Wednesday, February 11, 2015

Snow/Ice Day Baking and Cooking

I actually started baking yesterday *Super Bowl Sunday*.  I made brownies yesterday, and prepped a crockpot Sunday morning with half a turkey carcass (got enough meat off of it for two pots of soup even before I cooked it) onion skins, carrot peelings and celery ends.  I let this run for 24 hours.  Oh the color is gorgeous.





It's actually so cold in our garage that I'm storing this stock out there as the reused container I have it in will not fit in either fridge.

I have another tupperware ready with vegetable peelings and the other half of the carcass to make more stock tonight.

I had assorted picking things for when DH got home from a fencing event, and we enjoyed the Super Bowl (we are more commercial half time people rather than football people).  There was one cup of the Shrimp Corn Chowder from a previous post set aside for him.


Today I did a great workout (already over 13k steps) and continued doing laundry.

I made breakfast sandwiches with four pork sausage patties from our 1/2 a pig purchase, with one farm fresh egg per sandwich (from a students family) and english muffins.  I enjoyed one, DH had two and Gpa P had one (as well as several slices of a stuffed bread and some leftover tasties from yesterday. .

I  made meatballs and sauce (another DH request when I'm home) which will be all ready when he is done snow-blowing.

I also am trying a new recipe, as I had a plethora of frozen bananas, and we have gotten tired of the usual banana bread.

So, I tweaked a few recipes I read online for Banana Nutella Muffins.  This is what I came up with.



I preheated oven to 350 degrees and I sprayed an OVERSIZED 6 muffin tin.


1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
5 medium over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract
nutella

I mixed all the ingredients minus the nutella, and I put a tspn full (I had just enough left) on the top of each muffin, just smooshing it down into the batter. 









2 comments:

  1. Those nutella banana muffins look wonderful! BTW-banana puree (I make a really smooth, baby food consistency puree in the food processor) can be a substitute for oil in baked goods. Low fat and declutters the freezer! HTH!

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  2. Thanks again CTMOM! These I came up with after reading some other banana recipes on pinterest. I love your idea of making a puree. I will definitely do that from now on. I will freeze them in bags flat. Much more space efficient.

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