Posts tagged ‘Snacks’

Very Good Banana Nut Muffins

I was searching for a new recipe to use overripe bananas a while back, and found this one at Noble Pig and bookmarked it. The interesting thing about this recipe is that it finally makes it clear the ratio of wet to dry ingredients for the best muffins. Other tips she gives is to mix the batter very lightly and leave some clumps of flour. One that I never tried before is to sprinkle with sugar and then spray with oil to produce a crisp top. I never buy spray oils, but JF picked up one of these Misto sprayers(I swear that man loves to shop more than me.), in which you fill your own oil and pump to produce the spray. No chemicals. I used it for the first time on these. 🙂

Another thing I liked is that I could use 3 bananas. I just changed a couple things. Here is what I did:

3 ripe bananas, mashed (you can also use 2)
1 egg
3 TBS butter, melted and cooled slightly
1-1/2 tsp vanilla
1-2 Tbs strong coffee (optional)
Milk ~ add only enough milk to make your wet ingredients equal two cups (I used kefir, you can also use buttermilk)
1 cup all-purpose flour
1/2 cup whole wheat pastry flour (or use fully all purpose)
3/4 cup sugar, plus more for sprinkling
1 teaspoon salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon or pie spice
pinch ground nutmeg
1 cup chopped pecans (or walnuts or a mix of both)
Cooking spray(optional)

Preheat oven to 350 and line muffin pans with papers or grease them well.

Toast the pecans (optional) in a small skillet. Mash the bananas.

In one bowl mix the dry ingredients: sugar, flours, baking powder, baking soda, salt, spices and nuts.

Now, if you have a 2c or 4c glass pyrex measuring cup that is perfect for this. I used a 2 c one. Beat the egg in the measuring cup. Pour the mashed bananas in. Add the coffee (next time I wouldn’t add this because I don’t think it added to the flavor) and the vanilla. Now see how close to the 2c line your ingredients are. Since I used 3 bananas mine was very close, and I think I only used around 2 TBS of the kefir. (Next time I will try this without egg and add ground flax seeds).

Add the wet ingredients to dry. Fold it in carefully around 10 strokes. Its okay if there are still clumps of flour! Spoon into the muffin cups. Then sprinkle generously on top with sugar and spraylightly with cooking spray oil. If you dont have the spray, you can use demera or turbinado sugar which is coarse and golden and wonderful and I often use this to top muffins or scones, when I splurge on buying some.

Pop into the oven for 20-24 mins or until a toothpick comes out clean.

This is going to Aipi’s Bookmarked Recipes Volume 24!

Orange Cranberry Chocolate Chip Scones

Whew, thats a mouthful! Today I was craving for something sweet, but not too decadent. Something with orange flavor(I’ve been into oranges lately). And maybe chocolate (when is not a good time for chocolate?). I had some cranberries in the fridge and white chocolate- cranberry is a great combination. So is orange-cranberry. I like dark chocolate better than white… so throw those in as well. And thats how I came up with this recipe. 🙂 It was perfect!

  • 2 c flour
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 5 TBS cold butter
  • zest of one orange
  • 1/4c sugar
  • 1/2c dried cranberries
  • 1/4c semisweet chocolate chips
  • 1/4c white chocolate chips (trader joes are the best for these!)
  • 3/4- 1 c any of the following or a combination: milk, buttermilk, cream, yogurt(thinned with milk), kefir
  • 1 tsp vanilla extract

Glaze: (double this if you like to cover them.. this is just enough for a drizzle)

  • 1/4c powdered sugar
  • orange juice to make a thick consistency (less than half an orange)
  • another orange zest

Preheat oven to 400

Zest an orange and mix with the sugar. Keep aside.

Mix flour, baking powder, and salt in a bowl. Cut the 5 tbs of butter into horizontal slices, then cut the slices in half vertically. Turn on their sides and then cut vertically into thirds. You will have small cubes, which is easier to blend with the flour. Cut into the flour with a fork, pastry cutter, food processor, or your hands (be careful not to “melt” the butter with the heat of your hands). There should be small crumbs with no large clumps of butter. Stir in the sugar, cranberries and choc chips. Measure 3/4c of  the liquid(milk) and add the vanilla. Stir into the flour. You may need to add more a TBS at a time. The dough should be slightly sticky. Do not knead the dough, just bring it together in a ball. Using a little extra flour as needed, pat into a 1.5 inch thick round. Cut the round into 8 triangles. Place the triangles slightly apart on a baking sheet (I line it with parchment paper). Bake for 15 mins until the tops are starting to turn slightly golden on the edges.

To make the glaze, just mix the powdered sugar with orange zest and juice. Keep it thick because it will “melt” onto the scones and become thinner. Pour or drizzle the glaze on while still hot.

I’m sending this to Bake Off at Versatile Kitchen.

Spicy Rosemary Parmesan Crackers

I’ve been wanting to try to make crackers at home for a while now.  I don’t eat a lot of crackers, but they seem like fun to try to make and good for the afternoon munchies. I saw a recipe from Barefoot Contessa which looked pretty and very buttery, but as usual I looked around the web for more ideas. I have some rosemary so I knew I wanted to use that, and parmesan in a cracker sounds perfect to me. So I came across these which looks so delightful! I also thought  I would prefer a thin crisp cracker, and it also uses olive oil…. olive oil and rosemary… YUM! I decided to add in spicy chili powder and black pepper. Next time I will try with some cumin seeds too.

They came out unbelievably flaky and airy. With the first bite you get the small punch of woodsy rosemary, which I love! Then there is the buttery parmesan aftertaste and just a hint of the chili. They’re really good!

Here is what I did (adapted from eat make read and the original from Mark Bittman with video)

  • 1 cup all-purpose flour, more as needed (I used 2/3c all purpose and 1/3 whole wheat pastry flour)
  • 1/2 tsp red chili powder
  • 1/2 teaspoon salt
  • 1tsp freshly ground black pepper ( I wanted it peppery, use less if you like)
  • 1/3c  grated fresh Parmesan cheese (I used some grana padano in that)
  • 1 Tablespoon fresh rosemary,very  finely chopped
  • 2 Tablespoons extra virgin olive oil
  • 1 TBS butter
  • 3 TBS cream, more as needed

In a bowl, mix the flour with salt and spices. Cut in the butter with a fork until you can only see small crumbs. Stir in the cheese then add the oil. Stir well to distribute then add in the cream. Form a nice dough which should not be sticky. (You can also do this in food processor) Keep in the fridge to chill for 10 mins while you preheat the oven.

Roll the dough with extra flour until it is 1/8 inch thick. You can then transfer the dough to a baking sheet lined with parchment paper or cut the crackers then transfer to the baking sheet(thats what I did). Cut into any shapes you like. I did diamonds. This made more than 50 crackers.

Bake for 10 minutes until lightly browned. I recommend do not let them get too browned or they have a slight “burnt flour” taste.

I am just in time for Global Kadai – Crackers and Straws hosted by  Ria and Cilantro!!!

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