brownbutter bananaoat squares

I’m loving this oatmeal, it’s a great change of pace for breakfast and it has my favorite brown butter in the recipe! I’ve already talked about how I love brown butter, so I will spare you from that rant. I think I mentioned I’m trying to eat healthier foods and also make things a head of time so I don’t have to think about what I am going to eat. When I’m left to my own devices when hunger strikes I start grazing on snack foods like chips, pretzels, crackers, and other such unhealthy things. It’s like when I’m hungry all my good intentions go out the window if I don’t’ have a specific plan, anyone with me? I’m learning to make plans and cook ahead of time which really goes against the grain for this fly-by-the-seat-of-my-pants kind of girl, it’s like too much structure in my life makes me nervous and feel like I don’t have choices, I know weird huh? Anyway, the great thing about this recipe is I can make this on Monday and have it last through out the week or even freeze it if I want. That means breakfasts done for me and I’m NOT tempted to eat my son’s sugar cereal :D , I’m telling you it’s terrible to have a sweet tooth that speaks the loudest!

brownbutter banana oatmeal

Brown Butter Banana Oatmeal Squares

2 cups regular whole oats
2 tablespoons Truvia baking blend brown sugar
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
2 ripe bananas mashed
2 eggs
1/2 cup milk
5 T. or 1/3 cup browned butter
1 tsp. vanilla
peanut butter (optional)

Step 1: First, prepare a 11 X 7 inch pan or 8 X 8 inch pan by spraying with cooking spray. Pre-heat oven to 350 F. Put butter in small saucepan and cook at med-low heat stirring often until it begins to turn brown and bits form on the bottom of pan. Take off heat and set aside.
Step 2: In medium size mixing bowl add the first 5 ingredients and stir.
Step 3: In a blender put the remainder ingredient in and blend on low speed until no lumps.
Step 4: Pour the blender ingredients into the dry ingredients and stir. Now transfer the oatmeal mixture into a greased 11 X 7 inch pan or 8 X 8 inch pan. Bake at 350 F. for 25-30 minutes.
Serve warm, with sliced bananas and 1-2 tablespoons of peanut butter melted drizzled on top, you can even enjoy it in a bowl with milk poured over the top.
Note: nutrition facts were figured without the added peanut butter and banana.
Recipe slightly adpated from: Kate Moving Forward
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 205

% Daily Value *
Total Fat 10 g 16 %
Saturated Fat 5 g 27 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 73 mg 24 %
Sodium 383 mg 16 %
Potassium 228 mg 7 %
Total Carbohydrate 25 g 8 %
Dietary Fiber 3 g 12 %
Sugars 7 g
Protein 6 g 11 %
Vitamin A 7 %
Vitamin C 5 %
Calcium 4 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

banana baked oatmeal squares


brownbutter peanutbutter chocolate cupcakes

I am sharing this recipe today in honor of my blog’s 5th anniversary. It’s hard to believe that my blog is that old but some 409 posts later and I still love to do it.   It’s a very gratifying and satisfying hobby that keeps me reaching to be a better cook and baker.  I truly appreciate everyone who reads my blog and makes the recipes or just dreams of making them, like I often do with cooking.  I love that cooking/baking is for all ages and gender and is something we can share for a life time with family and friends.  Thanks everyone for being a part of my journey.

If you look closely at the the photos here you will see some little brown flecks in them, that is the brown butter. I recently made these cupcakes for a Scout auction and I wanted to make them a little more special and the idea came to me to use brown butter. Brown butter is just delicious in food, I can only tell you how it makes a difference but until you give it a try you don’t really get it. A good friend of mine last year tried browned butter in one of her veggie pasta dishes and she had to text me right away and tell me I was right, browned butter makes the difference! It adds this nutty flavor that can’t be described and a richness that has you wanting more.  If you are a peanut butter lover then this frosting is awesome but even better with brown butter instead of regular.

Brown butter peanut butter frosted chocolate cupcakes

I never grew up eating much peanut butter but it has grown on me over the years and peanut butter is one of my cravings now. Who doesn’t like chocolate and peanut butter together? Whoever came up with that combination was genius, and it was a match made in heaven. Naturally this brown butter peanut butter frosting goes perfectly with dark chocolate cupcakes. I cheated on my favorite homemade cupcakes and used a box mix for these, sometimes time is of the essence. When I do cheat I always try to use buttermilk in the cake box recipe instead of water for the liquid, and I always pair the box mix with homemade frosting so it taste homemade. Most people can’t tell the difference between box mix and homemade but seasoned bakers can. For theses cupcakes I used my extra large muffin pan and liners, it yielded 9 large cupcakes. I ended up with just a little frosting left over, enough to eat by itself. If you plan to make these you can use a regular muffin pan and the frosting should give you enough to frost all of them since the surface area is much smaller than a large cupcake. I highly recommend this frosting for chocolate cupcakes or a cake, you will be pleasantly surprised at how wonderful it turns out. Happy Baking!

Brown butter Peanut butter frosted Chocolate cupcakes

1/2 cup browned butter
1 cup creamy peanut butter (I used honey roasted)
3 cups powdered sugar
1 tsp. vanilla
1/3 – 1/2 cup half and half
dash of salt
Mini baking Reese’s pieces for garnish

Step 1: Get a small saucepan and put the butter in, cook on medium-low heat stirring often until the butter begins to smell nutty and look brown with bits on the bottom of pan. Turn off heat and take pan off burner, let cool to room temperature.
Step 2: In a large mixing bowl add the butter, peanut butter and vanilla and cream together, then add half the powered sugar and half the half & half and beat well. Add the remaining sugar and liquid and beat until soft and fluffy. Frost cake or cupcakes with knife or by using a pastry bag with star tip. Store any remaining frosting in air tight container in the refrigerator.

Brown butter Peanutbutter Frosted Chocolate cupcakes|

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Healthy Blueberry Muffins

by Suzanne on March 16, 2015

in Appetizers and Snacks, Breakfast

Healthy blueberry muffins|you-made-that.comI’m excited about these muffins because they are healthy, and taste good, plus they rose up quite well for a low fat baked good. These are not going to take the place of a regular sweet blueberry muffin with all the fat and sugar, but it will be something you can grab on the go in the morning for breakfast or for a snack. You can leave the guilt behind and eat two of these muffins and still not break your diet plan because they come in at 111 calories per muffin, of course that’s without the pat of butter. I checked on the calorie and nutrition facts of my regular blueberry muffin recipe and I was pretty surprised at the difference in the two recipes and how drastically everything changed. The calories were cut in half, the sugar went from 25 grams to only 4 grams, total carbohydrates went from 38 grams to 16 grams, finally fat grams went from 7 grams to 4 grams, if your mouth is on the floor don’t worry mine was too. It’s pretty amazing that some positive changing in how we eat can really affect our diet. Since I’ve been trying to cut back on baking and eating it the last few weeks I’m really happy about these muffins, they made me feel good about baking, yay!

Healthy blueberry muffins |

If your planning on making these for your kids you might want to ease them into a low sugar diet because these muffins just have a hint of sweetness from the berries and Truvia. To make the muffins taste sweeter you might try using honey in place of Truvia or agave syrup but in a larger quantity like 1/2 cup. When I created these I was looking to keep my calories, sweetness and fat down but still have a tasty muffin. I hope you give this recipe a try if you are trying a new diet plan or just want to eat a healthier muffin, happy baking!

Healthy Blueberry Muffins

1 cup whole wheat flour
1 cup whole oats
2 T. flax seed meal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 T. coconut oil melted
1/4 cup Truvia baking blend brown sugar
1/2 cup plain fat free Greek yogurt
1/2 cup skim milk
1/2 cup apple sauce unsweetened
2 large Eggs – whites only
1 tsp. vanilla extract
1 cup blueberries (I used frozen)

Step 1: Pre-heat oven to 350 F. Get a regular 12 muffin pan ready by spraying with cooking spray or putting cupcake liners in.
Step 2: In a medium large mixing bowl put the first 7 ingredients in and stir together well.
Step 3: In a smaller bowl mix together the rest of the ingredients except the blueberries.
Step 4: Add the wet ingredients to the dry ingredients and fold together, do not stir. When almost all folded together put the blueberries in and continue to fold the mixture until the wet ingredients are incorporated with the dry.
Step 5: Fill the muffin pan 3/4 full, I only got 11 out of mine. Bake for about 20 minutes inserting a tooth pick in one at the end of the bake time to see if it comes out clear. Let cool in the pan for 5 minutes then turn out onto cooling rack. Store muffins in air tight container to keep fresh.

Nutrition Facts

Servings 11.0
Amount Per Serving
Calories 111
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 2 g 12 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 471 mg 20 %
Potassium 102 mg 3 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 3 g 10 %
Sugars 4 g
Protein 4 g 7 %
Vitamin A 2 %
Vitamin C 6 %
Calcium 4 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Healthy blueberry muffins|


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