Musings about life, love and genealogy.

Saturday, January 24, 2015

Oatmeal Banana Muffins

The first snowfall of 2015 is gently filtering down this morning, covering the ground and trees in confectionary sugar white.  

From my perch at the kitchen island, I sip my coffee and look dreamily at the beautiful, serene scene outside and determine it’s definitely a morning that calls for a warm, friendly breakfast - without the confectionary sugar. 

I’m a fan of oatmeal, whether it’s a bowl of overnight oats sprinkled with fresh fruit or warm and drizzled with agave nectar for a little healthy sweetness. This morning, I’m taking oatmeal in a new direction by making muffins.

These oatmeal banana muffins are easy to make and put all the healthy benefits of oatmeal in your hands - literally. There's no flour or sugar added, just the natural sweetness of bananas.


Ingredients
3 ripe mashed bananas 
1/2 c. shredded coconut (optional)
1 tbsp Baking powder
3 cups rolled oats 
2 eggs
1 cup Vanilla Almond milk 
1 tsp vanilla extract


Directions
  • Preheat oven to 375 degrees. 
  • Beat the eggs in a small bowl then add in the almond milk and vanilla.
  • In a separate bowl, mash the bananas (a fork works). Stir in the oats, coconut (optional) and baking powder.
  • Slowly add the wet ingredients to the dry and combine to make a thick batter. 
  • Spray a muffin pan with non-stick spray (or use muffins liners) and keep ready. I used a oversized tin that yields 6 muffins.
  • Divide batter equally into cups and bake for 20-30 minutes until the edges start to brown and the muffins are firm to the touch. Be careful not to over-bake!
  • Allow the muffins to cool completely so they turn out of the pan easily

Hubby and I are going to grab some more coffee and enjoy. 

We'll have to grab the hats, gloves and shovels soon enough.

Tuesday, January 13, 2015

New Year. New Recipes.

My husband gave me the best gift this Christmas - retirement.

Admittedly, I’m a bit young for a rocking chair on the front porch and my hair is certainly anything but gray, but the notion that I am now in charge of my daily routine, whether that’s crafting, sewing, writing or volunteer work, is tremendously exciting.

My first week of "retirement" was a bit overwhelming and quietly chaotic. Without a regular routine, I was akin to a pinball - bouncing here, there and everywhere. I was still up with the sun, but 6:30 is a lot better than 5:00 am, and at the gym by 7:00 am each morning. The first floor hardwood was washed, waxed and polished. Within a few hours, to my hubby's surprise, I zipped up new window valances for the master bath and laundry rooms. Since that wasn’t enough sewing, I registered for a historic fashion workshop with Burnley and Trowbridge and decided to start on a new pair of stays (Since I lost 50 lbs., the first pair I made can’t be laced tight enough any longer.).

I even made a chocolate cake!


One of the benefits of my new-found entrepreneurialship is the luxury of time, including time to try new recipes in support of our healthy and healthy eating lifestyle. My Pinterest board is full of interesting and potential candidates, and the winners are ceremoniously moved to a Recipes I’ve Actually Made board. The latest is a healthy treat modified from a Chia Oatmeal breakfast cookie recipe I found on EatingBirdFood.com. These fun little snacks are easy to make and surprisingly delicious.

Here goes.

Ingredients:
1-1/2 tbsp. chia seeds
1/4 c. unsweetened almond milk
2 ripe mashed bananas
1 c. rolled oats
1/2 c. unsweetened shredded coconut
1/3 c. dried cranberries
1/3 c. carob chips
1 tbsp. sun butter (or almond butter)
1 tsp. vanilla extract

Directions: (Makes about 16 cookies)

  1. Preheat your oven to 350 degrees. 
  2. In a small bowl, mix together the almond milk and chia seed. 
  3. Let it sit for about 10 minutes until the chia seed have a nice gel-like consistency. 
  4. In a separate bowl, mix the oats, coconut, cranberries and carob chips together. 
  5. Stir the mashed bananas, sun butter and vanilla into the chia seed mixture. 
  6. Scoop the mixture (1-2 tablespoons worth) onto a greased cookie sheet. Press it down to form a more rounded shape. 
  7. Bake for 17-19 minutes or until the bottoms of the cookies have browned a bit. 
  8. Cool and enjoy!

Monday, December 29, 2014

Happy New Year!

Monday, October 13, 2014

Coconut Quinoa Bars

Earlier this summer, I started a quest to transform myself; lose weight, live healthier and be happier. Using a diet called Ideal Protein I’m happy to report that since June 28, 2014, I'm down 44 lbs and more than 22 total inches. Much to my hubby’s chagrin, I’ve spent more than my allotted $10 per pound lost on new clothes, but he’s got the biggest smile in the room when I walk through the door in my size 4 jeans.

But losing was the easy part. Now, I need to keep it off.

Enter quinoa.

While new to me, I’m late to the quinoa (pronounced keen-wah) bandwagon. It’s an ancient grain, cultivated in Peru, Bolivia, Equador and Colombia for thousands of years. High in protein, fiber, magnesium and iron, quinoa is the rock star of superfoods. So how do I take quinoa from grain to great, and get my hubby to eat it in the process? Disguise it as a snack!

My Coconut Quinoa bars are a crunchy treat packed full of good and healthy ingredients, drizzled in chocolate. They look decadent, but are high in protein, low in carbs, gluten free and super easy to make.

Ingredients
  • 1 c. uncooked quinoa
  • 1 c. uncooked oats (gluten free)
  • 1/2 c. chopped almonds
  • 1/2 c. sun butter (a natural sunflower spread, but if you can't find it, use almond butter instead)
  • 1/2 c. honey
  • 1 tbsp. coconut oil (use 2 tbsp. if your coconut oil has liquefied)
  • 1/2 c. unsweetened shredded coconut
  • 1 tbsp. unsweetened cocoa (optional)
Drizzle
  • 1/4 c. cup of unsweetened cocoa
  • 1 tbsp. coconut oil
  • Melt together in the microwave for 1 minute

Preheat oven to 350 degrees. Coat a baking pan and a 9×13 dish with non-stick spray.

Mix quinoa and oatmeal together, pour into the baking pan and bake for 8 minutes, stirring once. Meanwhile, add sun butter, honey and coconut oil to a small saucepan and heat over a medium flame until melted. Remove the toasted quinoa and oatmeal from the oven and mix with the cocoa (if using), nuts and coconut in a large bowl. Pour the sauce over the dry mixture and stir with a wooden spoon or spatula to combine. Press into your prepared 9×13 dish and bake for 18-20 minutes, until edges are just slightly browned.

Allow to cool for 30-45 minutes then break apart and place on a cookie sheet lined with waxed paper. Drizzle with the melted chocolate sauce. Feel free to use a heavy hand! Place the cookie sheet in the fridge until set. Once your family finds them, you may not have any left over, but if you do, store them in the fridge in an airtight container or ziploc bag.

Enjoy!

Saturday, August 23, 2014

A Picture is Worth... Two Cents?

One of the saddest things I do is wander antique stores and find boxes of discarded ancestors, those tintypes, dauerreotypes, cdv and cabinet card photos of the names relatives some genealogist will never know. These men, women and children, unnamed and unknown, languish and wait for some creative crafter to snap them up and use them as art. As a crafter who has done just that, they are a great resource; as a genealogical researcher, I wish more people had A.) identified these relatives, B.) dated the photos and C.) saved them for future generations.

In the 1860’s, when the first practical paper photographs were developed, Matthew Brady, one of the most celebrated 19th century American photographers, and his counterparts made photography affordable for the masses. The American public and Civil War soldiers flocked to the small Main Street studios to capture their likenesses as keepsakes for loved ones, leaving behind an extremely valuable record of their anonymous, if not invisible, lives.

During the Civil War, a wide variety of revenue taxes were imposed to help pay for the war effort, and in 1864, as the war raged on, Congress passed an act that also taxed photographs, ambrotypes, and daguerreotypes.

From 1 Aug 1864 to 1 Aug 1866, tax stamps were required on all photographs. Photographers were instructed to affix a revenue stamp of the appropriate denomination, determined by how much the purchaser paid for the image, to the back of each photograph, then cancel the stamp with their initials and the date. Tax stamps came in varying denominations but the most common stamps were the 2 cent and 3 cent stamps because most cdv's and tintypes cost between 25 cents and 50 cents.

The boom of the cdv photo made this very profitable for the North, as the new 'multiplying' camera, with nine or more lenses, could produce as many photographs with a single click. Any number of exact copies of the same image could be produced from the original glass plate negative, and photographers advertised discount prices for purchases by the dozen.

However, it was the same duplicity of photographs that made affixing revenue stamps time consuming, and many photographers took short cuts, like canceling the stamp with an “X” instead of their initials and date, or pre-cancelling entire sheets before they were even affixed to the photographs. It is also plausible that some photographers may have stopped using the stamps at all to save money, if they thought they could get away with it.

In 1865, Congress reduced the tax on images costing less than 10 cents to a 1 cent tax. The tax on photographs was repealed in 1865 and tax stamps on photographs were no longer required.

While the presence of a tax stamp narrows the likely date-range for the image, the absence of one is not necessarily proof that the photograph falls outside the 1864-1866 time frame. Stamps often fell off, or were removed by stamp collectors. Sometimes only a discolored stain remains where a stamp used to be, but other times there is no visible evidence. And since the Confederacy did not impose a tax on photographs, pictures taken in those states did not have a stamp.

Moral of the story - the sharpest minds and the most brilliant photographs both fade. Identify the smiling faces and date your pictures. Future generations will thank you for it.