AMAZING No Flour Muffins

Did I say AMAZING.  These super soft muffins are made with bananas, peanut butter, and chocolate.  See the recipe below, you just have to try it.

No Flour Muffins

Yield: Dozen

Author: Naples Foodies

AMAZING!! Contains peanut butter, bananas, cocoa!

Ingredients

• 3 ripe bananas mashed
• 1 cup peanut butter
• 2 eggs
• 1 tsp vanilla
• 1/4 cup maple syrup
• 1 tsp instant espresso powder
• 1/4 cup cocoa powder
• 1 tsp baking soda
• Mini dark chocolate chips

Instructions

1. Add the bananas and peanut butter to a medium to large bowl, mix together, then add the eggs, mix again, then add the vanilla and maple syrup, and mix again.
2. Add to same bowl the espresso, cocoa, and baking soda, mix until combined.
3. Grease muffin tin (12 total), and scoop evenly into the muffin tin.
4. Top with a bit of the mini chocolate chips.
5. Bake @ 350 to 18 - 20 minutes.

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Fruit Soup (aka Nature’s Cereal)

I love this bowl of goodness!  Yes this is a TikTok thing right now, and while there are mixed reviews, I honestly LOVE it.  You can mix it up, change the fruit, do what you want but always use coconut water.  I find the best is Vita Coco Pressed.

Original Recipe

Blackberries

Blueberries

Raspberries

Pomegranate Seeds -

Coconut Water

Below are additional items to mix it up:

Bananas

Nuts

Granola

Strawberries

Doggie Cookies

These seriously smell wonderful while baking, and my little pomapoo LOVES these cookies.  3 ingredients, that’s it!

Yield: Over a couple dozen, depending on the cookie cutter you use.

Author: Naples Foodies

Doggie Cookies

My pup loves these cookies. 3 Ingredients, that’s it! Your house will smell wonderful while baking.

Ingredients

• 1 medium sweet potato
• 1/2 cup natural peanut butter (fresh ground), don’t use peanut butter with sugar and crap in it.
• 3 or so cups of almond flour

Instructions

1. Peel and cut up the sweet potato in chunks, boil until fork tender.  Mash with potato masher until thoroughly mashed.  Let cool.
2. Add the peanut butter, mix until completely combined.
3. Add the almond flour, one up at a time.  Combine completely after each addition.   You will need to eyeball this step to determine how much flour you end up using.  Should be a  dough that when you pick up it does not stick to your hands or the mat you will roll out on.
4. Roll dough out to your desired thickness, and use a small cookie cutter to cut into shapes.  I used a heart, circle, and square.
5. Place on a cookie sheet topped with parchment paper.  Place each cookie on the baking sheet, and bake @ 350 for about 13 - 15 minutes, depending on thickness of cookie.  You will need to eyeball this step as well.
6. Your pup will love this!

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Doggie Cake Recipe

 My pup loved this cake!  Don’t forget your doggies on their birthday.

Yield: Enough for several servings

Author: Naples Foodies

Doggie Cake Recipe

My doggie loved it!

Ingredients

• 1/3 cup vegetable oil
• 1/2 cup natural peanut butter
• 1/2 cup pumpkin puree
• 1/4 cup local honey
• 1/4 cup organic apple sauce
• 1 cup flour
• 1 egg
• For Puppy-Safe Icing:
• 1/4 cup natural peanut butter
• 1/4 cup plain Greek yogurt
• 2 tablespoons cream cheese, room temperature
• sprinkles (optional)

Instructions

1. Preheat the oven to 350 F/175 C. In a large bowl, mix together the vegetable oil, peanut butter, pumpkin puree, apple sauce and honey. Add in the flour and egg, then whisk until smooth.
2. Grease three 5 inch ramekins and split the cake batter evenly between them. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
3. While the cakes cool, whisk together the remaining peanut butter, Greek yogurt and cream cheese. The icing may be lumpy (but if your dog doesn't mind, that's okay!).
4. Spread the icing between the layers of cake, including the top. Add sprinkles, as desired, to the cake. Light a candle and sing happy birthday to your pup, then cut into bite sized pieces - this cake has 6-8 individual servings for a 30 lb dog. Enjoy!

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Eat the Rainbow!!

Eat the rainbow!  Visit your local farmers market and load up on fruits and veges!

Best Peanut Butter Cookies

Best Peanut Butter Cookies

Yield: About 4 Dozen

Author: Naples Foodies

The best peanut butter cookies, but make sure you use the best quality peanut butter to achieve best results.

Ingredients

First Set

• 1 1/2 Cups Sugar
• 1 1/2 Cups Brown Sugar
• 1 1/2 Cups Butter
• 1 1/2 Cups Peanut Butter
• 3 eggs
• 1 tsp vanilla

Second Set

• 2 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 4 1/4 cups flour

Instructions

1. In a stand mixer, mix first set of ingredients on low with paddle.  Should be completely incorporated and a little fluffy.
2. Mix second set ingredients together with a whisk.
3. Slowly add second set  ingredients to first set of ingredients (in the mixer bowl).
4. Roll dough in balls about 2 or so inches, then flatten with fork or cookie pattern tool.  Ensure the fork or flatten tool is coated with sugar before flattening each cookie
5. Bake 350 15-18 minutes, do NOT over bake.

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Easy Chicken Noodle Casserole

You can switch this one up with anything.  You can actually make Tuna Casserole substituting the chicken for tuna!

Chicken Noodle Casserole

Yield: 4

Author: Naples Foodies

Great and quick recipe for those busy weekdays on a cool night.

Ingredients

Chicken Noodle Casserole

• 2 cups egg noodles, uncooked
• 2 cups cooked chicken diced
• 5 ounces cream of chicken soup or cream of mushroom soup
• 1/2 cup milk
• 1 cup frozen peas or frozen vegetables
• 1 tablespoon butter melted
• 2 tablespoons breadcrumbs
• 1/2 cup cheddar cheese, optional

Instructions

1. Preheat oven to 425 degrees F.
2. Cook egg noodles al dente according to package directions. Drain well.
3. Combine egg noodles, chicken, soup, milk, and vegetables in a 2-quart casserole dish. Top with cheese if using.
4. Combine topping ingredients- butter and breadcrumbs- in a small bowl and sprinkle over the casserole.
5. Bake 20 minutes or until bubbly. Broil for 1 minute to brown topping, if desired.

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Best Buttermilk Pancakes - Super Easy

Best Buttermilk Pancakes

Yield: 2 Servings

Author: Naples Foodies

The best buttermilk pancake recipe! I always swirl in some preserves or jam!

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg
• 1 ⅛ cups buttermilk
• 2 tablespoons butter, melted

Instructions

1. Make sure the egg and buttermilk are at room temperature.
2. Preheat and lightly grease a large cast iron skillet.
3. Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
4. Very IMPORTANT - LET BATTER REST FOR ABOUT 10 MINUTES BEFORE MAKING THE PANCAKES, AND USE A CAST IRON PAN!!
5. Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

Notes:

I swirled in organic whole blueberry preserves!

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Roasted Corn - Snap Pea Salad

Roasted Corn - Snap Pea Salad

Yield: 2 Servings

Author: Naples Foodies

Good and Crunchy!! So refreshing, reminds me of when I raided summer gardens in Ohio when I was a kid. Enjoy! You can modify the measurements of the below, just throw it together! You can’t go wrong.

Ingredients

For the Salad:

• 1 or 2 ears of corn, depending on the size
• A handful of snap peas
• Crumbled feta cheese
• Red Onion

For the Vinaigrette:

• 1/2 medium-size orange
• Champagne vinegar
• Maples Syrup
• 1 clove garlic
• Olive oil
• Salt

Instructions

1. In a small bowl, add some of the Champagne vinegar, maple syrup, olive oil, freshly squeezed orange juice, salt, and 1 teaspoon of freshly grated garlic. Whisk the ingredients together until thoroughly combined.
2. Using a knife, remove all of the kernels from your ear of corn.
3. Drizzle a tablespoon of olive oil in a skillet over medium heat. Add the corn and a pinch of kosher salt.
4. Roast the corn for about five minutes, stirring constantly with a wooden spoon until all sides of the kernels are lightly toasted and slightly caramelized.
5. Next, slice about five whole snap peas into rings and add them to a small bowl. Slice red onion in very thin slices, then cut up in bit size pieces.
6. Once the corn is fully roasted, add it to the bowl with the snap peas and onion.
7. Drizzle your preferred amount of vinaigrette over the peas and corn and use a spoon to combine.
8. Top the salad with a generous sprinkle of feta cheese, and enjoy!

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Lemon Ricotta Pasta Bowl

Lemon Ricotta Pasta Bowl

Yield: 4-5 Servings

Author: Naples Foodies

I like to add additional Lemon Zest!

Ingredients

• Kosher salt
• 1 pound short, ribbed pasta, like gemelli or penne
• 1 cup whole-milk ricotta (8 ounces)
• 1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
• 1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
• Black pepper
• Red-pepper flakes, for serving
• ¼ cup thinly sliced or torn basil leaves, for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
2. In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
3. Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
4. Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

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