Category Archives: breakfast

Blueberry Banana Coffee Cake

I’m pretty picky when it comes to bananas. Once they have a single spot on them any chance of me eating them is pretty much gone…they can either go into a smoothie or a baked good. This means a LOT of banana bread, muffins, scones, etc. I usually try to stick with things that are somewhat healthy that I can eat on my way out the door in the morning, but sometimes I want something a little more decadent.

Blueberry Banana Coffee Cake | Life, Love, and Cupcakes

This coffee cake is probably one of my favorite banana recipes. It’s ridiculously moist and flavorful. It’s got plenty of banana flavor, but not overwhelmingly so. I’ve tried many different combos and never get tired of it.,,if you really want to amp it up, I recommend chocolate chips instead of the blueberries 😉

Blueberry Banana Coffee Cake | Life, Love, and Cupcakes



Blueberry Banana Coffee Cake
Author: Life, Love, and Cupcakes
Serves: 12
  • For Topping:
  • 2/3 cup brown sugar
  • 1/2 cup pecans, chopped
  • 1 Tb cinnamon
  • 1 cup blueberries, fresh or frozen and thawed
  • For Cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 ts baking soda
  • 3/4 ts baking powder
  • 1/4 ts salt
  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 1 large egg
  • 3 Tb buttermilk
  • 1 ts vanilla extract
  • 1 1/3 cups overripe bananas, mashed (approx 3 bananas)
  1. Preheat oven to 350°F. Butter and flour a springform pan or 8×8 metal baking pan.
  2. Combine brown sugar, walnuts, and cinnamon in a small bowl and set aside.
  3. Sift together the flour, baking soda, baking powder and salt in a medium bowl.
  4. Cream the sugar and butter together, then add the egg and beat until fluffy. Beat in mashed bananas and buttermilk, then add the dry ingredients and blend well.
  5. Spread half the batter in prepared baking pan. Sprinkle with half the blueberries and half the topping. Repeat with remaining batter, followed by remaining blueberries and topping.
  6. Bake about 45 minutes, until toothpick inserted in the center comes out clean.
  7. Cool coffee cake in pan on a rack, remove outside of pan if using a springform.

Recipe adapted from Bon Appétit.

Cranberry Almond Granola

I have tried many different granola recipes and techniques over the year. Most of them are quite tasty, but never quite what I’m looking for. I’m happy to say I’ve FINALLY found a recipe that I really love!

Cranberry Almond Granola | Life, Love, and Cupcakes
We really like the Back To Nature Cranberry Pecan Granola and usually would stock up when Publix has it BOGO, but now we don’t have to because this is wayyyy better. Plus it’s totally customizable! Use whatever nuts and dried fruits you’ve got on hand! I think it would be amazing with dried cherries and walnuts, and of course you can sub out the juice for whatever you’ve got on hand. Just be mindful of the amount of sugar or you’re looking at a dessert granola rather than breakfast!

Cranberry Almond Granola | Life, Love, and Cupcakes

Do you have a favorite granola recipe, or do you usually just stick with store bought?

Cranberry Almond Granola
Author: Life, Love, and Cupcakes
  • 1/3 cup maple agave syrup
  • 1/3 cup packed brown sugar
  • 1/2 cup unsweetened cranberry juice
  • 1 tb almond butter
  • 1 1/2 ts ground cinnamon
  • 2 cups old fashioned rolled oats
  • 1/2 cup chopped roasted and salted almonds
  • 1/4 ts fine sea salt
  • 1 cup dried cranberries
  1. Preheat the oven to 325 degrees F. Spray a baking sheet with cooking spray and set aside.
  2. In a small saucepan, combine the agave, brown sugar, cranberry juice, almond butter, and cinnamon. Cook over medium heat until the sugar is completely dissolved.
  3. In a large bowl, combine the oats, almonds and salt.
  4. Pour the syrup mixture over the oats and combine well. Spread onto the prepared baking sheet and bake for 20 minutes, stirring halfway through.
  5. Remove the baking sheet from the oven and stir in the cranberries. Bake for another 10 to 15 minutes, until the mixture begins to brown.
  6. Allow to cool completely before storing.
Note: Granola will still be a bit soft when you remove it from the oven, but will get crunchier as it cools.[br][br]Recipe adapter from Giada de Laurentiis


Apple Cranberry Scones with Apple Cider Drizzle

I’ve been on a serious scone kick lately, but these have been, hands down, some of the best scones I’ve had in a LONG time. They’re not overly sweet, but have the perfect amount of sugar to counter the tartness of the cranberries. Add the apple cider drizzle and they’re perfection. Plus the texture is about as perfect as a scone can be.

Apple Cranberry Scones | Life, Love, and Cupcakes

The recipe is based off of a King Arthur Apple Scone recipe. They instruct you to put the scones in the freezer for about 30 minutes before baking, which is something I’m definitely going to start doing with all scones recipes! I also recommend halving the cranberries since biting into a whole cranberry could be a bit too much.

Apple Cranberry Scones | Life, Love, and Cupcakes

These have been perfect for the drive to work everyday…I’m rather disappointed they’re gone!

Apple Cranberry Scones with an Apple Cider Drizzle
Author: Life, Love, and Cupcakes
  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 3/4 ts salt
  • 1 tb baking powder
  • 1 ts apple pie spice
  • 1/2 cup cold butter
  • 3/4 cup chopped fresh apple
  • 2 large eggs
  • 1 ts vanilla extract
  • 1/2 cup sweetened applesauce
  • 1/2 cup halved cranberries
  • 1/2 cup powdered sugar (for glaze)
  • 2 ts apple cider
  • dash of cinnamon
  1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and apple pie spice.
  2. Cut in the butter until the mixture is crumbly, with some larger chunks of butter still left, then stir in the chopped apple.
  3. In a separate bowl, whisk together the eggs, vanilla, and applesauce.
  4. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Incorporate the cranberries with a few swift strokes, be sure not to overmix the batter.
  5. Line a baking sheet with parchment and sprinkle with a bit of flour.
  6. Divide dough in two on the parchment. Gently pat and round each half into a 5″ circle that is about 3/4″ thick.
  7. Run a knife under cold water, then slice each circle into 6 wedges. Carefully pull each wedge away from the center, leaving about 1/2″ between them.
  8. Freeze the pan of scones for about 30 minutes while the oven preheats to 425.
  9. Bake for 18 to 22 minutes, until golden brown.
  10. For drizzle: Mix together apple cider, powder sugar, and cinnamon until smooth. Drizzle liberally over scones.
  11. Serve warm. Store at room temperature for a few days, or freeze and reheat in the oven/toaster oven before eating.

Whole Wheat Pumpkin Pancakes

I love breakfast for dinner. When I was in college pancakes and omelettes were a dinnertime staple. My boyfriend on the other hand is not on board with the whole idea. Sure, he LOVES breakfast….but he apparently does not like it for dinner. I just don’t understand.
pumpkin pancakes2

But this week is my birthday week. During my birthday week I pick the dinners, and pumpkin pancakes HAD to happen. Plus my mom just got me a new griddle that I had to try out! These pancakes were perfect for dinner. They’re hearty and filling without being overly sweet, enjoy!
pumpkin pancakes3

Whole Wheat Pumpkin Pancakes
Author: Life, Love, and Cupcakes
  • 1 cup whole wheat flour
  • 2 ts baking powder
  • 1/4 ts salt
  • 1/2 ts cinnamon
  • 1 ts pumpkin pie spice
  • 1 cup almond milk
  • 3 egg whites
  • 1/4 cup pumpkin puree
  • 2 Tb maple syrup
  • 2 ts vanilla
  • 2 ts coconut oil
  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice and set aside.
  2. In a separate bowl, combine the almond milk, egg whites, pumpkin puree, syrup, coconut oil, and vanilla.
  3. Add the wet ingredients mix until combined, taking care not to over mix.
  4. Cook on a griddle or in a pan over medium high heat.
  5. Top with maple syrup and chopped pecans or walnuts, if desired.
adapted from Skinnytaste


Banana Scones with Dark Chocolate Peanut Butter Drizzle

I’m pretty picky when it comes to eating bananas. Once it has spots, it’s just too sweet and….banana-y. This means that if I don’t eat them within a day or two of buying them, then I’m going to have to find another use for them. I decided to do something a little different last week and make scones with some of my leftover bananas.

banana scone

The scones themselves aren’t very sweet so I decided a glaze or drizzle was a must. I already had some Peanut Butter & Co. Dark Chocolate Dreams on hand (perfect for pretzel dipping) and I knew it would be perfect for these! I think regular peanut butter would also work great, or even Nutella!

banana scones

Although I love banana bread, these are a great alternative, and so easy to grab and go in the morning.

Banana Scones
make approx 12 scones

1 cup all-purpose flour
1 cup whole wheat flour
3 Tb brown sugar
2 ts baking powder
½ ts salt
1 ts fresh ground ginger
1 ts cinnamon
2 bananas, very ripe
5 Tb cold butter
½ cup buttermilk
2 ts vanilla

Dark Chocolate Peanut Butter Drizzle:
2 Tb Dark Chocolate Peanut Butter
2 ts powdered sugar
3 Tb half-and-half

1. Preheat oven to 400°F
2. In a large bowl, combine the flours, sugar, baking powder, salt, cinnamon and ground ginger. Mix in the butter with a pastry blender or fork until the butter is the size of peas.
3. In a smaller bowl, mash the bananas, then add in the buttermilk and vanilla.Fold the banana mixture into the dry ingredients, taking care not to overmix. The dough will be very sticky.
4. Turn dough onto a lightly floured work surface and divide into two pieces. Form both into circles, and cut into 6 wedges each.
5. Place on a baking sheet lined with parchment paper or a silicone liner. Bake for 10-12 minutes, until lightly browned and a toothpick comes out clean.

1. Heat peanut butter in the microwave until a little softer. Mix in powdered sugar and half-and-half and stir until creamy.
2. Drizzle liberally over scones and let set.

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Blueberry Pancakes

My mother came to visit us this weekend and brought along two pounds of gorgeous blueberries. I knew right away that blueberry pancakes were a Sunday morning must.

Blueberry Pancake Stack

I love pancakes just about anyway you can make them, but nothing beats blueberry pancakes. Especially with a sprinkling of powdered sugar and maple syrup.

Blueberry Pancake

But you know what’s the best part? I still have a TON of blueberries that I can’t wait to bake with (or just eat by the handful..)!

Blueberry Pancakes
Author: Life, Love, and Cupcakes
Serves: 2-3
  • 1 1/2 cups flour
  • 1 ts salt
  • 3 Tb sugar
  • 1 3/4 ts baking powder
  • 1 egg, slightly beaten
  • 3 Tb melted butter
  • 1 1/4 cup milk
  • 1 cup fresh blueberries
  1. Combine dry ingredients in a large bowl, set aside.
  2. Combine eggs, melted butter, and milk in a bowl.
  3. Make a well in the dry ingredients and add in the wet. Mix until just combined, mixture will still be lumpy.
  4. Heat a large skillet or griddle to medium heat and brush with melted butter. Pour 1/4 – 1/3 cup of batter into the skillet, then press the blueberries into the pancake.
  5. Once the surface of the pancake has bubbled and the edges look slightly cooked, flip them over and cook the other side until golden.
  6. If cooking only one or two pancakes at a time, store the finished ones in the oven at 170°F.
from Joy of Cooking


Coconut Bread

Yesterday was probably the “laziest” day that Paul and I have had since moving in together. We slept in until 10 (as compared to are usual 7) and basically laid around watching movies on Netflix for most of the day. It was rainy and we just needed to veg out on the couch. Sometime in the early afternoon I decided I needed to be “productive” and bake something.

I saw this recipe on Smitten Kitchen last week and it seemed like the perfect thing to bring us out of a lazy Sunday slump. Between browning the butter, and the smell of the coconut bread baking, this made the house smell AMAZING. The smells alone put us in a better mood!

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You don’t have to brown the butter for this recipe, but I highly recommend it, because browned butter makes everything better! This is excellent fresh out of the oven, but I also enjoyed it toasted this morning. Paul may or may not have eaten some with ice cream…

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Coconut Bread
Author: Life, Love, and Cupcakes
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 5 ounces sweetened flaked coconut (about 1 1/2 cups)
  • 6 tablespoons browned butter
  1. Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
  2. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
  3. Butter and flour a bundt pan or 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
from Smitten Kitchen


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What I’m Loving Wednesday

It’s WILW, which of course means the week is halfway over..yayyyy!!!

Last week I bought some Clif ZBars at Sam’s Club because I need a little snack in the morning to hold me over from my 5:30am breakfast to lunch…and these things are PERFECT!! All 3 flavors in the multi-box are delicious and make a great snack. I always have one in my purse now!

2013-02-20 19.33.15-1I didn’t think I’d like the Iced Oatmeal Cookie, but it is SO good!


Switching directions a bit here: I tried the Brownie Batter Doughnut from Dunkin Donuts the other day. Bad choice really, because now I can’t help but think about how many calories I need to burn if I want another one..2013-02-18 06.38.08-1 

J.Crew Factory Printed Pocket Skirt. This style of skirt isn’t usually the most flattering on me, but I’m a total sucker for anchors that I just might have to give in! Plus you can get 25% off today with the code MOREPLEASE..honestly I think the only thing holding me back is the fact that it doesn’t ship til March 15 🙁

jcrew anchors

Is there any print your a total sucker for, such as me and my anchors?

Texas Sheet Cake for My Mom’s Birthday!

Today is my mom’s birthday, which of course means CAKE! My mom is all about chocolate on chocolate on chocolate so when I asked her what she wanted, I had no doubt that the answer would, of course, be chocolate! She wanted a sheet cake so she could take it to a dinner she was going to with friends, so I decided that I just had to try Pioneer Woman’s Texas Sheet Cake! We have these adorable little mini cake pans, so I poured some extra batter into them to make a mini cake for us to have our own mini celebration…let me just say, this cake is DELICIOUS! I also whipped up some cupcakes for her to bring in to her students. I felt like quite the chocolate baking fiend..

I also decided to whip up some overnight oats while I was on a baking spree. I used mango Greek yogurt which added the perfect touch of sweetness without being too much. This made enough for two days, so I look forward to having more in the morning!

Overnight Oats – Possibly My New Favorite Breakfast?

I’m a bit weird about eating oatmeal, but after seeing overnight oats popping up seemingly everywhere, I felt like I needed to give them a try. When I came across a recipe for Chocolate Cake Batter Overnight Oats I knew it would be the perfect recipe to start with!

  • 1/4 cup rolled oats
  • 1/4 cup milk of choice
  • 1/2 ripe banana
  • 1/2 tbsp. chia seeds
  • 1/2 tbsp unsweetened cocoa powder
  • 1/2 tbsp maple syrup or honey
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
Combine all ingredients in your container of choice and refrigerate overnight.
Delicious and very filling! I had these at about 5:30 this morning, and made it til lunch-time without wanting to eat my eat/needing a snack, although I did start feeling hungry around 11. I think I was most hesitant about the fact that they were cold, but I loved it! Also love that they’re a little chewier than regular oatmeal, since the weird gloopiness is what sometimes turns me off to oatmeal. I think the best part of these, though, is the fact that I can make them the night before, so that when 5:30am rolls around, I don’t have to think about breakfast.
*One serving is approximately 248 calories

I couldn’t wait to get home from work today because I had gotten the oh so exciting “out for delivery” message from fedex! Last week Lilly Pulitzer had a huge sale and I just happened to have a gift card from my birthday, so I may have went a liiiiittle crazy….Things go fast, so I submitted my orders as soon as I found something I like, which of course means I have many packages coming…
I just had to share the cuteness that is this Lilly Pulitzer mailer! I’ll be sure to share purchase pics when everything comes in! 🙂
Do you have a favorite recipe for overnight oats to add to my to try list?