Recipes

Healthier Cornbread

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Like my last blog post about cornbread a million years ago, I should start this post with two disclaimers:

One: Like my last cornbread recipe, this is not “southern style” savory cornbread. I prefer my cornbread on the sweeter side, so that’s what this is. It goes great with a big batch of turkey or bean chili.

Two: This is not a healthy recipe. (See butter in 1st ingredient) That said, I’ve made some swaps that help make it healthier than my last version, including adding yogurt for protein and flaxseeds for fiber, etc.

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Healthier Cornbread 

Here’s what you need:

  • 1/2 cup butter
  • 1/2 cup honey
  • 2 flax eggs (you’ll need 2 TB ground flaxseed and 6 TB water)*
  • 1/2 cup milk
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup white whole wheat flour

Here’s what you do:

  1. Preheat oven to 375 degrees F. Spray an 9×9-inch square pan with nonstick cooking spray, like Pam.
  2. Make your flax egg. Take 2 TB ground flaxseed and 6 TB of water and stir together in a bowl. Place in your fridge and set aside for 5 minutes, until it thickens.
  3. Melt the butter in a microwave-safe large boil. Once melted, add honey, yogurt and milk.  Mix well.
  4. Add in flax eggs and cornmeal, and stir so it’s all combined.
  5. In a small bowl, combine white whole wheat flour and baking soda. Add to wet mixture. Batter will be thick!
  6. Pour batter into the prepared pan. Because of thickness of batter you may need to spread the batter with a spatula to hit all sides of the pan.
  7. Bake in the preheated oven for 25 to 30 minutes, until edges start to brown and a toothpick comes out clean. I start checking around 23 minutes.

Notes:

  • Make sure you have ground flaxseed.
  • This recipe is less sweet than my previous recipe, but still on the sweeter side. Play around with the honey content – your family may not need as much to still enjoy.

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I Made Donna Kelce’s Chocolate Chip Cookies

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Do you know who Donna Kelce is?

She’s Travis and Jason Kelce’s mom. Which brings me to ask … do you know who Travis and Jason Kelce are?

I understand you may not. If you’re not 1) From Cleveland OR 2) A fan of football OR 3) A fan of Taylor Swift, the Kelce boys may not be on your radar. (And if they’re not – they’re brothers from Cleveland Heights, Ohio who now are in the NFL. Travis Kelce is currently dating Taylor Swift).

But we’re talking about cookies! Not football. Anyway, these cookies went famous after Mama Kelce was seen giving her sons a container of them before last year’s Super Bowl, and also gave the Today Show anchors a sample when she was on air with them. But it wasn’t until my phone sent me a link with the headline to this recipe a week ago that I first heard of them.

My phone suggests links based on my click habits – and surprise surprise, most of the links are baking OR running related. I normally would’ve tossed this recipe aside – who needs another chocolate chip cookie recipe – but I had book club and realized that would be the perfect venue to taste them!

I pretty much made this recipe to the T with the exception of two areas – I didn’t have Ghiradelli chocolate chip cookies (I used a combination of Nestle, Trader Joe’s and Target, because that’s what I had) and I didn’t have cold cream butter – I used Costco unsalted butter. I admit that I was unsure if I’d like them – I’m more of a big doughy cookie fan, and also don’t love cinnamon mixed with chocolate.

What was the verdict from my taste testers – my family and book club ladies?

They were a hit! Some guessed the cinnamon, others couldn’t even tell it was in there. Likewise, I was surprised with how much I enjoyed the texture – they weren’t big doughy cookies but they were crispy and chewy in just the right way.

Would I make them again?

Maybe – they were good but there were a few extra steps and ingredients required that aren’t in my typical cookie recipe AND they require time to sit so they may not become my go-to cookie in a pinch. But they were good enough to share and my kids loved them!

Mama Kelce’s Chocolate Chip Cookies

(originally shared from the Today Show website)

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Chia Jam (So Easy!)

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This is another one of those recipes that’s not really a recipe – it’s so easy! It only has three ingredients and takes 15 minutes to make. If you have kids — or anyone in your family — that loves jam, you HAVE to try chia jam! It’s a yummy, healthier alternative. Don’t get me wrong, jelly and jam still have a place on our house, but this is a great addition to our rotation. Try it today!

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POWER Muffins (a.k.a. Sweet Potato, White Bean, Spinach + Banana Muffins)

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Those of you who aren’t new around here know that my kids love muffins. In fact, when my oldest was a toddler, we called him the Muffin Man, because he ate so many of them. So since then, I’m always looking for a good muffin recipe that is healthy, easy to make, and kid approved. And now that he’s in school and taking nut-free snacks, I am making more muffins that are nut free so he can bring them in. 

These muffins have protein, fiber and vegetables. Oh, and chocolate! What’s not to like? That’s why we call them POWER muffins! 

Power muffins - i crashed the web

POWER Muffins

Here’s what you need:

  • 1 cup sweet potato, cooked and mashed
  • 1/2 banana (about 1/3 cup mashed)
  • 1/3 cup fresh spinach
  • 1 can great northern beans, rinsed and drained
  • 1/3 cup avocado oil
  • 1/3 cup maple syrup
  • 2 eggs  
  • 1 teaspoon cinnamon  
  • 1/3 cup oats
  • 1/4 cup flaxseed
  • 1/2 cup flour (I’ve used white whole wheat and all purpose)
  • 1 teaspoon baking soda
  • 1/3 cup chocolate chips

Here’s what you do:

  1. Preheat the oven to 375 degrees Fahrenheit. Prepare your muffin tin – I use silicone reusable baking cups and spray them with non-stick cooking spray.  
  2. In a food processor, combine sweet potato, banana, spinach, beans, eggs, oil and syrup.
  3. Add cinnamon, oats and flaxseed and mix well.
  4. Add in flour and baking soda and pulse a few times until combined.
  5. Divide the batter evenly between 12 muffin cups. Sprinkle chocolate chips on top.
  6. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into the muffin comes out clean. 
  7. Cool muffins and then enjoy! I like to keep 6 out and then freeze 6 so I have individual muffins ready to go whenever. I simply take one out of the freezer and defrost overnight OR in the microwave. 

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Seeking a non-healthy muffin? Give these a try instead!

Some questions for you:

  • What do you do with spinach? We just bought a big tub of it at Costco!
  • What’s a healthy-ish recipe you made recently?

Five-Ingredient Graham Cracker HEATH Bar Toffee

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Have you started your holiday baking yet? This past weekend I realized that I hadn’t baked anything yet (hello, 3 kids including one 4-month-old who wants to be held all the time plus a full-time job) and decided to change things immediately. When B offered to take the baby with him when he went out on Saturday, leaving me home with just the 3 and 5-year-old, I knew it would be the perfect time for baking!

One of my favorite things to make this time of year is graham cracker toffee. There are so many recipes for it, but my favorite is easy and very few ingredients – chocolate chips, butter, brown sugar, graham crackers and HEATH bar bits. If I make it during the holidays, I also add some festive sprinkles, but that’s it! Easy peasy as my preschooler would say. And yes, it is easy- she even helped me!

graham cracker toffee_i crashed the web

Five-Ingredient Graham Cracker HEATH Bar Toffee

Here’s what you need:

  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 15-18 graham crackers (enough to fill the baking sheet you have)
  • 1 cup chocolate chips
  • 1/2 cup HEATH bits o’brickle
  • Optional: festive sprinkles for sprinkling all over

Here’s what you do:

  1. Preheat oven to 350 degrees F.
  2. Line a large jelly roll baking sheet (mine was about 11×15 inches) with a Silpat baking mat or parchment paper. Place graham crackers side-by-side, face up, in a single layer on the baking sheet. To help you reach the end, you may need to break graham crackers in half – this is okay because you’ll be breaking everything at the end.
  3. In a saucepan, melt butter and brown sugar over medium heat, until it starts to boil. Simmer for 3-5 minutes, and stir so to ensure it doesn’t burn. Remove from heat, and pour mixture over graham crackers.
  4. Place baking sheet in oven and bake for 8 minutes. Remove pan from oven and sprinkle chocolate chips over the top of the graham crackers. Let the chocolate chips sit for a few minutes so they’re able to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle HEATH bites and sprinkles (optional) on top.
  5. Let the toffee harden in the refrigerator for about 2 hours. After it’s hard, break the toffee into pieces or cut with a knife. Enjoy!

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My three and five-year-old helped spread the butter/sugar mixture on the graham crackers before they went into the oven.

Some questions for you:

  • What’s your go-to holiday cookie or treat you like to share?
  • Are you baking up a storm right now?

Nut-Free Chocolate Energy Bites

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My son has started kindergarten and is in a tree nut-free school. He packs his lunch pretty much every day, and we’re always looking for new treats for him to bring for snacktime and lunch. His favorite dessert of late are these granola bars, but we decided to switch things up and create a new treat — introducing these energy balls! They’re sweet enough that he eats them after his lunch and we’ve started calling them chocolate cookie balls.

If you’re seeking a snack recipe for school (or home) that has no tree nuts or peanuts (read: no almonds, etc.), then you must try this! Please note that they have coconut, which can be another allergen, and sunflower seeds, which aren’t a nut. These take 5 minutes to make and only have 6 ingredients! Plus, they’re so easy to make, my 3-year-old daughter had a blast helping me. 

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Nut-Free Granola Bars

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I can’t believe I’m saying this, but my firstborn starts kindergarten THIS YEAR. I could (and should) write a full post on how fast time flies, how I’m not ready for him to go to real school (during a pandemic nonetheless) and also how amazing he is. So instead, I’m taking out my anxiety and emotions by baking and making sure we’re prepared and ready to start! One of the ways we are doing this is by making sure we have snacks, since FW has a morning snack he must bring every day. Snacks (and all foods) must be tree nut free, so that leaves out so many of our usual go-tos, like PB&J, or energy bites. Luckily, I found a recipe for granola bars that FW (and the rest of the family) enjoys, so this is going to be part of our new rotation.

If you’re seeking a snack recipe for school (or home) that has no tree nuts or peanuts (read: no almonds, etc.), then you must try this!

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Peanut Butter Lovers Blondies

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We had a few rainy days in Cleveland last week, and B was busy, which meant that I was trying to find ways to entertain 3 (!) kids inside our house. One of the things that we all love to do – well, except for GM, but we’ll find out about that soon enough! – is bake. And luckily, I’d been dreaming up these bars for a while, so when we had one rainy day and I asked the kids if they wanted to bake (and they said yes!), I knew exactly what we’d make.

I love the combination of chocolate and peanut butter. Especially when there’s not TOO much chocolate involved. Which is probably why I love Reese’s peanut butter cups and pieces. Thus, this recipe.

This recipe uses my standard blondie recipe, plus a few additional add-ins to make it perfect for peanut butter lovers! If you wanted to use a peanut butter cookie base, you could make this EXTRA peanut buttery! But this is perfect if you want a chocolate chip cookie with some added peanut butter candy.

Peanut Butter Lovers Blondies Continue reading →

Lemon Blueberry Bread

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A few weeks ago, our next door neighbors gifted us with some leftover cupcakes they had. They were from a local bakery and all were delicious, but one flavor was the winner in our house – the lemon ones. So much so, that after they were gone, my husband commented, “You should bake something with lemon next.”

Since spring is here, and we had some leftover blueberries that were asking to be eaten/used, I was immediately excited to try a lemon blueberry loaf. Quick breads are so easy (and quick!) and this recipe also became a hit in our house. We’ll be making it again!

Here’s what you need:

For the bread:

  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons lemon zest
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk
  • 1/4 cup water
  • 1 cup blueberries (I used fresh ones that I had on hand)

For the glaze:

  • 3 Tablespoons unsalted butter; melted
  • 1 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons fresh lemon juice

Here’s what you do:

  1. In a large bowl, mix the butter with the sugar, lemon juice, zest and eggs.
  2. Combine the flour, baking powder and salt; stir about half into egg mixture. Then add milk and water, mix unit combined. Then add in remaining flour+baking powder+salt mixture. Mix until combined but do not overmix!
  3. Gently fold in blueberries.
  4. Transfer to a greased 9×5″ loaf pan.
  5. Bake at 350° F for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  6. Once cool, make the glaze. Combine all ingredients for glaze and whisk well. Drizzle over cooled loaf.

Some questions for you:

  • Do you like lemon desserts?
  • What signifies “spring” for you when baking?

Healthyish Banana Zucchini Muffins

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My kids love muffins. They always have. And who could blame them? Tiny pieces of cake in a muffin-like single-serving shape? What’s not to like?

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These muffins are sweet enough that my kids call them “treat muffins” (they’re sweeter than my spinach/zucchini/carrot muffins), but healthy enough to be called “healthyish.” They use honey instead of refined sugar, and white whole wheat flour. I also add in half a zucchini for some moisture and added veggies – but these truly taste like just your every day banana muffins! They’re easy to make if you have about 2 bananas on hand, so much that I’ve asked my family to set aside 2 bananas and NOT eat them, just so we can make these. 

healthy banana zucchini muffins - i crashed the web

Healthyish Banana Zucchini Muffins

Here’s what you need:

  • ½ cup honey
  • ⅓ cup avocado oil
  • 2 eggs
  • 2 large bananas, mashed (mine came out to be a little over 1 cup in volume)
  • 1/2 zucchini, grated – pat with a paper towel to remove excess moisture (Note – I have made these without zucchini and haven’t had to change anything up, they’re still good just no added veggie)
  • ¼ cup almond milk (this is my favorite almond milk; you can use regular milk if you like)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (my kids love cinnamon, but if you’re not a big fan you can omit this or add in less)
  • 1 ¾ cups white whole wheat flour  
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • blueberries, optional

Here’s what you do:

  1. Preheat the oven to 325 degrees Fahrenheit. Prepare your muffin tin – I use silicone reusable baking cups and spray them with non-stick cooking spray.  
  2. In a large bowl, mix honey, avocado oil and eggs.
  3. Add in the mashed bananas, grated zucchini, milk and vanilla extract. Mix well.
  4. On the side, combine the dry ingredients — the cinnamon, flour, salt, baking soda. Add into the wet mixture and mix until just combined. DO NOT overmix!  
  5. Optional — add in blueberries or other add-ins. Suggestions include dried cherries or chocolate chips 🙂 I added in blueberries to a few of the muffins but not all. If you want to have blueberry (or another add-in) throughout, add in about 3/4-1 cup. 
  6. Divide the batter evenly between 12 muffin cups. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into the muffin comes out clean. Mine took about 24 minutes.
  7. Cool muffins and then enjoy! I like to keep 6 out and then freeze 6 so I have individual muffins ready to go whenever. I simply take one out of the freezer and defrost overnight OR in the microwave. 

Nutrition info (I borrowed this from MyFitnessPal – I am not a dietician, just someone who likes to bake and make treats sometimes a little healthier, and I can’t claim 100% accuracy)

banana muffins

Seeking a non-healthy banana muffin? Give these a try instead!

Some questions for you:

  • Do you have a go-to muffin recipe?
  • What’s a healthy-ish recipe you made recently?