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Chocolate Banana Oatmeal Muffin Recipe

There’s one thing I have been trying to steer clear of for a while now and that is sweets. More specifically chocolate. It used to be something I craved, now (thankfully) I can barely eat it but that doesn’t stop me from treating my babies with a small sweet bite every once in a while. And, as an added benefit these muffins aren’t totally horrible for you, possibly even healthy! I said healthy in the same breath sentence as chocolate…crazy right! Let me introduce you to this wonderful concoction I like to call Chocolate Banana Oatmeal Muffins.

Muffins3

Banana Oatmeal Chocolate Chip Muffins
Serves 18
Naturally sweet banana muffins with a hint of chocolate goodness, yum.
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 3 Cups Oatmeal
  2. 1 Teaspoon Honey
  3. 1 Teaspoon Baking Powder
  4. 4 Bananas mashed
  5. 1 Cup Silk Pure Coconut Milk
  6. 2 Eggs
  7. 1 Teaspoon Pure Vanilla Extract
  8. 26 pieces of See's Candy Milk Chocolate Drops (freeze them and smash with a meat mallet)
Instructions
  1. Preheat oven to 375 degrees
  2. Mix together all of the ingredients (except the chocolate chips) together in a large bowl
  3. Prepare the muffin pans by spraying the pan or using liners with with non-stick spray
  4. Stir the chocolate chips into the batter
  5. Divide batter into each muffin cup
  6. Bake the muffins for 20-30 minutes (when the edges turn slightly brown they are done)
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These tasty little bites are perfect fresh out of the oven. The chocolate still being warm and slightly melted….heaven. You can also freeze them for snack time later or devour a handful late at night, not that I’ve done that or anything.

 

 

 

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Banana Oatmeal Cookies

I don’t know what possessed me to bake this weekend but I suddenly got the itch to have oatmeal cookies. As I was raiding the pantry I realized that I do not have any raisins. I had cranberries but I wasn’t sure if the kids would like how tart they are so as I was about to become all sad panda I thought hey what about banana oatmeal cookies? And so banana oatmeal cookies were born.

Oatmeal Cookies2

Banana Oatmeal Cookies
Yields 3
Light & fluffy oatmeal cookies
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Ingredients
  1. 2 ripe bananas smashed
  2. 1/4 tsp nutmeg
  3. 1 tsp cinnamon
  4. 1 tsp baking soda
  5. 1 tsp vanilla
  6. 1 1/2 cups whole wheat flour
  7. 3 cups old fashioned oats
  8. 1/2 cup butter
  9. 3/4 cup packed brown sugar
  10. 1/2 cup sugar
  11. 2 eggs
Instructions
  1. Preheat oven to 350 degrees
  2. In a large mixing bowl mix together the butter, sugar and brown sugar until creamy
  3. Add in the eggs and vanilla and mix until combined
  4. In a separate bowl combine the flour, baking soda, cinnamon and nutmeg
  5. Mix dry ingredients into the wet ingredient bowl and mix until smooth
  6. Add in half of the oats and the mashed bananas and mix well, then add in the remaining oats
  7. Put rounded teaspoon sized cookies onto an ungreased cookie sheet and bake for approximately 8-10 minutes.
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 These cookies were delicious, light, fluffy, not too sweet with the perfect touch of banana.

Oatmeal Cookies 5

Some how I managed to have three dozen cookies last a week in a house with five people. How I did this I am still not sure but go me!

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If you were to feel so inclined as to add a dollop of cream cheese frosting on top of these cookies it will taste ahhhhh-mazing. I only had about a tablespoon worth of frosting left from my last baking expirement which was probably a good thing so I didn’t shovel these cookies into my mouth, but I did have nutella which I may have dropped a teensy bit on top of one of these morsels. Oh.my.yum!

Oatmeal Banana

 

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Whole Wheat Blueberry Muffin Recipe

This past weekend after we all went out to dinner as a family I grabbed the boys and ran across the parking lot away from our truck and over to Barnes & Noble. My husband thoroughly confused got in the truck and pulled up along side me asking what the heck I was doing. I am very random like this, you’d think he’s be used to it by now LOL and I had been stuck inside all day and wasn’t ready to go home so I wanted to browse some books. Hence running like a maniac over there. Makes perfect sense right? Why am I telling you all of this useless knowledge? Because it led to me buying two recipe books. They were on sale so I couldn’t pass them up. One of the books I picked up was Veggie Kids, a book specifically for vegetarian children. I love veggies and so do the kids so it’s as if the book was calling my name. One of the first recipes I came across was for Blueberry Muffins and I knew I had to make them. But trying to stear away from white flour and trying to go for overall healthier options I changed it up a wee bit to call it my own.

Whole Wheat Blueberry Muffins

 

Servings:
16 muffins

Ingredients:
3 1/4 cups whole wheat flour
1 cup sugar
1 1/2 tablespoon baking powder
1 1/2 sticks of country crock butter
1 egg
1 egg yolk
2/3 1% milk
Grated rind from one Lemon
1 1/2 cups FRESH blueberries (none of this canned stuff here people)

Directions:
Preheat oven to 400 degrees and line your muffin tins with paper liners
In a large mixing bowl combine your flour, sugar and baking powder
Rub the butter into your dry ingredients (don’t laugh but you want to kind rub/roll it in as opposed to mixing/squishing it in so it looks still clumpy)
In a small bowl mix the egg, yolk, milk and lemon rind
Pour the egg mixture in to the large bowl of dry ingredients along with your fresh blueberries and GENTLY mix the ingredients together until everything is combined into a nice dough
Take a semi heaping tablespoonful of dough and fill each cup.

Bake the muffins for approximately 30 minutes. Mine cooked for exactly 30 minutes and were cooked to a perfection but different altitudes may require different cooking times.

*Note…If you are looking for those super sweet muffins like the one’s you would buy in the store prepackaged and full of crap these are not them. These are fresh homemade muffins where most of the sweetness you will get is from the blueberries since it’s not drowning in sugar. I personally enjoy these much more then store bought one’s. And seeing as my kids already devoured six of them I am going to say they agree with me.

*Tip for the lemon rind…we all know how annoying it is to go through all that work only to find a pea sized amount of rind on the grater. Take a fork or knife and slide it in between the grooves to get out some of the rind that is stuck. You can also lightly tap it on a cutting board or on a paper towel on the counter to get more of the rind loose.

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PieOgraphy’s Banana Cream Pie with Chocolate & Caramel

Oh yes, I did just say Banana Cream pie with Chocolate Ganache.

Let me introduce you to Jo Packham. the creator and Editor-in-Chief of Where Women Cook. I’ll wait while you go peek at her site….and you must peek because it’s gorgeous and FULL of amazing recipes and soooo much more. Back to Jo now, in addition to her amazing website she also owns a publishing company where she creates the bestselling magazines Where Women Cook and Where Women Create, Where Women Create Business vand she is also an author! I don’t know about you but I think Jo is amazing and I bow down to Jo and her awesomeness. On February 1st she released the Where Women Cook PieOgraphy cookbook, where pie meets biography.

You always hear how a recipe has a story behind it but what happens when you don’t get to hear the story? You’re left wondering what it was, was it a good story, I wonder who actually created this recipe because damn is it good, man I wish I knew what it was! At least that’s how it runs through in my head. So when I was approached about reviewing Jo’s new cookbook the first thing that stuck out at me was the fact that you actually get the story. You may get the story behind the person who created the recipe, the story behind the recipe heck you get both. I really love that about this book, I may even love it more then the actually recipes….wait who am I kidding, I love food how could I say that. All joking aside I really enjoy both parts of this book, getting to know the person behind the food and knowing the story of the recipe as well as the drool worthy pictures. Have I mentioned the pictures yet? Forgive me for not sharing them….they are drool worthy.

I couldn’t review this book without making a recipe from it, it just wouldn’t be right. One of my all time favorite pie’s is the Banana Cream Pie so when I saw there was a recipe in PieOgraphy for it but with a special twist I knew this would be the pie I would make. Confession….I’ve never made a pie before from scratch so I was a little scared. Yeah I’ve made one that involved pudding and whipped cream but I don’t count that because the ingredients for the filling were already made, nothing done from scratch. So with a deep breath I gathered my baking confidence and got to work.

I didn’t follow the exact recipe since I wanted to make sure it would be something my whole family would eat (kids, they’re picky you know) so I left out the salted butter caramel sauce but I kept the chocolate ganache because dude, it’s chocolate!

And because this was my first time making a pie I finally got to pull out my Grandmothers old pie dish that she passed down to me ages ago that has sat in the hutch collecting dust.

I even pulled out her beautiful pie server.

Not too shabby for my first attempt at making a pie huh? I have to thank the amazing instructions from the recipes creator, Nancy Soriano. And the drool worthy photos which caught my eye and conviced me to make this pie.
Really quick, another thing I enjoyed about this book is that it’s not just dessert pie’s in it. You also have delectable, savory pies included in there such as spinach quiche, heirloom tomato pizzas, chicken pot pie and more. So the reference of pie encompasses all types of pie’s. If you would like to take a peek at the book for yourself click HERE. And since I know you will fall in love with it instantly here is the link to where you can buy it.

You can also keep up on the Where Women Cook community on their Facebook page, Twitter and their Pinterest page.

I received an advanced copy of Where Women Cook: PieOgraphy to facilitate my review, the content and opinions expressed here are all my own.
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