Monday, January 30, 2012

Reece's Peanut Butter Banana Bread

First saw this on Pinterest and followed it over to Cookies and Cups.  Looks fantastic!


  • 3 very ripe bananas, mashed
  • 1/2 cup peanut butter
  • 1/4 cup oil
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups of all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz bag of Reese’s Mini cups


  1. Preheat oven to 350
  2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
  3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
  4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
  5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
  6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
  7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
  8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Wednesday, January 25, 2012

Honey Glazed Carrots

1 pound carrots, peeled with tops and ends snipped
2 Tablespoons extra virgin olive oil (EVOO)
2 Tablespoons honey
1 Tablespoon lemon juice
1/4 cup chopped flat-leaf parsley
Fresh ground pepper to taste

1. Using a medium saucepan, bring water to a boil. Add a pinch of salt.
2. Cut each carrot into several pieces. Cook for 5-6 minutes or until tender.
3. Drain carrots and return to pan.
4. Add EVOO, honey and lemon juice. Cook for about 5 minutes or until glazed.
5. Season with freshly ground pepper to taste.
6. Garnish with parsley.

Friday, January 20, 2012

Amazing Tomato Soup

This soup is amazing!!  Why?  Because I don't like tomatoes, but I loved this soup!!  The texture and rich taste are perfect.

  • 3 cups cherry tomatoes
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper
  • 1 tablespoon unsalted butter
  • 1 teaspoon garlic, minced
  • 1/2 cup yellow onion, chopped
  • 14 ounces canned diced tomatoes
  • 2 cups chicken broth
  • 1/4 teaspoon thyme
  • 1/2 cup whipping cream
Heat oven to 400 degrees. Combine cherry tomatoes with two thirds of the olive oil, salt, and pepper and spread evenly on a large baking sheet. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

In a large pot, heat the butter and the remaining olive oil over medium heat. Add the garlic and onion and saute until softened. Add the canned tomatoes with their juice, the chicken broth, thyme, and roasted tomatoes, including any liquid on the baking sheet. Bring mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.

Using a food processor, blender, or immersion blender, puree the soup until it’s smooth. Return soup to the pot and stir in the cream. Add salt and pepper to taste.

Homemade Pancakes

Homemade pancakes are easy!  And, much better for you!  Here is a great recipe:

  • 2 eggs
  • 2 1/2 cups milk (I use whole milk)
  • 1/2 cup olive oil
  • 1/4 cup honey
  • 3 cups whole wheat flour (I use fresh-ground hard white)
  • 1 tsp. sea salt
  • 4 tsp. baking powder

Beat together eggs, milk, oil, and honey in bowl. Add in rest of ingredients and mix well with a whisk. Fry on hot griddle or make waffles in a waffle iron. Top with butter and syrup.

Monday, January 9, 2012

Whole Wheat Chocolate Cake

I'm striving to eat and feed my family better and am implementing fresh ground whole wheat.  I made this cake tonight and it is delicous!!  Oh,,, and nutrious!

  • 1 1/4 cups finely ground soft white wheat (pastry wheat); sifted

  • 1 tsp baking soda

  • 1/4 tsp salt (I used Kosher)

    • 1 Tbsp shortening
    • 8 Tbsp cocoa powder
    • 1/4 cup butter, softened at room temp
    • 1 1/4 cup brown sugar, lightly packed
    • 2 eggs
    • 1 1/2 tsp vanilla
    • 1/2 cup mayonnaise (substituted for 1/2 c. sour cream)
    • 1/2 cup boiling water
    1. Sift the flour, baking soda, and salt together in a bowl.
    2. Melt the shortening in a small saucepan over low heat, stir in the cocoa powder and mix well. Allow to cool slightly.
    3. In another bowl, beat the butter and brown sugar for approx. 2 minutes. Add the eggs and beat until smooth. Beat in the vanilla and cooled cocoa.
    4. Add about a third of the flour mixture to the bowl, along with 1/4 c. mayo, and stir. Add another third of the flour mixture along with the remaining 1/4 c. mayo, and stir again. Finish up by adding the rest of the flour mixture, and stirring until well combined.
    5. Stir in the boiling water. Pour the batter into a greased and floured 8×8 pan.
    6. Bake at 375* for approx. 35 min., or until a toothpick comes out clean from the center.