Peanut Butter Banana Bread with PB and Chocolate Chips

For the last three of days I have had three very brown bananas just begging to be put to use.  I put them in my refrigerator for two of those three days knowing if I didn’t, they’d be a mushy mess by the time I got around to using them.

Finally last night, at 8:45pm no less, I decided to throw together some banana bread.  I mean, who wouldn’t want to do that at bed time?  To add fuel to the fire, I knew I didn’t want to make the traditional boring banana bread so asked Clint what he thought about Peanut Butter Banana Bread.

“Ya, sure. Why not” was the response, so off to the kitchen I went.

The recipe I found was originally from Six Sisters, but the ingredients I had in my cabinet were not, so a little improvising was required.

The end result?

Delicious – according to my taste tester.

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Ingredients:

3 ripe bananas
1/2 cup peanut butter
1/4 cup natural applesauce
1 egg
1/2 cup Stevia
1/4 cup brown sugar OR 2 Tbsp. Delecta (brown sugar substitute)
1 1/2 cups wheat flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 cup peanut butter chips & 3/4 cup mini chocolate chips

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Directions:
Preheat oven to 350 degrees. Grease loaf pan.

Mix together bananas, peanut butter, applesauce, egg and sugars.

Add in flour, baking soda, baking powder and salt.  Do not over mix.

In a large bowl stir together bananas, peanut butter, oil, egg and sugars.

Fold in peanut butter and chocolate chips and spread batter into prepared pan.

Bake for about 1 hour or until toothpick inserted into center comes out clean.

Let cool in pan for 5 minutes, then transfer bread to a cooling rack.

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Enjoy!

Healthier Apple Crisp

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October means Fall

And I think we can all agree that Fall means jeans, boots, hoodies, sweaters, soup, crock-pot meals, caramel apples, candy corn, football and apple crisp.

 

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Apple Crisp is a highly requested dessert in our house.   There is something SO YUMMY about warm apples and cinnamon.

Of course, I am always toying around with recipes attempting to make them just a little bit healthier.

For this recipe I went the oatmeal route instead of flour, substituted half of the butter for yogurt and used brown sugar substitute rather than regular brown sugar.  That last step is completely optional as it isn’t the ‘natural’ way, however, I like to use sugar substitutes on occasion.   All that added sugar creeps me out sometimes.

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I used an obsessive amount of cinnamon in this recipe.  I can’t get enough of the smell or taste.  You might find it to be a bit of an overkill.  If so, take it down a notch, but don’t tell me.   I’ll think less of you.

🙂

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The recipe is incredibly easy and takes no time to put together and throw it in the oven.   Your house will be smelling like fall goodness in 5 minutes flat.

 

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The husband wanted you to know that he approves, but, I also want you to note the amount of melted ice cream in that bowl.

 

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And THAT ladies and gents, is exactly why I try and make recipes healthier.

Healthier Apple Crisp

 

Enjoy!

 

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Chocolate Cupcakes with Buttercream Frosting

Chocolate Cupcakes W/ Buttercream Frosting

 

I hate naps.

Hate.

I’d rather walk around like a complete zombie and wish the time away until bedtime before lying down and taking an afternoon nap.

In lieu of an afternoon snooze session I will clean the house, read a book, catch up on some serious Facebook stalking…or, I”ll bake.

Last Sunday’s choice:  made from scratch chocolate cupcakes with butter cream frosting.  This isn’t your traditional chocolate cupcake with frosting either.  I threw in almond flavoring to add just a hint of almond without being too overpowering.  They were perfect.

 

Choc Cupcakes w.buttercream frosting

 

Step 1

Cream together the butter, sugar until light and fluffy.  Add the eggs, vanilla and almond flavoring and mix well.

 

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Step 2

Add dry ingredients and mix, but not all at once.  I suggest half at a time unless you want flour all over.   Trust me.

Once dry ingredients are mixed well, add chocolate chips and stir.

 

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Step 3

Bake in 350 degree oven for 12-15 minutes.

 

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Step 4

Time for the best part – the butter cream frosting (once cupcakes are cool).  Mix together butter, vanilla and almond extract, milk and powdered sugar.

 

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Step 5

Top cupcakes with frosting using any method you prefer.  I used my Pampered Chef tool.  Love that thing.

 

Chocolate Cupcakes W/ Buttercream Frosting

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Chocolate Cupcakes W/ Buttercream Frosting

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Chocolate Cupcakes W/ Buttercream Frosting

 

 

Cheers!

 

Oatmeal Toffee Bars w/ Roasted Marshmallow Topping

Oatmeal Toffee Bars

 

Brace yourselves.  These things are heavenly.

These are made up of an oatmeal cookie base, toffee bits, melted chocolate AND marshmallows.

Pretty much, awesome.

Step 1:  Mix together sugars, butter, shortening.  Mix well.

Oatmeal Toffee Bars

Step 2: Mix in eggs, molasses and vanilla.  Mix well.

Step 3:  Add dry ingredients except for Oatmeal. Once thoroughly mixed, fold in oatmeal and 1/2 bag of Heath bits.

Toffee Oatmeal Bars

Step 4: Spread mixture in greased 9×13 pan.   Place in oven for 20-25 minutes.  Be careful so as not to overcook.

Oatmeal Toffee Bars

Step 5: Remove from oven and spread remaining Toffee Bits, Chocolate Chips and Marshmallows on top.

Oatmeal Toffee Bars

Step 6: Place back in oven for 4 minutes.   During the last minute, set oven to Roast, open oven door and watch marshmallows turn golden brown.  Remove from oven and cool.

Oatmeal Toffee Bars

Yum!

Oatmeal Toffee Bars

Drooling yet?

Oatmeal Toffee Bars

The Recipe:

Oatmeal Toffee Recipe

Cheers!

 

Homemade Mounds

One of my favorite food blogs posted a recipe for coconut bites– of which I have coined Mounds.  I tweaked the recipe only slightly and they turned out great.

These are easy to make and super yummy.  If you are a coconut lover- I highly recommend giving these a try!

I was far too lazy to take legit photos- so an iPhone photo using a four lightbulb ceiling fan with only one working light bulb kind of quality is what you get!

 

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Ingredients:

1 cup coconut (I used shredded)
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon cocoa
2 tablespoons stevia

 

Instructions:
Melt 1 tablespoon of coconut oil, add shredded coconut and maple syrup. Stir until sticky and as best as you can, form a ball shape. Freeze for 10 minutes.   For chocolate coating, melt 1 Tbsp. coconut oil and stir in cocoa and stevia. Dip coconut clusters in chocolate until evenly covered. Place them in the fridge for a few minutes until shell is formed.

 

Enjoy!

 

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