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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”

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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!

Oatmeal Peanut Butter Chocolate Chip Cookies

Peanut Butter Oatmeal CookiesOk, seriously. I couldn’t wait to post these. The second half of the batch is in the oven. But I just had one – and they are sooo good!  They are soft and chewy and the oatmeal and coconut makes them a good texture. Delicious!!

Ingredients:

1 cup butter
1 cup light peanut butter
3 ½ cup packed brown sugar
2 tbsp vanilla
3 eggs
3 cups flour (or 2 cup all purpose and 1 cup whole wheat)
2 Tbsp baking soda
2 Tsp salt
2 cups quick oats
2 cups coconut
2 cup chocolate chips

Directions:

Preheat oven to 350F. Cream together butter and sugar for approx. 5 minutes. Add peanut butter; mix until creamy. Add vanilla and eggs. Beat until well combined. Sift together flour, baking soda and salt. Add to creamed butter mixture. Blend together until all ingredients are well combined. In a separate bowl mix together oatmeal, coconut and chocolate chips. Fold into cookie batter. Drop a heaping spoonful onto baking sheet. Bake for 9-12 minutes. Enjoy!

Reese Oatmeal Cookies

Oatmeal Cookies with Reese Peanut Butter Cups

I was trying to clean my baking cupboard this afternoon and found an overwhelming amount of christmas chocolates left to use up. I had been melting most of the plain chocolate into candy cane bark but still had more to use – including a bag full of Reese’s Peanut Butter Bells. So, naturally – the only thing better than Reese’s – would be Reese’s wrapped in cookies. I made a couple adjustments to a recipe I found online and came up with this – delicious!!!

Ingredients:

1/4 cup butter softened
1/4 cup shortening
1/2 cup sugar
1/2 cup brown sugar1 egg
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oatmeal
1 cup chopped up Reese’s Peanut Butter Cups/Bells in this case

Beat butter, shortening, and sugars until well blended. Mix in egg. Stir together flour, baking soda and salt; blend into butter mixture. Stir in oatmeal. Stir in peanut butter cups.  Drop by the tablespoon onto ungreased cookie sheets/parchment paper bake at 350 for about 12 minutes. Let cool – if you can – Enjoy!

Horse Balls… Need a better name

Image

So, these are a Page (Maiden Name) family tradition cookie. I think everyone has a veriation of these cookies, as well as a different name; haystacks, macaroons, etc. Whatever they are they are a delicious one pot wonder. 

Ingredients: 

1/2 cup butter
6 tblsp cocoa
1/2 cup milk
2 cup sugar
1 cup coconut
3 cup oatmeal

Directions: 

On the stovetop over medium-high heat, in a big pot, melt butter with cocoa, stir until lumps are gone, add in milk and sugar and bring to a boil. Remove from the burner and stir in oatmeal and coconut. Spoon on to cookie trays covered with wax paper. Let cool. Store in tupperware in the fridge. Enjoy!

Candy Cane Bark!

Candy Cane BarkOk, its time to get Christmas Baking!! And in order to do that I needed a little snack to get me through. A super quick and easy treat is the Candy Cane Bark. Its great wrapped up for a hostess gift, or out on a dish for a party  … but even better in a ziploc in the fridge to pick at all day/season long!!

Ingredients:

Package of semi-sweet chocolate chips (about 2 cups)
Package of white chocolate chips (about 2 cups)
6-10 candy canes smashed up (depending how candy-cane-ish you like it)

Directions:

In a double boiler, or, if you don’t have one like me a small pot on top of a bigger pot with boiling water, just make sure that the smaller pot won’t sink down and the water overflow!!! Melt the semi-sweet chocolates until smooth, pour into a tin foil-lined baking pan and spread using a spatula. Clean pot, add the white chocolate chips and melt until smooth, pour on top of the semi-sweet chocolate chips and spread. You can either leave it so its distinct layers, or swirl around like I did. Cover with smashed up candy canes and chill for 1/2 hour in the fridge. Break into  small pieces and enjoy! Best if kept in refrigerator.

Note: I was out of white chocolate chips so I melted a bunch of  lindor white chocolates. If you have leftover chocolate bars might as well use them up. And don’t worry about portions its really just having chocolate, melting and topping with candy cane for a delicious treat!