Tag Archives: fruit

Peanut Butter and Jelly Muffins

28 May

There’s quite possibly nothing more classic than a peanut butter and jelly sandwich.  It’s the sandwich each of my boys packed into their very first school lunch boxes.  Peanut butter is one of the few things I would eat as a picky kid.  It’s the thing I eat still eat by the spoonful today.

Peanut Butter Jelly Muffins

Peanut butter is my superfood.  Everyone knows it’s a lunch favorite.  Most of us know it makes to-die-for desserts.  As in ooey gooey peanut butter brownie cups.  And now, peanut butter has become one of my breakfast addictions.

The boys and I made these on a rainy spring morning.  My little guy took a bite and exclaimed, “Mmm!  These taste like peanut butter!”  My guys were extra spoiled because I even let them scrape the jar clean at the end. 🙂

Peanut Butter jelly Muffins 2

These peanut butter and jelly muffins are a major breakfast treat.  Loaded with protein and real fruit preserves, they pack a nutritional punch to start your day with.

Peanut Butter Jelly Muffins 3

These peanut butter and jelly muffins are remarkably hearty and delish.  It’s a super satisfying breakfast on the go, as Hubby will attest to.  These are not dainty; rather, they are dense and moist.  Just the way you’d expect peanut butter muffins to be.  The fruit preserves are wonderfully sweet and flavorful in the muffins.  I use real preserves rather than jelly, but jelly sounds better for a title.

If you love big peanutty flavor, you’ll enjoy this one.  Happy baking!


PEANUT BUTTER and JELLY MUFFINS (12 large muffins)

2 cups all purpose flour
1/2 cup white sugar
3 1/2 tsp baking powder
1/2 tsp table salt
1 cup chunky peanut butter
2 TB cold, salted butter
2 large eggs, room temp
1 cup whole milk, sit out for 10-15 min
jar of fruit preserves or jelly
powder sugar for sprinkling


Set oven to 350F and line muffin cups with paper liners.

In a large bowl, combine flour, sugar, baking powder, and salt.  Cut in the peanut butter and cold butter, using a pastry cutter, until entire mixture becomes well incorporated.  In a small bowl, beat together the eggs and milk.  Stir egg/milk mixture into the flour mixture just until evenly moistened.  Fill lined muffin cups halfway.  Drop in about a tablespoon of fruit preserves/jelly over each muffin cup.  Fill rest of muffin cups to the top with the rest of the batter, smoothing the tops evenly.

Bake for about 23 minutes or until a toothpick inserted in the middle comes out with just a few tender crumbs attached.  Cool muffins completely.  Sprinkle with powdered sugar upon serving, if desired.

Source:  Chew Out Loud, inspired by Taste of Home

Honey Yogurt Fruit Dip

30 Nov

Despite the fact that fall leaves are long gone and bare branches lay in their stead, it’s technically still fall.  That’s hard to remember in these zones.  It’s been a rough year for apples, and apple pickings were sadly slim,  but our favorite Honeycrisp  variety remains plentiful at the stores.  Our fridge is happily stocked with those crisp apples with honey-like sweetness.

Honey Yogurt Fruit Dip

After the Thanksgiving holiday, where some of us (me) indulged in more rich desserts than we (I) care to reveal, it’s time to gift you with a healthier treat.

Honey Yogurt Fruit Dip

This fabulous honey yogurt fruit dip is bursting with fall flavors.  It’s a no-guilt cure for the sweet toothed – real honey, vanilla greek yogurt, and cinnamon makes up this lively fruit dip.

We love adding generous sprinkles of crunchy granola to give it that extra crisp texture.  Dip your favorite varieties of apples or other fruits into this dreamy dip, and you’re set.  My little ones lapped it up, begging for more apples so they could scrape up every last bit of their dip.  They enjoy plain old apple slices, but the honey yogurt dip brings any slice of fruit to a dessert-worthy level.

Greek Yogurt Spice Dip 4

Greek yogurt tends to be higher in protein, and is thicker than many other yogurts.  If you use a thinner variety of yogurt, it won’t set up as thickly, but it will probably still taste fab.  I use honey or vanilla yogurt so the honey and cinnamon can take center stage, but feel free to experiment with flavors.    This will make about 1 1/2 cups worth of yogurt goodness.  It keeps very nicely in an airtight container in your fridge.

Grab some fruit, granola, and get your yogurt on!  Enjoy 🙂


RECIPE (1 1/2 cups)

1 cup honey or vanilla Greek yogurt
3 tsp honey (more or less, depending on sweetness of yogurt brand)
2 tsp cinnamon
1 tsp powder sugar
1 tsp vanilla extract
*1/2 cup whipped cream
apple slices or other fruit slices

Gently mix together all ingredients except whipped cream.  Fold in whipped cream and chill.  Serve with slices of fruit and granola.

* To make awesome whipped cream:
Place beaters and medium bowl in freezer or fridge to chill.  Measure out 1 cup heavy whipping cream, 1 tsp vanilla extract, and 1/4 cup powder sugar.  Put cold ingredients into cold bowl and beat on medium/high until still peaks form.
(If you want a firmer, stabilized whipped cream, see recipe.)

By:  Chewoutloud

Fresh Fruit Salsa and Cinnamon Sugar Chips – a Favorite!

25 Jul Fruit Salsa and Cinnamon Sugar Chips

What is more refreshing than a bounty of fresh, ripe fruit?  Summer season brings out the best in berries and fruits that we all love to enjoy both at home and outdoors.  I’ve been pairing fruit with everything under the sun, but one of our all time favorite ways to eat fruit is in a refreshingly sweet fruit salsa.  It is amazing how many various fruits (nutrients and fiber!) my kids will devour in one sitting when I serve up a cold fruit salsa.  Take it up a notch by pairing said fruit salsa with homemade cinnamon sugar chips.  So easy, crazy good, and the chips stay crispy forever!

Fruit Salsa and Cinnamon Sugar Chips

Sweet, refreshing fruit salsa… let your creativity soar!

This fruit salsa is really great with whatever fruits you wish to use.  I really think there is no way it will  not turn out good for anyone who tries this!  You will truly love this one.

Fruit Salsa and Cinnamon Sugar Chips

Fruit Salsa and Cinnamon Sugar Chips – the fruit marries perfectly with crispy sweet chips.

There are many variations of this fruit salsa; I do change up my fruit choices occasionally depending on what catches my eye at the market.  Fruit salsa tastes amazing with these sweet cinnamon sugar chips.  You won’t want to buy cinnamon chips anymore once you make these yourself.  Seriously.  Cinnamon sugar chips are simple to make and they deliciously crunchy for days… if you can keep them around that long!

Fruit Salsa and Cinnamon Sugar Chips

Fruit Salsa and Cinnamon Sugar Chips – feel good about indulging!

This is one of those snacks/treats/desserts/goodies that is both yummy and healthy enough to indulge in without guilt!  Whole wheat tortillas can easily be used for the chips to bump up its good-for-you status.

RECIPE (10+ servings)

INGREDIENTS (use fresh fruit only)

For the Fruit Salsa:
3 kiwi, peeled and diced
2 crisp Fuji apples, peeled and diced, sprinkled with lemon juice
1 cup diced pineapple
1 lb strawberries
1 peach, peeled and diced
3 TB strawberry or raspberry preserves
Optional 1-2 TB sugar, if needed

For the Cinnamon Sugar Chips:
10 flour tortillas (10 inch)
1 cup white sugar
2-3 tsp cinnamon (start with 2 tsp, and increase if desired)
cooking spray oil (canola or butter)


In large bowl, gently mix all fruit together.  Make sure your apples are sprinkled nicely with lemon juice to prevent browning.  Add fruit preserves.  Taste and see if you need sugar at this point.  If your fruit and preserves are very sweet, you may not need sugar.  If desired, add 1-2 TB sugar and gently mix well.

Cover fruit salsa and chill in fridge until serving.

Preheat oven to 350F.  Lay tortillas flat and cut into wedges.  You can do 2-3 at a time.  Generously spray a large cookie sheet with oil.  Place tortilla wedges in single layer, about 1/2 inch apart.  Generously spray oil on top of these wedges.  Generously sprinkle cinnamon sugar over the oiled tortilla wedges.  Spray over sugared wedges one more time.  Place in oven to bake 15-16 minutes on middle-top rack.  Remove to cool.  Repeat until all tortilla wedges are done.   Chips can be made several hours ahead of time.

Serve chips alongside chilled fruit salsa!  Enjoy every bite!

Recipe adapted from Allrecipes

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