Finally! I broke down and made a very traditional carrot cake for Easter dinner. It was so delicious! I had never made carrot cake before so I was really happy that it turned out so well. I also attempted to make fondant carrots to decorate it…a lot harder than it looks. But, I managed to make a few! I can’t seem to find the recipe I used, but once I do I will post it!
Roll a banana in peanut butter then roll it in rice krispies, special K or even granola. Such a delicious and healthy snack!
So I have made this a few times and I love it! So does my family! It is relatively healthy but it is the perfect breakfast for a family. It also can be frozen and re-heated in the oven (takes a while for it to de-thaw so I recommend cutting it in smaller pieces first)
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup strawberries (Any berry would work)
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slicesInstructions
Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.
Recipe from A Spicy Perspective
1 cup (2 sticks) butter, softened
2 cups sugar
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 325. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
So, pancakes are by far my favourite food (besides cupcakes), and even with a simple recipe they taste delicious! It is so easy to make them what ever way you want and each time I try something new it is exciting to see how they turn out! This is the basic recipe that I use for simple pancakes! yummy!
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk (depending how thick you want them)
- 1 egg
- 2 egg whites (beaten until frothy)
- 1 teaspoon vanilla
- 2 tablespoons vegetable oil (I usually use apple sauce or yogurt as a healthier alternative)
Mix and enjoy the heavenly taste of pancakes!