GF Greek Yogurt Banana Bread

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Not a fan of that picture at all, but whatev – I’m an amateur 🙂


This is like the tenth banana bread recipe I have tried in my baking days and it’s seriously crazy how each can vary so much considering the ingredients are relatively the same, mixing it up ever so slightly – applesauce here, sour cream there.

For this one, I decided to give the Greek yogurt fad a go, along with some gluten free flour. The end result? Deliciously, fluffy, moist bread. Seriously insanely good. Different than the dense banana breads I’m used to making but might I say, equally tasty?

If I ever came across the opportunity to open a bakery some day, I would have to have at least two versions of banana bread on the menu – aggressive, I know.

This recipe was inspired by a recipe I came across on…wait for it….PINTEREST!

Like I mentioned in my previous post, I’ve been reunited with Pinterest after months of time off any it feels oh so good.


GF Greek Yogurt Banana Bread

  • 1 ½ Gluten Free Blend Flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup brown sugar
  • ½ cup melted butter
  • 2 eggs
  • ½ Greek yogurt
  • 1 tsp vanilla extract
  • 2 mashed bananas
  • pecan pieces (optional)

Preheat oven to 350 degrees and grease up a loaf pan. In an electric mixer combined brown sugar, eggs, melted butter and vanilla until WELL blended.

Sift together the dry ingredients. Slowly start to incorporate the dry ingredients into the wet – set aside once the batter has come together. Mix together mashed bananas with Greek yogurt. Fold into batter until combined. Sprinkle with pecan pieces. Bake for about 45 – 50 minutes or until a toothpick comes out clean.

Now, the best part, EAT IT! I sometimes have been known to top my banana bread with some good ol’ butter or maybe some peanut butter and drizzled honey – skies the limit folks.

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Avocado Chicken Salad

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Avocados? Check. Deliciously baked chicken? Duh. Avocado Chicken Salad? Yes please. Okay so I’m sure y’all  have seen the pin on Pinterest for the avocado egg salad – I’m pretty sure I’ve seen it at least 100 times and probably pinned it twice 🙂 Well this was sort of inspired by that pin as I just remembered there was a thing called Pinterest today…..What? Did I just say, “I just remembered Pinterest existed”!?!? I probably wouldn’t be so dramatic but I really can’t remember the last time I mindlessly scrolled through pin after pin after pin. I seriously just don’t have the hours in my day to dedicate (pity party for me :(). This weekend was a different story as the hours to waste away pinning recipes I’ll probably never make and outfits I probably couldn’t afford were definitely available and well lets face it, well spent. Reunited and it feels so good, Pinterest 🙂

This chicken salad was thrown together so quickly that I don’t even remember how much I used of everything. Definitely how most of my dishes come together, a little bit of this, a little bit of that 🙂


 

Anywho, basically, here’s what I did:

  • Seasoned two chicken breast (sliced like tenders) with salt, pepper, seasoning salt, thyme and olive oil.
  • Roasted in a 350 degree oven until it was done (no pink in the middle).
  • Once chicken is cooled, I just used my fingers to pull apart.
  • Next, I chopped up some leftover peppers and onions in the food processor. It pretty much consisted of ¼ a sweet onion and 3 small orange peppers.
  • Now for the dressing – 1 avocado, ¼ cup of miracle whip, ¼ cup of greek yogurt and 2 ish tablespoons of garlic mustard aoli ran through the food processor for about 30 seconds (I also drizzled in some lemon juice for flavor and to avoid the avocado from turning brown 🙂 )
  • Mixed in with chicken, onion and peppers, sprinkled in some almond slices (I used the honey roasted ones from Trader Joes, YUM).

And done. So good, relatively simple.

 

Back to Traditional Baking

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For being a self proclaimed baker, I haven’t done a whole lot of traditional baking these days – instead I’ve been experimenting with Paleo friendly recipes, gluten free recipes – ya know the “healthier” stuff. While I can say it’s been quite interesting and I’ve even had some successes (no worries,  you’re not missing out, none of them were worth writing home about :)), I thought it about time I dive back in to all the goodness of sugar, butter and predictable flour!

I’ve made some version of both these recipes in the past so they would be considered oldies but goodies – my heart melted with the smell of baking delight last night!


 

BROWNED BUTTER BLUEBERRY MUFFINS

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I came across this pretty little recipe on Joy the Baker’s blog  while I was looking for a traditional blueberry muffin recipe – as soon as I read browned butter, I just new it was love at first sight. Like I said, I’ve made these in the past and they are HUGE crowd pleasers – this recipe is so predictably good – I think the browned butter sells it’s self here folks.

Browned Butter Blueberry Muffins adapted by Joy the Baker 

No need in me reiterating the recipe as I didn’t change much except the following:

  • Whole wheat flour instead of regular flour
  • Brown sugar instead of white sugar
  • I added pecan pieces 🙂

 

PEANUT BUTTER CHOCOLATE OATIE COOKIES

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My SIL Britt gets all the credit for introducing these gems into my life. SO simple yet all the years I’ve been baking I’d yet to take a crack at ’em. Welp, that changed a few months ago when I’d hit a low in my motivation to bake – these babies take zero effort, even when you spruce them up with things like chocolate chips and oats.

Less than 10 minutes to prep and 10 minutes to bake – seriously, I will NEVER buy another store bought peanut butter cookie for as long as I live (not like I even buy baked goods from the store, just trying to be dramatic here 😉 ). I imagine whipping up a batch of these for my yet-to-be conceived kids as an afternoon snack (earmuffs Ryan :)).

ENJOY!


 

Peanut Butter Chocolate Chip Oatie Cookies

 

1 cup organic/natural peanut butter (I used crunchy)

1 cup of brown sugar

1 teaspoon baking powder

1 teaspoon vanilla

1 large egg

1/2 cup of organic oats

1/2 cup of chocolate chips (semi-sweet or dark)

coarse sea salt

honey (optional)

 

Preheat oven to 350 degrees and make sure the rack is somewhat in the middle.

Mix peanut butter, sugar, baking powder, vanilla and egg until well combined. Stir in oats and chocolate chips.

Spoon about 1 tablespoon of the mixture onto a well greased / foiled pan. Press down gently and flatten just enough so that the sea salt won’t fall off – sprinkle with sea salt 🙂

Bake for about 10 minutes or until golden brown around the edges. Once you’ve pulled them out of the oven and they’re still warm, drizzle with honey.

YUMMMMMM!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Wine Country

Hey All! My family and I just took a trip out to wine country a few weeks ago to celebrate ME turning the “dirty thirty” 🙂 I could not have imagined a better way to celebrate such a momentous birthday – the only thing that could have taken it to the next level would have been for some of my faves (ahem, Zapaliks) to be there. Fortunately we will definitely be back to this amazingly special place and they will for sure be on the rooster 🙂
I’m going to leave all the minute by minute details of our trip out of this post as it would take me days to write it and also, there is so much information out there on the web that really truly does it justice, I would just be reiterating what so many other folks have already shared….
So, I’m going to share my favorites as I truly think that no matter where you go, each individual always has their own unique experience and you can not have a bad time 🙂
To start, we spent all our time in Napa but can.not.wait to go back and explore Sonoma 🙂

Wine
1. Sterling – The views at this winery were magical, honestly I could not have dreamed a more picture perfect view of Napa. The folks here were welcoming and fun – we probably could have stayed all day out on their terrace sipping delicious wine but then we wouldn’t have been able to see the other amazing wineries 🙂
2. Pride – While the trip up Spring Mountain was no walk in the park it was so worth it. The views were spectacular, our tour guide Jay was amazing and we wrapped it up with a picnic lunch overlooking views that went on forever, ah living the dream 🙂
3. Cliff Ledde – Such a fantastic place with the most kind man name Tom. He truly is so passionate about wine and the making of wine. I was quite tipsy at this point but I remember just sitting there hanging out with the best people in my life, sharing wine, sharing laughter. It was a highlight of the trip for me.
4. Castello di Amorosa – This was our first stop and I’m not sure if it was just that we were all on a exhilarating high of being in Napa or because this place was a freaking castle but it was wonderful and totally set the tone for the rest of the trip 🙂

Eats
1. Mustard’s Grill – two words. Pork Chops. If you find yourself in Napa and are lucky enough to score a seat here, trust me, just order the pork chops – no menu skimming necessary.
2. Ad Hoc – Such an amazing place when you have a large group, that are celebrating and have been wine tasting all day, ha. loved. every. minute. Just thinking about it is making me smile 🙂
3. Deli’s around the area – You pretty much can’t go wrong at any deli/grocery deli in the area. All were serving up deliciously fresh sandwiches, meats and cheeses.
4. Rutherford Grill – Last dinner of the trip. This place was known for two things, ribs and prime rib sandwich – obviously we all got both 🙂 SO GOOD!

PICS! I totally thought I took more, grrr….I also did not get a shot of the whole group so sorry Aunt Nean, Uncle Dwayne and Matt who are missing in this post 😦
Me and my love - their bubbly was muuummm good.

Me and my love – their bubbly was muuummm good.

Barrels and Barrels of wine

Barrels and Barrels of wine

My peeps

My peeps

Views at Sterling

Views at Sterling

We're happy people

We’re happy people

Part of the group

Part of the group

Ladies who drink wine :)

Ladies who drink wine 🙂