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Breakfast Cake?

24 Jun

When you have very ripe bananas, you know it’s time to bake.  I decided to try creating the perfect breakfast cake.

Don’t judge me.  I know we’ve all had cake for breakfast before.  This cake, is perfect for breakfast–part coffee cake; part oatmeal muffin; part banana cake; part oatmeal choclate bars.  It’s oatmeal banana cake with a crumb topping.

Start by making the topping.  Mix and set aside:

  • 1/2 cup coconut
  • 3/4 cup oatmeal
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 1/4 cup chopped nuts (optional-I left them out because I work in a nut free school)

In a large mixing bowl mix in order:

  • 1/4 cup softened butter
  • 1 1/2 cup brown sugar
  • 2 eggs
  • 1 cup flour
  • 2 tsp. baking powder
  • pinch of salt
  • 1/2 cup milk
  • 1 1/2 cup oatmeal
  • 3 bananas mashed in a bowl with 1/4 tsp. soda


Set this aside and melt 1 cup of chocolate chips.

Grease a 9 x 13 cake pan and pour the batter into it.  Drop the melted chocolate chips around the top and cut it in with a knife.  Sprinkle the topping on and bake in a 350ºF oven for about 50 minutes.

Yep, the perfect breakfast cake of champions!


Roasted Asparagus

31 May

I looked back through the blog, and the last time I shared a recipe with asparagus was in 2011.  Honestly, that’s the last time I cut it and did anything with it.  I decided it’s been long enough I should do something with it again.  Actually, I discovered browned butter, and I thought it would be a good pairing.  I have done a lot of playing in the kitchen and I’m getting a backlog of recipes to share, but we’ll do this one before asparagus is completely out of season.

I tossed the asparagus in olive oil and put it on my roasting sheet.

Then I sprinkled it with dill and fresh minced garlic.

While I roasted it at 400°F, I made the browned butter.

I’ve never been a big butter person (I usually used margarine), but the idea of browned butter as a glaze intrigued me, so I tried it.

It’s easy enough.  I used 1/4 Cup of butter and just cooked it until it turned brown.  Seriously easy.

By that time the asparagus was done roasting (It was only about 10 minutes), and I drizzled it on there and turned it to coat it all.

Then I put it on the serving tray.

Finally, I added a sprinkling of feta cheese.

It wasn’t bad.  I am not an asparagus fan (obviously since it’s been eight years since I ate any), and this would have been better without the asparagus, but it wasn’t too bad.

Egg Overload

13 May

The girls have really kicked the egg production into high gear.

Nugget and ladies

I can’t keep up with them.

I used to use one or two eggs each day for Snickers, but he’s on a canned cat food kick-specifically seafood.


I keep forgetting to ask people at work if they’d like a dozen eggs.  Luckily, it’s spring salad time, so I’m making egg salad and every other kind of salad I can think of that takes eggs.  Today it was pea salad.

Mix together and refrigerate:

  • 2 cups frozen peas (mostly thawed)
  • 2 hard boiled eggs (diced)
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 Tbsp. bacon bits
  • 1/2 cup finely shredded cheddar cheese
  • 1 cup Miracle Whip (or mayonaise)
  • 1 tsp. lemon juice
  • 1 tsp. brown mustard
  • 1/2 tsp. parsley
  • 1/2 tsp. garlic salt
  • 1/4 tsp. dill
  • 1/4 tsp. black pepper