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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Peanut Butter Cookie Mug Cake

Peanut Butter Cookie Mug Cake – This mug cake takes just a few minutes and tastes just like a peanut butter cookie! Perfect for when you just want a single serving of a dessert!

I’m in love with mug cakes! They are seriously the greatest thing ever because I love desserts but usually don’t want a whole batch of cookies or an entire cake, I’d never get through it all.  A mug cake is just one serving of perfection! After making the Snickerdoodle Mug Cake a few weeks back, I knew I had to try one experimenting with other flavors.  I started with a peanut butter mug cake because peanut butter is so good! It worked out really quite well! Along with this one, there are at least two more mug cakes coming the next few weeks.  I might be a tad bit addicted to making them for lunch!


I’ve been addicted to peanut butter for years, I put it on literally everything from waffles to oatmeal to apparently wonderful  mug cakes now and sometimes I even grab a spoonful of peanut butter sometimes as a snack! Peanut butter and jam sandwiches are my lunches for school everyday too! I’m not sure what it is about peanut butter, but it is delicious!

Check out this video to see how to make the mug cake!

 

Peanut Butter Cookie Mug Cake

Ingredients

  • 1/4 cup all-purpose flour
  • 1 tbsp brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • 1 tbsp butter (melted)
  • 3 tbsp peanut butter

Directions

  1. In a small bowl, combine flour, brown sugar, baking powder, and cinnamon.
  2. Combine in vanilla, milk, peanut butter, and melted butter.  Stir until combined with no lumps.
  3. Pour batter into mug and microwave for 1-1:30 minutes.
  4. Let cool before eating.

 

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Cinnamon Sugar Pita Chips

Homemade Cinnamon Sugar Pita Chips – A simple and tasty snack that is perfect for dipping! Crunchy, sweet, and oh-so delicious!

So I made these to go with my Carrot Cake Dip last week and they were perfect together! I was looking for something similar to make to go with the dip because all I had was fruit which did not really seem to pair well and thought of this idea! Sadly, they did not get a ton of love when it came to photographing them though because I was exhausted by the time it came to them after making the dip, these chips, and some chicken so I will probably go back and make these again soon enough to get in better pictures! They were SO easy to make and would be so great with so many things!


In high school, I was obsessed with pita chips.  I literally would go through bags and bags of them, both original and cinnamon.  My favorite was Stacy’s cinnamon, they are so good! Since then though, I haven’t had as many but they still are so good to snack on sometimes! Recently, my go to snack has been grapes and blackberries because I just keep having those on hand because blackberries have been the cheapest berries up here for the past few weeks and grapes are just always pretty reasonably price and tasty!

Check out the video!

Homemade Cinnamon Sugar Pita Chips

Ingredients

  • 5 pita rounds
  • 4 tbsp coconut oil (melted)
  • 4 tbsp granulated sugar
  • 1 tbsp cinnamon

Directions

  1. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  2. Cut the pita in 8 slices that are wedge shaped.
  3. In a small bowl, combine cinnamon and sugar.
  4. Cover both side of the pita slices with coconut oil and sprinkle with cinnamon sugar.
  5. Bake for 13-15 minutes or until chips are crisp.

Adapted from My Sequined Life

 

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Strawberries and Cream Steel Cut Oatmeal

Strawberries and Cream Steel Cut Oatmeal – Delicious steel cut oatmeal topped with roasted strawberries! A healthy way to start the day!

Every morning, I eat oatmeal.  I know, not the most exciting breakfast, but it’s at least kinda healthy.  I use an oatmeal packet, add some plain oatmeal, and some almond milk, tossing some blueberries on top.  Today, I mixed it up and decided to try making one of my favorites, strawberries and cream oatmeal myself.  It was originally going to be a slow cooker oatmeal but I switched it up to be a stove-top recipe as I didn’t want to wait all day for it to be done 🙂


Roasting the strawberries let all of their juices out and gave them such a lovely flavor! It was such an incredible topping along with some chopped pecans for an extra crunch! I want to try doing it with some other fruits like peaches and blueberries so I can do other cream oatmeals! So long oatmeal packets!

I’ve now experiemented in baking oatmeal and slow cooking it, who knows what I will end up trying next!

 

Check out the video!

Strawberries and Cream Steel Cut Oatmeal

Ingredients

Oatmeal

  • 2 cups milk (I used almond)
  • 1 cup steel cut oats
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract

Roasted Strawberries

  • 16 oz strawberries (quartered)
  • 1 tbsp maple syrup
  • 1 tbsp olive oil

Directions

  1. Preheat oven to 400°F.
  2. In a round glass dish, combine strawberries, maple syrup, and olive oil.
  3. Bake for 20-22 minutes.  Take strawberries out about 10 minutes in to stir before putting them back in the oven.
  4. In a small pot, combine milk, steel cut oats, maple syrup, and vanilla extract.  Place on medium heat and cook for 10-12 minutes, stirring occasionally.
  5. Serve with a spoonful of strawberries on top!

Adapted from Cook Nourish Bliss

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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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Creamy Carrot Cake Dip

Creamy Carrot Cake Dip – All of your favorite carrot cake flavors, in dip form! It’s super easy to make and perfect for Easter!

It’s carrot cake season! I’ve been trying to jam in as much carrot cake stuff as I can before Easter because it’s just so good! Between this and my Carrot Cake Mug Cake, I have been in carrot cake heaven.  I also whipped up some homemade cinnamon pita chips to dip in but pretzels would be great for dipping too! Sadly, I could only eat a little bit right when I made it as I had a beautiful cinnamon roll from a local restaurant for breakfast and that was all the sugar I needed for today! I’ll be eating the rest for lunch the next few days!


Between making this, the homemade cinnamon sugar pita chips (with a post coming next week hopefully), and making my last Blue Apron meal (Chicken “Under a Brick”), it has been quite the busy day! I had to work, go to Walmart, and then immediately start on all of that today but am looking forward to sitting down to watch one of my favorite movies this evening with a nice cup of green tea! Perfect way to end a lovely weekend filled with movies and delicious food!

Check out the video!

Creamy Carrot Cake Dip

Ingredients

  • 8 oz cream cheese (softened)
  • 2 cups shredded carrots
  • 1 1/2 cups powdered sugar
  • 1/2 cup chopped walnuts (or pecans)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg

Directions

  1. In a medium mixing bowl, combine cream cheese and powdered sugar.  Use a hand-mixer or stir to combine.
  2. Add in remaining ingredients and stir to combine.
  3. Refrigerate until serving.  Enjoy!

Notes

  • Do not get pre-shredded carrots, they will be much to thick.

Recipe adapted from The Speckled Palate

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Dinner Made Simple with Blue Apron


As a university student, I don’t have a ton of time on weeknights to dedicate to cooking and being too creative.  We usually have a pretty regimented dinner schedule with burgers on Mondays and pizza on Fridays and Saturdays, filling in the days in between with grilled cheese sandwiches, chicken, or pasta.  After hearing about Blue Apron on all of my favorite podcasts week after week, we decided to give Blue Apron a shot this week and that was an awesome decision.  It’s a mail order food service that sends fresh, pre-portioned food right to your doorstep with meal cards detailing exactly how to make incredible meals weekly.  I made an account and was given a selection of 6 meals to choose 3 from for the coming week.  It was a hard decision but we decided on the Spinach and Fresh Mozzarella Pizza, Seared Salmon and Lemon Labneh, and Chicken “Under a Brick”.  I chose for the food to be delivered the following Wednesday and was pleasantly surprised when it came right on time, especially mail up here seems to always take an extra day or two.  All of the food that came was in perfect condition and very fresh (plus the packaging is adorable!)

I thought the little newspaper that came with it, “Season’s Best” was such a cute touch! You can also pair on a wine that complements you meal (each card had suggested wines) for a little bit more, which we passed on doing.


This was everything that came in the box!

For the first meal, we made the Seared Salmon and Lemon Labneh which ended up the favorite out of the three meals! It’s rare that I eat salmon so it was a nice change to have it! I thought the lemon labneh on top was such a lovely touch and it was on a bed of Freekah, which I had never tried before but ended up enjoying quite a lot.

This was the kale, date, and garlic sauteing for the freekah.

Ta da! The finished product!

The following night was pizza night! This was the Spinach and Fresh Mozzarella Pizza which also had shallots, green bell pepper, and olives on it.  It was definitely the easiest of the meals to make and it was done very quick;y.  I thought it was quite a gorgeous pizza when it was finished and topped with ricotta, red pepper flakes, and parmesan! Definitely a bit more fun than a normal pepperoni and cheese pizza!

Last, but not least was the Chicken “Under a Brick”.  I had never heard of chicken being prepared this way so it was a whole new experience.  I was a big fan of the carrots and potatoes that were served with it, I thought they were flavored so well with a wonderful italian dressing! I actually made the mistake when I was making this of going to flip the chicken and realizing the burner was off… earlier I had to switch burners and had turned the one in front on instead… whoops.  But nonetheless, it worked out, it just took longer than expected because of my mistake!

Isn’t that a beauty?

I really enjoyed Blue Apron and it was an awesome way to have home-cooked meals without a lot of the hassle of going to the store, something that’s not always realistic on busy days.  It allowed us to be adventurous and try foods that otherwise would not have been on our radars or even available up here! If you want to try it, grab this coupon for $30 off your first purchase at Blue Apron–> https://ooh.li/bd2c789

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Sheet Pan Lemon Rosemary Chicken and Veggies

Sheet Pan Lemon Rosemary Chicken and Veggies – An easy sheet pan meal made with chicken, potatoes, asparagus, lemons, and a delicious blend of seasonings! Perfect for busy weeknights!

So I finally got on board with sheet pan meals.  I have been seeing them everywhere for a while now but was finally sold when I was looking at the recipe for a ranch chicken meal and was thinking about how good that sounded with a few changes, including not using ranch! So I made one that fit my preferences a lot more with lots and lots of little potatoes and lemons! I thought it ended up quite delicious and will definitely be making this again in the next week of two.  I even made some garlic cibatta bread with it which paired perfectly! It was actually pretty amazing how quickly this all got devoured, we ate it all in one sitting.  I am always on the lookup for new easy weeknight meals to try out and add into the rotation, this week homemade tortellini alfredo is up which is one of my favorite meals but I have yet to actually make my own alfredo sauce all of this time!


Sheet Pan Lemon Rosemary Chicken and Veggies

Ingredients

  • 6 chicken breasts
  • 1/2 lb asparagus
  • 3 cups red skin potatoes (quartered)
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 lemon (sliced)

Directions

  1. Preheat oven to 400°F and spray sheet pan with non-stick spray.
  2. In a small bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, black pepper, and salt.
  3. Spread chicken, potatoes, and asparagus on sheet pan, spreading seasonings evenly on top.
  4. Top with lemon slices.
  5. Cook for 35-40 minutes or until chicken is fully cooked through.

 

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Carrot Cake Mug Cake

Carrot Cake Mug Cake – A perfect one-serving dessert that tastes just like a carrot cake! It is a delicious treat that is sure to be a new favorite!

It’s time for another mug cake! Currently, this is the fourth I’ve made but only the second I’ve actually posted.  Since this was more of a spring flavor, I pushed this one ahead of the other two! This was by far the best carrot cake I’ve had and it was a SO easy! I will definitely be making this again later this week as I have a really large bag of carrots and no other plans for them currently.


As for toppings, I made a homemade whipped cream to go on top along with a bit of shredded carrots and chopped pecans.  They all worked so well with the mug cake, I highly suggest! I considered making a bit of butter cream frosting for the top but decided whipped cream would be a bit easier since I didn’t have any cream cheese or butter softened.

I’ve been a bit addicted to making mug cakes for lunch, it’s been happening at least 1-2 days a week for about a month.  They are so easy to make and a lot more exciting then a boring grilled cheese sandwich or any of my normal options, I don’t usually get super creative when it comes to lunch so these have been a welcome change!

Check out the video!

Carrot Cake Mug Cake

Ingredients

Cake

  • 1/4 cup flour
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tbsp butter (melted)
  • 2 tbsp carrots (shredded) *
  • 1/4 tsp baking powder
  • 1/4 cup milk

Toppings (optional)

  • Whipped cream
  • Chopped pecans
  • Shredded carrots

Instructions

  1. In a small bowl (or straight inside the mug), combine all ingredients in and stir until there are no lumps.
  2. Microwave for 1-1.5 minutes or until baked through.
  3. Top with whipped cream, chopped pecans, and shredded carrots.  (optional)

 

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Lemon Chiffon Dip

Lemon Chiffon Dip – A wonderful lemon dip made with fresh whipped cream and lemon pudding.  Grab some fresh fruit and dig in!

Can I just say how happy I am that it is spring? Well, the weather is still really quite winter-y still up here which is sad but I can hope for it to be warm in a few months! I’ve been celebrating through spring recipes like this lemon dip which is SO delicious! It was perfect to dip fresh fruit into and tasted like spring! It was super easy to make which was great and I absolutely loved to color too, especially the contrast between the strawberries when I dipped them in.  It is essentially lemon whipped cream since I took my recipe for homemade whipped cream with lemon pudding mix in it to give it lemon flavors.  I’m think about trying this with some other pudding flavors like banana or french vanilla, it could work out really well and be seriously so easy!


It’s been so busy here, loads of exams and assignments which is quite frustrating since it seems they all end up being due at the same time… But at least I have this dip to eat my feelings away with.  I made a video to go along with this recipe, I’ve been trying to do that for every new recipe I put out to help clarify instructions and because they are pretty fun to do! Each one has been getting better and better, I think, as I learn how to use my video editor better.

Lemon Chiffon Dip

Ingredients

  • 1 cup heavy whipping cream
  • 1 package of lemon pudding
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Lemon zest (optional)

Directions

  1. In a medium bowl, combine all ingredients and mix using a hand-mixer until the dip is light and fluffy, like whipped cream.
  2. Top with lemon zest and serve!

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