So my mom’s famous chocolate chip banana bread is actually from a recipe! She does make a few tweaks to the recipe (like the addition of chocolate chips!!!) and she uses honey instead of brown sugar for a moist bread. I gotta give the woman some credit. She also has a secret trick–after she butters the loaf pan, she dusts a little sugar on pan so when baked, the outside of the bread has a sugary crunch. So good.
This bread takes me back. Way back. I’ve been eating this bread since I was a wee thing. Home to me smells like freshly baked banana bread. Unfortunately, I don’t eat it now because of the wheat, but I love giving it as a gift. A small loaf of bread is such a good gift, don’t you agree? This is also a great recipe to use up those too brown bananas. It’s super versatile, ya’ll.
This recipe makes two small loafs or one large loaf.
Notes: Try honey instead of brown sugar, add 1/2 cup of semi-sweet chocolate chips instead of nuts and make sure to dust that pan with sugar! We don’t want to be too healthy 🙂
Do you have recipes that remind you of home? I’d love to hear about them in the comments!
I’ve yet to find a protein powder that doesn’t taste like chalky chemicals or dirt. I’ve tried the organic, pea proteins, the body builder proteins, I’ve tried the ones that taste like “cake” (aka toilet bowl water) and the ones that taste like “cappuccino” (aka toilet bowl cleaner). I’ve yet to try a protein powder that I can drink just mixed with water. But not wanting to be wasteful and knowing I couldn’t gag down another smoothie (there’s only so much berries will cover up), I started making protein pancakes. God knows what Pinterest/blog/Internet hole I fell down to find my original recipe. But here’s the one I usually use. It’s not quite your usual fluffy pancake, but it gives you almost 30 grams of protein and doesn’t taste like dirt, so that’s an improvement!
1.5 scoops of vanilla protein powder
1 tbsp of vanilla extract
1 tsp of cinnamon
2 tbsp of all-purpose gluten-free flour
A splash of milk
2 tbsp butter
Cinnamon and honey or maple syrup for topping
Melt 1 heaping tbsp of the butter in a pan over the stove top on low. Mix the 1st 6 ingredients together in a bowl. Put about 1/3 of the batter in the hot pan. When batter begins to bubble, flip over the pancake. Repeat until batter is gone. To finish, top with butter, cinnamon and honey or maple syrup.
Is there a protein powder that you love? Let me know about it in the comments!
There are days when even simple meals seem like a chore. I’ve had a rough day, there are still blog posts to write and the sink is already full of dirty dishes. On those days I rely on the easiest slow cooker recipe on the planet. Ok, I admit it, all slow cooker recipes are easy. But this one, my friends is extra easy because you only need 5 ingredients.
2 chicken breasts (frozen or fresh)
1 can of diced tomatoes
1 onion, diced
1 bag of frozen, diced peppers or 3 large multicolored peppers, diced
2 tbsp. of taco seasoning
Throw all ingredients into the slow cooker on low for 6-8 hours. If your chicken is frozen, throw it in first. I turn on the slow cooker and then go to sleep, when I awake the magical slow cooker has produced a delicious, filling soup. By the morn’ the chicken is falling apart, just shred it a bit with a fork and add a few toppings– my favorite are sour cream, cheese and avocado. A complete and easy meal that used only a handful brain cells.
Do you have any easy, slow cooker recipes? Let me know in the comments!
I don’t know why I decided to make ginger snaps to celebrate the Super Bowl. A football is brown and these cookies are brown? These cookies are hearty like our football player friends? Regardless of my reasoning, the ginger snaps were a hit and a snap to make. Get it? A snap?! Onward to the cookies!
Gluten-Free Ginger Snap Ingredients (will make approximately 36 cookies)
- 1 bag Jules Gluten Free™ Graham Cracker/Gingersnap Mix (includes 1 bag of brown sugar & one bag of GF flour ingredients)
- 1 tsp pumpkin pie spice
- 3/4 cup coconut oil
- 1/4 cup molasses
- 1 tsp vanilla extract
- 2 cups of powdered sugar
- 1 tsp of vanilla extract
- 2 tbsp of milk
- 2 dashes of pumpkin pie spice
- An orange for zesting (optional)
Beat the sugar and coconut oil together until creamy. Next, mix in the molasses and vanilla extract. Slowly add the flour and the pumpkin pie spice until fully incorporated. Chill the dough in the refrigerator for approximately 30 minutes or until cold.
While the dough is chillin’ (straight chillin’) preheat the oven to 325 degrees and prepare the glaze. To create the glaze beat together all the glaze ingredients except for the orange zest.
When the dough is cool, roll the cookies into quarter-size balls and smush down on a buttered cookie sheet with a fork. Bake for 20 minutes. Cool snaps on a cookie rack and glaze. Get crazy and zest a little orange on top. You deserve it.
I was told from some old country folk that I couldn’t eat snow cream from the first snow of the season or from yellow snow (ha!), but the second snow was fair game. Yellow snow is never fair game. This week we had the second snow! Since I had never tried it, ya’ll know good and well that I was determined to make some snow cream.
There are a million different variations of snow cream. I stuck with the easiest I found and the one with the ingredients I had on hand. There is no way I’m driving in the snow to the store for extra ingredients.
Here’s how I made super-easy snow cream:
- One gallon of fresh snow
- 1 cup of sugar
- 2 cups of milk
- 3 tablespoons of vanilla (I like mine very vanilla.)
When it begins to snow, set out a gallon bucket. When the bucket is full bring it inside, add the sugar, milk and vanilla. I mixed mine with a stand mixer and it was so much easier to bring the ingredients together. That’s all there is to it!
Note: I want you all to know that yes, I considered the implications of using real snow that fell from the sky. I know all about acid rain and chemicals and in no way am I claiming that this snow cream is organic or good for you or even safe. I’m not feeding this to children or anyone against their will. We all know what’s in snow cream and that’s that. Eat at your own risk.
Have you ever had snow cream? I want to hear about it in the comments!
love and snow!
I secretly love Valentine’s Day. I know it’s not cool to like the lovey-dovey holiday, but George and I had our first date on Valentine’s Day and I can’t help but be nostalgic about it. This year instead of the heart-shaped cookies, candy and cakes, I wanted to do something a bit different. Who comes to the rescue once again? Our beloved friend, nuts!
- 1 tbsp coconut oil
- 1/2 cup of walnuts
- 1/2 cup of pecans
- 1/2 cup of cashews
- 1/2 cup of dark chocolate chips
- Sea salt for sprinkling
Melt the coconut oil in a skillet over low heat. Throw in the nuts and toast until slightly brown. Remove from heat and spread nuts on a cookie sheet lined in wax paper. Melt chocolate in a double boiler or impromptu double boiler (a larger pot over a slightly smaller pot 1/4 full of water.) Stir chocolate constantly and when smooth drizzle over nuts. Sprinkle with sea salt. Chill nuts in fridge until chocolate sets.
To make the bags, I took a Ziplock bag and cut off the resealable edge. Then, I added the nuts. To make the printable, I drew a little peanut cartoon (then George told me it sucked and re-drew it) and scanned it in Photoshop. But you don’t have to do that because I created a downloadable one for you right here! Just click on it for the full image!
Finally, I cut out the image, punched a hole and tied it to the bag. Easy peasy, lemon squeezy. Make them for anyone and everyone you are nuts about!
I’m a grown woman and I have irrational fears of the broiler. It’s going to set the house on fire! It gets too hot! If a recipe calls for using the broiler, I won’t use it. I never said I was brave, people. But this weekend I conquered my fear of the boiler and somehow managed to not set the trailer ablaze.
Bacon-wrapped anything is a good idea, but bacon-wrapped pork chops were extra delightful. It’s pork wrapped in pork. You can’t get much better than that. By baking these chops, I was able to avoid the dried out quality of pan fried pork chops. And I stuck it to the broiler.
Bacon (pieces depend on the size of ya chops!)
Salt and pepper
Pre-heat oven to 400 degrees. Wrap bacon around pork chops. Cook in the oven for 30 minutes. Then crank up that broiler and broil those babies for 5 minutes or until bacon is crispy.
That’s bringing home the bacon if I’ve ever seen it. What are your irrational kitchen fears? Let me know in the comments!