My daughter and I drove across town yesterday morning to meet up with the rest of the family at a wrestling tournament. In an effort to make the most of every precious minute of Saturday morning slumber, I made a batch of muffins to eat on the way so we wouldn't have to take time to eat breakfast before leaving. I adapted this recipe for Banana Coconut Pecan Muffins from a banana, macadamia nut, and coconut coffee cake recipe in my Coffee Cakes cookbook by Lou Seibert Pappas. I must say that these muffins turned out really delicious. Banana Pecan Coconut Muffins 2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup brown sugar 2 bananas 2 eggs 1/3 cup olive oil 2 Tablespoons Captain Morgan's Spiced Rum 1/2 cup sour cream 1 1/2 teaspoons vanilla 3/4 cup coconut 3/4 cup pecan pieces In mixer, combine bananas, eggs, oil, rum, sour cream and vanilla.
Packed with bananas, nuts and coconut - these muffins were a great way to start our Saturday morning. They were also a big hit with the wrestling fans at the tournament. Ciao!
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We did a pretty good job of emptying the pantry and the refrigerator over Christmas and it didn't get restocked before we left on vacation. I jumped in the car on Thursday morning to head to the grocery store to only to find out that my car wouldn't start. to be honest, I wasn't too upset because I really wasn't looking forward to grocery shopping anyway. I went back inside and pulled a container of chicken soup out of my freezer to feed my family for dinner. (Oh how I love meals that I can pull out of the freezer.) I found all of the ingredients to make homemade corn muffins in the house and I thought they would be the perfect compliment to the chicken soup. (and we were low on crackers too.) Corn Muffins 1 cup flour 1 cup cornmeal (white or yellow) ¼ cup sugar 2 ½ teaspoons baking powder ¾ teaspoons salt ½ teaspoon baking soda 1 egg 1 egg yolk 1 ¼ cups buttermilk 1/3 cup canola oil ¾ cup corn kernels
Fill greased muffin cups ¾ full and bake 18 minutes at 400. (I made 18 muffins) I cool mine in the pans about 5 minutes and then move them to a wire rack. I like to eat my corn muffins hot out of the oven. They are especially good when they're warm and eaten with butter. If you're in the mood for corn muffins (or if you're just out of crackers) give these corn muffins a try. They're easy and delicious.
Ciao! I am sending a box of ski supplies back to brother from our Montana ski trip today. He requested that I include some biscotti in the box when I mailed it back so I whipped up a batch of Toffee Crunch Biscotti yesterday afternoon. I'm hoping that it will ship well - if not - he can always eat the crumbs. Toffee Crunch Biscotti 6 Tablespoons butter, melted 3 eggs, beaten 1/3 cup oil 3 cups flour ½ cup sugar 1 ¾ teaspoons baking powder ¼ cup brown sugar ¼ teaspoon salt 2 teaspoons vanilla 1 ½ cups Heath bar chips ½ cup chopped pecans Cream butter, oil, sugar and brown sugar. Combine dry ingredients and add to creamed mixture.
Bake 10 minutes. Turn over and bake an additional 5 minutes. Cool. If you have tried biscotti recipes in the past and not had any luck, give this recipe a try. It is much more forgiving than my other biscotti recipes and it might just turn you into a biscotti baker. It is really good.
I will keep you posted on the condition of the biscotti when it arrives in Boston. Ciao! Sometimes I need a simple side dish to complete my dinner menu. I make these roasted fingerling potatoes when I don't have a lot of extra time to prepare a starchy side dish. Even though they're simple to prepare, they were elegant enough to serve for Christmas dinner this year. The fresh rosemary from the Dekalb Farmer's Market made all the difference in these little potato gems. Roasted Fingerling Potatoes 1 pound fingerling potatoes 1 Tablespoon fresh rosemary 1 Tablespoon olive oil 1 Tablespoon whole grain mustard salt and pepper
Spread on a foil lined baking sheet and roast 40 minutes at 400. The roasted potatoes were a big hit with the beef tenderloin that I served for dinner on Christmas. Everyone really seemed to like these little potatoes. They were nearly gone by the time dinner was over. Fingerling potatoes are readily available at supermarkets all over the states. Don't be afraid to pick some up and roast them for your next family dinner.
Ciao! This year we hosted some of our family over Christmas and everyone pitched in to help with meals. These pictures are from the night that we all made homemade pasta. One afternoon, my mom helped the kids make nut roll also. I served the nut roll for breakfast along with some cinnamon rolls. I like to serve these cinnamon rolls when we have overnight guests because I can put them together ahead of time - pull them out of the freezer and put them right into the oven - FROZEN! There is no waiting for the dough to rise or getting the counter all covered with flour while trying to entertain guests. Freezer Cinnamon Rolls Dough Filling 3/4 cup buttermilk 1 Tablespoon butter, melted 6 Tablespoons butter, melted 3/4 cup brown sugar 3 eggs 2 teaspoons cinnamon 4 1/4 cups flour 1/4 teaspoon cloves 1/4 cup sugar 2 1/2 teaspoons yeast Icing 1 1/4 teaspoons salt 1 1/2 ounces cream cheese 3 Tablespoons buttermilk 1 1/2 cups powdered sugar
Slice into 12 even slices and arrange in pan. Wrap dish with plastic wrap and then cover with foil and freeze. I like to write the baking instruction on the foil before I put it in the freezer so that I don't have to look up my recipe again when I am ready to bake them. Remove from freezer, remove plastic wrap and rewrap dish with foil. Bake 20 minutes. Remove foil and bake another 30 minutes. Frosting: Flip rolls immediately onto rack and let cool 5 minutes. Whisk together cream cheese and buttermilk. Stir in powdered sugar and whisk until smooth. Drizzle over rolls. |
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