Skinny Banana Muffin

Even though summer is finally making its way to us, slowly, ever so slowly… I keep finding myself trying new recipes with cinnamon. I think I’m obsessed. I  recently had some overripe bananas that I had to either throw away or use in baking, because I would be gone for the weekend and they wouldn’t survive if I just let them. And off course I decided to bake.

So I looked for a recipe that combined bananas and some applesauce I made a few days ago. And then I felt upon this recipe. I did change it up a little bit, but was so excited with the result, that I’ll definitely try this one out again. Here we go.

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Skinny Banana Muffin

  • Makes 12
  • Ingredients
    • 3 bananas
    • ¼ cup honey
    • ⅓ cup coconut oil, melted
    • ⅓ cup unsweetened applesauce
    • 1 egg of choice
    • 1 tsp vanilla extract
    • 2 cups white whole wheat flour
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • ½ tsp ground nutmeg
    • ⅓ cup chopped pecans
  • Directions
    • Preheat your oven to 180° C.
    • In a large bowl, add the bananas. Using a fork to mash them up until just small lumps are left. Add the honey, vanilla extract, applesauce, coconut oil and your egg of choice. I used a Chia seed-egg.
    • To make the chia seed-egg I ground up my Chia seed. Then in a small bowl I added 1 tbsp of ground chia seed with 3 tbsp of water and let it sit for about 5 minutes. That way the Chia has a few moments to absorb the water.
    • Use a fork to combine it all.
    • Add in your flour, baking soda, cinnamon, salt and nutmeg. Using a spatula, mix until wet and dry ingredients are completely combined.
    • Fold in the pecans.
    • Line each muffin tin with a cupcake liner.
    • Fill each muffin tin ¾ of the way full.
    • Bake for 15-17 minutes. keep an eye on them, as your baking time will depend on your oven.
    • And then enjoy. 🙂

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Let them rest for 5 minutes though, before eating them. You can either enjoy them cold or warm. I ate one right of the oven. (yes, I couldn’t wait.) And it was like fall exploded in my mouth.

I used the Chia-egg instead of a regular egge, because I hadn’t any in my house. So I had to improvise and I liked it. You don’t taste or feel the difference at all. This is definitely something I will be doing more often in baking to see how it affects other recipes.

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Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Healthy Snacks

There’s not one store that makes packages just for one person. Living alone, it’s sometimes hard for me to eat something different every single day, because of the quantities I have to buy. I do make my menus beforehand for the week to come and I always have to think about the fact that I’ll probably eat the same thing 2-3 times a week, just because in stores they always package the food for a family of 2 to 4. Why? No idea, there are so many people living alone in this world that this fact sometimes makes me wonder if they actually know their customers.

Anyways, I’m usually left with a lot of food, bit more bits and pieces: an apple here, some vegetables there… There’s always a little bit too much than my recipes call for. So, I started to look for some ways to use these vegetables and fruits I had left and I made chips out of them. I had some kale over from a smoothie I made on Sunday, some sweet potato and an apple. You can find my recipe for them right here.

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Kale Chips

  • Ingredients
    • some kale
    • some olive oil
    • some spices (cayenne pepper, paprika, salt, pepper…)
  • Directions
    • Pre-heat the oven to 150°C.
    • Massage the kale with the olive oil (so it’s evenly spread) and put some spices in it, as much as you want. you can absolutely, truly go wild here.
    • Put them in a single layer on a baking sheet with parchment paper. And bake for 10 minutes. Turn the baking sheet around and cook for another 15 minutes.
    • Do keep an eye on them, because the cooking time depends on the amount of kale, on your oven…
    • Leave them to rest for about 5 minutes before enjoying them.

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Sweet Potato Chips

  • Ingredients
    • a large potato
    • some olive oil
    • some spices (salt, pepper, paprika, cayenne pepper…)
  • Directions
    • Pre-heat the oven to 200°C.
    • Slice the sweet potato with a mandoline in thin slices. Toss them in a bowl with the olive oil and spices of your choice. I only used salt and pepper this time.
    • Put them in a single layer on a baking sheet with parchment paper. And bake for 10-15 minutes.
    • Take them out of the oven and let them rest. Drop the oven to a 100°C. When the chips are cold, put the baking sheet back in the oven for another 2-3 hours until they are crips and golden.
    • Do keep an eye on them, because the cooking time will depend on your oven and the thinness of your slices.
    • Leave them to rest for about 5 minutes before enjoying them.

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Apple Chips

  • Ingredients
    • 1-2 apples
    • some spices (allspice, cinnamon…)
  • Directions
    • Pre-heat the oven to 100°C.
    • Slice the apple with a mandoline in thin slices. Toss them in a bowl with the spices of your choice. I put some cinnamon on mine.
    • Put them in a single layer on a baking sheet with parchment paper. And bake for 2-3 hours, until they are crisp and golden. I put a tiny bit of coconut oil on them, but you actually don’t need it.
    • Do keep an eye on your chips, because the cooking time will depend on your oven, the thinness of your slices and your apples.
    • Leave them to rest a little bit before enjoying them.

These are all amazing, because they’re healthy, easily enjoyed and so, so easy to make. They do take a long time to make, but the actual work you put in them is nothing compared with the time you’ll take to enjoy them. (Actually, I ate my kale chips in like 5 minutes… but I took my time with the others to really enjoy them)

Try them out and let me know which vegetables of fruits you would love me to try next.

Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Recipe – Mini Oreo cheesecakes

I am a huge fan of Oreo cookies. Since I live in Europe I always admired it from afar and since a few years it’s also available here. I was sold from the first taste. And off course, when I love something, I need to try all the recipes I find with it.

And this Oreo Mini-cheesecakes recipe I found over here became one of my favourites. I did change it a little bit to my taste.

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This recipe is easy to make and takes you straight to heaven when you taste it. I used light cream cheese (partly for my conscious), but mostly because I prefer the taste of it to regular cream cheese. Yes, that’s peculiar and normally I will always go to full-fat, and stay away from anything light. But here I found it complimented it all rather well.

Let’s go to the recipe.

Mini Oreo Cheesecakes

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  • Ingredients for the Crust:
    • 1 & ½ cups (or 150 gr.) Oreo crumbs
    • 4 tbsp melted butter
  • For the Cheesecake:
    • two 8 oz. packages (or 230 gr.) cream cheese, at room temperature
    • ⅓ cup (or 67 gr.) sugar
    • 1 tsp vanilla extract
    • 2 eggs
    • ¼ cup (or 25 gr.) of Oreo crumbs
    • 4-5 whole Oreos, broken in large pieces

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  • First we have to assemble the crust:
    • Preheat the oven to 180°C.
    • Line a muffin pan with 12 muffin liners.
    • In a mixing bowl, combine the Oreo crumbs and the melted butter.
    • Put 2 tbsp of the mixture in each muffin liner.
    • Use a spoon or something similar to firmly push the Oreo crumbs down.
    • Bake it for 5 minutes in the preheated oven. When finished, remove from the oven and let it cool completely. Meanwhile you can prepare the cheesecake.
  • Directions for the cheesecake:
    • In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Usually it’s around 2-3 minutes.
    • Add the sugar and vanilla extract and beat until incorporated and smooth.
    • Beat in the eggs one at a time.
    • Then add the Oreo Crumbs and the larger Oreo pieces, and mix with a spatula.
    • Place about 2-3 tbsp of batter in each muffin liner.
    • Top the cheesecakes with additional Oreo pieces or crumbs.
    • Bake for 15-17 minutes in the preheated oven, or until the center of the cheesecake is only slightly jiggly.
    • Allow the cheesecakes to cool to room temperature before letting them rest for 2 hours in the fridge. You can leave them longer or overnight, but then wrap them in plastic wrap.

And then enjoy! I had enough with letting it rest for 2 hours in the fridge before devouring two of them. The cream cheese heightens the Oreo flavour. It is the perfect combination of cheesecake (one of my favourite desserts) and Oreo cookies (the one thing I could eat for days).

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Try it out and let me know what you think. If you have other recipes you would like to share. Don’t hesitate to post them or give me the link! This blog is to share my favourite recipes and to keep them together. And even though I look through the internet each day looking for new recipes, I’m sure there’s a lot more out there. Let’s share!

love

Anna-Lisa ❤