banana muffins

This muffin is so delicious that it can definitely double as dessert. These muffins are moist & tender and lightly spiced with a little cinnamon. This recipe is extremely adaptable - I have made it before with one banana and a half a cup of carrot puree, or with one cup of applesauce… basically with whatever fruit that you have at home. The only ingredient that you may not have on hand is buttermilk. Very easy & very family-friendly!

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup chopped pecans (optional)
1/4 teaspoon salt
1 large egg
1 cup mashed ripe banana (about 2 medium bananas)
3/4 cup packed brown sugar
1/2 cup butter (1 stick) melted
1 cup buttermilk
1 teaspoon vanilla

(1.) Preheat oven to 350.
(2.) Line a 12-cup and a 6-cup muffin tin with paper liners (18 muffin cups).
(3.) In a large bowl, sift or stir together the flour, baking powder, baking soda, cinnamon and salt. Stir in the pecans.
(4.) In a medium bowl, beat the egg and brown sugar together.
(5.) Beat in the melted butter, bananas, milk and vanilla into the egg mixture.
(6.) Combine the dry and wet ingredients. Beat for 30 seconds, until ingredients are combined.
(7.) Spoon the batter into the 18 prepared muffin cups.
(8.) Bake for 18 to 20 minutes, until muffins are golden brown and a toothpick comes out clean when inserted in the middle of a muffin.

Optional add ins:
Raisins
Chocolate chips
Coconut
Flax seeds
Chopped nuts

Pretzel-Crusted Chicken Fingers & Zucchini Sticks

A couple of months ago, I was perusing Rachel Ray’s magazine and became extremely intrigued with her Pretzel-Crusted Chicken Fingers & Zucchini Sticks recipe. I tore it out and have been periodically eyeballing it. Last night I decided to go for it and make the recipe for dinner. I hate to say it, but I was disappointed! The recipe was rather labor intensive – I don’t mind that if it is fantastic… but this was ‘eh’. The biggest disappointment was the amount of oil that the dish needed… it was basically fried chicken and fried zucchini… I definitely wouldn’t have made the dish if I knew how much oil it needed (I don’t have a problem with fried food, but it’s reserved for times that we are out & about --- I don’t make fried food for the family). The recipe is also touted as a “kid-friendly” recipe. I am very proactive about having children cooking in the kitchen, but this recipe is not a dish that I would want a child to make - hot oil splatters – it can be very dangerous for inexperienced and little cooks, and there was constant opening and closing of the oven – I think this one is best for the adults to make.

The next Rachel Ray’s recipe to make is Too-Tasty-to-Be-Good-for-You Cauliflower Mac 'n' Cheese…. Stay tuned for that review ;)

waffle wake-up call!

Aaah! The coffeepot is brewing, the newspaper is at your door and your pajamas have never felt this comfortable. And just as you're about to dive into your daily horoscope, your little one wakes up and wants something delcious for breakfast... and toast isn't going to cut it. This morning calls for waffles! And not just any ol' waffle recipe will do, it needs to have a feather-light center, a crispy-crusty exterior and plenty of butter and maple syrup. This waffle recipe will give you (and your wee one) a good reason to get out of bed in the morning!

1/2 cup yellow cornmeal

1 Tablespoon sugar

1/2 teaspoon salt

1 cup boiling water

1 cup milk (soymilk & buttermilk both work well)

2 larges eggs, separated (place the yolks in one bowl and the egg whites in another bowl)

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

4 Tablespoons unsalted butter, melted

(1.) Lightly oil or brush melted butter on waffle iron and heat.

(2.) Whisk (or stir) together the cornmeal, sugar, salt and water in a medium saucepan. Cook, over medium heat, whisking constantly until the mixture turns thick, about 3 minutes . Remove from the heat and whisk in the milk.

(3.) Place the cornmeal mixture in a large bowl. Add the egg yolks, flour, baking powder, baking soda and melted butter. Stir until combined.

(4.) Beat the egg whites until stiff - make sure that the bowl, beaters and any utensils that you're using does not have oil on them. Even the smallest traces of fat will deflate the egg whites and will not allow it to get foamy with volume.

(5.) Fold the egg whites into the batter. Use a large rubber spatula and gently stir with scooping movements. Start at the top of the bowl and move to the bottom of the bowl, gently incorporating the ingredients.

(6.) Ladle 1/3 to 1/2 cup of batter into the center of a heated, greased waffle iron.
(7.) Close the lid and bake until steaming stops and waffle is golden brown, 2 - 5 minutes (unless you have a high-tech 90-second machine).

(8.) Serve immediately with room temperature butter and warm maple syrup.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 7 - 8 waffles
Freeze extra waffles in a freezer-proof bag or plastic containers.