icing thanks to banana extract in Created by Diane‘s Banana Icing on Banana Walnut Muffins

Thanks for reading and please keep in touch. Subscribe to Foodie Crush and follow me on Twitter, Facebook and Pinterest and check out Foodie Crush magazine and Cookie Cravings cookbook.

Meyer Lemon Tart and a Recipe Round-up

When life gives you lemons, make…something sweet.

I’ve always been a big fan of lemons and their pucker power: Lemon meringue was my favorite flavor of pie and Lemonheads were my favorite candy and also one of my favorite bands (hello Evan Dando was HOT!)

Did you catch Johnny Depp in the video trying to upstage Evan? Hot begets hot. But Evan ain’t got nothin’ on my love of Meyer lemons.

Growing up in the mountains with nary a citrus tree in sight, I didn’t discover Meyer lemons until after a trip to Scottsdale, AZ where our friends had a Meyer lemon tree dripping with hundreds of the yellow citrus orbs.

With just one squeeze of its mellow-yellow, sweet lemon juice my tastebuds were doing backflips and I was smitten and itching to cook with them.

continue to the recipe… about Meyer Lemon Tart and a Recipe Round-up

Sweet on Sugar Cookies Plus Valentine’s Day Hearts

When I was in 7th grade I was OBSESSED with hearts. Anything hearts. Everything hearts. Hearts, hearts, hearts. I’d draw fat bubble hearts over and over, making my mark on just about everything my magic markers could get close to. Oh and rainbows and juicy red lips.

So its no surprise that my Smudge is now equally obsessed with the red pulsating symbols of happiness. She hasn’t quite hit the “love” obsession yet—she still has penguins and puppies inside of hearts on the brain—so in the voice of ex-NFL QB Kurt Warner, “Thank you Jesus!” that we have a few more years before teenage love=angst hits our doorstep.

So Smudge’s request for sugar cookies was no surprise. Of course she had to choose the ittiest, bittiest cookie cutter to create her love cookies and we broke out ALL of the decorating fixins. We made minis, maxis, and cookies on sticks. And then we ate. A lot. And then we made more cookies that may or may not make it into our valentine’s hands featuring these adorbs downloadable tags in one of my fave Foodie Crush fonts from Emily at Tar-Tryin.

This recipe is seriously the bomb and like my other childhood fave—my mom’s fudge—is the one Miss P (my mom) broke out anytime a cookie cutter and rolling pin were involved.

Way more flavorful than other doughs I’ve tried, this is one that you’re lucky if you have any left to actually bake cookies with. Hello beaters! Thanks to a dose of almond flavoring they’re a bit more unique and subbing granular white sugar with powdered sugar gives these cookies a more delicate bite that is far from cakelike that so many other sugar cookies recipes hold dear.

continue to the recipe… about Sweet on Sugar Cookies Plus Valentine’s Day Hearts

Snickerdoodles with White Chocolate Chips

I don’t mean to brag, but eh-hem, I’m an award winner.

Yep, it’s true. A winner of a blue ribbon. Utah State Fair. 4th grade. Yes, I said a STATE FAIR BLUE RIBBON. For my Snickerdoodle recipe. Award winning baker I am.

Smudge and I were going through some old boxes over Christmas and she discovered the coveted contest winning ribbon. In her eyes my status jumped immediately into the stratosphere ie: the realms of iCarly and her beloved Big Time Rush. Yep, rock star status.

She’s been obsessing over why I was awarded the blue ribbon, my coveted Snickerdoodle recipe, and thus obsessing over us baking Snickerdoodles.

I have no idea where the recipe came from, maybe an easy-to-bake cookbook from 4-H, but it is seriously one of the best cookie recipes I’ve ever had. Light but moist, chewy and how easy is it to dump all of the ingredients into one bowl, mix and bake. It’s easier than buying store bought, pre-made, sausage-style cookie rolls.

Easy enough for a 4th grader (me), and now a 2nd grader (Smudge), to make.continue to the recipe… about Snickerdoodles with White Chocolate Chips

Red Velvet Cupcakes Plus 10 Red Velvet Recipes With a Twist

And another one bites the dust. As in years. As in last week was my birthday.

It was a whirlwind week, filled with workin’ the day job, my once-a-week teaching gig and hitting SLC’s Grand America hotel for my second foray attending the Altitude Design Summit, or more fondly know as “Alt”. I met some incredible bloggers, soaked in generously-shared knowledge, worked my Twitter and Instagram accounts to the bone and gawked admirably at the uber-fashionable fashionistas attending. Stay tuned for some Alt highlights and what I learned in my next post.

And then Saturday arrived, my BIG day. It was my birthday.

This wasn’t an ordinary birthday, it was one of those “milestones” that we all dread, and no I’m not talking the big 30. Sneaking into the crevices of my well-worn brain was a phrase I’d heard the day before from Alt’s keynote speaker Gretchen Rubin, author of the NY Times Bestseller The Happiness Project, “The days are long, the years are short.” Yep, that’s pretty much life in a nutshell.

Birthdays are a good life-check. As in, it’s time to live your life. And so that’s what I’m going to do. Live my life, la vida loca. Bring it old man time, I’ll show you!

My Smudge and my man hatched a plan to surprise me on my bday morning, and that they did.

continue to the recipe… about Red Velvet Cupcakes Plus 10 Red Velvet Recipes With a Twist

Savory to Sweet: 6 Quick Breads and Cranberry Nut Bread

Food gifts are always a highlight of my gift giving holiday regimen. Is it because I like to cook? Or maybe because I like to eat (!).

This year I was inspired by Jaclyn of Food + Words’ article about homemade gifts in the debut issue of FoodieCrush magazine (page 18) and planned on making one of my favorite quick breads, a recipe given to me years ago by a dear co-worker.

But once I baked my loaves of Cranberry Nut Bread, my distribution intention gears changed toot sweet.

I just had to have one slice. And then another. And maybe just clean up those little old crumbs over there.The combo of tart cranberries and sweet bread with the nuts were just too good to share.

It was Christmas. I deserved a treat too, right? Right?

So instead of receiving the breads, my neighbors found my mom’s awesomest fudge in my cake-crumbed hands, standing at their doors, with a delicious holiday food gift substitute.

Today I found there were just a few slices left, so I used them in a sweet, cakey version of french toast for my daughter and her sleepover friend. Um, yeah. They licked the plates clean.

continue to the recipe… about Savory to Sweet: 6 Quick Breads and Cranberry Nut Bread

Killer Garlic Rolls and New Ways to Use Pizza Dough

We love making our homemade pizza, I mean what better meal is there to involve everyone in the family? In the summertime we do it on the grill, in the winter we throw it in the oven, toasted on a hot stone with a sprinkle of cornmeal to crust up the bottom oh so right.

But wait, how did this happen? We have leftover pizza dough? “Hmmm,” me thinks. Let’s give some Killer Garlic Rolls a try.

continue to the recipe… about Killer Garlic Rolls and New Ways to Use Pizza Dough

Weekend Waffles

photo > foodiecrush

My daughter has two current food obsessions: waffles and pie. So after being awakened at 7:30 am on my only day to sleep in, thanks to the ravenous requests of Ali and her hungry little girlfriend, I dutifully filled their breakfast request for waffles. No, we weren’t going to pull the Eggos from the freezer. Not on a weekend. No way.

I recently put my cheapie waffle maker into the giveaway and upgraded to a mid-level Waring waffle maker and its made a big difference in producing a crispy waffle instead of a steamed buttermilk-ey imposter. So now all I needed was a great recipe.

photo > Sugarcrafter

So on to the hunt for a basic buttermilk waffle recipe—after all I was trying to please two seven year olds. And bingo! I couldn’t have found one more appealing than Tracy’s version of Buttermilk Belgian Waffles from Sugarcrafter.

I’m not kidding when I tell you that the batter alone was like eating cake! I was wrestling the two girls for the scraper and licking the bowl like it was cookie dough. WIth the combination of both baking powder and baking soda, the batter was frothy and light and after folding in the whipped egg whites it was all over but for the eating. I didn’t have enough buttermilk on hand so substituted 3/4 cup of non-fat milk but I’m sure it only helped in the crisping the waffle’s goodness.

photo > Notes from My Food Diary

Pecan Oatmeal Waffles from Eliza at Notes from My Food Diary brings together heart-healthy oats, the toasted crunch of pecans, a bit of sourness from buttermilk and the surprise hit of pumpkin pie spice. Flavor explosion loveliness. And then she tops it all of with raspberry curd, but suggests blackberry as a perfect alternative.

photo > Add a Pinch

They’re every kids favorite, an easy addition to any waffle recipe and they usually disappear in minutes with no chance of weekday leftovers. But Robyn’s version of Add a Pinch‘s Chocolate Chip Waffles makes enough for a hungry, early-morning crowd and if you parcel out just right, a much better alternative Eggos. How could a day go wrong when it starts off with chunks of chocolate?

photo > Manifest Vegan

If it tastes good as a muffin, surely it will be just as tasty as a waffle. This vegan and gluten-free Lemon Poppyseed Waffle recipe from Allyson at Manifest Vegan uses a combo of potato and tapioca starch with sorghum and brown rice flour to replicate a crispy waffle with a lovely accent of citrusy lemon and hopping poppyseeds.

photo > Seven Spoons

Given this was just Tara’s second time making waffles, her novice waffling skills certainly didn’t show. Her recipe for Banana Bread Yeasted Waffles from Seven Spoons is an original alternative to standard banana bread when you find yourself with a couple of past due bananas on the counter. But don’t procrastinate in the prep for these babies, thanks to the yeast they need to rest overnight before baking up crisp on the outside, soft on the inside come morning.

photo > Waffleizer

And just in case you want more than just breakfast waffles, check out this totally fun blog from Waffleizer where you’ll find everything waffled from Waffled Macaroni and Cheese to Waffled Croque Madame.

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