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.
Plain old banana bread gets kicked up a notch with peanut butter and a chocolate swirl
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 🙂
Moist, rich, decadent, and healthy: these muffins have everything you want, while cutting back on the things you don’t!
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!
Much like Santa, Elvis would come out of hiding for these cookies
I don’t know about you guys, but we’re still swimming in Thanksgiving leftovers. Well, we finished the pie. And there was a bit of a battle over the last serving of stuffing. But for the most part, we’re still sustaining ourselves on leftovers. While I’m getting a little tired of this Thanksgiving themed Groundhog Day, it does have one major advantage: I’m free to use the kitchen for non-dinner pursuits. And as Christmas season is officially in full swing, what better pursuit than cookies?
I don’t know about you guys, but I am a creature of habit. I take my coffee mugs off of my mug tree in the same order every time. It doesn’t matter that they are identical apart from color; coffee just tastes better from the orange one. In the evening, I sit in the same spot on the couch, and good luck to anyone who tries to take it from me. But perhaps the saddest part of my habitual nature is my breakfasts. For years, I would eat a cup of yogurt with some fruit for breakfast. Every. Single. Morning. Now, thanks to lactose intolerance, it’s a scrambled egg. If I really want to get crazy, I’ll throw in some roasted vegetables and call it an omelet. I know I’m not alone in this. Kelly Ripa has gone on and on about her avocado toast obsession. I can’t say I know anyone else who does this, so maybe it’s just the two of us. But at least it isn’t just me.
Oh bananas. So well known in pop culture. They wear pajamas. They star in knock-knock jokes. They help Gwen Stefani teach America’s youth how to spell. What? You mean that wasn’t her intent? Sad…
Anyway, I love having bananas around the house. But, for the longest time I had to get them in particularly large bunches. See, my dad likes green bananas. Not plantains: green bananas. If I were to buy a normal sized bunch, they would all be gone before they were actually ripe. And that’s just sad. But, the thing about bananas is that they are annoyingly finicky. They will be under ripe for about a week. Then, for two glorious days, they are perfect. Then, when I wake up the next morning, they are brown and falling off of the banana hanger, ripping right out of their peels. So, after making my dad leave me the disgusting green bananas, they literally start to fall apart right in front of me. Thus, I have ended up baking with bananas a lot. Because while brown bananas are inadequate for my Rice Chex, they are pretty ideal for muffins, and cupcakes, and breads.