I need this sweater while I spend my day recovering.
Category Archives: Daily Life
I woke up this morning with a case of the sniffles. I refuse to call it a full-blown cold, because I need denial to function. After a sudden three-inch snowfall, I also needed a muffin. Not just any muffin- I needed a donut pretending to be a muffin.
In a Pinterest frenzy one day, I came across this delicious looking gluten-free banana chocolate chip donut recipe from Janie’s Kitchen. Since we can have gluten and I don’t own a donut baking pan (yet), I whipped up the slightly altered, lazy, sloppy, less healthy recipe below into some heavenly warm muffins in a jiffy and knocked back two with a milk chaser before bed. Take that snow and sniffles!
Peanut Butter Chocolate Chip Banana Muffins
- 1 cup Mashed Ripe Banana (Roughly 2 small bananas)
- 1/2 cup Sugar
- 1/2 cup Greek Yogurt
- 1/4 cup Butter (Melted)
- 2 Eggs (Room Temperature)
- 1 teaspoon Pure Vanilla Extract
- 2 cups all-purpose flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Chocolate Chips (I used a bag with half peanut butter chips, because YUM)
|1.||Preheat the oven to 325F|
|2.||In a large bowl, stir mashed banana, sugar and greek yogurt with a fork.
Mix until incorporated.
|3.||Add melted butter, eggs and vanilla extra and mix.|
|4.||Add flour, baking powder, baking soda and salt to the batter and mix
until just incorporated. Do not over mix!
|5.||Using a spatula, fold in the chocolate chips.|
|6.||Grease muffin tins or use liners (I only had six
liners, so I did half of each- so fancy around here).
|7.||Bake for 15-20 minutes- they should start to get a
little golden on top and a sharp knife will come out clean
if you poke them in a non-chips region; they look a little
lumpy on top, but that’s what makes them delicious.
|8.||Makes 12 muffins- I filled the tins all the way to the top-
they only rise a little bit.
|9.||If you end up with some spare batter and can’t wait 15-20
minutes, put on your flannel pajamas and throw it in a mug
in the microwave for five minutes, then eat that with a fork.
I am not recommending this lifestyle, but you have to do what
you have to do when you have the sniffles.
I’m in full swing- making lists of resolutions, goals, projects- for a brand new year. I love to have a fresh start whenever I can get it. The Lady and I covered our bases with a full round of traditions- we put away the Christmas decorations on New Year’s Eve, put coins on the windowsill, ate 12 grapes at midnight, opened the door to let out the old year and bring in the new one, cooked collards and black eyed peas with pork and sauerkraut, left a candle burning overnight to light the year in, and held a “team meeting” to get on the same page about goals, chores, and money for the year.
Our luck bases are covered. A new calendar waits on the wall for us to fill with adventures. And sitting in the fridge- one leftover bottle of champagne. We plan to pop it open on February 1 to celebrate starting strong in January. I feel ready.
Halloween may have ended where you are, but we still have trick-or-treaters to expect tomorrow. I stayed home with a cold today, sipping hot tea and hot chocolate and hot soup and losing the willpower battle to dip into the peanut butter cups. I’m not sick often. In fact, I’m smug about how healthy I am most of the time. It’s one of my more irritating qualities. When the Lady moved in, all the medicine in the house had expiration dates sometime in 2010. So, of course, when I do get sick, I insist on putting on a full homebound routine, with flannel and a stack of tissues nearby.
I’m sure there is a study somewhere showing that our mothers were wrong and you don’t get colds from being outside in cold weather or rain. I’m no medical professional. But I did head out to celebrate Halloween last weekend without a coat. Some friends of mine throw an annual bash with around 350 guests in costume and an open bar. It’s notorious. There’s a secret recipe punch, a dj, and enough “slutty ______” costumes to make a girl blind.
In my twenties, I tried for “sexy,” I suppose. But I’m a settled-down ladyperson of a certain age now, and there is no way I’m going to wear a costume that makes me cold or painful heels that I can’t dance in. Instead, on a last-minute shopping spree, I found a bargain on giant sweatshirts. It started with The Lady’s idea. She wanted to dress up as a well-known book character.
Easy peasy- one giant white sweatshirt, some rabbit ears and a bunny tail, and some vampire fangs. So, what does Bunnicula’s date wear?
Yep. That’s me. A Bunnicula victim/ carrot.
Another recipe success in our week of vegetarian meals- this one makes around eight servings, but we polished it off in two days. It was just that delicious. This would also be a great dish to take to a potluck brunch if you can get it out of the house without eating all of it first. Also, since I made it the night before, The Lady only had to pull it out of the fridge and pop it in the oven- dinner waiting for me when I got home from work! We added a side salad for extra veggie chomping.
Overnight Asparagus Mushroom Strata (via AllRecipes.com)
2 teaspoons butter, or as needed
1 3/4 cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterey Jack cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped red bell pepper
1/2 onion, finely chopped
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese
1. Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
2. Grease a 9×13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
3. Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
4. The next day, preheat oven to 375 degrees F (190 degrees C).
5. Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
6. Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
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