Pumpkin Cream Sauce + Pumpkin Pizza

I don’t remember ever eating anything pumpkin flavored as a child. I remember pop tarts and lucky charms…

But I don’t think I ever even dared to try pumpkin pie at Thanksgiving, nor did I ever smell pumpkin bread baking in the oven. And I definitely don’t remember pumpkin bagels with pumpkin cream cheese, pumpkin flavored hot chocolate and spiced pumpkin whipped cream.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Oddly enough, I can’t stop shoving pumpkin flavored shenanigans down my family’s faces and throats. Pumpkin cookies? Pumpkin pasta? How about a pumpkin smoothie?

You know what would taste good with that? Let me just sprinkle a bit of pumpkin pie spice right on top of your dinner there!

It doesn’t go over well and I don’t understand…

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva DishPumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Shockingly when I announced we would be having pumpkin pizza, I was expecting a full blown expression of love but instead I got SO.MUCH.HATE.

I promised they would love it, if they just trusted me. They didn’t and my husband started to cry for Papa Johns…But I stood my ground because dang it! It’s 2016!! EMBRACE THE PUMPKIN!

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

The star of the show is this Pumpkin Cream sauce which could be consumed alone! It’s so easy and comes together in under 10 minutes, and you could put it on top of any pasta dish! Or on your face! Or on your husbands face! Get pumpkin freaky.

Too far.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Pumpkin Cream Sauce
 
Ingredients
  • 2 TB. olive oil
  • 1 TB. chopped garlic
  • 2 TB. shallots
  • 1 TB. chopped fresh sage
  • ½ cream (can sub coconut milk for dairy free, or a non dairy milk for a lighter version)
  • 1 c. pumpkin puree
  • ¼ c. parmesan cheese, opt. if you want to keep this dairy free
  • ½ tsp. pepper
  • ½-3/4 tsp. salt (or to taste)
  • ¼ tsp. nutmeg
  • 1 tsp. coconut sugar, or brown sugar
  • ¼-1/2 veggie broth(Depending on how thick you want your sauce. The sauce will thicken once in the fridge, so you can add the broth later on if needed, or all at once.)
Instructions
  1. In a sauce pan, heat your olive oil on med heat. Add garlic and shallots, toss and cook for 2-3 minutes.
  2. Next add in fresh sage and stir. Cook for about 1 minute.
  3. Slowly add in cream, while stirring. Then add in pumpkin puree, spices, sugar, and broth if needed.
  4. Remove from heat.
  5. Use for pastas, pizza, etc. The sauce will thicken in the fridge, so if you like the consistency, keep that in mind. To thin add, drizzle a little more broth or cream till desired consistency is reached. May need to adjust spices.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

And then we have this…

This pizza. You see that savory pumpkin cream sauce just oozing off the pizza with cheese?! I promise you, this will be a pizza to remember!

Also, we tried are darnedest to make this a ‘Jack-O-Lantern’ face…I blame my 5 year old.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Pumpkin Pizza w/ Butternut Squash, Tomatoes, and Herbs
 
Ingredients
  • 1 recipe pizza crust, I use THIS recipe all the time!
  • 1 recipe Pumpkin Cream Sauce
  • 1 c. roasted butternut squash
  • ½ c. baby tomatoes, cut in half
  • 1 TB. fresh sage, chopped
  • 1 TB. fresh basil, chopped
  • ½ c. parmesan cheese
  • 1-1½ c. shredded mozzarella cheese
Instructions
  1. Prepare pizza crust according to directions.
  2. Preheat oven to 500 degrees.
  3. Roll out your dough onto your baking sheet or pizza stone.
  4. Add your pumpkin sauce and spread evenly throughout pizza.
  5. Spinkle on cheese, then the rest of the toppings. (Herbs, tomatoes, and butternut squash)
  6. (Toppings aren't necessary but do add a delicious touch!)
  7. Cook for 10-20 minutes, or until crust is golden and cheese is nice and bubbly!
  8. Serve and enjoy!

 

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Savory pumpkin recipes may be my new favorite thing! What are your favorite pumpkin recipes, and do you have links to share?

I have about 17 cans of pumpkin puree needing to be used so….

 

Green (Spinach) Banana Peanut Butter Blender Muffins

Holidays have become a big deal in our household. Thanks to the outstanding moms everywhere, my kids expect elf on the shelf to basically buy them a car, and a leprechaun to leave them an actual real pot of gold. None of that chocolate covered crap. Real pirate gold. Thanks Pinterest.

Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish

All joking aside, I do have to admit that it is fun to make the holidays exciting for my kids. Granted my efforts are little, and who would have thought adding green food coloring into the toilet would have been something they would talk about for years!

I remember being younger and my brothers and I setting up a camera and leprechaun trap in order to catch the little guy. We were so excited to wake up and watch back the footage! As we sat there and watched, we saw a little stuffed leprechaun (the lucky charms guy) walk around in the video and set our trap off. My brothers and I FREAKED out! I still have that video clear as day in my head!

Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish

My parents always went the extra mile, and now they do it with my kids so I don’t have to. Pretty sure that’s what the circle of life is all about!!

Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish

When I had the idea to make green muffins from the leprechaun, I had a few things in mind but mainly, it has to taste good. If i’m going to get my kids to try them, they at least have to taste magically delicious! (Is that the lucky charms saying?) Then I thought about the first time I ever made a green smoothie. I was so nervous at the thought of drinking spinach! But with the right ingredients, it turned out to be one of the classic best green drinks of all time!

Bananas + Spinach + Peanut Butter

Magically Delicious!

Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish

5.0 from 2 reviews
Green (Spinach) Banana Peanut Butter Blender Muffins
 
Have no fear! These muffins may be green, but the kids will love them! Whether they are green monster muffins or a trick from the leprechaun! They are moist, light, and fluffy!
Serves: 12
Ingredients
  • 2 cups old fashioned oats-can use GF oats
  • 2 bananas (medium), ripe
  • 2 eggs
  • ¼ cup pure cane sugar, or coconut sugar (coconut sugar will change the color slightly)
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 tsp. vanilla
  • ½ c. peanut butter
  • 2 c. or 2 handfuls of fresh spinach
  • ¾ c. dark chocolate chips + more for toppings
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a blender, add all of the ingredients except the chocolate chips. **Update: When blending all of the ingredients at one, the bater becomes quit thick. If you don't have a high powdered blender, this might be a little more difficult to blend. Start blending the dry ingredients first, then add the rest. If needed, use a few TB. of milk to help it blend. **Blend until creamy. Add the chocolate chips into the blender and stir with a spoon.
  3. Line a muffin tin with cupcake liners and pour batter into muffin holders, about ¾ full. Top with 2/4 additional chocolate chips.
  4. Bake for 12-15 minutes, or until the tops bounce back when lightly pressed.

 

Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish

Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish

I just asked my daughter what she thinks the Leprechaun is going to bring her tomorrow if we don’t catch him and she replied, “An American Girl Doll.”

Awesome.

Vegan Blueberry Lemon Muffins, Sweetened w/ Honey

 *These are the perfect breakfast or snack muffins, as they are made with whole grains and naturally sweetened with honey! Add a little butter and honey to a warm muffin, or top with honey peanut butter for breakfast!*

My daughter LOVES muffins. Whenever I make them, she can easily eat 2-3 in one sitting, and then request them at her next meal.

Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish

She’s also my candy child, and some days I wonder if she will turn into a blueberry like Violet from Willy Wonka. I have a ‘secret’ stash of candy, and I usually have to find a new hiding spot for it each day. When I’m not looking, I’ll find her climbed up onto the counter, almost on top of the fridge just so she can have a jelly bean.

Jelly bean?…Broken leg?…

Totally worth it.

Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dis

She’s also the first child awake, the most opinionated, wears her headbands on her forehead, and loves to wear bright red and pink lipstick every single day!

Life is never dull with her.

Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish

Which is why I dedicated these muffins to her. They are never dull, naturally sweet with burst of tartness, and perfect for very early early mornings :)!

Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish

Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish

Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish

Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish

Vegan Lemon Blueberry Muffins, Naturally Sweetened
 
This is the perfect breakfast muffin, as it's made with whole grains and naturally sweetened with honey!
Serves: 12
Ingredients
  • 2¼ c. white whole wheat flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • ½ c. melted coconut oil
  • ⅔ c. honey
  • ⅔ c. non dairy milk
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tsp. vanilla
  • ⅔ c. blueberries, plus more for topping
Instructions
  1. Preheat the oven to 325 degrees.
  2. In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In another bowl, whisk together lemon zest and juice, milk, vanilla, and honey. Once whisked together, slowly whisk in the coconut oil. Add wet to dry, and mix until combined. Don't overheat.
  4. Fold in the blueberries.
  5. In a prepared muffin tin, scoop batter into 12 regular sized muffins. Top the muffins with 1-2 blueberries.
  6. Bake for 18-22 minutes, rotating the pan halfway though.

 

Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish

They would also taste good at say…9:30 in the morning…in case you happen to start your morning then…

Homemade Whole Wheat Sandwich Bread

 **Homemade bread is probably one of my all time favorite things in this entire world, besides my family obvi! This Homemade Whole Wheat Sandwich Bread is hearty and filling, and best with butter:).**

I’m the type of person where I have to have a really belly filling breakfast. I’ll never understand people like my husband who are good with a class of milk and a granola bar. I’m just…I mean, like aren’t you hungry 30 minutes later? Don’t you feel shaky like you haven’t eaten in 4 days and start to  have a better understanding of those hungry snicker bar commercials?

Homemade Whole Wheat Sandwich Bread via The Diva Dish

My staple as of late has been toast and runny eggs. I could eat it everyday, unless the runny egg makes me gag. Let’s talk about this for a second. When it comes to runny eggs, the only part I want runny is the yellow yoke. No joke.

But if there is white running on my toast, gag. Barf. I’m done. I can’t look at a runny egg for at least a week out of being traumatized.

(Light Bulb Moment: Now I see where my kids get it…#diva)

Homemade Whole Wheat Sandwich Bread via The Diva Dish

Back to this bread. Due to the fact that bread is a staple in my life, I really try my best to make sure it’s a healthier bread. Obviously I would LOVE a sourdough bread with the yellow yoke only runny egg  breakfast…And I’m sure I’ll make that sometime soon…But the majority of my days are spent with hearty whole wheat bread.

I find that it’s more filling, and I’m not hungry again 9:30. (9:45, different story.)

Homemade Whole Wheat Sandwich Bread via The Diva Dish

Homemade bread is scary, especially when whole wheat is involved. There are chances the bread turns to brick, or simply doesn’t rise. Getting that water temperature just right for the yeast was my biggest problem. Here are a few things I’ve learned:

-Get a candy thermometer.

I know that sounds weird, but if getting the yeast to rise is your problem, fill your glass cup with hot water, stick the thermometer in, and when it cools down to 110 degree, whisk in your yeast mixture. I’ve got it down to where I don’t need one, but a thermometer helped so much in the beginning.

-Buy Vital Wheat Gluten.

I know a bag is expensive, but you only need a few TB. per recipe. It really helps when baking breads with Whole Wheat, that way you don’t get that ‘brick’ texture!

Homemade Whole Wheat Sandwich Bread via The Diva Dish

Now, let’s get to the recipe shall we. All this bread talk/pictures is making me hungry :).

Homemade Whole Wheat Sandwich Bread via The Diva Dish

Homemade Whole Wheat Sandwich Bread
 
This is a hearty and filling bread!
Ingredients
  • 3½ c. warm water
  • 3 TB. honey
  • 2 envelopes active dry yeast
  • 5-6 c. 100% whole wheat flour
  • 3 c. bread or white flour
  • 1 c. wheat germ
  • 2 TB. salt
  • 4 TB. sugar, or coconut sugar (optional)
  • 3 TB. vital wheat gluten
  • 4 TB. plain greek yogurt
  • Oil for greasing the bowl
  • Butter for topping the bread
Instructions
  1. Mix the honey and yeast with the warm water. Let sit until foamy, about 5 minutes.
  2. In a bowl, mix together the wheat flour (start with 5 cups), bread flour, wheat germ, salt, sugar, and vital wheat gluten.
  3. Using a stand mixture, add the yeast mixture and greek yogurt. Mix together, then gradually add in the flour mixture, ½ c. at a time.
  4. Add enough flour until the dough isn't sticky to the touch. You might not use all of the flour mixture. If you need more, add the rest of the whole wheat flour gradually, using only the amount you need.
  5. Remove the dough and form into a ball.
  6. Rub olive oil on the dough as well as on the inside of the bowl.
  7. Return the dough to the bowl, cover lightly with plastic wrap and let rise in a warm place until doubled.
  8. Once doubled, punch down. Cut the dough in half, roll into a loaf. Add loaves to greased loaf pan, and set in a warm place until doubled.
  9. Preheat oven to 400 degrees.
  10. Bake bread for 20-40 minutes, or until golden brown.
  11. Brush tops with melted butter.
  12. Enjoy!

 

Homemade Whole Wheat Sandwich Bread via The Diva Dish

If getting your kids to try ‘brown bread’ is a challenge, just simply ask if they want warm bread with butter and honey. So simple.

Kids are so easy.

Also, simply ask what vegetables they would like for dinner too. I’m sure they will simply tell you a list of their favorites…

Homemade Whole Wheat Sandwich Bread via The Diva Dish

Homemade Whole Wheat Sandwich Bread via The Diva Dish

Have you made homemade bread? Do you have a tried and true recipe?

Also, runny egg thing? Just me?

Spiced Chocolate Banana Muffins

I’m trying my hardest to type this blog post all about the most delicious Chocolate Spiced Banana Muffins, but my daughter has Peppa Pig on in the background, and now I’ve somehow developed a British accent with pig snorts shoved in-between. You want to know what’s worse than regular writers’ block? British accent pig snorts writers’ block…

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So about these muffins…

Ever since I started decorating for Christmas in October last week, I’ve been fully embracing the holiday baking season. I also started going back to the gym to counteract all of the calories I’ve been eating baking. In fear that my maternity pants may have to make their way back out of the garage, I’ve decided to start distributing baked goods out early this year to our friends.

They win and I don’t look pregnant.

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Although, I’ve always wanted to be the friend who dropped off kale salads to the neighbors during the Christmas season because that’s what everybody really wants! Right? Yup.

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The second these came out of the oven, my girls each had two and then didn’t eat their dinner. I’d say that means this recipes is a winner and I’m a top notch parent! Snort!

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5.0 from 1 reviews
Chocolate Spiced Banana Muffins
 
Serves: 24
Ingredients
  • 2¼ c. white whole wheat flour
  • ¼ c. cocoa powder
  • 1½ tsp. baking soda
  • dash of salt
  • 1½ tsp. cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ¾ c. softened butter, can sub room temp coconut oil
  • 2 eggs
  • 1½ c. coconut sugar
  • 1 TB. vanilla
  • 5 mashed bananas
  • 1½ c. dark chocolate chopped, or dark chocolate chips
Instructions
  1. In a bowl, whisk together the dry ingredients including flour, baking soda, and spices.
  2. In a separate bowl, beat together the butter and sugar until combined and fluffy, about 2 minutes.
  3. Next add in the eggs, slowly beating one after the other. Then the vanilla.
  4. Next add in the bananas and combine.
  5. Slowly mix in the dry ingredients, and then fold in the chocolate chips.
  6. Try not to over beat.
  7. Preheat the oven to 325 degrees. Line a muffin tin with cupcake liners and scoop batter into the muffin tin using a medium ice cream scoop to create even baking.
  8. Bake for 18-22 minutes, depending on oven.
  9. Makes 24 muffins.
  10. Dust with powdered sugar if desired.

 

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Sidenote: These are probably a ‘healthier’ treat than other Christmas treats, so it’s basically like dropping a kale salad.

What would you guys do without me?

Gingerbread Pumpkin Bread

I am a hypochondriac.

The first step is admitting it, right?

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Literally every week I tell my husband I’ve got some sort of sickness/disease, and I’m 100% sure because at least 15 out of the 27 websites I checked said so. And let’s be honest, the doctors on those sites are LEGIT!

And then today, my daughter locked herself and the baby in one of our bedrooms so as I finally opened the door, she wam-bam slams the door right into my head.

Flashbacks of the movie Simon Burch went through my mind, because I’m pretty sure she hit my temple. I dropped to the floor dramatically as I sat silently holding my head. I waited a few minutes, only to hear my 3 year old laughing hysterically.

I survived. But barely.

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This bread was the only thing that kept me from googling “what happens if I hit my head on the temple”, because we all know Youtube would pop up and THAT scene from Simon Burch would pop up, and then I would cry, and then I would call my husband and freak out, and then I would probably eat the whole loaf of bread in the corner of my closet watching the movie…crying.

Was that a run on sentence?

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I didn’t google it thankfully, and I even shared this bread with the child that almost killed me. After all, that’s what any sensible person would do…

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Gingerbread Pumpkin Bread
 
Ingredients
  • 3 c. flour, white whole wheat or unbleached white
  • 1½ c. pure cane sugar OR coconut sugar
  • ½ tsp. salt
  • 2 tsp. baking soda
  • ½ tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. cloves
  • ½ tsp. ginger
  • ½ tsp. all spice
  • ¼ tsp. nutmeg
  • 1 c. melted butter OR melted coconut oil
  • 4 eggs
  • 2 c. pumpkin puree
  • ⅓ c. molasses
  • ⅓ c. water
  • 1 TB. vanilla
  • 2 c. chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices.
  3. In a separate bowl mix together the oil/butter, eggs, pumpkin, molasses, water, and vanilla.
  4. Add the wet to dry, and stir until combined. Fold in the chocolate chips.
  5. Bake in 2 greased bread pans, and bake for 50-60 minutes. I usually cover the bread with a foil tent so the edges don't burn.
  6. OR, make 24-26 cupcakes and bake for 18-25 minutes, depending on the oven.

 

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If you HAVE to google anything, google this bread. After all, the author is LEGIT!

Almond Butter Banana Bread (Coconut Flour + Almond Flour)

The word threenager is totally a thing. So is a man cold. So is exhaustion due to a teething baby.

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These are just a few of the things that’s been going on in the Crazy People Household. (I wish I could have come up with something a little more clever than CPH, but rememeber…exhaustion.)

We also had our hot water heater break, followed by water damage and mold, followed by 15 loads of laundry, followed by..where was I? Oh that’s right! Exhaustion.

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So banana bread huh? Yes. Because there are not enough banana bread recipes on Pinterest.

And because I’ve decided that if I post a ‘not so healthy recipe‘ of something, then I have to follow up with a healthy version of that same type of food. It’s ONLY fair. I haven’t thought of a clever name for this series just yet, but as soon as I’m not exhausted…

I’ll get right on that!

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Grain Free Almond Butter Banana Bread (Coconut and Almond Flour)
 
Ingredients
  • 1 c. + 2TB. + 1 tsp. Almond Meal
  • ¾ c. coconut flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1¼-1⅓ c. mashed bananas (2-3 bananas)
  • ⅔ almond butter
  • 2 TB. maple syrup, pure
  • 1 TB. vanilla
  • 1 egg
  • ½ c. milk, or almond milk
  • 1 TB. chia seeds or ground flax
  • ¾ c. chocolate chips plus 2 TB. for topping
Instructions
  1. In a bowl whisk together the dry ingredients, then set aside. (Not the chia seeds.)
  2. Ina separate bowl whisk together the wet ingredients. Gently mix together the wet and dry ingredients until incorporated.
  3. Then fold in the chocolate chips and chia seeds.
  4. In a greased bread pan, add the batter. Sprinkle the extra chocolate chips on top.
  5. Bake in a 350 degree oven about 45-55 minutes, depending on your oven!

 

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The good news is my husband has fully healed, the laundry is done, the threenager is asleep, and the teething baby didn’t bite me while nursing tonight.

I’d call that a success if you ask me! 🙂

Happy Monday friends, have a great week!

 

THE Banana Bread

Chocolate chip banana bread is probably one of my favorite carbs.

Besides sourdough bread, restaurant bread, garlic bread, breadsticks…

Oh and cookies and cakes and muffins. Those are carbs too right?

THE Banana Bread

My mom would make banana bread ALL the time, and still does. Whenever I would visit her house with my girls there was bound to be banana bread somewhere stored on the counter. Or if she wanted to deliver a baked good to someone, it was always banana bread. That and chocolate chip cookies, which always felt like home.

I learned from her to always add cinnamon and other spices to banana bread, and never ever ever forget the chocolate chips. Now, when my bananas ripen on the counter I can’t help but get a little excited knowing what the outcome will be. Unless your husband throws them away because he thought they were ‘bad’. Don’t worry, he only did that once when we were first married. Oh the silly things he thought he could do in our early years of marriage…#whowearsthepants

(If you’re wondering who wears the pants, it’s our kids.)

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Probably my favorite thing about this banana recipe is the amount of bananas. Some days we will have just 2 bananas, and others I’ll have a whole bunch go bad before we use them. This recipe calls for about 5 bananas, which I think is the reason why the bread is so moist! (Don’t you love that word?)

Make your kids mash the bananas while you prepare the other ingredients, and make this ASAP! You won’t regret it!

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THE Banana Bread
 
Ingredients
  • 2½ c. flour (You can use white whole wheat, unbleached white, whole wheat pastry, etc.)
  • 1½ tsp. baking soda
  • ¼ tsp. sat
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 5 mashed ripe bananas, about 2¼ to 2½ cups.
  • ¾ c. softened butter
  • 1½ c. pure cane sugar
  • 1 TB. vanilla
  • 2 eggs
  • 1 c. mini chocolate chips
Instructions
  1. Preheat oven to 325. Spray a bread pan with baking spray.
  2. In a bowl, whisk together the dry ingredients and set aside.
  3. Mash bananas in a small bowl, and then set aside.
  4. In a mixing bowl, beat butter and sugar until light and fluffy. Next add the eggs one at a time, and then vanilla. Then mix in the bananas.
  5. Next slowly add the dry ingredients until incorporated, and then fold in the chocolate chips.
  6. Add batter to the bread pan and bake for 60-70 minutes. If needed, add foil on top of the bread the last 30 minutes to avoid over browning on the top.

THE Banana Bread, via The Diva Dish

Now, this isn’t healthy banana bread, as you can tell by the ingredients. This is comfort food banana bread. The kind that you make for your kids after a long day at school, as you talk about what happened that day. Or the treat that bribes said kid to sit down and do the stinking’ homework.

Or maybe you survived bedtime with your kids, and you deserve a reward. Catch my drift?

THE Banana Bread, via The Diva Dish

By the way, if you can’t tell, these pictures may look a little different than my others. My DSLR camera decided to quite on my AGAIN, so I was using a regular camera. UGH. A REGULAR camera ;).

 

Happy Weekend Friends! Treat yourself a little :).

 

Healthy Baked Chocolate Chip Donuts

*My kids request donuts often, and I love baked donuts that I can make from home as a healthier alternative! These are made with pancake mix, so half the work is already done for you! Enjoy these Healthy Baked Chocolate Chip Donuts with your kids anytime without the sugar overload!*

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We live somewhat close to a donut shop, and every so often on a  Saturday we will walk over with the kids and get them their favorite chocolate donuts! There is also a green juice place next door, so usually I’ll grab my breakfast there and then stare them down with jealousy as they eat.

It’s a wonderful family tradition.

Healthy Baked Chocolate Chip Donuts from The Diva Dish

I’ve made quite a few baked donuts at home, but I always seem to have a problem with the texture. Especially if I have used bananas in the batter, then I just feel like I’m eating a circle sized banana bread. But lately I’ve been baking with pancake batter, and for some reason the texture has been just perfect!

Light, airy, but still cake like. All that’s missing is a rich chocolate frosting with 1/4 cup of chocolate sprinkles on each donut.

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Even better, these things bake up in a little over 10 minutes, and you don’t have to wait in a long line only to find out the parent in front of you took the last chocolate donut that would have belonged to your 4 year old. Thank goodness for a game of rock, paper, scissors with your husband to see who has to relay the message to her…#firstworldtoddlerproblems

Speaking of my husband, he ONLY eats glazed donuts. I just. I can’t. It’s all about the cake donut my friends. Am I right?

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Also, I’ve talked about my love for Kodiak Cakes before, and I swear they aren’t paying me to say this, but they have been my favorite pancake mix to use! I just LOVE the ingredients, so if you haven’t ever tried it, definitely do so!

And while you are at it, drizzle some good quality melted chocolate over the top of your donuts. When the chocolate hardens on the soft donut it’s OH SO GOOD!

Healthy Baked Chocolate Chip Donuts from The Diva Dish

5.0 from 1 reviews
Healthy Baked Chocolate Chip Donuts
 
Ingredients
  • 1 c. pancake mix-I used Kodiak Cakes
  • 2 TB. cocoa powder
  • ¼ c. coconut sugar
  • 1 egg
  • 2 TB. melted coconut oil
  • ½ c. milk of choice
  • ¼ c. mini chocolate chips
Instructions
  1. Whisk the pancake mix, cocoa powder, and coconut sugar together.
  2. Then add the egg, coconut oil, and milk and whisk until combined.
  3. Fold in the chocolate chips.
  4. Grease a donut pan.
  5. Add the batter in a large plastic bag, and then cut the corner off.
  6. Pipe the batter into each donut, filling almost all the way to the top.
  7. (This should make about 5 regular sized donuts.)
  8. Bake at 350 for 12-14 minutes.
  9. Let cool and then remove from the pan.
  10. Top with desired toppings~I drizzled some melted white chocolate over and it was delicious!

 

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Healthy Baked Chocolate Chip Donuts from The Diva Dish

In the spirit of Valentines, feel free to sprinkle a touch of pink love on each donut. It appeals to little eyes even more! No pink box needed ;).

Orange Rolls

It’s not December is it? Because my girls are still wearing their Halloween Costumes, and I think my husband just threw away out our pumpkins last week.

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Although, I feel like it is December because we’ve had treat after treat being dropped off at our house and I’ve been consuming more than enough peppermint, eggnog, and gingerbread sugary treats.

I’ve learned that being pregnant in December is just cruel, because you already have food aversions to healthy foods, and carbs and sweets are the ONLY thing that sounds good. Throw in the cold weather, which equals sweat pants and oversized sweaters and well…

HOLY CRAP. I now have a baby bump in the front….

And in the trunk.

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Fast forward to cinnamon rolls.

My daughter and I have this cooking bond, which is my most favorite thing in the whole wide world. She will watch cooking shows, look at food pictures, and be right beside me in the kitchen.

Lately her and I have been recording every episode of The Pioneer Woman. Boo loves her show the most, and I think because a lot of her food looks.so.good!

That and she has horses, dogs, a farm, and usually dessert ready to eat when desired. Every 4 year olds dream right?!

And mine.

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During one episode she made these delicious orange rolls that seemed SO easy to make. I loved how she made everything in a pot, and I could let the dough sit in the fridge for two days and pull it out when we needed.

Of coarse her rolls are amazingly delicious as is, but I decided I wanted to play around with the ingredients to see if I could make them using coconut oil and sugar.

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I’ve made cinnamon rolls before using those ingredients, so I was excited to try this version with a citrus twist! I think cinnamon rolls are the perfect Christmas morning breakfast, and Orange rolls seem even better!

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My little helper. She snacked on blueberries while spreading the marmalade. And by snacked I mean ate the entire thing.

She’s currently at a pack a day. I’m worried.

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One thing I’ve always done with cinnamon rolls is cut them using dental floss. It’s something my high school boyfriends mom taught me. (HI!!)  She was a great cook, and I would often try and help her in the kitchen.

Then we would all joke how I was a horrible cook.

And now I have a food blog.

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The great thing about these rolls is that the dough can sit in the fridge for at least a day or two, so if you want fresh warm rolls in the morning, you don’t have to start the rising process at 3 a.m. All it requires is about an hour of rising, so now you can start at 5 am. (Because who sleeps in on Christmas morning?!)

Oh yea, my husband.

Ba Humbug.

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I’m so glad that Christmas morning is only two weeks away, because I don’t think I can wait any longer to have something sweet!

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Oh wait…Is that the doorbell?

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5.0 from 1 reviews
Orange Rolls
 
Adapted from The Pioneer Woman's Orange Rolls
Ingredients
  • 2 c. full fat coconut milk, regular milk, or milk of choice
  • ½ c. coconut oil
  • ½ c. coconut sugar or maple sugar
  • 1 pkg. active dry yeast
  • 4 cups, plus ½ c. extra reserved, flour. (You can do half whole wheat half all purpose)
  • ½ tsp. heaping baking powder
  • ½ tsp. baking soda
  • ½ TB. salt
  • Melted coconut oil for the inside
  • coconut sugar for the inside
  • orange marmalade (a natural brand)
  • cinnamon, nutmeg, cloves for the inside
  • sprinkle of salt for the inside
Instructions
  1. To make the dough:
  2. In a pot over the stove, heat milk, oil, and sugar.
  3. Whisk together and heat just until the mixture begins to boil. Then remove from heat and let cool until the mixture reaches 110 degrees. I use a candy thermometer.
  4. When it's cooled down so it's warm but not hot, sprinkle the yeast over the top.
  5. Let it sit for a few minutes.
  6. Then add in the four cups of flour, and stir together with a wooden spoon. Be careful not to over mix too much.
  7. Let the lid sit on top of the pot in a warm place and let it rise for at least an hour. You want it to almost double.
  8. Once that happens, then add in the remaining ½ flour, baking soda, baking powder, and salt. Stir together.
  9. You can make the rolls immediately, or cover and put in the fridge for the next morning, or a day or two later.
  10. When you are ready to make the rolls, get the dough out of the fridge and roll it into a large rectangular shape.
  11. Spread a layer of orange marmalade over top the dough, followed by some melted coconut oil to coat the entire surface. Then sprinkle on some coconut sugar, followed by a sprinkle of cinnamon, nutmeg, and ground cloves. (I didn't measure, I just kind of sprinkled over the top until it was coated. (Not heavily with spices, but just enough.)
  12. Begin to roll the dough, starting with one side and working your way to the other.
  13. Cut the rolls and place on a baking sheet.
  14. Let the rolls rise for at least an hour. (If the dough isn't cold from the fridge it might not take that long.)
  15. Bake the rolls at 375 for 15-18 minutes, or until desired. (We like ours a little under cooked.)
  16. Top with the glaze or frosting of choice immediately.
  17. For the glaze I used the pioneer woman's recipe, only because my husband insisted, but you can use a healthier recipe by using cream cheese, some honey, orange juice, vanilla, and orange zest!

For the original recipe go HERE on the Pioneer Womans site.

For a healthy frosting recipe, check this out HERE on Naturally Sweet Recipes.

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My husband insisted if I was making the rolls ‘healthier, (as if I was putting kale in them), he wanted the original frosting. He was in charge of pouring it on and well…they were swimming in it.

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I removed the rolls onto a separate tray so they didn’t become soft little pillows of sugar. Although, that sounds good.

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I promise I’ll post a non-sweet recipe next time. Something with kale. 🙂