Confessions of an Unintentional Domestic Goddess

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Yummy Banana Oatmeal Muffins!

OMG I”m so in love! First of all, sorry I’ve been MIA for the past few gang. Got one of those home reno things taking over my life. But, I wanted to share my latest concoction with you because they’re healthy and delish! I had some bananas sitting on my counter turning deep freckly/black. I have a banana bread recipe that I love, but it is totally unhealthy. Although I love me some butter, a stick of it isn’t quite what I’d call diet friendly, even though I”m not ‘dieting’, I”m still trying to be healthy. You have read the news about Paula Deen haven’t you? So, I see the bananas and in my pantry, a bucket of oatmeal. Hmmm. My brain went spinning, if I make oatmeal blueberry muffins, why not banana? I altered the recipe a bit b/c of the moisture of the bananas, but they are amazing! Not loaded w/sugar, no oil, yummy! After I made them i realized I forgot my flax meal. I normally put several tbsp of flax meal in my baking to increase the healthy fiber content, among other things. That said, you should feel free to add it if you like, I will next time, and I”ll make a double batch, this only made a dozen.

Healthy Banana Oatmeal Muffins

1C oatmeal

1C flour

1/3C sugar

1 tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2C 2% milk

1/4C unsweetened apple sauce

1 egg

2 ripe bananas mashed

pecans/walnuts if desired



Preheat oven to 400, grease muffin pan or use cup liners

1. In a medium sized bowl, mix dry ingredients, including sugar.

2. In a small bowl, beat egg. Mix with mashed bananas, milk and applesauce.

3. Mix wet and dry ingredients and fill muffin cups 2/3 full.

4. Bake at 400 for 20 minutes. Remove to rack to cool.

I like to sprinkle the nuts on top, they normally get a nice toasted flavor to them. Next time I might mix them in, who knows! I like to live on the edge like that!

Let me know what you think and I promise promise promise, next time I will get some pics. My camera is currently in need of a charge.

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Healthy Blueberry Coffee Cake

Yum. I love healthy and delicious, have you noticed? I love trying new things and combinations. If you want something that is as delicious as it is healthy for a breakfast/brunch recipe, I’ve got you covered. But as is my MO of late, no pics, so sorry my friends. I promise I’ll do better!

Healthy Blueberry Coffee Cake

1-1/3 Cflour

3/4C oatmeal

1tbsp ground flax (optional)

2 tsp baking powder

1/3C sugar

1/2C fat free milk

1/4C applesauce

1/4C vanilla yogurt

1 egg

1C fresh or frozen blueberries


1/4C oatmeal

3tbsp flour

3tbsp brown sugar

2tbsp cold butter

1tsp cinnamon


1. In a large bowl, mix dry ingredients, including sugar.

2. Beat egg, applesauce, yogurt and milk.

3. blend wet and dry ingredients until just moistened. Fold in blueberries.

4. Pre-heat oven to 350F.

5. Pour batter into a greased 9″ pie dish.

6. for topping, using a pastry cutter or 2 knives, cut butter into dry ingredients until it resembles coarse crumbs and sprinkle evenly over top of batter.

7. Bake for 25 to 30 min, or until knife inserted into middle comes out clean.


If you like more streusel topping on your coffee cake, you can easily double the quantity. this is delicious and moist, without being overly sweet. The topping makes it seem more decadent than it really is. Yum!


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An oldie but a goodie!

Once again, I find myself living in an oven, and I”m not liking it! I like to USE my oven, not LIVE in it! But since a move to a cooler climate doesn’t look like it’ll be happening any time in my future, I’ll just have to put on my big girl panties and deal with it.

One problem with living in the oven rather than using it, I am hard pressed to want to use said oven b/c of the heating of my kitchen. My home has an open floor plan and the kitchen/dining area/family room are all together, making a larger space more difficult to cool. Any one else feeling my pain right now? Yep, I thought so.

With that in mind, I broke out one of my old favorite recipes. I always loved these as a child, but now….well, I still love them! Maybe even more b/c I can have a yummy, decadent treat w/o turning on my oven.

What on earth am I going on about? No bake cookies. I know you’ve had them. I think they’re a requirement for kids. And if you haven’t tried them, you are in for a treat! These little babies are super easy to make and delicious to eat! I’m curious to see how long this batch makes it in my house! I’m also curious to find out if my daughter’s friend’s sister likes them. She announced to me that she did not like peanut butter. Not that she’s allergic, but that she didn’t like it. I probably looked at her like she sprouted an extra head when she told me this. I thought peanut butter was a food group for kids!

No Bake Cookies

2C sugar
1/2C milk
1/3C cocoa powder
2Tbsp butter
1 tsp vanilla
2 heaping tbsp creamy peanut butter
2 C quick cook oatmeal

1. In a small sauce pan, combine sugar, milk, cocoa and butter. Boil 1 min stirring constantly.
2. Remove from heat and cool slightly.
3. Add peanut butter, vanilla and oatmeal. Stir well to blend.
4. Drop by spoonful on waxed/parchment paper to cool. Store in an airtight container. if you’re in a warm climate as I am, store in the refrigerator.

Enjoy! And stay cool!


Blueberry Muffins, With a Twist

Blueberry muffins have always been a favorite of mine. Until today, they’ve always come out of a box. The blueberries were in a tin and tiny and pitiful looking.  They were passable, but all I knew, besides bakery muffins.  I’m happy to share with you this recipe, they are delicious, and…..healthy! Not to mention, they go together really easily.

These are not grandma's blueberry muffins!

Blueberry Muffins With a Twist

1-1/4 C all-purpose flour

1 C quick cooking oatmeal

1/2 C packed brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1 egg, lightly beaten

1C plain, nonfat yogurt

4 tbsp butter, melted

1 C fresh or thawed frozen blueberries

1 C chopped walnuts (optional)

1 tbsp flax meal (optional)

1. Pre heat oven to 400F. Grease regular muffin pan or use cupcake liners

2. Mix dry ingredients in a mixing bowl, including nuts

3. In a separate bowl, mix the yogurt, egg, and butter.

4. Add wet ingredients to dry and mix until just blended. Fold in blueberries.

5. Fill muffin cups 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.

6. Cool in pan 5 mins, remove to rack to cool completely. Yield: 1 dozen muffins.

I will say these are very delicious and not too sweet. Very hearty. I love the walnuts, they give another texture to the muffins. I added the flax meal for a couple of reasons: the fiber will help them stick with you a bit longer, as well as adding some essential fatty acids that we don’t seem to get enough of. I just made some today and I’m telling you, these are the B-O-M-B! My only complaint is they don’t yield enough, only a dozen!

Are you hungry yet??


Oatmeal Chocolate Chip Cookies TO DIE FOR!!!

Don’t you just love bakery cookies? When they’re really big and chewy and just so good you could eat a dozen by yourself? yep. Me too. Here’s a surprise that you’re so going to love! You can make cookies that look like they came from a bakery! Seriously, you can! I used to be the refrigerated/pouch mix kind of girl. Never really gave scratch baking much of a thought. What changed? You know, I don’t really know! But I do know that my family is pretty darned happy when I break out my stand mixer! If you’ve never baked cookies from scratch, don’t be afraid! it will be worth all the effort. Well, I can’t say that, what I should say is, it’s really not hard. Yes it takes a bit more than cutting a slice off of a log that is loaded with mystery ingredients and been sitting in a refrigerated case at the store for God knows how long. But the outcome, well, read on and take a look at my pics and you’ll see what I mean!

I can’t take credit for this recipe, I’m telling you that up front, but they are freaking amazing! The difference in mine vs the original is Crisco and a grinder. You can use butter for these cookies, but what I like to use are the butter flavor Crisco sticks. It mixes well and won’t scorch like butter can.  The grinder? Is for the oatmeal. If you like a finer texture, you can run the oatmeal thru the food processor or coffee grinder. I personally like the texture the whole oatmeal gives the cookies. Either way, they come out really good. The other thing you can do, is use all brown sugar instead of half and half.  It gives it a chewier texture.

Tell me those don't look like they came from your favorite bakery! 12 of these babies take up my entire cooling rack!

See if you can spot the secret ingredient and I’ll tell you what it is at the end.

Oatmeal Chocolate Chip Cookies!

1/2C rolled oats

 2-1/4  C flour

1-1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1C butter (or crisco butter flavor sticks)

3/4 C packed brown sugar

3/4 C granulated sugar

2 tsp vanilla

2 eggs

1 tsp lemon juice

3 C chocolate chips

1-1/2C chopped walnuts (if desired)

1. preheat oven to 350F.  in one large bowl, mix dry ingredients and set aside.

2. cream butter/crisco and sugars, vanilla, and lemon juice.

3. add eggs to sugar mix and mix on medium until fluffy.

4. mix in the dry ingredients, pausing between each addition to give time for them to become blended with the sugar mix.

5. add in the chocolate chips and walnuts if you’re using them.

6. if you have an ice cream scooper, use that to get consistent size/shaped cookies. If not, you can use a 1/4C measuring cup. shape cookie dough into balls and place 1-1/2 to 2″ apart on a greased baking sheet.

7. bake 16 to 18 minutes, or until golden brown. Cook more time for crispier cookies. For chewy cookies use less time and remove from the oven when the edges are golden.

8. Allow to cool on baking sheet about a minute, then remove to racks to cool completely. ha ha! Or until they won’t scorch the roof of your mouth before eating!

I am not a little girl, and 1/8C cookie dough makes a cookie nearly as big as my palm! All I need now is a glass of milk!

To maintain the chewiness, store them in an airtight container.

Oh, the secret ingredient?  It’s lemon juice. The acidity in the lemon juice activates the baking soda making the cookies lighter. YUM! let me know if you try these! You won’t regret it, I promise!