Sunday, March 26, 2023

Just Make Your Own Trail Mix

 One day I had bought trail mix at the grocery store, and my husband asked why when I could just make my own. It is mostly just nuts, raisins, and M&M's.

So I started making my own.

By making your trail mix, you can edit what you want in it. I added mixed nuts and cashews, along with some raisins and M&M's. There are other mix-ins I do like to add. I did add pretzels, burnt peanuts, and sesame sticks. Burnt peanuts have a tasty hard candy coating around the peanut. Sesame sticks have a slight soy sauce take to them that I like. I think I am going to stop adding pretzels. They seem not to mix in too well with the size. The last batch of pretzels I added had a garlic flavor to it and I did not like how it went with the other flavors.

So that is my trail mix. I usually eat this as a meal at lunch if I don't have anything else planned.  I do have to be careful not to go crazy with this because I am sure there are a lot of calories in this.  So next time, just make your own trail mix to suit your needs.

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Monday, March 06, 2023

Breakfast Cookies

I usually make these peanut butter bites for breakfast, but I thought I would try making breakfast cookies with this recipe. 
The changes I made to the recipe was that I substituted molasas for the honey, used cinnamon as the spice, and used all purpose flour. I could not find whole wheat flour at the store.

These cookies have:
  • 1 cup (85 g) quick oats or old-fashioned whole oats
  • ½ cup (70 g) all-purpose flour
  • 2 teaspoons cinnamon
  • 1 tablespoon chia seeds
  • ¼ teaspoon baking soda
  • 1 large banana, about 1/2 cup
  • ½ cup (125 g) peanut butter
  • ½ cup (112 g) Molasas
  • 2 tablespoons (30 ml) milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (75 g) raisins
  • 1/2 cup chocolate chips

  • Preheat the oven to 350º F (180º C). 

  • In a large bowl, stir together the mashed banana, Peanut butter, molasas, milk, and vanilla until well combined. Mix in the remaining ingredients. The will be dough is thick and heavy.
  • I used a cookie scoop I had placed on a cookie sheet that is lined with parchment paper or a silicone mat ( or a greased cookie sheet). You will have to flatten each cookie to about 1 inch thick. They won't raise or spread much I had smaller cookies, so I baked them about 10 minutes, or until the ends are brown. Let them rest on the cookie sheet for a few minutes.

These are breakfast cookies, so they are going to be a little more dense than your traditional chocolate chip cookie. However, they are healthier.

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