RSS

Monthly Archives: January 2013

Banana Oat Muffins

photo (3)These muffins are  so d.e.l.i.c.i.o.u.s. and only contain a few simple ingredients. Plus they are low-fat and flour-free, so they are a great snack or breakfast for people with celiac disease, gluten intolerance, heart disease, high cholesterol, diabetes, and well, anyone!

I should call they lazy day muffins, because they are so easy to make. You don’t have to mix anything yourself and you only have to clean 2 things when you are done – a food processor and a muffin tin. I am pretty sure they took 10 minutes from start to oven.

The recipe is a modification from “Keeping up with the Joneses” blog. I made their original recipe last week – it turned out ok but I knew it needed some tweaking. This version turned out perfect, so give it a try!

Simple Banana Oat Muffins

photo (1)

Ingredients

  • 2 1/2 cups of old-fashioned oats
  • 1/2 cup granulated sugar
  • 1/2 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1 cup of fat-free plain yogurt
  • 2 eggs
  • 3 ripe bananas

Directions

  1. Preheat oven to 350F and spray a muffin tin with cooking spray.
  2. Place oats in a food processor and pulse until they are very fine chunks – not quite flour, but very small pieces.
  3. Add the baking powder, baking soda, and sugar. Pulse a few times to mix.
  4. Add the remaining ingredients and then let the food processor do the rest of the work! Process until well blended.
  5. Fill the muffin tins nearly full with batter.
  6. Bake for 20-25 minutes, or until the top and edges are lightly browned (I did 25 minutes).
Advertisements
 
Leave a comment

Posted by on January 22, 2013 in Breakfast, Favorites, Fruit, Grains, Quick Bread

 

Nutella Fudge

I made this with my friends Megan and Steph last December and it was amazing! Very rich and easy to make. The sea salt adds a special something, so be sure not to leave it out! I first found this at Two Peas and Their Pod, but it directs you to Tasty Kitchen for the recipe.

Nutella Fudge
Recipe from Tasty Kitchen

Ingredients

  • Cooking spray
  • 14oz can sweetened condensed milk
  • 1 tsp vanilla extract (we used Mexican vanilla extract and I highly recommend it)
  • 8 oz high-quality bittersweet (60%) chocolate chips
  • 1 cup Nutella at room temp.
  • 3 tbsp unsalted butter
  • Sea salt

Directions

  1. Spray an 8′ x 8″ baking pan. Line with parchment paper, leaving overlap on each side.
  2. Set-up a double boiler*. Keep the water just simmering.
  3. Add the chocolate chips and stir until almost melted. Stir continuously to prevent burning.
  4. Add the milk, vanilla, nutella, and butter, stirring constantly until the mixture is smooth.
  5. Scrape the mixture into the prepared pan and spread smooth with a spatula. Sprinkle with sea salt and refrigerate until firm (about 2 hours).
  6. Once the fudge is firm, try to lift out the parchment paper and fudge. STOP if you notice and resistance – run a knife under hot water and then run it along the edges of the pan to loosen the fudge. Once it is lifted out, peel off the parchment paper and cut the fudge into 3/4: squares. Store in the refrigerator.

*To make a double boiler, take a large pan and fill the bottom with a few inches of water. Bring to a simmer. Place a glass or ceramic bowl on top – it should be slightly bigger than the pan so it won’t fall in, but not too big that it could roll off. This allows you to melt chocolate or heat milk without it burning – you should never melt chocolate directly in a pan. The water in the pan should NEVER touch the bottom of the bowl – if it does you either used too much water or too small of a pan.

 
1 Comment

Posted by on January 13, 2013 in Candy, Desserts, Holiday