Three Ingredient Banana Chocolate Chip Bites

Okay, it doesn't get any easier than this one!  This recipe has become a favourite in my household of late, and I find myself making these twice a week because they disappear so fast.  This has made my life so much easier when it comes to packing school lunches.  I make a big batch, and quickly toss in three or four of these in their lunch bags for their snacks.

I've seen a lot of variations to this recipe, and you can definitely tailor it to however you like.  The three basic ingredients are oats, bananas, and chocolate chips.  I use Rogers Porridge Oats, because it has bran and flaxseed added in, but you could just as easily use Quick Oats. I photographed my daughter while she made these and she had a great time, so make sure you get the kids involved.  ~Janice ❤

The 3 ingredients: Oats, Bananas, Chocolate Chips

Step 1 - Mash the bananas in a big bowl...

Mash, mash, mash away!

Step 2 - Add oats to the bananas.  For extra fiber and health benefits, you could add in some flax, chia or hemp seeds, and bran.  I had some leftover chia seeds in the fridge, so I added those in.

Step 3 - Add in chocolate chips.  I used Hershey's semi-sweet, but you could make it really healthy by substituting with dark chocolate, dried fruit, carob chips, or shredded coconut.  I use chocolate chips, only because my kids are more likely to eat them.  Anything tastes better with chocolate chips, right?!

Step 4 - Mix together with spatula until combined...

Step 5 - Roll into one inch balls, and place on parchment-lined baking pan...

Step 6 - Bake in a preheated 350 degree oven for 15 minutes, and here is the finished product...

Here is the recipe (makes about 2 dozen):

• 4 large, ripe bananas
• 2 cups uncooked quick oats 
• 1/2 cup chocolate chips (I used semi-sweet)
• Add-ins (optional): bran, flax/chia/hemp seeds, dried fruit, nuts, shredded coconut

1. Preheat oven to 350 degrees. 
2. Mash the bananas in a big bowl.
3. Add oats to the bowl and mix well.
4. Add chocolate chips and mix until combined.
5. Roll into one inch balls, and place on parchment-lined baking pan.
6. Bake for 15 minutes.

Hanky Panky - The Most Beautiful, Comfy Undies In The World!

Now that I've got your undivided attention from the words "Hanky Panky", I had better explain what I'm referring to before continuing.  Hanky Panky is a lingerie company based in New York, that has been around since 1977.  Their products are made and shipped out of the good ol' USA.  I can't recall exactly when or how I discovered this company, but all I know is, I've been a loyal fan of the Low-Rise Thong for at least six years now.  Yes, I said the "T" word!  I can hear the gasps and shrieks of astonishment and skepticism now... "How can you wear a thong - you're a Mom for God's sakes!"  or "I can't wear thongs... they give me a wedgie." My mind used to conjure up those exact thoughts too -  that is, until I tried these bad boys on.  

Perfect Eye Candy for a dull and rainy day!

Let's delve into some of the reasons why I am so in love with these, shall we?  First off, the most important thing: comfort.  They are made with the softest lace imaginable, and I'm not lying when I say that I can't even feel them when they're on.  It's not the cheap, scratchy kind of lace that rips and falls apart after a few washings.  I've also found that they do not stretch out.  Ever.  Oh, and ladies, because they are lace and fit snugly, there is no VPL (visible panty line).  Yay!

How do you like my attempt at doing something "artsy" with a thong?!

Secondly, they are  instant pick-me-ups when I'm having a bad day, or feel  a little blah.   Let's face it, us Moms sometimes need all the help we can get.  Now that my kids are a little older and more independent, it's way more of a smoother ride.  I remember the good ol' days of having zero sleep, dried milk and spit-up on my shirt, my hair a mess, and being in sweats all day.  Makeup or a shower? What's that?  Or, even now, with kids running around screaming, and spilt milk on the floor, and runny noses to deal with, we need little things along the way to cheer us up.  For some, it may be going out and buying a new lipstick.  For others, it may be going for a walk around the block, while some may enjoy having a nice, hot bath.  Those are all great things, but nothing makes you feel sexier, or more beautiful than putting on a pair of hot-pink Hanky Pankies.  Trust me, my husband can attest to this!

Super-soft lace!  You can tell that it's really well-made.

Which me brings me to my third reason for this lovefest - the huge range of colours that they come in.  

Who wants to wear boring beige, white and black, when you can choose from colours like Atomic Pink, Bali Blue, Electric Orchid, Key Lime Pie, or Passion Fruit?!  I recently discovered a beautiful lingerie store called Knickers Lingerie Boutique that carries Hanky Panky.  They had on display a few of the pretty colours available.  Needless to say, I will definitely be back!

Hanky Panky display at Knickers Lingerie Boutique

Beautiful packaging from Knickers Lingerie Boutique

Okay, now for the bad news, like the down part of a movie that you know is always coming... the price for one pair is $20.  I know, pretty steep, considering that you can probably get four or five pairs of similar-looking undies elsewhere.  I have yet to find some that are of the same quality of lace as these ones though.  If you know of such a thing existing, please email me!  I would love to try them.  Also, It's not like I buy twenty pairs at one time!  I pick one up here and there, and over time, you will find yourself with quite a collection.  You will not regret spending the extra money for them, as they last a long, long time.  Not only that, the way that they make you feel when you wear them, you can't put a price on.
❤ Remember... you are worth it, and you deserve it!  ~Janice ❤

My Mom's Potato Rice Cake Recipe (Lo Bak Go)

Happy New Year!  I really have been neglecting my blog the last few months, but feel inspired to start up again, so I hope to post more regularly from now on.

Seeing that it's close to Chinese New Year (January 31st), I would like to share with you a  recipe of my Mom's called Lo Bak Go (which translates to Lo Bak= Daikon Radish, Go= Cake).  It is served quite frequently in Chinese restaurants during Dim Sum lunch, and is also called Turnip or Radish Cake. In this case, I am substituting the daikon radish for potatoes, hence the name Potato Rice Cake.  I have been eating this dish since I was a little girl, and have always wanted to make it, so I asked my Mom if I could watch and photograph her doing it. This recipe holds a very special place in my heart, as my Mom is getting on in life, but I'll always have this forever to remember her by! I enjoy a piece of the cake dipped in a little bit of soy sauce and hot sauce.  I will post the recipe at the bottom of this post. I hope you'll give it a try!  ~Janice ❤

Lo Bak Go - Chinese Potato Rice Cake

The first step in the recipe is to prepare the filling, which is by far the best part of the cake.  It is the tiny pieces of salty, savoury, hearty, meaty goodness!  It consists of finely chopping together Chinese sausage (Lap Cheng), Chinese mushrooms, dried shrimp, salted turnip, and green onions.  You can find most of these ingredients in Asian food stores, or Chinatown.  You could use cubed ham, chicken breast, or even firm tofu in place of Chinese sausage. Because let's face it, they are not the healthiest, which probably explains why they taste so damn good! After finely chopping the ingredients, stir fry them in a bit of canola oil and salt until tender.  This step can be done a day or two ahead.  Just cool and store in the fridge until you are ready to make the cake.

The filling: Chinese sausage, Chinese mushrooms, dried shrimp, salted turnip, green onions

Chinese sausage (Lap Cheng)

So on the actual day of making the Rice Cake, the steps involved are as follows: 

Peel and chop the potatoes, make the rice liquid or batter for the cake, add the filling, then steam the rice cake.  First, peel and chop the potatoes into 1 cm cubes.  We used russet potatoes, but any kind will do.

  

Next, make the rice liquid or batter, using Rice Flour.  We used two 400 gram bags to make five pie-plate sized Rice Cakes.

Mix the flour with some water that has been boiled and cooled, add 2 tsp. of tapioca starch, then knead with hands until it becomes dough-like.

Add enough water to the dough until it is similar to the consistency of homogenized milk.  Again, make sure you use water that has been boiled and cooled, as opposed to tap water.  This makes the texture of the finished cake more smooth.  We needed to use about eight cups of water to get the right consistency.  Stir with a ladle between each cup of water. You'll be able to tell it's ready when the back of the ladle is completely coated with the white liquid.

Ok, here comes the fun part...now it is time to steam the Potato Rice Cake!  Using the ladle, fill a pie pan or deep dish with the rice liquid, until it is about 1/3 full.  Sprinkle the potatoes first, then the meat filling all over the surface.  Be generous with this, as this is what makes the cake taste so yummy!  

Next, ladle more of the liquid on top of the filling until the plate is about 2/3 full.  You should still be able to see some of, but not all of the filling.

Place the pan or dish in a steamer, and cook for about 40 minutes total.  After 35 minutes of cooking time, sprinkle some chopped green onion on top to add some colour.  If you don't have a steamer, you can make your own steamer by using a large wok filled with about an inch of water, place a small round rack or inverted plate in the wok, then place the pan or deep dish on top of the rack.  Simmer for the same amount of time, and you will get the same result, which will look like this:

Finished!

Pan-fried leftovers the next day!

Here is the recipe for Potato Rice Cake, or Lo Bak Go, in case you wanted to make it yourself.  My Mom used 2 bags of rice flour to make 5 pie pans of cake.

For the filling, which can be prepared the day before:

• 8 dried Chinese (Shiitake) mushrooms, soaked in water for 30 minutes
• 3 Chinese sausages (Lap Cheng)
• 1 cup dried shrimp, soaked in water for 30 minutes
• 2 pieces salted turnip, soaked in water for 10 minutes
• 4 green onion stalks, chopped  

1. Drain and squeeze out the excess water from the mushrooms, shrimp and turnip.
2. Finely chop all ingredients.
3. Heat 1 tbsp. of oil in a hot pan.
4. Add a pinch of salt and stir fry everything together for about 5 minutes.
5. Cool and set aside.  Refrigerate if not making until the next day.

Rest of the ingredients:

• 4 large, or 6 medium russet potatoes, peeled
• 12 cups boiled, then cooled water
• 2 bags rice flour (red bag) *Note: do not use the Glutinous rice flour (green bag)* 
• 2 tsp. tapioca starch
• 2 shallots, chopped  

1. Cube potatoes into 1 cm. squares.
2. Heat 1 tbsp. of oil in a hot pan, and saute shallots for 2 minutes.
3. Add potatoes and pan-fry for about 10 minutes.  This gives the potatoes extra flavour.  Set aside.
4. Start on the rice flour liquid by pouring the bags of flour into a large bowl.
5. Add 2-1/2 cups of the boiled water to the bowl, and mix together with your hands.
6. Add tapioca starch.
7. Knead with your hands until it becomes like dough.
8. Add the rest of the water in, one cup at a time, stirring with a ladle between cups.  It should resemble homogenized milk.
9. You can tell it is ready, when you dip your ladle in the bowl, and the liquid forms a white coating on the back of the ladle.
10. Using the ladle, spoon the liquid into one of the pie pans until it is 1/3 full.
11. Sprinkle potatoes, then the meat filling all over the surface of the liquid.
12. Ladle more of the liquid on top, filling the pan to 2/3 full.  You should be able to still see some of the filling, so don't cover completely!
13. Cover and steam over boiling water for about 35 minutes.
14. Sprinkle some chopped green onions on top, then cover and steam for 5 minutes more.
15. Carefully remove the pan from the steamer.  Cool slightly, then cut the rice cake into pieces.
16. Serve with soy sauce and hot sauce.  I like to use Sriracha Hot Chili Sauce. Enjoy!
17. Any leftovers that are stored in the fridge can be pan-fried in oil until a crispy crust is formed (see photo above).  This tastes even better, and it's usually how Dim Sum restaurants serve it.