banana chocolate chip muffins

WE WERE away for the weekend and came home to a *bunch* of VERY ripe bananas. There’s only one thing I know of to do with them, so I made a batch of my tried and true banana muffins. I’ve made this recipe so many times in the last 10 years and it’s so easy that I don’t even need to look at the directions anymore. It takes like 8 minutes to put together. Really, promise. And probably with all things you already have. I add chocolate chips because my littlest loves them, but on top of the chips, I also add fresh blueberries or raspberries to half of the batch for me. If you’ve never had a raspberry chocolate chip muffin you are seriously missing out on one of the best flavor combos around. This recipe is very slightly adapted from Simply Recipes Banana Bread to add the berries, chips and collagen (I add a scoop of Vital Proteins collagen powder to just about all of my baking, smoothies + pancakes for a nutrition boost). Though this is not a GF recipe, I use King Arthur Measure for Measure and it works perfectly. If you prefer a loaf to muffins, just add it to a greased pan and bake for 45-60 minutes. I also rounded up some really pretty mixing bowls that would make amazing gifts for the chefs and bakers you love. xo

INGREDIENTS

• 2 or 3 very ripe bananas

• 5 tbsp butter, melted

• 1 tsp baking soda

• 1 scoop collagen powder (if using)

• Pinch of salt

• 1/2 cup sugar

• 1 large egg, beaten

• 1 tsp vanilla extract

• 1 1/2 cups of all-purpose flour (or GF flour)

• 1/2 - 1 cup of chocolate chips depending on how chocolatey you want them

• 1 cup of fresh berries (optional)

DIRECTIONS

• Preheat the oven to 350 and either spray or add paper cups to a muffin tin or two (I usually end up with 18 muffins total)

• In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

• Mix in the baking soda and salt. Stir in the sugar, collagen powder, beaten egg, and vanilla extract. Mix in the flour.

• When well combined, fold in the chocolate chips and/or berries

• Fill your muffins cups about 2/3 of the way and bake in the center rack for 12-15 minutes

• Share a few with your cutie baking partner, preferably slathered in even more butter. Yum.

Mixing Bowls Make Great Gifts

+ Sustainable + pretty Bamboozle Nesting Bowls

+ I use these Oxo Good Grips Stainless Steel Mixing Bowls ALL the time

+ I own and love these Moser Glass Mixing Bowls in Jadeite

+ Great Jones’ Stir Crazy ceramic bowls have such a fun pattern

+ This Duralex Lys Glass Bowl Set is on the list of My Favorite Kitchen Tools

+ These Food52 X Rosti Margrethe Nested Mixing Bowls have really useful lids

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inspired // GF snickerdoodles

I can’t think of a better way to roll out the welcome mat than with a plate of warm freshly baked cookies. Plus, I’m just a bundle of nervous pride, excitement, hope and emotion today, so in an effort to channel all of those feelings somewhere, I made a batch of snickerdoodles for President Biden and Vice President Harris (wow, it feels good to finally say that). Or… at least in their honor. I know that the Vice President is an avid home cook and strong believer in the power of food to bring people together; a sentiment I humbly and emphatically share, so it seemed like the best I could do today from my kitchen. My little one snatched a ‘doodle while they were cooling and said “these cookies are amazing!” So that’s endorsement enough for me to think that even the amazing VP might like one or two as she sets off to change the world.

I use a recipe from Mile High Mitts. She’s a fellow Colorado mama so she knows how to bake at altitude. I’ve made this recipe several times and never been disappointed. It’s included here for easy access, but you should check out her site for more sweet high altitude baking recipes.

INGREDIENTS

• 1/2 cup softened butter or coconut oil

• 1/2 cup sugar + 1/4 cup for topping

• 1/4 cup brown sugar

• 1 egg

• 1 tsp vanilla

• 1- 1/2 cups GF flour (I use King Arthur Measure for Measure)

• 1 tsp cream of tartar (or 2 tsp cornstarch in a pinch)

• 1 tsp cinnamon + 1 tbsp for topping

• 1/2 tsp baking soda

• 1/4 tsp salt

DIRECTIONS

• Preheat oven to 350 and line two baking sheets with parchment

• In a large mixing bowl, add your softened butter or coconut oil, 1/2 cup of the sugar and the brown sugar and beat with a hand mixer for 1-2 minutes until creamed together

• Add the egg and vanilla and lightly beat again

• Add the flour, cream of tartar, cinnamon, baking soda and salt to the bowl and gently mix them together before stirring it all into the butter mixture. Stir well to combine.
  Note! In my experience you will end up with a dry crumbly mixture in the end. It’s ok if it doesn’t look like proper cookie batter, trust me.

• On a small separate plate or bowl, mix remaining cinnamon and sugar together

• Using your hands or a small cookie scoop, pack the mixture together to create little balls (I just pretend it’s play doh) and roll them all over in the sugar mix

• Place them on the baking sheet and give them a little nudge to flatten just slightly

• Bake for 10-12 minutes until the edges are browning but the center is still not set

• Let them cool and then gobble them up with crumbs flying like Cookie Monster

While my cookies will obvs never make it to the White House or change the world like the amazing Madam Vice President surely will, there is one inspired girl in Boulder who IS making a huge difference with her cookie baking, proving that a GIANT heart, determination and a bake sale actually can make the world a better place. Cookies4Cures is a non-profit dreamed up by an awesome 10-year-old baker with a heart of pure gold. Dana started making cookies to raise money for research of very rare (and totally devastating) pediatric diseases, like SMA and MCTO, and has raised more than $100,000 so far “one cookie at a time.” All of the proceeds go to support amazing organizations like Sophie’s Neighborhood to help fund research and give these beautiful kids a fighting chance. Dana bakes adorable (and delicious!) cookies and charges people “what makes your heart feel good.” How awesome is she?! She and her cookies actually COULD end up at the White House some day.

I have SO MUCH hope today! Between Dana and Kamala and the utterly mesmerizing young poet, Amanda Gorman, and JLo, I am confident that we’re on track to do great things. Hug a bad-ass, inspirational girl or woman in your life today and look forward with hope toward a bright future for everyone. xo

homemade almond granola

A DEAR friend has just had surgery and my first order of business was to bake her favorite homemade granola to tuck into the care package I’m putting together for her. There are a million recipes out there and countless ways to customize granola to your liking. I use a modified version of My Gluten-Free Kitchen’s Almond Granola. It’s nourishing and delicious and just really satisfying. I have made a few adjustments to the original recipe along the way to reduce the sugar and bulk up the nutrients, but if you like a sweet granola, her recipe is awesome as-is. My little guy gets super excited when I bake a fresh batch and devours it by the fistful. Here’s the recipe in case you know someone who could use a little extra nurturing [or a kiddo who needs a snack]. xo

INGREDIENTS

• 4 cups rolled oats (I use these because they’re GF, but any rolled oats will do)

• 1/2 cup sliced or slivered almonds

• 1/2 cup Trader Joes Honey Roasted Sliced Almonds (or similar - they’re the secret weapon!)

• 1 tbsp flax or chia seeds or both (I use this blend)

• 1/4 cup brown sugar

• 1/4 tsp salt

• 1/4 tsp cinnamon (more if you’re a cinnamon lover)

• 1/3 cup butter or coconut oil (or whatever oil you like)

• 1/4 cup honey or maple syrup

• 3 or 4 tsp vanilla depending on your vanilla love

• 1 cup of dried fruit (I used dried wild blueberries this time, but use anything you love)

DIRECTIONS

• Preheat oven to 300

• Line a full-sized baking sheet with parchment paper or spray with nonstick

• In a large bowl, stir together oats, flax or chia seeds, almonds, brown sugar, salt and cinnamon

• In a small saucepan over medium heat, combine the butter or oil and honey or syrup. Bring to a simmer over medium heat and stir until all the butter is melted and it’s all combined. Once it comes together and simmers for about 30 seconds, remove from the heat and whisk in the vanilla.

• Pour the hot liquid mixture over the oat mixture in the bowl and stir well, paying special attention to the little seeds so they don’t all end up in a heap at the bottom of the bowl. Spread the granola on the baking sheet. Bake at 300 until golden brown, about 20-30 minutes. Give it a stir once or twice while it’s baking so you don’t end up with a solid sheet of granola.

• Transfer the pan to a rack and if you want to add in dried fruit or shredded coconut, mix them in now. Cool granola completely.

• When cooled, you can either devour it all in one sitting or put in an airtight container. Or wrap it up to deliver to friends.

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salted chocolate almond toffee

THE BOYS and I have started an inadvertent tradition of making super ugly spritz cookies for our neighbors for the holidays. Our hearts are totally in it, we just haven’t quite nailed the whole process and end up with unidentifiable, colorful blobs. Maybe it’s because they’re gluten free or maybe it’s the altitude or maybe we it’s entirely pilot error and we just can’t quite master the cookie press. Whatever the reason, we alwayend up with “nailed it” style cookies. Though they are the ugly-super-delicious kind. They really are so yum, so I guess we get it where it counts. This year we also tried our hands at some pretty amazing gluten free sugar cookies as well 😂 #nailedit

Thank goodness for gracious neighbors with a sense of humor, cute packaging from The Container Store and this Iowa Girl Eats Salted Chocolate Almond Toffee. It. Is. Totally. Amazing. Really! And super easy to make. We’ll still make the ugly spritz cookies because we’re just not quitters, but this toffee will def be my new go-to holiday treat. Here’s the recipe for easy access, but you should really check out her site for more inspiration, she has tons of awesome recipes (I love her Simple Shrimp + Asparagus Risotto).

INGREDIENTS

• 1 cup sugar

• 1 cup salted butter (2 sticks), cut into pats

• 1 cup roughly chopped roasted + salted almonds (I also added salted peanuts, which was super delish, but you can use any nuts you like)

• 1 teaspoon vanilla

• 1 + 1/2 cups semi-sweet chocolate chips

• 1-2 tbsp coarse sea salt

DIRECTIONS

• Line a 9x13” glass baking dish with parchment paper and set it aside. Tear off a sheet of foil big enough to cover the top of the baking dish then set that aside, too.

• Add sugar and butter to a small/medium-sized, heavy-bottomed saucepan and place it over medium heat. Stir contantly until until the butter has melted and come to a bubble. Clip a candy thermometer onto the pan then continue to cook, stirring every so often, until the candy reaches 300 degrees and is the color of maple syrup. Resist the urge to turn your heat higher then medium - be patient.

• Remove pan from the heat then, working quickly yet safely, remove the candy thermometer and add the almonds and vanilla. Stir quickly to combine then immediately pour into the prepared baking dish and spread candy into an even layer. It hardens really really fast!

• Sprinkle chocolate chips over the top then crimp the foil over the baking dish and let it sit for 2-3 minutes. Remove the foil and use the back of a spoon to spread the chocolate into an even layer. Let the chocolate set for 5-7 minutes (until it’s tacky vs. molten) then sprinkle with sea salt. Refrigerate until completely set, around 2 hours, then lift it out of the baking dish and break it into pieces. If you have any left, store remaining it in the refrigerator to extend its shelf life. But… I doubt you’ll have any left!

And when you’re all finished with the baking and cleaning and sampling and recovering from your sugar crash, you can package it all up in a beautiful little bundle and deliver it like a little holiday elf. See below for some of our favorite supplies for dolling up our baked goods for gifting. Perfectly pretty packages make up for our perfectly imperfect decorating skills. xo

1. Container Store waxed tissue paper for lining the boxes // 2. Bakers twine in every color via Etsy // 3. Container Store bakery boxes make everything look fancier // 4. Or these lovely kraft ones via Etsy // 5. Pretty waxed paper via Etsy // 6. Half Baked Harvest x Etsy Scalloped Treasure Cookie Boxes // 7. Container Store Window Boxes // 8. Window kraft bakery bags via Etsy // xo

salted pretzel chocolate chip cookie dough snickers bars

Sweets for my sweets

‘TIS THE season for my sweet little family to have celebration after celebration after celebration… my husband’s birthday followed by Thanksgiving followed by my oldest’s birthday followed by my birthday followed by Hannukah followed by Christmas… you get the idea. It’s a lot of cheer-making in a very short period of time.

I LOVE it all, but if I’m being super honest, my effort and excitement for the birthdays wanes a bit as the weeks come and go so that by the time it gets to mine all I want to do is order a pizza and a box of Oreos and eat them alone in bed. And because my early gung-ho efforts are usually showered on my son, my hub’s celebration is often a bit rushed and more lackluster than I’d like (his birthday is sometimes ON Thanksgiving, too, which adds to the chaos). So in an effort to make him feel even a fraction of the love and cheer that he deserves, I made him a sweet treat that speaks his dessert love language; chocolate + nuts + salt : )

EVERYTHING that Tieghan of Half Baked Harvest makes is the bomb. Seriously. I’m slowly working my way through her savory and sweet recipes and have yet to be disappointed. Her desserts are so amazing that I literally have to package them up and give them away to save myself the embarrassment of being discovered by my boys passed out in the pantry from a sugar rush smackdown. They’re just SO GOOD. I made these Salted Pretzel Chocolate Chip Cookie Dough Snickers Bars for my husband’s birthday surprise (phew, that’s a mouthful, but don’t let the name slow you down, they’re actually super easy to make). Here is her recipe for easy access, but you should def check out her site. She’s super talented. Note that the butter and eggs need to be at room temp, so you plan ahead (yeah, I learned that the hard way so I want to save you the grief if you also don’t read the WHOLE recipe before getting after it).

SALTED PRETZEL CHOCOLATE CHIP COOKIE DOUGH SNIcKERS BAR RECIPE

INGREDIENTS

• 2 sticks (1 cup) salted butter, at room temperature

• 2/3 cup light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 2 1/4 cups all purpose flour ( I used equal amount of GF and they were amazing)

• 1 teaspoon baking soda

• 2 cups semi-sweet chocolate chips

• 2 (10 ounce) bags caramels, unwrapped (OMG - did you guys know that these exist?! They made is sooo easy)

• 1/4 cup heavy cream

• 3/4 cup roasted peanuts, roughly chopped

• 12 ounces chopped semi-sweet or milk chocolate (I use these, but obvs whatever you like)

• 1 tablespoon coconut oil

• 20-24 pretzel twists

INSTRUCTIONS

• Preheat the oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper.

• In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour and baking soda, beat until combined. Stir in the chocolate chips.

• Spread the dough out in the prepared pan and bake for 23-25 minutes, until just set in the center. Let cool.

• Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in the peanuts. Gently pour the caramel over the cooled cookies. Let set up 10-15 minutes.

• Melt the chocolate and coconut oil together in the microwave until liquid. Pour the chocolate mix over the peanut caramel layer. Press the pretzels into the chocolate. Transfer the bars to the fridge and chill 1 hour, until set (or 30 minutes in the freezer). Cut into bars. Keep in a cool, dry place for up to 1 week.

I HAVE also made and had to give away her Lunchroom Chocolate Peanut Butter Bars and her Brown Sugar Maple Chocolate Pecan Bars (hmm… starting to see a pattern here). They’re all completely insane, so if you’re still searching for the perfect holiday dessert, look no further. Just plan to wear your fanciest sweatpants to dinner. And if you love her recipes as much as I do, see below for a few more and to check out her books. They’re really beautifully shot and have lots of recipes that aren’t online. I’m also including some of our favorite packaging for delivering treats to friends because you are SO going to need to get these out of your house. GIFT A LITTLE HAPPINESS. xo

OOH! If you’re looking for more yummy baking ideas, check out my ‘sweets for my sweets’ Pinterest board. There are tons of recipes and some great GF and paleo options, too.

1. Half Baked Harvest Brown Sugar Maple Chocolate Pecan Pie Bars // 2. Half Baked Harvest Lunchroom Chocolate Peanut Butter Bars // 3. This Crockpot Sun-dried Tomato Penne Alla Vodka was awesome // 4. Half Baked Harvest Super Simple is beautiful and has lots of recipes that aren’t online // 5. This Half Baked Harvest Cookbook is on my wishlist // 6. Cutie washi tape with cupcakes + donuts // Her 30-minute Creamy Thai Turmeric Chicken and Noodles are divine // 8. I always have a stash of Bakery Boxes for delivering treats to friends // xo

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