Okay guys, it’s the first day back in real life for us. The kids have to go to school. I have to pretend like I’m cleaning the house all day and not watching CNN while I lay in bed. The usual.
My kids actually just got back from their dad’s house on Sunday night – they were gone for, like, 10 or 11 days. I didn’t go to the grocery store a single time they were gone. Our fridge is bare. Like, totally bare.
There’s literally just leftover pho, half a carton of cashew milk, and 2 limes.
And if you know me at all you know there’s not a chance in heck that I’m going to the grocery store with all 3 boys.
No. Nope. Not happening ever.
So I made a loaf of bread for sandwiches, cookies for lunchboxes, and these Banana Chocolate Chip Muffins for breakfast.
Won’t lie, I slept until 9:42 yesterday morning. Can we talk about how awesome it is to have kids that can pour their own cereal and entertain themselves for a little while? I feel for all of you with tiny ones.
It was also really nice to have daylight for so long! It was almost 8 by the time the sun finally faded. You know what that means? Food bloggers are no longer cooking dinner at 2 pm! Yay sunlight!
Like I mentioned this weekend, the kids are officially on Spring Break and I’m officially not leaving the house until it’s over.
(Don’t judge me – you try going anywhere with 3 boys!)
So in an effort to avoid the grocery store, I have breakfast for dinner planned for several nights this week. And these Peanut Butter Banana Pancakes are definitely on the menu! They use ingredients I always have on hang, they take no time at all to cook up, and my kids are obsessed with them.
I mean, what’s not to love about peanut butter and bananas?
My husband came home with a box of bananas the other day.
I don’t know why or how he ended up with a box of bananas. I don’t even ask anymore.
But I love when we have a ton of bananas because that’s the only time I can make banana bread. You ever lived with 4 guys? Food goes fast. Bananas disappear well before they’re ripe enough to use for baking.
So yesterday I made these Sour Cream Banana Nut Muffins and a loaf of paleo banana bread for the husband. Which he then covered in very much non-paleo cinnamon raisin peanut butter. But whatever.
I made these muffins while the kids were at school and most of them were gone by the time they went to bed.
They’re really yummy and really easy! The sour cream keeps them moist and the nuts (I used hazelnuts because I’m obsessed but you can use walnuts or pecans!) give them a nice crunch.
I highly recommend making them if your husband ever comes home with a giant box of bananas. Or, you know, you just have a couple super ripe bananas hanging out on your counter.
Today we’re going to talk about things I love about Texas.
Mostly because the post I just wrote about how Game of Thrones is so boring this season that I have to listen to recap podcasts because I can’t pay attention and how much I love Real Housewives of NY now that Bethenny is back was deleted when I had to restart my computer.
(Yes, that was one sentence. Sorry.)
I love Texas. Which I honestly didn’t expect to say because the forever long drive through Texas from New Mexico to Louisiana made me want to punch myself in the face repeatedly on our epic roadtrips last year.
But I love it.
Guys, I have a Whataburger right up the road. I could walk there. I haven’t lived near a Whataburger in years!
The cacti have flowers.
Wait. First of all, the cacti grow in what I like to call “pile o’ cactus” which is exactly what it sounds like. Ginormous, amazing piles of cactus. And in the morning, there are no flowers. In the afternoon, they have the brightest yellow flowers and I’m obsessed.
My phone is filled with photos of dogs and cactus flowers.
The weather. It’s so warm. We’ve had the top off the Jeep pretty much every day since we got here! Plus! Flipflops all day, everyday.
And it rains! Like for real rain!
Omgggg, you guys told me I was going to love H-E-B and I doubted you. I thought nothing could be better than Trader Joe’s.
I was wrong.
We’ll definitely be heading back to Colorado one day but for now, we’re really enjoying it here.
And completely unrelated, I made Banana Muffins with Nutella Swirl!
Funnily enough, I’ve been craving Nutella ever since my husband posted an annoying article about how Nutella is poisoning people (with sugar and milk) on my Facebook wall last week.
These turned out so delicious. You’ve got your standard banana muffin on the bottom and then the Nutella swirl on top that sinks in in some places and stays gooey and Nutella-like in others. So good.
Because I’ve had Starbucks lemon bread on my brain for weeks but last time I tried to reload my Starbucks card, it charged my paypal account 3 times and still hasn’t loaded that money onto my card. So I broke up with Starbucks.
We’re getting back together next week when the S’mores Frappuccino comes out.
But anyway, shortly after I’d gotten all my wet ingredients mixed together and then measured flour into a separate bowl, I realized I have no baking powder.
Or baking soda.
I couldn’t not have cake though so I found a cake mix and poked some holes in it and turned it into a Banana Pudding Poke Cake.
Banana pudding is my alltime fave dessert so I was all about this. The pudding soaks into the cake and makes it super delicious. Plus, it’s topped with whipped cream (I used the frozen – fake – kind but feel free to make your own) and then crushed vanilla wafers.