This recipe came from a place of necessity. A baby shower was held to celebrate our return to the U.S., and I needed six thank you gifts for the wonderful women who threw it. What is great about this recipe is its simplicity and its shelf stability. They won’t keep fresh forever, but definitely long enough to get them in the mail! Recipe makes six even bags which should be about four serving each.
Okay, so this is probably the healthiest thing I’ve made in a while, and it’s about time. And these are so good I promise they don’t even need syrup. The bananas keep them super moist on their own. You’ll need a blender, a stick blender, OR a food processor, but then you can just pour or spoon the batter out of the blending container. Very easy with minimal clean up. You can also leave out the chia seeds and protein powder if you like, I was honestly just trying to clear out my pantry. But I will say the vanilla protein powder does add some vanilla flavor, and chia seeds add a serious punch of fiber and you don’t even notice them once you blend it all up.
So the pantry is getting a bit bare in terms of snacks, and Chris and I had a major chocolate craving. Luckily, we ALWAYS have the basics for baking: unsweetened coco powder, flour, sugar, milk, butter, baking powder, and eggs. These ingredients can make just about any sweet: cake, hot chocolate, brownies, pancakes, muffins, cupcakes, and cookies. So chocolate cookies it is! This recipe makes 16 decent sized cookies, and you can replace the walnuts with chocolate chips or leave them plain.
So cooking a sunny side up egg has always been a challenge for me. Either the skillet is too hot and the egg white spreads too fast, or the skillet is too cold and the white doesn’t cook fast enough. Or I completely mess it up by cooking the egg for too long to the point where the egg yolk starts to cook. Here are a few pointers that I’ve learned over the years.
Forgive the alliteration, but I had to. I got the idea for these when I was watching Netflix “Mind of a Chef” where a pastry chef made a corn cookie. It just so happens Chris and I have like ten pounds of cornmeal, because I was having trouble finding it in stores and Chris found an internet deal. Normally this wouldn’t be a problem, but Chris HATES cornbread, grits, hoe cakes, and polenta. Basically everything I do with cornmeal, Chris just doesn’t dig the texture. And I’m not about to spend a bunch of time and energy making food that doesn’t get eaten. But finally, FINALLY I figured out a way to get Chris to eat cornmeal. This recipe is a simplified version of the Netflix one with an added bonus of cranberries!
So after one failed attempt, I finally created a really good microwavable plum cake. The first one had an egg in it and tasted like scrambled eggs with plums. Not good. This recipe is absolutely delicious, albeit much higher in calories than the original recipe I had in mind. But hey, you gotta live a little. Swap the sugar for erythritol if you want to lower the calories, but for the love of God, don’t leave out the butter! A glass bowl works well with this recipe, but you can do it in a mug and it’ll come out just as good.
This recipe is super healthy and is great for breakfast or a light lunch. Or in my case, a snack. What can I say, I”m a big eater… The grapes and plums can be switched with any fruit you happen to have. Enjoy!