Sort of healthy, super-delicious banana chocolate chip muffins

These muffins are good any time of day.  Tonight we made these for a night time snack with a glass of ice cold milk- I've also made them for breakfast and omitted the chocolate chips.  So yummy and a great alternative to banana bread when you have ripe bananas on hand.

1 cup sugar
2 eggs
1/4 tsp salt
6 oz Greek yogurt (I use vanilla)
2 tsp vanilla
3 ripe bananas
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
3/4 cup mini chocolate chips

Grease a mini muffin pan and bake at 350 for 15 (ish) minutes.  Makes about 36 mini muffins.

Posted by Tiffany :)

Cinnamon Sugar Pumpkin Donut Holes (baked)

 I don't know if you have any plans to bake today or not, but if you don't, you better change your mind and make these.  You will NOT be disappointed.  I am a lover of all things pumpkin-and a fan of donuts in every form and flavor.  Baking with pumpkin is the perfect thing to do on a lovely fall day, and I dare say this is my favorite pumpkin recipe OF.All.TIME.

  I sent my boys out this morning with a double batch of these babies.  They were headed up to the mountain to cut firewood, and I am sure these were the perfect breakfast.  These channel the texture of a classic cake donut.  They are one of those yummy things that can double as a dessert.  The boys have already converted to the Palmer way of eating every dessert (cake, pie, cookies, even ice cream) in a bowl of milk.  Me and Bo still like ours on a plate, but either way, you CANNOT go wrong with these little balls of autumn heaven.

Here's what I did:

In a large bowl combine
1 egg + 1 egg white
1/2 cup brown sugar
1 cup pumpkin
1/2 cup milk
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 tsp vanilla

Whip with a wire whisk until lumps are gone and everything is very well combined.

Add:
1 1/2 cups flour
2 tsp baking powder

Bake in a mini muffin pan (sprayed with non-stick cooking spray) at 350 for 12-18 minutes depending on the size of your pan.  I have 2 different sizes of mini muffin pans, so watch to ensure they don't burn.  Also, these are very moist and dense so they won't brown much but will still be done.

Once they are done, let them cool for 10 minutes or so, just so that you can handle them without getting burnt.  Dunk "holes" into melted butter (I use around 1/4 cup) then roll in cinnamon sugar.

Your house will smell incredible, and these will become a favorite, I just know it!  Enjoy!

Posted by Tiffany :)

Deviled Bacon

Deviled Bacon... It's wickedly delicious.  

I just love baking bacon.  

So much better than scrubbing grease droplets off of everything within a 10 foot radius of your stove, including yourself.

The only disadvantage is your first pan of next week's cookies may taste a little um... smoky.

I think my pans are due for a Pinterest shine up of some sorts.

It works really well to give the bacon a headstart in the oven, it helps ensure a crispy outcome.  

This would be important.

Bubble gum bacon is not good... not good at all.

So here's a slice taking a dip through the egg mixture.  Coat it well so the crumbs stick, but gently shake off the excess.

 Fine crumbs work great (I've even used crushed saltines) but Panko, oh Panko I love you.... Panko crumbs make everything so crispy and good. 

What we have here folks is smoky crispy bacon, dipped in flavor and topped with another layer of crispy.  

You can do that vinegar/cayenne cleanse tomorrow.

And the next day.
Possibly another.

And yes, I did put down the tongs and patted the crumbs on the bacon with my hands. 

 Back to the pan for the swing shift in the oven.

Bonus: You know when you're done frying up a pound of bacon and by the time you're done, there's nothing left but a little ol' handful? - say nothing of the pieces you snatched?   

Well, with this recipe, there's very little shrinkage here, it goes a lot further. Extra credit.

Deviled Bacon

12 thick slices of bacon
1 large egg
1 T water
1 t. Dijon mustard
1 t. Worcestercestercestershire sauce
1  1/2 cups dry bread crumbs (I used Panko and it will take more like 2 cups)

Preheat oven to 400 degrees. Place bacon slices on a baking sheet with a rim.  Bake for 10 minutes. Remove from oven, drain off fat and cool just slightly enough to handle.  

In a shallow bowl, combine eggs, water, mustard, and Worcestershire sauce.  Mix well.  Place crumbs in a shallow bowl or pie tin.  Remove bacon from baking sheet and coat each piece with egg mixture, shake off excess lightly, then dip in crumbs.  Press crumbs on if needed.  

Return to baking sheet and bake until crispy - about 15-20 more minutes.  Gently lift off with a spatula. Drain on a paper towel. 

Moment of silence.

Bacon. 

You Devil You.

Buttermilk Pancakes with Apple Syrup and/or Butter Syrup

Dayumm, this was good.  

Light, fluffy buttermilk pancakes drenched in buttery rich syrup.

 Maple Schmaple. Mrs. Buttersworth has no place at this dinner table.

Apple Syrup

Perfect for fall.

Sweet.  Tart.  Buttery. Aromatic.  Happy!  

Butter Syrup

 Plate licking is inevitable.

Creamy. Warm. Rich. Positively Decadent.

See those vanilla bean flecks? 

Little bursts of flavor came from heaven my homemade vanilla.

Tiffany called up one day with the 'Best' Buttermilk Pancake recipe. 

 She was right.  

The girl always did have good taste.  

So I scrapped my old recipe for this one.

Does that cloth napkin bring make you feel like you're wiping your mouth on Grandma's drapes?  

Maybe it's just me.

Buttermilk Pancakes
This batter stays great in your fridge for about a week so you can griddle them up as needed.

2 cups flour
2 1/2 - 3 cups buttermilk
1/2 t. salt
1 t. baking soda
2 t. baking powder
1/4 cup sugar
2 eggs, lightly beaten
3 T. melted butter

Put all the dry ingredients in a bowl.  Whisk around to mix.  Add buttermilk, eggs. Turn on mixer, drizzle in butter.  Mix until lightly blended but not totally smooth.  Pour on a hot (325 degree) griddle.  Flip over when bubbly and slightly dry.

Because Buttermilk Pancakes brown so much more quickly than regular pancakes, I always turn my griddle down a little.

And because they are kind of 'stretchy',  whereas regular pancakes aren't, flip those gently - with extra love.

 Now for the crowing glory...


Butter Syrup
So rich and creamy.  And the baking soda gives it a light, foamy texture. 

1 cup butter
1 cup sugar
1/2 cup buttermilk

Bring to a boil over medium heat, stirring often. When mixture has boiled for about a minute, remove from heat and add 1/2 t. baking soda and 1 t. vanilla.  Serve warm.


Apple Syrup
Perfect for an autumn pancake supper!

1 cup sugar
2 T cornstarch
2 t. cinnamon
2 cups apple cider
1 1/2 T. lemon juice
1/4 cup butter

Combine first 5 ingredients in a saucepan and bring to a boil.  Remove from heat and add butter. Serve warm.

Drench those cakes.

Where sticky kisses are appreciated.

Posted by: Rona

Pumpkin Smoothies

After a week of eating like Sumo wrestlers in training with my daughter and her family here, and feeling like cankles were being enhanced, we switched up the pumpkin to something healthy.

It was YUM.

 Thick and rich, with just the right amount of spice.

It was better than an ice cold Diet Coke.

Well, almost.

Full of good things and so satisfying.

Pumpkin Smoothie

1 cup pumpkin puree
1 frozen banana
1 t. pumpkin pie spice
1/4 cup Greek yogurt
dash vanilla
1-2 cups almond milk
2 T chia seeds
sweetener - Splenda or honey if desired

Instructions (pay attention here)...  Blend until smooth.

Enjoy :-)


Posted by: Rona

Cinnamon Sprinkle Sour Cream Banana Bread

That title is really a mouthful!  I am always finding myself with over ripe bananas, and I think it's safe to say we make banana bread almost weekly, and THIS is the recipe of all recipes.  The cinnamon sugar adds such a great touch, and the sour cream really does a fabulous at making sure this will not be dry-even several days later (but it probably won't last that long)

In your mixer cream together:
1/2 cup oil
3 eggs
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 16 oz. container of sour cream (you can use light)
7 really ripe bananas
2 tsp. vanilla extract
3/4 tsp salt
2 tsp cinnamon

Once that is well combined, and the bananas are mashed, add 4 1/2 cups of flour and 1 tablespoon of baking soda. 

Spray 2 loaf pans (or 3 smaller ones) with nonstick spray, then dust with cinnamon sugar (just as you would when greasing and flouring a cake pan)  This step is KEY to making a delicious sugary edge.  Sprinkle tops with an additional 2 TB of cinnamon sugar each.  Bake at 325 for about an hour.  Let loaves cool for 15 in pan before turning them out.

It's the perfect after-school snack and also makes a delicious breakfast!

Posted by: Tiffany :) 

Chia Thingies

Ch Ch Ch Chia

You just sang that jingle, didn't you?

But you only know the first line (Is there even a second line?), and now it will be in your head all day. Sorry.

Actually, if I'd have known back in the 70's the remarkable nutritional value of the humble powerhouse Chia Seed, I would have licked clean that lil ol' clay donkey.

These Chia Thingies are a healthy way to get some serious nutrition into your system.  They are the perfect make-ahead breakfast, mid-morning snack, or even dessert.  

They are soooo easy, and soooo yummy.

Chia Thingies 

You can make these the night before, and take one with you to work in the morning.  It actually only takes about an hour for them to set up.  They kind of remind me of tapioca pudding, but so much healthier.

The Chia Seeds look like little black rocks, but when they are mixed with liquid, they form a clear gel like substance around them.  They absorb 10 times their weight in water making you feel fuller.

Well yuck, globulin type substance.  But trust me.

Chia seeds have more Omega 3 fatty acids than any other food, including salmon.  Plus there are 10 grams of fiber in 2 tablespoons of Chia Seed, not to mention they are loaded with cancer-fighting antioxidants... and vitamins and minerals.

I've been ordering them online from Amazon Prime (which may or may not have me on their Christmas card list), but I just saw them at my local Safeway. 

You don't need to grind these like flax seed.

I've tried this concoction with most kinds of fruit.  Berries are especially da bomb: blueberry, strawberry, raspberry, blackberry...

All ya gotta do is shake your groove thing.

Tupperware's got nothing on a mason jar.

It's the best receptacle for this.

Let it go.

Let go of the guilt. 

It's time to move forward with 

a  guilt-free Chia Thingy.

Chia Thingies

1 1/2 cups almond milk
3 T chia seeds
handful of fresh or frozen fruit
drop of vanilla 
Splenda or honey

Put in a pint jar, give a quick stir or shake up.  Wait.  Wait a little longer.  Stir it up.  Wipe the sweat from your brow.  Enjoy it.


Posted by: Rona

30 day bran muffins

 Oh these muffins.....

So many good things about them. I almost always have a batch of this batter in my fridge.

Besides these being insanely divine, they're very convenient.  The batter will last in your fridge for 30 days! You can make a couple dozen for a crowd or pop in just a few for a late night snack. They're a perfect addition to any breakfast or brunch. 

1 box All Bran cereal

5 cups buttermilk
2 2/3 cups boiling water
1 1/3 cup shortening
5 eggs
4 c sugar
7 c flour
1 T + 1 t baking soda
1 1/2 t. salt



Heat oven to 350*
Put a big box of All Bran cold cereal in a large bowl.  I've used both the flakes and the kind that looks like it should be cat food. I can't tell a difference either way. Pour buttermilk and boiling water over cereal and let it sit and soften while you do the rest. 

In a separate bowl, cream together shortening, sugar and eggs. After mixed well, add to cereal mixture. (I like to run a whisk through the cereal mixture before I add the other).  Mix together.

In yet another bowl, sift the dry ingredients. Add dry to the wet and stir carefully.  At this point you'll be glad you have a LARGE bowl.

You'll probably want to bake some right away.  Bake at 350* for about 20 minutes. Make a little, make a lot. Put the rest of the goodness into the fridge and bust it out whenever.

*I've found this to be the perfect gift for new moms.  I usually bake a dozen or so and attach them to the rest of the batter with baking instructions.

 I serve these fresh out of the oven with butter and honey. Or maybe honey butter. ;)

Boom.

*I've made these many times with some healthy substitutes and they've turned out great.

Instead of shortening I use Greek yogurt. I just made these last week and used vanilla Greek yogurt.  In place of sugar, I did 3 cups of Splenda and 1 cup of honey.  Instead of white flour, I did four cups wheat flour, 2 cups white flour and 1/2 cup ground flax seed.

Posted by Cambria