Banana Coconut Muffins

Have some bananas that need used up? Try this amazing Banana Coconut Muffins Recipe. Can be made gluten free & dairy free too

I woke up with plans to head to the Farmers Market. I got dressed, made a cup of coffee, stumbled to the computer, and realized it was pouring rain. Well then, …..I guess someone didn’t want me to go to the Farmer’s Market. Not a biggie. There is always another time.  So I figured I would get some things done around the house today.

As the day went on the rain kept coming. It rained…. and it rained…..and it rained. It’s Florida and we are used to some rain, but I believe at last check the weather said 5+ inches today.  Just lovely!

I started to make some of these Banana Coconut Muffins for my little monkeys. I had this lovely pile of bananas that had turned that awful shade of brown no one will touch. So it’s banana muffins, banana bread, or banana cookies. I hate throwing food away.

I was just jamming in the kitchen…… “If you like Pina Coladas, and getting caught in the rain.”  My Hubby walked in and looked at me like I had lost it.

Him: “Last week it was Pumpkin….this week Pina Coladas?”

Me: Yep, sounds about right! :)

He just shrugged and turned right back around. I mean, HELLO! He ought to know that there is no rhyme or reason in this house by now. ~giggle~

Have some bananas that need used up? Try this amazing Banana Coconut Muffins Recipe. Can be made gluten free & dairy free too

If you have a pile of bananas and need to use them up quickly this is the perfect recipe. It is simple, and they turn out so moist and flavorful. Plus, they can be made gluten free and dairy free if they need to be.  Plus the coconut gets so nice and toasty right on the top of the muffin while it bakes ~sigh~ Just PERFECT!

Banana Coconut Muffins
 
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Serves: 9
Ingredients
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 very ripe bananas, mashed (3/4 cup)
  • ½ cup Vegetable or coconut oil
  • ⅔ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla
  • ¾ cup sweetened flaked coconut
Instructions
  1. Preheat oven to 375°F. Line muffin cups with liners.
  2. Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, oil, sugar, egg, vanilla, and ½ cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
  3. Divide batter among lined muffin cups and sprinkle with remaining ¼ cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
Gluten Free
  1. Use a gluten free all purpose flour mix and a gluten free vanilla

 

Have some bananas that need used up? Try this amazing Banana Coconut Muffins Recipe. Can be made gluten free & dairy free too

 

 

Gluten Free Corn Dog Bites

Simple, delicious, and kid friendly Gluten Free Corn Dog Bites Recipe

Simple, Delicious, and Gluten Free. That is what snacks need to be at my house for my son to be able to eat them. Corn Dogs are every kids favorite, and that is why I came up with the BEST EVER Gluten Free Corn Dog recipe. The thing is…..I don’t always want to stand in the kitchen and fry corn dogs. Sure they are delicious but that is a job and a half.

I came up with these quick and easy Gluten Free Corn Dog Bites that you can make in just minutes. My kids love them, and I love how easy they are. You could totally make them Non-Gluten Free if you choose too! The only “special kitchen tool” needed: a mini muffin pan.

Simple, delicious, and kid friendly Gluten Free Corn Dog Bites Recipe

Gluten Free Corn Dog Bites
 
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Serves: 24 Bites
Ingredients
  • 4 Hot Dogs
  • 1 cup Gluten Free Corn Meal
  • 1-1 ½ cup Gluten Free Bisquick
  • 2 eggs(beaten)
  • 1 tbsp sugar or honey
  • 1 cup Milk (you can use soy, almond, etc)
Instructions
  1. Preheat oven to 350 degrees F
  2. Grease a mini muffin pan.
  3. In a large bowl mix together Corn meal, gluten free biquick, eggs, sugar and milk.
  4. Cut the hotdogs each into 6 even pieces.
  5. Now fill each one of the muffin pan holes ½ - ¾ of the way full and place one piece of hotdog into the center.
  6. Bake at 350 for 15 minutes or until bites turn golden brown around the edge and begin to pull away from the pan.
Dairy Free
  1. Use a dairy free milk. (Almond, coconut, etc)
Non-Gluten Free
  1. Just use regular bisquick instead of gluten free.

 

Simple, delicious, and kid friendly Gluten Free Corn Dog Bites Recipe

 

If you like these you will love…..

fried-pickles_thumb.png

Fried Pickles with Tangy Dip (GLUTEN FREE)

Follow me on pinterest

 

 

Monster Sugar Cookies

Super simple and fun for Halloween. Check out this easy Monster Sugar Cookie Recipe

We had entirely too much fun making these tonight!!! Halloween is creeping around the corner and I have been testing some scary and spooky snacks on the kids. Tonight was these Monster Sugar Cookies. They won me over because they are super simple! They won the kids over because they are AWESOME!! They won my hubby over because they are delicious! Wins all around.

Super simple and fun for Halloween. Check out this easy Monster Sugar Cookie Recipe

You make this simple drop sugar cookie recipe and add the food coloring of your choice. We did Purple  for the girls and the Green ones for my son are gluten free.  I found the eyeball candies at my local store, but you can also make them. I have a tutorial coming up soon! ;)

Quick note: Add the eyes after they are done baking. We may have learned the hard way that they sink into the cookie and look even creepier if you add them before. LOL

5.0 from 1 reviews
Monster Sugar Cookies
 
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Serves: 20-24
Ingredients
  • 1⅓ cups flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter or margarine (1 stick), softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Food coloring
  • Candy eyeballs
Instructions
  1. Preheat oven to 350 degrees.
  2. With a mixer cream together butter and sugar.
  3. Add the egg, vanilla, and food coloring to the creamed butter/sugar. Mix well.
  4. Add the flour, baking powder, and salt. Mix until dough forms.
  5. Drop by rounded teaspoonfuls onto a parchment lined baking sheet.
  6. Bake at 350 for 10 minutes.
  7. Remove from the oven and add the eyeballs while still warm. If the cookies have cooled you can use a bit of icing to attach the eyeballs.
Gluten Free
  1. Use a gluten free flour mix
Dairy Free
  1. Use a dairy free margarine or coconut oil to replace the butter.

 

Super simple and fun for Halloween. Check out this easy Monster Sugar Cookie Recipe

 

 

If you love these you will also like….

frogbogThis fun Halloween Frog Bog!

Also follow me on pinterest for more fun ideas

 

 Visit AFewShortCuts.com’s profile on Pinterest.

Pumpkin Coffee Cake Cookies

The ultimate fall cookie! Pumpkin Coffee Cake Cookies Recipe #idelight

I am fairly certain that these little bites of joy contain EVERYTHING that I love about fall….in no specific order.

  • Pumpkin
  • Coffee
  • Cake
  • & Cookies

Put it all together and you have these Amazing Pumpkin Coffee Cake Cookies.  They are just the right size to not make you feel guilty about stealing one for your afternoon cup of coffee. They are also just the right size to grab 2….just in case.

The ultimate fall cookie! Pumpkin Coffee Cake Cookies Recipe #idelight

My favorite part is they have that amazing crumb topping that any great coffee cake should have. YUM. You have to give these a whirl!

OH and the glaze…the glaze is made with International Delight Pumpkin Spice Creamer. If you haven’t tried it, step away from the computer, pick up those car keys and run to the nearest store. SERIOUSLY DELISH! You can make your own PSL (Pumpkin Spice Lattes) and never have to step foot in a starbucks.

The ultimate fall cookie! Pumpkin Coffee Cake Cookies Recipe #idelight

4.0 from 1 reviews
Pumpkin Coffee Cake Cookies
 
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Ingredients
Cookies
  • 10 Tbsp butter
  • ⅓ cup Pumpkin puree
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1½ tsp Pumpkin Pie Spice
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1 tsp salt
  • 3¼ cup flour
Crumb Topping
  • ½ cup butter, softened
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1⅓ cup flour
Glaze
  • 1 cups powdered sugar
  • 1 tbsp butter
  • 1 tbsp International Delight Pumpkin Spice Creamer
Instructions
  1. Preheat oven to 350°
  2. Line cookie sheet with parchment paper. Set aside.
Crumb Topping
  1. Mix all the crumb ingredients together in a medium bowl and cut together with a pastry cutter or a fork until evenly mixed. Chill while making cookie dough.
Cookies
  1. In a large mixer, mix together butter, pumpkin and both sugars for 1-2 minutes on medium speed, until combined and creamy.
  2. Add in Pumpkin pie spic, eggs and vanilla and continue mixing until evenly combined.
  3. Turn mixer to low and mix in baking powder, salt and flour, mixing until dough comes together evenly.
  4. Scoop cookies out, using a cookie scoop and place on lined cookie sheet.
  5. Make an indentation in the center of the cookie dough. Scoop at least 1 Tablespoon of Crumb Topping into the center of the dough pressing lightly to stick.
  6. Bake cookies for 9-10 minutes, or until edges start to get golden.
  7. Remove from oven and allow to cool for about 5 minutes on cookie sheet, then move to a cooling rack
Glaze
  1. Whisk together the powdered sugar, butter and milk until a glaze forms. You may need to increase or decrease the amount of creamer to get the correct consistency. Lightly drizzle over the cookies once they are cool.

The ultimate fall cookie! Pumpkin Coffee Cake Cookies Recipe #idelight

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Teriyaki Chicken Pineapple Boats

Make these Simple yet fancy Teriyaki Chicken Pineapple Boats #Recipe #Dinner

I have turned over cooking to my hubby a couple nights a week, because I have one too many things too do. Sometimes you just don’t want anything out of the crock pot, and the grill sounds so much better. Plus, I am in charge of homework. That can be painful with 3 kids.

13 Year Old: I hate homework.

Me: I do too! Ironic thing is when you have kids you get to do it all over again…..times 3 apparently.

13 Year Old: I am NEVER having kids.

Well, that escalated quickly. LOL   Anyway, that is just the way my afternoons go.

I was surprised when I was served this Teriyaki Chicken Pineapple Boat the other night.  I am pretty sure my Crock Pot Pulled Pork from the night before was just upstaged.  The kids ooohed and ahhhed. I will never hear the end of this folks….like ever!

The funny thing is these look fancy, but they are so simple! The make a great presentation for a date night or if you are having a dinner party. OR…like my house, if you want a pat on the back about that AMAZING dinner you fixed. ~giggle~

Terriyaki Chicken Pineapple Boats-2

Mix up the teriyaki sauce and pour it over the chicken. Let it marinade for atleast 30 minutes. This is a great time to start the rice, heat the grill, and slice the pineapple.

Terriyaki Chicken Pineapple Boats-1

To make the bowls you need to slice the pineapples in half from the top to the bottom. This is much easier than you would think. Then use a spoon and a knife to scoop out the pineapple. Dice the pineapple and place in a bowl to the side.

Now grill the chicken and diced pineapple (if desired). You can also bake the chicken in the oven.

Once done, dice the chicken and mix it with the cooked white rice, steamed broccoli ( I used the steam fresh veggies), and pineapple. Serve in the pineapple bowls with a little extra teriyaki sauce over the top! YUM!

Make these Simple yet fancy Teriyaki Chicken Pineapple Boats #Recipe #Dinner

Teriyaki Chicken Pineapple Boats
 
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Author:
Serves: 4
Ingredients
  • 2 Whole Pineapples
  • 1 - 1.5 Lbs Boneless Skinless Chicken Breast
  • ¾ cup soy sauce (you can buy gluten free)
  • ¼ cup honey
  • 1¼ teaspoons peeled, grated fresh ginger (from about a 1-1/2-inch piece) or ½ tsp dry ginger
  • Cooked Rice (we used the rice cooker)
  • Steamed Broccoli (Hello Freezer Steambags)
Instructions
  1. Mix the soy sauce, honey, and ginger together. Whisk well and pour ½ cup over chicken in a large bowl. Reserve the rest for serving. Allow to marinade up to 2 hours but at least 30 minutes. This is great to do while the grill or oven heats up.
  2. Slice the Pineapples directly down the center long ways to form 2 bowl halves. Use a knife and a spoon to cut the pineapple meat out of the inside leaving only the shell. Set them to the side. Dice the pineapple and place it in a bowl.
  3. Grill the chicken over medium heat until the internal temperature is at least 160. You can also cover and bake in the oven for 35 minutes until cooked through. I prefer grilled.
  4. If you want a very flavorful dish you can also grill the pineapple. It really brings out the flavor.
  5. Once the chicken is cooked dice it and mix it with the cooked rice, pineapple, and steamed broccoli.
  6. Spoon it into the pineapple bowls. Top with extra teriyaki sauce. Serve.
Gluten Free
  1. Use a gluten free soy sauce.

Make these Simple yet fancy Teriyaki Chicken Pineapple Boats #Recipe #Dinner

Pumpkin Doughnuts

Simple and fluffy Baked Pumpkin Doughnuts #recipe

Fall is around the corner. That users in the season for baked goods, apples, pumpkins, the smell of cinnamon… …..MMMM……and a nice warm cup of coffee. Some of the best things in life happen in the fall. Like the best baked doughnut ever! These are the only non-fried doughnuts I make, and they are fabulous! They are still light and fluffy and melt in your mouth delicious right out of the oven.

Simple and fluffy Baked Pumpkin Doughnuts #recipe

The catch, you will need a doughnut pan. But don’t worry they aren’t expensive and you will use it more than once. Especially with this Pumpkin Doughnuts recipe in your hands. ;)

The second catch. You will need to make more than one batch, so stock up on pumpkin. They literally hit the counter, took a cinnamon sugar bath, and I walked in the other room for 2 minutes. I came back and they were gone. The little vultures smelled them and devoured them.  Don’t worry, if you make too many I am sure you can find someone to help you eat them, or you can freeze them for another day!

Pumpkin Doughnuts
 
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Author:
Serves: 12
Ingredients
  • ½ cup vegetable oil
  • 3 large eggs
  • 1½ cups granulated sugar
  • 1½ cups pumpkin purée (canned pumpkin)
  • 1½ teaspoons pumpkin pie spice
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 1¾ cups + 2 tablespoons All Purpose Flour (OR Gluten Free Flour Mix)
  • Cinnamon Sugar (optional) to Top
Instructions
  1. Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
  2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
  3. Add the flour, stirring just until smooth.
  4. Fill the wells of the doughnut pans about ¾ full.
  5. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
  6. Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
  7. While the doughnuts are still warm (but no longer fragile), top them with cinnamon sugar gently patting it down so it sticks.
  8. Cool completely, and store (not wrapped tight) at room temperature for several days.
Gluten Free
  1. Use a gluten free flour mix. I used Gluten Free Bisquick and they turned out fabulous.

Simple and fluffy Baked Pumpkin Doughnuts #recipe

Mac & Cheese Muffins

The perfect appetizer! Try these epic Mac & Cheese Muffins #recipe

The ultimate appetizer! These Mac & Cheese Muffins turn mac & cheese into a finger food! Who doesn’t love finger foods?!

I made a batch of The Best Ever Mac & Cheese, and had leftovers. Not because it isn’t amazing, but because I made too much food for dinner. LOL Story of my life!  I decided to turn the leftovers into these Mac & Cheese muffins for a great snack during the football game this weekend. I am so glad I did. They didn’t last!

PIoneer women mac & Cheese-3

I mean…check out this super cheesy mac & cheese. How could it not turn into something even more amazing?!

Mac & Cheese Muffins-1

So I greased a muffin tin, and when I thought it was greased enough….I greased it some more.  Then I placed a tablespoon of cracker crumbs in the bottom of each cup. Then I scooped the mac & cheese in and topped with a few more cracker crumbs.

The perfect appetizer! Try these epic Mac & Cheese Muffins #recipe

I popped those bad boys in the oven for about 30 minutes at 350 degrees F, or until golden brown on top. Allow them to cool completely before trying to remove them from the pan.

Mac & Chesse Muffins
 
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Author:
Serves: 12
Ingredients
Instructions
  1. Preheat oven to 350 degrees
  2. Make your favorite Mac & Cheese Recipe. You can't beat The Best Ever Mac & Cheese (in my opinion). Don't bake it in the oven. Just make the cheese covered noodles.
  3. Spray a muffin tin with cooking spray or grease it well. Then grease it again...just in case.
  4. Place a heaping tablespoon of the cracker crumbs in the bottom of each cup. Fill the cup the rest of the way with mac & Cheese. Pushing it down just a bit to make sure it is in there firmly.
  5. Top with another teaspoon of cracker crumbs.
  6. Bake for 30 minutes or until golden brown and bubbly.
  7. Allow to cool completely before removing from the pan

 

The perfect appetizer! Try these epic Mac & Cheese Muffins #recipe

Pumpkin Oatmeal Bars

Delicious fall breakfast or snack. Pumpkin Oatmeal Bars #recipe

One of my favorite flavors of all time: PUMPKIN! I don’t know that I have ever turned down a recipe with pumpkin in it. That is one of the most exciting things about fall to me. PUMPKIN EVERYTHING!

I have passed my love of pumpkin on to my children, even the picky one. They too love everything pumpkin, so I really don’t get too many strange looks when I crank the oven on September 1st and make these Pumpkin Oatmeal Bars. I have waited long enough people! ~giggle~

These are going to make the best breakfasts for before school, and I am going to pack them for snacks too. I love that they are super healthy and no one even notices because they are so delicious! ;)

Pumpkin Oatmeal Bars-1

Gather all of the ingredients. I made them gluten free and dairy free, but you can make them regular too. They turn out great both ways.

Pumpkin Oatmeal Bars-1-2

Everyone in the bowl and mix well.  Do you smell it? OMG. Pumpkin heaven.

Pumpkin Oatmeal Bars-2

Place in a foil lined 8×8 or 9×9 pan, and bake at 350 for 20 -25 minutes. Allow to cool completely before cutting into squares.

Delicious fall breakfast or snack. Pumpkin Oatmeal Bars #recipe

5.0 from 1 reviews
Pumpkin Oatmeal Bars
 
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Author:
Serves: 9
Ingredients
  • 1½ Cups Instant or Old Fashioned Oats
  • ½ cup flour (or Gluten Free Flour Mix)
  • ¼ cup brown sugar
  • ½ cup pumpkin puree
  • 1 tsp Pumpkin Pie Spice
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg, beaten
  • ¾ cup milk
  • ¼ cup raisins
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8 or 9x9 baking pan with foil.
  2. In a large bowl mix together all of the dry ingredients until combined. Stir in the pumpkin, egg, and milk until well combined.
  3. Pour batter into the prepared pan and bake at 350 degrees F for 20 -25 minutes or unitl toothpick inserted in the center comes out clean
  4. Cool completely and cut into squares.
Gluten Free
  1. Use gluten free oats and gluten free all purpose flour mix
Dairy Free
  1. Use a dairy free milk: Almond, Soy, Coconut etc.

 

Delicious fall breakfast or snack. Pumpkin Oatmeal Bars #recipe

 

Love Pumpkin, you can check out all of my Pumpkin Recipes