Food, Fun, Holiday, NYC, recipe, Sweets

St. Paddy’s Day #2 Flag Muffins

Most people have heard of zucchini bread and carrot cake, but what about spinach muffins?  I found this recipe on a blog and thought it would be a great treat for St. Patricks Day to make green muffins WITHOUT any food coloring.  Unfortunately I did not have a blender with the ability to liquify the spinach, but they tasted amazing.  I was able to weigh my ingredients since bananas vary in size and I adapted the recipe using frozen instead of fresh spinach.  I used almond milk as my milk choice, all whole wheat flour, and reduced the sugar to 1/2 cup as it was already sweet enough for my liking.  I folded in walnut pieces as well for a bit of extra crunch and flavor.  I also liked that I could taste the batter as there were no eggs.

Ingredients

  • 2 cups whole-wheat flour (8.5oz)
  • 1/2 cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup canola oil
  • ¾ cup milk
  • 1 lb bag frozen spinach (6oz squeezed of water)
  • ½ cup mashed banana about 2 (7.5oz)
  • 2 tsp pure vanilla extract

I adapted this recipe from http://thegreenforks.com/popeye-muffins/

Directions

  1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
  2. Whisk together dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
  4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
  5. Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Now I had fun with this photo opp creating a cupcake honoring the Irish flag topping it off with whipped cream and a shaved carrot.  These are DECEPTIVELY good… but I am hoping to make them again using the proper blender for vanity sake.IMG_4563

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Food, Fun, Ohio, recipe, Sweets

Neighborhood Cinnamon Crumb Banana Bread

Banana Bread From A Friend

Loaf packed with crumble topping

Loaf packed with crumble topping

I love this recipe because it came from a recent visit to a neighbor who claimed it was the best banana bread which she received from another friend.  I tried a bite and had to agree.  I couldn’t find where the recipe came from, but it is pretty simple as banana bread should be.  The only issue I had was the baking time which I happily enjoyed the slightly undercooked middle slices while sharing the perfectly baked and moist outer edges.

Ingredients

  • 1 egg
  • 1C Sugar
  • 1/2C room temp. butter
  • 1tsp vanilla
  • 1/2C buttermilk (I used milk and lemon juice replacement)
  • 2 overripe bananas, mashed (I used 3)
  • 2C AP flour (I used Bob’s Redmill)
  • 1/2tsp salt
  • 1/2tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • I added 1/2C chopped walnuts

Crumb Topping

Crumble topped slice

Crumble topped slice

  • 1/2C Powdered sugar
  • 1/2C AP flour
  • 4T melted butter
  • 1/2tsp cinnamon
  • pinch of salt

Directions

  1. Beat egg, sugar, vanilla. Add butter.  Beat in buttermilk and bananas.
  2. In a separate bowl mix flour, salt, baking soda, baking powder,and cinnamon.  Slowly stir dry into wet.
  3. Spray loaf pan with oil before pouring in batter.
  4. Combine crumb topping with your hands and sprinkle over loaf.
  5. Bake in 350 degree oven for 50 minutes.  Mine took much longer and was still underbaked.  I ate the gooey middle pieces without complaint but when making for a crowd allow extra baking time.

#theRealWendy

This one falls under #theRealWendy umbrella as Starbucks makes a similar loaf replacing the crumble with a walnut topping (I added chopped walnuts to the batter).  Although the ingredients are better than most packaged foods, it is still very overpriced for a packaged slice of bread.

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Breakfast, Food, Fun, recipe, Sullivan, Sweets

Trash Becomes Banana Bread Treasure

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Today is another sweet treat sort of day by default.  I am a big opponent of throwing out food that is about to go to waste because most of the time it can be easily frozen or used up in a recipe.  The most basic example is banana bread because bananas go brown so fast and people get grossed out by that very easily.  I had a friend Andy who knew this quirk about me and said he was going to toss three bananas unless I took them.  It was a busy day so I threw them in the freezer and figured I would come up with a recipe in a few days. I also started to run low on flour, but I had Bisquck (or pancake mix) left over from the pancake dippers I made and figured it would make it even tastier.  Well sure enough Bisquick has a recipe using their pancake mix for banana bread.

Pancake Mix Banana Chip Bread

  • 3 mashed bananas
  • 2/3 c sugar
  • 1/4 c milk ( I used almond because that is all I had)
  • 3 eggs
  • 1 tsp vanilla
  • 2 2/3 C pancake mix

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Yep this one is pretty simple thanks to the help of Betty Crocker.  I decided to go with the most basic recipe as breads can easily become heavy, gummy, and if under baked just awful.  Basically I followed the recipe online and was happy with the results and next time  may make some add ins of cinnamon and nuts.  My goal was for it to rise and create one crack in the top. Look for yourself

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After 50 minutes in a 350 degree oven, it was perfectly golden rose beautifully and made one crack on top.  I put a sheet of parchment along the bottom edge and only two sides to allow the bread to still rise and it easily slid out of the loaf pan after letting it sit for about 15 minutes.  Then we had another birthday here to celebrate so i brought it over to Amanda’s party and everyone seemed to enjoy! I didn’t want to add too many chocolate chips because I didm;t want to completely cover the delicious banana flavor, but I realize I could have added a bit more.

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Food, Fun, NYC, Sullivan, Sweets

Peanut Butter Banana Chocolate Cream Pie

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I finally had the day off on Monday, so I went to a local garden and picked up some fresh Kale with my “adopted” theater parents.  They also gave me some homemade pie crust to use up.  Now I will never go back to the store bought crap because this crust is killer.  It is pretty much all crisco and flour, but so flaky and tasty in comparison to the premade frozen stuff I usually buy out of convenience.

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After having some fun in the sun it was time to bake in the kitchen.

The ingredients in this dessert is best described in the title.  My first thoughts were a berry pie, which are my favorite, but I wanted to do something more creative.  Mandy and I did a lot of searching and thinking about this one so we were able to create a pie off of no recipe.  Some may call it cheating as it is “semi”homemade, but we just wanted it to turn out well so we figured the more premade ingredients we bought, the better.  We came up with four layers starting with the thickest on the bottom.  

  1. Pie crust
  2. Peanut butter
  3. banana
  4. Chocolate mousse

I did not have a proper pie pan so I used a simple round dish and found a recipe online to bake the crust.  In order for it not to puff up, I poked the raw dough with a fork and covered it in foil and weighed it with dried beans.  

Peanut Butter Banana Chocolate Cream Pie

Pie crust

1 cup peanut butter

1/2 cup powdered sugar

1/4 cup vanilla almond milk 

2-3 ripe bananas

chocolate pudding

whipped cream (light or regular)

 

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I want to say 425 degrees for 10 minutes before lowering the temperature and removing the weight to cook another 10 minutes at 350 degrees or until the edges were just golden.

While that was cooking we combined the peanut butter, almond milk, and powdered sugar and a splash of extra vanilla until it tasted sweet.  We layered it on the pie crust while hot because it was easier to spread.

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Then lined the whole thing with bananas.

Finally this is my cheat.  I thought I should make homemade chocolate pudding, but that would have been a lot of ingredients to buy and if it turned out too runny, the whole pie would be ruined.  To avoid any problems, we combined two “snack packs” of chocolate pudding with about a cup of whipped cream to lighten it up and covered over the bananas.

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Then we wanted to top it off to make it pretty because we figured it would be very messy to plate…

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Lucky us, after refrigerating about an hour, the slices came out perfectly!

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Look at that layering! Mmmm it was gone very quickly so it is time to think of a new recipe to share with those who missed out.

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