Simple Blueberry Muffins

If you have been reading this blog, you might notice that I absolutely love blueberries! I tell myself that I might turn into one some day.  Just like our friend Violet, in Willy Wonkas Chocolate Factory.  I hope that’s not the case.  I always keep a fresh stash of 3 or 4 of those little bins in the refrigerator that you buy in the produce section.   I sprinkle them on my granola, my yogurt and and on top of pancakes! Have you tried my Banana Blueberry Quick Bread?  It’s moist, yummy, filled with over ripe bananas and plump blueberries.

Get Your Kids in the Kitchen

This Simple Blueberry muffin recipe is also pretty special.  Because I get to share the recipe with my kids. I feel it’s so important to get your children in the kitchen no matter what their age or ability. It really gives them the opportunity to acquire the life skills needed to function independently. My son has Autism, and this is such an important skill for him to have. Also he gets to lick the spoon after we finish! Totally exciting for him.  Second, it brings the family together.  Who doesn’t like cooking with their kids, grandkids, and students, or the neighbor kids next door? It also gives the them the ability to shine and have a sense of accomplishment.

 Just Skip to the Recipe Please!

 Let’s Get Our Muffin On

Gather your supplies and ingredients.  This recipe make 12 muffins. I have never made mini muffins so I could not tell you the yield of mini muffins.  Go for it and let me know in the comments. I love to find out how many the recipe makes. It can also be doubled.

In your muffin tin place paper parchment liners in the cups. Don’t worry if you don’t have parchment. Use an alternative like the foil liners.  Preheat your oven to 400 degrees F. In a large bowl measure out the flour, baking powder, and the salt. Stir briefly until combined.  In a smaller bowl add the 1/2 stick of room temperature (unsalted) butter.  Beat the egg, then add the brown sugar and milk.  The brown sugar will give the muffin a hint of molasses. Stir to combine about 2 minutes.

Just a note: The wet ingredients should all be at room temperature.  Adding ingredients that are not at room temperature will make your muffins dense because none of the fat has been allowed to separate when cold.  Use all the dairy ingredients at room temperature will make your muffins light and fluffy.  I can hardly wait!  Now if you are making pie crust, that is an entirely different science. Stay tuned for a future recipe.

Another Noteworthy Tailored Tip:  Don’t overmix the batter.  It can make the muffins dense and chewy.

Pour your bowl of wet ingredients into the larger bowl of the dry ingredients. Mix well until combined. Then fold in with a spatula those beautiful blueberries, saving a few for garnish.

Fill each muffin cup with batter up to 3/4 full.  I use a cookie scoop. Garnish on top with a few blueberries and sprinkle a bit of Turbinado sugar on top. If you’re unfamiliar with Turbinado sugar it is similar to brown sugar but lighter in color with a subtle flavor of molasses. It is not finely granulated like white sugar. Using both brown and Turbinado sugars will gave the muffins a nice unique sweetness to them.

Place prepared tin with muffin batter on middle rack of the oven and cook for a full 20 minutes. When done let cool on a wire rack for approximately 15 minutes.

Cook 20 mins

Total 20 mins

Author Karen @ the tailored spoon

Yield 1 dozen

  • 2 cups all-purpose flour*
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 extra large egg, room temperature
  • 1/2 cup unsalted butter*, softened to room temperature
  • 1 cup brown sugar (packed)
  • 1 cup milk*
  • 1 1/2 cup fresh blueberries*
  1. Prepare your muffin tin with parchment cupcake liners.
  2. Preheat oven to 400 degrees F. 
  3. Take a large bowl and measure out the flour, baking powder, and salt. Stir to combine.
  4.  In a smaller bowl, whisk the egg. Then add the 1/2 cup(stick) of the room temperature butter, brown sugar and milk. Whisk to combine. 
  5. Take the smaller bowl of the wet ingredients and combine with the dry ingredients. Stir just enough to combine
  6. Fold the cup of Blueberries into the muffin batter.
  7. Fill each muffin cup with batter up to 3/4 full.
  8. Place prepared muffins on middle rack and cook for a full 20 minutes. 

Dairy & Gluten-Free Alternatives:

*Gluten Free Flour may be used. I use Bob’s Red Mill 1 to 1 Gluten-free Baking Flour. No other ingredients necessary.

*Almond milk may be substituted

*In place of butter, vegetable oil or applesauce could be used.  If you are using applesauce. 1/4 cup. 1 cup=1/2cup. The flavors should be similar but lower in fat.  

Fresh or frozen blueberries can be used.  But fresh is best!

Before baking garnish with a few extra blueberries and sprinkle some Turbinado sugar on top. 

Nutritional values will differ depending on ingredients used. 

Courses Breakfast, Baking

These are so good for breakfast, slightly warm with some melted butter.  They will not last long in a house full of hungry people!  This recipe is so great for the kids since it takes only 15-20 minutes to prepare. This Simple Blueberry Muffin recipe is totally kid friendly.  You have to offer a reward right? Awesome Blueberry muffins! Why do you think I cook and bake, just to take pictures of the food? Heck no. I can’t wait to sink my teeth into the end product. Yummers.

 If you liked this recipe don’t forget to pin it!

If you made this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! I am also on Pinterest, Twitter and Facebook. If you have questions, please ask me and I will try to answer them as best I can. Thanks so much for gathering here in my kitchen at the Tailored Spoon! I love sharing the recipes that I cook with you!

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Easy Fig Maple Perserves

A wonderful sweet preserve made with figs, 100% pure maple syrup, lemon juice, sugar and no pectin required! 

A few weeks ago, I would never have imagined about making Easy Fig Maple Preserves, Jam or any recipe with figs. When folks knock on my door, I usually want to hide.Those who visit my house are usually trying to sway me to buy solar panels, cable TV, or the newspaper. But this time when there was a knock on the door it was my friendly neighbor across the street! She came bearing bags of fruit. “Do you like figs? Our tree has exploded with them.” Fig Newtons are the closest I have had to Figs. Until Now.
Fun Fig Food Fact: Fig Newton Cookies have been in stores since 1891. 126 years. That is a while ago.

I did a bit of research on the topic of figs.

A Very Short History of Figs

Figs are a very deep-rooted fruit (not a fruit but a syconium) eaten in the period of the Ancient Romans and Greeks. Also, historians looked to have written evidence of the Sumerians eating figs about 2000 BC. In 1520 the Spanish Missionaries brought Figs to California, hence the common name “Black Mission Figs.” There are several other varieties of figs that come in various colors, sizes, and regions.

I am in Southern California and the Figs* my neighbor gave to me was a bag of the Black Mission Figs. This type of fig is very sweet, juicy and a dark purple skin color. They make for darn good preserves. Like “I want to put this on everything” kind of preserves.

Just Skip to the Recipe!

There is a slight difference between a jam or jelly and a preserve.  A jam or jelly has absolutely no skins when using the fruit, but for the preserves, the skin is left on. For this recipe is very simple, only 5 ingredients! Since figs come in various shapes and sizes, use whatever kind is available in your area.  Here in Southern California, I used Black Mission Figs in this recipe grown here.

Black Mission Figs

If you are lucky enough to have a fig tree or awesome neighbors who come bearing figs, or harvesting from the tree in your yard. You will also need a fresh lemon. Maybe you are fortunate enough to have a lemon tree in your yard! If you don’t happen to have a lemon tree or a lemon. You can use bottled lemon juice, but fresh is always better and cheaper! Gather the sugar from your pantry and the 100% maple syrup from your refrigerator.

Let’s Get Our Preserve On.

Start by slicing the figs into quarters or halves. Your preference. It will all depend on whether you prefer chunks of figs or puree. Me? No chunky-monkey here. I love it smooth. Remove stems and slice the figs* into quarters. In a saucepan add the water and sugar. Heat over medium-high stirring frequently until the sugar is dissolved. Approximately 5 minutes.This will make a nice sugar-syrup base for the preserves. Then add the figs to the saucepan, fresh lemon juice, and the pure maple syrup. Yes, the good stuff. Bring the saucepan to a boil on medium-high, stirring frequently to combine. Approximately 10 minutes.Reduce the heat to low, partially cover with lid. Let simmer for 50-60 minutes or until the mixture thickens. The fun part? Smelling the aroma of the figs slowly simmering through the house. Oh man!

After the mixture has been cooling, pour into a food processor. I own this one. You can also use an immersion blender or potato masher, blend or chop to desired consistency. Chunky or puree, it is your choice. Pour into a 16-ounce canning jar or other. The preserves should be stored up to 4 weeks in the refrigerator or 3-6 months in the freezer. Then enjoy the perks of your labor! You can spread it on toast and it might be good on pancakes, How about an AB & J? Almond butter and Fig Preserve sandwich. Make your own “Fig Newtons! It might be good spread on a crunchy cracker with feta cheese! I have discovered that Figs are a “Spoonful of Goodness.” Try making some. The fig will not disappoint you. 🙂

Prep 10 mins

Cook 50 mins

Total 60 mins

Author Karen| The Tailored Spoon

Yield 2 cups

  • 1 to 1 1/2 pounds of ripe fresh figs*, stemmed and quartered
  • 1/2 cup water
  • 3/4 cup sugar
  • juice of one lemon
  • 2 tablespoons of 100 percent pure maple syrup. 
  1. Remove stems and slice the figs* into quarters.
  2. In a saucepan add water and sugar.
  3. Heat over medium-high stirring frequently until sugar is dissolved. About 5 minutes.
  4. Add to saucepan the figs, fresh lemon juice and the maple syrup. Bring saucepan to a boil on medium-high, stirring frequently to combine. Approximately 10 minutes.
  5. Reduce the heat to low, partially cover with lid. Simmer for 50-60 minutes or until the mixture thickens. 
  6. With a food processor, immersion blender or potato masher, blend or chop to desired consistency. 
  7. Pour into a 8 ounce canning jar or other. Can be stored up to 4 weeks in the refrigerator or 3-6 months in the freezer. 

*Any kind of fig may be used. 

Courses Vegan, Appetizer

Cuisine Jams, Preserves, Spread, and Sauces,

If you liked this recipe don’t forget to pin it!

If you made this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! I am also on Pinterest, Twitter, and Facebook. If you have questions, please ask me and I will try to answer them as best I can. Thanks so much for gathering here at the Tailored Spoon! I love sharing the recipes that I cook for you!

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Three Veggie Quesadilla – The Tailored Spoon

What? A Three-Veggie Quesadilla?

Since I am only 30 minute drive from Mexico I might as well share a recipe that has the vibe.  Lately those Mexican dish vibes seem to be sticking with me. We are home of the Legendary Baja Fish Taco, what do you expect?!  The next best thing is my Three-Veggie Quesadillas. I opt for simple and quick during the summer. The quesadillas are for any season or anytime. Three Veggie Quesadilla? Yep, only three veggies. Why three you ask? Simple, easy and my very favorite combination! Also you don’t have to stop at three, add more if you choose. Bring out the Mariachi Band! I recommend these for lunch after you have had a nice dip in the pool.  My brain is all thoughts on cool.  These are of course, vegetarian, gluten-free and you don’t have to put the oven on! Just a burner to warm up the tortilla.  You can handle that, right?

Just Skip to the Recipe Please!

Our summer here has been so warm. It began in June as summer normally does, which around here is relatively mild.  The day begins with typically “June Gloom; “A nice cloudy overcast morning and by the afternoon the sun is shining.  But not this June.  The weather just decided to suddenly be hot, humid every day and it hasn’t stopped. Throw in some monsoonal moisture and boom! Welcome to instant sauna and trying to avoid the kitchen.

Enough about the weather, let’s talk quesadillas. This recipe is wonderful.  It is one of my own favorites. I found that my immediate family, are not fans. Okay with me. Just more for me to eat savour. The IT husband is a burger fan, that likes Sushi, the oldest son is a Chicken fan, the youngest has Autism and his palate is off the charts!  Me? I like most everything but beets and beef tongue. An acquired taste I might add. Normally quesadillas are made with flour tortillas.  But this quesadilla is made using corn tortillas and disguises itself as a taco. But in my half-glass, half- empty opinion, it is a quesadilla because it is prepared like one.  We are not just stuffing a taco shell here. Stick with me folks and see how it turns out.  You won’t be disappointed. 😊

Is your mouth watering yet?  All it takes to prepare is some corn tortillas, shredded monterey jack cheese, sliced avocados, sliced tomatoes, and alfalfa sprouts.   These are so unbelievably good.  I can’t stop raving about them.  The melted monterey jack paired with the creamy smoothness of the avocado, plus the sliced fresh tomatoes. Man O Man!  I use Roma tomatoes because they bring out the flavor and then…wait for it. Then filling it with alfalfa sprouts or broccoli sprouts gives the quesadilla the ultimate crunch and texture factor. OMG! When you take a bite, if that is not mouth-watering enough, top it off with Sweet Chili Sauce for an incredible taste experience.  Frying the tortilla in butter or oil also brings out the flavors.

Grab an 8 inch frying pan.  It can be non-stick, cast iron or whatever you feel comfortable to cook with.  You can either spray the pan with non-stick, canola/vegetable oil or use a dab of butter. Then place a tortilla on the pan and sear the tortilla on medium heat. While it is warming up and when it begins to bubble, turn it over and place about 1/4 cup of shredded Jack cheese only on one half. Then with your tongs fold the tortilla together and flip when the cheese melts, remove from the pan.

This recipe has been locked inside my brain for a couple of decades. There has never been a physical one until now. Yay! I first tasted this veggie quesadilla about 35 years ago when I was in high school.  It was passed down from my Uncle to my Grandma at the time!  I guess you could call it a family heirloom! It’s one of those aspects of life that you never forget.  The taste of food and the memories it imparts to us.

Now take the quesadilla (uh… taco) with the melted gooey cheese that you set aside. Add the tomatoes, the yummy sprouts, and around three slices of avocado. Top it off with the Sweet Chili Sauce. By this time I can hardly wait to eat it.  You can devour it in one sitting. I don’t get to do that much, so more power to you. 🙂 This recipe can be tailored to fit you, your family, your friends or your kid’s class at school.

Prep 10 mins

Cook 5 mins

Total 15 mins

Author Karen @ The Tailored Spoon

Yield 2-4 servings

  • 4 Corn tortillas
  • 1 1/2 cups shredded Monterey Jack Cheese*
  • 2 Tomatoes, sliced
  • 1 or 2 Avocados, sliced
  • Alfalfa Sprouts*
  • Sweet Chili Sauce*
  1. Spray an 8-inch fry pan with cooking oil or use a dab of butter. Heat pan to medium. 
  2. Place a corn tortilla in the pan to sear one side being careful not to overcook, flip over with tongs.
  3. Add 1/4 cup of Jack cheese to one half of tortilla.
  4. When cheese is melted fold tortilla in half and remove from pan. Set aside and cool
  5. Open up quesadilla and add sliced tomatoes, avocados and sprouts. Then top it off with some sweet chili sauce.

These are incredibly simple!

*Go ahead and add any type of cheese you would like. 

* Use any kind of sprouts.  

Also, you don’t have to stick with just three vegetables.  Feel free to add anything else and pile it on! 

This is my favorite*Sweet Chili Sauce

Courses Lunch, Dinner

Cuisine Mexican

If you liked this recipe don’t forget to pin it!

If you made this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! I am also on Pinterest, Twitter and Facebook.  If you have questions as well, ask me and I will try to answer them as best I can. Thanks so much for gathering here at the Tailored Spoon! I love sharing the recipes that I cook with you!

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No Bake Peanut Butter Energy Bites – The Tailored Spoon


Are you ready for simple, kid-friendly and no oven required? Do you enjoy seeing those words? Then keep reading! This is a recipe that I posted on another blog that I had a few years back. Since then, I have made a few tweaks and changes.  Who doesn’t want an easy “go-to” recipe that you can make in about 10 minutes and be done.  The kids can help you make them! I am a fan of teaching my children some life skills. Since we have a child with Autism and another in college, life skills are important. Get the kids in the kitchen and they will thank you for it later.

This recipe is perfect for hot days when switching on the oven is a curse. Music to my ears! My kitchen in the summer is a hot box and I try to avoid turning on the oven at all costs.

Also these No Bake Peanut Butter Energy bites are not only can be made Gluten Free, Dairy Free, but can be also made Vegan.  My friends with special dietary needs can jump for joy!

They are rated 10 points on the yum-yum scale. Made with creamy peanut butter, crushed Rice Chex cereal, rolled oats and chocolate chips. Great for a quick breakfast on the go as well. Your kids are going to devour these energy bites by stealing them from the fridge while you are not looking. Then you may be sneaking some from the refrigerator while they aren’t looking. They are like potato chips, you can’t just have one. 😊

Energy bites are easy on the wallet as well.  Buying snack bars can add up. I think you could double recipe and freeze them is an option too.  Those bars also have a bunch of ingredients that I can never pronounce and the Peanut butter bites only have 7! If your kids are like mine they go through them like toilet paper.

There are many recipes out there like this one.  I have adapted the recipe but I don’t claim it as my own.

Let’s Begin!

Just Skip to the Recipe!

Gather your ingredients. And I should say most of these ingredients you will probably have in your kitchen.

Get a large bowl and start prepping the ingredients. First you will add the Rolled oats.  I don’t think it really matters if you use the quick or old fashioned rolled oats.  I have used both and in my opinion either would work just fine.  Gluten Free Oats can also be used.  Your preference!

Now for crushing the Rice Chex, it is very simple!  Place about two cups into a food processor, blender, or anything that grinds. (Not your teeth, thank you.) But if you prefer, the good old fashion way. Get a plastic zippered bag, or wax paper and crush the cereal with a rolling pin.  This ingredient is actually something I found on a whim. Really! I went looking for rice krispies in pantry because that is what the original recipe called for.  But the box had been invaded by moths, so I threw it out. I thought, “hey!, I have some rice chex cereal, why not use that?” They were staring me in face. Eureka! They have worked out fine. I think using the crushed rice chex give the bites a nice crunchy texture.  Let me know in the comments if you try this recipe. Tell me what you think about using the Rice chex cereal.  I’d love to know.

Rice Chex Cereal ready for crushing

Next add the Flaxseed meal. You can buy already ground, but it’s so much cheaper to…

Grind it Yourself.

It’s simple to do: Take about 1-2 cups of the raw flaxseed and place it in a blender (this is what I use) or food processor. Grind up for about 15 seconds and instant ground flaxseed meal.  Then measure a ½ cup and add it to the bowl.

Finished Ground Flaxseed meal.

Tailored Tip:  Always refrigerate or freeze your leftover flaxseed for freshness and of course from those darn pantry moths.

Fold in the chocolate chips. You can pretty much add whatever you like.  I go with mini chocolate chips or dark chocolate chips. Or if you are Vegan these Chocolate chips are good. Gluten, Dairy and Nut Free!

Then grab a smaller bowl and put in the wet ingredients: 1 cup of peanut butter, ½ cup honey, and vanilla extract. With a spatula fold the ingredients until well blended.

Now take the bowl with the wet ingredients and combine it with the bowl of dry ingredients. Stir until you have a stiff batter-like consistency.

When you have a good mixture, Using a teaspoon or a small cookie scoop as a portion, start by shaping the batter into balls with your fingers.  It should yield about 16-20 one-inch balls.

Helpful Tailored Tip: Have a very small bowl of water handy, about 2 tablespoons. Periodically dip your fingers into the bowl to prevent your hands from sticking to the batter.

Prep 10 mins

Total 10 mins

Author Karen from the tailored spoon

Yield 16-20 Bites

  • 2 cups of rolled oats or quick oats
  • 1 cup crushed rice chex cereal*
  • 1/2 cup ground flaxseed meal
  • 1/4 cup mini chocolate chips or dark chocolate chips
  • 1 cup creamy nut butter (peanut, almond, cashew)
  • 1/2 cup honey
  • 1/2 teaspoon vanilla extract
  • 3 teaspoons water

In a large bowl measure oats, crushed rice chex cereal, and chocolate chips. Stir together and set aside.

In a smaller bowl measure nut butter, honey and vanilla.  Stir together until blended.

Then take the smaller bowl with the wet ingredients and add it to the bowl with the dry ingredients.

With a spatula, fold together until all ingredients are well blended.

Then using your fingers and a teaspoon, form the shape of a ball with your hands.  Using the water periodically to dip your fingertips in the water to prevent sticking.

Place bites in the refrigerator to chill for 1-2 hours to harden.

These bites can be made with all variations of ingredients. 

Gluten-Free Option: Substitute Gluten-Free Oats, Enjoy Life Brand Chocolate Chips or some other add-in. 

Vegan Option: Use maple syrup instead of honey.

*Rice Krispies can be used in place of Rice Chex.  Try shredded coconut instead. 

Courses Breakfast, Snacks

Cuisine Dairy-Free, Gluten-Free and Vegan Friendly

 If you liked this recipe don’t forget to pin it!

If you baked this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! I am also on Pinterest, Twitter and Facebook.  If you have questions as well, ask me and I will try to answer them as best as I can. Thanks so much for gathering here at the Tailored Spoon! I love sharing the recipes that I cook with you!

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Double Corn Tortilla Casserole – The Tailored Spoon

Lately it seems I have been on a cooking trend! This will be the second dish that uses a combined mixture of corn, eggs, and cheese. Why not? Corn, eggs, cheese and chilies.  Greatest combination ever! And it’s so simple! Simple is what I need this week.  Double Corn Tortilla Casserole fits the bill.  I have another recipe the Crustless Quiche with Green Chilies and Corn that is also pretty good as well.

The weather also has been hot and sticky.  Cooking and very hot kitchens, well they don’t mix. During the summer I try to make dishes as simple as possible without turning on the oven. Here in San Diego we don’t really have seasons either. Okay, we might have three, Spring, Summer and Fire Season.  Winter? Never heard of Winter except in Game of Thrones.  There is nothing much in the way of weather here, so I would rather talk about food.  It is a bit more exciting.

Just Skip to the Recipe!

Gather your ingredients and if your kids are helping out.  Have them follow rule #529 – Wash your hands. 🙂  First preheat the oven to 325 degrees F. (or if you are not living in the U.S.) About 127 degrees C. If I am incorrect let me know in the comments.  I was using a conversion scale to figure the temperature in celsius. It is on my bucket list to invest in a good kitchen scale.  Much more accurate. Oh yeah…stay tuned for a future post on a kitchen tools.  I will inform you of what things are essential in the kitchen!

Spray or grease an 8 x 8-inch square casserole dish with olive oil.  Then take 8 corn tortillas and slice them in half giving you 16 halves. This is where a pizza cutter comes in handy. Or you could just tear them in half. But it is more fun to use the Pizza Cutter! 🙂

Then place half the sliced tortillas in the bottom of the casserole dish, that would be 8. Isn’t math fun? And if you haven’t already, shred the Monterey Jack cheese by hand with a grater or use a food processor.

Or if you manage to find packaged pre shredded Monterey Jack cheese, wahoo! For some reason, pre shredded Jack cheese is hard to find.  Slice those green onions.   To create a layer, add half of the shredded Monterey Jack cheese, half of frozen kernel corn and half of the sliced green onions. Repeat the first layer with the remaining tortillas, cheese, corn, and the other two green onion tops.

In a medium-sized bowl whisk together the 2 eggs, 1 cup of buttermilk and the can of diced chilies.  Not everyone usually has buttermilk in the refrigerator, but have no fear!

Tailored Tip: Buttermilk Substitution:

  • 1 cup of milk
  • 1 tablespoon of distilled vinegar or lemon juice. Basically mixing an acid with milk brings out the sourness. 1 to 1 ratio.

Next take the egg, buttermilk and diced green chilies mixture and slowly pour it on the layers, making sure to cover the layers entirely.  Then place the casserole on the upper rack of your preheated oven and bake for 30 minutes or until knife inserted in the center becomes clean.

Double Corn Tortilla Casserole can also be adjusted.  The recipe serves 4 but it could easily feed 6. Just use a 9 x 13-inch pan and adjust the ingredients accordingly. It is a layered dish and when completed there is a total of two layers.   I call my blog the Tailored Spoon for a reason, with cooking you can just about tailor and tinker with every recipe to suit everyone’s taste and palate. Yahoo!

Author Karen from the Tailored Spoon

Yield 4 servings

  • 8 corn tortillas
  • 1 1/2 cup Monterey Jack Cheese
  • 1 cup Frozen Kernel Corn
  • 4 green onions, sliced (green tops only)*
  • 2 eggs
  • 1 cup Buttermilk*
  • 1 4 ounce can diced green chilies
  1. Preheat oven to 350 degrees F. Grease a 2 quart casserole dish with cooking spray.
  2. Slice 4 of the tortillas in half and layer the bottom of the dish.  I use a pizza cutter.  It works well!  
  3. Then begin with a layer of cheese, half of the corn kernels, and two of the green onions (sliced, tops only)in that order.  Repeat the first layer with the remaining tortillas, cheese, corn, and the other two green onion tops. 
  4. In a medium bowl, whisk together eggs, buttermilk, and diced chilies. Gently pour mixture over the tortilla, cheese and onion layers. 
  5. Bake for 30 minutes or until a knife inserted in the center comes clean. 

*Buttermilk Substitution:

1 cup of milk to one tablespoon of Vinegar or Lemon Juice.

* Green onion tops. You may choose to utilize all of the green onion. Your preference. But I have a sensitivity to onions, so I only use the green tops.

Note: Nutritional values will differ depending on ingredients utilized. 

Courses Dinner, Main Dish, Vegetarian

Cuisine Mexican

If you baked this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! I am also on Pinterest, Twitter and Facebook.  If you have questions as well, ask me and I will try to answer them best as I can. Thanks so much for gathering here at the Tailored Spoon! I love sharing the recipes that I cook with you!

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Maple Banana Bread – The Tailored Spoon

Simple…Our eyes light up when we see the word simple.  If you are anything like me. I absolutely LOVE cooking, but there are times I simply don’t want to be standing in the kitchen all day. Really! Usually if I am craving something sweet, simple, fast to prepare and smells like a bakery then I go with this simple Maple Banana Bread. Bread is an addiction of mine.  I enjoy bread. period. They say you can’t live on bread and water. I could! Maybe it is the texture I enjoy. The softness of a good slice of freshly baked bread.  I am from Northern California and I vividly remember stepping inside a deli while visiting San Francisco. The smell of the bread hits my nose and I was hooked!  I also love the hard crunch of the crust.  But I digress.

Maple Banana bread is very simple to prepare.  The only length of time you have to wait is while it’s in the oven for an hour.  When your hungry and your children are hungry, it is a life time! Since banana bread is relatively simple I decided to change it up a bit and add Pure Maple Syrup. Why not? If you have never made any bread before, banana bread is a good recipe to begin with.  It is considered a quick bread, which means no yeast is required. I say try to bake one type of bread before you begin an another.  So gather your ingredients and let’s begin.

Just skip to the recipe please.

Let’s Start the Preparation

Preheat your oven to 350 F. and grab those bananas. These pictured here are ripe enough, the two on the bottom which are VERY ripe, could be used also.  Usually gives the bread more flavor.  Mash your bananas in a bowl with a potato masher or use a hand mixer on medium for about 2 minutes.  Which method you choose all depends on whether you prefer some banana bits in your bread or puree. Either is okay.

Add your egg, sugar, oil and most importantly the Pure Maple Syrup. This is what gives the nice maple flavor with plenty of moisture. My mouth is watering now as I type. Continue to add the rest of the ingredients. Measure the flour. Stop right there.

Remember to Measure

Take a look at this good “how-to” video by King Arthur Flour on how to correctly measure flour.  You’ll thank me later. 🙂  Baking the bread and having the incorrect amount of flour in your recipe might end up being dry and crumbly.  I learned the hard the hard way. Next add the baking powder, baking soda and combine all ingredients until moistened.

Prep 15 mins

Cook 60 mins

Total 1 hour, 15 mins

Author Karen

Yield 1 Loaf

  • 4 medium very ripe bananas
  • 1/2 cup sugar*
  • 1/4 cup vegetable oil
  • 1/4 cup pure maple syrup
  • 1 egg
  • 1 1/2 cups All Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • Preheat oven to 350 degrees F.
  • In a large bowl mash the bananas using either a potato masher or a hand mixer for 2 about minutes at medium speed. Add the egg, sugar, oil and maple syrup. Mix until well combined.  
  • Add flour, baking powder, baking soda and stir until moistened. Spray the bottom and sides of a 9 x 4 inch bread pan with cooking oil spray. Take the bowl with batter and pour into loaf pan, guiding it with a spoon.
  • Place pan on middle rack in oven and cook for approximately 60 minutes or when a knife or toothpick inserted in the center comes clean.  Cool for 10 minutes on wire rack.

*Adjust the amount of sugar.  The riper the bananas I have found add sweetness to the bread and lesson the need for the amount it states in the recipe. Try substituting 1/4 Brown Sugar, packed instead. 

Add Ins Optional: 1/2 cup of dark chocolate chips, chopped nuts or anything that floats your loaf.  You can get pretty creative with banana bread. 

Courses Breads

Pour the batter into a parchment lined and greased 9 x 4 inch loaf pan.  Perhaps with a non-stick cooking spray.  I used a glass loaf pan, but you are welcome to use whatever you have. Just make sure you adjust the cooking time if needed.  I do know that different loaf pans depending on the material cook differently .  But don’t hold me to that.  Just experiment and see what works for you.  That is what cooking is all about! Experimentation 🙂 !

Place pan in the oven on the middle rack and bake for approximately one hour or until a knife inserted in the center becomes clean.  Remove and allow to cool 10-15 minutes or so.  Remove from the loaf pan.  It should come right out! Thank goodness for parchment paper. Right? Dig in and enjoy.  Make sure to share some with your family.

If you baked this recipe feel free to let me know in the comments! If you have questions as well ask me and I will try to answer them.  Thanks so much for gathering here at the Tailored Spoon! I truly enjoy sharing recipes with you!

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Applesauce Oatmeal Muffins – The Tailored Spoon

Look no further. Applesauce Oatmeal Muffins.  These are pretty awesome.  They are not overly sweet.  Sometimes having a very heavy breakfast muffin doesn’t stick with you.  These are low in fat, nice, dense and great for breakfast. The muffins can also be frozen and reheated in the microwave!  That’s what I am talking about! They are also great with a cup of coffee or tea.  If you have decided to make these then let’s get muffin party started! Shall we? I am getting hungry!

Just Skip to the Recipe.

Ready. Set. Go!

First gather your ingredients.  This recipe is pretty flexible in that you can use different ingredients that are suitable to your liking.  Anything from chocolate chips to raisins. Me? I like them simple with raisins. Adding dried cranberries might be good as well.  It makes them hold the moisture with the plump raisins. It’s funny I like nuts but not in my muffins.  I think it’s a texture thing. The only point I want to mention is soaking your *oats.  This is important.  Don’t skip it.  You want your oats to soak up all the milk.  I used Almond Milk* but you can use any kind of milk. So go set your timer for one hour.  My suggestion to you…if you have a room full of hungry kid’s wait to make this recipe! They will be asking you if the muffins are done yet. 🙂

Prepping Is Important

Did you set your kitchen timer? Hopefully you have gathered the rest of the ingredients. *Spray your muffin pan with cooking oil.  Then preheat your oven to 350 degrees.  Meanwhile grab a bowl and add all the dry ingredients, whisk them together. I am sure that didn’t take an hour. At this point you could throw in a load of laundry, or do some other task while you wait. 🙂 Or you could listen to Lord of the Rings Soundtrack if that’s your thing.

The timer has gone off and you are ready to start combining all the ingredients to together. Now take the bowl of soaked oats, add the applesauce,* and egg whites. Mix until combined.  Then take the bowl of dry ingredients and combine it with the wet ingredients. Mix them until just combined. Simple right? Do not overmix the batter. Repeat after me. Do not over mix or you will have some very tough and chewy Applesauce Oatmeal muffins. Also at this time you can choose your add-ins like raisins, nuts or other. Be sure to use a spatula to fold in the those ingredients.   Now that I have made you nervous, start filling your muffin pan with batter.  Using a spoon or a muffin/cupcake scoop, fill cups up half way.  Take some of the cinnamon sugar and sprinkle on top of each muffin.

Next. Place on middle rack in the oven and bake for 20 minutes. Remove. Let cool for 5-10 minutes and put muffins on a wire rack.

The best part! Enjoy your muffins.  The muffins will turn out moist and slightly sweet.  Your kids will like them as well.  In fact your entire family will most likely devour these and you will have to make more.  They aren’t bad either with a pat of butter on top when warm.  I can almost smell the cinnamon.

Notes:

  • *You may use gluten-free oats.
  • *Any kind of milk can be used.
  • Substitute Unsweetened Applesauce for Cinnamon Applesauce or just add cinnamon to the applesauce.

Prep 15 mins

Cook 20 mins

Inactive 1 hour

Total 1 hour, 35 mins

Author Karen

Yield 12 muffins

  • 1 cup old fashion oats*
  • 1 cup Almond milk*
  • 1 cup whole wheat flour*
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsweetened applesauce*
  • 2 egg whites
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup raisins or dried cranberries (optional)
  • For the Garnish:
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  1. Soak the rolled oats in a medium bowl with the milk for approximately one hour.
  2. Preheat oven to 400 degrees F.  Spray a muffin tin with cooking oil.
  3. Mix the oat mixture with the applesauce and egg whites, and stir until combined. In a separate bowl add baking powder, baking soda and salt.
  4. Stir together wet ingredients with dry and stir until just combined. Do not over mix batter or muffin will be tough and chewy.
  5. Now at this time, add the optional add-ins: Raisins or other?
  6. With a muffin scoop or spoon add batter to muffin pan. Stir together the cinnamon and sugar, then sprinkle each muffin with cinnamon sugar.  
  7. Bake for 20 minutes. Let muffins cool for 5-10 minutes before removing from pan. 

*You may use gluten free oats 

*Any kind of milk can be used.  Your preference. 

*Replace whole wheat flour with a gluten free flour.  Try using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. You will not have to additional ingredients. 

*Try using applesauce with cinnamon already added and reduce packed brown sugar to 1/4 cup. 

Do not over mix the batter.  Muffins will be tough and chewy otherwise.  

These can be frozen and reheated for snack anytime. 

Nutritional info can vary depending on ingredients used.  Generally these are very low in fat. 

Courses Breakfast, snacks

If you baked this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! I am also on Pinterest, Twitter and Facebook.  If you have questions as well, ask me and I will try to answer them as best I can. Thanks so much for gathering here at the Tailored Spoon! I love sharing the recipes that I cook with you!

Note:  I do not claim this recipe as my own. It has been adapted from https://recipes.sparkpeople.com/recipe-detail.asp?recipe=5763. 

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Crustless Quiche with Green Chilies and Corn – The Tailored Spoon

Are you ready for simple, a bit different and all together just loaded with flavor? Then stick with me here. I decided to try something different with Quiche.  I love Corn, Green Chilies and Monterey Jack cheese, so why not add it to a classic Quiche?  It also has no crust.  That is a point in our favor.  Really no carbs to speak of. Right?  It’s a win win! Last month we celebrated Cinco de Mayo. Simply stated, The 5th of May. This is where the flavors of Mexico are in full swing.  Everything thing from Margaritas to Flan.  I have visions of  ladies dancing with flowing skirts and serenading Marache bands, all while gorging on warmed tortilla chips and salsa.  Okay…back to reality.

 Prepping the Quiche

So now that I have your attention, let us begin. To make Crustless Quiche with Green Chilies and Corn preheat your oven to 350 degrees fahrenheit. Gather your ingredients and go ahead by spraying a glass 10 inch pie pan or other pan with olive oil. If you happen to have a Quiche dish then I call you lucky.  A Quiche dish is on my Genie bucket wish list.  Next in a large bowl add the 4 eggs and the 4 egg whites or try using liquid egg whites.  Just make sure to measure for 4 eggs.  The method will work just as well.

Just Skip to the Recipe Please!

 Proceed to add the 1 cup of milk.  I have made this a few times. Lactose Free Milk 1% percent works out fine or unsweetened Almond Milk to make this recipe Lactose-free.  Both times have turned out great! Next measure the 2 tablespoons of flour. Try the 1 to 1 Gluten-Free Flour to make the Quiche Gluten-Free.  Still delicious as ever with those substitutions.

Add the Mexican Seasoning at this time. I like the Mexican Seasoning because it alleviates the need to try and search for eight different bottles of spices.  The goal is trying to make this as easy as pie (or Quiche) 🙂 It is your preference with what you like to add in for spices.  By all means, if you have fresh cilantro, or a few cloves of garlic use it!  This Quiche is pretty easy to switch up with practically any ingredients. I think the variations are endless! Whisk ingredients until combined.

You are Halfway There

In the same bowl add the salt and pepper for taste and the best ingredients come next.  Add the 1 cup of shredded Monterey Jack cheese, can of diced chilies, 3/4 cup of frozen corn and the 1/2 cup of salsa.  A can of green chilies with tomatoes would do well of you do not have canned chilies or salsa in your pantry.  Finally stir all the ingredients until mixed well and pour into greased baking dish.  Garnish with green onion tops if desired. Then place on middle rack in oven and bake for 45 minutes or until knife inserted in the center is clean.  Cool for 10 minutes before serving. Slice and enjoy!

The Quiche serves about 6-8 people depending on how large you make the slices.  Slicing into six piece will give you larger servings, perfect size for dinner.  I prefer it this way. Possibly serve the Quiche with a salad, crusty french bread or chips and salsa. Have a Fiesta! It does not have to be served during Cinco de Mayo either. Make it anytime, try it for breakfast or a brunch. Our youngest son who normally is picky because of his special needs devours it. Since the pieces are shaped like pizza, why not call it pizza? It is definitely a winner for being kid friendly.

If you baked this recipe feel free to let me know in the comments! If you have questions as well ask me and I will try to answer them.  Thanks so much for gathering here at the Tailored Spoon! I truly enjoy sharing recipes with you!

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