Wednesday, April 16, 2014

An Easter Card and PB&J Swirl Blondies

Sorry that I didn't post anything yesterday. Tori and I were having an Easter card crafting party. I finally got some card making done. I actually had the day off of work yesterday, so I had time to break out my creative side. Today was back to class from 9 to 1 followed by an 8 hour shift at work. That's why I can't craft every night. Anyway, here is one of the card I made using ribbon my mom gave me for Christmas to make an Easter egg.

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Now I have a real treat to share with you.

PB&J Blondies (2)

Yeah, that's right. Peanut butter and jelly swirled into a peanut butter blondie. It's like your childhood favorite lunch made into dessert form. Then multiplied by ten, crowned king of the world, and smothered in peanut butter. That makes no sense at all, but trust me, these blondies are worth turning on the oven for.

PB&J Blondies (5)

PB&J Blondies
1 cup oatmeal
1 cup peanut flour
½ cup sugar
½ tsp salt
1 ½ tsp baking powder
1 tbsp apple cider vinegar
¼ cup applesauce
¼ cup milk
½ cup peanut butter
2 ripe bananas
1 egg
1 egg white
¼ cup strawberry jelly

Preheat your oven to 350 degrees, and oil a 9”X13” pan. Using a high speed blender, blend the oats into a flour. Add the dry ingredients to the blender and blend until well incorporated. Add in the bananas, egg, egg white, milk, apple sauce, apple cider vinegar, and ¼ cup peanut butter. Blend until everything comes together. Pour the mixture into your prepared baking pan. Melt the remaining ¼ cup peanut butter in the microwave. Drop teaspoons of it all around the top of the blondie batter. Do the same with the jelly. Use a knife to swirl the peanut butter and jelly around. Bake for 20 minutes, or until a toothpick comes out of the center clean. Cool for 10 minutes before removing from the pan.

Monday, April 14, 2014

A New Baby

The youth/ college pastor at my church and his wife just had their first baby boy today. She was the first person to talk to me when I started going to my new church here in Tennessee, and found out that she was pregnant shortly after I met her. They have excitedly been awaiting their son, and I know he will be loved by his parents and our entire congregation. Here is the card I sent them to commemorate.

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I just want to note that I love being part of a body of believers. Both my church and school encourage me so much on my walk with Christ and with life in general. I am so blessed to have such great people in my life.

Sunday, April 13, 2014

Pink Muffins!

My favorite color growing up was pink. Not hot pink or Barbie pink, but a nice shade of canyon pink. Now that I have gotten older, I have grown out of the pink stage. I think every little girl goes through a period where they love all things pink. (Harper is in it full-fledged right now.) If I could go back a few years, I would have probably gone crazy for these pink muffins. They are pinker in person, so you will just have to try the recipe and see for yourself.

Pink Banana Muffins (1)
 
 
Pink Banana Muffins
makes 12
1 cup flour
1 1/3 cup rolled oats
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
2/3 cup sugar
1 tbsp chia seeds
2 eggs
3 ripe bananas
1 cup beet puree
¾ cup Greek yogurt
¼ cup butter, melted
1 tbsp apple cider vinegar
 
Preheat your oven to 350 degrees, and oil a muffin pan. Using a high speed blender, blend 1 cup of the oats into a flour. Stir together the oat flour, flour, sugar, remaining rolled oats, baking soda, baking powder, salt, cinnamon, and chia seeds in a large bowl. Use the blender again to blend together all the remaining ingredients. Add the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pan. Bake for 25 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.
 

Saturday, April 12, 2014

Chocolate Banana Tart

Pies are great. Cakes are fun. Cookies are delicious. But you can't beat the awesomeness of a tart.

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Especially a chocolate tart.

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This amazing chocolate banana tart is completely raw and surprisingly healthy. So you can feel good about that second (or third) slice.

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Chocolate Banana Tart
4 ripe bananas
¼ cup melted coconut oil
½ cup cocoa powder
2 cups rolled oats
1 ½ cups pitted dates
¾ - 1 cup hot water
Dash of salt

Using a food processor, process the dates, salt, and oats together while slowly adding water. Once a sticky dough has formed, spread it out with a spatula into a tart pan. Clean out the food processor, and toss in the bananas, coconut oil, and cocoa powder. Process until everything comes together. Pour the mixture into the tart shell. Cover and freeze for one hour. If you are not eating it right away, refrigerate it and then freeze for an hour before serving.

Friday, April 11, 2014

The savory abilities of peanut butter.

We all know peanut butter can be sweet (Reese's, peanut butter fudge, peanut butter cookies, ect.), but it's savory abilities are often overlooked. I think this is very unfortunate because peanut butter goes amazingly with spicy dishes. These sweet potato-peanut couscous balls will show off peanut butter's savory abilities.

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Sweet Potato- Peanut Couscous Balls
makes 16
¼ cup dry couscous
3 ounces boiling water
1 egg
1/3 cup cooked mashed sweet potato
¼ cup diced onion
1 tsp olive oil
¼ cup natural peanut butter
1 cup cooked chickpeas
dash of ground cumin
dash of garlic powder
dash of cayenne pepper powder

Preheat your oven to 350 degrees and oil a large baking sheet. Heat a small skillet over medium heat with the olive oil. Add the onion and cook until golden brown. Meanwhile, stir the couscous into the boiling water. Cover and let it sit for five minutes. After the couscous and onions are cooked, allow them to come to room temperature. Using a food processor, process the chickpeas into small chunks. You don’t want a puree, so only run it for a little while. Mix all the ingredients together until they are well combined. Scoop out about 1-2 tablespoons of the mixture at a time onto the baking sheet, forming them into balls. Bake for 30 minutes. Let them sit for 5 minutes before removing from the pan.

Thursday, April 10, 2014

Paper Plate Easter Baskets

Here is another spring craft that I made with Harper and her little friend while I was home.

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The girls worked hard crafting. I worked hard assembling all the pieces.
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To make this craft, you will need three paper plates, six yellow ovals, staples, tape, and various colored pencils and markers. Just cut the two of the paper plates in half, and staple the halves together. Cut out the rim of the remaining paper plate, and then cut this in half. It will be your basket handle. Decorate the basket and the little yellow ovals which are the chicks. Stuff the chicks in the basket, and you're done.



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I thought I would round out this post with some baked oatmeal. This fudgy and rich oatmeal has a secret hidden ingredient: avocados! I personally do not like avocados, so you can trust me when I say that it tastes nothing like them. Somehow they enhance the gooey fudge factor in the oats, so this recipe is a definite must.
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Avocado Fudge Baked Oatmeal
Serves 4
2 cups rolled oats
1 tsp baking powder
¼ tsp salt
¾ cup milk
1 ripe avocado
1 ripe banana
2 tbsp honey (optional)
 
Preheat your oven to 350 degrees. Oil a 9”X6” pan. Mash together the avocado and banana. In a mixing bowl, combine the oats, baking powder, and salt. Add in the remaining ingredients, stirring until well combined. Pour into your prepared pan, and bake for 30-35 minutes.
 

Wednesday, April 9, 2014

Sweet Potato Cornmeal Doughnuts

What is a better way to finish off a long day than a nice, nutritious doughnut snack? Cornmeal and sweet potatoes are no longer just for the Thanksgiving table. They're great in doughnuts as well!

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Sweet Potato Cornmeal Doughnuts
makes 6-7
½ cup cornmeal
½ cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup Greek yogurt
1 tbsp butter
1 small cooked sweet potato, mashed (about 1/3 cup)
1 egg
1 tsp apple cider vinegar

Preheat your oven to 350, and oil a doughnut pan. Stir together the dry ingredients in a bowl. Whisk the egg. Mix the wet and dry ingredients, adding in the chocolate chips and strawberries. Spoon the batter into the prepared pan. Bake for 12 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan.