It’s Monday. I think I’ve got something that will put a big ol’ goofy smile on your face:
Isn’t that cute? It kind of makes me want an otter . . . I wonder if anyone actually has one as a pet? Besides zoos that is. I am sure someone does. I mean, one guy here in Ohio had a whole bunch of exotic animals. Unfortunately, he released them and there ended up being a massive hunt to track them all down. Can you imagine? You wake up one morning and, “Hey, Mom! There’s a lion in our backyard . . . “ Crazy.
Anyway, Friday seems like light years away now. I had a pretty packed weekend. Of course, there was some baking involved!
Banana Bars with Cinnamon Cream Cheese Frosting
Some sad, brown-spotted bananas that had been chilling in the kitchen for some time inspired these babies. What’s a girl to do with super ripe naners? (Is that really even a valid question?!)
I was tired of making banana muffins, and when I saw that I had all of the ingredients for these bars (rarely ever happens), I knew it was fate. I just had to make them.
This recipe comes compliments of Jaclyn at Cooking Classy. I highly suggest that you go check out her blog if you are looking to whip up something delicious. These bars are a testament to the utter deliciousness you will discover!
Now, the banana batter to this recipe is relatively healthy (no butter and I used greek yogurt instead of sour cream); however, the flavor is in no way sacrificed. It is perfectly banana-y and moist! Yet, in my opinion, it’s the frosting that really stole the show here. I am a cream cheese frosting gal with a cinnamon obsession, so I went crazy over this frosting. It was also the perfect texture for these bars—fluffy, but with just the right touch of gooeyness. I think I could have licked it all off the top of the bars if no one was looking.
Take a look at that sugar-infused wonderfulness.
Speaking of wonderfulness, my Saturday ended up being unexpectedly delightful. After a quick trip to the gym to get my cardio on (I still can’t strength train), I met my friend, Lori, to make a very important trip.
That’s right! She bought a new car! She was able to get a pretty good deal through a friend who works at a dealership about 2 hours away. So, Saturday afternoon we headed down to get her new baby.
I was really thankful that she asked me to accompany her. It gave us some solid catch-up time that was desperately needed. Plus, I got to check out her new ride: a Hyundai Elantra
That’s a good lookin’ pair!
I loved the heated seats and iPod compatibility. Oh, and 41 miles to the gallon highway?! I want one!
The rain snuck up on me on the ride home, and with a sick Madre to boot, the rest of my evening was devoted to chilling inside and watching The Descendants. It was pretty good, not outstanding but good. I can see why it was nominated at the Academy Awards. But, I mean, you can’t really go wrong with George Clooney. 😉
Compared to my Saturday, my Sunday was less than thrilling. I spent the bulk of my day swapping out my summer clothes for my wintery ones. Doesn’t that sound like jumping for joy fun? I know you’re jealous. Thankfully, Madre and I did take a break to walk Ellie and enjoy the exceptional fall weather. Ellie was quite appreciative, too.
She wastes no time hopping in your lap whenever you sit down. I think she’s part feline . . . except she is so much more loving than a cat. (And not allergy aggravating!)
Due to Madre’s continuing sniffles and sore throat, when dinnertime rolled around, we decided it was a perfect night for soup.
I found this soup in a Penzeys catalogue awhile back, and it has become a hit with my family. It packs a great amount of protein for a soup, and the milk also provides a great source of calcium. Madre and I enjoyed this with a toasty baguette we had purchased from Krogers.
- ¼ C butter
- 1/3 C finely chopped onion
- ½ C finely diced carrots (I just chopped up some baby carrots we had in the fridge)
- 1/3 C finely diced celery (I did not include celery this time and it tasted great still)
- ¼ C finely diced green pepper (about ½ of a pepper)
- ¼ C flour
- 1 tsp. salt
- 1 tsp. pepper (I used a little less)
- 1 C boiling water
- 1 28 oz. can of diced tomato (I didn’t look close enough at the amount, and only bought 1 can of diced tomatoes . . . which is 14 oz. It still tasted fine, but make sure it’s a 28 oz. can!)
- 1 apple, peeled and chopped
- 1 tsp. thyme
- 1 T parsley
- 3 C milk
- 1 C diced cooked chicken
- Melt butter in stock pot over medium-high heat
- Add onion, carrot, celery and green pepper. Cook until tender (2-3 min.)
- Sprinkle with flour, salt and pepper. Stir gently until combined.
- Gradually mix in boiling water.
- Stir in tomatoes.
- Reduce heat to medium-low and add apple, thyme and parsley.
- Simmer for 30 min.
- Add milk and chicken. Cook until heated through (5-10 min.)
(I like to add a few . . . or 10 . . . shakes of hot sauce to mine!)
Nutrition: (1 C) Calories 170, Fat 7g, Carb. 17g, Protein 11g, Fiber 3g, Sugar 10g
Gotta love comfort food! It’s even delicious reheated for lunch or dinner in a hurry.
Well, I have to cut this sort-ish! I am off to bed for a good night’s rest, because I have my third interview tomorrow morning. Fingers crossed again!