Banana Nut Oatmeal Muffins

Yesterday I tried a new recipe.  Well, I took a recipe I found from Debbie and tweaked it a bit because I didn't have all the ingredients and I didn't want to put a bunch of honey in because remember, sugar?  So my version probably isn't any where near as good as the original one is that Debbie made, but that's all right. Live and learn! Besides, I didn't have much else to do besides dishes and laundry.

Banana Nut Oatmeal Muffins

Ingredients:

2.5 cups old fashioned oats
1 cup plain low fat greek yogurt (I used plain regular yogurt, because we don't keep greek yogurt in the house because I can't stand the texture)
2 eggs
1/4 cup vegetable oil
2 tsp baking powder
1 tsp baking soda
1/2 cup chopped unsalted cashews (I used cashews because that's all I had!)
2 tsp vanilla
2 ripe bananas

Instructions:

1. Preheat oven to 350 degrees. Line 12 muffin tins with silicone or foil liners.

2. Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor except for the nuts. 

3. Process everything until everything is mixed together and oats have become smooth.

4. Pour batter into a mixing and fold in the nuts.  I chopped my cashews by using a mini processor that we use specifically for smaller things like nuts for recipes.  You could decide not to chop the nuts, but I did because there was huge pieces in the bag.

5. Divide evenly among muffin liners.  I generally use a 1/4 measuring cup to make sure that each one is pretty even.

6. Put in over and bake for 18-20 minutes or until toothpick comes out clean.

7. Cool on a wire rack for a few minutes and enjoy!

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The ones that I made tasted a bit bland, but I think that's just because I didn't add any sugary or sweet items to the mix.  I like the banana flavor though, it comes through really nice without the sweetness getting in the way.  I think the next time I make these I'm going to mix in some of my protein powder so I can eat these at breakfast and not have to drink the protein shake that I'm starting to get really annoyed with drinking daily.

This recipe was pretty easy and quick. I'm definitely going to try it again but tweak my own recipe a little bit more so I can include my protein powder.

Overall, 4 out of 5 stars on this recipe.

P.S. Sorry for the lack of photos, still no camera.

Crazy Cake Recipe

I can't believe it's Friday already! I've been stuck in the house for the majority of this week since we got about 5 inches of snow on Tuesday so it's pretty refreshing knowing today is Friday and that Monday I can go back to class!

I wasn't for sure what to post today but after chanting "write what you know" to myself a few times as I baked my brother a cake I realized I should share the recipe! It's my favorite scratch cake I've made and everyone in the house has pestered me for weeks now to make it again.  After Thanksgiving I got into a baking kick and I was baking new items nearly every day and the favorite in the house is still the Crazy Cake.

Since my brother heads back on the road tomorrow for work in Wyoming, I decided I'd be a nice sister and bake the cake for him since I've been slacking on being Betty Crocker as he refers to me, since school started.

The recipe comes from an old, extremely loved and worn cookbook that my mom has had....for forever.  It's the Hodgeman County Bicentennial Cookbook of 1776-1976 to be exact. I wish I had photos to prove to you how much it's been used because it's literally starting to fall apart off of the spiral binding but our camera isn't working right now.

It's a pretty simple cake.

1 1/2 c. flour

1 c. sugar

1 tsp. soda

1/2 tsp. salt

3 T. cocoa

1 T. vinegar

1 tsp. vanilla

6 T. oil

1 c. water

Mix and bake at 350 degrees until done.  The recipe also says if you want two layers you have to double the recipe.  It doesn't specify any time but I've found it's usually done in 25 to 30 minutes, but I always test the center of the cake before pulling it from the oven.  The only thing I've changed in the recipe is that I like to put in an extra tsp. of vanilla.  For icing, since I haven't found a scratch recipe I like yet, I just use a can of frosting from Betty Crocker, usually just white vanilla.  Cream cheese frosting is good with it as well, but it's very very rich when combined with the moist cake.

I wish I had photos to share, but I don't. :(

Let me know if you give this recipe a shot and what you did for icing!