Strawberries were supercheap at Aldi a week ago, and I ended up with a glut. I chopped and froze a lot of them for later use, but today as I was looking through my refrigerator, I found some fresh ones that threatened to go south if I didn’t do something with them soon. I also had a few brown bananas. The combination reminded me of my favorite yogurt flavor when I was a little kid: strawberry-banana. If it works in yogurt, why not in muffins?
I made another batch of granola bars this weekend, this time figuring out how to incorporate some overripe bananas because I have way too many. I’m currently out of honey, so for the sweetener/binder I tried sorghum, and I love the way it turned out. Sorghum, also called “sorghum molasses” or “sorghum syrup” is made from the stalks of sorghum grass, … Read more
I should start a new blog and call it 500 Ways to Make Banana Bread. Or heck, maybe that’ll be the title of my first cookbook. Because here I give you yet another banana bread/muffin recipe. I still have protein powder languishing in my pantry, so I used that, then continued with the protein theme by adding bean flour, eggs … Read more
Not having baked anything in a while, I figured our first 80ºF+ day of the year was the perfect day to whip up a batch of muffins. I assure you, there is some logic in that sentence. Hot, humid weather gives me migraines. The kind of migraines that make me useless for desk work or going for a walk, even … Read more
I love sweet-and-salty granola bars, so I thought I’d try making my own using the dregs of my pretzel bag. Unlike my previous granola bar recipes, in which I used unsweetened dried coconut, I used sweetened coconut here to see if the bars would hold together better. They did! And though the bars were sweeter than I normally go for, … Read more
I recently went to visit Mindy Celeste for the Christmas holidays. Before leaving, I threw my unused half-and-half into the freezer, since it would have spoiled in the week I was gone. Alas, thawed half-and-half isn’t great in coffee. It tends to separate in the freezing process, so when you put it in your coffee you get a smattering of … Read more
These were really good. I ate the whole dozen of them in four days. Supplies measuring cups and spoons 1 mixing bowl blender muffin tin with 12 2½-inch cups cooling rack Ingredients 1½ cup white whole wheat flour or whole wheat pastry flour ½ cup natural unsweetened peanut butter, chilled ¼ cup vanilla whey protein powder (or use flour) ½ … Read more