Category Archives: Recipes

A Tasty Treat

Okay, I admit it.  While I do tend to be a healthy eater most days, I do enjoy a piece of chocolate peanut butter cake from my favorite bakery once in a while, or maybe a fresh-baked chocolate chip cookie… or two… or three…  But I’ve recently come up with a new motto for the regular meals and snacks we eat at home throughout the week.  That motto is:  If I don’t love it, I don’t eat it.  That may sound silly, but let’s face it, if you’re going to eat something that’s high in calories and fat grams and doesn’t offer much nutritional value (and may cost you a pound or two), then it better be good!!!  Right?  The worse thing in my humble opinion is to eat something that’s super unhealthy and not very good.  UGH!  Wasted calories!  So, all that being said, I LOVE, LOVE, LOVE when I find something that’s satisfyingly good AND offers nutritional value and is (for the most part) healthy!  The other day I was browsing around Pinterest for some healthy ideas for around the house snacks.  With the kids home for the summer now, I find that they are ALWAYS hungry and ALWAYS looking for treats.  So I came upon this awesome recipe for Maple Sweetened Banana Muffins from Cookie and Kate. They are made with whole wheat flour so they’re filling, and the sweetness comes from the maple syrup and bananas.  That’s it!  A tiny bit of raw sugar can be sprinkled on top of each muffin for a pinch of flavor, but other than that, these are healthy, healthy, healthy!  And they are made with EVO instead of butter or shortening.  So that’s good, right?  Now, I do tend to like using whole wheat flour in my baking when possible and it can sometimes seem a tad bit drier than regular flour if you’re not used to it.  But these are great!  If you like healthy, satisfying, whole grainy (is grainy even a word?) types of goodies, these you will love!  And on top of it all, this recipe uses only one mixing bowl.  So less things to clean up afterwards!  Hip hip hooray!  I adapted the recipe below very slightly in order to use what I had on hand.  Happy baking!!!

 

Maple-Sweetened Banana Muffins

INGREDIENTS

  • ⅓ cup extra-virgin olive oil
  • ½ cup maple syrup
  • 2 eggs, preferably at room temperature
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • ¼ cup milk of choice
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease 12 cups of your muffin tin with butter.
  2. In a large bowl, beat the EVO and maple syrup together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.

Recipe adapted from: Maple-Sweetened Banana Muffins

STORAGE SUGGESTIONS: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

no comments
Add a comment...

Your email is never published or shared. Required fields are marked *

A Delicious Summertime Treat!

Every year, as the end of summer draws near, I always start feeling that innate desire to bake.  I love baking, but there’s something about the end of the summer, probably more importantly the coming of fall, that stirs up that part of me that longs for the cooler days, the brisk nights, the crispy air, the bold colors, and yes, the smell of baking in the air!  I found a recipe this week that I decided to try out and it was fabulous! Nothing beats a tasty, end of summer dessert that is made with fresh peaches from the local orchard!  So here it is… My Peach and Cornmeal Upside-Down Cake!  Enjoy!

Peach and Cornmeal Upside-Down Cake

5 1/2 ounces (1 stick plus 3 Tablespoons) unsalted butter, softened
1 cup sugar
3 medium ripe peaches, skins on, pitted, and cut into 3/4-inch wedges
1 cup coarse yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup light cream

1.  Preheat oven to 350 degrees.  Melt 3 tablespoons butter in a 10 inch iron (or ovenproof) skillet over medium heat, using a pastry brush to coat sides with butter as it melts.  Sprinkle 1/4 cup sugar evenly over bottom of skillet and cook until sugar starts to bubble and turn golden brown, about 3 minutes.  Arrange peaches in a circle at edge of skillet on top of sugar.  Arrange the remaining wedges in the center to fill.  Reduce heat to low and cook until juices are bubbling and peaches begin to soften, 10-12 minutes.  Remove from heat.

2.  Whisk cornmeal, flour, baking powder, and salt in medium bowl.  Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed until pale and fluffy, about 3 minutes.  Reduce speed to medium.  Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl.  Mix in vanilla and cream.  Reduce speed to low and beat in cornmeal mixture in 2 additions.

3.  Drop large spoonfuls of batter over peaches and spread evenly using an offset spatula.  Bake until golden brown and a tester inserted in the center comes out clean, 20-22 minutes.  Transfer skillet to a wire rack and let stand for 10 minutes.  Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board or large plate.  Tap bottom of skillet to release peaches, and carefully remove skillet.  Reposition peach slices on top of cake if needed.  Let cool slightly before serving.

4.  ENJOY!!!

no comments
Add a comment...

Your email is never published or shared. Required fields are marked *

Ahhhh, the FALL!

It’s finally here!  My favorite season of the year.  FALL!!  There is little I don’t love about the fall.  I love when the temperatures start to fall below 70 degrees.  I love the brisk winds that blow the leaves all around.  I love a pot of something hot, simmering on the stove, and I love fall baking, to add something sweet at the end of a meal.  It’s just wonderful to me!  I recently had lunch at a local restaurant and for the first time ever, I had a taste of Pumpkin Pear Soup.  Never before have I heard of this and really would never have thought to put the two together.  But let me tell you, it was magnificent!!!  So for anyone who enjoys fall soups, this is a must!  I loved it so much that I found a recipe to try at home and to my delight, it was almost as good as the one I had in the restaurant (ALMOST as good!).  So, for those of you whose mouths are now watering, I am including a picture AND the recipe below.  It’s really, really yummy and it’s another one of “My Favorite Things”.  Enjoy it, and HAPPY FALL!

Pumpkin Pear Soup
Prep Time:
10 mins Total Time: 30 mins Serves: 6

  • 3 ripe pears, washed, peeled sliced thin
  • 2 tablespoons butter
  • 1/4 cup onion, chopped
  • 2 cups cooked mashed pumpkin (canned can be used)
  • 14 ounces chicken broth
  • 1/2 cup water
  • 1/4 dry white wine
  • 1 cinnamon stick, 1/3 cup cream or 1/3 cup half and half
  • 1/4 teaspoon salt

Directions:

  1. Sauté the pear and onion in butter over medium heat.
  2. Stir constantly until the onions are translucent.
  3. You also want the pears tender.
  4. Blend pear mixture and pumpkin in a food processor until smooth.
  5. Transfer to a large saucepan where you will add the broth, water, wine, cinnamon, salt.
  6. Bring to a boil.
  7. Reduce to simmer for 20 minutes uncovered.
  8. Remove cinnamon stick and stir in the cream.
  9. Heat thoroughly, but do not boil.
  10. Serve!
no comments
Add a comment...

Your email is never published or shared. Required fields are marked *