Blueberry Almond Muffin Cake

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I love blueberry muffins. It’s healthy since it has blueberries in it right? We can pretend 🙂 This is like a giant muffin that comes with extra goodies! You can serve this as a breakfast treat or a dessert! The cake is light fluffy, and you will get fresh blueberries in every  bite!

Blueberry Almond Muffin Cake

Blueberry Almond Muffin Cake

​This is just like a delicious moist blueberry muffin, except this is a cake with a hint of almonds! The glaze gives this cake an extra cakeyyy texture with a crunchy sugar almond topping.

Ingredients

1 cup unsalted butter; salted (2 sticks)

2 cups sugar

3 large eggs

1 Tbsp almond extract

2 3/4 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup whole milk

Zest from 1 lemon

Juice from 1 lemon

1 lb of fresh blueberries

Frosted Glaze:

1 1/2 cup powdered sugar

3 Tbsp milk

1/2 tsp almond extract|

Cake Topping:

1/4-1/2 cup sliced almonds

2 Tbsp sugar|

Instructions

  1. Preheat oven to 325 degrees F. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs and vanilla until combined.
  2. Slowly add in the flour, baking powder, baking soda, and salt to the wet mixute. Mix until everything is incorporated...Slowly add in the milk and beat mixture until it is smooth. Fold in the lemon zest, juice, and 1/2 of the blueberries.
  3. Pour the batter into a greasted bundt pan. Sprinkle the remaining blueberries on top (they will sink and make it look pretty, once cake is baked). Bake for 60-80 minutes or until top of cake is golden brown. You can also insert a toothpick to check to see if it is completely baked. Once cake is baked, wait 20-30 minutes before flipping over and transferring to a cooling rack.
  4. In the meantime while you are waiting for your cake to cool, you can make this simple light glaze. In a medium sized bowl, whisk together powdered sugar, milk, and almond extract. Whisk together until it is smooth and there are NO lumps. Once the cake is cooled, drizzle all of the glaze with a spoon. Immediately after, sprinkle cake with almonds and sugar. Enjoy!
http://kathrynskitchenblog.com/2015/04/blueberry-almond-muffin-cake/

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Crunchy Peanut Butter Chocolate Granola

IMG_4739Chocolate OatmealI am a granola freak. I love crunchy granola, chewy granola, granola bars, and granola that is spiced up with all kinds of yummy goodness. First off, chocolate + peanut butter= the perfect combination… ever! This granola is loaded with bursting chocolate and peanut butter flavors. There are also bits of chocolate chips that will make the granola still together for more chocolate flavor.

Crunchy Peanut Butter Chocolate Granola

Crunchy Peanut Butter Chocolate Granola

Sweet, crunchy, chocolate-yyyyy, nutty, and most importantly healthy indulgence is what makes this granola extra delicious. Enjoy as a snack, or sprinkle on your favorite yogurt!

Ingredients

3 cups of old-fashioned oats

3 Tbsp unsweetend cocoa powder

1/3 cup slightly chopped almonds (or peanuts)

3/4 cup crunch or creamy peanut butter

2/3 cup of honey

1/4 cup butter

1 tsp vanilla extract

1/4c-1 cup chocolate chips (quantity is up to your preference)

Instructions

  1. Preheat oven to 350 degrees F. In a large bowl, mix the oats, cocoa powder, and almonds until combined.
  2. In a microwavable bowl, melt the peanut butter, honey, and butter until combined. Stir until smooth then mix in vanilla extract. Pour over oats and and stir until oats are covered in the peanut butter mixture and are moist.
  3. Place in a cookie sheet lined with foil or a silpat mat and bake for 30 minutes, and flipping every 10 minutes. Once done, sprinkle in chocolate chips. Cool for about 20 minutes and enjoy!
http://kathrynskitchenblog.com/2015/04/crunchy-peanut-butter-chocolate-granola/

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Pumpkin Pie Energy Bites

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I love pumpkins. I love everything about them but my favorite is baking with them! We all know to watch what we eat during the Fall because of all the delicious treats that come our way make the Holiday season so much better. But, not to worry because I have you covered. These healthy pumpkin pie energy bites taste like pumpkin pie except it won’t do damage to your waistline. These chewy little bites of joy has all of the hearty flavors like your favorite chewy granola bars with a nutty texture. I also love to add chia seeds for additional nutrition and fiber as well. When 3 o’clock comes rollin around, a little snack always spikes up the day..at least for me and this is just perfect. Pumpkin is such a seasonal fruit and there’s only so little time we have with them so get cooking!

Yield: 12-15 balls

Ingredients:
1 cup pumpkin puree (not pumpkin pie filling)
1 cup uncooked oats
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp nutmeg
2 -3 Tbsp honey
2 Tbsp pumpkin seeds
1/4 cup chopped almonds
2 Tbsp chia seeds
1 Tbsp mini dark chocolate chips; optional
2 Tbsp raisins (or dried cranberries); optional

Steps:
1. In a food processor or in a large mixing bowl, combine all of the ingredients until combined. With a mini ice-cream scooper, scoop mixture into little balls and round into a ball with the palms of your hands. Place on plate or baking sheets and let set and slightly harden for 15 minutes. Be sure to store in an air tight container in the refrigerator. I hope you enjoy just as much as I do!
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Spinach Summer Salad with Annie’s Lite Poppy seed dressing

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I just love salads during the summer especially on hot days like we have over here in California. This salad is packed with all kinds of great nutrients from antioxidants, vitamin c, lean protein, omega 3, vitamin e, and a ton more! I love Annie’s salad dressing when I want to excite my salad a bit. I am able to pronounce all the ingredients..which is always a good sign meaning no chemicals…unlike all of our favorite fattening dressings. Annie’s dressings are always all natural too! 🙂  Annie’s lite poppy seed dressing is my favorite on this particular salad because everything just pairs so perfectly. YUM! #TeamAnnies

Ingredients:
Spinach
Strawberries; sliced
Almonds; sliced
Avocado; cubed
Chicken breast; shredded

Steps:
Assemble all of the ingredients to your desire and then drizzle Annie’s lite poppy seed dressing. Enjoy!
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#spon: I’m required to disclose a relationship between my blog and Annie’s Homegrown. This could include Annie’s providing me w/ content, product, access or other forms of payment.

Banana Almond Protein Bars

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We all love treats so these come in handy so perfectly! The make a great grab-n-go snack or breakfast. Also, I love the additional protein and fiber that comes from Silk Almond Milk Protein and Fiber plus.

Yield: 16-20 servings

Ingredients:
5 Tbsp butter; softened
1/2 cup honey
1/2 cup brown sugar
2 tsp vanilla
1 egg
2 egg whites
1 1/2 cup mashed bananas (about 2 large bananas)
1 3/4 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1/2 cup Silk almond milk protein & fiber plus, origanal or vanilla flavor
1/2 cup chopped almonds
1/2 cup chocolate chips..or a little more 🙂

Steps:
1. Preheat oven to 350 degrees F. In a large mixing bowl cream together butter, honey, and brown sugar. Once butter is creamed with honey and sugar, slowly add in vanilla, egg, and egg whites.

2. In a small seperate bowl, mash together bananas with a fork until well mashed. Add bananas to batter mix until combined. Whisk in flour, baking soda, salt, baking powder, 1/4 cup almonds, 1/4 cup chocolate chips, and almond milk until batter becomes smooth (batter will be a bit thick).

3. Grease a 9×13 inch baking dish with cooking spray or butter. Pour mixture in baking dish and smooth out with spatula until batter is completely even. Sprinkle with leftover chopped almonds and chooclate chips..I added a little more ;). Bake for 20-25 minutes or until top is golden brown. Let cool for 15 minutes and then cut into squares. Let cool on cooling rack for best results. Enojoy!
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