Randomness {part} Deux

More random thoughts from my head and life this past week.  Read on if you dare.  If you stop now, I don't blame you...because remember I told you I am very spastic, so I apologize in advance if my thoughts seem...well, random (for lack of a better word).

* Ok, It's Friday!  Boo-ya.  If I were a day of the week, I would want to be Friday.  It's not called "Fun Friday" for nothing.  I would hate to be Monday. Monday gets a bad wrap.

* JDubs was gone this past week which means I only shaved my legs once all week, oh and Makeup? No way. Attractive, I know. Don't worry though, I made sure I was in Glamazon mode when he got home.

* I have a weird phobia of dust.  I dusted my house 4 times this week.  I am semi-neurotic.  Ok, maybe fully neurotic.  Dang, I need to stop dusting so much.

* I love lemons.  I wish I could eat a Paradise Bakery "Lemon Zester" cookie {or two} every day.  Those are so good.  I am hungry now.

* Speaking of being hungry.  I made these muffins twice this week...can't get enough.

* It's Friday.  I mentioned that already, sorry.  I really like Friday's and Saturday's even better.

* Yay for all the mama's out there that are awesome and never get a day of rest because they would rather spend all day with their babes then anything else...you rock.  Happy Mommy Day to you.

* I can't wait for Summer, because that means the Beach.  The beach is heaven. I would be a beach bum and be perfectly content with it.

* Lately Mr. Delicious crawls into my lap, book in hand, to "tell" me he wants me to read to him.  It is my favorite.  He is so yummy.

* On Wednesday, in the car, Bentley said to me "mama you are my beautiful girl".  Melting.  I hope he always feels that way.  I love being a mom.  These two boys keep me going every single day...my little angels on Earth.

* If this news doesn't make you in a good mood, then nothing will; Behold, Target + Missoni.  Hello!!!!  Missoni is teaming up with Target for a line debuting in the Fall at Target stores.  Heaven. Read about it here.

Image via vogue

* Thanks to "Making It Lovely" blog (such a great blog), I was introduced to this Video. I was crying...a lot. The circle of Life is amazing.  Life in general is a miraculous event.  Please cherish every moment.

* P.S. It's Friday and mommy's day weekend and May.  Lots to be happy about blogging friends.  Sending Happy thoughts and vibes your way.  Oh, and thanks for reading and you have until midnight for your giveaway entries.  Winner will be announced Monday.  XOX

*P.P.S.  I scored more finds at the ever so fab, Home Goods.  I'm thinking of even going there again today (sans kids) with my sis.  I love that place!

Exhibit 1: Found this mirror on clearance for $20. Bam.

Exhibit 2: Found these candle sticks for cheap.

Exhibit 3: Again, another mirror (are we noticing a theme here...I really like round mirrors).

HAPPY FRIDAY!!

Going Bananas

I am going Bananas lately...literally.  I have been a crazy lady lately baking with bananas (probably because I always buy too many during my grocery store trip).  They turn brown by the end of the week and I hate to throw them away, and my too little monsters (Capt. Crazy & Mr. Delicious) love anything with Bananas in it.  Here are two of my favorite healthy baking recipes with the funny little fruit (p.s.  these both have awesome fiber content, good for the little ones).  Enjoy!

Heavenly Healthy Banana Bread (King Arthur Flour Recipe)

Ingredients
1/2 Cup Butter
1/2 Cup Brown Sugar
1 tsp Vanilla
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Mashed bananas (about 4 bananas, very ripe)
1/4 cup Honey
2 large eggs
2 cups King Arthur Whole Wheat Flour
1/2 cup Chopped walnuts (optional)

Directions
Preheat your oven to 350 degrees.  In a large bowl, beat together the butter, sugar, vanilla, baking soda, and salt.  Add the bananas, honey, and eggs, beating until smooth.  Add the flour, then the walnuts, stirring until smooth.  Spoon the batter into a lightly greased 9X5 inch loaf pan, smoothing the top.  Let it rest at room temperature for 10 minutes.  Bake the bread for 50 minutes, then lay a piece of foil across the top, to prevent from over-browning.  Bake for an additional 10 minutes, then remove the bread from the oven after a toothpick inserted in the middle comes out clean.  Allow the loaf to cool for 10 minutes before removing it from the pan, and cooling it completely on a rack.  Yield: 1 loaf.

This was gone in 15 minutes

Chocolate Chip Banana Muffins (allrecipes.com - adapted by me, where indicated**)
Ingredients
1 3/4 cup flour (** I did 1 cup flour, 3/4 cup whole wheat flour)
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup oil
1/2 cup yogurt (** I used plain Greek yogurt)
1 tsp Vanilla extract
1 cup mashed ripe bananas (** I used three large bananas)
3/4 cup. Semisweet chocolate chips
** I added 3 1/2 tbls. of Ground Flax seed meal for added fiber and Omega-3) **

Directions
Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In a mixer, combine the egg, oil, yogurt, and vanilla. Blend on low and then gradually add the dry ingredients and mix well.  Fold in the bananas and chocolate chips and blend until incorporated on low.  Fill greased or lined muffin pans about two-thirds full (I used 1/4 cup of batter per muffin cup).  Bake for 20-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan onto wire racks to cool.

Hello melted Chocolate

Pirate Muffin liners for my little men

Cookie Monster

I already confessed my love and adoration for all things Chocolate and I already admitted that I can't function like a normal human being without my daily dose of the following:

Exhibit A) Chocolate

Exhibit B) Zero Carb Rockstar

I know, I am so healthy huh?!  Bad habits indeed, but I will make kicking those addictions to the curb for another New Year's Resolution.  So on Sunday I was needing my Chocolate fix, and my cookie Monster (aka Mr. Williams) was begging me to make his favorite Chocolate Chip cookies.  I gave in and was unfortunately left with an extra pound on my hips and a plate full of crumbs...ugh.  Why is it that when fresh baked cookies are around I can't just have one (another New Year's Resolution...I have a lot of self-improving to do!).  I have been baking cookies for many years and have picked up some tricks along the way:

Trick #1) Always add an extra tsp (or 2) of Vanilla to your recipe (Always use Pure Vanilla Extract, not that imitation stuff).

Trick #2) Use this handy little guy.  It is a Cookie Scooper and it makes your cookies perfect little balls, evenly sized, and they cook perfectly(extra bonus...your hands don't get messy).

Trick #3) Always pull your cookies out of the oven to cool 1-2 minutes before they timer goes off.  I promise you it makes a difference so the cookies aren't over done and still soft in the middle.

Trick #4) Add a package of this to your dough and mix well. Sounds weird, but I swear it makes the cookies amazing.  (You may need to add a Tbl of Milk to the recipe if you think after adding the pudding).

Trick #5) Use Real Butter (unsalted).  Nothing else.  Make sure it is at Room Temperature or even a little melted before adding it to the mixer.

Trick #6) If your dough seems a little sticky or you don't want your cookies to be flat, add an extra 1/4 cup of Flour.  P.S. King Arthur Flour is my favorite brand...It is awesome!

If you google "Chocolate Chip Cookie Recipe", you are going to get a million different ones.  I always use the Ghirardelli Chocolate Chip Cookie Recipe with Ghirardelli Semi-Sweet Chocolate Chips, and then use the tips above.  I have yet to have a complaint about my cookies (toot toot!). Enjoy you Cookie Monsters!

Ghirardelli Chocolate Chip Cookies

Yield: 4 dozen cookies

Ingredients:

2 cups Semi-Sweet Chocolate Chips

1 cup(s) butter softened

3/4 cup(s) sugar

3/4 cup(s) brown sugar, packed

2 large eggs

2 teaspoon(s) vanilla

2 1/4 cup(s) unsifted flour

1 teaspoon(s) baking soda

1/2 teaspoon(s) salt

1 cup(s) walnuts or pecans, chopped (optional)

Directions:
Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets (I always line my sheets with Parchment Paper...FYI). Bake for 9 to 11 minutes or until golden brown.

Getting hungry yet??!!!!