Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

Moist Chocolate Muffins (With Hidden Spinach, ha)

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These Moist Chocolate Muffins are truly made moist because of spinach. And yes, it’s like a new obsession with me, apparently.

What’s an obsession? Oh, just that I keep blending spinach into my chocolate baked goods because guess what? NO ONE CAN TELL. It adds nourishment, and as an added bonus, it is making all of our chocolate baked goods extra moist. True story.

See, it’s chocolate cake. With spinach. And it’s awesome.

Read these to learn more and to join the craze:

And now, we are adding spinach to our Chocolate Muffins. It changes nothing about the taste of the muffins. It only makes them moist and easy to eat. Alrighty-then. Why have we not been doing this all along?

Moist Chocolate MuffinsYum

Moist Chocolate Muffins (With Hidden Spinach, ha)
 
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Serves: 24
Ingredients
  • ½ cup melted coconut oil
  • 1 cup milk
  • ½ cup sour cream
  • 2 eggs
  • 3ish handfuls of fresh spinach
  • ½ - ⅔ cup brown sugar or sucanat
  • ½ cup unsweetened cocoa powder
  • 3 cups whole grain flour
  • 1¼ teaspoon baking powder
  • 1 teaspoon sea salt
Instructions
  1. Place all ingredients into a high power blender, beginning with liquids.
  2. Cover blender and blend on high until the spinach is pureed and all ingredients are thoroughly mixed.
  3. Pour into 24 prepared muffin tins.
  4. Bake in a 400 degree oven for 20-24 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

 

 

Can you make these muffins without a blender? Yes. But make sure you puree the spinach with the liquids first so that it isn’t chunky in your muffins.

When I mix all of my ingredients together in my Blendtec, I find that the spinach is no longer recognizable and simply adds moisture to the batter! Plus it makes the mixing part of this recipe super easy!

NOTE: I bake for a large family so this recipe is the double version. Cut ingredients in half if you only want to make a regular 12-muffin batch!

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How to Bake Cake in a Crock Pot (with spinach, of course)

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Too hot to turn on the oven? Here’s how to bake cake in a crock pot!

I’d like to say there was a day that “we needed cake” but did we actually need cake? Meh. Define “need.”

But on this day that we “needed cake” it was 101 degrees outside. So baking was a silly idea. “I wonder if my spinach in a cake situation would work in a crock pot,” thought I. With this in mind, I looked on the internet a bit and sure enough, it seemed quite doable.

Look at all the spinach that I blended into our cake. So did we need cake? Yes, because of the spinach.

This is what you need to know about adding spinach to cake:

  • You can’t taste it.
  • You can’t see it.
  • It makes the cake extra moist, which is actually better than eating a cake without spinach. True story.

I buttered my crock pot. It looked like this. And now you can see my crock pot stains. This thing is well-used.

I blended the cake ingredients along with the spinach, and poured in the batter which looked like this. See, you can’t tell there’s spinach in there:

Next, we worked a little crock-pot-cake magic. This calls for a paper towel, a wooden spoon to prop the lid, and then a lid placed cock-eyed over the paper towel and spoon. This lets the crock pot vent a bit while it bakes. We all need to vent sometimes.

At one point when I checked on my cake’s progress, my paper towels fell and got chocolatey. I share this picture with you to make you feel better about your messy towels if and when this happens to you:

After about an hour and a half, our house smelled amazing and our cake looked like this. The kitchen was still nice and cool while the oven sat alone and unused.

The babies were up from their naps at this point and it was time for dinner and an outing for the evening. So I left the cake sitting all night in the crock pot (lid on after it cooled). The next morning, I carefully loosened the edges and worked it out of the pot, turning it out like this:

Then I frosted the cake, which made the kids sing “Happy Birthday to Nobody” because why would Mom be making a fancy cake like this since it wasn’t anyone’s birthday?

Would you look at this amazingness? What spinach? I don’t see any spinach.

Listen, you have got to try this! Use a cake mix, use your favorite wholesome cake recipe, just add spinach to cake and then bake it in a crock pot to avoid the oven. We are huge fans! This cake is so moist and good!

How to Bake Cake in a Crock PotYum

How to Bake Cake in a Crock Pot (with spinach, of course)
 
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Serves: 16-24
Ingredients
  • 1 chocolate cake mix
  • 1¼ cups water
  • ½ cup olive oil
  • 3 eggs
  • 3-4 cups fresh spinach
Instructions
  1. Blend everything up in a high power blender.
  2. Pour the batter into a buttered crock pot.
  3. Lay paper towels to cover the top of the crock.
  4. Place a wooden spoon between the paper towels and the crock pot lid to allow for venting.
  5. Cook on Hi for one to one and a half hours or until a toothpick inserted in the middle comes out clean.
  6. Once completely cooled, gently work the cake out of the crock with a spatula.
  7. Frost and serve!

How to frost your cake

I recommend this Chocolate Fudge Frosting (though I no longer make powdered sugar from sucanat like I used to, eeee).

My favorite-favorite is actually Cream Cheese Frosting.

And if you want to cut way back on the sugar, here’s a Stevia Sweetened Cream Cheese Frosting that is really good. Add a pinch of sugar to take away the bitterness without adding much sugar.

Last idea: Simply whip some cream like this and plop it on top. Super good!

But wait, there’s more. What if we topped it with Peanut Butter Cup Whipped Cream??!

Or this Peanut Butter Cream Frosting?!

Let me know which turns out to be your favorite!

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Least Expensive Burrito Recipe

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Is this the least expensive burrito recipe? Or is it a nifty trick teaching us how to use leftovers creatively? Hmmm….

I’ll give you a recipe. But I’m also going to give you a license. A license to use up what you have and stir it into a mixture and slap it into a tortilla. Roll it up and call it a burrito. It works deliciously every time!

This is what makes this recipe the “least expensive.” You’re using up leftovers that you’ve already prepared. You’re cleaning out your fridge and avoiding waste. You’re saving time and having fun and the best part is that you’re making something your family will love!

As an added bonus, you can make as many of these as you need and freeze them to warm them up as needed! My older kids love having these in the freezer so that they can pull some out for an easy lunch or a late night second-dinner. :)

Here’s the kind-of recipe. Later, I’ll give more of an actual recipe for those who would prefer more specifics!

Least Expensive Burritos – the Use Up Leftovers Recipe Version

  1. First, make a meal in which you offer cooked meat, rice, beans, salsa, cheese, corn, olives, tomatoes, lettuce, and sour cream.
  2. Let everyone build a burrito bowl, a burrito, or a taco dip to eat with chips.
  3. After your meal, stir all of your leftovers into a dish.
  4. Use this mixture to make burritos for an easy-to-grab meal.

See how great this is? How easy? It’s how I make frozen burritos every time we have a burrito bar at our house!

Least Expensive Burrito (Actual) RecipeYum

5.0 from 1 reviews
Least Expensive Burrito Recipe
 
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Serves: 12
Ingredients
  • 1 can black beans
  • 1 can corn, drained
  • 2 cups cooked rice
  • 1 cup salsa
  • 2 cups leftover cooked chicken or beef (optional)
  • 1 cup shredded cheese
  • 12 soft tortillas
Instructions
  1. Mix together all burrito filling ingredients.
  2. Scoop mixture into tortillas and roll up.
  3. Serve right away or freeze and warm up later.

 

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What to Do With Overripe Bananas

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Need any ideas for ways to use your overripe bananas? Here’s a quick list of our favorite banana recipes!

We love it when our bananas become over-ripe. Otherwise, how could we make these great recipes?

What to Do With Overripe Bananas

Look through these and try them all!

Yum

 

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The Easiest Way to Make Hamburgers

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This really is the easiest way to make hamburgers. I’ll grill them in the summertime, otherwise I will forevermore do this!

The Easiest Way to Make HamburgersYum

Short answer: Bake them.

Not because we’re afraid to fry them. But because we don’t want to stand at the stove to fry them. It’s messy. It takes maintenance. We don’t have time to maintain our patties, am I right? The patties must maintain themselves.

I love buying a package of hamburger patties at Costco. I set them out all afternoon and they are semi-thawed by 4ish. I cover two cookie sheets with parchment paper and place the partially thawed patties on the pan.

I bake them at 350 for about an hour. If I remember, I flip them all over halfway through their baking time. But if I don’t, I don’t. Why? Because we don’t have time to maintain our patties. Our patties must maintain themselves.

Now. My pictures are ugly. These patties do not look done, but they are done and you’ll be able to tell that your patties are done with they are sizzly and brown.

Right out of the oven, I put some sliced cheese on the hot patties for those who prefer cheeseburgers. Some in my family like Colby jack. Some like pepper jack. I like mine cheeseless.

Dinner is served with burger fixins, fries in our air fryer, carrot sticks, pickles, and baked beans.

Leftover patties (if there are any) warm up quickly for lunches, and I’ve been known to pull one out of the fridge and eat it cold when I simply need sustenance. Apparently, not only do I have time to maintain my patties, but I barely have time to maintain myself. So a cold leftover burger patty fills my belly. With a glass of this, of course. :)

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Flourless Chocolate Banana Blender Muffins (Big Batch!)

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Flourless Chocolate Banana Blender Muffins: When you create a muffin that the entire family loves to eat, you make a big batch and you share the recipe with the world!

Now, of course, I always put together a “big batch” of whatever I’m making because we have a large family. But even though we have a lot of kids, not all of them have teeth or eat much yet. So we don’t need as big of batches of steak and broccoli at this point. Muffins though?

Must. Make. Muffins. In. Big. Batch.

We go through muffins like crazy around here. Our just-turned-one-year-old only has a few front teeth, but she is good at gumming her little nibbles of muffins and she loves them! Our 2-year-old and 3-year-olds LOVE muffins. Our six and eight-year-olds love muffins. Our teens and adults love muffins. Well. We go through a lot of muffins around here.

Here are more muffin recipes!

40 + Real Food Muffin Recipes

Muffins Freeze WellYum

So that’s why I’m giving you a Big Batch recipe for these Chocolate Banana Blender Muffins. If we’re going to dirty up some dishes, why not make a big batch of something that freezes well? When I make these muffins, I set them out for today’s snack and tomorrow’s breakfast. Then, whatever is remaining goes into the freezer to pull out for another day!

I love that these muffins are flourless. I love that all of these ingredients go into a blender and are mixed up so easily. And of course, I love that these are moist and taste so delicious!

You can make them gluten-free (if you use GF oats) and dairy-free (if you use coconut oil and coconut or almond milk).

Flourless Chocolate Banana Blender Muffins

5.0 from 2 reviews
Flourless Chocolate Banana Blender Muffins (Big Batch!)
 
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Serves: 24
Ingredients
  • 4 eggs
  • ½ cup milk
  • 4 overripe bananas
  • ½ cup melted butter or coconut oil
  • 3 cups whole rolled oats
  • ¾ cup brown sugar or sucanat
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup chocolate chips (optional)
Instructions
  1. Put all ingredients (except for the chocolate chips) into a blender, beginning with the liquids.
  2. Blend until smooth.
  3. Fold in chocolate chips.
  4. Pour into 24 paper-lined muffin tins.
  5. Bake in a 400 degree oven for 20-25 minutes or until a toothpick inserted into a muffin comes out clean.

 

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EASIEST Bean and Cheese Quesadillas Our Family Loves

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Our family loves these Bean and Cheese Quesadillas even though they thought they wouldn’t!

This idea is not new or innovative. No one will actually be very impressed. But it is still worth sharing because we all need to be reminded from time to time of the best and easiest lunch or snack ideas!

We’ve always been a simple cheese quesadilla family.

Cheese quesadillas are no-brainers. Tortillas. Cheese. Melted together. In a skillet. That is all. Cut them into triangles. Dip them in salsa. Serve them with fruit. This is lunch.

But in an effort to figure out:

  • how to get my toddlers to eat more protein
  • what other soft foods our barely-has-any-teeth- 1-year-old baby can gum
  • more ideas for easy lunches, suppers, or snacks our whole family will like
  • inexpensive ways to feed our army of children

I decided to open a can of refried beans to smear on our tortillas when I made quesadillas one evening.

Yeah. Wow. I opened a can. It’s so easy I’m wondering why this hasn’t always been my go-to meal idea?? We can always wonder about this.

How my kids first respondedYum

When my kids asked what we were eating for dinner and I said “Bean and Cheese Quesadillas” my 6-year-old said, “Ok, but can you make mine with just cheese and no beans please?” And then my 17-year-old asked the very same thing. Because change is hard? Beans are hard? We don’t know. The bean version just didn’t sound good to them.

Fair enough. But I told them that I wanted to eat the bean version first and then if they really didn’t like it, I’d make them a plain cheese version.

Man, this story is not that exciting. Laura told her kids she was putting beans in their quesadillas. They were nervous. She made them try anyway. Thank you for sharing.

How my kids liked the Bean and Cheese Quesadillas after trying them

Well, I couldn’t keep up. I stood at the skillet and kept making quesadillas until the entire package of tortillas was gone. I cut the quesadillas into triangles and kept throwing them onto plates. I cut the babys’ quesadillas into tiny bites and kept throwing them onto the high chairs.

The 6-year-old forgot about the beans. She just ate her first quesadilla triangle and asked for another. And then another. And then another. So there you have it.

The 17-year-old? Same story. He ate his fair share and was like, “Wow Mom. These are actually good.”

Meanwhile, the 8-year-old, the 2-year-old, the 1.5-year-old, and the nearly-toothless 1-year-old ate and ate and ate.

I served the quesadillas with these smoothies, therefore we also loaded up on greens and fruit:

Bean and Cheese Quesadillas are a WINNER!

But you probably already knew that. This is old news. Everyone already makes these. Laura is 24 years behind.

Just in case, here’s how to make these:

5.0 from 1 reviews
EASIEST Bean and Cheese Quesadillas Our Family Loves
 
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Ingredients
  • Whole Grain Tortillas
  • Shredded Cheese
  • Can of Refried Beans
Instructions
  1. Smear beans on a tortilla.
  2. Sprinkle shredded cheese on top.
  3. Top it with another tortilla to make a "sandwich."
  4. Heat it on low in a skillet until the cheese is melted, turning from time to time to heat both sides.
  5. Cut the quesadilla into trianges and serve as-is or with salsa, sour cream, and/or guacamole.

Add Bean and Cheese Quesadillas to your go-to fast meal idea list!

 

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Spiced Holiday Tea

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Tasha made this Spiced Holiday Tea for us one day and we fell in love with it!

holiday spiced tea

Spiced Holiday Tea

by Tasha Hackett

Or as I like to call it the drinkable potpourri. I’ve been simmering water with lemon rinds and a cinnamon stick for the past month just to enjoy the smell, but why only use it for the smell when you can drink it, too?

This spiced tea was introduced to me the first time I went home for the Thanksgiving holiday with my then boyfriend. He’s now my husband, and I won’t claim this drink has brought us together because for some odd reason, he doesn’t like it. Which is completely fine with me and his mother, because that means more for us. My mother-in-law always has a pot of this drink simmering on the stove over the holidays.

Sweeten your spiced tea to taste!

 

I have stayed true to my mother-in-law’s recipe in all except the sugar content. The original recipe that she used calls for a full cup. But I’ve decreased it to 1/2 cup in year’s past and nobody noticed. This year I will add even less, but please don’t tell them!

To get started, first boil a full gallon of water in a large pot on the stove. Then turn the burner down and add the tea bags. Please never boil the tea! Follow the directions on the package of your tea to brew a full gallon—I use decaf so we can enjoy anytime of day and share with the kids without any caffeine messing up our sleep.

Once you’ve removed the tea bags, add in 5 cinnamon sticks, 10 whole cloves, and one of each limeade and orange juice concentrate. (Not straight lime juice, but the sweetened limeade in the freezer section with other fruit juices.) Basically you just used tea instead of water to mix the juice. You do not need to add extra water with the juice concentrates. Add in the sugar to taste, approximately 1/2 cup more or less. Wait to taste for sweetness until the juice concentrates are mixed in.

Let the holiday spiced tea simmer—but not boil—for at least an hour.

This tea is better tomorrow.Yum

After we’ve all enjoyed a cup, we store the rest in the fridge overnight, keeping the cloves and cinnamon sticks in the pitcher and the tea gets a stronger spiced flavor throughout the holiday weekend. We enjoy it cold or reheated. I can’t really tell you which is my favorite because I like it both ways!

What’s your favorite holiday drink?

Holiday Spiced Tea
 
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Prep time
Cook time
Total time
 
Author:
Ingredients
  • One gallon of tea brewed to instructions on tea package (regular or decaf)
  • Limeade concentrate
  • Orange juice concentrate
  • 5 cinnamon sticks
  • 10 cloves
  • ½ cup sugar (more or less to taste)
Instructions
  1. Brew the tea in a large pot on the stove.
  2. Once the tea bags are removed, add the rest of the ingredients.
  3. Simmer for a minimum of one hour, being careful not to boil.
  4. Enjoy warm or cold.
  5. Store leftovers in the fridge.

Tasha HackettTasha Hackett is a friend of Laura and has officially been writing since she asked for a journal for her 10th birthday. Her first novel, a historical Christian romance, Bluebird on the Prairie was released just this year, 2021, and she looks forward to sharing many more of her stories with the world. For now, you can read more about her and her fiction from her website: www.TashaHackett.com. 

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Simple DIY Coconut Milk

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Simple DIY Coconut Milk

by Tasha Hackett

diy coconut milk

Dairy-free milk is good to have on hand these days. This simple DIY coconut milk is going to wow you, I’m sure of it. Even if you’re not on a special diet, the chances are high you know someone who is! Of all the nut milk options, coconut milk is the one I’ve landed upon for all my dairy-free baking and cooking. After almost a year of eating paleo to combat migraines, I’m embarrassed at how long it took me to try to this simple method. (Hi! Tasha, here.) If I wanted a yogurt or cream substitute, I used canned coconut milk or coconut cream. If I wanted simple coconut milk for smoothies and baking, I bought the jugs and ignored any added ingredients.

I finally tried making my own coconut milk.Yum

Don’t get too excited. I’m not out there foraging coconuts and shredding the meat into milk. #aintnobodygottimeforthat. But I am side-stepping buying water in a jug. I had convinced myself that making my own was going to be too complicated. Silly Tasha. Once I mustered the proper sense of adventure and ingenuity, there’s really been no turning back.

Not only is this simple DIY coconut milk unadulterated with added ingredients, it is significantly cheaper, and saves the landfill and the factories from dealing with those obnoxious plastic/cardboard jugs. And because I Subscribe and Save my canned coconut milk from Amazon, I don’t even have to think about buying it. It just magically appears on my porch. Poof!

Simple Coconut Milk Recipe

I’m really stepping out on a limb here to call this a recipe. But if Laura can tell you to pour salsa on the chicken in the crock pot and call it a recipe, than we’re calling this a recipe.

You will need a half gallon glass jar and a can of coconut milk. I currently use this brand. I’ll go over all the steps very slowly for you, just be sure you can keep up: Open the canned coconut milk. Pour it into the jar. Fill the jar the rest of the way with water and leave an inch or so at the top. Put the lid on the jar. In case you missed it, that last step is very important. A lidless jar is hazardess. Shake your lidded jar before using the coconut milk in smoothies, pancakes, muffins, and any recipe that calls for milk! As it happens, I pour a splash of it into my coffee each morning.

DIY Coconut Milk Recipe in Pictures

Because this recipe is very complicated, I decided to go the extra mile and show you the process step-by-step. I hope this clears things up for you.

Set out your supplies.

canned coconut milk

Open the canned milk and pour it into the half gallon glass jar.

 

diy coconut milk

Fill the remainder of the jar with water.

homemade coconut milk

I hope you don’t mind, but I combined a step in this picture. See how the lid is on the jar?

Store in the refrigerator and give it a shake before using. That’s all, kids! I hope you enjoyed learning a new skill that will impress all of your friends the next time you’re at a party in need a parlor trick.

homemade coconut milk

 

Tasha HackettTasha Hackett is a friend of Laura and loves to eat homemade chocolate bars, potato chips, and yes, even salsa on chicken. A homeschooling mom of four, author, and recovering DIY addict, she loves to take a walk on the prairie as time allows. Her debut novel, a historical romance set in 1879 Nebraska released Summer 2021: Bluebird on the Prairie. (Print and Kindle options available.) Though Tasha likes to do All The Things, most of her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about.

To learn more about Tasha and her works of fiction, find her at www. TashaHackett.com.

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The BEST Pumpkin Bars

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Are these really the BEST Pumpkin Bars? I guess you’ll have to try them to see!

I love how moist these are! And how cool is it that they are made with whole grains and no one can tell?! (I use freshly ground soft white wheat, which is a whole wheat pastry flour, to make these.) I love that they are lightly sweetened instead of loaded with sugar. And this:

I LOVE THE CLOVES.

There’s something about the flavor that the cloves gives this recipe that makes is so very good. Cinnamon? I’m always all in with the cinnamon! Sometimes I skip other spices just so I can enjoy the cinnamon in a recipe.

But don’t leave out the cloves in this one. Oh, it makes the Pumpkin Bars – well – it makes them the BEST Pumpkin Bars.

The BEST Pumpkin BarsYum

The BEST Pumpkin Bars
 
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Author:
Serves: 15
Ingredients
  • 2 cups whole grain flour
  • ¾ cup brown sugar or sucanat
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 4 eggs
  • 16-ounce can pureed pumpkin
  • 1 cup melted coconut oil
Instructions
  1. Mix together flour, sugar, baking powder, salt, cinnamon, and cloves.
  2. Add eggs, pumpkin, and oil, stirring until batter is smooth.
  3. Pour batter into a 9x13 inch baking dish.
  4. Bake in a 350 degree oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Here are more Pumpkin Recipes you’ll love. Twenty more to be exact!

  1. Pumpkin Spice
  2. Make-Ahead Pumpkin Donuts
  3. Pumpkin Breakfast Cake
  4. Easy Low Sugar Pumpkin Whip
  5. Pumpkin Cheesecake
  6. Easy Flourless Pumpkin Muffins
  7. Pumpkin Chocolate Chip Bread
  8. Whole Wheat Pumpkin Chocolate Chip Muffins
  9. Pumpkin Pie
  10. Cream Cheese Pumpkin Muffins
  11. Pumpkin Bars
  12. Low-Sugar Pumpkin Roll-Out Cookies
  13. Simple Pumpkin Pancakes
  14. Simple Pumpkin Waffles
  15. Chocolate Pumpkin Cake
  16. Whole Grain Pumpkin Bundt Cake
  17. Warm Pumpkin Custard
  18. Pumpkin Chocolate Chip Cake
  19. Warm Pumpkin Custard
  20. Pumpkin Pecan Pie Squares
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