Coconut Chocolate Chip Banana Muffins

It's been a long time since I last blogged.  I know that one of my new years resolutions was to blog more this year.  However, I have been busy and have not had any time to bake.  Which also means not much to blog about.

I have been trying to eat right because I put on quite a few extra pounds over the winter.  This means keeping the house stocked with green bananas.  Green bananas are a healthy snack and also great before a workout.  However, brown or ripe bananas are full of sugar and not so great when on a diet.  

So what do you do with ripe bananas?  YOU MAKE BANANA BREAD!  Okay no banana bread because it takes too long to bake.  What does that mean?  MAKE MUFFINS!

Banana Coconut Chocolate Chip Muffins

Ingredients:
3 large very ripe bananas
1/2 cup granulated sugar
1/2 cup brown sugar
3 eggs
1/2 cup vegetable oil
1/2 teaspoon ground cinnamon
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut, plus extra for sprinkling
1/2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F.  Spray muffin pan with vegetable oil
2.  Mix bananas, sugar, and brown sugar in a bowl until smooth.
3.  Add eggs one at a time.
4.  Mix in vegetable oil until well combined. 
5.  Whisk cinnamon, flour, baking powder, baking soda, and salt together in a separate bowl.
6.  Mix in dry ingredients with banana mixture.  Do not over mix.
7.  Add coconut and chocolate chips by hand.
8.  Use a ice cream scooper to scoop batter into greased muffin pans.
9.  Sprinkle additional coconut on top
10.  Bake for about 21 minutes.
11.  Remove from oven and cool on rack for about 10 minutes.
12.  Remove muffins from pan and cool completely.

This muffin hit the spot.  So satisfying I ate it as my dessert.  This is a recipe that one should keep in their recipe box/binder.  It's fast and easy to make.  

Khloe the pup is patiently waiting for spring/summer.  This week we have gone on 3 walks so far and that makes everyone happy.  

Keeping cooking friends!

XOXO

Banana Coconut Muffins topped with Walnuts

My mother in law loves nuts.  I am pretty sure it is all nuts.  Whenever we go to a restaurant she always asks for nuts in her salad.  She also loves coconut.  I am pretty sure whenever she goes to Cold Stone or any self serving ice cream place she always picks coconut as her topping.

So for Mother's Day I wanted to make a muffin that she would enjoy.

Banana Coconut Muffins topped with Walnuts
Adapted from Amandeleine

Ingredients:
1 cup all purpose flour
1/4 cup wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup ripe bananas (about 2 bananas)
1/2 cup unsalted butter, melted (1 stick)
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup sweetened shredded coconut
1/2 cup chopped walnuts

Directions:
1.  Preheat oven to 375F.  Line 12 muffin cups
2.  Whisk together flour, baking powder and salt together.
3.  Cream butter and sugar
4.  Add banana until combined.
5.  Add egg until combined.
6.  Add vanilla extract and coconut
7.  Mix in dry ingredients until just combined.  Do not over mix!
8.  Use a ice cream scooper to scoop batter into lined muffin cups.
9.  Top each muffin with chopped walnuts
10.  Bake until muffins are puffed and golden, about 23 minutes.

These muffins where nice and moist and full of banana flavor.  The in laws took quite a few home for morning coffee for the rest of the week.  Now we all know I am not a fan of coconut or nuts so I was more than happy to pack these little lovelies in a take out box.

This is Khloe the pup modeling her X-men shirt.  The pup does a natural look back.  Born model. 

Bake on friends!

XOXO

Chewy Coconut Cookies

Sometimes you feel like a nut.  Sometimes you don't.  Okay I never feel like coconut.  But El Hubby loves coconut so the good wifey that I am I make it for him.  It's crazy how much coconut goes through my pantry when I not only don't like coconut but have self proclaimed to hate coconut.  Sorry coconut lovers.  It's true.  I hate coconut.  Except ... when it is covered with caramel and  chocolate and on top of a cookie.  Dang those Girl Scouts and their cookies!

These cookies do not disappoint in the chewy department.  They are moist and CHEWY!  For real!

Chewy Coconut Cookies
Adapted from Anecdotes and Apple Cores

Ingredients:
1 cup all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cup coconut

Directions:
1.  Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.
2.  Combine flours, baking soda, and salt in a medium bowl, set aside
3.  Cream together butter, brown sugar, and white sugar until smooth and creamy (about 3-4 minutes)
4.  Beat in egg and vanilla until light and fluffy
5.  Gradually stir in the flour mixture
6.  Mix in the flaked coconut
7.  Refrigerate for about 1 hour
8.  Scoop cookie dough onto prepared cookie sheet.
9.  Bake for about 9 minutes or until just golden brown.  Cool on wire racks and then enjoy

With some experiment I have found that cookies are tastier when you refrigerate the dough.  I am no science major but I think it has something to do with science.  Whatever the reason refrigerate your dough.  Your cookies will come out more flavorful.  Maybe that's why store bought cookie dough is good.  Hmmmmm!

Sometimes no one can be trusted.  Especially when it is a prize possession you are keeping safe.  Sometimes the only thing a pup can do is sleep next to her biscuit so she can keep an eye on it. 

Time to put those running shoes on.  Spring is here and summer is right around the corner. 

XOXO

Banana Bread

Why is banana bread so good with coffee?  Something about a nice slice of banana bread with a cup of rich dark coffee makes a day right.

Yep that's right!  I made banana bread again!  This time I loaded it up with goodies. 

I made this banana bread for the Tzu Chi Math Tutoring students and teachers for a snack.  The program started in 2010 and now has a small following of students.  More students should really take advantage of the program.  The teachers are great!  I hope everyone enjoyed the treat!

Banana Bread
Adapted from Buttered Up

Ingredients:
3 medium sized bananas, overly ripe
1/4 cup butter, melted
1 cup all purpose flour
1/2 cup whole wheat flour
1 cup white sugar
1 large egg, beaten
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi sweet chocolate chips
1/2 cup walnuts, chopped
1/2 cup coconut

Directions:
1.  Preheat oven to 350F.  Grease 6 mini loaf pan.
2.  Mash bananas
3.  Add all ingredients but the additions.  Mix well until all the flour is gone.
4.  Stir in the additions until just combined.
5.  Pour into mini loaf pan and even out the top with a spatula.
6.  Bake in the oven for about 30 minutes or until toothpick inserted comes out clean.  If top of bread begins to brown, tent the top with foil and continue baking.
7.  Cool in pan for 30 minutes.  Let bread cook on cooling rack for about 20 minutes or until firm before cutting.

This banana bread is very rich in flavor.  2 slices from a mini loaf is more than enough for me and my coffee break. There is nothing I would change about this recipe. 

I do have to say that I love my mini loaf pan.  It allows me to bake and share.  Love it!  Everyone should own one!

This is Khloe the pup and her dad when I get home from work.  I now know why she thinks she is a baby.  Her doggy dad treats her like a baby and coddles her.  Aw how can you not love these two?!?

Keep on baking!
XOXO

Banana Coconut Chocolate Chip Muffins

I know I have been on a muffin crazy but I have a really good reason.  I have had to turn my break recipes to muffins because I keep burning my breads.  I don't know if it's my pan, oven, greasing too much or too little, or not putting a sheet of parchment paper oven my bread early enough.  What ever the reason is I keep getting burned bread with a raw center.  So instead of being frustrated and I have been turning everything into a muffin.  Which works just as well.

A friend of mine has recently asked if she can still use my recipes if she doesn't have wheat flour.  Of course!  I only substitute wheat flour to try to make things healthier.  If you don't have wheat flour go ahead and use all purpose flour.

So this will probably be the last banana recipe for a while.  I think.  I have used the last of my ripe bananas.  I think. 

Banana Coconut Chocolate Chip Muffins
Adapted from Taste Food

Ingredients:
3 large very ripe bananas
1/2 cup granulated sugar
1/2 cup brown sugar
3 eggs
1/2 cup vegetable oil
1/2 teaspoon ground cinnamon
2 cups all purpose flour
1 tablespoon wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut, plus extra for sprinkling
1/2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F.  Spray muffin pan with vegetable oil
2.  Mix bananas and brown sugar in a bowl until smooth.
3.  Add eggs one at a time.
4.  Mix in vegetable oil, vanilla extract and cinnamon until well combined.
5.  Whisk flour, wheat germ, baking powder, baking soda, and salt together in a separate bowl.
6.  Mix in dry ingredients with banana mixture.  Do not over mix.
7.  Add coconut and chocolate chips by hand.
8.  Use a ice cream scooper to scoop batter into greased muffin pans.
9.  Sprinkle additional coconut and chocolate chip on top
10.  Bake for about 20 minutes.
11.  Remove from oven and cool on rack for about 10 minutes.
12.  Remove muffins from pan and cool completely.

This banana recipe is a get-out-the-butter and put on some sweat pants kind of muffin.  Now I hate coconut but this muffin was so good that I ate it any way.  That's how good the muffin is.   Go ahead.  Eat a muffin.  Eat 2.  Eat 3.  Eat 4.  Heck eat as many as you want since you have your sweat pants on.  Just go for a nice long run/jog after.  Of course after your run/job eat another muffin for sustenance.

I am pretty sure my pup thinks she is a princess.  She is probably the most dramatic dog I know.  My husband says she learned it from me.  I don't even know if that is even possible.  Khloe jumps on the bed and sleeps like she belongs there.  Oh and the face she gives me if I attempt to move her.

Oh and what do I wake up to in the morning?  A Kong tennis ball in my bed!  I complain but I love my pup.  At least I know why I have back problems.  It's all the tennis balls in my bed!

XOXO

Banana Coconut Muffins

I hate coconut.  In fact I call them crap-o-nuts.  I am not fan of the flavor or the texture.  My dad hates it so so you can call me a daddy's girl.  One time my dad was eating a German Chocolate Pie and spit it out of his mouth and asked why there was worms in the chocolate pie.  Hahaha.  I love my dad.

But my husband loves coconut.  Some people ask why I keep baking coconut items and I tell them it's because my I am a good wife and my husband likes it.  Here's my deep dark secret ... I make things with coconut so I can get my baking fix and not eat the item so no extra calories.  Muahahaha!  Is it evil or genius?  You decide. 

Banana Coconut Muffins
Adapted from Amandeleine

Ingredients:
1 cup all purpose flour
1/4 cup wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup ripe bananas (about 2 bananas)
1/2 cup unsalted butter, melted (1 stick)
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup sweetened shredded coconut

Directions:
1.  Preheat oven to 375F.  Line 12 muffin cups
2.  Whisk together flour, baking powder and salt together.
3.  Cream butter and sugar
4.  Add banana until combined.
5.  Add egg until combined.
6.  Add vanilla extract and coconut
7.  Mix in dry ingredients until just combined.  Do not over mix!
8.  Use a ice cream scooper to scoop batter into lined muffin cups.
9.  Bake until muffins are puffed and golden, about 23 minutes.

As a person who hates coconut these muffins smells fabulous baking in my kitchen.  I am pretty sure my husband's mouth was watering the whole time these were baking.  The muffins came out nice, fluffy and moist.  The husband loved them and announced that he will eat them for breakfast every day.  We will see if that is true.

Enjoy!
XOXO

Chewy Oatmeal Cookies with Coconut

 

Memorial weekend was a great way to rest after our family vacation the weekend before.  What was even better was we had some friends who were hosting a BBQ.  Don't get me wrong.  I love hosting, but when you are hosting you just don't get to enjoy the moment as if you were a guest.  When I host I am always worrying if there is enough food, if people are having a good time, cleaning up, etc.  Blah!  Much better when I just get to eat, chat, and soak up some sun. 

What to bring?  Oatmeal cookies!  I figured we needed something healthy at a BBQ.  Ha!  These cookies are  loaded with goodies. I know when most people think of BBQ they don't normally think of oatmeal cookies.  But then I like to be different.

Ingredients:

1 cup butter

1 cup all purpose flour

1/4 cup wheat flour

1/2 teaspoon baking soda

1 cup white sugar

1 cup brown sugar

2 eggs

2 cups flaked coconut

3 cups quick oats

3/4 cups raisins 

3/4 cup semi sweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees

2.  Cream together butter and sugars until the mixture is light and fluffy.

3.  Add in eggs one at a time.

4.  In a separate bowl whisk flour and baking soda together.

5.  Add dry ingredients to wet ingredients until just incorporated.  Do not over mix!

6.  Add coconut, oatmeal, raisins, and chocolate chips until just incorporated

7.  Use cookie scoop onto parchment lined cookie sheet.  

8.  Bake for 9 minutes.  Cool for about 5 minutes on sheet before moving to cooking rack.

Sometimes the things I bring to a potluck are either a hit or a bust.  These cookies were for sure a hit.  They were gone in a matter of minutes.  The poor husband asked if there was any more at home and looked pretty sad when I told him no.  What a hard life he lives. 

Enjoy!

XOXO

Congo Bar

What do you do when it's May and your NBA team is not one of the final 2 teams? I dunno cause I am a Celtics fan and the husband is a Lakers Fan. Except this season. This season both our teams are out early. This doesn't happen often to us. So in short we are in zombie state. How does a basketball fan drown their sorrows? Dessert!

I found this recipe and have wanted to try it for away. I have never made any "bar" dessert before so this was my first attempt. The closes I have ever gotten is a brownie.

Ingredients:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 stick unsalted butter, melted and cooled

1 1/2 cups packed light brown sugar

2 large eggs

1 1/2 teaspoon vanilla extract

1/2 cup semi sweet chocolate chips

1/2 cup white chocolate chips

1 1/2 cups shredded coconut, toasted

1 cup chopped walnuts

Directions:

1. Preheat the oven to 350 degrees

2. Spray a 9 x 13 inch baking pan with cooking spray

3. Whisk together the flour, baking powder, and salt

4. Mix melted butter and brown sugar until combined.

5. Add eggs and vanilla mixing well

6. Manually fold the flour mixture with the wet mixture. Mix until just combined. DO NOT OVER MIX

7. Add the chocolate chips, nuts, and coconut to the batter.

8. Spread the batter evenly in the prepared baking pan

9. Bake for 35-40 minutes.

10. Remove the bars from the oven and cool on a wire rack.

These came out super yummy. We ate them while watching the Bulls play the Heat with our friend Cheng. Lucky for Cheng his Bulls are still in the finals. The husband and I on the other hand just ate Congo bars.

Enjoy!

XOXO