Healthy Peanut Butter Banana Oatmeals Bars

I love finding recipes for snacks and desserts which are healthy, low in calories and tasty! Thankfully we live in the world of Pinterest now and finding such recipes is much easier than it ever was. I also love to find recipes made and tested by the real people - not professional chefs - I just trust them more and I know it will be less tricky to find all the needed ingredients! Yesterday we decided to make something on a whim and the results were tasty and healthy - enjoy! You can taste a hint of peanut butter and bananas and the bars are not very sweet (I guess you can add more sugar or peanut butter if you want them sweeter). They are great post-workout snack full of protein and fiber, and low in sugar and fat.

Ingredients:

1 1/2 cups quick-cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Directions:

Preheat your oven to 180 C.

Mix together the quick cooking oats, light brown sugar, baking powder, salt and ground cinnamon. 

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Then add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at  180 C degrees for around 35 minutes (we baked them for an hour, because it turned out that our pan is too big and we made an extra mixture).

Cut into squares and enjoy! (We left it overnight in a pan and took it all out in the morning, so they could cool off and be easily cut into squares.)

Pecan Pie

Kacper absolutely loves Pecan Pies and wants to eat it every time he has an opportunity. I also really like it! Besides the yummy and sweet taste it also reminds me of one of my favourite book series: The Southern Vampire Mysteries (True Blood source material) where Sookie eats her grandmother's pecan pie after she died and savours every moment with it. This pie turned out to be amazing and we were so eager to dig into it, I didn't even had a chance to make a photo of a whole pie!

Ingredients:
1 Pre-Made Pie Crust, fitted in a 9” pie plate
1 cup of Light Corn Syrup
½ cup of Brown Sugar
½ cup of Granulated Sugar
1 ¼ cups of Chopped Pecans
1 1/2 Tbsp of Corn Starch
1 Tsp of Vanilla Extract
3 Eggs
½ tsp of Salt
1/3 cup of Unsalted Butter, melted

Directions:

Preheat your oven to 180 C. Place your pie plate on top of a large baking sheet and set aside.

Scatter the pecans in the bottom of your pie crust.

In a large bowl, whisk together all the remaining ingredients and pour the batter over the chopped pecans. You can decorate the pie, by gently placing whole pecans on top.

Cover the pie gently with some foil and bake it for 30 minutes. Uncover and bake for another 25 to 30 minutes or until it’s no longer super jiggly in the center - we baked it for 30 minutes with foil and 40 minutes without foil.

Allow it to cool completely before serving (the hardest part!).

Carrot Bread with Cranberries and Cream Cheese Icing

Today we've attempted to make a Carrot Bread with Cranberries. The recipe originally says it's good to top it up with Cream Cheese Icing, but it turned out that the bread was so sweet, because of cranberries that we didn't make it in the end - next time we'll try!

Ingredients:

2 cups all-purpose flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom or nutmeg

1/4 teaspoon baking soda

1/4 teaspoon salt

2 cups shredded carrot

2 beaten eggs

2/3 cup milk

1/3 cup canola oil

1 recipe Cream Cheese Icing, recipe below

Directions:

1. Preheat oven to 180 degrees C. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside.

2. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened.

3. Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing (we waited a couple of hours only). Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing just before serving.

Cream Cheese Icing

Ingredients:

1 ounce (2 tablespoons) cream cheese

3/4 cup powdered sugar

3 - 4 teaspoons milk

Directions:

Whisk together cream cheese, powdered sugar, and a little milk until smooth and glazelike. Drizzle over Carrot Bread. 

Glazed Doughnut Muffins

We wanted something sweet and I've found this amazing Glazed Doughnut Muffins recipe on Pinterest combining two loves - doughnut and glaze! They are not that sweet - the glaze make them sweet actually and next time we'll probably throw in some dark chocolate. 

 

Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 220 degrees C. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.
Recipe Note: Muffins will keep at room temperature for about a day.

Strawberry Pie Recipe

 

Today we've made a yummy Strawberry Pie using one of the recipes found on Pinterest. It is really good, but I think we'll try to use less strawberries and more cornstarch - just experiment!

 

INGREDIENTS:

3 cups flour
12 tbsp. unsalted butter
1½ tsp. salt
1kg strawberries, halved (but we just looked and compared to the size of the pan)
½ cup plus 1 tbsp. sugar
½ cup cornstarch
2 tbsp. orange juice
1 tbsp. orange zest
1 vanilla bean, seeds scraped/tsp. vanilla sugar
2 tbsp. heavy cream

INSTRUCTIONS:

1. Pulse flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add ½ cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.

2. Heat oven to 220°C. In a bowl, toss together remaining salt, berries, ½ cup sugar, cornstarch, juice, zest, and vanilla; set filling aside. Unwrap dough; roll both into circles. Transfer one circle to a deep-dish pie pan; mound filling inside. Cut strips of dough from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp edges. Brush dough with cream and sprinkle with remaining sugar. Bake until golden and bubbling, about 1 hour. (If crust begins to brown before pie is finished baking, cover with foil until pie is done). Let cool.

Banana bread with strawberries and dark chocolate

Originally, it was supposed to be a banana bread with raspberries, but when I went shopping I couldn't find raspberries anywhere, so I decided to buy strawberries instead and look for a different recipe. I am very glad that I did, because this is much easier and baking-novice-friendly recipe. Bread tates amazing and I think it will be one of my 'staple' recipes.

 

INGREDIENTS:

1 c. fresh strawberries1 3/4 c. all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. nutmeg

1/4 c. sweet butter

1/4 c. plus 2 tbsp. sugar

2 eggs

2 very ripe bananas, mashed

INSTRUCTIONS:

Toss strawberries with 2 tablespoons flour and set aside. Mix flour, baking powder, baking soda, salt and nutmeg in small bowl. Cream butter slowly adding sugar, beating at medium speed; add eggs, beating well. Add flour mixture and bananas. Mix until dry ingredients are moist. Gently fold in strawberries.

Spoon batter into loaf pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.

Broccoli Cheese Bites

Being vegetarian is not always easy, so when we've found this amazing recipe for Broccoli Cheese Bites we literally squealled! It's a great way to sneak some of the green vegetable to the kids. I love them and can't wait to try our variations with cauliflower. It's so easy and yummy and can't get enough!

Ingredients:

0,5 liter of fresh steamed broccoli (but it can be frozen)

1 1/2 cup of grated cheddar cheese

3 eggs

salt & pepper

1 cup of seasoned Italian breadcrumbs

Directions:

Mix all the ingredients together in a large bowl.

With your hands, form small patties and lay on a parchment lined baking sheet.

Bake at 190C for 25 minutes, turning the patties after the first 15 minutes.

Let cool and enjoy!