We love kicking off the weekend on Friday mornings with a little treat. I’ve been making these chocolate espresso muffins on repeat. Let me know how you like them!
If you follow on Instagram, you know that I have a ton of hot chocolate-related recipe ideas swirling through my head. But this one is the one I just couldn’t let go of – I knew I had to make these! I love cinnamon rolls for Christmas morning, but I wanted to try something new. So, here we are with these hot chocolate sweet rolls with marshmallow frosting!
You all know lately I’ve been into shortcuts and making things easier as we quickly approach baby #2. These are a most excellent short cut for sweet rolls! I used Pillsbury canned pizza crust and packets of hot chocolate. The most from-scratch part of this is the icing, which is only a few ingredients and a stand or hand mixer.
Guys. This is the pumpkin muffin dreams are made of! I cannot tell you how good they are with coffee – you just need to try it for yourself!
The pumpkin spice is so warm and comforting, especially as the temps are getting cooler. The coffee crumb has the best crunch and reinforces that pumpkin spice in the base. And the base is moist and delicious and I’ve made them so many times in the past week – we can’t stop eating them!
Remember that Healthy(ish) Banana Bread we did at the height of all of that quarantine banana bread baking? Well, let’s do it again, but this time make it pumpkin for fall!
This bread is SO easy and so much lighter than a traditional bread because – wait for it – we’re using pancake mix. So basically it’s like a pancake loaf? But it’s good, and satisfying, especially if you have to count calories, carbs, sugar, etc. I’m using the Birch Benders Keto pancake mix here, you could do their Paleo blend or even a protein blend.
Skip the icing if you want to really keep it in check, but it’s so hard to imagine skipping the icing! The warm pumpkin spice flavors are so nicely balanced with the maple apple cider glaze. It’s like legit all the flavors of fall I love so much in one recipe!
Healthy(ish) Pumpkin Bread with Maple Cider Glaze
A delicious combination of fall flavors, all in a lightened up, healthy(ish) twist on pumpkin bread.
Are you guys more of a waffle or pancake fan? For some reason, I definitely gravitate towards waffles – I like them so much better than pancakes. But, to be honest, it could be because I’m just not that great at making pancakes! They’re never even, the butter gets all gross and then makes the second and third batch a weird color and I’m just not into it!
But these waffles…these waffles are the most beautiful color. And wow, do they taste like fall! The pumpkin spice really suits my fall theme of being 100% basic.
With these, you can just use any of your go-to waffle/pancake mixes. Because I have gestational diabetes, I’m using the Birch Benders keto mix. For these, I also used a sugar free maple syrup, but just use your favorite! It is what it is – just a few months left of this!
In this recipe, you use the pure pumpkin puree as a replacement for eggs/water. It’s such an easy recipe – I made extra and put them in the freezer once they were cooled just so I could grab and go on weekdays. Sometimes, you just need something more exciting than scrambled eggs, ya know!
Next time I do these, I’m going to cut up some apples and sautee them in a bit of cinnamon. Let all those fall flavors really collide!
Pumpkin Spice Protein Waffles with Maple Butter
Delicious pumpkin spice protein waffles topped with a savory and sweet maple butter.
Okay. This is probably going to be one of those recipes that you make and then you’re like, crap I better give half of these to the neighbors. When I made these, we had one bite, and I texted a pic to our neighbors across the street and asked them if they wanted some. I brought them across (mask on, yes), and thank god. We would have eaten all of these and god help us, we are really trying to avoid the quarantine 15!
These sticky pecan cinnamon rolls are so easy. There ain’t nothin’ wrong with canned cinnamon rolls, especially when it’s so hard to find yeast. And, let’s be real – we’re all cooking and baking a lot more than usual. It’s nice to have a shortcut for something out of this world delicious in your back pocket.
Holy southwestern kick, eh? I’ve really been in a put-cumin-and-lime-on-everything. Sorry….? Not really. This is real life what we’ve been eating around here.
I’ve been cooking so much more than usual, which has been a ton of fun for me. I’ve been overflowing with creativity and recipes are just coming to me, so I can’t really complain. I’m just living for quick and easy recipes that pack a lot of flavor. I keep saying this, but come lunch time, I want something to look forward to, but I also really want it to be quick.
This is another, have you quarantined if you haven’t made banana bread? With everyone making banana bread, I’ve been craving it – but with all the baking I’ve been doing (uh, hello Gigantic Chewy Coffee Chocolate Chip Cookies that have been on repeat), I needed to lighten this guy up. Big time.
Enter: healthy(ish) protein banana bread. It’s actually pretty light if you skip the whole put-frosting-all-over-it-part!
Anytime I make a Panzanella salad I always wonder why I don’t make them more. This salad was no exception – the salmon came out perfectly and it was a fun weeknight dinner. I’ve been trying to make our weeknight dinners more interesting during quarantine and this one is definitely one we’ll be having again soon.
The salmon was so simple to roast – just a bit of butter, olive oil, garlic, salt, pepper and fresh basil. It was ridiculously delicious!
Earlier this month, we went to Nashville for hubby’s 40th/CMA Fest. We had so much fun and also ate our weight in fried chicken. Let me tell you. That spicy fried chicken thing they’ve got goin’ on in Music City is to. die. for.
I wish fried chicken didn’t have calories, because I’d be making this on the reg. But, these sandwiches gave us just enough of a little taste of Nashville at home.
To kick these sandwiches up a notch, I generously added spicy honey on top of the fried chicken. And then, topped them with the Trader Joe’s sweet and spicy jalapenos that are amazing (and I literally add to everything these days) and some spicy pickles.
