oats

Cream Cheese & Oat Bars

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There isn’t much to say about these creamy, yet crunchy, sweet, yet salty and incredibly yummy bars except that they are terrific.  They are lovely and simple, and I will be marking this one in my recipe collection as one that is an all around pleaser and something I will probably make many times in the future.

I found this recipe on Bake or Break.  The title is what initially drew me to the post, but then I saw the photo and knew I really had to make these bars.

I used pecans instead of cashews, and simply left out the apple butter because the only jar I found at the grocery store cost $8, and I wasn’t about to pour $8 onto a crumb crust and cover it with cream cheese.  I am sure the apple butter would have been delicious, but they are wonderful without it as well.  Ben’s dad really liked them and suggested maybe raspberry jam instead of the apple butter, which I think would add a great tartness to this sweet bar.

The bottom crust is thick.  I would maybe take a little more of the crust mixture out and put it on top next time.  The original recipe calls for removing 1 1/2 cups of the mixture…I would take out 1 3/4 or even 2 cups.  After you bake the crust, you do not have to wait for it to cool completely.  I waited about 10 minutes before pouring on the cream cheese mixture.  If you plan to spread either apple butter or jam, you may want to wait a bit longer so that you don’t break the bottom crust while spreading.

The cream cheese filling is perfect as is; I wouldn’t change a thing.  I did use one low-fat package of cream cheese, and am sure using all low-fat would be fine.  So, I guess I did change one thing.

We ate these while they were still a little warm, and then the next day after chilling in the fridge.  I liked them both warm and cool, although the butter is chilled so much straight from the fridge that I feel it needs a few minutes to warm up before the flavor of the butter can really be appreciated.  Man, I love butter.

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Caramel Banana Oat Muffins

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If you are anything like me, when you look in your freezer you might see about a dozen or so frozen black bananas.  When bananas go bad in my house I either make banana bread if I have the time, or I stick them in the freezer.  This pile of frozen bananas adds up quickly.  Before I made these muffins I had 16 frozen bananas!

I pulled out 3 bananas from my stash and made these muffins earlier this week.  The recipe is from allrecipes.com.  Here is the link.

To the original recipe I added a cup of caramel pieces and 1 teaspoon of cinnamon.  I lowered the oven temperature from 400 F to 375 F.  My batch of muffin batter made more than enough for 12 muffins.  I was able to make an additional 8 mini muffins, so maybe 16 regular sized muffins total.  Everything else is just as it is in the original recipe.

The oats add a nice texture, and the caramel pieces bring in some extra delicious sweetness.  Some of the caramel pieces sunk to the bottom of the muffins, so some of them were hard to remove from the pan.  Be sure to grease your pan and paper well!  These muffins are OK at room temperature, but I recommend warming them in the microwave or toaster oven.

Caramel Banana Oat Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup mashed bananas
  • 1 cup caramel pieces

Directions

  1. Combine flour, oats, cinnamon, baking powder, soda, and salt.
  2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla, then mix in the sugar.
  3. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined.
  4. Fold in caramel pieces.
  5. Line a 12-cup muffin tin with paper bake cups, spray with cooking spray, and divide the batter among them.  You may have extra batter to make a few more muffins.
  6. Bake at 375 degrees F (205 degrees C) for 18 to 20 minutes.

Banana Oatmeal Cookies with Coconut, Walnuts & Chocolate Chips

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Bethenny Frankel was on the Today Show yesterday talking about her cookbook, The Skinny Girl Dish, and I was inspired to search for a healthy dessert recipe to try out.  I found a recipe for banana oatmeal cookies that sounded very tasty.  To my dismay, I did not have all the ingredients.  So I searched a bit more, and saw some other tasty sounding banana cookie recipes, but none were exactly what I wanted, so I made my own.

These are definitely not the original healthy banana oat cookie that inspired me, but they are yummy and at least a bit healthy thanks to the bananas, oats and protein packed walnuts!

I love the coconut and the dark chocolate chips.  You could easily omit the coconut if you’re not a fan, or substitute the walnuts for pecans, or go nut free if you must.  Milk chocolate chips would be good, and peanut butter chips would also be terrific.

My only complaint with these cookies is that the banana makes them very moist and they become soft when stored in an airtight container, and they will stick together.  Make sure to cook them so that there isn’t a gooey center, and don’t store them on top of each other.  Another way to avoid stickiness is to eat them all, but I wouldn’t recommend that unless you have some help.  Here is the original healthy recipe, and here is my version.

Banana Oatmeal Cookies with Coconut, Walnuts & Chocolate Chips

Ingredients
  • ¾ cup butter
  • ¼ cup shortening
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 ripe bananas, smooshed up good
  • 2 cups oats
  • ¾ cup coconut
  • ¾ cup walnuts, toasted and chopped
  • ¾ cup chocolate chips, dark or milk
Directions
  1. Cream together butter, shortening and sugars.  Add in egg and vanilla and mix well.
  2. Stir in bananas, then stir in flour, baking soda, and salt until well combined.
  3. Mix in oats, coconut, walnuts and chocolate chips.
  4. Drop by tablespoons onto a cookie sheet lined with parchment paper, and baker for 10-11 minutes until browned lightly on top.
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