Healthy Banana Fudge Muffins

These muffins are very moist and full of flavor.  We loved them!  Except for Ava... she didn't think the chocolate chips were a good idea.  They were quick, delish, and lots healthier than some other muffin recipes out there.  I just used sugar, not the Truvia.

Healthy Banana Fudge Muffins

Prep Time:15 Min Cook Time:15 Min Total Time:30 Min

Yields 12

Ingredients

·        3 large, extra ripe bananas

·        1/3 cup Truvia baking blend, or 2/3 cup granulated sugar

·        1 large egg

·        1/3 cup applesauce

·        1 1/2 teaspoons vanilla

·        1/2 cup whole-wheat flour

·        1/2 cup all-purpose flour

·        1/2 cup unsweetened cocoa powder

·        1/2 teaspoon salt

·        1 teaspoon baking soda

·        1 teaspoon baking powder

·        1/4 cup mini semi-sweet chocoate chips

Instructions

Preheat oven to 375 degrees and line a 12-cup muffin tin with liners.

Smash bananas in large mixing bowl. Add Truvia/sugar, egg, applesauce, and vanilla. Sift in flours, cocoa powder, salt, baking soda, and baking powder. Mix together until fully combined, but don't overmix. Set aside about 1 1/2 tablespoons of the chocolate chips and add the rest to the batter. Mix in and divide batter between the cups. Sprinkle remaining chips on top.

Bake for about 15 minutes, until a toothpick inserted comes out with moist crumbs attached. Don't overbake. Let cool on rack for a couple of minutes and then remove muffins from pan to cool until just warm. Eat, or cool completely and store in an airtight container.

Notes

·         If using regular chocolate chips, just roughly chop them up. Feel free to add more if desired!

·         Nutrition Information (per 1 muffin): Cal:109 Fat:2g Carbs:23g Pro:2.6

our best bites http://ourbestbites.com/

Cauliflower Cream Sauce

I was a tiny bit nervous to try this since cauliflower can have such a strong smell when it's pureed, but we absolutely loved it.  Ava announced, "Gross!  That looks like the shake that goes in my tube.  I'm NOT eating that!"  However, every single person in our family ended up loving it.  Ava actually ate everything on her plate and the rest of us had seconds.  Delish.  I added a bit more Parmesan than the original recipe called for and I added about 1/2 cup of broth when all was said and done.

I just served this on macaroni noodles.  I had good intentions to serve it with other veggies in the dish, but I was distracted with making the side veggie.  It would be good with lots of variations though.

Cauliflower Cream Sauce

Prep Time:10 Min Cook Time:10 Min Total Time:20 Min

Yields 3

Ingredients

·         1 lb roughly chopped cauliflower florets (about 6 cups or 1 head cauliflower)

·         2.5 cups chicken broth

·         1 teaspoon onion powder

·         1 teaspoon kosher salt

·         2 teaspoons extra virgin olive oil

·         5 cloves garlic

·         1/2 cup freshly shredded Parmesan cheese (more if desired)

·         1 ounce low-fat cream cheese (more if desired)

Instructions

Bring broth to a simmer and add cauliflower. Cover pot with lid. Cook until tender, stirring/smashing occasionally, (about 5-6 mins). Drain cauliflower over a bowl to reserve broth and add cauliflower to food processor or blender. Add onion and salt. Return pot to stove and heat olive oil. Add garlic and saute on medium-low heat until fragrant and soft, 30-60 seconds. Add garlic and all oil from pan into cauliflower. Add 1/4 cup reserved broth (save the rest and add more as needed to get desired consistency at the end), and cheeses. Process until smooth.

Notes

·         Feel free to adjust cheese and seasonings to your liking. It's a very flexible sauce; adjust until you find the right mix for you!

·         Nutritional Information (per 1/2 cup) Cal: 60 Fat: 3 Carb: 5 Pro: 4

our best bites http://ourbestbites.com/

Argan Oil Lip Balm

I just tried this recipe for argon oil lip balm and it's fabulous.  I added about 1/2 tsp of peppermint oil - perhaps I have no feeling in my lips, but I can never feel the tingle with a few drops!  I also added one capsule of vitamin E because I had some.  I used shea butter and jojoba oil as my other oils.

You can get just about all of these ingredients for free (or for about $1) if you go to review sites like https://www.amzreviewtrader.com/ or https://elitedealclub.com/ - all you have to do in exchange is leave a quick review on Amazon.  Definitely worth it!

Argan Oil Lip Balm

Argan Oil – 2 tsp
Carrier Oil – 4 tsp (Jojoba, Coconut, Avocado, Sweet Almond, Olive, etc.)
Beeswax – 2 Tbsp.
Shea Butter / Cocoa Butter – 2 Tbsp.
Essential Oil – a few drops (Peppermint, Orange, Lemon, etc.)

Method

Take a double boiler if you have one, or take a thick glass vessel and place in a sauce pan. Now, add in the butter and bees wax and heat them at minimal temperature.

Once melted, add the Argan Oil, Carrier Oil and Essential Oil. You can add this after switching off the flame, or just before you do that.

Remove from heat, transfer to lip balm containers (You can pour with a funnel or use a little pipette) and let it set.

You should be able to fill 8 – 12 lip balm containers. Once dry, you are all set to use it.

Spicy Maple Chicken Wings

'Tis the season for wings!  Seriously, my favorite thing about the Super Bowl is the food.  So we decided to try some new wing recipes.  These were delish.  If Sriracha sauce is too spicy for you, you can substitute whatever kind of chili sauce you like.  

Spicy Maple Chicken Wings

Rating: 5

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 20 chicken wings

Ingredients

• 1/4 cup real maple syrup or honey
• 1/4 cup sriracha sauce
• 2 tablespoons fresh chives, chopped
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper (optional)
• 20 chicken wings

Instructions

1. Heat oven to 375°F. In a small bowl, mix all ingredients except chicken; set aside.
2. Place wings on a 15 x 10 x 1-inch pan. Pour mixture over wings, turn over and brush to evenly coat.
3. Bake uncovered for 30 minutes, turn wings over and brush with sauce. Bake for an additional 15 to 25 minutes or until juice of chicken is clear when the thickest part is cut to bone. Serve chicken with sauce. ENJOY!

****Jeff likes to bake the wings a little first to get rid of excess water, then we put the sauce on.  We also bake them for about 45 min to 1 hour because we like the wings more crispy.  These were juicy and flavorful with just the right amount of heat from the sriracha sauce.  Yum!

 (I realize that the Super Bowl is actually today - we were going to have people over last night and today but last night didn't work out, but we made these anyway.) 

Recipe adapted slightly from http://urbanbakes.com/spicy-maple-chicken-wings-recipe/

We tried a few new cookie recipes at Christmas this year and found two that we really liked.  This one was a favorite with everyone who tried them. It sort of takes a second - you take a bite and think "that's good" then about one second later everyone, without fail, said some variation of "Oh my gosh! Those are SO good!"  These will become a staple in this house for sure.

Chocolate Orange Cookies

2 C flour

2/3 C cocoa powder

1/4 tsp salt

1 tsp baking soda

1 C (2 sticks) butter, softened 

1 C granulated sugar

2/3 C firmly packed brown sugar 

2 eggs

1 tsp Orange extract 

6 oz chocolate chips

Heat oven to 350 degrees.  Mix flour, cocoa powder, baking soda and salt; set aside.  Beat butter and sugars in large bowl with mixer on medium speed until light and fluffy.  Add eggs and extract; mix well.  Gradually beat in the flour mixture on low until well mixed.  Stir in chocolate chips.  

Line cookie sheets with parchment paper (or spray with non-stick cooking spray).  Drop by rounded tablespoons about 2 inches apart on prepared baking sheets. 

Bake 8-10 minutes or just until cookies are set.  Cool on baking sheets 2 minutes.  Remove to wire racks to cool completely. 

Try not to eat them all.  

Altered slightly from McCormick 

Egg Nog Creme Brulee

I always pin egg nog recipes at Christmastime and I've been wanting to try Egg Nog Creme Brulee for a while.  I had just enough egg yolks left over from an attempt at making a Buche de Noel (which was a horrible, disgusting, total failure.)  After looking at all of the recipes for egg nog creme brulee, I finally found one that didn't call for any alcohol.  Hooray!  So I finally made it today.  It was really easy and deeeelish.  Jeff gives it "at least a 4.75" (out of 5).  Josh and Tiernan didn't like it but Jeff, Mia and I loved it.  Oh, when I brought the torch in from the garage to caramelize the sugar, Mia asked what it was for.  I explained the process and she was shocked.  Even more so when I told her that I was going to do this right in the kitchen - NOT outside, like she suggested.  When Jeff came downstairs, she said, "Dad.  Mom is going to BURN our dessert!"  Then when I got ready to do the sugar, she called to the boys, "Boys!  Come watch Mom burn our dessert!"  Ha ha ha!  She's such a turkey.  It's a good thing she liked it - burnt sugar and all.
My ramekins are a little deeper than typical creme brulee ramekins, so it took a little longer to bake. When it's done, it should be a little jiggly, but set, and a knife inserted in the center should come out clean.  I also would have used a little more sugar on top.

Eggnog Creme Brulee

makes six 4-oz/120-ml ramekins 

Ingredients

2 cups (473 ml.) store bought or homemade Eggnog
2 cups (473 ml.) heavy whipping cream
1/3 cup (62 mg.) sugar
6 egg yolks
1/2 tsp freshly grated nutmeg
6 tsp. sugar for topping

Instructions

Preheat the oven to 325 degrees Fahrenheit, 160/170 Celsius, or Gas Mark 3. And put a kettle of hot water on the stove.

Place the eggnog, the cream and the sugar into a medium saucepan, stir to dissolve sugar. Bring to just a simmer, don't boil it. Place the yolks into a large bowl and beat them a little. Ladle a little cream mixture into the yolks, whisking the whole time, then a little more while you keep whisking. Keep adding and whisking till you've added about half. Then add all of yolk mixture to the cream mixture and whisk till it's all incorporated. Add the fresh nutmeg. Pour the whole shebang through a fine mesh strainer placed over a large measuring cup with a spout for pouring. 

Place 6 ramekins into a large (9x13 ish) sized pan. Pour hot water from your kettle half way up the sides of the ramekins. Pour the creme mixture into ramekins. Now cover the pan with foil.

Bake in the oven for about 40 minutes. Until the centers are set and a knife comes out clean when placed in the center. Tip- if the water is poured more than half way up the sides of the ramekins, it will take longer to bake.

Remove the ramekins from the pan using tongs. Put them into another 9x13 pan and cover with plastic. Place in the fridge until cold, or overnight. When ready to serve, using a paper towel, carefully pat the tops of the custards to remove moisture that accumulated in the fridge. Place 1 tsp of sugar in a thin layer over each custard. Make it as thin as you can, it may not take the whole teaspoon. Broil the top of the sugar with a torch until it's golden brown. Or if you don't have a torch, place them under the broiler until the sugar is golden. If you are doing it under the broiler, you need to watch it closely, this only takes moments. I would even leave the oven door open and watch it while it's happening. They can burn very quickly and that would be bad. 

Let the custards sit a few minutes before serving so the sugar hardens.

Recipe from: http://alchemybaking.blogspot.com/2012/01/eggnog-creme-brulee.html?m=1

Mojo Fondue Broth

This is a tasty alternative to oil for fondue - delish!  We cooked steak, chicken, broccoli and mushrooms in it and it had really good flavor.

Mojo Fondue Broth (ala The Melting Pot) 

5 1/4 C chicken broth (plus 1 can in reserve) 

1/4 C orange juice

2 Tbsp ground cumin 

2 Tbsp jerk seasoning (we used Nantucket Rosemary Citrus Poultry Rub from Savory Spice) 

1 scant Tbsp black pepper 

2 Tbsp lime juice 

3 tsp minced garlic 

Combine all ingredients in large saucepan on stovetop.  Bring to a boil.  Transfer to electric fondue pot.  

As the broth cooks away add another can of chicken broth then give it a couple minutes to come up to temperature.  (There's plenty of seasoning so you only need to add more broth.)

Cook chicken, beef, shrimp and veggies.