Blueberry Lemon Greek Yogurt Bread

Introducing: Blueberry Lemon Greek Yogurt Bread!  Yes, it's true three of my favorite things all in one bread.  Blueberries, lemon, and Greek Yogurt, what more could a girl ask for?

This summer,  I took Jonathan blueberry picking, and of course we ended up with a lot more  than a family of three could eat before they went bad.  So while surfing pinterest, I came a across a recipe for a Greek yogurt and banana bread, and my first thought was I could do that!  All I have to do is switch out the bananas (which I hate) for blueberries (which I love).

Hence the Blueberry Lemon Greek Yogurt bread was created.  Did I mention that it's healthy?  I have to say that having this loaf in the frig on a morning when I'm trying to get out the door, has been a lifesaver. 

FYI, You're going to want to store this in the frig as it will go bad if left out too long. 

This was inspired by the original recipe posted here, I hope you all enjoy this as much as we did.

WHAT YOU'LL NEED: 

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup brown sugar
• 1/4 cup cane sugar
• zest of 1 lemon
• 1 tsp vanilla (please use the real stuff!)
• 2 eggs
• 1/2 cup Greek yogurt
• 1 cup fresh blueberries

WHAT YOU'LL NEED TO DO:

• Preheat oven to 350 degrees.
• Start by combining flour, baking powder, and salt in a large mixing bowl
• In a separate bowl, Add eggs, sugars, Lemon zest, and vanilla.  Once combined add the Greek Yogurt.
• Pour the wet ingredients into the dry ingredients, and mix until just combined. Your batter will be a little lumpy.
• Next fold in the blueberries.
• Pour batter into a greased loaf pan and distribute evenly.
• Pop into the oven and bake for one hour, the top is golden brown and a toothpick should come out clean.

Homemade Cranberry Apple Granola

So for this month's What's Baking Challenge Ammie from my adventuresinmykitchen wanted everyone to bake with Spring Produce. Unfortunately, my visit over the past few weeks to my local farmer's market have been few and very far in between.

Besides the fact that I am now 22 weeks pregnant, I've also taken on a promotion with work, which has has me doing a lot of traveling over the past few weeks. So of course I wanted to make sure I had a few healthy treats at home while I'm away.

One thing that I know everyone in our home likes is granola. So I baked up another batch before I hit the road yet again this week. Good news is after this week I'll be home for at least the 3-4 weeks!

I Know that cranberries, and apples aren't spring time goods, but at least I could say that I got my apples at the farmer's market that Opened up again this month. =)I'm sure that Ammie will allow me to get away with it...this time.

I hope you all enjoy this recipe as much as my family and I do. Like always happy cooking and baking!

Recipe source: Giada De Laurentis

WHAT YOU'LL NEED: 1/3 cup pumpkin seeds
1/4 cup sunflower seeds
Nonstick cooking spray
1/3 cup maple syrup
2/3 cup packed brown sugar
1/2 cup unsweetened cranberry juice
1 1/2 teaspoons ground cinnamon
3 cups old fashioned rolled oats
1/2 cup sliced almonds
1/4 teaspoon fine sea salt
1 cup dehydrated cranberries
1 cup dehydrated apples

WHAT YOU'LL NEED TO DO: Preheat the oven to 350 degrees F.

Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted.

Set aside to cool.

Reduce the oven temperature to 325 degrees F.

Spray a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat.

Cook, stirring constantly, until the sugar has dissolved.

In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.

Pour the maple mixture over the oat mixture and stir until combined.

Spread the mixture onto the prepared baking sheet.

Bake for 20 minutes.

Remove the baking sheet from the oven.

Stir in the cranberries and apples, and bake for an additional 10 to 15 minutes until the mixture begins to brown.

Cool completely and break apart any large lumps.

Store airtight in a plastic container for up to 1 week.

Apple Banana Bread

As a mother, I am always trying to get Jonathan to eat more healthy foods. What sucks is my mother-in-law is always giving him crap that I do not approve of for breakfast and snacks. so lately he hasn't been eating his fruits and veggies.

And me being the type of person I am, I'm just not having it! I'll get him to eat his fruits, if it's the last thing I do! LOL! With all joking aside it's very important that Jonathan has a well balanced diet and as his mother, it's my responsibility to insure he gets all the nutrients that he needs.

I've been making banana bread for a while now, and decided that it was about time that I change this up a little, and hence the birth of the apple banana bread was created. I hope you all enjoy this recipe as much as my husband and toddler do.

Happy baking.

Recipe inspired by one of my recent Emeril banana bread recipes.


WHAT YOU'LL NEED:

8 tablespoons of butter
3 medium sized ripe bananas mashed
1/2 cup sour cream (I use lite)
2 tablespoons of half and half (I use fat free)
1 cup of organic unsweetened apple sauce
3 eggs
2 teaspoons vanilla
2 teaspoon of cinnamon
2 cups flour
3/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt



WHAT YOU'LL NEED TO DO:

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs, vanilla, apple sauce, half and half and cinnamon in a food processor.

Sift flour, sugar, cinnamon, baking soda, baking powder, and salt into the bowl of an electric mixer fixed with a whisk attachment.

Add the remaining butter and mix on medium-low speed until blended.

Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition.

Pour into the loaf pan and bake until lightly browned and bread bounces back to the touch. This will take about and 1hour to an 1 and 20 minutes.

Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

Chocolate Chip Banana Bread

What can I say about banana bread besides it's a great way of getting your kids to eat their fruits. Another great thing about making banana bread is you are able to use up your over ripe bananas and not waste food. Let's face it, no one wants to eat the brown banana, we all want the nicely ripe yellow one, that doesn't look like it's been to battle.

I've tried a few recipes for banana bread and this seems like the only one that cooks well without coming out dry. Something else that I liked about this recipe is that fact that it doesn't come out dense like other recipes that I've tried over the years. This bread actually comes out nice and fluffy which is always a plus in our house.

Another bonus, it's such a basic recipe and it's so very tasty. I recommend this recipe to anyone that wants something quick in the morning. This is one of those recipes that even kids love, Jonathan enjoys having this for breakfast along with his morning glass of milk. I hope you all enjoy this as much and my family has.

Happy baking!

Source: Inspired by Emeril

WHAT YOU'LL NEED:

8 tablespoons plus 1 teaspoon butter
1 cup mashed ripe bananas
1/2 cup sour cream
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon of cinnamon
2 cups flour
3/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup mini chocolate chips


WHAT YOU'LL NEED TO DO:

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs, vanilla, and cinnamon in a food processor.

Sift flour, sugar, cinnamon, baking soda, baking powder, and salt into the bowl of an electric mixer fixed with a whisk attachment.

Add the remaining butter and mix on medium-low speed until blended.

Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition.

Fold in the mini chocolate chips.

Pour into the loaf pan and bake until lightly browned and bread bounces back to the touch. This will take about and 1hour to an 1 and 10 minutes.

Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

Toddler approved Weight Watcher Blueberry Muffins

The winter months are upon us again, that means longer commutes to work...well if you live in New England you expect to have longer commutes =) With longer commutes it means more time on the road, which means you have to get up earlier...which means you would rather have something that you can just take and eat in the car, or eat once you get to work.

Has you all know by now, I'm always looking for recipes that are lighter, and less fating. Muffins are not an exception I'm always looking do was to make them healthier while still trying to make them taste good. I got this recipe from weight watchers, and I did make a few minor adjusts to this recipe and I'm very happy with the end results. Hope you all like it as much as my toddler and I have.

Happy baking!

WHAT YOU'LL NEED:

2 1/4 cup(s) all-purpose flour,
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 of sugar (I use splenda)
2 large egg whites -- slightly beaten
3/4 cup skim milk
1/3 cup canola oil (I used unsweetened applesauce)
3/4 cup blueberries (I used a little more than 1 cup)
1/2 teaspoon vanilla

Preheat oven to 400 degrees F.

Stir together flour, sugar, baking powder and salt.

Make a well in the center. Set aside.

In a separate bowl, combine the egg, milk, vanilla and applesauce.

Add egg mixture, all at once, to the flour mixture.

Stir until just moistened.

The batter will be lumpy. Stirring all the lumps out will make a tough muffin.

Carefully fold in the blueberries.

Line muffin tin with baking paper cups; fill each 2/3 full.

Bake at 400 degrees F for 20-25 minutes or until golden brown.

Remove from pans.

Calories 158; Fat 6; Fiber 1, 3 Weight Watcher Points

Stuffed Strawberries

This is easy and a great summer treat. My husband and Son would eat them all it I would allow it.

2lbs of large Strawberries
2 blocks of cream cheese at room temp (I use lite cream cheese)
3/4 cup sugar (I use a little less that 1/2 cup so that it's not too sweet)
1 tablespoon of vanilla
1 pint of blueberries (you will not use them all)
about 1oz of sliced almonds


cut a small piece of bottom of each strawberry so the will stand straight-up on their own.

scoop out the tops of strawberries (at the stem)

In a medium blow mix together cream cheese, sugar,and vanilla. Once combined put in Ziploc bag.

3) Cut tip of and pipe cream cheese mixture into the tops of strawberries.

4) then top with a blueberry and two slices of almonds so that it appears to be a flower.

All that is left to do is Enjoy!