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I came across these Peanut Butter Banana Bomb Muffins the other day over at Oh She Glows and was instantly enamored. I mean, come on, peanut butter and bananas in muffin form?! What’s not to love?
Since I was missing a few of the ingredients needed, I made a few modifications using the Whole Wheat Honey Banana Muffins recipe listed on Recipezaar as a guide.
for the muffins
- 1/2c honey instead of agave
- 1/3c canola oil instead of the 1/4 c virgin coconut oil
- 1/4c hot water instead of the 1/2 c non-dairy milk
for the bomb filling
- 1/4c vanilla yogurt instead of plain
- 1T maple syrup instead of agave
- 1 heaping T almond butter instead of peanut butter
The muffins are good, not overly sweet, but what really seals the deal is the “bomb filling.” I was seriously eating this stuff straight out of the bowl; it was so good!! Ever since reading about this trick for using an apple corer to give cupcakes a filling over at the kitchn I have been looking for an excuse to fill something with a creamy center, so that’s what’s going on on the top of the muffins. Trust me, I wasn’t stingy with the filling!
The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio’s Tiramisu from The Washington Post, July 11 2007
Thank you Aparna and Deeba for a wonderful challenge!
This month’s challenge was to make the Italian dessert tiramisu. In true Daring Bakers style, the entire tiramisu was to be made from scratch – this included baking our own ladyfingers and making our own mascarpone cheese and zabaglione (an egg custard). We were allowed to be creative with the tiramisu in terms of flavors, decorations, and how we served it, as long as it contained the mascarpone cheese and ladyfingers we made.
A classic tiramisu is made by alternating layers of espresso soaked ladyfinger biscuits and a cream made from mascarpone cheese and zabaglione. I went the nontraditional route and attempted to do a vegan version without any alcohol or coffee. As an alternative to the espresso, I soaked my ladyfinger biscuits in a mixed berry concentrate. For some extra flair I also added some almond butter and honey to my mascarpone layer. After assembling the tiramisu, I topped it off with a dusting of cinnamon and nutmeg and piled on a layer of almond slices for the finishing touch.
I’d like to pretend that my tiramisu came out perfect on the first try, but this was actually my second attempt. Let’s just say the first try will go down in cooking history as an “epic fail.” While the second version was still flawed, I am happy that I didn’t throw in the towel and abandon the challenge. Now, not only can I say that I made my first tiramisu, but that I also ate it! 😉
Have you ever seen the Tribute to Oatmeal over at Kath Eats? It is a mecca of oatmeal goodness, and provided the inspiration for this morning’s oatmeal experiment. I was really excited by the prospect of an oatmeal banana split, but wanted to try and take it a little further to represent what instantly comes to mind when I think “banana split” – a scoop of chocolate, a scoop of strawberry, and a scoop of vanilla. That’s right, I went with three different flavors of oatmeal to crank this bad boy out, and it did not disappoint!
Makes two servings
- 1 cup old fashioned oats
- 3/4 cups of water
- 1 cup of milk
- 2 bananas, split
- 2 teaspoons pure vanilla extract
- 1-2 Tablespoons strawberry fruit spread
- 2-3 teaspoons cocoa powder
For the toppings:
- 2 Tablespoons almond butter
- 1-2 Tablespoons of honey
- 2 Tablespoons strawberry fruit spread
- 2 Tablespoons almond slices
- 2 cherries
Combine water, milk, and oats in a saucepan over high heat until it starts to bubble. Reduce heat to medium and simmer (stirring occasionally) until the oatmeal is thick (3-5 minutes). While oatmeal is cooking, prepare a bowl with your fruit spread and set bananas out in serving dishes. When oatmeal reaches desired consistency stir in the vanilla extract. Scoop out 2/3 cups of vanilla oatmeal into your bowl with fruit spread and stir to combine, divide this strawberry oatmeal among the two banana splits. Next, scoop out 2/3 cups of vanilla oatmeal and divide among the banana splits. Add the cocoa powder to the remaining oatmeal and stir to combine (if you are using unsweetened cocoa powder you will probably want to add additional sweetener to the oatmeal at this point). Divide the chocolate oatmeal among the two banana splits. Now you can add your toppings and dig in!
I am a bit of an oatmeal addict. I can’t get enough; especially when it’s cold outside. One of the greatest things about oatmeal is its versatility. It seems that there is always a neverending array of new flavor combinations waiting to be tried. This past week I’ve been on a chai spice inspired oatmeal kick, but today I thought I’d shake things up by taking one of my favorite sandwiches and creating its oatmeal counterpart. Let me introduce you to my PB & J banana oatmeal:
- 1 cup old-fashioned oats
- 1 3/4 cup water
- 1 banana, melted (to “melt” your banana cut it into coins and place in microwave safe bowl, microwave 30-45 seconds until banana is all melty and gooey)
- 1-2 Tablespoons of all fruit preserves (I chose black cherry)
- 1 Tablespoon of nut butter (I went with almond butter)
- dash of cinnamon
Combine water and oats in a saucepan and bring to a boil. Reduce heat to medium and simmer until the oatmeal is thick (3-5 minutes). Stir in the melted banana right before you take the oatmeal off the heat. Transfer banana oatmeal to a bowl and add preserves, nut butter, and cinnamon. Swirl it all around and enjoy!