Breakfast cereals have long been a big business. They’re a quick and easy way to enjoy a good breakfast on busy mornings. There are a number of delicious granola brands on shelves to choose from, but there’s something special about making your own. Not only can you make it any way you like, but it’s also economical and the recipe is fairly simple.
The best part is, granola isn’t limited to your breakfast bowl, it makes a great topping on yogurt or you can dress it up to top a fancy yogurt parfait.
I did love granola as a kid. Now, instead of buying granola, I’ve found it’s easier and more economical to make it. This way It allows me to make it my own. I hope this recipe will inspire you to do the same.
This recipe is based on a mash-up of Ina Garten and Catherine Fulvio’s homemade granola recipes.
Homemade Cinnamon Granola
4 cups old-fashioned rolled oats
½ cup quinoa
1 cup sweetened shredded coconut
1 cup desiccated coconut, unsweetened
3/4 cup vegetable oil
½ cup liquid raw cane sugar or clover honey (liquid monk fruit sweetener)
1 cup raisins, soaked for 1 hour
1 cup dried cranberries
Cinnamon or Vietnamese Cinnamon (your taste)
Preheat the oven to 325 degrees F. Whisk the oil and liquid raw cane sugar together in a small bowl. Toss the oats, quinoa, cinnamon, and coconut together in a large bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 40 minutes. Lower the oven temperature to 300 degrees, then add the soaked raisins, toss with a spatula and continue to bake for an additional 15 minutes. Remove the granola from the oven and allow it to cool, stirring occasionally. Add dried cranberries. Store the cooled granola in an airtight container.
You can also add cashews, almonds, walnuts, or pecans, along with other dried fruits like cherries, figs, or apricots.
For more recipes and all things Still A Chick Lit, subscribe to our newsletter
When it comes to comfort meals, pasta is right up there at the top of the list. Spaghetti, ziti, rotini, fusilli, linguine, cavatelli, and Fettucine are just a few in a vast number of shapes. They are served in a variety of delicious sauces or gravies, depending on who you ask, but the bottom line is, the sauce feels and tastes like love.
With a plethora of responsibilities at work and at home, taking the time to make pasta and a Bolognese sauce during the week isn’t something that aligns with most schedules. However, if you want to treat your family, friends, and yourself to something wonderful, this recipe for homemade pasta and Bolognese sauce is for you.
Homemade pasta is a snap. It can be made with an old-fashioned pasta machine. If you have a Kitchen Aid stand mixer, you can buy the pasta attachment. Both are reasonably priced and make for a good investment.
This recipe has been adapted for:
Gluten-Sensitivities or Celiac Disease
Fresh Whole Wheat Homemade Pasta by Love and Lemons adapted by Still A Chick Lit
1 ½ cups all-purpose flour plus ½ cup white whole wheat flour, spooned and leveled (gluten-free all-purpose flour)
3 large eggs (Just Eggs liquid vegan egg replacer or ¾ cup silken tofu pureed with ½ teaspoon baking soda)
½ teaspoon sea salt
½ tablespoon extra-virgin olive oil
Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
Knead the dough for 8 to 10 minutes. In the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Dust 2 large baking sheets with flour and set aside.
Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the pasta machine three times on level 1 (the widest setting).
Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together.
Repeat with remaining dough.
Run the pasta sheets through the pasta machine Repeat with the remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
2 celery stalks, chopped fine
2 carrots, chopped fine
1 medium sweet or yellow onion, chopped finely
3 garlic cloves, sliced thinly
2 tablespoons chopped fresh oregano
2 tablespoons, fresh basil, chiffonade-style
2 tablespoons, fresh parsley, chopped
¼ teaspoon red pepper flakes
1 pound ground beef (Vegan Ground Meat)
¼ cup tomato paste
1 can San Marzano tomatoes, crushed,
¼ cup red wine
1 ½ teaspoons Salt
1 teaspoon Pepper
Virgin Olive Oil
In a large pot, heat olive oil over a medium flame until hot. Add the celery, carrots, and onions. Turn the heat down, and sauté for six to eight minutes, or until the vegetables are soft. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the tomato paste and cook until it begins to darken and begins to caramelize. Add the ground beef and cook through. Add the red wine, followed by the tomatoes, herbs, salt, red pepper flakes, and pepper. Reduce the heat and simmer on low for 30-40 minutes. Stir occasionally and taste to adjust seasoning.
Most of the country has been enjoying a longer Indian summer than usual. However, fall is beginning to make its presence known with temperatures beginning to dip all across the country. Although many are sorry to see the warmer temps go, I enjoy the cooler temperatures. Sleeping weather is also a perfect time to enjoy a nice bowl of soup.
Squash is available year-round everywhere, but there are seasons when certain varieties are more plentiful. I love the hearty gourds like acorn and butternut squash. Both are versatile and can be used in many recipes. This Makeover Monday puts the spotlight on butternut squash soup.
This soup has been on my fall and Thanksgiving table for many years. The recipe is very simple, and you can adjust the ingredients according to your flavor palate. It’s a wonderful combination of roasted butternut squash, sweet onions, and ginger. To make it even easier, you can buy butternut squash that’s already prepped. It’s a time saver.
This recipe is vegan/vegetarian, low-carb, and gluten-free.
Total Time: Approximately 1 hour
Active time: 15 minutes Estimate
Inactive time: 45 minutes
Butternut Squash and Ginger Soup
2 large butternut squash (Cut in halves and seeded) (or 2 packages of pre-cut butternut squash)
4 medium sweet onions, rough chopped
1 small fresh ginger root (peeled and minced)
3 tablespoons Canola oil
Virgin Olive Oil
4 ½ – 5 cups Unsalted Vegetable Stock
Preheat oven to 375-degrees.
Split the butternut squash in half and take the seeds out. Line a large sheet pan with foil. Place the squash on the pan, skin down, and drizzle olive oil until the squash is coated. Place it in the preheated oven and roast it for 45 minutes to an hour. When you can easily pierce the squash with a fork, take it out and let it cool to room temperature. Once it’s cool enough to handle scoop the softened squash into a bowl.
In a Dutch oven or large soup pot, heat the canola oil over medium heat until it shimmers. Add the onions. Lower the heat to medium-low and cook until the onions are soft, then add the minced ginger, and cook until the onions are translucent.
Add 1 cup of the vegetable stock and the squash. Using an immersion blender, blend the onions, ginger, and butternut squash. Add the remaining vegetable stock, one cup at a time, blending well after each addition. Cover, and let simmer on low heat for ten minutes. How thick or thin the soup is up to you. If you like a thinner soup, add more stock, if a thicker soup is to your liking, add less.
You can save money buying fresh butternut squash and cubing it yourself. Split the squash in half, and then into quarters. Using a vegetable peeler, remove the skin, then cut into medium-sized chunks.
You can use unsalted or low salt vegetable broth
You can also use unsalted chicken stock or broth to add a little more depth to the soup
How much ginger you use is up to you. Remember, you can add more ginger, but you can’t take it out. If you use a bit more than intended and it has a little too much bite, you can a little applesauce to add a bit of sweetness and tamps the spiciness down.
If you don’t have an immersion blender, you can use a blender. Be careful to do it in small batches, and make sure the mixture isn’t too hot to avoid making a mess.
You can store the soup in the fridge for up to 11 days
This soup freezes beautifully in an airtight container for up to three months.
For more recipes and everything Still A Chick Lit, subscribe to our newsletter
The aroma of cinnamon rolls wafting through the air is enough to wake even Rip Van Winkle from the deepest slumber. It’s also quite tempting in malls and rest stops in the form of Cinnabon. Their cinnamon rolls lure countless people to their kiosks and storefronts everywhere. The combination of the light fluffy consistency of the roll, the spicy sweetness of the cinnamon, and the sweet icing, is irresistible.
For many, making cinnamon rolls is a holiday morning treat to enjoy when everyone is at home and happily lounging in their pajamas. However, this recipe can be made the night before. All you need to do is allow it to rise for an hour while you get on with your morning, then bake them for about twenty-five minutes, and you are golden.
This is a great recipe to get your day and week off to a sweet start.
This recipe is by Natasha’s Kitchen and we’ve adapted it for:
Overnight Cinnamon Rolls Recipe by Natasha’s Kitchen adapted by Still A Chick Lit
Prep Time: 2 hours 30 minutes
Cook Time: 23 minutes
Total Time: 2 hours 53 minutes
1 cup warm milk (98 to 110-degrees) ((dairy: whole, 2 %, or fat-free milk) (non-dairy: almond, rice, soy, or light coconut milk)
1/2 Tbsp active dry yeast (not quick rise)
4 Tbsp granulated sugar divided (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar, pulsed fine)
3 cups all-purpose flour divided* (plus 2 to 4 Tbsp) (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sweet rice, brown rice, or sorghum flour)
1 large egg room temp (egg substitute) (2 tablespoons Aquafaba, ¼ cup silken tofu pureed with 1/8 teaspoon baking soda,1 flaxseed or chia seed egg, or vegan egg replacer)
In the bowl of an electric stand mixer, add 1 cup warm milk and sprinkle with 1/2 Tbsp yeast. Let sit uncovered for 7 minutes at room temp. Add 1/2 cup flour, 2 Tbsp sugar and whisk until blended. Cover with plastic wrap and let rise at room temperature for 35-45 min (or in a 100˚ oven** for 25 min). It will look puffy.
Whisk in 1 egg, remaining 2 Tbsp sugar, 1 Tbsp melted butter, and 1/2 tsp salt.
Using the dough hook on speed 2, add the remaining 2 1/2 cups flour (1/2 cup at a time) letting it blend with each addition. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl as it mixes then knead/mix for 10 min. Cover with plastic wrap and let rise at room temp 2 hours (or in a 100˚ oven for 1 hr). The dough should double in size.
Generously dust flour over a clean work surface and place dough in the center. Sprinkle dough with flour (just enough to keep the rolling pin from sticking) and roll into an even 17″x10″ rectangle. Dot the top of the dough with 6 Tbsp softened butter and spread it out gently with a spatula.
Stir together 1/4 cup sugar and 1 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides, keeping a tight roll. Once it’s rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized cinnamon rolls.***
Butter sides and bottom of a 9×13 baking pan with 1 Tbsp butter and evenly space cinnamon rolls in pan, cut-side down. Cover tightly with plastic wrap and refrigerate overnight (up to 18 hours). The following day, remove from refrigerator and keeping them covered, let cinnamon rolls rise at room temp 1 to 1 1/2 hours (or in a 100˚F oven for 35 min) or until puffy.
Brush tops with 1 Tbsp melted butter and bake at 350˚F for 22-24 mins or until tops are light golden brown. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).
How to Make Cream Cheese Icing:
Using an electric mixer, cream together 4 Tbsp softened butter, 4 oz soft cream cheese, and beat on medium speed until creamy and smooth. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing until fluffy (3-4 min), scraping down the bowl as needed.
This Monday meal is just right for autumn and football season. When the temperatures drop, this chili will warm you up without weighing you down. It also comes together fairly quickly. Serve the chili alone, topped with cheese or over rice. It also goes well with guacamole and chips.
This is a family pleaser and perfect for Monday Night Football.
The recipe includes adaptations for vegetarians and vegans. It’s also gluten-free and high protein.
Chicken Chili by Still A Chick Lit
4 small or 3 large sweet onions, diced (Vidalia or Texas sweet)
2 green peppers, medium-diced
3 red peppers, medium-diced
1 orange pepper, medium-diced
1, yellow pepper, medium-diced
1 can low-sodium red kidney beans, drained and rinsed
1 can low-sodium black beans, drained and rinsed
1 can low-sodium pink kidney beans, drained and rinsed
1/4 cup to 1/2 cup of unsalted chicken stock or broth
3 cans Campbells tomato soup
3 tablespoons chili powder, or to taste
1 pound ground chicken (or ground turkey)
1 pound ground chicken breast (or ground turkey breast)
3 tablespoons Canola oil
Add Canola or vegetable oil to a large pot over medium heat. Add your diced onions and peppers. Saute for 8 to 10 minutes. Add ground chicken and chicken breast in, breaking it up with a wooden spoon. Cover and let cook through, stirring occasionally.
When the chicken is no longer pink, add the chili powder and stir well. Add the beans and tomato soup. Mix well. Lower the flame and simmer for 15 to 20 minutes.
2 Packages of vegan ground meat
1/4 cup to 1/2 unsalted vegetable stock or broth
To Make Using a Slow Cooker
Cook the ground chicken separately in a skillet until cooked through. Set aside. Clean the skillet and add the onions and peppers. Cook until the vegetables are just beginning to soften. Remove from the heat.
Transfer the chicken and vegetables to a slow cooker with the beans, tomato soup, seasoning, and chicken stock.
Cover and cook on high until chili has thickened, about 4 hours. Or cook on low for 6 hours.
For more Makeover Monday Meal recipes and more, subscribe to our newsletter
Even though the official beginning of fall is still a few days away, many of our favorite coffee shops and/or coffee houses have begun to offer fall-themed, or more specifically, pumpkin-spiced hot and cold beverages. The pumpkin theme also extends to donuts, muffins, and quick bread. If you would like to try something a little different that’s easy to make and save you a little money, we have two terrific recipes for you to try.
At the beginning of the pandemic, there was a banana bread baking movement that seemed to be everywhere. As time went on, interest in making banana bread waned. Many people enjoy Starbucks banana bread, so we made a concerted effort to find a recipe that most closely replicates the taste. This recipe was found on the Butter Your Biscuit Blog.
If you are not into pumpkin-spice flavored coffee, we came across a recipe for an Iced Maple Frappe Coffee by Dan McLaughlin on TikTok. It’s super easy and if you’re into maple this is a wonderful twist on a delicious fall-themed beverage.
Both of these recipes are quick and easy. Start the week off on a deliciously thrifty note.
The recipe has been adapted for:
Low Sugar diets
Copy Cat Starbucks Banana Bread recipe by Butter Your Biscuit adapted by Still A Chick Lit
2 cups flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, sweet or brown rice flour)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg (2 tablespoons Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or vegan egg replacer)
1 1/8 cup sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut sugar, turbinado, or raw can sugar, pulsed fine)
1/2 cup vegetable oil (Canola oil)
2 tablespoons buttermilk (dairy: whole fat buttermilk or low-fat buttermilk) (non-dairy: 2 tablespoons rice, soy, almond, or light coconut milk mixed with 1/2 teaspoon of fresh lemon juice or apple cider vinegar, let sit for 5 minutes before using)
1 teaspoon vanilla
3 extra ripe bananas
1/2 cup chopped walnuts
Preheat oven to 325 degrees, spray an 8 x 5 loaf with nonstick spray and line it with parchment paper if desired.
In a medium bowl add flour, baking soda, salt, and cinnamon and whisk just until combined.
In another medium bowl add egg, sugar, and oil and whisk until combined.
Add the dry ingredients to the wet ingredients and mix well, the mixture will be thick and dry.
Add in the buttermilk, vanilla, and mashed bananas and mix until combined.
Pour into a loaf pan, sprinkle walnuts over the top.
Bake on the center oven rack for 60-75 minutes or until the knife comes out clean.
You can adjust the cinnamon to up to 1 1/4 teaspoon of ground cinnamon, depending on your taste.
Maple Greek Frappe by Dan McLaughlin @softpourn on TikTok
1 tablespoon maple sugar
1 tablespoon light brown sugar (Swerve brown sugar substitute)
1 tablespoon good quality instant coffee
8 ounces of Milk (Whole, Low-fat, 2%) (non-dairy: Almond, Rice, Soy, Oat, Light Coconut, or hazelnut milk)
In a glass or travel mug add the maple sugar, brown sugar, and instant coffee.
Add enough cold water to cover, but don’t add too much
Using a frother, a small immersion blender, blender, or something like a Nutri-bullet. Mix the ingredients together until it’s thick
Labor Day is the unofficial end of summer. The kids are back in school. Fall is on the horizon. One of the things I love best about the fall is putting the oven on once again. After ditching it in favor of no-bake desserts and dinner on the grill, it’s nice to have the aroma of something delicious in the oven wafting through the house.
It was Google’s baking and cooking feed that led to finding this wonderful recipe for a perfect morning treat. 31 Daily, is a blog by Stephanie from Puget Sound is an author, publisher, and former television news writer and producer. She describes this recipe as divine and she’s 100% correct. This donut is lovely and the perfect way to begin your morning or you can save it for your afternoon snack. The recipe is straightforward and since it’s baked and not deep-fried, it seems a little less guilty. The only special equipment needed is a donut pan to bake them.
To make sure as many of you can enjoy this, we have adapted the recipe for:
Gluten sensitivities or Celiac disease
We hope you enjoy this recipe and make it this holiday weekend and many more weekday mornings. Enjoy in good health,
Double Chocolate Glazed Donuts recipe by 31 Daily adapted by Still A Chick Lit
1 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend flour, sorghum, sweet rice, brown rice flour)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant espresso powder
1/2 cup chocolate chips (vegan chocolate chips)
1 large egg (2 tablespoons Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or vegan egg replacer)
1/2 cup brown sugar (Swerve brown sugar substitute, organic brown sugar, turbinado sugar)
1/3 cup milk (dairy: whole, 2%, fat-free) (non-dairy almond, rice, soy, or light coconut milk)
1/4 cup sour cream (dairy: light sour cream, plain yogurt, plain Greek yogurt, whole milk or low-fat, do not use fat-free) (non-dairy: almond or coconut yogurt, vegan sour cream)
3 tablespoons cream or milk (dairy light cream whipping cream) (non-dairy coconut or almond milk)
2 tablespoons unsalted butter (vegan butter)
If you would like to add more fiber use 2/3 cup all-purpose flour and 1/3 cup white whole wheat flour
If you don’t have instant espresso, you can use regular instant coffee or 1 teaspoon of strong brewed coffee
If using turbinado sugar, pulse it in a food processor a couple of times to give it a finer texture. Turbinado sugar can have more of a rock candy type of consistency.
Preheat oven to 350°F. Grease a donut pan with oil or butter; set aside.
Make the donuts: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, espresso powder, and chocolate chips. Set aside.
In a separate bowl, whisk the egg with brown sugar until well mixed. Add the milk, sour cream, melted butter, vanilla, and vinegar; whisk to combine.
Add the flour mixture to the egg mixture and stir until just combined. The batter will be thick. Using a spatula transfer the batter to a piping bag or zip-top plastic bag. If you don’t have either, a spoon will do just fine! Cut off the tip of the piping bag or plastic bag and fill donut cavities with batter until 3/4 full.
Bake for 12-15 minutes or until a toothpick inserted into the center of the donuts comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Make the chocolate glaze: Microwave the chocolate, cream, and butter in 30-second intervals, stirring in between until melted. Or use a double boiler and melt the chocolate, stirring until smooth. Once the donuts are completely cool (this only takes a few minutes), dip the tops of the donuts into the chocolate glaze and place them on a rack to set. While the chocolate is still wet, add sprinkles or other decorations to the top.
The donuts are best on the day they are made. If you have any leftovers, store them in the refrigerator for up to 3 days.
For more recipes and more from Still a Chick Lit subscribe to our newsletter
It’s hard to believe that August is nearly over. School is already in session for some but will soon be in session for kids all over the country. As summer fades, so does summertime’s fresh produce, which gives way to fall staples like apples, pumpkins, and hearty butternut squash.
That doesn’t mean there isn’t still time to enjoy the berries of summer. Blueberries are a superfood. Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and vitamin C, making them a favorite of doctors and nutritionists. Moreover, blueberries don’t just lower your risk of heart disease and cancer, they’re anti-inflammatory. They are wonderful in muffins, buckles, coffee cakes, and pancakes. Or you can enjoy them by the handful.
Blueberry muffins have always been a favorite at my house. When you make them yourself, you are in control of the sugar, fat, and sodium content, unlike the muffins you get on the run from your favorite coffee place.
This blueberry muffin recipe is quick. easy, and delicious. The recipe has been adapted for:
Gluten-Sensitivities, Celiac disease
Jumbo Blueberry Muffins
½ cup unsalted butter softened (vegan unsalted butter)
1 ¼ cups sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, baker’s style coconut sugar, turbinado, or raw cane sugar pulsed)
2 eggs (1/4 cup Aquafaba, 1/2 cup silken tofu pureed with 1/4 teaspoon baking powder, 2 flaxseed or chia seed eggs, vegan egg replacer)
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
zest from one lemon
½ cup buttermilk (1/2 cup whole 2% or skim milk mixed with 1 1/2 teaspoons of lemon juice or apple cider vinegar. Mix and let sit for five minutes) (1/2 cup rice, almond, soy, or light coconut milk mixed with 1 1/2 teaspoons of lemon juice or apple cider vinegar. Mix and let sit for five minutes)
2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, brown rice, quinoa, or millet flour)
1 ½ teaspoon kosher salt
2 teaspoons baking powder
2 cups blueberries; or 2 cups frozen blueberries, thawed; or 2 cups rehydrated blueberries
3 teaspoons sanding sugar, optional
optional: 2 tbsp melted butter
Preheat the oven to 400 degrees Fahrenheit.
Cream together the butter and 1 ¼ cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
Add in the eggs, one by one, making sure you beat well after each addition.
Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
Sift the flour, salt, and baking powder into the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
Line a 6 cup jumbo muffin tin or 12 cups standard muffin tin with cupcake liners.
Fill with batter – leave ⅓ muffin tin/liner for muffins to rise above.
Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
Optional: Reserve sanding sugar until the end of cooking. In the final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking the muffins until l the toothpick inserted comes out completely clean.
Remove muffins from tin and cool for at least 30 minutes.
For more recipes and more subscribe to our newsletter
We are always on the lookout for delicious recipes to start your week off right. To that end, we came across this lovely recipe by the Real mom Kitchen for an unstuffed peppers skillet. Many of us know and love a version of stuffed peppers made by our moms or grandmothers. The presentation was always as delightful to the eye as it was the palate. Laura Powell’s unstuffed recipe is a great take on this classic.
To make this recipe a little more inclusive, we have adapted it for vegans and vegetarians too. Remember, you can season it your way. The seasonings used in Ms. Powell’s original recipe work nicely, but feel free to go with your own palate. It can easily be more Italian with the addition of dried oregano, basil, or parsley too. For an Indian flare, a little curry or Garam Masala might be nice. You get the idea, make it your way and enjoy.
Unstuffed peppers skillet recipe by Real Mom Kitchen adapted by Still A Chick Lit
3 bell peppers, diced (I used one green, 2 red)
1/2 onion, diced
1 lb ground beef or sausage (beef 80/20 or 85/15, 90/10) (Chicken: ½ pound ground chicken breast, ½ pound ground chicken) (Turkey: ½ pound ground turkey breast, ½ pound ground turkey)
(Beyond meat, ground, Gardein ground, Impossible Plant-Based Burger Ground, Farmland Protein, ground, Good and Gather, meatless beef style ground)
2 cloves of garlic, minced
1 (14.5 oz) can petite diced tomatoes
1 (14 oz) can beef broth (chicken or vegetable unsalted stock)
1 (8 oz) can tomato sauce
1 tsp salt
pepper, to taste
1/2 tsp sugar
1 Tbsp Worcestershire sauce
1 cup uncooked extra-long grain rice
1 cup shredded cheddar cheese (Daiya cheddar cheese shreds or vegan cheese shreds of your choice)
additional diced peppers and/or green onion for garnish
3 tablespoons canola or olive oil, divided
In a large skillet with 1 ½ tablespoon of oil, add onion and peppers and sauté until tender. Remove from the skillet and wipe clean. Brown the ground beef or sausage until cooked through. Drain off any excess fat, then add the vegetables back in. * If you are using chicken, turkey, use 1 ½ tablespoon of oil to cook the meat thoroughly until no longer pink. For the vegan ground, you can cook the onions, peppers, and vegan ground together in the oil until the vegetables are tender.
Add garlic to the meat or meatless mixture and cook for a minute until fragrant. Drain off any excess grease (meat).
Add tomatoes, beef broth, tomato sauce, salt, pepper, sugar, Worcestershire, and rice to the skillet.
Bring to a boil, reduce to simmer, and cover. Cook for about 20-30 minutes until moisture is absorbed and rice is tender. At 20 minutes check and give a stir and continue cooking if needed.
Once the rice is tender, sprinkle cheese over the mixture and cover to get the cheese melted.
Once melted garnish with chopped peppers and /or green onion and serve. Serves 4-6.
For more Makeover, Monday Meals and other fabulous topics subscribe to our newsletter
It’s already August for many of us it’s been a hot summer. It is also the time when we begin to see more zucchini recipes as it’s the time of year there’s a bumper crop of zucchini everywhere.
I found this recipe in my inbox and it was a hit, even with my seven-year-old nephew, a very picky eater. The best part was that I got to sneak in a little nutrition with all the chocolate goodness. I hope you give this recipe a whirl. There’s a link for A Kitchen Addiction to see what other goodies she has.
This recipe has adaptations for:
Happy Monday to everyone.
Double Chocolate Zucchini Muffins by A Kitchen Addiction adapted by Still A Chick Lit
Yield: 18 muffins
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes
2 1/4 cups white whole wheat flour or all-purpose flour (brown rice flour, quinoa flour, buckwheat flour)
1 cup unsweetened baking cocoa (Dutch-Process cocoa powder)
1/3 cup sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, or coconut, raw cane, golden, or turbinado sugar, pulsed fine before using)
1/4 cup brown sugar (Swerve brown sugar substitute, or organic brown sugar, light or dark)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 Cup whole-fat or low-fat plain yogurt (non-dairy: almond, soy, or coconut yogurt) (dairy: Greek plain yogurt low fat, whole milk Greek yogurt, do not use fat-free yogurt)
1 cup milk (dairy: whole, 2%, or skim) (non-dairy: almond, soy, rice, or light coconut milk)
2 teaspoons vanilla extract
2 eggs (1/4 cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg replacer)
1/4 cup melted coconut oil (measured in the liquid state), melted and cooled butter or canola oil would also work (vegan unsalted butter)
2 cups shredded zucchini
3/4 Cups mini chocolate chips + additional mini chocolate chips for garnish, if desired
Preheat oven to 375 degrees Fahrenheit. Line muffin tins with cupcake liners or spray muffin tins with nonstick cooking spray.
In a large bowl, whisk together flour, unsweetened baking cocoa, sugar, brown sugar, baking soda, baking powder, and salt until well-combined. Stir in yogurt, milk, and vanilla extract until the mixture just starts to combine.
Add in eggs and melted coconut oil. Stir until combined.
Gently fold in shredded zucchini and mini chocolate chips.
Divide batter into muffin cups. Depending on the size of the muffin cup, each cup will be anywhere from 3/4 to completely full.
Bake for 15-20 minutes, or until the toothpick inserted in the center comes out mostly clean.