Have you guys seen all of the new peanut butter flavors popping up? What a dream.
Wait, maybe that’s just a dream for me? You know I love my nut buttahhhhhhhhhh. Here’s a confession: I secretly want to have a pantry devoted to all of the nut butters I can hoard. (Probably a bad idea for my waistline, although I think my tastebuds would appreciate it very much.)
Did you know that today is National Chocolate Chip Cookie Day?! You think I would have made you a cookie recipe but nope; you get good old healthy bran muffins.
In reality, they’re actually really, really good bran muffins! Come on, you know I wouldn’t lie to you.
Have you ever spent so much time or energy on something, only to realize it wasn’t even worth it?
It’s kind of like when you bake a cake and absolutely hate the end result. Or when you date someone for too long only to end up being disappointed or hurt. Sometimes it can even be when you listen to entire Taylor Swift songs.
Anyway, the point is, even though you’ve had to live through things that seemed pointless and time-consuming, you learned from them. You realize that sometimes you can’t trust those Martha Stewart recipes, and that the person you dated actually taught you a lot about what you want in a future relationship. Oh and that Taylor Swift song? Absolutely change the station and never purchase another one of her songs off iTunes again. Harsh Monday realities coming at you.
Oh but these blondies? Amazing bites of peanut butter chocolate chip cookie bliss. No regrets. They’re just SO worth it!
Now don’t think I’ve gone all weird on you because I put chickpeas in a blondie without any flour or butter.
Nevermind, clearly I’m a little bit weird. After all I am obsessed with Zac Efron.
I’m leaving on a jet plane… headed to incredibly sunny HOT weather to drink margaritas, eat cupcakes, mexican food, AND frozen yogurt. Maybe that’s not exactly how the song goes, but pretty close.
Okay seriously, I CAN’T FREAKING WAIT! I apologize if I’m making you jealous but I’m pretty sure my new favorite hummingbird cupcakes will provide you with a little happiness. I mean they are topped with a heavenly TOASTED COCONUT CREAM CHEESE FROSTING!
Again, sorry for the excitement and excessive exclamation marks. I had a giant iced coffee the size of my face this morning. WHOOOOOOOO!
Wow, this is the most outrageous post I’ve ever written so I should just stop right now and give you the recipe. Unfortunately, I still need to explain a few things about these spectacular cupcakes.
This past weekend was tough! I was in the midst of a juice cleanse and could not stop thinking about how much I wanted a salad the size of my face. Or grilled fish with a glass of wine followed by some Fro Yo with major amounts of sprinkles and pink-frosted animal crackers.
Then to make matters worse, I watched The Food Network again. They were playing Red Lobster commercials which nearly caused me to drool on myself. I guess you could say my cravings were pretty ridiculous; then again it was probably my own fault for watching Diners, Drive-ins, and Dives.
There is good news though: I truly feel incredible and since I enjoy sharing my discoveries with you, I journaled my experience with the cleanse. I plan on posting it sometime this week. Perhaps it will inspire you, too!
Oh hey. I noticed that it’s been a while since I’ve given you a cookie recipe. Please forgive me as I made you these ridiculously good-looking, chewy, thick, fat peanut butter oatmeal chocolate chip cookies. Without flour or butter!
Wait… WHAT? I swear this isn’t a joke.
First I need to confess that I LOVE LOVE LOVE peanut butter. In fact, I think if I was allergic I’d probably still eat it. I’m definitely one of those people who feels like it completes me in some way. Some of you may feel this way about Nutella and I totally get it; nut butters are creamy, addictive and awesome spread on just about anything. I usually do it animal-style aka straight out of the jar with a spoon.
Hmmmm I think I’m displaying signs of an addict. Are there any nut butter support groups out there?
Every week on Instagram I’m posting some new photo of muffins that I’ve baked. You’d think I’m running some sort of bakery out of my house but nope, just a huge fan of compact little flavor bombs for breakfast.
And yes, I just referred to muffins as “compact flavor bombs”… Who the hell am I?
Do you know who I wish I was? Beyonce. I mean did you guys see her last night during the half-time show? What a goddess! Seriously, can someone just explain to me how to jump around with 6-inch heels and a microphone in some tiny outfit? These are skills they need to teach you in college. Maybe I can practice next time I make muffins? Yes, definitely… look for the Instagram pics.
Just kidding, I’ll stick to the things I do best for now. You know like baking muffins with fresh strawberries, sweet bananas, healthy oats, and a bit of chocolate chips? That’s just how my brain works.
In fact, I think it may be one of the best combinations out there. However whatever they put in my margaritas is also up top on my list. But margaritas and muffins aren’t quite the same so we’ll revert back to the subject of baked goods. I apologize, it’s Monday.
I’m getting to the point today. This bread is downright sensational. My goodness, I’m in love with it! I baked two loaves this weekend, and now sincerely hold the believe that it’s a little bit magical.
Honey Whole Wheat Chocolate Chip Banana Bread. Doesn’t the name just scream ‘devour me’? The flavor combination is unique: a perfectly moist interior with a touch of sweetness from the honey with the bits of chocolate. Trust me, it cannot be matched.
Most of my banana bread recipes are healthy, use minimal sugar, no butter/oil, and focus on substitutes. I wanted this bread to fall under that category as well; however, I had never experimented with whole wheat flour in banana bread, nor unrefined sweeteners so I figured I would try something new.
The result? A gorgeous, perfectly moist bread with a golden brown crust! And not to mention, it’s now my new go-to banana bread. I just can’t get enough of this gem.
I was planning on giving you a recipe for hummus today, but after making these brownies I knew that I had to share them with you immediately! In fact after I ate half of the pan for dinner, I’m quite certain that these brownies are some of the best I’ve ever had.
I don’t even feel guilty about getting chocolate wasted with these bad boys.
I had heard about black bean brownies before, so I’ve been experimenting for a few weeks with various recipes and came up with this to surprise and delight you.
After baking these, I stood there smiling with chocolate all over my face because I had finally perfected a recipe for fudgy healthy brownies that taste AMAZING. Yeah, okay I know you’re doubting me right now. You might even think I’m super weird (which I totally am).
Yesterday I enjoyed the day grocery shopping, eating a huge greek lunch with tzatziki (my favorite!), and drinking a little white wine… or A LOT of white wine. No biggie. For a quality nutritious dinner, I destroyed a giant cup of frozen yogurt with four flavors: pistachio, cheesecake, vanilla bean, and red velvet cake batter. Seriously extraordinary.
But then today a little bit of magic happened.
Cause I made this banana bread.
And I made it vegan.
And irresistibly healthy.
Because I love you, duh.
This recipe was inspired by my dark chocolate raspberry oatmeal banana bread, which happens to be my favorite banana bread EVER. The ingredients call for gluten-free oat flour and I love making it myself; all you do is throw rolled oats (oatmeal) into your blender and blend until they oats are ground into a fine flour. Simple and easy!
I woke up early this morning eager to bake a banana bread. I silently mashed bananas in my kitchen and watched the sunlight creep through the windows. I mean to be perfectly honest all I wanted to do was turn on Jay-Z’s 99 problems, sing loudly and change the lyrics to “I got 99 problems but BANANA BREAD AIN’T ONE!” Too bad my roommates were still sleeping or it totally would have happened.
Now that I think about it I’m kinda glad I didn’t as I can’t say that rapping is one of my talents. And if you don’t know who Jay-Z is then maybe we’ll just move on and talk about the real star here: Banana bread. With peaches. Annndddd cinnamon. A brown sugar topping too!
It just makes me feel all cozy and wonderful.
Since there are an abundance of peaches in August, I wanted to bring you a fun recipe. Of course peach pie is delicious and peach cobbler is amazing but those are classics, and I wanted to bake something a little creative to make you swoon. The answer happened to be staring right at me: ripe bananas on my kitchen counter! I don’t know, it’s like these bananas just beg me to be mashed into delicious breads or something. Or to be made into pie.
Either way I know that anytime there are ripe bananas around, magic is about to happen. Hehe.
Look at that crust on the top of the banana bread! No seriously, stare at it for a good minute.
The crust is simply perfectly golden brown and the result of sprinkling brown sugar on top before baking. The brown sugar caramelizes and hardens when baked then forms a nice crusty exterior for that superb crunchy topping.
Oh and the inside? So flavorful and moist! Plus who can feel guilty about this bread? Not me considering I already ate 3 slices.
This bread is downright sensational. The peaches add a juicy flavor and a gorgeous addition to the top. Of course the bananas are more prominent that the peaches flavorwise, but nevertheless the juicy bits of peaches surprise you with every bite and the cinnamon really makes the flavor pop.
I wanted to keep this bread lower in fat and calories so I used minimal butter and nonfat greek yogurt. I didn’t have any whole wheat flour in my cupboard, or I might have used some of that in the recipe instead of only using white flour.
Peach Banana Bread. Don’t miss out. I enjoyed mine with a drizzle of honey and a cup of hot coffee. Then I busted out the Jay-Z.
Succulent fresh summer peaches combine with a low-fat moist banana bread made with greek yogurt and a touch of cinnamon.
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon, plus extra for dusting
1 cup mashed banana
1 cup finely diced peaches (about 2 peaches), plus about 8-10 thin peach slices for topping
1/2 cup packed dark brown sugar, plus 2 tablespoons for topping
2 tablespoons butter, browned or melted (you can also use coconut, olive, or canola oil)
1 teaspoon vanilla
1/3 cup nonfat plain vanilla greek yogurt
Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
In a medium mixing bowl, combine flour, baking soda, cinnamon and salt together and set aside.
In a large mixing bowl, whisk together mashed bananas, butter, 1/2 cup brown sugar until well combined. Add vanilla and egg and whisk again until well combined. Whisk in diced peaches. Add in dry ingredients and yogurt alternatively, folding together well combined.
Pour batter into loaf pan. Top with thinly sliced peaches and sprinkle 2 tablespoons of brown sugar over the top. Dust lightly with cinnamon. Bake for 60-70 minutes, or toothpick comes out almost clean in center.
Cool for 10 minutes in pan, then remove from pan gently and transfer to wire rack. Cool completely. Cut into thick slices and enjoy!
Can replace some of the all purpose flour with whole wheat flour. Bread is better the next day. Awesome toasted and drizzled with honey