Lemon Poppy-Seed Muffins

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My mom's Poppy-Seed Bread is one of my absolute favorite indulgences ever, so sprucing up a similar recipe with a splash of lemon juice brightens up the flavors for a perfect summer treat. Pair these with some coffee or tea and pull up a chair outside for an ideal start to your morning. Enjoy!

Printable Recipe

Ingredients

• 2 1/2 cups all-purpose flour
• 1 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 1 cup sugar, plus more for sprinkling on top
• 2 large eggs, room temperature
• 1 1/2 tsp. lemon zest
• 1/4 cup lemon juice
• 1/4 cup whole milk, room temperature
• 1 stick unsalted butter, melted and cooled
• 3 tbsp. poppy seeds

Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with baking cups. 

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a separate bowl, whisk together sugar, eggs, zest, lemon juice and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Source: Martha Stewart

Best Zucchini Bread

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We had an abundance of zucchini growing in our garden last year, so imagine my excitement when I found a zucchini bread recipe that we all absolutely loved! Zucchini adds extra vitamins to your bread without your kids even knowing and it also helps make it extra moist. This is a fun breakfast treat the whole family will love. Enjoy!

Printable Recipe

Ingredients

• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tbsp. ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 tsp. vanilla extract
• 2 cups grated zucchini
• 1 cup walnuts, chopped (optional)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Source: All Recipes

Cowboy Breakfast Skillet

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I made this for Chris' birthday breakfast, and it's since become an instant staple in our home. We often eat homemade hash browns and eggs separately for breakfast on the weekend, but combining them in the same skillet never occurred to us. Having all the flavors in one bite with a little crunch of bacon is pure bliss in your mouth. Trust me on this one. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. canola oil
• 1 bag frozen shredded hash brown potatoes
• Seasoned salt and pepper, to taste
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• 1 cup Cheddar cheese, shredded
• 6 eggs, whisked
• 4 slices cooked bacon, chopped
• Sliced scallions or parsley (for garnish)

Preheat oven to 350 degrees F.

Add canola oil to large oven-proof skillet over medium-heat. Heat oil.

Add potatoes to skillet. Season with seasoned salt, pepper, garlic powder and onion powder. Brown potatoes according to package directions, until crisp.

Sprinkle 3/4 cup of cheese on top of the cooked hash browns. Pour eggs over top and then sprinkle on bacon. Top with remaining 1/4 cup cheese.

Bake at 350 degrees F for 15-20 minutes, or until eggs have set and cheese has melted.

Source: Adapted from Delish

Perfect Banana Muffins

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I love having muffins on hand for a quick on-the-go breakfast. All the ingredients are pantry staples for us, so as soon as we have overripe bananas these are in the oven pretty quickly. They are moist and you can really taste the bananas in them. We have to provide snacks for Bradley's preschool class every so often, so I've made these a couple times and he says the kids love them. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1 tsp. vanilla
• 1/3 cup butter, melted

Preheat oven to 350 degrees F.

Coat muffin pans with non-stick spray, or use paper liners.

Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until dry ingredients are just combined. Do not over mix. Scoop about ¼ cup of batter each muffin tin.

Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.

Source: My Mommy Style

Crockpot Peach Cobbler

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This month's SRC post comes from Angel at Angel's Home Sweet Homestead. I admit I was a little intimidated going into her blog just because her recipe list is so extensive (and everything sounds SO good), but as soon as I looked in the dessert section and saw "peaches"...I was sold. Then to top it all off, it's a dessert that's done in the SLOW COOKER. Um, hello? Is that like the best thing ever or what?

And it is. It's pure genius. It takes less than 10 minutes to throw together and then you let your crockpot do the rest of the work. And want to make it even easier? Use one of those crockpot liners and you won't have any mess to clean up! This recipe is yummy and it's nice to have on hand for when you have company. You won't have to worry about leaving your guests to go in the kitchen to get dessert together. Just prepare this before your company arrives and by the time dinner is over...you're good to go. Enjoy!!

Printable Recipe

Ingredients

• 2 (16 oz.) cans peaches, drained (4 cups of frozen peaches, thawed and drained may be substituted)
• 1/2 cup, plus 1 tbsp. sugar, divided
• 1 1/2 tsp. cinnamon, divided
• Pinch of nutmeg
• 3/4 cup self-rising flour
• 6 tbsp. butter, cut into pieces

Grease the bottom and sides of a 6 quart crockpot and set aside.

In a medium-sized bowl, stir together the peaches, 1/2 cup of the sugar, 1 tsp. of the cinnamon, and nutmeg. Pour peach mixture into the greased crockpot.

In another medium-sized bowl, whisk together flour, and remaining 1 tbsp. sugar and remaining 1/2 tsp. cinnamon until combined. 

Cut butter into flour mixture using 2 knives or a pastry blender, until the mixture resembles coarse crumbs.

Sprinkle flour mixture evenly over peach mixture in crockpot.

Place a paper towel or thin dish towel over the top of the crockpot, then cover with the lid. Cook on HIGH for 2-3 hours or until the crust turns golden brown.

Serve with whipped cream or ice cream.

Source: Angel's Home Sweet Homestead

An InLinkz Link-up

Spinach and Egg Strata

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Today's SRC post comes from Ashley at Rainstorms and Love Notes. I was excited to get her blog this month because I haven't had a chance to blog in a while (ya know, with a newborn and all), so finally getting online and checking out the abundance of yummy recipes Ashely had lined up made me even more excited to get in the kitchen and make something new.

I love strata recipes because they're kind of like a glorified french toast…without all the extra work, of course. You throw the bread and milk into a ramekin with yummy spices, add some spinach for extra flavor and texture, and then top with delicious Mozzarella cheese. A super simple breakfast that is packed with flavor (and vitamins) and will keep you full until lunchtime. Enjoy!

Printable Recipe

Ingredients

• 4 slices of bread
• 2 handfuls of fresh spinach
• 2 eggs
• 3/4 cup milk
• 1 tsp. minced garlic
• 1/2 tsp. oregano
• Pinch salt and pepper
• 1/2 cup Mozzarella cheese

Preheat oven to 375 degrees F.

Tear the bread into small pieces and divide evenly in the ramekins.

Chop the spinach and place on top of the bread.

Whisk together the eggs, milk, garlic, oregano, salt, and pepper.

Pour the milk mixture evenly over the bread and spinach.

Top with the cheese, cover with foil, and bake for 20 minutes.

Remove the foil and back for another 15 minutes, until the cheese is starting to brown.

Source: Rainstorms and Love Notes

An InLinkz Link-up

Tater Tot Breakfast Bake

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Chris had some friends over the other weekend and told me that he was craving a breakfast that had tater tots in it (since, let's be honest, tater tots make everything better). The first thing that came to my head was a play off of my Sausage and Hash Brown Bake and a random recipe I had seen floating around on Pinterest. This bake was seriously mouthwatering and all the guys devoured it. This definitely might be my new favorite breakfast bake. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground breakfast sausage, casings removed
• 3 cups sharp Cheddar cheese, shredded, divided
• 1 cup Bisquick
• 2 cups whole milk
• 4 eggs
• 1/2 tsp. pepper
• 1/2 tsp. onion powder
• Pinch of salt
• 1 (2 lb.) bag frozen tater tots
• 4 slices bacon, cooked and torn into pieces

Preheat oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray and set aside.

In a large skillet, cook sausage on medium high heat, making sure to break it up as it cooks. Once browned, drain and layer on the bottom of the prepared baking dish. Sprinkle 2 cups of the Cheddar cheese evenly over the sausage.

In a large bowl, whisk the Bisquick, milk, eggs, pepper, onion powder and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer the tater tops in even layers on the top.

Bake for 40-45 minutes or until set. Remove from oven and top with remaining 1 cup Cheddar cheese and bacon pieces. Return to oven and cook an additional 5 minutes or until cheese is melted. 

Source: SK Original

Overnight Apple French Toast Strata

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This breakfast strata can be prepared the night before and popped in the oven the next morning for a quick and easy warm breakfast! Fresh apples, cinnamon and nutmeg make the flavors of the season come to life in this French toast-style breakfast casserole. It will leave your belly full and your house smelling delicious. Enjoy! 

Printable Recipe

Ingredients

• 1 tbsp. butter
• 2 medium tart apples, peeled, cored and thinly sliced
• 2 1/2 tbsp. sugar, divided
• 5 pieces of white bread, cut into small cubes
• 1/4 cup pecans, chopped, divided
• 3 eggs
• 3/4 cup milk
• 2 tbsp. half-and-half
• 1/4 tsp.vanilla
• 1/2 tsp. cinnamon
• Dash of nutmeg
• Pinch of salt
• Maple syrup, for serving

Melt butter in a large nonstick skillet over medium-high heat. Add apples and 1/2 tbsp. sugar to pan; saute 8 minutes or until apple is tender and lightly browned. Remove from heat; cool 5 minutes.

Coat an 8-inch glass or ceramic baking dish with cooking spray. Arrange half of bread in dish. Top with apple mixture; top with 2 tbsp. pecans. Arrange remaining bread over pecans.

Combine the eggs, remaining 2 tbsp. sugar, milk, half-and-half, vanilla, cinnamon, nutmeg and salt in a medium bowl, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Sprinkle with remaining 2 tbsp. pecans. Cover and chill overnight.

Preheat oven to 350 degrees F. Uncover dish and bake for 30 minutes or until knife inserted in center comes out clean. 

Serve pieces with a drizzle of maple syrup.

Source: Adapted from Cooking.com

Waffled Banana Bread

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During the week, my family has staples that we stick to for breakfast. Bradley has toast/pancakes, fruit and yogurt while Chris and I have whatever we pick off the pantry shelf that day. But on the weekends it's a completely different story. We like trying new recipes and sitting down to a hearty and delicious breakfast as a family. And what sounds more delicious than taking a moist banana bread recipe and putting it in a waffle maker? Uhh, not much. Enjoy!

Printable Recipe

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup chopped walnuts (optional)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1 cup smashed banana (2 to 3 small bananas)
• 1/2 cup vegetable oil, plus more for brushing waffle iron
• 1/2 cup sour cream
• 1 tsp. vanilla
• 2 large eggs
• Soft unsalted butter and confectioners' sugar, for serving, optional

Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Whisk together the banana, oil, sour cream, vanilla and eggs in another bowl. Fold the banana mixture into the flour mixture until just combined (it's okay if there are lumps).

Lightly brush the top and bottom of the waffle iron with oil. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown, 4 to 6 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter.

Spread with butter and dust with confectioners' sugar if you'd like.

Source: Food Network

Fruit and Nut Muffins

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It's safe to say I had a rolling list of about 20 recipes I was considering making from Nicole's blog, PicNic, for SRC this month. But as soon as I came across this recipe my search was over. (Don't worry--I plan on going back to make the other 19 recipes VERY soon).

I still had quite a few apples left from our apple picking excursion a few weeks ago, so a recipe with apples in it was a no-brainer. These muffins are packed with apples and berries, plus a few pecans are scattered throughout to give them some crunch. These are perfect for a chilly fall morning paired with some coffee or tea. The boys and I loved these and they will definitely be going into our rotation! Enjoy!

Printable Recipe

Ingredients
Makes 15 muffins

• 1 stick butter, room temperature
• 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/2 cup flour
• 1 tsp. baking powder
• 1/2 cup milk
• 1/2 cup pecans, chopped
• 2 apples, cored, peeled and chopped
• 1 cup frozen mixed berries
• 1/4 cup rolled oats

Preheat oven to 350 degrees F and grease or line 15 muffin cups.

Beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract. 

Sift in the flour and baking powder and beat just until combined. Add the milk and beat on low until combined. Fold in the pecans and apples, then gently fold in the berries just until they are incorporated.

Spoon the batter into the prepared muffin tins. Sprinkle the top of each muffin with a spoonful of rolled oats.

Place in the center of the oven and bake for about 20-25 minutes, until the muffins spring back when pressed gently in the center and a toothpick inserted comes out clean.

Remove from the oven and allow to cool for approximately 10 minutes in the tin before turning out onto a wire rack to cool completely. Store in an airtight container.

Source: PicNic

An InLinkz Link-up

Snickerdoodle Apple Bread

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The other weekend my entire family went on our annual trip to go apple picking, and I came home with an enormous bag of delicious goodies waiting to be baked. As soon as we got home, I ran into the kitchen and made this bread. I had bookmarked it a while ago and it was just begging me to make it! It was light, moist and the perfect treat for fall. Plus it made the house smell divine. This is one recipe I know I'll be making again soon. Enjoy!

Printable Recipe

Ingredients

• 1/2 tsp. kosher salt
• 1 1/2 tsp. baking powder
• 1 1/2 cups flour
• 1/2 cup butter, room temperature
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 tbsp. cinnamon
• 2 eggs
• 1 tbsp. vanilla
• 1/2 cup milk
• 1 baking apple, finely chopped

Cinnamon sugar topping:

• 2 tbsp. granulated sugar
• 1 tsp. cinnamon

Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.

Whisk together salt, baking powder and flour. Set aside.

In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.

Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.

Finally add in apples and stir until just combined and pour batter into prepared pan.

Mix together the sugar and cinnamon for topping and sprinkle on top of batter.

Bake for 50-55 minutes until bread is set and toothpick inserted into the center comes out clean.

Allow to cool in pan for 10 minutes and then remove transfer to a wire rack to cool completely.

Serve warm or at room temperature.

Source: Cookies and Cups

Key Lime Pound Cake

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I have a ton of recipes that I bookmark and save for a rainy day, but there are a select few that I save and NEED to make right away. I just have an urge and can't get them out of my head. This pound cake was one of those recipes.

I really like key lime flavored anything, so I knew right away that this cake would be a winner. It was dense, but moist and light at the same time. I know, sounds confusing but you have to trust me on this one. The cake melts in your mouth and has a strong key lime flavor that really shines through and makes it extra refreshing. This is a great summer breakfast to go along with your cup of coffee. Enjoy!

Printable Recipe

Ingredients

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1 cup milk
• 1 tsp. vanilla extract
• 1 tsp. lime zest
• 1/4 cup Key lime juice

Key Lime Glaze:

• 1 cup powdered sugar
• 2 tbsp. Key lime juice
• 1/2 tsp. vanilla extract

Preheat oven to 325 degrees F. Grease and flour a 10-inch (12-cup) tube pan and set aside.

Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy.

Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into prepared pan.

Bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.

Prepare Key Lime Glaze by whisking together powdered sugar, fresh Key lime juice, and vanilla until smooth

Immediately brush over top and sides of cake. Cool completely (about 1 hour). Store in an airtight container.

Source: Southern Magazine, March 2011

Ham and Cheese Hash Brown Cups

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I keep a supply of mini ham, egg and cheese muffins in the freezer for when Bradley wants a warm meal for breakfast, but we're in a hurry. He loves eggs so this is a perfect go-to. Chris and I love our eggs as well, but don't normally find the time during the week to make them for ourselves. That's where these "adult version" ham, egg and cheese muffins come into play.

They're basically the same thing, but a larger version and made with more "adult-friendly" ingredients, such as ham steak and hash browns (although, who am I kidding…Bradley loves those things, too). They are the perfect size breakfast treat for when you want a warm, satisfying breakfast in a hurry. You can keep them in the freezer and zap them for a minute before you run out the door. Also feel free to add in some vegetables (especially if the kids are eating these). Enjoy!

Printable Recipe

Ingredients

• 2 cups refrigerated hash browns
• 1 tbsp. flour
• 6 eggs
• 1/4 cup milk
• 1/2 cup Cheddar cheese, shredded
• 4 oz. ham steak, chopped
• 1/2 tsp. seasoned salt
• 1/2 tsp. pepper

Preheat the oven to 350 degrees F. Spray a muffin tin with non-stick cooking spray.

In a small bowl, mix together the hash browns and flour.

Spoon the hash browns evenly between the muffin wells. Use your fingers to press them onto the bottom and up the sides of the muffin wells to form a crust.

In a medium bowl, whisk together the eggs and milk. Stir in the cheese, ham, salt and pepper.

Pour the egg mixture evenly between the muffin wells.

Bake for 18 to 20 minutes or until the eggs are set and cooked through. Store in the refrigerator for up to two days or in the freezer for up to two months. To defrost, cook in the microwave for 1 minute or until heated through.

Source: SK Original

Apple Streusel Bread

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Imagine this:

You finish whipping up a batch of amazing Apple Streusel Bread and it's baking away in the oven. Your house smells of cinnamon and vanilla and baked goods. The timer goes off, so you rush to the oven. So does your 18-month-old, because he needs to know everything that's going on in close proximity.

You slip on your oven gloves and go to take the bread out of the oven, but out of the corner of your eye you see your toddler make a quick move and you aren't sure if he's heading for the oven. So you jolt to the side to stop him, and in the process?

PLOP.

Your amazing Apple Streusel Bread is face down, crumbs all over, and ruined. But your toddler is safe! Yay mom! (You later discover he was just going to get his spoon.)

Oh, but your bread didn't land on the floor! It landed on the oven door. And in the oven. The 350 degree oven you just took it out of. So it starts to burn. Now your cinnamon and vanilla and baked goods smelling house smells like poop.

Sigh.

But who could be upset with this sweet face?

For SRC this month I was determined to make this bread from Julie at The Texan New Yorker (and actually eat it) so I made it again. Luckily it's very easy to prepare and I had extra apples on hand since Bradley is obsessed with apples these days. I'm so happy I was able to eat the second loaf! The Apple bread is so moist, but the streusel topping is where it's at. I'm so glad I was assigned Julie's blog this month because this bread is outstanding. Enjoy!

Printable Recipe

Ingredients
Makes 2 loaves

Bread:

• 4 cups peeled and chopped apples (4 medium to large apples) 
• 4 large eggs, beaten 
• 1 cup canola oil 
• 2 tsp. vanilla 
• 2 tsp. baking soda 
• 2 tsp. salt 
• 2 tsp. cinnamon 
• 3 cups all-purpose flour 
• 2 cups granulated sugar

Topping:

• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp. cinnamon
• 1/2 cup butter, at room temperature

Preheat oven to 350 degrees F. Grease 2 standard loaf pans and set aside.

For the bread: In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend.

Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Gently fold in the chopped apples. Divide the mixture between the two loaf pans.

For the topping: Combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork (or your fingertips) until all ingredients are moist and crumbly. Sprinkle the topping equally over the two loaf pans and lightly press into the batter.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the pan to cool completely.

Source: The Texan New Yorker

An InLinkz Link-up

Banana Blondies with a Brown Sugar Frosting

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These blondies are my new obsession. I had a few overripe (aka rotten) bananas sitting on my counter, so I did what I always do. I turned those rotten bananas into a tasty treat! 

My mom would always take the overripe fruit and turn it into "Rotten Fruit Salad" when we were kids, and we absolutely loved it. Even if the fruit isn't "rotten," we still call it that to this day. 

But in this case, I took a different route and made a tasty treat that made my tastebuds explode.

The blondie is very moist with a subtle banana flavor, but the brown sugar frosting is where it's at. I love brown sugar and everything it touches. It's buttery, creamy and rich and makes a perfect topping for any not-too-sweet cake. 

I intended to give these to Chris to take to his office, but I think I ate the whole pan myself. Maybe next time...

Maybe.

Printable Recipe

Ingredients

Blondies:

• 1/2 cup butter, melted and if desired browned
• 1 cup brown sugar
• 1 egg
• 1 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1 cup flour
• 3/4 cup mashed banana (2 medium bananas)

Brown Sugar Frosting:

• 1/4 cup butter
• 1/2 cup brown sugar
• 2 tbsp. milk
• 1 cup powdered sugar

Blondies: Preheat oven to 350 degrees F. Line an 8x8 baking dish with foil and spray with cooking spray. Set aside.

Mix melted butter and sugar with a whisk until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.

Bake for 25-30 minutes until center is set.

Transfer pan to wire rack to cool.

Meanwhile, make the frosting.

Brown Sugar Frosting: In a medium saucepan melt butter over medium heat. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.

Stir in powdered sugar with a whisk.

Spread frosting on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.

Source: Adapted from Cookies and Cups

Old-Fashioned Bread Pudding

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You know that Quick and Easy French Bread I made the other day? Well, that recipe made a lot. I mean two HUGE loaves. So it was guaranteed that there was going to be a lot leftover between two people and one toddler. Of course I wasn't going to let it go to waste, so I made this a-MAHH-zing bread pudding. And I mean amazinggggg. You've gotta try it.

The bread pudding alone is really great. Bread, cinnamon and sugar? C'mon. But then I added a glorious brown sugar topping. And to make it EVEN better? A thick sauce made of butter, sugar and vanilla to top it off. Did I mention this isn't a low-calorie treat? It's not, but I gladly devoured a few extra calories for this bread pudding. It was off-the-charts good. Enjoy!

Printable Recipe

Ingredients

• 2 cups milk
• 1/4 cup butter or margarine
• 2 eggs, slightly beaten
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 6 cups soft bread cubed

Topping:

• 1/2 cup light brown sugar
• 1/4 cup (1/2 stick) butter, softened

Sauce:

• 1 cup granulated sugar
• 1/2 cup (1 stick) butter
• 1 egg, beaten
• 2 tsp. pure vanilla extract

Heat oven to 350 degrees F. Grease a 13x9-inch pan and set aside.

In a microwave-safe bowl, add milk and 1/4 cup butter. Heat for 1-2 minutes, or until butter is melted.

In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes. Stir in milk mixture. 

Pour into prepared pan.

Topping: In a small bowl, add brown sugar and 1/4 cup softened butter. Combine using your fingers. Sprinkle evenly over the top of the bread mixture.

Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. 

Sauce: Meanwhile, add butter, sugar, egg and vanilla to a small saucepan. Cook over medium heat until butter is melted and ingredients are combined. Pour over cooked bread pudding. Serve immediately.

Source: Adapted from Betty Crocker

Peppers and Onions Hash

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Chris loves exploring new additions for the classic potato hash he likes to make on the weekends, and I think he outdid himself this time. We usually put cheese on top of hash, but we opted to keep it off this time to save ourselves some calories. Peppers and onions alone added enough flavor to the crispy potatoes that cheese wasn't needed anyways. Hash is a super simple breakfast that tastes like something you would eat at a restaurant, but can be made in the comfort of your own home. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. canola oil
• 2 tbsp. butter
• 8-10 baby potatoes, diced
• 1/2 onion, chopped
• 1/2 cup frozen red and green bell peppers, chopped
• 1/2 tsp. Lawry's seasoned salt
• 1/4 tsp. black pepper
• 1/2 cup Monterey Jack cheese, shredded (optional)

Preheat broiler to 500 degrees F.

Add oil and butter to a heavy cast iron skillet. Add potatoes and onions. Cook for 8-10 minutes or until potatoes are fork tender and begin to brown and get crispy.

Once potatoes are brown, add bell peppers and stir to combine. Cook for 3-4 minutes or until heated through. Season with seasoned salt and pepper.

If using cheese, sprinkle cheese over top. Transfer the skillet to the oven under the broiler. Let sit for 2-3 minutes or until completely melted. Keep an eye on the skillet since the cheese can brown quickly!

Carefully remove from oven and serve immediately.

Source: SK and Chris Original

Blueberry Muffins with a Crumb Topping

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My good friend, Melissa, is getting ready to have her second baby girl! Eek! Chris and I desperately want to give Bradley a little brother or sister one day, but the thought of it scares me so much. TWO kids? One is hard enough; I can't even imagine. And my mom had FOUR. Oh my goodness, I'm getting anxiety just thinking about it.

But even though Melissa is days away from her due date, she still had my little family over for brunch the other weekend. I made these blueberry muffins since I knew both the adults and kids would love them, and they certainly did. They were just as good as bakery muffins. They were light and moist, and the crumbs were a sweet, delicious topping that I was obsessed with. I'm so glad I made extras to keep at home because I ate these for breakfast the next four days. And I plan on making them again VERY soon. Enjoy!

Printable Recipe

Ingredients
Makes 18 muffins

Crumb Topping:

• 1 cup all-purpose flour
• 3 tbsp. dark brown sugar
• 2 tbsp. granulated sugar
• 1 tsp. baking powder
• 1 pinch salt
• 6 tbsp. unsalted butter, melted

Muffins:

• 1 3⁄4 cups all-purpose flour
• 2 1⁄4 tsp. baking powder
• 1⁄2 tsp. salt
• 1 cup granulated sugar
• 2 large eggs
• 1⁄2 cup canola oil
• 3⁄4 cup whole milk
• 1 tsp. vanilla extract
• 1 1⁄2 cups blueberries, frozen or fresh
• 1 tbsp. flour

Preheat oven to 375 degrees. Add muffin liners to 18 muffin tin cups and set aside.

Crumb Topping: Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then use a fork to lightly mash the mixture until it forms pea-sized clumps. Set aside.

Muffins: Whisk 1 3/4 cups flour with the baking powder and salt. Set aside.

In another bowl, combine the sugar, eggs, and canola oil and beat with a handheld mixer at low speed until combined. Beat in the whole milk and vanilla.

Add the flour mixture all at once and beat on low speed until the batter is smooth.

Combine blueberries and 1 tbsp. flour in a bowl. Stir to coat the blueberries with flour. Fold the blueberries into the batter.

Spoon the batter into the muffin cups, filling them about three-quarters full.

Sprinkle the crumb topping evenly on top of each one. Bake for about 30 minutes or until muffins are golden.

Let cool in pan for 10 minutes before serving.

Source: Adapted from Food.com

Homemade Frosted Cinnamon Brown Sugar Pop Tarts

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When I was in high school (don't you dare ask me how long ago that was), my best friend's favorite things to get from the vending machine was cinnamon brown sugar pop tarts. I think she would get them every.single.day. When I wanted to treat myself I would follow her lead and get them as well, and they were beyond phenomenal every time. The cinnamon brown sugar combination inside soft pastry was the best pick-me-up during the treacherous school day.

I wanted to do something special for Chris' birthday last week, and breakfast in bed was at the top of my list. Instead of bringing him pancakes or something traditional, I chose to make him something unique: homemade cinnamon brown sugar pop tarts. They were always a fun and delicious treat for me, and I wanted that for him as well! I can say they easily lived up to my expectations and more; they might have even exceeded the boxed version!

Although a little time consuming, using store-bought pie dough cut back on some preparation so I could get these delicious little pastries cooking in no time. Chris was very surprised and loved his birthday breakfast in bed. He ate them for the next few mornings as well, but I don't think he was complaining one bit :) I can't wait to try these again with a Nutella filling. YUM. Enjoy!

Printable Recipe

Ingredients

Pastry:

• 1 box (2 count) 9-inch refrigerated pie crust

Filling:

• 1/2 cup dark brown sugar
• 2 tsp. ground cinnamon
• 1 tbsp. all-purpose flour
• 1 large egg
• 2 tsp. milk

Glaze: 

• 3/4 cup confectioners' sugar , sifted
• 1 tbsp. milk, plus more as needed
• 1/2 tsp. ground cinnamon
• 1/4 tsp. vanilla extract

For the pastry: Remove pie crust from packaging. Roll out one of the crusts on a floured work surface. Roll it into a rectangle (as best you can) about 1/8 inch thick and 9x12 inches in size. Trim the sides as needed. Cut each piece of dough into thirds and each third into thirds again. You will end up with 9 rectangles, each measuring 3×4 inches. Continue with the second pie crust. 

Place 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. The pop-tarts will not spread in the oven much, so you may place them relatively near one another. Keep the remaining 9 rectangles in the fridge for the time being. 

For the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Whisk the egg and milk together in a small bowl until combined to make egg wash. 

Brush egg wash over the entire surface of each rectangle on the baking sheet. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on. Place a heaping tablespoon of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving around 1/4 inch of space on the edges. 

Remove the remaining 9 rectangles from the refrigerator. Brush the second set of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles - egg wash side down. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Reserve remaining egg wash.

Use a toothpick to poke 8 holes in the tops of each filled pastry to allow the steam to escape. Seal the edges by crimping with a fork, to prevent the sides from opening as the pop-tarts bake. 

Refrigerate the filled pop-tarts uncovered for 15 minutes.

Preheat oven to 350 degrees F.

Once unbaked pop-tarts have chilled for 15 minutes, remove from the refrigerator and brush the tops with the remaining egg wash. Bake for about 22-28 minutes or until they’re golden brown, rotating the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing.

Make the glaze: Whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. You want a thick glaze, but not too thick that it is hard to spread. Add another teaspoon or two of milk if needed. Use a spoon or knife to glaze each pop-tart. The glaze will slightly harden in about an hour.

Store pop-tarts in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350 degree F oven for 10 minutes. Baked pop-tarts freeze up to 3 months. Thaw and reheat as directed.

Source: Adapted from Sally's Baking Addiction