Chocolate Banana "ice cream"

Why is it whenever I want to lose a couple of pounds to fit into a certain outfit, I get intense cravings for chocolate?!?

Does this happen to anyone else?

I was looking around on pinterest this past week and came upon this little treat.  I had heard of similar recipes and decided to come up with my own twist.

This hit the spot.  Now, it's not real ice cream, but if you are trying to watch your weight it is really good.  Creamy, chocolaty goodness.

Chocolate Banana ice cream

2 frozen bananas, peel removed

2 tbs. regular cocoa powder

I put my bananas in the microwave for 20 seconds to thaw them out a bit.  They were still frozen, pretty solid. Place bananas and cocoa powder in a food processor or blender (I used my mini processor).  Blend until combined.  Scoop out and serve immediately.

Source: Young Adventures

Refrigerator Raisin Bran Muffins

Brian and I are big fans of bran muffins.  The problem is the Mr. likes them warm.  During the week, I just can't make that happen.  Well, that's what I thought until I came across this recipe from A Little Bit Crunchy a Little Bit Rock n' Roll.  You mix up the batter the night before and bake the next day.  Even better you can keep the batter for up to two weeks...sweet!  I added a few ingredients to suit our taste, and we loved these muffins.  They are a new favorite.  Thanks for sharing Mama J.

Refrigerator Raisin Bran Muffins

1 1/4 cup buttermilk

1/4 cup canola oil

1 egg

1 1/2 cup raisin bran cereal

1/2 cup raisins

1/2 cup unbleached all purpose flour

1/2 cup white whole wheat flour

1/4 cup fine milled flax seed

1/2 cup sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cloves

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

In a medium bowl mix together buttermilk, oil, and egg.  In a large bowl mix together the remaining ingredients.  Add the wet ingredients to the dry and stir until combined.  Cover and refrigerate over night.  You can keep the batter for up to two weeks covered in the refrigerator.

When you are ready to bake pre heat your oven to 400 degrees.  Grease your muffin tins and fill with batter. Place your oven rack in the middle position and bake the muffins for 20-25 minutes.

Yield: 9-12 muffins

Source: Slightly adapted from, A Little Bit Crunchy a little Bit Rock n' Roll

Paper Bag Apple Pie

I saw this recipe on the King Arthur Flour site and I was intrigued.  I've never cooked anything in a paper bag and I loved the idea of the mess staying in the bag and not in my oven.  This pie was delish!  I will definitely be making this again.  Think apple crisp, plus apple pie.

Paper Bag Apple Pie

Recipe for your favorite pie crust. You only need one crust for the bottom.

Filling:

8 cups of apples, peeled, cored, and sliced

3/4 cup brown sugar

1 tsp. cinnamon

1/4 tsp. kosher salt

1/2 tsp. ground nutmeg

3 tbs. unbleached all-purpose flour

Struesel topping:

1/2 cup granulated sugar

• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup (8 tablespoons) cold butter, cut into pats

Put the sliced apples in a microwavable bowl, stir in the brown sugar, cinnamon, salt, and nutmeg.

Microwave the filling uncovered for 5 minutes.

Stir in the flour.

Preheat the oven 425 F.

Roll out the pie crust and place in the pie pan.

Spoon the filling into the crust.

Make the topping:  Combine, the sugar and flour, and butter.  Use a pastry cutter to mix the above together until crumbly.

Sprinkle the struesel over the top of the filling.

Place the pie in a brown grocery paper bag and close securely and staple shut.  Place the bag on a cookie sheet.

Bake the pie for one hour.

Remove the pie from the oven.  Cut the bag open and carefully remove it avoiding the steam.  Place on a rack to cool for 30 minutes.
Serve with ice cream if desired.


Source: King Arthur Flour

Blueberry Walnut Granola

I love a good homemade granola.

When we went to Chicago last spring my dear friend and excellent hostess had a variety of breakfast treats out for us every morning.  She had made the most delicious granola, and I of course asked about the recipe.  She told me it came from Gale Gand's Brunch cookbook.  I should have known.  Those of you that are long time readers of Young Adventures may remember the chocolate waffles that I made from this amazing cookbook.  If you like breakfast food, run don't walk to the store and purchase this book.

I have been thinking about this recipe and tweaking it in the back of my mind for some time now.  I finally got around to making it and I am very happy with the way it turned out.

This will make a great breakfast with milk or yogurt.  I also think it would be a great after-school snack.

Feel free to swap out the fruit and nuts for your favorite.

Blueberry Walnut Granola

1/2 cup honey

1/2 cup pure maple syrup

1/4 cup orange juice

3 tablespoons unsalted butter

1 teaspoon almond extract

4 cups old-fashioned rolled oats

3/4 cup sweetened shredded coconut

1 cup chopped walnuts

1 teaspoon sea salt

1/4 cup wheat germ

1/4 cup ground flax seed

1 cup dried blueberries (I get mine at Costco)

1. Heat the oven  to 325 degrees.  Line a large rimmed cookie sheet with parchment paper.

2. Combine the honey, maple syrup, orange juice, butter in a small saucepan.  Bring the mixture to a boil over medium heat.  Watch this closely and don't let it boil over. 

3.  Reduce the heat and simmer it for 5 minutes, stirring often.  Remove from the heat and add the almond extract.

4.  Mix the oats, coconut, walnuts and salt in a large bowl.  Pour the hot mixture over the oat mixture.  Stir all of this together until it is thoroughly coated.  Spread it evenly on a baking sheet.

5.  Bake for 15 minutes.  Add the blueberries and bake for another 15 to 18 minutes, stirring occasionally, until golden brown.

6.  Remove the granola for the oven and place the pan on a cooling rack.  Once the granola has cooled, stir and place in an airtight container at room temperature.  It will keep for up to two weeks.

Enjoy!

Source: Adapted from Gale Gand's Brunch  

Tomatoes on toast

Do you have a million tomatoes and you're running out of ideas as to what to do with all of them?

This is just a quick and easy lunch idea I came up with for myself.

Tomatoes on Toast

1 large slice of good bread (I used sourdough)

1 garlic clove paper skin removed

Extra Virgin Olive Oil

1 or 2 tomatoes sliced (enough to cover your bread)

Fresh basil, torn into pieces

1.  Toast your bread in the toaster to your desired toastiness.

2.  Remove the bread and place on a plate.  Now take the garlic clove and rub it all over the bread until there is not much garlic left. I LOVE GARLIC!!

3. Top with your sliced tomatoes.  Drizzle a bit of olive oil on top of the tomatoes.  Scatter your basil on top.  Sprinkle with salt and pepper.

Easy and delicious.  

P.S.

Make sure to brush your teeth after eating this sandwich.  Otherwise you might scare the neighbors away.

xoxo

Rachel

Source: Young Adventures

Young Adventures Pasta Salad

No one will eat macaroni salad in this home, but if I mention pasta salad their eyes light up and I hear yum.  I serve this as a main dish with fruit for dinner in the summer time.  You could serve it as a 

side dish of course, but it's summer make... things easy for yourself.

Pasta Salad

1/2 of a box of farfalle pasta, about 8 oz.

1/2 cup light mayonnaise

1/4 cup light vinegar (like white wine or rice wine)

2 teaspoons Italian seasoning

Salt and Pepper

1/4 cup fresh grated Parmesan cheese

4 oz. of feta either crumbled or cube it yourself 

1/2 cup Kalamata olives

1/4 pound of salami cut up in quarters or pepperoni

1 cup grape tomatoes

1.  Cook the pasta according to the package directions.

2.  While the pasta is cooking prepare the other ingredients.  In a large bowl combine mayo, vinegar, seasoning, salt, pepper,  Parmesan, and feta.

3.  When the pasta is finished cooking drain and rise under cold water until it is no longer hot.

4.  Add the cooked pasta to the bowl and stir with the dressing until it is combined.  Add the olives, salami, and tomatoes and stir until everything is incorporated.  Serve immediately.

Enjoy!

Source: Young Adventures

French Onion Dip

Someone in our house is a fan of the potato chip dip you can get at the grocery store.  Nothing against it, but I thought we could do better.  I think I was right!  If you love potato chip dip, you should most certainly try this.  It is super easy to make and so much better.

French Onion Dip

3/4 cup 0% fat Greek yogurt

1/4 cup light mayo

Dash of granulated onion (I get mine from Penzey's)

salt and pepper 

1  large sweet onion

olive oil

1.  Chop the onion into medium to small pieces.  

2.  In a medium size skillet add about 1 tablespoon of olive oil.  Add the onions and about 1 teaspoon of salt.  Cook over medium to low heat until the onions start to turn brown and caramelize.  This will take about 40-50 minutes.  Set aside to cool.

3.  While the onions are cooling.  In a medium size bowl mix together the yogurt and mayo until incorporated. Add the granulated onion, salt and pepper.  Stir in the cooled onions.  Taste and see if any additional seasonings are needed.    Serve immediately with chips.

Enjoy!

Source: Young Adventures