Cranberry lemon loaf

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So my pregnancy migraines disappeared for a couple weeks and I was like “HA, I beat you silly migraines!”. You silly, silly, terrible, depressing migraines. And then last night I had the mother of all the migraines. The worst migraine in all of the land. I couldn’t move without my head feeling like it was going to explode or feeling extremely nauseous. I slid my lavender eye mask over my eyes and just laid in bed trying to forget about the pain and trying not to get sick. Meanwhile Ralph did some research for me, trying to find something that would help soothe my pain. He discovered that a little bit of eucalyptus essential oil, mixed with a dab of coconut oil, rubbed on your temples and forehead would do wonders for migraines. I swear by my essential oils so I was like “yeah!” that sounds great. So he scrummaged through our cupboards to make sure we had the right essential oil and whipped up the concoction.real (2)

All I can say is that I hope last night was not a fluke because I rubbed that mixture on my temples like it was do or die and it completely cured my migraine! Completely cured! How did I not know about this before? I am all about using essential oils for healing and how did I not think they could help my migraines as well? I feel like a fool for suffering through hours and hours of migraines now. If you know anyone who suffers from migraines please pass this on! It really was an alleluia moment for me, and I would hate for someone else to keep on suffering if this could help. (Keep in mind that I am not a doctor and this treatment may not be for everyone. Also beware of rubbing essential oils directly on your skin as they can burn.) Also speaking of skin can I just tell you guys that I also have PUPPP with this pregnancy? I had no idea what it was either. Basically chronic hives all over your body that only 1 in 150 women get during pregnancy, and there ain’t nothing you can do about it! Super exciting when my midwife informed me about that. Am I 40 weeks yet?!

And now since you ought to be sick of my whining and complaining, let’s talk about this beautiful cranberry lemon loaf shall we?real (3)

Oh boy have I ever been craving tart sweets during this pregnancy. I had some cranberries that needed to be used up so I dreamed up a perfect cranberry lemon loaf and scoured food blogs until I found the perfect one. After a few tweaks of my own, I settled on this recipe for cranberry lemon cake from Foodess. There you can find an additional recipe for a lemon icing if that’s your thing. I left out the icing because it sounded too sweet for me. The loaf was moist and cake-like just as I had hoped, and you all know how much I love cranberries. So the loaf lasted exactly 24 hours in our house. The boys and Ralph loved it! Success!

 

Ingredients
  • 1½ cups flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¼ cup plain yogurt
  • zest of 2 lemons
  • juice from one lemon
  • 1 tsp vanilla
  • 1 cup butter, softened
  • 1¼ cup sugar
  • 4 eggs
  • 1½ cups fresh cranberries

Instructions
  1. Whisk flour, baking powder, baking soda and salt in one small mixing bowl.
  2. In another small mixing bowl, whisk yogurt, lemon zest, lemon juice, and vanilla.
  3. In the large bowl of your stand mixer (or another mixing bowl if your using beaters), beat butter and sugar until light and fluffy, on medium speed.
  4. Beat in eggs, one at a time, with sugar and butter until fully incorporated.
  5. Turn mixer speed to low and alternatively beat in flour mixture and yogurt mixture until all is incorporated.
  6. Make sure to scrape the sides to get all the batter mixed in.
  7. Fold in cranberries.
  8. Pour batter into butter greased loaf pan.
  9. Bake for 50-65 minutes at 325 degrees, making sure a toothpick comes out clean from the center.
  10. The batter is heavy so make sure the middle is done!

Recipe adapted from : Foodess.

Don’t forget you have until Tuesday (tomorrow!) to enter the giveaway for tights and leggings.

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Sugar & Spice Chai Bread

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chai-bread (7)So you have guests coming over in an hour and nothing scrumptious to serve them, eh? What ever will you do? Can you believe this bread is not only delicious but it turns out perfectly every time, makes your house smell delightful, and you can whip it up in less than an hour? Problem solved. That is the exact scenario that I use this recipe for the most because lets face it, when a mom is on a time crunch we need a good recipe from the box to throw in the oven, but also one that doesn’t taste like a box recipe. Am I right? Sure we love to bake from scratch when there is time to clean up the kitchen right afterwards, but remember you have guests coming over! For this recipe you will only dirty 1 mixing bowl, 1 loaf pan and a wooden spoon if you play your cards right. Let me just tell you that I would pay 4$ a slice for this bread at Starbucks, it is that good. I have added a handful of dark chocolate chips to the batter because everything is better with chocolate right? Frankly though, you don’t need the chocolate, the bread can stand alone deliciously. You can order your bread mix HERE if you want give this recipe a try.

 

Ingredients

Instructions
  1. Butter and flour a 9×5 loaf pan, set aside.
  2. In a large mixing bowl, combine packet 1 of the chai bread mix with 1 cup water and 10 tablespoons of butter.
  3. Pour batter into greased loaf pan.
  4. Bake at 325 degrees for 50-55 minutes.
  5. Stir together frosting packet and 1 tablespoon water.
  6. When bread has cooled, drizzle icing over the top.

Notes
Add nuts, dates, or chocolate chips to the batter before baking to change it up.

 

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Until next time friends….these days I am never sure when that will be, so thank you for sticking around for my sporadic blog posts! Our schedules are more full than ever this summer which is really  great fun, but somedays this leaves me with a choice of an hour of blogging or an hour of yoga…and guys, I really like yoga. Our mornings are filled with swimming lessons, our afternoons outdoors, and our evenings at soccer games, baseball games, and VBS. I am so worn out at night from my boys that blogging at night has been out of the question.But seriously this summer so far, two thumbs up! I hope your summer is going well and you are taking time for yourself! As always, thanks for your visit.

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Bacon and corn griddle cakes

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Hands down my favorite recipe of all time. Seriously. You have got to try this one. It’s like brinner to the extreme! I found this recipe on Recipe Girl’s site one morning, and of course I had to make it immediately. So  I ran to the store for a few things and then of course I tripled the recipe to be safe, because I knew these would probably be so amazing that we would want a ton of leftovers. I was right. And I must say these taste even better the next day (as if that is actually possible) warmed up in the oven. My kids ate these for breakfast, lunch and dinner one day. They are obsessed with any kind of pancake or waffel so they were really excited about these! And really they aren’t that bad for you or at least you can spruce up the recipe to make them healthier. Use some good bacon without nitrates, organic veggies, and unbleached organic flour. Granted anything with gluten in it isn’t good for you but I can’t bring myself to use wheat flour in every single recipe. But you must must always use unbleached flour. I mean when you say it aloud I feel like it just makes sense. Do you want to eat something that has bleached in the name? I do not. Here is a quick, informative article on why bleached flour is so bad if your interested to learn further. I could go on long rant about food these days because I have lots of feelings about it. Maybe I should. Would you guys read that or leave me forever? ha.

So just make these griddle cakes guys! You will love them.

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Bacon and corn griddle cakes
Author: 
 

Ingredients
  • 8 slices bacon, cut into ½-inch pieces
  • ⅓ cup finely chopped sweet onion
  • 1 cup all-purpose unbleached flour
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ⅔ cup milk
  • 1 large egg, beaten
  • 1 tablespoon canola oil
  • 1 cup frozen corn
  • ½ cup shredded Monterey Jack cheese
  • warm maple syrup

Instructions
  1. Cook the bacon pieces until they start to brown. (this takes a little longer than cooking flat bacon, but you don’t want them to be undercooked.)
  2. Add the chopped onion right in with the bacon until the onions are soft.
  3. Set aside a little bit of the mixture for topping the griddle cakes.
  4. {While the bacon is cooking} In a large mixing bowl combine flour, chives, baking powder, salt and pepper.
  5. Stir in milk, egg and oil quickly.
  6. Next drain out most of the bacon grease as best you can from the bacon and onion mixture.
  7. Add the bacon and onion to the batter.
  8. Then add the corn and cheese to the batter. The mixture will be thick, if you like thinner cakes add a little more milk.
  9. Grease a large griddle or skillet and pour about ¼ cup of the batter at a time to make the griddle cakes.
  10. Repeat until you have used all the batter, flipping each cake for about 4 minutes on each side.
  11. Serve the griddle cakes warm with butter, maple syrup and top with bacon onion mixture.

Notes
*I tripled this recipe and it made enough for 3 meals for my family of 5.

 

 

 

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Lemon blueberry almond muffins & a giveaway!

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I love a great muffin in the morning, don’t you? And these couldn’t be more moist, or eaiser to make. These muffins are made using Tastefully Simple’s Meyer Lemon Infused Oil and since they no longer offer the oil for purchasing, I am giving one lucky reader the chance to win a discontinued bottle!

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The oil is great not only for these muffins, but for sautéing shrimp, veggies, and cooking fish. I recently used this for cooking salmon and it was divine.

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All you have to do to enter this giveaway is comment on this post telling me what you would use the lemon oil for OR what your favorite breakfast muffin is.

Winner will be chosen at random and announced April 20th.

This giveaway is now closed. 

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This muffin recipe also uses Tastefully Simple’s ever so versatile Absolutely Almond Pound Cake Mix, which is my number one selling item! If you are interested in trying the pound cake mix, you can find it here. It is the perfect almondy (but not overpowering) flavor, and it turns out perfect every time.  I have used it for muffins, cakes, cake pops, parfaits, fruit pizzas, and so much more. I always keep this product stocked in my cupboard and like I said, out of all the wonderful products Tastefully Simple has to offer, this is best selling item! Enjoy this easy muffin recipe!

 

Ingredients

Instructions
  1. In a large mixing bowl mix together pound cake mix, butter, oil and water.
  2. Fold in blueberries.
  3. Pour into butter greased muffin tins.
  4. Bake at 325 degrees for 20-25 minutes.

 

The winner of this giveaway is: Theresa. Please e-mail me to claim your prize!

 

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Crème brûlée oatmeal

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Happy Valentines day! Valentines day couldn’t have fallen on a better day this year, no? The day after we fast on Ash Wednesday….I couldn’t be more excited to eat great food today!

Crème brûlée is my favorite dessert of all time so naturally I try any variation of crème brûlée I come across. I wrote this oatmeal recipe down a long time ago and finally got around to making it. I changed the recipe up quite a bit as the original recipe called for a bunch of fake sugar which I changed to raw honey. I also discovered that if you don’t want a crusty, dry oatmeal bake, you need more milk than the recipe called for, so I adjusted that as well. Enjoy this super simple recipe that can turn boring old oatmeal into wow!

Did you catch my crème brûlée french toast recipe?

Crème brûlée oatmeal
 

Ingredients
  • 2¼ cups oats
  • ⅓ cup honey
  • 3½ cups milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 tablespoon brown sugar

Instructions
  1. Whisk together milk, eggs and vanilla.
  2. Stir in oats, honey and cinnamon.
  3. Pour into a large baking dish.
  4. Bake at 350 degrees for 40 minutes.
  5. Remove from oven, sprinkle with brown sugar.
  6. Broil for 5 minutes or until brown sugar is bubbly and slightly burnt.
  7. Serve warm with berries.

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