Tuesday, May 20, 2014
My sister-in-law came and spent the other day with us. She spent time playing with the cutest little boy in the world and she made us some tasty muffins for dessert. These muffins are sweet from the three bananas and are chocolatey and rich and were the perfect way to end our evening!
This recipe makes 12-18 muffins.
3 large bananas
3/4 C sugar
1 large egg
1/3 C unsweetened applesauce
1/2 C whole wheat flour
1/2 C all-purpose flour
1/2 C cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 C mini chocolate chips
Preheat the oven to 375.
Line muffin tins with paper liners or a light layer of cooking spray.
Mash the bananas in a large bowl.
Mix in the sugar, egg, and applesauce.
Combine the flours, salt, baking soda, and baking powder in another bowl.
Stir the dry ingredients into the wet ingredients until they are just moistened.
Gently fold in the chocolate chips.
Evenly divide the batter among the muffin tins - the tins should be about 3/4 of the way full.
Bake them for 20-25 minutes until a toothpick comes out clean.
Remove the muffins from the oven and the pan and let them cool on a wire rack.
Save any uneaten muffins in an airtight container or bag.
This recipe has been slightly adapted from www.handletheheat.com.
Thursday, May 15, 2014
Another homemade seasoning on the menu! This fajita seasoning did not disappoint. It was so much tastier than any store bought fajita mix I have ever used.
I love having homemade seasonings in my pantry. They taste better and are so much better for you. I just store mine in glass canning jars or extra glass jars I have saved and sanitized from other foods. I added this fajita mix to my homemade collection including homemade taco seasoning and homemade pumpkin pie spice.
2 TBSP corn starch
4 tsp chili powder
2 tsp kosher salt
2 tsp paprika
1 tsp sugar
1 tsp onion powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper
Combine all ingredients in an airtight jar or container and store at room temperature.
Use for any fajita dish!
This recipe is adapted from simplyscratch.com.
Monday, May 12, 2014
After I posted the Two-Ingredient Pancakes, a friend of mine suggested these Greek Yogurt Pancakes. I am so glad she did, too! These pancakes are fluffy but thick and sure filled myself and my little guy up this morning.
I topped mine with butter and honey and it added the perfect amount of sweetness to the pancakes. This recipe makes a small batch, so it is perfect when there are only two of us to make breakfast for most mornings!
This recipe makes about 6 small pancakes.
1, 5.3 oz container or 2/3 C of plain Greek yogurt
1 tsp baking soda
1/2 C flour (either 100% all-purpose or 1/2 whole wheat and 1/2 all-purpose)
1/2 tsp cinnamon (optional)
Combine all ingredients in a medium mixing bowl (the batter will be really thick).
Spoon the batter onto a hot griddle (on medium heat) and spread it out a little bit.
Cook for 1-2 minutes on each side until the pancake is cooked through.
Serve warm with your favorite toppings.
This recipe is from my friend, Emily, and I added the cinnamon (because I love cinnamon in all my breakfast foods :-)
Thursday, May 8, 2014
These are tasty, easy bars to make using real ingredients. They are not full of sugar but satisfy a need for a little afternoon snack.
This recipe makes 9 bars.
1/2 C honey
1/3 C peanut butter
1 TBSP butter
1/2 tsp vanilla
2 C oats
1/2 C honey roasted peanuts
1/4 tsp cinnamon
Preheat the oven to 300.
Line the bottom and sides of an 8"x8" baking pan with parchment paper.
In a mixing bowl, mix together the oats, peanuts, and cinnamon.
In a small saucepan on medium heat, melt together the honey, peanut butter, and butter.
Add the melted mixture and the vanilla to the bowl of dry ingredients.
Mix together completely.
Spread in an even layer in the parchment paper in the baking dish.
Bake for 22-25 minutes until golden.
Let the bars cool and cut into 9 squares.
If you do not let the bars cool, they will be really crumbly...so patience is a key here! They become more solid (but not too hard) in the fridge.
Store leftover bars in an airtight container in the fridge.
This recipe is adapted from peanutbutterandpeppers.com.
Monday, May 5, 2014
My husband loves deviled eggs so for Easter this year, he prepared a bunch and a few of us tried them for the first time and we also loved them. This is definitely a dish you either love or you hate. Another time I will experiment with making a "lighter" version, but we indulged on Easter, so this is a very traditional deviled egg recipe.
This recipe makes 4-6 servings (2-3 egg halves/serving).
1/4 C mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/8 tsp salt
black pepper (to taste)
paprika (for garnish)
To boil the eggs, place the eggs in a single layer in a large saucepan.
Cover the eggs with water to about 1 1/2" above the top of the eggs.
Bring the water to a boil, cover the pan, turn the heat to low, and then let the eggs cook for 1 minute.
Remove the pan from the heat and let it sit (covered) for 14 minutes.
Rinse the eggs under cold water for 1 minute (continuously).
Under cool running water, crack open the shells and peel the shells off the eggs.
Dry the eggs with apper towel.
Slice the eggs lengthwise and remove the yolks (placing them in a separate mixing bowl).
Put the egg whites on a large plate.
Mash the yolks with a fork and add the mayonnaise, vinegar, mustard, salt, and pepper and mix really well.
Place spoonfuls into the egg whites (divide the yolk mixture evenly between eggs) and sprinkle with paprika.
Serve or refrigerate until ready to serve.
This recipe is from foodnetwork.com.
Thursday, May 1, 2014
My little baby is now a toddler. I am in awe everyday how fast he is growing and changing. With a toddler comes decisions that I believe should be made now...before he is old enough to be too set in his ways...before habits are so difficult to change. Those decisions center on healthy living. I believe in teaching my son (who has a vocabulary of a total of four words) no matter how young, about how to eat well and exercise...and love it! There is a time and place for treats and food a little more indulgent (holidays, special occasions, etc.) but our daily food choices are as whole and clean as we can make them. These pancakes were a fun way to jazz up our lunchtime routine and I did not feel any sort of guilt feeding them to my little one. In fact, he loved them and ate three in the blink of an eye!
(Keep in mind, these are not "bready" like traditional pancakes...they are sweet like ripe bananas and have a slightly different texture. They are still delicious, but in their own way...not the same deliciousness you would find in a flour based pancake.)
This recipe will serve 2 (about 8 small pancakes).
1 large, ripe banana
2 large egs
cinnamon (optional - use as much or a little as you would like)
Bring a large pan or griddle to medium heat - depending on your pan, you may need to coat with a layer of butter before pouring on the batter.
Mash the banana really well (you don't want it to be too chunky).
Add the eggs and cinnamon and mix everything together really well with a fork.
Pour the batter in 4-5" diameter circles onto the griddle.
When the batter starts to bubble, flip the pancakes.
Cook for another minute or two until the pancake is cooked through and serve warm with your favorite pancake toppings.
Variations of this recipe have been circulating the internet and my dad gave me this version.