I love hearing that I’m not the only closet country music fan. My 17 year old self (when I first started dating Topher) would be so disappointed. But ah oh well, I live in TN now… I might as well embrace the country music. Speaking of embracing it… some of mine and Christopher’s favorite marriage advice is summed up in a country song. When people ask us for marriage advice this is more or less what we say:
Be your best friend, tell the truth, and overuse “I love you.” Go to work, do your best, don’t outsmart your common sense. Never let your prayin’ knees get lazy and love like crazy. Always treat your woman like a lady. Never get too old to call her baby. Never let your prayin’ knees get lazy and love like crazy…
Okies, movin’ on!
I have a BUNCH of recipes to share with you guys this week and they all have a theme… SWEETS! I didn’t realize how many sweets I had made until looking back on my pictures from this week. Though, in my defense, I did have a ninja dog who forced me to bake a new batch of muffins… 😉
Remember the post of me holding the plate of cookies? How about a close up…
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp salt
1/2 tsp baking soda
3/4 cup unsalted butter, softened
1/2 cup Splenda
1/2 cup packed Splenda Brown Sugar
1 large egg
1 1/2 tsp pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces sugar free chocolate chips
1. Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside.
2. Put butter and Splendas into large bowl and mix until pale and fluffy. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats and chocolate chips.
3. Using a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
Slightly adapted from Martha Stewart
And since I was so taken with the banana + chocolate + oat mix… I decided to make them in muffin form! Granted, Oreo really liked these muffins so they didn’t last long once he went all ninja on us…
1/2 cup whole wheat flour
½ cup oat flour
1/3 cup Splenda
½ tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
1/8 tsp salt
1 large mashed very ripe banana
½ cup egg beaters
¼ cup applesauce
¼ cup almond milk
½ tsp vanilla
¼ cup sf chocolate chips
1. Heat oven to 375. Spray bottoms of 6 regular size muffin cups with cooking spray.
2. In large bowl mix flour, Splenda, baking powder, baking soda, cinnamon and salt.
3. In medium bowl beat bananas, egg beaters, applesauce, milk and vanilla until smooth. Stir into flour mixture until just moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups. Bake 20-25 minutes or until light golden brown. Remove muffins from pan to cooling rack.
Adapted from Eat Better America
So then I decided that we should have breakfast for dinner, but dessert style! So I made strawberry shortcake pancakes, chocolate chip oatmeal and muffins that taste like donuts… oh yeah!
Strawberry Shortcake Pancakes (side note: these were inspired by Angela from Oh She Glows and I gotta say, mine look pretty until you see hers… and then mine look like a 5 year old made them, haha!)
While pancakes are cooking, blend 3 strawberries with 1 frozen banana until they become soft serve. Slice other 3 strawberries into circles and use to layer between pancakes. Top with soft serve and enjoy!
Inspired by Angela from Oh She Glows
1/3 cup dry oats
1 1/2 cups water
Dash of salt
2 tbsp sugar free chocolate chips
1/4 cup almond milk
2 drops vanilla extract
3 tbsp dry oats
Drizzle sugar free chocolate syrup
extra oats and chocolate chips for garnish
1. Using Katie’s Voluminous Oatmeal trick, add 1/3 cup dry oats to 1 1/2 cups water with a dash of salt. Microwave for 4 minutes then allow to sit in warm microwave for 5 minutes (don’t worry, they are supposed to look watery). Put in fridge uncovered. After a few hours (I waited 4) oats will have absorbed all the liquid.
2. Remove oatmeal from fridge, add chocolate chips and reheat for 1 minute in microwave or until chips are melty. Blend together almond milk, vanilla and 3 tbsp dry oats. Mix milk mixture with oat mixture. Top with chocolate syrup, oats and chocolate chips.
This recipe comes from Katie at Chocolate Covered Katie
Recipe for Muffins that taste like Donuts (Tony said they definitely taste like donuts. Christopher said not as much, but they were still really good. I honestly can’t remember what donuts taste like since it’s been so many years since I last had one, haha! But these were super yummy!)
1 cup white flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/3 cup no sugar added applesauce
3/4 cups Splenda
3/4 cup almond milk
1/4 cup butter
1/3 cup Splenda
1 tbsp cinnamon
1. Preheat oven to 350. Spray 6 muffin tins with nonstick cooking spray. Combine flour, baking powder, salt, nutmeg and cinnamon.
2. Combine applesauce, Splenda, egg and milk. Add dry ingredients and stir only to combine. Divide evenly into muffin cups.
3. Bake for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine Splenda with the cinnamon in another bowl.
4. Shake muffins out while still hot. Dip muffins in butter, then into the Splenda/cinnamon mix. Let cool.
Adapted from Tasty Kitchen
And I’ll leave you with this: Remember how I told you guys that Oreo uses pillows like a human? I wasn’t kidding. Earlier this week I walked into the room and he was sacked out on his back, pillow under his head, snoring like a lawn mower. I should’ve gotten video footage, but this photo will have to suffice