You Win Some, You Lose Some…

I just realized something. When I finish at my job next weekend, there will be no more weekend breakfast cookies!! *Tear* Perhaps it’s something I will have to keep up on the weekends. Especially since I like to do “weekend breakfasts,” like waffles, mid-week anyways ;)

This morning was my new favourite – a s’muffernutter breakfast cookie.

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  • 1/2 cup rolled oats
  • 1/2 scoop chocolate whey protein powder
  • 1 tbsp peanut butter
  • splash water (didn’t have almond milk last night)
  • marshmallow fluff
  • mini chocolate chips

Snack was another favourite – chopped pear and cottage cheese.

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Dude. Bartlett pears are 74 cents a pound at the Atlantic Superstore. Sorry $2.49/lb honeycrisp apples. You’ve been replaced.

Lunch” was egg white pillows on a whole wheat bagel with laughing cow cheese.

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And edamame.

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Love these little single-portioned containers. Perfect for lunches!

After a quick stop to the grocery store, I came home and got my bake on. First up, Peanut ButterNut Squash Muffins. Y’all know I have an aversion to pumpkin but peanut butter on butternut squash is one of my favourite things to eat. So why not make them into muffins?

I adapted this recipe from Meghann’s Pumpkin Peanut Butter Chocolate Chip Muffins which was apparently adapted from VeggieGirl’s Banana Peanut Butter Bread which was apparently adapted from the Veganomicon Cookbook. Phew! These muffins have been around!

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  • 1 cup mashed butternut squash (I cooked one in the microwave and just scooped it out)
  • 1/4 cup applesauce
  • 1/8 cup canola oil
  • 1/2 cup sugar
  • 2 teaspoons pure maple syrup
  • 2 cups whole wheat flour
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1 cup natural peanut butter
  • unsweetened vanilla Almond Breeze, added to the batter as needed

Mix the flour, baking soda and spices together. In a separate bowl, mix the squash, applesauce, oil, sugar and maple syrup. Slowly add wet mixture to the dry, and add almond milk to get it to that “muffin consistency” (hope you know what that is!) Bake in a 350 F oven for 20 minutes (it took mine longer for some reason). This made 12 decent sized muffins.

I of course had one immediately out of the oven slathered in Earth Balance!

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Ohmylanta. Uh-mazing. Now, you must understand, my baking expectations for myself are pretty low (you’ll understand when you see my next experiment). But these are the best muffins I’ve ever made!! Both the butternut squash and peanut butter flavours shine through, and are perfectly balanced. The texture is very dense and soft, not sickly moist like when you bake with pumpkin. I also may have quadrupled the cinnamon from the original recipe, which I think helped a lot ;)

Now. My next, uh, experiment. Well, I was not nearly as pleasantly surprised with this. I had a bruised and battered banana that needed to be used, but didn’t want any more muffins in my apartment. So I wracked my brain (and internet) and ended up with chocolate banana protein bars. They’re based on the Strawberry Banana Meal Replacement Bars I found here.

  • 1 cup raw oatmeal
  • 5 scoops of strawberry protein powder ( 90g of protein) – I used 6 scoops of my chocolate whey protein powder
  • 1/4 cup fat free cream cheese – I used 4 laughing cow cheese wedges
  • 1/2 cup non fat dry milk powder – Omitted, ran out
  • 2 egg whites
  • 1/4 cup water – Replaced with 1/4 cup almond milk
  • 1 1/2 bananas, mashed – Just used one
  • 2 tsp. canola oil

Preheat oven to 325 degrees. Spray a 9×9 square pan with cooking spray & set aside. In a medium bowl combine oatmeal, protein powder & dry milk. Set aside. In another bowl beat together with an electric hand mixer, cream cheese, egg whites, bananas, water & oil. Add the oat mixture & continue to beat until the two are combined. Pour batter into the prepared pan & bake for 30-35 minutes or until toothpick comes out clean.

First and foremost, they are not muffins. But I don’t own a 9×9 baking pan, or anything remotely close. So I made what I thought would be “circular bars.” Except they puffed up!!!

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I have no idea how this happened! :P The mix was super liquidy and I was expecting them to just harden in the oven. Apparently not. They’re a little squishy, but texture-wise not too bad. It’s just the protein powder. I love the taste of protein powder. But it’s too sweet for me in baked goods. At least in chocolate form anyways. I’m still going to eat them though. Anything is edible with nut butter on it ;)

I was going to make hummus after this, but I ran out of garbanzo beans!! I always have a can on hand so I didn’t bother picking any up at the grocery store. Boo :(

I kept my oven working for dinner, roasting (or baking, whatever) a chicken breast, sweet potato, mushrooms and onions.

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I covered the chicken in some Kirkland organic no-salt seasoning then topped the sweet potato with cottage cheese. Wonderful meal, the chicken was SO juicy!! I think I’m starting to get a hang of this poultry thing.

Now I’m stuffed!! I snacked a lot while I was in the kitchen and cleaning today. But alas, tomorrow is a new day. I took a rest day today because my quads are still wrecked from Friday’s spin class. Now they should be good to go for one of my notorious Sunday afternoon gym visits ;)

Hope you’re all having a wonderful weekend!

 

Questions of the Day:

1. What is your favourite kind of muffin? Mine is carrot (no surprise there) but runner ups would be apple oatmeal and banana nut.

2. What is your worst baking FAIL? My first attempt at cupcakes in high school was probably my worst. The pages in my mom’s cookbook stuck together, and I accidentally added three whole eggs to the dozen-sized batter. They turned into little egg cakes :P

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Posted on November 28, 2009, in Fun and tagged , , , , , , , , , , , , . Bookmark the permalink. 23 Comments.

  1. marshmallow fluff-when you put it in your brekkie cookie, are we talking a Tbsp, less, more, 411 please. Or do you spread it on top after it’s all done, like a “frosting”.

    Girl I am not trying to self promote by putting links to my old posts back but this PB Banana Bread I made

    http://www.loveveggiesandyoga.com/2009/10/vegan-peanut-butter-banana-bread.html

    and then muffins of the same nature

    http://www.loveveggiesandyoga.com/2009/10/vegan-banana-nut-muffins-glutensoy-free.html

    Were both outstanding. And vegan. And gluten free. And soy free. Free of anything nasty AND gluten. I have to say, I impressed myself with this. Random off the top of my head and it worked lovely. Both of them. And people write me all the time telling me they made them. Just today I had a girl email me telling me she made the muffins and loved them. So there :)

    • Thanks for the recipes Averie!!! Both look faaaabulous :)

      As for the marshmallow fluff, I add a tablespoon-ish. It’s sticky and hard to measure so I just glop it in ;) It’s usally the last thing I add to the mix and I try to “swirl” it in so the flavour doesn’t get lost in the cookie. You can spread it on top too, but that just makes it hard to wrap up and bring to work for me.

  2. Hee hee on the egg cakes!

    OK I’m really confused. Your banana bars are GORGEOUS and look so yummy- was it the sweetness that you did’t like? It almost looks from the photo like you already slathered nut butter on there!!

    One of my worst baking adventures was two days ago Thanksgiving! I only had a smidge left of real flour so I used whole wheat, whole wheat pastry and TEFF flour! And I freehanded it which looked cool, but no one else dug the earthy nutty flavor of the crust! :-( Oh well, I ate all the burnt bits no one else wanted and that’s the best part!

    Have a great workout tomorrow!

    • You know, I can’t put my finger on what it is that I don’t like about the protein powder in baked goods!! I think it’s because I like to bake with real sugar, and the powder is artificially sweetened, so it just throws me off.

  3. I love making banana nut muffins. Mmm. Now that our freezer is no longer looking like a bakery I may whip up a batch soon.

    My worst baking adventure involved me misreading the recipe and adding half a cup of salt instead of half a teaspoon. The muffins were inedible, obviously.

  4. You were super busy baking! I’m impressed. That all looks great, even the ones that didn’t turn out as well as you expected!

    My favorite muffin is applesauce, and my worst baking fail (there have been many) were when I tried to make porpucine balls. Just don’t ask – they were BAD!

  5. fave muffin…that is hard! ummm…maybe lemon poppyseed? or apple cinnamon? or oatmeal something or other? i have the worst time deciding favorites :)

    congrats on the muffin success, and the fact that next weekend is your last weekend of work. that is crazy amazing! you are almost there!

    i had a cupcake baking fail a week or two ago – i didn’t have the right ingredients, tools, everything – NOT good!

    enjoy the rest of your weekend girl!

  6. I loved Otis Spunkmeyer chocolate chocolate chip muffins when I was in highschool. I am not much of a muffin gal now… I make some Pumpkin Bran Muffins that rock with a lil AB once in a while though

  7. Would you believe I haven’t tried making a VeggieGirl recipe yet?! For shame.
    Ahh, I just love seeing your egg white pillows :)
    Favorite muffin has to be a good zucchini muffin (that usually means oil!). Not sure I have had enough adventures in baking to have had a disaster yet. I will keep you updated ;)

    Have a great weekend Susan, if I don’t “talk” to you for a couple days!

  8. Hmmm…I haven’t had muffins in a long time. I think they are on my no no list for some reason. I will have to remedy that. My dad always used to make the most delicious blueberry buttermilk ones. yum.

    I remember when Dustin and I were first dating, we tried to make protein bars. They were the most disgusting thing I have ever tried to bake. They also made Dustin think that I was not a good cook–I don’t know how he got that since we used a recipe HE found, but anyways, luckily i tricked him into marrying me just the same. And now he knows I CAN cook, so he’s happy :)

    xoxo

    • Emily, try making your own muffins at home! They are a million times healthier, and there are tons of recipes out there for tasty, good-for-you muffins. I think the key is size. I tend to make smaller muffins, so they fit in as a normal snack for me and don’t have to be regarded as “treats” :)

  9. Oh, those PB butternut muffins look great! I have seen them around various blogs…definitely need to try them. The only muffins I make are Eating Benders ones- I am so hooked on them (and so proud that they turn out so well- baking is not my strong point!)

    1. What is your favourite kind of muffin? The best muffin I had was carrot raisin and it had walnuts, bananas, zuchinni…kind of an “everything but the kitchen sink” bran muffin. Though last winter I made maple banana cornbread which was amazing, so I’m planning on turning that into muffins as soon as I can find some cornmeal.

    2. What is your worst baking FAIL? I made some protein muffins not too long ago- epic fail. I think protein powder is pretty hard to work with- changes the consistency of baked goods a LOT. I use whey, but wonder if soy/hemp/rice protein might work better.

    • Ellie, just based on other recipes I’ve seen, I get the feeling soy protein powder, or even just soy flour, is what works best in baked goods. It seems to be the most commonly used.

      Kitchen sink muffins sound awesome!

  10. Both of your baking creations look absolutely fantastic!! My worst baking failure was mixing up baking powder and baking soda. My scones tasted like metal! Yuck!!

  11. I have that same problem with the protein muffins and I think that part of the problem is that they make the baked good a little tougher and more dense, so the flavor is amplified in each bite. You might want to consider some unflavored PP just to use for baking. We usually have both on hand.

    I love cranberry orange muffins. Yum! Actually, pretty much any muffin is okay in my book.

    Worst baking fail was cookies made with 2 tablespoons of baking soda instead of tsp. They were like a salt lick.

  12. Oh I am going to try cottage cheese with my sweet potato …. it looks really good !

  13. sunshineandsnowflakes

    I think I like pretty much every type of muffin! Chocolate chip and blueberry are great classics, but I love other fruity ones too. I had a white chocolate and raspberry one a while back which was a-maz-ing!

  14. I’m not usually a huge muffin fan (since most are like cupcakes, and I’d rather have a cupcake!) but I used to like the reduced-fat (ha) apricot-blueberry muffins from Starbucks…or I also like a good (read: not dry) bran muffin,

    Baking fail…hmm I haven’t done enough experimenting with baking to have a real fail yet. All in good time…The Amish friendship bread I made awhile back seemed like a fail to me, but my coworkers still ate it up.

  15. Oh, actually both these recipes look so good! I will definitely be trying these out. I’ll just have a go with YOUR interpretation. haha I love blog recipe chains!

    As for favorite muffin? Mmm definitely like morning glory at the really good bakeries/coffee shops. They do them right with zucchini, carrot, I think banana- they’re always so moist, and definitely worth the splurge!

    Also chocolate. Duhh.

  16. have to be either bran or carrot. dayum.

    oh yeah. baking fail? pumpkin muffins where i overmixed the batter. hockey pucks. flavorless coz i missed some spicage. gross.

  17. dude, i have been eating mass amounts of pears lately. marshall and i have declared we like them better than apples! can you believe it?

    you will fo sho have to take bfast cookies with you to star beezies.

    hahah.. ohmylanta! i have to try that recipe!

    sorry about the fail on the protein ones.

    my fave muffins are almond poppyseed~and i have had many a baking fail..

  18. My Bakeing disater was leaving out the bakeing soda in my banana bread it was awful didn;t rise just a tastless chunch unedible although My Hubby did eat it and seemed to like itLOL

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