Lunch With Loni

Just another WordPress.com weblog

Peanut Butter Banana Muffins June 29, 2013

Filed under: Uncategorized — lonislens @ 11:19 pm

Banana bread is good, but add peanut butter and chocolate chips and banana bread is awesome!  It’s even better when you find a healthier recipe that doesn’t taste like you’re sacrificing anything.  I’ve made this once before but never actually posted it.  This time I substituted PB2 chocolate peanut butter for the regular stuff which made it even more low-fat/low-cal.  I had actually never heard of it until a few weeks ago when a friend of mine posted it on her Facebook page.  I figured it was worth a try especially since it was on sale on Amazon.  I was impressed with the flavor and consistency.

Recipe Courtesy Of: Cooking Light

Peanut Butter Banana Muffins

Ingredients

Bread:

  • 1 1/2 cups  mashed ripe banana
  • 1/3 cup  plain fat-free yogurt
  • 1/3 cup  creamy peanut butter  (I used PB2 chocolate peanut butter powder + water to = 1/3 cup)
  • 3 tablespoons  butter, melted
  • 2   large eggs
  • 1/2 cup  granulated sugar
  • 1/2 cup  packed brown sugar
  • 6.75 ounces  all-purpose flour (about 1 1/2 cups)  (I used 3/4 cup whole wheat and 3/4 cup white flour)
  • 1/4 cup  ground flaxseed
  • 3/4 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground cinnamon
  • 1/8 teaspoon  ground allspice
  • 2 tablespoons  chopped dry-roasted peanuts (I didn’t have any, but I did add a few semisweet chocolate chips to each muffin!)
  • Cooking spray  (I used silicone muffin cups so I didn’t wind up needing any spray.)

Glaze: I haven’t put a glaze on these yet.  I’ve already eaten one and don’t think it’s necessary but I’m sure it makes them even tastier!

  • 1/3 cup powdered sugar
  • 1 tablespoon lowfat milk
  • 1 tablespoon creamy peanut butter

Directions

1.  Preheat oven to 350°.

2.  To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3.  Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts.

4.  Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. I used muffin liners + a muffin pan to make easy-to-grab snacks!

5.  Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

6.   To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread

If you like banana bread you should give this one a try.  It’s easy to make and another winner from Cooking Light in my book!

 

Strawberry Glazed Sour Cream Coffee Cake June 27, 2013

Filed under: Uncategorized — lonislens @ 2:03 am

I decided I needed to try out more recipes from my actual cookbooks (I have a habit of picking them up from the bargain section of the book store and then rarely opening them).  I love how pretty bundt cakes are and I’m not a huge frosting fan so they appeal to me for that reason as well.  I also like when you can sneak “coffee” in the title of something so dessert becomes breakfast appropriate!  The cake turned out really well (there’s always the moment of anxiousness when you go to turn a cake out of a bundt pan).  The slices were very pretty with the strawberry swirl, although I would probably up the amount of preserves in the cake the next time because I would have liked a bit more swirl within the cake itself.

 

Recipe Courtesy Of: The Best Bake Sale Ever Cookbook

 

IMGP2562

Ingredients

Cake:

  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoons salt
  • 2/3 cups strawberry preserves
  • 1/2 cup chopped walnuts or pecans  (I omitted the nuts because I wasn’t sure who at work may not like/be allergic to nuts.)
  • 3/4 cups unsalted butter, room temp.
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups sour cream

Strawberry Glaze:

  • 1/3 cup strawberry preserves
  • 1 1/2 cups confectioner’s sugar
  • 1 tablespoon water

Directions

1. Preheat oven to 350 degrees. Spray or grease and flour a 10-inch tube or bundt pan.

2. Sift together the flour, baking powder, baking soda, and salt into bowl.

3. In a small bowl, combine preservatives with nuts.

4. In a large bowl with electric mixer, beat the butter, sugar, eggs, and vanilla until creamy, about 2 minutes. Add the dry ingredients alternately with the sour cream.

5. Pour one-third of the batter (about 2 cups) into the prepared pan.  Spoon half of the preserve mixture on top. Repeat. Top with remaining batter.  It looked like there wasn’t enough batter in the bundt pan but it really rose quite a bit in the oven, so don’t worry if you think the pan doesn’t look “full” enough when you put it into the oven.

6. Bake the cake in the center of the oven for 55-60 minutes.

7. Cool the cake in pan for 10-15 minutes, then turn rightside up to cool.

8. Meanwhile, make the glaze. In a small bowl, combine the preserves, confectioner’s sugar, and water and whisk until smooth. Spread the glaze over the top of the warm cake, allowing it to drizzle down the sides. Let cool.

I like that this coffee cake can be switched up depending on what you have on hand.  I could see adding some orange zest and using orange marmalade or apricot preserves.  I could also see adding almond flavoring and using raspberry preserves instead of strawberry, perhaps with slivered almonds on top.  Oh the possibilities!