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If This Isn’t The Most Scrumptious Banana Bread On The Planet, I Don’t Know What Is

I’ve never actually been quite sure if banana bread was dessert, breakfast or just a snack. Trust me – I’ve had it for all of these, but it’s one of those things that I just can’t put my finger on. This recipe changed it all for me. Because this is definitely a dessert in my book. A very delicious one!

This chocolate chip banana bread is taking your usual banana bread to a whole new level of yum. You still get that familiar, sweet flavor of the bananas, but this time it’s combined with the beautifully bittersweet dark chocolate. Unless you decide to go with milk chocolate or white chocolate – because, you know, it’s completely up to you!

I took this a step further and drizzled some caramel sauce on top of the loaf. It was store-bought, so I really didn’t have to go through any extra fuss to do that. Oh, em, gee – so amazing! I bet a scoop of ice cream would also go well with a slice of this yummy bread.

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Quick Tip: Try white chocolate chips for a change!

Bacon Makes Good Things Even Better

I know I said Tailgate Touchdown in the headline but I might as well have said Morning Routine Touchdown! These egg and bacon muffins have saved my life on so many occasions, I’ve lost count. We all know what it’s like now that the kids are back to school and you’re trying to get them out of bed, comb their hair (or at least brush their teeth) and eat a little something before you rush them out the door. It’s not always easy, or fun, but these guys are here to help you!

These muffins are so easy to make ahead for those crazy times, and even if you’re not making them ahead, they’ll be ready in 30 minutes. Now, that’s what I call fast food! These are not only great for breakfast, but also awesome for anyone who needs to quickly grab a snack or lunch for work.

You can hide all kinds of yummy things inside these muffins! Little bits of cheese, broccoli, grated carrots, you name it! I usually just add mushrooms but the kids love these with spinach.

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Quick Tip: Use turkey bacon for a leaner option.

I Thought I Had The Best Brownie Recipe In The World But This One Proved Me Wrong!

I had tried about a gazillion brownie recipes in my life and I thought I knew the secret to the tastiest ones on the planet. It was a recipe I got from my aunt and I was the only one in the family she ever shared her famous recipe with. Needless to say, I was honored, and that recipe is still the best EVER for so-called “regular brownies”. Although I’m not sure if any brownies can be called that!

Anyway, unfortunately I’m not going to share my aunt’s recipe with you. But I do have the greatest recipe for “special” brownies! These are packed with such incredible flavor that they may sweep you off your feet!

Yummy, toasted coconut and a touch of instant coffee are bringing in a little bit of a tropical vibe – it’s like having a tiny vacation right in your home kitchen, when you sink your teeth into these! I would suggest you make a double batch of these because these are going to be gone faster than you’d ever think!

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Quick Tip: Serve with a scoop of vanilla ice cream!

I Don’t Know Anyone Who Doesn’t Enjoy A Good Pot Roast

If you were to ask anyone in my family, they would tell you it’s one of their favorite meals. I remember my mother making a roast every weekend. Walking into our house, when you could smell the savory flavors wafting through the front door… The thought alone still makes my mouth water! So many of my most precious childhood memories are related to family meals.

One of the best things about making a pot roast is how easy it is, even if you’re not very confident of your cooking skills. Just bring out your crock pot, a chuck roast, and your favorite vegetables –  I like to add carrots, potatoes, and onions. Put everything into the crock pot and set it to low. Within a few hours, you have a complete meal ready to devour!

And if, for some strange reason, you should feel like you’re getting a little bored of the dish – just use different veggies on the side and your dinner will have fresh new flavors again. Although, I must say I have never known anyone grow tired of pot roast! Even my picky eaters gobble it up so fast that I hardly get a bite of it myself.

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Quick Tip: Use pork instead of beef roast, if you’d like!

My mom makes a killer carrot cake. I mean, growing up we had Bible studies in our home weekly, and every single time my mom made carrot cake for our guests they raved about it for a long time! Everyone is always begging her to make it for dessert and so many people have asked her for the recipe. It is certainly a delicious treat that she makes really well. My mom is also amazing at making banana bread. It is marvelous what she can do with a few ripe bananas. They were always gone in no time when she made banana bread!

That got me thinking… what if I made a mixture of her amazing creations? You know, take a bit of banana bread, then layer it in a pan with carrot cake. Well, I tried it and guess what? Fail. The cakes baked at different speeds and just totally threw everything off. So then I got to thinking, what if I actually combined them both? So I did that. I practically made a batter of each, mixed it together and waited to see what would happen. The results were outstanding and well, let’s just say I’ll never make either of these cakes the traditional way again.

Photo and recipe courtesy of Ambitious Kitchen.

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Quick Tip: Add your favorite nuts into the batter.

Your favorite ice cream topping from childhood comes together in only 2 simple ingredients. Who knew it was this simple?!

Know what you are putting into your body and make this one with the kids – they will love it and so will you! Just a note in advance – store this at room temperature. If you put it in the refrigerator it will harden up on you. With only chocolate chips and coconut oil it doesn’t get simpler than this. Enjoy your ice cream with this magic shell and impress your family and friends!

Image courtesy of Chef in Training

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A savory seasonal roll that is bursting with the flavors of fall.  Moist and springy pumpkin bread, rolled up with sugared cream cheese, makes for a spicy holiday loaf with a tang. The total time from prep to cooling is a mere 75 minutes, and by then, your kitchen will be wafting with the rich scent of pumpkin.  After baking, the cream cheese takes on a cheesecake consistency, sweetly tucked away in the folds of the springy bread. With a little added yogurt to the batter, the bread stays moist and fluffy. This seasonal treat is hard to pass up! Let’s hear what Averie says about this recipe:

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Recipe and photo courtesy of Averie Cooks

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Quick tip: Use a 9×5-inch loaf pan.