Whole Wheat Banana Pancakes

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It has been a long time since I’ve been on here.  Too much going on in life.  Nothing more I can say.  I have things to blog and then I haven’t.  Now the holidays are coming and…where has the time gone?

Speaking of holiday’s.  This would be the perfect Christmas (for those that celebrate it) breakfast.  We had it for dinner tonight!  We love to have these types of foods for dinner.

The kids enjoyed it as well.

IMG_7715Khali just dips her fingers in the syrup and leaves the pancake on the plate (she later did eat it though!!).

IMG_7714Caleb really doesn’t like to have his picture taken so he’s acting like he can’t see me taking this.  But he’s eating here too!!!!

IMG_7716Brooklyn ate her pancakes and came back for seconds, but she’s more concerned about having her picture taken.

The reason for these pancakes?

Well, I’ve been trying to remove as much processed foods from our diet as possible.  It’s not an easy task by any means, but I’m working on it.
I found a great website that has a ton of recipes – which is where this came from.  I shopped for the week and I’ll have to say that I didn’t spend any more money than I would have for foods that aren’t as good for you.

I haven’t been as good lately with making the healthiest dinners lately.  As I’ve said, life has been pretty busy.  But it’s time to pay attention to the food we’re putting in our bodies.  Moderation is the key, yes.  But we’re trying!!!

This week I made home made refried beans as well.  I ate those twice for lunch.  GREAT.

Check out the website and let me know what you think.

I did add some cinnamon to this recipe to add a bit more flavor.  To me, I could really taste the flour too much.  After adding a bit, it was fabulous.

We’ll have these again.

Whole Wheat Banana Pancakes
Recipe Type: Breakfast
Cuisine: Pancakes
Author: Patricia
Ingredients
  • 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving – I didn’t have 100% pure maple syrup so I tried to use a little of what we had.
Instructions
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not overmix.
  3. Gently fold the mashed bananas into the batter with a spatula.
  4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!

Have a great rest of the week.  Try this for breakfast this weekend!!

Patricia – Two Girls Cooking

100 Days of Real Food

Oreo Cheesecake Bars

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Last week I made Brown Eyed Bakers Snickers Rice Krispies Bars and they were soooo good.  I had gone out of town a couple of days after making these and I hoped that there would be at least one bar left for me (yay there was)!!

Then I saw these Oreo Cheesecake Bars on Michelle’s site and I so had to try these too!  My family likes (okay I like) the yellow Oreo cookies more than the chocolate ones, so I thought I’d change it up a bit and use those instead!

I’m thinking I should have doubled the recipe so that  I would have enough of these to feed all of the sweet tooth eaters in the house.  Once I tend to get my picture down for the blog, these types of treats seem to disappear.

INGREDIENTS:

For the Crust:
23 Oreo cookies (store-bought or homemade)
2 tablespoons unsalted butter, melted

For the Cheesecake:
12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
6 tablespoons sour cream
1½ teaspoons vanilla extract
12 Oreo cookies (store-bought or homemade), coarsely chopped

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DIRECTIONS:

1. Preheat oven to 325 degrees F. Line an 8×8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.

2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).

3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.

5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week. (I can’t believe I have to wait this long.  This is not a good thing for me!!)

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(Recipe adapted from Table for Two)

I’m so thankful that there are so many great bloggers out there to share their fun with us!  Not only do I learn from them but I get to share their great recipes.

Have a great week and enjoy the treat coming from your kitchen

Two Girls Cooking – Patricia 😉

Source:

Brown Eyed Baker

Butter Cake Bars

Who doesn’t love any kind of sweet bars?  The kids and adults in our house do.  They like pretty much everything sweet.

I try to make things during my lunch break so that we can have fun desserts after dinner or later that night.  OR because I get to taste it before anyone else does!!  And these didn’t let me down a bit.  The cake batter actually tastes more like a cookie crust to me.  And the topping…wow factor for sure.

I’m supposed to be on a low fat/low sugar diet.  This baking stuff has been very fun.  I’ve learned to bake a lot things I wouldn’t touch before.  But now that I’m making them, I do try them.  And some I can just try and walk away, and others, not so much.  These fall under the not so much category!!!

Ingredients

  • 1 box Betty Crocker French Vanilla Cake mix
  • 1 stick (1/2 cup) butter, melted
  • 3  eggs
  • 8 oz cream cheese
  • 1 lb bag (about 3-3/4 cups) powdered sugar
  • 1 tsp almond extract
  1. Preheat oven to 350 F.
  2. Line an 8 x 8 inch baking dish with parchment paper.
  3. In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms. Press into the bottom of the baking dish.
  4. In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth. Spread over the cake mix layer.
  5. Bake bars for 45 minutes, or until edges are golden brown,and the center has set to a soft consistency.
  6. Cool COMPLETELY before slicing into bars and serving.

My only complaint is that I think I should have used a bigger dish to make it in.  The top got browned pretty fast and it felt like it hadn’t set completely yet.

But again, fantastic.  Try.  Make.  Eat.  Enjoy.  Share if you must!!!

Have a happy day!

Patricia – Two Girls Cooking 🙂

Source

Tablespoon

Butter Brickle Ice Cream

Ever since it started getting warm out I’ve been craving ice cream. It’s pretty rare, though, for me to find my favorite flavor, Butter Brickle. It’s a very simple flavor: creamy, buttery ice cream with bits of crunchy toffee. I don’t know why I never see it in the stores anymore. I get a little too excited when they happen to have some at my favorite local ice cream shop. I finally decided it was time to try to make some on my own. This recipe was one of the only ones I could find, so I’m very glad it turned out to be just what I was craving!

Ingredients:

2 cups half-and-half
1 cup brown sugar
2 tablespoons butter
1 1/2 teaspoons butter flavor extract
1 teaspoon vanilla extract
2 cups whipping cream
3/4 cup toffee pieces (I used Health Bits o’Brickle)

Directions:
In a medium saucepan, combine half & half, brown sugar, and butter.
Stir constantly over low heat.
When mixture becomes bubbly around the edges of the pan, remove from heat. (This never really got bubbly around the edges for me, I just went until it started to bubble)
Chill this mixture along with the bowl of your ice cream freezer.
Before freezing, add whipping cream and both extracts, mix well.Freeze according to your ice cream maker directions.
Add toffee bits after freezing process.

 

This was very rich and creamy, you can really taste the butter flavor. I wasn’t sure I wanted to share this because it was so good! I did share with my husband and my mom, and we even let Sam have a little taste. Everyone really enjoyed it. The only problem I found was that 1 quart didn’t last long!

– Jodi

Salmon w/Lemon Parsley sauce

This was my lunch yesterday!  I have the pleasure of working from home.  There was a point where it was so much easier for me to get in my car and go out for lunch every day.  Not only does that become expensive, but it became unhealthy as well.

I’ve talked a lot about doing my best to eat healthy; watching my fat and sugar intake.  Because I have a family that has a picky pallet, I struggle at times with new foods to try.  I also have a hard time trying to come up with things to eat for lunch that are good for me too.  I co-worker of mine had mentioned  one day that she was making herself some salmon for lunch.  Since I can’t have make this for everyone at dinner time, I decided to give this a try for lunch.

I haven’t had salmon in a very long time.  I knew that I needed something to pour over it (just in case I wasn’t pleased with the taste!).  I did a search online and found this butter parsley sauce.  Yes, I know.  Butter is not the best for us to have.  (All things in moderation right!!!)

This was quick and easy and the flavor was amazing.  I bought a pack of Market Pantry (from Target) Wild-Caught Alaskan Keta Salmon (all natural).  I think the entire bag was under $10 for 6  individual wrapped bags.

I pulled out a frying pan, filled it with some extra virgin olive oil and turned the heat on medium-high.  I let the pan get hot and put the salmon in skin side down.

While that was cooking I put together the butter sauce (which I’m actually thinking could be used with extra virgin olive oil as well next time).

Here’s what you need for the sauce:

1/2 c. butter

1 tbsp. fresh lemon juice

2 garlic cloves, mashed (I used 3 garlic cloves)

1/4 c. chopped fresh parsley (I had dried parsley on hand)

Melt the butter in a small saucepan and stir in the lemon juice, garlic and parsley. Blend well and stir over low heat for several minutes. Serve with the baked salmon.

Makes about 1/2 cup.

Because of the butter in this sauce, I didn’t use the entire amount.  But the garlic and lemon together was amazing.  This was so good.  I will definitely be eating this again for lunch.  (Now if I could get the family to eat this as well).  No more salads every day for lunch for me!

Have a great rest of the week.

Patricia – Two Girls Cooking

White Chocolate Fudge

 

A couple of weeks ago I made some fudge.  For me, that’s the chocolate that just hits the spot.

This week I decided to make white chocolate fudge (I’m a fan of chocolate, but an even bigger fan of white).  The directions for how to make this are on the back of the Jet-Puffed Marshmallow Creme jar.  (I don’t have a candy thermometer because I usually don’t make things that would require me to check the temperature on any kind of baking candies!), so I did set a timer and mix for a complete 4 minutes once the butter/sugar mixture started to boil.

Here’s what you need:

3 cups sugar

3/4 cup butter

1 can (5oz) evaporated milk

1-1/2 pkg (12 squares) Semi Sweet White Chocolate , chopped

1 jar (70z) Jet-Puffed Marshmallow Creme

1 cup chopped Walnuts (optional – I left out)

1tsp vanilla

Line 9 in pan with foil (parchment paper works better).  Bring sugar, butter and milk to a rolling boil in large saucepan on medium heat, stirring constantly.  Boil 4 minutes or until 234 degrees F on candy thermometer, stirring constantly.

Add chocolate and marshmallow creme; stir until melted.  Stir in nuts and vanilla.

Pour into pan.  Cool.

I put mine into the fridge so that it cools much quicker so we can eat it!

This is nothing fancy.   Probably some thing most have made before.  But I love to share any little adventures I make in the kitchen.

Have a great weekend and enjoy!

Patricia – Two Girls Cooking

 

 

 

Today I had the day off from work.  I got some shopping done,

Peanut Butter Cup Bars

I have a couple of other food blogs that I follow, one of them being www.browneyedbaker.com.  This is where I found these bars.  And guess what?!  There is not baking required.  Not putting anything in the oven for me to ruin.

I’m a huge fan of Reece’s Peanut Butter Cups.  So when I saw this I had to give it a try.  The kids came along for the fun and helped out with this too!

They are good helpers.  Caleb loves to sample the food/candy/treats as we go along (or while it’s in the fridge setting! – had a nice little pint sized finger print in it!!).

Here’s what you need:

½ cup unsalted butter
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
½ cup milk chocolate chips (or chopped chocolate)

1. Line an 8×8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.

2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.

3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.

4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.

(Recipe adapted from Stylish Cuisine)

You’ve got to check out the Brown Eyed Bakers site.  Her photos do this better justice than mine do.  But they taste soooo good.

Happy rest of the week.

Patricia

Two Girls Cooking