You Win Some, You Lose Some…
Posted by Susan
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.
- 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.
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.
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!
- 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!
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!!!
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.
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
Posted on November 28, 2009, in Fun and tagged bagel, baking, breakfast cookie, butternut squash, chicken, kirkland no salt seasoning, muffins, peanut butter, Peanut ButterNut Squash Muffins, pear, protein bars, protein powder, work. Bookmark the permalink. 23 Comments.