roasted garlic parmesan broccoli

If you haven't jumped on the roasted vegetable bandwagon yet, this is the recipe to get you on board! This roasted garlic parmesan broccoli is seriously one of my favorite treats, and Geoff and I fight over the leftover pieces because they're just so darn delicious! I love how easy this broccoli is to make, and how full of delicious flavor it is. It is the perfect super easy side dish, and the kids love it too!
Roasted Garlic Parmesan Broccoli

4 cups broccoli florets
1 tablespoon olive oil
1/2 teaspoon garlic powder
salt and pepper to taste
2 tablespoons parmesan cheese

Preheat the oven to 425. Spread the broccoli florets on a baking sheet and toss with the olive oil. Sprinkle with garlic powder and salt and pepper, and toss again. Roast in the preheated oven 20-25 minutes. Remove from the oven and toss with the parmesan cheese, then serve.


banana chocolate chunk muffins

Yes, I know I just posted a banana recipe, but you really can't have too many, can you? I made these delightful banana chocolate chunk muffins a few weeks ago when we were about to leave on a trip and I noticed that I had a few overripe bananas sitting on the counter taunting me. These were quick and easy to whip up and were the perfect road trip snack for my kiddos! There's something so wonderful and wholesome about banana muffins. I love how the bananas add moisture and sweetness without overpowering the muffins.

This was actually my first time baking with pre-made chocolate chunks (usually if I want chunks I just hack a chocolate bar to pieces) and I have to say that I really like them! I like that they stay relatively soft, even after they cool, but they also don't get super gooey and melt everywhere. It creates a muffin with evenly distributed chocolate, which is awesome! I threw in some mini chocolate chips too, just to make things more fun, and I really liked the combination of the big chunks and small chocolate chips. Whatever chips you use, these muffins are delicious!

Banana Chocolate Chunk Muffins

3 ripe bananas, mashed
1 cup sugar
1/4 cup oil (I used canola)
1/4 cup butter, melted
1 cup buttermilk (or 1 cup milk + a splash of vinegar)
2 eggs
2 teaspoons vanilla
3 cups flour
2 teaspoons corn starch
4 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate chunks
1/2 cup mini chocolate chips

Preheat the oven to 425. Prepare 18 muffin cups by lining with paper liners and set aside. In a large bowl, whisk together the bananas, sugar, oil, butter, buttermilk, eggs, and vanilla until blended. Add the flour, corn starch, baking powder, and salt, and mix until just combined. Fold in the chocolate chunks and chocolate chips. Scoop into prepared muffin liners, filling 3/4 full. Bake 5 minutes, then reduce heat to 375 and bake 20-25 minutes, or until lightly golden and the tops of the muffins spring back when touched.

adapted from Life Made Simple


no knead dutch oven crusty bread

Okay friends, this may be some of the best bread I've ever made. And not only that, it is definitely the very easiest bread I have ever made, by far. If you're scared to work with yeast, or if you haven't had good results with bread in the past, this is definitely the recipe for you! It literally has maybe 10 minutes tops of active time, and turns out perfectly with basically no effort on your part. I've been really intrigued by dutch oven breads for a while now, and once I finally gave this bread a try, I was shocked that I had waited so long to try something so delicious!

It's really as simple as stirring a few basic ingredients together, letting the dough sit for 12-18 hours, then shaping it into a ball and baking it. Easy peasy. The dutch oven provides the perfect environment for baking and gives the bread the most delicious and perfect crust. The inside of the loaf is soft and moist, and the outside is chewy and crispy, just like what you'd get at a french bakery. I don't think I've ever baked a more beautiful, perfect loaf! This is definitely a must try recipe!

No Knead Dutch Oven Crusty Bread

3 cups flour
2 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large bowl, whisk together the flour, salt, and yeast. Add the water and stir until a soft and sticky dough forms. Cover and let rest 12-18 hours. After the dough has rested, preheat the oven to 450 with a dutch oven inside. When the oven has heated, heavily flour your hands and your work surface and shape the dough into a ball. Place the ball of dough into the preheated dutch oven, cover, and return it to the oven. Bake 30 minutes, then remove the lid and bake 15-20 minutes more, or until golden brown. Enjoy!

adapted slightly from Jo Cooks

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