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Category Archives: Baking & Cooking

Banana Chocolate Crumb Muffins

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I read a number of food related blogs (although I’m way behind) and a while back, I had bookmarked these muffins made by Ashley of Delish. I made them last week and James and I enjoyed them for breakfast for a number of days. I enjoyed the crumb topping; however, it became mushy (but still delicious) by the time we finished the last two muffins yesterday. So if you prefer a more crumbly crumb topping, eat them fast, which would so not be difficult to do.

Banana Chocolate Crumb Muffins

Banana Chocolate Crumb Muffins

Banana Chocolate Crumb Muffins

Source: Delish

Ingredients:

  • 3 to 4 ripe bananas, mashed
  • 1/4 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (if desired, substitute 3/4-1 cup all-purpose flour for wheat pastry flour)

Crumb Topping Ingredients:

  • 3 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cold butter
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350°F. Grease or line muffin tin with paper liners.

In a large mixing bowl, mix bananas and butter. Stir in granulated sugar, egg and vanilla. Sprinkle baking soda, baking powder and salt over the mixture. Add the flour; mix until just incorporated. Spoon batter into prepared muffin cups.

For crumb topping: in a small bowl, mix together brown sugar and flour. Cut in butter until mixture resembles coarse cornmeal. Stir in mini chocolate chips. Sprinkler topping over muffins.

Bake at 350°F for 20-25 minutes or until a toothpick inserted into center of muffin comes out clean.

Yield: 12 muffins

Susan’s Lemon Cake and a Sunset

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Yesterday, I made a cake called Susan’s Lemon Cake that I found on the Cake Mix Doctor’s website. I picked it because it contained no dairy and we were going to have dinner with some friends, one of which is lactose intolerant. The cake turned out delicious. It went very well with the watermelon fruit basket Clarisse had put together.

Susan's Lemon Cake

Susan's Lemon Cake

Watermelon Fruit Basket

Watermelon Fruit Basket

After dinner, we hung outside a little bit watching the sunset. Dalton, of course, had to spend time with his favorite sucker James.

Sunset

Sunset

James and Dalton

James and Dalton

Chocolate Chip Cinnamon Roll Coffee Cake

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Earlier in the month, we had out of town guests, the perfect opportunity to try something new for breakfast. The picture (thanks Mona for snapping a pic) doesn’t do the ooey-gooey breakfast justice. It was delicious. And it was even great a few days later reheated.

Chocolate Chip Cinnamon Roll Coffee Cake

Chocolate Chip Cinnamon Roll Coffee Cake

Chocolate Chip Cinnamon Roll Coffee Cake

Source: Pillsbury Christmas 2008 (Yes, I know. I have a cookbook addiction.)

Ingredients:

  • 1/2 cup butter or margarine, softened
  • 2 12.4-oz. cans Pillsbury refrigerated cinnamon rolls with icing
  • 1 3.4-oz. package vanilla pudding and pie filling mix (not instant)
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup miniature semisweet chocolate chips

Directions:

Preheat oven to 375°F. Using 1 tablespoon of the butter, generously grease 12-cup fluted tube pan. Place remaining butter in small microwaveable bowl. Microwave on high for 1 minute or until melted when stirred.

Separate both cans of dough into 16 rolls; cut each in half crosswise. Place half of roll pieces in greased pan. Sprinkle with half of the pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat layering with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.

Bake for 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in the pan 2 minutes. Invert onto a serving platter.  (Don’t use a regular dinner plate as your serving platter unless you want icing to drip off the edges of the plate.) Cool 15 minutes.

Remove lid from icing. Microwave icing on high for 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Cut into wedges. Serve warm.

Yield: 16

Mint-Topped Chocolate Cookies

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We had friends visit from out of town the first weekend in May. While they were here, we had the rest of our WoW guild (well, those that live in Austin) come over Saturday night for a get-together. One of the things I prepared for the party were these tasty cookies. I had made them once before for a holiday party and they were as good then as they are now. As you can see, they have two of James’ favorite dessert flavors: mint and chocolate, plus they were quite easy to make. So they will stay in the go-to pool of cookie recipes.

Mint-Topped Chocolate Cookies

Mint-Topped Chocolate Cookies

Mint-Topped Chocolate Cookies

Source: Taste of Home Holiday & Celebrations Cookbook 2007

Ingredients:

  • 1 18.25-oz. package devil’s food cake mix
  • 1/2 cup shortening
  • 2 eggs
  • 1 tablespoon water
  • confectioner’s sugar
  • 40 chocolate-covered thin mints (I used Necco Haviland Thin Mints found at my local Walgreens)

Directions:

Preheat oven to 350°F.

In a large mixing bowl, combine the cake mix, shortening, eggs and water. Shape into 1-in. balls; roll in confectioner’s sugar.

Place 2 in. apart on ungreased baking sheets. Bake at 350°F for 8-10 minutes or until slightly firm to the touch. Place a mint on each cookie; remove to wire racks to cool.

Yield: 40 cookies

Chicken and Cake

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A few weeks ago, I made this utterly delicious Choco-Holic Cake for my friends when we got together to make cards for the troops.  I actually didn’t make the glaze, as I had run out of time, but the cake was still delicious and so moist. I found the recipe on one of the baking sites I like to go to, VeryBestBaking.com. You can set up an account and put recipes in your recipe box for later perusal.

Choco-Holic Cake

Choco-Holic Cake

A few nights later, I made Chicken Pasta Toss for dinner and it turned out beautifully. We enjoyed it and James said I could make it again. That’s a big thumbs up from my picky husband.

Chicken Pasta Toss

Chicken Pasta Toss

Chicken Pasta Toss

Source: Taste of Home’s Simple & Delicious, March/April 2008, page 25

Ingredients:

  • 10 ounces uncooked spaghetti
  • 1 teaspoon minced garlic
  • 2 tablespoons butter
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1/3 cup chopped green onions
  • 1 teaspoon salt (I use kosher salt)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • dash cayenne pepper
  • 1 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons minced fresh parsley (I used less dried parsley since I forgot to pick up some fresh at the store)

Directions:

Cook the spaghetti according to package directions. Meanwhile, in a large skillet, saute garlic in butter. Add chicken, onions and seasonings; cook, uncovered, for 3-5 minutes or until juices run clear.

Stir in cream. Bring to a boil. Reduc heat; simmer, uncovered, for 4-5 minutes or until slightly thickened.

Drain spaghetti; toss with chicken mixture. Sprinkle with Parmesan cheese and parsley.

Yield: 4 servings