Ro's Baking Line

Haidyn loves Rosanna Pansino. There’s not a day that goes by that she doesn’t watch at least one of her videos on Youtube. She’s glued to her . Haidyn refers to Ro as her “cake lady”. I’m so impressed with how much she loves Ro. Not only because I love her and watching her show because she’s inspired my girl to bake because she loves it. Haidyn’s always helped me in the kitchen so she’s no stranger to cooking with me . Now she has her own set of cookie cutters, mixing spatulas and an amazing poop mold!

 

She will always starts off her meals saying " The things you'll need will be " just like Ro ! Usually she will tell you that you need butter even if you don't need butter . She knows that everything is better with a little butter.  Right before she mixes everything together she will tell you " Now let's put it allllll together".

 

 For sure, she will be making the entire family everything and anything shaped like a poop emoji  just in time for Christmas . I love seeing her in the kitchen as happy as she is in these pictures. Nothing makes me happier than seeing her this happy doing what she absolutely loves. She doesn't know it yet, but she's probably going to get more of this baking line for Christmas. Let's keep it our little secret.  

Silicone Poop Mold // Poop Cookie Cutter // Nerdy Nummies Spatula Set  // 5 Bit Heart Cookie Cutter // 

Double Chocolate Zucchini Bread

 

This is one of my absolute favorite zucchini recipes. Everyone loved this recipe and not one person believed that there was zucchini in it! If you’re looking to use up all of your zucchini ( which is what I needed to do ) and treat yourself a little this is the recipe for you. You might want to also make two loaves because you might not want to share.

  

Ingredients:

• 1 and 1/2 cups  shredded zucchini
• 1 cup  all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup semi-sweet or dark chocolate chips
• 2 large eggs
• 1/4 cup canola or vegetable oil
• 1/4 cup plain Greek yogurt
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Directions:

1. Adjust the oven rack to the lower third position and preheat oven to 350°F.  
2. Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture.
3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips together until combined.
4. In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined.
5. Pour the wet ingredients into the dry ingredients and lightly whisk until combined.
6.  Fold in the zucchini into your mixture.
7.  Spoon in batter into a greased 9x5 (or 8x4) loaf pan.
8. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
9. Cool bread completely in the pan set on a wire rack.
10. Slice and serve when bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.
    
11. Make ahead tip: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Chocolate Peanut Butter Banana Muffins

I’ve recently made it a rule in my house and to all of our friends and family to not throw away their ripe bananas (no matter how ripe they are) as I’ve become very determined to transform them into something delicious! In addition to making banana bread with the bananas ( my banana bread recipe is here) I made these bad boys!  Oh my gosh, they’re to die for. In the midst of my healthy eating I managed to sneak one of these bad boys into my meals to snack on and it was so worth it. You can’t go wrong with peanut butter and chocolate mixed with bananas. 

INGREDIENTS

• 1½ cups mashed bananas ( 2- 3 bananas )
• ⅓ cup oil
• 1 egg
• 1 cup sugar
• 1½ cups flour
• ¼ cup cocoa
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup peanut butter chips ( you can do chocolate chips )
• Sugar for sprinkling on top of muffins * optional 

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl combine bananas, oil and egg .
3. Sift together sugar, flour, cocoa, baking soda, baking powder in separate bowl.
4.  Add to banana mixture to flour mixture.
   
   
   
   
5. Stir in peanut butter chips.
   
6. Spoon batter into greased or lined muffin tins.
   
   
   
   
7. Sprinkle the tops of each muffin with 1 teaspoon of sugar. * optional
8. Bake for 20 to 25 minutes at 350 degrees F.