Chelsy’s car troubles: part 32328734

On my way to school Monday I drove through a terrible thunderstorm…lightening struck right in front of me and my windshield wipers were so slow that I had to pull over in the right lane and go 5 mph on the freeway.

A little much?

Yes. Then, as I was leaving for school the freaking thing wouldn’t start.

So, what did I do?

For 5 minutes I sat in the parking garage, my hands clasped together over the steering wheel, in deep prayer…praying to Jesus to let the car start.

Well, 5 minutes later…He answered my prayers and sent me a little angel that helped me jump start my car.

Praise the Lord!

I always believe in the power of prayer.

So, what did I do when I got home.

I baked.

I told you…it’s my stress reliever.

IMG_1002I’ve been channeling my Italian heritage lately…


let’s just make everything with olive oil, shall we?


To me, olive oil just makes everything better.


My dad has been in a foreign country for work for the past month and let me tell you…he has come to appreciate olive oil more than you will ever know.


When you are Italian, olive oil is everything and in a country where it’s not the predominant oil that is used…you go to great lengths to find it.


Luckily, my dad found some and sends me photos of the meals he cooks…


which usually involve bell pepper, onion, and garlic sauteed over olive oil and tossed w/ fresh penne pasta.


 I’m sure he would kill for some pasta sauce right about now.


I will definitely have some homemade pasta sauce and a batch of these muffins ready to go when he gets home.



Olive Oil Banana Pound Cakes w/ Maple Glaze
Recipe type: Cake, Pound Cake
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 12
Melt in your mouth individual pound cakes made w/ rich, silky olive oil, and sweetened w/ ripe banana. Top with a sweet maple glaze for the perfect treat! Gluten-free, paleo, nut-free.
  • For the cakes:
  • 1 ripe banana, mashed
  • ½ c. extra-virgin olive oil
  • 1 c. coconut sugar
  • 2 large eggs
  • juice of 1 small lemon
  • ¼ c. + 2 T. coconut flour
  • 1 t. baking powder
  • ¼ t. baking soda
  • ¼ t. salt
  • For the glaze:
  • ¼ c. melted coconut butter
  • 2 T. pure maple syrup
  1. Preheat the oven to 350 degrees F.
  2. Grease a 12-cup muffin pan with cooking spray.
  3. For the muffins, in a large mixing bowl, combine the banana, evoo, coconut sugar, eggs, and lemon juice.
  4. Stir in the coconut flour, baking powder, baking soda, and salt.
  5. Fill each of the muffin cups ¾ full with the batter.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center of each muffin comes out clean. They should be lightly golden on top.
  7. Let the muffins cool.
  8. In a small mixing bowl, whisk the melted coconut butter and maple syrup together until smooth.
  9. Drizzle each muffin with the glaze.
  10. Devour!


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