Wednesday, December 22, 2010

Peanut Brittle

A friend of mine over at Recipe Shoebox asked me to participate in her Baking Through The Holidays theme. My contribution was a tasty recipe for Peanut Brittle. So easy, so divine!

She's posting yummy treats everyday in December. You should really check them out!

Saturday, December 11, 2010

Chocolate Chip Banana Nut Muffins

It's a snowy morning here in Minnesota. I'm talking suh-noooo-eee! I can barely see the tops of the tires of the car parked out on the street.
And it's still SNOWING out there!!

Nothing better than baking on a snowy morning. :)

I found a recipe for some Chocolate Chip Banana Muffins in my Taste of Home cookbook. I had to make a few modifications because I kept running out of ingredients, so I had to make some substitutions.

These muffins turned out so delicious...and picture perfect. Seriously, I'm having difficulty choosing the best pictures to post of the final product!
Of course my kitchen was a bit too messy for in-process pictures. Sorry!
Chocolate Chip Banana Nut Muffins
Click here for Printable Recipe

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup oat bran
  • 1/2 cup packed brown sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 eggs, lightly beaten
  • scant 1/4 cup canned, evaporated milk
  • 2 medium ripe bananas, mashed
  • scant 1/3 cup plain yogurt
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips
  • 1/3 cup chopped pecans
Chocolate Chip Banana Nut Muffins
Preheat oven to 375°F.

In a large bowl, combine the first seven ingredients.
In another bowl, combine the eggs and evaporated milk (adding enough water to bring the milk up to 1/4c); stir in the bananas, yogurt, and vanilla.
Make a well in the dry ingredients. Pour the liquid mixture into the well and whisk just until moistened. Stir in chocolate chips and pecans.

Coat muffin tin with nonstick cooking spray or use paper liners; fill three-fourths full with batter. Bake for 18-22 minutes or until an inserted toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Enjoy with yummy hot chocolate. I did!
Chocolate Chip Banana Nut Muffins

Saturday, December 4, 2010

Eggless Pancakes

This is a really simple post without a recipe per se, but the other morning, I wanted some pancakes. The pancake mix I had on hand (I know, what a bum, not even making pancakes from scratch) called for eggs. I had no eggs in my fridge! Based on the success of my Eggless Sugar Cookies, I decided to replace the eggs with yogurt. Again, I replaced each egg with 1/4 cup plain yogurt. I also added a bit of vanilla to add some flavor, (and so the pancakes wouldn't take too yogurt-y).

These were probably some of the tastiest pancakes!
 Eggless Pancakes
Some of the rhubarb jam I made over the summer didn't quite set up as much as it should, but the runny jam worked divinely as a topping for my pancakes.
So, so good!


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