Today I celebrated My-day Friday. For those of you who are not savvy to this little party of mine, fear not. It is new to me as well. I have been working so very diligently at losing weight that I promised myself if today was a good doctor's scale day, I'd get to eat any and all chocolate that I wanted to eat. Just for today. It's like Thirsty Thursday, except with chocolate instead of vodka.
It turns out that alcohol does indeed put on unwanted weight as well as possibly cause breast cancer. Of course, 35 years of smoking didn't do me any favors, and I'm fairly sure that running behind the mosquito-spraying truck all those times in my childhood couldn't have helped the cause either. Hey, I have NEVER claimed to be the smartest blonde on the bottle, have I?
We'll never know for certain what caused my breast cancer, but for now I've given up all alcohol. Toasting and getting toasted with tee many martoonies have been replaced by a hot and heavy romance with dark chocolate. I looked forward to today with an incredible passion. I may have even gotten so excited last night that I experienced a bit of premature choculation with a handful of chocolate chips, (it happens, I'm told) but I knew that they wouldn't show up on the scales today, and they didn't.
Six pounds lost. Suck on that Smirnoff! On with My-day Friday!!
Russell Stover, Kelly Rippa and I did a threeway today in the lazy boy with my computer and some frenzied slots playing on Facebook. I even enjoyed a few games of Bingo once the afterglow wore off.
Kelly could have cleaned herself up a bit better after the choco-fest, but life goes on, and once I read about all her "quirky" little marriage and weight secrets, I'll pass them along to y'all. OK?
For now, you'll have to settle for these delicious double chocolate oatmeal banana muffins. Decadent and good for you too!!
Double Chocolate Oatmeal Banana Muffins (makes two dozen)
1 cup boiling water
3/4 cup old-fashioned rolled oats (I used Coach's Oats)
3/4 cup fat-free sour cream
1/2 cup milk (I used skim)
1/4 cup canola oil
1 1/4 cup mashed, very ripe bananas
2 eggs (lightly beaten)
2 tsp vanilla
1 cup (packed) light brown sugar
2 cups whole wheat pastry flour
1/3 cup Dutch processed cocoa
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
Line cupcake pans with paper liners and spray liners with cooking spray.
In a large heat proof bowl, combine the oats and boiling water. Let sit for 20 minutes.
Preheat oven to 350 degrees.
Whisk the sour cream, milk, oil, bananas, eggs and vanilla into the oats mixture.
In a separate bowl whisk together the brown sugar, flour, cocoa, baking powder, baking soda, and salt.
Add the wet ingredients to the dry ingredients. Combine well, but do not over mix.
Stir in the chocolate chips.
Fill cupcake liners a little over 3/4 full. Bake at 350 degrees for 21-23 minutes or until toothpick inserted in muffin comes out clean. Remove from oven and let cool for a few minutes in pan before removing muffins to a cooling rack.