Peanut Butter and Banana Baked Oatmeal Cups

I've been busy on my current rotation, it's been good, just some long days. Because of this, these oatmeal cups have been the perfect solution. They are super simple to whip together, and easy for a grab and go breakfast when I don't have much time to make anything else, or much time to spend eating breakfast. Having these in the freezer keep me from being tempted to waste my money on something less than nutritious at the hospital cafeteria, or buying something processed from the grocery store that is never as healthy as something I can make on my own. They freeze up so well so you can bake up a big batch and always have them on hand for busy mornings. They're definitely something you can feel good about eating. 

These baked oatmeal cups are hearty and healthy, full of nutritious whole grains and naturally sweetened with bananas. They are also super easy to adapt to your personal preferences. This time I added cranberries and walnuts, but I've also done chocolate chips, as well as other dried fruits or nuts. You can add whatever you want, which is so nice! I personally love oatmeal, but it's not exactly the easiest thing to eat on the run. These baked oatmeal cups are the perfect solution to the conundrum. You get all the deliciousness and health benefits of oatmeal with the convenience of a portable breakfast. 

Peanut Butter and Banana Baked Oatmeal Cups
Adapted From Celebrating Sweets
Ingredients

• 2 bananas (approximately 8 ounces total), mashed
• 1/4 cup (64 grams) peanut butter
• 3 tablespoons (45 grams) maple syrup (optional, depending on your desired sweetness)
• 1 teaspoon vanilla extract
• 3 tablespoons (50 grams) milk
• 2 cups (160 grams) old fashioned rolled oats
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 3/4 ounce raw walnuts
• 3/4 ounce dried cranberries

Directions
Preheat the oven to 350 degrees. Lightly oil 8 muffin cups, set aside.

In a large bowl combine the bananas, peanut butter, maple syrup, vanilla and milk. Add oats, cinnamon and salt, stir to combine. Add walnuts and cranberries and mix until evenly incorporated.

Divide the mixture evenly between the prepared pan. Bake for 15-20 minutes.

Nutrition: each cup is approximately 200 calories.

Red Lentils and Spinach in Masala Sauce

It's been a cold and rainy weekend here so far - fall has definitely arrived. With the falling temperatures and the cloudy skies I have been craving warm and comforting foods. This recipe for red lentils in a masala sauce fits the bill perfectly. Tender red lentils in a thick and spicy tomato sauce finished off with spinach, cilantro and coconut milk. This may not be your traditional fall dish, but why not give something new a try. It's healthy and delicious, perfect for curling up on the couch with and listening to the rain falling. 

I had to adjust the original recipe to fit the ingredients I had on hand and it turned out deliciously. It's not a difficult dish at all. Once you mix up your spice mixture all you need to do is sauté some onions and garlic, add the spices followed by tomatoes and lentils and cook until the flavors have melded and the lentils are tender. Red lentils tend to turn to mush when cooked, but for this recipe you keep an eye on them and finish the dish before they completely disintegrate. Finished it off with a few handfuls of spinach and some creamy and delicious coconut milk. Spoon into a bowl over rice, or eat on it's own like a stew. It's filling and satisfying in whatever form you choose.

Red Lentils and Spinach in Masala Sauce
Adapted from Naturally Ella
Ingredients

• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 2 teaspoons smoked paprika
• 1 teaspoon garam marsala
• 1 teaspoon salt
• 1-2 tablespoons olive oil
• 2-3 tablespoons tomato paste
• 1⁄3 cup packed cilantro leaves ­­­­­­­­­­­­­­­­­­­­­­­­­
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 14 ounce can whole (or diced) tomatoes
• 1/2 can full fat, unsweetened full fat coconut milk
• 1 cup (~190 grams) red lentils
• 3-4 handfuls spinach 

Directions
In a small bowl, mix together the cumin, coriander, ginger, cayenne, paprika, garam marsala and salt. Set aside.

In a large skillet or sauce pan, heat olive oil over medium heat. Add onions and cook until translucent and just beginning to brown, 8-10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add in the spice mixture and stir to coat the onions. Add the tomato paste and stir again to evenly mix. Cook for a few minutes to heat the spices and tomato paste, then add in the tomatoes and coconut milk. Stir together and bring to a boil. 

Add in lentils and cilantro leaves and reduce heat to low. Cook, stirring often (they tend to stick to the bottom of the pan), until lentils are tender, 20-­25 minutes. Fold in spinach and then remove the pan from heat.

Garnish with more cilantro, and a dollop of Greek yogurt. 

Sweet Honey Cornbread

It's been officially fall now for about a week. This is always a bittersweet time for me. I love summer, and I'm sad to see it go, but I do also love watching the changing seasons. My least favorite part of this time of year is the cooler weather because I am pretty much cold all the time, so it only gets worse as winter comes. However, one of my favorite parts of fall is the warm, comforting foods, the soups, stews and braises, the pumpkin bars and other tasty fall treats. These can help warm me up on a cold fall or winter night.

One of my favorite cooler weather dishes is chili, and what goes better with chili than some delicious corn bread. Corn bread is one of my favorite quick breads, I really need to make it more often! I'm partial to a sweeter and richer cornbread. For anyone who likes a coarser, Southern style cornbread this probably won't be what you're looking for, but for me it is perfect. Nice and moist due to a good amount of butter as well as some buttermilk, and sweetened with a little honey mixed with some brown sugar. It's the perfect combination in my opinion, perfect for the cooler fall weather, or anytime really!

This is a nice, simple recipe that is easy to whip together, and freezes well. I just cut it into squares and throw them in the freezer. When I need a little cornbread to complete my meal, I just pull out a square or two and let them thaw for a few minutes on the counter. Or, if you're in a hurry, pop them in the microwave for a few seconds on the defrost setting. Voila! A slice of perfectly delicious cornbread!

Sweet Honey Cornbread
Adapted from Sally's Baking Addiction
Ingredients

• 1 cup (120g) cornmeal
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (115g) butter, melted and slightly cooled
• 1/4 cup (50g) packed light brown sugar
• 2 Tablespoons (42 grams) honey
• 1 large egg
• 1 cup (about 8 ounces) buttermilk

Directions
Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.

Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, brown sugar, and honey together until completely smooth and thick. There should be no brown sugar lumps. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.

Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point! Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, whatever you like. Wrap leftovers up tightly and store at room temperature for up to 1 week.

Cinnamon Swirl Sourdough

There is almost nothing better than the smell of cinnamon and sugar and yeasty goodness spilling from the kitchen. It is comforting and warming, so delicious, making my mouth water every time. I recently came across this recipe for cinnamon swirl bread that uses some sourdough starter as well. Since I'm always looking for new things to do with my starter, and cinnamon bread is one of my favorite things of all time, giving this recipe a try was a no brainer. I was not disappointed. The crumb is tender and soft, buttery with a hint of sweet. A fragrant cinnamon sugar filling is rolled up inside this delicious package. A recipe to come back to for sure. 

I unfortunately didn't end up getting a picture of the sliced up bread. I cut it up and froze it fairly late at night and it was far to dark to get anything close to a good picture. You'll just have to take my word for it that it produces beautiful slices of bread.

Since the original recipe called for a 9 x 5 inch bread pan, but I only have 8 1/2 x 4 1/2 inch pans, I decided to pinch off a piece of the dough and make a mini loaf with it, just for fun. It turned out pretty cute! A delicious loaf that I highly recommend.

Cinnamon Swirl Sourdough
Adapted from King Arthur Flour
Ingredients
Dough

• 1 cup sourdough starter, fed or unfed
• 2 1/3 cups (10 3/4 ounce) cups all-purpose flour (I used about 3 ounces of whole wheat flour and the rest all purpose)
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 1 1/4 teaspoons salt
• 1 large egg
• 4 tablespoons soft butter
• 1/2 cup lukewarm water

Filling

• 1/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons King Arthur Unbleached All-Purpose Flour
• 2 teaspoons melted butter
• 1/2 cup raisins (optional)

Directions
To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

While the dough is rising, make the filling by stirring together the sugar, cinnamon, flour and butter.

Gently deflate the dough, and transfer it to a lightly greased work surface. Roll and pat the dough into a rough rectangle approximately 6" x 20". Sprinkle the dough evenly with the filling and raisins, if using.

Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.

Buttery Vanilla Birthday Cake

When I think birthdays, I think 2 things; presents and cake!! Two of my favorite things! I don't think I have to say anything about presents, but I do have something to say about cake. I. Love. Cake. I know I've said it before, but I am going to state it again. I truly cannot understand anyone who says they don't like cake. I find this hard to believe. I do believe that some people have never tried a really good cake, or that some people find cake too sweet or too rich to eat much more than a bite or two. But to say they actually don't like a spectacular fresh, homemade cake, never! 

Anyway, it's my birthday today, so I had to share my birthday cake. I love making layered cakes, so my birthday is the perfect time for me to pull out the cake pans and bake myself my favorite thing. While I love all cakes, I am partial to a simple, buttery white cake with a simple American buttercream, and if it's pink, even better! 

Regardless of how anyone else feels about cake, to me this one is a winner! Enjoy!

Buttery Vanilla Birthday Cake
Adapted From Delectably Mine
Ingredients

• 3 cups (14 ounces) all purpose flour
• 1¾ cups (12.25 ounces) granulated sugar
• 2½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks) butter, softened, cut into small cubes
• 4 eggs
• 1 cup (8 ounces) milk
• 2 teaspoons vanilla extract

Directions
Preheat the oven to 350 degrees F. Grease two 8 inch cake pans and line with parchment paper, set aside.

Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk, vanilla extract and almond extract (if using) in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.

Divide the batter evenly between the two cake pans. Bake for 36-38 minutes, or until a tester inserted in the center of the cupcake comes out clean. Let cool for 5-10 minutes in the pans. Invert onto wire rack to cool completely. 

Whipped Vanilla Buttercream
From Annies Eats
Ingredients

• 1½ cups butter, at room temperature
• 3 cups confectioners’ sugar, sifted
• Pinch of salt
• 1 vanilla bean, split lengthwise (optional)
• 2 tbsp. heavy cream
• 1 tbsp. vanilla extract

Directions
Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod (if using) into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the heavy cream and vanilla on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

Mexican Salsa Verde

I love a good sauce. Regardless of what I'm eating, it is always better with some kind of sauce or spread to liven things up a little and add some more flavor and complexity to the food. A couple of weeks ago, while I was perusing the farmer's market, a beautiful basket of tomatillos caught my eye. I had made salsa verde once before, and knew that I really enjoyed it, but I couldn't exactly remember what it was like, so I knew I had to try it again. I went to one of my favorite sauce books and, with a little adjustment for the ingredients I had, blitzed together this fresh and delicious sauce. It turned out so good; tart with just the right amount of heat, slightly warmed with a bit of cumin and packed with more flavor from the cilantro. This simple sauce is so easy to throw together, and turns out a real winner, perfect for everything from meat, to fish, to eggs, to a big bowl of chips, or simply for downing by the spoonful straight from the bowl!

The original recipe calls for 2 green serrano chiles plus 1 green jalepeno, however I only had a cayenne, and no serranos and this worked out wonderfully. I though there was just the right amount of heat. I ended up not putting very many of the seeds in, but if you like a hotter salsa go ahead and add more.

Salsa verde can be made either roasted or raw; I decided to go with the roasted because I think it adds just a bit more flavor from the bit of char that develops on the vegetables. After roasting, all it takes is a couple of blitzes in the food processor (or blender, or even mortar and pestle if you prefer) to combine everything into this fresh and tasty sauce.

Mexican Salsa Verde
Adapted from The Sauce Book by Paul Gayler
Ingredients

• 1 green jalapeño
• 1 green cayenne pepper
• 8-10 fresh tomatillos, cut in half
• 1/2 medium onion, chopped
• 2 cloves garlic, crushed
• a few handfuls cilantro leaves
• salt and a good pinch of ground cumin

Directions
In a dry frying pan, toast the chiles, stirring occasionally, until aromatic and lightly charred with darkened spots. Transfer to a blender or food processor.

Add the tomatillos to the same pan and fry until charred, then add to blender or food processor along with the onion, garlic and cilantro.

Blitz until chopped to your desired sauce consistency, adding a little water if you need to. Season with salt and cumin to taste.

Banana Chocolate Chip Oatmeal Bars

I had three very black bananas on my counter a few days ago that needed to be used. So when this banana oatmeal bar popped up on one of my recipe searches and called for 3-4 bananas, I knew what I needed to do. It was the perfect way to use those bananas up and provide me with a breakfast treat for the upcoming week. I love killing two birds with one stone! 

Another bonus; these bars are pretty healthy. Most of sugar comes from the bananas, with the addition of just a bit of brown sugar for a little extra sweetness. There is actually no wheat flour in these bars either, just oat flour that I made in my food processor. Chocolate chips and a few walnuts added in bring the whole thing together into a tasty and hearty bar. 

The original recipe called for 1/4 cup applesauce, but I rarely have applesauce in my house, so I just used an egg instead and it worked out just fine. It also used 1/4 cup maple syrup that I replaced with just a couple tablespoons of brown sugar. I cut back a little on the sugar, using only 2 tablespoons, but if you like things a little sweeter you can go ahead and use the full 1/4 cup.

I also didn't put tons of chocolate or walnuts into the bar, but feel free to use more if you want. It's really just a preference thing. Play around with it and find out what you like best!

Banana Chocolate Chip Oatmeal Bars
Adapted From Lauren Kelly Nutrition
Ingredients

• 2 1/3 cup (185 grams) oats, ground into flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas (14-15 ounces total)
• 2 teaspoons vanilla extract
• 1 egg
• 2-4 tablespoons brown sugar
• 1.5 ounces chocolate chips
• 1 ounces walnuts (optional)

Directions
Preheat the oven to 350 degrees. Spray a 8 inch square pan with baking spray and set aside.

In a small bowl, whisk together oat flour cinnamon, soda, powder and salt. In a medium bowl, blend the bananas, vanilla, egg and brown sugar until well combined and mostly smooth.

Add the dry mixture to the wet mixture and blend to combine. Add in the chocolate chips and walnuts and stir until evenly distributed. Pour batter into your prepared pan and bake 20-25 minutes or until a toothpick inserted comes out clean. Let cool completely and slice.

Cinnamon Sugar Whole Wheat Banana Bread

I don't know about you, but in my opinion there is no such thing as too many banana bread recipes. I've made so many different recipes over the past few years (banana oat bread anyone? How about buttermilk banana bread, or Greek yogurt banana bread? And don't forget about sour cream banana bread or banana chocolate chip breakfast cake!) and I haven't ever been disappointed. There are a few key points to keep in mind however. First is don't over bake!! This is key. There is almost nothing as disappointing as a dry slice of banana bread. And second, don't start with a poor recipe. This one may not be as easy figure out, but if your new recipe is fat free, gluten free, dairy free or in some other way flavor free there is probably no way to salvage it. I'm not saying you can't find a good gluten free (or whatever free) banana bread recipe, but you have to be a little more careful when picking a recipe. 

This cinnamon sugar banana bread recipe is the newest addition to my banana bread recipe collection and it certainly does not disappoint! It's full of oat-y goodness from some ground up oats that combine with whole wheat flour to produce a wonderfully chewy and hearty loaf. Some brown sugar adds a nice hint of molasses and a little butter adds richness. I decided to spice it up a little by adding a sweet cinnamon sugar swirl to the center of this loaf. It added a sweet and delicious surprise that really elevates this recipe to the next level. Another winner to add to your banana bread repertoire! 

Now, I decided to go with the cinnamon sugar swirl this time, but the original recipe called for walnuts and chocolate chips (1/2 cup and 1 cup respectively) so that is another option if your feeling the need for some chocolate. Both are delicious so you really can't go wrong either way!

Cinnamon Sugar Whole Wheat Banana Bread
Adapted from Naturally Ella
Ingredients

• 1/3 cup (2.5 ounces) sugar
• 1 tablespoon cinnamon
• 3/4 cup (60 grams) old fashioned oats
• 1 cup (4.5 ounces) whole wheat flour
• 1/2 cup (3.5 ounces) brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (9 ounces) banana puree, about 2 bananas
• 1/4 cup (2 ounces) butter, melted
• 2 eggs
• Old fashioned oats, for topping

Directions
Preheat oven to 350˚and generously butter/oil a 8 or 9" loaf pan. In a small bowl, mix together the 1/3 cup sugar and the 1 tablespoon of cinnamon, set aside. 

In a food processor, pulse oats until almost flour, not too fine, you want a few pieces of oats left. Pour into a large bowl and add wheat flour, baking soda, and brown sugar. Stir to combine

In a separate bowl, whisk together banana puree, butter, and eggs. Pour into dry ingredients. Stir until just combined (don't over stir!)

Pour half of the batter into prepared pan and sprinkle with about half of the cinnamon sugar mixture. Pour the other half of the batter on top and sprinkle with the remaining cinnamon sugar mixture. Finally, top with a handful more of oats.  

Bake for 45-50 minutes. Top should spring back lightly and when a toothpick is entered, it should come out with a few moist crumbs. Let cool and slice!