Whole Wheat Banana Chocolate Chunk Muffins

Whole Wheat Banana Chocolate Chunk Muffins

  Does using whole wheat flour in a recipe that also calls for butter and chocolate make it healthy? Let’s go with….yes! I had overripe bananas sitting on my counter that I didn’t want to let go to waste and a bar of semi-sweet chocolate that…..well, I just wanted to eat it. No justification needed. So I did what one does when faced with overripe bananas and I made banana bread. Or muffins in this case because they’re cute and hello built-in portion control! Other than pancakes, I don’t do much baking or cooking with whole wheat flour so I wasn’t sure what to expect when I developed this recipe, but I was pleasantly surprised when I bit into my first muffin still warm out of the oven. It was moist and tender and loaded with banana-chocolate-cinnamony goodness. In fact, they were so good I ate three of them. Not all at once of course because that would be bad. Instead I ate them nibble by nibble each time I walked through the kitchen that afternoon. So much for portion control! I am a firm believer that calories don’t count when food is eaten in small increments while standing. 🙂 Whole Wheat Banana Chocolate Chunk Muffins   Save Print Author: The Krave Ingredients ½ cup room temperature butter ½ cup light brown sugar, firmly packed 1 teaspoon vanilla extract ¾ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon salt 3-4 very ripe bananas, peeled and mashed ¼ cup honey 2 large eggs 2 cups whole wheat flour 2 ounces semi-sweet chocolate, chopped Instructions Preheat oven to 350 degrees Using...
Take 5 Ice Cream Cake

Take 5 Ice Cream Cake

  Warning! This recipe definitely does not fall into the “healthy” category. It falls squarely in the “ice cream enthusiast” category. Make it. Eat it. Thank me later. I promise it is worth every single little teeny tiny calorie. Have you ever had a Take 5 candy bar? I hadn’t until recently – they’re pretty hard to find – but they are everything that’s good about a candy bar. Chocolate. Pretzels. Caramel. Peanut Butter. They are ridiculous! I wanted to make a dessert using them but could’t find them at the store, so I decided to make a cake with all of the Take 5 goodies instead. And then I decided why not take it up a notch and make it an ice cream cake? Because honestly, I live for ice cream. There’s never a bad time for ice cream. And I knew I was going to be doing a lot of running this weekend so I could justify the calories. I can always justify the calories. 🙂 And it’s super easy to make too! You make the crust by pulsing together some chocolate wafer cookies with a stick of melted butter. Melt some caramels in a pan with a little water. Mix together softened ice cream with peanut butter, pretzels and chocolate chips. Assemble, freeze and wah-la! Dessert is done and you never had to turn on your oven. And FYI – If you can find the actual Take 5 candy bar, I would definitely crumble that up and mix it into the ice cream with the other ingredients and sprinkle it on top of the cake instead...
Baked Frittata with Turkey Sausage, Gruyere and Tomatoes

Baked Frittata with Turkey Sausage, Gruyere and Tomatoes

  Have I mentioned my daughter is a picky eater? She’s 5-years old and let me tell you, this child knows what she likes. Perhaps more importantly, she knows what she doesn’t like. She likes eggs. She likes sausage. She likes cheese. But put them together in a lovely baked frittata and she wants nothing to do with it. I ended up eating this baked frittata with turkey sausage, gruyere and tomatoes for breakfast while she ate frozen waffles for the 73rd day in a row. Sigh. Fellow parents of picky eaters, I know you feel me on this. The good news about this dish is it makes wonderful leftovers. I’ve been enjoying them for lunch with a green salad all week.           Baked Frittata w/ Turkey Sausage, Gruyere and Tomatoes   Save Print Ingredients 8 eggs, beaten ½ lb turkey sausage, casings removed 1 cup grated, Gruyere or Parmesan cheese ½ teaspoon salt ¼ teaspoon pepper Roma tomatoes, thinly sliced and drained Fresh basil, thinly sliced Nonstick cooking spray Instructions Preheat the oven to 425 degrees. Spray an 8x8-inch baking dish with cooking spray. Heat a medium nonstick skillet over medium-high heat and lightly coat with cooking spray. Add the sausage, breaking up with a spoon as it cooks, and cook 5-7 minutes or until sausage is browned and cooked through. Pour sausage onto a paper towel-lined plate to let it drain. In a large bowl, whisk together the eggs, cheese, salt and pepper until smooth. Stir in the sausage. Pour the mixture into the prepared pan and top with tomato slices. Bake for 30...


Pin It on Pinterest