The past weekend in Houston was definitely filled with lots
of celebration, family, and good times.
For my nephew’s 1st birthday, my sister made a
delicious yellow cake with chocolate icing for Nathan’s smash cake. It’s called a smash cake, because
that’s basically what happens (if you can’t tell from the picture). The cake was everywhere! All over his
face and body, in his hair, covering the floor, and anywhere else nearby. He had fun getting messy and enjoyed
the little bit of cake that actually made it into his mouth.
The next day was Nathan’s birthday party. Since it was a train theme, my sister
and brother in law rented a train to come to a nearby park. The party was a huge success and
everyone had a great time riding the train!
Danielle, Noah, and Nathan riding the train.
And no party would be complete without cupcakes!
On Sunday, there was yet another huge celebration…Mother’s
Day! I was so happy to be able to
spend Mother’s Day with my mom. My
dad and I celebrated my mom by making her a wonderful brunch. We kicked off brunch with a bloody Mary
bar complete with Vodka, bloody Mary mix, celery, olives, pickled okra, and
Tabasco sauce. My dad uses Zing Zang to make his bloody
Marys. I love this mix and it is
just the right amount of spicy!
My favorite parts of the bloody Mary bar
To eat, we had breakfast tacos filled, muffins (recipe later
on), and fruit. My dad did a great
job making the breakfast tacos.
They were filled with eggs, potatoes, sautéed onions, cheese, and topped
off with salsa. He even warmed the
tortillas before serving them!
Cooking the eggs, potatoes, and onions
I made peanut butter banana muffins. I originally found the recipe on Skinny Taste. I made these muffins once before
for my friends at book club (with chocolate chips added) and they were a huge
hit! Banana and peanut butter is obviously a no fail combination.
One of the best parts of these muffins in that they have an extra layer on peanut butter in the middle…pure peanut butter gooiness!
The recipe calls for a special type of peanut butter called
Better n’ Peanut Butter. It has
half the calories and half the fat of regular peanut butter. Before I tried it, I wasn’t too sure
about how it would taste. I ended
up loving it and now buy it regularly along with my other staple, crunchy
almond butter. It’s less creamy but stickier and sweeter than regular peanut
butter. You can use regular peanut
butter in this recipe, but if you want to try Better n’ Peanut Butter you can
find it at Trader Joe’s or Whole Foods.
Banana Peanut Butter
Muffins (makes 12 muffins)
Ingredients:
3 ripe bananas
1/3 cup unsweetened applesauce
1 ¼ cup flour
¾ tsp baking soda
¼ tsp salt
2 tbl butter
1/3 cup light brown sugar
2 large egg whites
½ tsp vanilla extract
10 tbl Better n’ Peanut Butter (divided 8 and 2)
Instructions:
-Preheat oven to 325. Line muffin tin with liners.
-Mash bananas and set aside.
-In a medium bowl combine flour, baking soda, and salt.
Whisk and set aside.
-In a large bowl cream the butter and sugar. Add egg whites, bananas, applesauce,
vanilla, and 8 tbl of Better n’ Peanut Butter. Mix at medium speed.
-Add flour mixture and mix.
-Pour batter into muffin tin halfway. Top each with ½ tsp
Better n’ Peanut Butter. Top each with remaining batter.
-Cook 25 minutes. Cool and enjoy!
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