Friday, July 15, 2011

Orange Infused Banana Chocolate Chip Muffins

On a regular basis I hear from Bubbie Boy, "We need to go shopping. We don't have any food in this house." Of course, we do have food, just not the snacky-type stuff he desires. So in an attempt to help remedy that situation, I made the following muffins in mini muffin tins.



Orange Infused Banana Chocolate Chip Muffins (or Bread)


5 very ripe bananas
1/2 cup vanilla yogurt
zest from 1 large orange
juice from 1 large orange
3 eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup brown sugar
3 cups white wheat flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
mini chocolate chips

Preheat oven to 325ยบ. In a large bowl puree bananas until pretty much liquefied. I used my immersion blender to do this. Add the yogurt, orange zest, orange juice, eggs, oil and vanilla. Blend well. Add the brown sugar and blend well some more. In a large separate bowl, combine flour, salt, baking powder and baking soda. Add the banana mixture to the flour mixture and mix with a light hand. Fold in desired amount of mini chocolate chips.

Grease your muffin tins and scoop in your batter. It took my mini muffins 16 minutes to cook. I put the rest of the batter into loaf pans and they took about 55 minutes to bake.

Linked to Weekend Wrapup.

Thursday, July 7, 2011

Staycation Chocolate Chip Cookies


This week, our family is on staycation. We really aren't doing much--that is the 'cation part of it. At any rate. DH decided to make omelets for what ended up being pretty much lunch this morning. About an hour after eating those wonderful things, we were all in the mood for something sweet. So Snickerdoodle and I whipped up some chocolate chip cookies bits of heavenly delight!

Staycation Chocolate Chip Cookies
Snickerdoodle and Momma

2 sticks unsalted butter--use the real stuff, please
1-1/4 cups turbinado sugar
1 egg
1 egg yolk
2 tablespoons milk
2 teaspoons REAL vanilla
2-1/4 cups white whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips

Preheat oven to 325 degrees.

Melt butter in microwave. In mixing bowl, combine melted butter and turbinado sugar. Turn on mixer and let it mix away. (The sugar and butter will not cream and the sugar will not melt. This is a good thing.) Add egg, egg yolk, milk and vanilla. Turn on mixer again, and allow to mix while doing the next step. (If you do not have a stand mixer, just mix really well with your hand mixer.)

Combine flour, salt and baking soda. Add flour mixture to butter mixture and mix only until combined. Add chocolate chips with a light hand.

Drop, preferably with a LARGE cookie scoop, onto parchment-lined baking sheets.

These baked to perfection in 17 minutes in our oven. Adjust time to your oven's temperament.

*Enjoy warm right out of the oven with hot coffee or cold milk.

*These can also, most definitely, be enjoyed while not on a staycation. Matter-of-fact, you may need them more during your regularly scheduled life.

Linked to Tatertots & Jello Weekend Wrapup!