First and foremost, I want to send my thoughts and prayers out to those communities affected by the recent tornadoes that ripped through the South. My heart aches especially for my home state of Arkansas. I did know a few friends that live close to the area affected by the worst destruction but luckily, the storms ended up missing them and they are doing just fine.
The amount of love and support I've seen already on just my Facebook feed and in the news from friends, businesses, churches--anyone and everyone--that has been sent out has been overwhelming. I know the sense of community in my state is very strong and whenever disasters hit, there is always an outreach to help those in need. It makes me proud to be an Arkansan. We are, and will remain, Arkansas strong.
The amount of love and support I've seen already on just my Facebook feed and in the news from friends, businesses, churches--anyone and everyone--that has been sent out has been overwhelming. I know the sense of community in my state is very strong and whenever disasters hit, there is always an outreach to help those in need. It makes me proud to be an Arkansan. We are, and will remain, Arkansas strong.
On a lighter note, I just finished up baking my donations to the Arkansas Blogger Bake Sale this year!
The Arkansas Blogger Bake Sale began three years ago as part of the national No Kid Hungry initiative. 100% of the money raised goes to No Kid Hungry who then partners with the Arkansas Hunger Relief Alliance to help distribute these funds statewide through a variety of programs aimed at ending childhood hunger. This year’s sale is scheduled for Saturday, May 3rd in North Little Rock, AR.
The Arkansas Blogger Bake Sale began three years ago as part of the national No Kid Hungry initiative. 100% of the money raised goes to No Kid Hungry who then partners with the Arkansas Hunger Relief Alliance to help distribute these funds statewide through a variety of programs aimed at ending childhood hunger. This year’s sale is scheduled for Saturday, May 3rd in North Little Rock, AR.
I definitely wanted to get on board with making a donation to the bake sale. If I can cook or bake and donate it to help raise money for a great cause, why not? My mother joined me in baking up some goodies for us to ship down to Little Rock. She made some Low Fat Chocolate Chip Oatmeal Cookies and I made some Peanut Butter and Banana Muffins. I adapted both recipes from the Skinnytaste website.
I hope whoever buys these scrumptious Peanut Butter and Banana Muffins falls in love with them as much as I did! I had a hard time resisting eating a few myself, they smelled amazing straight out of the oven. Like a peanut butter and banana sandwich all warmed up. If you've never had a peanut butter and banana sandwich, you're missing out.
I hope whoever buys these scrumptious Peanut Butter and Banana Muffins falls in love with them as much as I did! I had a hard time resisting eating a few myself, they smelled amazing straight out of the oven. Like a peanut butter and banana sandwich all warmed up. If you've never had a peanut butter and banana sandwich, you're missing out.
Peanut Butter and Banana Muffins
*adapted from Skinnytaste's Low Fat Peanut Butter Banana Muffins
Makes 12 large muffins
Ingredients:
1/2 cup whole wheat flour
1 1/4 cup all purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. butter, softened
3 Tbsp. Splenda brown sugar (or 1/2 cup regular brown sugar)
3 extra ripe medium bananas
1/3 cup unsweetened applesauce
2 large egg whites
3/4 tsp. vanilla
1/2 cup peanut butter
Directions:
Line a muffin tin with 12 liners and spray liners lightly with cooking spray.
Mash bananas with fork until smooth in a small bowl. I used previously frozen bananas that had gotten too ripe to leave out on the counter. Just make sure to thaw them out before using.
In separate, small bowl whisk together the flours, baking soda, and salt.
Cream together the butter and brown sugar with hand mixer in a large bowl until smooth. Add the bananas, applesauce, egg whites, vanilla, and peanut butter to bowl. Blend thoroughly with mixer on low speed for roughly 1 minute until well blended. Add about 1/3 of the flour mixture at a time to the bowl and blend between additions, scraping down side of bowl as you go. Blend everything just until it's well incorporated, but do not overmix.
Preheat oven to 325 degrees. Distribute batter evenly between 12 muffin tins. Bake for 24-25 minutes. Just check them with a toothpick to make sure they're done in the center before removing from oven.
Makes 12 large muffins
Ingredients:
1/2 cup whole wheat flour
1 1/4 cup all purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. butter, softened
3 Tbsp. Splenda brown sugar (or 1/2 cup regular brown sugar)
3 extra ripe medium bananas
1/3 cup unsweetened applesauce
2 large egg whites
3/4 tsp. vanilla
1/2 cup peanut butter
Directions:
Line a muffin tin with 12 liners and spray liners lightly with cooking spray.
Mash bananas with fork until smooth in a small bowl. I used previously frozen bananas that had gotten too ripe to leave out on the counter. Just make sure to thaw them out before using.
In separate, small bowl whisk together the flours, baking soda, and salt.
Cream together the butter and brown sugar with hand mixer in a large bowl until smooth. Add the bananas, applesauce, egg whites, vanilla, and peanut butter to bowl. Blend thoroughly with mixer on low speed for roughly 1 minute until well blended. Add about 1/3 of the flour mixture at a time to the bowl and blend between additions, scraping down side of bowl as you go. Blend everything just until it's well incorporated, but do not overmix.
Preheat oven to 325 degrees. Distribute batter evenly between 12 muffin tins. Bake for 24-25 minutes. Just check them with a toothpick to make sure they're done in the center before removing from oven.
If you're in the Little Rock area of Arkansas on May 3, be sure to stop by the Blogger Bake Sale and purchase some baked goods to support the No Kid Hungry charity.
Healthy Recipe Tidbits
- Replaced some of the all purpose flour with whole wheat flour to add extra fiber and nutrients.
- Used Splenda brown sugar in substitution of regular brown sugar to make muffins diabetic friendly and cut back on total sugar in the muffins
- I recommend using a natural peanut butter if you can. Regular peanut butter has added sugar and can have hydrogenated oils. Look for a natural peanut butter with the fewest amount of ingredients. The fewer the better.
SoFabCon 2014!
The next big announcement is....I won a contest sponsored by nwaMotherlode.com for 2 free tickets to Collective Bias' SoFabCon 2014 happening May 8-10 in Northwest Arkansas! Collective Bias is a company that started here in Bentonville, AR but has quickly grown all over the U.S. This will be my first official blogger conference I have ever attended so I can't express how excited I am right now. About as excited as a squirrel who stumbles over a bucket of acorns.
So what is SoFabCon all about?
"SoFabCon is unlike any other blogger conference. SoFabCon is a unique experience between bloggers and industry professionals. One that gives both parties a seat at the table to build true relationships and learn from one another. Get excited to have fun, be enlightened, inspired and wanting more!
The idea of SoFabCon originated as a place where Collective Bias’ Social Fabric community members could meet face-to-face, build relationships with clients they’ve worked with and continue their education as a Blogger Professional. It quickly morphed into an event for all bloggers and influencers interested in learning some new skills, meeting new people and learning more about Collective Bias and Social Fabric."
*source: http://www.sofabcon.com/about/
"SoFabCon is unlike any other blogger conference. SoFabCon is a unique experience between bloggers and industry professionals. One that gives both parties a seat at the table to build true relationships and learn from one another. Get excited to have fun, be enlightened, inspired and wanting more!
The idea of SoFabCon originated as a place where Collective Bias’ Social Fabric community members could meet face-to-face, build relationships with clients they’ve worked with and continue their education as a Blogger Professional. It quickly morphed into an event for all bloggers and influencers interested in learning some new skills, meeting new people and learning more about Collective Bias and Social Fabric."
*source: http://www.sofabcon.com/about/
I think I'm most excited about attending the cocktail party on Thursday evening at the beautiful Crystal Bridges Museum in Bentonville. I get to dress up all fancy in a cocktail dress (which I hardly ever get to do for any event) and socialize and network with the brilliant bloggers and businesses that will be there from all around the country. They're even providing custom cocktails and hearty hor d'oeuvres.
Thank you, nwaMotherlode for hosting the giveaway that scored me the tickets to this event! I know it's a huge opportunity and I hope to learn a lot and make many connections with bloggers and businesses.
Lots of fun stuff coming up, really! This SoFabCon event on May 8. I have my birthday coming up on May 6. Wade and many of my other friends are walking at graduation from the University of Arkansas on May 10....goodness, when did my calendar become so filled?! Hope you all have a fabulous rest-of-your-week and weekend!
Thank you, nwaMotherlode for hosting the giveaway that scored me the tickets to this event! I know it's a huge opportunity and I hope to learn a lot and make many connections with bloggers and businesses.
Lots of fun stuff coming up, really! This SoFabCon event on May 8. I have my birthday coming up on May 6. Wade and many of my other friends are walking at graduation from the University of Arkansas on May 10....goodness, when did my calendar become so filled?! Hope you all have a fabulous rest-of-your-week and weekend!
