banana & yogurt muffins


the little she loves muffins.
more than snow. more than puppy dawgs. more than chocolate. more than dora. probably more than her own family.
she seriously goes ca-razy (insert pauly shore voice) when i tell her we have muffins, will be making muffins, or will be eating muffins that day.

these are her favorite muffins these days. and mine too.
probably because it means i get to be in the kitchen with her: mixing, testing each banana, stirring the sugar, testing the batter in each muffin cup, whisking the flour, testing it again…

banana & yogurt muffins
adapted from chobani


1/2 cup vanilla yogurt (regular or greek style)

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp cinnamon

1/4 tsp salt

4 ripe bananas, mashed

1/2 cup brown sugar, packed

1/2 cup grapeseed or canola oil

1 tsp vanilla

1 egg


1. preheat oven to 350. lightly spray muffin tins with non-stick spray (i like to use coconut oil spray).

2. in a medium sized bowl whisk flour, baking soda, baking powder, cinnamon, and salt until combined. in a large bowl with an electric mixer, beat mashed bananas, brown sugar, yogurt, oil, vanilla, and egg. slowly add dry ingredients and mix on low until combined.

3. scoop batter into muffin tins (or paper cups) and bake until golden brown, about 20-25 minutes. cool on a wire rack.



blueberry cornmeal cake


new favorite alert, folks!
this buttery, blueberry-y brunch beauty has stolen my heart and my taste buds.

it is the recipe from huckleberry bakery & cafe in santa monica CA that was published in bon appetit a few years back. i tried it this week on a good friend of mine and her toddler and i think it’s safe to say we were all pretty happy with the results.

the consistency of this cake is thicker in order to stand up to the loads of blueberries at the center and on top of this all-around loveliness. you sprinkle the blueberries on top of the batter and once it’s baked, the blueberries just sink down into it. the addition of cornmeal in this recipe gives it a heartier texture than your basic cake. and makes it feel way healthier, you know, since you’re having cake for breakfast and all.

blueberry cornmeal cake


1 1/3 cups all purpose flour

2/3 cup cornmeal

2 tsp baking powder

2 tsp baking soda

1/3 cup vegetable oil (scant)

2 eggs

1 tbsp vanilla

1 tsp honey

10 tbsp (1 1/4 sticks) butter, room temp

3/4 cup plus 3 tbsp granulated sugar, divided

1 1/2 tsp salt

1 cup ricotta cheese

1/3 cup plain yogurt (i used plain greek)

3 cups fresh blueberries

non-stick cooking spray


1. preheat oven to 325. spray 10-inch diameter springform pan with 2 3/4 inch-high sides with nonstick spray.

2. whisk flour, cornmeal, baking powder, & baking soda in a medium bowl. in a small bowl, whisk oil, eggs, vanilla, & honey and set aside. using an electric mixer, beat butter, 3/4 plus 2 tbsp sugar, and salt in a large bowl until creamy. with mixer running on medium speed, gradually add egg mixture; beat to blend. beat in flour mixture just to blend. add ricotta and yogurt; beat on low speed just to blend. (you can refrigerate the batter [see batter tip] overnight & bake everything in the morning if you want to.)

3. pour half of the batter into prepared pan. scatter 1/2 of the blueberries ( 1 1/2 cups) over batter. spoon remaining batter over in dollops, then spread to cover blueberries. scatter remaining blueberries over top. sprinkle remaining 1 tbsp sugar over top of the blueberries.

4. bake until top is golden brown and tester inserted into center comes out clean, about 1 hour and 15 minutes. cool completely in pan on wire rack (about 15-20 minutes).




spiced pumpkin baked french toast


i know fall is over and it’s just plain cold winter now, but i am still loving the pumpkin flavor in everything. (a few of you know exactly what i’m talkin’ about!) i worked on & tweaked this recipe until it was just right, and believe me, it took a few times. (but the little she was just fine having it so often for breakfast… ummm and so was my tummy.)

i love that this recipe is so simple.
you make it the night before, refrigerate it, and then in the morning, just pop it in the oven. that makes my life easy these days, and anything that makes my life EASY? i am ALL over it.

spiced pumpkin baked french toast


1 loaf french bread (my loaf was especially large, so i used 1/2, about 5 cups total)

7 eggs

2 cups milk (2%, skim, almond – any kind)

1 1/2 tsp vanilla extract

1/2 cup canned pumpkin puree

1/4 cup brown sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ground cloves

2-3 tbsp brown sugar (for topping)

butter, for greasing the dish


1. butter a 9×13 baking dish. tear the bread into chunks, or cut into small cubes, and place in the dish evenly, pressing down just a bit.

2. in a large bowl, whisk the eggs. add milk, vanilla, pumpkin puree, sugar, cinnamon, nutmeg, and cloves & whisk well until everything is incorporated.

3. pour mixture evenly over bread. using your fingertips, press down on the bread to make sure every piece has soaked up the mixture. cover the dish tightly with plastic wrap and refrigerate overnight.

4. in the morning, preheat the oven to 350. uncover the dish and sprinkle the french toast with 2-3 tbsp of brown sugar. bake for 40-50 minutes (the shorter time will give you a more bread pudding-like french toast. baking for longer will give you a firmer texture & crispier on top.)
let cool for a few minutes, then serve with fruit (i highly recommend pomegranate seeds)


variation: one time i made this, i omitted the granulated sugar from the milk mixture. it made the french toast less sweet and, therefore, perfect for a topping of maple syrup and powdered sugar – oooh, and a little homemade whipped cream. with the sugar, it’s sweet enough (in my opinion) to just serve with fruit. whichever way you like your french toast, you decide:)