All of this (f)unemployment gives me plenty of time to not only apply for jobs, workout, and cook, but also to keep track of food holidays. Priorities, right? Today happens to be National Banana Bread Day so for Single Serving Sunday I made a mini loaf of banana bread. One small banana is all you need and it is first caramelized before being mashed and mixed into the batter along with some chopped walnuts. The richer flavors of this mini loaf produced by the caramelization may have you wishing for a full-sized one.
I don’t buy or bake bread products often so when I crave a breakfast sandwich, it gets bit tricky unless I have something stashed away in the freezer. But then I saw this recipe for a 90 second English muffin and breakfast cravings were satisfied! This English muffin is prepared in the microwave and is truly ready in just 90 seconds. From there, spread it with peanut butter or stuffed it with egg, cheese, and bacon like I did. Part of a complete breakfast.
In other news, I’ve been visiting my friend Becky this weekend who lives in the Nashville area. I haven’t seen her in a year! Last time I saw her she was about to be shipped over to Afghanistan, but now she’s back! I’m not sure who needed this visitation more, me or her? But either way, to finish off our weekend we are running the Color Run today. I ran one last year in Memphis and it was fun, so I’m looking forward to doing it again.
One year ago: Chocolate Peanut Butter 7-Layer Bars
I may be busy as all get out, but I wasn’t going to miss out on participating in Secret Recipe Club this month. I probably should have taken the month off, but here I am anyway. This month I was assigned to Enriching Your Kid! by Shirley. Her blog is geared towards parents looking for ways to enrich their children by strengthening their immunity and facilitating their growth. But if you are like me and do not have children, the recipes are still great for expanding your knowledge about healthy foods. I plan to try out her Chocolate-Date Compound Butter in the future, and almost made the Chicken Corn Kebabs, but decided on a muffin recipe instead for today because it involved Nutella!
The original recipes had a dollop of Nutella in the middle of the muffin, but I forgot to only pour half the batter into the muffin pan in order to accomplish that so I just made a swirl on top. They might not have a Nutella-center but they certainly tasted as good as they looked. I loved that the recipe uses olive oil instead of a lot of butter or canola oil, and my taste buds were completely fooled. And with whole wheat flour and bananas in addition to the Nutella, there’s really no way to go wrong with one of these for breakfast, or a snack.
I feel like my baking rate has gone down significantly, which is likely due to trying not have as many sweets lying about to tempt me. But when I saw these skinny cupcakes on Sally’s Baking Addiction, I knew they were destined to be made in my oven. After all, I never miss an opportunity for some peanut butter and chocolate lovin’. However, even thought they are titled as “cupcakes” I actually ate them more often in the morning than as a dessert. So they can either be a treatful breakfast, or a healthier dessert.
When it comes to brown bananas (unlike the yellow ones in the background of the image below), muffins are the most frequent utilization. So I decided to pump up the health factor of my all-time favorite muffins, Banana Peanut Butter Cup Muffins. I used a butter substitute, reduced the sugar and used brown + natural sweetener instead of all white sugar, traded the egg for flax, used ground oats in place of some of the flour, dark chocolate instead of the mini peanut butter cups, and finished it off with a crumbly oat topping instead of coarse sugar. I kind of miss the peanut butter, but I can solve that be spreading some on while I eat it O:-).
Every holiday comes with it’s own blend of specialty candies. However, it always seems like fall has the best variations. Even though I don’t favor Milky Way candy bars normally, when I saw this season’s caramel apple version I had to pick them up. But it took until now to figure out what to make with these fun treats. Why not stuff them into cinnamon rolls?
I wasn’t fully convinced on the apple flavor of the candies when I tried one by itself, so I went ahead and added in some real apple into the rolls as well. And then topped them off with a caramel glaze. It may still be reaching into 80 degree weather here, but it certainly tastes like fall with these cinnamon roll cupcakes.
While making these, I was almost certain I had killed the yeast with milk that was too hot, because it didn’t look like it was rising much. In the end they came out just fine! I really enjoyed these as individually portioned cupcakes too, but you could easily throw them all into a pan together like traditional cinnamon rolls. Also, I halved these from the original recipe, so feel free to double it back for a larger crowd!
Can we just talk about last weekend’s game for a minute? Even though I am sure many of you readers did not watch, I can NOT believe we won. Not in the “wow we played so awesome”, but the “wow we are not looking good yet somehow the other team is doing worse”. Which does not really bode well for today’s game against Nebraska. Even though they are (4-1) at #21 and we are (5-0) at #12, their wins look more significant than ours thus far. We have only scored over 35 points once in the first game again Miami of Ohio, and they have scored over 35 in all but one game (their win last week against Wisconsin). Today is a night game, but we get to play at home so hopefully the home field advantage will be a reality. But anyway, now to redirect to these monkey bread muffins.
Yes I made monkey bread into muffins. I thought they were much more friendly for a work atmosphere (I brought them for lab meeting yesterday) being baked into individual portions. No need to worry about other people’s fingers prodding into the next person’s section. As for their tastiness level, I am sure I don’t need to elaborate once I tell you that they are stuffed with a cream cheese-peanut butter filling and coated in cocoa-sugar. I was tempted to cover them with a chocolate sauce of sorts as well, but it was not necessary once they paid a visit to my taste buds.
I have a weakness for fun colored makeup, despite the fact that most of the time these days I don’t wear any at all. But regardless, Urban Decay and I have remained very good friends over the years. And it just so happens that their Fall Sale is going on right now, so I felt like I should share. Even if you like to stick to more basic colors they’ve got you covered, just see for yourself HERE.
Now that your eyes have been filled with fun colors, how about filling your belly with fun flavors? With Chobani’s blended Greek yogurts I have so far showed you recipes using peach, blueberry, and vanilla chocolate chunk. Today is pineapple! Originally I wanted to make a pineapple upside-down cake, but decided to break up the sweets a little bit… so I made muffins! They were so moist that the streusel on top ended up being soft as well, but that was not a problem. In fact I kind of wish I had doubled the streusel recipe.
The Chobani giveaway continues, enter for your chance to win a pack of all 6 flavors HERE!
For The Secret Recipe Club this month I had Fantastical Sharing of Recipes. In addition to many great recipes, there are also three”non-recipe” posts a week: “Sunday Social” a sharing of bookmarked recipes, “Oh, How Pinteresting Wednesday” is recipes found on Pinterest, and “Tasty Thursday” is a weekly link party – feel free to add a recipe.
But back to the recipes. After being very intrigued by the chocolate chip ice cream muffins (which only require three ingredients!), I decided on the sour cream blueberry-blackberry muffins. But instead of sour cream I used my favorite substitution – Greek yogurt.
I have never made muffins with Bisquick before but I was very impressed by how fluffy and soft they turned out. I am sure the berries and yogurt helped out in those areas. And the coarse sugar on top was a nice touch. I wonder hat other kinds of muffins concoctions I could also make using Bisquick?
I would also love to try the blueberry cheesecake milkshake recipe.
You know why you should like Jen from Beantown Baker? Because her favorite color is also purple! Well okay, you should probably love her blog for the fact that it’s filled with things like Peanut Butter Chocolate Chip and Bacon Blondies, Cranberry Cheesecake Spread, and a Purple Ombre Cake rather than her color preferences, but I’m just saying it doesn’t hurt :-). If you don’t believe me, I’ll just let her do the talking…
Hi everyone! My name is Jen and I blog over at BeantownBaker.com. As the name implies, I live in Boston and I love to bake! I’ve been blogging a little under 5 years and I just recently celebrated my 1000th Post! I live in a tiny condo with my Hubby and our two fat cats. I also blog for Yankee Magazine over at Cooking New England. But enough about me, let’s talk about some muffins.
I made these muffins a couple months ago when my first niece entered the world. I wrapped them up individually so my brother and his wife could keep them in the freezer and just grab one for a quick snack.
Peanut butter and chocolate are such a classic combination, it’s not wonder these were such a hit. I’ve officially become obsessed with PB&Co’s White Chocolate Wonderful and used it in this recipe. It gives an almost caramel flavor to the muffins and anything it touches. The only thing I’d do different next time is make a double batch so that I could have kept some for myself.
Peanut Butter Chocolate Chip Muffins – Recipe from Baking Bites – makes 24
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter (crunchy or smooth)
1 cup milk
3/4 cup chocolate chips
Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.