Monday, December 15, 2014

Banana Blueberry Muffins

Moist banana muffins filled with juicy blueberries. Grandma's recipe for banana bread makes the perfect, quick breakfast!


I didn't mean to stay away from my blog for so long...It's been a busy couple of weeks! I've begun baking Christmas goodies and will have recipes to share soon. For now, I have this delicious muffin recipe.


This recipe is one I adapted from Grandmother. I have two great recipes for banana bread from both grandmother's (you can find the other banana bread recipe here). This recipe is from my paternal grandmother and is very rich and buttery. She always baked this in a loaf pan (since it is a bread recipe) but I occasionally will bake them as muffins to save time and give us something more "portable" to eat for breakfast. The recipe doesn't make a "pretty" bakery style muffin but once you bite into it, you won't care how it looks. The bananas create such a moist muffin that get softer the longer you store them. I love adding fresh blueberries to the bread but the bread is great on it's own as well.


Banana Blueberry Muffins

Ingredients
  • 3 ripe bananas, peeled and mashed
  • 3/4 cup butter, melted and cooled
  • 1 1/2 cups granulated sugar
  • 1 egg, room temperature and beaten (Grandma's original recipe calls for 2, but I prefer to use 1)
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, sour cream or Greek yogurt (I've tried all three and they all work fine)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 6-8 ounces of fresh blueberries
Directions

1.  Preheat oven to 350 degrees. Spray muffins tins with cooking spray, set aside. In a medium bowl, mix together the flour, baking soda, and salt. Set aside.

2. In a large mixing bowl or stand mixer, mix together the mashed bananas, sugar, and butter until smooth and velvety. Stir in the eggs, vanilla, and buttermilk until well combined. Fold in the dry ingredients and stir until combined. Do not over mix. Stir in blueberries. Fill muffin cups 2/3 full with batter.

3. Bake at 350 degrees for 22-28 minutes until muffins are golden brown and inserted toothpick comes out clean. Allow muffins to cool in the pan for 10 minutes before turning out onto a cooling rack. Cool completely before serving or storing.

Note 1: Want to bake this in a loaf pan? Grease or spray a loaf pan and bake at 350 for 1 to 1 1/2 hours until golden brown and inserted toothpick comes out clean. Cool for ten minutes for inverting onto a cooling rack. 

Note 2: Overripe bananas are always best for banana bread. Bananas not ripened yet? Line bananas on a rimmed baking sheet (still in their peel) and bake in a 300 degree oven for 8-10 minutes. The peel should be lightly brown or have brown spots. Allow bananas to cool completely before peeling and mashing for the bread.

Adapted from my Grandmother

Wednesday, November 26, 2014

Thanksgiving Recipes

Thanksgiving is tomorrow and I couldn't be more excited. Thanksgiving combines two of my favorite things: food and family. There's nothing like sitting around the table and sharing a delicious meal with those you are closest to.

While, I do not host a Thanksgiving dinner. I do have three family thanksgiving dinners to attend. I'll be making pies and side dishes for all three of them! I don't have a large repertoire on my blog yet, but I thought I'd share a few of my Thanksgiving recipes.

No Thanksgiving is complete without a pie. Here is my go to pie crust recipe:




Making pumpkin pie and want to make your own pumpkin puree? It's so easy!



This is the traditional pie recipe that I use:




Or maybe you prefer to be nontraditional and skip the pie. Here is a delicious recipe for pumpkin roll.




I recently tried this pumpkin pie recipe and it was superb!

This is my favorite recipe for stuffing. It can be prepared  a day ahead and refrigerated until you're ready to bake it.

Need a way to use up leftover stuffing? Try it with my chicken and stuffing casserole.


 

Have a Happy Thanksgiving!

Monday, November 3, 2014

French Bread Pepperoni Pizza

Need a quick dinner idea? Love pizza, but don't have the time to make a homemade crust? Try this quick and easy French bread pizza. 


I posted a recipe for my homemade pizza sauce last week so I figured I needed to post a recipe that you can use it for! Growing up, my mom would occasionally make us this French bread pizza. It's super simple and you don't have to deal with the hassle of making a crust.

I for one, love a good homemade pizza crust but I don't always have time to make the bread dough. For a good pizza, in a short amount of time, I will whip out one of these French bread pizzas.


It's so simple: pick up a loaf of French bread at your supermarket's bakery, slice it lengthwise in half, brush with a little olive oil, toast it for a few minutes in the oven, add your toppings, pop back in the oven and bake until cheese is bubbly and bread is golden.


Simple right?

French Bread Pepperoni Pizza

Ingredients
  • 1 loaf of French bread
  • Extra virgin olive oil
  • Pizza Sauce 
  • 4-6 ounces of mozzarella, shredded
  • Pepperoni
Directions

1. Preheat oven to 425 degrees. Slice French bread in half lengthwise. Place onto a rimmed baking sheet (I usually brush a little olive oil onto the pan underneath the bread). Brush the tops of the bread with a little olive oil. Toast in the oven for about 5 minutes.

2. Top French loaves with pizza sauce, mozzarella, and pepperoni. Return to oven and bake for about 8-10 minutes or until cheese is melted and bubbly. Cool for 5 minutes before slicing and enjoying.

Note: Pizza can be made with a variety of toppings. If using additional cheese or toppings, hollow out a little bit of the loaf so that it can hold all of the toppings.