I don’t know about you, but our freezer is sort of a black hole. I’m not exactly sure how it happens, but something will be placed in there, and get sucked into the void that is our freezer. It sits quietly in the back until one day the entire contents of the freezer explode into an avalanche of mildly frost-bitten foodstuffs. An over-sized bag with a lone fish stick, a pint of ice cream with a mere spoonful left, something brown and unidentifiable that causes Brendan and I to look at each other with raised eyebrows and a hint of concern… Anyway, during my freezer’s latest purge I discovered a bag of shredded zucchini remaining from last summer’s CSA haul. And since our CSA is due to start up again any time now I figured it was probably a good idea to use up the last of the remaining goodies from 2014.
As regular readers of the blog will likely have noticed, I have a definite thing for muffins. They’re easy to make, and are perfect for an addition to my breakfast or an afternoon snack. And, you know, Brendan will never complain about a tray full of baked goods sitting on the counter.
Creamy oats, with peanut butter, chocolate, and banana. What better lunch could there be for a snow day?
When it’s cold and miserable outside (seriously, WHEN WILL IT END??), all I want to eat is something warm and – usually – full of carbs. There’s something so happy about them. My other comfort foods are, of course, chocolate and peanut butter. But those two things in a bowl of spaghetti just sound nasty. Oatmeal, though? Now that’s a different story.
Guys, the winter is killing me. This past weekend, I was heading up to Jersey to host a brunch with my mom. Knowing we were having a bunch of people over, I made a nice big batch of muffins. I drove up north with my sister, and Brendan was going to join me later in the afternoon with my stuff and my muffins. And then it started to snow. Again. What had been forecasted as a chance of flurries ended up as four-plus inches of ice and snow. Needless to say, Brendan ended up snowed in at home while I was stuck in New Jersey, sans-muffins. It was a sad day.
Oh, cinnamon buns. Those giant rolls of flaky pastry, cinnamon sugar filling, and a sweet vanilla glaze… They are simply perfection. I mean, to this day passing Cinnabon in any mall or airport is a form of cruel and unusual punishment. Seriously, the CIA should just force suspects to smell the cinnamon rolls and then deny them any. They will talk immediately.
Back in college, I lived off of oatmeal. I know, I know, the quintessential collegiate meal is Ramen. But oatmeal is just so much tastier. Besides, it’s perfect for any time of day. I wouldn’t eat Ramen for breakfast, but oatmeal for dinner? That I could do. It was easy and inexpensive to get those packets of instant oatmeal, and it was simple to make in my dorm room.
When I made double chocolate banana muffins a few weeks ago, I mentioned that my husband was already asking me to bake more of them. So when I mentioned last week that I was planning on making them again, I was surprised when he asked, “Can you make them in loaf form? With peanut butter?” Dude, I was going to make muffins…with a recipe I already have…now you want bread…with peanut butter? I love him, but man he can be a pain 🙂
Recently, my husband has gotten really into eating bananas. All things considered, this is a pretty good turn of events. They’re healthy and inexpensive and inspire quick clean-up (while he may leave wrappers sitting on our counter, he’ll always get rid of the banana peel). It does have one significant downside, though: I haven’t been able to make all of my banana baked goods! We’ve been going through the whole bunch, so I haven’t had any sad brown bananas begging to be cooked into something tasty. This week, I said enough is enough. We bought new bananas when we still had some on our banana hanger, and I instructed him to use those new ones. Dag-nabbit, I was going to bake!
I absolutely adore yogurt. It’s almost always gluten free, and thus a safe choice for an on the go snack. Those pre-packaged yogurts can get expensive, though. Sure they’re convenient, but at a dollar a container it can add up quickly for somebody on a budget. The solution? Make my own!
As I’ve discussed in the past, I’m on an on-going quest for quick, simple, and different breakfast foods. More than any other meal of the day, I’m totally prone to getting into a morning-rut. It sort of makes sense, I suppose: it’s early, I’m hungry, and I’m on auto-pilot. Making a decision about what to eat just seems like an unnecessary task. So what’s a girl to do to avoid scrambled eggs every morning? Make muffins, of course!