All Things Mom Life

Apple Strudel Bites

renee Ellis — Thu, 17 Oct 2024 23:57:10 +0000

Apple Strudel Bites

Recipe by renee Ellis

Servingsservings

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Calorieskcal

Ingredients

1 package of puff pastry sheets
1 cup apple pie filling, homemade or store-bought
1 egg, large
1 tbsp water
1/4 cup sanding sugar, optional but highly recommended

Directions

Unroll pastry sheets and cut rectangular strips (mine were about 2-3 inches wide and 5-6 inches long. Keep in mind that these are approximate measurements)
Put 1 tbsp of apple pie filling in the center of the strip. Fold one side of the strip on top of the filling and then fold the other side of the strip. Press gently so that both ends stick together. Then, flip the strudel onto a cookie tray line with parchment paper.
Gently, use a sharp knife to make 3-4 cuts on top of each strudel so that steam can easily escape while baking.
In a small bowl, beat the egg and water to make the egg wash. Brush the top of each strudel with egg wash and sprinkle some sanding sugar.
Bake at 400 degrees for about 20 minutes or until the strudels are puffy and golden brown, Enjoy!

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Baked Chocolate Chip Breakfast Cookie

renee Ellis — Thu, 17 Oct 2024 23:56:46 +0000

Baked Chocolate Chip Breakfast Cookie

Recipe by renee Ellis

Servings

2-3

servings

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Cooking timeminutes

Calorieskcal

Ingredients

1/2 cup oats
1/2 banana ( the spottier the better!)
1 egg
1/4 cup milk of choice ( I use whole milk)
Large pinch of salt
1/4 tsp baking soda
1 tsp vanilla extract
Chocolate chips
1 tbsp real maple syrup
Flakey Sea Salt

Directions

Add all ingredients ( except chocolate chips) to a blender and blend until fully smooth & combined
Pour batter into lightly greased Omie Snack Containers. These are oven-safe.
Top with chocolate chips
Bake at 350F for 20-23 minutes. Insert a toothpick to make sure it's done.
Sprinkle with flakey sea salt. Enjoy!

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Baked Oatmeal Chocolate Chip Breakfast Cups

renee Ellis — Thu, 17 Oct 2024 23:56:21 +0000

Baked Oatmeal Chocolate Chip Breakfast Cups

Recipe by renee Ellis

Servingsservings

Prep time

minutes

Cooking time

minutes

Calorieskcal

Ingredients

3 cups old-fashioned oats
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup milk
2 large eggs
1/2 cup maple syrup
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 cup semi-sweet chocolate chips

Directions

Preparation: In a large bowl, mix together oats, baking powder, cinnamon, and salt.
In another bowl, whisk together milk, eggs, maple syrup, melted butter, and vanilla extract.
Combine wet and dry ingredients, then fold in chocolate chips.
Cover and let mixture set for a few hours or overnight in the refrigerator. I like to make at night and bake in the morning.
Ready to bake: Preheat the oven to 350F ( 175C). Grease a muffin tin.
Make for 20-25 minutes, or until the edges are golden brown and the tops are set.
Let cool in the tin for 5 minutes before removing.
Serve warm or store in an airtight container.

The post Baked Oatmeal Chocolate Chip Breakfast Cups appeared first on All Things Mom Life.

Banana Bread

renee Ellis — Thu, 17 Oct 2024 23:55:46 +0000

Banana Bread

Recipe by renee Ellis

Servingsservings

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Ingredients

1/2 cup of melted butter, cooled (1 stick)
1 cup of brown sugar, (packed tightly in cup)
2 eggs
1 tsp vanilla bean paste or extract
1 1/2 cups all-purposed flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2-1 cups of chocolate chips (However much you prefer)
2 medium mashed bananas (very ripe)
Optional: Walnuts

Directions

Preheat oven to 350F (175C). Grease a 9x5 inch loaf pan. I even use parchment paper so it easily comes out of the pan.
In a large bowl, stir together the melted butter and sugars.
Add the eggs and vanilla, mix well.
Combine flour, baking soda, and salt.
Stir into the butter mixture until smooth.
Add in mashed bananas. Combine well.
Finally, fold in the sour cream and chocolate chips. Spread evenly into the prepared pan.
Make at 350f (175C) for 45-60 minutes, depending on your oven, or until a toothpick inserted into the center of the loaf comes out clean. cool loaf in the pan for 20 minutes before removing from pan.

Notes

Cooking time will vary. I've been making this for years and the baking time is different with each oven.
Vanilla paste will add depth but vanilla extract is just fine.
This bread isn't very sweet. Fell free to add another 1/4-1/2 cup max of sugar if you feel like you need more.
Make sure to grease your pan very well.
Instead of loaf pan you can use a bundt pan.

The post Banana Bread appeared first on All Things Mom Life.

Bang Bang Chicken Skewers

renee Ellis — Thu, 17 Oct 2024 23:55:18 +0000

Bang Bang Chicken Skewers

Recipe by renee Ellis

Servingsservings

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Calorieskcal

Ingredients

2lbs chicken breasts (cut into 1" bites)
1 tbsp olive oil
1 tsp paprika
2 tsp garlic powder
2 tsp salt
1 tsp pepper
1 lime sliced into wedges (for garnish after grilled)
Sauce
11/4 cups mayo
2/3cup sweet Thai chili sauce
2 tsp sriracha (more or less, your preference)
1 tbsp honey

Directions

Soak skewers in water for 20 minutes.
In a large bowl, add chicken, olive oil, and seasonings. Toss well to coat.
Thread about 6 pieces on each skewer.
In a small bowl. combine sauce ingredients.
Divide sauce in half into 2 bowls
Use one half of the sauce to brush over the chicken. The chicken is raw so do not cross contaminate into the other sauce bowl.
Heat grill to 500, Place on the grill and turn once. Grill to an internal temp of 165 and they're done!
Brush with more sauce before serving.
Squeeze wedge of lime over the chicken (optional)

The post Bang Bang Chicken Skewers appeared first on All Things Mom Life.

Coffee Cake

renee Ellis — Thu, 17 Oct 2024 23:54:53 +0000

Coffee Cake

Recipe by renee Ellis

Servingsservings

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Ingredients

Streusel topping
1 cup brown sugar, packed
1 cup all-purpose flour
1 teaspoon ground cinnamon
Pinch kosher salt
1/2 cup butter, softened
Cinnamon layer
1/4 cup brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
Cake batter
3 cups all-purpose flour
2 1/4 cups sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup butter, softened
1 cup sour cream
1/4 cup whole milk
4 large eggs
1 tablespoon vanilla extract

Directions

Preheat the oven to 350°F and butter or spray a 9 x 13-inch pan.
Make the streusel layer: In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly. Set aside.
Make the cinnamon layer: In another small bowl, combine the sugar, flour, and cinnamon. Set side, as well.
Make the batter: In the bowl of your mixer, add the flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer , stir on low to combine. Add the softened butter and beat on medium-low speed for 2 to 3 minutes, or until all of the butter is mixed in, and the mixture resembles moist sand.
Combine the wet ingredients and finish the batter: In a medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined. Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. A few small lumps are totally fine.
Prepare the cake: Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer. Spread the remaining batter over the top (this does require some patience since the batter likes to lift off the cinnamon-sugar layer). Top with the crumble mixture.
Bake the cake: Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to room temperature) before serving.
Store the cake: You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter at room temperature.

The post Coffee Cake appeared first on All Things Mom Life.

Cinnamon Apple Cider Muffins

renee Ellis — Thu, 17 Oct 2024 23:54:27 +0000

Cinnamon Apple Cider Muffins

Recipe by renee Ellis

Servingsservings

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Ingredients

13⁄4 cups all-purpose flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 tbsp Ceylon cinnamon
1⁄4 tsp nutmeg (optional)
1⁄2 cup unsalted butter, melted
1⁄2 cup granulated sugar
1⁄2 cup light brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
1 cup apple cider (preferably reduced by half for a concentrated flavor)
1 cup diced apples (small chunks, peeled)
Topping
1⁄4 cup granulated sugar
1 tbsp Ceylon cinnamon
2 tbsp unsalted butter, melted

Directions

Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
Make the Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, Ceylon cinnamon, and nutmeg. In another bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add in the eggs, one at a time, followed by the vanilla extract, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider. Start and end with the dry ingredients. Be careful not to overmix - just stir until combined. Gently fold in the diced apples.
Bake: Divide the batter evenly among the muffin cups, filling each about % full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack.
Add the Cinnamon Sugar Topping : While the muffins are still slightly warm, melt the butter for the topping. In a small bowl, mix the granulated sugar with Ceylon cinnamon. Brush the tops of each muffin with melted butter, then dip them generously into the cinnamon-sugar mixture.

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Chocolate Chip Thumbprint Cookies

renee Ellis — Thu, 17 Oct 2024 23:53:59 +0000

Chocolate Chip Thumbprint Cookies

Recipe by renee Ellis

Servingsservings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream (or milk)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes). Add the vanilla extract and salt, mixing until combined.
Add the flour: Gradually add the flour to the butter mixture, mixing on low until a soft dough forms.
Shape the cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
Create the thumbprint: Use your thumb or the back of a small spoon to gently press an indent into the center of each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheet.
Make the chocolate filling:
While the cookies are cooling, melt the chocolate chips and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Fill the cookies: Spoon or pipe the melted chocolate into the thumbprints of each cooled cookie.
Let set: Allow the chocolate to set for about 15-20 minutes, or pop the cookies into the fridge to speed up the process.

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Chocolate Lunchbox Cake

renee Ellis — Thu, 17 Oct 2024 23:52:57 +0000

Chocolate Lunchbox Cake

Recipe by renee Ellis

Servingsservings

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Calorieskcal

Ingredients

1⁄4 cup all-purpose flour
2 tablespoon unsweetened cocoa powder
1⁄4 teaspoon baking powder
2 tablespoon granulated sugar, (you can add 1 tbsp. more if you like it a bit sweeter)
1⁄2 teaspoon kosher salt
1⁄4 cup + 1 tbsp. milk
2 tablespoons melted butter
1 tablespoon hazelnut chocolate spread or mini chocolate chips

Directions

In a medium bowl, whisk together dry ingredients.
Whisk in the milk and butter until all ingredients are combined and batter is smooth and doesn't have clumps.
Pour batter into mug or silicone containers. This batter makes 16oz. of cake. I used (4) 4 oz. silicon containers. Only fill the silicone containers half way up. You want enough head space for the cake to rise without pouring
over.
Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks.
Place a paper towel into the microwave and set 2 containers on top (just in case it spills over the paper towel will make clean up easy!)
Microwave mug cake for 70 seconds on high. Carefully remove from microwave. These will be hot!
Repeat the process with the other 2 Containers.
When all 4 are finished cooking, Place a cake in your Lunch Box Box as part of an amazing lunch!
Save one for yourself to go with your coffee
Pro Tip: Top with whipped cream & berries

The post Chocolate Lunchbox Cake appeared first on All Things Mom Life.

Chicken Avocado Pasta Salad

renee Ellis — Thu, 17 Oct 2024 23:52:03 +0000

Chicken Avocado Pasta Salad

Recipe by renee Ellis

Servingsservings

Prep timeminutes

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Ingredients

12 oz fusilli pasta
2 tbsp white wine vinegar
2 cups rotisserie chicken (or grilled chicken breasts), cut into small chunks
1 cup cherry tomatoes, halved
1 cup corn kernels (cut off the cob)
1 ripe avocado, diced
Lemon Vinaigrette
1/4 cup avocado oil
1/4 cup fresh lemon juice
2 cloves garlic, finely grated
1 tsp Italian seasoning
Salt and pepper to taste

Directions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain the pasta and immediately drizzle with the white wine vinegar while it is still hot. Toss well to ensure the pasta absorbs the vinegar. Set aside to cool.
Prepare the Vinaigrette: In a small bowl, whisk together the avocado oil, fresh lemon juice, grated garlic, Italian seasoning, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad: In a large mixing bowl, combine the cooled pasta, chicken chunks, cherry tomatoes, corn kernels, and diced avocado. Pour the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly. Chill in the refrigerator for at least 30 minutes to let the flavors meld together.
Adjust seasonings or add more dressing if needed. Serve & Enjoy!

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