• 22Sep

    Banana Peanut Butter Spent Grain Muffins

    Matt’s hobby is homebrewing, specifically beer. He’s started using grains in addition to malt extract, so that leaves me with spent grain to play with. Yum! Unfortunately, my web searches reveal 99.9% of the recipes for spent grains on the web are for bread. Not being one to accept defeat easily, I’ve decided to try adapting recipes on my own.

    The first one is Banana Peanut Butter Spent Grain Muffins, based on the Banana Peanut Butter Oatmeal Muffins I found at Eat Me, Delicious. I substituted 1 1/2 cups of spent grains (I believe it was crystal malt) for the 1 cup of quick oats. The muffins are delicious, and extremely moist – almost too moist. Next time, I think I’ll cut the buttermilk back to 1/2 cup.

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  • 08Sep

    Double Chocolate Cinnamon Cookies

    We spent the weekend with Matt’s parents, and Mary baked chocolate chocolate chip cookies with Ari. They turned out very good, and inspired me to try adding chocolate to our favorite chocolate chip recipe. Below you’ll find the recipe for the first version I made. They turned out pretty good, but I think we need to add a bit more cinnamon – the cocoa powder is a strong flavor, and mostly overwhelmed the cinnamon.

    Double Chocolate Cinnamon Cookies

    Makes around 44 cookies

    2 1/2 cups all-purpose flour
    2 cups whole wheat flour (I used white whole wheat)
    2 teaspoons baking powder
    2 teaspoons salt
    1 tablespoon cinnamon
    2/3 cup cocoa powder
    2 cups unsalted butter — room temperature
    2 cups brown sugar, packed
    1 cup granulated sugar
    4 large eggs
    3 teaspoons vanilla
    10 ounces white chocolate chips

    Preheat oven to 375F. Lightly spray your cookie sheets with non-stick cooking spray.

    Combine flours, baking powder, salt, cinnamon and baking powder in a bowl. Set aside.

    Put butter, brown sugar and granulated sugar in another mixing bowl. Mix on high until well blended and creamy, about 5 minutes.

    Beat in eggs and vanilla.

    Add the flour mixture and stir until blended. Add in chocolate chips and stir.

    Place about 1/3 of a cup of the dough per cookie (or one large ice cream scoop), making sure to leave at least two inches between each cookie because they will spread.

    Bake for 12 minutes or until firm to touch. When you remove them from the oven, let them sit for at least five minutes on the cookie sheet before transferring them to a cooling rack to finish cooling.

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    Per Serving (excluding unknown items): 221 Calories; 11g Fat (43.9% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 140mg Sodium.

    Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.

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  • 31Aug

    Snickerdoodle Blondies

    I found this recipe at Eat Me, Delicious (here’s the link to the recipe). It creates a really moist, dense bar. They’re great room temperature, but we find they taste better warm. Considering Matt and the kids ate all but 4 of the bars in less than 2 hours, I have to say they’re a hit.

    Snickerdoodle Blondies

     

    2 3/4 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon kosher salt
    2 cups brown sugar, packed
    1 cup butter — room temperature
    2 each eggs — room temperature
    1 tablespoon vanilla extract
    2 tablespoons granulated sugar
    2 teaspoons cinnamon

    Preheat oven to 350F. Lightly grease a 9×13 inch pan.

    Sift together flour, baking powder and salt and set aside.

    In a large bowl, beat together brown sugar, butter, eggs and vanilla extract until smooth.

    Stir flour mixture into butter mixture until well blended. It should have the consistence of cookie batter. Spread evenly in baking pan.

    Combine granulated sugar and cinnamon in a small bowl. Sprinkle evenly over batter.

    Bake 25-30 minutes or until a toothpick stuck in the middle comes out clean. Cool completely in the pan.

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    Per Serving (excluding unknown items): 322 Calories; 13g Fat (36.4% calories from fat); 3g Protein; 48g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 337mg Sodium.

    Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.

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  • 18Aug

    Sourdough Blueberry Muffins

    I love sourdough. Not just the bread, but everything you can make with it. I’ve got a batch of sourdough starter going in the fridge right now. I made it the “true” way – equal parts flour and water, then let it sit on the counter with a dish towel over it. It took less than 48 hours for it to be ready, which is cool.

    One of the sourdough-based recipes the kids love is Sourdough Blueberry Muffins. Below you’ll find the recipe, along with nutritional ino, courtesy of MasterCook Deluxe.

    Sourdough Blueberry Muffins

    1 1/2 cups all-purpose flour
    1/3 cup sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 each egg — well beaten
    1/2 cup sourdough starter (all-purpose, unbleached flour)
    3/4 cup buttermilk
    1/3 cup vegetable oil
    1 cup blueberries

    Preheat oven to 400 degrees F.

    Measure flour, sugar, baking powder and salt onto waxed paper.

    In a large bowl, beat the egg. Add sourdough starter, buttermilk and oil. Mix well.

    Add dry ingredients all at once. Stir until just mixed.

    Fold in blueberries.

    Fill greased or paper lined muffin tins 2/3 full. Bake at 400 F for 20-25 minutes or until golden brown.

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    Per Serving (excluding unknown items): 152 Calories; 7g Fat (39.9% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

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  • 20Jun

    Peanut Butter Chocolate Chip Banana Bread

    Okay, I know this isn’t a diabetes-friendly recipe, but it looked so good I had to try it. It’s a very moist, very rich and delicious snack bread. We’ve found it tastes best when it’s room temperature (when the peanut butter taste is most prominent), but it’s good hot and cold too.

    Now that I’ve made it exactly as written, I’m going to try it again, this time substituting Splenda for the granulated sugar.

    This recipe is from Recipe Girl blog.

    Peanut Butter Chocolate Chip Banana Bread

     
    Makes two loaves, 16 slices each.

    1 1/4 cups all-purpose flour
    1 1/4 cups whole wheat flour
    1/2 cup granulated sugar
    1/2 cup brown sugar, packed
    1 tablespoon baking powder
    3/4 teaspoon salt
    1/4 teaspoon ground cinnamon
    1 1/4 cups mashed banana
    1 cup milk, 1% lowfat
    3/4 cup peanut butter
    1 teaspoon vanilla extract
    1 large egg
    1 cup milk chocolate chips

    Preheat oven to 350. Grease two 9×5-inch loaf pans with non-stick cooking spray.

    In a large bowl, whisk together flour, sugars, baking powder, salt and cinnamon.

    In another bowl, combined mashed bananas, milk, peanut butter, vanilla and egg. Add to flour mixture, stirring until just combined. Fold in chocolate chips.

    Spoon batter into loaf pans, dividing equally. Bake 40 to 55 minutes, or until toothpick inserted near the middle of the cake comes out clean.

    Per Serving (excluding unknown items): 136 Calories; 5g Fat (32.4% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 136mg Sodium.

    Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

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