Category Archives: Sweets

Nut-less Banana Muffins since I’m already crazy

May 30, 2015
up close and personal

up close and personal

To me, there is nothing better than banana bread. In fact, last week I made some and ate the entire top of the loaf in two days. Gross. It’s so bad for you, and I can only use this whole knocked up excuse every so often. The most scrumptious b-bread has straight up sugar, butter and white flour, but I’d like to not break the scales at my next appointment (plus I’m pretty sure Crawdad can see the scale during my weigh-ins), I decided to find/create a healthier version. Not going to lie, they are pretty delish and easy. I kept them sans-nuts, clearly there’s been plenty of those in my life… SORRY MOM.

  • 2  cups mashed overripe bananas (about 4-5 medium)
  • 1 large egg
  • 1/3 cup nonfat Greek yogurt
  • 2 tbs. coconut oil
  • 1/4 mashed avocado (I’m sure you could use more, but I just threw this in b/c I had it leftover from a salad)
  • 1/3 cup light brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups wheat flour (buy the white-wheat flour at the store)
  • this makes about 48 muffins

Heat oven to 350. In a small bowl, combine the last 4 ingredients and set aside. In a bigger bowl, mash up the bananas and then add in the egg and whisk until combined. Add in the yogurt, oil and avocado and mix, and then add in the sugar, syrup and vanilla and mix. Fold in the dry ingredients until well mixed. Pour into greased mini muffin tins (or papered tins) and bake for 20-25 minutes–until a toothpick can be removed without any goo! These little guys are addicting. Give away most of them before you become a chubby blogger snacking on her third mini muff while browsing pulled pork recipes at home alone on a Saturday….

bmuffsAlso—word to the wise, don’t try the batter before baking. The alien that is using my belly as its home has robbed me of all my intelligence, and I took a spoonful to try for quality control. Check on me in an hour and make sure I haven’t peaced out.

 

JK, I’ll be fine. My favorite food is unpasteurized cheese and this nugget seems to enjoy it just fine.

 

Whole Wheat Banana Muffins with Greek Yogurt/Almond Butter Frosting

February 27, 2014
So Yummy

So Yummy

Sometimes I reach for a banana and realize that it is not my preferred color for a ripe yellow one, rather it looks like ugly brown banana shaped…… fingers (what—what did you think I was going to say…..?) So, what to do with your doodoo brown nanners? Make my new recipe! My dog ate at least two of these, or so I am going to tell my husband…

 

He looks guilty, right?

He looks guilty, right?

Whole wheat banana muffins with almond butter “icing”

  • 3 overripe smashed bananas
  • ½ c. sugar
  • 5 tbs. melted butter
  • ½ tsp. cinnamon
  • 1 egg, beaten slightly
  • ½ tsp. vanilla
  • 1 ¼ c. wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp salt
  • ¼ c. almond butter (for icing)
  • ½ c. nonfat greek yogurt (for icing)

In one bowl, combine the last 4 ingredients and mix. In another mix up the first 6. Add the wet ingredients to the dry ingredients and mix well, but by hand with a soft spatula…don’t overwork it. Pipe in to mini muffin tins. Bake on 250 for about 20-30 minutes, testing after 20 with a toothpick. While they are baking, mix ¼ c. almond butter and ½ c. non fat greek yogurt together to make an icing. To be honest, my plain greek yogurt smelled so bad when I opened it that I threw up a tad in my sink, but I had a little Chobani 100 cherry flavor, so I used that. It actually is delicious. Once the muffins have cooled, pipe the icing on top (ice only ones you will eat, then  put the remaining icing in the fridge. I sprinkled mine with a little bit of blueberry flax granola for some crunch.

this b*tch is crazy.

this b*tch is crazy.

Chocolate Cake recipe, and things that make you wish I was your wife….aka grilled cheeses.

August 26, 2013
Sour Cream Chocolate Chip Bundt cake
Ingredients
·         Duncan Hines moist yellow cake mix (the one that calls for vegetable oil)
·         3 eggs
·         1/3 cup of vegetable oil
·         1 cup water
·         ¾ cup sour cream (I used the daisy light kind, but really doesn’t matter)
·         Package of instant chocolate pudding (use sugar free)
·         Mini chocolate chips (1/2 bag)

 

In a kitchen aid mixer, mix the cake according to the directions on the box, adding the pudding mix (don’t make pudding, just use the powder). After it looks pretty mixed, add in the sour cream and chocolate chips. Bake in a 350 degree oven for at least 45 minutes, testing with a toothpick after that to see if it’s done. Wait at least an hour before flipping it on to a large plate. Once the cake has cooled completely, sift powdered sugar over the top. Eat alone, in the dark, where no one can judge.
And tonight, since Mondays suck so badly, and because my better half is sick, I’ll be making fancy grilled cheeses with three dipping soups: tomato soup, cream of mushroom soup (sans cream), and poblano soup. Don’t you wish your wife was making this for you tonight? She’s probably sitting on the couch right now thinking of ways not to make dinner for you. She’s also probably not as bat sh*t crazy as I am, so I guess you’ll have to count your blessings and appreciate a sane wife/girlfriend rather than a snazzy grilled cheese with dipping soups. Crawdad will have to settle for the latter.  
Fresh veggies for my soups!