Let’s be real. Shall we? I’m not a person that enjoys fake people, fake smiles (and hellos) and fake food most of all. How these phony things in life make us feel insecure, bored and unhealthy. Think about it. When a person says, “how are you?” The general response is “good.” Why would we bother say in passing,” well, today, I want to kick a hole in the wall due to the level of frustration I have experienced today!” Can you imagine how that would go over??? Then there needs to be a sit down conversation as to why you would want to injure yourself and be destructive all in one setting. Truly, don’t kick a wall, it lands you nowhere good. 🙂
What’s my “real” statement for today? I have a love/hate relationship with bananas. Oh they look so beautiful in the grocery store… and as I select a group, I think, “I’m going to eat these each day and be good to my body – and make the kids eat them too.” And after two days of sitting on the counter, all of the other choices of food overrule those once lovely bananas. Now starting to slightly spot, not looking so beautiful… but still edible. Maybe I’ll have one today. But no. It never happens and so I force one of my kids to eat one, so there’s that. Great parenting! Less guilt, right? And then the tragedy begins, the spots darken and the odd pungent smell begins – and you know. It’s time to make a decision. Feel incredible guilt over the loss of a couple of dollars, or bake with them.
Most of the time, the trash can is the place those bananas go. This year while working, I found it weight on my shoulders to have to cook with the bananas. Cooking dinner was enough to deal with. Baking was put on hold for the most part. At one point during the school year, I made an executive decision to not buy them. The counter looked barren and that brief emptiness didn’t last too long. So, here we are. Back to bananas on the counter again. And this time, I forced my daughter to use a recipe and bake instead of pitching them in the trash. She selected a recipe well, and we now have a healthy homemade breakfast ready for tomorrow!
Want the recipe?
2 cups all-purpose flour
3/4 cup sugar
1/2 cup quick cooking oats
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup miniature semisweet chocolate chips
1/3 cup Oil (I used Grapeseed Oil)
3 mashed medium ripe bananas
Heat oven to 375 degrees. Grease a muffin pan with shortening (the recipe makes 12 muffins.) In a large bowl, mix bananas and oil. Add dry ingredients slowly to the wet mixture. Add chocolate chips and mix. Fill muffin tins 3/4 of the way. The original recipe calls for liners, I didn’t do this, and it seemed to work out well. Bake for 18 minutes. Enjoy!
Let me get the record straight. These are not Paleo cookies however, they could be depending on what you decide to put in them. When I made this batch of cookies, I found the batter to be really runny, so I put in a LOT of oatmeal, and they turned out to be really delicious. The batch makes up quite a bit, so if everyone in your family is going to eat them, I would make the entire amount. If it’s just you, make 1/2 or freeze the cookies, as you will have more than you can eat by the end of the week.
**Coconut, dark chocolate chips, oatmeal, pepitas, walnuts, etc. (I used coconut, chocolate chips, dark dried cherries and oatmeal.)
Preheat your oven to 350 degrees. Line your baking sheet with a silicone mat or parchment paper and set aside. In a large bowl, combine all of your ingredients. Drop in tablespoon sizes of batter onto baking sheet. Bake for 12-15 minutes. Let cool a few minutes and then place cookies on cooking rack.
Last summer I had a chance to visit my Dad in PA for a few days, and specifically chose to come up during a time when he was hosting his monthly dinner party. Each month he would host a party that was focused on a theme, in which each person would bring a food dish around that theme. This particular party? Ahem…
… Mafia Mayhem…
Hey, I didn’t pick the theme! But we sure did have a lot of fun decorating the house with a few items. Where do you get a horse head? Yea, it’s a crime and a shame, but we had to saw off a toy horse head to place with the bouquet of oranges. *no animals were injured in this event… it was just a toy horse that suffered*
So, while everyone went about their business of bringing in Italian dishes, I went with a lightweight dessert, because, I LOVE dessert! And I’m glad that I chose the bites, as everyone was stuffed full. These little portions were the perfect ending to a heavy but delicious dinner.
Can I lick the spoon? How many times do you get tired of telling the kids, “no, it has raw egg in the batter?!” Seems like every time I bake, my kiddos want to lick the bowl; and who can blame them? Give me a shout out if you had done that ALL THE TIME when you were little! Amen; me too. 🙂
But with so many health problems with raw eggs, I will say that I myself will not lick the spoon (or stick my face in a bowl, for that matter) anymore. I wish I could, but the idea of getting a stomach illness is just not worth it. I am a Mom. There are no sick days.
The girls keep asking for ice cream lately, after school (here in NC, it’s still 90 degrees!), and I figured this would be a good time to make something fun to go with it. I remember thinking that my box of ice cream with the pre-made chocolate chip cookie dough chunks was different, but they are unbelievably tasteless! What’s the point? Then it occurred to me that my recipe for Coffee Cookie Dough Fudge Cheesecake had that egg-free cookie dough topping on it. Perfect.
So, when you make up this FAST and easy recipe for egg-free cookie dough, YES, you can lick the spoon, or stick your face in the bowl, and eat it “straight up!” Or, you can chill it in the fridge until you are ready to use it for another day. Whatever you like, it can be enjoyed on cheesecake or a bowl of ice cream. Or, if you are like my husband, eat it straight off the plate. 🙂
Last week I taught a group of 3rd graders how to cook some healthy foods. The real trick is getting them to eat this! It’s not an easy task for us parents, and any way to get extra nutrition in the food, I’m all for it. We had made some pretty sneaky foods this week, and some of the sweet treats, they fell for it! They saw themselves putting the healthy foods into the batter, baked it, and forgot it was in the food item. Score!!
We eventually dabbled into the granola bar journey. I don’t know about you, but our family goes through a FAIR SHARE of granola bars. Mostly as a snack, but I know in school year, the kids will be packing them up everyday to go with their lunch. What can a Mom do, but shake our heads thinking, “well, it’s better than other foods they could be eating.” But did you know that granola bars are ridiculously easy to make? I made a batch with the class and was smacking my own forehead knowing that I should have been doing this all along. My husband also snuck downstairs to “make sure the food was safe to eat.” 🙂 And after the class ate their samples, he snuck downstairs and grabbed a “few” more handfuls. Can’t blame him! They are that good.
I can’t take credit for the recipe, as I borrowed it from another wonderful blog site, Lauren’s Latest. I also need to give credit to my Hubby for the protein addition that he came up with in the 2nd batch that I made for him, AFTER the camp was over. What can I say… I’m a good wife to him. He eats very healthy, and I like to make sure we as a family, all do this. It makes it easier if all of us eat the same way, versus one drinking “pop” or another eating too much candy, or another chowing on Chinese. (Who am I kidding? We all have our cheat days!)
1 c. crispy rice cereal (I used Gluten-Free Whole Grain from Rice Krispy’s)
2 Tbsp. mini chocolate chips
In a large bowl, mix oats and rice cereal together. Set aside. In a small pot, melt the butter, honey and brown sugar to a bubble. Reduce the heat and cook for 2 minutes. Pour in vanilla and stir. Wait for 1 minute to let the mix cool, then quickly add the protein, stir and add the mixture to the dry ingredients. Pour mixture into an 8×8 greased pan and press down lightly. Add chocolate chips on top, or skip that step. Cool to room temp for 2 hours or cool in refrigerator for 1 hour until granola is set. Cut and serve!