Thursday, June 23, 2016

Banana Chocolate Chip Muffins

Our little E loves bananas.  Every morning she eats one, saying “nana” and signing it at the same time.  Inevitably, we end up with leftover bananas that are past their prime.  Please tell me I am not the only one that ends up with that scenario! 

But, these muffins make me want to end up with over-ripe bananas.  In fact, since we’ve made these, I’ve even picked up the “red-banded” clearance bananas at the store just so I could make these again.  Bananas and chocolate chips – a delightful combination.   

Banana Chocolate Chip Muffins – Adapted from my mom’s banana bread recipe


  • 3/4 C sugar
  • 1 T butter, melted
  • 1/3 C applesauce
  • 3 mashed overripe bananas (about 1 C of mashed banana)
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1 3/4 C white whole wheat flour
  • 1/4 tsp. salt
  • 1 tsp. baking soda
  • 1/2 C dark chocolate chips


In a large bowl, combine 1 3/4 C white whole wheat flour, 1/4 tsp. salt, 1 tsp. baking soda and stir well.  In a second bowl, mix together 1/3 C applesauce, mashed bananas, 3/4 C sugar and 1 T butter.  Mix in 2 lightly beaten eggs and 1/2 tsp. vanilla.  Then, stir in the chocolate chips.  If desired, reserve 1-2 T of chocolate chips to sprinkle on the tops of the muffins.   

Using a cookie scoop, measure out batter into 12 lightly greased muffin cups, filling them 2/3 of the way full.  Sprinkle with remaining chocolate chips, if desired. 

Bake at 350 for 18-22 minutes, checking with a toothpick after 18 minutes for doneness.  The toothpick should come out clean when the muffins are done.  Don’t over bake! 

Cool for 2 minutes in the pan, then transfer to a cooling rack and cool completely.  Store extras in the freezer so they don’t dry out! 

Tuesday, June 21, 2016

Great Lakes Crisp

There is a little spot off the highway in north woods of the Frozen Tundra that makes the best pies.  Of course, they use nuts, so I’ve never been able to eat one, but Frog Prince tells me they are the best.  Inspired by their menu, I decided to come home and make myself a Great Lakes Crisp using their medley of rhubarb, strawberries, raspberries, blueberries, and apples. 


It was delightful!  A new summer favorite for when you want something off the beaten path. 


Great Lakes Crisp – Inspired by Betty’s Pies


  • 1 medium, tart apple (e.g., Granny Smith)
  • 1 C sliced rhubarb
  • 3 C mixed berries (raspberries, blueberries, strawberries)
  • 1/4 C sugar
  • 2 T corn starch
  • 3-4 T butter, softened
  • 1/2 C brown sugar
  • 1 C oats, old fashioned
  • 1 tsp. cinnamon
  • 1/3 C flour


Begin by mixing all the fruit in a large bowl.  You can use fresh or frozen berries, apples and rhubarb.  I used frozen because that is what I had on hand when I decided to make this!  You’ll want about 5 C of fruit. 


Stir in 1/4 C sugar and 2 T corn starch. 


In a second bowl, mix together 1/2 C brown sugar, 1 C oats and 1/3 C flour.  Stir in 1 tsp. cinnamon.  Cut in the 3-4 T softened butter with a fork until well combined. 

Arrange the fruit mixture in a lightly greased 9x13 pan.  Top with the oatmeal topping. 


Bake at 375 for 35-40 minutes, until bubbly and the topping is crisp. 


Cool for 30 minutes before serving, then add that ice cream and enjoy! 


Tuesday, June 7, 2016

Broccoli Tots

This recipe was one I had wished I had doubled or tripled when we sat down to dinner.  They were tasty little poppers, and E loved them almost as much as Frog Prince and I did. 


We used them atop our tater tot hotdish recipe, and munched on them as a snack. 


Broccoli Tots – Adapted from Skinny Taste


  • 2 C broccoli (fresh) or 12 oz broccoli (frozen)
  • 1 egg
  • 1 T minced onion
  • 1/2 C shredded extra sharp cheddar cheese
  • 1/2 C whole wheat panko bread crumbs
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 1/2 tsp. Italian seasoning


Bring a pot of water to a boil.  Add in broccoli and boil for 1-2 minutes.  Drain and rinse with cold water.  Then, chop the broccoli into small pieces. 

Add 1 egg , 1 Tminced onion and 1/2 C shredded cheese to a large bowl.  Mix in the broccoli, 1/2 C panko and spices (salt, pepper and Italian seasoning).

Spoon 1 T of mixture into your hand and shape into a tater-tot.  Place on a lightly greased cookie sheet. 

Bake at 400 for 18-20 minutes.   Ideally, you’ll want to flip these over once during cooking, but I didn’t and they still tasted great. 


Serve warm.  Enjoy!

Thursday, June 2, 2016

Rhubarb Lemon Cookies


These cookies, friends, are fabulous.  Tangy and sweet, the combo is nearly irresistable.  I was hesitant to use rhubrarb in a cookie, but it was worth the risk. 

Rhubarb Lemon Cookies – Adapted from PickleBums


  • 1 stick + 5 T butter, softened
  • 1/2 C brown sugar
  • 1/2 C sugar
  • 1 egg
  • 2 C white whole wheat flour
  • 3/4 tsp. salt
  • 3 tsp. baking powder
  • 2 tsp. corn starch
  • 1 C rhubarb
  • 1 tsp. lemon zest
  • 2 T lemon juice
  • 1/2 T sugar


Add 1 C rhubarb and 1/2 T sugar to a bowl.  Add in 1 tsp. lemon zest and 2 T lemon juice and allow the mixutre to sit while you make the dough.  Then, preheat your oven to 350 degrees.   

Cream together the softened butter (13 T), with 1/2 C brown and 1/2 C white sugar.  Mix in 1 egg.  

Next, mix together 2 C white whole wheat flour (measure just a little shy of 2 C), 3/4 tsp. sald, 3 tsp. baking powder and 2 tsp. corn starch. 


Add these dry ingredients to the wet ones and stir until a stiff dough forms. 


Add the rhubarb mixture to the dough and stir until combined. 


Scoop out the dough and place 1 T balls onto a lightly greased cookie sheet.  I love using ice cream scoopers to do this!  The cookies do not spread too much, so you can easily get 12-16 on a cookie sheet. 


Bake for 10-15 minutes in your 350 degree oven.  Cookies will brown slightly around the edges, but will not get brown like your typical cookie.  Do not overbake. 


Cool and enjoy!   

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