School is back in session and I bet you're already screaming
"Do I HAVE to cook?", right?
Already trolling the internet for easier, quicker recipes?
Have you checked out the I Heart Naptime website?
Over a million people do every month! They can’t get enough of Jamielyn’s recipes and charming crafts, and now she has a new book out, putting them in an easy to use format, just in time for the “back to school” when quick, easy yet delicious meal plans and snack ideas are most needed (and welcome.)
THE I HEART NAPTIME COOKBOOK features more than 100 tried and true recipes, and updated childhood favorites, that can be made (or assembled) in less than one hour. This means that even the busiest parent can whip up delicious dishes for the family, like Perfect Crepes with Fresh Raspberry Sauce, Fluffy Buttermilk Biscuits, One Pot Cheesy Bacon and Chive Macaroni, Sweet and Sour Meatballs, Peanut Butter Brownie Ice Cream Sandwiches, and Cookies and Cream Cupcakes.
Jamielyn, mother of three, knows all too well how precious nap time is. THE I HEART NAPTIME COOKBOOK also includes a handy guide to freezer cooking, holiday ideas, meal planning advice, and essential time savers and hacks that make it easy to answer the age-old question, “What's for dinner?” This cookbook is sure to please busy moms and dads who want to put a homemade dinner on the table, but don’t have all day to prepare it.
This is a gorgeous book that will have you flipping pages and trying to decide what recipe to start with! The recipes are on the simple side, so the book is also a great starter cookbook too! The recipes really do take under an hour for the most part, allowing you to move on to other relaxing things, like just sitting and enjoying the quiet... or making any of the clever gift, and craft ideas included in the book!
The recipes in the book are all lovely- we've tried about 1 from every category, like the chicken tacos, apple German pancakes, Parmesan asparagus, tortellini soup, and they were family pleasers, so we'll be making them again!
This is a great book and I can see giving it along with some cooking and crafting basics, to a new mom, as a lovely shower, or adoption, present! It would make a great holiday or hostess gift as well!
These muffins are sure to make anyone’s day just a little brighter. They have all the goodness of a snickerdoodle cookie baked into a muffin. The chunks of apples and cinnamon in every bite are a treat. Enjoy them at breakfast, as an afternoon snack, or as dessert.
Apple Snickerdoodle Muffins
Makes 18 muffins,
PREP 30 min, COOK 16–18 min for a TOTAL 46–48 min
For the batter:
1 cup packed light brown sugar
2 teaspoons ground cinnamon
1 large apple, peeled, cored, and cut into 1/4-inch cubes
½ cup canola oil
½ cup granulated sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground nutmeg
¾ teaspoon salt
Nonstick cooking spray (optional)
For the topping:
3 tablespoons unsalted butter, at room temperature
¼ cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
For the glaze (optional)
½ cup powdered sugar
1 tablespoon milk
1 tablespoon milk
1. Make the batter: In a medium bowl, stir together ¼ cup of the brown sugar, and 1 teaspoon of the cinnamon. Stir in the apple cubes and set aside.
2. In a large bowl, using a hand mixer, beat together the oil, granulated sugar, and the remaining ¾ cup brown sugar until combined. Add the eggs, sour cream, and vanilla and mix until smooth.
3. In a separate bowl, whisk together the flour, baking powder, nutmeg, the& remaining 1 teaspoon cinnamon, and the salt. Slowly add the dry ingredients to the wet ingredients and mix until well combined. Fold in the cinnamon apples. Cover and refrigerate for 15 minutes.
4. Preheat the oven to 425°F. Line two muffin tins with paper liners or spray with nonstick cooking spray.
5. Make the topping: In a small bowl, using a fork, stir together the topping ingredients until the mixture is crumbly. Don’t overmix. Set aside.
6. Using a large ice cream scoop or spoon, fill the muffin cups almost to the top. Sprinkle about 1 teaspoon of the topping over each muffin.
7. Bake for 5 minutes, then reduce the oven temperature to 375°F and bake for 11 to 13 minutes more. Insert a toothpick into the center of a muffin to make sure it comes out clean. Transfer to a wire rack to cool for 10 minutes.
8. Make the glaze (optional): In a small bowl, whisk together the powdered sugar and milk. Drizzle on top.
About the Author:
Jamielyn Nye is an author, recipe developer, and food stylist and the founder of the popular cooking and craft blog, I Heart Naptime. Her recipes and crafts have been featured online onbBetter Homes and Gardens, Martha Stewart, People, Real Simple, Today, and Country Living, among others. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man. She enjoys dreaming up delicious recipes, thrifting and thinking of all the possibilities an old treasure can become. Jamielyn loves hunting down the best bakery in each city she visits and enjoys life with her family in Ohio (but let’s not be mistaken—she is a true Arizona girl at heart).
Giveaway: One BTHM reader will win their own copy of this lovely book!