end of the rainbow cookies

YOU KNOW I’d never miss a chance to celebrate a holiday, but when it comes to St. Patrick’s Day, I’m not much of a green food gal. All of those green bagels and green beer and green pancakes kind of weird me out a bit. So I kept this one super simple and gussied up some store-bought sandwich cookies to make super festive and cute ‘End of the Rainbow’ cookies for my little leprechauns in just a few minutes. They were totally wowed and it was SO easy, so total win-win. I hope your littles [or bigs] love them, too. GIFT A LITTLE HAPPINESS. xo

End of the Rainbow Cookies

INGREDIENTS

• Vanilla sandwich cookies of your choice [I used Glutino to keep them GF]

• Frosting [I used Miss Jones for a ‘healthier’ option]

• Green food coloring

• SPRINKLES! I used a mix of rainbow jimmies, green + white sanding sugar, white non-pareils and those cute little gold ‘coin’ ones, but you can obvs use whatever you want.

DIRECTIONS

• Mix the frosting with a few drops of green food coloring until it’s a shade you like

• frost half of the top and sides of the sandwich cookies [I didn’t do the bottom side]

• SPRINKLE away. That’s it! You have adorable cookies in no time flat.

• Enjoy with your favorite little leprechaun.

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super hero muffins

I LOVE TO bake, but I don’t always want the sweet tempting fruits of my labor starting me down on the kitchen counter. If I’m honest, will power is NOT my strongest suit [or even my 42nd strongest]. So I was thrilled when my friend Lisa at Joyful Balance introduced me to these Super Hero Muffins. They’re from the cookbook Rise & Run: Recipes, Rituals and Runs to Fuel Your Day and they may not be the prettiest, but they are SUPER delicious. They’re packed with protein, fiber and other good stuff to keep you nourished, perfect for a grab + go breakfast or after a workout. There are a bunch of different savory and sweet iterations of the recipe in the book and even this one has lots of room for modification to include the things you love - this is the version that I like, but you can swap out any nuts, seeds or fruit that you like. They’re a hit everywhere I bring them and a really nice alternative to sweet treats when you want to spoil someone who may not appreciate the temptation of a sugary snack. They’re GF and refined sugar-free, too. I hope you enjoy them as much as I do. GIFT A LITTLE HAPPINESS. xo

INGREDIENTS

• 2 cups almond flour

• 1 cup rolled oats or quinoa flakes if GF [I’ve used both and they’re both perfect]

• 2 tsp ground cinnamon

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1/2 cup sliced almonds [can swap with chopped walnuts or other nuts you like]

• 1/2 cup chocolate chips [can swap with raisins or chopped dates]

• 3 eggs beaten

• 1 cup grated zucchini [about 1 whole zucchini unless it’s massive]

• 1 cup grated carrots [around 2 carrots]

• 6 tbsp unsalted butter melted [or dairy-free alternative]

• 1/2 cup real maple syrup

• 1 tps vanilla extract

INSTRUCTIONS

• Position rack in center of oven and preheat the oven to 350

• Line a muffin tin with muffin cups

• In a large bowl combine the almond flour, oats or quinoa flakes, cinnamon, baking soda, salt, almonds and chocolate chips

• In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup and vanilla

• Mix the dry and wet ingredients until just combined, the batter will be thick

• Spoon the batter into the muffin cups, filling each to the brim

• Bake until the muffins are nicely browned on top, around 25-35 minutes

• Gobble them all up, share with a friend or freeze some for a busy day

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brookie-crownies

OH MY. These Brookie-Crownies are SO SO good. I didn’t know what to call them, so I gave them two names and they totally deserve it. They have a layer of super chocolatey brownie on bottom and the best chocolate chip cookie on top, combining two perfect desserts into one AND if you top it with a little scoop of vanilla ice cream [we LOVE this], it’ll be a solid 3-in-1. YUM.

I WAS totally inspired by Mountain Mama Cooks’ version, which uses a secret-weapon BOXED brownie mix in the recipe [shhh!] and then I added my favorite Chocolate Chip Cookie Pie dough on top for the cookie layer. The final product is super delicious and a total crowd-pleaser. I made mine GF with King Arthur’s awesome Gluten Free Fudge Brownie Mix, which I always keep on hand for easy treat ‘emergencies.’ The mix is nut-free, too, so it’s a great option for a group of sweet-lovers with a variety of food allergies, but they’re objectively gooey and yummy even if you don’t. Though this recipe calls for a few extra steps to get the 2-in-1, it’s super easy and totally worth it. Our crew ate them 4 at a time and loved every bite. GIFT A LITTLE HAPPINESS. xo

INGREDIENTS

• 1 box of brownie mix + the ingredients it calls for [eggs, etc]

• 1/2 cup softened unsalted butter

• 1/2 cup packed brown sugar

• 1/4 cup granulated sugar

• 1 large egg, whisked

• 2 tsp vanilla extract

• 1 cup all purpose flour (I use King Arthur GF Measure for Measure and it’s perfect)

• 1/2 tsp baking soda

• 1/4 tsp kosher salt

• 1 cup semi-sweet chocolate chips

DIRECTIONS

• Preheat oven according to your brownie package directions

• Mix the brownies according to the package directions and spread them in a greased 9x13 pan

• Bake the brownies for 20-25 minutes LESS than recipe advises and take them out of the oven to cool for a few minutes [they will still be jiggly]

• Put oven temp to 375

• Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy

• Add the egg and vanilla and mix for 1 minute

• Combine the flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture

• Mix until combined then pour in the chocolate chips and stir

• Drop blobs of the dough gently onto the brownie layer, then spread evenly to reach across the pan [I honestly used my hands for this, but do whatever works for you]

• Bake the whole thing for 20 more minutes, or until the cookie layer is golden brown

• Cool, slice and share with your favorite treat-lovers

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cinnamon donut muffins

OH LORDY, these are yummy. My younger son and I had a little time to spare this afternoon, so we whipped up a batch of these delish Donut Muffins for no good reason at all. They look like a muffin, but taste like a cinnamon cake donut, so basically amazing. And they look super impressive. They’d be awesome for a brunch or dessert with a little dollop of vanilla ice cream or a super special snack treat.

I ADAPTED the original King Arthur recipe just a bit because my guys don’t love the taste of nutmeg, so I replaced it with cinnamon and they were a huge hit. They’re filling and sweet and satisfying, but not a total gut bomb. We made the GF version, but King Arthur also has a recipe with regular flour that looks totally amazing if gluten isn’t a concern for your family. I think they’re best served warm and fresh. Enjoy! xo

GF cinnamon donut muffin recipe

INGREDIENTS

• 4 tablespoons butter

• 1/4 cup vegetable oil

• 1/2 cup granulated sugar

• 1/3 cup light or dark brown sugar, packed

• 2 large eggs

• 1 + 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1 teaspoon cinnamon

• 3/4 teaspoon salt

• 1 teaspoon vanilla

• 2 + 2/3 cups flour [I use King Arthur Gluten-Free Measure for Measure]

• 1 cup milk [I used almond milk]
  +

• 3 tablespoons cinnamon sugar [for the topping]

• 2-3 tablespoons butter, melted [for the topping]

DIRECTIONS:

• Preheat the oven to 425°

• Lightly grease a muffin tin or line with paper muffin cups

• In a medium-sized bowl, beat together the butter, oil and sugars until smooth

• Add the eggs and beat to combine

• Stir in the baking powder, baking soda, cinnamon, salt, and vanilla

• Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined

• Spoon the batter into the pan, filling the cups nearly full

• Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a toothpick comes out clean

• Let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping

• Use a pastry brush to paint the top of each muffin with the butter or dip the top in the butter, then roll them in the cinnamon sugar

• Enjoy them warm with your favorite donut lover

A few Muffin-baking Supplies I love

+ I love my Great Jones Stud Muffin, it’s gorgeous and makes me feel like a pro +

+ A Golden Rabbit Enamel Cake Stand is the perfect canvas to display your beautiful finished product +

+ I use this Duralex Lys 9-piece Mixing Bowl Set every darn day +

+ Caraway’s Muffin Pans are pretty, non-stick and non-toxic +

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double chocolate banana bread

OK, SO I could go ahead and say that I made this Double Chocolate Banana Bread just because I had a bunch of rotten bananas that I really needed to use up, which would totally not be a lie. But the REAL honest truth is that I’ve been dreaming about it since I first saw it on Smitten Kitchen [like maybe 24 hours ago] and HAD to make it. Like stat. It is super easy, made with all stuff you probs already have and SO SO SO good. I made mini loaves and had to hide the second one so that it didn’t get devoured before there was photographic evidence of its existence. My boys were seriously blown away, muttering lots of ‘mmmms’ at this one. And let’s face it, I’m just out here trying to wow my little guys.

IF YOU’RE not familiar with Deb Perelman of Smitten Kitchen, you should set aside a solid day to get lost in the gorgeous recipes on her site or pick up her book [and this one] for the most incredible collection of stunning food [her Pea Pesto is heaven]. Plus she’s a fantastic writer and funny. Anyhoo, I’m sharing her Double Chocolate Banana Bread recipe here to make things crazy easy for you. Let me know when you bake a loaf and I’ll be right over. xo

Double Chocolate Banana Bread RECIPE

INGREDIENTS

• 3 big super ripe bananas

• 1/2 cup butter, melted

• 3/4 cup brown sugar (I used dark on her rec, but either light or dark will work)

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1 teaspoon baking soda

• 1/4 teaspoon table salt

• 1 cup all-purpose flour (I subbed GF and it’s perfect)

• 1/2 cup Dutch-process cocoa powder

• 1 cup semisweet or bittersweet chocolate chunks or chips

DIRECTIONS

• Heat your oven to 350 and butter or spray a 9×5-inch loaf pan (or a few minis like I did)

• Mash bananas really well in the bottom of a large bowl

• Whisk in melted butter, then brown sugar, egg, and vanilla

• Add baking soda, salt and flour

• Sift cocoa powder through a sifter or fine-mesh strainer over the wet ingredients to get out the lumps and chunks

• Stir dry and wet ingredients with a spoon until just combined

• Stir in chocolate chunks or chips.

• Pour into prepared pan and bake 55 to 65 minutes

• Cool in the pan for 10 to 15 minutes, then run a knife around the edge and pop it out onto a cooling rack

• Share at least one slice with someone you adore or wrap it up and deliver it to someone who could use a MAJOR boost of delicious chocolate LOVE

THE LOAF will keep for up to 4 days covered at room temperature, but seriously, if you last 4 minutes with this in your house, I’ll be super impressed. Enjoy, lovelies.

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