Banana Coconut Breakfast Cookies

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Last Updated July 23, 2024

Do you like cookies? Would you like to eat cookies for breakfast, or anytime? Then these cookies are for you, because they’re delicious and also healthy!

These Coconut Banana Breakfast Cookies have no refined sugar. Think bananas, coconut, pecans, and apricots with a light touch of maple syrup and oats. Of course, I practically just gave you the whole ingredient list so let's just get baking, shall we?? 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Banana Coconut Breakfast Cookies

Makes about 15 cookies

Ingredients:

  • 1 1/2 cups / 135g quick oats

  • 1 cup / 80g unsweetened flaked or shredded coconut

  • 2/3 cup / 66g pecan halves, coarsely chopped

  • 1/4 cup / 35g almonds, coarsely chopped

  • 1 Tbsp / 10g flax seeds

  • 1/2 tsp salt

  • 1/2 cup / 65g dried apricots, chopped

  • 3 / 300g very ripe bananas, mashed

  • 1/4 cup / 56g coconut oil, melted

  • 1 Tbsp / 20g maple syrup

  • 1 tsp / 5g vanilla extract

Directions:

Oven 350°F / 177°C

  1. In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots. Add bananas, coconut oil, maple syrup, and vanilla until combined. 

  2. Spoon generous mounds onto a baking sheet lined with parchment paper or silpat. 

  3. Bake 23-25 minutes, until lightly golden. 

Jenny's Notes:

  • Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up.  Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup.  I recommend also trying dried blueberries and dried cherries!

  • You can use rolled oats for these cookies in place of the quick oats. I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product. Just keep in mind that rolled oats are slightly less absorbent than quick oats, so you may need to add slightly more.

Banana Coconut Breakfast Cookies
Yield 15
Author
Prep time
20 Min
Cook time
25 Min
Total time
45 Min

Banana Coconut Breakfast Cookies

Healthy cookies made with bananas, coconut, nuts, seeds, and fruit, and sweetened with maple syrup. Excellent for breakfast, dessert, or anytime snack! Gluten free, dairy free, vegan, and refined sugar free.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 350°F / 177°C
  2. In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots. Add bananas, coconut oil, maple syrup, and vanilla until combined.
  3. Spoon generous mounds onto a baking sheet lined with parchment paper or silpat.
  4. Bake 23-25 minutes, until lightly golden.

Notes

  • Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up.  Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup.  I recommend also trying dried blueberries and dried cherries!
  • You can use either quick oats or rolled oats for these cookies. I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product. Just keep in mind that rolled oats are slightly less absorbent than quick oats, so if using rolled oats, you may need to add slightly more.

Nutrition Facts

Calories

145.27

Fat

8.24 g

Sat. Fat

3.68 g

Carbs

17.02 g

Fiber

2.36 g

Net carbs

14.68 g

Sugar

6.6 g

Protein

3.19 g

Sodium

79.49 mg

Cholesterol

0 mg

Nutritional information is approximate and based on 1 cookie if recipe makes 15 cookies.

healthy cookies, vegan, gluten free, dairy free, refined sugar free, breakfast cookies
dessert, breakfast
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Some raisins snuck into these ones

Unexpected Blows, Faith, and Their Proper Places.

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"I've got a blow, I've got a blow, Jane!" - Jane Eyre

About a week ago I received the unexpected news that school tuition in Italy had gone up.  By a few thousand euros.  As I had already paid my deposit for the school year and thought I was good to go for my first year, this was an unexpected blow financially.  But maybe the deposit I paid could go towards the new cost?  It turns out that in order to get a student visa starting for the summer, as I am to arrive in June, I would also have to pay for summer courses. The deposit I already paid would cover the summer, then I would have to start all over to pay for the fall.  That's quite a bit of extra moula for summer courses...and fundraising is not for the faint of heart.  Thankfully the Lord is not faint nor distant, and He is the only reason I have made it this far! Whew.

I started weighing my options.  To avoid the summer fees, I could put off leaving until mid October.  My mind and heart rebelled against that idea, June has been my goal all along, for a couple different reasons.  Once I came home from my vision trip in the fall, and made a decision at the end of December to return to Italy, I naturally wanted to get back as soon as possible.  I left a part of my heart there, and there is a sense of urgency to get back, each day we draw closer to the return of Jesus and so many people still need the Gospel.  But I also wanted to spend time with my family and Traverse City now that I realized I would once again be leaving long term, have time to organize myself and fund-raise, and finish out the school year teaching at Dance Arts Academy, where my bosses, colleagues, and students are all precious to me.  May 28 will be my final day teaching culminating with Spring Concerts, and in June I am free to go, so June I chose as my departure month.  The longer I am away the more I lose what I have learned of Italian, and it is hard to keep in stride with the Gallery 4 Team from so far away.  To delay until October makes it that much harder in all aspects.  

Decisions in a French grocery store are so hard, and yet so fun...

Decisions in a French grocery store are so hard, and yet so fun...

The catch was, if I still was going in June, I needed to be applying for a visa starting yesterday in order to get it in time.  Committing to June, the visa, a plane ticket, and trusting the Lord to raise 100% funding plus the new extra for school by June, was a whole lot for me to swallow.  I felt rushed and didn't want to make any decisions without the Lord.  I am notoriously bad at decisions, and the weight of this one wasn't making it any easier.  (Do I want brie or camembert cheese? I have to live with this decision until the next time I buy cheese!!!)  The struggle is real, you guys...

Jeffrey and Rachel, getting married 10/8/16! I love them.

Jeffrey and Rachel, getting married 10/8/16! I love them.

I spent a lot of time praying and seeking the Lord last weekend, to make sure I wasn't holding June with a closed fist.  If the Lord wanted me to delay, His ways are fully informed, mine are only informed by my present; who am I to say June is better?  October might seem random when schools normally start in September, but my brother Jeffrey is getting married in October.  It wouldn't make sense to pay for a plane ticket to go for less than a month in September, then have to buy another plane ticket to return after the wedding in October.   I thought to myself, what would Leslie Knope do?  So I made a pros and cons list.  It didn't help a whole lot, but it made me feel a tad better. 

It's frustrating to me that practically speaking, it all boiled down to money.  The tuition for the year I need to raise no matter what, but the summer was an extra $1,400.  That's money I don't HAVE to raise if I delayed my departure until the fall, and I want to be a good steward of the Lord's money and the money entrusted to me by my supporters, present and future.  Especially when that 100% funding seems so distant, I'm trying to keep everything as minimal as possible.

Another option was looking into other kinds of visas.  I've been told by many people the easiest visa to acquire is the student visa, the other ones require a lot more paper work and hoops to jump through.  What ensued was many hours of research into different kinds of visas and reaching out to different people for advice and wisdom.  Most of what was unfruitful and dead ends.  Alas. 

Then I had a thought.  I should marry an Italian, ASAP.  Haha don't worry, that wasn't the thought.  What if I left in June for 90 days and stayed without a visa, like I did in the fall?  Tourists from some countries, the US included, can spend 90 days in the Schengen Territory without needing a visa.  Then I could come home in September for 3-4 weeks, the perfect timing to be home for Jeffrey's wedding and get my student visa to come back for the school year in October.  Thus avoiding the need to pay for summer school.  With all the dead ends I had hit so far, it seemed almost too good to be true.  It was confirmed by Rachel, one of my dancing friends with Gallery 4, that it was possible.  She had done that herself at one point! 

So, June it still is.  The Lord had really brought me to terms with not leaving until October, and so I still don't know what the point of that scare was.  Maybe it was the Lord making sure I would be willing to give up June.  Or that there are going to be many bumps and bruises, and unexpected delays and circumstances along the way.  I must have faith, trust, and flexibility, and lean on His understanding all the more. 

Monkey Bread Muffins

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Last Updated August 21, 2024

You might be familiar with Monkey Bread: soft, cinnamon and sugar bread that tears apart and is oh, so good? You might also know it as Monkey Puzzle Bread. Or its more literal name Pull-Apart Cinnamon Sugar Bread. Or individual pieces of heaven. Or as we call it, Plucketts.

While apparently no one can decide on a name, what everyone is unanimous on is how delicious Monkey Bread is. There is no yeast in Monkey Bread, just baking powder, making for a quick and satisfying baking adventure.

What’s special about this recipe is that instead of being baked in a bundt or other larger pan, these are assembled in a muffin pan, making for individual Monkey Bread Muffins!

The dough comes together in a matter of minutes, then shaped into lots of small balls that are rolled in sugar, and placed in a muffin pan. Melted butter and brown sugar gets drizzled all over before baking, seeping into all those cracks and crevices, which helps to make these easy to pull apart when eating. Finally, a simple glaze finishes off these little treats.

What’s in a name?

Honestly, I have no idea why it's sometimes called monkey bread in the first place. There is no banana involved, and as far as I know a monkey didn't invent the recipe. Maybe people act like monkeys when they eat it? Not to mention we haven’t even gotten through all of its possible names yet.

This and similar recipes are also called Bubble bread, African coffee cake, Hungarian coffee cake, sticky bread, Pinch-Me Bread, Pluck-Its, or even Monkey Brains. Because that last one sounds SO appetizing. A quick Google search has brought me to the conclusion that many people are also confused as to why it's called Monkey Bread, but might be so named because the bread resembles monkeys in a barrel (but does it?), monkeys like to pick at things, or it resembles the bark of the monkey puzzle tree. I guess we shall remain shrouded in mystery, and continue to make up even more names for it as we go along. For now, I’ll just stick with Monkey Bread.

On to the recipe!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Cooking Classy

Monkey Bread Muffins

Makes 12 muffins

Ingredients:

For the Muffins

  • 2 cups + 2 Tbsp / 255g flour

  • 1 Tbsp / 12g sugar

  • 1 Tbsp / 14g baking powder

  • 1/2 tsp / 3g salt

  • 1/2 cup / 120g buttermilk or sour milk*

  • 1/3 cup / 79g milk

  • 5 Tbsp / 70g oil

  • 1/2 cup / 100g sugar

  • 5 Tbsp / 70g butter, melted

  • 2/3 cup / 133g brown sugar

  • 2 tsp cinnamon

For the Glaze (optional)

  • 1/2 cup / 60g powdered sugar

  • 1 Tbsp / 15g milk

Directions:

Make the Muffins

Oven preheated to 350°F / 177°C.

  1. Lightly grease a muffin pan or line with liners (preferably grease-proof.) 

  2. In a large bowl, whisk together flour, 1 Tbsp sugar, baking powder, and salt.  Add both milks and oil to flour mixture.  Stir with a fork until just combined. Over mixing = dense muffins. 

  3. Place 1/2 cup / 100g sugar in a bowl or container with a lid.  Scoop out roughly one tsp of dough, round into a ball shape with your palms, and plop into the sugar,. Repeat until you have an even layer of balls in the sugar. Place on lid and gently shake to coat with sugar. Place sugar-coated balls in muffin pan, about six in each cup. Repeat scooping, rolling, and sugar-coating with remaining dough.

  4. In a small bowl, whisk together melted butter, brown sugar, and cinnamon. Pour evenly over each muffin. Place muffin pan on a baking sheet and bake for 17-19 minutes, or until lightly golden-brown and they no longer look doughy. 

  5. Remove from oven and allow to cool at least 15 minutes before removing from pan so they don't fall apart. Run a knife around the edge of each muffin to loosen.

Make the Glaze

  1. In a small bowl or measuring cup, whisk together powdered sugar and milk.  Using a spoon, lightly drizzle each muffin with glaze. 

Jenny's Notes:

  • *If you don't have buttermilk, sour milk can be substituted. For every 1 cup milk add 1 Tbsp lemon juice or apple cider vinegar. Stir and let sit for a minute before using. This works with regular milk, nut milks, and most other milk alternatives. 

  • When first mixed, the batter may seem wet but it quickly becomes scoop-able. Something about baking powder doughs tend to be this way, they seem too wet when it first comes together, then within a matter of seconds it seems fine.

  • The glaze is optional, mostly depending on if you want that finished look and how sweet you like your monkey muffins. You may notice the actual dough is just lightly sweet, only 1 Tbsp of sugar. The brown sugar butter mixture that gets poured over is what makes these sweet and rich. I personally don’t think they need to be sweeter beyond that, but I do like the glazed/finished look.

Monkey Bread Muffins
Yield 12
Author
Prep time
30 Min
Cook time
19 Min
Total time
49 Min

Monkey Bread Muffins

Individual serving pull-apart cinnamon sugar bread made in muffin tins. Sticky, sweet, and satisfying, it's hard to eat just one!
Cook modePrevent screen from turning off

Ingredients

For the Muffins
For the Glaze (optional)

Instructions

Make the Muffins
  1. Oven preheated to 350°F / 177°C.
  2. Lightly grease a muffin pan or line with liners (preferably grease-proof.)
  3. In a large bowl, whisk together flour, 1 Tbsp sugar, baking powder, and salt. Add both milks and oil to flour mixture. Stir with a fork until just combined. Over mixing = dense muffins.
  4. Place 1/2 cup / 100g sugar in a bowl or container with a lid. Scoop out roughly one tsp of dough, round into a ball shape with your palms, and plop into the sugar,. Repeat until you have an even layer of balls in the sugar. Place on lid and gently shake to coat with sugar. Place sugar-coated balls in muffin pan, about six in each cup. Repeat scooping, rolling, and sugar-coating with remaining dough.
  5. In a small bowl, whisk together melted butter, brown sugar, and cinnamon. Pour evenly over each muffin. Place muffin pan on a baking sheet and bake for 17-19 minutes, or until lightly golden-brown and they no longer look doughy.
  6. Remove from oven and allow to cool at least 15 minutes before removing from pan so they don't fall apart. Run a knife around the edge of each muffin to loosen.
Make the Glaze
  1. In a small bowl or measuring cup, whisk together powdered sugar and milk. Using a spoon, lightly drizzle each muffin with glaze.

Notes

  • *If you don't have buttermilk, sour milk can be substituted. For every 1 cup milk add 1 Tbsp lemon juice or apple cider vinegar. Stir and let sit for a minute before using. This works with regular milk, nut milks, and most other milk alternatives. 
  • When first mixed, the batter may seem wet but it quickly becomes scoop-able. Something about baking powder doughs tend to be this way, they seem too wet when it first comes together, then within a matter of seconds it seems fine.
  • The glaze is optional, mostly depending on if you want that finished look and how sweet you like your monkey muffins.

Nutrition Facts

Calories

289.12

Fat

11.45 g

Sat. Fat

3.84 g

Carbs

41.19 g

Fiber

0.83 g

Net carbs

40.35 g

Sugar

17.7 g

Protein

2.95 g

Sodium

258.48 mg

Cholesterol

14.78 mg

Nutritional information is approximate, based on 1 muffin if recipe makes 12.

monkey bread muffins, individual serving cinnamon sugar pull-apart bread, monkey brain muffins, mini plucketts, cinnamon bubble bread, African coffee cake, Hungarian coffee cake, sticky bread, Pinch-Me Bread, Pluck-Its
dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
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White Russian Tart

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Last updated on September 15, 2024

This tart is a refreshingly scrumptious, not-as-guilty dessert. It is no-bake, gluten-free, refined-sugar free, and somehow delicious. It’s filled with healthy fats which help keep you satisfied for longer than sugary, carb-heavy desserts.

Crust

The crust is like a chewy Lara bar, made of dates, nuts, coconut and cocoa powder to make it dark and chocolatey.

Dark Chocolate Cream

Next, there is a smooth, dark chocolate layer spiked with vodka and Kahlua. You’d never guess the main ingredient for this “cream” is avocado.

Mascarpone Cream

The top layer is decadent and lightly sweetened mascarpone. Put the three layers together and you have yourself quite the treat!

A healthy dessert? Is it any good?

When I'm experimenting and trying new recipes in the "healthy" department (as defined by trying to limit refined-sugars or flours, using a vegetable or bean or something that doesn't normally go belong in desserts, or generally replacing healthier ingredients for less healthy ones) I look for the 3 different categories of reactions from my tasters:

  1. The category of "This is honest deliciousness."  When people ask for a recipe or have no idea that there are chickpeas or spinach powder hidden in what they're eating. Something a normal or even picky eater would eat. 

  2. The category of "It's good for a healthy dessert!"  So it's palatable and they're not gagging, but most would still take a slice of cheesecake over it. AKA, just not as good as it’s regular counterpart.

  3. The category of "I would rather just eat a salad."  If actual fruits and vegetables are tastier than the “dessert” that is trying to be passed off, then that recipe should probably be scrapped.

This tart is a solid category 1.  Even my mom and brother approved this, and they keep me pretty honest when it comes to healthy desserts. 

I bounce back and forth between decadent desserts and healthier desserts. I have a love and respect for both, and each have their place. Some days it's honey, nuts, and coconut oil; other days it's sugar, heavy whipping cream, and butter. Variety is the spice of life. Today, it's dates, avocado, and mascarpone.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

White Russian Tart

Serves 8-12

Ingredients:

Chocolate Crust

  • 1-1/2 cups / 210g whole almonds

  • 2 Tbsp / 10g unsweetened shredded coconut

  • 4-5 medjool or 8-10 / 100g deglet dates, pitted

  • 1/2 tsp vanilla extract

  • 1 Tbsp / 7g unsweetened cocoa powder

  • 1/4 tsp salt

Chocolate Vodka Cream

  • 1/4 cup / 56g unrefined coconut oil, melted

  • 1 Tbsp finely ground coffee beans

  • 1 large ripe avocado, peeled, pit removed, and sliced

  • 3 Tbsp / 20g unsweetened cocoa powder

  • 1 tsp vodka

  • 1 tsp rum or Kahlua (of course the Kahlua option adds sugar)

  • 2 Tbsp / 40g+ maple syrup, or more to taste

Mascarpone Cream

  • 8 oz / 225g mascarpone cheese

  • 1 Tbsp / 20g maple syrup

  • 1 tsp vanilla extract

Directions:

Make the Chocolate Crust

  1. In a food processor, combine almonds and coconut and pulse until small crumbles. 

  2. Add dates, vanilla, cocoa powder, and salt.  Process until well combined. 

  3. Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.

Make the Chocolate Vodka Cream

  1. Combine melted coconut oil, coffee, avocado, cocoa powder, vodka, Kahlua, and maple syrup in a food processor until smooth. Stop and scrape down sides and bottom occasionally. 

  2. Spread over crust and place in freezer for about 30 minutes.

Make the Mascarpone Cream

  1. Combine mascarpone, maple syrup, and vanilla in a small bowl.  Take the tart out of the freezer and spread mascarpone mixture over it. 

  2. Place in fridge for about 2 hours before serving.   

Jenny's Notes:

  • This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 

  • Also, I like to use black cocoa powder in this recipe.  Black cocoa powder is what gives Oreos their signature black color.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult.)  If you can get your hands on it, it's really great. I usually order it from Amazon. 

White Russian Tart
Yield 8-12
Author
Prep time
35 Min
Inactive time
2 Hour
Total time
2 H & 35 M

White Russian Tart

Chewy chocolate almond and date crust, creamy chocolate cream, topped with a lightly sweet mascarpone cream. This dessert is decadent and also gluten-free, refined sugar-free, no-bake, and full of healthy fats.

Ingredients

Chocolate Crust
Chocolate Vodka Cream
Mascarpone Cream

Instructions

Make the Chocolate Crust
  1. In a food processor, combine almonds and coconut and pulse until small crumbles.
  2. Add dates, vanilla, cocoa powder, and salt. Process until well combined.
  3. Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.
Make the Chocolate Vodka Cream
  1. Combine melted coconut oil, coffee, avocado, cocoa powder, vodka, Kahlua, and maple syrup in a food processor until smooth. Stop and scrape down sides and bottom occasionally.
  2. Spread over crust and place in freezer for about 30 minutes.
Make the Mascarpone Cream
  1. Combine mascarpone, maple syrup, and vanilla in a small bowl. Take the tart out of the freezer and spread mascarpone mixture over it.
  2. Place in fridge for about 2 hours before serving.

Notes

  • This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 
  • Also, I like to use black cocoa powder in this recipe.  Black cocoa powder is what gives Oreos their signature black color.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult.)  If you can get your hands on it, it's really great. I usually order it from Amazon. 

Nutrition Facts

Calories

358.31

Fat

29.26 g

Sat. Fat

15.72 g

Carbs

22.26 g

Fiber

5.01 g

Net carbs

17.27 g

Sugar

14.6 g

Protein

5.29 g

Sodium

92.3 mg

Cholesterol

28.35 mg

Nutritional information is approximate. Based on 8 servings.

no bake, refined sugar free, gluten free dessert, raw dessert
dessert
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Process of Moving to Italy Thus Far

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This post really should be titled, "Why the Heck Am I Moving to Italy and Other Scary and Uncertain Things" but I really like the word thus.  It makes me feel like I know English well.  And sometimes I need that little pat on the back of feeling like I know English well as I am struggling to learn Italian. 

Or, if I really wanted people to click on this link I should've titled it something like "Jenny Decided to Move to Italy and THIS Happened."  And like most articles that use that particular marketing scheme, not reveal what the THIS is until the end and have it be something really normal or predictable.  Aha ohhhhh I really dislike that kind of marketing.  Even if it looks like an article I'd want to read, I don't want to give that type of marketing page views.  It's against my principles. Haha.  If you are wondering why I'm moving to Italy, I've written about that here.

I left off that post with making a decision to move to Italy on December 31, 2015, after spending 3 months in Florence, Italy, with Gallery 4 as a vision trip.  The next steps were telling the Gallery 4 team and the excitement there, my friends and family, job and coworkers and the bitter-sweetness there. 

In February I flew down to Tupelo, MS, to receive Missionary Orientation Training, squeezing my brain full of everything I need to know to prepare, go, and live as a career missionary, and then some.  It's very exciting and overwhelming, and certainly is a roller coaster ride of faith and trust in the Lord, knowing that He owns the cattle on a thousand hills, and will provide everything I need if it is His will, from financial support, learning Italian, to downright courage.  I'm already amazed at some of the things I have been pushed to do, that by no means I could have done without a slight mental breakdown if it wasn't for the grace of the Lord ....ahem *public speaking* .... 

Melinda and I representing with the Italian flag. (At first we accidentally picked up the Mexican flag...)

Melinda and I representing with the Italian flag. (At first we accidentally picked up the Mexican flag...)

In March I officially started support raising.  I'm so very thankful to those who have have already been so generous with their prayers, finances, time, and encouraging words and am excited for those who are yet to join my support team!  It's a long road ahead, but I intend to run this course with the strength, perseverance, and diligence of the Lord!  In the words of Cinderella, "Have courage, and be kind."

"Sii gentile, e abbi coraggio." - Cenerentola

Some next steps include buying a plane ticket and applying for a Student Visa so I can stay for more than 3 months.  In order to qualify for a Student Visa I will be taking art classes at the Russian Art Academy, they're pretty legit and I'm pretty terrible at drawing/sketching/painting, so...pray for me. 

Frequently Asked Questions:

  1. When are you moving to Italy? My goal date is June 14, 2016! I have a little over 2 months before takeoff.

  2. How long will you be there? It's easiest to say I'm starting with a year, because my visa will be good for a year, but really I will be there for as long as the Lord keeps me.

  3. Do you get paid? No. Legally I am in Italy as a student and can't work.

  4. Where does your support come from? Family, friends, church members, organizations, anyone who wants to partner with me and see this ministry come to fruition, for Jesus to be made known!

  5. What will the average day look like for you? Teaching dance classes, performing and helping with Gallery openings, learning to be a local. Lots of walking, and maybe some pasta and gelato...

  6. Do you speak Italian? Un po', sto imparando a parlare Italiano. Haha. A little, I'm learning. I took classes for 2 months when I was in Florence last fall. I've been trying to keep up and continue learning, but it's challenging when I don't have many people to converse with and that brain muscle doesn't get used every day. I'm anxious to get back in June to continue learning.

  7. How long will it take you to become fluent? They say it takes about a year. Some friends I made while I was in Florence confirmed that, it took them about a year to become fluent after moving to Italy.

Have more questions or want to learn more?  Comment below, or you can find my contact information on the Give page.

Snickers Salad

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Last Updated August 27, 2024

No spinach, kale, or arugula were harmed in the making of this recipe. 

Don't be deceived, this is not a real salad. If visions of spinach salad with Snickers on top were dancing across your brain, I am so so sorry. I love my greens and Snickers, but not together. No no no. If it makes you feel better, you could call this Green Apple Salad, like my mom does. But it has the word "salad" in it, so I feel fully justified in keeping Snickers in the title. As you wish.

Instead, think crisp Granny Smith apples and bits of Snickers lovingly folded into fluffy whipped cream and vanilla pudding.  So simple, and so delicious.

I usually make this for large family gatherings and double the recipe for 12 or more people.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Taste of Home

Snickers Salad

Serves about 8

Ingredients:

For the Vanilla Pudding

  • 1/4 cup / 50g sugar

  • 2 Tbsp / 15g cornstarch

  • 1/8 tsp salt

  • 1 1/3 cup / 316g milk, divided

  • 1 egg yolk

  • 1 tsp vanilla

For the Whipped Cream

  • 1 cup / 237g heavy whipping cream

For Assembling

  • about 13 oz / 369g of Snickers, chopped, divided

  • 4 Granny Smith apples, cored and chopped

Directions:

Make the Vanilla Pudding

At least a few hours before assembling recipe, or up to 2 days before, make the vanilla pudding:

  1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in 1 cup milk. 

  2. In a separate small bowl, measure out remaining 1/3 cup milk and add yolk; whisk to combine. Slowly whisk into mixture in the saucepan. 

  3. Place over medium heat and stir constantly until mixture thickens and whisk leaves a trail. Remove from heat and add vanilla. Place a piece of plastic wrap directly on to the top of pudding to prevent skin from forming.

  4. Place in refrigerator until completely chilled.

Make the Whipped Cream

  1. Whip heavy whipping cream in bowl of a stand mixer with whisk attachment or with an electric mixer until stiff peaks form. 

Assemble

  1. Gently fold about one third of whipped cream into pudding. Continue folding in whipped cream by thirds.  Gently fold in apples and about 3/4 of the Snickers. 

  2. Transfer to serving bowl and top with remaining 1/4 of Snickers. Store in fridge until ready to serve.   

Jenny's Notes:

  • Best if assembled on day of serving. 

  • Using whole milk will get you the creamiest result, but 2% all the way down to skim milk will also work. You can also sub out the milk for other milk substitutes as desired: oat milk, almond milk, etc.

  • This can be made with other candy bars, such as Rolo, Milky Way, Payday, Twix, etc. While Snickers is my favorite, I also really like this with Reese’s. Sometimes I do half and half! 

  • If using a candy that has caramel in it, you can freeze it before hand to make chopping easier. 

  • Add chopped peanuts for an extra crunch!

Snickers Salad
Yield 6-8
Author
Prep time
20 Min
Cook time
10 Min
Inactive time
2 Hour
Total time
2 H & 30 M

Snickers Salad

Crisp, green granny smith apples and sweet and salty Snickers bars tossed in a light vanilla whipped pudding.
Cook modePrevent screen from turning off

Ingredients

For the Vanilla Pudding
For the Whipped Cream
For Assembling

Instructions

Make the Vanilla Pudding
  1. At least a few hours before assembling recipe, or up to 2 days before, make the vanilla pudding:
  2. Whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in 1 cup milk.
  3. In a separate small bowl, measure out remaining 1/3 cup milk and add yolk; whisk to combine. Slowly whisk into mixture in the saucepan.
  4. Place over medium heat and stir constantly until mixture thickens and whisk leaves a trail. Remove from heat and add vanilla. Place a piece of plastic wrap directly on to the top of pudding to prevent skin from forming.
  5. Place in refrigerator until completely chilled.
Make the Whipped Cream
  1. Whip heavy whipping cream in bowl of a stand mixer with whisk attachment or with an electric mixer until stiff peaks form.
Assemble
  1. Gently fold about one third of whipped cream into pudding. Continue folding in whipped cream by thirds. Gently fold in apples and about 3/4 of the Snickers.
  2. Transfer to serving bowl and top with remaining 1/4 of Snickers. Store in fridge until ready to serve.

Notes

  • Best if assembled on day of serving. 
  • Using whole milk will get you the creamiest result, but 2% all the way down to skim milk will also work. You can also sub out the milk for other milk substitutes as desired: oat milk, almond milk, etc.
  • This can be made with other candy bars, such as Rolo, Milky Way, Payday, Twix, etc. While Snickers is my favorite, I also really like this with Reese’s. Sometimes I do half and half! 
  • If using a candy that has caramel in it, you can freeze it before hand to make chopping easier. 
  • Add chopped peanuts for an extra crunch!

Nutrition Facts

Calories

439.59

Fat

23.76 g

Sat. Fat

12.02 g

Carbs

49.52 g

Fiber

3.26 g

Net carbs

46.26 g

Sugar

35.63 g

Protein

6.25 g

Sodium

172.14 mg

Cholesterol

68.79 mg

Nutritional information is approximate and based on 1 serving if recipe serves 8.

dessert salad, Snickers salad, Granny smith green apple salad, vanilla pudding whipped cream salad
dessert
American
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Coffee Pancakes with Mocha Syrup

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I got a little chocolate drizzle happy.  Not to mention this was a time sensitive photo, the first whipped cream mound melted and slipped off the back due to the hot and delicious nature of the pancakes.  Pictured here, whipped cream mound…

I got a little chocolate drizzle happy.  Not to mention this was a time sensitive photo, the first whipped cream mound melted and slipped off the back due to the hot and delicious nature of the pancakes.  Pictured here, whipped cream mound take 2. 

Some mornings just call for pancakes, and not just any pancakes: pancakes that involve coffee, chocolate, and whipped cream.

Enter, these pancakes. They’re made with some espresso powder and served with a homemade mocha syrup and freshly whipped cream. They’re delicious and decadent and more like dessert posing as breakfast!

These are the pancakes you turn to when it’s your birthday, when you want to make someone breakfast in bed, or you just want an excuse to have dessert for breakfast. Breakfast and dessert are my favorite meals, so why not combine them??

Americans are big on oatmeal, cereal, or starting your day with a big protein like eggs and sausage or bacon. While I often eat oatmeal for breakfast, I really love the Italian rhythm of waking up to a fresh pastry and a cappuccino, no guilt. As someone who really loves their sweets, I appreciate the excitement of waking up to a breakfast I’m looking forward to. A sweet breakfast also tends to help me eat less sweet things throughout the day.

Are you convinced yet of the beauty of starting your day with something sweet? Alright! Chocolate and coffee in pancakes, let’s go!

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Coffee Pancakes with Mocha Syrup

Makes 2-3 servings (6-8 pancakes)

Ingredients:

Mocha Syrup

Make this first so it has time to cool and your pancakes don't get cold!

  • 1/4 cup sugar

  • 2 Tbsp cocoa powder

  • 1 tsp corn starch

  • 2 Tbsp strong brewed coffee

  • 1 tsp vanilla extract

Combine all ingredients except vanilla in small saucepan.  Cook over medium heat, stirring constantly, until boiling.  Reduce heat to low and boil for 5 minutes.

Remove from heat and add vanilla.  Allow to cool while you make the pancakes.  Store leftovers in the fridge for up to 1 month.  Sugar is a wonderful preservative.  I'm going to live so long. 

Whipped Cream

  • 1/2 cup heavy whipping cream

  • 2 Tbsp granulated sugar

  • 1/2 tsp vanilla extract

In the bowl of a stand mixer or with a hand held mixer, beat cream until soft peaks form.  Add sugar and vanilla, beat until stiff peaks appear.

Coffee Pancakes

Make these last so they will be nice and hot when you serve them!

  • 1 1/4 cups all-purpose flour

  • 1 Tbsp baking powder

  • 1 Tbsp sugar

  • 1/2 tsp salt

  • 2 tsp ground espresso, or freshly ground coffee (sometimes I use the contents of a Nespresso capsule)

  • 1 egg

  • 1 cup milk of choice, or water

  • 2 Tbsp oil of choice, or melted butter or coconut oil

  • 1 tsp vanilla extract

Directions:

Preheat lightly greased griddle or pan to 350 Fahrenheit.

In a medium bowl whisk together flour, baking powder, sugar, salt, and ground espresso. 

Make a well in the center of the dry ingredients and add the egg, milk, oil, and vanilla.  Stir until just moistened, some lumps will remain.  If you prefer thinner pancakes, you may add more milk.  Allow to sit for a few minutes.

Pour about 1/4 cup of batter onto hot griddle, allow to cook 1-2 minutes on each side, either until light golden-brown or when the air bubbles pop, but don't fill in immediately.  If the first pancakes seem too thick or too thin, add more milk or flour, respectively, until desired consistency is reached.  Repeat with remaining batter. 

Any leftover batter or pancakes can be stored in the refrigerator for about 1-2 days.  They can be reheated on the griddle or pan, microwave (boo), or my favorite way, the toaster. 

Assembly:

Place pancakes on a plate.  If desired, butter each pancake.  Drizzle generously with mocha syrup and top with copious amounts of whipped cream. And maybe drizzle with more syrup.  Don't forgot a complementary cup of coffee.  Complementary as in it goes with it nicely, not I'm giving you a complimentary cup of coffee.  I would totally give you a free cup of coffee, but, you're reading a blog right now, and this is only 2016.  Maybe by 2038 when Leslie Knope is President, I can send you coffee over the interwebs. 

Adapted from Pastry Affair

And Happy Good Friday.  This morning I kept thinking to myself "Black Friday" but that is quite the opposite of what today is.  No consumerism today.  A day to reflect on Jesus as He took our place on the cross.  The least deserving and only perfect man to walk the earth, bearing the wrath and punishment of separation from God the Father so that we might never have to.  Instead, He cloaks us in His righteousness so that we might receive the love of the Father freely.  Hallelujah, what a Savior. 

 

 

Beurre Noisette Chocolate Chip Cookies

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All chocolate chip cookies are delicious, but not all are made equal.  This is my favorite recipe for chocolate chip cookies, because of its use of beurre noisette.

Beurre noisette is French for hazelnut butter, or what we in the States call browned butter. Beurre noisette sounds better, doesn't it?  I mean, if you were offered a beurre noisette cookie or a browned butter cookie, which one would you take? Beurre noisette has that foreign, slightly mysterious sound, but without going too wildly out of bounds because after all, it still had the word "cookie" in the question. 

If you already thought butter was delicious and makes everything better, which is true, (Julia Child liked it for good reason) then browned butter is VERY delicious and makes everything WAY better. It tastes very nutty and toasty, which is another reason why I think the French term is more accurate. English “browned butter” is more descriptive in what it looks like; French is more descriptive in what it tastes like.

If you've never made beurre noisette before, don't fret, it’s simple.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Making Beurre Noisette:

  1. Take the amount of butter you will need for your recipe of choice and place it in a small saucepan over low heat, no need to stir. 

  2. Allow to simmer until you notice the bottom start to turn golden brown.  These are the milk solids separating from the butterfat; the milk solids sink to the bottom and brown, giving it that wonderful nutty flavor.  If you stopped here and separated the butterfat from the milk solids, you would have ghee, or clarified butter. 

The whole process should take about 5-15 minutes, depending on your stove and how much butter you are browning.  It goes very quickly from perfectly golden brown to burnt, so keep a careful watch over it.  You may be tempted to turn up the heat and quicken the process, but please don't, the lower the heat the more even the browning.   Allow to cool to room temperature.  If needed, you can place in the fridge or freezer.  Stir every so often for even cooling.  Use like regular butter.

Beurre Noisette Chocolate Chip Cookies:

Makes about 52 smallish cookies (about 2 in. in diameter)

Ingredients:

  • 1 cup / 226g unsalted butter (2 sticks), browned and cooled to room temperature

  • 1 1/2 cups / 300g brown sugar (light or dark, your choice)

  • 2 eggs

  • 1 Tbsp / 15g vanilla extract

  • 2 1/2 cups / 300g all-purpose flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp salt

  • 12 oz / 340g semi-sweet chocolate chips or chunks

Directions:

  1. Preheat oven to 375°F / 190°C.

  2. In the bowl of a stand mixer or with a hand-held mixer, beat butter and brown sugar until light and fluffy, about 2-3 minutes. 

  3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. 

  5. Stir flour mixture into butter mixture until incorporated, then add chocolate chips. 

  6. Place in small mounds on cookie sheet, about 1 inch in diameter, evenly spread out. 

  7. Bake for 6-8 minutes, or until edges are lightly golden brown and centers are still a tad wet looking.

Jenny's Notes:

  • These can easily be made gluten-free by substituting 3 1/4 cups GF oat flour for the 2 1/2 cups all-purpose flour.  You can make your own oat flour by blending GF oats in a food processor until a flour consistency is achieved.

Beurre Noisette Chocolate Chip Cookies
Yield 48-52
Author
Prep time
35 Min
Cook time
8 Min
Total time
43 Min

Beurre Noisette Chocolate Chip Cookies

These chocolate chip cookies are next level with beurre noisette (browned butter) and made with all brown sugar, no white sugar, making for a delectably rich and flavorful cookie.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Preheat oven to 375F / 190C.
  2. In the bowl of a stand mixer or with a hand-held mixer, beat butter and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Stir flour mixture into butter mixture until incorporated, then add chocolate chips.
  6. Place in small mounds on cookie sheet, about 1 inch in diameter, evenly spread out.
  7. Bake for 6-8 minutes, or until edges are lightly golden brown and centers are still a tad wet looking.

Notes

These can easily be made gluten-free by substituting 3 1/4 cups GF oat flour for the 2 1/2 cups all-purpose flour. You can make your own oat flour by blending GF oats in a food processor until a flour consistency is achieved.

Nutrition Facts

Calories

118.19

Fat

6.20 g

Sat. Fat

3.71 g

Carbs

15.51 g

Fiber

0.59 g

Net carbs

14.92 g

Sugar

9.99 g

Protein

1.25 g

Sodium

90.98 mg

Cholesterol

17.87 mg

Nutritional information is approximate. Based on 1 cookie.

cookies, dessert, chocolate chip cookies, browned butter
dessert
American
Did you make this recipe?
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CIAO COOKIE

CIAO COOKIE

Blueberry Icebox Pie

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Serves 10-12

A day late and a dollar short on pi day, I know.  But hear me out! If 3/14 is pi day, do you know what comes after the .14? That's right.  .1415.  Emphasis on the 15, because that's today.  Pie the food is so great it should get two days of recognition anyway. There, there, pie, I didn't forget about you.  But you didn't come here to listen to me ramble, you're probably here because you love pie, or blueberries, or math, or all of the above.  Moving on, before this post accidentally ends up on 3/16.

This is a simple recipe, fairly quick and delicious to eat!  The only baking required is for the crust.  Great for summer time, especially when blueberries are in season.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Blueberry Icebox Pie

Ingredients:

  • 1 sleeve graham crackers

  • 4 Tbsp butter, melted

  • 2 cups fresh blueberries (or frozen and thawed)

  • 2 Tbsp lemon juice

  • 2 tsp unflavored powdered gelatin, or 1 1/4-oz packet

  • 16 oz. cream cheese (2 blocks), room temperature

  • 14 oz can sweetened condensed milk

Directions:

Preheat oven to 350 F.

In a food processor, process graham crackers until fine.  Alternately, you can always crush them with a rolling pin on a cutting board or in a seal-able plastic bag. Add melted butter and pulse until graham cracker crumbs hold together some.  Press into a 9 in. spring form pan or pie plate.

Bake for 10 minutes.

Purée 1 1/2 cups of the blueberries in a food processor or blender.  Add lemon juice. 

Transfer to a small saucepan and sprinkle gelatin over the surface.  Let sit for 10 minutes.

Place blueberry mixture on the stove over medium-low, heating until gelatin has just dissolved. Remove from heat.

In a bowl with electric beaters or with a stand mixer, beat cream cheese for about a minute.  Add condensed milk.  On low speed, slowly add blueberry mixture.  Increase speed and beat until smooth.

Pour over baked crust, top with remaining blueberries, and chill until set. 

To serve, garnish with fresh mint, if desired.

Jenny's Note:  This can also be frozen, perfect for the hottest of summer days.  Just let set at room temperature for about 10 minutes before slicing.

Disclaimer on the ahem, er, photography.  It can only get better from here, right?

Disclaimer on the ahem, er, photography.  It can only get better from here, right?

And do you know what number comes after 3.1415? Yep. 926.  And guess what? I was writing this post at 9:26.  Oh yes, I went there.  Enjoy your pi. I mean, pie.

And here is a pie chart to go with your pie on the day after pi.  Sincerely, Jenny Leslie Knope Morris.

Recipes Currently Waiting to be Made

Recipe adapted from Self

Springing Forward While Looking Back

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Happy Pi day!  More accurately, happy gray, rainy, slightly sleepy Monday!  What a perfect day for coffee, snuggling up on the couch and reading a good book.  Too bad my near future doesn't include any of those things.  Because, coffee is already in my past. Tear drop.  I have no excuse for being tired, though, I accidentally got so much sleep last night.  By accidentally I mean I went to bed at 10:45, thinking it was "actually" 11:45 with the recent time change, not realizing it would've "really" been 9:45.  Time change, the struggle is real.  Just don't go down that road of "but it's REALLY..." Embrace that new time, we're only prolonging our adjustment.  Wow, this could get really deep really fast. 

Anyway, why am I moving to Italy?  To be a missionary volunteering with Gallery 4, using dance, art, and music to share the Gospel.  Two big events shaped my life that helped prepare me for Italy.  One was the first mission trip I ever went on when I was dancing with Ballet Magnificat.  Before that, missions never appealed to me.  I thought it was great that people were painting houses in Haiti and holding children in Africa, but it didn't seem right for me.  In my second year with Ballet Mag, I went with the Events Company to Honduras, where we used ballet, performing and teaching, to share the Good News of Jesus.  Using a skill set I had trained many years for, to bring glory to the Lord and as a first stepping stone to talk about Jesus?  Yes please.  Not only that, but to see a people who love Jesus like I do and how their culture shapes the way they worship and interact with each other, different strengths and weaknesses than American churches, was eye-opening to me.  Having only traveled within America, the country where I was born, I suddenly wanted to learn more about different cultures, to try and understand how their world-views were formed, and for them to know Jesus.  I realized on the plane ride home that if the Lord ever called me to missions, for the first time, I was open to it.    

Events Company performing at a school in Honduras for over 1,000 students

Events Company performing at a school in Honduras for over 1,000 students

The second event was when my parents, JohnPaul, and I took a 3 week vacation to Europe.  We were able to go to London, Paris, Bologna, Florence, Cinque Terre, Orvieto, and Rome.  I loved every second of it, (except leaving Paris, I shed a tear or two) but I left a part of my heart in Florence.  I wanted to go back so badly.  I love my home in Michigan, but the only two times I have not wanted to go back was flying home from Honduras and flying home from Italy. 

Happy family in the Louvre

Happy family in the Louvre

My mom and I at Vernazza

My mom and I at Vernazza

About the same time we got back from Europe two friends of mine were heading to Florence, Italy, to work with a ministry called Gallery 4.  Naturally I started talking to them about it, and soon I had decided to go see if it was something I might like to do.  September-December of 2015 I spent with Gallery 4 as a vision trip.  I was hoping three months would be enough, that I would have my fill of Italy and that would be it, but no.  I came home shortly before Christmas and took several weeks to pray about returning longer term, but I think I knew that was where God was leading me even before I had left Italy.  And so, on December 31, 2015, I made the decision to pursue moving back to Italy. 

If you made it this far, thanks for reading, I feel pretty special.  Coming soon, the process of moving to Italy and what's ahead! 

 

First Blog Post!

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Welcome to my blog!  I'm glad you're here.  Is this your first time?  Yeah, me too. 

If you're reading this, SUCCESS!  That means I must have done something right!  Or more accurately my brother, JohnPaul, (owner of Practical, a visual production company, shameless boast) must have done something right.  He's handy to have around. 

In three months time, or roughly 93 days, I will be moving to Florence, Italy, as a missionary.  This blog will serve to help keep you updated in the months ahead as I get ready to move and land in Florence, to keep myself sane, give an inside look at my baking experiments (for better or for worse), and quote Parks and Recreation.  But I'll try to keep that last one to a minimum.  Marharhar. 

That's all for today, I wouldn't want to bore you on my first entry...  Soon, I'll take you back...back to the beginning...where it all began. *stares into the distance, tears forming* Just kidding.  But I will tell you all about why I'm moving to Italy and catch you up on where I am in the process.  Until next time, a presto!  Until then, enjoy this nice picture of a bike in Florence.