Archives for August 2019

Pumpkin Banana Bread with a Cream Cheese Swirl

August 27, 2019 Leave a Comment

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We’ve had our first glimpses of fall this weekend, and this mama is SO ready! I love summer, but I am looking forward to pumpkin and apple everything, football, cool weather, leggings and boots! It is my favorite!

I’ve had my FALL Candles burning for the last few days, and decided on a whim yesterday that the can of pumpkin in my pantry was begging to be used. So Addie and I settled in to create a new recipe. And you guys…this stuff is GOOD. You need to make you a loaf or two ASAP. It is super moist and flavorful, without being overpowering. Try it! You won’t be sorry!

Pumpkin Banana Bread with a Cream Cheese Swirl

Servings: 10-12
Time: 75 mins
Difficulty: easy
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Ingredients:

For the Bread:

1 Cup granulated sugar
1/2 Cup Vegetable Oil
2 Large Eggs
1 1/2 tsp vanilla extract
2 over-ripe bananas, mashed
1/2 cup pumpkin puree (I just used canned!)
1 tsp baking soda
3/4 tsp salt
1 tsp pumpkin pie spices
2 cups all purpose flour

For the swirl:

4 oz cream cheese, softened
1/8 cup granulated sugar
1 egg yolk (yolk only!)
2 tsp vanilla extract

Directions:

Preheat your oven to 300 degrees and grease a 9″ loaf pan.
In the bowl of your mixer, combine the oil, sugar, eggs and vanilla until well incorporated.
Add the banana and pumpkin and mix well.
Add the baking soda, salt and spices.
Last, add the flour, gradually, mixing to incorporate as you go. Make sure you scrape the sides of your bowl!
Pour batter into your prepared loaf pan.
In another bowl, combine all of the ingredients for the swirl and mix well. I used a small mixing bowl and my handheld mixer (mostly because I didn’t want to wash my mixer bowl just for a topping! 🙂 )
I took the back of my spoon to create a little “well” the length of the loaf in the top of the pumpkin mixture. You could skip this step, but I felt like it helped me to swirl better.
Pour the swirl mixture over the top of the bread mixture, and then use a butter knife to create a swirl. It’s totally okay to dig down just a little!
Pop that sucker in the oven for 60-80 minutes and enjoy your house smelling delicious! You will know it is done when you can insert a toothpick into the center and it comes out clean!

Slice and devour! I had a piece while it was still hot because I couldn’t resist. I also had a piece for breakfast this morning, cold, and it was equally as amazing! I like to put a tiny bit of butter on mine, but it was so good by itself too!

“Pot” Party Cookies!

August 22, 2019 Leave a Comment

Confession…when a client asked me if I could do toilet themed cookies to celebrate the completion of a friend’s bathroom renovation, I scratched my head a little. It was definitely the most unique request that i have gotten to date. But once I got my wheels turning, I was inspired!

I had a custom cutter made (the toilet) and she suggested we add some tools. (Grab the tool set cutters here). A touch of glam and some funny bathroom quotes and voila! A set that I am stinking in love with! Who knew toilets could be so pretty?!

I actually want a set of shiny gold and pink tools! How pretty did those turn out?

I love a good challenge, and these were just that! My client loved them, and I had a blast doing it!

Easy, Cheesy Spinach & Black Bean Enchiladas

August 19, 2019 Leave a Comment

Hello, my name is Katie and I am addicted to Mexican food. I’m not joking…I could eat it 5 days a week. I have been wanting something a little different though. And in my efforts to sneak more veggies into our toddler’s diet, these seemed like a great idea!

They seriously came together in minutes and had so much bang for your buck as far as taste is concerned! You could add some shredded chicken to up the protein, or sub wheat tortillas to make it a bit more healthy. I was working with what I had on hand. 🙂 I took the original recipe (here) and modified it to work for our family!,

Spinach & Black Bean Enchiladas

Servings: 5-6
Time: 30 mins
Difficulty: easy
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Ingredients:

Sauce:

2 Tablespoons olive oil
2 Tablespoons flour
1 cup chicken broth
1 cup salsa verde (I bought mild in a jar, but you could use hot or be fancy and make your own!)
1/2 cup Greek yogurt
1/4 cup cilantro, chopped

Filling:

1 TBSP olive oil
1 can black beans, drained and rinsed
1 can corn, drained
8-10 oz. fresh spinach (I actually added a few extra handfuls because I wasn’t using chicken)
6 green onions, chopped
1/3 cup cilantro, chopped
1 Tablespoon cumin
8–10 large tortillas
1 1/2 cups Cheddar or Fiesta Blend cheese.

Instructions:

Preheat Oven to 375.
Spray a 9×13 dish with cooking spray.
Heat 2TBSP olive oil over medium heat in a small sauce pan. Add the flour and cook for about a minute, stirring constantly. Add your broth and simmer until it thickens. Remove from heat. Stir in the Greek yogurt, salsa verde and cilantro and set aside.
In a pan, heat the remaining TBSP olive oil and cook your spinach until wilted.
Combine the corn, beans, onion, cumin, spinach and 1/2 cup of cheese and mix well.
Pour enough sauce in the greased dish to cover the bottom.
Fill each tortilla, roll and place tightly in your dish. I was able to fit 10 enchiladas in a 9×13 pan.
Pour the remaining sauce over the enchiladas and top with another cup of cheese (or get crazy with it…its up to you!)
Bake for about 20 minutes, until your sauce is bubbling and your cheese is golden and crispy.
Let them stand for a few minutes before serving.

These were a legit plate licker!! The toddler even approved, with all of that veggie! And they were excellent reheated for lunch the following day.

Have you tried these?? Let me know in the comments!

“Giddyup” Western Cookies

August 17, 2019 Leave a Comment

The same client that had me do these adorable cowboy hat cupcakes, was gifted these cute little cookies by her sweet mom to take for another VBS dessert! I pulled several different “Giddyup Junction” elements and was able to whip these right up!