Notes From My Kitchen

I’ve been playing around in the kitchen a bit lately and thought I’d share a couple of my results with you. As always, I’ll include a warning that unstyled food photos follow.

Homemade BBQ Sauce

I eat a lot of barbecued chicken (and recently, barbecued tofu). A few months ago, I learned that my go-to BBQ sauce (Bullseye) ingredient list changed somewhere along the way and now includes high fructose corn syrup. I tried a couple of “natural” bottled sauces and didn’t like them, so I’ve been on the lookout for a sauce I could make at home. Easily. A friend sent me her variation on Veganomicon‘s Backyard BBQ Sauce (available online via that turned out to be quite easy to make. Messy, though. :)

homemade bbq sauce with chicken breast

I mostly followed the recipe as its shown on, but I included my friend’s suggestion to add a 1/3 cup of ketchup (I used reduced-sugar Heinz) along with the mustard and liquid smoke. I also subbed some of the white vinegar with apple cider vinegar just because I like apple cider vinegar. Then I tossed it all in the food processor to smooth things out a bit.

I pronounce this Very Good Sauce! And that’s a good thing, because the recipe yielded about 30 ounces of sauce. :) I do think that I’ll cut back a little on the liquid smoke next time, but other than that I’ll go with it as is. It’s a winner, and not a drop of HFCS in sight!

Peanut Butter Banana Pudding for One

I made Banana Pudding (again!) for a combination Easter/sister’s birthday dessert. While I was stirring (and stirring and stirring!), I got to thinking about a recipe I’d seen that substituted Nutter Butter Peanut Butter cookies for the vanilla wafers. That sounds absolutely divine to me, but I really don’t want to get anywhere near an open package of Nutter Butters, if you know what I mean.

So then I wondered if there was a way I could make a lower calorie version of Nutters, which is crazy. Some things cannot and should not be messed with. One thought led to another and suddenly I was wondering what might happen if I used peanut flour in place of the regular flour. Would I get any semblance of peanut buttery goodness?

peanut butter banana pudding

Oh.Yes. It’s NOT a Nutter Butter, but it’s a close second. Third, at most. (Second might belong to the simple peanut butter-vanilla wafer combo.)

The single serve “recipe” for Peanut Butter Banana Pudding is super simple:
2 tbsp sugar (or equivalent. I used 1 tbsp of sugar/stevia blend)
2 tbsp peanut flour
1 egg yolk
3 tablespoons milk (I used almond milk, unsweetened
splash of vanilla
small banana, sliced
3 or 4 vanilla wafers

Mix first 4 ingredients in a saucepan and stir over low heat for a really long time until it begins to thicken. This took about 15-20 minutes, which is a little longer than usual but that might have been due to the almond milk.

After the thickening happens, remove from heat and add a quick splash of vanilla. Pour over sliced banana and vanilla wafers. Devour and smile.

Serving Size: 1
Calories: Approximately 200-250, depending on how many vanilla wafers you eat while you’re stirring.

Stay tuned, because I’ve got some coconut flour in the fridge that’s begging to be put into service.

I’ve got more recipes and experimentations to share in the weeks ahead. When you’re trying not to overeat, it’s tough to play around with recipes too much. :)

Have you tried any new recipes lately?

13 thoughts on “Notes From My Kitchen

  1. OK, that really TICKS ME OFF about the Bullseye. Maybe all of us who like that sauce should do a write in and complain (like that blogger did the subway bread ingredients) and get them to change it back. Why on earth would they do that? It also ticks me off because BBQ sauce is one of the few things I do not make from scratch. I feel like I’m going to have to go back to the pioneer days just to keep my body healthy!

    • Writing to them is a good idea, Helen. I don’t know when they made the switch, but it was before I’d bought 2 bottles. I used them, of course, but I wasn’t happy about it.

    • I just remembered another product that switched to HFCS: Miracle Whip Light. Fortunately, Kroger brand doesn’t use it and as a bonus, it’s cheaper!

  2. Dang it, you made me look! My fav BBQ sauce is Baby James. First ingredient–HFCS. Which, to be honest, I do not care about. What I care about is that it is 70 calories for 2 Tbsp. So I rarely eat it any more. But making my own BBQ sauce does not appeal to me. Maybe if I could get it down to 20 calories per serving : )

    And the pudding looks delish, but that’s a long time to stir. I thought you were the queen of quick food :)

    • I actually don’t worry too much about HFCS if it’s something I eat very rarely, but I eat bbq sauce almost every week. And sometimes every DAY for a week. :)

      I do sometimes thin my sauce out with a splash of fresh pineapple or orange juice (squeezed, not carton) for a little flavor twist. That’s bound to cut the calories a little, right?

  3. You mentioned coconut flour and peanut flour. I didn’t know these existed. Do you not use plain flour anymore? If not why? There must be something I don’t know.

    • Hi JC! How’s the house coming along? :)

      I use coconut flour and peanut flour as well as other flours. I like the flavor, and the nutritional punch (usually higher fiber, fat, and protein). I also just like playing with them. :)

  4. Yeah – finding non HFCS BBQ sauce takes for-ever in the store.

    Note to self – get more peanut flour. STAT!

  5. Peanut butter banana pudding?! Yum!! I agree – some things should not be messed with – they are worth the extra calories!!

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