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Howard’s Healthy Banana Oatmeal Muffins

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Howard's Healthy Banana Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A muffin sweetened by banana (and chocolate chips if you choose), that make a portable and delicious morning meal!
Ingredients
  • 2 large or 3 smaller ripe bananas (yields about 1.5 cups mashed)
  • 2-3 large eggs lightly beaten
  • ¾ cup milk of your choice
  • 2 tsp real vanilla (I prefer Penzey's)
  • 2 ½ cups old-fashioned oats
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ cup chocolate chips (optional)
  • 1 tsp cinnamon (optional)
  • muffin tin, liners, large bowl, spatula
Instructions
  1. Pre-heat oven to 350.
  2. Peel the bananas and place them into the bowl first. With a potato masher or fork, mash the bananas until they are soft and nearly liquid.
  3. Add the liquid ingredients: beaten eggs (add an extra egg for more protein, and just add some additional baking time if you do), milk, and vanilla.
  4. Then add the dry ingredients: oats, baking powder and soda, salt, and optional chocolate chips and cinnamon.
  5. Pour an equal amount into a lined 12-cup muffin tin, and place in pre-heated oven for 22-25 minutes.
Nutrition Information
Serving size: 1 Calories: 233 Fat: 6 Carbohydrates: 38 Sugar: 9 Sodium: 98 Fiber: 37 Protein: 9 Cholesterol: 48

I have been making these oatmeal banana muffins for over a year now, sometimes as often as once a week. Needless to say they are a HUGE hit with my kids.

The main reason I found this recipe is because M, who is a type 1 diabetic loves bananas, but as far as blood sugar is concerned, bananas are one of the most difficult foods for him to eat because his body metabolizes the sugar so quickly. So I thought if I could slow down the absorption of the sugar by adding fiber and protein, he could get his sugar fix without the ensuing blood sugar spike – I was right!

So why did I name them after H? Because he’s become the Chief Muffin Maker in our house. Whenever he hears that it’s time to bake muffins he runs to the kitchen and assembles the bowl, masher, and starts peeling.

This week he exclaimed, “Making banana muffins is my destiny!”

It’s undeniable.

This recipe originally comes from Brendid’s banana muffin recipe, but I do a few things differently to make my life easier and keep the sugar a bit lower. I actually like to add an extra egg and sometimes I add some coconut oil, because fat slows sugar absorption and helps keep blood sugars steady in general and I don’t think oil is unhealthy, either! I also don’t bother grinding half the oats into flour, because it’s an extra step and I think the muffins work just fine without it, although if you prefer the texture of ground oats, go for it!

Chocolate “Diablo” Cookies

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Chocolate-Diablo-CookieThe kids and I made these incredible cookies for my ever-loving husband, Mike,  who said, “Whoa! These are amazing!”

Me: Oh, yeah? Thanks! Is this the kind of cookie you like?

Mike: Yeah! I had no idea you knew how to make a cookie like this.

Me: You mean really chewy and crispy? That’s just not my favorite style…

Mike: And all this time I thought you just hadn’t figured it out…

Me: ???

Mike: …how to make a good cookie…

True love, ladies and gentleman…true love.

What I love about my husband, and our marriage, is that we don’t take things too seriously…or else we take things REALLY seriously. Anyone who knows us knows how true this is…either we are crazy goofballs or all business, there is not much in between. So, here were are celebrating our first Valentine’s Day in China (not counting the Qixi Festival, aka, Chinese Valentine’s Day, that is…), two serious goofballs who found each other and now have 3 mini-goofballs of our own…man, we are a band of crazy people, I tell you.

So we decided to make cookies for the special occasion. Although, literally any day is special enough to make cookies with my kids.

(By the way…I have been working on a Top Secret Chocolate Chip cookie recipe that I will reveal in due time, so there has been an inordinate amount of cookies in this house. I tend to shove them at anyone who will eat them, and so far the feedback has been very positive, so stay tuned.)

Last year I made incredibly rich, decadent raspberry caramel and dark chocolate ganache fudge brownies, and if you have a lot of time on your hands – I urge you to try the recipe…one of the best things I’ve ever made and tasted, period.

However, if you are short on time, but still want to surprise your sweetie with something uniquely delicious and are feeling adventurous – give these gingery-sweet-and-spicy cookies a try! You will not be disappointed!

I halved the amount of cayenne for the kids’ sakes, and the fresh ginger adds plenty of zing, as well as a unique fresh taste you don’t get with your average cookie. The flavor of these cookies is really unique – I have never had anything like them! They are super chocolatey, chewy on the inside, and just crisp enough on the outside as long as you take care not to burn them.

Brushing the cookies with sugar glaze so the sprinkles will stick!

Brushing the cookies with sugar glaze so the sprinkles will stick!

Pro-cooking-with-kids-tip of the day:

When in doubt, bring the sprinkles. Your children will literally help you cook anything- if they know, at some point, sprinkles will be involved.

In fact, you can just go ahead and call all your spices “sprinkles”…”herb sprinkles” “seed sprinkles” “spice sprinkles”. Anything that comes in a jar and can be sprinkled is magic for kids!

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Chocolate "Diablo" Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These crisp yet super chewy cookies are perfect for a special Valentine's Day treat - the fresh ginger gives them a zing and freshness you don't expect in a cookie! The cayenne adds a bit of heat - and I halve the amount for the kids.
Ingredients
  • 1½ cups all-purpose flour, sifted
  • 1 cup cocoa powder, sifted
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper (half if you are worried about spice for the kids)
  • 1 cup chocolate chips or chunks
  • 2 eggs, lightly beaten
  • 1 cup brown sugar
  • 1 cup white sugar
  • ½ cup canola oil (or oil of choice, grapeseed, sunflower, melted coconut oil)
  • 3 TBSP freshly grated ginger
  • 1 TBSP vanilla extract
  • Optional:
  • Coarse salt and/or sugar for sprinkling on top
  • Optional sugar glaze (if adding colored sprinkles)
  • Sugar glaze
  • 1 TBSP water
  • 2 TBSP powdered sugar
  • Sprinkles
Instructions
  1. Preheat the oven to 375 F (190 C)
  2. Prep your baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, sift together the dry ingredients: flour, cocoa powder, baking soda, cinnamon, and cayenne.
  4. In a medium bowl, mix the eggs, brown and white sugars, oil, ginger, and vanilla together.
  5. Add dry ingredients and stir until combined - the dough will be very sticky which is what you want - this is what makes them spread out and get nice and chewy.
  6. Gather the dough into balls about the size of a small scoop of ice cream - I always measure out my cookies, and these were about 3.25 ounces each.
  7. Bake 9-11 minutes, or until you see the cookies start to crack, you want them a bit crisp on the outside and edges, but still fudgey and chewy in the middle.
  8. While the cookies cool slightly, mix the water and powdered sugar to create your glaze. Use a pastry brush or very lightly drizzle a bit of the glaze over the top of the cookie and then sprinkle with your choice of coarse salt, or sprinkles. Let the glaze and cookies completely cool and harden before eating. Store in an airtight bag or container - and these should keep for about 3 days.

 

Raspberry Caramel Chocolate Ganache Brownies

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What better to serve your loved one on Valentine’s Day than a rich fudge brownie layered with raspberry caramel and chocolate ganache? These brownies ARE as delicious as they look! Raspberry-caramel-chocolate-brownies

The recipe for these decadent fudge brownies comes from Caramel, a cookbook by Carol Bloom. And while I loved the idea of layering rich caramel and dark chocolate ganache on top of brownies, I especially love raspberry and chocolate and tried my hand at (several attempts!) making raspberry caramel. My pains were duly rewarded with one of the most delicious desserts I have ever made and consumed. These are RICH…so you really don’t have to eat a huge square to feel satisfied. And they are unforgettable…I will be making these for years to come!

I will not lie – learning how to make a caramel sauce (my first time) was something of a process, so don’t make this recipe if you are not familiar with making caramel, are in a hurry or don’t have a back up plan! I found this video was the best for learning how to make caramel sauce of all the videos and tutorials I watched.

This ruby red raspberry caramel was divine!

This ruby red raspberry caramel sauce was divine!

This is a recipe I made on a solo mission – without my kids – because I had never made it before. And I wanted to mention this because I don’t cook absolutely everything with my kids – even things that seem super fun for kids like brownies! If I know I’m likely to feel frustrated or overwhelmed by a recipe – I will try to set aside time when I know they will be occupied or asleep so I can really focus.

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Raspberry Caramel Sauce for Layered Ganache Brownies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This is a rich, sweet and tart raspberry caramel sauce that pairs perfectly with Carol Bloom's decadent brownies!
Ingredients
  • 10 oz. frozen raspberries (you can use fresh too)
  • 1⁄4 C. water
  • 1 C. sugar
  • 2 Tbsp light corn syrup or honey
  • 2 tsp lemon juice
  • 1⁄2 C. heavy whipping cream
  • 2 Tbsp butter
  • Other tools:
  • Fine mesh sieve
  • Pastry brush
  • Candy thermometer (optional)
Instructions
  1. First add the berries and lemon juice to a small saucepan and bring to a simmer, stir and break down the berries with a spatula until you have a smooth consistency and all discernible raspberry chunks are gone. Strain the seeds and set aside to cool.
  2. Once cool, add the heavy whipping cream to the raspberry mixture and set aside again, it will be added to the caramel mixture towards the end.
  3. To make the caramel, get all the ingredient and tools you need ready because once you start making it, you should not leave the pot!
  4. Combine the sugar, water, and syrup or honey and stir just slightly to combine. Wet a pastry brush with water and brush it around the inside of the saucepan just above the sugar mixture, this will help ensure sugar crystals don't form which can make the caramel grainy. You can repeat this damping process if you notice sugar crystals forming again.
  5. Turn your heat on medium and do not touch or stir the caramel at all the remainder of the time it is boiling. Also, do not leave the pot unattended at any point. Caramel can go from light amber to dark and burnt rather quickly. You may wish to use a candy thermometer, which is not necessary, but can ensure the consistency you want, which for this recipe is more sauce-like in the 250-275 degree range, rather than a hard, chewy caramel candy consistency, which is 300 and above.
  6. The caramel will be ready when it reaches a deep amber color. You may be tempted to stop once you see a light amber color because you have likely read all about burnt caramel in the internet, but don't, it will be too thin for the recipe and will just taste like sugar syrup instead of a rich caramel taste. It will be a dark brown color almost like whiskey or bourbon. If you see or smell smoke, remove from heat right away!
  7. Now you will add the raspberry cream mixture and the butter while whisking constantly. (You may want to wear an oven mitt if you can manage it with pouring and whisking, as the caramel is very hot and will stick to your skin and burn you if it splatters while you pour.) A hard ball may form in the center - do not worry you have not ruined anything, keep stirring and it will all melt together. You can use low heat if you are having trouble getting it to liquefy.