Lemon poppy seed muffins

So last night I was sitting around watching bad tv and learning to crochet when I thought to myself.... I could really go for a muffin right about now! I had traveled home to NJ last week and my mom gave me a slew of her recipes so I figured I'd give one a try :) These are super easy to make and don't take much time at all.

Lemon poppy seed muffins
1 3/4 cup flour
3 Tbs splenda baking mix
1 Tbs poppy seeds
2 tsp baking powder
1/8 tsp salt
1 cup skim milk
2 Tbs vegetable oil
1 Tbs grated lemon rind
2 Tbs fresh lemon juice
1 egg lightly beaten

- mix first 5 ingredients in a bowl and make a well in the center
- combine milk and next four ingredients and stir well
- add to dry ingredients, stirring just until moistened
- divide evenly among 12 muffin cups coated with cooking spray
- bake at 400 for 25 minutes or til golden
- remove from pans immediately and let cool on a wire rack

And you are done and done! I may have eaten 3 last night... yum!

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Eggless egg salad

So I got home from the gym tonight and as normal was starving. I had been out of town half of last week and really wasn't sure what there was in my house to eat... I found a container of tofu in the fridge and thought ok tonight is the night! I have read about a few different eggless egg salad sandwich recipes and I decided to wing one up tonight! Here is what I made:

Tofu Egg Salad
1 lb extra firm tofu (one package)
1/4 cup miracle whip light OR 1/4 cup hummus
3 tsp brown mustard
paprika to taste (i put a TON in, it's the hungarian in me :) )
black pepper to taste (also I put a ton in...)
pinch of thyme
dash of sea salt
2 pickles chopped up
lettuce leafs
sliced tomato
wheat bread

Ok this is pretty easy if you ask me. First drain the tofu, slice it in half length wise and wrap the 2 pieces in paper towels, place on a plate then squish with another plate weighted with something. Let sit for 5-10 minutes... or if you are impatient press on it like crazy to get all the water out. Next place the somewhat dry tofu in a bowl and chop up, add other ingredients up to pickles and stir. Serve on wheat bread with lettuce and tomato.

This is a very basic recipe, just have fun and add what sounds good, if you like onions add some or if you don't like pickles leave them out :)

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Chocolate covered crack

So I try to be good. Gym most days a week, eat healthy, everything in moderation... but sometimes something extra bad for you calls your name and you can't stop yourself. Moderation goes to the wind! Yes I have found this thing, this chocolate covered crack as I like to call it. I would post a picture but I fear it will all be gone before I make it to a camera... If any survives I will take a picture... but be forewarned this stuff leaves you with no will power!!! :)

Chocolate Crack
1 cup milk chocolate chips
1/2 cup peanut butter
2 cups Kamut puffs (they are in the natural section of my grocery store....or rice puff cereal if you can't find any)
3/4 cup peanuts
1/2 cup mini marshmallows (optional)

Place chocolate in a microwave safe glass bowl and microwave on high for one minute, stir then microwave for one more minute. Remove bowl (careful it's hot) and stir in peanut butter, letting it melt together. Then add in kamut puffs, peanuts, marshmallows and anything else that sounds tasty! Stir it up and then press it onto a cookie sheet lined with wax paper or a silicon baking mat. Let sit for 1 hour or until set. Break apart with your fingers or use cookie cutters to make shapes. CHOW AWAY!!!!

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Low-fat banana bread

Most banana bread recipes call for a stick of butter and a cup or MORE of sugar!? That is just not right in my book. There is no reason you should take what could be a good for you food and weigh it down with sugar and unnecessary fat. Instead I’ve taken a basic recipe and tweaked it to make it a low-fat butter free version that still is moist and tastes great!

Low-fat banana bread

1 1/2 cups flour (I use whole wheat)

1/4 cup oats

1 tsp baking powder

1/2 tsp baking soda

2 overripe bananas

3/4 cup no sugar added apple sauce

1/4 cup splenda for baking

1/2 Tbs vanilla extract (you can NEVER have too much vanilla)

1 egg

optional: 1/2 cup chocolate chips or nuts

Preheat oven to 350 degrees

Mix dry ingredients in a small bowl and set aside.

Using a spoon or a fork mash peeled bananas in a large bowl. Add apple sauce, sugar, vanilla, egg and mix well. Slowly add dry ingredients stirring to incorporate. Add chocolate chips or nuts if desired.

Spray a 9inch cake pan with cooking spray and pour the batter into the pan. Use a spoon to spread to cover the bottom.

Cook for 25-30 minutes or until a knife comes out clean when poked into the center. Do not over bake (it will get dry... yuck).

I like to slice it up like a cake. So get baking and chowing! I made the other night and John ate half of it before the morning... and the rest by the end of the day... hahaha love it!

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Double chocolate cupcakes with amaretto sauce

Bring on the amaretto! Wendy came over to join in the cupcake making fun :) I had everything laid out and ready to go for my double chocolate cupcakes with amaretto sauce.

Here is the recipe for the cupcakes.


Double chocolate cupcakes

Ingredients

1 cup whole wheat flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated splenda mix for baking
1/4 cup unsweetened apple sauce
1/2 cup egg substitute or 4 egg whites
1 teaspoon vanilla
2 tablespoons skim milk
2 tablespoons half and half
2 ounces dark (70 percent cocoa) chocolate, finely chopped plus a little extra for shaving


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

Place splenda and apple sauce in a large bowl; beat with a mixer at medium speed until well combined. Add egg substitute and vanilla, beating well. Add flour mixture and milks alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes tooth pick inserted in center comes out clean.


While the cupcakes are cooking it's time to make the amaretto sauce!

Amaretto chocolate sauce

Ingredients

1/3 cup half and half
2/3 cup milk chocolate chips
1/3 cup amaretto

Bring half and half to a boil in a saucepan, add chocolate chips and stir constantly until melted. Remove from heat and pour in amaretto, stir until incorporated. Place in the refrigerator to let it cool (about 20 minutes).


Once the cupcakes are cool enough so you don't burn yourself trying to eat one :) Poke a few holes in the center of them (I use a skewer) and pour the amaretto sauce into the holes letting it overflow and cover the cupcakes. Take some leftover dark chocolate squares and using a vegetable peeler shave some chocolate on top of the cupcakes.

Sit back and enjoy!


oh so tasty!!


the aftermath!

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Getting ready for tonight

Alright I'm all excited to try a recipe tonight to submit to Cupcake Hero!

I'm going to make a double chocolate cupcake with an amaretto ganache. I wanted to somehow incorporate marzipan but I think I'll wait on that one. I've been watching the pro's on her page go at it for a little now and these ladies/gents all know what they are doing. Lets hope I don't embarrass myself with my attempt. I'm also hoping they are ok with a "better for you" recipe. Oh well if they can't get past the butter-freeness of my recipes I'll just have to sit back and watch what they make up and keep my trap shut :)

Wish me luck! I'll post the recipe and pics as soon as I can.

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About

Hello fellow readers and welcome! My name is stephanie and I chow all the time... I get made fun of at work for it... because I'm always snacking on something (hence the blog name). I'm of the 6 small meals a day thinking and eat every three hours or so. This however was not always the case, I used to eat like crap and eat gigantic meals. Dinner would start off with a half loaf of bread and a huge hunk of cheese (this was the appetizer...), there were no whole grains, and fewer veggies... I've always been active (competitive swimmer starting at age 7) so weight gain wasn't a huge issue (although college brought out the heaviest of me) but as I hit my 20's I started realizing what all that bad food was probably doing to my insides.... That's when I started to learn more about eating healthy and working out in the gym. I do cardio (running, biking, elliptical) 6 days a week and lift weights twice a week. I've always had big muscular thighs... and starving myself isn't going to make them go away... so I learned to love all my parts and started eating for a healthy body! My Nana always said "everything in moderation" and I fully believe in that. There is no reason to starve or deprive yourself. You can have dessert and it can be bad for you... and then you can have a dessert like the ones I have here, that are TASTY and HEALTHY! Best of both worlds :) I invented a lot of these recipes due to my picky eating fiance John (love you). He wont eat anything with red meat, white flour, butter, or white sugar... so I needed to get creative... and with creativity comes some funny failures... and some amazingly delicious dishes!! Please enjoy, have fun, and let me know what you think!!

Other random about me: I like to do anything outdoors (hike/camp), I placed second in NY state in an archery competition (watch out I'm a good shot!), I throw pottery (on the wheel- not at people), I like to crochet and sew, COOK/BAKE (of course), play ultimate frisbee, lift weights, ski/snow board, read...and so on...

me and john

I need to give a shout out to John. He is the person who taught me to really love who I am, mind and body, and to discover hobbies I never knew I was interested in. It was his love and support that led to this blog along with other amazing growths in my life. I just want to say thank you and let everyone know it. *bleehhh* (sound of all you reading throwing up)


PS: This site has grown into a fabulous following of friends and family! I appreciate all of your comments and feedback. If you ever have a question or a recipe you want lighted up email me at stephchows (at) gmail (dot) com and I'll see what I can do!

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