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Shared Jun 2, 2012 comment

Learning to Save Money and Give It Away

Published: by Crystal Paine on June 2, 2012 | This post may contain affiliate links. Read my disclosure policy here.

Guest post from Sarah

My husband and I are debt-free except for our house and live within our means. Until last year that was enough for us.

Then I stumbled upon Money Saving Mom®. One year later I can’t claim to be an expert, but there are a few things I’ve learned along the way.

Saving money takes time.

Time to learn the lingo. Time to know a good deal when you see it. Time to find a system for coupons. It even takes time to make some mistakes and learn from them.

Don’t expect to be a pro in a few months. Start slowly so you don’t burn out. You can’t change everything about your household expenditures in a month.

Be leery of spending money to save money.

At least when you’re starting out. At first I thought we absolutely had to buy a deep freeze if we wanted to save money on groceries.

We delayed this purchase, and for us that was a great decision. We’ve made our side-by-side refrigerator/freezer work. Sure, it’s a challenge to stack and shove it all in, and sometimes I’ve had to ask family members if I can store a little in their freezers.

That may not be an option for you, but try being creative before you dive in to an investment designed to save you money.

Do what works for you.

I don’t play the drugstore game. Am I missing out on some great deals? Probably, but I’m doing what works for me.

I shop with my kids, and the stress of handing over coupons in a specific order and making complicated shopping scenarios seems like more than I can handle with them in the cart. Although, it is an adventure I’m excited to tackle sometime down the road!

Draw a line, and don’t feel bad about it.

Sure, you can save money by making things from scratch, and I do more of that than I did 12 months ago. But like Crystal says in her homemade tortilla post, some things aren’t worth the effort.

You have to put a price on your sanity and quality time with your family. Don’t waste those precious gifts on saving only a few pennies.

Keep things in perspective.

You have a life beyond saving money. At times I’m making a grocery list or printing coupons and my sons need a snack or help washing their hands.

This can seem like a major interruption. Can’t an 18-month old realize I’m printing coupons?

My kids are my job. Looking for deals is something I need to do as I can and not let it consume me.

Give back.

A year ago we were content with our level of giving. We wanted to give big, but it was something to do later. After I return to work. After college funds are fully funded. After the house is paid off.

Crystal has challenged those thoughts. We’ve been able to increase our giving over the last year, and I’m excited to see where God leads us in this area in the future.

Sarah is a writer turned stay-at-home mom with two boys, ages 5 and almost 2. In an effort to stay in the writing game, she’s dabbling as a freelancer between loads of laundry, potty training, playing super heroes and saving money.

photo source

Shared Jun 1, 2012 comment

Chocolate Chocolate Chip Banana Bread

Published: by Crystal Paine on June 1, 2012 | This post may contain affiliate links. Read my disclosure policy here.

If you need another idea to use up over-ripe bananas, this is your recipe! It’s loaded with delicious bananas and lots of chocolate. Plus, it’s freezer-friendly!

This Chocolate Banana Bread is SO delicious and easy to whip up! Plus, it freezes great!

We made it to Day 20 — woohoo! If you’ve followed along and joined me in any or all of the daily freezer cooking challenges, you deserve a huge congratulations for making it this far.

This is the Best Chocolate Banana Bread recipe!

My recipe for Chocolate Banana Bread is so simple to whip up — we’ve been making it for years and years (as is evident by this picture of teeny-tiny toddler Silas “helping” me!)

It uses frugal ingredients we almost always have in the house, it’s deliciously moist, and it’s more nutritious than desserts (but it tastes just as rich).

Plus, it’s a great way to use up over-ripe bananas (here are a bunch of other ideas to use up ripe bananas too.)

Ingredients For Banana Chocolate Bread

1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 stick butter, melted and cooled
3 ripe bananas, mashed well
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

How ripe should bananas be for banana bread?

The bananas should be quite ripe (lots of brown spots or even black) as over-ripe bananas are much sweeter.

You can also peel over-ripe bananas and put them in a zip-top bag in the freezer for later. Just defrost however many you need for your recipe.

Can bananas be too ripe for banana bread?

Usually, bananas can not be “too ripe” for bread — however, if they are moldy or smell sour, you should probably throw them out.

Double Chocolate Banana Bread recipe substitutions

You can substitute some or all of the flour for whole wheat flour — but the bread won’t be as light and fluffy.

You can also substitute 1/4 cup of applesauce for half of the melted butter.

And if you really want to healthify this recipe, you can swap 1/2 c. honey for the full cup of sugar (honey is sweeter than sugar).

How to Make Chocolate Chocolate Chip Banana Bread

1. Preheat oven to 350ºF.

2. In a large bowl, stir together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Add in the mashed bananas, eggs, melted butter, and vanilla.

4. Carefully fold the banana mixture into the dry ingredients until just combined.

5. Mix in the chocolate chips.

6. Pour into a greased 9″x5″ loaf pan and bake in preheated oven for 55 to 65 minutes until the bread has risen and a toothpick inserted in the center comes out clean.

7. Let the bread cool for 5-10 minutes in the pan, then release it from the pan onto a cooling rack.

8. Enjoy this delicious bread warm… or let it cool completely and freeze it for later!

How long to bake banana bread?

If your oven is true to its temperature, a 9″x 5″ loaf of bread should bake in around 55-60 minutes — although you can check it for doneness around 45 minutes if you’re concerned.

How to tell if banana bread is done:

The bread will rise significantly while baking and it should have a nice domed top.

You can also insert a toothpick into the center of the loaf and if it comes out clean, the bread is fully cooked all the way through.

How to store Banana Bread

Do you put Banana Bread in the fridge?

Technically, putting bread in the fridge will dry it out — it’s best left on the counter or in the freezer. However, in warm summer weather, I tend to refrigerate banana bread, just because it’s so moist.

How long does banana bread last?

This bread is so yummy, you’ll most likely eat it long before it has a chance to go bad.

That said, you should probably plan to eat it within 5-6 days — or freeze it for later.

How to freeze banana bread.

Let the bread cool completely to room temperature, then wrap it tightly in plastic wrap AND tinfoil and place it in the freezer.

Alternatively, you can slice the bread before freezing it and place it in a zip-top bag. This way, you can simply remove one or two slices whenever you want!

Banana Chocolate Bread FAQs

Why is my banana bread gummy?

If you notice a bummy texture to your bread (specifically if the center of the bread is gummy) it’s most likely under-baked.

Is banana bread healthy or unhealthy?

In general, quick bread is not considered a “health food” although it is more nutritious than chocolate cake! If you make the substitutions mentioned above (honey, applesauce, whole wheat flour) banana bread can actually be quite nutritious.

Why is my banana bread dense and not fluffy?

One factor might be that your baking powder and/or baking soda is no longer active — meaning, it won’t give your baked goods the rise you desire. Also, using whole-grain flour will produce a denser loaf. Finally, over-mixing the batter could also create a more dense bread.

How do you keep banana bread moist when baking?

Make sure your bananas are over-ripe and very mushy — this will help the bread stay extra moist. Also, don’t use too much flour, and don’t over-bake your loaves.

Recipe

Freezer Friendly Banana Chocolate Bread

Author Crystal Paine

Course Bread, Breakfast

Cuisine American

Prep Time 10

Cook Time 55

Ingredients

1¾ cup all purpose flour or sub half whole grain flour
¼ cup unsweetened cocoa powder
1 cup granulated sugar or sub 1/2 cup honey
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 eggs
½ cup melted butter you may sub half the butter for 1/4 c. unsweetened applesauce.
3 over-ripe bananas mashed
1 tsp vanilla extract
½ cup semi-sweet chocolate chips I like using the mini chips

Instructions

1. Preheat oven to 350ºF.
2. In a large bowl, stir together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add in the mashed bananas, eggs, melted butter, and vanilla.
4. Carefully fold the banana mixture into the dry ingredients until just combined.
5. Mix in the chocolate chips.
6. Pour into a greased 9″x5″ loaf pan and bake in preheated oven for 55 to 65 minutes until the bread has risen and a toothpick inserted in the center comes out clean.
7. Let the bread cool for 5-10 minutes in the pan, then release it from the pan onto a cooling rack.
8. Enjoy this delicious bread warm… or let it cool completely and freeze it for later!

Notes

Store cooled bread at room temperature in a tightly sealed container, or slice and freeze for later.

Nutrition

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Shared Jun 1, 2012 comment

Freebies in my mailbox

Published: by Crystal Paine on June 1, 2012 | This post may contain affiliate links. Read my disclosure policy here.

Here are the freebies I’ve gotten over the past week:

2 Gevalia Coffee samples

Larabar sample

Ecover sample

International Delight Iced Coffee coupons

Tampax Pearl samples

Tampax Gift Bag

Tresemme samples

What freebies have arrived in your mailbox this week?

By the way, if you want to start getting great freebies in your mailbox, just start signing up for the freebies I post every day that interest you. Within 4-6 weeks, your mailbox will start filling up with great freebies!

Shared Jun 1, 2012 comment

Ask the Readers: Frugal Ways to Cool a Home

Published: by Crystal Paine on June 1, 2012 | This post may contain affiliate links. Read my disclosure policy here.

Today’s question is from Jerilyn:

Our children sleep on the second floor and it gets really hot up there! Last year we used several fans but they have since broken and I always worried that they were too hot. I am looking for an efficient way to cool our hot and humid 2nd floor besides a window air conditioning unit .

Do you have a question you’d like to ask Money Saving Mom® readers? Read the submission guidelines and submit it here.

Shared May 31, 2012 comment

Pumpkin Chocolate Chip Muffin Recipe

Published: by Crystal Paine on May 31, 2012 | This post may contain affiliate links. Read my disclosure policy here.

These Pumpkin Chocolate Chip Muffins have been a go-to recipe at our house for as long as I can remember! The best part? They a frugal AND they freeze beautifully!!

A muffin tin filled with nine golden-brown pumpkin chocolate chip muffins, each topped with visible melted chocolate chips. The tray rests on a yellow-and-white checkered towel with text above reading “Our Fave” and below reading “Pumpkin Chocolate Chip Muffins”

This Pumpkin Chocolate Chip Muffin Recipe Never Gets Old!

Pumpkin Chocolate Chip Muffins are a longtime family favorite at our house — they are so delicious!

If you can stock up on the staple ingredients and canned pumpkin at a rock bottom price when it’s on sale (or at Aldi), these pumpkin muffins can be rather economical too!

A wooden serving board holds a pumpkin chocolate chip muffin split in half with melting pats of butter on top.

Chocolate Chip Pumpkin Muffin Recipe Ingredients

4 large eggs
2 cups granulated or raw sugar (can be reduced to 1.5 cups)
1 (16 oz.) can pureed pumpkin (or two cups cooked and pureed fresh pumpkin)
1 1/2 cups oil or unsweetened applesauce
3 cups flour (all-purpose, whole-wheat, or a combination)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1-2 cups chocolate chips (or just throw the whole package in if you love chocolate like us!)

Ingredients for our favorite freezer- friendly pumpkin muffins with chocolate chips.

How to Make Pumpkin Muffins with Chocolate Chips

1. Preheat oven to 400ºF.

2. Grease two 12-cup muffin tins, or fill with paper liners.

3. In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth.

A close-up of a mixing bowl containing raw ingredients for pumpkin muffins, including a mound of canned pumpkin puree surrounded by cracked eggs and liquid, ready to be blended.

4. Add in dry ingredients and mix until just combined.

Close-up of a mixing bowl containing a smooth, pumping muffin batter mixture with an electric mixer’s beaters partially lifted.

5. Fold in chocolate chips.

A large pile of semi-sweet chocolate chips sits on top of thick pumpkin muffin batter in a mixing bowl.

6. Fill muffin cups 3/4 full.

A metal mixing bowl filled with pumpkin chocolate chip muffin batter sits on a counter with a spoon resting inside.

Close-up view of a muffin tin filled with paper liners holding unbaked chocolate chip pumpkin muffin batter.

7. Bake in preheated oven for 16-20 minutes, or until toothpick inserted in muffins comes out clean.

A full muffin tin holds twelve freshly baked pumpkin muffins with chocolate chips.

How to Store Chocolate Chip Pumpkin Muffins

Let muffins cool thoroughly and store in an air-tight food storage container on the counter for up to 5 days, or freeze for longer.

To thaw, simply let muffins sit at room temperature for 30 minutes to an hour. Or, defrost individually for 1 minute in the microwave (this makes the chocolate a little gooey!)

Can you freeze pumpkin muffins with chocolate chips?

Yes! Muffins freeze wonderfully with and without chocolate. Just follow the instructions above when you’re ready to defrost them.

We love to eat pumpkin muffins for quick snacks or for a special breakfast treat.

They’re also a great dessert to add to a sack lunch. Just pull a frozen muffin out and stick it in a baggie and by lunchtime, it’s all thawed and ready to eat! (This used to be one of Jesse’s favorite things for me to pack in his lunch when he worked outside the home full-time.)

Overhead view of eight golden-brown pumpkin chocolate chip muffins arranged on a white plate. The muffins are topped with semi-melted chocolate chips and have a moist, fluffy texture.

Pumpkin Chocolate Chip Muffins Recipe FAQ

Why are my pumpkin muffins so dense?

Often, overmixing the batter is the main reason for dense muffins. We suggest mixing the wet ingredients well, and then incorporating the dry ingredients just until the powderiness disappears.
Using whole grain flour will also cause denser muffins than if you use all purpose flour.
Baking in an oven that’s not hot enough is another cause — which is why we recommend preheating your oven to 400º for this recipe.
And finally, you’ll want to verify that your baking powder and baking soda are fresh and still active. You can do this by scooping a small amount of baking soda into vinegar and scooping a small amount of baking powder into hot water. If they fizz and bubble, they are still active. If not, you should replace them.

Is pure pumpkin the same as pumpkin puree?

Yes… these are interchangeable for this recipe (and any other recipe).
You do NOT want to use “pumpkin pie filling” though, as that already has added sugar and spices.

Should you refrigerate pumpkin muffins?

Refrigerating bread products dries them out faster than letting them sit on the counter. So since pumpkin muffins don’t have any uncooked ingredients (like cream cheese frosting) they are fine if left out on the counter. However, if you don’t plan to eat them in the first few days, they will stay freshest in the freezer.

Are muffins better with water or milk?

Either is ok, but milk can make muffins softer and more moist — which sounds like a good thing, but you can actually have muffins that are too moist. Since pumpkin is very dense and moist, we recommend sticking to the recipe and using water for this recipe.

Should I let my muffin batter rest?

The short answer: No, you don’t have too. Your muffins will taste great if you bake them immediately.
The longer answer: You can choose to let your muffin batter sit in the fridge overnight to allow the gluten structure to more fully develop. This resting time is thought to produce higher “domed” muffin tops.
So if you’re short on time, just mix and bake. Or if you want to save time in the morning, you can mix up the batter at night, let it rest in the fridge, and bake it in the morning.

our favorite freezer-friendly pumpkin chocolate chip muffins

Recipe