I know that this may seem a bit outlandish to a few of you, but I implore you to try this focciacia recipe just once and then tell me you wish you could have one every time you eat a hamburger. No seriously. These are just that good. So deliciously distracting that my photography suffered on this post.

Bistro Focciacia Hamburger Buns

Note: There are a few specialty items you will want to have handy before you start this project: 1 stand mixer fitted with a dough hook, parchment paper or cooking spray, and a thermometer. While you can certainly do the necessary mixing without a stand mixer, having one saves quite a bit of time. And depending upon how versed you are with checking heat temperatures on liquids, an inexpensive thermometer from the supermarket can take away all of the guess work.

Bistro Focciacia Hamburger Buns Ingredients

2 1/4 cups 2% milk

1/2 oz instant dry yeast (2 Fleischmann’s Yeast packets or 1 1/2 TBS)

1/4 cup olive oil

5 1/3 cups flour

4 tsps kosher or sea salt

Note: You may want to also plan on french fries or my other favorite – parsnip fries. If veggie burgers suit your palate then I HIGHLY recommend these Black Bean Burgers. Two of my favorite recipes which could only be made more amazing by homemade bread.

Bistro Focciacia Hamburger Buns Directions

Coat two baking sheets with either parchment paper or baking spray. Set aside.

In a medium size pot, warm milk to approximately 100-110 degrees Fahrenheit. (Temperature is slightly warmer than body temperature.) Pour warmed milk into the bowl of the stand mixer, sprinkle the yeast over the milk. Add olive oil and whisk to dissolve the yeast. Add flour and salt. On low speed, mix the flour until it is incorporated. Scrape down the sides of the bowl to ensure that all of the flour is incorporated. Increase the mixer speed to medium, for approximately 2 minutes, allowing the dough to come together well.

Preheat oven to 425 degrees. Place the dough in an oiled bowl. Cover the bowl with a towel and place in a warm place to rise until the size of the dough is almost doubled. After approximately 30 minutes, press on the dough gently with a finger. The dough should spring back slightly.

Divide dough into 12 equal portions and shape each portion into a ball. Arrange six balls per baking sheet. Brush lightly with olive oil and allow to set for another 20 minutes. Grease the palm of your hand with oil and gently flatten each ball until the top is somewhat flattened and resembles a bun.

Bake for 10-12 minutes or until the buns are a golden brown. If cooking both pans at the same time, for even browning it may be necessary to rotate the pans half way through the cooking time. Allow to cool completely before slicing. Toast lightly on a BBQ grill or in a toaster.

Note: If not using right away, wrap buns individually and freeze.

Aioli

Aioli Ingredients

1 tsp garlic, minced

1 tsp salt

1 tsp egg yolk

1/4 cup extra virgin olive oil

1/4 cup mayonnaise

Aioli Directions

Smash garlic on a cutting board with the side of a large knife, smear it around with a knife. Salt slightly. In a small bowl, add garlic paste, egg yolk and whisk together until smooth. Slowly drizzle the olive oil into the bowl whisking continuously. Then add the mayonnaise and continue to mix until incorporated. Refrigerate until ready to use.

Hamburger Patties

Hamburger Ingredients

3 plus hamburger or ground chuck (70% lean)

1/2 TBS pepper

1 TBS garlic salt

1 TBS Italian Seasoning

1 TBS Worcestershire sauce

Garnishes (optional)

red onions, thick cut and grilled

cheese, sliced (your favorite variety)

tomatoes, thick sliced

lettuce

aioli

Hamburger Directions

To grill onions, season with salt, pepper and olive oil. Grill in a pan, stirring regularly.
Spread the hamburger meat out into a shallow pan and sprinkle with seasonings: salt, pepper, Italian Seasoning, Worcestershire sauce. Mix well and then divide into 6 portions. Shape into balls and then flatten to desired thickness. If not cooking right away, refrigerate until ready to use.

To cook, place the burgers on the grill over direct heat. Cook about 3-4 minutes per side, turning once. Do not press down on the burgers with the spatula during cooking – this only squeezes out the juices, encourages flame-ups and dries out the burger.

Check doneness by peeking inside a patty with a spatula.

To assemble, cut the buns in half and lightly toast. Smear with aioli and top with grilled burgers. Add garnishes.

In honor of Mother’s Day I am sharing one of my newest creations, Tuscan Egg Stew. It is not a recipe inspired by anything my mother ever made for me but rather it is inspired by her love of breakfast for dinner. She loved to find those little unconventional ways that she could make meals extra fun — like having a BBQ in the rain, dessert before dinner, and breakfast for dinner.

There is something so satisfying about egg dishes, whether for brunch or for dinner. Tuscan Egg Stew makes its mark and scales well for small groups. The combination of flavors reminds me of so many of my days in Florence that it’s easy to close my eyes and be transported back in time.

Three Generations Andy Warhol Style: Since my mother typically hates all pictures of herself, I have made this one a bit more artistic. She is pictured at her baby shower along with my paternal grandmother ‘Ginny’.

Tuscan Egg Stew

Ingredients

3 TBS olive oil

1 clove garlic, pressed

3 cloves garlic, thinly sliced

8 cups swiss chard, coarsely chopped (if using frozen, substitute 1.5 lbs, defrosted and drained)

1 yellow onion, sliced

1/2 tsp ground cumin

1 tsp paprika

1 15oz can chickpeas, rinsed

1 14.5oz can Fire Roasted diced tomatoes (Muir Glen Organic)

1 15oz can white beans

3 cups vegetable broth

6 large eggs

Romano cheese, grated

Directions

Heat 1 TBS of olive oil in cast iron skillet, or heavy bottomed pot, over medium heat. When oil is hot add pressed garlic. Stir quickly until fragrant and lightly brown. Add swiss chard to pot, season with salt and pepper and toss to coat. Cook until wilted but still bright in color; approximately 2-3 minutes. Transfer to a medium bowl and set aside. Wipe out skillet.

In same skillet, over medium heat, add 2 TBS of oil. When oil is warm, turn heat up to medium high, adding onion and sliced garlic; stir 3-4 minutes until onion is softened. Add cumin, paprika and stir another 1-2 minutes until fragrant. Lastly, add chickpeas, white beans and tomatoes; cooking until tomatoes start to caramelize and chickpeas begin to brown; approximately 8-10 minutes.

Add broth and bring to a simmer scraping up any browned bits from the bottom of the pan. Reduce heat to medium; simmer, occasionally mashing some of the chickpeas with the back of a spoon or a potato masher. Cook stew 15-20 minutes until the sauce has thickened. Fold in swiss chard, adding in more broth slowly, 1/4 cup at a time, if sauce seems too thick. A small amount of liquid is necessary to properly cook the eggs.

Make holes in stew and crack eggs one a time into a small bowl and then transfer into one of the premade holes. Once all of the eggs are in place, cover pan with a lid to allow eggs to steam 5-7 minutes. Baste occasionally to ensure eggs are cooking properly. Eggs should be not be hard cooked but left with a small amount of yoke to make this dish take extra buttery when served.

Spoon Tuscan Stew into bowls and transfer egg on top. Lightly dust with Romano cheese, salt and pepper to taste.

Disclosure: I received a Muir Glen Organic Fire Roasted Tomatoes to cook with; no monetary compensation was received for this post. All opinions are my own.

Believe it or not, I’ve been trying to modify our eating habits which is why this post is a bit of a shocker. This recipe is not low fat – it is chock-full of fat and yummy flavors. Well, I’ll come clean, while on a family vacation my mother did some advance shopping and one of the indulgent things she purchased for the kids was a new jar of Nutella. In an attempt to minimize any one of us diving head first into the jar and devouring this delicious chocolate hazelnut spread we decided that the best way to utilize this treat would be to make a dessert that everyone could have a taste of and then our Nutella temptation would be gone.

Lainer, a dear family friend, whom has also contributed some of her family favorite recipes to my cookbooks, had this recipe recommendation to share and it hit the spot.

Nutella Temptation Mousse

Ingredients

1/2 tsp instant espresso powder

1 cup heavy whipped cream

1/2 cup Nutella

2 TBS Kahlua liqueur

Whipped cream, for garnish (optional)

Almond Roca (crushed), toasted nuts or peanut brittle (crushed), for garnish (optional)

Directions

In a small bowl, add the whipped cream and mix the espresso powder in until dissolved.

In a large bowl, combine the espresso mixture, Nutella and the Kahlua. Mix with a whisk for 1 minute and scrape down the sides of the bowl. Continue beating until softly whipped. Spoon into a serving bowl or margarita glasses and refrigerate for a minimum of 2 hours.

Before serving, if using, garnish with whipped cream and almond roca. I opted out of more whipped cream but used a great local topping called Brandini Toffee which was like chopped up almond roca.

Over a year ago Jennifer Perillo (AKA Jennie) came out to California to visit with her two daughters. Aside from the fact that we had a wonderful and memorable time together exploring the Marin Farmer’s Market and the City by way cable cars something really exciting happened. Jennie received a very important call – she had a book deal! In some small way my clock started ticking from that day forward. And as I proudly hold her book in my hands I can feel all of the hard work she put into “Homemade With Love”. I know what it takes to create a cookbook and how much of yourself you pour into this type of passion project. It is a wonderful accomplishment to her ability to dream coupled with her determination to see it to fruition. I am honored to be able to participate in this virtual pot-luck in support of my good friend Jennie and to be participating along with so many other wonderful foodies I admire.

There are so many wonderful recipes I’ve read >um, drooled over< and made from Jennifer Perillo’s new cookbook that the most difficult task was deciding which recipe to share. I’ll be honest the Deep Chocolate Cupcakes, Chocolate Tres Leches Cake, Clementine Pistachio Crumb Muffins, Lentil Ricotta “Meatballs”, Pot of Mussels….you get the idea…were ALL in the running for my blog vote. I could list the entire book but I felt tempted with each page I turned to try another recipe.

I ultimately selected the Chickpea, Parmesan & Fennel Salad recipe because it was the very first one I tried and it really underscored for me the simple, fresh, and delicious flavors that is so true to Jennie’s cooking style. My entire family enjoyed this salad and I woke up thinking about it the next day, eager to prepare it for friends.

This recipe takes hardly any time to pull together and it is one that is guaranteed to impress.

Chickpea, Parmesan & Fennel Salad

Ingredients

1 TBS apple cider vinegar

2 TBS extra-virgin olive oil

1 lemon, juiced

sea salt

pepper, fresh ground

1/2 bulb of fennel, thickly sliced

1 1/2 cups cooked chickpeas

1/4 cup flat leaf parsley, torn into pieces

1/2 cup shredded Parmesan cheese

1/4 cup Marcona almonds, coarsely chopped

1/2 tsp lemon, zested

(my addition to this recipe)

Directions

In a large bowl, whisk together vinegar, oil and lemon juice until well combined. Season the dressing with salt and pepper to taste. Add the fennel, chickpeas, parsley, and cheese to the bowl. Toss together to combine.

To serve, spoon the salad onto a large platter, and sprinkle the almonds on top. If using, add lemon zest.

Time saver- The salad can be prepared up to an hour in advance. Allow to sit at room temperature, and it will marinade in the juices. Wait to add the almonds until serving so that they remain crunchy.

Graciously reprinted with permission from Jennifer Perillo and Running Press.

Need more of Jennie’s food?…you can buy her book on Amazon and you can check out these other great posts!

Flexing my Mussels in Jennie’s Kitchen from Ilina from Dirt and Noise

Food and Friends from Selfish MomBaking with my Kids from Homemade with Love from Selfish Mom

Easy and Delicious from Homemade with Love from Selfish Mom

Bruschetta with Homemade Ricotta and Slow Roasted Tomatoes from Chefdruck: French Foodie Mom

Dude, I Made the Best Pizza Last Night from Kim of House of Prince

Food is Delicious When It’s Homemade from Kim of Hormone Colored Days

Homemade with Love from Jessica of Momma’s Gone City

Homemade with Love Lunch with Jennie from Toni of Food Just Sayin’

One of the photos from my Jennie archives…some other wonderful bloggers you might recognize: French Foodie Mom (Vanessa Druckman) and Savory Sweet Life (Alice Currah).

One of the things I enjoy most as a parent is pulling a fun prank on my kids. The bar has been set high over the last few years (a meatloaf cake with pink mash potato “frosting”, dessert sushi, fake fish sticks, peas and carrots, impossible to drink juice and meatloaf cup cakes). While I can’t reveal what I anticipate surprising them with this year, since I know they read my blog and look for clues about how I will prank them on April Fools, I am very excited to share how I punked them last year.

We were in the midst of a kitchen remodel and all of our dining, homework, home entertainment was relocated into one common area which was our living room. Given the situation I had them convinced that without an oven and other cooking tools they should be on high alert for the April Fools Day 2013 – post remodel. The ruse was set, they hadn’t a clue. I went about making sure they were all out with friends and then I used the few cooking tools I had and made my epic BBQ Meatball Sub Sandwich.

And once you’ve pranked your brood you may want to share some stories about other famous pranks. We always like to discuss these over dinner.

* 1957: Hoax BBC Panorama reveals spaghetti harvest in Switzerland

* 1976: Patrick Moore tells Radio 2 listeners that at 0947 a planetary event would lessen Earth’s gravity and if people jumped in the air at that moment, they would float

* 1986: Le Parisien newspaper announces that the Eiffel Tower is to be moved to Euro Disney

* 1998: Burger King launches left-handed Whopper

If you are looking for other fun April Foolin’ Food Ideas see a few of my past posts:

Dessert Sushi & Eye Ball Surprise

Crispy Fish Sticks, Sweet Veggies, Raspberry Coolers and Hearty Cup Cakes

BBQ Meatball Sub Sandwich

Ingredients

4 cups oatmeal

½ cup peanut butter

½ cup butter

4 TBS cocoa powder

1 tsp vanilla

½ cup milk

1 ½ cup sugar

1 pound cake loaf, sliced horizontally

strawberry preserves

1/8 cup white chocolate, grated

butter cream frosting, home made or purchased

yellow food dye

mustard (optional prop)

ketchup (optional prop)

french fries (optional prop)

Directions

Line a cookie sheet with wax paper.

In a large pan, over medium heat, mix the butter, milk, sugar, and cocoa powder together until the mixture comes to a boil. Once the mixture is boiling, allow it too cook for another 1-2 minutes—stirring continuously.

Remove the pan from the heat and stir in peanut butter and oats. Drop by tablespoonfuls onto wax paper. Allow these no-bake cookies to cool and set for 5-10 minutes. If the mixture is too warm then the shape you are molding the cookies will not hold. Once the cookies have cooled, use your hands to shape them into balls. Reshape them as necessary.

Place once piece of the sliced cake on the bottom of a plate (see image) and pace 2-3 ‘meatballs’ inside. Spoon the strawberry jam, thinned out with a little water or fruit juice, over the “meatballs” to look like BBQ sauce. (If you have access to strawberry ice cream topping this also works well.)

Add a small amount of yellow dye into 1/2 cup of the butter cream frosting. Combine well, adding additional yellow as needed until it is the desired color. Place into a plastic bag, twisting at the top to avoid any frosting from spilling out while decorating the sandwiches. Cut 1/8′inch hole at the bottom of one corner of the bag and squeeze out ‘mustard’ onto the meatballs. Grate about 1/8 of a cup of white chocolate with a cheese shredder and sprinkle the shredded white chocolate “cheese” over the “meatballs.” Prop the second piece of bread on the top of the meatballs for full effect. To really confuse your victims I recommend putting catchup and mustard on the table and preparing some french fries to go with the BBQ meatball sub sandwich.

Depending on the size of the “meatballs” you will have between 6-8 sandwiches. Meatballs can be made up to three days in advance and stored in an air tight container. If possible, keep cool without refrigerating.

It’s difficult to imagine that as a native Californian I have NEVER been to Yosemite….until this past weekend. I think it is safe to say that I was enamored with everything I saw. A truly spectacular location that was made all the more memorable when shared with family and good friends.

We stayed at the Evergreen Lodge which was about 40 minutes outside of the park. The accommodations were adorable rustic private cabins. The restaurant and tavern on the property served wonderfully fresh and progressive California cuisine. I was further excited to discover what I think will be deemed my birthday drink from here on forward. >drum roll please< I am happy to share with you the soon to be famous Humido! Its inventor, Douglas Salles, the beverage service manager for the Evergreen Lodge. This drink is brilliant- fresh, rich in spices and not too sweet.

What’s so great about the ingredients in this drink? It’s the rum and the Hum. What is Hum? Hum is a liquor inspired by the French Caribbean and modeled after the great Amaros of Italy. It is made by infusing a pot still rhum (a type of rum made from distilled sugar cane juice) with fair trade hibiscus, ginger root, cardamom and kaffir lime to create the beautifully balanced American Botanical Spirit called HUM. Hum is technically a “liqueur,” however, it cannot be compared to traditional liqueurs at a bold 70 proof.

Humido Cocktail

Ingredients

3 blackberries, 5 blueberries and 2 large wedges of limes

1 1/2 oz of Hum

1/2 oz of Rum (or Vodka)

1 tsp agave nectar

ginger beer

Garnish: 2 blackberries, 1 slight wedge of lime

Directions

In a bucket glass with some ice muddle the blackberries, blueberries and with limes. Pour into a cocktail shaker and add agave nectar, Hum and rum. Shake well and strain back into a bucket glass filled with ice. Top it off with ginger beer. Garnish with blackberries and lime.

Cute Bar Bling:

If the name doesn’t intrigue you then you must not LOVE avocados. While I’ve never really fancied myself an artist, I do have artistic foodie tendencies. And well, artists go through phases. Right now I am in my avocado phase. (There, I said it- that is half the battle – as I torture my family and willing guests into testing my creations). There are a lot of ways that you can customize this hearty and healthy vegetarian dish and I encourage you to have fun with it.

Tuscan Avocado-melee Sandwich

Ingredients

3 small avocados, sliced in half and pits set aside

1 15 oz can canellini beans, drained

1 carrot, chopped

1/2 cup whole pistachios, rough chopped

1/2 cup spinach, sliced

1 TBS sunflower seeds

favorite bread, toasted

Italian flat leaf parsley (optional garnish)

Seasonings

1 TBS balsamic vinegar

2 tsps cayenne

1 TBS garlic salt

4 tsps horseradish

1 tsp white wine vinegar

1 small lemon, juiced

pepper to taste

Directions

In a medium size bowl, remove avocados from their skin and mash. In a small bowl mash canellini beans, then add into the bowl with the avocado along with all remaining ingredients. Next add in the seasonings and combine well. If not serving immediately, place the avocado pits back into the bowl with the avocado filling, cover and refrigerate for up to 2 hours. Before serving remove pits and stir mixture. Serve avocado sandwich filling on one slice of toasted bread.

Notes: While it is certainly possible to use a fork and knife on this sandwich I highly recommend consuming it as finger food. If made on smaller toasts Tuscan Avocado-melee can be wonderful appetizer.

This sandwich was served along with my petite lentil salad.

For a while I was fortunate enough to live in New Zealand on two separate occasions. As a destination it is everything you would imagine it to be – beautiful countryside and topography (black sand beaches, lush green ferns, sea scapes galore), wonderful people, amazing food and the list of accolades could go on for pages. There are so many things that I think back on fondly from my time spent there, it seems impossible for me to forget how special of a place it remains in my heart. Amongst the foodie things I vividly remember were the oh-so-delicious savory pies. New Zealand’s meat pies were a weekly favorite (along with flat white’s – Google it!). While this recipe isn’t quite the pastry laden meat pie variety I was referring to, it is very reminiscent of days gone by. Cottage Pie is a wonderful way to use up holiday left overs, or if you are like me, setting your sights on this dish is a great excuse to cook lamb.

Roasted Lamb Cottage Pie

Pot Roasted Lamb Ingredients

2 TBS olive oil

3 1/2 lbs boneless shoulder of lamb

salt and freshly ground black pepper

3 medium onions, peeled, cut into quarters

2 garlic cloves, peeled, finely chopped

4 sprigs fresh rosemary

14 oz red wine

14 oz beef stock

1 TBS butter

1 TBS flour

Vegetable Topping Ingredients

1 TBS olive oil

3 large carrots, chopped

6 stalks celery, chopped

2 large yellow onions, chopped

salt and pepper to taste

Mashed Potato Topping Ingredients

1 lb Russet potatoes,peeled, cut into equal-sized pieces

3½oz milk

2 TBS butter

paprika

salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees.

In a large Dutch oven (or oven proof pot), heat the olive oil over a medium heat. Season the lamb with salt and pepper to taste. Add the lamb to the pot and cook turning regularly, until evenly browned. Remove lamb from pot and set aside.

Add the onions and fry for 5-8 minutes, or until golden-brown. Then add the garlic and rosemary sprigs, stirring until combined. Lastly return the lamb to the pot and add the red wine and stock.

Place the pot in the oven and cook, uncovered, for 2 hours, or until the lamb is tender and the top is crisp.

While lamb is cooking begin preparing the vegetable layer. In a large pan add the olive oil and saute the onions for 5 minutes on medium heat, stirring regularly. Add the carrots and continue cooking another 10 minutes and lastly add the celery. Cook an additional 5 minutes. Salt and pepper to taste. Set aside.

Remove the lamb and onions from the cooking juices and set aside (keep warm). Strain the cooking juices into a saucepan and heat over a low to medium heat.

In a small bowl, mix together the flour and butter until well combined. Whisk well and then add it into the strained pan juices. Continue to whisk until the mixture forms a thick gravy. Set aside.

Cut the meat into large pieces and place lamb the bottom of a large baking dish.

Next add a layer of the cooked vegetables.

Boil the potatoes in a pot of salted water for 12-15 minutes, or until tender. Drain well, then return the potatoes to the same pot and mash the potatoes until smooth.

In a small pot, warm the milk over a low heat, then add the milk and the butter to the mashed potatoes and mash again until smooth. Season, to taste, with salt and pepper.

Spoon the mashed potatoes over the lamb and vegetable filling. Sprinkle with paprika for color. Bake at 325 degrees until hot and golden brown on top.

Warm gravy and serve on the side.

As a child I was not fond of yams or sweet potatoes. Not even my Nonie’s special yams topped with marshmallows could convince me to eat this vegetable. And I was one of those odd kids that really liked my veggies.

It was my Aunt Judy that first convinced me to try her Sweet Potato & Apple Bake. I was instantly hooked. (Sidebar: My trust in Auntie Judy ran deep for a number of reasons- (1) she bought me my first pair of high heels in the 6th grade, and (2) while spending the weekend with my Auntie Judy and my Uncle Joey I watched my very first episode of SNL.) While you may be finding this TMI on my childhood, there is a point to this story. Today this food that I once hated and now love, is one of the small ways I am reaching out to try to help others in need. Curious?

The Cause:

If you don’t know ONE, it is a non-partisan, grassroots advocacy organization, co-founded by Bono, that fights extreme poverty and preventable disease, particularly in Africa. ONE wants to raise public awareness and pressure political leaders to support smart policies to effect positive change.

I have joined forces with some of my favorite foodie bloggers to help support ONE’s Thrive campaign. Thrive is drawing specific attention to hunger and the mascot for the campaign is the ever faithful sweet potato! Its nutritional impact and its ability to grow in many places is literally saving lives.

Help me take action to make a difference by doing the following:

1. Go to ONE.org to add your voice to protect the Federal budget for foreign aid (less than 1% of the overall budget!)

2. Sign the ONE.org nutrition petition here.

Lovely Sweet Potato & Apple Bake

Ingredients

2 medium sweet potatoes

1 1/2 TBS unsalted butter, softened

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground allspice

3 Granny Smith apples, peeled, cored, and cut into 1/2-inch rings

2 TBS maple syrup

Directions

Preheat the oven to 350 degrees. Place the sweet potatoes on a piece of aluminum foil and roast approximately 1 hour or until they can be easily pierced with a fork. Allow to cool slightly.

Trim the ends of the sweet potatoes and pull off the peels; slice into 1/2-inch rounds.

Butter a 9x13x2 casserole dish with half the butter. In a bowl, stir together the allspice,cinnamon, and ginger. Arrange half the apple rings and sweet-potato rounds in alternating layers in the dish; sprinkle with half the spice mixture and half of the maple syrup. Layer the rest of the apples and sweet potatoes, ending with the apples. Sprinkle the remaining spices and drizzle the syrup. Dot apples with the rest of the butter.

Cover and bake approximately 45 minutes until the apples are very tender.

Need more delicious Sweet Potato recipes? Check out these lip smacking posts from a great list of foodies:

Sweet Potato & Black Bean Burritos from This Week for Dinner
Truffle Sweet Potato Frites from Savory Sweet Life
Sweet Potato & Chicken Sausage Stew from Chefdruck
Honey Sweet Potato Biscuits from Food for My Family
Sweet Potato Burgers from Cutie Booty Cakes
What’s Gaby Cooking and Sweet Potato Day
The Mission List and Sweet Potato Day
World Moms Blog and Sweet Potato Day
Go Graham Go and Sweet Potato Day
Cranberry Sweet Potato Crumb Cake from Barbara Bakes
Bourbon and Marshmallow Sweet Potatoes from Boston Mamas
Documama and Sweet Potato Day
Sweet Potato Bread Pudding from Eat the Love
Lamb Shanks with Sweet Potatoes and Sausage from Kitchen Gadget Girl
Sweet Potato Love To Help End World Hunger from Love That Max
Celebrating Sweet Potato Day with Mom Trends
Sweet Potato Chili from Righteous Bacon
Cooking Sweet Potatoes for Picky Eaters from Rookie Moms
Sweet Potatoes and Global Health from Third Eye Mom
Indian Spiced Sweet Potato Kielbasa ONE Skillet Bake from Tickled Red
Sweet, Dude, Sweet Potato Breakfast Hash from Helen Jane
Sweet Potato and Peanut Gratin from Non-Reactive Pan
Sweet Potato Fries from When You Wake Up a Mother (also found on Million Moms Challenge)

Thanks to my friend Illina, banana chocolate chip cakies have become a house hold favorite over the past few years. With the combo of banana and chocolate chips at the top of the ‘regulars’ chart this recipe is a new twist on a family favorite. One of the things I love most about this recipe is that it is diabetic friendly and dairy free.

Hearty Oatmeal Banana Chocolate Chip Muffins

Muffin Ingredients

2 ripe bananas, mashed

1 cup Almond Coconut milk (or can substitute vanilla almond milk)

2 eggs** (vegan substitution below)

1 TBS baking powder

3 cups old fashioned oatmeal

1 tsp vanilla extract

1 TBS sugar, optional

3/4 cup semi-sweet chocolate chips (vegan variety are dairy free)

Muffin Directions

Preheat oven to 375 degrees.

Mix together all ingredients except the chocolate chips. Allow to rest for 10 minutes, then mix in chocolate chips.

Coat muffin pan with non-stick cooking spray or use liners.

Fill 12 muffin cups to the brim.

Bake 20-30 minutes, until the edges start to brown. Allow to cool for 5 minutes. If using cooking spray, loosen the muffins from the pan by tracing around the edges with a blunt knife to release. Serve warm.

Vegan Egg Substitute Adaptation:

Flax seeds contain properties that are ideal for replacing eggs in vegan baking. It is important to use GOLDEN flax seeds which are the light colored ones as the brown flax seeds will alter the color of baked goods. If you are just looking to mix it up a bit and are not necessarily vegan here are some flax seed 101 facts on this alternative goodness: the seeds contain protein, fiber and are an excellent source of omega-3 fatty acids which makes this binder a healthy alternative to other egg replacers. Below are the ingredients to make the equivalent of 1 egg. (Remember for THIS recipe you will need to double the amounts below.)

Flax Seed Meal Ingredients

3 TBS water

1 TBS golden flax meal (to make meal follow directions given)

Flax Seed Meal Directions

Using a blender, food processor or a spice grinder, grind the flax seeds into meal. If opting to grind a larger amount it can be stored in an air-tight container, in the freezer, for up to one year. Equivalents: 1 cup of flax seeds equals about 1 1/3 cups of flax meal.

Add the water to a small bowl, then add the flax meal combining with a whisk or fork. Let the mixture set-up for 5-10 minutes so it develops a raw egg-like consistency. If trying to expedite the process, warm water will speed things up.