Banana/Peanut Butter/Chocolate/Streusel Muffins

There were a couple bananas that needed to be thrown out or baked with so of course I took advantage of the opportunity. I wanted something a little more than plain banana bread and this recipe was the perfect solution. These muffins are moist and delish! Additionally, they have a little less fat and sugar than most muffin recipes I have seen. If you ever have bananas that are too soft to eat plain, utilize them! 

Banana/Peanut Butter/Chocolate/Streusel Muffins

makes 12

Muffin Ingredients:

1 cup flour

2 Tbs unsalted butter (I used only 1 Tbs)

3 Tbs Peanut butter (obviously I used 4... its peanut butter!)

1/2 Cup packed brown sugar

1/2 Cup milk

1 Egg

1 tsp Baking powder

1/4 tsp Baking soda

1/4 tsp Salt

1/4 cup chocolate chips

1/2 cup ripe mashed bananas (2 bananas)

Streusel:

1/4 Cup Flour

1/4 Cup Rolled oats

1/4 Cup Packed brown sugar

1 tsp Cinnamon

2 Tbs Peanut butter

1 Tbs Unsalted butter

1/4 Cup Chocolate chips

Directions:

In a large bowl, cream the butter and peanut butter together. Add milk and egg, then slowly mix in the dry ingredients (you can use a separate bowl with the dry ingredients mixed, or just add half of the flour and sugar at a time). Stir in banana and chocolate chips. 

Now for the streusel topping! Combine the flour, sugar, and cinnamon. Fold in the peanut butter and butter until it is crumbly. Add the chocolate chips. 

Fill greased muffin cups about 2/3 full. Sprinkle Streusel topping over batter (I completely covered each one). Bake for 20-25 minutes or until you get a clean toothpick test! These are better fresh and still warm!

French Toast Bake

My family has brunch on Conference Sunday at my parents' house. I made this for everyone for Spring Conference and was reminded of it last week and I decided to share.

The meal was a hit with the adults and the kids! It is a cross between French Toast and German Pancakes (some people call them Dutch Babies or something). Note: if you do not like the texture of German Pancakes, you probably wont like this! However, I LOVE French Toast bake now!

***I got the recipe from one of the thousand food blogs I stalk, and I also used the picture from the blog because I lack the ability to take good pictures.

My changes: I did not add the heavy whipping cream or the granulated sugar. The streusel has enough sugar to compensate the sweetness and whipping cream is really not necessary. I also tripled the amount of cinnamon in the streusel because I love me some cinnamon :)

Cinnamon Baked French Toast
Recipe adapted from The Pioneer Woman
1 loaf French Bread
8 large eggs
2 cups milk
½ cup heavy whipping cream
¾ cups granulated sugar
2 tablespoons vanilla extract
Streusel Topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1/2 cup cold butter, cut into pieces
1. Spray a 9 x 13-inch baking pan with cooking spray. Tear or cut French bread into 1 - 2 inch cubes, and evenly place in the pan.
2. Mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.
3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
4. When you’re ready to bake preheat oven to 350 degrees. Sprinkle crumb mixture over the top of casserole. Bake for 45-55 minutes, or until the French toast is set and golden brown. *** Mine was done at 40 mins so make sure to check on it!
5. Serve warm with maple syrup.

Sprucing Up Cup Cakes With Little Effort

Ah, the cup cake craze. I have to admit that I love it. However, some of the adorable cup cakes you see people making for birthdays and holidays literally take HOURS and let's face it: it is not always worth the effort. So what do you do when you want to make cup cakes that makes it seem like they are "fancy" with out actually being fancy? Answer: small additions.

The other night my husband's best friend came over, and right before he got there my husband casually mentions that it was his birthday. I had no time to go to the store for supplies, or spend hours making a fancy cake. So I whipped up some cup cakes and searches the depths of my cupboards and fridge. I had some german chocolate cake frosting and peanut butter frosting left over (that sounds really pathetic). So for variety, I decided to use both. But I couldn't just slop frosting on cupcakes and serve that, I mean, that is just rude! I had to show him that I made a big effort in honor of his coming into the world!

Solution 1: Ya know what is REALLY good with german chocolate cake? Maraschino cherries. And They look really cute on top of the cup cakes.

Solution 2: I melted some chocolate in a plastic bag, cut a small hole in the corner, and then I spelled out a happy birthday salutation.

Check it out peeps, and please don't judge the hideous display. I really was rushing and we hadn't unpacked our platters yet so I had to use a cookie sheet.

Seriously, just add a piece of candy or shredded chocolate a top any cup cake and you will find that the presentation value increases exponentially.

Sneak Veggies into Meals Without Extra Hassle

I know I should eat my veggies every day, but sometimes it is just one other thing I have to cook up when trying to make a quick and easy meal. It creates a lot of internal turmoil because I actually LOVE vegetables but I am just a lazy bum sometimes and just want to finish cooking so I can EAT! Luckily, I have a method to help with this issue. Below is my genius, life-altering trick:

1. At the beginning of the week, bake up a bunch of veggies (I will give you my easy recipe).
2. Store in fridge and use in meals through out the week.

Wow, I know. I bet no one has thought of that before. You skeptics might be thinking that eating the same veggies as a side dish every day could get boring, right? Well use the already prepared veggies you have and slip them into recipes! Below are some examples of how they could be used over 5 weekdays:

Day 1: Use as a side dish
Day 2: Cook up your favorite pasta, add you favorite sauce, and stir some veggies in! Even add some chicken!
Day 3: Serve cold on a salad with some yummy vinaigrette.
Day 4: Cook up some noodles, add your veggies, add a can of diced tomatoes WITH the juice, add a can of chicken broth, some garlic and onion salt, maybe some red pepper for a kick - and you have got yourself an amazing veggie-noodle soup!
Day 5: Use in a shepherd's pie! Seriously, any vegetable is fantastic with this!

Baked Vegetables:

1) Cut Vegetables in similar sized portions and put in mixing bowl
2) Add olive oil, lots of salt and pepper, and stir so all the vegetables are coated
3) Bake at 425 for 25-30 minutes or until veggies are tender


PS... I know it's a wretched photo... I did in on my cell phone as I was eating ok?!

Best Chocolate Chip Cookie. Ever.

My sister-in-law made the most amazing chocolate chip cookies I have ever had, so I begged for the recipe. She said she had tried millions of chocolate chip cookie recipes and the Kitchen Aide recipe is the best by far. So I decided to try it out myself and sweet mercy, they are delish! What is neat about the recipe is that they are very specific in their directions which is kind of nice sometimes. I decided to try out following the recipe and using ALL THE BUTTER it recommended, since that is what my sister-in-law did.  The first batch came out flatter than what I was hoping for so I added more flour to the batter and the other batches came out fantastic! SEE?! Too much butter is no bueno! But seriously, these are delicious cookies so try them.

Kitchen Aide Chocolate Chip Cookie Recipe

Ingredients:

- 1 Cup granulated sugar

- 1 Cup brown sugar

- 1 Cup butter softened

- 2 Eggs

- 1 1/2  Teaspoons vanilla

- 1 Teaspoon baking soda

- 1 Teaspoon salt

- 3 Cups all-purpose flour

- 12 ounces semi-sweet chocolate chips

Directions:

1. Place softened butter, sugars, eggs, and vanilla in the mixer bowl.

2. Use the flat beater to mix. Mix for 30 seconds on Speed 2. Stop and scrape the bowl. Mix for another 30 seconds on Speed 4. Scrape again.

3. Sift together the baking soda, salt, and flour.

4. On Stir speed, gradually add the dry mixture to the sugar mixture for 2 minutes.

5. Turn to Speed 2 and mix 30 seconds.

6. On Stir speed, and the chocolate chips and mix for 15 seconds.

7. Drop rounded spoonfuls two inches apart onto greased cookie sheet.

8. Bake at 375 for 8-10 minutes. Let cookies rest for 1 minute after removing from oven, the move to wire racks.

My personal changes:

* Added about 3/4 cup of extra flour

* Used a tablespoon of vanilla

* Cooked for 7 1/2 minutes (but I like my cookies very chewy!)

Enjoy!

Butter, it's overdone.

One thing I have learned in my short time attempting to bake is this: The world thinks butter has to be in everything. Don't get me wrong, there are times when butter makes food heavenly. For instance, I never substitute butter when it comes to steamed veggies or rolls.

However, in the world of baking butter is called for in almost every recipe, and a lot of it! The sad thing is, in many cases, it is completely unnecessary! For instance, almost every time I have made cookies I have cut the butter in half- at LEAST! In making muffins or cakes, I never add butter and usually no oil either. Guess what? THEY TURN OUT JUST FINE! The key is to find good substitutes for the oil or butter that do not take away from the needed moistness or texture too much. Below are lists of hints

1. I usually about double the amount of vanilla extract.
2. Substitute oil for some good ol' apple sauce. Just use the same measurements, 1/2 cup apple sauce for a 1/2 cup oil. If you are too nervous at first, start off by doing half and half and see how you feel about it.
3. YOGURT! Oh man, I love substituting yogurt for butter. Not only does it make it moist, you can also use different flavors to add to your cakes!
4. Still nervous that your batter is too dry? Add a little bit of water or milk.
5. Low-fat pudding. Yes, it does have sugar and fat in it... but I just don't like butter ok?!
6. Low-fat sour creme. Again, not the healthiest choice, but it is a better one! And oh does sour creme work wonders!

Cookie tips: Please note that cookies are more finicky than cakes. I would still recommend halving the butter and NOT ADDING ANY SUBSTITUTES. Seriously, it will make the cookies puffier and less oily. The first time you do this you will probably be nervous because you are used to a wetter, more oily batter. However, as long as you are able to smash the cookie clumps together onto the baking sheet, you are fine! If you are super nervous you messed it up, try throwing it in muffin tins and see what happens.

Cakes/muffins: By far cakes are more experiment-able than cookies. I have drastically changed and tested many a recipe and it still came out great. I made some gluten free cupcakes for my mom that called for a whole cup of butter and I used NONE! They turned out AMAZING! I just added sour creme, yogurt, lemon and cherry juice!

If you know of other substitutes, please let me know! Nothing brings me more joy than learning of new substitutes!

Healthier Banana Cinnamon Muffins

I had a bunch of ripe bananas so I wanted to make a treat with them that wouldn't make me feel too guilty. After searching my recipes, I found a few muffin recipes and decided to combine three of them to make my own twist and left out the butter- yuck! Oh and about 1/3 the sugar the recipes called for, seriously people. 

Danny said he really liked them because they were really moist. I liked them because they were sweet and were not as unhealthy as most muffins. I forgot to take a picture but Danny made me promise to make them again so I will post one then! 

Ingrediants, from what I can remember :

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp baking soda

3 T cinnamon (why do all recipes call for less? I want to TASTE it! )

1 Egg

1 T vanilla extract

1 mashed banana

1/8 cup brown sugar

1/8 cup white sugar

1 vanilla pudding cup  

* I used pudding instead of butter and buttermilk and added less sugar. If you don't have pudding, you can definitely use yogurt! I just didn't have any, and I was also wanting a lot of vanilla flavor.

Directions: 

1. Preheat oven to 350F

2. Mix the flour, sugar, salt, baking powder, baking soda, and cinnamon in a large bowl. 

3. In another bowl, combine the egg, vanilla, pudding, and banana. 

4. Mix the wet and dry ingredients until just combined. 

5. Add batter to muffin tin until 2/3 full. Sprinkle a cinnamon sugar blend over the tops of the batter (not too heavy or the muffins wont rise well). 

6. Bake for 20 minutes or until golden brown and a tooth pick comes out clean.