Banana bread is a favorite to bake, eat and share with friends; zucchini is also a favorite that has been abundant in farmer’s markets this summer. So, with some extra zucchini and slightly browning bananas on hand, I decided to combine these two for one hopefully yummy experiment, and it worked! This is an easy (and tasty) way to incorporate fruits and veggies into your little one’s or your own day. Mashing a ripe banana, measuring dry ingredients and mixing are all tasks perfect for getting kids involved in the kitchen!
Yields ~15 muffins
1 ½ cups all-purpose flour
¾ cup sugar
¼ cup milk
¼ cup olive oil
1 cup shredded (or made into noodles and then chopped*) zucchini
½ cup dark chocolate chips
¾ medium ripe banana, mashed
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
Preheat oven to 350F, and grease or line muffin tin.
In medium bowl, combine dry ingredients of flour, sugar, baking soda, salt and cinnamon.
In a separate large bowl, mix beaten egg, oil, milk, mashed banana, lemon juice and vanilla extract. Stir wet ingredients into dry until incorporated and moistened.
Prepare zucchini using a shredder or by spiralizing into thin noodles and then chopping into ¼ inch pieces, for similar effect. Measure your 1 cup of zucchini now. Wrap measured zucchini into paper towel and squeeze out excess water–there will be a lot of it.
Fold zucchini and chocolate chips into rest of mixture. Pour to fill muffin tins 2/3 of the way.
Bake until toothpick inserted in center of muffin comes out clean, about 25 minutes.
Easter is only 10 days a way! Besides your traditional Easter egg hunt and dying of Easter eggs, what do you have planned? Have you ever thought about starting a new tradition with your family in the kitchen? Don’t just create Easter eggs with your family this Easter, establish the new custom of designing your own Easter egg cookies! Let your imagine go wild with the unique designs and vibrant colors of spring. Share your creations with us on Facebook or Twitter!
1 ½ cup all-purpose flour (about 6 ½ ounces)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
¼ cup butter, softened
1 teaspoon vanilla extract
1 large egg
2 cups powdered sugar
3 tablespoons milk
¼ teaspoon vanilla extract
Food Coloring Optional
1. To prepare cookies, spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Beat in 1 teaspoon vanilla and egg. Add flour mixture, beating at low speed until blended.
3. Place dough between two sheets of plastic wrap. Roll dough to a 1/4-inch thickness. Chill 1 hour.
4. Preheat oven to 375°F.
5. Cut dough with a 2 ¼ inch egg-shaped cutter. Place cookies on a baking sheet lined with parchment paper. Bake at 375°F for 8 minutes or until edges of cookies are browned. Cool cookies 1 minute on pan. Remove cookies from parchment; cool completely on a wire rack.
6. To prepare icing, combine powdered sugar, milk, and ¼ teaspoon vanilla; stir until smooth. Add food coloring, if desired. Stir well. Spread or pipe icing onto cookies.
The recipe and photo used in this post were courtesy of Cooking Light. To see the originally posted recipe please click here.
March is National Nutrition Month! National Nutrition Month is a month to share nutrition education and of course to celebrate some of favorite foods. We couldn’t think of a better way to celebrate the start of March than by sharing our original recipe using KIND granola clusters. We mixed some of our favorite things into one cookie – cranberries, walnuts, and of course KIND clusters granola!
Makes 24 Cookies
½ cup brown sugar
½ cup granulated sugar
1 cup whole wheat flour
1/8 teaspoon cinnamon
1/8 teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla
½ cup butter, softened
2 cups Oats and Honey Clusters Kind Granola
½ cup dried cranberries
½ cup walnuts, chopped
Preheat oven to 375°F.
In a large mixing bowl, combine brown sugar, granulated sugar, whole wheat flour, cinnamon, baking powder, and salt (dry ingredients).
Slowly mix in vanilla, egg, and butter (wet ingredients).
Mix dry and wet ingredients well.
Add in Oats and Honey Clusters Kind Granola, chopped walnuts, and dried cranberries. Mix well.
On an ungreased cookie sheet, drop 1-1 ½ inch balls 3 inches apart.
With Valentine’s Day in just a couple of days, we’re sure that spending time with your loved ones is on your mind. Get your dose of love by baking these yummy cupcakes with your kids. Try these delicious double chocolate cupcakes as a sweet snack!
With the holidays just around the corner, we wanted to share one of Laura’s recipes. These make a great addition to a holiday party or cookie exchange. What is your favorite holiday cookie recipe? Share with us in the comments below!
1 cup peeled, diced Granny Smith apple (about 1 apple)
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into pieces
1. Preheat oven to 350°.
2. To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.
3. To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.
To prepare ahead, cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250° for 15 to 20 minutes.
The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here.
Serve with a glass of milk or Greek yogurt, and banana or other fruit for a quick breakfast or snack! These are even better the next day, and they’re a super way to jazz up your kids’ palate when you mix-in some fruits and veggies.
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
¼ teaspoon baking soda
2/3 cup brown sugar, firmly packed
½ cup canola oil
1/3 cup buttermilk
¼ cup applesauce
2 eggs, slightly beaten
½ cup canned pumpkin
¼ cup chopped raisins (optional)
¼ cup chopped nuts (optional)
Preheat an oven to 400 degrees F. Grease 12 muffin cups, or line the cups with paper muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and nuts, if desired.
Divide the batter evenly in the prepared muffin pans. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Other mix-in options: dried cranberries, granola, apple pieces, chocolate chips, pumpkin or sesame seeds, shredded carrots or zucchini, peanut butter….or get creative and try something new!
Happy 4th of July! To celebrate this summer holiday we wanted to share a quick, easy, and fun dessert. These red, white, and blue kabobs are both festive and delicious, plus they make a great activity for the family. We hope you enjoy!