I’ve been doing a lot of Netflix watching lately, mainly because when I leave my house the air hurts my face. I absolutely HATE the cold. I’m shocked I haven’t moved out of the northeast yet.
But I digress. My current Netflix obsession is The Great British Baking Show. It’s so adorable. The contestants seem to genuinely care about their craft, being successful, and being good to one another. The competition isn’t intense in the slightest – nobody is at each other’s throats. Such a breath of fresh air!
I was watching an episode where the contestants had to bake different kinds of bread. They started by baking rolls using rye flour, then they had to move on to baking ciabatta loaves, and then they had the freedom to bake a bread of their choice. Overall, I was pretty inspired (and hardcore craving fresh bread) by the time the episode was over. My bread machine was calling me. I had a can of poppy seed filling left in the pantry from my Christmas baking, and I figured this would be a good time to put it to use. I was right 🙂
Continue reading Poppy seed bread
Desserts for breakfast is probably one of my favorite things about the holiday season. There is always some kind of cake, cookie, or pie left over from the celebrations – and don’t lie – when you wake up in the morning, you go for it. We all do. No shame here.
Who doesn’t love cake for breakfast?!
I almost exclusively make this recipe as a breakfast cake – even though it is by no means a healthy breakfast. However, it goes perfectly with a cup of coffee or tea and it is sure to make your morning infinitely more delicious.
Continue reading Cinnamon & honey breakfast cake
Wishing everyone who celebrates Hanukkah a happy holiday!
Challah is a traditional Jewish bread made with eggs that is slightly sweet and super delicious. This variation is created using the bread machine (which makes baking bread soooo much easier) and is prepared with cocoa powder and chocolate chips to add more subtle sweetness. Enjoy this at breakfast time, brunch, or just as a snack! It’s fabulous toasted up with some cream cheese or jam.
Continue reading Chocolate swirl challah
Ah, December… It’s OFFICIALLY Christmas time (in my mind, at least!)
And Christmas time = baked goods.
From decadent breakfasts to Christmas cookies… December has it all.
*sings* It’s the most yummiest time… of the year 😉
Today’s recipe was inspired by my love of Nature Valley’s soft-baked oatmeal squares. I love eating these as I run out the door on my way to work. In my variation, there is no added fat or eggs. All of the moisture and chewiness comes from the use of canned pumpkin and dried fruit. And the best part of this recipe is the ease of it – it’s only 4 ingredients!
Continue reading Pumpkin cranberry oatmeal squares
Fall is the ideal time for apple recipes.
With Thanksgiving being tomorrow, this recipe certainly comes in handy. From start to finish, this super-simple apple cake only takes around 35 minutes to prepare and tastes REALLY good.
It also makes a perfect day-after-Thanksgiving breakfast 😉
Continue reading Semi-homemade apple cake
If you like pumpkin pie, pumpkin bread, and healthy desserts – these are for you.
The first recipe is for a very moist and fudgey pumpkin bread. It has a consistency similar to pumpkin pie, with a bit of a cakey texture. It’s absolutely delicious while managing to also be low in sugar, dairy free, and egg free. Toast some up at breakfast or serve it with a dollop of cool whip at dessert – either way, you win.
The second recipe is for the EASIEST pumpkin spice muffins you could ever make. It’s literally 3 ingredients, including the walnuts I added (which are completely optional by the way).
This Basic B knows what’s up.
Continue reading A double feature – Pumpkin “pie” fudge loaf AND Pumpkin spice walnut muffins
I LOVE these oat bars. They’re ideal for a grab-and-go breakfast, a quick snack, or a healthier dessert.
The sweetness from the bananas and honey perfectly balance out the bitterness from the dark chocolate (or the tartness from the Craisins if you would like to go that route) and wonderfully complement the taste of peanut butter.
This recipe is already egg and dairy free, so if you wanted to make it completely vegan you can just substitute the honey with some maple syrup.
Continue reading Sweet & chewy oat bars
My husband and I LOVE breakfast foods, especially pancakes and waffles. On the down side, they have little to no nutritional value – especially protein.
For me this is a big no-no. Since I work out regularly and lift weights, I need to eat enough protein to remain full, fueled, and ready to build muscle. This pancake recipe uses hemp, a plant-based protein. Though I prefer the taste of standard whey protein, it often gives me an upset stomach where hemp does not. The vanilla flavored hemp has a pleasant taste, and it blends in seamlessly with the Bisquick powder to create a mildly sweet pancake with great texture.
With a mix-in of chocolate chips, blueberries, or whatever else you want to toss in there – these pancakes will keep you full & energized and are super tasty.
Continue reading Loaded protein pancakes
Well… LOWER sugar, at least. This recipe makes about 16 servings, and each one is around 9.5 grams of sugar… which is pretty damn low for a fruit-based bread. This is still as yummy and sweet as ever, and super simple to make because the bread machine does everything for you – from mixing to baking!
This bread makes a killer french toast for breakfast, or warmed up with butter and jam. It’s also perfect if you want it for dessert with a dollop of fresh whipped cream and some berries.
Continue reading Low-sugar BREAD MACHINE banana bread