The easiest dessert for the Fourth of July or any summer picnics is the standard Cool Whip plus berries. Since I’m still avoiding dairy and wheat (remnants from the No Six diet – no: dairy, wheat, eggs, fish, soy or peanuts I’ve been on since January for Baby A.) I needed to come up with a just as easy alternative but that was dairy free. Enter the most amazing CoCo Whip.
I’m a rather big fan of banana muffins. Mostly because they’re just as tasty as banana bread, but cook faster and are easier to transport. Plus, you can add all kinds of things, like blueberries, to them and they’re still wonderful. My usual recipe calls for flour, but some how we were out. So I found this recipe from Chase and Em’s blog. With a few modifications, I had some super fast, delicious, friend-worthy muffins.
2 and 1/2 cups quick cooking oats (regular plain old Quaker is what we used)
1 cup vanilla yogurt (we used HyVee brand. Feel free to use plain. The original recipe called for Greek.)
3/4 cup sugar
1 and 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas
Preheat oven to 400 degrees. Spray muffin tin with non-stick cooking spray or line with silicone or foil liners. Grind the oatmeal into oatmeal flour (we used our coffee grinder for this, a half cup at a time) and put in a mixing bowl. Mix in the rest of the ingredients, mashing the banana. Pour into the coated or lined muffin tins (ours took about a half cup each) making sure to leave room for the muffins to rise. Bake for 15-25 minutes, or until toothpick comes out clean. Our oven took a little more than 20 minutes. Just set a timer for 15 minutes, check, if necessary add another 5 ,check, and then keep a close eye after that. Makes about 18 muffins.
Just as easy as the old standby box mix, these muffins were wonderful. We ended up freezing about half and they are just as good warmed up in the microwave for about 30 seconds.
My sister has a gift. The gift of making extremely amazing baked goods. This is one of my new all time favorites. Right up there with her pound cake recipe. She created this dessert using a hybrid of the recipes from Alton Brown and Joy of Cooking.
1 large ripe peach, halved, pitted and cut into small chunks (or 4-5 if you’re just using peaches)
1 1/2 cups blueberries or boysenberries
1 3/4 cups all-purpose flour (you can use up to 3/4 cup whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
Combine in another bowl and beat until light and fluffy:
1/4 cup or 1/2 stick unsalted butter, softened
1 cup sugar (can reduce to 3/4 cup sugar if the peaches are very sweet)
1 large egg
Gradually beat in 1/2 cup milk
1/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter (chilled)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
In addition to the directions above, position a rack in the lower third of the oven. Preheat the over to 350 degrees F. Butter and flour a 10-inch round cake pan or 9-inch square baking dish (C uses shortening instead of butter). Combine all the dry ingredients and then cut the butter up into pieces, using a fork to blend in the butter until the mixture is crumbly.
Add the flour mixture and stir just until the dry ingredients are moistened and the batter is smooth. Gently fold in the fruit. Spoon into the prepared pan and spread evenly. Sprinkle the struessel topping over the batter. Bake for 50 to 55 minutes, until the top springs back when touched and a toothpick (or butter knife) inserted in the center comes out clean. Let cool in the pan on a rack for at least 20 minutes before serving.
Like an extra delicious coffee cake. Perfect at any time of day for any occasion.