Banana Maple Walnut Muffins

Ingredients:
2 eggs, at room temperature
2 1/4 cups flour
1 1/2 cup mashed overripe banana
1/3 cup light brown sugar
1/3 cup maple sugar
1/3 cup coarsely chopped black walnuts
2/3 cup sour cream
1/4 cup canola oil
2 tablespoons grade b amber maple syrup
2 teaspoons baking powder


Directions:
Preheat oven to 350. Grease, spray with baking spray or line 18 wells in a muffin tin. In a large bowl, whisk together the sugars, baking powder and flour. Set aside. In a large bowl, beat the eggs, sour cream, oil, banana and maple syrup until smooth. Add the dry ingredients. Mix to combine. Fold in the nuts. Divide evenly into wells. Bake about 20 minutes or until a toothpick inserted into the center of the center muffin comes out with just a few moist crumbs. Remove from the tin and cool on a wire rack.

My thoughts:

I have to admit something. I don't particularly like overripe bananas. Or maple syrup. Or nuts in muffins. Luckily, these muffins are not for me! My husband loves all of the above so I made these for him to take to work for breakfasts this week. I made these with canola oil so they'd be extra fluffy and because somehow we seem to have run out of butter (the horror! the horror!). Using oil instead of butter also speeds up the muffin making process because there is no creaming of butter into sugar or having to wait for it to soften. I got up, started measuring and had batter in the pan in about 10 minutes. Perfect for mornings when you are only half awake but want something warm to eat. Even though I personally am not the banana muffins number one fan, my husband assures me these muffins are 100% moist and delicious.


If you are unfamiliar with maple sugar and are a maple fan, it is worth checking out. You can use it in the same way you would regular white or brown sugar but it is made with 100% maple syrup. The brand I used is Coombs Family Farms.

Banana Walnut Muffins

Ingredients:
2 eggs
1 1/4 cup mashed overripe bananas
1 cup whole wheat flour
1 cup flour
1/2 cup chopped walnuts
2/3 cup light brown sugar
1/2 cup milk
1/4 cup butter, at room temperature
1 1/2 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 banana, sliced into 1/4 inch slices (optional)

Directions:
Preheat oven to 350. Grease or line 16 wells in a muffin tin. In a large bowl, whisk together the spices, nuts, baking powder and both flours. Set aside. In another large bowl, cream together the butter and sugar. Beat in the eggs and vanilla. Stir in the milk then add the dry ingredients. Mix to combine. Fold in the mashed banana. Divide evenly into wells. Top with slices of banana (one per muffin) if desired.




Bake about 20-25 minutes or until a toothpick inserted into the center of the center muffin comes out with just a few moist crumbs. Note: if the tops are covered in banana slices, slide the toothpick at an angle, under the banana to test. Do not pierce the banana slice. Cool on a wire rack.

My thoughts:

In the interest of full disclosure, while I did come up with the recipe for this muffins, I didn't actually eat any. I am not a fan overripe bananas or really bananas that are even just barely past green. Yup, I like an unripe banana or no banana at all. My husband, however, doesn't share my aversion and requested a recipe for banana muffins that had nuts (which I also don't really care for in baked goods), used butter and whole wheat flour (again, not a favorite) and I am nothing but accommodating (at least when it comes to baking) so I came up with these muffins that included all of his stipulations and cardamom, which he adores. According to him, they are quite moist but very light textured and very flavorful. The banana slice added some moisture and really added to the banana flavor.

Sugar and Spice Are Nice Cupcakes!

I had a funny desire for spice cupcakes this week...I wonder if it is because it has been so cool here...and...I hate to say this but, the leaves are beginning to turn...and...oh no...some of the leaves have fallen! I hate the end of summer. But pretty soon I love the crisp e ness of fall. Besides, what the H can we do about it??



These cupcakes are made from Duncan Hines Moist Deluxe Spice cake mix. I followed the directions on the box...and then I added 1 cup of cranberries, 1/2 cup of walnuts (smallish pieces) in half the batter (because some folks are allergic to nuts), 1 cup of dried apricots (chopped into small pieces), and, finally, 1 cup of plain yogurt.

Layla really liked Martha Stewart's Cream Cheese
Frosting (recipe below)...it is so creamy!

We've become addicted to the Olympics and watch them every night. Are you hooked, too?

Martha Stewart's Cream Cheese Frosting

Ingredients

Makes enough for one 9-inch, three-layer cake

16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted
Directions

Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.

Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.

Layla and I hope that you have a GR...ATE week!

Rock ON!

CQ

Sugar and Spice Are Nice Cupcakes!

I had a funny desire for spice cupcakes this week...I wonder if it is because it has been so cool here...and...I hate to say this but, the leaves are beginning to turn...and...oh no...some of the leaves have fallen! I hate the end of summer. But pretty soon I love the crisp e ness of fall. Besides, what the H can we do about it??



These cupcakes are made from Duncan Hines Moist Deluxe Spice cake mix. I followed the directions on the box...and then I added 1 cup of cranberries, 1/2 cup of walnuts (smallish pieces) in half the batter (because some folks are allergic to nuts), 1 cup of dried apricots (chopped into small pieces), and, finally, 1 cup of plain yogurt.

Layla really liked Martha Stewart's Cream Cheese
Frosting (recipe below)...it is so creamy!

We've become addicted to the Olympics and watch them every night. Are you hooked, too?

Martha Stewart's Cream Cheese Frosting

Ingredients

Makes enough for one 9-inch, three-layer cake

16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted
Directions

Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.

Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.

Layla and I hope that you have a GR...ATE week!

Rock ON!

CQ

Carrot Zucchini Bread

Ingredients:
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, raw zucchini
1 cup carrot, grated
3 teaspoons vanilla
3 cups flour or 1 1/2 cups AP flour and 1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cardamom
3/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup coarsely chopped walnuts*

Directions:
Preheat oven to 350. Butter and flour or spray with cooking spray with flour two loaf pans. In a large bowl, beat the eggs until light and fluffy. Add sugar, oil, zucchini, carrot and vanilla. Mix well. In a small bowl, whisk together dry ingredients. Add to zucchini/carrot mixture. Mix until well combined then fold in walnuts. Pour into prepared pans and bake for 1 hour. Cool on rack for 10 minutes then remove from pan. Delicious warm or at room temperature.

*optional, I personally enjoy my bread walnut free. In baked goods, walnuts kind of remind me of baby teeth.

My thoughts:

If zucchini bread is good, then carrot zucchini bread is even better. Just as moist but with pretty orange flecks and hint of sweetness. Very good spread with cream cheese.

Spiced Oatmeal Jam Bars

Spiced Oatmeal Jam Bars
Ingredients:
2 cups oatmeal
1 3/4 cups flour
1 cup light brown sugar
1 cup butter, at room temperature
3/4 cup jam (we used boysenberry)
1/2 cup walnuts, chopped
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoons cloves
1/2 teaspoons allspice
1/4 teaspoon nutmeg, freshly ground

Directions:
Preheat the oven to 400. Butter a 8 inch square baking dish. In a large bowl, cream together butter and sugar. In a small bowl, combine the spices, oatmeal, walnuts and baking soda. Stir into butter mixture. Remove 2 cups of the mixture and using your fingers press it evenly into the bottom of the baking pan. Using a spoon, distribute the jam evenly over the oatmeal mixture. Crumble the remaining oatmeal mixture over the jam. Bake 25 minutes or until golden. Cool and with a very sharp knife, cut into squares.



My thoughts:
I have a confession. I like the idea of jam more than I actually like jam. While I buy jam (and jelly) all the time: boysenberry, cloudberry, blueberry, cranberry, raspberry even a jar of clear kudzu jelly while on a trip to the South, rarely do I eat it. I don't like it on toast, on bread, in sandwiches or on biscuits. I do, however, like it in these oatmeal bars. Which, to me, is reason enough to make them.

the Boyfriend's Zucchini Bread Recipe

Ingredients:

3 eggs

2 cups sugar

1 cup vegetable oil

2 cups grated, raw zucchini

3 teaspoons vanilla

3 cups flour or 1 1/2 cups AP flour and 1 1/2 cups whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon cardamom

3/4 teaspoon baking powder

3 teaspoons cinnamon

1 cup coarsely chopped walnuts



Directions:

Preheat oven to 350. Beat the eggs until light and fluffy. Add sugar, oil, zucchini and vanilla. Mix well. In another bowl, combine dry ingredients. Add to zucchini mixture. Stir until blended, add nuts. Stir. Pour into greased loaf pans. Should make 2. Bake for 1 hour. Cool on rack.



Suggestions:

This keeps really well, if kept frozen up to about 3 months or about a week if refrigerated. My boyfriend likes it toasted with cream cheese. I like it untoasted plain or with cream cheese. Or fresh and hot out of the oven with butter. I normally use this recipe to make zucchini bread, but this one is just as good, if not better.

Spinach Pesto

Ingredients:

5 oz baby spinach

1/3 cup walnuts

1/3 cup (grated) parmesan cheese

1/3 cup water

2 large garlic cloves

3 tablespoons olive oil

salt and pepper to taste



Directions:

Puree all ingredients (I use a blender, but a food processor would work) until smooth. Pour over cooked, drained pasta. Toss and serve.