Monday, August 23, 2010

Brown Sugar Crumble Banana Muffins

The BEST banana muffins ever!!

This is a mixture of like 3 different recipes...I took my favorite parts from each and made this delicious treat
And no, the pictures don't do it justice!!

These are a moist and yummy banana muffin topped with a brown sugar crumble....with a powdered sugar glaze on top.

Here is the recipe:

1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 ripe bananas mashed
3/4 cup sugar
1 egg slightly beaten
1/2 cup butter melted

1/2 cup brown sugar
2 tbsp. melted butter
1/4 cup flour
1 tsp. cinnamon

1/2 cup powdered sugar
1 tbsp. milk


Preheat the oven to 375 degrees.

-Mix the dry ingredients (flour,soda,powder,salt) in one bowl.
-Mix everything else in another large bowl with an electric mixer until well combined.
-Add the dry ingredients to the wet ones and mix with the mixer until well combined.
-Fill 12 muffin cups 2/3 full with the batter (this recipe should make 12 muffins). Make sure you don't overfill the muffin cups!!

-Mix all the ingredients in a bowl with a fork (it works great when you push with the back of the fork to combine everything.) Stir it up until everything has been mixed evenly and it looks uniform. 
-Using your hands (it works best) simply "sprinkle" or attempt to evenly distribute the brown sugar mixture over the tops of the muffins.  There is enough topping to cover them completely, so don't be stingy, lay the stuff on!!

Place the muffin pan in the oven for 18-20 minutes.  Muffins are done when a toothpick inserted in the middle comes out clean.

Make the glaze while the muffins are in the oven and set it aside...stir it with a small whisk or a fork.  You will want to mix it up again right before you drizzle it because it will start to harden a little while you're waiting.

When completely cooked, remove from the oven and place the pan somewhere for them to cool.  Take them out and place them on plates or a cooling rack with wax paper or foil underneath when they are still warm, but cool enough to handle.

Drizzle the glaze over the tops of the muffins, like the brown sugar crumble, don't be stingy!! Just like the picture, you can really be gracious in your drizzling!! Then just let the muffins sit and cool.  They do not need to be refrigerated when cooled, but I doubt any will last long enough for you to worry about that!



Monday, August 2, 2010


Let me start by apologizing for my lack of skills in the photo department....For some reason I am still convinced that my little point and shoot Sony CyberShot can work miracles with can't.  I am going to start using Greg's camera, the much more professional one that he bought before we had 2 kids, a minivan and a mortgage.....

On to the recipe...Scotcharoos....
The best way to describe these is that they are almost like a peanut butter Rice Krispy Treat with chocolate on top.  Sound yummy??  Read on!!!

The Recipe:

1 cup Karo syrup (corn syrup...I use light)
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies (or the Stater Bros. generic alternative!!)
1 cup chocolate chips
1 cup butterscotch chips

The Directions:

- In a large pot combine the Karo syrup (corn syrup) and the sugar on low-medium heat.  Mix until combined (about 4-5 minutes depending on the pot and stove)...turn the heat down if if looks like the mixture is starting to boil and stick to the bottom of your pot.

- Once combined (will be a marble-y clearish white looking syrup) remove from heat (or turn down to SUPER LOW) and put in the peanut butter.  Mix that up until it is all combined and smooth.

- Turn off the stove and remove the pan from the heat.  Now, add the Rice Krispies....stir up, down and all around until every little Krispy looks coated.

- Once all is coated, put into a 9 x 13 dish and pat it down (not tight, just so there aren't huge gaps).

- Set that aside and melt the chips...I do it in the microwave in a Pyrex measuring cup, first for 1 minute at 70% - 80% power, then stir, then another 45 seconds to a minute at the same power level and stir.  If that is not enough you can put it back in for 30 second intervals at the lower power.  Just do lots of stirring to help the chips melt and remember, chocolate chips will burn, easily.   Once melted, spread over the top of the pan.

- Resist the temptation to cut a piece right away....let them cool completely (I put them in the fridge for an hour or so to cool).  If you cut the, too soon, not only will they be hot, but they will fall apart, and fall on the kitchen floor....and you will be left with the guilt of wasting a precious resource!

So, to recap - heat and mix Karo syrup and sugar, when combined add peanut butter.  When that's mixed, turn off stove and add Krispies.  Put in 9 x 13, melt chips and spread them on top.  Let it cool....or else!!

Now enjoy!! These are delicious!!


Chocolate Zucchini Bread

Does it look YUMMY???
It was was YUMMY warm with some butter...mmm....

Anywho, I made this Chocolate Zucchini Bread a few weeks ago and bragged about it on Facebook while promising to post the recipe at the is now probably 3 weeks later and all I can say is that I am sorry, and I will be legally changing my middle name to "The Procrastinator."

Here is the recipe...

2 cups sugar
1 cup canola oil
3 eggs
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini


- In a large bowl, beat the sugar, oil and eggs and vanilla until well blended.  Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended.  Stir in zucchini.  Transfer to two 8-inch x 4-inch loaf pans coated with cooking spray.

- Bake at 350 degrees for 50 - 55 minutes, or until a toothpick inserted hear the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.  Yield: 2 loaves (12 slices each)

**A few notes...I halved this recipe and made only one loaf because I didn't want to waste too many resources if it flopped...which it didn't...but so you know, you can easily half this recipe for only one loaf (use 2 eggs) and just watch the time in the oven since it will be shorter.

**Also, I used a microplane zester to "shred" the zucchini because honestly I was worried I would have to chew the zucchini in the bread if I used my shredder.  It worked great!! I doubt the results would be as bad as I had imagined with a regular shredder, but just FYI - the finer shreds worked just fine (just make sure to drain the juice before you dump the finely grated pieces in if you go that route).

So, there it is - Chocolate Zucchini Bread.

I am going to start rating my recipes on a scale from 1 - 5 in two categories....Overall taste (this is in general - I will try to be unbiased and not let any personal preferences influence this) and ease of preparation...

OVERALL TASTE:  3 (with some butter a 3.75)