Hey friends! Jen here from Baked by an Introvert. I’m stoked to be back this month because I have a delicious little dessert recipe to share. Have you ever had a pecan tassie? They are super fun to make and extremely adorable. Since I love to play around and experiment with classic recipes, I decided to jazz up this best loved fall treat and turn it into something fitting for spring. The thought of coconut and almonds immediately take me away to a tropical paradise.
Making french toast in the crock pot has become my new favorite. It’s too easy. Basic ingredients go in, let it soak overnight, and then turn the crock pot on first thing in the morning. No fuss or frills about it.
Spinach artichoke dip is one of my very favorites. I order it from every restaurant that has it on the menu. And I’m not too picky about the vehicle I use to transfer it from bowl to mouth. Although chips or pita slices are often the preferred choice, I have been known to reach right for a spoon. As embarrassing as it is to admit, I’ve even scraped the bowl clean with my finger. Ask my husband. He’ll tell you.
To try something a little different, I decided to prepare a sweet dip for our dessert while my mom was in town to visit. Something silky and light that would go great with a reduced fat cookie. Here’s what I came up with:
Jen from Baked by an Introvert back with another great recipe for you! I am a huge fan of baking with bananas. Seriously, it seems like I create one banana inspired recipe a week. From muffins to cupcakes to cookies, I’m hooked on all things banana.
I had some over ripe bananas on my counter so I decided to whip up a super moist bread. An incredibly indulgent banana bread loaded with chocolate, chai, and bits of caramel filled chocolate chips.
Hey guys! I’m Jen, and I share any and everything baked on my blog, Baked by an Introvert. I’m so happy to be joining Mariel and her team as a contributor here!
Oatmeal is hands down one of my favorite breakfast options. If it’s baked it’s even better!
These baked peach almond oatmeal cups are so easy to throw together. All that is required is one bowl, a handful of healthy ingredients, and 25 minutes to bake. Of course the largest component of the oatmeal cups is the oatmeal. You will need the old fashioned kind. If you’re aiming for gluten free, be sure the label states certified gluten free.
Almond butter is what I used as a binder for today’s oatmeal cups. If you don’t care for almond butter you can always use peanut butter instead. And you can easily make your own almond butter at home.
The oatmeal cups are sweetened with maple syrup. Make sure to use pure maple syrup. Or you can use honey in place of the syrup. I’ve made these with both and either way, they are delicious.
It’s always fun to start a new year here on ‘Or so she says…’ because I get to introduce to you a bunch of new and fabulous bloggers who have joined the blog team. There is sooooo much talent and creativity out there and my behind-the-scenes gals and myself work really hard to find our very favorites and slap a ‘she’ in front of their name. We’re pretty excited about these gals, both new AND the ones who are sticking around for another year. There will be oodles of blog posts and ideas coming your way. So be here, every day, yo. There’s always something new… recipes, parenting tips, travel ideas, crafts, gift ideas, and so much more!
Today, I want to introduce you to Jen from Baked by an Introvert.