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Lynsey Lou's

Enjoying Life One Bite at a Time!

Non-yeast Breads

SRC: Banana Cream Cheese Muffins

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I am one of those people who always has bananas in the house.  My boys go through them like monkeys at the zoo, so I very rarely have overly ripe bananas laying around.  But, on the rare occasions I do I take advantage of it and quickly pull one of my bookmarked banana recipes out and run to the kitchen.

I had been craving a banana baked good for quite sometime.  I came across these banana cream cheese muffins on Hapa-tite, my assignment for this month’s Secret Recipe Club.  It was like the planets aligned; I found a delicious recipe I wanted to make just in time for the swap and I had some ripe bananas on hand.  It was meant to be!

I love banana baked good, but throw cream cheese in the mix and well, you’ve got a match made in heaven. Cream cheese is a staple in my kitchen and I love adding to to various recipes to enhance and change up the flavor just a bit.  The cream cheese adds a richness as well as a slight tang to the recipe and it’s flavor really plays up and compliments the banana flavor in this muffin.

These muffins turned out amazing.  I added brown and white sugar to give it a molasses-y flavor.  I left the bananas slightly chunky so bits would be evident throughout the muffin.  These are moist, packed full of flavor and the perfect use for those ripe bananas you have sitting on your counter!  Make some of these for your crew today and they can enjoy them for a quick and delicious breakfast throughout the rest of the week!

Banana Cream Cheese Muffins

Ingredients:


6 Tbsp unsalted butter, room temperature
4 Oz cream cheese, room temperature
1/2 Cup sugar
1/2 Cup brown sugar, plus more for sprinkling (if desired)
1 Egg
1 Cup (2-3) bananas, smashed but still with chunks
1/4 Tsp vanilla
1 1/2 Cups flour
1/4 Tsp baking soda
1/4 Tsp baking powder
1/4 Tsp salt

Directions:


Preheat oven to 350.  Line a muffin tin with liners and set aside.

Place butter and cream cheese in a large bowl and beat on high until combined and fluffy, about 2 minutes. Add both sugars and beat on high until light and fluffy, about 2-3 minutes.  Add egg and mix to combine. Add vanilla and bananas and mix until just incorporated.  Lastly, add the flour, baking soda, baking powder and salt and mix until just combined.

Fill muffin tin 2/3 full.  Sprinkle with brown sugar, if desired.  Place in preheated oven and bake for 20-25 minutes, until golden brown and toothpick inserted comes out clean.  Remove and enjoy.

Recipe source: barely adapted from Hapa-tite, originally from The Sweetest Kitchen

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Bananas Foster Bread

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Rich, buttery banana bread with hints of vanilla and rum running throughout.  Doesn’t that sound just heavenly?  Well, I assure you, it most definitely is.  But the tantalizing flavors don’t stop there.

See, Damaris Phillips, isn’t only Southern at Heart, she’s a southern girl after my own heart.  She’s a fun-loving southern girl who loves bringing smiles to people’s faces through food…not unlike myself.  She’s also known for taking amazing and well known dishes and puts her own southern spin on it.

In this instance she took an amazing classic, banana bread, and infused it with the well-known Louisiana dessert, bananas foster.  In the end  it makes this mind-blowing bananas foster bread.

The banana bread is a classic recipe that with a few updated additions like coconut oil.  Then the flavor is amped up with not only vanilla, but rum extract.  The rum doesn’t stop there.  Becuase bananas foster isn’t bananas foster without the brown sugar rum sauce.

And the sauce definitely doesn’t take a backseat in this recipe.  Melted butter and brown sugar are heated until the sugar dissolves, then it simmers for just a few minutes to really build up that molasses-y flavor of the brown sugar and then it’s removed from the heat.  Then comes showtime, the orange zest and rum are added…and there may even be a flame-up when the liquor is added.  No more cooking time though…Damaris thought this would be a delicious treat for the adults with the raw rum!

Half of the glaze is slowly poured over the bread, allowing it to slowly soak into every nook and cranny of the delicious banana bread.  After the bread has soaked for a little, it’s then removed from the pan, sliced and topped with a big ol’ scoop of vanilla ice cream and another generous drizzle of rum sauce.

There you have it, a truly over the top southern inspired dessert.  This is amazing while the bread is still warm, fresh from the oven, but it’s also perfect the next morning with a cup of coffee.  Bring a taste of Louisiana into your own home with this dessert.  

Bananas Foster Bread

Ingredients:


4 Medium ripe bananas, mashed (about 1 2/3 cups)
2 Eggs
1 Cup granulated sugar
1/2 Cup coconut oil, melted
3 Tbsp plain yogurt
1 Tsp rum extract
1 Tsp vanilla extract
2 Cups all purpose flour
1 Tsp baking powder
1/4 Tsp salt

For the glaze-
4 Tbsp (1/2 stick) unsalted butter
1/2 Cup dark brown sugar
1/4 Cup spiced rum
1 Tsp orange zest
Vanilla ice cream, for serving (optional)

Directions:


Preheat oven to 350.  Liberally spray a 9×4 inch loaf pan with non-stick cooking spray.

In a medium bowl combine the bananas, eggs, sugar, coconut oil, yogurt, rum extract, and vanilla extract.  

In a large bowl combine flour, baking powder and salt and whisk to combine.  Make a well in the center of the ingredients.  Pour the wet ingredients in the well and stir until the flour is completely incorporated and the batter is smooth.  Pour the batter into the prepared pan and bake until golden brown, about an hour, until toothpick inserted in center of the loaf comes out clean.  Remove from the oven and set aside while preparing the glaze.

For the glaze-
Place butter in a saucepan over medium heat and allow to melt.  Add the brown sugar along with 1/2 a cup of water and stir.  Cook the mixture until the sugar has dissolved, then cook another 3-5 minutes over low heat until the mixture begins to bubble around the edges.  Remove from heat and carefully (in case the mixture flaves) stir in the rum and orange zest.

Slowly pour half the glaze over the banana bread, allowing it to soak into the bread and all the surfaces.  Allow the to sit for about 30 minutes, until the glaze has been absorbed, then turn out and place on a platter or cake plate.

Slice and serve with a scoop (or 2) of ice cream and the remaining glaze.

Recipe source: Damaris Phillips-The Food Network

SRC: Cornflake Biscuits

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Before this month I had never heard of a cornflake biscuit.  But while I was perusing Food Baby Life, the blog I was assigned for this month’s Secret Recipe Club exchange, I came across an unusual recipe.  One that I had never had or heard of before.  But apparently it is a rather common recipe in Australia.  Aside from being a common recipe, it’s a favorite among adults and children alike.  After reading that Susan had enjoyed these as a child and now makes them for her own children I knew I had to try this recipe that she held so close to her heart.

I wasn’t quite sure what consistency to expect with these biscuits.  Initially, just from the title, I expected something along the lines of what we enjoy for breakfast or with our fried chicken.  But after looking at the picture and taking in what she said, that they are a great snack or lunchbox treat, I thought that they could go a whole new direction.  Still, I was intrigued.

The dough came together very quickly and is made almost like a cookie.  Cream the butter and sugar, add the remaining wet ingredients, then the dry and finally fold in the add-ins.  Susan used sultanas but said that chocolate chips could be substituted, so that’s exactly what I did.  After mixing in the chocolate chips and part of the cereal I began scooping the dough, rolling it in the remaining cereal and placing it on the baking sheet.

The end result was a shortbread-like cookie that was slightly crispy from the cornflakes and subtly sweet from the chocolate.  I used a mixture of semi-sweet and dark chocolate chips and I am so happy with the way they came out.  These biscuits are delicious and the perfect option for something sweet that isn’t too rich or heavy.

If you’ve got about 20 minutes and a few simple ingredients then you’ve got what it takes to make these biscuits.  I’ve definitely been missing out with these.  Susan, thanks for sharing one of your childhood favorites that is now a favorite in our house too.

Cornflake Biscuits

Ingredients:


10 Tbsp unsalted butter, room temperature
1/3 Cup Sugar in the raw
1 Tsp vanilla
1 Tbsp milk
1 1/4 Cup self rising flour
1/4 Cup dark chocolate chips
1/4 Cup semi-sweet chocolate chips
2 Cups crushed cornflake cereal, divided

Directions:


Preheat oven to 350.  Spray a baking sheet with non-stick cooking spray and set aside.

Place butter and sugar in a large mix bowl and beat on high until light and fluffy, about 2-3 minutes.  Add vanilla and milk and mix to combine.  Add the flour and mix until incorporated.  Add chocolate chips and 1 cup of cereal and fold to combine.

Pour the remaining cereal in a bowl.  Scoop dough, using a tablespoon sized cookie scoop, roll in a ball and then roll in the cereal.  Place the cookie on the prepared baking sheet, and slightly flatten using the palm of your hand or the base of a flat bottomed cup.  Continue process with remaining dough.

Place in the preheated oven and bake for 12-15 minutes, until lightly golden.  Allow to cool on cookie sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely.

Recipe source: Food Baby Life

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DB: Pão de Queijo

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What is Pão de Queijo?  Well per our hostess, here is a brief description. Pão de Queijo ( Pão = Bread; Queijo = Cheese) is a non-yeasted bread, the main ingredient is not wheat flour instead it uses tapioca starch, but it is referred to as “bread”. It dates back to the eighteenth century (I had to research that!) it became popular in the 1950’s in Minas Gerais (a state of Brazil). You can find Pão de Queijo everywhere now in Brazil, from specialized snack bars that sell them hot out of the oven, to packages of frozen dough balls, sold in supermarkets, ready to bake at any minute in the comfort of your home. However, most Brazilians who like baking have a favorite recipe to make from scratch.

This month’s Daring Bakers’ Challenge took us on a trip to beautiful Brazil! Renata of “Testado, Provado & Aprovado!” taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

You know me, I’m a carb craving, carb loving fool.  So when I saw what this month’s Daring Bakers’ challenge was I was over the moon.  What’s my next favorite thing, besides bread?  Well, trying new recipes and learning about the traditions, cultures and recipes of other areas.  This time we were taken to Brazil to learn about their traditional cheese bread.

This bread was amazing.  But how could it not be when it’s packed full of delicious, stringy, melty cheese?  Not only was is delicious with a little schmear of butter, but we also made toasted sandwiches too.  This challenge has not only opened my eyes to this one Brazilian dish, but has made me want to expand my knowledge of the region even more by researching and making more traditional Brazilian dishes.

Traditional Pão de Queijo

Ingredients:

4 Cups tapioca starch
1 Cup whole milk
2 3/4 Tbsp butter
1 Tsp salt
3 Cups Monterey jack cheese, coarsely grated
1-3 Large eggs

Directions:

Heat milk, butter and salt in a small saucepan until it comes to a boil.  Watch closely to avoid scorching.  Remove from heat and set aside.

Sift the tapioca starch into a large bowl.  Pour the hot butter mixture over the tapioca and start stirring with a fork.  The milk mixture will be a lumpy, but not quite wet enough to form a dough. 

Continue stirring with a fork, breaking down the lumps as much as possible, until the mixture cools slightly. 

Preheat oven to 400.

Add the grated cheese to the mixture and mix well, using hands if needed to really work the mixture together.  Add eggs to a small bowl, one at a time, whisking before adding to the tapioca mixture. Add the whisked eggs, one at a time, to the tapioca mixture mixing with hands between each addition until the dough comes together, but may still be sticky. 

Form Ping-Pong sized dough balls and place on a silicone lined baking sheet.  Place in oven and bake for 20-25 minutes, until the bottoms just start to turn golden.  Remove from oven and allow to cool.  Be sure not to over-bake as the bread will become hard and bitter.   

Serve immediately.

DB: Mama Pia’s Easter Bread

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The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

I have wanted to make an “Easter bread” for a long time now, but for some reason or another I haven’t gotten the opportunity to make it when the season began to approach.  Well, this year, all that changed.  Our April Daring Bakers challenge was to do just that, to make an Easter bread.  We were given a few choices, and I decided to make Mama Pia’s Easter bread from Stanley Tucci.

I was beyond excited when I learned what the challenge was.  There’s something that screams spring and Easter to me about a bread that has eggs baked into the dough.  I guess since Easter eggs are a major part of the holiday, having whole hard boiled eggs in a bread is beyond festive. 


This bread isn’t a traditional bread, it’s more of a quick bread in that it doesn’t call for yeast and doesn’t require a rise time.  It comes together very quickly.  Simply combine the ingredients, form a log and form a circle.  Place the remaining eggs on the top of the circle, secure with a little dough and bake.  Once the bread is cooked and completely cooled a sweet glaze is drizzled over the top and it’s ready to go! 

This would make a delicious option for breakfast but would be equally as good for a dessert.  If you haven’t made an Easter bread yet I strongly urge you to do so and I recommend making this one!

Mama Pia’s Easter Bread


Ingredients:


for the dough-
9 Large eggs, room temperature
1/2 Cup Sugar
1 Tsp vanilla extract
4 Cups all-purpose flour
1/2 Tsp salt
4 Tsp baking powder
12 Tbsp butter, softened and cut into cubes

For the glaze-
1 1/2 Cups powdered sugar
2 Tbsp milk
1/2 Tsp lemon extract

Directions:


Preheat oven to 350.

In a large bowl combine 6 eggs, sugar and vanilla and whisk until frothy and pale yellow in color.  Set aside.

In a separate bowl combine flour, salt and baking powder and whisk to combine.  Add the butter and mix until coarse crumbs form, resulting in a sand-like texture.

Slowly combine the egg mixture to the flour mixture and mix until combined.  Adding the flour, a half a cup at a time, until a sticky dough is formed.  Turn the dough out on a floured work surface, the outside of the dough should be smooth while this inside is sticky.  Form the dough into a log that is approximately 15 inches long and 2 inches in diameter.  Cut 1 to 1 1/2 inches off the end and set aside.  Place the log on a baking sheet or stone that has been lined with parchment paper and form into a circle, pinching the ends to seal.

At the joint place one of the raw eggs.  Place the other two eggs equal distances apart.  Take the remaining dough and cut into 6 equal strips.  Roll each piece into a thing strip and place an “X” shape over each egg, pinching the edges to the big circle to seal.

Place in the preheated oven and bake for 30 minutes, until a skewer removed comes out clean and the edges are golden brown.  Remove and allow to cool completely on a wire rack.

For the glaze-
Combine the sugar, milk and lemon extract and whisk to combine until smooth.  Drizzle over the cooled bread, allow to set for 5 minutes and serve.

Recipe source: The Tucci Cookbook

SRC: Banana Bread with Nutella Swirl

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Banana bread has always been a favorite of mine.  Whether enjoying a piece warmed up and schmeared with butter at my grandma’s house, a warm muffin fresh from the oven or a big ol’ slice of cake topped with cream cheese frosting; every time I have a piece I’m transported back to my childhood.

It’s definitely hard to beat a delicious piece of basic banana bread, but I enjoy trying different varieties.  Brown butter banana strawberry bread, caramel almond oatmeal banana bread, brown butter banana muffins with streusel topping; I’m a huge fan of pretty much anything involving bananas. 

So when I came across a recipe for banana bread with a Nutella swirl on Sarah’s blog, Curious Cuisiniere, I knew I had to make this bread.  My love for banana bread is closely followed for my love of Nutella.  So to see my two loves come together was like the food gods telling me I had to make this and now.

Sarah is a girl after my own heart.  She loves being in the kitchen and has a passion for food.  You can honestly tell that although a hobby, food and cooking is definitely where her heart is.  She and her husband love to travel and she enjoys not only trying the local cuisine but drawing inspiration from the food she tries.  I was so happy I got her blog for this month’s The Secret Recipe Club.

She has a variety of different recipes on her blog all varying from different ethnicity’s, cultures and regions.  She enjoys pushing her limits and comforts as well as getting back to her husband’s roots by cooking food that is native to his families culture.  I thoroughly enjoyed reading her blog, and while a variety of recipes jumped out at me, her banana Nutella bread won in the end.

We loved this bread.  Not only did the banana flavor really shine, but the Nutella flavor was there as well, without overpowering the banana.  The bread was moist, fluffy and full of banana and Nutella flavor.  It’s definitely the best warm from the oven with a bit of butter, but a quick spin in the microwave is just as delicious too.  This bread is terrific for breakfast, but is also great as a mid afternoon snack or would make a wonderful base for a peanut butter and Nutella sandwich!

SRC: Banana Bread with Nutella Swirl

Ingredients:


2 1/3 Cup flour
1 Tsp baking powder
1 Tsp baking soda
1/2 Tsp salt
4 Tbsp unsalted butter, room temperature
1/2 Cup sugar
2 Medium ripe bananas, roughly mashed
1/3 Cup milk
1 Tsp vanilla
2 Eggs
1/4 Cup Nutella

Directions:


Preheat oven to 375.  Spray a loaf pan with non-stick cooking spray and set aside.

Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to combine.  Set aside.

Place butter and sugar in a large mixing bowl, beat on high until light and fluffy, about 2-3 minutes.  Add the bananas and mix until incorporated.  Add the eggs, milk and vanilla and beat to combine.  Add the flour mixture and mix until just incorporated.

Remove a third of the batter and transfer to a small bowl.  Add Nutella and mix to combine. 

Pour half the banana batter in the prepared pan and spread in an even layer.  Spoon the Nutella banana mixture over batter.  Using a knife, gently swirl the batters together, being sure not to over mix.  Spoon the remaining banana batter over the Nutella mixture.  Gently swirl the banana and Nutella batters together. 

Place in the preheated oven and bake for 45-60 minutes, until toothpick inserted comes out clean.  Remove from oven and immediately transfer the bread from the pan to the cooling rack and allow to cool completely.

Recipe source: Barely adapted from Curious Cuisiniere

Salted Caramel Apple Monkey Bread

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I have been on a serious apple kick this year, especially since apple season started.  It’s almost like I eat, sleep, dream apples.  Anything apple I want to try it or make it and apple recipes seem to continue popping in my head.  It’s a sickness, I guess!  Thanks for supporting me through my addiction!

Monkey bread is a favorite in my house; my boys love it.  Another person in my family that’s a fan is my brother.  Pretty much everytime we get together and I ask what to bring he says one of two things: monkey bread or peanut butter pie.  So it’s safe to say that monkey bread is a necessity when we get together!

The last monkey bread I made was samoa monkey bread and boy is it good.  Folks, if you haven’t had this monkey bread yet, then you MUST make it soon.  It was a hit, not only did we enjoy it for breakfast and dessert, when I made an appearance on a local news channel I made that monkey bread and it was pretty much devoured before I left the station. 

So since stuffed and loaded monkey bread is definitely a hit, I thought it would be fun to make a more fall-like version.  Since I’ve been on an apple kick lately, I bet you can guess the first place my mind went.  Apples.  Caramel Apples.  Oh…caramel apple monkey bread with a sprinkle of sea salt.  That was it, salted caramel apple monkey bread!

I couldn’t get in the kitchen and get those apples cut fast enough.  I was dying to make this bread that my brain had dreamed up.  Little pieces of caramel-like flaky biscuit dough stuffed with brown sugar cinnamon coated apples.  All drizzled with a sweet caramel sauce and sprinkled with a dash of sea salt.  People.  This is amazing.  Life changing, even.   

This bread is so good and so easy to make.  My little man even got involved, helping me stuff each piece of dough with a piece of apple.  Then we eagerly waited to pull it out of the oven.  I couldn’t get the sauce drizzled over the cake fast enough for Tucker and Spencer, they were waiting with plates in hand and then.  Well, they devoured it and came back for seconds, and even thirds.  This bread was eaten every morning until the plate was clean.  It was a hit.  What’s not to like about a caramel apple monkey bread?  Make it for your crew this weekend, they’ll be hooked!

Salted Caramel Apple Monkey Bread

 

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Ingredients:
2 (10 count) packages of Pillsbury Jr. Biscuits
1 Large (2 medium) apple, (I used Honeycrisp), cored, peeled and chopped in 1/2 inch chunks
3 Tbsp brown sugar
1 Tbsp granulated sugar
1 Tsp ground cinnamon
 
For the coating-
1/4 Cup brown sugar
2-3 Tbsp granulated sugar
1 1/2 Tsp cinnamon
 
For the caramel-
1/3 Cup Kraft Caramel Bits
1 1/2 Tsp water
 
For topping-
Sea Salt
 
Directions:
 
Preheat ove to 350.  Line a rimmed baking sheet with aluminum foil and set aside.  Spray a bundt pan with non-stick cooking spray and set aside.
 
Combine brown sugar, white sugar and cinnamon in a medium bowl.  Add the apple chunks and toss to combine. 
 
In a small bowl combine the brown sugar, granulated sugar and cinnamon for the coating.  Stir to combine and set aside.
 
Open the 2 cans of biscuits and cut each biscuit into quarters.  Place one piece of apple in the center of each piece of dough, wrap the dough around the apple and pinch to seal.  Roll the stuffed piece of dough in the cinnamon sugar mixture and place in the prepared pan.  Continue until half of the dough is stuffed, coated and in the pan.  Sprinkle with 3 tablespoons of the apple chunks.  Repeat the process with the remaining apples and dough.  If there are any apple pieces left, sprinkle over the top of the dough.  Place the bundt pan on the rimmed baking sheet and place in the preheated oven and bake for 30-40 minutes, until dough is cooked.  Remove the cooked bread from the oven and allow to cool in the pan for about 5-10 minutes.  Carefully run a knife downt he sides of the pan and invert the cake onto a plate. 
 
To make the caramel sauce-
Place the caramel bits and water in a microwave safe container and heat in 15 second intervals, stirring inbetween each.  Once the caramel has melted drizzle over the top of the monkey bread.  Sprinkle the top of the bread with sea salt and serve.
 
Recipe source: A Lynsey Original  
 



SRC: Chocolate Chip Muffins

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For this month’s Secret Recipe Club I was assigned Chocolate and Chillies.  With a blog name like chocolate and chillies I knew this blog had to be full of both savory and sweet recipes that were sure to please.  Asiya is a Canadian native who is a full-time stay at home mom raising two precious little boys.  She’s a girl after my own heart; one whose passion and love is baking.  Knowing that her family couldn’t shouldn’t live on sweets alone, she started cooking meals for her family and has now found herself adventurous and trying new recipes not only baking, but cooking too.  Asiya’s blog is packed full of a variety of recipes, a lot with Indian influence, and they all look and sound amazing.  I looked through one page after another, after another trying to determine exactly what I was going to make for this month’s challenge.  Should I choose savory? Sweet? Breakfast? Lunch or Supper? Or dessert?  Decisions, decisions. 

I finally decided to make breakfast.  I am always looking for different options to make for Tucker during the weekday mornings.  I like to give him a variety so he doesn’t get burned out on the same ol’ thing day after day.  So with this in mind I looked through the recipe archive one more time and that’s when I saw it.  Chocolate chip muffins.  Tucker loves muffins and he loves chocolate.  This muffin was made for him.  Plus it accomplishes my need for something quick to make for him before we head out the door in the mornings.  Heat up one of these muffins, slice up a banana and a tall glass of milk and you’ve got a quick and easy breakfast. 

Muffins are so simple to make and take no time.  They are easy enough they can be made in about 20 minutes, which is completely doable for a weekday morning.  However, they can also be made in advance and either stored in an airtight container or individually wrapped and placed in the freezer.  They are so versatile too; there are literally thousands of recipes out there both sweet and savory.  So there’s sure to be a muffin out there to please literally everyone!

Now I know these muffins aren’t screaming “I’m healthy”, but I think it’s okay to serve up something like these chocolate chip muffins from time to time.  Whether it’s to switch things up, making it through the first week of school or just a fun weekend breakfast.  Fun and a bit unhealthy are just fine, in moderation! 

These muffins are so good.  They have a slight crunch on top followed by perfectly fluffy and airy centers, all of this with the perfect amount of mini chocolate chips speckled throughout.  These muffins have a wonderful flavor; slightly sweet with a little molasses flavor from the brown sugar all followed by the soft semi-sweet chocolate chips.  This is the perfect way to start out your day; something quick, easy and a touch of chocolate.  Heat this up and enjoy with a hot cup of coffee and welcome whatever the day has to throw at you!

Chocolate Chip Muffins

Ingredients:

1 3/4 Cups + 2 Tbsp flour
2 Tbsp baking powder
1/2 Tsp salt
1/2 Cup granulated sugar
1/4 Cup brown sugar
3/4 Cup milk
1/3 Cup canola oil
1 Egg
1 Tsp vanilla
3/4 Cup mini chocolate chips

Directions
Preheat oven to 375.  Line a muffin tin with liners, lightly spray with non-stick cooking spray and set aside.

In a large bowl combine milk, canola oil, egg and vanilla and whisk to combine.  Once ingredients are combined add the flour, both sugars, salt and baking powder and whisk until just incorporated.  Add the mini chocolate chips and stir to incorporate.  Once ingredients are combined, fill the prepared muffin tins 2/3 full (about 1/4 cup).  Place in preheated oven and bake until the outer edges begin to turn golden and centers are set, about 15 minutes.  Remove from oven and transfer to cooling racks.

Recipe source: adapted from Chocolate and Chillies originally from All Recipes

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Beer Cheese Bread

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If you were to ask someone what there weakness was, as far as food goes, more than likely they would spit off an answer without any thought.  A carbaholic. A dairy lover. A sweet phene. The list goes on.  Well, for me, my answer wouldn’t be so simple.  I’m a carb loving, sweet phening, dairy loving, comfort food craving girl and the list just simply goes on.  I love food, what can I say? 

I’ve never met a carb I didn’t like.  Now take any piece of bread or pasta dish and top it, stuff it or mix it with cheese and I’m one happy girl.  I’ve always been this way.  Growing up, I remember going up to a salad bar getting my salad, veggies and such but while I was there I would pile my plate high with extra cheese and add a few pieces of buttery, garlic bread.  When I sat down to eat, I couldn’t have been happier.  Things definitely haven’t changed much.  I still try to get my carb fix on a daily basis.

I’ve never been one to turn down an extra bread stick, slice of bread, or cheese stick.  I’m a sucker.  Now when we’re talking homemade breads and rolls.  Um wow.  I think I could literally eat my weight in the stuff and, quite possibly go into a carb induced coma!  I love homemade breads, yeast and non-yeast I love them all.  A homemade bread that is stuffed not only with sharp cheddar goodness, but beer as well?  You’ve definitely got a winner! 

I’ve seen various recipes for beer cheese bread floating around the internet for quite some time.  Yes, I think I’m about the last person on earth who hasn’t tried the infamous beer cheese bread.  But that has changed, I’ve tried it and I LOVE it.  Beer. Cheese. Carbs.  Umm, how could this not be good?  An it’s a cinch to through together; no yeast, no proofing or anything.  Just combine this ingredients, stir and bake.  The end result is a bread that is fluffy, cheesy, slightly sweet and oh. so. good. 

This particular bread is a quick bread.  It’s an incredibly easy recipe, and it’s the perfect recipe for an inexperienced baker.  Spencer can cook all sorts of things on the stove top or grill but he’s never baked a cookie, pastry, or bread from start to finish.  He made this bread!  And it turned out perfectly.  And no, he wasn’t intimidated or nervous.  Just a few ingredients, some simple directions and in the end you get a delicious bread. 

We initially enjoyed this with a bowl of white chicken chili and it was amazing.  Throughout the week we enjoyed it with various other things, as well as tested it out in a grilled cheese sandwich.  Let me tell ya folks, that sandwich was awesome!  Cheesy beer bread surrounding more gooey cheese?  Yes please!  However you decide to enjoy this bread, just be sure to enjoy it.  I waited way too long to try this and I’m kicking myself for it.  Don’t make the same mistake I did…make this now!  Oh, and if you’re not a beer person or you just don’t have any on hand Sprite or 7-Up works too!  I can’t wait to try this recipe using additional add-ins and playing around with the flavor! 

Beer Cheese Bread

Ingredients:

3 Cups flour
1 Tbsp baking powder
1 Tsp Kosher salt
1/4 Cup sugar
3/4 Cup shredded cheddar cheese
2 Green onions, thinly sliced
12 Oz beer
1/4 Cup butter, melted

Directions:

Preheat oven to 375.  Spray a loaf pan with non-stick cooking spray and set aside.

Combine flour, baking powder, salt, sugar, cheese and green onions in a large bowl and stir gently to combine.  Slowly add the beer and stir gently to combine, trying not to overwork the batter.

Once all ingredients are incorporated, pour the batter into the prepared pan.  Drizzle the melted butter over the top of the bread.  Place in a preheated oven and bake for 50 minutes, until bread is cooked through and golden brown.  Remove the bread from the oven and allow to rest and cool for 10 minutes before removing from pan.

Recipe source: Shugary Sweets

Loaded Butterfinger Banana Muffins

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It’s been quite some time since I’ve made some muffins.  What’s up with that?  Well, have no fear I’ve got a muffin recipe to share with you today.  And I must say, it’s the muffin of all muffins!  It’s got bananas, candy bars and chocolate chips.  Ummm, yeah.  It’s got it all! 

Now, before I go any further let me tell you this.  I don’t serve breakfasts with candy in it on a regular basis, but I am a firm believer that it’s quite alright…even necassary to indulge from time to time.  And what better way to indulge than a delicious, moist muffin packed full of chocolate and Butterfinger?  I’m tellin’ ya, I don’t think there’s too many things that are better than this. 

This muffin starts out with a banana bread type base that is delicious, moist and amazing on it’s own.  Then the flavor is amped up by  the addition of not only chocolate chips, but crushed Butterfingers!  Tell me that doesn’t sound awesome. 

Peanut butter, bananas and chocolate are made for each other.  So they were destined to be combined to make an amazingly, delicious muffin.  Most people like muffins, but everyone likes candy so everyone will love these muffins.  Seriously, who wouldn’t want a moist, mini “cake” packed with candy and chocolate?  So, surprise your family with some of these muffins this weekend, it’s the perfect way to start off a Saturday!     

Loaded Butterfinger Banana Muffins

Ingredients:

1 Cup unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Egg
3 Ripe bananas
1 Tsp vanilla
2 1/4 Cups flour
1/4 Tsp salt
1 Tsp baking powder
1 Tsp baking soda
3/4 Cup miniature chocolate chips
1 Heaping cup Butterfinger candy bars, crushed
1/4 Cup Butterfinger candy bars, crushed

Directions:

Preheat oven to 350.  Line a muffin tin with muffin liners and set aside.

Place bananas in a medium bowl and mash.  Set aside.

Sift the flour, salt, baking powder and baking soda together in a medium bowl and set aside.

Place butter and both sugars in a large bowl and beat on high to cream.  Add vanilla and egg and beat again to combine.  Add the smashed bananas and gently stir to combine.  Gradually add the flour mixture to the banana mixture, mixing on low until combined.  Add the chocolate chips and 1 cup Butterfingers and gently stir to combine. 

Fill the prepared muffin tins about 3/4 full.  Sprinkle with crushed candy bars.  Place in preheated oven and bake for 25 minutes, until goldne brown.  Remove from oven and transfer to cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: Inside Bru Crew Life

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