You guys, it’s spring. For real. It’s time to crack the windows, bake cookies for work, pizza for your favorites, and granola for the hotties in your life. Below are 3 recipes from my Instagram that I really think you guys should know about. I mean, sometimes baking and dancing happens on a weeknight and there’s no time for photographing these in a fancy manor… So here you go!
I really loved these whoopie pies. They’re a nice alternative to banana bread and honestly, I want that honey cinnamon frosting on every single baked treat forever.
Banana Whoopie Pies
Recipe from Whoopie Pies
whoopee pies -
- 2 cups all-purpose flour
- 1 t baking soda
- 1/2 t kosher salt
- 1 stick (8 T) butter, at room temperature
- 3/4 cup sugar
- 1 t vanilla extract
- 2 large eggs
- 3 very ripe bananas, mashed
honey cinnamon frosting -
- 2 1/2 cups confectioners’ sugar, sifted
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 T honey
- 1/4 t ground cinnamon
- almonds, pecans or walnuts for rolling
- Preheat your oven to 350F. Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt. In the bowl of a stand mixer with the paddle attachment, beat together the butter, sugar, and vanilla until light and creamy, about 3 minutes. Add the eggs and beat until combined. Add the bananas and mix until completely combined. Mix in the dry ingredients.
- Scoop dough using a small cookie scoop onto prepared baking sheets. Try to keep them as uniform as possible so you can match them up easily later on. Bake for about 7-10 minutes depending on the size. Remove from the oven and transfer to a wire rack to cool. Continue with all the whoopie pies.
- Make frosting by beating together the sugar, butter, honey and cinnamon until smooth.
- Sandwich the frosting between whoopie pies. Roll through nuts. Bring to work!
Do you have asparagus or even zucchini hanging out in your fridge? Put it on pizza! Your crust will thank you.
Roasted Asparagus Pizza
Recipe adapted from springtime produce
- 1 ball pizza dough (half of this recipe)
- 1 bunch of asparagus
- 2 cloves garlic, pressed
- 1 T olive oil
- salt and pepper
- 4 strips of prosciutto
- 1/4 cup basil pesto
- be generous with: mozzarella, parmesan, and goat cheese
- red pepper flakes
- Preheat your oven to 400°F. Trim asparagus and toss with garlic, olive oil, salt and pepper. Roast for 10-15 minutes. Remove from the oven and chop. Turn oven temperature up to 500°F and pop your pizza stone in there to get nice and toasty for 30 minutes.
- Meanwhile, form pizza dough by using your fingertips to stretch the dough into a circle., flattening the middle and pushing the dough out toward the edges to make the crust. Crisp up the prosciutto in a hot cast iron skillet until crispy. Remove and chop.
- Carefully remove the pizza stone from the oven and place the dough round on the stone. Top with basil pesto, asparagus, cheese, and prosciutto. Place back in the hot oven and bake until cheese is melted and bubbly and the crust is lightly browned, about 10-12 minutes. Remove from the oven. Transfer the pizza to a cutting board to let it rest for 5 minutes. Slice and enjoy.
Quinoa and flax seeds will forever be in my granola. It’s just how it is. Give a whirl! You might never go back to store-bought granola again. Just warning you! Keep the ingredients on hand.
- 3 cups rolled oats
- 2/3 cup slivered almonds
- 2/3 cup walnuts, chopped
- half cup un-cooked quinoa, rinsed
- heaping 1/4 cup flax seeds
- pinch of kosher salt
- 1/2 t cardamom
- pinch allspice
- pinch cloves
- 1/2 cup coconut oil
- 1/4 cup honey
- 1/4 cup maple syrup
- 1 t vanilla extract
- 1 cup dried berries + freeze-dried strawberries to taste
- Preheat your oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together the oats, quinoa, flax seeds, nuts, salt, and spices.
- In a small saucepan melt the coconut oil with the honey, and maple syrup. Add the vanilla extract. Pour over the oats and stir until evenly coated.
- Pour onto the prepared baking sheets making an even layer. Bake for 15 minutes. Stir and continue to bake at 10 minute intervals until uniformly golden (about 30 minutes).
- Allow to cool completely on the baking sheet. Sprinkle with dried cherries. Break up and store in an airtight container. Eat over yogurt, with milk, or just by the handful.