The Best Banana Muffins

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I crave banana bread on occasion. This is really strange for me because until I became an adult, I never really liked bread that had even a hint of fruits or vegetables in it…banana bread, zucchini bread, carrot cake, you know what I’m talking about. But now, I crave it. My kids love it. They have no idea what is in it, but they love it. And I can totally justify them eating it because it is awesome when you can feed them something and you secretly know it has some nutritional value (minus the sugar) to it. But anyways, I made these the other day and I have to say it is some of the best banana bread (muffins) that I’ve ever had.

I’m going to let you in on a cool trick too. Maybe you already know it, but I didn’t. I had to google how to ripen bananas quick, because I was craving these so badly. Yes, I’ve heard the whole paper bag with an apple trick, but I was just not feeling that. So I threw them into the freezer overnight and took them out the following morning to thaw out. They were perfectly ripen and I didn’t have to wait around impatiently. I also like my banana bread to have a little banana chunks in it. I use a whisk to get it all smoothed out but I like to leave it just tad chunky. So much better this way in my opinion.

Add some nuts or chocolate chips to it if you like, but I personally like these as just plain ole’ banana muffins. I sprinkle a little turbinaro sugar over the top before I pop them into the oven to add a yummy sweet touch.

Have a great weekend everyone!

xoxo
Steph

Banana Muffins
makes 12

1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
dash of nutmeg
3 or 4 ripened bananas (about 1 cup mashed bananas)
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
4 tablespoons melted butter

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside. In another mixing bowl, mash the bananas and add the sugars, egg and melted butter. Whisk together until smooth. Add to the dry ingredients and mix just until combined. Don’t over mix. Evenly distribute between 12 muffin cups that have been sprayed with non-stick spray. Sprinkle with sugar if desired. Bake at 350 for about 15-20 minutes.

Enjoy!

Baked on March 4, 2010 | Recipe Card: Fruit, Muffins, bread, breakfast, snacks | 5 Bites 

Chocolate Dipped Peanut Butter Pretzel Bites – and farewell, for now

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It has been a crazy couple of weeks and I can’t believe how fast time has flown by!  This summer will be gone before we know it!  Sad news.  I have decided that I need a break from blogging for a little while.  Just for the rest of the summer.  I am having a lot harder time adjusting to life with 3 kids than I ever imagined I would.  I decided that they need to be my first priority and so I am going to take the pressure off of myself for the need to bake everyday and try to find time to blog about it.  I will be back in September, so I hope you won’t forget about me.  I could never abandon my blog forever.  It has allowed me to be me, not just Mommy, Wife, Maid and so forth.  It has opened my eyes to what I truly am passionate about and for that I don’t want to say goodbye forever.  I just need to breath for a while and get my world in order.  When I come back, I vow to be better than ever!  So, for now, feel free to browse through the many recipes I have here and do come back!  I will however be blogging for Cafe Zupas every Tuesday, so be sure to check it out every week.  Thanks for your support friends!

I will leave you with a scrumptious snack though!  I first saw these babies on Studio 5, here in Utah.  They originally came from this blog.  They are absolutely delicious, and super easy to make.  You might want to make a double recipe, because they seem to disappear very quickly!  See you in a couple of months!

Chocolate Dipped Peanut Butter Pretzel Bites
makes about 45 sandwiches

1 cup of peanut butter (creamy works best)
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (you may need more)
3/4 cup brown sugar (you may need more)
Pretzels (the waffle shaped ones)
1 bag good quality chocolate (I like milk)

Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

Baked on July 14, 2009 | Recipe Card: Cafe Zupas Blog, chocolate, desserts, no bake desserts, snacks | 25 Bites 

Changes

Welcome to the new and improved Stephanie’s Kitchen!  I hope you enjoy it and find your way around and stay awhile!  I started this blog last January after finding a food blog through another friends blog and I fell in love. I thought about how fun it would be to have one of my own.  I finally did it and I have gained so much from doing this.  Thanks to all of my loyal readers for keeping me determined to keep on baking! Soon to come…a giveaway and another delicious recipe.  Stay tuned.

In other news, you can now check me out over at the Zupas Cafe Blog.  Zupas is a local favorite of mine specializing in delicious soups, panini’s and salads.  They share the same love of food and asked me to post for their delightful blog, along with some more great bloggers.  So check it out!  You can find out how to roast these delicious pumpkin seeds here!  

So thanks again everyone for being here and don’t forget to come back for the giveaway soon!

Baked on October 19, 2008 | Recipe Card: Cafe Zupas Blog, snacks | 14 Bites 

Blueberry Almond Granola


I love the smell of granola slowly cooking in a warm stove.  There is nothing quite like it.  It smells the whole house of yummy goodness.  And you just can’t wait until it’s done and you can bite into the beautiful aroma and taste the delicious flavors.  This particular granola is from my all time favorite cookbook.  Every single thing I have made out of The Sweet Melissa Baking Book has been a success.  It is a book I can count on if I’m in the mood for something truly delicious. I’m looking forward to conquering every recipe.  This granola is not only good for you, but it is so flavorful and perfect with yogurt and fresh strawberries, which is how I like my granola.  You can use any dried fruit in this recipe, but I chose dried blueberries.  It was perfect.  

Blueberry Almond Granola
5 cups rolled oats
3 cups rye flakes (similar to rolled oats, you can find them at natural food stores)
1 cup unsalted shelled sunflower seeds
1 cup roasted shelled pumpkin seeds
1 cup whole natural almonds
1/2 cup dry milk powder
1/2 cup canola or vegetable oil
3/4 cup clover honey
3/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup dried currants
1 cup dried cherries  
1 cup golden raisins
(I used 3 cups dried blueberries instead of currants, cherries and raisins)
Position a rack in the bottom and top thirds of your oven.  Preheat the oven to 250 degrees. Line two cookie sheets with parchment paper or aluminum foil.
1. In a very large bowl, combine the oats, rye flakes, sunflower and pumpkin seeds, almonds, and dry milk powder.
2. In a medium saucepan over medium-low heat, whisk together the oil, honey, maple syrup, cinnamon, nutmeg, cloves, allspice, and ginger and bring to a simmer, 3 to 4 minutes.
3. Pour the hot mixture over the oat mixture, and mix well to combine.
4. Divide the granola equally between the prepared cookie sheets, spreading it evenly into a single later.  Bake for 1 1/2 to 2 hours, stirring eery 15 minutes, until golden.  Remove to a wire rack to cool completely.
5. Break up the granola into a bowl.  Add the currants, cherries, and raisins (or blueberries) and mix thoroughly.
The granola keeps in an airtight container at room temperature and in the refrigerator for up to 1 month.

Baked on June 2, 2008 | Recipe Card: breakfast, snacks | 7 Bites