Peanut butter Oatmeal Muffins

Can you believe Easter is almost here? This year is going by incredibly fast! Just as I was mentally wrapping up our school year, I had a “oh no!” moment when I realized I needed to change up Thing 1’s curriculum. More to come on that in another post. I did a curriculum change mid- year as well as moved Thing 2 up to kinder. I have no idea what this all means for summer break. I really think I am going to switch up what a school year looks like for us. More to come on those ideas as well. Haha. I’m thinking as I type (from my phone). That’s how I roll sometimes. I’m a mom of 4 who just sat down for the evening at its 10:30pm; and that’s the simple truth.

These were inspired from a cookie recipe I saw on Instagram yesterday. They truly do not need the icing, but I had some left over from making poptarts so I drizzled some over the muffins. Best served with milk (or coffee). Before I forget how I made these yummy things…

Peanut butter Oatmeal Muffins
Author: Tara Norman

2 C GF Old Fashion Oats
2 mashed bananas
2 Tbsp (heaping tbsp) peanut butter
2 Tbsp Vanilla Almond Milk
3 Tbsp raisins
1/2 Tbsp cinnamon
1 Tbsp Agave

Bake in muffin cups at 375 for 25 minutes.

For icing:
Mix 2 Tbsp powdered sugar with 1Tbsp milk. Drizzle over muffins as desired.

These could be made into bars as well. I think next time I’m making a bar version just to keep it interesting.



Gluten- Free Chocolate Coconut Banana Almond Muffins

It’s almost the weekend! Who is ready?
How is everyone doing with the Be My Valentine Marriage Challenge? Has God showed you things about your husband that you have not noticed in a while? It doesn’t have to be an elaborate speech, simply saying, “I’m proud of you. I admire you. You are important to our family.” goes a long way in filling up your husband’s cup. I challenge you to keep it up. Even if you think he isn’t noticing. Next week I will post a new addition to the challenge.

Have any of my GF readers had a Pure bar before? Well this recipe was birthed from one of the Pure bars. Pure carries a banana coconut bar that I really like. I’m still getting used to the texture of the bar, but really like the taste. As I was leaving Whole Foods (I always feel like I need to change into Birkenstocks and burn some patchouli in order to fit in) I was inspired to make a recipe that had the flavor of the Pure bar. I had just discovered Coconut Flour in Whole Foods and bought it. It’s an interesting flour. Very dense. After a few tries with this recipe, I think I have it. I’m still learning about GF flours. A little more complicated than a regular flour. This recipe is not going to be a big fluffy muffin result. It’s packed with flavor and ingredients that will keep you full!

GF Chocolate Coconut Banana Almond Muffins
Author: Tara Norman
3 ripened bananas
1 1/2 cup coconut milk
2 eggs
1/4 cup melted butter
1 1/2 cups coconut flour
1/2 cup GF quick cooking oats
1/2 cup coconut
1/4 cup chocolate chips
1/2 cup almonds
1 tsp xantham gum
1 1/2 tsp GF baking powder
1/4 tsp baking soda

Preheat oven to 325.
In a food processor combine bananas and almonds. Dump all of the ingredients into a large mixer and mix on a low speed until ingredients are mixed.

Fill a greased muffin pan with your batter. You will want to fill your muffin cups to the top with the batter. We like to use mini muffin tins, but regular is ok as well.

Place in the oven for 15-18 minutes. Bake until set and little brown on top. Serve. I froze these individually and just pull a few out as I need them. Nuke them in the microwave for about 5-8 seconds until hot.

My Things really liked these. Thing 3 traded all of his lunch for six mini muffins. Thing 1 kept stealing them off of my test plates and Thing 2 asked for seconds (never happens). Try these out and let me know your thoughts!


Gluten- Free French Toast Bake

It’s a normal morning over here. Well, I should say it’s our new normal. Thing 3 has been waking up at six am every morning since he has been potty trained. This has not been our normal ever. My Things usually sleep in well pass seven am. Now I’m an early riser like the rest of you.

The recipe I am about to give you is nothing special. Most of you have probably been making your version of this for a while, but if you are new to cooking, this is one you will want to know how to make. If you aren’t on a GF diet then just use regular bread.

1/4 cup melted butter
1/2 loaf GF bread
2 eggs
1 1/4 cup Vanilla Almond Milk
Cinnamon to taste

Preheat oven to 375. In an oven safe dish, place torn pieces of bread on the bottom. Pour the butter on top of the bread. In a separate bowl mix milk, egg, and cinnamon together. Pour over the bread and butter. You may not use all of the mixture. You want the bread to be wet and the bottom of the dish to have liquid. You don’t want your bread swimming in the liquid. Sprinkle a little cinnamon on top. Bake for about 25 minutes or until set. Serve with powdered sugar or syrup and a big cup of coffee.


Breakfast you can make the night before: Sticky Buns

I have been making these for years now and it just occurred to me that I have never written a blog post about these. This is like a Sunday morning tradition for us. I also make them every Christmas morning. We love these. Our family has gotten so big and the appetites so large that I fear soon I will have to start making 2 pans of these at a time! That’s a good problem, right? ūüôā These are super easy to make and you can change it up as needed.

This is what you need.

Note: I do not like to use stick butter for this recipe. The consistency of the syrup turns out much different. So I use the spread.

3/4 cup homestyle spread

1 cup brown sugar

1 tbsp cinnamon

frozen dough rolls (I use all brands, however if you shop at Walmart, grab the Rhodes Rolls, they are my favorite to use)

Variation: Crushed pecans or walnut, butterscotch pudding, raisins

What do you do next?

Melt butter, sugar & cinnamon in a sauce pan

While stirring, bring it to a simmer until it starts to turn a golden brown.

Spray your bundt pan with Pam. If you are planning on adding nuts or raisins to your sticky buns, then place your topping on the bottom of the pan and add a layer of frozen dough balls on top. If you are not planning on adding nuts or raisins, then layer the bottom of your pan with dough balls.

Next, pour your syrup over the dough balls.

If you want to add the butterscotch pudding, now is the time to do that. Simply pour half of the dry contents of a regular sized box of butterscotch pudding on top. This will give the bottom of the rolls a flavorful crust. If you choose to skip this step, then lay a piece of seran wrap or tin foil over your bundt pan and leave it on the counter over night.

When you wake up the next morning, remove your cover and take a look. It’s all ready for the oven.

Go ahead and place it in a preheated oven set at 350 for 25 minutes. Once the timer goes off, flip it over on a cookie sheet lined with tin foil (for easier clean up) and serve.

You could also drizzle some cream cheese frosting heated for a few seconds in the microwave on top. It’s not really needed because this is super sweet all by itself. Enjoy!

Stuffed Breakfast Bubble Biscuits

I am always on the lookout for freezable breakfast recipes that I can whip up in bulk. My Things like cereal, but maybe once or twice a week. They have transformed to not eating until an hour after they wake up and barely eating to now being very picky about what I give them. They like hot meals. So I thought I would give these breakfast biscuits a go. I thought maybe they would be more filling than a breakfast taco and I have to tell you the salt and pepper trick on the dough was brilliant.

I followed the recipe and made a pack of bacon, 6 scrambled eggs and some hash browns. The other items you need is 2 cans of grands biscuits (I got the 8 in a can pack) and a bag of Mexican cheese.

I rolled out my biscuit dough with my marble rolling pin after putting together the first one. I realized that she (Dori, the originator of the recipe) was right, it needs to be really stretched out in order to get a good filling in there.

I found pinching the biscuit together and sealing it to be a chore. Make sure you seal it with the egg white and water.

Once you have put together the rest, brush the tops with egg white and water mixture and sprinkle salt and pepper on top.

So it looks good, right? Can anyone tell me what I did wrong? …… Picture below is what happened when they were baked.

If you are still trying to figure out what went wrong, I will kill the suspense and tell you. I was supposed to put the side that I pinched together down on the pan instead of facing up. That way as they baked, the biscuit would bake together instead of expanding out. No worries. I waited until they were cool and pinched them tother, inserted a toothpick and put them in the in freezer. Next time, I will remember to do it the right way!

After this little baking session, my kitchen looked like it threw up.

This is not the worst of it. I was too embarrassed to grab a photo of the kitchen. The things had just finished their dinner when I decided to start making these and Thing 3 had to be in the center of everything that I was doing. Notice he set up camp to the right of the rolling pin. ¬†He had brought in all of his blocks, bug collecting items, sippy cup, and a stool into the kitchen so that he wouldn’t miss a thing. Every time I was done rolling out a biscuit, he would grab my rolling pin and use it roll out the cardboard from the empty biscuit can. ¬†Somewhere in there Thing 2 kept stealing bacon and Thing 1 was doing homework. Needless to say, this was no easy feat with the Thing’s help and I would have had this whipped up in half an hour instead of a full hour. But, memories were made with the mess and I was able to clean the kitchen up faster than I thought (once they were in bed). Thus concludes a successful Pinterest freezable breakfast recipe.¬†Thank you Dori, from Riches to Rags, for this easy breakfast recipe.

Slow Cooking with Jana on Tuesday: Crock Pot Raisin Bread

Good morning everyone. This is recipe number 8 from A Year of Slow Cooking. Follow Jana over at Just Makin’ It and I as we slow cook our way through Stephanie O’Dea’s blog. You may not hear a whole lot from me this week as we are a little tied up over here but next week I am hoping to get back on track! In the mean time, I can not wait to try out this bread!

I love to make bread. I really, really do. So as I was looking through Stephanie O’Dea’s¬†recipes¬†for bread ideas (because I know I saw desserts and such), I found a plain, well, gluten free, recipe for bread in the crockpot. I was SO excited! Here’s the thing, though, I don’t really do gluten free. And by “do” I mean it is not necessarily a priority in my household. I know it’s important to some of my friends (Kristin!), so I will provide the link to her bread, and then show you how I adapted it for me and mine. And remember, Tara, over at¬†Mommy Time, and I have been working through these recipes. Since we have started, she and I both have come across some great recipes, and there is even a Facebook page (Slow Cooking Freezer Meals) where we can share (because Sharing is Caring). ūüôā¬†

Oh, and PS: there are three very nifty links in the above paragraph. Check them out. You will not be disappointed. 

Original Recipe “Perfect Gluten Free Bread Baked in the Crockpot”¬†

And here is¬†my¬†recipe: “Raisin’ Crockpot Bread” (Pun intended)¬†


1 1/2 cups milk
1 cup warm water
2 (.25 ounce) packages active dry yeast
3 eggs
1/2 cup butter, softened
1 cup raisins
8 cups all-purpose flour
3/4 cup white sugar
2 Tbsp ground cinnamon

Don’t mind my generic products from, like, 4 different stores.

  • Warm the milk

  • Dissolve the yeast in the water and let sit until it foams (about 10 minutes)
  • In a large mixing bowl, mix yeast mixture, eggs, sugar, salt, butter, and raisins. Stir in milk.

  • Gradually add the flour in until the dough is firm.
  • At this point, you are supposed to add the dough to a greased loaf pan and place it inside your crockpot to cook (picture 1), but my loaf pans wouldn’t fit inside the crock. So, I just put the dough inside the crock (picture 2).¬†First though,¬†¬†I mixed the sugar and cinnamon. As I was dumping it into the crock, I was sprinkling the mixture in. Turned out great!

  • Turn on high for 3-4 hours, checking it every 45 minutes or so.
  • This rose crazy high, so after about an hour in the crock, I deflated it.
  • After about 3 hours, mine was done. So I turned it out on the cooling rack. Check out this baby!

  • So….it’s huge. Once it cools, I cut it in half and froze half of it. I’m going to make some french toast with the other half.
What I love about this is that it shows that I could bake some bread in my new (kitchen) best friend. If you are in to baking bread in the crockpot, give this a shot, but make sure you keep on eye on it.

Slow Cooker Yogurt

Good Morning Folks! It’s Tuesday! That means Jana wrote a slow cooker review about one of Stephanie O’Dea’s recipes! This one is a breakfast recipe. Check out her breakfast ideas for the rest of the yogurt! You can freeze it in ice trays as well and take out what you need when you want it. ¬†Say good morning to¬†Jana¬†if you stopped by! Look for a review from me on one of Stephanie’s recipes Friday.

Mmm…Yogurt.¬†I¬†love the stuff. I mean really, really love the stuff. We spend so much money in our household on yogurt, it’s not even funny. So, as I was looking through Stephanie O’Dea’s crockpot¬†blog¬†for my next recipe, ¬†I about squealed with excitement on finding a recipe for making¬†yogurt in the crockpot. As of late, I have found that reading all the comments are more beneficial on how to adjust the recipe for my family. I normally try to make the recipe just as it¬†is stated¬†at first so I know how it was originally supposed to taste and how I¬†want¬†it to taste. I tried this recipe for the first time with…GASP…adjustments. If you would like to follow the original recipe, see the link above. Here is what I did:


1. Ingredients: 1/2 gallon of 2 % milk, 1/2 cup yogurt (as a starter, this gets the live culture in there), 1 packet of plain gelatin (this helps thicken the yogurt. You can also use dried milk), 2 tsp of vanilla, and fresh or frozen fruit (optional)


2. In a medium to large crockpot, add milk, vanilla, and gelatin.


3. Cover and cook on low for 2 1/2 hours (enough time for me to go to the gym)


4. Unplug the crockpot, and let the mixture sit for three hours. This was a enough time for us to eat dinner (leftover Applesauce Chicken and wild rice, a twist on chicken bog).




5. After 3 hours, measure out 2 cups of the warm mixture into a bowl and whisk in the 1/2 cup of the store’s yogurt. Pour back into crockpot and stir all.


6. Put the lid back on, cover the entire crockpot with a heavy bath towel for 8 hours. This is why I started mine in the late afternoon. I wanted it to sit while I was sleeping, so I wasn’t tempted to keep checking it. ūüôā



7. After 8 hours, your yogurt¬†should be¬†done! Place in¬†an air¬†tight container. Make sure to set aside 1/2 cup for your starter so you don’t have to buy anymore store yogurt to make your own.







8. At this point, you can add your fruit or whatever you like to your yogurt. NOTE: the longer it sits in the fridge, the thicker it gets. After day 3, mine was pretty thick (not greek yogurt thick, but thick).


Here are a few things I did with my yogurt:


a. Made smoothies that my daughter and I shared. I mixed strawberries, a little cinnamon, and bee pollen:




b. I also made pancakes with yogurt instead of just milk.

c. I mixed some yogurt with dark chocolate instant carnation for a yummy breakfast.

d. I also mixed it with dark chocolate hot chocolate mix for a dessert.


NOTE: this makes a TON of yogurt and is most definitely¬†cost-effective. It’s good for you because you can control the fat and sugar content to your¬†desire. The original recipe calls for whole milk, but I’m not a big fan of whole milk. I am going to try it to see if it changes the taste/consistency.


Give it a shot and let me know what you think. I really don’t think you will regret this recipe!