Peanut Butter Banana Oatmeal Muffins

Oh. My. Goodness.

The Bachelorette is a nail biter tonight friends.

I can honestly say I have no idea who she's going to pick. I know who she should pick though.

Sean. He's dreamy. He spells his name wrong but his blue eyes forgive that. 

Plus, have you seen him without his shirt off? Yeah, exactly.

Perhaps she shouldn't pick him...hmm...

I shouldn't be admitting how into this stupid show I get. 

Muffins.

Peanut Butter Banana Oatmeal Muffins

Adapted from BakingBites.com

Ingredients:

3/4 cups all purpose flour

3/4 cups whole wheat flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 med.)
6 tbsp peanut butter (pref. creamy)
1 cup buttermilk

Directions:

Preheat oven to 375F. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.

Birthday Cake Batter Oreo Pudding

It amazes me how easy it is to take things in life for granted.

A couple nights ago, some crazy wind/thunderstorms whipped through and caused hundreds of thousands in the area to lose power.

Some people are without power for days. I lost mine for approximately 20 minutes and thought I was going to die.

What on earth did they do before there was electricity? I mean really?!

Things like electricity, having a car and warm water are so second-nature to us now that when we lose it we have panic attacks.

It is a little bit sad. We all need to appreciate the little things in life more.

When I say "we" I definitely mean "I". As soon as the lights snapped off and the air conditioner stopped humming my heart dropped into my belly and I developed a nervous sweat. I immediately thought "OMG I am going to die...this is it". 

Then ten minutes later it was "OMG I am so bored, there is no purpose for life without electricity". 

Yes. It is sad. 

I wouldn't make it an hour in the wilderness.

I have a new and much stronger respect for you "man that 127 hours movie is about".

You're a super hero.

In sticking with the "simple things" theme...which I think I touch on a lot. I simplified one of my favorite new "Dame Good Recipes" for those who don't want to go through all the steps.

Anyone want to make that Birthday Cake Batter Oreo Cake? Feeling too lazy? Try this.

Birthday Cake Batter Oreo Pudding
Dame Good

Makes close to 3 cups

Ingredients:

1 (1 oz) package fat-free sugar-free instant vanilla pudding
2 cups skim milk
1/4 cup yellow cake mix (dry)
1/3 cup jimmies (sprinkles)
6 oreo cookies, crushed (birthday cake oreos if you have them)

Directions:

In a medium-sized bowl mix the pudding mix and milk. Stir constantly until mixture thickens. Add the cake mix and stir until combined. Add the oreos and sprinkles, stir just until incorporated. Enjoy!

German Style Potato Salad

I love the neighborhood I live in....

The streets are made of brick and are incredibly uneven. The houses were built a hundred years ago and look like cottages that were plucked straight out of Germany and dropped into Columbus, Ohio.

Each house looks like it has its own fascinating story as the steel gates are rusted and the gardens are extravagant. You can usually poke your neighbors house just by sticking your hand out the window.

I love it.

It's not for everybody but I appreciate it. Growing up with strong German roots, German Village feels like home to me. I appreciate the shabby aspect of this neighborhood. I love the idea of walking into a cottage with wood floors, brick walls and claw foot bathtubs and calling it home.

I'm a little creepy in that when I go for runs around the neighborhood and see a new house for sale, I do an about turn and run home to Google the house just so I can take a peek on what the inside beholds.

My grandma always makes this German Potato salad that I crave at least weekly. When I Google "German Potato Salad" in the hopes of finding something similar to hers, nothing seems to compare...

But I always see recipes similar to this. I played around with it and decided it HAD to have sauerkraut. It's a must.

German Style Potato Salad
Dame Good

Ingredients:

4 potatoes
4 slices of bacon, cooked and chopped (I like to bake my bacon :))
1 tablespoon all-purpose flour
1 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1 clove garlic, minced
8 ounces sauerkraut
1/2 cup chopped green onions
1/4 teaspoon onion powder
salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Add the olive oil, flour, sugar, water and vinegar to skillet and cook over medium heat until dressing is thick.

Add bacon, potatoes, sauerkraut and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Red Velvet Whoopie Pies

I have a strange relationship with red velvet.

I may be sounding like a broken record...but I can barely remember what I did yesterday let alone what I have written about in this blog so onward...

Red velvet seems to be the popular favorite. But really, I mean really it is just a little bit of vanilla and a little bit of chocolate with a lot of red food coloring. 

Don't get me wrong...I love vanilla. I love chocolate. But I want a strong vanilla or strong chocolate and not a watered down version of both thrown together with an overpowering flavor of food coloring.

No thanks.

If it is done right red velvet can be good. The cream cheese frosting is the kicker if you ask me.

I just think people think it is more special than it really is because it is red and titled "velvet"...wherever that comes from.

So there is my little disclaimer. Perhaps it lends to why I found these to be decent....and not great. It must be me because this recipe is from Brown Eyed Baker and she is a reputable source for delectable sweets. These were also a hit with the red velvet lovers of the crowd...So I accept it...it's me.

You win some, you lose some.

Red Velvet Whoopie Pies
From Browneyedbaker.com

Ingredients:

For the whoopies:
3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup vegetable shortening
½ cup light brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 teaspoons red food coloring
1 cup buttermilk

For the cream cheese filling:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3½ cups powdered sugar
1 teaspoon vanilla extract

Directions:

 Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.

In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.

Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

While the cakes are cooling, prepare the filling… In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.

To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.

Army Chow

I can't believe the words are coming off of my fingers but I have officially graduated college.

6 years. Done.

It is a surreal feeling. All I have known for the past 6 years is college and being a stressed out student. Now I am a professional sign language interpreter and actually have time to do things like read, or blog, or do nothing.

I can do nothing if I want now.

!

This weekend I celebrated graduation with a few family members at a lake 2 hours from Columbus. It was a blast to throw back some margaritas, olive dip (to die for) and cupcakes.

I can't think of anything better than enjoying a body of water with a few of the people who mean the most to you.

I thought I should post something that has always been a favorite of mine growing up. I don't know what it is because there is really nothing special about this recipe...but I've always loved it.

When I visit my grandparents in Minnesota and step into the familiar home and get a lung-full of that comforting smell that you can only describe by labeling it as Grandma's house, I immediately get a pang and yearning for German potato salad, German pancakes, fried bread and army chow.

I believe this is something they would literally eat in the army. It is simple and no fuss and maybe that is what I like about it.

Making this for that man of mine here in Columbus really made me miss eating it around the kitchen table I have known for years around the people I don't get to see enough.

Army Chow
Dame Good (family recipe)

Serves 2-4

Ingredients:

4 slices of wheat bread, toasted
1 can of reduced-fat cream of mushroom soup
1 cup crumbled turkey sausage
2 eggs
2 egg whites
1/2 tablespoon skim milk
1/2 teaspoon hot sauce
salt and pepper to taste

Directions:

In a medium-sized pot, heat the mushroom soup, turkey sausage, salt and pepper over medium heat.

Combine the eggs, egg whites, milk, hot sauce, salt and pepper in a bowl and mix. Heat a skillet over medium heat and spray with cooking spray. Pour the egg mixture into the pre-heated skillet. Allow to cook for 2-5 minutes or until it begins to bubble on top and brown on the bottom.

Carefully flip the egg and cook an additional 2-5 minutes.

When the gravy is heated and the egg is cooked, divide the gravy evenly and pour over top of the toast. Divide the egg evenly and cut it into portions (I like to divide it into fours). Top the gravy with the egg and enjoy!