Banana Cupcakes

I'm always looking for new recipes for bananas. Whenever I buy a bunch there always seems to be one that doesn't get eaten before it starts to brown and neither me or my husband like bananas with any spots on them :p  so I put that banana in the freezer and after awhile I have a freezer full of ripe bananas. That's usually my signal that I need to bake. Stumbled upon this beaut of a recipe and made it last night. OMG the smell coming out of my oven was worth it enough to make them, then the peanut butter frosting just added that touch of awesomeness! So I'm sharing it with you!

1 1/2 cups sugar
1 stick unsalted butter, softened
2 large eggs
1 1/2 tsp vanilla
2 cups all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 1/4 cup ripe banana, mashed

Preheat oven to 350* F
Cream butter and sugar with mixer until light and fluffy
Add eggs and vanilla and mix until batter is smooth
Combine all dry ingredients and mix into batter in 3 parts, alternating with buttermilk
Reduce speed to low and mix for 2 min
Using a spatula, gently fold mashed bananas into batter
Scoop into lined cupcake pan until cups are 3/4 full
Bake for 25min and let cool on wire racks
Makes 18 cupcakes

Peanut Butter Frosting
2 cups powdered sugar
1 stick unsalted butter, softened
1 tsp vanilla
1 cup creamy peanut butter
3 tbsp milk

Cream together first 3 ingredients, add peanut butter and milk and mix until smooth
Frost to your hearts content!!

*Helpful Hints!!
Your butter is frozen solid? Put in the microwave and nuke for 10 sec, turn, nuke 10 sec, turn, nuke 10 seconds, turn, nuke 10 seconds (get all four sides) Vwala! Perfectly smooth butter
Don't have butter milk? Get a 1 cup liquid measuring cup, add 1 tbsp white vinegar, add milk to the 1 cup line, wait 5-10 min until milk looks curdled and stir, good buttermilk alternative in a pinch (this is what I used for my cupcakes and they turned out very delish in my book!!)

The Perfect Chocolate Chip Cookie

Got an order placed for chocolate chip cookies and I thought, how hard can that be, there are recipes everywhere! That's the problem, there are recipes EVERYWHERE!! Where to start? I stumbled upon this website: Perfect! There are sooooo many tips, maybe too many tips, but they were helpful. I feel like they turned out pretty good! A little bit of crunch on the edges, chewy in the center, sweet and buttery! Hope you enjoy them as well!

Perfect Chocolate Chip Cookies
Makes approx 3 dozen

2 3/4 c (14.5 oz) all-purpose flour
1 t baking soda
1 t salt
1/2 c (4 oz) unsalted butter at room temperature
1/2 c (4 oz) Crisco (plain or butter flavored, I prefer plain)
1 c (6.5 oz) light brown sugar
1 c minus 2 T (6.5 oz) white sugar
2 large eggs
1 1/2 t vanilla
1 1/2 c (10 oz) semi-sweet chocolate chips (Hershey's brand is best)

Variations- replace chocolate chips with:
Lemon White Chocolate- 1 T citric acid, 1 T lemon extract, 1 1/2 c white chocolate chips
White Chocolate Macadamia Nut- 3/4 c white chocolate chips, 3/4 c chopped macadamia nuts
White Chocolate Craisin- 3/4 c white chocolate chips,  3/4 c craisins
M&M- 1 c mini M&Ms or 1 1/2 c regular M&Ms
Milk Chocolate Toffee- 1 1/2 c milk chocolate toffee bits

1. In a small bowl mix the flour, salt, and baking soda until the ingredients are (1)evenly distributed.  Set aside.

2. Using a wire whisk attachment of a stand mixer,  (2)cream the butter and shortening on high until light and fluffy 1-3 minutes.

3. Add both sugars and beat on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated.

4. Switch to a paddle attachment.  (3)Add the chocolate chips and mix gently. 

5. Add the flour mixture and mix until (4)just incorporated. 

6. Touch test the dough.  It should feel slightly sticky, but not much should stick to your finger.  If it is very sticky add flour 2T (.5 oz) at a time.  If it is firm or dry, you have added too much flour and I don’t know a good way to reverse this.

7. Using your (6)hands, roll the dough into balls 1.5 inches tall (for bigger cookies see instructions above).  Place on an ungreased cookie sheet 3 inches apart. 

8. Cover and refrigerate 30 minutes or until firm.  You can hold the dough up to two days in the refrigerator or up to six months in the (7)freezer.

9. (8)15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375. 

10. Remove the dough from the refrigerator and bake (9)8-10 minutes.  They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone. 

11. Leave the cookies on the cookie sheet for (10)2 minutes.  Remove them to a cooling rack so they will cool evenly.  Wait ten minutes, then serve your Perfect Chocolate Chip Cookie!

 

Protein Energy Bites

I found a recipe for these energy bites but tweaked them a little to make them even better for you!

They are so yummy and a great pre or post work-out snack!

No-Bake Energy Bites

(makes 18-20 bites)

1 cup oatmeal

1/2 cup peanut butter 

(or other nut butter - I use PB2 mixed with water or milk)

1/3 cup honey

1 cup coconut flakes

  1/4 cup ground flaxseed

1/2 cup mini chocolate chips (I like dark choc pieces)

2 tbsp chocolate or vanilla protein powder

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Easy Cream Cheese Frosting

Here's an easy cream cheese frosting recipe - great on red velvet cookies :)

Cream Cheese Frosting
1/4 cup softened butter
4 oz softened cream cheese
1/2 tsp vanilla extract
2 cups confectioners' sugar

Mix the softened butter with the softened cream cheese and the vanilla until the mixture is smooth. Add the confectioners' sugar in 1/2 cup increments until the frosting is of proper spreading consistency.

Car Seat Cover

So far I've made 2 of these for my niece and my sister gets so many compliments on them! I use to make Baby Bunches a lot for baby shower gifts where I fold baby clothes into flowers but I think I'll start doing these. I even placed a ribbon on the underside so you can clip toys to the inside of the cover. If you'd like me to make one for you just contact me. Prices run $25 unless you want specialty fabric.

Make your own here!

Chocolate Cake for Sale

 I've stated a little side business of selling baked goods. This is one of my FAVORITE chocolate cake recipes! My husband made it for my birthday last year then I took it to work and it was a big hit! I've also made it into cupcakes. If you would like one for yourself just let me know! Since this is a decorated cake it is $20. I cannot make the 3 tier due to not having a good way to transport - the picture is just to let you see what it looks like on the inside! Too super Yummy!!

 

Lemon Cranberry Cream Cheese Cookies

These cookies are so light and refreshing, the perfect summer cookie!They are are very fluffy cookie.

 

They can be made with dried cranberries or fresh blueberries, just make sure you're careful with the blueberries so they don't "pop".

Also when you're adding the cream cheese to the center of the cookie, lightly flour your fingers between every 2 cookies or so otherwise they stick to you!

Ingredients:

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup dried cranberries or fresh blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in your fruit of choice. Refrigerate the dough for about 20 – 30 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy! Makes about 2 dozen cookies

Cheesecake Brownies

 I have a friend that loves brownies. She said the ultimate combo would be a brownie with cheesecake, so of course I had to make them! They turned out pretty good! The brownie is very moist - maybe a little more cakey then brownie but still awesome. A little ice cream and it's to die for! Make sure you store in an airtight container, does not need to be refrigerated.

PS - this is a lightened up version - bonus!

Cook Time: 40 min

Serves: 16 (2-inch) square brownies

Ingredients

• Cooking spray

Cheesecake topping:

• 8 ounces reduced-fat cream cheese (Neufchatel)
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 large egg

Brownie Layer:

• 2 ounces semisweet chocolate, coarsely chopped
• 3 tablespoons unsalted butter
• 2 tablespoons canola oil
• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• Pinch cayenne pepper
• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1/2 cup lowfat buttermilk
• 2 large egg whites
• 2 teaspoons vanilla extract

Directions

Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.

Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.

Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.

Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)

Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.
Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.

Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.


Nutritional per serving: 1 brownie. Calories 200; Total Fat 10g; (Sat Fat 4 g, Mono Fat 3 g, Poly Fat 1 g); Protein 4 g; Carb 27 g; Fiber 1 g; Cholesterol 30 mg; Sodium 180 mg

Pre-baking, the swirls are so pretty!

Post-baking, the top does crack a little but its still pretty!

Sopapilla Cheesecake

The end all be all of desserts! I have made this for friends and co-workers and every time I make it I get soooooo many compliments! And once again it's easy-peasy-lemon-squeezy! 

Prep Time: 15 Minutes Cook Time: 45 Minutes

Ready In: 3 Hours Servings: 12

Ingredients:

2 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 teaspoon Mexican vanilla extract 2 (8 ounce) cans refrigerated crescent rolls (if you can find the sheets that works the best!)

3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 cup butter, room temperature honey

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2.	Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.	Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4.	Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares (can place in refrigerator to speed up the process).

Elephant Ears

 These are so easy!! Too easy!! Dangerously easy!! You've been warned!

Perfect with coffee or tea!

 

Ingredients

• 1 cup sugar, divided
• Pinch kosher salt
• 1/4 teaspoon cinnamon
• 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)

Directions

Preheat the oven to 450 degrees.

Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Sweet Heart Cupcakes

Gotta love cupcakes on Valentine's Day. This little recipe is easy and yummy, plus people are surprised when they bite in. There are so many different toppings you could add; M&M's, pick candy corn, candy hearts; my favorite was the decorated oreos. Enjoy!

Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 1 Hour 40 Minutes Servings: 24

Ingredients:

1 (18.25 ounce) package white cake mix 1 1/4 cups water 1/3 cup vegetable oil

3 egg whites 8 drops red food coloring 2 drops raspberry candy oil

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2.	Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3.	Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/2 of pink batter into a resealable plastic bag and set aside.
4.	Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5.	Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6.	Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting. Top with your favorite frosting and decorate.

Oatmeal Banana Chocolate Chip Cookies

Oatmeal Banana Chocolate Chip Cookies

My husband loves these cookies! After our bananas start to get a little brown he refuses to eat them so I pop them in the freezer. After I have about 4-5 I make a batch of these cookies. I use whole wheat flour and dark chocolate because I think they're a little better for you that way! :)  

Try them - I think you'll love them too!

 

3/4 c. shortening
1 c. sugar
1 egg
1 c. mashed banana (2 very ripe and one slightly browned)
1 3/4 c. oatmeal (quick oats)
1 1/2 c. flour (I like whole wheat)
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg

1/4 tsp. all spice
1/2 tsp. cinnamon
Chocolate chips (I like dark!!)

Preheat over to 350*F

Cream together shortening and sugar, add egg & banana, stir in oats. In a separate bowl mix flour, baking soda, salt and spices. Add to wet ingredients. Stir in chocolate chips until combined. Use cookie scoop and drop onto ungreased cookie and bake for 8-10 min. Enjoy!

Santa's Suicide a.k.a. Slutty Brownies

Brownie batter poured over Oreos sitting on chocolate chip cookie dough - yes - it IS that good!! Get the recipe here: Slutty Brownies

PS - I did have to bake mine about 10-15min longer then it said - it is going to be doughy which is the AWESOME part!!  :-)

Rosemary Chicken

Just made this AMAZING dinner - Rosemary Chicken - I added the sweet potato - good addition!! Get the recipe here: Yep more chicken