Foodie

My Banana Oat Muffins

It never fails… every other time I purchase bananas at least a few of them turn brown. So I end up putting them in the freezer. They end up waiting for me to get the itch to bake something.

These muffins are the perfect answer!

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3 large ripe bananas

¾ cup sugar

1 large egg, slightly beaten

1 yolk

1 teaspoon vanilla

1/3 cup butter, melted

1/3 cup rolled oats

1 ½ cups flour *

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

1 cup blueberries, fresh or frozen

or

1 cup of chopped pecans or walnuts

Preheat oven to 375F.

 In a small bowl, combine flour, baking soda, baking powder and salt.  Mix or sift together

 Mash bananas in a large mixing bowl.  Add in the sugar, then egg and yolk, then the vanilla.

In a small microwave safe bowl place the rolled oats and butter. Melt in the microwave. It is important to melt the butter in the same bowl as the oats. The butter will heat and slightly cook the oats before they are mixed.

Make sure that the butter and oats mixture has cooled before adding it to the eggs. You don’t want the eggs to scramble.

Once the butter/oats mixture is cooled, mix with the banana mixture.

Add the dry ingredients to the banana mixture.  Do not over mix. It should still be a bit lumpy.

Once the base mix is combine you can decide what you would like to add to it!

If you feel like adding blueberries, toss blueberries with 1 tablespoon of flour to coat.  Fold into the batter.

If you prefer nuts, chop either pecans or walnuts and fold in to the batter.

Using an ice scoop fill lined muffin cups about 3/4 full.

For a slightly crunchy top, sprinkle with a little vanilla sugar.

Bake for 18-20 minutes or until golden brown and a toothpick inserted in to the center of a muffin comes out clean.

Cool for a few minutes and serve warm.

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These muffins will keep for a few days in a ziplock bag!

*Want to make them gluten free swap the all purpose flour for 2 cups of rice flour. Note that the texture will be a little different.

Last Minute Valentine’s Day Goodies!

If you are like me… you are crazy busy and don’t have a ton of time to do elaborate craft projects (even though I LOVE them). I love holidays, and I love to give little gifts to my friends! So here are a few little last minute things you can do to make someone’s Valentine’s day last minute.

About 7 pm last night I decided I wanted to make a few things for my lovely friends for Valentine’s day.

So I headed to the grocery store and here is what I threw in my basket.

Two cake mixes… One devil’s food, one red velvet.

Two cans of white vanilla frosting

A tub of red edible glitter (On sale for 75 cents I couldn’t resist!)

One box of cupcake papers

Sounds pretty easy right?! Right!

I ran home and mixed up the cake mixes.

A little tip… If you aren’t the biggest fan of the taste of red velvet cake… add an extra teaspoon of vanilla to the batter.

To make the devil’s food a little more fancy I add a tablespoon of instant espresso (prepared, not just the powder).

I got the batter in to the paper lined muffin pans and let them cook.

While they were in the oven I looked around my craft box to find some red and pearl white card stock.

I cut a few dozen little hearts with the intention of putting them on the tops of my cupcakes.

Card stock hearts for decorations!

Card stock hearts for decorations!

After the cupcakes come out of the oven it is imperative that they cool completely before you frost them. If they are sill warm your frosting will melt right off.

Using a pastry bag, I just piped a little of the store bought frosting on to the lovely, fluffy little cakes.

And here is the finished product!!

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Everyone will be getting one of these and one of the cards featured on yesterday’s blog!

Don’t forget the folks at your go to coffee shop! They deserve a little something too!

Kira’s Chocolate Chip Cookies

Everyone has their idea of the perfect chocolate chip cookie. Either thin and crispy, fluffy and cake like, chewy and perfect.

After trying many, many experiments this is my absolute favorite! I like my cookies slightly cake like.

I love a Kitchen Aid mixer!

I love a Kitchen Aid mixer!

  • Pre heat oven temperature to 325 – 350  degrees. This really depends on your oven… mine is a little off and 350 works great.

For the cookies:

2 1/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup butter, melted and slightly cooled

1/2 cup white sugar

1 cup brown sugar

1 Tablespoon pure vanilla extract

2 whole eggs

2 cups semi-sweet chocolate chips

1 cup of chopped pecans (Optional)

2 tablespoons of burbon (Optional)

 

  • Mix flour and baking soda and salt together.
  • With an electric mixer, cream butter with the white and brown sugar.
  • Add vanilla, eggs to the bowl and beat until light and creamy. If adding burbon add it here.
  • Add flour mixture and mix well.
  • Add chocolate chips and pecans and stir until just combined. Chill for at least one hour.
  • Use an ice cream scoop to place golf ball sized balls of dough on a parchment lined cookie sheet and bake for 12-15 minutes or until edges are brown. Parchment is a must! They will spread to much with a non-stick cooking spray.
  • Remove from oven and let cookies sit on the pan for a couple of minutes before placing on a wire rack.

These also make great ice cream sandwiches! Keep in an air tight container or freeze them. If by some miracle you have some left in a week and they are getting a little dry… pop them in the oven for 30 seconds and eat with a fork. Sheer perfection!

Making these for a special guy? Just wait until I share my Bacon, whiskey, chocolate chip cookie recipe!!

Kira's chocolate chip cookies!

Kira’s chocolate chip cookies!