Peanut Butter, Choc Chip, Honey & Banana ICE CREAM

Lately I buy bananas and hope for them to ripen faster so I can get creating in the kitchen. Last week I made this yummy ice cream that only called for 4 ingredients and bonus for any lactose intolerance people like myself, it is dairy free!

Peanut Butter, Choc Chip, Honey & Banana Ice Cream

Ingredients:

1-1/2 peeled medium bananas, sliced into coins and frozen until solid
3 tablespoons peanut butter
2 teaspoons honey
1 rounded tablespoon dark chocolate chips

Directions:

1. Slice bananas into coins and freeze until solid.
2. Blend bananas in food processor or electric chopper until thoroughly smashed into a smooth pulp, like mashed potatoes.
3. Add the peanut butter and honey and mix thoroughly.
4. Remove from the food processor/chopper and place in a freezer-safe container. Add the dark chocolate chips and mix well by hand.
5. Freeze until solid. *note: the first night I was anxious so it only sat in the freezer for an hour or two. It was soft and yummy, kinda like soft serve. The next day I shared the leftover with the kids. They had a very hard ice cream. So it depends on how you like it. 

This is a small recipe. It really only yields two small bowls worth. I would recommend doubling it if you plan to share with anyone. 
My family loved it! I enjoyed it, but truthfully it still tastes a lot like bananas. I'm not the biggest banana lover so I was hoping the peanut butter would mask the flavor a touch more but it was still creamy and delicious. (note: when you bake with bananas it usually loses that signature banana flavor, which is my preference.)

Enjoy! Happy Summer!

Pantry Living Week 8

We're nearing the end of Pantry Living, summer and this pregnancy.

Pantry after week 8

Here's the update:

• Cereal after 7: 19.5
• Cereal after 8: 15
• Allowable purchases: bananas, watermelon, raspberries, strawberries, blueberries, potatoes, cucumbers, eggs,
• Cheats: brown sugar(I was totally out and had baking to do), 
• Sorta cheats but necessary so not sure if they really count: prenatal vitamins, socks for Max and Lilia, a few new school clothes for the kids, baby outfit for the new one from the kids, new beach chair to replace a broken one, 2 clearance summer dresses for me for next summer, a new backpack diaper bag, a 3piece dish set on clearance for Max for christmas, more Lenox dishes that match my pattern(they had a great sale)
• Completely out of- brown sugar(hence the purchase), pancake mix, Italian dressing, chicken breasts
• Opened jars/bags: flour, sugar, Cheese Nips, jam, peanut butter, ranch dressing, crackers, rice, Cheetos, chocolate graham crackers, rasp granola, honey, sandwich bags
• Lessons learned: 
• I choose to live this way. No one is going to punish me for running out of brown sugar or whatever. If I must have the item I will hurt no one when I buy it. As long as I learn from this and am prepared for the future it is alright. This might seem silly but I occasionally beat myself up for not being as prepared as I think I should be. I made an inventory of my pantry before this began and when it is over I will update it. I'm excited to see what items we ran out of(like flour 2x and brown sugar) and what items we hardly touched (like balsamic vinaigrette and bread crumbs). 
• Pantry Living is not an exciting experiment. But I learn a lot about my lifestyle, my family and our financial choices. 

Happy Summer!

Are you done having kids?

    I'm 8 months pregnant. My belly is swollen, my ankles are puffy and my internal thermostat is way too high. But with each wiggle and bump of my baby within I feel more alive than ever. I feel like we have a secret. No one else in the world feels him and is aware of him. With each nudge of the ribs I'm reminded he's coming ready or not. I pray I'm ready.
     But this isn't an entirely new experience for me. With my eldest daughter I would grab the hand of whomever was closest and press it to her tiny feet while she'd kick me repeatedly. Some adored sharing this moment and finding it was a real person. Others jumped and yelled startled by the same realization.   Pregnancy after pregnancy I've enjoyed the divine process of growing another's mortal body. I am forever in awe of the human capability to create life.
    This is my 4th pregnancy. Our children go Girl, Boy, Girl and now Boy. Some have said "Somebody's been talking to God! You've got it perfect!" I agree on both accounts; yes, I speak almost constantly to my Father in Heaven, and I have a beautifully (im)perfect family. But not because I've got an even number of males to females.
Typical responses to each of my pregnancies

• Baby 1- Congratulations! How many children do you plan on having?
• Baby 2- First a girl and now a boy, that's perfect. The rich man's family. You don't have to have anymore now.
• Baby 3- Another one already? Do you want a girl or a boy? Are you done now?
• Baby 4- Wow! You know how this happens right? (insert giggles) Good for you. Are you done having kids now?

And truthfully my answer to the later is
"I don't know."

    I've never been offended by a response to my pregnancy. I get a lot of jokes involving various size athletic teams, and if I'm in competition with (insert person with a larger family). I get many confessions from moms about how they are done after one or two because it is just so hard. I receive praise from grandparents who wish they had more grandchildren of their own. I appreciate anyone who is kind enough to notice my increasing size and all that means for the changes in my life.
    I'm 31yrs old. I'm healthy, fertile and live a comfortable life. I try my best to be a good mother and sometimes even aspire to be a great one. My hubby's opinion on the issue is the same as always "whatever you can handle". He lovingly supports my decisions as far as my body and our babies. He is a tenured teacher and we are blessed with an income that allows me to be at home with our children. We resist fancy cars, vacations, expensive clothes and dinners out. I yard sale, do pantry living all summer, and pinch my pennies. But we make it work and our lives are blessed.
    But emotionally I'm a rollercoaster. I feel strongly that my life is blessed, that our home is full of love and fun, and it is a good place to bring sweet angels from heaven. My body is capable of creating life and I'm still young. My point is I feel horribly guilty to declare that our family is finished growing just because I'm tired. I feel guilty because we are so blessed. I always thought I would just know when I was done. Like when its time to flip the pancakes, you just know. But the problem is I don't feel that. I feel confused. I feel undecided. I feel lost. I've never felt that before.
    And I was that #5 baby. I was the baby that my parents could not afford. I was the baby that my dad said "no" when my mom said "yes, there is one more!" What if my mom hadn't fought for me when she was 35. Where would I be? Who would I be?
    I realize that 8months pregnant with baby #4 is not the time to be making the decision about future children. Its not a good time to make any decision beyond what's for dinner. Rationality is a trait you misplace while pregnant. But I know it will need to be addressed someday. And maybe then I'll have an answer.

Pantry Living Week 7

Another week with no grocery shopping trips.

Pantry after week 7

Here is the update:

• Cereal after week 6: 24
• Cereal after week 7: 19.5 ( I will explain)
• Allowable purchases: raspberries, strawberries, cilantro, eggs, 
• Cash purchases: McD's, Ice Cream, Rita's Water Ice, Max's school sneakers
• Opened jars/bags: salsa, flour, cookies, fruit rolls ups, granola bars, strawberry applesauce, handsoap, alfredo sauce, Italian dressing, peaches
• So about the .5 box of cereal. I mentioned last week how we were given a stack of those individual bowls of rice krispies. Well the kids have eaten about half of that stack. I counted the full 12 as one box so what's left is about half. 
• I cooked 4 of my poblano peppers and made a tasty chile relleno. I'll post more about that later. 
• Warning: I'm anxiously awaiting the back-to-school shopping list from the school. When it arrives I will be using a credit card to buy all the crayons and items required. 

Katy cackling like a crazy person cause she stole the syrup.

Happy Summer!

Carrot & Zucchini Bars with Cream Cheese Frosting

So I decided two things about this recipe: first, it doesn't photograph well, and second, it requires a second slice :)

Not an impressive picture, but boy is it tasty!

Here is the recipe:


For the bars:

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 tsp vanilla
• 1 1/4 cups grated carrot
• 1 cup grated zucchini
• 1/2 cup chopped walnuts (optional)
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground ginger (I had none, I grated fresh ginger instead and added to my wet mix)
• 1 tsp ground cinnamon

For the Lemon Cream Cheese Frosting:

• 1 (8 oz) pkg reduced fat cream cheese
• 1.5- 2 cups powdered sugar
• 1 tsp vanilla

1. Preheat oven to 350 degrees F. 
2. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Fold in the grated carrot, zucchini, and walnuts (if using).
3. In another bowl whisk together the flour, salt, baking powder, baking soda, ginger, cinnamon.
4. Add the flour mixture to the wet mixture and stir just until combined. Spread batter evenly into an un-greased 9×13” baking pan.
5. Bake for about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.

For the Cream Cheese Frosting:

1. In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy.  
2. Spread the frosting over the cooled bars.

They are simple to make and delicious to the taste. Enjoy! 

Cream Cheese filled Banana Bread

So I'm kinda lovin' all my recent recipes. Pinterest wins again. This is a nice variation to a tradition banana bread. Hope you enjoy it too!

Cream Cheese-Filled Banana Bread

Bread

• 1 large egg
• 1/2 cup light brown sugar, packed
• 1/4 cup oil
• 1/4 cup cup sour cream 
• 2 teaspoons vanilla extract
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup all-purpose flour
• 1/2  teaspoon baking powder
• 1/2  teaspoon baking soda
• pinch salt

Cream Cheese Filling

• 1 large egg
• 4 ounces softened brick-style cream cheese
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

Directions:

1.      Preheat oven to 350F. Grease  and flour one 9x5-inch loaf pan; set aside.

2.      Bread - In a large bowl, add the egg, brown sugar, oil, sour cream, brown sugar, vanilla, and whisk to combine.

3.      Add the bananas and stir to incorporate.

4.      In separate bowl combine 1 cup flour, baking powder, baking soda, salt. Then add to wet ingredients. Fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.

5.      Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.

6.      Cream Cheese Filling - In a large bowl, add all ingredients mix well.

7.      Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

8.      Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.

9.      Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 30 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of bananas, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.

10.   Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. 

Happy Summer!

Pantry Living Week 6

The time is flying by this summer. Family has visited a ton and more are still to come. We love it! The beach and boardwalk are our hangouts. But we still seem to eat plenty of food at home.

Pantry after week 6

Here is the update:

• Cereal after week 5: 26
• Cereal after week 6: 24
• Allowable purchases: mozzarella cheese, ricotta cheese, sour cream, whipped cream, eggs, watermelon, bananas, blueberries, strawberries, lettuce, cucumbers, carrots, celery, apples
• CHEATING: lasagna noodles(for a new recipe), raspberry lemonade(on a great sale)
• Exception: Infant Car Seat. Most people have noticed my growing belly. I am due in 5ish weeks. Our last car seat expired so this baby required a new one. I found a great deal on a better than I was expecting car seat at Baby's R Us for $69.99. Let the nesting begin!
• Opened bottles/bags: vanilla extract, spaghetti sauce, Parmesan cheese, cream cheese, chips, 2 sizes of sandwich bags, granola bars, rasp granola
• Gifts of food: flour from my mama, individual bowls of rice krispies from a friend's work= 1 box of cereal.
• Discoveries: Katy (20months) will eat an entire can of mandarin oranges and still want more. She can also drink an entire Capri Sun. (They are meant for the beach and picnics only.)Food coloring in pancake batter is fun with blue, red and green. Purple is not a pretty sight. Lilia's (6yr) fav pasta is thin spaghetti. My family is getting tired of cooked zucchini. 

Baking seems to be my new hobby. I hate to waste food, so I feel a great urge to cook my fresh zucchinis and over ripe bananas. Today I baked Cream Cheese filled Banana Bread. I will post more on that soon.

Happy Summer!