Last night, it was actually cool enough to bake.  We have super high ceilings and even with the air on, our house gets like 80 degrees with the oven on.  So frustrating in the warmer months! Something about a rainy day makes me want to cook and bake...I always make soup and bread.

Loco for Coconut Oil {Cornbread and Muffin Recipe!}

Have you jumped on the coconut oil bandwagon yet?  I'm on my third big tub from Costco and obsessed with it!  I use it regularly as a healthier alternative to butter.

Does it smell like the beach? Yes.  Does everything taste like coconut? Sometimes.  At first I could really taste the difference, but now that I have been trying it with both savory and sweet dishes, I've found I can't taste it anymore.  It makes the BEST chocolate chip cookies!

It can be quite expensive, but I have found that it is equivalent to our butter costs when we buy it in bulk at Costco (usually around $15 for a large tub, which lasts 2-3 months).  I have also seen great prices at Trader Joe's and health food stores. 

Why use coconut oil?  It's MUCH healthier!  Yes, it is still considered a fat, but your body digests it differently than regular butter or even olive oil.  Aside from cooking with it, you can use it for your lips, hair and skin.  Obviously, you would want to keep the coconut oil you use for your body in a separate container than your cooking one!

I use it whenever I would have used oil or butter with a 1:1 ratio.  For sauteing, I have found that only a teaspoon at most is needed.  When baking breads, I like to combine canned pumpkin with the coconut oil as a healthy alternative to butter.


Banana Chocolate Chip Muffins (with coconut oil!)

The first recipe is my classic banana bread with a twist.  I have healthified it even more and turned it into muffins! 

Here's what you need!

• 1 cup of sugar
• 1/2 cup canned pumpkin (not pie filling, plain!)
• 1/4 cup coconut oil, melted
• 2 eggs
• 1 tablespoon vanilla
• 1.5 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup flax seed
• 1/4 cup oatmeal
• 1 teaspoon cinnamon
• 3/4 cup mini chocolate chips
• 1/2 cup vanilla Greek yogurt
• 3 extra ripe bananas, mashed
• Optional: Wholesome Sweeteners Raw sugar on top for crunch!

1. In a mixer with whisk attachment, add sugar, pumpkin and coconut oil.  Blend until creamy.
2. Add eggs, one at a time.  Next vanilla. 
3. On the side, mix dry ingredients: flour, baking soda, salt, flax, cinnamon, oatmeal.  (I like to save an old 32 oz yogurt container for this!).  Slowly add to mixer.
4. Finally, add yogurt, bananas and chocolate chips.  Mix until just blended, no longer than 1 minute.
5. Add to a lined cupcake pan, or bread pan.
6. Optional: for a bakery style crunchy top, sprinkle with raw sugar.
7. Bake 15-18 minutes, or until golden brown.

Another recipe that we have been loving is a simple skillet cornbread recipe.  This is cornbread is slightly sweet with a bit of crunch from the cast iron skillet.  Top with some butter and this is a perfect side to any BBQ or Cajun dish!

Here's what you'll need:

• 1/2 cup Coconut Oil, softened
• 1.5 cups Flour
• 1.5 cups Sugar (or 3/4 cup Splenda) 
• 1/2 cup Egg Beaters (or 2 eggs)
• 1 cup Bob's Red Mill cornmeal
• 1.5 cups Almond milk
• 2 teaspoons Baking powder
• Dash of salt

1.  Heat oven to 400.  Pour 1/4 cup of coconut oil in the bottom of a cast iron skillet to coat*.
2. In a bowl, mix all ingredients together.  Add to skillet.  Cook 25-30 minutes until golden brown.

*If you don't have a cast iron skillet, just use a regular 9x9 pan.

Are you also loco for Coconut Oil?  What's your favorite way to use it?

You Gotta Try This #StonyfieldGreek {Super Fruity Banana Bread Recipe!}

Disclaimer: I am a part of the Stonyfield YoGetter Team.  I was provided yogurt to review.  All opinions (and tasty banana bread recipe!) are my own!

Last week, I came home to a HUGE box of Stonyfield Greek yogurt on my doorstep.  Although I was excited, I think Gabby was even more so.  I'm all about sharing, but the new flavor Cafe Latte was ALL MINE.  The twins love cherry, so I let them try out the new Black Cherry flavor.  Both are super tasty! I ate my Cafe Latte with some mini chocolate chips as a mid-morning snack. 

You've gotta try these new flavors! Aside from the two newbies, they have also enhanced the fan favorite flavors: strawberry, super fruit and blueberry. 

We are trying to be a little greener this year.  Our budget doesn't allow us to buy all organic/GMO free, but we do what we can.  What I love about Stonyfield yogurt is there are always sales AND coupons...it makes this tasty yogurt affordable!  I like Greek yogurt for breakfast and the girls prefer the regular tubs of yogurt, especially the French Vanilla or Banilla flavors.

You know what else is great to do with Greek yogurt? Make banana bread!  I altered my go-to recipe a bit to try out some coconut oil I have been experimenting with.  (I'm totally loving it so far...from stir fry to baking, it's been amazing!)

For this variety of banana bread, the twins wanted to use the Super Fruit Greek flavor in it.  It gives it a subtle berry flavor...the girls said it gave them "Super Girl powers".  I also used coconut oil and pumpkin instead of butter to lighten it up.  This recipe is very versatile, you can add whatever flavor Greek Yogurt you want.  The Black Cherry would be ah-mazing with some mini chips!

Here's what you need:

•  1 cup sugar
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil
• 2 eggs (or 1/2 cup Egg Beaters)
• 1 teaspoon vanilla extract
• 1.5 cups flour
• 1/2 cup oatmeal
• 1/4 cup flax seed (optional)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 (6 oz) Stonyfield Super Fruit Greek yogurt cup
• 2-3 brown bananas, sliced or mashed
• Optional: raw sugar to sprinkle on top before baking

Let's Bake!

1.  Preheat the oven to 350.
2. In a mixer, combine sugar, pumpkin and coconut oil. Add eggs, one at a time, then vanilla.
3. In a small bowl (I use an old quart yogurt container!), add flour, oatmeal, flax, baking soda, salt and cinnamon. Stir together and slowly add to wet ingredients. 
4. Add yogurt and bananas.  Mix together for about 1 minute.
5. Pour into 1 bread pan or 4 mini loaf pans.  Bake for 45-60 minutes.  It depends on your oven! For a crunchy top, sprinkle with raw sugar before baking!

What's your go-to yogurt flavor? Do you enjoy Greek or plain?

Fill 'em up Banana Bread

This summer I have been experimenting with a bit of freezer cooking.  One thing we always like to have on hand for a quick snack is bread.  I saw this recipe for a banana bread on my fellow blogger friend's site (Mrs. Weber's Neighborhood).  I have been searching for a great recipe that isn't too mushy or dry and this one is perfect!  It freezes so well, we usually make 3 loaves at a time.

I have made it a few times and this time I changed it up.  I know, I know...why mess with something good?  Here's why:  I have little toddlers that can throw down some food.  Not quite where it all goes, but their appetite is the main reason it is absolutely necessary for us to shop at Costco.  I am lucky they like to eat healthy foods, at least!  My new trick is I have been adding flax and other forms of fiber to anything I can: smoothies, pancakes, etc.  It fills up their bellies!  Just be careful at first...haha.

So here it is, my crazy fill 'em up banana bread.  It has extra protein (Greek yogurt) and fiber from the flax and oatmeal, yet you can't tell at all!  This is a perfect way to use up markdown bananas in your freezer.

Thank you, Lauren, for the inspiration!

Ingredients

• 1/2 cup butter, melted
• 1 cup sugar
• 1/2 cup of Egg beaters (or 2 eggs)
• 1 teaspoon of vanilla
• 1.5 cups flour 
• 1/2 cup plain oatmeal
• 1/4 cup ground flax 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plain 0% Greek yogurt
•  2-3 bananas

Mix it up!

1. Preheat oven to 350
2. With a mixer (or by hand in a bowl), combine the butter and sugar.
3. Add egg beaters and vanilla.  Mix until combined completely.
4. In a small bowl add flour, salt, soda, oatmeal and flax.  Mix it up with a spoon ans slowly add to big bowl.  Mix for a minute or so to combine.
5.  Add yogurt and bananas.  
6. Pour into a bread pan (or cupcake tin!) and bake for 50-60 minutes.  I always cook it a bit longer than expected to get the center cooked.  It won't burn, it adds a great crust to the bread.

Enjoy!