Wholewheat Banana Nut Scones with Maple Glaze

The day I made these, I woke up having the need to bake. No, not a want. A need. I have days like that, where I'll wake up and can't think about anything other than a certain recipe, knowing that I'll get nothing done until I make it. It's kinda weird, but hey, life happens. So I made these before doing school… Priorities, people. 

I've had this recipe floating around in my mind for a couple days and have been wanting to make them ever since. Boy, did the work pay off! I figured I'd get all fancy and traditional on you today and use a round cookie cutter instead of cutting them into triangles. I realize they kinda look more cookies, but oh well. They tasted fabulous and that's all I care about! 

Bananas and maple may sound like a bit of an odd combination at first, I know. But seriously, they could not have gone together any better! The flavors meld together so wonderfully, all packed together in a cute little scone, perfect for tea, breakfast, or brunch. They tasted so homey and comforting. Perfect for a rainy day :) 

Wholewheat Banana Nut Scones with Maple Glaze

3 1/2 c. wholewheat flour

1/3 c. granulated sugar

1 tsp. baking powder

1/2 c. butter, softened

1 large egg

1/2 c. sour cream

2 large bananas, mashed {I didn't mash them up too much so there's be some texture left.}

3/4 c. walnuts, chopped

Glaze: 

1/3 c. maple syrup

1/4 c. milk

3 1/2 c. powdered sugar

Preheat oven to 400ºF. In a large bowl, combine the flour, sugar, and baking powder. In a separate bowl, cream the butter, egg, sour cream, and bananas and pour into the flour mixture. Fold in the chopped walnuts. On a floured surface, roll dough into a 1/4 in. thick rectangle. Feel free to roll them a little thicker if you'd like. Using a biscuit cutter, cut about 20 circles. Place on a greased cookie sheet and bake for about 15-20 minutes. Let cool before drizzling with maple glaze. 

Snickers Stuffed Brownie Cups

Umm whoa, you guys… Just, whoa. 

Let's take a break from my overabundance of healthy recipes for a moment, okay? Okay. 

Something about stuffing something rich and chocolatey into another something that's rich and chocolatey… It's kinda amazing. As if Snickers couldn't get any better, they're wrapped up in brownie love. And if brownies couldn't get any better, they're stuffed to the brim with Snickers! Needless to say, taking a bite into these things will leave you in a chocolate coma. Don't worry, it's a good coma. One I'm more than willing to be in. 

It's funny because this week, I vowed to eat no sugar except for on the weekends- I know you probably think something is wrong with my brain. Seriously, I don't know what's gotten into me! And surprisingly, I didn't totally crumble and stuff my face with ice cream like I thought I would. Yay! Of course, since I made these this weekend, umm… That meant I got to eat as many brownies as my heart ever-so desired! My heart desired many. 

Whomp whomp. 

I was planning on bringing these to a get-together. But when I cut into one for the pictures, I instantly realized that these brownies would never make it out the door. I was right. My family LOVED them, and my mom said they may have been one of my best recipes yet! Which I take as a huge compliment, seeing that she is definitely one of my harshest critics. {thanks momma!} 

Snickers Stuffed Brownie Cups 

1 c. butter, softened

2 large eggs

1 c. granulated sugar

1 c. all-purpose flour

1/2 c. cocoa powder

1/2 tsp. sea salt

4 standard-sized Snickers bars, chopped in thirds

1. Preheat oven to 375ºF. Grease a muffin tin; set aside. 

2. In a large bowl, cream together the butter, sugar, and eggs. 

3. Add in the flour, cocoa powder, and sea salt. Stir until smooth. 

4. Fill each muffin tin about 1/4-1/2 full with batter. Press in a piece of the Snickers bar and cover with more brownie batter. The tin should be about 3/4 full. 

5. Bake for 15-25 minutes. Centers should be slightly underdone. Let cool before removing to a wire rack. 

So fudgey and chocolatey, you'll have people everywhere falling in love with you. 

Peanut Butter Chocolate Chunk Granola Bites

New Year's resolutions, anyone? If it's eating healthy, SOPHIE TO THE RESCUE! Since we're going on vacation in a month, I've decided to all but cut out sugar from my diet, allowing myself to eat sweets only on the weekends. Of course, it'll take some getting used to, but I know it'll pay off in the long run. {pun intended.}

I know, I know, you probably think I'm crazy right now- please. I get called it all the time. What's one more? But my plan for the month is to still bake up a storm on the weekend {as usual.} and test out some healthy recipes throughout the week that will make good and nutritious snacks and breakfasts. That way, we get a good balance of HOLYCRAPMYTEETHAREGONNAFALLOUT and pre or post workout recipes. What do you guys think? 

As I was scrounging through the kitchen, trying to find something to satisfy my serious sweet tooth, I spotted a jar of granola that I made last week. Since it was gonna go dry soon, I figured I'd incorporate it into a skinny and delicious treat. ENTER peanut butter chocolate chunk granola bites. 

This recipe is a breeze to whip up with a list of only 5 ingredients, all of which you most likely have around the kitchen. These bites also will only take 10 minutes MAX. You're just a few minutes away from a chocolatey peanut buttery treat that's not only delicious, but also nutritious! 

Happy 2013, everyone!

Peanut Butter Chocolate Chunk Granola Bites 

2 c. granola

1 c. creamy peanut butter

1/3 c. honey

3/4 c. wholewheat flour

1/2 c. chocolate chunks

In a microwave-safe bowl, microwave the peanut butter until softened; about 15 seconds should be good. Add in the honey. Fold in the granola, flour, and chocolate chunks. Stir until combined. Roll the dough into balls. The recipe should make about 10 large ones or 15 small ones. Place in a plastic container and refrigerate until firm. 

Blueberry Buttermilk Muffins

The last couple of mornings, I've kicked myself in the BUTT on my runs. Not literally, just figuratively speaking, here. I usually go about 2-2.5 mi., but the last few, I've gone an extra 2 or so. That just translates to sore legs and a whoooooooooooooole lotta sweat. 

Yuck.

Of course, 4 mile runs is a good idea around the holidays. Running off all those cookies. and pie. and bread. and all that good stuff…It's kinda necessary if you don't want to blow up like a balloon. Just sayin'.

Now that all that heavy eating is over, I'm going healthy for the month of January. Partly because I just want to be a healthy person. The other part, is we're going on vacation to Cape Town, South Africa at the end of January and umm……… I'll be on the beach. in a swimsuit. a lot.

That being said, I'll be making lots of healthy recipes in the coming month. Cookies, muffins, granola, energy bars… All that good stuff :)

Today's muffins are soft and tender thanks to the buttermilk I used. Of course, if you don't have buttermilk in your fridge {we never do.} just use regular milk with a teaspoon or so of vinegar. TA-DA! Buttermilk. 

I also used whole wheat for 2/3 of the flour needed. I still wanted them to be a little fluffy, because I've noticed whole wheat flour tends to weigh my baked goods down, creating something dense and almost chewy. Play around with the ratio of flour. I'm sure you could use ALL AP flour or all whole wheat. It's totally up to you!

Although these muffins aren't super healthy {I still used part AP flour and a little sugar}, they're still free of butter and make for great breakfasts on the go! Plus… they have blueberries. Blueberries are fruit, duh! Nothing to be guilty about here!

Blueberry Buttermilk Muffins

yields 12 medium-sized muffins 

3/4 c. low-fat vanilla yogurt

2 large eggs

1 tsp. vanilla extract

1 c. buttermilk 

3/4 c. granulated sugar {plus more for sprinkling}

2 c. wholewheat flour

1 c. AP flour

3 tsp. baking powder

1 c. blueberries {fresh or frozen}

1. Preheat oven to 375ºF. Butter 12 muffins tins; set aside. 

2. In a large bowl, combine the yogurt, eggs, vanilla, buttermilk, and sugar. 

3. Add in the dry ingredients. Stir until everything is combined. 

4. Slowly fold in the blueberries. Do this slowly so that the juice doesn't bleed into the batter. 

5. Spoon batter into each muffin tin, filling about 3/4. Sprinkle with sugar.

6. Bake for 30-40 minutes or until golden brown. Cool before moving to a wire rack.  

Oh yah, and don't forget to sip your morning cup of coffee when you're whipping up the muffins!

Most Popular Posts of 2012 {and a few of my favorites}

Whoa, you guys. 2012 is almost OVER? What! Before I go on to share some sugar flash-backs, I'd like to thank YOU for reading my blog. for commenting on my posts. sharing my recipes. and offering me loads of encouragement. You guys are the coolest people ever! And I'm thankful for you.

At the beginning of 2012, I had about 20 followers. And now… LOOK! 473! My little blog has grown tremendously over the year. I've "met" some really cool people. I've cyber-made-you-fat.

It sounds super cheesy, but I never ever thought I'd be where I am in the blogging world EVER.
Thank you for making it all possible! I heart you people.

Ok so. On MHP, it was the year of the single serving recipe. MOST of my traffic has come from those posts. In fact, my single serving chocolate chip cookie has had over 5 MILLION views. I kid you not.

{Pardon some of the pictures… Yikes.}

1. Single Serving Deep Dish Chocolate Chip Cookie

2. Peanut Butter Mug Cake

3. Red Velvet Mug Cake

4. Brownie In A Cup

5. One Minute Chocolate Cake

There are also some recipes I shared with you, that I adored although they were a little more unnoticed!

1. Pretzel Butterscotch Blondies

2. Spiced Carrot & Raisin Muffins with Cream Cheese Glaze

3. Snickerdoodle Blondies

4. Coconut Oatmeal Scotchies

5. Baked Cinnamon Breakfast Bites

Again, thank you dear readers for such a wonderful year! I hope that you'll continue following along in 2013. I can't wait to see what this next year holds!

Browned Butter Funfetti Sugar Cookies

First of all, please forgive me for being MIA on the blog lately. I have a couple excuses… 

FIRST, I just hadn't baked anything. Laziness and healthiness were to blame there. 

And SECOND, I didn't want to post much the week of Christmas, because I knew everyone was out of town, and anything I posted would go unnoticed other than maybe a whopping three pageviews. 

Accept my apology, because hey, I made you cookies!

Sooooo… Christmas was this week and I did not make one blessed Christmas cookie this year. 

Is that wrong? Seriously. I feel kinda guilty about it. 

Although we have frosted sugar cookies, but let me tell you, they were, uhh... not very photo-worthy. They'd make Bridget go crazy, I'm sure because her cookies are beyooooond perfection. 

Anyways. It's not that I'm bah-humbug-gy in any way.

Trust me, if we were in the US, I'd be decked out in Christmas lights and ugly sweaters, chowing down on one oreo truffle and russian tea cake after another.  

Just kidding. 

Not about the last part though. 

But I would seriously be willing to make batches and batches of these for any occasion! 

They turned out a little… browner than I would have liked. But that's because I threw in some dark brown sugar for some added chewiness. 

Can you tell that was a good choice? It totally was.

These beauties are fluffy, a little cakey, and a little chewy. The perfect cookies if you ask me.

So perfect in fact, I lied to you and told you I'd be coming back to the bloggy world tomorrow. But no. I decided you NEEDED these cookies. Like your life depended on it. 

This was my first time ever browning butter! Can you believe it?

Until a couple months ago, I didn't even know what browned butter was! {… And I call myself a food blogger. *gasp*} 

It was way easier than I thought! I was so paranoid about burning it though, so I called for my mother to be with me for this important milestone in my life. 

So I encourage you to take that extra step of browning the butter. WAY WORTH IT!

If you're looking for a tutorial on how to do it, I used this one from Simply Scratch. 

Great stuff. 

These cookies are just like your average sugar cookie with a few twists. They get a kick of vanilla with a whole three teaspoons of the stuff as well as some yellow cake mix, some added flavor from the brown butter, and a splash of color thanks to the beloved sprinkle. Chewy, cakey, and fluffy, I know you'll love them! 

Browned Butter Funfetti Sugar Cookies

2 c. flour

3/4 c. yellow cake mix

1 tsp. baking soda

1 tsp. baking powder

1 c. butter, browned and slightly cooled

3/4 c. granulated sugar

3/4 c. dark brown sugar

2 eggs

3 tsp. vanilla extract

3 tbsp. sprinkles {at the end I realized there weren't too many sprinkles. Feel free to add more!}

In a small bowl, combine the flour, cake mix, baking powder, and baking soda. In a large bowl, cream the browned butter, sugars, eggs, and vanilla. Add in the dry ingredients and sprinkles. Stir until everything is combined. Wrap the cookie dough in plastic wrap and refrigerate for at least 5 hours or overnight. The longer, the thicker the cookie! Bake at 350ºF for 10-20 minutes. 

Merry Christmas!

Merry Christmas, dear friends! 

I hope you have a great time filled with food, fun, and family. 

Remember, Jesus is the reason for the season!

"A shoot will come up from the stump of Jesse;

    from his roots a Branch will bear fruit."

Isaiah 11:1 

I'm taking a couple {more} days off from blogging, but don't worry, I'll be back the 27th. :)