Best Banana Muffins

These muffins have become a family favorite.  I have made these 3 times in the last couple weeks and finally got a picture before we ate them all!

Ingredients
3-4 bananas, mashed (preferably ones a little brown/soft)
1/3 cup butter, melted
3/4 cup sugar, plus a little more for sprinkling
1 egg
1 tsp vanilla
1 cup all purpose flour
1/2 cup white wheat flour, scant 1 tbsp
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1. Preheat oven to 350 degrees.
2. In large bowl, mash bananas.
3. Add melted (and slightly cooled) butter, sugar, egg, and vanilla.  Mix well.
4. Add flours, baking soda, baking powder and salt.  Mix until ingredients are just blended.
5. Line muffin tins with cupcake liners and fill until 2/3 full.  Makes about 12.
6. Sprinkle each muffin with about 1/8 tsp with sugar
7. Bake for 16-20 minutes until muffin springs back on top.

Allow to cool a bit and eat!

Cinnamon Swirl Banana Bread

Well, seems like we are enjoying these quick breads.  This one is yummy, with the nice crunch of cinnamon sugar on top!

Ingredients
4 over-ripe bananas, smashed
1/2 cup butter, melted
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 cup all purpose flour
1/2 cup white wheat flour, scant 1 tbsp

Swirl Ingredients
1/4 cup sugar
1/2 tbsp cinnamon

1. Preheat oven to 350 degrees
2. Line loaf pan with parchment (preferred) or butter and flour.
3. Mix bananas, butter, sugar, egg vanilla, baking soda and salt.
4. Gently stir in flour until blended.  Try not to overmix.
5. In a small bowl, mix 1/4 cup sugar and 1/2 tbsp cinnamon.
6. Add 1/2 batter to loaf pan and sprinkle with 1/2 cinnamon sugar mixture.  Swirl with a knife.
7. Add the rest of batter, and sprinkle with leftover cinnamon sugar.
8. Bake 40-50 minutes or until desired doneness.

Zucchini Carrot Bread

Well, my kids request this all the time.  It is the snack of choice to take to school.  I love that it is full of veggies!

Ingredients
2 eggs, beaten
1/2 cup butter, melted (one stick)
3/4 cup sugar, plus extra for sprinkling
1 1/2 tsp vanilla
1 cup zucchini, grated and undrained (1-2 zucchini)
1 cup carrots, grated and undrained (3-4 carrots)
1 cup all purpose flour
1/2 cup white wheat flour (minus about a tablespoon)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon

1. Preheat oven to 325 degrees.
2. Grease loaf pan or line with parchment paper (my preferred method).
3. Combine eggs, butter, sugar and vanilla.
4. In another bowl mix flours, salt, baking powder, baking soda and cinnamon.
5. Add flour mixture to egg mixture.  Gently combine until mixed.
6. Lastly add zucchini and carrots and mixed until blended.  Mixture may be quite thick.
7. Place in loaf pan and sprinkle with sugar on top.
8. Bake 40-50 minutes, or until desired doneness.

Hope your family likes this as much as we do!

Irish Soda Bread Wedges

I'm really enjoying making quick breads.  They are super easy, and Ry really likes them!  I got this recipe from Erin at 5 Dollar Dinners.  I won one of her cookbooks, and have loved trying her recipes (although I'm usually paying over $5 with local ingredients and all).  And it is a good way to use up of leftover buttermilk. This recipe goes great with Beef Stew!

Ingredients
2 cups all purpose flour (I used white and white wheat)
1 tsp salt
1/2 tsp cream of tartar
1 tsp baking soda
1 cup buttermilk
butter and jam

1. In a large mixing bowl, sift together flour, salt, cream of tartar and baking soda.  To remind myself of which I have done, I make little piles of each over the flour, so I know I didn't forget anything.
2. Once sifted, make a well in the center.  Blend in buttermilk.
3. On a lightly floured surface, lightly knead dough and form into a 1 inch thick disk, about 5-6 inches in diamater.
4. Cut the disk into 6 equal wedges.
5. Place wedge of a lightly greased pie pan or other glass baking dish.
6. Bak at 400 degrees for 8-10 minutes, or until cooked though.
7. Great with butter, and jam if you wish!

Italian Herb Focaccia

Focaccia.  Sounds fancy.  But super easy!  This is a nice, quick bread that goes great with pasta (which we had for lunch) and roast chicken (which we had for dinner).  One thing I didn't do, but will do next time is line the pan with parchment paper so the bread is easier to remove.  And it was a hit with Nate - he loved poking holes in the dough!

Ingredients
3 1/4 cups flour
1 envelope rapid rise yeast
1 tbsp sugar
1 tsp salt
1/4 cup olive oil, divided
1 2/3 cups very warm water
2 tbsp Parmesan cheese, shredded
1 tbsp Italian herb seasoning

1. Mix flour, undissolved yeast, sugar and salt in a large bowl.
2. Add 2 tbsp olive oil and water and stir until well mixed.
3. Grease 9x13 pan (or line with parchment paper) and spread dough in it.
4. Cover pan and led rise until doubled, 30 minutes to an hour.
5. Using the handle of a wooden spoon, poke multiple holes in dough.  
6. Drizzle 2 tbsp oil over dough and sprinkle cheese and seasoning on top.
7. Preheat over to 375 degrees and allow dough to rise another 15 minutes.
8. Bake 30-35 minutes until lightly browned.  Cool slightly and cut into slices.

Ryan's Pepperoni rolls

I just love pepperoni rolls.  But when I get them when we go out, they seem too greasy and all.  But, Ry makes a super good one.  I love 'em.  Last week we taught Tessa how to make them.

Ingredients
1 small bag frozen dinner rolls (12 count)
1 bag pepperoni
8 oz mozzarella cheese, shredded
1/8 cup flour
2 tbsp butter, melted
garlic powder

1.  Thaw dough according to label on package.
2.  Preheat oven to 200 degrees F.

3.  Place flour on counter and flatten dough.   Place 3 pieces pepperoni on roll and enough cheese to cover pepperoni (about 1 tbsp).
4.  Roll pepperoni and cheese inside dough and seal all edges (very important).  Then place on a cookie sheet or stone.

5.  Put pan of warm water in oven (for moisture) and place cookie sheet of rolls above it.  Let raise in oven for 7 minutes.
6.  Remove pan of water and raise temperature to 350 degrees F.
7.  Bake about 8 minutes until tops are golden brown.
8.  Baste with butter and sprinkle with garlic powder.

Serve warm and goes especially well with the pastini.

Popovers

Popovers.  A food I love but never seem to make! This week I finally did, and found out how super easy they are!  Last summer, Tessa and I were super addicted to The Next Food Network Star.  Melissa D'Arabian was our favorite, and she won.!! Her show is Ten Dollar Dinners and it is great - Tessa and I watch it every week together.  We always find a recipe to try (sometimes making the entire meal the same week it is shown).  It went off the air for awhile, and I sent emails to Food Network to let them know how wonderful she is.  And now she's back!  yea!


Here is her super great, super easy popover recipe.  I make a roast in the slow cooker, and this went perfectly!


Ingredients
3 tbsp melted butter, divided
2 eggs
1 cup milk, warmed in microwave 30 seconds
1 cup flour
1 tsp salt

1. Preheat oven to 400 degrees F.
2. Brush 8 muffin cups with 1 tbsp butter and put tin in oven for 5 minutes.
3. Mix eggs in blender until light yellow.
4. Add warmed milk and blend.
5. Add flour, salt and remaining butter and blend until smooth.
6. Remove muffin tin from oven and pour batter.
7. Bake until golden, 30-35 minutes.  Serve warm.