Happy Sunday, friendly faces!

I’m writing this while watching the space launch, so apologies in advance for any missing words or trailing thoughts… But I did just see a small stuffed dinosaur floating around on the spacecraft, so HELLO WHAT’S GOING ON. Okay. Let’s talk breakfast.

It is, without question, my favourite meal of the day. So much so that I have absolutely no qualms with eating it for every meal. And while I almost always (read: always) gravitate towards a sweet breakfast, I have no issues with savoury breakfast foods for lunch or dinner. I’m still wondering about that dinosaur, though…

But I digress! If you’re a fan of savoury breakfasts, or eggs, or cheese, or quesadillas, or things you can dunk in salsa, then I think you’ll really enjoy these breakfast quesadillas.

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This is, unbelievably, the first banana bread I’ve baked in quarantine. And I say “unbelievably” because, according to Google, banana bread has been all the rage for the past couple of months.

Thankfully, this stuff never goes out of style. And because berries are coming into season soon, I figured now was a good time to incorporate some blueberries and make blueberry banana bread.

This recipe is based off my much loved Greek yogurt banana oat bread with some modifications to accommodate the extra moisture that the berries add.

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One of the best things about going back to update old recipes is getting to make the ones that I loved and forgot about.

See, the downside of food blogging is that once I’ve tested and posted a recipe, I usually don’t get to make it again because I constantly have to come up with and test new recipes. Don’t get me wrong, I love what I do, but outside of a few staple recipes that I make regularly, there are a lot that I forget about.

Like these strawberry banana oat bars, for example. I don’t think I’ve made them since I originally posted them in 2015. And that’s crazy because they’re freaking delicious!

I mean, just look at them…

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Chocolate chip cookies were the first thing I learned to bake on my own… probably because they were my favourite thing to eat when I was small.

But the cookies I learned to bake were a little (read: a lot) different than the ones I make these days. “Flourless” wasn’t a thing back then, and cookies were made with good old flour, sugar, and butter.

Not these guys, though. These flourless chocolate chip cookies have NO flour, NO [refined] sugar, and NO butter. Well, they do have almond butter, but that doesn’t count. And it’s pretty amazing that, even without all those traditional cookie ingredients, these still look and taste just like traditional cookies.

They’re also pretty darn easy to make.

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The hardest thing about making this sheet cake was trying to figure out what to call it. Well, that and waiting for it to cool so that I could put frosting on it.

See, I was originally experimenting with a brownie recipe that turned out really, really tasty, but a little too cakey for a brownie. So I did what any reasonable human being would do – I slapped some frosting on it and called it a cake. An easy chocolate sheet cake, to be more exact.

This guy is super easy to make and lightened up with Greek yogurt in place of butter or oil. I mean, healthier cake? Why not?! It’s still nice and moist and suuuuuuuper chocolatey.

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It’s been a while since muffins made with regular flour made an appearance on Spoons! But after coming across a lone bag of flour on my last trip to the grocery store, I figured it was time to switch things up and give it a go again.

Uhm. Let’s just say it took a few failed trials to remember what I was doing. And by “a few failed trials” I mean you probably wouldn’t want to eat those muffins. See, I’d been making flourless oat-based blender muffins for so long that it took a second to remember proportions and mixing techniques – both pretty important when working with regular flour.

But on the bright side, the failed trials reminded me of what doesn’t work and helped me pick up a tips on how to achieve gloriously fluffy muffins with beautifully domed tops.

Kind of like the ones in these healthy banana oat muffins. Keep reading for the recipe plus tips that you can apply to basically any muffin recipe to get nice domed tops.

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Happy pancake Sunday!

Or at least I think today is Sunday. Honestly, this far into quarantine, every day kind of blends in to the next and I find myself living a strange yesterday-today-tomorrow kind of life.

But even if today isn’t Sunday (which I’m pretty sure it is), it’s still a good day for pancakes. Especially these easy banana oat pancakes, which only take FOUR ingredients and a blender to make.

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Today seems like a good day for chocolate. And that holds true no matter what day you’re reading this post.

Because when is a brownie a bad idea? Especially one that’s on the healthier side. And made in two minutes. In a mug. Just for you.

Or I guess you could make two if you feel like sharing…

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Frosting these flourless carrot cake muffins made me think of the cake tastings we did when we were looking for someone to make our wedding cake. Not sure why, but possibly because it was the last time I had anything with frosting on it.

In any case, it was a pretty bitter sweet memory because it was the last thing we were able to plan for our wedding, and that was almost 2 months ago. After that, lockdown went into place and planning became a lot more difficult, if not impossible.

Actually, even figuring out if we’ll still be able to have our wedding is kind of tricky. It’s not until September, but right now everything is at a standstill and we have no idea when this lockdown will be lifted.

That and we have a lot of people who’ll have to travel, and I’m not sure that anyone is going to be super eager to hop on an airplane after all the fear surrounding travel.

So that’s where we’re at right now – trying to stay positive but also exploring other options like just having a tiny ceremony and then a bigger reception some time in the future when things have settled. Who knows. Only time will tell.

But enough about that. Let’s talk flourless carrot cake muffins since I’m sure that’s why you’re all here.

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You know that feeling when it’s 9 PM on a Saturday and you find yourself stuck at home craving cookies? And not just any cookies but warm, chewy, sweet, freshly baked oatmeal raisin cookies?

Or maybe it’s 2 PM on a Wednesday when the craving strikes. Or 11 AM on a Tuesday. Whatever the time, cookie cravings happen. And that’s totally okay! Make the cookie. Eat the cookie. Enjoy the cookie.

A craving ignored is a craving intensified, so you better believe I was baking cookies at 9 PM this past Saturday. These flourless oatmeal raisin cookies, actually. And then I had to try really hard to remind myself and the boy not to eat too many before I had a chance to take pictures [the next day] and share them with you guys.

So here they are!

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