Raspberry Yogurt Muffins

These muffins from This Mama Cooks are amazing!  They are not as sweet as you might expect a muffin to be, but after a few bites I think you’ll be hooked!  They don’t use a ton of sugar, so if you down say…. 3 or 4 in a morning, you barely even have to feel guilty.  Not that I’ve ever done that or anything.  These also make a great snack for the kiddies.

Raspberry Yogurt Muffins

You can easily substitute both the yogurt flavor and the fruit to switch it up. 🙂

Raspberry Yogurt MuffinsHealthy Raspberry Muffins

  • 1 3/4 cup flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (6 ounce) container raspberry yogurt
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 1/3 cups raspberries (frozen works fine!)

Preheat oven to 400 degrees F.  Line a 12 serving muffin tray with muffin cups.  Mix dry ingredients together.  In a separate bowl, mix yogurt, oil, and egg until well combined.  Pour into dry ingredients and stir just until combined.  Add in raspberries.  Your mixture will feel pretty thick, but don’t worry about it!  Spoon evenly into muffin tray and pop in the oven for 18-20 minutes or until browned and toothpick comes clean.

Raspberry Muffins are Yummy!Raspberry Muffins!

Blueberry Oatmeal Bars

These probably sound healthier than they are.  While they do have an awesome amount of blueberries and oats in them, they also are pretty loaded with sugar and butter.  This was my first time making them, and I stuck with the recipe.  Next time, I’d like to try subbing one stick of butter with applesauce and cutting back on the sugar because it was definitely not lacking in sweetness.  The girls loved these and I thought they were close to something really awesome – they just were a bit too sweet for me to completely love them.  I’ll update this if I ever attempt my changes and am happy with the results.

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This recipe came from Delightful E Made and is fast and easy!  It also has made a very quick breakfast option for the girls all week, which is a major plus in my book and the main reason I’m posting this for everyone!

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I had the best helpers with these bars.  They were excited about them from start to finish. 🙂

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Blueberry Oatmeal BarsIMG_2913

  • 2 1/2 cups oats
  • 2 1/4 cups flour
  • 1 1/2 cups brown sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, melted
  • 3 1/2 cups blueberries
  • 1/4 cup sugar
  • 1 tablespoon corn starch

Preheat oven to 350.  Combine oats, flour, brown sugar, baking soda, and slat.  Mix in the butter.  Press 2/3 of the mixture into a 9 x 13″ baking dish.  Reserve the rest for topping.  In a separate bowl, coat the blueberries with sugar and cornstarch.  Dump blueberries over the crust.  Crumble reserved topping over the blueberries and bake 20-25 minutes or golden brown.  Let cool completely prior to cutting.  I stored mine in the freezer, so they’d last longer.

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Goldenrod Toast with Ham

This is a meal I was introduced to by Caleb’s parents.  Growing up on a farm, I ate my fair share of eggs, but they were either fried, scrambled, or an omelet. 🙂

The classic way to eat this meal is meatless, but as usual…. if at first it doesn’t have meat…. ADD IT!  I can’t think of too many dishes that aren’t dramatically improved by meat.  Must be that farm girl in me.  Sausage, ham, or bacon all make excellent toppings.  If you can’t choose between them, just have all three.

This is a pretty forgiving recipe, so feel free to vary egg & milk amounts.  I made a larger batch because I wanted leftovers.

Goldenrod Toast with HamGoldenrod Toast with Ham1

  • 9 or 10 hard-boiled eggs
  • 3 1/2 tablespoons butter
  • 3 – 4 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 cups milk
  • about 2 cups diced turkey-ham
  • 1 – 2 teaspoons olive oil
  • toasted bread

Start out by peeling your eggs.  If you have a cute helper like I did, you may find a few remaining shell bits on your eggs.  Simply give them a quick rinse under the faucet and you’ll be good to go!Goldenrod Toast Hard Boiled Eggs

Pop the yolks out, use a fork to crumble them up, and set aside (this picture was before I had fine-tuned my helper’s work).  Chop the egg whites up and set aside.  Don’t chop them too small – about quarter sized.Goldenrod Toast Yolk Crumbs

Melt your butter in a sauce pan.  Stir in the flour, salt, and pepper until smooth.  Pour in the milk and bring to a boil.  Cook and stir for a couple minutes or until thickened.  Sometimes it thickens up well, other times it likes to stay a little more on the thin side.  Honestly, it doesn’t affect the taste and will work either way!

Add the egg whites and stir for a couple minutes or until heated through.  Saute ham in olive oil for a few minutes or heated through.  I like mine a little browned.

Spoon sauce over toast, sprinkle with ham and yolk crumbs.  You can make it easier to eat by ripping the toast up before adding the toppings, but it won’t look quite as attractive. 😉Goldenrod Toast with Ham

Hearty Oatmeal Pancakes

Everyone has their favorite pancake recipe and this is mine. 🙂  I’ve tried a variety of recipes over the years and this is the version I came up with to fit our style.  I absolutely love using applesauce in place of oil/butter, the cinnamon & vanilla add great flavor, and the oatmeal and whole- wheat flour make them nice and filling.  These are to die for with berries/fruit mixed in, but also pretty delicious on their own with a little syrup!  I know there are healthier recipes out there, but I find this to be the perfect combination of healthy yet not too heavy.  I think it’s easy to make bready foods taste almost too thick and these maintain that nice “light and fluffy” taste.

Hearty Oatmeal PancakesHearty Oatmeal Pancakes

  • 1 1/4 cups oats
  • 3/4 cup flour
  • 3/4 cup whole-wheat flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 eggs
  • 1 3/4 cup milk
  • 1 container natural applesauce (slightly more than  1/4 cup)*
  • 1 teaspoon vanilla extract (I always use imitation since it’s way cheaper)

*I love using the granny smith flavor, but plain works great too

Mix together oats, flours, sugar, baking powder, cinnamon & salt.

Whisk together with a fork, eggs, milk, applesauce & vanilla.  Stir into dry ingredients until just combined.

Fold in any desired fruit.  My all-time favorite add ins are blueberries, but anything is delicious!  They are also great plain or topped with sliced bananas. 🙂

Cook 1/4 cupfuls on a lightly greased skillet/griddle until done.  Normal people just flip them once, but I get impatient and flip them a million times. ha

Blueberry Breakfast Cake

This recipe definitely includes more butter and sugar than my usual meals, but the taste is so worth it!  Normally, I would whip up a bowl of stove top oatmeal with some type of fruit in it for myself and Abby during the week.  While this really only requires about 7 minutes of uninterrupted time, it’s been a bit more challenging to get meals on the table with our new baby Evie. 🙂  I love this blueberry cake recipe because I can bake it the night before (after Abby is in bed and Caleb is home to watch Evelyn haha) and we have instant breakfast for at least 3 or 4 days!  Taste wise, I would describe it as the most delicious blueberry muffin ever.  To make myself feel better about all the butter and sugar, I usually cut down at least a TINY bit on the sugar and I’ve slowly been increasing the amount of whole wheat flour I sub in.  And of course, I throw in a few extra blueberries because they are just delicious.  In fact, that is the best part about this recipe – it is LOADED with blueberries! 🙂  Thanks to Alexandra for this tasty dish!Buttermilk Blueberry Cake

Blueberry Breakfast Cake

  • 1 stick of butter softened
  • 2 teaspoons lemon juice
  • 7/8 cup + 1 tablespoon sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup + 1/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups (plus more if you want!!) blueberries – I often use frozen when they’re cheaper
  • 1/2 cup buttermilk (I usually don’t have this on hand, so I just use the handy dandy 1 tablespoon lemon juice mixed with 1 cup milk trick.  Let it sit at least 5 minutes and use what you need)

Preheat your oven to 350 degrees.  Cream butter, lemon juice and 7/8 cup sugar (I usually use a fork for this).  Beat in egg and vanilla.

Toss blueberries with 1/4 cup all purpose flour (I use a fork for this too) and set aside.

Mix together 1 cup all purpose flour, 3/4 cup whole wheat flour, baking powder and salt.  Add to the butter mixture a little at a time, alternating with your 1/2 cup of buttermilk.  Once combined, fold in your blueberries.  The batter will be really thick.  Grease a 9″ square baking pan and spread batter inside.  Sprinkle with 1 tablespoon of sugar and bake 35-45 minutes or done.  I normally have to bake this quite a bit longer, but we also have issues with our apartment oven.  Just bake it until a knife comes out clean and you’ll be good to go!  This is super yummy so if you make it the night before for breakfast…. be ready to taste test it early. 😉Buttermilk Blueberry Cake1