In the Kitchen with Miss J: Banana Bread

Baking Banana Bread

It is still super hot here in Louisiana, but we still have to do some baking every now and then. It’s so much fun to do together and tastes good, so we put up with the extra heat from the oven. One thing that has become a bit of a staple for us this summer is banana bread.

Baking Banana Bread

Our family loves bananas, but sometimes we don’t eat them fast enough and they get too ripe. They are then either destined to go into a green smoothie, the freezer, or banana bread. I found this super easy recipe here while searching for something else. I loved the blog and keep reading through posts and then I stumbled upon it.

Baking Banana Bread

We keep ours as simple as the recipe is for now because I usually don’t have any other fun things to add in like chocolate chips or walnuts. Miss J loves smashing up the bananas for it the best. I would say it’s an easy enough recipe she might be almost able to put it all together by herself (I of course still do the oven part). For a spread, we usually add some cinnamon to cream cheese.

Baking Banana Bread

The bread tends to dry out some after a day or two, but is still great when toasted. I think if I stored it more properly it wouldn’t dry as much though. I can be lazy sometimes ;) Any new easy fun recipes you have tried lately?
-Jess

Soup of the Day: Leftover Hamburger Soup Recipe

   
   Leftover Hamburger Soup Recipe

Guess where I am today? Delia’s!!!!!! I’m sharing a soup recipe here that I put together after having a million hamburgers leftover after a cookout. Okay, well a million is a little exaggerated, but it was a lot none the less. She has 14 guest bloggers sharing during this series, so head on over and find some great soup recipes to try :)
Ps…the girls are on the mend from a stomach bug that they couldn’t seem to shake. You will probably see me a lot this week catching up. I have some project growth spurt stuff that needs some sharing!
Have a fabulous day!
-Jess


Cake Mix Chocolate Whoopie Pie with Peanut Butter Filling

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Who loves whoopie pies???? I do! I wanted to try a chocolate one with peanut butter filling but I wanted to make it as easy as possible. There’s already enough I have to do already. Any time and brain energy saved is great!

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So I was thinking about whoopie pies and how basically it’s kind of like two pieces of cake with frosting in the middle. But, the cake is more dense and the frosting isn’t quite as frosting like, if that makes sense :)

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I then began to think then how easy would it be to use a box of cake mix? You don’t have all the control over every single ingredient like you do if you make it from scratch, but it does save some time and you can get a box for pretty cheap when on sale. But, I thought about how boxed cake mix is really fluffy. So I researched how to make it more dense. I found all kinds of solutions but decided to go with one that suggested adding yogurt as a thickening agent. Then I remembered how a ton of popular cake recipes out there right now use just a box of cake mix and something like a can of soda or a can of pumpkin, etc. I figured a thing of yogurt could work that way as well. So I gave it a try. I ended up having to add water as well, but for the cake part you only need 3 ingredients!

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Those three ingredients are:
-One box of cake mix
-around 7 oz. of yogurt (I used plain Greek yogurt)
-water called for on the back of the box

Stir together until mixed. Don’t stir a lot because the more you stir the more air gets in, creating a lighter batter.

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I put half the batter in a pan that is made for making whoopie pies.

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The other half of the batter, I just plopped on a cookie sheet. Of course, the best way to make them pretty is to actually pipe it out like I did on the pumpkin whoopie pies. But, I didn’t want to make the time for that :)

I cooked mine for about the same time as it said for cupcakes. But, keep an eye on them. Different cake mixes might take shorter or longer.

Once done, let them cool.

For the peanut butter filling, I just made my own variation of many recipes I have used before. It kind of happened partly because I didn’t have all the ingredients for any recipe I found, so I used what I knew worked and made it a smaller portion. But, I still had a good amount of frosting left over. And let me warn you, it is rich. So I don’t put a ton on the cake part.

Peanut Butter Filling Ingredients:
1 cup peanut butter
1.5 cups powdered suger
1 tb milk
1/2 cup butter at room temperature

First mix peanut butter with butter. When fluffy, add sugar until combined. Then add the milk until desired consistency is obtained.

Enjoy!

-Jess

Pad Thai for 2 Please

The past few weeks I set a cooking goal for myself: try one new recipe a week. I choose to do this for a few reasons. One: I’m not really that into cooking. I don’t think it’s the actual cooking but thinking of all the cleanup afterwards that turns me off. Two: Hubby really enjoys cooking but can’t really at this point. So I wanted to step up my game and create some more yummy options to present my hard working man with :) Three: I just need to learn more. It’s always fun to learn new things. and it always makes me feel good when I accomplish something new.

With that being said, last week’s recipe was for Pad Thai. There is an AMAZING recipe here on Use Real Butter. Now, I have tried to make Asian dishes before, but they just never come out quite like how I experience them at a restaurant. Well, let me tell you, this one tastes just like the pad thai I have had at Thai restaurants! And I wasn’t even able to use every single ingredient stated! So, I wanted to share the few little things I did different since some of the ingredients weren’t found in case you were in the same boat.

First off, I just didn’t even try to find the pickled turnips. I don’t think I even would have tried them if I had found them. Just didn’t appeal to me. It’s one thing to eat something and not know there’s a certain ingredient in it, but to know it’s in there…….. different. I also didn’t use the green onions. I decided against them because any time I have eaten food with any type of onion it really does not sit well with the baby (I’m nursing). So, I just didn’t go there this time. I also use precooked chicken, which made it faster. I always cook up a ton of chicken each week to have ready to throw into different dishes, so I wanted to use that up. I simply used a handful of chicken for each batch I made. (I did 2 all together).

 I also couldn’t find any rice noodles except what is in the above pic. Now, I could have gone to another grocery store or something, but with two little ones with short attention spans, it isn’t happening! lol. These noodles were precooked as well and I just had to throw them in. Well, more like squoosh them apart in my hand then throw them in. It comes with two little pouches in a package, so one whole package (both pouches) made enough for about 2-3 servings. That’s all I used because I did the two servings at a time thing the recipe states to do. After the first two batches I decided it was plenty for our little family.

Then the last thing I did was use a pre-made pad thai sauce I found at the store (see above pic/can be found here). I had found fish sauce but not tamarind paste, but I read the ingredients for this pre-made sauce and it had all of that in there. So, I didn’t even need to make the sauce! It was really quick to make and tasted oh so good. Have you tried a new recipe lately that came out amazing? Or not so amazing?

Making All Kinds of Stuff

We have been up to all kinds of things here lately. Here are a few:

Peanut Butter Frosting Chocolate Cupcake

I have been loving all things cake for the past few weeks, so when I saw this recipe I knew we had to make some. Chocolate cupcakes with peanut butter frosting……yummmmmmmmm.

Yum!

They were a big hit! It even worked out that the day we made them, my husband’s study group was all together for dinner and we took them some. That way I wasn’t tempted to eat them all ;)

Homemade Fro Yo

I also got a new KitchenAid attachment!!!!! It allowed me to make this yummy fro yo, which no one around here carries. I do miss my yummy frozen yogurt! This recipe was creamier in consistency than the kind I have bought at a froyo shop, but it tasted the same and hit the spot for sure. Especially with my favorite topping of chocolate chips. It’s a super easy recipe and I highly recommend it.

Then, just because I haven’t shared it on the blog yet, I have a few new things posted in the shop. A few weeks ago I was having some rough Braxton Hicks and was sitting on the couch a lot. I needed something to keep my hands busy, so I created a few things.

And so much more to come……. see you all tomorrow!