Under an Hour Easy Pasta Primavera

This pasta is delicious and full of nutritious veggies! Topped with parmesan cheese and taking less than an hour to make this recipe will quickly become a go-to dinner favorite!

Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes

Ingredients: 1 large zucchini

1 1/2 cups broccoli

1 large carrot

3 garlic cloves, minced

1 lemon

3/4 cup chicken broth

1 16 oz box of penne pasta

salt and pepper

4 tbsp olive oil

6 tbsp butter

parmesan cheese, shredded

Instructions:

  1. Bring water to a boil in a large pasta pot, add penne pasta, and cook for about 10 minutes, or until the noodles are al dente.
  2. While the pasta is cooking, chop all vegetables and garlic cloves and add to a large sauce pan with olive oil and salt and pepper to taste.
  3. Cover vegetable mix and cook on high, stirring occasionally, until the vegetables are soft.
  4. Once pasta is al dente, strain pasta and return to pot.
  5. Pour vegetable mixture into pasta pot with noodles and mix.
  6. Cut lemon in half, squeeze one half of the lemon juice into the pot.
  7. Add chicken broth and butter to the pot.
  8. Use the other half of the lemon to zest over the pot.
  9. Cover pot and cook on low for 10-15 minutes, stirring occasionally.
  10. Remove from heat, cover pasta with parmesan cheese to taste.
  11. Serve and enjoy!

Recipe Notes: You may use any pasta of your choosing and it will not affect recipe. If you do not want to use butter in this recipe, simply replace the 6 tbsp of butter with 6 tbsp of olive oil for a healthier option.


Perfect for On-the Go Mini Chocolate Chip Muffins

These mini chocolate chip muffins are perfect for your on-the-go breakfast, and kids love them!

Prep time: 10 minutes Bake time: 15 minutes Total time: 25 minutes Servings: 30 muffins

Ingredients: 2 cups AP flour

1/4 tsp salt

2 tsp baking powder

1/2 cup butter (or coconut oil)

1/2 cup brown sugar

1/4 cup white sugar (or coconut sugar)

2 eggs

1 tsp vanilla

1/2 cup milk

chocolate chips

Instructions:

  1. Preheat oven to 375 degrees. Spray a mini muffin pan with cooking spray, set aside.
  2. Mix together the flour, salt, and baking powder in a medium bowl and set aside.
  3. Using an electric mixture with a paddle attachment, mix together butter, brown sugar, and white sugar until well combined and creamy.
  4. Add eggs to sugar mixture and mix well. Add in vanilla and milk and mix well.
  5. Add dry ingredients to wet ingredients and combine well.
  6. Add in chocolate chips to taste and combine by hand using a rubber spatula.
  7. Pour batter into prepared pan, filling up each muffin space about 1/2 of the way up.
  8. Bake for about 15 minutes or until the center comes out clean.
  9. Remove from oven, serve, and enjoy!

Recipe Notes: You may replace AP flour with whole wheat flour for a healthier option. You may add in nuts of your choice for a more crunchy texture. You may freeze these for up to 3 months in an airtight container for a make ahead option.


“Fall Flavors” Recipe Series

Hello all of my wonderful friends in the blogging universe!

I just wanted to make this quick announcement to let all of you know that I am currently working hard on a fall flavors series for my blog starting September 1st!

This series will encompass everything from recipes to quick and easy snacks and meals that your kiddos will love to celebrate the fall/Halloween season. Some examples of the recipes I will be dropping are: Pumpkin/pecan coffee cake, Crock pot soups and chili recipes, delicious cobblers and pies, and so much more! So if you love all things pumpkin spice, apples/cinnamon combinations, and dinners that make you want to curl up by the fire and watch scary movies; please share this post, share my blog, and tell your friends!

If you have made it this far, thank you from the bottom of my heart for reading and for supporting my blog, and as a reward for reading this far: I will also be dropping special horror themed desserts in October in celebration of Halloween!

Thank you for your support and I appreciate each and every one of you, and I hope you are as excited about this project as I am!

Talk to you soon, my spooky friends.

Note: I will still be dropping my regular weekly recipes in the meantime.


Secretly Healthy Amazing Zucchini Brownies

These brownies are soft, tender, and delicious. They are made with healthy ingredients (or not, I’ll include both) and are egg free! These taste so great, even your pickiest eater will never know they are healthy! Kid tested and kid approved by my own 7 year old and 2 year old.

Prep time: 10 minutes Bake time: 30 minutes Total time: 40 minutes

Ingredients: 2 cups AP flour (or whole wheat flour)

1/2 cup cocoa powder

1 1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 cup coconut oil, melted (or vegetable oil)

1 1/2 cups coconut sugar (or white sugar)

2 tsp vanilla

2 cups zucchini (1 large zucchini)

3 tsp water

Instructions:

  1. Preheat oven to 350 degrees, line a 9 inch round cake pan with parchment paper or spray with cooking spray, set aside.
  2. Peel and shred zucchini, leaving out the seeds, into a bowl, set aside.
  3. Mix all of the dry ingredients together in a medium sized bowl. Set aside.
  4. Melt the coconut oil, then transfer to a mixing bowl.
  5. Using an electric mixer and paddle attachment, mix the oil, sugar, and vanilla until well combined.
  6. Add the dry ingredients to the wet ingredients and mix well.
  7. Fold in the zucchini and add the water, mix well.
  8. Add in any add ins you choose such as: walnuts, chocolate chips, etc. Mix well by hand.
  9. Transfer batter to prepared cake pan and bake for about 30 minutes or until the center comes out clean.
  10. Remove from oven, let cool in pan for about 15-20 minutes.
  11. Serve and enjoy!

Recipe Notes: You may use vegetable oil instead of coconut oil and it will not affect the recipe or texture of brownies, you may replace coconut sugar with white sugar, will result in sweeter brownies. You may add in any nuts or chocolate chips for extra flavor and crunch. Do not dry out zucchini before adding to recipe, or brownies will not bake properly and be too dry.

Special Serving Note: These are great served plain, but also great with powdered sugar, icing of your choice, or vanilla ice cream on top!


Sugar Free Chocolate Chip Cookies, Delicious!

These sugar free chocolate chip cookies are soft, chewy, and delicious and the best part: You would never know they are sugar free!

Prep time: 10 minutes Bake time: 15 minutes Total time: 25 minutes Servings: 24 cookies

Ingredients: 2 1/4 cups AP flour

1 tsp baking soda

12 tbsp butter, softened

4 tbsp coconut oil, melted

1/2 cup white granulated splenda

1/4 cup brown sugar sweetener replacement

2 eggs

1 tsp vanilla

1 1/2 cup sugar free chocolate chips

Instructions:

  1. Preheat oven to 350 degrees. Mix all dry ingredients in a medium sized bowl and set aside.
  2. Soften the butter and melt the coconut oil in the microwave in a microwave safe bowl.
  3. Mix the butter, coconut oil, vanilla, and sweeteners together until well combined, then add the eggs and mix well.
  4. Add the dry ingredients to the sugar mixture until well combined.
  5. Add in the chocolate chips, and roll the dough into 1 1/2 inch balls and place 2 inches apart on an ungreased cooking sheet.
  6. Bake for about 15 minutes or until the cookies are a light golden brown color on top.
  7. Remove the cookies from the oven and let cool completely.
  8. Serve and enjoy!

Recipe Notes: These cookies will be thicker than normal chocolate chip cookies, if you completely melt instead of softening the butter, the cookies will be thinner and crispier. Walnuts and pecans are great extras to add into these cookies! If you cannot find or do not want to add in the brown sugar substitution, simply use 1 cup of white granulated splenda instead of 1/2 cup. If you do not want to use butter simply use 16 tbsp of coconut oil in the recipe and leave the butter out.


Fall in Love with these Mini Banana Bread Loaves With Brown Sugar Glaze

These sweet and delicious banana bread loaves are perfect for dessert, breakfast, or a gift for a loved one! They can also be altered to become a “skinny” version. I will include those substitutions in this recipe.

Prep time: 10 minutes Bake time: 35 minutes Total time: 45 minutes Servings: 8 mini loaves

Ingredients: 3 ripe bananas, mashed

1 egg

1 tbsp vanilla

3 tbsp brown sugar (coconut sugar for skinny version)

2 tbsp white sugar (truvia sweetener for skinny version)

2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

pinch of salt (optional)

1 1/2 AP flour (whole wheat flour for skinny version)

2 tbsp butter, melted (coconut oil for skinny version)

Brown sugar caramel ingredients: 1/4 cup of butter, cubed

1/2 cup brown sugar

1/4 cup of milk

1/2 cup of powdered sugar

1/2 tsp vanilla

Instructions:

  1. Preheat oven to 350 degrees and spray your mini loaf pan with cooking spray, set aside.
  2. Mash the bananas in a large bowl using a fork or masher.
  3. Add all of the other ingredients to the bowl with the bananas, and mix until well combined.
  4. Pour the batter into the pan, filling each loaf space about 3/4 of the way up.
  5. Bake for about 35 minutes or until a toothpick comes out clean. Let cool completely before adding caramel sauce.
  6. Add caramel sauce and enjoy!

Brown sugar caramel instructions:

  1. Using a small sauce pan, melt together butter, brown sugar and milk until the sugar is dissolved.
  2. Remove from heat and let cool for 5 minutes.
  3. Add vanilla and powdered sugar whisking continuously to avoid lumps until well combined and smooth.
  4. The sauce will start to firm up and become sticky right away, so drizzle it over your bread immediately.

Recipe Notes: You may add walnuts, pecans, or the favorite of my family: chocolate chips, to your banana bread. You may leave the caramel sauce off of your banana bread if you are baking the skinny version, it is delicious by itself or topped with cream cheese! Store these in an airtight container in the refrigerator for 4-5 days, or in the freezer for up to 3 months.


Healthy Cookies That Are Surprisingly Delicious

These deceptively healthy breakfast cookies are perfect for a quick on the go breakfast or snack, and your picky eater will love them! They are made with all healthy and organic ingredients, but they definitely do not taste like it!

Prep time: 10 minutes Bake time: 10 minutes Total time: 20 minutes Servings: 8 cookies

Ingredients: 2 cups old- fashioned oats or quick oats

1 cup pumpkin puree

3 tbsp coconut sugar

1 tsp cinnamon

1/2 cup chocolate chips (semi-sweet or sugar free)

Instructions:

  1. Preheat oven to 350 degrees. Prepare a cooking sheet with parchment paper and set aside.
  2. Mix all of the ingredients in a bowl until everything is well combined and has a consistency of really thick cookie dough.
  3. Use your hands to form cookie dough into a shape of your choosing. Note: These cookies will not spread once baked.
  4. Place formed cookies onto prepared cooking sheet and bake for 10 minutes.
  5. Remove cookies from oven and let cool completely before moving them off of the cooking sheet.
  6. Enjoy!

Recipe Notes: You may also use maple syrup in place of coconut sugar. Chocolate chips are not needed for this recipe but highly recommended if you are feeding them to children. These cookies will store in the refrigerator for a week and in the freezer for 3 months.


Amazing! Chocolate Chip Cookie Cake

This soft, chewy, delicious cookie cake recipe is perfect for any occasion, and can be decorated very easily because it holds shape on its own!

Prep time: 10 minutes Bake time: 20 minutes Servings: 8-10 slices

Ingredients: 2 cups of AP flour (I use unbleached)

2 tsp cornstarch

1 tsp baking soda

pinch of salt (optional)

1 1/2 sticks of butter (softened)

1/2 cup of brown sugar

1/2 cup of white sugar

1 egg

1 tbsp of vanilla

chocolate chips (milk chocolate or semi-sweet)

Instructions:

  1. Preheat oven to 325 degrees, and line a 9 inch round cake pan with parchment paper. Set aside.
  2. In a medium sized bowl, combine flour, cornstarch, baking soda, and salt. Set aside.
  3. Beat the butter, brown sugar, and white sugar together until smooth.
  4. Add the egg and vanilla to the sugar mixture and combine.
  5. Add the dry ingredients into the wet ingredients until well combined.
  6. Add the chocolate chips to taste and combine with a rubber spatula.
  7. Spread dough into prepared pan, spread it out evenly to the edge.
  8. Bake about 20 minutes, until the edges are lightly golden and the center top of the cookie looks wrinkly.
  9. Let cool completely in cake pan, then move to a cooling rack to decorate, slice, and serve.
  10. Enjoy!

Recipe Notes: Soften butter, but do not use completely melted butter, this will cause a thinner cookie. DO NOT OVERBAKE! If you overbake the cookie will not be soft and chewy once completely cooled. It will continue to bake all of the way through while cooling. Using parchment paper to line the pan is very important for this recipe, when lining the pan, use enough paper that it is taller than the edge of the pan, this makes you able to pull the cookie out without breaking it.


Classic and delicious chocolate chip cookies (with egg free option)

These chocolate chip cookies are classic and made with simple ingredients, they are made with my secret ingredient for a crispy around the edge, chewy in the middle, cookie!

Prep time: 10 minutes Chill time: 1 hour Bake time: 15 minutes Servings: 24 cookies

Ingredients: 2 1/4 cups AP flour ( I use unbleached)

1 tsp baking soda

1 tsp salt

3/4 cup softened butter

3/4 cup brown sugar

3/4 cup white sugar

2 eggs

1 pack of instant vanilla pudding (powder)

2 tsp vanilla

chocolate chips (milk chocolate or semi-sweet)

Instructions:

  1. Preheat oven to 325 degrees.
  2. In a medium sized bowl, combine flour, baking soda, salt, and vanilla pudding. Set aside.
  3. In a large bowl, combine butter, brown sugar, and white sugar until well combined and smooth.
  4. Add eggs and vanilla into sugar mixture and combine.
  5. Add dry ingredients to wet ingredients and combine well.
  6. Add in chocolate chips to taste and mix with a rubber spatula.
  7. Cover bowl and place in refrigerator, chill for 1 hour.
  8. Remove bowl from refrigerator, roll dough into 1 1/2 inch balls, and place on ungreased cooking sheets about 2 inches apart.
  9. Bake for about 15 minutes, or until the cookies are a light brown color around the edges.
  10. Remove from oven, and let cool for 15 minutes on cooking sheets, and then carefully move cookies to cooling rack to cool completely.
  11. Serve and enjoy!

Recipe Notes: Use softened butter, not completely melted butter otherwise cookies will spread too much and become too thin and dry. These cookies can be made without completing step #7, but will be thinner. The vanilla pudding is not necessary for this recipe, but it gives the cookies a very rich taste and also helps them to develop a crispy edge with a gooey center. Cookies will look underbaked when removed from the oven, but they will finish baking while cooling, DO NOT OVERBAKE!

Special Recipe Note: If you do not want to use eggs in this recipe, there is a simple alternative and the cookies will end up with the same consistency and taste.

For egg free cookies: Replace eggs with 1/2 cup of heavy whipping cream, and 1/2 tsp of baking powder. Note: This replacement is only suitable and measured out for this specific recipe.