Healthy Banana Bread Recipe

healthy banana bread recipe

Yesterday I woke up to bananas that were beyond repair (i.e. too ripe to even drink in a smoothie) and I decided to transform them into banana bread instead of discarding them. When I realized I was out of flour I decided to make it extra healthy banana bread and use some whole wheat flour I had in the back of the cabinet. I’m pleased with how it turned out! It has a nice nutty taste, while still being sweet, and tastes particularly delicious with cream cheese! Here’s the recipe -

healthy banana bread recipe
healthy banana bread recipe

5 very ripe bananas

1 egg

1 tsp vanilla

1 1/2 cups whole wheat flour

1 tsp baking soda

1/2 tsp cinnamon

1/8 tsp sea salt

Mash bananas in a large mixing bowl. Stir in the egg and vanilla. Add in remaining ingredients and mix well (you can whisk together the dry ingredients in a separate bowl, but you don’t have to). If you like you can also add in walnuts and chocolate chips.

Pour into a well greased loaf pan and bake at 350 for 50 minutes. Voila! A delicious and healthy breakfrast : )

healthy banana bread recipe

What’s your favorite recipe for using up leftovers? Please share!

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Raspberry White Chocolate Chip Cookies

Raspberry White Chocolate Chip Cookies

Over the weekend my sweet tooth struck again and I baked some raspberry white chocolate chip cookies. I was initially going to use my favorite chocolate chip cookie recipe, but when I realized I was unexpectedly out of cake flour I decided to try out a new recipe. I was very pleased with the results! The cookies were soft and chewy and brimming with chocolate. Plus, the ingredients are all things I already had in the pantry. Here’s how you make them:

Raspberry White Chocolate Chip Cookies

Whisk together the flour, baking powder, baking soda, cornstarch and salt. Set aside and cream together the butter and sugars. Add in the egg and vanilla. Slowly add in the dry ingredients and mix until just combined. Stir in the chocolate chips and raspberries, and spoon out 1” rounds on a baking sheet. Bake at 350 for 11 minutes.

*I made two batches - one immediately after I mixed the ingredients and one where I let the dough sit in the fridge overnight. I don’t think letting the dough sit over night is necessary; the cookies tasted the same, and since the raspberries had melted overnight it was a lot messier to spoon out the cookies.

Raspberry White Chocolate Chip Cookies
Raspberry White Chocolate Chip Cookies

Have you tried out any new recipes lately?

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Blueberry White Chocolate Cookies

Blueberries and Cream Cookies
Blueberries and Cream Cookies

This weekend my sweet tooth reared its head and Easter candy, while delicious, just wasn’t cutting it. I wanted some homemade baked goods, you know what I mean? I also wanted something that tasted fresh and summery, so I opted for blueberry cookies. They turned out so yummy! I love the mixture of blueberry and white chocolate (some of my favorite pancakes!) and it tasted delicious in a cookie. If you are looking for a fun treat that still has some guilt-free fruit, look no further!

Here’s the recipe:

Blueberries and Cream Cookies

Cream the butter and sugar. Then add in the egg, sour cream, pudding mix, salt and baking soda. Add in the flour one cup at a time until just combined. Stir in the chocolate chips, and then carefully fold in the blueberries. Bake at 350 for 10 minutes and let cool. Enjoy with a glass of milk!

Blueberries and Cream Cookies

Have you enjoyed any baked goods recently? Do tell!

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Easy and Delicious Vegetable Based Recipes

West African Peanut Soup

Over the last month JD and I have tried to re-vamp our diet so that we eat a lot more vegetables and less meat, especially red meat. We aren’t quite vegetarians yet, we still eat fish and occasionally chicken, but we are definitely eating way more greens. It feels good to know I’m filling up on veggies instead of bacon (and I’ve been trying to ease off on sugar, at least a little, so hard!) since my body feels healthier and energized! We’ve found a number of easy recipes of the past few weeks, all of which I know we will eat again and again. Since I’m sure everyone is always looking for quick yet healthy dinners, I thought I’d share : )

Mushroom Bourguignon with Mashed Potatoes

Hummus Quesadillas

Giada’s Chicken piccata but with Cod

West African Peanut Soup (serve with naan)

Make Your Own Buddha Bowl

Orange Orzo Salad

Sweet Potato Tacos

Moroccon Chickpea and Couscous Salad

Also, shout out to Kate of Cookie + Kate for having so many amazing vegan recipes!

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Raspberry Breakfast Bread

Raspberry Breakfast Bread

Over the weekend I wanted to make something new for our Saturday morning brunch. Berries always make me think of spring or summer, so a raspberry muffin or breakfast bread sounded perfect. I decided to make this raspberry muffin bread and it went perfectly with our eggs and coffee. The recipe is quick to whip up, and it’s likely that you already have everything but the raspberries in your pantry. Plus, you can use frozen raspberries! So easy and delicious!

Raspberry Breakfast Bread

Here’s the recipe:

1/2 cup salted butter

1 cup sugar

1 cup milk

1 tablespoon vanilla

2 eggs

2 tsp baking powder

2 cups flour

2 cups raspberries

Raspberry Breakfast Bread

Preheat oven to 350 and grease a loaf pan. Cream together 1 stick salted butter and 1 cup sugar. Add in 1 cup milk, 2 eggs and 1 tablespoon vanilla. Once combined add in 2 tsp baking powder and 2 cups flour. Gently stir in 2 cups frozen raspberries. Cook for 80-90 minutes or until a knife comes out clean. Enjoy!

Raspberry Breakfast Bread

Don’t forget to check out my favorite baking tool page if you are looking for new kitchen tools!

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Pretzel M&M Blossoms

Pretzel M&M Blossoms
Pretzel M&M Blossoms

How cute at these Easter desserts?! I’m obsessed with them! I wasn’t going to make any big Easter dessert this year, but when I saw these online I just couldn’t resist.

Pretzel M&M Blossoms

They were a breeze to make too. All you need are pretzels, white chocolate, M&Ms and a microwave. What’s even better than how cute they are, though, is how delicious they are! It’s the perfect mix of salty and sweet, smooth and crunchy. Plus they took under 10 minutes. Here’s how to make some of these blossoms for yourself -

1 bag waffle pretzels

1 bag white chocolate chips

1 bag Easter M&Ms

Lay out the waffle pretzels on a microwave safe plate. Place 5 white chocolate chips on each pretzel; microwave for 30 seconds and then 20 seconds more (or until the chocolate is slightly melted). Arrange the M&M’s on top in whatever pattern you would like. Done!

Pretzel M&M Blossoms

Aren’t they just darling for Easter? And they would make a great activity with kids!

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Fisherman's Stew Recipe

fisherman's stew recipe
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Last weekend I made fisherman’s stew for the first time, and I’m - I’ve always wanted to, but the recipe intimated me. I decided to finally pull the trigger this Lent, since we’ve been eating the same fish recipes again and again. I found a recipe in an old cookbook I have, One Pot Meals, and altered it. Here’s the recipe:

Pinch of saffron threads

olive oil

3 minced garlic cloves

1 1/2 tsp thyme

2 bay leaves

2 red bell peppers seeded and chopped

2 cans chopped tomatoes

1 tsp smoked paprika

1 cup fish stock

1 cup blanched almonds, toasted and finely ground (buy peeled almonds)

2 lbs clams and/or mussels (your choice in the assortment)

1 lb cod fillet

1 lb shrimp

Place saffron in a small bowl with 4 tbsp almost boiling water. Let soak for at least 10 minutes.

In a large pot cook heat olive oil and add in pepper, garlic, thyme, bay leaves and cook for 5 minutes. Add in the tomatoes and paprika and cook an additional 5 minutes. Stir in the fish stock, saffron and the soaking water and almonds; bring to a boil. Reduce heat and simmer 10 minutes. Add salt and pepper to taste. Stir in fish, shrimp, and cleaned clams and mussels. Cover and simmer for 5-10 minutes, until shrimp are pink, fish is flaky and shellfish open. Serve with thick and crusty bread.

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Do you have any great seafood recipes? Please share!

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Lemon Cookies for Spring

Lemon Cookie Recipe

I don’t know about you, but something about spring makes me crave lemon flavored desserts. I don’t care if it’s lemon bars, lemon cookies, lemon cake - I want it all! The light citrusy flavor and bright yellow color just make me so happy. So, as soon as I saw a recipe for lemon cookies, and chewy lemon cookies at that I knew I had to make them and share them with all of you! They are a little different than my usual recipe share, they aren’t from scratch, but I decided the ease of the recipe might be exactly what you all wanted to see right now - spring is always so busy! Here’s the recipe -

Lemon Cookie Recipe

Mix together the softened cream cheese and butter. Add in the egg and the vanilla. Mix in the cake mix. Let cool in the refrigerator for 2 hours. Preheat the oven to 350 while you roll the batter into 1 inch balls and roll in powdered sugar. Bake for 12 minutes and let cool (preferably on a wire rack).

Lemon Cookie Recipe

Enjoy! Also, I rounded up all of my favorite baking and cooking tools on a new page that you can find here!

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Lucky Charms Marshmallow Bars

Lucky Charms Marshmallow Bars

Happy almost St. Patrick’s Day! As an Irish girl I’ve always had a soft spot in my heart for this holiday, and love celebrating with cheesy decor and festive treats. When I was little I wanted my mom to die all of the food green - she wasn’t so on board, though I do remember dinner at a friend’s house where even the rice was green. Such a fun memory! Now that I’m a little older, and a little less on board with copious amounts of food coloring, I’m excited to celebrate with corned beef and cabbage and this festive dessert. These marshmallow treats are easy to make and magically delicious!

Lucky Charms Marshmallow Bars

Grease an 8x8 baking dish. Melt 6 tbsp butter in a large saucepan on low heat. Add in half the marshmallows; once melted add in the other half. Stir in salt and vanilla. Finally add in the Lucky Charms, a couple cups at a time until everything is combined. Using a spatula, pour the mixture into the baking pan and tap down so the top is flat. Let sit for about an hour to set. Optional: pick out some of the marshmallow charms from the remaining cereal and sprinkle on top.

Lucky Charms Marshmallow Bars

Enjoy!

How are you celebrating St. Patrick’s Day? Do you have any fun treats or plans?

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My Favorite Oscar Dresses and a Champagne Muffin Recipe

Did you watch the Oscars? Or the red carpet? Seeing all the beautiful gowns go down the red carpet is one of my favorite television events of the year. This year there were so many gorgeous dresses and makeup looks, but here are my favorites -

Constance Wu Oscars 2019

My favorite dress! She looks like Belle, which is the way that all dresses should be judged ;)

Michelle Yeoh Oscars dress 2019

Isn’t this dress on Michelle Yeoh just stunning? I particularly love the neckline, it’s so regal.

Regina King Oscars dress 2019
Gemma Chan Oscars dres
Allison Janney Oscars dress 2019

Allison Janney always looks phenomenal and this years was no exception. I think she is just fabulous.

Emma Stone Oscars dress 2019

Doesn’t Emma Stone look like a a goddess?

Charlize Theron Oscars dress 2019

Charlize Theron looks so different in this outfit than she normally does on the red carpet and I love it!

Champagne Muffins

Also, in honor of the Oscars I made champagne muffins. They ended up tasting quite delicious, and I love that I can eat them for breakfast all week long. Champagne for breakfast just seems so Hollywood ; ) Plus they were easy to make! Here’s the recipe:

Whisk together 1 2/3 cup flour, 1 cup sugar, 1/4 tsp baking powder and one 1 tsp baking soda. In a separate bowl cream together 3/4 cup salted butter, 3 egg whites, 1/2 cup sour cream, and 1/2 cup + 2 tbsp champagne. Add in the dry ingredients, being sure not to over mix. Pour the batter into a greased cupcake tray (or use cupcake liners). Bake at 350 for 18-20 minutes. Let cool.

Enjoy! And I highly recommend doing a muffin toast!

Did you make anything special for the Oscars? Or do you have a favorite special occasion dessert?

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Heart Shaped Lava Cake

heart shaped lava cake
heart shaped lava cake
heart shaped lava cake
heart shaped lava cake

For Valentine’s Day last week I made a lava cake for dessert. It felt so indulgent to pull a hot and gooey cake out of the oven and immediately dig in. Normally when I bake cookies I let them cool and wait until after dinner to take a bite, but that’s not how you do it with lava cake. Instead you immediately take a giant forkful, and guys it is so delicious! Since it was Valentine’s Day I used a heart shaped pan, but I’m definitely going to make this recipe again with individual ramekins.

To make:

Place 1/2 stick unsalted butter and 3 oz semi sweet chocolate together in a microwave safe bowl for 20 seconds. Stir and microwave in 20 second intervals until everything is combined and melted. Next, whisk in 1/4 cup confectioners sugar and 1/4 cup brown sugar. Then add in 1 egg and 1 egg white, 1/2 tsp vanilla, 1/4 cup flour and a dash of salt. Bake at 450 for 9-11 minutes, so that it’s still jiggly. After 1 minute flip upside down onto a plate to remove the cake from the pan and then enjoy!!

Do you have a new favorite dessert? I love trying new recipes, so I’m all ears for good recommendations!

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