Celebrate spring and carrot cake season with these Carrot Cake Muffins! Any muffin that tastes like a dessert is a Breakfast Win in my book and as an added bonus, get in some veggies before lunch!
Disclaimer: This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
This Cinnamon Roll Cake is a light, fluffy cake swirled with rich cinnamon, reminiscent of one of my favorite breakfast pastries.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Welcome to #BrunchWeek 2019! This is one of my favorite foodie events of the year, hosted by Terri of Love and Confections and Christie of A Kitchen Hoor’s Adventures – it’s a week of delicious sweet and savory breakfast, brunch, and lunch items, from desserts to main courses to beverages – this year over 40 recipes from 35 bloggers. Every year I pin more recipes that I can possibly make and it’s AMAZING.
So here’s how today is going to work. We’re going to talk about my first recipe, Cinnamon Roll Cake. Then, we’ll talk a little bit about the #BrunchWeek sponsors and some great prize packages they’ll be offering. You’ll have multiple chances to win, so be sure to read through the info and then enter. And finally, I’ll have a list of the first round of #BrunchWeek recipes today, posted by my blogging friends. Not interested in a list of links? Check out the #BrunchWeek Pinterest Board or search the hashtag on social media.
I’m starting off this week with a much-needed indulgence. The past month has been absolutely crazy – 5 trips for myself and my husband (some solo, some with the whole family) in the past month. I feel like all I’ve done is pack and unpack, and struggle to keep up a normal life.
With that schedule, there was no way I’d be able to get you as many recipes as I would have liked – heck, I’ve been anxious to make one particular dish for this event for almost 2 years now, and still haven’t made it happen – so I knew that I’d have to make this year’s recipes good. And this Cinnamon Roll Cake? SO GOOD!
Seriously – it’s light and fluffy with rich cinnamon swirls. Outstanding warm, with the glaze still glistening but still delicious at room temperature. It’s a great alternative to the traditional breakfast pastry.
Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Cabot is giving one winner a gift box of assorted Cabot cheeses.
The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.
Joyjolt is giving one winner a Carre Crystal Glass Cake Holder. Limited edition of 500 in the exclusive series. Made out of 100% high quality crystal. DRINK WITH JOY. ENJOY THE JOURNEY.
Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That’s why we have created glassware equally as special and unique as your happiest moments.
Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles, assorted cupcake liners, and the My Little Pony Baking Book.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!
Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.
Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company — adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.
PRIZE#6 COOKBOOK SET
Sarcastic Cooking is giving a copy of her book, Quick Prep Cooking with Your Instant Pot – 75 big-flavor dishes that require minimal work
Dessert for Two is giving a copy of her book, Dinner Just for Two – a cookbook that inspires couples to get into the kitchen together
Sweet Phi is giving a copy of her book, Baby Food Maker Cookbook – 125 Fresh, Wholesome, Organic Recipes for Your Baby Food Maker Device or Stovetop
The Little Ferraro Kitchen is giving a copy of her book, The Weeknight Mediterranean Kitchen – 80 Authentic, Healthy Recipes Made Quick and Easy for Everyday Cooking
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
So yes, you have a week of sweet treats – sorry, not sorry. But don’t worry – I’m kicking the week off with something sweet AND HEALTHY! A smoothie – ideal for busy weekday mornings for breakfast or for a sweet but healthy snack.
I’m no stranger to smoothies – my husband and I make them a few times a week, but I had never blogged them before because I don’t have a real recipe that I follow. It’s more of a formula.
So taking this formula, you not only get the Strawberry-Raspberry Smoothie recipe below, but hundreds of tasty variations. Ready for it? Here we go:
1 – 1 1/2 c. frozen fruit – berries, mango, peaches and pineapple are my favorites. I always use frozen fruit because I like the thicker consistency. Buy prefrozen bags or freeze your own (which we do after berry picking, or when we’re unable to use up our fresh fruit, to avoid having to throw it out)
1/4 – 1/2 c. yogurt – Greek yogurt is my preferred, because of the protein boost but today, I wanted to use Nancy’s Yogurt – a natural yogurt that is made from only milk, honey, yogurt cultures and probiotic cultures. They’ve got the clearest ingredient list that I’ve ever seen – I seriously LOVED how easy that label was to read, and how I knew or could identify all of the ingredients. Bonus? The family owned company practices sustainable farming, which makes me like them even more!
1/2 c. milk – to thin out the smoothie and to add the extra calcium.
The recipe is just below, but I want to remind you one more time to check out #SpringSweetsWeek. You can follow the hashtag on social media to make things easy for you. (Prize descriptions and rafflecopter were removed a year after the contest closes, for better reader experience.)
So, without further ado, here are today’s #SpringSweetsWeek recipes:
Fruit, yogurt and milk make this 5-minute, 4-ingredient Strawberry Raspberry Smoothie a filling but healthy breakfast or snack.
1/4c.Nancy's whole milk yogurt
Place all ingredients in a blender and blend until smooth. Pour into a glass and serve immediately.
Nutrition calculated using Nancy's whole milk yogurt and low-fat milk. Using a different brand and fat percentage will change the nutrition info.
A Books n’ Cooks original recipe.
Prize descriptions and rafflecopter were removed a year after the contest closes, for better reader experience.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond Cookware, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, andAdams Extract for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Sweet apple oatmeal muffins make a delicious grab & go breakfast or snack for busy weekdays (hello, meal prep!).
This post is sponsored on behalf of #AppleWeek. Our generous sponsors, Swiss Diamond, Envy Apples, Imperial Sugar, Nordic Ware, Rodelle Vanilla, Flahavan’s Irish Oatmeal, Nairn’s and The Spice House have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Breakfast is probably my least favorite meal of the day. I enjoy leftovers, freshly made salads and sandwiches for lunch, but breakfast? I want bagels and bacon (super healthy, I know)… but usually not for at least a few hours after I wake up.
So mornings are tough. I look for heartier breakfasts that can be made ahead and either heat up or that still feels freshly made. For me, that tends to mean one of two things – turkey bacon and avocado on a freshly toasted English muffin (I bought a toaster for my office at work so that I could make breakfast or lunch sandwiches on demand) or some sort of baked oatmeal. I’m not a fan of traditional oatmeal – it’s a texture thing – but baked oatmeal? Yum! The recipes I enjoy tend to have some sort of fresh fruit (i.e. strawberry banana oatmeal muffins and blueberry lemon baked oatmeal), are hearty enough to be satisfying, and keep me full until lunchtime.
Making a batch of oatmeal muffins or baked oatmeal and tossing individual servings into tupperware or baggies for the week is one of my secrets to making my weekday mornings go a bit smoother. It’s meal prep for breakfast, if you’re into that sort of thing.
Several of the ingredients used in this recipe were compliments of the #AppleWeek sponsors – brown sugar from Imperial Sugar, oats from Flahavan’s Irish Oatmeal, Envy apples, and gourmet vanilla extract from Rodelle Vanilla. I have used and enjoyed all of these products in the past and would encourage you to try them, if you haven’t already. The quality of ingredients is top notch. That being said, the most important thing is to use quality ingredients from brands you trust.
I’d also like to give a shout out to Swiss Diamond Cookware who provided a paring knife made of German steel – it was a dream to peel apples with (because my husband keeps losing my peeler!). 🙂
And Don’t Forget!
Be sure to enter the #AppleWeek giveaway – for several great prizes – at the Rafflecopter below. There are multiple ways to enter and multiple prizes (description of each prize is listed here) so be sure to throw your name in the ring!
Finally, scroll down and take a look under the recipe and check out the other #AppleWeek recipes that went live today. You can also search #AppleWeek on social media or follow the #AppleWeek Pinterest board to see all of the great recipes going live this week.
Sweet apple oatmeal muffins make a delicious grab & go breakfast or snack for busy weekdays.
2/3c.unsweetened apple sauce
1/3c.light brown sugar
1 1/2tsp.baking powder
2/3c.chopped, peeled fresh apples
Preheat the oven to 350. Spray a standard muffin tin with cooking spray and set aside.
In a medium bowl, whisk together egg white, egg, milk, apple sauce and vanilla extract until combined. Whisk in brown sugar. Switch to a spatula or wooden spoon and stir in oats, baking powder, cinnamon and salt until combined. Gently fold or mix in chopped apples.
Portion evenly into prepared muffin tin and bake for 20 minutes, until muffins are beginning to brown and a toothpick inserted into the center comes out clean.
Serve hot, or, allow to cool before transferring to an airtight container. Store in the refrigerator until ready to serve. Microwave for 30 seconds until hot, before serving.
A breakfast-sized serving is 2 muffins.
This recipe was rewritten but barely adapted from Emily Bites.
Disclaimer: Thank youAppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. TheAppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. TheAppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.