Banana Muffins ~ my 365th post for the year!

I’ve made it to my 365th post!  It’s been rather fun most days cooking and creating my posts.  Some days it has  been a struggle coming up with my posts; not so much that I didn’t cook but more so that it didn’t seem blog worthy.  I’ve been debating over the past few weeks if I should continue with daily posts or retreat a bit and perhaps post just a couple or so a week.  I still haven’t decided but in the meantime here is my breakfast recipe of the day!

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  • 1/3 cup olive oil
  • 3/4 cup sugar
  • 1 egg
  • 4 o.z. cream cheese
  • 3 ripe bananas
  • 1/2 cup oatmeal
  • 1 1/2  cups flour
  • 1/2 cup wheat flour
  • 1/2 tsp baking powder ~ I actually was out of baking powder so I used an 1/4 tsp cream of tartar and 1/8 tsp baking soda as a substitution
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips

Mix together oil, sugar and eggs.  Stir in softened cream cheese and sliced bananas.  Mix together oats, flours, baking powder, baking soda, and salt.  Stir into banana mixture until just combined. Add chocolate chips and divide to oiled muffin cups about 3/4 full.  I made 12 muffins and a mini loaf; I would estimate about 16 regular sized muffins could be made with this recipe.  Bake at 375 degrees for 20 – 25 minutes.

Enjoy ~ Kimberly

Apple Pecan Coffe Cake

I tried a new coffee cake today; not nearly as sinfully delicious as my banana coffee cake but still quite tasty.

Apple Pecan Coffee Cake

  • 1/4 cup butter ~ softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 apple
  • 1/4 cup pecan pieces
  • 2 Tbs brown sugar
  • 1 tsp cinnamon

Cream together softened butter and sugar.  Add egg and vanilla mixing well; stir in sour cream.  Add flour, baking powder, baking soda, and salt; stir until just combined.  Peel and dice apple.  Add 1/2 of the apple to the batter.

In small bowl combine remaining apple, brown sugar, cinnamon and pecans.

Pour batter into buttered pie pan and top with apple mixture.

Bake at 350 degrees for about 35 minutes or until tooth pick inserted near center comes out clean. Cool for at least 20 minutes before serving.

Enjoy ~ Kimberly

Cinnamon Apple French Toast

This may be a bit of a silly post but it was so delicious I can’t help but share. So delicious you won’t even need syrup!

  • 1 apple
  • 1 teaspoon butter
  • 1/4 cup brown sugar
  • 1 tsp cinnamon

I started by peeling the apple and removing the core and then sliced into thin wedges.  In a small skillet melt butter add apple, brown sugar and cinnamon.  Stir to coat and cover cooking for about 5 minutes over medium heat.  Remove lid and cook another 5 minutes or until desired tenderness.  Serve with french toast if desired.

As for the french toast I used 5 slices of bread and 3 eggs.  I simple whisked together the egg and dipped each slice of bread into the egg.  Cook in a large skillet or griddle until each side is golden brown.

Enjoy ~ Kimberly

 

Mini French Toast Casseroles

Thought I would try a make ahead casserole for breakfast today.  Last night I made this and refrigerated until morning.  I liked the way it came out.  It could have used a little more flavor perhaps some fruit or maybe served with a little syrup; we just had it plain.  The recipe is for each casserole; it was actually more than I could eat which surprised me as I can easily eat 2 pieces of regular french toast.  Just multiply the recipe to make as many as desired.

Mini French Toast Casseroles

  • 1 Tbs brown sugar
  • cinnamon
  • 2 sliced bread
  • 1 Tbs chopped pecans
  • 1 egg
  • 1/4 cup milk
  • 1/4 tsp vanilla extract

Topping

  • 1 tsp butter
  • 1 Tbs brown sugar
  • 1 tsp chopped pecans
  • 1/4 tsp cinnamon

Generously butter individual casserole.  Spread brown sugar in bottom of casserole and sprinkle with cinnamon.

Add bread cubes and pecans.  Whisk together egg, milk, and vanilla.  Pour over bread; lightly press bread into casserole to coat with egg mixture.

In small bowl combine topping and sprinkle on top.

Refrigerate overnight.  Bake at 350 degrees for 25 minutes.

Enjoy ~ Kimberly

Blueberry Muffins ~ fresh blueberries from Michigan

My sister visited Michigan and brought back some lovely blueberries.  I couldn’t wait to make some muffins.  These came out beautifully; not too sweet but a wonderful breakfast this morning.

Blueberry Muffins

  • 1 3/4 cup flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 cup oil
  • 1 egg
  • 3/4 cup milk
  • 1 tsp lemon juice
  • zest of one lemon
  • 3/4 cup blueberry

Mix flour, sugar, baking powder in bowl.  In separate bowl mix oil, milk, egg, and lemon juice.

Gently mix together wet ingredients into dry.  Stir until just moistened; batter will be lumpy.

Fold in lemon zest and fresh blueberries ~ do this gently as to not mush the berries.

Divide into 12 paper lined muffin cups.

Bake at 400 degrees for 20 minutes or until lightly brown and toothpick inserted into middle comes out clean.

Enjoy ~ Kimberly

Mini Banana Bread Loaf ~ the perfect solution for the lonely ripe banana

This is my favorite banana bread recipe.  It makes just one little loaf ~ I use the disposable mini loaf pan that measure about 5 1/2 X 3 X 2.  It’s not too sweet and the addition of chocolate chips and pecans is optional; we just happen to like it this way.  I sometimes make several loaves when I have lots of bananas; this freezes beautifully. This is especially great to make if the oven is already going and that lonely banana in the corner is threatening to draw fruit flies!

Mini Banana Bread

  • 3 Tbs butter
  • 1/3 cup sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • 2/3 cup flour
  • 1/4 tsp baking soda
  • 1 ripe banana
  • 1/8 cup mini chocolate chips
  • 1/8 cup chopped pecans

Cream together butter and sugar.  Add egg and vanilla to creamed mixture.  Stir together flour and baking soda and add to creamed mixture.  Thinly slice banana and stir into batter.  Gently fold in chocolate chips and pecans.

Pour into greased mini loaf pan. Bake at 325 degrees for about 50 minutes.  Allow to cool for 5 – 10 minutes; remove from pan and cool completely on wire rack.

Enjoy ~ Kimberly

Italian Parmesan Yeast Rolls

Thought I’d share a new dinner roll recipe today.  I was flipping through my kitchen aid manual and came to the herb pull-apart rolls.  I began making the rolls, making a few changes of course, only to find my muffin tins have found new homes. Alas a springform pan will do! I must say they were delicious.  I rolled them up like cinnamon rolls.  The only thing I will do next time is add more parmesan cheese and sprinkle with garlic and salt before rolling to add more flavor.

Italian Parmesan Yeast Rolls

  • 2 1/4 tsp instant dry yeast
  • 1 cup warm water (105 – 115 degrees)
  • 1/4 cup butter ~ melted
  • 3 – 3 1/2 cups all-purpose flour
  • 2 Tbs sugar
  • 1 1/2 tsp salt
  • 1/2 tsp italian herbs
  • 1/4 tsp granulated garlic
  • 2 Tbs butter ~ melted
  • 1/4 cup freshly grated parmesan

In warm mixing bowl dissolve yeast in water.  Add 1/4 butter, 2 cups of flour, sugar, salt, herbs, and garlic.  Mix at a slow speed with dough hook attachment; about 1 minute (speed 2 is the recommended setting on my Kitchen Aid).

Keep mixer at same speed and slowly add remaining flour 1/4 cup at a time until dough begins to pull away from sides of bowl; about 2 minutes.  I used just over 3 cups total for my rolls.

Continue to mix at slow speed for an additional 2 minutes; until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top.  Cover with plastic wrap and set in warm place for about 1 hour.

Punch down dough.  Turn out onto lightly floured surface and roll or pat out into a 12 X 10 square.  Brush with remaining butter and sprinkle with parmesan.  Cut into 10 – 12 strips.  Roll dough and place into greased springform pan.

Allow to rise another 30 minutes until nearly doubled.

Turn oven onto 375 – 385 degrees place rolls in oven with still warming to finish rising (if rolls have already gotten too big wait until oven is hot to begin baking).  Bake for approximately 35 minutes until golden brown and no longer doughy.

As I mentioned before I will season a bit more next time before rolling them up, but they were great as they were too!

Enjoy ~ Kimberly