The classic peanut butter and jelly sandwich meets fluffy, nutty muffins with a sweet jam surprise in the center!
These muffins are perfect for a grab-go-breakfast, snack, or dessert. I like to make a batch and freeze a few whenever I want a quick, sweet breakfast. Just pop one or two in a toaster oven or microwave!
Fluffy, nutty muffins with a sweet jam surprise in the center! Serving size: 1 muffin
Ingredients
Instructions
Preheat oven to 350 F. In a medium bowl, combine the flour, cinnamon, salt, baking powder, and oats.
In a separate bowl whisk the egg with the brown sugar and granulated sugar until light and fluffy. Whisk or fold in the peanut butter, vanilla, and milk.
Slowly fold the dry ingredients into the wet, careful not to overmix.
In a lined or greased muffin tin, pour enough batter to just barely cover the bottom. Drop a small spoonful (about a teaspoon) of the jam of your choice on top of the batter. Top each muffin with more batter until it almost reaches the top.
Bake at 350 F for 15-18 minutes. For best results, rotate the muffin tin at halfway. Best served warm.
I’m a strong believer that a simple salad should go with every meal. This easy blueberry dressing with balsamic vinegar has only 5 ingredients but is still really flavorful. The combo of balsamic vinegar and blueberry makes a tart yet sweet dressing that goes with any greens and veggies. I highly recommend topping your salad with some pumpkin seeds (pepitas), corn, and cranberries. I hope you enjoy!
The fluffiest pancakes ever have the added bonus of being completely vegan!
When I say pancakes have a huge significance in my life, I’m not lying. Since before I could walk, my mom would make pancakes on weekend mornings with me right there in the kitchen. When I was old enough to help, I did. The recipe my family always used for pancakes was one of the first things I could make all by myself and the first recipe I had completely memorized (I was so proud of that!). So yeah, I really love pancakes!
I am always trying to find new & unique combinations for a Spoonful of Smiles and now I present to you: Cinnamon Roll Pancakes! A combination of two classic breakfast foods in the most delicious way! Sometimes you just can’t decide, so why not make both? This recipe is relatively quick to put together and it’s best to have all your components prepared before you heat the pan. There is a simple glaze/frosting recipe included, but a cream cheese frosting would be great too!
Fluffy pancakes with a cinnamon swirl, look as beautiful as they are delicious.
Ingredients
For the pancake batter
For the swirl
For the glaze
Instructions
In a large bowl whisk together the flour, salt, cinnamon, baking powder, baking soda, and sugar. Whisk in the milk, vanilla, vinegar, and oil until smooth.
In a small bowl combine the 3 tablespoons sugar, 3 teaspoons cinnamon, and 2 tablespoons milk. Whisk with a fork until smooth.
Lightly grease a pan or griddle. Heat on medium heat (375 F) Pour a small amount of batter (about) onto the heated pan or griddle. Swirl about a tablespoon of filling in a spiral onto the poured batter. Cook for 1-2 minutes until bubbles pop and edges start to look dry. Flip and repeat on the other side.
For the glaze, combine the powdered sugar, vanilla, and milk in a small bowl or jar. Whisk until smooth.
Serve pancakes warm with glaze.
Notes
Tip: Have both your batter and swirl filling ready before you start cooking.
A super simple and healthy summer treat without bananas, coconut, dairy, or nuts! It’s delicious and refreshing!
Ingredients
For the oat milk ice cubes
Instructions
To prep the ice cubes, fill an ice cube tray with 1/4 cup oat milk. Freeze for at least 1 hour. To get the ice cubes out, you can cut out with a knife or ease out with warm water.
Put all ingredients in a blender. Blend until smooth. If mixture is not blending, add more oat milk 1 tablespoon at a time.
Serve immediately and enjoy!
Notes
If mixture becomes too watery, add 1-2 more strawberries and blend.
Are these tacos seriously vegan??!! I almost can’t believe it myself. My quick & easy lentil tacos are the perfect meat replacement. They are super flavorful and have a texture almost identical to ground beef tacos. Perfect for outdoor summer dinners with fresh tomatoes and cilantro.
These lentil tacos are flavorful and easy to make. Serve to any non-vegan and they will not taste the difference!
Ingredients
Instructions
In a medium pot, add the lentils, water and a pinch of salt. Cook over high heat until water is boiling. Once water is boiling, cover with a lid and allow to simmer on medium low for 20-30 minutes.
While lentils are cooking, lightly oil a pan and cook the onion for 1-2 minutes. Add garlic and any other veggies of choice for the last minute. Reduce the heat.
Take the cooked lentils off the heat and carefully pour into the pan with the onions. There is no need to drain the excess water, just be careful while pouring. Add the rest of the ingredients (paprika, chili powder, cornmeal, cayenne, cumin, salt, pepper & tomato paste) and cook until lentils are dry 1-2 minutes.
Serve on a warm tortilla with toppings of choice such as sour cream, cilantro, tomatoes, lettuce, and salsa. Enjoy!
In 15 minutes or less, you can whip up this delicious and healthy golden curry. It is a simple and healthy meal that can be served over rice or by its self.
I love the amount of flavor in this dish and how I can make it really quickly whenever I don’t have the time. I hope you enjoy this recipe as much as I do! As always, if you make this tag me on Instagram! I can’t wait to see what you make!
If you have any ripe bananas lying around, this recipe is for you! My orange banana bread is fluffy with a light orangey flavor. It is super quick to put together and can be made in one bowl! Perfect as breakfast, snack, and dessert (and dinner & lunch if you really want to). It also has the added benefits of being vegan and oil-free (and gluten-free optional)!
As always, if you make this recipe feel free to tag me! Enjoy!
Mix in the orange juice, milk, vanilla, and orange zest.
Gently fold the flour, sugar, salt, and baking soda into the batter.
Pour batter into a 9×5 greased loaf pan filling about 3/4 of the way. (For a completely oil free version of this recipe use parchment paper). Top with toppings of choice. Bake at 350° for 40 minutes or until an inserted toothpick or knife comes out clean.
This is the best cauliflower bolognese recipe you will ever try! It’s hearty and delicious, the perfect comfort food. Loaded with veggies and super easy to make, you will not miss the meat at all! Serve this to anyone and they won’t be able to tell that this is vegan.
I’ll make this quick so you can go straight to cooking, but I wanted to share a couple of quick things.
When you are mashing your cauliflower and sweet potato be careful to not over mash. It can help to do this step in batches.
I’ve included the photo below so you can see the various tools you can use for mashing. I own an actual masher, but any tool with a large enough surface area will do.
As you probably know, beef production is one of the leading causes of climate change so by making this dish, you are making a difference!
I hope you enjoy making and eating this dish as much as I do! (And hopefully show people that vegan food is just as delicious, if not more delicious than meat!)
This is the best cauliflower Bolognese recipe you will ever try! It’s hearty and delicious, the perfect comfort food. Loaded with veggies and super easy to make, you will not miss the meat at all! Serve this to anyone and they won’t be able to tell that this is vegan.
Ingredients for sauce
Instructions
Cut the stem off the cauliflower. Break cauliflower into florets.
Clean your sweet potato. Cut into cubes.
In a pot or tall pan, place the cauliflower and sweet potato. Pour over 2-4 cups of water until there is enough water to cover all the veggies. Add salt to your water. Cover and cook medium-high heat for 10-15 minutes until the veggies are soft enough to cut through with a fork. Add more water if needed.
While your veggies are steaming, chop the onion, cauliflower stem, and garlic.
Once the cauliflower and sweet potato are cooked, drain the excess water. Using a spoon, large fork, masher, or any tool with a large enough surface area, lightly mash the veggies. Do not over mash because you will lose the texture of the veggies. If there are any large chunks, mash them individually with a fork.
In the pan you cooked your cauliflower and sweet potato in, add the onions and cauliflower stem with a light drizzle of oil. Cook on medium-high heat for about 3 minutes. Add the garlic and cook for another minute. Salt and pepper to taste.
Add the cauliflower and sweet potatoes back into the pan with cumin, chili powder, oregano, and tomato paste. Reduce heat to medium-low.
Once all the spices are fully incorporated, pour in the crushed tomatoes. Cover and allow to cook for another 5-10 ten minutes stirring occasionally as to not allow the sauce to burn. If sauce becomes too dry, add about 1/2 cup of water and allow to cook for a minute.
Serve over pasta of choice. Optional: Garnish with chopped basil and parmesan cheese or nutritional yeast for vegans.
These biscuits are sooo fluffy and light! They are very easy to make and are perfect for breakfast, brunch or even with fruit and whipped cream as a delicious dessert.
Hi everybody! This is my first recipe up on a Spoonful of Smiles and honestly, there is no better recipe to start with. I love biscuits and they are one of the first things I started baking on my own. I have tried many recipes and served many weekend eggs, bacon, and biscuit brunches. I created this recipe over a year ago and have made many changes to get the perfect biscuit. Substituting some of the milk with heavy cream makes these biscuits extra fluffy.
How to make biscuits
There are a few special tricks I always use to make these biscuits extra fluffy. The first I learned at a summer baking class I took when we made strawberry shortcake biscuits. Instead of using only a pastry blender to incorporate the butter into the flour, we used our fingers to flatten each piece of butter. A pastry blender is a great way to start cutting up your butter, but it tends to roll up each piece of butter which results in less flaky biscuits. By flattening the butter pieces, you allow the butter to create thin layers in the dough. When it bakes, the butter layers will create small pockets of air and get the perfect fluffy biscuits.
To make the process faster, I start with cubes of butter and then start to break them up with the pastry blender. Then I search the mixture for any large pieces and flatten them. Finally, I take a handful of dough and rub my hands together. I found that this can flatten a lot of the butter at once.
After the butter is fully incorporated into the dough, (you can tell the dough is ready when it looks like a coarse meal rather than butter in flour), you add the wet ingredients and combine.
There are two ways to form your biscuits. You can roll them up by hand in balls and bake them for a more homemade looking biscuit similar to the ones in this post. These biscuits have more texture and a the crumbly top breaks away in delicious pieces.
The second way to form your biscuits is slightly longer. It involves rolling out your dough into a rectangle and folding it into thirds. You then roll out the dough again and repeat this process about 3-6 times. This is an extra step you can take to get even more layers in your biscuits, just keep in mind that the longer the dough is out, the less cold your butter will be.
After you roll out your dough the final time (about 1/2-1 inch thick, depending on how tall you want your biscuits to be. In the video I do 1/2 in thick and they are still very fluffy), use a circular cutter or glass to cut out your biscuits. These biscuits have a smooth top and are perfectly shaped.
For extra deliciousness, sprinkle with kosher or flaky salt before baking and/or brush with melted butter as soon as the biscuits are pulled out of the oven.
Both methods create the most delicious, fluffy biscuits you will ever taste and are sure to impress! To see these methods in action, take a look at the video below. Thank you for reading my post! Be sure to share in the comments how your baking went or tag me on instagram. I can’t wait for you to try these biscuits!
These biscuits are sooo fluffy and light! They are very easy to make and are perfect for breakfast, brunch or even with fruit and whipped cream as a delicious dessert.
Ingredients
Instructions
In a large bowl, combine the flour, baking powder, salt, and sugar.
Cut your cold butter into cubes or grate with a grater. If butter becomes soft, place it in the freezer for 5 to 10 minutes.
Drop the butter into the dry mixture, tossing to evenly distribute. Start breaking up the butter pieces with a pastry cutter or fork. (If you grated your butter skip to the next step)
Using your hands, flatten each piece of butter until there are no more large chunks or rounded pieces. Work quickly as to not warm the butter too much. Your mixture should resemble a coarse meal texture.
Create a well in the center of you mixture and pour in the milk and heavy cream. Gently combine. Do not overwork the dough, if there is still some flour that did not fully incorporate that is ok.
Forming your biscuits option #1: Scoop a portion of your dough that can fit in your palm comfortably. Gently roll into a ball and place on a baking tray lined with parchment. Lightly pat down the tops of the biscuits.
Forming your biscuits option #2: Remove your dough and any leftover flour from your bowl and place onto a flat surface. Gently roll or pat out the dough into a rectangle about 1/2 to 1 inch in thickness. Fold the dough into thirds over itself and flatten again. Repeat this step 3 to 6 times. Cut out biscuits using a circular cutter or glass with around a 3.5 inch diameter. Place on a baking tray lined with parchment.
Optional: Sprinkle kosher or flaky salt over the tops of your biscuits. Bake at 400° F for 10 minutes until a light golden brown.
While biscuits are still warm, brush with melted unsalted butter if you wish. Best served warm. Enjoy!
Video
Notes
If you would like to make this recipe vegan, substitute the milk and heavy cream for non-dairy milk and the butter with non-dairy butter or shortening of your choice. Make sure your butter substitute is very cold, if you need to place it in the freezer 5 to 10 minutes before beginning this recipe.
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