About Me

My photo


Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Wednesday, April 10, 2013

Scraps and Snippets ~ Banana Blondies with Caramel Banana Topping


Lightly grease 9 x 13 pan. Preheat oven to 350.


Blondie:

1/2 Cup softened coconut oil
1/2 Cup sugar
1/2 Cup (heavy) vanilla protein powder (Arbonne)
2 TBSP ground flax seed
3 bananas
1 tsp vanilla extract
1 tsp cinnamon
2 Cups flour
3 tsp baking powder
1/2 tsp salt
1/2 Cup chopped pecans
1/2 Cup almond milk
1/2 tsp lemon juice

Instructions: Place almond milk in a bowl and add the lemon juice. Let sit a minute until the milk begins to curdle. Add the ground flax and stir and allow it to gel a bit. 

In another bowl cream together sugar, protein powder, coconut oil and bananas. When mixed well add cinnamon, vanilla, salt and baking powder. Add the milk/flax mixture. Finally add the flour and stir well. 

Bake at 350 for 30 minutes.

Topping: 

1/2 Cup chopped pecans
3 chopped bananas
1 Cup brown sugar
3/4 tsp cinnamon

In a pan toss chopped pecans and heat, slice the bananas into the pan. When heated, add the sugar and cinnamon. Stir over medium heat until sugar begins to caramelize. 

Pour/spread the banana mixture over the blondies.