Archive | March, 2012

Hello, beautiful.

30 Mar

In earlier posts, I had told you I was saving up for a beautiful KitchenAid Mixer. Well, guess what ladies and gentlemen! She’s here and her name is Juno. Thanks to some awesome survey sites and an amazing rebate I was able to get my professional 6 Qt. mixer. I must say, it was love at first sight.

This is Juno in action. She makes me counter space look even smaller than my coffee pot does. Luckily, we just rent right now and I still have a chance to get a gigantic kitchen for all my baking needs.  I just won’t hold my breathe.

After all this bragging, I did want to say I tried making some healthy granola bars and failed miserable. It was very crumbly, but the taste was tremendous. I think it needed more ooey, gooey honey mixture and to be packed a lot firmer.

I had dried pineapple, rice crispy, rolled oats, dark chocolate, peanut butter chips, roasted corn, honey, brown sugar, and butter.

It sure did taste good. 😀 I’ll definitely post the recipe when I get this big boy tamed to my liking!


French Vanilla Crumb Bars

17 Mar

My husband text me a couple of days ago telling me he had a great idea for a treat. So, I needed to know what he was craving and he had come up with french vanilla crumb muffins. I have to keep his sweet tooth happy or else! Yes, or else he will whine for weeks about wanting it. I started working my brain gears for some creativity. I came up with French Vanilla Crumb Bars because bars are always a lot easier to make than muffins, in my opinion.

Wesley was so excited that I took the time to come up with something to fit his craving. He ran around cheering like a child. I love this about him. I feel like super wife when he gets this excited.

So, this is what it looks like. It was a little less vanilla and a little more cake like than I wanted but I’ll work out the bugs at a later date.

I’ll just get down to business and give you my recipe!

French Vanilla Crumb Bars

1 c. butter (2 sticks), room temperate
1 c. sugar
1/2 c. french vanilla creamer (I used International Delight Fat Free French Vanilla)
1 t. vanilla
2 eggs
1/2 t. salt
1 t. baking soda
1/2 t. cinnamon
1 1/2 c flour

1/2 c. butter, cold and cubed
1 c. brown sugar, firmly packed
1. cinnamon
1 1/2 c. all-purpose flour
1 c. quick cooking oats
1/4 c. French Vanilla creamer

Grease and dust with flour a 9×13 cake pan. Preheat the oven to 350 degrees.

In a large bowl, mix the butter and sugar until creamy. Then add the french vanilla creamer, vanilla and eggs. Mix until combined. In a separate bowl, combine salt, baking soda, cinnamon, and flour. Gradually mix the flour mixture into the butter mixture and beat until just combined. Pour into the 9×13 pan. (I lightly tap on the counter to get the bubbled out of the batter)

In a medium size bowl, add the cubed butter, brown sugar, cinnamon, flour, and oats. Mix until it looks like sand. (about 2-3 minutes) Then add the french vanilla creamer and mix until just combined. Crumble on top of the batter and place in the preheated oven. Bake 43-45 minutes or until a toothpick comes out clean. Let cool in the pan. Cut and serve.

I used parchment paper to line my pan so I can just pull it out of the pan after it was cooled. I greased and floured it like I would the pan.

Just an update on my weight loss, I have lost 26 pounds all together. I am so proud of myself! I did have some of these bars though and I must say, DELICIOUS.

Banana Banana Bread

4 Mar

My husband is watching our crazy boy tonight so I can actually get my blog post done. The funny thing is, as soon as Wesley holds Lucian he’s out for a nap. I could walk that child around the house for hours and he would still be wide awake. Lucian thinks I’m his personal jungle gym.

This week I made banana bread since my mom insisted on shipping her old, black bananas home with me last Sunday. This recipe was made with just brown sugar and not granulated sugar. By the sounds of my husband, it was definitely a hit. Let’s get to the delicious recipe!

Banana Banana Bread
Adapted from For the Love of Cooking

1/2 cup of butter, softened
3/4 c. of brown sugar
2 eggs
4 overripe bananas, mashed
1 t. vanilla
2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp fresh nutmeg, grated

Preheat the oven to 350 degrees. Grease a 9×5 loaf pan. In a large bowl, beat the butter and sugar until creamy. Add the bananas, eggs, and vanilla and beat until completely combined.

In a medium bowl, sift flour, baking soda, cinnamon, salt, and nutmeg. Add the flour mixture into the banana mixture and stir until just combined. Pour the batter into the prepared loaf pan. Bake for 1 hour and let cool in the pan for ten minutes. Turn out onto a wire cooling rack.

Just to keep everyone up to date, I have lost twenty pounds. I have lost all my baby weight and then some. I have to admit my weight had gotten out of control. REALLY out of control. I set the goal of another forty pounds by my son’s birthday. Cheer me on!