Mini Sweet Potato Muffins

When Emily was a baby, she did like sweet potatoes from the jar. But she does not like actual sweet potatoes. Maria, from saved my life a few times when she recommended to me. There are tons of easy recipes so expect to see a lot of those recipes here.

I am sooo excited that I can give her muffins for breakfast and know they are not processed muffins.

These muffins got Emily’s approval and mine!

Mini Sweet Potato Muffins (Makes 30 Mini Muffins)- although my batch did not make 30

1 Cup All Purpose Flour
1 Cup Old Fashioned Oats
1/3 Cup Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
2 Large Eggs, whisked
1 Cup Sweet Potato Puree, cooked*
1/2 Cup Milk
1/4 Cup Canola or Vegetable Oil
1 Tsp Vanilla Extract

1. Preheat oven to 350 F.
2. Place the first 7 ingredients in a bowl and whisk to combine.
3. In a separate bowl whisk the remaining ingredients.
4. Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
5. Place 1 tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes.
6. Serve.

* To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth.

** You can place muffins in labeled freezer bags and freeze for up to 3 months.


Carrot/Apple/Coconut Muffins

First I apologize for the picture. If you follow my other blog you know me and cameras (especially the one I own now), have a tough relationship.

Coconut KILLS my stomach, so I omitted the coconut from this recipe. This round of muffins was for my ever-attempting-fail-some-success tries at getting Emily to eat fruits/veggies.

I think they turned out ok. However, I do not have a grater (I definitely need one I realized), so I did not grate the carrots and apples like the recipe says to do. I chopped them up into very tiny pieces, but still, it did not work so well. The pieces tend to fall out and of course, Emily does not want to eat whole pieces of carrots … ooooh the horror!

So if you try this recipe, it is better to actually grate the ingredients.

Sorry for the blurry picture.

This recipe was from

Carrot, Apple & Coconut Muffins (Makes 30 Mini Muffins)

1 1/2 Cups All Purpose Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Unsweetened Coconut Flakes
2 Carrots, peeled & grated, about 1 cup
1 Apple, peeled & grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)
2 Large Eggs
1 Tsp Vanilla Extract
1/3 Cup Milk
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey

1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl.
3. In a separate bowl, combine the remaining ingredients.
4. Slowly add the dry ingredients into the wet and stir to combine.
5. Place 1 tbsp of batter into greased mini muffin tins.
6. Bake for 15 minutes.
7. Serve.

French Toast Sticks

I made these one morning for breakfast. They were a hit. Pardon the picture with the “burnt” look. They actually didn’t taste burnt. But they may have stayed in the pan a tad too long.

This recipe is from the blog. It is a simple recipe so not hard to make at all. However, I should have used a bigger pan so it took about 30 minutes to cook them all.

I’m not sure if I’ll have time to make these during the week. But I may try a couple of times or make them the night before. It’s nice to know it’s something homemade and not crap food for Emily.

French Toast Sticks (Makes 15 Sticks)

2 Eggs
1/2 Cup Whole Milk , Rice or Almond
1/2 Tsp Cinnamon
2 Tsp Honey
Pinch of Salt
5 Slices of Bread, trim edges and cut into 1 inch sticks
1 Tbsp Butter

1. In a shallow bowl, whisk the eggs, milk, cinnamon, honey and salt until combined.
2. Dip each bread stick in the egg mixture until each side is coated with the mixture.
3. Heat a saute pan or griddle over medium heat with 1 tbsp of butter and cook for 3 minutes on each side until golden and cooked through.
4. Serve with honey or maple syrup.

Bean and Beef Enchilada Casserole

An oldie, but a goodie from my other blog:

Laaaaaaa, a recipe that turns out good. But the key is to cook this the night before. It is super knowing all day when I get home from work I could just stick that baby right in the oven.

I did try one day making it without letting it sit overnight and it was not nearly as

good as when it’s had time to marinate in the fridge, as crazy as that sounds.

The recipe came from, but is a Better Homes and Gardens recipe. My picture does not do it justice. I am really bad at taking food pictures. In the next year, I’ll try to learn how to take proper food pics.

I did NOT use the green chili peppers in my meal.

1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)


In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Wow, it’s been a while

Here are the three of us about a year ago. Imagine Emily being ooooh about a head taller!

I have been thinking about resurrecting this blog for a while. I have another blog. in which I chronicle the books I read, my workouts and my life as a mom and wife.

I also post recipes on that site, but I haven’t posted many. I think I will start utilizing this blog and it’s fanciness for my recipes.

I have heard that wordpress has a better archiving system for things like recipes. I don’t expect to have a lot of followers, so really this blog is mainly for me. Perhaps a few people out there would like to try some of the recipes I post.

You won’t really find any recipes I’ve come up with myself. I’m nowhere near that kind of cook. I’m going to pull recipes mainly from toddler recipe sites to get this kid eating some good, fresh foods! So it will be kid-heavy in my posts. I apologize in advance! haha.

The Bean is a bit challenging when it comes to food. She is picky, like her Daddy, but that’s to be expected. She tends to have constipation problems so my goal here is to help her become regular.

I was raised on fast food and tons of processed foods. I love my parents, but I sometimes think I have had so many health problems due to all the crap I’ve eaten over the years.

I’m a horrible cook though. Something goes wrong every time I try to follow a recipe. But I’m determined to learn to be a good cook and baker.

I would love to provide The Bean with organic fresh foods every single day. But our budget doesn’t allow us to shop every day for fresh foods. But I figure if I can give her meals made from scratch and not processed…now we are talking.

I’m going to repost a few recipes I originally posted in my other blog. I’m not sure how often I’ll post here since I do have the other blog, but I think this will give me good motivation to experiment in the kitchen.

I think every woman should have a blowtorch. – Julia Child


While I aspire to be a good cook, I do not necessarily want to be a world class french chef. But someone who is fascinating to me is Julia Child. You will see a lot of quotes from her.

I admire her for more than just her cooking talents. She did not learn to cook until she was in her early 30s. She was the only woman in her culinary school class. She hated diet food. She spoke her mind. She loved her husband dearly. And the world recently found out she was a spy.

There was something about her that is very different from the famous chefs of today. She published many books/cookbooks like they all have, but she had a real love of food. Good food that was fresh and not processed.

Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know? – Julia Child

Ahhh, yes, thanks Julia for that memorable expert advice. Welcome to my blog. My goal is to learn how to cook…preferably from scratch. I will attempt to make a new dish once a week.

I must warn you though, I am four months pregnant and some days food is not appealing. Other days the kitchen makes me yak. I will do my best though.

I will refer to my husband as R. The cat is Annie. And our baby is nick-named The Bean.

You can see in the blog header some of my finest cooking moments so far:

* Tacos with black olives – no, they aren’t roaches, but they sure did not photograph well.

* Spaghetti with cheese – Ohhh Prego how I will miss thee.

* Shake-n-Bake Chicken with rice and packet gravy – Too much shaking and not enough baking.

* Oreo cookie pie – Straight from the box and made with store-bought crust. I believe, I was in fact, too lazy to make the crust that came INSIDE the box.

That is my repertoire. I will include pics later of the infamous dry, fatty roast, boxed red beans & rice with turkey sausage (a true winner in this household) and everybody’s American favorite Hamburger Helper.