Banzini Bread…trademark pending… :)

Banzini bread?

What in the wide world of sports is that???????

Well I am glad you asked. This little diddy was  inspired by my newly in lawed aunt and uncle.

After an adventurous afternoon filled with baking, eating, cooking, eating, and more eating, and drinking I got bit by the baking bug to create something fun and delicious.

We baked two loaves of homemade zucchini bread, which by the way were tastastic…. ūüôā

At home later the next evening, I was getting ready to bake up some bread for future usage.

I thought to myself, how can I turn my mundanely eaten banana bread into an exciting bundle of deliciousness??

Well I answered myself quite literally….add zucchini!!!

We gather here today, to witness in the joining of banana and zucchini.

We had this huge zucchini that was taking refuge in my husbands car for only God knows how long.

Therefore it was a no-brainer to add this veggie to my quick bread.

Hesitation set in due to my lack of success with my first try of zucchini bread I had made previously in the week.

But with my hubby cheering me on in the background, I went for it with my game face on and this is what I came up with.

Banzini Bread

  • 1 cup oats
  • 1 1/2 cup flour
  • ¬†1/4 tsp salt
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 1 banana
  • 1/2 cup grated zucchini
  • 3 tbsp brown sugar
  • 1 1/2 tbsp butter/oil/margarine (whichever you have)
  • 1 cup applesauce
  • 2/3 cup of milk

1. Set the oven at 350. Grind oats in a food processor.

2. Combine oats, flour, salt, cinnamon, and baking powder.

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3. In the food processor combine banana, brown sugar, zucchini, oil/butter, milk, and applesauce until smooth.

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4. Gently fold the wet ingredients into the flour mixture.

5. Dump into a greased loaf pan and bake for 40-45 minutes.

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There you have it folks, the union of two beautiful edible plants joined in marital bliss!

Hubby tested, hubby approved ūüôā

Enjoy!

-The Foodie

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No Bake Strawberry Cheesecake With an Animal Cracker Crust

Once again, I am here to share another recipe from my hubby’s birthday celebrations.

His favorite dessert is strawberry cheesecake.

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Wanting to try something fun and different, I took my mom’s original No Bake Cheesecake recipe and spruced it up a bit.

On a tight budget, I planned out the ingredients needed to make this decadent treat.

As I began to prepare the cheesecake, I noticed I did not have anything to make the crust.

Sticking to the budget, our most recent purchase of animal crackers caught my eye.

So I dug up a recipe online for an animal cracker crust  and adapted it to my liking.

Animal Cracker Crust

4 cups of animal crackers

2 tbsp of brown sugar

1/4 tsp salt

1/4 cup of margarine melted

1/4 cup of applesauce

**Yields 14-16 mini cheesecakes or one 8 inch pie

1. If you have a food processor, combine animal crackers, salt, and brown sugar until crumby. If you do not, put the ingredients into a freezer bag and using a rolling pin or other heavy object crush the contents. Shake the bag to make sure all of the ingredients are well incorporated.

2. In the food processor add the melted butter and applesauce and pulse to thoroughly combine to look like “wet sand”. Without a food processor, just add the wet ingredients with the dry and mix until the desired consistency.

3. Using mini plastic bundt cups, I distributed the crust evenly over 14 cups.  This could also be poured into one 8 inch pie dish.

4. Place in fridge to chill while making up cheesecake filling.

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No Bake Strawberry Cheesecake Filling

1 8oz package of reduced fat strawberry cream cheese

1 8oz package of light sour cream

1 8oz package of light whipped topping

1/3 cup of sugar

2 tsp vanilla

2-3 tbsp of strawberry preserves

1. Beat the cream cheese until smooth in a large bowl.

2. Gradually beat in the sugar.

3.  Blend in the sour cream and vanilla.

4. Add in the strawberry preserves, mix well and add accordingly to taste.

5. Fold in the whipped topping until well blended.

6. Pour into individual or whole crust dish.

7. Place  in fridge for at least 4 hours or overnight to let set up.

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Happy Birthday my love!!!

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Enjoy!!

-The Foodie

Peanut Butter Cup Frozen Yogurt

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Mmmmm creamy peanut butter intertwined with chunks of chocolate all swirled into a rich yogurt base.

I made this scrumptious treat for my husband’s (yes he is my husband now!) birthday.

It was quite an adventure….

Let me start by saying we are a hard budget, the kind that means once the weekly grocery bill is paid there is no more trips to the store until next week.

I forgot to plan for certain birthday surprises and I had to scramble to come up with something delish.

I know my hubby loves my homemade pb ice cream (which we just got an ice cream maker with wedding money!!!!)

So I felt it was only necessary that as his wife to my his fave for his birthday.

Unfortunately we did not have many ice cream producing ingredients.

But as I searched my fridge I found a whole quart of plain yogurt.

An idea sparked in my head….PB cup Fro Yo!!!

I started concoting the frozen yogurt base when I came to a realization that

….we did not have peanut butter cups.

So luckily I had cocoa powder and peanut butter and was able to make my own homemade PB bites.

Makes about 1 1/2 quarts

 

Peanut Butter Cup Frozen Yogurt

3 cups of plain low fat or fat free yogurt

1 cup of peanut butter

3 tbsp of sugar

1 tbsp of cocoa powder

1 tsp of vanilla

24 regular peanut butter cups or 12 homemade

 

1. Combine all ingredients except peanut butter cups.

2. In a closed container allow the mixture to chill for 2 hours.

3. After allowing to chill, place your mixture in an ice cream mixture for a total of 20 minutes.

4. During the last 5 minutes of your ice cream maker churning, break up the peanut butter cups and add to the mixture.

5. Store in a container in a freezer to set, if you desire a thicker consistency. Take out to thaw about 10ish minutes before serving. Good for about one month in the freezer.

 

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Yummmy!!!!!!!!!

 

Enjoy!

-The Foodie

Homemade Peanut Butter Bites

I use this recipe whenever I am in a pinch, especially in my wallet.

 

Adapted from 

http://www.pnpflowersinc.com/2013/03/Homemade-Reeses-Peanut-Butter-Cups.html

*Homemade peanut butter bites recipe makes 12-16 pb cups

PB Filling

1/3 cup margarine or butter

2/3 cup crushed animal crackers or graham

1 ¬ľ tbsp brown sugar

¬Ĺ cup powdered sugar

¬Ĺ tsp vanilla

 

1.Mix all the ingredients together.

2.Put into a mini muffin pan.  Allow to chill in the fridge for about 20-30 minutes.

3. While your waiting for that to set up, make the chocolate.

Chocolate Chunks (or you could buy 2 11oz bags of chocolate chips)

1/3 cup margarine

1/3 cup cocoa powder

3 tbsp sugar 

¬Ĺ tsp vanilla

1/8 tsp milk

 

4.Melt the margarine in the microwave for about 30 seconds.

5. Mix in cocoa, sugar, and vanilla.

6. Take out the muffin pan with the peanut butter filling and evenly spread the chocolate over top.

7. Allow to set for 30-60 minutes before using.

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Ta Da!!!

 

These tasted absolutely delicious in my Peanut Butter Frozen Yogurt!

Enjoy!

-The Foodie

Vegan Gingerbread Cupcakes

I figured I might as well end the trend of holiday goodies with one of my favorites.

Gingerbread.

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Now I do not know what the obsession is that I have with gingerbread.

It could be the stress relief of the rolling out and cutting of the dough, then decorating it with tic-tacs and red hots on Christmas Eve with my sisters.

Or maybe its just because my fiance is a ginger, and I just have no restraint to such things.

Funny story! I promise it’ll be quick.

While waltzing around Weis Markets one night, as my fiance and I were pursuing each of our weekly groceries, I was  awe struck by a certain mischievous display.

So I rushed to grab a box and…

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I gave him a suggestion that we should make a ginger family and as you can see here I got the thumbs up!

In all seriousness though as we were shopping to make these particular cupcakes all the stores were out molasses.

(This is what happens when you wait until the week before Christmas)

Therefore this recipe is without molasses, but feel free to add it in as you might normally do.

Vegan Gingerbread Cupcakes

  • 1 1/2 cup flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 mashed banana
  • 1/2 cup oil
  • 1/2 tbsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1/2 cup boiling water
  • 1/2 tbsp baking soda

Vegan Cinnamon Brown Sugar Glaze

  • 1/2 cup applesauce
  • 1/4 cup oil
  • 1/3 cup brown sugar
  • 1/8 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 3 cups powdered sugar
  • 1/4 cup almond milk

**Yields 12-16 cupcakes**

The Cupcakes

1.Preheat oven to 350¬į F .

2.  Combine oil, and sugar in a bowl then blend in mashed banana until well mixed.

3. In a medium bowl stir the flour, ginger, cinnamon, salt, and cloves. Add to wet ingredients.

4. Then boil the water. Remove from heat and add baking soda and stir into mixture

5. Pour into baking cups and bake for 25 minutes, or until toothpick comes out clean

The Glaze

(prepare while the gingerbread cupcakes are either baking or cooling)

1. With a whisk, mix applesauce and oil until well blended. Add brown sugar, salt, vanilla and cinnamon

2. Gradually add powdered sugar 1 cup at a time continuously mixing

3. While mixing, slowly add the almond milk.

4. Once cupcakes are cooled, frost those babies up!

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Enjoy!

-The Foodie

Vegan Sugar Cookies

The holidays have come and gone, but who says you still cannot indulge in your favorite holiday cookies?

This cold winter leaves me craving for those warm delicate desserts and a hot cup of cocoa…

 

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Mmmm…I think its almost my snack time ūüôā

Now this recipe was combination of a few. 

So it’s hard to say exactly where I got it from.

 

Vegan Sugar Cookies

2 1/4 cup of flour

1/2 cup of white sugar

1/2 cup powerdered sugar

1 tbsp brown sugar

1/2 tsp baking soda

1/2 tsp salt

1/2 mashed banana

1/2 cup applesauce

1/2 vegetable oil

1 1/2 tsp vanilla

** Yields about 3-4 dozen

 

1. Preheat oven to 350 degrees F and grease up the baking pan.

2. Mix up the white sugar, powdered sugar, oil, and applesauce until well blended.

3. Blend into the wet mixture the mashed banana and vanilla together.

4.Combine flour, baking soda, and salt in a separate bowl. Then add to the wet mixture.

5. Take the brown sugar and place it in a bowl.

6. Shape the dough into balls and roll them around in the brown sugar.

7. Place on the baking sheet and bake for 10-12 minutes or until lightly brown which may be sooner than 10 minutes depending on your oven.

 

It took me a few batches to figure out the right timing for my oven**

 

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Enjoy!

-The Foodie

Vegan Dark Chocolate Peppermint Cake Pops

So at first I was against the whole cake pop craze and to be honest my mouth was not thrilled about the way they tasted.

Alot of times they ended up being soggy and kinda gross.

Fortunately for me, I found this fantastic blog, Divas Can Cook,  that explained how to make cake pops  flawlessly.

It was, however, a last minute decision that was brought on by the stress of finals week.

I needed to bake something to keep my mind off the fact that I was taking my last final exam ever, graduating at the end of the week, and coming to the realization that I need to find a job…

Baking anyone?

cake pops

 

Yes please!

So I made this recipe up out of a culmination of three recipes.

Now I do want to clarify that in my haste to bake something before I was whisked away to my final test, I could not find 100% vegan dark chocolate.

So for those who are strict vegans, make sure you get the type of dark chocolate you are most comfortable with eating because believe it or not, most dark chocolate contains small amounts of dairy products.

That being said, I will break done the recipe into 3 parts:

White Cake

Peppermint  Icing

Making the cake pops

 

**This recipe yields 20-26 cake pops**

 

White Cake

  • 1 cup¬†white sugar
  • 1/4 cup applesauce
  • 1/4 cup vegetable oil
  • 1 mashed banana
  • 2 tsps vanilla extract
  • 1 1/2 cups ¬†flour
  • 1 3/4 tsp baking powder
  • 1/2 cup almond milk

1.¬†Preheat oven to 350 degrees F. Grease and flour a 9×9 inch pan.

2. In a bowl combine sugar, vegetable oil, and applesauce.

3. Add in the mashed banana, then stir in the vanilla.

4. In a separate bowl, combine flour and baking powder.

5. Place dry ingredients into the wet ingredients.

6.  Stir in the milk.

7. Pour batter into cake pan.

8. Bake for 30 to 35 minutes.

9. Once the cake is done, give it about 10-15 minutes to cool.

 

While its cooling make up the icing.

 

Peppermint Icing

  • 1 cup powdered sugar
  • 1/4-1/2 tsp mint extract (to taste)
  • 2 tbsp almond milk

1. Combine powdered sugar, mint extract, and almond milk together in a bowl.

 

Now that you have both your icing and cake ready, here is the cake pop making process.

To see a video on how to make them, check out Divas Can Cook:

http://divascancook.com/2012/04/how-to-make-cake-pops-easy-best.html

 

Cake Pops

  • cake
  • icing
  • 2 king sized bars of dark chocolate (total of about 4oz)
  • 20-26 sticks (I used bamboo skewers I got from the dollar store and cut them in half.)
  • wax paper
  • plate

1. Melt your dark chocolate in the microwave, preferably in a cup.

2.Place cake into a bowl and crumble it into a fine consistency.

3.  Hand mix in the icing gradually until the cake is moist and can hold a ball shape, yet still slightly crumbly. (may not need all of the icing)

4. Using your hands, shape the mixture into something that resembles a ball and place onto a wax papered surface.

5. Once you have all the balls made, dip your sticks into the chocolate before sticking them half way into the cake balls.

6. Allow them to freeze for 20 minutes.

7. After allowing them to set in the freezer, submerge cake balls into the chocolate.

8. If you have Styrofoam to stand the cake pops in place them there, if not just set them down on wax paper.

9. Leave them out or put them back into the freezer to set up again.

 

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10. Keep them stored in an airtight container.

 

 

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Cheers!

-The Foodie

Vegan Cinnamon Oat Scones

Hey all!!

Its been some time since I popped on over here, and let me just say how  much I have missed it!

With my college graduation coming up in a week and the wedding slowly creeping up on me in about 3 months….

Well you could say I have been a bit preoccupied.

Luckily I have made time post today ūüôā

Mainly because I made time to bake up something healthy which has been awhile.

Now this was the first time I have ever made scones and I needed to make enough for the  morning church goers.

I took this recipe that I found and made small circular scones as opposed to big wedges.

Here is the website where the recipe is from: http://www.cookiemadness.net/2007/11/cinnamon-oat-scones/

Vegan Cinnamon Oat Scones

  • 1 1/2 cups oats, old fashioned oats
  • 1 1/2 cup flour
  • 1/3 cup sugar
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 10 tbsp applesauce
  • 1/4 cup almond milk (or any other type of nondairy milk)
  • 1/2 banana mashed
  • 1/2 tsp vanilla extract
  • 1/3 cup cinnamon chips
  • 1 tbsp brown sugar for sprinkling

*Yields 24 small round scones

*I used a muffin tin to bake in to keep their shape

1. Preheat oven to 450 degrees.

2. In a bowl, mix  flour, sugar, baking powder, salt, and cinnamon.

3. Next stir in your applesauce.

4. In another bowl, whisk up the mashed banana, almond milk, and vanilla. (If you want, scoop out 1 tsbp for later as a brushing)

5.  Slowly add the flour mixture and the oats to the wet ingredients until well blended.

6. Get a clean spot on your table and dust it with flour.

7. Dump your combined mixture out onto the table and spread it out across the flour with a spoon.

8. Using a cookie cutter or a measuring cup cut out little circles and then place them in a sprayed muffin tin.

9. Drizzle a bit the leftover wet ingredients and  then sprinkle brown sugar over top.

10. Pop it in the oven for about 15-20 minutes.

They should get a bit brown around and on top.

These were super delicious and my fiance almost ate half of them before we were able to bring them to the church!

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Enjoy!

-The Foodie

Mini Pumpkin Pies

One rushed afternoon filled with wedding planning, workouts, leaky siding, and birthday celebrations inspired this adorably delicious dessert.

My best friend’s birthday dinner was spontaneously planned that night and I only had a few hours to prepare.

She had been asking for pumpkin pie as of late, and I figured why not?

As I dug through the cabinets for my pie pan, when I noticed it was gone.

I ran up to my room and checked every corner, and still it was not to be found.

I started to allow the overwhelming checklist of the day boil in my mind into a overflowing pot of panic when I noticed a muffin pan chilling on the shelf.

Hmm mini pumpkin pies…

Quickly running out of time, without hesitation I grabbed the pan and never looked back ¬†ūüôā

Mini Pumpkin Pies

The Filling

3/4 cups sugar

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground ginger

2 large eggs

1 can (15 oz) pumpkin

1 can (12 fl oz) evaporated milk

The Crust

2 cups flour

1 tsp salt

1 tbsp sugar

3/4 cup butter

*Yields 12 mini pumpkin pies*

1. For the filling combine all the dry ingredients, sugar, salt, cinnamon, and ginger, into a bowl.

2. Preheat your oven to 425 degrees  and grease up those muffin tins.

3. Beat the eggs for the filling.

4. Add the pumpkin.

5. Combine dry ingredients into the pumpkin and egg mix.

6. Once all blended add in the can of evaporated milk and set aside.

7. Now for the crust, blend together flour, sugar, and salt in a bowl.

8. Gradually add in and stir the butter.

9. Once it looks kinda like a clumpy mess, fold it into a ball and get ready to roll out the dough.

10. Using a plastic cup, I rolled out the dough fairly thin, adding extra flour to the cup and table to prevent the dough fro sticking.

11. I used the opening of the cup to cut out circles for each pie.

12. Place each circle into a muffin space, and gently push it down and around the edges of the space. You want to make sure there are no holes or tears in the dough or the filling will run out of the crust.

13. Next spoon in about a half a cup of pumpkin pie filling into each muffin space.

14. Bake for about 15 minutes to harden the crust and then lower the temperature to 350 degrees for about 20-25 minutes.

A tasty and innovative way to eat your favorite treat without extra guilt!

By the way, she loved them!

And I must say, making pie crust is very theraputic after a chaotic day ūüôā

Thanks!

-The Foodie

Vegan Almond Crunch Breakfast Bars

Mmmm almonds ūüôā

Such a sweet, but innocent nut.

You can do alot with almonds…

For instance…

Pumpkin spice almonds.

Now I do not know about you, but this time of year I will take almost any excuse to consume something with the name “pumpkin” in it.

This recipe does not include such almonds, my fiance ate them all before I had the chance to use them, however, feel free to use whatever type of almond you would like.

Vegan Almond Crunch Breakfast Bars

  • 1 cup¬†applesauce
  • 1 cup brown sugar
  • 1 tbsp white sugar
  • ¬Ĺ ¬†banana mashed
  • 1 teaspoon almond extract
  • 2 cups¬†all-purpose flour
  • 1/2 cup¬†almond cereal
  • 1/4 teaspoon¬†ground cinnamon

I used an 8×8 aluminum pan (greased) and was able to get about 12 servings**

1. Preheat oven to 350 degrees.

2. In a large bowl, combine applesauce and brown sugar until smooth.

3.  Stir in the mashed banana, and almond extract.

4. Gradually add the flour, mixing well as you go.

5. Dump it all in the 8×8 pan.

6. Sprinkle the cinnamon and white sugar evenly across the top.

7. Using what type of almonds, I used almond crunch cereal, sprinkle that over top evenly as well.

8. Pop it into the oven for 25-30minutes.

These puppies went like hotcakes Sunday morning before church

A nice chewy and crunchy combo to¬†satisfy your taste buds ūüôā

Keep coming readers!

This week I have been cooking up some pumpkin dishes I cannot wait to share with you!

Tune in next week ūüôā

Thanks!

-The Foodie