Maybe it’s the thought of Easter bunnies munching on carrots but carrot cake makes me think of spring and Easter. In reality, the warm, spicy flavors of ginger and cinnamon make this an equally satisfying treat during the fall and winter or any other time of year.
Monday, December 12, 2011
I have always wanted to make a pumpkin bread {or pumpkin muffins, in this case} and be able to call it healthy. I have always wanted to be able to say: it’s a serving of fruit/veggies, right?! and not have it be a joke. I have finally achieved this with these nutrient-loaded pumpkin muffins that provide a serving of pumpkin and satisfy your sweet tooth at the same time.
Wednesday, October 19, 2011
A cross between a bar cookie and a muffin, these pumpkin oat bars make a simple and quick breakfast, after-school snack or dessert and they are an easy way to ensure that your family gets protein, omega 3’s, and whole grains that will give them enough energy for school, play or trick or treating.
Thursday, October 6, 2011
Though chocolate and avocado seem an unlikely pair, they share some rich, comforting qualities and make a surprisingly good match in this chocolate avocado cake.
Tuesday, August 23, 2011
I wanted to be able to enjoy the zucchinis that are in season {and get my son to eat the healthy green veggie} without also consuming an abundance of butter or oil. So I made zucchini bread with low-fat yogurt instead of oil. Between the grated zucchini and the yogurt the bread was incredibly moist and my family didn’t miss the oil at all.
Tuesday, August 2, 2011
Substituting low-fat yogurt for the shortening in my family’s classic banana bread recipe makes for a healthier banana bread that is still moist and flavorful.
Friday, June 24, 2011
When I make scones I like to make an assortment. One quick and easy variation is to knead brown sugar and cinnamon into some of the scone dough. The resulting scones are reminiscent of cinnamon rolls and can be enjoyed plain or with jam.
Saturday, June 18, 2011
It turns out that folding blackberry maple syrup into scone dough makes a very tasty breakfast. The resulting scones are sweet, moist and yummy plain or with jam.
Sunday, April 3, 2011
My family loves banana bread and the recipe that I grew up with is a classic that we never get tired of. Sometimes I stir in some chocolate chips to make it extra special.
Monday, February 14, 2011
Happy Valentine’s Day! For a quick, fiber-filled Valentine’s Day breakfast I made bran muffin hearts with my Mini Heart Baking Pan. If you don’t have heart pans you can bake part of the muffin batter in a 9×13 pan and cut out hearts with a cookie cutter.
Friday, April 6, 2012
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