Before we switched to basic cable, the boys and I used to watch the Food channel a lot. This is a recipe I think I picked up from Alton Brown on Good Eats. The peanut butter and banana adds protein, potassium, and some other good stuff to an already yummy breakfast. Why eat plain ole French toast when you can have this? Be sure to consume with a tall glass of creamy, white beverage of your choice. Mine is vanilla almond milk.

Everyone makes French toast, right? Feel free to use your own egg/milk mixture. I don't actually measure anything out, so I'll just give a brief picture tutorial.

Ingredients 

eggs

milk

vanilla extract

cinnamon

peanut butter

bananas

bread

Heat skillet or griddle over medium heat.

I use about 4 eggs, 2/3 cup whole milk or almond milk, 1 tsp vanilla, and 1/2+ tsp cinnamon.

Whisk mixture well with fork.

Spread a thin layer of peanut butter on two slices of bread. Cover one slice with thinly sliced banana. 

Place bread slices together and cut in half. 

Dip each half in egg/milk mixture. 

Brown on both sides and the cut edge, using the spatula to lift and hold it up.

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Serve with butter, maple syrup, and garnish with sliced banana. Enjoy!

Linked to Raising Homemakers' Homemaking Link-Up.

Thankful Thursday: Autumn

The leaves are starting to cover the yard quickly now and I love the sound as I shuffle through them. At this point, the younger boys eagerly rake them up into piles for jumping into and hiding from each other. I'm sure that will change once it's time to rake the whole yard and take them to the curb for pick-up. 

I love living in a region that gets to experience all of God's good seasons. Autumn is filled with its own unique blessings for me. Papa Bear and I celebrated 19 years of marriage this week. It has been a long road, full of ups, downs, twisting curves, and drop-off cliffs where you hang on by your fingernails and pray for God to guide you back to the smooth scenic path lined with tall oaks and fields of flowers. God is good. The fact that we are still married today is a testimony to his grace and loving kindness.

Our annual camping trip has become part of our anniversary celebration. Last year, we began joining my mom and stepdad on their trip to Spring Mill, IN. The older boys had already been going and we wanted to make it a family tradition. Although, I'm not a fan of all the "pre" and "post" work that goes into it, I have to say that the trip is definitely worth it. The boys get along really well...if you don't count the drive to and from. They spend most of their time riding bikes, exploring the woods, and making new friends. Papa Bear's favorite part is probably relaxing and napping around the campfire, while I like to take walks with the boys, just hang out and talk with my mom, play rummy, and let her bless us with her cooking. And, of course, there are the s'mores!

What else do I like about autumn? Probably the same things that most other people enjoy.

• Earthy colors
• Apples & pumpkins
• Acorns & busy squirrels
• Constantly changing scenery
• Fresh, cool air through open windows
• Jeans & long sleeves
• Baking more & hearty soups
• Fall festivals
• Gathering with family to give thanks

Wordless Wednesday #18 - "First Stromboli"

Isn't it interesting how watching your child try something that you enjoyed in your childhood can bring a smile to your face?  :) And inspire you to take and post pictures of it for the whole world to see. Mostly, it's for my mom. Thanks, Mawmaw!

Blueberry Oat Muffins

My favorite muffin has always been blueberry. I have not met one yet that I did not like. Except maybe the mini ones in the snack section at the grocery. Blech! When I was little, my favorite boxed muffin mix had a little can of real wild blueberries in it. It never occurred to me that there was a better way to make my own muffins.

If I remember correctly, the original recipe for these was on the back of a Quaker oat box many years ago and was created to be low-fat. But after a few ingredient upgrades, it's a keeper. If you're using frozen, try to get wild Maine blueberries. They are the tiny ones and make for a more visually pleasing and less messy muffin. In my humble opinion. It only makes 10 muffins, so, of course, I always have to double it.

Blueberry Oat Muffins

1 1/4 c whole wheat pastry flour
1 cup rolled oats
1/2 cup sugar or Sucanat
1 tsp aluminum-free baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cinnamon (opt.)
1 large egg
1/2 cup filtered water
1/3 cup canola oil (or coconut oil, melted)

1 cup blueberries, fresh or frozen, unthawed

Preheat oven to 400. Line muffin tins with paper liners. In a large bowl, stir together the first seven ingredients. In a medium bowl, whisk together egg, water, and oil. Stir egg/oil mixture into flour mixture, just until moistened. Gently, fold in blueberries. Using an ice-cream scoop, fill lined muffin tins 3/4 full. Bake 18-20 minutes or until just lightly golden. Cool on wire rack.


Linked to Tuesdays at the Table, Tempt My Tummy Tuesday, Tasty Tuesday, Totally Tasty Tuesday, What's Cooking Wednesday, and Homemaking Link-Up.