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Monthly Archives: March 2015

Banana Oatmeal (Chocolate Chip) Muffins…low fat

Banana Oatmeal Muffins - Couldn't wait to eat one hot from the oven!

Banana Oatmeal Muffins – Couldn’t wait to eat one hot from the oven!

Emily and her girls were coming over for a mid morning Sunday play date so Syd and I baked up these healthy muffins to snack on. They were delicious! The recipe should make a dozen muffins, I made 10 and a dozen mini ones for the girls. They were low fat with no oil – so I find they are only good for a few days, not that there were many left!!

Ingredients:

1 ½ cups all purposed flour
1 cup oatmeal
½ cup sugar
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 egg
¾ cup 1% milk
1/3 cup applesauce
1 tsp vanilla
3 mashed ripe bananas
1/2 cup chocolate chips (optional)

Directions:

Combine all of the dry ingredients in a separate bowl. In a separate big mixing bowl (I always use my kitchen aid mixer), mash bananas. Add in egg, milk, applesauce and vanilla and mix well. Stir in dry ingredients just until blended. Stir in chocolate chips. Pour into 12 paper lined or greased muffin tins. Bake at 400 degrees for 18-20 minutes. Enjoy!

Sydney "Helping"

Sydney “Helping”

Balsamic Glazed Pecans

Balsamic Pecans

Was working all weekend but Caitlin was coming for brunch so had to make something somewhat fancy to make up for my Longo’s bought quiche (though it was delicious). Made a nice spring mix salad with lemon poppy seed dressing, sliced strawberries and these delicious nuts on top!

1 cup pecans
1 tbsp olive oil
1 tbsp balsamic
¼ cup brown sugar
A sprinkling of coarse sea salt

Bake pecans on a cookie sheet lined with parchment paper at 325 degrees for 10 minutes. When there are a couple minutes left, in medium sized frying pan, over medium-high heat boil oil, vinegar, and brown sugar together. Stirring constantly until thick and kind of frothy. Took me about 2 minutes. Take pecans out of the oven and add to the frying pan, stir until evenly coated. Pour onto parchment paper and sprinkle with sea salt. Let cool. Break up for salad topping, or eat them as a snack! Recipe is easy to double or triple… haven’t tried it any bigger than that! Enjoy!

Bakers White Chocolate Cheesecake

White Chocolate CheesecakeI just made this heavenly white chocolate cheesecake topped with strawberries and blackberries for dinner with a few friends. Super easy to make – the only thing complicated is the three part baking – but unlike some cheesecakes that bake for hours its still less than an hour to do. Mine always takes a little longer to bake as I use a smaller deeper cheesecake pan to cook it in. Make sure you factor in fridge time – you want several hours if not overnight.

Cheesecake

2 packages cream cheese
1/3 cup sugar
1 tsp lemon juice
6 oz bakers white chocolate – melted
¾ cup sour cream
1 tsp vanilla
2 eggs

Topping

1 cup sour cream
2 tbsps sugar

Beat together cream cheese and sugar until well blended. Add in ¾ cup sour cream, lemon juice, vanilla and mix while white chocolate is melting in the microwave (careful not to burn it! Took me 2-3 minutes on medium, stirring ever 45 seconds). Mix well. Add in eggs just until well blended. Bake at 450 degrees for 10 minutes, and then reduce down to 250 degrees for 30-35 minutes. While that is baking, mix together 1 cup sour cream and 2tbsp sugar in a separate bowl. Top cheesecake after the 35 minutes at 250 degrees and bake an additional 5 minutes. Remove from oven, let cool, then refrigerate for 2-24 hours before serving. Top with berries and enjoy!