Lovin' From the Oven

Blueberry Banana Smoothie

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Not only do I post “real” food recipes now, I also do drinks! I got a little inspired with having my own kitchen, my own refrigerator, my own blender, yada yada yada…

After a long workout (not me, the DB), it’s always nice to have a refreshing cold drink. I keep plenty of frozen fruits on hand so that I can whip up a smoothie in a matter of minutes. Smoothies are usually no more than five ingredients, which make them easy to make and store. You can freeze the extra and save it for later if you don’t finish the batch in one sitting. Happy blending!

  • 1 cup frozen blueberries
  • 2 frozen bananas, sliced
  • 1 cup of vanilla yogurt
  • splash of milk
  • 3-4 ice cubes
Throw everything into a blender and mix until desired consistency. You can add more milk if you don’t want it as thick.

Banana Cream Cheese Muffins With Crumb Topping

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Isn’t it fascinating how something so ugly can transform to such a beauty? Here’s a test question for you: Caterpillars are to butterflies as browned bananas are to….

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… banana cream cheese muffins with crumb topping, of course! Things are only what you make of it, so make sure to keep a positive outlook on life (that’s my blog lesson for the day).

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Beating together the batter.

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The cream cheese mixture, which came out quite liquid-y for me.

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The beautiful crumb topping with plenty of cinnamon.

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Before baking

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And after. Let them cool a bit before removing the muffins.

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Then, get it naked!

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It surely is a beautiful thing.

The cream cheese layer kind of disappeared into the batter (I’m guessing because it was so runny), so I’d increase the cream cheese amount to 8 oz next time. Besides that, this recipe was a winner. Wonderfully sweet, soft as a pillow, and ideally moist. Not to mention that I’m a sucker for a good crumb topping.

From How to Simplify

For the muffins

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1 tablespoon vanilla extract

For the cream cheese filling

  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg

For the crumb topping

  • 1/3 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, melted

Directions:

  1. Preheat oven to 375 degrees. Line muffin pan.
  2. Mash the bananas and beat together the bananas, sugar, egg, melted butter and vanilla extract. Gradually stir in the 1 1/2 cups AP flour, baking soda, baking powder and salt until just moistened.
  3. Spoon the batter into prepared muffin cups (leave a little batter to top the cream cheese filling).
  4. Make the cream cheese filling by beating all of the three ingredients. Pour a tablespoonful of the cream cheese filling onto the batter in each muffin cup. Top the cream cheese with the remaining muffin batter.
  5. Now, for the topping, use a fork or your hands to mix the topping ingredients together until crumbly. Sprinkle the topping evenly the batter.
  6. Bake for 18 to 20 minutes or until a toothpick comes out clean.

I also received some wonderful personalized labels from BuildASign. I was able to choose my own colors, fonts, sayings, pictures, and size. Completely custom signs, how useful!

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I received some 3″x5″ and some 2″x4″ decals to use for labeling goodies as I give them out.

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I could also write recipes on them and give them out. The possibilities are endless! I love that it’s a personal touch from my kitchen. Create your own signs here— they even make signs as big as 4 x 8 FEET!

The Best Dark Chocolate Chip Cranberry Oatmeal Cookies

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One more week. I’ll only be home for once more week before I officially move out a week from today. How crazy is that? I’m excited and nervous at the same time; Excited to be moving in with my DB, in a city we’re both unfamiliar with and nervous to start the whole job application process all over again. Days are flying by with weddings, first birthday parties, and soaking up some valuable time with my friends before I’m gone. If you want to stay posted with my move, check out my other blog: A Pile of Style. I’ll be posting pictures of how I decorated my apartment soon!

I haven’t baked with oatmeal in cookies for a while (thanks to the bf), so I figured that I was long overdue for an oatmeal recipe…. not that oatmeal cookies are my favorite, anyways. I’d take a chocolate chip, snickerdoodle, or sugar cookie over it any day. These were thinner than your normal, hearty oatmeal cookie, but they were still enjoyable. White chocolate does go better with oatmeal cookies than regular chocolate, though. Just sayin’.

This recipe comes from Showfood Chef.

  • 1 cup oatmeal
  • 1 cup flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 stick (8 Tbls. butter)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 tsp. vanilla
  • 1 egg
  • 1/2 cup dark chocolate chips (I chopped up a bar of dark chocolate)
  • 1/4 cup dried cranberries

  1. Cream the butter and sugars together. Add the egg and vanilla and beat again until well mixed.
  2. Stir in the flour, baking powder, baking soda, salt, and cinnamon.
  3. Once blended, add the oatmeal, chocolate chips and cranberries until just combined.
  4. Refrigerate the dough for at least two hours.
  5. Preheat the oven to 350.
  6. Scoop spoonfuls of the dough onto a baking sheet and bake for 10-12 minutes.

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