Oh hello there loves.

Let me tell you. This whole time off thing has been amazing and aggravating all at the same time.  How is this possible you ask? Well it’s been awesome because I have actually had time to get back in the kitchen and experiment. Oh how I have missed that. Unfortunately (for you) they are not really the most photogenic items. At least not the way I make them.  That however doesn’t mean that they weren’t delish. Because they were. And for that reason I am still going to share them with you. So please try and look past the horrible photography and trust me that they are worth making.

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How is my time off aggravating? I am so bored. And I am not a sit on your butt kind of person.  So I’m sure you’re thinking, well Debbie, get out and enjoy your days! Go shopping! Go sit at a cafe! Go to a park! All great ideas and I thought of them all trust me. But not having a job, kind of actually limits what you can do.  When I go “window” shopping, I end up getting down because I know I can’t actually buy anything.  And all my friends are of course working, so going alone just isn’t that appealing to me. Going to a park and enjoying the weather? Hi, I live in Arizona, where we are already at 100+ degree temperatures.  Not a go out and sit and enjoy the weather.  There isn’t much enjoyment.

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But alas. Only two more weeks of this and I am back on my normal schedule. So I’ll survive.

Hopefully.

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But on to the fun creations I have had time to make!

I know a lot of you have been asking about my banana bread adventure that I teased you about earlier.

It’s finally time for the recipe!

Being bored, Pinterest has been my new best friend.
Talk about ideas and inspirations!

I found a lovely recipe and of course, as per usual, tweaked it a bit to what I had on hand.

(I’ll give you the original recipe and let you know how I tweaked it, how you make it can be up to you)

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Greek Yogurt Apple Cinnamon Banana Bread

Ingredients:

  • 1.5 cups of whole wheat pastry flour (or you can substitute all purpose flour) + 3 Tbsp
  • 1.5 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon
  • 1/2 cup brown sugar (or 1/4 cup Xagave)
  • 3 large ripe bananas
  • 6oz. Chobani Apple Cinnamon Greek Yogurt
  • 2 eggs ( I subbed with a 6oz unsweetened applesauce cup)
  • 1/4 cup milk (I used vanilla almond milk)

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Directions:

  1. Preheat oven to 375 degrees.  Start by combining flour, baking powder, and salt in a large mixing bowl.
  2. In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
  3. Add eggs, sugar, and vanilla… mix thoroughly
  4. Add greek yogurt (and applesauce if subbing)
  5. Whisk until everything is well combined and there are no lumps.
  6. Pour the wet ingredients into the dry ingredients, and mix until just combined.
  7. Pour batter into a greased loaf pan and distribute evenly.
  8. Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.
  9. Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.

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Ok, to all of you who cook banana bread know this, but seriously. The smell this emits is heavenly.

As soon as this puppy was ready I cut off a slice. I had to. I couldn’t wait. I have no self control.

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Up close and personal.

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And of course since I have my stash of PB Crave, I couldn’t decide which one I wanted to top it with, so I just what any normal indecisive peanut butter lover does.

I chose two.

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Oh my. Amazing. I’m telling you.

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My other baking success?

My spin on Peas and Thank You’s gingerbread clif bars.

I actually followed her recipe really close, but I made mine into muffins. Better portion control for me!

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Gingerbread Protein Muffins

  • 1/2 c. oat flour (or old-fashioned oats, ground into a flour)
  • 1/2 c. old-fashioned oats
  • 1/2 c. vanilla protein powder
  • 1 T. baking powder
  • 1/2 t. salt
  • 2 t. cinnamon
  • 2 t. ginger
  • 1/2 t. nutmeg
  • 1/2 c. unsweetened applesauce
  • 1/4 c. molasses ( I only used about half this amount)
  • 1 t. vanilla
  • 1/2 c. non-dairy or organic milk + additional 1-2 T. for icing (I didn’t make the icing)
  • stevia to taste (optional)

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Directions:

  1. Preheat oven to 350 degrees.  Lightly grease or spray an 8×8 pan with cooking spray and set aside. (or muffin pan)

2. In a large bowl, combine oat flour, oats, protein powder, baking powder, salt, cinnamon, ginger and nutmeg.

3. In a smaller bowl, combine applesauce, molasses, vanilla and milk.

4. Add applesauce mixture to oat mixture and stir until just combined.  Add stevia to taste, if desired.

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I had made these once before using the full amount of molasses and used chocolate protein powder.

I must admit, this round, way better.

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I also liked how perfectly portioned they were for me! An awesome post/pre workout snack.

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These will probably be made again.

And again.

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Well my loves, I hope everyone had a wonderful weekend.

Back to the grind tomorrow.

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Have you baked anything new lately?
Do you follow recipes exactly or do you like to tweak them?