Carol’s Breakfast Bar

People always ask me what I have for breakfast. Here’s the answer. Now you can join me!

Monthly Wrap-up July 2021

Hope you didn’t miss any of these fun items that were posted in July!!!

CREATE7-JulRose soap photo
11-JulKale Chickpea Salad
25-JulRoasted Tomato Dressing
MOVE13-JulOn the Mat promo
SING2-JulMomentum Summer Gigs, updated
7-JulSweetest Devotion performed 21_7_3
21-JulVoices Carry performed 21_7_14

Monthly Wrap-up June 2021

Just in case you missed these posts, here’s what happened in June…

CREATE2-JunPolenta
4-Junsoap tower (in photo gallery)
20-JunBaked Plantains
25-JunCoconut Vegetables
MOVE8-JunSix Quick Toning Moves
22-Junplank comic
SING22-JunMomentum Summer Gigs

Monthly Wrap-up May 2021

Just in case you missed it, here’s what got added to the site in May 2021

MOVE1-MayBroccoli Slaw
6-MayCardio Tone 21_5_3
10-May500 Crunch Challenge
14-MayFinger Stretch 1
17-MaySeated Sciatica
20-MayButt Blast
21-MayBody Math
30-MayPatreon Subscription info/promo
CREATE15-MayRainforest Soap prices
23-MayBanana Snack Cookie
24-MayLentil Loaf
24-MayHawaiian Honeycomb soap prices
30-MaySuds with Stout soap prices

Banana Snack Cookie

Too many ripe bananas? Try making this healthy treat.
  • 2 c oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3 overripe bananas, mashed
  • 2/3 c peanut butter or almond butter
  • 1/4 c honey
  • 1 tsp vanilla
  • 1/2 c crushed pecans or walnuts
  • 1/2 chocolate chips or raisins (or both!)

Preheat oven to 350. Grease cookie sheet or line with parchment. Mix all ingredients thoroughly. Scoop into large mounds and flatten slightly. They won’t really expand, so they can be close together. Bake 15 minutes. Cool completely and freeze whatever you don’t eat – they freeze well.

Body Math

Staying at home has been a change for many of us. Some of us are eating more, some are eating less. But what do we really need to stay healthy and either lose, gain, or maintain weight? Here’s website with a helpful tool.

BMR Calculator

Calculate your Basal Metabolic Rate. It will tell you how many calories you need just to exist, then show you increased amounts based on increased levels of activity. It’s not perfect, but it’s a start.

Don’t feel like you need to count every calorie, but have a general idea of what goes into your mouth (1 Tbsp olive oil is almost the same number of calories as a 5 oz glass of merlot or 5 Hershey kisses). It’s the incidentals that add up!

More questions? Let me know.

Chocolate Stout Cookies

The most chocolatey, chewy cookie you’ll ever eat!

  • 12 oz bottle stout
  • 1/3 c brown sugar
  • 2 c flour
  • 1 c cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c softened butter
  • 1 c brown sugar
  • 1/2 c white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 c chocolate chips or chocolate candy

Mix stout with 1/3 c sugar and simmer 20 minutes. Allow to cool. Meanwhile, mix dry ingredients. In larger bowl, cream butter. Add sugars and beat until smooth. Beat in eggs and vanilla until well combined. Slowly beat in dry ingredients until fully combined. Fold in chocolate chips and chill for at least 20 minutes.

When ready to bake, preheat oven to 350. Scoop rounded balls of dough and place 2″ apart on cookie sheet. Bake 10 minutes until just set. Cool before lifting from sheet to cooling racks. Makes about 4 dozen.

Browned Butter Cake

Ingredients

  • 1 cup unsalted butter
  • 2 Tbsp powdered milk
  • 2 ¾ c white whole wheat flour
  • 1 ¾ c sugar
  • 1 tsp salt
  • ½ tsp baking soda
  • 4 tsp baking powder
  • 2 cups buttermilk, shaken
  • 2 eggs
  • 1 Tbsp vanilla

Preparation

  1. Grease three 9-inch cake pans then line the bottoms with a circle of parchment paper cut to fit. (I actually only have two pans, so I split the batter into thirds, bake two, and then bake the other one. No problem.)
  2. Melt the butter in a wide saucepan over medium heat. Keep it moving until little flecks of brown appear, then add the powdered milk. Try to keep whisking it to make it smooth, but don’t fret over small lumps. Remove from heat and let it keep browning in the pan. Then transfer it to another bowl to cool.
  3. Mix flour, sugar, salt, baking soda, and baking powder in a large bowl. Scrape the browned butter in and mix on low for 2 minutes. Break down any lumps, and beat on medium for another minute. Add buttermilk and mix until combined; scrape down bowl. Add the eggs and vanilla. Beat and scrape until thoroughly combined.
  4. Split into thirds and pour into cake pans. Bake cake layers for 17 to 20 minutes, rotating once, until a toothpick inserted into the center comes out clean. Let cool in pans for 5 minutes before flipping out onto a cooling rack, removing the parchment paper, and flipping back onto another. Let cool completely. You can cool and frost, or wrap them in plastic and freeze until needed. If you freeze them, they only need to defrost a few minutes before you can work with them, just leave enough time to fully defrost before you eat it!
  5. Spread the ganache on the tops of two cakes almost to the edges. Stack all layers, then frost sides and top.
  6. Decorate with chocolate syrup drizzled on top or use your imagination!
Chocolate Ganache Recipe
Ingredients
  • 8 oz good quality chocolate
  • 8 oz boiling water (can also use weak coffee)
Preparation

Pour water over chocolate and let sit at least 5 minutes before stirring into a creamy texture. Allow to cool before spreading.

Vanilla Frosting Recipe
Ingredients
  • 1 c softened butter
  • 3 c powdered sugar
  • 2 tsp vanilla
  • 2 Tbsp lite corn syrup (optional)
  • 1-2 Tbsp milk
Preparation

Cream butter and then mix in remaining ingredients. Adjust with more milk if needed.

Awesome Pizza Sauce Recipe

Ingredients
  • 8 oz tomato sauce
  • 6 oz tomato paste
  • 1 Tbsp olive oil
  • 2 Tbsp water
  • 1 garlic clove, mashed
  • 1 tsp oregano
  • ½ tsp salt
  • 1/8 tsp crushed red pepper
Preparation

Combine all ingredients in a saucepan and let bubble softly on medium-low heat for 15-20 minutes.

Pizza with Cauliflower Crust

Don’t knock it. Tastes great, less filling, and good for you too!

Ingredients
  • 1 head cauliflower, in chunks
  • 2 eggs, beaten
  • ½ c shredded mozzarella cheese
  • ¼ grated Parmesan cheese
  • 1 tsp oregano
  • 1 tsp basil
  • ¼ tsp garlic powder
  • 1/8 tsp black pepper
  • 1/8 tsp onion powder
Preparation
  1. Preheat your oven to 450. Line a pizza pan (or cookie sheet) with parchment.
  2. In a food processor, bring cauliflower to a pulp, makes about 2-3 cups.
  3. Place cauliflower in a bowl, cover loosely, and microwave 5 minutes. Cool.
  4. Use a strainer and cheesecloth to REALLY squeeze out the liquid. (If you’re really thrifty, like me, you can save the liquid to use in soup stock or rice.) Mix with remaining ingredients and spread on parchment. Cover with plastic wrap and roll it to the edges of the pan. Remove and discard plastic.
  5. Bake 30 minutes or until it begins to brown. This may vary depending on your oven and the placement of your rack. Check it often and adjust the temperature if necessary.
  6. While it cooks, make your sauce (this is the most awesome pizza sauce recipe).
  7. Top with sauce, cheese, and other yummy toppings (we like chopped broccoli and sometimes black olives).
  8. Lower heat to 375 and bake another 20 minutes. Cool at least 10 minutes to set.