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

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

S’mores Cheesecake

I was munching on marshmallows while making the apple salad and I couldn’t get the thought of s’mores out of my head.  I wanted to do something a bit creative so I decided to try a cheesecake. I flipped through a couple of cookbooks and found a few different recipes for cheesecake; here is what I came up with.

S’mores Cheesecake


  • 1 – 8 o.z. package cream cheese
  • 1  – 14 o.z. sweetened condensed milk
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup marshmallows
  • 1/2 cup mini chocolate chips


  • 1 cup marshmallows
  • 1/4 cup mini chocolate chips

Combine softened cream cheese, condensed milk and vanilla in medium bowl.  Beat together until smooth.  Lightly beat eggs stir into cream cheese mixture.  Stir in 1/2 cup each marshmallows and chocolate chips. Pour into prepared graham cracker crust; bake at 350 degrees for about 35 minutes or until center is almost set.  Sprinkle topping marshmallows and chocolate chips bake an additional 5 minute until marshmallows have puffed.  Cool for at least an hour.  Refrigerate leftovers.

I used a purchased graham cracker crust and my filling overflowed a bit; I went ahead and used it all anyway.  The marshmallows popped to the top and got really browned; I think this should be ok though so as to add a “toasted” flavor.  I wasn’t able to sprinkle the marshmallows and chocolate chips all the way to the edges without them rolling off ~ next time I think I’ll make my own crust in a springform pan to as to have ample room for filling and top.  Perhaps not my prettiest cheesecake ever, but with any luck a yummy one!  I’ve only been able to sample a little of the still warm cheesecake and it is quite good.  I’ll update you when I can cut a piece on the chilled results.

Enjoy ~ Kimberly