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Blueberry Lemon Yogurt Loaf
This light loaf is the perfect addition to your Sunday morning coffee. It’s light, yet rich and lemony too! You could also add a blueberry compote with a scoop of ice cream and serve it for dessert. Yum, Yum!
Preheat oven to 350 Degrees
Ingredients for Blueberry Lemon Cake
- 2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 1/2 granulated sugar
- 2 eggs
- 1/4 cup olive oil
- 1/4 cup coconut oil
- zest of 1 large lemon (add more if you want a pucker!)
- 3/4 vanilla extract
- 1 1/4 cups greek yogurt
- 1 cup fresh blueberries (if using frozen, thaw before adding and drain out water)
Method
Grease a loaf pan and set aside.
In the bowl of a mixer, whisk sugar and eggs together until pale and smooth, add olive oil, coconut oil, lemon zest, and vanilla. Mix until combined. Stir in yogurt.
In a separate bowl, whisk together flour, baking powder,
and salt. Add to wet ingredients and stir until just combined.Fold in blueberries. Place the batter in the prepared baking dish, smooth the top and bake for 50-55 minutes or until a toothpick comes out cleanly.
Let cool for 15 minutes before serving. Enjoy!
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Red Velvet Crinkle Cookies
These cookies are perfect for Valentine’s, Galentine’s, or any “tines” day! Cake-like, full of flavor, and fun to make, bet you can’t just eat one!
Makes 20 cookies
Ingredients
- 1 1/3 cups flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup brown Sugar
- 1/3 cup white sugar
- 1/4 cup butter (room temperature)
- 2 eggs
- 2 1/2 tsp vanilla
- 1 tsp red food coloring
- 1/4 cup powdered sugar
Method for Red Velvet Crinkle Cookies
In a bowl combine your dry ingredients; flour, cocoa powder, baking powder & salt. Give it a quick whisk and set aside.
In a large bowl cream butter and sugar together with an electric mixer until light and fluffy. Add in eggs and vanilla and mix together until combined. Slowly add in dry ingredients and mix together until thoroughly combined. Add in red food coloring a few drops at a time while mixing until a deep, bright red hue is achieved.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to overnight.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or spray with nonstick cooking spray. Pour powdered sugar onto a plate or in a shallow bowl. Scoop chilled cookie dough into small balls and roll in powdered sugar. Once you’ve rolled all the cookie dough balls in powdered sugar repeat this step one more time, roll in the powdered sugar once more to get a good coating of powdered sugar on each cookie.
Bake in the oven for 10-12 minutes. Allow cookies to cool for 2 to 3 minutes before you transfer to a wire cooling rack to cool completely. Serve immediately or store in an airtight container for later.
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Baked Broccoli
This is one of our most favorite sides. Baking the broccoli brings out a somewhat “nutty” flavor and it can be the perfect addition to a salad, pasta dish or just have it as a side dish. This recipe is simple, foolproof and well, downright delish.
Preheat oven to 400 degrees
- 3 cups broccoli, trimmed into bite-sized pieces (I usually make them smaller if they’re going into a salad)
- 2 tbsp olive oil
- 1/2 tsp salt,
- 1/2 tsp pepper
Place Broccoli in a mixing bowl, toss with olive oil, salt, and pepper.
Bake 20-25 minutes
Warning: Once this comes out of the oven a few pieces will inevitably be consumed by passers-by, for this reason, I always add a few more pieces than I think I need just to account for the missing florets.
Happy cooking!
xx,
gracegrl
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Fancified Avocado Toast
Step up your brunch game with this outside the box take on Avocado toast. Instead of using “toast” we opted for mini waffles. They sure are a crowd-pleaser, they’re hearty, healthy and they look super cute too!
Waffles
- 1 1/4 Cup all-purpose flour, spooned and leveled
- 1 1/2 Tablespoons sugar
- 1 Teaspoon baking powder
- 1/4
Teaspoon salt - 1/2 Cup
- 1/2
Cup plaingreek yogurt - 4 Tablespoons butter, melted
Topping
- 4 eggs
- 3 small tomatoes
- 1 small avocado
- Salt
- Pepper
Place waffle batter in a large bowl, whisk all ingredients together until smooth and combined. Drop spoonfuls onto waffle iron and cook to your desired “done-ness”
Place 1 waffle on a plate, top with fried egg, avocado slices and 2 slices tomato. Sprinkle with salt and pepper!
Enjoy this tasty weekend breakfast!
xx,
T
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Butterhorn Cookies
I love the taste of Butterhorn cookies and have recently learned that they’re quite hard to find. I checked our local coffee shops, even Starbucks and Nordstrom cafe with no luck, so on a rainy Monday afternoon I decided to make my own, and I really liked the result (By liked the result I mean I ate 5 in the first 20 minutes of cooling!!)
Preheat oven to 350
- 2 cups flour
- 1 tsp. Salt
- 8 Tbsp Cold Butter (1 stick)
- 5 Tbsp. Cream Cheese (2.5 oz)
- 3/4 Cup Plain Greek Yogurt
- One Egg yolk
Filling:
- 3/4 Cups Brown Sugar
- 1 Tsp. Cinnamon
Mix flo
ur ,salt , Butter and Cream cheese until crumbly. Stir in Greek Yogurt and Egg yolk. Just until combined (You’re basically making pie crust!). Wrap the dough in plastic wrap and place in the refrigerator for 3 hours or overnight. Remove dough from Fridge, Cut dough into 3 equal pieces and roll out into a thin 12” diameter circle.Mix Brown sugar and cinnamon together and spread about 1/4 cup onto dough being sure to reach almost all the way to the corners. Cut into 12 triangles with a pizza cutter, roll them up and pinch together. Place on a cookie sheet seam side down.
Repeat with all remaining dough and filling.
Bake for 18-20 minutes. Let cool completely before serving.
Enjoy with a cup of tea or coffee!
xx,
T (Peanut Butter & Jelly Chronicles)
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Fresh and Fab Carrot Orange Smoothie
This smoothie is SO delicious. It’s sweet and slightly nutty from the hemp seeds. Great for breakfast or a mid-day pick me up or just your daily dose of vitamins!
Makes 4 smoothies
- 1/4 cup Hemp Seeds
- 1/2 Teaspoon Tumeric
- 3/4 cup yogurt
- 1 cup unsweetened vanilla almond milk
- 1 scoop vanilla protein powder
- 1 scoop collagen powder
- 1/2 banana
- 1/3 cup chopped carrot
- 1/2 cup orange, peeled and cut into small pieces
- 1/2 teaspoon orange zest
- 1
cup frozen mango
Place all ingredients in blender, blend until smooth. Pour into glasses and serve!
Enjoy this tasty treat!
xx,
T (Peanut Butter & Jelly Chronicles)
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Summertime Fish Tacos
These tacos are great for a hot summer evening, they don’t require very much cooking and best of all, most of this recipe can be made ahead of time. All you need is a margarita and some cute summertime cocktail napkins and you’re good to go!
Fish:
- 1 1/2 lbs cod or white fish
- 2 tablespoons taco seasoning
- 1 lime, juice and zest
Place fish in a ziplock bag, sprinkle with taco seasoning and add lime zest and juice, let marinate for at least 4 hours or more.
Salsa:
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, crushed in a garlic press
- 1 cup frozen fire-roasted corn or regular frozen corn (but I like the trader joes fire-roasted option)
- 1 can black beans, rinsed and drained
- 1 avocado, cut into cubes
- 1 lime, zest, and juice
- 1/2 teaspoon salt or more to taste
- 1/2 teaspoon pepper or more taste
Extras:
- 1 package small “street” taco tortillas
- Fresh cilantro for garnish
Mix tomatoes, garlic, corn, black beans, avocado, lime juice and zest, salt, and pepper together in a large bowl, set aside and let it sit so that flavors meld.
Cook fish in saucepan for 5-8 minutes or until cooked through, place fish and salsa inside a tortilla and voila, your dinner is served!
Garnish with fresh cilantro.
xx,
T (Peanut Butter & Jelly Chronicles)
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Rainbow Smoothie
Lately, we have been trying to “eat the rainbow” everyday! Focusing on healthy food choices and eating as many fruits and veggies as possible. This smoothie contains all the colors, Red berries, Orange zest, Yellow banana and mango, green spinach, and Blueberries! Not only is it nutritious but it tastes great too!
Makes 4, 1 cup servings
- 1/2 cup greek yogurt
- 1 1/4 cups almond milk
- 1 cup frozen blueberries
- 1/2 cup frozen fruit medley (we used mango, banana, strawberry medley, you can use any berry assortment that you like)
- 3 tablespoons oats
- 2 big handfuls spinach (definitely an official measurement!)
- 1/4 teaspoon orange zest
- 1/4 teaspoon cinnamon (really good for reducing inflammation!)
- 2 teaspoons flax seed
- 1 tablespoon maple syrup
- pinch of salt
- Optional: 1 scoop of protein powder or collagen powder
Blend all ingredients together, if the smoothie is too thick for your taste just go ahead and add more almond milk!
Enjoy this tasty treat and daily dose of nutrients too!
xx,
T
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Perfect Easter “Quarantini”
Easter is one of my most favorite holidays, which is why it warrants a specialty cocktail! This Easter specialty cocktail is so festive, yummy and pairs well with pretty much any food!
Here’s a fun tip too, since you may not be able to celebrate today with your family today, send them this recipe, call them up and have a virtual Easter Martini
aka: Quarantini together!
Recipe:
- 4 oz. Empress gin (hailing from Victoria, BC, this gin is made with 8 different botanicals but gets its color from butterfly pea blossoms!)
- 1 oz. dry vermouth
- Lemon for garnish.
Start by cutting a wedge of lemon, squirt a bit of the fresh juice into the cocktail shaker (this is key and adds a little something extra to the drink). Fill the cocktail shaker with ice, pour in vermouth and gin and shake, shake, shake it up (are you singing a Rooney song right now?). Pour martini into a chilled glass, garnish with a slice of lemon rind!
Happy Easter and enjoy this festive cocktail.
xx,
T (Peanut Butter & Jelly Chronicles)
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Superfood Breakfast Cookies
This is the perfect ‘grab and go’ cookie. They are not only nutritious and loaded with superfoods like pumpkin, flax seeds, cinnamon and of course some chocolate but they’re also really durable, I like to pop one into a baggy and toss it into my purse to curb my afternoon “hangriness”!
Preheat oven to 325
- 1 cup oats
- 1 cup flour
- 1/2 cup chocolate chips
- 1/2 cup walnuts
- 1/2 cup pepitas
- 1/2 cup rasins
- 1/2 teaspoon cinnamon
- 2 tablespoon flax seeds
- 1/2 teaspoon baking powder
- Pinch salt (about 1/4 teaspoon)
- 1 cup canned pumpkin
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 3 tablespoons agave nectar
- 1 tablespoon milk
Combine dry ingredients in a large bowl and set aside.
Mix pumpkin, butter, and agave together until fully incorporated. Add dry mixture and fold together until partially combined, add milk to moisten the mixture and continue to mix until fully incorporated.
Drop equal sized cookies on a cookie sheet and flatten each cookie.
Bake 18-20 minutes or until golden brown.
Makes 18-20 cookies depending upon your scoop size!
Enjoy these tasty morsels, they’re exceptionally good with coffee or tea.
xx,
T
