Peanut Butter Banana Ice Cream Pizzelle Sandwiches

This is the perfect summer treat. Peanut butter banana ice cream served in pizzelle tacos or cups. Although this treat is a little equipment heavy, it is so worth it.

Pizzelles are a light Italian cookie. I’ve tried a vegan and a non vegan recipe. My recommendation is to first try the Stonewall Kitchen mix. I’m not a big fan of mixes, but this will help ease you into Pizzelle making. The next batch try this non vegan recipe. If you’re feeling a little brave, move on to the vegan recipe. Traditional pizzelle batter is thicker, but this vegan recipe is thin, so the cookies will not be as sturdy.

To bake pizzelles, preheat iron for about 10 minutes. Place one spoonful of pizzelle batter in center of iron. Close iron all the way down, until steam comes up and release. Allow to bake for 30 seconds.

Carefully transfer baked pizzelle with fork. To shape, either place around cannoli roller or place in small bowl. Allow to set until hardened.

The ice cream portion requires a Yonanas, but I read someone had success using a blender. The first time I made Yonanas the cream was a little bitter, but this time I perfected the technique. Make sure you freeze really ripe bananas, like black ripe. Just continue to add peeled bananas in your freezer, until you have enough to make a batch.

Once you are ready to make the ice cream, set bananas out for 10 minutes. Then pulse them through the machine. Once all bananas are transformed into ice cream, stir in peanut butter. Place ice cream in pizzelle tacos/cups and garnish with chocolate chips and strawberries. These are super light, but they remind me of Ben & Jerry's decadent Banana Peanut Butter Greek Frozen Yogurt.

Peanut Butter Banana Ice Cream

Ingredients

• 5 very ripe peeled frozen bananas
• 2 tbsp creamy peanut butter, or to taste

• Chocolate Chips
• Sliced Strawberries

Instructions

Place bananas in Yonanas. Once all bananas are churned, mix in peanut butter.

Spoon in pizzelle tacos/cups and garnish with chocolate chips/strawberries.

Basil Tofu Pizza

My family has been making this pizza for several years. I think it all started when I found a pizza dough recipe. I don't know where I found the recipe, but I have it saved on my handy dandy TextEdit filed titled "Online Recipe Winners." I created this back on August 18, 2009. The recipe is attributed to Joy of Cooking. I'm afraid I don't know who the original blogger was that posted it, but it's a super simple dough recipe that can be ready in about an hour and a half.

We make this sans cheese, with Isa Moskowitz's Basil-Tofu Ricotta. The first time I made this, I really thought it tasted like cheese.

What's great is for my family, it makes enough for two meals. One pizza yields about 6 large slices.

I use a preheated pizza stone to make pizza, but I'm sure you could sub a regular baking sheet.

What kind of toppings do you like on your pizza?

Basil Tofu Pizza Adapted from Joy of Cooking and Vegan with a Vengeance

Makes 2 pizzas

Ingredients

Pizza Dough

• 2   1/4 tsp instant yeast
• 1   1/3 cup warm water

• 3   1/2 cups all purpose flour
• 1 tbsp salt
• 2 tbsp olive oil

Basil Tofu

• 1 pound pressed firm tofu 

• Juice of one lemon
• 1 clove of grated garlic
• 1/4 tsp salt
• 1 tbsp dried basil leaves, or to taste
• 1/4 cup nutritional yeast

• 2 tsp olive oil

Assembly

• 1 jar of tomato sauce - try your favorite pasta sauce

Instructions

Pizza Dough

Combine yeast and warm water in large bowl. Let sit for five minutes.

Add flour, salt and oil. Stir to combine. Knead for five minutes.

Place dough in floured bowl and allow to rise for one hour.

Basil Tofu

Press tofu.

Mush pressed tofu with your hand until it resembles fine crumbles. Add in ingredients from second column (lemon juice, garlic, salt, basil leaves, nutritional yeast) with your hands. Once combined, drizzle in olive oil and stir to coat.

Assembly

Preheat oven to 450 degrees 30 minutes before baking time. Place pizza stone in oven. 

Divide risen dough in half. Roll into circle on a floured surface. Once desired size, transfer dough to preheated pizza stone. Top with half of one jar of pizza sauce. Top with half of basil tofu.

Bake 10 minutes or until crust is golden brown.

Note: If making extra pizza next day, place dough in refrigerator. Pull out of fridge two hours before making pizza.

Banana Cream Granola Parfaits + MCM Registration

It's Marine Corps Marathon registration day. Where thousands of runners vie for their chance to run the People's Marathon. I don't know which is scarier - trying to get in or the morning before the race starts, standing in the freezing cold scared of what's before you.

Sometimes you forget why you signed yourself up for this torture - all the grueling hot and humid early morning training runs.

But on race day it all becomes clear. Whether you're having a good running day or not, beauty surrounds you. There's running through Rock Creek Park at the beginning, running over Key Bridge with the Potomac rippling under you, going down M Street with its cheering crowds, the long trek down to Hains Point, finally making it to the Mall, running in front of the Capital, beating the bridge, meandering through Crystal City and finally making it back to Arlington. That hill at the end is nothing. It's all worth it, and it doesn't hurt you get your medal from a Marine.

So how do you secure your spot?

1) Take @orginalstalet's advice: typing drills.

2) If you don't get in on registration day, look on MCM's Facebook page. I decided to run after the registration date in 2010. I looked on the page and people were posting their bibs they could no longer use because of injury, etc. You can legally transfer up to a certain date.

3) Stay calm while waiting on registration time by making a banana cream granola parfait. You don't want to be weak when the frantic website reloading and info entering occurs.

Fingers crossed, this will be my fourth MCM. It's the only marathon I've ever done, but I'm pretty sure it's one of the best. Good luck to everyone trying to register. It's a great race.

These parfaits do require work the day before, but it makes breakfast easy the next day. Just layer everything together and you have a sweet and filling breakfast.

Banana Cream Granola Parfaits Adapted from Forks over Knives

Makes about 12    4 oz   parfaits

Ingredients

Banana Cream:

• 1   16 oz   package silken tofu
• 3 ripe bananas
• Juice of 1 lemon
• 1/2 cup brown rice syrup
• 1 tsp vanilla extract
• 1/8 tsp salt

• 1 batch Maple Coconut Granola

• Strawberries and blueberries - or your favorite fruit

Instructions

Blend top ingredients in a blender (silken tofu, bananas, lemon juice, brown rice syrup, vanilla extract and salt) until smooth and creamy, about five minutes.

Chill overnight.

Layer parfaits: pour 2 medium spoonfuls of banana cream into glass, top with 3 small spoonfuls of granola, 3 sliced strawberries, 6 blueberries. Repeat until glass filled. Top with granola and a drop of cream.

My running story + Maple Coconut Granola

Starting this week, megbakes will have a special post on Wednesdays devoted to running tips and healthy recipes.

I hated to run. You couldn't pay me to run. It was torture.

But something happened. I can't exactly pinpoint what. Was it to get fit for swim team? Was it because I was scared of a backpacking trip or was it because I found I liked the challenge?

Something about pushing myself that extra mile invigorated me - so much so I ran 11 miles straight on a treadmill.

Running stopped though when out of nowhere the ball of my foot was in tremendous pain. I couldn't put pressure on it. I couldn't wear a shoe it was so swollen.

I was off the 'mill and the roads for over three months. I kept some fitness cycling, but it just wasn't running.

Once I felt like my foot was almost back to normal, I cautiously tried it out. I only ran 6/10ths of a mile that day, but I knew I was ready to run again.

After that, I increased my mileage little by little and before I knew it, I was signing up for my first marathon, the Marine Corps Marathon.

With training for my fourth marathon coming up, I think I've learned valuable lessons in how to run and how to fuel.

So each Wednesday, I'll share a running tip and a healthy treat to fuel your runs.

For the inaugural post I introduce you to my favorite granola - Maple Coconut with almonds and raisins.

It's perfect for breakfast or a snack and it's easy to make.

Be careful though, it's addictive!

Maple Coconut Granola Adapted from Edward & Sons

Ingredients

• 3 cups rolled oats (Recommended: Bob's Red Mill)
• 1/4 cup whole wheat flour
• 1/4 cup coconut flakes
• 3/4 cup whole roasted unsalted almonds
• 1/4 cup raisins
• 1/2 tsp cinnamon

• 1/2 cup maple syrup
• 1/2 cup canola/olive oil mix
• 1 tsp vanilla

Instructions

Preheat oven to 300 degrees.

Combine dry ingredients from top column in a large bowl.

Combine wet ingredients from second column in a medium bowl.

Pour liquid ingredients into large bowl. Coat oats with liquid.

Transfer coated oats to greased baking sheet.

Bake for 30 minutes. Stir oats and bake for an additional 20 minutes.

Chocolate Peanut Pancakes

I've always wanted to make pancakes that sizzle on the griddle, bubble on top and are a perfect brown on both sides . . . but I've never been able to master it. Mine are always black on the outside and raw in the inside, something my dad always likes to joke about. For Christmas, my mom got a griddle. So our hopes and dreams were soon to be fulfilled! I set out to find the perfect recipe. I just happened to find Vegan Snickers Pancakes by the Minimalist Baker and I was sold. Although I loved the recipe, it didn't quite fulfill all my dreams. Regardless, try it, it's not your traditional pancake, but delicious all the same.

It's really a simple recipe. Simply combine your dry ingredients, add two wet ingredients, pour in your mix-ins and place on the griddle.

The fun really starts with assembling the pancakes or "plating" them. I have a family of three, so this recipe was perfect. Take one pancake and garnish with toppings. Top with another pancake and toppings. Finish with one more pancake and toppings. Complete with a dollop of maple syrup.

I recommend having these for New Year's Eve breakfast. What a great way to conclude 2012!

Hope you have a great New Year!

Chocolate Peanut Pancakes Adapted from Minimalist Baker

Ingredients

• 1/2 cup + 1 tbsp all purpose flour
• 3 tbsp whole wheat flour
• 1/3 cup rolled oats
• 1 tbsp sugar
• 1/2 tbsp baking powder
• 1/8 tsp salt

• 1 cup vanilla almond milk
• 1 tbsp canola oil

• 1/4 cup chocolate chips
• 1/4 cup roasted unsalted peanuts, chopped

Instructions

Mix dry ingredients from first column. Add liquid ingredients to dry and mix. Fold in half of chocolate chips and half of peanuts.

Spoon 1/4 cup of batter on preheated griddle. Cook until bubbles appear on top and flip. Cook until light brown.

Assembly: Place one pancake on plate. Garnish with peanuts and chocolate chips. Top with pancake and toppings. Complete with one more pancake, toppings and maple syrup.

Nutrition Facts

1 serving (3 pancakes) - makes 3 servings - does not include maple syrup

Calories                    395

Total Fat                  18 g

Saturated Fat              5 g

Cholesterol                 1 mg

Sodium                      393 mg

Potassium                  262 mg

Total Carbohydrate    55 g

Dietary Fiber               5 g

Sugars                        19 g

Protein                         9 g

Cranberry Orange Nut Loaf

There's something about a loaf bread. Something a muffin or scone can't match. (Don't get me wrong, I love them both, but a loaf is just so special.) I just stumbled upon this Cranberry Orange Nut Loaf in Veganomicon by Isa Moskowitz and Terry Romero. You may disagree with me, but I'd say, with these great antioxidant rich ingredients, this loaf is a healthy holiday treat. Read all about the benefits of these ingredients (cranberries, oranges, walnuts) by clicking on the corresponding links. Also, this recipe is vegan, no milk or eggs.

As you may remember, from my previous post, I like to get all the prep work done before starting the recipe. (Not something I've always done, but something you should do for a more seamless baking experience.) So the first prep step is washing and chopping cranberries. Cranberries have a long shelf life. (I waited nearly three weeks before using mine!) Despite this, you still should check each berry. To start, rinse all berries in a colander and transfer to a cutting board. The best berries will be a bright red color and will be firm. Any mushy or dark colored berries should be discarded. Slice the cranberries horizontally. (See picture below - turn cranberry horizontally and simply slice all the way down - any thickness will do.)

Next zest one orange. To begin, simply rinse your orange (and remove any stickers!) and grate. (I use a Microplane.) Now chop your walnuts, any old way will do.

 

After this prep work, you'll be ready to actually make the bread. First, mix all the liquid ingredients (milk, OJ, oil, sugar and vanilla) in a large bowl. In a large measuring cup, measure out flour. Put all other dry ingredients on top (baking powder, baking soda, salt and allspice) and stir with a knife. Pour dry into wet and mix together. Then fold in goodies- cranberries, orange zest and walnuts.

Pour into a greased 8 x 4 loaf pan and bake in a 325 degree oven for about 1 hour. Start checking after 50 minutes. Let bread cool for 15 minutes and invert on cooling rack.

I think my baking assistant, Winston, approves. Do you? Please let me know in the comments!

 Cranberry Orange Nut Loaf Adapted from Veganomicon

Ingredients

• 1/2 cup almond milk
• 1/4 cup orange juice
• 1/4 cup canola oil
• 1 cup sugar
• 1 tsp vanilla extract

• 2 cups all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp allspice

• Zest of one orange
• 1 cup chopped fresh cranberries
• 1/2 cup chopped walnuts

Prep Work

Rinse and chop cranberries. Rinse and zest orange. Chop walnuts.

Instructions

Preheat oven to 325 degrees. Grease a 8 x 4 loaf pan.

In a large bowl, combine all liquid ingredients, from first column (milk, OJ, oil, sugar and vanilla.)

In a large mixing cup, combine all dry ingredients, from second column (APF, baking powder, baking soda, salt and allspice.)

Add the dry ingredients to the wet and mix until smooth.

Pour in the cranberries, orange zest and walnuts and mix.

Pour into greased loaf pan.

Bake for 50 minutes to 1 hour. Loaf is done when toothpick comes out clean. Let cool for 15 minutes, then invert on cooling rack.

Nutrition Facts

1 slice (about 10 - Note: number of slices will depend on thickness of slice. The loaf could most likely yield anywhere from 10 to 20 slices.)

Calories                           270
Total Fat                         10 g
Saturated Fat                    1 g
Cholesterol                       0 mg
Sodium                            240 mg
Potassium                        90 mg
Total Carbohydrate           42 g
Dietary Fiber                     2 g
Sugars                              21 g
Protein                             4 g