Filled with sunshine, ocean waves, sleeping in, making food, diy-ing, camping trips, book reading, thrifting, recipe making, family game nights, and general bliss. Something so wonderful must come to an inevitable close, I guess. I will be back to the daily college grind far too soon for my own liking. I DON’T WANNA.
I’m now currently in a scramble to create, make, and bake as many things as I possibly can before I go back..since, ya know, classes take away my free time. One of my favorite things to eat is…drum roll please…….homemade applesauce. TADA! Impressed? Well, you should be. That’s some fine tasting sauce. And it’s so ridiculously easy to make I can hardly call it a recipe..but I will anyway 🙂 It’s really simple; I’m not really sure why I don’t make it more often when I’m at school. The most time consuming part of the recipe is peeling the apples which can be fun if you like to eat apple peels…just me?
Once you’ve had applesauce, of the homemade variety, there’s no going back. Yes, I know that applesauce is pretty cheap to buy at the store. But if you look on the back of that nice lookin’ jar on the shelf, you will see that many brands add ingredients that are totally unnecessary, plus if I make it myself I’ll know how it’s handled/made. *cough-controlfreak-cough* For some reason, commercial applesauce makers like to pour in sugar, but apples are sweet all by themselves… This recipe has no added sugar and contains 4 (yes only 4!)
That being said let’s commence with the applesauce making!
When I was getting ready to write this post I did some research on the history of the blueberry muffin. I thought it might be interesting…I’m a nerd.
Among many blueberry muffin recipes, chacha answers, and ‘can my –insert animal- eat blueberries?’ inquiries, was a site about Minnesota and their official muffin. Did you know a state could have an official muffin? It said that a group of 3rd graders convinced the State Legislature to give Minnesota a state muffin. Since blueberries grow there in abundance, they decided on the blueberry muffin.
The blueberry muffin is probably my favorite type of muffin. I like it not too sweet, moist, and fresh…straight from the oven. Unfortunately, it is very difficult to find a blueberry muffin, nowadays, that’s not packed with preservatives, GMO ingredients, and tons of processed/refined sugar. Looking at the ingredients list for a blueberry muffin on one very famous coffee shop’s website, I found that it contained 29 grams of sugar (3rd on the ingredient list), modified corn starch, natural flavors, and cellulose gum (eat wood pulp? no, thanks.) I don’t even want to go into what I found in other bakery’s websites.
This, and the fact that we just got a huge carton of fresh blueberries yesterday, had me craving a nice, safe, homemade blueberry muffin. I’m a little bit of a control freak.
We’ve never had a lot of Pop Tarts in my house. And when we did have them…none of us ever ate them for breakfast. It always seemed to be an ‘I’m hungry right before bed so I’ll sneak out and try to open that stupid silver, ridiculously loud, package and eat my delicious Pop Tart without getting caught’ kind of thing…at least it was for me. It had to be strawberry and I had to toast it. Is there any other way? Well, that was until my mom saw Pumpkin pie Pop Tarts, and knowing me oh-so-well, got me a package. Let’s just say, they didn’t last long.
Here’s the scary part. Pop Tarts, among many other ingredients, are made with enriched flour, corn syrup, high fructose corn syrup, sunflower oil, palm oil, modified corn starch, caramel color, soy lecithin, and food coloring. What?? Those pastries you see on TV with huge grins, are filled with garbage?
Needless to say, I don’t eat Pop Tarts anymore. RIP Pumpkin Pie Pop Tart.
But never fear! I have created my own version to bring toasty goodness and smiles back to the people again. Now you can be rest assured that your Healthy and Happy Pop Tarts are good for your body and your taste buds. You can thank me later 🙂
So I have a MAJOR sweet tooth. And I crave said sweets, oh so conveniently, right before I go to bed. The images of monstrous chocolate cake slices, soft ball sized sprinkle sugar cookies, and huge pumpkin swirl brownie muffins, parade across my closed eyelids.
With that image before you, you may realize why I was in dire need of a quick, healthy, and super easy dessert recipe to allow my mind to succumb to the should-be-normal sleep patterns.
I’m sure glad the microwave was invented. Maybe Percy Spencer (fun fact: Percy Spencer invented the microwave) was plagued with a similar problem of sweet-tooth-mania…
If you have a microwave, a mug, some oats, an egg, and a very ripe banana, you are golden!
Of course you can add other things to liven it up, but if it’s 11:30 at night and you’re hankerin’ for a sweet little muffin you may just want to stick with simplicity.
Ever feel completely overwhelmed? No? It must just be me then..
I felt especially overwhelmed when I was told I might have a food sensitivity to gluten.
I eat bread every day of my life! For my sandwiches, for toast, crackers, muffins, pasta, pancakes, cereal, chips, cookies…as you can see, I eat a lot of gluten. I could see my life spiraling down into nothingness, my only sustenance consisting of bland meals of who knows what. However, there are so many gluten-free flours that it wasn’t hard at all..thank goodness.