Meals

Marbled Chocolate Banana Bread

February 22, 2012 by Marci Leave a Comment

I am still on a major kick of baking, and specifically loaf breads. I have found myself with a lot of time in the afternoons and on weekends, and it’s been best for me to stay around the house. I get my exercise in the mornings on the weekends or chasing Lily during the week. I’m too tired to run errands, and don’t really have many left, so I bake. I also don’t have any home chores left–we’re just waiting to move. Baking and cooking it is.

My latest creation is also something I saw on Pinterest recently. It’s a banana bread with a chocolate marbled layer. I’m not sure I “marbled” it enough, but it’s still pretty cool to have a big chocolate spot in the middle and on top. It turned out super dense and yummy inside, and really tall too. That just means bigger pieces.

And when is chocolate not ok for a breakfast food? Ok by me. But you can call it a snack bread if you aren’t into the chocolate for breakfast.

Marbled Chocolate Banana Bread

Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (I used two eggs)
1/3 cup plain low-fat yogurt (I used Vanilla Greek yogurt instead)
1/2 cup semisweet chocolate chips
Cooking spray

Instructions:

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave about 1.5 minutes or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
Swirl batters together using a knife.
Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

This one is really good! I recommend it for sure.

Marbled Chocolate Banana Bread

Prep time: 20 mins

Cook time: 75 mins

Total time: 1 hour 35 mins

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (I used two eggs)
1/3 cup plain low-fat yogurt (I used Vanilla Greek yogurt instead)
1/2 cup semisweet chocolate chips
Cooking spray

Instructions

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave about 1.5 minutes or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
Swirl batters together using a knife.
Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Filed Under: Breakfast · Tagged With: Baked goods, Breakfast

Enchiladas Times Two

February 20, 2012 by Marci Leave a Comment

Recently, we hosted a dinner for our neighbors at our house. We live in a group of six townhomes and we have become friends with everyone in the nearly four years we’ve lived here. From time to time, we get together for brunch or dinner. It’s so small town of us. Since we are moving away, we decided to host everyone for one more dinner together. We decided to do a fiesta potluck, and we were responsible for the main course. I chose two kinds of enchiladas–chicken and veggie.

We had never made enchiladas in our house before. It always seems like you need more than two people at home to make these. And it seems so cheesy and saucy. Regardless, it was on our list of things we want to make.

I found the chicken enchilada recipe on Eat Live Run, one of my go-to food blogs when I’m looking for something to please a crowd. We decided to double it, assuming people might eat two each and we had 8 guests. Knowing I wanted to have a vegetarian option too, I made a second dish of vegetarian enchiladas from a Martha Stewart recipe.

(Chicken pictured above, veggie pictured below before cooking)

The chicken recipe used a canned enchilada sauce as the topping, and the veggie one used a homemade sauce. Both recipes ended up making huge enchiladas and we had about 2/3 of each recipe leftover! It was also interesting that one topped it with cheese on the very top layer, and the other had sauce on top of cheese.

Both recipes were pretty labor intensive. I don’t have a lot of energy or patience to stand on my feet for a long time, so Jeffrey helped a lot. It was extra work to make two separate recipes with no overlap, and our kitchen was quite a mess! It worked out fine, and we ended up with three casserole dishes in the oven baking for about the same amount of time.

I tried both, and really liked them both. I ended up taking the veggie ones for lunch twice that next week, and we gave away some leftovers to the neighbors. Just beware that it makes a whole lot.

Below is our final table setting for a dinner party at this house!

We had salad, rice and beans to go with it. Cheesy and saucy, just like I remembered enchiladas to be. And there is one of our final kitchen adventures before baby and before moving! Not many days left!

Filed Under: Dinner · Tagged With: Dinner

Back to Basics: Overnight Oats

February 17, 2012 by Marci Leave a Comment

Back with another basic recipe that I eat all the time, at least twice a week for breakfast. It’s overnight oats!

It is very hard to get a good and appetizing picture of this, but just go with it…

photo 1-2.jpg

Overnight oats are basically cold oatmeal made with milk and yogurt instead of water. I write often how I don’t like to prep my breakfast in the morning and much prefer to “grab and go” of something I prepped the night before. Overnight oats are also eaten cold, which is perfect because it’s too hot for a hot breakfast most days!

I like this better than hot oatmeal because it has more protein from the milk and yogurt. The texture is kind of like mush, but I like it. Don’t say I didn’t warn you if you’re expecting it to be like oatmeal. Adding something crunchy helps.

Here is the basic recipe of how I like my overnight oats, and below I list some ways to change it up.

Basic Overnight Oatmeal

Ingredients:

1/3 C old fashioned Quaker oats
1/3 C vanilla Greek yogurt
1/3 C milk
1/2 sliced banana
1-2 T gold or black raisins
dash cinnamon
~1T peanut butter

Instructions:

In a tupperware or the bowl you’re going to eat breakfast in, mix everything together.
In the morning, top with something crunchy, more fruit, or leave as-is. Eat and enjoy!

Other mix-ins or toppings could be any kind of nut butter, a jam, a cereal on top, chia seeds mixed in, nuts on top, coconut, other dried fruit, etc. I really keep it as simple as in the picture all the time! The peanut butter mixed in is my favorite part.

photo 2-1.jpg

For more of the Back to Basics series, see the How To page.

Filed Under: Breakfast, How To · Tagged With: Breakfast, Oatmeal

Strawberry Blood Orange Bread

February 15, 2012 by Marci Leave a Comment

One thing that hasn’t slowed at the end of pregnancy is my urge to bake. I guess why not while I can, right? Last week, Chobani Greek yogurt sent me 12 of their three new flavors to sample and tell you about. They came out with Apple Cinnamon, Blood Orange, and Passion Fruit. I have been raving about Chobani for a few years now, and am glad they are expanding their flavors and becoming so popular.

I actually like the Vanilla flavor best and rarely buy the other flavors. But since they sent me some…I’ll try them. With 12 yogurts to eat, I used one of them to bake something.

I reviewed their site and Pinterest, my new favorite place to find recipes, and decided to adapt one of their recipes to use the new flavor (Blood Orange) and a more seasonal fruit (strawberries in place of cranberries).

This is quality control from the back end of the loaf. No one will know…

I loved so many things about this bread. Let me tell you:

It was so easy to cook–just two bowls and a spatula and measuring tools. No fancy mixers.
I had all the ingredients in the house already (Thanks Cho).
It was so soft on the inside, thanks to the yogurt.
No butter or oils.
Has a great gooeyness from the strawberries and yogurt and a nice bite from the nuts.

Now obviously, you can trade out the Blood Orange for the Plain or Vanilla yogurt flavor, but since I had it, I wanted to bake with it.

Strawberry Blood Orange Bread

Ingredients

2 C all-purpose flour
1 1/2 t baking powder
1/2 t each baking soda and salt
3/4 C (6 oz) Chobani Greek Yogurt Blood Orange flavor
1 C sugar
1 egg
3/4 C orange juice
1 T grated orange zest
1 1/2 C fresh strawberries, sliced
1/2 C pecans, chopped coarsely

Instructions

Preheat oven to 350°. Spray a 9×5 inch loaf pan with nonstick spray.
In medium bowl, combine dry ingredients. Set aside.
In a large bowl, mix together Chobani Greek Yogurt and sugar. Add egg and combine. Stir in orange juice.
Add dry mixture to wet mixture and stir with spatula.
Fold in orange zest, strawberries, and pecans.
Pour into prepared pan.
Bake for about 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.

Strawberry Blood Orange Bread

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Ingredients

Strawberry Blood Orange Bread
2 C all-purpose flour
1 1/2 t baking powder
1/2 t each baking soda and salt
3/4 C (6 oz) Chobani Greek Yogurt Blood Orange flavor
1 C sugar
1 egg
3/4 C orange juice
1 T grated orange zest
1 1/2 C fresh strawberries, sliced
1/2 C pecans, chopped coarsely

Instructions

Preheat oven to 350°. Spray a 9×5 inch loaf pan with nonstick spray.
In medium bowl, combine dry ingredients. Set aside.
In a large bowl, mix together Chobani Greek Yogurt and sugar. Add egg and combine. Stir in orange juice.
Add dry mixture to wet mixture and stir with spatula.
Fold in orange zest, strawberries, and pecans.
Pour into prepared pan.
Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.

Filed Under: Breakfast · Tagged With: Baked goods, Breakfast, Recipes, Snacks

Savory Oatmeal

February 13, 2012 by Marci 2 Comments

Happy Monday, I’m still here, but the cooking has gotten a little less impressive. We hosted our neighbors last night for a potluck dinner and made two kinds of enchiladas–veggie and chicken. I’ll post those as soon as I sit down to upload pictures.

It is getting much harder to grocery shop, unload groceries, cook, clean, serve, clean, etc. You try doing your daily chores with a large kettlebell strapped to your stomach! Luckily, my husband is the sous chef on the weekends and enjoys cooking too. There would definitely be less homemade food on Sunday nights without his help!

One thing on my “to cook” list for a long time has been savory oatmeal for dinner. This is basically treating raw oats like any other grain used for dinner–rice, quinoa, pasta, etc. Instead of adding milk and sweet ingredients, you add vegetables and spices. It sounded easy and interesting, and like a simple dinner for one!

Savory Oats

Serves 1

Ingredients:

1/2 C old-fashioned oats
1 C water
dashes of salt, pepper, garlic powder, paprika
1 fried egg on top (cooked separately)
handful of raw spinach

Instructions:

Bring water to a simmer in a small sauce pan.
Add oats and whisk.
Add spices and keep whisking.
Stir in spinach and stir to wilt
Top with egg and more salt and pepper.

I cooked my egg so it wasn’t very runny since you can’t eat runny eggs while pregnant, but an over-easy egg would have been gooey and great too. Other toppings if you plan ahead could be avocado or cheese whisked in, also sounds really good.

I liked that this was super simple and different. You can modify the spices to your liking, but I liked pairing oats with savory ones.

Have you ever tried oats for dinner like this?

Filed Under: Dinner · Tagged With: Dinner, Oatmeal

Back to Basics: Hot Oatmeal

February 10, 2012 by Marci Leave a Comment

While hot oatmeal is nothing new and special, I have finally figured out the proportions that I like to make a good bowl of thick oatmeal. I don’t like it too soupy, and I don’t like it when I still want more at the end of the bowl. What I also don’t like about making hot oatmeal is that it’s hot (so I don’t eat it most months of the year), and that it takes time to cook. One pot to cook and one bowl to eat=more mess. I promise it has redeeming qualities too.

However, I do think it’s filling, and a good way to get some important nutrients. It is also a good alternative to a dairy breakfast, which I eat most days. I want to learn to like oatmeal because some babies don’t tolerate mom’s dairy well. This Winter, I have made hot oatmeal maybe a dozen times total, and I’m liking it more and getting faster.

Here is my recipe for my best hot oatmeal, made in one small pot and ready in under 10 minutes.

Basic Hot Oatmeal

1/3 C old fashioned Quaker Oats
1/3 C milk (or milk substitute)
1/3 C water
dash cinnamon
1 T gold or black raisins
spoonful peanut butter stirred in at end
1/2 banana, thinly sliced

Instructions:

In a small sauce pan, I bring the water to a simmer, then add oats and whisk. Then I add the milk, cinnamon, raisins and banana and stir. Let thicken until bubbly, stirring often.
While still on the heat, I stir in peanut butter to get it nice and melty. This is the best part.
I top it with a variety of things, usually granola and berries like in the picture.

Filed Under: Breakfast, How To · Tagged With: Breakfast, How To, Oatmeal

Beef and Barley Soup

February 8, 2012 by Marci Leave a Comment

I am unsure of how to make Beef and Barley soup look presentable, but we really liked this soup no matter how it looks in photos. We watched an episode of Barefoot Contessa where Ina was making this soup for a firehouse. She actually used oxtails as her beef and then didn’t serve the soup with the meat. We thought that was kind of strange, so we used stew meat and definitely served it in the bowl.

The recipe was a good Sunday soup since it sits for a while and involves a lot of veggie chopping. It was a very well-rounded meal with a meat protein, barley and lots of vegetables. A win for a one-pot dinner!

Here are some step by step pictures with the recipe below.

1. Browning meat in a cast iron skillet.

photo 1.JPG

2. Chopping veggies to add to soup.

photo 2.JPG

3. Simmering the beef, broth and veggies together.

photo 3.JPG

4. Barley cooks separately until water is absorbed, then added to soup pot.

photo 4.JPG

Beef and Barley Soup

By Ina Garten

Ingredients

(below is her recipe that feeds probably 10 people. We roughly cut it down, especially in the broth doing about 6 cups. Otherwise, do about the same.)

1 tablespoon good olive oil
2 pounds stew meat (that’s really what it’s called)
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

Directions

Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the beef, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the meat with a slotted spoon and reserve.
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the meat to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper.

Beef and Barley Soup

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours 30 mins

Ingredients

Beef and Barley Soup
By Ina Garten
below is her recipe that feeds probably 10 people. We roughly cut it down, especially in the broth doing about 6 cups. Otherwise, do about the same.)
1 tablespoon good olive oil
2 pounds stew meat (that’s really what it’s called)
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

Instructions

Directions
Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the beef, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the meat with a slotted spoon and reserve.
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the meat to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper.

Filed Under: Dinner · Tagged With: Dinner, Soups

Cinnamon Swirl Banana Bread

February 6, 2012 by Marci 3 Comments

Many recipes I see on Pinterest don’t seem user friendly or look a little too outrageous to actually try at home. Do you find that? I created a new pinning board called “recipes I might actually try,” and this was one. It’s a banana bread with very few ingredients, and it has a cinnamon sugar layer in the middle and on top. Delish, right? I thought so.

Easy to make with few dishes and no mixer required, I whipped this up last Friday morning. The bananas made it extra moist without needing oils or too much butter (1/3 C won’t hurt), and it was crisp outside and soft inside. Even Jeffrey ate a little and he doesn’t like banana!

We had family in town for the weekend, and the loaf slowly got nibbled away. Guess you know when it’s good!

Cinnamon Swirl Banana Bread

Ingredients:

3 ripe bananas, smashed up
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups flour

For the swirl:

1/3 cup sugar
1 T cinnamon

Instructions:

Preheat oven to 350. Spray cooking spray on a 9×5 loaf pan. and four a loaf pan.
Mix bananas, butter, sugar, egg, and vanilla together.
In a separate bowl, mix baking soda and salt with flour.
In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon and set aside.
Combine flour with wet mixture and stir to combine.
Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
Bake for 50-60 minutes, checking after 45 for done-ness.

Filed Under: Breakfast, Recipes, Snacks · Tagged With: Baked goods, Breakfast, Recipes

Tollhouse Cookie Bars

February 1, 2012 by Marci Leave a Comment

Happy February, here’s a sweet treat to start the month off right! It’s chocolatey, crunchy, and a childhood favorite in a new way.

Tollhouse cookies are a family tradition. We’ve been making them for dozens of years I think! My mom and sister have memorized the recipe, and no one can turn down a delicious cookie. I personally think the dough is the best part and even used to save some in the fridge when I was a kid.

I adapted the recipe into cookie bars to try something different, and they take less time in the kitchen since you spread all the dough out to cook at once.

I also had some peanut butter chocolate chips that my mom brought us for nibbling. I crushed them all up and used them in the recipe with regular chocolate chips to try something different. It didn’t taste as much of peanut butter as I thought, but they were just as good as regular chocolate chips.

Tollhouse Cookie Bars

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened (2 sticks)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
12 ounces semi-sweet chocolate morsels (I used half peanut butter chocolate chips)
1 cup chopped pecans

Instructions:

Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
In a rectangular pan (I used a 9 x 12), spray with cooking spray and spread dough evenly.
Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack, cut into squares.

A delicious variation on the traditional cookie, and just as good! I hope you try these out this month!

Tollhouse Cookie Bars

Prep time: 30 mins

Cook time: 25 mins

Total time: 55 mins

Ingredients

Tollhouse Cookie Bars
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened (2 sticks)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
12 ounces semi-sweet chocolate morsels (I used half peanut butter chocolate chips)
1 cup chopped pecans

Instructions

Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
In a rectangular pan (I used a 9 x 12), spray with cooking spray and spread dough evenly.
Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack, cut into squares.

Filed Under: Dessert · Tagged With: Baked goods, chocolate, Cookies, Dessert

Citrus Fest

January 30, 2012 by Marci 1 Comment

The past few weeks have been “Citrus Fest” at our Central Market grocery stores. Usually I am not much a fan of oranges because of the work they take to get the good stuff, but if Central Market says it’s prime orange time, I’ll try it. I bought a few navel oranges, and they were so delicious! So then I bought some more the next week, and more again. They were the juiciest and most pretty oranges.

Then I saw a beautiful smoothie on Edible Perspective last week using blood oranges. Her smoothie turned a beautiful pink color. I didn’t have blood oranges, but did have my beautiful navels. I also never really thought about using oranges in a smoothie because I didn’t think a blender was strong enough to get through the pulp.

Have no fear, it blended up very smooth and frothy and tasted like a smoothie and not like orange juice.

Orange Yogurt Smoothie

Ingredients:

1 navel orange, peeled and sliced
1/2 banana
4 oz Greek yogurt (I used Chobani Very Berry kids cup but if I had a tub of plain I would use that)
1/4 C orange juice
1/4 C skim milk
few ice cubes

Instructions:

Add all ingredients to blender and blend until smooth.
I topped mine with a little crunchy granola and ate it with a spoon, but you could drink it without that, or add a topping of your choice.

I thought this smoothie was very refreshing and I liked that it used a different fruit for a smoothie than I would think to use. The yogurt and milk made it creamy, and added some protein. A winning snack or meal!

Speaking of Greek yogurt and Chobani, see this article from the weekend in USA Today.

Filed Under: Snacks · Tagged With: Snacks

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Marbled Chocolate Banana Bread

Marbled Chocolate Banana Bread

Enchiladas Times Two

Back to Basics: Overnight Oats

Basic Overnight Oatmeal

Strawberry Blood Orange Bread

Strawberry Blood Orange Bread

Savory Oatmeal

Savory Oats

Back to Basics: Hot Oatmeal

Basic Hot Oatmeal

Beef and Barley Soup

Beef and Barley Soup

Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

Tollhouse Cookie Bars

Tollhouse Cookie Bars

Citrus Fest

Orange Yogurt Smoothie

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Marbled Chocolate Banana Bread

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Savory Oats

Basic Hot Oatmeal

Beef and Barley Soup

Cinnamon Swirl Banana Bread

Tollhouse Cookie Bars

Orange Yogurt Smoothie

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