As a parent, finding a healthy and tasty breakfast option for your toddler can be a challenge. Luckily, these blender bars are the perfect solution! Not only are they easy to make, but they are packed with nutritious ingredients that your little one will love. I consider these the mommy & me breakfast bars because I also get to enjoy them!

Ingredients for Toddler Breakfast Bars

• 3 bananas
• 1/3 cup maple syrup
• 1 cup of milk
• 2 tsps cinnamon
• 1 tsp baking powder
• 3 cups of oats
• 3 eggs
• 1/2 cup of peanut butter
• 1 cup of blueberries

How to Make Toddler-Friendly Blender Oatmeal Bars

1. Preheat your oven to 350°F (175°C). Grease a 10×10-inch baking dish with cooking spray or butter.
2. In a blender, combine the bananas, maple syrup, milk, cinnamon, baking powder, oats, eggs, and peanut butter. Blend until smooth.
3. Pour the mixture into the prepared baking dish and smooth it out with a spatula. Top with blueberries.
4. Bake for 30-35 minutes, or until the bars are firm to the touch and lightly browned around the edges.
5. Let the bars cool for a few minutes before slicing them into individual bars.

These blender bars are perfect for busy mornings when you don’t have time to make a full breakfast. They are also a great option for a snack on the go or as a healthy dessert. Your toddler will love the sweet taste of the maple syrup and the burst of flavor from the blueberries. Plus, the oats and peanut butter will keep them feeling full and satisfied until lunchtime.

How can I store these Blender Oatmeal Bars?

You can store these blender bars in an airtight container in the refrigerator for up to a week, or freeze them for longer storage. Just pop one in the microwave for a few seconds to warm it up before serving.

Reasons Why Your Toddler Will LOVE These blender oatmeal bars

1. They are sweetened naturally with bananas and maple syrup, making them a healthier breakfast option.
2. The blueberries provide a burst of fruity flavor and are fun to bite into.
3. The bars have a soft and chewy texture that is easy for toddlers to eat.
4. The oatmeal provides fiber and protein, which will help keep toddlers feeling full and satisfied until lunchtime.
5. The peanut butter adds a delicious nutty flavor and is a good source of healthy fats and protein.
6. The bars are customizable, so toddlers can enjoy them with their favorite ingredients like chocolate chips, raisins, or shredded coconut.
7. They are easy to make and can be prepared in advance, which saves time in the morning rush.
8. Toddlers can easily hold and eat the bars on the go, making them a convenient breakfast option for busy mornings.
9. The bars are a healthier alternative to store-bought cereal bars, which often contain added sugars and preservatives.
10. Toddlers love being able to eat “grown-up” food, and these breakfast bars are a great way to introduce them to new flavors and textures.

Ingredient Swaps

You can swap many of the ingredients in these blueberry blender breakfast oatmeal bars to customize them to your liking. Here are some ideas for ingredient swaps:

• Bananas: You can swap bananas for other fruits like applesauce, pureed pumpkin, or pureed sweet potato.
• Maple syrup: You can use honey(make sure your child is at an appropriate age for honey), agave nectar, or brown rice syrup instead of maple syrup.
• Milk: You can use any kind of milk you like, such as almond milk, whole milk, cashew milk, soy milk, or coconut milk.
• Cinnamon: You can use other spices like nutmeg or ginger, or leave it out altogether.
• Baking powder: You can actually omit it.
• Oats: You can use rolled oats or quick oats, or use a combination of both.
• Eggs: You can use flax eggs or chia eggs as a vegan alternative to eggs.
• Peanut butter: You can use any nut or seed butter, such as almond butter or sunflower seed butter.
• Blueberries: You can use any kind of fruit you like, such as raspberries, strawberries, or blackberries. You can also use dried fruit like raisins or cranberries, or leave the fruit out altogether. Try adding in chocolate chips!

Remember that ingredient swaps may change the texture and taste of the bars, so be prepared to experiment and adjust the recipe as needed.

 We are going on an 11 + hour road trip next month, and I’ll be packing a bunch of these for our travel day. I am going to attempt to find a cute park along the way so we can get out and move our legs, have lunch, and swing!

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Easy Nutritious Blender Oatmeal Breakfast Bars for Toddlers

These blender bars are perfect for busy mornings when you don’t have time to make a full breakfast. They are also a great option for a snack on the go or as a healthy dessert. Your toddler will love the sweet taste of the maple syrup and the burst of flavor from the blueberries. Plus, the oats and peanut butter will keep them feeling full and satisfied until lunchtime.

Course Breakfast, Snack

Keyword snack bars, breakfast bars, blender bars, blueberry oatmeal, breakfast for toddlers, kid-friendly recipes, food, easy on the go breakfast, oats

Cook Time 30 minutes minutes

Servings 20 Bars

Author Taralynn McNitt

Equipment

• 1 Blender

Ingredients

• 3 Large 3 bananas
• 1/3 Cup Pure Maple Syrup
• 1 Cup Milk
• 2 Tsps Ground Cinnamon
• 1 Tsp Baking Powder
• 3 Cups Oats
• 3 Large Eggs
• 1/2 Cup 100% Peanut Butter
• 1 Cup Blueberries

Instructions

• Preheat your oven to 350°F (175°C). Grease a 10×10 inch baking dish with cooking spray or butter.
• In a blender, combine the bananas, maple syrup, milk, cinnamon, baking powder, oats, eggs, and peanut butter. Blend until smooth.
• Pour the mixture into the prepared baking dish and smooth it out with a spatula. Top with blueberries.
• Bake for 30-35 minutes, or until the bars are firm to the touch and lightly browned around the edges
• .Let the bars cool for a few minutes before slicing them into individual bars.

And as I said before, these are the perfect mommy & me bars. I enjoy mine topped with extra peanut butter and a side of hot coffee!
Another one of my favorite ways to enjoy these bars is using almond butter instead of peanut butter, and adding in orange or lemon juice! This is a great customizable recipe for using up the frozen fruit in the freezer as well.

Overall, these toddler-friendly breakfast blender bars are a nutritious and delicious option that your little one is sure to love. Give them a try and see for yourself how easy and tasty they can be!

Questions for you!

1. What flavor would you like to try?
2. Do you have any picky eaters in your house?
3. Do you find it hard to make recipes your kids like?

You’ve got to try it – it’s seriously the best peach almond cake ever! I can’t wait for you to taste it!
I’ve always been obsessed with pineberries! They are so delicious, but not as well-known!

What are Pineberries?

Pineberries have a distinct flavor that combines the sweetness of strawberries with a hint of tartness and a subtle pineapple-like aroma. They are typically smaller than traditional strawberries and have a slightly firmer texture. They are also visually stunning! They have pale pink flesh with red tones. They are like inside-out strawberries. 

When are Pineberries in Season?

Pineberries are typically available in the spring, making them a perfect choice for incorporating into your seasonal recipes. They can add a touch of freshness and novelty to your dishes, especially during the spring when seasonal produce is abundant.

Are Pineberries Healthy?

Pineberries are low in calories, high in fiber, and a good source of vitamin C, making them a healthy addition to your spring recipes. They can add a burst of flavor and nutrition to your dishes without adding excessive calories.

How Do You Make Almond Buttercream Frosting?

Buttercream frosting is hands down my all-time favorite! I love using it to frost all kinds of treats, from cakes and cookies to cinnamon rolls. There’s just something so light and creamy about it that makes it irresistible. And the best part? It’s so easy to make! Here’s my go-to recipe for a delectable almond buttercream frosting that adds a burst of rich, almondy flavor to any dessert:

Ingredients for Almond Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 5 to 6 cups powdered sugar
• 2 tsp vanilla extract
• 2 tsp almond extract
• 2-3 tablespoons heavy cream

Instructions to make Almond Buttercream Frosting:

1. In a large mixing bowl, beat the room-temperature butter using an electric mixer on medium speed until creamy and smooth.
2. Gradually add in the powdered sugar, one cup at a time, and continue to beat on low speed until well combined.
3. Add in the vanilla extract and almond extract, and continue to beat on low speed until fully incorporated.
4. Add in the heavy cream, one tablespoon at a time, and beat on medium speed until the frosting reaches your desired consistency. You can add more cream if you prefer a softer frosting or less cream if you want a stiffer frosting.
5. Once the frosting is smooth and creamy, increase the mixer speed to medium-high and beat for an additional 2-3 minutes to whip air into the frosting and make it light and fluffy.
6. Taste the frosting and adjust the flavor with more vanilla or almond extract if desired.
7. Your buttercream frosting is now ready to be used to frost cakes, cupcakes, or other baked goods as desired.

Note: If the frosting is too thick, you can add a little more heavy cream or milk to thin it out. If it’s too thin, you can add more powdered sugar to thicken it up. It’s important to keep the butter at room temperature for a smooth and creamy frosting. If it’s too cold, the frosting may be lumpy or difficult to spread. If it’s too soft, you can refrigerate it for a short time to firm it up before using it.
Indulge in the delightful flavors of summer with this pineberry peach, almond cake! Moist almond cake layers are filled with fresh peaches and pineberries, creating a burst of fruity sweetness in every bite. This cake is a perfect treat for special occasions or to savor during the warmer months when fresh fruits are at their peak.
 
Adding peaches and pineberries to ivory buttercream frosting is like creating edible art – it looks so stunning and artistic.

You can totally customize this cake! Whether you want a single layer, double layer, triple layer, or cupcakes, it’s all up to you. Personally, I went with a double-layer cake and used the remaining batter to whip up some tasty cupcakes. Gotta love the versatility of this recipe!

I added peaches and pineberries between two layers of cake and two layers of buttercream. After spendings a few hours in the refrigerator like this, they grabbed some of the sugar from the buttercream and glazed it. 
I understand that many bakers trim the round tops of cakes to achieve a flat surface, but I struggle with that because I hate wasting cake. To me, those cake scraps are actually the most delicious part!

Here are some general cake-baking tips that can help you achieve THE BEST results:

1. Use Quality Ingredients: Use fresh and high-quality ingredients for the best flavor and texture. This includes using fresh eggs, good-quality butter, and pure vanilla extract.
2. Preheat Your Oven: Make sure to preheat your oven to the specified temperature in the recipe. This ensures that your cake bakes evenly and rises properly.
3. Measure Accurately: Use accurate measuring cups and spoons to measure your ingredients precisely. Too much or too little of an ingredient can affect the texture and taste of your cake.
4. Room Temperature Ingredients: Use ingredients like eggs, butter, and milk at room temperature as specified in the recipe. This helps them mix evenly and creates a smoother batter.
5. Sift Dry Ingredients: Sifting dry ingredients like flour, cocoa powder, and baking powder helps to remove lumps and aerate the mixture, resulting in a lighter and fluffier cake.
6. Avoid Over-Mixing: Over-mixing can result in a dense and tough cake. Mix the batter just until the ingredients are combined, and avoid excessive mixing.
7. Use Proper Cake Pans: Use the correct size and type of cake pans as mentioned in the recipe. Different pans can affect the baking time and result in different textures.
8. Allow Cakes to Cool Properly: Let your cakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting or decorating.
9. Have Patience: Baking a cake requires patience! Avoid opening the oven door too often or before the cake is fully baked, as it can cause the cake to sink or collapse.

VIDEO –

After giving the cake a rustic spread of buttercream, I added dollops of frosting, berries, and peaches on top. Then, I popped it in the refrigerator for a few hours until ready to serve.

Here are some reasons why you’ll fall in love with this Almond Cake recipe:

1. Rich Almond Flavor: If you’re a fan of almond extract, you’re in for a treat! This cake is infused with almond flavor in both the frosting and the actual cake, reminiscent of a delicious wedding cake.
2. Light and Fluffy Texture: The cake is not only light and fluffy but also moist, creating a delightful eating experience with each bite.
3. Perfect for Spring/Summer Parties: With its stunning appearance, the Pineberry Peach Almond Cake is a beautiful addition to any spring or summer gathering, sure to impress your guests.
4. Customizable: You have the freedom to customize this cake to your liking. You can omit the berries and add any other flavors you desire. For example, during Thanksgiving, you can try an almond cake with cranberries, oranges, and almonds for a seasonal twist.
5. Quick and Easy: Making this cake is a breeze! It’s a simple recipe that anyone can make, even if you’re new to baking.
6. Cupcake-friendly: If you prefer cupcakes, you can easily convert the batter without needing any adjustments, making it a versatile recipe.
7. Crowd-Pleasing: This cake is a surefire crowd-pleaser, with its delicious flavor, soft texture, and beautiful presentation.

Overall, this Almond Cake recipe is packed with flavor, versatility, and ease of preparation, making it a must-try for any almond lover or baking enthusiast!
I’m totally in awe of the gorgeous ombre look of Pineberries! Just imagine how adorable they would be for a baby shower!
We had the tastiest grapefruit sparkler mocktails with our cake. The combination of the grapefruit with the fruity almond cake worked perfectly together. 

Here’s a quick and easy recipe for a refreshing Grapefruit Lime Sparkler Mocktail:

Ingredients:

• 1/2 cup grapefruit juice
• 1/2 cup sparkling water
• Juice of half a lime
• 1 tablespoon honey

Instructions:

1. Pour grapefruit juice and sparkling water into the glass.
2. Squeeze the juice of half a lime into the glass.
3. Add 1 tablespoon of honey to the glass.
4. Stir gently until well combined.
5. Garnish with a slice of lime or a grapefruit wedge, if desired.

Note: You can adjust the honey amount to your desired sweetness level. Feel free to add more or less depending on your taste preferences. 
The inside of this Pineberry Peach Almond Cake looks absolutely stunning with its delicate and pretty appearance! The fruit is not overpowering, and after sitting in the refrigerator for a while, it becomes soft and blends seamlessly with the buttercream frosting. The softness of the fruit and the creaminess of the buttercream create a delightful contrast that makes every bite a heavenly experience. It’s a perfect treat for those who appreciate subtle and balanced flavors in their cakes.

I baked a double-layer cake and an additional dozen cupcakes using this recipe. It would be adorable to showcase the cake and arrange the extra cupcakes around it at a party or baby shower. The cake serves 12-16 people depending on how big you slice the cake. I am going to try making this cake with a lemon-berry mascarpone twist for the 4th of July this year.

I might have gone a bit overboard with the photos, but when a cake looks this gorgeous, it’s hard to resist snapping away!

Print this recipe for Pineberry Peach Almond Cake with Buttercream frosting

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Pineberry Peach Almond Cake with Buttercream Frosting

Indulge in the delightful flavors of summer with this pineberry peach, almond cake! Moist almond cake layers are filled with fresh peaches and pineberries, creating a burst of fruity sweetness in every bite. This cake is a perfect treat for special occasions or to savor during the warmer months when fresh fruits are at their peak.

Course Dessert

Keyword peach, pineberry, cake, almond cake, the best almond cake, moist cake recipe, the best moist almond cake recipe, pineberries, peaches, spring recipes, dessert, easy cake recipe, how to make a cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 24 People

Author Taralynn McNitt

Ingredients

Pineberry Peach Almond Cake

• 3 Cups All-Purpose Flour 3
• 3 Cups Granulated Sugar
• 2 1/2 Tsps Baking Powder
• 1 Tsp Fine Sea Salt
• 1 Cup Unsalted Butter, at room temperature
• 7 Large Egg Whites
• 1 1/2 Cup Full-Fat Sourcream
• 2 Tbsp Canola Oil or vegetable oil
• 2 1/2 Tsp Almond Extract
• 1 Tsp Vanilla Extract
• 1 Cup Diced Pineberries
• 1 Cup Diced Peaches

Almond Buttercream Frosting

• 2 Sticks Unsalted Butter, at room temperature
• 5 to 6 Cups Powdered Sugar
• 2 Tsps Vanilla Extract
• 2 Tsps Almond Extract
• 2-3 Tablespoons Heavy Cream

Instructions

Pineberry Peach Almond Cake

• Preheat your oven to 350 degrees.
• Grease and flour two 9-inch round cake pans, or line with parchment paper, and set aside.
• In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
• In a separate large bowl, beat the room-temperature unsalted butter with an electric mixer on medium speed until creamy and smooth.

  Add the room-temperature egg whites to the butter, one at a time, mixing well after each addition. Stir in the sour cream, vegetable oil, almond extract, and vanilla extract until fully combined.
• Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated.

  Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

  Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Once the cakes are completely cooled, you can frost them with the almond buttercream frosting! Fill the centers with peaches, and pineberries.

Almond Buttercream Frosting

• In a large mixing bowl, beat the room-temperature butter using an electric mixer on medium speed until creamy and smooth.
• Gradually add in the powdered sugar, one cup at a time, and continue to beat on low speed until well combined.
• Add in the vanilla extract and almond extract, and continue to beat on low speed until fully incorporated.
• Add in the heavy cream, one tablespoon at a time, and beat on medium speed until the frosting reaches your desired consistency. You can add more cream if you prefer a softer frosting or less cream if you want a stiffer frosting.
• Once the frosting is smooth and creamy, increase the mixer speed to medium-high and beat for an additional 2-3 minutes to whip air into the frosting and make it light and fluffy.

  Taste the frosting and adjust the flavor with more vanilla or almond extract if desired.

  Note: If the frosting is too thick, you can add a little more heavy cream or milk to thin it out. If it's too thin, you can add more powdered sugar to thicken it up. It's important to keep the butter at room temperature for a smooth and creamy frosting. If it's too cold, the frosting may be lumpy or difficult to spread. If it's too soft, you can refrigerate it for a short time to firm it up before using it.

Other Dessert Recipes You May Like

Zucchini Bread With Cinnamon Spice

The Ultimate Chocolate Chp Cookies

Peaches ‘N Cream Pretzel Dessert

Apple Fritter Cake with Maple Glaze Icing

Lemon Olive Oil Cake

Frosted Banana Bread Bars

One of the best things about this recipe is that you can totally make use of the extra batter to whip up some cupcakes, no need for any ingredient tweaks! I just filled up a cupcake liner about 3/4 full, popped them in the oven for around 16-18 minutes, and voila! The cupcakes turned out gorgeous – super moist and utterly delicious! Can’t wait for you to try it out too! 
For frosting, I used a piping tube for the top, and then placed a pineberry on top for decoration.

They look so elegant! 
I hope you all enjoyed this cake recipe, and I can’t wait to hear how it turns out for you! I’ll be making it again in a few weekends for a big birthday celebration coming up!

Questions for you!

1. What fruit would you add to this cake?
2. Have you ever had a pineberry?
3. When was the last time you baked a cake?

Quiche is one of the best recipes ever invented. It’s acceptable for breakfast, snacks, lunch, and dinner. You can customize it with any filler, and it’s the perfect mixture of protein, fats, and carbs. I have been on a quiche kick lately; even my son loves them! I usually make a quiche when I have extra items around my kitchen, and the standard omelet or scrambled eggs aren’t sufficient. Quiche is so filling and nutrient dense.
Although easy to make, they look so fancy!

When Kyle was out of town a few weeks ago, I had my mom over for the weekend. After a day of shopping around town and playing at the park with Bugs, we stopped at the grocery store so I could pick up kombucha and all the ingredients to make our quiche dinner. While at a market, we saw quiche offered in the display case. It is what inspired our dinner. Quiche is one of those meals that you can appreciate all year round. I love how fresh it is in the summer with produce, but it’s also a warm and comforting food on a cold day.

How to use up produce in the house

While preparing the vegetables, I was excited about this upcoming summer and all the fresh produce in my garden. I’ll be making a lot of veggie quiches with fresh peppers, tomatoes, arugula, spinach, and herbs. If only our neighborhood allowed a chicken coop…
The possibilities are endless when it comes to flavoring quiche. We have made spinach, feta, buffalo chicken, pizza, and bacon-flavored quiches. I’ve even made quiche a Christmas tradition to go with our cinnamon rolls in the morning. Every sugary cinnamon roll needs a savory protein-filled friend.

How can I use up my Sourdough Discard?

One of my favorite ways to use up sourdough discard is by making a quiche crust, pie crust, or pancakes! I also love making muffins and chocolate chip cookies and will share those recipes very soon. 

How to make Sourdough Quiche Crust

You do not have to add sourdough discard in this recipe if you do not have any. The sourdough discard gives this quiche crust a sour flavor, like making the crust with sour cream. I love the addition of sourdough discard in my quiche crust, and it’s the perfect way to use up the leftovers so they do not go to waste.

For the crust, I added two tablespoons of sourdough discard. I wanted the crust to have a sourdough flavor, but you can make this recipe without it. Both ways turn out so delicious. I have been looking for ways to use up the discard, so it doesn’t go to waste, and this quiche recipe is one of my new favorites.

The quiche crust is so flaky and buttery that it melts in your mouth!

What ingredients to use for Quiche Crust?

• Eggs
• Ice Water
• All-Purpose Flour (works with a gluten-free 1:1 substitute)
• Sea Salt
• Unsalted Butter
• Sourdough Discard (optional)

I used a non-stick tart/quiche pan with a removable bottom I purchased on Amazon. It helps you successfully take the quiche out of the pan to show off the beautiful crust on your quiche. 
You can add any ingredients you want since the possibilities are endless! Here is a list of the ingredients I used for the quiche filling.

What ingredients go into a quiche?

• Eggs
• Arugula
• Sausage
• Tomatoes
• Onions
• Peppers
• Onion Salt
• Garlic Powder
• Black Pepper
• Dillweed
• Chives
• Cheese Blend
• Cream

Sometimes, I add in a little maple syrup!

Making the crust is the first step! Make sure to watch the video included in this blog post to see how I did it.

You can omit the crust entirely if you are not into a crust or follow a gluten-free diet.

I love that you can make quiche fresh by using produce that is in season. 

What are some seasonal vegetables to add to quiche?

• Zucchini
• Squash
• Cranberries
• Butternut Squash
• Peppers
• Potatoes
• Pumpkin
• Avocado

I love adding in feta, goat cheese, mozzarella, cheddar, and swiss!

After the crust is prepared, add the cooked sausage (or no sausage if you’re making it vegetarian), peppers, onions, arugula, and tomatoes. Whisk a dozen eggs with black pepper, onion salt, garlic powder, dillweed, and chives in a large mixing bowl!

More Healthy Recipes You May Like

• Grilled Chicken Chopped Kale Salad & Honey Dill Vinaigrette
• Almond Flour Chocolate Chip Cookies | A Healthier Cookie
• Cranberry Oatmeal Blender Muffins
• Oven-baked tomato & chicken parm with a garlic basil dressing
• Kale and Chickpea Pasta with a Honey Basil Vinaigrette
• Protein Packed Blender Oatmeal Pancakes | Low Sugar
• Low Carb & No Added Sugar Chocolate Chip Muffins
• Peanut Butter Chocolate Chip Protein Balls | Vegan & GF
• Baked Blueberry Oatmeal Blender Bars | Healthy Breakfast Idea

Pour the eggs into the crust, top with more tomatoes, and bake! I added the cheese on top during the final ten minutes of baking. If you have any egg filling left over, add them to a cupcake pan and make mini egg cups. The mini egg cups were perfect for quick breakfasts all week long.

Why You’ll Love This Recipe

• Quick to make
• The perfect way to use up all the extra produce in the refrigerator
• You can freeze this quiche and eat it later.
• It’s customizable, especially if you’re vegetarian.
• It’s acceptable for breakfast, lunch, or dinner.
• It’s well-rounded when it comes to nutrients.

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Cheesy Sausage Vegetable Quiche with Flaky Crust (sourdough option)

This quiche is a simple and quick recipe. This quiche is loaded with healthy vegetables, a fluffy, creamy egg filling, and a golden flaky crust.

Course Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine American

Keyword quiche, breakfast, lunch, brunch, dinner, vegetables, sourdough, sourdough discard, flaky quiche crust, simple recipe, vegetable recipes, eggs, breakfast ideas, healthy recipes, gluten-free option

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Author Taralynn McNitt

Equipment

• 1 11 inch Quiche Pan

Ingredients

Flaky Quiche Crust

• 1 Large Egg
• 2 Tablespoons Ice Water
• 1 1/2 Cups All-Purpose Flour sub gluten-free 1:1
• 1/2 Teaspoon Sea Salt
• 3/4 Cup Unsalted Butter (sliced into cubes)
• 2 Tbsps Sourdough Discard (optional) + 2 tbsps of flour

Cheesy Sausage Vegetable Quiche Filling

• 1 Pound Cooked Pork Sausage
• 2 Cups Arugula
• 1 Large Bell Pepper (chopped) I used red & green
• 1/2 Medium Red Onion (chopped)
• 1 Cup Baby Tomatoes (Sliced)
• 12 Large Eggs
• 1/4 Cup Milk or Heavy Cream
• 1/2 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 1/2 Tsp Onion Salt
• 1/4 Tsp Dillweed
• 1 Tsp Chives extra if using fresh
• 3/4 Cup Shredded Cheese

Instructions

Flaky Quiche Crust

• In a small bowl, whisk the egg and ice water together. Set aside.
• Combine the flour, salt, and cubed butter in a larger mixing bowl. Use your hands to smash the butter into the flour combining the ingredients.
• Once the butter and flour become a flaky mixture, mix in the egg bowl until you get a consistency of pie dough.

  If you add the sourdough, discard (+ extra flour), and do so during this step.
• Roll the dough out on a floured surface.

  Line a quiche pan evenly with the rolled dough. You may have to piece a few spots together.
• Cover and set in the freezer for fifteen minutes.

Cheesy Sausage Vegetable Quiche Filling

• Preheat the oven to 350 degrees.
• Cook up the sausage, and chop the arugula, onions, peppers, and tomatoes.
• Whisk the eggs with cream, garlic powder, black pepper, onion salt, dillweed, and chives.
• Add the sausage, vegetables, and egg mixture to the quiche crust. You can fill it to the top. Save the leftovers for egg cups.
• Bake for 20 minutes.

  Sprinkle the cheese over the top, and bake for an additional 10 minutes. The center of the quiche will be slightly bouncy without any liquid. That is how you know it's done!
• Enjoy!

  Store in the freezer or refrigerator if not eating right away.

I hope you enjoy this recipe, and I’d love to know what quiche flavor you’re thinking about making! 

Questions for you!

1. Have you ever made a quiche?
2. If you make sourdough recipes, what do you do with leftover sourdough discard?
3. What flavor of quiche are you going to make?

More Popular Breakfast Recipes From Simply Taralynn Blog

It typically takes me 24 hours to make my bread from start to finish (from feeding my starter to baking) 24 hours sounds like a high-maintenance process, but I promise it’s not. There are a lot of hours where you just leave the bread alone to rise or leave the starter alone to activate. The process can be customized to fit any kind of schedule. The more you bake sourdough bread, the more you’ll find your groove when it comes to a timeline that works for you. 

Reasons why you will love an easy beginner’s sourdough bread recipe:

1. Simple ingredients: This beginner sourdough bread recipe has a short list of simple ingredients, making it easy to get started with minimal fuss.
2. Clear instructions: This Beginner sourdough bread recipe has detailed instructions and step-by-step guidance, making it easy to follow along even if you’ve never made bread before.
3. Healthy and natural: Sourdough bread is a healthier option than regular bread, as it contains more nutrients and is easier to digest. It’s also made with natural yeast, which is better for your gut microbiome.
4. Delicious flavor: Sourdough bread has a unique, tangy flavor that many people find irresistible. Plus, with a little practice, you can customize the flavor by adjusting the fermentation time, adding herbs or spices, or using different types of flour.
5. Budget-friendly: Making your own sourdough bread can be more cost-effective than buying it from a bakery or grocery store, especially if you’re buying high-quality artisan bread.
6. Satisfaction of baking: There’s something satisfying about making your own bread from scratch, and sourdough bread is no exception. Plus, it’s a great way to impress your friends and family with your baking skills!

Don’t Overcomplicate Your Starter

People (including myself, at first) get so nervous about the sourdough starter. It’s hard to understand at first, and it’s a bit intimidating. I think it’s often way too overcomplicated. So many people tell you that you can’t do this and can’t do that, but I’ve done many of those “can’t dos,” and my bread has turned out perfectly fine.

What should I do if I want to make sourdough bread?

The first thing you need to do is feed your starter. Some people will tell you to feed your starter with equal parts, but I hardly ever do that, especially if I have to make enough starter to bake 10-12 loaves. (feeding instructions are listed below)

If you want to make sourdough bread and do not have a starter, try purchasing some from a local bakery or a live starter on Amazon, or ask a neighbor for some starter. You’ll be able to immediately feed the starter and get to baking within a day.

Feeding your starter with equal parts

Equal parts of starter, water, and flour are what most people do when feeding your starter.

You can make a successful starter by combining 1/4 cup of active starter, 1/4 cup of water, and 1/4 cup of all-purpose flour (or 1/2 cup,  1/2 cup, 1/2 cup, and so on)

Feeding your starter with more flour and water (not equal parts)

If you add more flour and water than a starter to your jar, it’s called a Levain. The levain has a less sour taste, and it also makes more starter, just in case you need more for a recipe. It may require more hours to activate, but it’s helpful when you need more starter or if you’re trying to tone down the sourness. If you only have about two tablespoons of starter in your refrigerator, you’ll want to make a levain in order to bake a recipe that requires 100 + grams of starter.

Let’s just say you only have a few lingering spots of starter in your jar after making a loaf of bread, you’ll add in 1/4 cup of water and 1/4 cup of flour to keep it going, place it in your refrigerator, and about 12 hours, your starter will be activated again.

I never measure accurately. This is why I say people overcomplicate the starter process. I sometimes don’t even measure the water and flour going into the starter jar, and it works out perfectly each time. I’m not saying you should do this, but this is just my reason why I think the “bread people know it alls” overcomplicate things. It’s an intimidation technique (just kidding, idk, ahhh)

You’re probably confused, but I promise you’ll catch on soon. I plan to do a lot of TikTok and videos in the future that will help explain much more of this.

Do I toss out the extra starter when feeding my starter?

Yes, this is what confused the heck out of me at first.

It’s called your discard. If you’re using 1/4 cup of starter to feed, you’ll discard the rest. You can either toss the discard out, use it for making the more starter, or use it for another recipe. I hardly ever dump mine out. I usually feed it, place it in the refrigerator, and use that for the next batches of bread. You can find so many cool recipes online to use up the discard, so nothing goes to waste. I’ve tried chocolate chip cookies, muffins, quiche, and pancakes. I’m looking forward to sharing so many more sourdough recipes this year. I’m kind of obsessed at this point.

Where should I store my starter if I’m not baking for a few days?

Starters take many weeks of neglect to die, and they are pretty forgiving after some troubleshooting. If you do not plan to use your starter for a week or two, just place it in the refrigerator. Feed it every 7 to 12 days. Scoop out a few tablespoons of starter, and add in a few tablespoons of water and a few tablespoons of flour. Mix, and let it be. You do not have to add much flour and water if you do not plan on baking. 

If you do plan to bake every 24 to 48 hours, you can leave your starter out on the countertop. You’ll just have to keep feeding it daily. Refrigerating the starter slows down the fermentation, putting your starter to sleep and allowing you to let it be for a few days or a few weeks. I always feed my starter before sending it to the refrigerator jail.

If you are going on a vacation, rest assured your starter will be perfectly safe in the refrigerator. 

How do you feed your starter after weeks of refrigeration?

So you’re ready to bake, but your starter has been in the refrigerator for a week or two.

Take your starter from the refrigerator, and let it sit on the counter for 45 minutes to an hour. Make a levain, or feed your starter with equal parts. Place your fed starter by a window or in a warmer spot for 5-12 hours. Use the tape to measure its growth, and your starter should be active and ready to bake! You can also do this the night before if you plan to make the dough in the morning. 

The starter is Ready when…

After feeding your starter, place it in a warmer area in the house. (I keep mine under a heat vent or by the window on a warm day.)

In about 5 to 12 hours, your starter should double in volume, look foamy like a sponge, and it will smell sour. Once you grab a spoonful, it will stretch like bubblegum. (or try the float test.)

What ingredients do you use to make your starter?

• Organic All-Purpose Flour (there are other flours you can use to make starter, but I like to keep it simple)
• Purified Room Temperature Water
• Starter

 

What ingredients do you use to make your sourdough bread?

Ingredients are so important when making sourdough bread successfully.

• Organic Bread Flour – I use King Arthur – (you do not have to use organic, it’s just what I use most often)
• Purified Room Temperature Water – (you can leave your water out overnight to help kill lingering chlorine)
• Active Starter – (previously fed within the past 5 to 12 hours)
• Fine Artisan Sea Salt – (or fine sea salt) – Try to avoid iodized salt because it can leave a bitter aftertaste.
• +any fillers you’d like to add during the fold & shaping.

Side note: these are the ingredients I use most of the time, but you do not have to use organic bread flour or artisan sea salt.

I have made wheat sourdough bread, but I’ll save that for another post. I’m already throwing way too much information at you right now.

Can I use a metal spoon or metal bowl with sourdough bread?

This is an annoying debate! Some people (the bread know-it-alls) will yell at me in the comment section about using metal bowls and spoons, but I haven’t had any issues! My bread turns out fine no matter what I mix or proof it in.
  


There are so many different ways to bake sourdough, which is why each loaf is unique! Here is how I get my bread to come out perfect each time! 

This depends on your timeline; it does not have to be exactly 12 or 24 hours.

Customize this timeline to fit your daily routine. I wake up so early, so I make mine start at 4 or 5 am. You do not have to do that.

Ingredients for Two Loaves of Sourdough Bread

• 190 g Active Starter
• 780 g Purified Room Tempurature Water
• 1060 g Organic Bread Flour
• 4 Tsp Fine Artisan Sea Salt

The Best Golden Sourdough Bread Recipe | Easy for Beginners | 24 Hour Sourdough  Bread Timeline

5:30 am

Feed Starter 1/4 cup of starter, 1/4 cup of purified room temperature water, and 1/4 cup of all-purpose flour (not bread flour!) Add a piece of tape near your starter line to track the growth. Set the starter in a warmer area of the house. 

12:00 to 1:00 pm

Add the weighed activated starter and water to a large bowl and mix well. Mix in the weighed organic bread flour. You may have to use your hands to combine the ingredients. Add the salt (make sure to add it last, so it does not interfere with the starter.) At this point, the mixture will be very sticky and hard to form into a ball. Cover it with a damp towel, and set it aside for one hour. 

1:15 pm

After making your sourdough, feed your starter jar, and place it back in the refrigerator if you do not plan to bake for a few days. If you plan to bake it again the next day, you can leave it out on the counter.

2:00 pm

Wet your hands. Fold and stretch your dough until it forms a large ball. You can do this without bringing your dough onto the countertop. I usually do this step with the dough in the bowl the entire time. (refer to the video for help) Once the dough is formed into a ball, cover it back up with a damp cloth and set it aside for three to five hours. It should double in size at this point. Keep your dough in a warm house (67 to 73.) I have often placed the bread in the oven to rise with the light on.

6:00 pm

Remove the dough from the bowl. Divide the dough into two equal parts. I use a scale to ensure the separated dough weighs the same; otherwise, baking times will change for each. It’s ok if they are a few grams off. Add a little flour to your surface, stretch and fold, and then shape each sourdough into a tight ball. Add flour to the banneton, and place the dough smooth side down into the banneton (proofing basket.) Cover with a damp towel, and place in the refrigerator overnight. The longer it proofs in the refrigerator, the bolder the flavor will become. If you want to add in fillers like cheese, cinnamon, raisins, etc., do this during the last stretch and fold (I shared this in the video.)

You can leave the proofing sourdough in the refrigerator for up to 36 hours, so if you want to bake the bread when you get home the next day instead of the morning time, that will work too!

Some do not proof their sourdough in the refrigerator. I had the BEST results after cool proofing. Whenever I left the bread out, it rose and rose, and I had to do another stretch and fold in the morning before baking.

5:30 am (next day)

Preheat oven to 475 degrees.

Remove the proofed sourdough from the refrigerator. Transfer the dough to a sheet of parchment paper (smooth side up.) Dust with flour, and use your fingers to smooth the surface. Use scissors, a knife, or a scoring tool to add fun designs. Slice the dough about 1/2 inch thick on the top before placing it into the oven. This will form a stunning “ear” on the sourdough bread.

6:00 am

Bake your sourdough bread.

Place the bread (still on top of parchment paper) into a dutch oven with a lid. Bake for 50 minutes. Remove the lid, and bake for an additional 10 minutes. Remember that all ovens cook differently, so pay attention to the bread once you remove the lid. You do not want to go through all of that work and then burn your bread!

7:00 am

Allow the bread to cool on a rack for two hours before slicing.

9:00 am

ENJOY YOUR BREAD!

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When do I add my fillers to sourdough bread?

Once you master the art of making a plain loaf, adding in flavors is when the fun begins!

If you add herbs, you can mix those in during your first fold and stretch.

Garlic, rosemary, lavender, oats, cinnamon, thyme, basil, etc.

If you’re making bread filled with cheese, fresh produce, sugar, honey, olive oil, or other fun ingredients, I typically wait until the final stretch and fold and shape to do so.

The key is ensuring the ingredients (other than herbs) are folded into the center and not on the outside. Otherwise, it can stick to the pan or burn at a high temperature (especially when using honey.)

Some ingredients can take the extra heat. 

Fun flavors of sourdough bread

Jalapeño & Cheese

Fold in a generous amount of diced pepper jack cheese, sharp cheddar cheese, and jalapeños. Add olive oil, extra cheese, and jalapeños to the score lines before baking.

Cinnamon Honey

Add lines of honey and sprinkles of cinnamon in the center of your folds. Try your best not to get honey on the outside of your dough (honey burns quickly.) If honey intimidates you, use brown sugar instead!   

Garlic Parmesan

Add roasted garlic cloves, dried basil, olive oil, and parmesan to the center of your folds.

When your bread is done, add more parmesan and basil to the top, and let it cool. (don’t add parm on top until it is cooked, or it will burn)

Everything But the Bagel

Fold everything but the bagel seasoning in during your first stretch and fold. After scoring, add olive oil and extra everything but the bagel seasoning into the creases.

Cream Cheese & Lox

One of my favorite ways to enjoy sourdough is slicing it, drizzling olive oil over the top, warming it up in the oven, spreading garlic cream cheese on top with a splash of dill, lox, red onion, a lemon drizzle, and capers. Or, if you want to keep it dairy-free, use an avocado spread instead of cream cheese.

Honey Oat

Fold in the oats during the first stretch and fold. Carefully fold in the honey during the final stretch and fold.

 

What tools should I purchase for making sourdough bread?

You can use tools you already have in your house, like a knife for scoring, cups as jars, or regular round bowls lined with cloth for proofing.

If you want the fun products that excite you for baking, here are some of my favorite sourdough items I use! You can always add them to your Christmas wish list! I get so excited each time I purchase a new baking gadget. 

I’ve added all items to my Amazon Shopping Storefront!

• Active Starter
• Whisk
• Bread Flour
• Food Scale
• Dome Bowls
• Proofing Baskets
• Salt
• Flour Sack Towels
• Scoring Tools
• Dutch Oven
• Parchment Paper Sheets
• Bread Bags

Print

Perfect Sourdough Bread Loaf | Golden, Crispy, Flavorful

This recipe for sourdough bread has taken months to perfect. It's golden, and delicious. You'll never buy a loaf of bread at the store ever again.

Course Breakfast, Side Dish

Cuisine American

Keyword sourdough bread, sourdough loaf, bread, breadmaking, baking, homemade recipe, sourdough loaves, sourdough starter, sourdough scoring, sourdough journey, how to make sourdough

Prep Time 1 day day

Servings 2 Loaves

Author Taralynn McNitt

Equipment

• 1 Dutch Oven
• 1 Digital Kitchen Scale

Ingredients

• 190 G 190 g Active Starter
• 780 G Purified Room Temperature Water
• 1060 G Organic Bread Flour
• 4 Teaspoons Fine Artisan Sea Salt

Instructions

Feed The Starter

• 5:30 am

  Feed Starter 1/4 cup of starter, 1/4 cup of purified room temperature water, and 1/4 cup of all-purpose flour (not bread flour!) Add a piece of tape near your starter line so you can track the growth. Set the starter in a warmer area of the house.

Make Sourdough Dough

• 12:00 to 1:00 pm

  Add the weighed activated starter and water to a large bowl and mix well. Mix in the weighed organic bread flour. You may have to use your hands to combine the ingredients. Add the salt (make sure to add it last, so it does not interfere with the starter.) At this point, the mixture will be very sticky and hard to form. Cover with a wet towel, and set it aside for one hour. 

Refeed Starter Jar

• 1:15 pm

  After making your sourdough, feed your starter jar, and place it back in the refrigerator if you do not plan to bake for a few days. If you plan to bake bread the next day, you can leave it out on the counter.

Stretch and Fold | First Rise

• 2:00 pm

  Wet your hands. Fold and stretch your dough until it forms a large ball. You can do this without bringing your dough onto the countertop. I usually do this step with the dough in the bowl the entire time. (refer to the video for help) Once the dough is formed into a ball, cover it back up with a damp cloth and set it aside for three to five hours. It should double in size at this point. Keep your dough in a warm house (67 to 73.) I have often placed the bread in the oven to rise with the light on.

Stretch, Fold, Shape & Cool Proof

• 6:00 pm 

  Remove the dough from the bowl. Divide the dough into two equal parts. I use a scale to ensure the separated dough weighs the same; otherwise, baking times will change for each loaf. It’s ok if they are a few grams off.

  Add a little flour to your surface, stretch and fold, and then shape each sourdough into a tight ball. Add flour to the banneton, and place the dough smooth side down into the banneton(proofing basket.) Cover and place in the refrigerator overnight.

  The longer it proofs in the refrigerator, the bolder the flavor will become. If you want to add fillers like cheese, cinnamon, raisins, etc., do this during the last stretch and fold.

  You can leave the proofing sourdough in the refrigerator for up to 36 hours, so if you want to bake the bread when you get home the next day instead of the morning, that will work too!

Scoring

• 5:30 am (next day)

  Preheat oven to 475 degrees.

  Remove the proofed sourdough from the refrigerator. Transfer the dough to a sheet of parchment paper (smooth side up.) Dust with flour, and use your fingers to smooth the surface. Use scissors, a knife, or a scoring tool to add fun designs. Slice the dough about 1/2 inch thick on the top before placing it into the oven. This will form a stunning “ear” on the sourdough bread.

Baking Bread

• 6:00 am

  Bake your sourdough bread.

  Place the bread (still on top of parchment paper) into a dutch oven with a lid. Bake for 50 minutes. Remove the lid, and bake for an additional 10 minutes. Remember that all ovens cook differently, pay attention to the bread once you remove the lid. You do not want to go through all of that work, and then burn your bread!

Cooling Process

• 7:00 am

  Allow the bread to cool on a rack for two hours before slicing.
• 9:00 am

  Enjoy your bread!

Sourdough Terms

What Is Proofing?
In both regular (yeasted) bread making and sourdough baking, proofing refers to the rise after shaping.

Scoring is a way of making shallow cuts in the tops of the unbaked bread dough right before baking it.

Sourdough starter is a live fermented culture of fresh flour and water. Once combined, the culture will begin to ferment and cultivate the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise.

Stretching and folding is a form of kneading in sourdough. Stretching and folding help activate the gluten in wheat flour, making it easier to work with and shape. If you skip stretching and folding, you will likely have a soggy dough that doesn’t hold its shape before or during baking.

Alveoli refers to the gas bubbles or pockets in the crumb of your bread. Large alveoli can be achieved by getting the right combination of fermentation, time, and temperature.

Discard is the process of removing a portion of unfed starter from the jar before you feed your sourdough starter. The remainder of the unfed starter is called discard, and there are many recipes you can use it in to make sure it does not go to waste (or you can create a new starter)

The float test is when you put a teaspoon of sourdough starter into a glass of water. If it floats, it’s ready to bake bread with. If it sinks, you need to work on building your starter a little longer.

I think I’ve filled you with enough sourdough bread information for now! Feel free to leave any questions in the comment area, and I will answer them! I cannot wait to share more, and I hope you all send me photos of your bread creations.

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Questions for you!

1. Have you ever made sourdough bread before?

2. What about sourdough bread intimidates you?

3. What flavor would you like to make?

Cozy up to the delicious zucchini bread recipe! 

Sometimes, taking the electric mixer out of the pantry is a pain in the butt, so if I can make delicious bread without it, I always opt for that. I love how simple this recipe is, and it’s pretty foolproof.

I tried zucchini bread for the first time about seven years ago after a run uptown. I went to a coffee shop called “central coffee co” and grabbed one of their lattes and a slice of zucchini bread. I was in love at first bite. I stopped there weekly for their bread until I started making my own. I don’t know why it’s taken me this long to put this recipe on the blog, but I’m ready to share it with the world. If I ever owned a bakery, I would have this zucchini bread always stocked in the dessert case.

I will include some ingredient swaps you can use in this recipe, and there are so many times I have made the swaps.
 
This recipe makes two loaves—one for you and another to give to a neighbor or family member or to freeze for later. Wrap the bread in individual slices, and freeze it for dessert or quick breakfasts. If you microwave them for 30 seconds after freezing, they are soft and flavorful! You can add butter, Nutella, or plain! It’s best when served with coffee.
This recipe is basically cake in a loaf shape. It’s such a treat!

Zucchini Bread Ingredients + Substitutions

All-Purpose Flour – or Gluten-Free All-Purpose Flour
Eggs
Vanilla
Vegetable Oil – Or Melted Butter
Greek Yogurt – Or Sour Cream
Zucchini – Or Banana
Cinnamon
Allspice
Sea Salt
Baking Soda
Baking Powder
Sugar – Monk Fruit

You can add walnuts, raisins, cranberries, chocolate chips, or pecans!

How to Make Zucchini Bread

Preheat the oven to 325 degrees.

Line two  8 x 4 bread pans with parchment paper. 

This zucchini bread is simple, and you do not need an electric mixer. 

Start by sifting the flour, baking powder, baking soda, cinnamon, salt, and allspice together. 

Mix the vegetable oil, eggs, vanilla, Greek yogurt, and sugar. 

Grate the zucchini until you get two cups. (Do not drain!)

Pour the wet ingredients into the bowl with the dry ingredients, and mix well.

Fold in the grated zucchini and evenly distribute the batter into the two lined baking pans.

Bake for 45-50 minutes. Let the bread cool in the pan or on a cooling rack for 15-20 minutes before slicing.

Add a Maple Icing to the Top

Try the most delicious maple icing from my banana bread recipe for the top! 

Print

Cinnamon Spice Zucchini Bread | Easy to Make

This Cinnamon Spice Zucchini Bread is easy to make and so incredibly moist.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 18 Slices

Author Taralynn McNitt

Ingredients

• 3 Cups All-Purpose Flour or gluten-free flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1 Teaspoon Sea Salt
• 1 1/2 Tablespoon Cinnamon
• 1 1/2 Teaspoon Allspice
• 2 1/2 Cups Sugar
• 3 Large Eggs
• 2 Tbsps Greek Yogurt
• 3 1/2 Teaspoons Vanilla Extract
• 1 Cup Vegetable Oil - or melted butter
• 2 Cups Grated Zucchini

Instructions

• Preheat the oven to 325 degrees.
• Line a 4 x 8 bread pan with parchment paper.
• Sift the flour, baking soda, baking powder, salt, cinnamon, and allspice in a large mixing bowl.
• Mix the sugar, eggs, vanilla, Greek yogurt, and vegetable oil in a separate mixing bowl. Pour the mixture into the dry ingredients, and mix well.
• Fold the grated zucchini into the batter.
• Evenly distribute the batter into the lined bread pans.
• Bake for 45-50 minutes. Allow the zucchini bread to cool for 15-20 minutes before slicing.

I’m going to be making a yummy carrot cake next! 

Questions for you!

1. Have you ever tried zucchini bread?
2. What is your favorite dessert that you like to have all year round?

I made a delicious salad for Valentine’s Day last week, and It was so delicious! I’ve been hooked on it all week long. I was so excited to hop on here and share the recipe with you all. 

We enjoyed our salads with roasted potatoes and chicken cordon bleu. 
 
This salad has the best combination of ingredients.

WATCH RECIPE VIDEO BELOW

Balsamic Vinaigrette
Greek Vinaigrette
Cherry Tomatoes
Arugula
Goat Cheese
Peppered Salami
Gluten-Free Naan Bread
Red Onions
Balsamic Glaze
Honey Almonds

Print

Arugula Salad with Goat Cheese, Peppered Salami, & Balsamic Glaze

This salad is refreshing, filling, crunchy, and so full of flavor.

Course Lunch, Dinner

Keyword salad, healthy, lunch, dinner, fresh food, gluten-free, tomatoes, garden, salad ideas

Prep Time 10 minutes minutes

Servings 2

Author Taralynn McNitt

Ingredients

• 1 Cup Sliced Naan Bread Bfree gluten-free bread
• 10 Cups Arugula
• 2 Cups Chopped Kale
• 2 Tbsps Balsamic Vinaigrette
• 2 Tbsps Greek Vinaigrette
• 1/4 Cup Red Onion
• 1 Cup Cherry Tomatoes
• 6 Oz Peppered Salami
• 1/4 Cup Goat Cheese
• 1/4 Cup Honey Roasted Almonds
• 1 Tbsp Balsamic Glaze

Instructions

• Toast the naan bread on the stovetop with olive oil.
• Toss arugula and kale with the balsamic and Greek vinaigrette.
• Top the salad with red onion, cherry tomatoes, peppered salami, goat cheese, and honey roasted almonds.
• Drizzle the balsamic glaze on top, and add the naan bread.
• Enjoy!

This salad is good when served with grilled chicken, steak, or salmon! 

I hope you enjoy this recipe! It’s time for me to lace up the shoes, and go enjoy this gorgeous 70-degree weather! 

Questions for you!

1. What is your favorite protein source to add to salad?
2. Do you crave more salads in the summer?

I plan to make these healthier almond flour chocolate chip cookies all year! They are made with seven simple ingredients, and I will share some swaps you can use!

Eating healthier recipes at home in 2023

Making healthier recipes at home will be so helpful when it comes to better eating habits. I’ve already started this week by making a lot of vegetables, proteins in the air fryer, eggs, homemade bread, and, to fill my sweet cravings, these cookies! They are so delicious and taste just as good as the real deal. I know that if my mom would have made these growing up, I would have totally eaten them! But was almond flour even a thing back then? Gosh, we are so lucky. 

I will link a few other healthy cookie options at the bottom of this post!
I love chocolate chip cookies that are soft and chewy but crispy around the outside, and for being made without butter or flour, these were exactly what I wanted!

These chocolate chip cookies are made with seven simple ingredients, but here are some swaps you can make!

INGREDIENTS

Almond Flour
(you can do coconut flour, but you will need to add in coconut oil to help with dryness)
Vanilla – Almond Extract, Cinnamon, or Citrus Extract. 
Sea Salt 
Chocolate Chips
I used dairy free, no added sugar, dark chocolate chips (here’s the brand) 

I made a batch of these for my son and added in chopped bananas and blueberries instead of the chocolate chips. I also left out the maple syrup and let the bananas and cinnamon sweeten them. I can share that recipe if you’d like! They came out super soft and easy for him to eat (and he still has zero teeth!)

Maple Syrup
You can use regular sugar, honey, agave, stevia, or monk fruit. If you use any dry sugar, you’ll need to add two tablespoons of coconut oil or melted butter to your batter; otherwise, it will be too dry. 
Baking Soda
Egg
3 tablespoons of flaxseed mixed with 3 tablespoons of warm water (let sit for five minutes) You may have to add in extra almond flour if the batter is too runny from this mixture.

Can I make Chocolate Chip Cookies Low Carb?

You can make this chocolate chip cookie recipe low-carb by using low-carb chocolate chips and monk fruit instead of maple syrup.
 
 

How to Make Almond Flour Chocolate Chip Cookies

In a mixing bowl, combine the flour, salt, and baking soda.

Mix in the egg, vanilla, and maple syrup.

Next, add fold in the chocolate chips (or your choice of mix-ins!)

Add the cookies to a parchment paper-lined baking sheet, and press the cookies down with your finger to flatten them. 

Bake for 10-12 minutes, and allow them to cool on the pan. 

Watch the Video Tutorial for Healthy Chocolate Chip Cookies Made With Almond Flour

Print

Almond Flour Chocolate Chip Cookies

Healthier chocolate chip cookies with simple and clean ingredients. They are gluten-free, made without butter, dairy-free, and have no refined sugar.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, dessert, healthy recipes, healthy dessert, almond flour, gluten free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

• 2 Cups Almond Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1 Large Egg
• 1/4 Cup Maple Syrup
• 1 1/2 Tsps Vanilla
• 1 Cup Chocolate Chips

Instructions

• Preheat oven to 325 degrees
• Sift the flour, baking soda, and salt in a mixing bowl.
• Mix in the egg, maple syrup, and vanilla.
• Fold in the chocolate chips.
• Line a baking sheet with parchment paper, and scoop 1 1/2 tablespoon sized doughballs onto the parchment paper two inches apart. Press the dough down slightly to form a cookie.

  They won't flatten much since they're almond flour and not regular all-purpose flour.
• Bake for 10-12 minutes or until the edges are golden. Allow them to cool on the baking sheet.
• You can store it on the countertop, refrigerator, or freezer!

GLUTEN FREE | LOW CARB | HEALTHY | CHOCOLATE CHIP COOKIES | DIET-FRIENDLY

I like to store these cookies in the freezer. They stay extra chewy in the center, and they’re perfect in the morning with a cup of coffee! Plus, if I leave them out on the counter, I find myself eating way too many of them. The centers of these cookies remind me of chewy macaroons. I love them and cannot wait to try out other flavors! 
I hope you enjoy this healthier chocolate chip cookie recipe! I cannot wait to bring more healthy recipes to the blog (you guys voted for more on my Facebook page!) If you are not following me on Instagram or Facebook, please do so! I always share extra content on those platforms that sometimes never make the blog   

Questions for you!

1. Did you have a bad relationship with food as a kid?
2. What are some food boundaries you use with your family (or if you plan to!)
3. What healthy cookie recipe (or any recipe) would you like to see in 2023?

TRY MORE LOW CARB RECIPES IN 2023 | BROWSE MY LOW CARB RECIPES

I have been making this delicious peanut butter fudge with Oreo chunks for years. I call it the “Parent Trap” fudge. If you know, you know! Even though oreo and peanut butter fudge can be enjoyed all year round, I love making it at Christmas! It’s perfect for a dessert table or super cute wrapped in a plastic bag with a festive ribbon. This fudge is the kind that melts in your mouth, and it’s hard to stop at one piece! 

I promise after December, I am going to be bringing all the fresh and healthy recipes back to the blog! I just LOVE baking all the yummy treats at Christmas time!
You can also make this recipe without the Oreos, especially if you already have all the ingredients in your pantry!
Peanut butter and Oreos go together. When I was a kid, I was influenced by the Parent Trap, and my best friend and I always snacked on Oreos with peanut butter after school. This fudge takes that combo to the next level! 

HOW TO MAKE THE BEST PEANUT BUTTER FUDGE

The key to making this recipe successful is having all the ingredients measured and ready to go!

In a saucepan, add your butter, sugar, and milk.

Crumble Oreos in a bowl.

Grease two bowls and add in the marshmallow cream and peanut butter

Add flour to another bowl.

You must add the ingredients fast, so it’s better to have it all next to the saucepan.

You can watch my video to see how I do it! 

 
This fudge recipe is so easy to make! Anyone can do it.

Line a baking sheet with parchment paper and 8-10 crushed Oreos.

Bring sugar, milk, and butter to a boil. Set a five-minute timer.

THE EASIEST PEANUT BUTTER FUDGE

Once the timer goes off, remove from the heat, and mix in the peanut butter and marshmallow cream.

Once the peanut butter has fully melted, mix in the flour and crushed Oreos.

Mix quickly, immediately transfer to the baking dish, and spread out using a greased metal spoon.

Sprinkle with a pinch of sea salt. 

Let the fudge cool for about an hour at room temperature before slicing.

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The Best Peanut Butter Fudge With Oreos!

I call this the "parent trap fudge" If you know, you know! This fudge is so easy to make, absolutely delicious, and a great last-minute holiday gift idea.

Course Dessert

Keyword Peanut Butter, Fudge, Holidays, Oreos, Christmas, Cookies and Cream, Fudge recipe

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 48 Pieces

Author Taralynn McNitt

Ingredients

• 4 Cups Granulated Cane Sugar
• 1 Cup Whole Milk
• 1 Stick Unsalted Butter
• 7 Ounces Marshmallow Creme
• 1 1/2 Cups Peanut Butter
• 2/3 Cup All-Purpose Flour
• 1 Family Size Double-Stuffed Oros
• 1 Pinch Sea Salt

Instructions

• Line a 9 x 13-inch dish with parchment paper.

  _{NOTE: If you do not have parchment paper, spray with cooking or butter.}
• Crumble 8 to 10 Oreos at the bottom of the baking dish on top of the parchment paper. Set aside.

  Crush the rest of the Oreos and place them in a bowl.
• Add the sugar, butter, and milk into a saucepan and keep stirring until you bring the mixture to a complete boil.

  _{NOTE: It will look like the mixture is boiling along the sides, but it will not be boiling until the bubbles reach the center.}

  Once the mixture is completely boiling, set a timer for 5 minutes, and continue to stir. When the timer goes off, turn off the heat.
• Quickly add in the peanut butter and marshmallow cream.

  ^{NOTE: The peanut butter will melt faster than the fluff, so do not worry if there are still large pieces of marshmallows in the fudge.}

  Quickly mix in the crushed Oreos (leaving a few to crumble over the top) and the flour. The fudge will start to thicken immediately. As soon as the flour is incorporated, instantly transfer it to the baking dish, and top it with Oreo crumbles and a pinch of sea salt.

  _{NOTE: Use a greased metal spoon for spreading.}

  _{NOTE: It helps to keep all the ingredients pre-measured and next to the boiling pot to make sure you have enough time to add in all the ingredients.}
• Allow the fudge to cool for one hour at room temperature.

 
This fudge recipe has been in my family for many years, and it’s fun to experiment by adding in Oreos, nuts, and even sprinkles. My go-to peanut butter for this fudge is the Creamy Skippy. I think it tastes the best, and I always use the double-stuffed Oreos. 
In the top right corner, I made the peanut butter fudge without the Oreos! The only thing you won’t add is sea salt. 

Gumdrop cookies
Lemon Linzer Cookies
Oreo Balls
Gingerbread Bars
Sugar Cookies

I have been loving seeing all of your recipe photos on Instagram! Thank you all for tagging me and coming back to rate them!  

I hope you all have the BEST HOLIDAY!!!!

Questions for you!

1. What is your favorite flavor of fudge?
2. Do you have a designated fudge maker in your family?
3. What are you most excited about this week?

VIDEO HOW TO MAKE GINGERBREAD OATMEAL COOKIES WITH A CHAIR TEA LATTE BUTTERCREAM FILLING

YES! I’ve made my oatmeal pies with all-purpose gluten-free flour and certified gluten-free oats times! You can hardly tell the difference. 

Can I make this recipe dairy-free?

Absolutely! Swap the butter for vegan butter! It’s that simple, and it works great. The Earth Balance butter sticks are what I use to make recipes dairy-free. 


These cookies are so simple to make. You’ll need to print this recipe or bookmark it so you can make them over and over again.

Fortunately, my son thinks my baking is entertaining. I turn up the Christmas music and dance around for him. He usually hangs out in his bouncy chair and laughs at me. Including him helps me get things done! Hopefully, he’ll be able to help me next year. 

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Gingerbread Oatmeal Cookies with a Chai Tea Latte Buttercream Filling

These are the perfect Christmas cookie! They pack a punch of spice, soft and perfect with a cup of coffee.

Course Dessert

Servings 18 Cookies

Author Taralynn McNitt

Ingredients

Gingerbread Oatmeal Cookie

• 2 1/2 Cups All-Purpose Flour
• 3 Cups Oats quick oats or whole work
• 1 1/2 Tsps Baking Soda
• 1/2  Tsp Baking Powder
• 1/2  Tsp Fine Sea Salt
• 1 1/2 Tbsp Ground Cinnamon
• 1 1/2 Tbsp Ground Ginger
• 1/2 Tsp Ground Cloves
• 1 Cup (+ 1 Tbsp) Unsalted Butter
• 1 1/2 Cup Packed Brown Sugar
• 2 Tsp Vanilla Extract
• 1/4 Cup Molasses
• 2 Large Eggs room temperature

Chai Tea Latte Buttercream

• 1/2 Cup Unsalted Butter room temperature
• 7 Ounces Marshmallow Fluff
• 4 Cups Powdered Sugar or more if needed
• 1 Tbsp Ground Cinnamon
• 1 Tsp Vanilla Extract
• 1/4 Cup Chai Tea Concentrate
• 1 Shot Espresso optional

Instructions

Gingerbread Oatmeal Cookies

• Preheat oven to 350 degrees.
• Mix the flour, oats, baking soda, baking powder, sea salt, cinnamon, ginger, and cloves in a large bowl.
• Using an electric mixer, combine the butter and brown sugar until light and fluffy (about two minutes.) Mix in the molasses and vanilla on high speed for about 1 minute. Scrape down the sides of the bowl and mix in the eggs (30 seconds on medium speed.)
• Add the dry ingredients to the electric mixer with the wet ingredients. Mix until thoroughly combined.
• Line a baking sheet with parchment paper and add heaping tablespoon-sized dough balls onto the sheet two inches apart.
• Bake for 10-12 minutes. When you remove them from the oven, they will be slightly undercooked, but they will continue to cook on the baking sheet. Do not remove them until they have cooled.

Chai Tea Latte Buttercream

• Whip the butter and marshmallow fluff for 2 minutes using the electric mixer.
• Mix in the powdered sugar and cinnamon at a low speed.
• Mix in the vanilla, chai tea concentrate, and espresso. If the buttercream isn't thick enough, add in extra marshmallow fluff and powdered sugar.

  You want the buttercream to be extra thick, so it doesn't fall out of the cookie.
• Once the cookies have completely cooled, spread 2-3 tablespoons of buttercream on the bottom of one cookie, and add another cookie to make a cookie sandwich.
• Store in the refrigerator or on the countertop. ENJOY!

 I am going to make more of these for my cookie gifts this year with my peanut brittle, peanut butter fudge, and lemon Linzer cookies!  I hope you enjoy this recipe, and please tag me on Instagram or come back to rate these if you make them. I love seeing your creations. 

Questions for you!

1. What is your favorite holiday flavor?
2. Have you ever made a dessert board?
3. Should I make a blueberry version of these?

browse more holiday recipes

I’m not sure which I enjoyed more, eating these frosted gingerbread cookies, taking the photos, or making them! Can you believe it’s December already? This year, I’m going all out. It’s my first year celebrating Christmas as a mom, and I have to make up for not celebrating last year. I’m going in full decorating mode, visiting Christmasy activities, and doing all the baking. My son thinks baking is the funniest thing. I like to play music, let him chomp on the measuring cup, and dance around for him while he sits in his bouncing chair In the kitchen. He also loves watching the electric mixer! I have found that including him in the process makes it easier for me to get things done.
Last week, I made these deliciously soft, chewy, frosted gingerbread cookies, and so many of you messaged me asking for the recipe. I’m glad I can finally share them with you; these cookies will be in our family for years to come. We are so obsessed! 

When it comes to gingerbread, I like mine to be filled with spice. I want a powerful punch of ginger, cinnamon, nutmeg, and cloves. That screams “Christmas” to me. If you like a subtle cookie, you can always halve the spices in this recipe! I think the frosting suits the spices perfectly.  I know most gingerbread cookies are notorious for being on the harder side, but these are soft, chewy, and (sorry, I have to do it…) moist. 

VIDEO

I’ve been baking Christmas desserts using this Kitchenaid mixer for the past fifteen years! She’s been around since the blog was born. She’s made many Christmas cookies, brownies, cakes, truffles, and so on! I love pulling her out of my pantry, turning on the Christmas music, and baking away!

How to Make Soft Gingerbread Cookies

Preheat the oven to 350 degrees.

Cream the butter and sugar together until light and fluffy. This takes about 2 minutes on a medium speed if the butter is at room temperature. 

Sift the all-purpose flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl.
Mix the vanilla and molasses, and don’t forget to scrape the edges.

Slowly mix in the egg.

Fold in the all-purpose flour, and mix on a low speed for about 15-20 seconds. Do not over-mix the flour. Scoop 2-tablespoon-sized dough balls onto a baking sheet lined with parchment paper. Keep them about two inches apart from one another. 
Bake the cookies for about 10-11 minutes. The edges will be golden, and the middle will be super soft. Let them cook on the baking tray once you remove them from the oven.  If you’re a regular reader, then you already know cream cheese frosting isn’t my favorite or my first choice. Don’t get me wrong, I’ll eat it, but I prefer buttercream.  I make carrot cakes, pumpkin bars, and other cream cheese frosting-style desserts with buttercream. 

How to Make the Best Frosting for Gingerbread Cookies

Adding marshmallow fluff is one of my favorite ingredients for making buttercream frosting thicker. Whenever I make a frosting for cookies, marshmallow fluff is always incorporated. It creates a glossy coat on top of the cookies, making them stackable while locking in the moisture so you can still get the “frosting” style on top.

Mix the butter, marshmallow fluff, and vanilla together on high speed for the frosting. Slowly fold in the powdered sugar. Gradually mix in the milk.

Once the cookies are completely cooled, you can start frosting them! You can make them fancy by using a piping bag, or spread the frosting with a knife and top with sprinkles! I keep so many sprinkles in my pantry, and it’s fun to dress them up.

It’s love at first bite with these frosted gingerbread cookies. I prefer them chilled and stored in the refrigerator, but you can also store them in a container outside of the fridge. They are SO GOOD with coffee or a peppermint mocha hot chocolate. I bought the Andes peppermint crunch chips to top a few of these cookies with, and if you’re a peppermint at Christmas type of person, you need to try that combo. I plan to make another batch of these and top them with peppermint chips. 

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Soft & Chewy Gingerbread Cookies with Whipped Marshmallow Buttercream Frosting!

These soft and chewy gingerbread cookies pack a punch of spice and are so cute and festive for holiday celebrations. They are the easiest cookies to make, and I promise you'll want to make them again and again.

Course Dessert

Cuisine American, German

Keyword Christmas Cookies, Gingerbread, Frosted Gingerbread, Cookies, Baking, Holiday Desserts, Ginger, Cinnamon, Buttercream

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

Gingerbread Cookies

• 3/4 Cup Unsalted Butter (Room Temp)
• 1 Cup Sugar
• 1/4 Cup Molasses
• 1 Tsp Vanilla
• 1 Large Egg (Room Temp)
• 2 1/2 Cups All-Purpose Flour (1:1 gluten-free flour)
• 2 1/2 Tsps Baking Soda
• 1/2 Tsp Sea Salt
• 1 1/2 Tbsps Ground Cinnamon
• 2 1/2 Tsp Ginger
• 1/4 Tsp Nutmeg
• 1/4 Tsp Cloves

Whipped Marshmallow Buttercream Frosting

• 1/2 Cup Unsalted Butter (Room Temp)
• 2 Tsps Vanilla
• 8 Oz Marshmallow Fluff
• 2 1/2 Cups Powdered Sugar
• 3-4 Tbsps Milk

Instructions

Gingerbread Cookies

• Preheat oven to 350 degrees.
• Cream the butter and sugar together on high speed for about two minutes.
• Mix in the molasses and vanilla for 20 seconds at high speed. Scrape the edges.
• On a low speed, mix in the egg. Scrape the edges.
• In a mixing bowl, sift the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined.
• Fold the flour into the wet ingredients and mix on low speed for about 15-20 seconds. Scrape down the edges, and blend for an additional 10 seconds. Don't over-mix the flour.
• Place two tablespoon-sized dough balls onto a baking sheet lined with parchment paper two inches apart.

  Bake for 10-11 minutes. The edges will be golden.

  Allow the cookies to continue cooking on the baking tray; remove them once completely cooled.

Whipped Marshmallow Buttercream Frosting

• Mix the butter, vanilla, and marshmallow fluff on high speed until completely creamy and combined.
• On a low speed, fold in the powdered sugar and milk. Once the powdered sugar is mixed in, turn the speed to high for about 60 seconds.
• Frost the gingerbread cookies (once cooled!) and top with festive sprinkles.

  Store in the refrigerator or on the countertop.

  Enjoy!

First, let me apologize for the number of photos in this post. I couldn’t choose which ones I liked the most, so I included them all!

I love keeping bins of sprinkles in my house. 

I find them at Target, Michaels, Hobby Lobby, Homegoods, Amazon, and Walmart! 

Today, my girlfriends are coming over for a cookie-decorating lunch party, and I love having so many sprinkles to choose from! I’ll take some photos of the setup just in case you need inspiration or a Christmas get-together with your friends. I’m super excited to see my friends and catch up! It’s so hard getting together as a group when everyone’s lives are on different paths, but the holidays always bring us together.

I hope you all enjoyed this post! I will try to get some more blogs out this season with fun recipes. If you try this recipe, come back and rate it! I think you’re going to LOVE it.

Questions for you!

1. Do you like your gingerbread cookies to be extra spicy or subtle?
2. What is your favorite Christmas movie?
3. Are you a peppermint fan?