• 1 comment
• 1 person found this helpful

delish!

Posted by babewithbrains9319, 2 years ago

BANANA - CHOCOLATE CHIP MUFFINS
1 c. sugar
1 egg
1/2 c. butter, room temperature
1 c. mashed ripe bananas (2 med.)
3 tbsp. milk
1 c. whole wheat flour
1 c. unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. chocolate chips
1 c. chopped walnuts
Preheat oven to 375 degrees. Grease and flour muffin pans or line with papers.
In the bowl of an electric mixer, combine butter and sugar; beat until thoroughly blended. Add the rest of the ingredients except walnuts to the electric mixer bowl and beat at low until dry ingredients are moistened. Turn to high and beat until smooth. Blend in walnuts by hand.

Spoon batter into muffin cups until 2/3 full. Bake at 350 degrees for 15-17 minutes or until a toothpick inserted in the center comes out clean and dry. Remove from oven and allow to cool in pan for 10 minutes before turning out.

• report this
• Was this helpful? yes no yes no
• add a comment

Top Chef Cookbook Give-away!

Posted by Nonfiction Editor, 2 years ago

• buy now
• add to wishlist

We're giving away a FREE copy of How to Cook Like a Top Chef! Click on the link below to enter (until july 2, 2010).

community.indigo.ca/posts/Nonfiction-Editor/user-300765/588690.html

• report this
• Was this helpful? yes no yes no
• add a comment

• 2 comments
• 2 people found this helpful

Easy Banana Brownies

Posted by Kity P., 2 years ago

Ingredients
• 1/2 cup butter
• 2/3 cup semisweet chocolate chips
• 1 large egg
• 2/3 cup packed light brown sugar
• 1 small ripe banana, mashed
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour

Directions

1. Preheat an oven to 325 degrees F (165 degrees C). Grease an 8
inch square pan.

2. Melt butter in sauce pan over medium-low heat. Remove from
heat, add chips, and stir until melted. Set aside to cool for 5
minutes.

3. Lightly beat the egg in a medium bowl. Stir in the brown sugar, banana, vanilla, and salt. Pour the melted chocolate mixture into the banana mixture, and stir until well combined. Add the flour, stirring just until incorporated. Spread the batter into the prepared pan.

4. Bake in the preheated oven until a toothpick inserted near the center comes out with moist crumbs, about 20 - 30 minutes (Depending on oven). Don't over bake. Remove, and cool pan on wire rack before cutting.

Nutritional Information

Amount Per Serving Calories: 151 | Total Fat: 8.2g | Cholesterol: 28mg#

• report this
• Was this helpful? yes no yes no
• add a comment

• 3 comments
• 2 people found this helpful

Michael Smith's Cinnamon Rolls

Posted by maria dp, 3 years ago

Cinnamon Rolls
Yield: 12

Ingredients:
Dough
•1 cup milk
•1/2 cup butter
•1/2 cup brown sugar
•1 tbsp vanilla
•1 tsp salt
•5 cups flour
•1 pkg yeast
•4 x eggs
Filling
•1/2 cup butter, room temperature
•1 cup brown sugar
•2 tbsp cinnamon
Glaze
•1 tbsp vanilla
•4 tbsp cream
•1 cup powdered sugar

Directions:
Dough
1.In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don't bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.
2.Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.
3.Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.
4.Meanwhile preheat your oven to 350?. When the dough is ready, bake for 40 to 45 minutes.
5.When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them. Serve immediately!
Filling
1.Mix all ingredients together.
Glaze
1.Stir together the glaze ingredients and drizzle all over the cinnamon rolls after they have cooled.
Made these delicious rolls yesterday and they weren't that hard to make!

• report this
• Was this helpful? yes no yes no
• add a comment

• 1 person found this helpful

Martha Stewart's Mint-Filled Brownie Cupcakes

Posted by Nonfiction Editor, 3 years ago

How do you make a delicious brownie even more divine? Leave it to Martha to "solve" the baker's dilemma. Her latest book, Martha Stewart's Cupcakes, has an entire chapter devoted to stuffed and filled "cupcakes". It's like doubling your brownie pleasure. Genius. Pure genius!

Ina has her famous "Outrageous Oreo Crunch Brownies" (post to come later), but Martha has created an equally fantastic flavour combination: chocolate brownie and chocolate mint candy. And the recipe is pure Martha: top notch ingredients, clever presentation and big, bold flavour. As an extra bonus these brownies came together in less than 15 mins and were made in one single bowl!

A delicious and elegant keeper - perfect for holiday get-togethers and potlucks.

Mint Filled Brownie Cupcakes - adapted from Martha Stewart Cupcakes

8 oz. semisweet or bittersweet chocolate, coarsely chopped
½ cup unsalted butter, at room temperature
3/4 cup sugar (original amount was 1 cup)
¾ tsp salt
3 large eggs
½ cup all purpose flour
¼ cup unsweetened Dutch process cocoa powder
16 small chocolate covered peppermint patties, such as York

Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners. Place chocolate and butter in a heat proof bowl set over a pan of simmering water. Stir occasionally until just melted, 4 to 5 minutes.

Remove from the heat. Whisk in the sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth.

Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with another heaping tablespoon of batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway into centers (above mint patty) comes out with only a few moist crumbs attached, about 23 minutes. (The original recipe states 35 mins, but since I made my brownies smaller, I needed to reduce the baking time.) Transfer tin to a wire rack to cool completely before removing cupcakes.

Yield: 16 cupcakes

• report this
• Was this helpful? yes no yes no
• add a comment

• 1 person found this helpful

Chocolate Cupcakes with Peanut Butter Frosting

Posted by Sephora, 3 years ago

If you like peanut butter and chocolate, you'll love these!

Chocolate Cupcakes with Peanut Butter Frosting
Yield: Approximately 24 small (not mini) cupcakes

Cupcakes:
2 Cups Plain Flour
1 Tsp. Baking Soda
Pinch of Salt
1/2 Cup Cocoa Powder
10 Tbsp. Unsalted Butter, softened
1 1/2 Cups Sugar
3 Eggs
1 Cup Milk

Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with paper cases. Sift together the flour, baking soda, salt and cocoa powder. In another bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, beating well after each addition. On low speed, beat in the flour mixture alternatively with the milk until just blended. Spoon into the paper cases.

Bake for 12-15 minutes, until a skewer inserted in the centre of a cupcake comes out clean. Transfer to a wire rack to cool.

Frosting:
1 Cup Icing Sugar
3/4 Cup Smooth Peanut Butter (do not use old fashioned or crunchy)
1/4 Cup (1/2 Stick) Unsalted Butter, room temperature
1/4 Tsp. Vanilla Extract
Whipping Cream (optional)

Place all ingredients except whipping cream into a bowl. Beat until mixture is smooth, adding whipping cream by spoonfuls if frosting is too thick to spread. Apply to cupcakes (completely cooled) with a rubber spatula.

• report this
• Was this helpful? yes no yes no
• add a comment

• 2 comments
• 1 person found this helpful

Summer Bounty: Zucchini Loaf

Posted by Eva Q, 3 years ago

Here's a great recipe to take advantage of all the local zuchini in your backyard or market. If you're a fan of morning glory or carrot muffins, these have a very similar texture and appeal - but are much healthier. Low in fat and made with whole grain flour and flaxseed.

Zucchini-Pecan-Flaxseed Bread
*Adapted from Cooking Light

2 1/2 cups whole wheat flour
3/4 cup granulated sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini (about 2 medium zucchini)
1 cup plain yogurt
2 eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Cooking spray
1/2 cup whole pecans (for top)


Preheat oven to 350°.

Combine flour, granulated sugar, and next 7 ingredients (through nutmeg) in a large bowl, stirring well with a whisk.

Spread zucchini onto several layers of heavy-duty paper towels; cover with additional paper towels. Press down firmly to remove excess liquid.

Combine yogurt, eggs, oil, and vanilla in a medium bowl, stirring well with a whisk. Stir in zucchini.

Add zucchini mixture and 1/4 cup pecans to flour mixture, stirring until well combined. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle batter with 3 tablespoons whole pecans and 1 tablespoon raw sugar (optional).

Bake at 350° for 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.

• report this
• Was this helpful? yes no yes no
• add a comment