Walkers Shortbread Winner…

 Walker Shortbread Giveaway

:: Walkers Shortbread Winner | Strawberry Recipe Roundup ::

Sara and I are excited to announce the lucky winner of our Walkers Shortbread Giveaway!  I posted about this lovely GIVEAWAY on Thursday, along with a tasty Strawberry Shortbread Pie recipe.  Speaking of which, we have been experiencing some of the most delicious California Strawberries!  Okay, so some of you are still knee deep in snow {we are hoping for better weather for you all soon}, but in the meantime, we have listed a few of our favorite Strawberry Recipes!  We hope you like them! [Read more…]

Pumpkin Nutella Muffins

 

Pumpkin Nutella Muffins {Simply Happenstance}

 :: Pumpkin Nutella Muffins ::

Oh my goodness, you guys! This is the BEST muffin combination… pumpkin + Nutella! During this time of year, I typically make plain pumpkin muffins and occasionally add in chocolate chips… but let me tell you, swirling in a dollop of creamy Nutella made an incredibly decadent difference! The pumpkin is flavorful and moist, while the Nutella creates a rich, chewy, chocolatey muffin top!

I doubled the recipe below and it made 18 muffins and one loaf to give away to a neighbor. This is the perfect baked treat to give to friends and family! If preparing this recipe as a loaf for others… you may want to buy a few of these darling paper loaf pans from Sur la Table. Wrapped in cellophane and tied with a simple bow… it makes for the perfect hostess gift or sweet treat for neighbors for the holidays! Enjoy! [Read more…]

Almond Poppy Seed Muffins

  

:: ALMOND POPPY SEED MUFFINS ::

Isn’t it funny how certain sights, sounds, tastes, and smells evoke emotions and bring back memories? Well… the smell and taste of these muffins do just that for me. It brings me back to my early high school years spent in San Diego…. Happy memories surfaced of the carefree days spent with one of my best high school friends. We used to make these muffins after school or on the weekends. Back then, we made them from a boxed mix… and they really were delicious! I think we’d practically devour the whole dozen! I haven’t seen them since those years, long ago. I have found lemon poppyseed muffin mix… but that just isn’t the same in my opinion! There is just something magical about the combination of almonds with poppy seeds!

[Read more…]

Strawberry Muffins

Fresh strawberries are now in season and are in abundance in our local markets.

Husby recently picked up a ton of the sweet, red fruit,

so I had some extras on hand to get creative with.

We happen to LOVE muffins in our house.

Of course, we love all other baked goods, too…

but I tend to make muffins nearly every week

for a good after school treat or to throw into the kids packed lunches

{they just seem healthier, so I don’t feel as guilty}!

[Read more…]

{Simply} Muffins

 {Simply} Muffins

basic batter + your choice of add-ins = pure yumminess!  

Who doesn’t love a tasty muffin?

This is the perfect recipe…

a simple muffin batter, with endless flavor possibilities!

[Read more…]

Banana Chocolate Muffins {Vegan}

Today is one of our favorite kinds of days….

a Fall Sunday, that is both crisp & cool.

Husby went off to work for the next two days.

The kids and I decided to stay in & have a pajama day!

A perfect, cozy day….

A wonderful time to bake up something delicious & wholesome!

Vegan Banana Chocolate Chip Muffins

Don’t let the “vegan” part scare you!

They are honestly delicious!

They just don’t have the usual eggs, which I am certain you won’t miss!

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Miss Sophia Blue  {a.k.a. “Little Ina,” as I like to call her}

and I made some adjustments to the recipe.

All you need is:

* 1 cup of whole wheat flour

* 1 1/2 teaspoons baking soda

* 1/2 cup brown sugar

*1/2 cup granulated sugar

*1/3 cup canola oil

* 4 ripe bananas

* 1/4 cup water

* 1 teaspoon vanilla

* 1 cup semisweet chocolate chips

{I use the Trader Joe’s brand which is naturally vegan}

* 1/2 to 1 cup of chopped pecans {optional, but highly recommended!}

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Perhaps, the best part!

Preheat your oven to 350 degrees.

Lightly grease your muffin tins.

In a medium-sized bowl, mix the flour, baking soda, &  salt together.

In a large mixer, beat the sugar & oil together.

Add the mashed bananas.

Stir in the water & vanilla.

Mix thoroughly.

Add the flour mixture, along with the chocolate chips & optional nuts.

Stir to mix!

Fill each muffin tin halfway with batter.

Bake for 15-20 minutes {depending on your oven}.

* Note: I usually have extra batter. I use the excess to fill a mini loaf pan

& cook slightly longer.

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{Drum Roll, please}

Here is a little piece of heaven!

Moist, chocolatey, & decadent….

The perfect Fall snack!

We hope you thoroughly enjoy every delicious bite!

{xo, sara}

{Original Recipe Via: The Joy of Vegan Baking}