Today I bring you some yummy Banana Nut Muffins. A friend of mine has a BBQ business and had a bid for a catering job this past week. I was asked to provide some muffins and cookies for them. If they get the job, I get a job! Yay! So I whipped up these muffins and a batch of my Cream Cheese Chocolate Chip Cookies. Fingers crossed that the clients loved the BBQ and of course my muffins and cookies!
Banana Nut Muffins:
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla
4 ripe bananas, coarsely mashed
1/2 cup chopped pecans
Line 2 muffin tins with paper liners. Preheat the oven to 325 degrees. Whisk flour, baking soda, salt, and baking powder in a medium bowl. Beat sugar, oil, eggs, and vanilla in a large bowl. Stir in the banana. Add dry ingredients and stir until just blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack for 20 minutes or until the tops are golden brown and a tester inserted into the center comes out clean. Transfer the muffins to a wire rack to cool.
Have I mentioned my love of cheese to y'all yet?! Especially Tillamook Cheese? Okay so I know I posted about it here and posted this recipe here, but have I truly mentioned my deep passionate love for Tillamook cheese? If I could, I would marry the Tillamook Cheese Factory! Then I could have all the cheese and chocolate peanut butter ice cream I could eat!! Okay okay.. I love my husband too much to leave him and go live in a cheese factory.. (so he hopes!)
This past week I got the chance to go see the Tillamook Baby Loaf bus! They are just so cute! Tillamook is doing a Loaf Tour, and made 3 stops in Arlington. I of course had to don my Tillamook t-shirt and go say howdy!
While visiting the wonderful Tillamook Brand Ambassadors, I got some coupons, which I used right away! I got me some Pepper Jack cheese and some Cheddar sandwich slices.
I of course went home after visiting all 3 locations, and made a Pepper Jack Quesadilla.
Today I had a turkey sandwich with my Cheddar slices.
Oh how I love my Tillamook! Here are a few other photos from the tour!
Aren't the buses cute!? I just love the convertible one! All of the Tillamook Brand Ambassador's were so very nice, and are so happy to share the cheese love! If you get the chance, go and see them! I know they will be in the Dallas area for another week or so, then they roll on out to Austin!
I mention the other day that we had a party.. Having a party gave me the excuse to whip up these pretty little cupcakes. They were such a hit! Although I don't suggest making them 2 hours before your guest are due to arrive! I barley had enough time to get them all cooled and frosted.. They were super yummy and so worth it though!
Jello Shot Cupcakes:
1 package white cake mix
1 cup boiling water
1 package Jello, any red flavor. I used Strawberry.
1 cup Vodka ( I think I used about 1 1/2 cups..)
Mix according to the package. I made them mini cupcakes, so they would be more like jello shots. Fill cupcake liners about 2/3 full and bake for about 15-18 minutes. Remove from oven and poke holes in the cupcakes with a fork or toothpick.
In a separate bowl, stir boiling water into jello powder until completely dissolved, about 2 minutes. Add Vodka. Spoon over cupcakes. I used about 3-4 teaspoons for each cupcake. It will run over, so I left the cupcakes in the pan, while I spooned the jello mixture over them. Let cool before frosting with whipped cream.
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. I used a Wilton #21 tip to frost my cupcakes.
Last week I had a "Guess what it is" post. For all of you that were dying to know the answer, your in luck!
I found this recipe on Pinterest and just had to try it! Okay, so there are a million recipes on Pinterest I just have to try.. lol But this one just sounded super awesome and so easy to make!
Banana Ice Cream:
4 ripe bananas
2 tablespoons peanut butter
2 teaspoons cocoa powder
Peel your banana's and slice them up, about 1/2 inch thick. Place the banana slices in the freezer for about an hour or so. Once frozen put your banana slices in your food processor and pulse. Your bananas will soon look like mush.. Be sure to scrape the sides down when this happens. Keep pulsing until the banana's become creamy. It will resemble whipped ice cream. At this point add in the peanut butter and cocoa powder. Pulse until well mixed.
You can eat your ice cream right out of the food processor or let it chill in the freezer for a bit. It will be like a soft serve ice cream.
I know I promised this recipe yesterday.. But here I am with it today. Yesterday was a bit hectic. I had to work in the morning, and then we had a party when I got off work..
I was a bit tired after it all and did not feel like writing up this post. We had a blast though. The hubs is always fun when he gets a few drinks in him.. He is normally very quite and anti-social, but give him a drink or two and he'll chat up everyone in the room! I'm sure he will love me sharing this info with y'all.. lol
I loved making these cupcakes. They are super cute! I know the rainbow/tie-dye cupcakes have been very popular lately, so of course I had to incorporate them into my St. Patrick's Day cupcakes. I of course put my own spin on the rainbow cupcakes and made them a true tie-dye! Well, the second batch anyways, once I figured out how to do it just right.
1 package white cake mix
red, blue, green, yellow, and orange icing gel (food coloring)
4-5 packs of Airheads extreme rainbow berry
5 packs of Rolo candies
Pre-heat oven to 350 degrees. Line your cupcake tins with 24 cupcake liners. Mix cake mix according to the package. Divide evenly among 5 bowls. Add the food coloring, I used Wilton's icing gel, to each bowl till you reach your desired color. With the gels, you don't really need a whole lot.
With my first batch, I left out the blue and just used red, green, yellow, and orange.
The first batch I layered the colors, a teaspoon of red, teaspoon of green, yellow, and orange. I did not follow a set pattern on my colors.. I wanted them to all be different..
They came out looking like this:
On the second batch I added blue and layered the colors a bit differently. If you want a true tie-dye look, I suggest doing them this way..
Start by placing about 1/2 a teaspoon of red on the bottom to one side of your cupcake liner. Followed by 1/2 a teaspoon of yellow. Now take a toothpick and swirl the colors together, but do not mix completely. You still want to have 2 different colors, just swirled together. Place 1/2 a teaspoon of blue, green and orange on top of the red/yellow swirl. And swirl together. So at this point you now have 2 layers of swirled colors. Next place 1/2 a teaspoon of all the colors, side by side. Your not layering them, they should be as close to side by side as you can get. And then swirl them all together. Again, I did each one differently so I could have random colors instead of them all being the same.
They should look something like this:
When the red and blue swirl together, they create purple. So you get an added color to your cupcakes!
Bake for 15-18 minutes. They are so pretty when they come out!
Cream Cheese Frosting:
1 package cream cheese, softened
1/2 cup butter, softened
1 1/2 teaspoons vanilla
4-6 cups powdered sugar
green and yellow food coloring
Whip cream cheese and butter together, until combined and smooth. Add vanilla, mix well. Added powdered sugar 1 cup at a time until you reach your desired consitency. Before adding in the green food coloring, take out about a cup of frosting and set aside. Added in green food coloring. I usually whip my cream cheese frosting until it is very light and fluffy. I would not suggest doing that for these cupcakes. It made the decorations harder to stand up on the cupcakes ( at least thats what I am assuming..). With the frosting you set aside, add in some yellow food coloring.
I used a wilton 233 tip, to make the green frosting look like grass.. I couldn't get it just right, so I moved on to using an Ateco 807.
Cut the Airheads in to small peices. You should get about 2 out of each strip. You can try cutting them in half, but I found that was just a little to big to set up in my frosting.
Place one Rolo on each cupcake near the rainbow. Using the yellow frosting, pipe on a little dab onto each Rolo. Viola! you now have super cute cupcakes!
Here is a look of the insides of the swirled ones:
Apparently I am on a donut craze! Over the weekend I made these for the hubs and I. I found this recipe on Pinterest and just had to try them! I had some left over Orange Cream Cheese frosting from the Blue Moon Cupcakes and use that as a glaze for the donuts. This recipe could not be any easier!
1 can biscuits (any kind will do except for the flaky layers..)
Vegetable oil or shortening for frying
Put your oil or shortening (I used about 2 1/2 Tbsp (big scoops) of shortening) in a skillet or cast iron pan. You want there to be about a 1/2 inch depth to the oil. Let it heat up on medium- medium high.
Meanwhile, get your biscuits ready by cutting out the center of each biscuit. I used the wide end of one of my pastry bag tips, but you can use anything to get the job done.
Drop the dough into the hot oil. Be careful not to splash yourself. You can put 2-3 in at a time depending on how big your pan is. Let them cook on each side for 1 1/2-2 minutes or until golden brown. If your oil is too hot, you will burn the outsides.. If you can tell by my pictures, I had that problem. They still tasted good though!
You can use tongs to flip them. Also you can fry up the centers you cut out to make donut holes!
I used this Orange Cream Cheese frosting for a glaze on my donuts, but if you would rather you can cover them in a cinnamon sugar coating or do whatever you want to them!
Spring break starts this week here.. Normally I would be happy because this means spending time with the Hubs (who is a college student..) and celebrating our anniversary. But not this year.. This year I got me a job at Six Flags over Texas and will be working 8 days straight! Of course we are expecting a ton of rain this week, so maybe it won't be so bad? But anyways.. I decided I am going to try and bake some stuff to take to work this week for my fellow co-workers. I know we won't have much time for breaks and stuff, but if there is a snack or something we can grab right quick, all should be good!
I figured Donut Muffins would be a good start for this morning! I hope every one likes them!!
3/4 cup sugar
1/4 cup vegetable oil
3/4 cup milk
I got a couple new frosting tips the other day and have been waiting for a chance to use them! I got an Ateco 804, 807, and an Ateco 843. I got to use the 804 and 843.
So with my shiny new tips, I had an excuse to whip up some cupcakes. I have been dying to try out these Blue Moon cupcakes. I don't drink very much, but I love me some Blue Moon beer! I found a few different recipes out there for these cupcakes, and liked this one the best, but I took the Orange Cream Cheese filling from another Blue Moon recipe. It was suppose to be a frosting, but it was a bit too runny, so I used it as a filling. It was absolutely perfect as a filling!
Blue Moon Cupcakes
3/4 cup unsalted butter, melted 1 3/4 cups sugar 2 1/2 cups flour 2 1/2 tsp baking powder 1/2 tsp salt 3 eggs, room temperature 1 tsp vanilla 2 drops red food coloring 10 drops yellow food coloring 1/2 tsp orange zest 1 1/4 cup Blue Moon beer
In a large bowl sift together flour, baking powder and salt. Set aside. In your electric mixer cream together butter and sugar on medium/low speed.
Add in your eggs one at a time until they are incorporated.
Mix in vanilla, orange zest and food coloring. My cupcakes came out a little too yellow, so watch the food coloring when you add it..
The one on the left is what your cupcakes should look like, the right one has too much yellow in it..
Alternately add in your flour mixture and beer. When it is all incorporated, pour batter into 24 cupcake liners about 2/3 full and bake at 375 for 18 minutes or until a toothpick is inserted and comes out clean.
Frothy Foamy Frosting:
2 egg whites tsp vanilla extract 1 tsp-1/4 cup orange juice 1 cup sugar 1/4 tsp cream of tarter 1/3 cup of water
In a sauce pan over medium heat mix sugar cream of tartar and water together over medium heat until the sugar dissolves and the mixture starts to bubble. Remove from heat.
In your electric mixer whip egg whites until soft peaks start to form. Add in orange juice and vanilla extract. Continue to whip until stiff peaks form. Slowly add in water sugar mixture. Beat continuously for 7 minutes.
Mine came out a bit too thick, so I added more orange juice to thin it out some. I can't remember the exact amount I used, but just add until you are happy with the consistency.
Orange Cream Cheese Filling:
1 package cream cheese, softened 1/4 cup unsalted butter softened 1 tablespoon fresh orange juice 1 teaspoon grated orange zest 4-5 cups powdered sugar 1.5 oz ( one shot glass) Blue Moon beer
Blend the cream cheese, butter orange juice and zest, and Blue Moon in mixing bowl at medium speed until smooth.
Add the powdered sugar and continue to beat until light and creamy.
Scoop out center of cupcake (keep the top you scoop out), using a teaspoon fill each cupcake. Place scooped out piece back on cupcake and frost with the frosty foamy frosting.
When I found this recipe I just had to try it! The Hubs has been growing some Lemon Basil and we have not used it for anything yet. I had him clip me off some, along with some regular basil. I didn't have a lemon, and really didn't feel like going to the store for one lemon. I did however have an orange hanging around..
Lemon Basil Cookies:
1 cup fresh basil leaves (or lemon-basil)
1 3/4 cups sugar (divided)
1 lb. butter, softened
1/4 cup lemon juice
1 tbs. lemon zest (or orange zest)
1 large egg
6 cups all-purpose flour
Preheat oven to 350 degrees. Pulse basil and 1/4 cup sugar in a food processor or blender until blended.
Beat butter at medium speed in mixer fitted with paddle attachment until creamy. Gradually add remaining sugar, beating well. Add lemon juice, lemon zest, and egg, beating until blended. Gradually add flour and basil mixture and continue to beat until mixed. My mixer was not happy with the amount of flour that went into this recipe. After adding all 6 cups of flour, I took the dough and kneaded it by hand to get all the flour mixed in.
Shape dough into 1-inch balls and place 2 inches apart on baking sheet lined with parchment/wax paper. Flatten balls slightly with bottom of a glass dipped in sugar. I also found that this dough is thick enough that you can roll it out and use cookie cutters on it, I did a few shaped cookies this way and also did the flattened ball method. I think I like the flattened ball method better. It give the cookies a more rugged appearance.
Bake for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely.
My Brownie bites have been a big hit lately and are my most asked for items! As I mentioned in my previous post, I was asked to come up with a caramel or peanut butter brownie bite. The caramel ones are awesome and can be found here. Of course the peanut butter ones are even better in my opinion! How can you go wrong with chocolate and peanut butter?!
Peanut Butter Brownie Bites:
1 boxed brownie mix
1 cup Creamy Peanut Butter
4 1/2 teaspoons butter, softened
1/2 cup powdered sugar
1/2 teaspoon Salt
Chocolate candy coating
1-1 1/2 tablespoon shortening
Pre-heat oven to 350 degrees. Make brownies according to box. Fill mini muffin pans with brownie mixture. Bake for 18-20 minutes. Cool on wire rack once done.
While your brownies are baking, combine the rest of the ingredients in a mixing bowl, and beat on a medium speed until all is combined and smooth.
Once your brownies have cooled, make a hole in the center of each one. Fill with peanut butter mixture. Place in the freezer for about 10 min to chill.
Place your chocolate ( about 3-4 squares) and shortening in a microwave safe bowl, melt using 30 second intervals. Dip the top of each brownie bite in the chocolate and place on wire rack or cookie sheet to set. Once chocolate is set, If you would like, top each brownie bite with a peanut butter icing (recipe below).
Peanut Butter Icing:
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups powdered sugar
Mix peanut butter and butter in medium sized bowl, until combined. Gradually add the powdered sugar and milk until you have reached your desired consistency. Place in a zip lock baggie. Cut the tip of one corner in the baggie and squeeze zig zags (or however you want to..) of icing on the brownie bites.
So lately I have been getting asked to make some brownie bites. I have an awesome recipe for Almond Joy/Mounds brownie bites which everybody loves, but I was asked to make something with caramel or peanut butter. Easy enough right? All I needed to do was replace the coconut filling with caramel or peanut butter. So here is what I came up with..
Turtle Brownie Bites
Boxed Brownie mix (I use the cheap Betty Crocker kind..)
1 bag of individually wrapped caramels, 14 oz bag
1/3 cup heavy whipping cream
1/2-1 cup chopped pecans
Chocolate candy coating
1-1 1/2 tablespoon shortening
Pre-heat oven to 350 degrees Mix brownies according to package. Fill mini muffin pan with batter, I usually fill mine real close to the top.. Bake for 18-20 minutes.
Meanwhile, combine your caramel and heavy whipping cream in a medium saucepan on a low-med setting. Stir until melted and all is well. Add in your pecans, adjust according to taste. I think I only used 1/2 a cup of pecans..
Once the brownies are done, let them cool completely on a wire rack. Once cooled, make a hole in the center. If you have a coring device, awesome! If not, just jam your thumb in the center to make said hole.
Fill the hole with your caramel pecan mixture. At this point I transfer all the brownies to a cookie sheet and place in the freezer for about 10 min. Just long enough to get the caramel hard. While your waiting, get your chocolate ready for dipping. I use the almond bark bars and usually use about 3-4 squares. Place chocolate and shortening in a microwave safe bowl and melt completely using 30 second intervals.
Once your caramel is hardened dip the top into the chocolate and place on cookie sheet to set. If you have any left over caramel, drizzle it over the brownie bites, once the chocolate has set. If your caramel has cooled too much, just reheat it on the stove, add a little bit more heavy whipping cream to thin it out some.