Healthy Banana Oatmeal Muffins

This is one of my go to recipes for muffins and one of the few the kids actually eat.  The dark chocolate chips are just sweet enough to of set the whole wheat blandness that usually accompanies the flour, even with sugar.

These are great to use up leftover bananas and they store well in the freezer to pull out for a quick breakfast or snack.

Healthy Banana Oatmeal Muffins

 

½ Cup All Purpose Flour

½ Cup Whole Wheat Flour

½ Cup Quick Cooking Oats

¼ Cup Brown Sugar

1 tsp Baking Powder

1 tsp Baking Soda

½ tsp Cinnamon

¼ tsp Salt

2 Tbsp Milled Flax Seed (Optional)

2 Tbsp Wheat Germ (Optional)

¾ Cup Milk

¼ Cup Honey

1 Egg

¼ Cup Unsweetened Applesauce

3 Ripe Bananas, Mashed

½ Cup Chopped Walnuts

½ Dark Chocolate Chips

Preheat oven to 325 Degrees.  Spray muffin pans with cooking spray (makes about 15 muffins)

In a large bowl, whisk together both flours, oats, brown sugar, baking powder and soda, cinnamon, salt, wheat germ and flax seed.  In a medium bowl, mix together milk, egg, honey, applesauce and bananas.  Pour wet ingredients into dry and mix well.  Stir in chocolate chips and walnuts.  Pour ¼ cup into muffin cup and bake for 25-30 minutes or until a toothpick comes out clean.

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Momma's Fluffy Waffles and My Favorite Syrup

Last night my husband and I finished watching the last season of Deadwood.  It was a western on HBO that lasted 3 seasons, which was really unfortunate since it was nominated so many times.  HBO decided not renew after season 3 and it had left so many unanswered questions and the series finale was quite uneventful.  For all the heavy, heavy profanity and lack of clothing of some for some of the characters, it was a really good show.

These are the waffles my mom would always make for us growing up.  She had received the recipe through our public library when looking for a waffle recipe (back in the 90's). These are so light and fluffy and absolutely delicious.  I topped these with my favorite syrup, Coconut syrup.  I found it at The Sister's Cafe while I was looking for some French Toast recipes.  I fell in love and have been obsessed with coconut ever since.

Momma's Fluffy Waffles

2 Eggs, Separated

1 Cup Milk

3/4 Cup Water

1/2 Cup Oil

2 Cups Flour

4 tsp Baking Powder

1 Tbsp Sugar

1/2 tsp Salt

In a stand mixer, beat egg whites until stiff peaks form.  In a large bowl, whisk together flour, baking powder, sugar and salt.  Mix in egg yolks, milk, water and oil, until well combined.  Fold in egg whites.  Pour batter into waffle maker and cook according to manufacturer directions.

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Coconut Syrup

adapted from The Sister's Cafe

½ Cup Butter

¾ Cup Buttermilk

1 Cup Sugar

½ tsp Baking Soda

1 tsp Coconut Extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

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Cream Cheese Sheet Cake

Well I am glad I didn't attempt to start any gardening, because Mother Nature would have just killed it all.  After a few weeks of beautiful weather and a few thunderstorms....I am now looking at a blizzard outside.  Ugly, horrible, freezing snow.  And we are supposed to get 6 inches.

So I did what any one else would do.  I went to the kitchen to bake.  I made this cream cheese sheet cake while I cried a little on the inside watching the snow blanket our green grass.

Cream Cheese Sheet Cake

2 Cups Sugar

1 Cup Butter, Softened

8 oz Cream Cheese

4 Eggs

2 tsp Vanilla Extract

3 Cups Flour

1/2 tsp Salt

1/2 tsp Baking Soda

1 tsp Baking Powder

Frosting:

1/2 Cup Butter Softened

4 oz Cream Cheese

3 1/2 Cups Powdered Sugar

3 Tbsp Milk

1 tsp Vanilla Extract

Food Coloring

In a large bowl, beat together sugar, butter, cream cheese and eggs until well combined.  Add in vanilla and beat for about another minute.  In a small bowl add flour, salt, baking soda and baking powder.  Add flour mixture, 1 cup at a time, mixing well after each addition.  

Spread batter into a 11x17 inch pan with sides.  Bake at 350 degrees for about 20 minutes or until toothpick comes out clean.  Let cool completely.  

For the frosting, beat butter and cream cheese until smooth.  Add milk and vanilla extract and 1 cup powdered sugar, beating until smooth.  Add remaining powdered sugar, 1 cup at time until desired consistency.  Spread over cake and cut into bars.  Refrigerate remains.

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Frozen Banana Pops

More banana fun!  I had intentions of making Christy's Bananas in Red Stuff but I seemed to have accidentally bought sugar free strawberry glaze.  Bleh.  I don't like splenda, and I thought it gave the glaze a fun taste.  So I went about making something else with the bananas.

Another great warm weather treat that doesn't require any cooking.  It's a great way to get the kids in the kitchen and they'll love chowing down on them.

You can use any toppings that tickle your fancy.  Her I used coconut, chopped walnuts, toffee pieces and easter sprinkles.  Go nuts with them!

Frozen Banana Pops

4-5 bananas sliced into 4 pieces each

Popsicle sticks

Chocolate Almond Bark, melted

Toppings

Line a baking sheet with aluminum foil.  Place a Popsicle stick into each banana piece and lay on the baking sheet.  Freeze bananas until firm, about 1 hour.  Melt chocolate and set up your toppings.  Dip bananas into chocolate and then quickly into toppings (chocolate will harden fast)  Lay back on baking sheet until completely harden.  Enjoy or store in an air tight container in freezer.

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Frozen Fruit Medley Salad

This is another recipe using up leftover frozen bananas, but you can use bananas sitting on your counter if you please.  This salad is filled with various types of fruit and are great for the hot weather coming our way.

You can easily make this your own, substituting different fruits, using sour cream or whipped cream or mixing and matching like I did here.

*Tip* To freeze bananas, you can either mash bananas and place in a freezer bag, laying flat in the freezer until firm, for better storage.  Or you can place the banana, peel and all, into a freezer bag and toss into freezer.  Let thaw to use.

Frozen Fruit Medley Salad

1 Cup Orange Juice

16 oz Frozen Sliced Strawberries, Thawed

15 oz Can Halved Apricots, drained and diced, reserve juice

3 Mashed Bananas 

20 oz Can Crushed Pineapples, drained and reserve juice

14.5 oz Can Red Tart Cherries, drained and reserve juice

16 oz Container Greek Yogurt

1 Cup Heavy Whipping Cream

1/2 Cup Honey

In a small sauce pan, combine orange juice, juices from cans and honey.  Heat over medium heat until honey dissolves.  Remove from heat. 

In a large bowl, mix strawberries, apricots, bananas, pineapples, cherries.  Mash with potato masher if you would like smaller pieces.  Mix in yogurt.  

Beat whipping cream until soft peaks form.  Mix into fruit.  Pour cooled juices into fruit and mix well.  

Line muffin tins with muffin liners*.  Spoon fruit mixture into liners and freeze for a few hours until firm.  Remove liners from tins and store in a ziploc bag or air tight container in freezer.

Makes about 48

*I've found that the tin foil liners are easier to use then regular paper.  If using regular paper, submerge muffin tin in warm water for a few seconds to remove from tin.  Silicone muffin cups also work well.

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Banana Split Cake

While I have been doing some heavy duty spring cleaning and trying to organize everything better, my first task, was the kitchen.  I spend most of my time there and ends up being the worst in house.  While cleaning, I checked out the freezer and seen that I had a lot of bananas that needed to be used up.  So in the coming weeks, you will be seeing a lot of banana recipes.  

This recipe however was using up some bananas on the counter that needed to be used.  This cake is so yummy and doesn't require the use of the oven or stove and makes a great dessert for summer.

Banana Split Cake

1 1/2 Cups Finely Crushed Nilla Wafers

1 1/4 Cups Sugar, Divided

1/3 Cup Butter, Melted

2 pkgs (8 oz) Cream Cheese, room temperature

1 Can (20 oz) Crushed Pineapple, Well Drained

4 Bananas

2 Cups Cold Milk

1 Large box Vanilla Pudding

2 Cups Heavy Whipping Cream

2 tsp Vanilla Extract

1/4 Cup Powdered Sugar

1 Cup Chopped Pecans

In a medium sized bowl, mix together cookie crumbs, 1/4 cup sugar, and melted butter.  Press into the bottom of a 9x13 inch pan.  Beat together remaining sugar and cream cheese until well mixed.  Carefully spread over cookie crust.  Top with pineapple.  Slice bananas and layer over pineapple.  

In another bowl mix together cold milk and vanilla pudding and set aside.  In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form.  Remove 1 cup of whipped cream and mix into pudding.  Layer pudding over bananas.  

Spread remaining whipped cream over pudding and sprinkle with pecans.  Chill for 5 hours serving.

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Apple Butter - Slow Cooked

With Spring in full swing, I wanted to try my hand at canning before all the fruits start coming in (strawberries soon!) and get the hang of it.  I've been terrified of canning.  Still am, but a little more confident.  I'm afraid of large pots of boiling water spilling, burning hot jars dropping and/or exploding.  But I am trying to move past it all.  I took a stab at it with apple butter and I had much success with it!    Although next time, I think I will make the apple butter overnight, I was up quite late last night trying to get it canned.

Apple butter is absolutely amazing.  Sweet and slightly spicy from the cinnamon and cloves (not the hot spicy if you haven't had it before).  An amazing comfort food.  Use it on toast, biscuits (Mmm Buttermilk Biscuits), French Toast, Pancakes, or anything else you can think of.

I made these cute labels from a word document downloadable I found at Southernplate.com.  They are very easy to customize.

Apple Butter

Makes 5 pints + a little extra ( I had about 1/4 pint left over)

10 Lbs Apples (Use any kind you desire, even mix and match flavors.  I used 5 lbs Granny Smith, 2 Lbs Gala, and 3 Lbs Red Prince)

2 Cup White Sugar

2 Cups Brown Sugar

6 tsp Cinnamon

3 tsp Ground Cloves

1 tsp All Spice

2 Tbsp Vanilla Extract

Peel, core, and dice your apples.  Place in the slow cooker (you'll want to use a large slow cooker, about 7 qt)  Mix together the rest of your ingredients and pour over apples.  Carefully mix it up.  Cover and cook on high for 1 hour.  Reduce heat to low and cook for 8 more hours.  Using a hand blender or potatoes masher, break up apples, so it resembles apple sauce.  Cook for 1 more hour on low so it cooks down and thickens.

*Note* Adjust sugar and spices as desired.  If you would like it less sweet or spicy, amounts can easily be reduced.  Apple butter will be strong while its cooking, but won't be once it has cooled down.

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For Canning Videos and Tutorials, visit the following pages.

Pioneer Woman - Canning 101, Part 1

Pioneer Woman - Canning 101, Part 2

Southern Plate - Canning, The Musical

Home Ec 101 - Pressure Canning

Heavenly Homemaker - Canning 101

SugarCrafter - Canning Basics

Alton Brown - Good Eats - Urban Preservation Part 1

Urban Preservation Part 2

Salted Brown Sugar Chocolate Chip Cookies

First of all I would like to welcome all the new followers that have showed up in the last few days, its great to meet all of you and I hope you enjoy your stay.  Second of all, if you haven't heard yet, Southernplate.com has launched a new forum, so if you'd like to join us all, pull up a chair with your sweet tea (or coffee, soda, water, whatever tickles your fancy) and come join in the conversations.

I think just about everyone is on a mission to find their perfect chocolate chip cookie.  Who knew something so simple could be so finicky?  One time its soft and chewy, the next its thin and crispy. I personally, like mine thick, soft and chewy.  That's just what I found in this recipe.  It's taking me quite a few tries to get it right and lots of research as to what changes the cookie.  

The best resource I came across was Alton Brown's Good Eats episode on the chocolate chip cookie.  It was very informative and exactly what I needed.  Btw, I absolutely adore his show.  He's the Bill Nye of the cooking world and gives you the hows and whys instead of the "Watch me make this recipe" that many other shows have.  If you get a chance you should definitely check it out.  You can find all 14 seasons on Youtube (30 minute episodes).

Salted Brown Sugar Chocolate Chip Cookies

1 Cup Shortening

1 Cup Unsalted Butter, melted

3 Cup Brown Sugar

1 egg + 1 Egg Yolk

2 Tbsp Milk

3 tsp Vanilla Extract

2 1/2 Cups Bread Flour

2 Cups Cake Flour

3 tsp Baking Powder

1 1/2 tsp Salt

Coarse Sea Salt

In large bowl, cream shortening, butter and brown sugar until light and fluffy.  Add the eggs, one at time, mixing well after each addition.  Add the milk and vanilla, mix well.  In another large bowl, sift together both flours, baking powder and salt.  Add to creamed mixture, one cup at a time, mixing well after each addition.  Chill mixture for 2 hours.  Preheat oven 375 degrees F.  Using a cookie scoop drop spoonfuls of cookie dough on to baking sheet.  Lightly sprinkle each mound with sea salt.  Bake for 10-11 minutes or until lightly golden brown.  Let cool on pan for 2 minutes before removing to cooling rack.  After completely cool remove to cookie jar where your family can inhale with a large glass of cold milk.

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Ultimate Blog Party 2011

Hello and welcome to everyone joining from the blog party!  My name is Cassandra.  I am a wife and mother to 3 beautiful little girls that keep me running all day long.

I have been blogging for almost 4 months now.  I love baking and cooking, photography, gardening, and genealogy.  I like to share recipes that are easy and fairly quick to make in the kitchen.  I also like to make many things from scratch that most people would normally just go out and buy from the store such as baking mix and taco seasoning. I also very much enjoy making and creating Amish Friendship Bread. I have also been a daring baker for the last 2 months.  The challenging recipes have been so much fun and love coming across new blogs.  I hope to start posting about utilizing your freezer to make life easier.


I recently got a big girl camera that I can't wait to learn how to use.  Life has been busy lately and haven't gotten to post as much as I'd like, such as massive spring cleaning, which I figure I will get done by the time summer is over with. We have been living in our home for a year and I am finally get around to organizing my life.  We have also been without water for about a day while we finally fix this.  But anyways, enough rambling from me ( I like to ramble).

I hope you stay for a bit and take a look around. Here are some popular recipes for you to take a look at.

No Bake Bars

Western Cheesy Hashbrown and Ham Casserole

Triple Peanut Butter Cookies

Whole Wheat Applesauce Bars

Homemade Baking Mix

Chicken Shortcake

Southern Banana Pudding

Comfort at it's best.  I love banana pudding.  I sometimes eat for breakfast.  It has fruit in it so it should be ok right?  After making the meringue for yesterdays coffee cake, I stored the leftover egg yolks in the fridge.  I hate to waste food.  After seeing some bananas on the counter that haven't been touched yet, I decided it was time for some puddin'.  I like it best after it's been a day, and the cookies are slightly soft, mmmm good.

I like to use Nilla Brand cookies ( I think they taste better than Keebler)  and I prefer whipped topping on mine instead of meringue, but do as you see fit.  I will post both options at the end.

Southern Banana Pudding

1 Box Nilla Wafers

4 Bananas

3 Egg Yolks

2 Cups Milk

1/3 Cup Flour

1/2 Cup Sugar

Pinch of Salt

2 Tbsp Butter, Softened

1 tsp Vanilla Extract

Whipped Topping:

1 Cup Whipping Cream

3 Tbsp Powdered Sugar

1/2 tsp Vanilla Extract

Meringue:

3 Egg Whites, Room Temperature

1/4 Cup Sugar

In a saucepan, whisk together yolks, milk, sugar and flour.  Heat to medium low and continue whisking mixture until thickened.  You need to make sure you keep whisking during this, or it may burn.  It will seem like its taking forever, but will all of sudden thicken.  It should be able to coat the back of a spoon when done.  Remove from heat and whisk in butter and vanilla, stirring until melted.  Set aside to cool.

In a stand mixer with a whisk attachment, start your whipped topping or meringue. 

For whipped topping, combine everything in a bowl, and whisk on high speed until stiff peaks form.

For Meringue, beat eggs on low until foamy and opaque.  Beat on high, adding 1 Tbsp sugar at a time, beating until soft peaks form.

Meanwhile, assemble your cookies and bananas.  In a casserole dish, layer your cookies, followed by bananas, continuing as much as you'd like.  Pour pudding over cookies and bananas.  Top with whipped cream/meringue.

Top with leftover cookies.

Meringue:

Preheat oven to 325 Degrees F.  Pour over pudding, making sure to cover all sides.  Bake for 15 minutes, until top is golden brown.  Allow to cool before serving.

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March 2011 Daring Bakers Challenge - Meringue Filled Yeasted Coffee Cake

This month's challenge is brought to us by Jamie @ Life's a Feast and Ria of Ria's Collection.  This is a yeast risen dough, with a meringue filling with whatever tickles your fancy, rolled up like a cinnamon rolled, formed into a wreath and baked. Jamie found this recipe on a piece of yellowed paper in her dad's collection of clipped and hand-written recipes from the 70's.  No date, no source, and she tried the recipe and it was a hit.

 There were many beautiful and yummy looking variations made this month, both sweet and savory.  I will definitely be making this again, trying out different fillings.

Next month I am hoping to do the challenge earlier in the month, the last 2 times I waited until last minute to make.  I made an apple caramel filling for mine.  This is absolutely delicious and fairly easy to make, its just time consuming, like most yeast baking.  I ran into a little trouble with the meringue oozing out, but all turned out well in the end.

Meringue Filled Yeasted Coffee Cake

makes 2 wreaths

For the dough:

4 Cups All Purpose Flour

1/2 Cup Sugar

3/4 tsp Salt

2 1/2 tsp Yeast (1 Pkg)

3/4 Cup Milk

1/4 Cup Water

1/2 Cup Unsalted Butter, Room Temperature

2 Eggs, Room Temperature

Jamie's Version - 10 Strands Saffrom

1/2 tsp Ground Nutmeg

1/4 tsp Ground Cardamom

( I think I may add more next time)

For the Meringue:

3 Large Egg Whites, Room Temperature

1/4 tsp Salt

1/2 tsp Vanilla Extract

1/2 Cup Sugar

For the Filling:

Jamie's Version - 

1 Cup Chopped Pecans or Walnuts

2 Tbsp Sugar

1/4 tsp Ground Cinnamon

1 Cup Semi-Sweet Chocolate Chips

Ria's Version - 

1 Cup Chopped Cashew Nuts

2 Tbsp Sugar

1/2 tsp Garam Marsala

1 Cup Semi-Sweet Chocolate

{For Homemade Garam Marsala - 4 or 5 sticks of Cinnamon Sticks (broken in half and scroll opened) 3 1/2 Tbsp Whole Cloves, 100g Fennel Seeds, 4 Tbsp Cumin Seeds, 1 1/2 Tbsp Peppercorns, 25g Green Cardamom Pods, In a small pan on medium heat, roast each spice individually until you get a nice aroma.  Make sure you stir so it doesn't burn.  As soon as each is roasted, transfer to a bowl to cool slightly.  Once they are all , grind into a fine powder by using a coffee grinder or mortar and pestle.  Store in an airtight container.

My Version - 

1 Cup Chopped Macadamia Nuts

2 Tbsp Sugar

1/4 tsp Ground Cinnamon

4 Gala Apples - Peeled, Cored, and Diced

2 tsp Lemon Juice

1/2 Cup Caramel Bits ( I used Kraft) (I think I will use already melted caramel instead next time)

Egg Wash:

1 Large Egg Beaten

Powdered Sugar for Dusting

To prepare the dough:

In a large mixing bowl, combine 1 1/2 Cups Flour, sugar, salt and yeast.  In a saucepan, combine milk, water and butter and heat over medium heat until warm and the butter is just melted.  (In Ria's version, add the saffron threads and allow to steep for 10 minutes)

With an electric mixer on low speed, gradually add the warm liquid to the yeast mixture, beating until well blended.  Increase mixer speed and beat 2 minutes.  Add the eggs and 1 Cup flour and beat for 2 more minutes.

Using a wooden spoon, stir in another 1 cup flour to make a dough that holds together.  Turn out onto a floured surface (using remainder 1 1/2 Cups of flour) and knead the dough for 8-10 minutes until the dough is soft, smooth and elastic, keeping the work surface floured and adding extra flour as needed ( I used the whole 1 1/2 Cups)

Place the dough in a lightly greased bowl, turning to coat all sides.  Cover the bowl with plastic wrap and a kitchen towel and let rise for 45-60 minutes, until doubled.

Prepare filling:

In a small bowl, combine sugar and cinnamon if using.  Measure and set aside whatever you are using.

For the Meringue:

In a clean mixing bowl (ideally plastic or metal) beat the egg whites with the salt , first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.  Add the vanilla, then start adding in sugar 1 Tbsp at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cake:

Line 2 baking sheets with parchment paper.  Punch down the dough and divide in half.  On a lightly floured surface, working one piece of dough at a time.  Roll out the dough into a 20x10 inch rectangle.  Spread half of the meringue evenly over the rectangle up to about 1/2 inch from the edges.  Sprinkle half of your filling of choice evenly over the meringue.  Now roll up the dough, like a you would if you were making cinnamon rolls, starting with the long side.  Pinch the seam closed to seal.  Very Carefully transfer the filled log to one of the baking sheets, seam side down.  Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors or a knife, make cuts along the outside edge at 1 inch intervals.  Make them as shallow or as deep as you would like.

Repeat with the remaining dough.  Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45-60 minutes.

Preheat oven to 350 degrees F.  Brush the tops of the coffee cakes with the egg wash.  Bake in the preheated oven for 25 - 30 minutes until risen and golden brown.  The dough should sound hollow when tapped.  Remove from the oven and slide the parchment paper off the cookie sheet onto a table or counter top.  Very gently loosen the coffee cakes from the paper with a large spatula and carefully slides the cakes off onto cooling racks.  Allow to cool.

Just before serving, dust the tops of the coffee cakes with powdered sugar.

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