Healthy Breakfast Cookies

Luscious Lemon Blueberry Cake

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain Greek yogurt
• Zest of 1 lemon
• Juice of 1 lemon
• 1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Mix in the lemon zest and lemon juice.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, and mix until just combined. Be careful not to overmix.
7. Gently fold in the blueberries coated in flour to prevent sinking.
8. Pour the batter into the prepared cake pan and spread it evenly.
9. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Optional Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
2. Drizzle the glaze over the cooled cake.

Serving:

Serve slices of this moist Lemon Blueberry Cake and relish the wonderful combination of zesty lemon and bursts of juicy blueberries in every bite. Enjoy!

CARROT CAKE

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a separate large mixing bowl, combine the sugar and vegetable oil. Mix well.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
7. Divide the batter equally between the prepared cake pans.
8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cream Cheese Frosting:

1. In a mixing bowl, beat together the softened cream cheese and butter until smooth.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Stir in the vanilla extract until the frosting is creamy and smooth.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread a layer of cream cheese frosting evenly over the top.
2. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Serving:

Slice and serve this delicious Carrot Cake, enjoying the perfect balance of moist cake, the sweetness of carrots, and the creamy tanginess of cream cheese frosting.

CHERRY CHOCOLATE

Ingredients:

the Cake:

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup hot coffee

the Cherry Compote:

• 2 cups fresh or frozen cherries, pitted and halved
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

the Dark Chocolate Ganache:

• 1 cup dark chocolate chips or chopped dark chocolate
• 1/2 cup heavy cream

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
5. Gradually pour in the hot coffee while mixing until the batter is smooth.
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cherry Compote:

1. In a saucepan, combine the cherries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture thickens slightly (about 10-12 minutes).
3. Remove from heat and let the cherry compote cool completely.

Dark Chocolate Ganache:

1. Place the dark chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
3. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
4. Gently whisk the chocolate and cream until smooth and glossy.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread a layer of cherry compote evenly over the top.
2. Place the second cake layer on top and cover the entire cake with the dark chocolate ganache, allowing it to drip down the sides.

Serving:

Slice and serve this decadent Cherry Chocolate Cake, savoring the delightful blend of rich chocolate and juicy cherries in every bite.

Banana Bread Recipe

Ingredients:

• 2-3 ripe bananas, mashed (about 1 cup)
• 1/3 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour
• Optional add-ins: 1/2 cup chopped nuts, chocolate chips, or dried fruits

Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
3. Stir in the melted butter into the mashed bananas.
4. Mix in the sugar, beaten egg, and vanilla extract until well combined.
5. Sprinkle the baking soda and salt over the mixture and stir.
6. Gently fold in the flour until just incorporated. Be careful not to overmix.
7. If using any optional add-ins like nuts, chocolate chips, or dried fruits, gently fold them into the batter.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
10. Once baked, remove the banana bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Serving:

Slice and savor this delightful, moist Banana Bread for a comforting breakfast, an afternoon treat, or anytime you crave the comforting flavors of bananas and warm spices. Enjoy!