Caramel Apple Baked Donuts

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PlantBasedGoodness #CollectiveBias

Caramel Apple Baked Donuts – Start your day off right with these wonderful dairy-free apple donuts with a delicious homemade caramel glaze!


I can’t believe it is already the back to school season! As I go into another year of college, I am already thinking of ways to make my day smoothly such as fun breakfast and lunch ideas! These donuts are the perfect way to start the day with all of your favorite fall flavors! I love caramel apples, I think they are so delicious and fun to get so I took those flavors and turned them into a donut.  What could be better, right?!

These are also dairy-free and made with Silk® Almondmilk and Cashewmilk with Caramel Bottles, 4-pack! They are a new favorite treat of mine as I love the flavor, it has a nice hint of caramel that pairs wonderfully with the nutty flavors along with being an excellent source of calcium and having saturated fat.  Along with the caramel flavor, there is also Silk® Unsweetened Vanilla Almondmilk Bottles, 4-pack which is also shelf stable so it doesn’t take up any precious refrigerator space while still tasting fresh! I know my refrigerator is always super full so I try to stock up as much shelf stable stuff as I can, just popping in one bottle at a time into the fridge to chill before I drink it or use it! I keep a whole bunch on hand so I don’t have to worry about running out too!

I popped over to my local Walmart to pick up everything I needed for the donuts.  The Silk® Almondmilk and Cashewmilk with Caramel Bottles, 4-pack were right in the shelf stable milk section.  Very easy to find!

Silk® Almondmilk and Cashewmilk with Caramel Bottles are perfect for busy mornings where I can grab a bottle along with a Caramel Apple Baked Donut and run out the door! Breakfast is so important, it is a key part of staying full and focused in class! If I don’t eat a filling breakfast, I can’t concentrate on paying attention and taking notes in lectures!

Caramel Apple Baked Donuts

Ingredients

Donuts

  • 2 cups all-purpose flour
  • 1 cup Silk® Almondmilk and Cashewmilk with Caramel Bottles
  • 1/2 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup finely diced apple
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

Caramel Glaze

  • 1/4 cup Silk® Almondmilk and Cashewmilk with Caramel Bottles
  • 1 cup powdered sugar
  • 1/4 tsp vanilla extract

Directions

  1. Preheat oven to 350°F and spray donut pan with non-stick spray.
  2. In a large mixing bowl, combine egg, milk, applesauce, sugar, and vanilla.  Mix well before slowly adding in flour, baking powder, cinnamon, and salt.  Stir well.
  3. Add in apple and fold in to batter.
  4. Transfer batter to pan, filling almost all of the way up.  Bake 12-15 minutes or until cooked through.
  5. In a small mixing bowl, combine powdered sugar and vanilla.  Slowly add in milk until it is a nice and thick consistency.
  6. Allow donuts to fully cool before covering with glaze.

Make sure to download Ibotta to earn $1 when you buy one Silk® Single Serve Bottle variety!

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Rosé Meringue Cookies

Rosé Meringue Cookies – An elegant, light dessert made with delicious rosé wine.  Perfect for a party and simply gorgeous!

These rosé meringue cookies are so much fun to make! I had never made nor had a meringue cookie before so they were quite the pleasant surprise when I finally bit in.  So light and fluffy, very similar to cotton candy.  I chose to use a piping tip that would look like a rose along with a pale pink reminiscent of the rosé that they were made with!


Wine is one of my favorite things to create recipes with, I have made quite a few from the Rosé Ice Cream Float, No-Churn Raspberry White Wine Ice Cream, Wine Soaked Raspberry Baked Brie, etc.  There’s a lot!

These would be quite lovely with a filling in between two of them so they would be more of a cookie sandwich.  I would make a raspberry filling next time, it would be so great with the rosé I used!

Rosé Meringue Cookies

Ingredients

  • 4 egg whites
  • 3/4 cup granulated sugar
  • 2 tbsp rosé
  • Pink food coloring

Directions

  1. Preheat oven to 200°F and line baking sheet with parchment paper.
  2. In a large mixing bowl (stand mixer is easiest), whip egg whites until there are stiff peaks.  Slowly add in sugar and continue to whip until it is glossy white.
  3. Add in rosé and food coloring and slowly fold in.
  4. Transfer mixture to a piping bag with a 1M tip and pipe circles with a 2.5 inch diameter.  Start from the center of the circle and go around until it is the proper diameter.
  5. Bake for 1 hour or until the meringues can be easily removed from the parchment paper.  Turn off the oven and leave the meringues in there for 2-3 hours to cool off and avoid cracking from cooling too quickly.

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Chai Spice Monkey Bread

Chai Spice Monkey Bread – Take breakfast to a whole new level with this monkey bread! A simple to make breakfast with all of you favorite chai spices!

I have been on a bit of a chai kick between my Spiced Chai Tea Latte, Spiced Chai Tea Mini Bundt Cakes, and of course, this Chai Spice Monkey Bread! It’s kinda one of my favorites! It had been way too long since I had made monkey bread and I think this is my favorite one I have had, I just loved the chai spices in this, it was an elegant spin that the whole family still loved! Perfect for brunch with a cup of coffee (or maybe even a chai tea latte!).


This is also a great fall recipe! Whenever I think of chai, I think of fall, it fits so well with all of the autumn flavors such as apples, pumpkin, cranberries, etc.  I think next time I make this, I’m going to add in some apples!

Chai Spice Monkey Bread

Ingredients

  • 2 cans refrigerated biscuit dough (16.3oz cans)
  • 1/2 cup butter (melted)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • Pinch of pepper

Directions

  1. Preheat oven to 350°F and spray bundt pan with non-stick spray.
  2. Cut each biscuit into quarters.  Set aside.
  3. In a large ziploc bag, combine sugar, cinnamon, cardamom, ginger, cloves, and pepper.  Drop biscuit pieces in and toss to get the biscuits evenly covered.
  4. In a small bowl, combine brown sugar and butter.  Mix well.
  5. Place biscuit pieces in bundt pan.  Pour brown sugar and butter mixture over the top.  Place in oven and let bake 35-40 minutes.  Let cool for 10-15 minutes before flipping the bundt pan upside down on a platter to remove from pan.

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Spiced Chai Tea Mini Bundt Cakes

Spiced Chai Tea Mini Bundt Cakes – Elegant personal bundt cakes made with all of your favorite chai tea flavors topped with a vanilla crème drizzle.

So this past week was quite busy! I was heading to New Jersey for a month on Sunday so I was trying to fit in a lot of things before heading out such as going to the art museum in Ann Arbor, watching movies, and of course, baking with my friend! We decided to spend one of our last days together for a little while making these little bundt cakes! We decided on a spiced chai tea flavor for them because we both love chai tea lattes so it was a wonderful dessert that both of us would love! This recipe could easily be made into a single bundt cake if you baked it a bit longer, closer to 50 minutes but if you have mini bundt pans on hand, I highly suggest those because they turn out so cute! What really takes these cakes to a whole new level is the vanilla crème drizzle on top.  It complements the cakes so well and is very simple to make! I had some of my favorite Rodelle Vanilla Extract on hand and it’s flavor shined in the glaze! If you haven’t used it before, try it, it is really incredible vanilla extract!


We ended up making homemade chai tea lattes too to pair with these cakes and it was the perfect afternoon! I am glad we got to have fun making these before heading off for a few weeks! 🙂

Spiced Chai Tea Mini Bundt Cakes

Ingredients

Bundt Cakes

  • 2 1/4 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 2 tsp ginger
  • 2 tsp cardamom
  • 3/4 tsp nutmeg
  • 3/4 tsp cloves
  • 1/2 tsp coriander
  • Pinch of salt
  • 1 large egg
  • 8 tbsp unsalted butter + 1 tbsp (melted)
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1/4 tsp pure vanilla extract (I used Rodelle)

Vanilla crème drizzle

  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1/4 tsp pure vanilla extract (I used Rodelle)

Directions

  1. Preheat oven to 350°F.  Use 1 tbsp of melted butter and spread it in the mini bundt pans before flouring the pans.  Set aside.
  2. In a medium bowl, combine flour, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, coriander, and salt.  Whisk until well combined.
  3. In a stand mixer with a paddle attachment, combine butter and brown sugar.  Whip until well beaten before adding in egg, buttermilk, and milk.  Continue to beat until combined.
  4. Slowly add in flour mixture and continue to beat.  Mix until well combined.
  5. Fill each bundt pan 3/4 of the way up.  Bake for 30 minutes or until cooked through.
  6. Let cool for 20 minutes before trying to remove cakes from pans.
  7. While the cakes are cooling, combine all the ingredients for the vanilla drizzle in a small bowl.  Using a whisk, stir until well combined.  Drizzle using a spoon once cakes are removed from pans and cooled.

 

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Red Wine French Macarons

Red Wine French Macarons – Homemade macarons made with a splash of red wine and filled with a red wine buttercream. Basically the greatest dessert ever!


I am so excited about this post! I just love French wines, cheeses, recipes, etc so getting to share some of my new favorites with everyone is quite exciting! With Bastille Day around the corner on July 14th, it’s the perfect reason to try a new wine, salt, or cheese straight from France.  I decided to make Red Wine Macarons with a bit of Beaujolais-Villages in them for my Bastille Day festivities to share with friends over a great glass of French wine!

I was able to try four different wines this time from two different regions in France, Beaujolais and Loire.  Two of the wines were Georges DuBoeuf which were the wines from the Beaujolais region in eastern France.  The Beaujolais-Villages 2015 is a light red that has notes of berries and is very light on the palate.  It pairs very well with many foods due to it’s versatility such as salmon and burgers.  It is best served lightly chilled.  The other Georges DuBeoeuf wine was the Pouilly-Fuissé 2015, a chardonnay with hints of almonds, peaches, and pears.  It as a lovely structure and fits well with most foods.

The other two wines were from Saget la Perrière in western France.  The first was their Marie de Beauregard Vouvray 2015, an incredible Chenin Blanc with an initial chalk expression followed by a pear, honey, and lemon.  It’s a sweet wine with a nice silky texture.  The other was the Marie de Beauregard Chinon 2015, a cabernet franc that balances fruity flavors with woody notes very well.

Personally, I think my favorite ended up the Beaujolais-Villages 2015, I do love red wines and it had such exquisite flavors.  It was the perfect choice for the macarons too!

Along with the wines, I was able to try two cheeses and two different salts! The cheeses were from Ile de France in the northern region of France.  St. Andre was a superb “heavenly” triple cream cheese that is as rich as butter which pairs wonderfully with Loire Valley wines and both sweet and savory foods.  The other cheese was St. Agur, an intense blue cheese made with cow milk instead of goat milk, giving it an unparalleled creaminess. Best on steaks, salads, and potatoes.

The La Baleine sea salts were a kosher salt sourced from the Mediterranean Sea and the other was a grey sea salt from Guerande in northwest France.  The kosher salt is the purest sea salt on the market and can be used in any recipe that calls for kosher salt.  The grey sea salt can be used as any fine salt, but with a stronger flavor.  It’s preferred by many chefs because of the natural flavors that come out when it is used in cooking and baking.  Both La Baleine salts are very meaningfully produced with a strong focus on being environmentally friendly and sustaining the important balance of flora and fauna on their geographically protected preserve.

All of these products can be found at many stores in America at surprisingly low prices which makes them the perfect additions to your Bastille Day festivities or to any meal that you want to take to a whole new level.

As for the macarons I whipped up, this was only my second time actually making macarons! I had wanted to try them for years but sadly, there just are not any places around here that sold them so my friend and I finally made them for her birthday a few weeks back and they were so good! I’ve been so excited since then to try making other fun flavors.  I love how versatile, yet elegant they are!

Red Wine French Macarons

Ingredients

Macaron Shells:

  • 1 cup almond flour
  • 3/4 cup confectioners’ sugar
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup granulated sugar
  • 3 tbsp red wine (I used Beaujolais-Villages 2015)
  • 1/2 tsp vanilla extract
  • Pink food coloring (optional)

Frosting:

  • 3 tbsp butter (softened)
  • 1 cup powdered sugar
  • 2 tsp heavy cream
  • 1 tbsp red wine

Other:

  • 2 large pastry bags
  • Extra large piping tip
  • Medium piping tip

Directions

  1. Into a medium bowl, sift almond flour and confectioners’ sugar thoroughly twice.
  2. In a large stand mixer bowl with a whisk attachment, add in egg whites and mix until frothy.  Slowly add in granulated sugar and cream of tartar.  Whip until there are hard peaks.  Add in red wine and food coloring and continue to mix on low until combined.  The amount of food coloring you use is up to you and how deep you want the color to be!
  3. Sift in the almond flour and confectioners’ sugar mixture to the egg white mixture.  Use a spatula to fold in the almond flour/confectioners’ sugar.  Continue to do this until well combined but DO NOT OVER MIX.  To test, drop batter and and if the edges still appear after 10 seconds, then mix a bit more and try again.  If the edges do not appear, then the batter is ready to go.
  4. Transfer batter into a pastry bag with the extra large piping tip.
  5. On a baking sheet lined with parchment paper, pipe out 1.5 inch rounds.  They should be at least 1.5 inches away from each other.
  6. Tap baking sheet a few times to a hard surface to pop any bubbles inside to macarons to avoid cracking in the oven.
  7. Let the macarons dry for 20-30 minutes before baking.
  8. Heat the oven to 300°F and then bake for 17-19 minutes.  The macarons are done when you can easily remove one of the tray.
  9. Let cool for 10 minutes before transferring to a wire rack to continue cooling.
  10. While the macarons are cooling, start on the frosting.  In a large bowl, whip butter using a mixer.  Add in the powdered sugar, heavy cream, and red wine and continue to whip until well combined.
  11. Transfer frosting to a pastry bag with the medium piping tip.  Fill the inside of half of the macarons before placing the remaining macarons on top of the filled macarons.

 

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Cranberry Walnut Bagels

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OurCaringHands #SoftsoapTouch #CollectiveBias

 


Since I was little, my mom and I would go and get bagels every weekend.  It was always so much fun and we looked forward to it all week! My favorite were blueberry bagels and hers were cranberry walnut.  I would always end up making a mess spreading on the cream cheese and would have to wash off my hands at the end with soap leaving my hands dry and cracked.

 

For Mother’s Day this year, I decided to change things up and make Cranberry Walnut Bagels right at home! I hadn’t made bagels for many years so it was a fun, new experience for us to try together!

 

We hopped in the car and went to our local Target to get ingredients for the bagels that we did not have such as the cranberries and walnuts along with some more soap since we knew we were going to make a complete mess. We picked up some SoftSoap® Hand Wash Plus Lotion™ Shea & Cocoa Butter and SoftSoap® Hand Wash Plus Lotion™ Orchid & Coconut Milk to use to wash all of the dough off of our hands while we were making the bagels and fell in love! It was super easy to find, right in the soap aisle by the other hand washes. There was also one other scent that sounded incredible, the SoftSoap® Hand Wash Plus Lotion™ Aloe Water & Lime.

I think I ended up washing my hands about 10-15 times during the process and came out with my hands actually feeling nicer than they did before I washed them! Plus Lotion is the only hand wash with a touch of lotion inside so your hands feel so soft and smooth, yet also not greasy! My favorite scent was the Shea & Cocoa Butter with it’s complex and indulgent scent! It was so lovely! It was really exciting to find a new, great product that we both love!

 

We were so happy with how these bagels ended up turning out (and of course, how soft our hands were after all of those washes!).  The bagels were delicious and much simpler than I expected!

It was the perfect Mother’s Day treat for my mother and it brought back so many good memories of our bagel trips together!

 

Cranberry Walnut Bagels

Ingredients:

  • 1 packet instant dry yeast
  • 1 tbsp + 1 tsp granulated sugar
  • ½ + ¾ cup warm water
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 1 tsp salt
  • ½ cup dried cranberries
  • ½ cup chopped raw walnuts

 

Directions:

  1. In a small bowl, combine yeast, ½ water, and 1 tbsp sugar. Stir and let sit for 10 minutes.
  2. While that is sitting, combine flour, salt, and remaining sugar in a large bowl or stand mixer. Stir to combine.
  3. Pour in yeast mixture and remaining water and mix until a dough is formed. Pour in walnuts and cranberries and continue to mix until fully combined.
  4. Place dough on a lightly floured surface and knead for 10-15 minutes.
  5. Transfer dough to a lightly greased bowl and cover. Let rise for 1 hour or until it has doubled in size.
  6. Preheat the oven to 425 degrees and fill a large pot 2/3 of the way up with water and bring to a simmer, not a boil.
  7. Move dough back to lightly floured surface and punch down dough. Let sit for 20 more minutes.
  8. Split dough into 8 evenly sized pieces and roll into a ball. Poke a hole in the middle of each piece of dough with your finger and work on spreading the hole so it has a width of about 1 inch. Transfer to a baking sheet lined with parchment paper and let rise 20 minutes.
  9. Transfer bagels to pot of water with a slotted spoon for 1-2 minutes (they should float). Do it in two batches, 4 at a time so they aren’t over crowded.
  10. Transfer bagels back to baking sheet and place in the oven. Cook for 18-20 minutes or until the top is slightly brown.

 

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Vanilla Latte Cinnamon Rolls

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LatteMadeEasy #CollectiveBias

I was so excited to find out about International Delight® One Touch Latte™ this week! I absolutely adore lattes but I don’t love is the price tag, I don’t want to pay $5 for one tiny drink! It’s a simple new way to make a latte at home! You can get 7 uses out of each can (which is a great deal!) and it is SO easy to make! It is the first ever frothing coffee creamer so it tastes like it came straight from a coffeehouse!


I popped over to my local Walmart to pick up a One Touch Latte™. They had all three of the flavors (vanilla, caramel, and mocha) right in the refrigerated section by the creamers. Very easy to find. I ended up grabbing the vanilla and caramel, both of which sounded right up my alley!

For Mother’s Day this year, we decided to do a big spread with my contribution being Vanilla Latte Cinnamon Rolls and some homemade lattes (using One Touch Latte™, of course) for everyone! They are quick and easy to make so you don’t have to spend all day in the kitchen making brunch, instead, you can spend more time with your mom! Can I just say how delicious the frosting on the cinnamon rolls was? I used the Vanilla One Touch Latte™ in the frosting and wow! It added the perfect amount of flavor! They ended up the star of the show and disappeared within minutes! My mom absolutely loved them!

My mom ended up falling in love with the caramel but my favorite was the vanilla! I tried using it a cup of Traverse City cherry coffee and it was wonderful! All I had to do was shake, point, and press! No stirring, just an instant, frothy latte! This has been taking my coffee to a whole new level and makes me feel like a barista!

Vanilla Latte Cinnamon Rolls

Ingredients

Cinnamon Rolls

  • 1 can of pizza dough
  • 2 tbsp unsalted butter (softened)
  • 1/3 cup brown sugar
  • 2 tbsp cinnamon
  • 1/4 tsp vanilla extract

Frosting

Directions

  1. Preheat oven to 350 degrees and spray a 8 inch round pie dish with non-stick spray.
  2. In a small bowl, combine brown sugar, cinnamon, and vanilla.
  3. Spread out pizza dough on to a large cutting board or lightly floured surface.  Spread butter on pizza dough evenly and the sprinkle brown sugar mixture on the buttered pizza dough.
  4. Starting on one of the shorter ends of the pizza dough and roll.
  5. Cut into 6 pieces and place in pie dish.  Bake for 25-30 minutes.
  6. In a large bowl, combine cream cheese, butter, and confectioners’ sugar.  Whip using a hand mixer and add in International Delight® Vanilla One Touch Latte™.  Continue mixing until well combined.
  7. Once the cinnamon rolls are baked, top with frosting.  Enjoy!

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Cranberry Orange Muffins

Cranberry Orange Muffins – Muffins jam-packed with freshly squeezed orange juice and cranberries.  Perfect for breakfast or as a midday snack!

 


Muffins are one of my favorite breakfasts! I decided to make these because I had some extra cranberries laying around and they turned out wonderful! I only made a small batch of them (6) this time as it was right before heading out on vacation but I doubled the recipe so it will make a dozen muffins.  This was my second time making them the past few weeks, after I made the Bakery-Style Lemon Crumb Muffins, I just wanted more muffins!

Cranberry Orange Muffins

Ingredients

Muffins

  • 2 cup all-purpose flour
  • 1 1/2 cup cranberries (fresh or frozen, not thawed)
  • 1/2 cup plain yogurt
  • 1/2 cup unsalted butter (softened)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 2 tbsp orange juice
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • Pinch of salt

Glaze (optional)

  • 1/2 cup confectioners’ sugar
  • 2 tbsp orange juice

Directions

  1. Preheat the oven to 425°F and spray a muffin pan with non-stick spray.
  2. In a medium bowl, combine sugars and butter.  Mix with a hand-mixer until light and fluffy.
  3. Add in eggs, yogurt, milk, orange juice, orange zest, and vanilla extract.  Mix until combined with hand-mixer.
  4. In a large bowl, combined flour, baking powder, baking soda, cinnamon, and salt.  Pour the mixed wet ingredients into the dry ingredients.  Whisk until combined.
  5. Fold cranberries into muffin batter.
  6. Scoop muffin batter into muffin pan and place in oven.
  7. Once muffins are in the oven, turn temperature down to 350°F and bake for 20-22 minutes or until baked through.
  8. To make the glaze, whisk orange juice and confectioners’ sugar together.  Drizzle over muffins when cooled.

 

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Bakery Style Lemon Crumb Muffins

Bakery Style Lemon Crumb Muffins – A wonderful fluffy lemon muffin topped with homemade streusel and a lemon honey drizzle.  Perfect for breakfast or brunch!

 


I am a huge fan of muffins.  They are one of my favorite things to make but sadly, I just don’t make them very often.  I think the only ones I’ve made this year where these and my Vegan Banana Muffins (which were significantly healthier).  I had gotten a massive bag of lemons back when I made the Sheet Pan Lemon Rosemary Chicken and Veggies as I was not quite sure how many I would end up needing and since then have just been adding lemon to everything I can to use them up.  Finally down to just one more lemon! The same day I bought the huge bag of lemons, I also picked up a large bag of navel oranges which were mislabeled as blood oranges but sadly, I have yet to make quite as big of a dent in those…

Check out the video!

Bakery Style Lemon Crumb Muffins

Ingredients

Muffin

  • 2 cups all-purpose flour
  • 5 tbsp unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 cup greek yogurt (original)
  • 2 large eggs (I used 3 because mine were very small)
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda

Streusel

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • Pinch of salt

Glaze

  • 1 cup confectioners sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp honey (melted)

Directions

  1. Preheat oven to 425°F and fill muffin pan with liners or spray down with non-stick spray.
  2. In a large mixing bowl, combine flour and baking soda.  Mix.
  3. In a medium mixing bowl, beat butter using a hand mixer.  Add in granulated sugar and continue beating until the mixture has a paste-like consistency.
  4. Add eggs, vanilla, lemon juice, lemon zest, and yogurt into the medium mixing bowl and beat with hand-mixer until well combined.
  5. Pour liquid mixture into the large mixing bowl with the dry ingredients.  Stir with a spatula to combine.
  6. Pour muffin batter in the lined muffin pan.
  7. In a small bowl, combine all ingredients for the streusel and mix with a fork.  Once combined, the mixture should be crumbly.
  8. Sprinkle streusel on top of muffins before putting them in the oven.
  9. Once the muffins are in the oven, reduce heat to 350°F and bake for 22-25 minutes or until they are fully cooked (check with toothpick before taking out).
  10. While the muffins are baking, combine all ingredients for the glaze in a small bowl and whisk until it is well combined.
  11. Take muffins out and let cool before drizzling glaze on with a fork.

Adapted from No Spoon Necessary

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Blueberry Banana Bread

Blueberry Banana Bread – A simple bread with fresh blueberries and bananas.  Perfect for breakfast with a bit of butter on a slice!

Banana bread is seriously so good.  I always enjoy having it in various forms whether with walnuts in it, as muffins, or as a classic loaf.  After waiting quite a while for my bananas to finally become overripe, I finally could make this bread! I was so excited about it! It was such an awesome breakfast to have before class for a whole week! I really love blueberries and bananas together too, between this and my Blueberry Banana Baked Oatmeal, they just are perfect together!


I made this bread well over a month ago now, I kept pushing off posting it because I made the video and intended to edit it while I was at the airport going to Japan but then ended up getting a new game on my computer and then wasting so much time playing it that it got pushed off for three weeks! Now it’s finally going up which I’m happy about as I have two more videos to edit in the queue so it’ll be great to move on to those! Make sure to check this video out down below!

Blueberry Banana Bread

Ingredients

Bread:

  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1/2 cup softened butter
  • 1/4 cup milk
  • 2 cups flour
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 bananas (overripe)
  • 2 cups blueberries

Topping:

  • 1 tbsp granulated white sugar
  • 1/2 tsp cinnamon

Directions

  1. Preheat the oven to 325°F and spray a loaf pan with non-stick spray.
  2. In a large bowl, use a hand mixer to combine butter and sugars.
  3. Add in milk, eggs, flour, baking powder, and baking soda, using a whisk to combine.
  4. Mash bananas and add into the batter, stirring until combined.
  5. Fold blueberries into the batter and then pour into loaf pan.
  6. Combine cinnamon and sugar together in a small bowl and then sprinkle over the bread.
  7. Bake for 65-70 minutes or until the top is golden-brown and it has baked all the way through.
  8. Let cool before slicing.

Adapted from The Baker Upstairs

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