Banana Oatmeal Chocolate Chip Bars

It turns out that you can teach an old dog new tricks! I had the pleasure of turning 50 years old last month, and although I’m no longer a spring chicken, I discovered that I’m still capable of learning new things from my Mom.

Up until just recently, I didn’t know that you could freeze bananas whole, still in the banana peel, and use them in recipes later. My mother informed me of this nifty trick, and I had to give it a try. I decided to use my previously frozen, and then thawed, bananas in these Banana Oatmeal Chocolate Chip Bars, and I must say, they turned out great!

Although the bananas didn’t look very pretty after they had been removed from the freezer and thawed…

Bananas – frozen and then thawed

…they worked beautifully in this recipe. I’ve had these bananas in the freezer for at least two months, and the banana flavor did not diminish one bit while they were in there.

I was hoping to take these bars with me on a short hiking trip this weekend, but since it’s currently snowing out and only 27 degrees, I guess I’ll just have to feast on them here at home.

~Enjoy~

AK Mom

Banana Oatmeal Chocolate Chip Bars

1 cup brown sugar, firmly packed
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 packets Cinnamon & Spice Lower Sugar Instant Oatmeal (can substitute 3/4 cup instant or quick oats – regular flavor, or any flavor you desire)
2 packets Apples & Cinnamon Lower Sugar Instant Oatmeal (can substitute 3/4 cup instant or quick oats – regular flavor, or any flavor you desire)
2 cups all-purpose flour
3 ripe bananas, mashed
1 (10 ounce) package Simple Truth Organic Semi-Sweet Chocolate Chips (or any semi-sweet chocolate chips)

Directions:
Preheat oven to 350 degrees. Grease and flour two 8-inch square baking pans.

In a large mixing bowl, cream the brown sugar and butter together. Mix in eggs and vanilla.

Add the oatmeal, flour, and bananas; mix until well combined. Fold in chocolate chips.

Divide and spread batter evenly in prepared baking pans.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and place pans on wire rack to cool. Cut into squares.

Makes 32 bars.

(To print this recipe, click on the ‘Print & PDF’ button below)

Winter Weather Advisory
URGENT – WINTER WEATHER MESSAGE
NATIONAL WEATHER SERVICE ANCHORAGE AK
416 AM AKDT FRI MAY 17 2013

AKZ101-180130-
/X.CON.PAFC.WW.Y.0035.130518T0300Z-130518T2100Z/
ANCHORAGE-
INCLUDING THE CITIES OF…ANCHORAGE…EAGLE RIVER…INDIAN…
EKLUTNA
416 AM AKDT FRI MAY 17 2013

…WINTER WEATHER ADVISORY FOR SNOW REMAINS IN EFFECT FROM 7 PM
THIS EVENING TO 1 PM AKDT SATURDAY…

* SNOW…2 TO 6 INCHES. HIGHEST AMOUNTS AT HIGHER ELEVATIONS.

* TIMING…RAIN AND SNOW WILL CHANGE OVER TO ALL SNOW BY THIS
EVENING. SNOW WILL TAPER OFF TO SCATTERED SNOW SHOWERS EARLY
SATURDAY AFTERNOON.

* IMPACTS…TRAVEL WILL BE DIFFICULT. VISIBILITIES MAY BE
LIMITED IN HEAVY SNOWFALL.

PRECAUTIONARY/PREPAREDNESS ACTIONS…

A WINTER WEATHER ADVISORY FOR SNOW MEANS THAT PERIODS OF SNOW
WILL CAUSE PRIMARILY TRAVEL DIFFICULTIES. BE PREPARED FOR SNOW
COVERED ROADS AND LIMITED VISIBILITIES…AND USE CAUTION WHILE
DRIVING.

Yep, that is snow falling in the video I just took a few minutes ago, and the forecast listed above says we will be getting 2 – 6 inches of the white stuff. Someone please tell Mother Nature that it’s Spring!!

Have a wonderful weekend everyone! I hope it doesn’t snow in your neck of the woods.

~Enjoy~

“Your arms were always open when I needed a hug. Your heart understood when I needed a friend. Your gentle eyes were stern when I needed a lesson. Your strength and love has guided me and gave me wings to fly.” – Sarah Malin

Happy Mother’s Day to all of the wonderful Moms out there!!

~Enjoy~ your day!

Pussy Willows

Although we received snow this past weekend, I discovered today that if you look close enough, signs of Spring can be found here in Alaska.

~Enjoy~

Iris Leaves

Spring Flowers

May Snow

Woke up this morning, looked out the window, and found that it is snowing once again.
It is May, isn’t it?

Luckily it seems to be very wet snow, and the current temperature is 34 degrees, which is slightly above freezing, so hopefully it will melt away as quickly as it is falling.

I just couldn’t resist going out on the balcony, writing today’s date in the fresh snow that had fallen, and taking a picture. (top photo)

I then went back out about a half hour later and took another picture. As you can see, the snow is still coming down and starting to erase the date. (bottom photo)

I’m really hoping that Summer will be long and hot, because it sure has been a bit of a disappointing Spring so far.

~Enjoy~

Blueberry Muffins with Lemon Sugar Topping

With our daytime temperatures only reaching between 40 and 45 degrees, I know it may be hard for some of you to believe, but to many of us Alaskans, it actually feels like Spring has arrived. The snow is gradually melting, I’ve seen geese flying overhead, and pussy willow buds are starting to emerge on more and more trees. Although it may be a while yet before we see green grass and flowers, I’m finally starting to let myself believe that Winter is now behind us.

To welcome and celebrate the arrival of our Alaskan Spring, I decided to make a batch of these yummy Blueberry Muffins topped with a refreshing Lemon Sugar Topping to enjoy with our breakfast this morning. I love blueberry muffins, especially when they’re bursting with blueberry goodness, like these are. The lemon flavor from the lemon zest pairs perfectly with the blueberry flavor, and the lemon sugar makes a crisp topping that adds great texture to the muffins.

Here’s hoping that your Spring is a bit warmer than ours.

~Enjoy~




Blueberry Muffins with Lemon Sugar Topping

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)

Topping:
1 tablespoon lemon zest
2 tablespoons granulated sugar

Directions:
Preheat oven to 350 degrees. Grease and flour 12 medium muffin tins, or line with paper baking cups.

In a medium bowl, combine flour, baking powder and salt; set aside.

In a mixing bowl, cream butter and sugar together until light and fluffy. Add egg, milk and vanilla extract; mix until well combined. Gradually add in the dry ingredients; mix until just moistened. Gently fold in blueberries.

Spoon batter into muffin tins, filling about 3/4 full. Combine lemon zest with granulated sugar and sprinkle over tops of batter.

Bake for 20-25 minutes, or until tops spring back when lightly touched. Remove from oven and place on a wire rack to cool.

Makes 12 muffins.

(To print this recipe, click on the ‘Print & PDF’ button below)

Mango Upside Down Cake

I think Spring must have taken a wrong turn somewhere. We still have about a foot of snow piled up outside, and our temperatures have only been in the high 20′s to low 30′s. So if anyone sees Spring, and it looks confused and doesn’t seem to know where it should be heading next, could you please direct it to Alaska?

Since Spring seems to be taking the scenic route up to our neck of the woods, I’m just going to sit back, close my eyes, and envision I’m in a warmer climate while munching on a piece of this Mango Upside Down Cake. Every bite of this delicious cake makes me feel like I’ve been transported to an island in the tropics – as long as I don’t open my eyes and look out my window.

~Enjoy~




Mango Upside Down Cake

3 tablespoons butter, melted
1/3 cup brown sugar, packed
1 (10 ounce) package frozen mango chunks
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup granulated sugar
5 tablespoons butter, softened
1 egg
1/2 cup milk
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper. Spray the parchment paper with non-stick cooking spray.

Place mango chunks in a colander and rinse under cold water; drain.

In a small bowl, combine the 3 tbsp. melted butter and brown sugar. Pour over parchment paper in baking dish. Arrange mango chunks over brown sugar mixture. Set aside.

In a medium bowl, combine flour, salt, and baking powder. Set aside.

In a large bowl, cream the 5 tbsp. softened butter and granulated sugar together until creamy. Add egg, milk, and vanilla; mix until smooth. Gradually add in dry ingredients and mix until combined. Smooth batter over mango chunks.

Bake for 35 – 40 minutes, or until a toothpick inserted near the center comes out clean.

Place pan on a wire rack and let cool for 10 minutes. Run a knife around the edge of the cake and invert onto serving plate. Peel off parchment paper. Let cake cool a bit longer, then cut into squares and serve.

(To print this recipe, click on the ‘Print & PDF’ button below)

Crescent Moon

Last week we had beautiful weather, with clear blue skies and high temperatures of 40+ degrees. The huge amount of snow that we received on March 25th was finally melting, and it really started to look and feel like Spring around here. I even saw pussy willows starting to emerge on some of the trees. It was wonderful!

It was during one of these warm and sunny mornings that I snapped this picture of the crescent moon hovering above the Chugach Mountain range. This picture was taken about 6:30AM, just a half hour or so before the sun was to rise above the same mountain range.

It was a lovely week, but I guess Winter decided it was not quite finished with us yet, because yesterday the clouds rolled in and we received another 6 to 8 inches of snow on the ground. It is currently 23 degrees, but the wind is blowing, which is making it feel much cooler out.

Oh Spring, Where Art Thou???

~Enjoy~

Easter is this Sunday!! Are you ready? If not, I hope I can help by sharing this easy and yummy Overnight French Toast breakfast/brunch recipe, and a fun and festive Easter Basket Cupcake dessert idea – to help you plan your Easter menu and celebrate the holiday.

~Enjoy~

For Easter Breakfast/Brunch:

Overnight French Toast

Overnight French Toast

1/4 cup (4 tablespoons) butter, melted
3/4 cup packed light brown sugar
10 slices of thick-cut french bread
8 eggs, slightly beaten
1 cup milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans, measured then chopped
maple syrup and/or powdered sugar for topping (optional)

Directions:
In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a 9×13 baking dish.

Arrange slices of bread in the baking dish, overlapping if necessary.

Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices.

Sprinkle chopped pecans over bread slices.

Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours. (preferably overnight)

In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees.

Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked, but don’t dry it out completely.

Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired.

For Dessert:

Easter Basket Cupcakes

Easter Basket Cupcakes

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3 large eggs
2 tablespoons lemon juice
1 cup milk
18 flat-bottomed ice cream cones

Directions:
Preheat oven to 350 degrees. Stand 18 ice cream cones up in a 13 x 9 inch pan.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream butter and sugar together. Add eggs, one at a time, and beat until fully incorporated. Stir in lemon juice. Alternately beat in the milk and flour mixture until well combined.

Spoon the batter into the ice cream cones. Bake for approximately 15 to 20 minutes, or until the cupcakes are deep golden brown and a toothpick inserted into the center of a cupcake comes out clean.

Remove to a wire rack to cool. When cupcakes have cooled, cut off the cylindrical lower half of the ice cream cone.

Frost with Buttercream Frosting and decorate with Coconut Easter Grass and Jelly Beans.

Makes 18 cupcakes



Buttercream Frosting

1/2 cup butter, softened
2 cups powdered sugar
1 tablespoon milk
3-4 drops green food coloring

Directions:
Cream butter with an electric mixer until light and fluffy. Gradually add powdered sugar; mix until completely combined. Add milk and beat until well combined. If necessary, add more milk to thin or more powdered sugar to thicken frosting to desired texture.

Coconut Easter Grass

2 cups sweetened, shredded coconut
Green food coloring

Directions:
Place coconut in a zip-top plastic bag. Add 4 to 5 drops of food coloring. Seal bag shut. Shake and massage the bag to coat all the pieces of coconut with coloring. Add additional food coloring if the color is not dark enough.

Coconut Easter Grass

March 25, 2013

March 26, 2013

~Enjoy~ more Wordless Wednesday here, and here.