Banana Chocolate Chip Muffins

I am happy to say we are expecting the arrival of baby #3 on the tentative due date of April 2nd.

As exciting as it is I have had a completely opposite pregnancy than I had with my boys (fingers crossed for a girl but will be just as thrilled with another boy)… nausea, vomiting, heartburn and exhaustion…topped with two adorable and energetic 3 and 1 year olds.

It has been HARD getting myself to make dinner or fold laundry let alone write on this blog. I do enjoy writing though and hope, as I hit my 17 week mark tomorrow, that this “all day” morning sickness fades away SOON.

I started working on the post a month or two ago so it’s given me an easy post for today… as well as reminding me Jeffrey needs a haircut – his hair has definitely grown since I took these photos.

I thought I would share a yummy and HEALTHY treat my mom came up with. I planned to freeze the extras only there ended up being no extras after we ate them all…

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On special Grandma weekends Jeffrey stays at MeMa’s and they came up with this excellent Banana Chocolate Chip Muffin. I was so impressed! I love treats and the thought of whole wheat goodies just doesn’t compare to white flour goodies… but these I LOVE!

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Nice and thick… filled with chocolate chips and walnuts…

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Getting our muffin tin ready with a chin showing traces of the chocolate chips he snuck (the best part of baking)…


Jack may have had a few too… he had the hard work of looking cute and stacking tuna cans…


Filled just so and ready for the oven…DSC_0955 (2)

And fresh out of the oven…

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Banana Chocolate Chip Muffins

1-1/2 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 cup banana
1 cup oatmeal
1/2 cup honey
1 egg
1/2 cup milk
1/3 cup oil
3/4 cup chocolate chips
walnuts (optional)

Preheat oven to 350 degrees. Mix dry ingredients together. Mix wet ingredients. Combine. Add chocolate chips and walnuts. Pour into greased muffin tins or use cupcake liners as I did. Bake for 15-18 minutes.



National Corn Fritter Day


The boys and I figured it was about time we celebrated a holiday, lucky for us it was National Corn Fritter Day – something new to try.


This boy is a ball of energy and always so excited to help me cook but as soon as it’s picture time I get this bored expression… hmm…


Thankfully Jack helped me out – we all need a good smile to make our day!


Frying up some corn fritters – the ones I baked didn’t turn out so fried they stay.


Look at this crispy beauty!


Jeffrey really liked them but of course gave me a non-committal face…


And Jack refused to eat anything but Mango so maybe it’s just me who likes to try new things?

I loved mine with avocado. I bet sour cream would taste great too!


Corn Fritters
Adapted from

  1. Boil corn for 3 minutes. Remove corn and set aside.
  2. Put eggs, salt and pepper in a bowl and beat.
  3. Add flour and baking powder, whisk until smooth.
  4. Add corn and cheese.
  5. Stir.
  6. Put butter and oil in fry pan. Heat until bubbly over medium heat.
  7. Drop corn mixture in spoonful lots into fry pan.
  8. When golden turn and cook other side.
  9. Drain on absorbent paper and serve.

Copycat Hostess Cupcakes


Copycat Hostess Cupcakes
Crazy Wacky Cake from Sweet Little Bluebird
Makes 12

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 1 Cup water

Preheat oven to 350 degrees. Mix everything together in bowl until smooth. Put paper liners in muffin tins and fill 3/4 full. Cook for approx. 18 minutes depending on oven. Let cool.

Cream Filling from The Kitchen Prep Blog

  • 1 stick butter, softened
  • 1 7.5 ounce container of marshmallow crème
  • 1 teaspoon vanilla extract
    Beat all ingredients together until well mixed. Transfer to a piping bag with a round tip, or a zip top plastic bag with one corner snipped.
  • Before making frosting fill the cupcakes with cream. Cut out a 1″ deep hole in the top of each cupcake and fill with cream. Replace removed cupcake piece. Set aside and prepare frosting.


Chocolate Frosting adapted from The Yummy Life

  • 1 cup semisweet chocolate chips
  • 1/4 cup milk
  • 2 tablespoons butter (may substitute coconut, canola or vegetable oil, if desired)
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar

STOVE TOP METHOD. Heat ingredients (everything except the powdered sugar) over the lowest heat in a pot on top of the stove. Stir constantly until everything melts together and the consistency is smooth. Remove from heat and whisk in the powdered sugar until smooth.

Using a spoon cover top of the cupcakes with chocolate frosting. Once cool decorate with trademark Hostess Cupcake design.


Pecan Polvorones


Pecan Polvorones
Makes about 30 cookies
2 cups flour
3/4 cup sugar
1/2 tsp. cinnamon
1/2 cup finely chopped pecans
1 cup butter or margarine, softened
Extra sugar and cinnamon for coating cookies in

Preheat oven to 300 degrees. Cream butter. In separate bowl mix flour, sugar and cinnamon. Add flour mixture to butter and mix until well combined.

Roll into small balls and place on cookie sheet. Mix a small bowl of sugar of cinnamon and roll cookies in mixture. Enjoy!

Let cool for 5 minutes.


Copycat Orange Julius


I have always loved the creamy white foamy goodness of an Orange Julius… a special treat I usually purchased on the rare occasion I was shopping at the mall. And now I can make it at home… maybe everyday!

This Orange Julius recipe turned out so yummy! It was just like… if not better… than buying one.

Copycat Orange Julius
Serves 2 large portions

1/2 can frozen Orange Juice (6 ounces)
1 cup milk
1 cup water
2 tsp vanilla
3 tbsp. sugar
12-15 icecubes


Throw everything into blender and blend until smooth.  If you double this recipe it will overflow (as I learned the hard way)…

Enjoy this crazy awesome treat!


Low Carb Crockpot Lemon Chicken

This is a tasty and simple Low Carb Crockpot meal!


Crockpot Lemon Chicken

4 chicken breasts
1/2 cube butter
1 Italian Dressing Packet
lemon juice

1) Cut butter into small pieces and place in the bottom of the crockpot.

2) Place chicken breasts on top of butter.

3) Sprinkle Italian Dressing packet over the top

4) Drizzle with lemon juice.

5) Cook on high for 6 hours or adjust accordingly.


Oatmeal Raisin Pecan Cookies

This is an excellent oatmeal cookie recipe but I’m not sure where it came from. I usually don’t like raisins in my cookies but in these I do!  The secret is to soak the raisins in the egg mixture. They turn out so good!


Oatmeal Raisin Pecan Cookies
Makes about 56 cookies 

3 eggs, well beaten
1 tsp. vanilla
1 cup raisins
1 cup butter
1 cup brown sugar
1 cup white sugar
1.5 cup whole wheat flour
1 cup white flour
1 tsp. salt
1 tsp. cinnamon
2 tsp. baking soda
2 cups oatmeal
3/4 cup chopped pecans

  1. Beat eggs and vanilla in small bowl. Add raisins and let them soak for an hour (this is a very important step).
  2. Preheat oven to 350 degrees.
  3. Cream together butter and sugars.
  4. In a separate bowl mix together flours, salt, cinnamon and baking soda.
  5. Add flour mixture and egg mixture to the creamed butter.
  6. Once combined add in oatmeal and pecans.
  7. Roll into small balls and place on cookie sheet.
  8. Place on middle rack and bake for 8-10 minutes (10 minutes was perfect for my oven). Take them out when they are lightly browned.
  9. Let cool and enjoy!