Cranberry Orange Muffins

Fall is here.  Well it's October.  Here in California depending on where you live it's still hot.  But whatever.  It's October and therefore Fall is here.  Baking in the Fall/Winter is the best.  Baking warms your house and makes it smell amazing. 



 I decided to celebrate the cooler weather with some cranberry orange muffins.  This recipe is super easy to make.  The batch is pretty small so you don't have to worry about tons of leftovers.  Or you can double the recipe and share with friends. 

The tart cranberries make the muffins perfect for drenching orange icing over the top.  The orange is stubble but yummy.

Cranberry Orange Muffins

Ingredients:

1 and 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup butter, soften and unsalted

3/4 cup granulated sugar

2 large eggs

1/2 cup Greek yogurt

1 teaspoon vanilla extract

1/3 cup milk

zest of 1 orange

1/2 cup chopped walnuts

1 and 1/2 cup fresh cranberries

Orange Icing

1 cup confectioners sugar

juice of 1 orange (about 3 Tablespoons)

Directions:

1. Preheat oven to 425F.  Spray a muffin pan with non stick spray or line with cupcake liner.  Set aside. 
2. In a large bowl, toss the flour, baking soda, baking powder, cinnamon, and salt together.  Set aside.
3. In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth, about 1 minute.  Add the granulated sugar and beat until creamed, about 2 minutes.  Scrape down the sides as needed.  Add the eggs, Greek yogurt, and vanilla extract.  Beat on medium speed for 1 minute.  Scrape down the sides and bottom of the bowl as needed. 
4. Pour the dry ingredients into the wet ingredients and beat on low speed until just combined.  Do not over mix.  Add the milk and orange zest and beat until just combined.  Fold in the walnuts and cranberries. 
5. Use a ice scoop to fill each cup or liner.  Fill all the way to the top,  Bake the muffins for 5 minutes at 425F, then keeping the muffins in the oven, reduce the oven temperature to 350F.  Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.  The total time these muffins take in the oven is about 22-23 minutes.  Allow the muffins to cool in the pan for about 5 minutes then transfer to a wire rack.
6. Whisk the confectioners sugar and orange juice together.  Drizzle over muffins. 

The muffins are perfect for the fall weather!  The muffins stay fresh stored in the refrigerator for about 1 week. 

Keep baking friends!

XOXO

White Chocolate Chip Cranberry Walnut Cookies

I have not baked cookies in a long time.  My poor family has been eating store bought cookies.  So I finally decided to stop being lazy and bake some cookies.  Because Baby Girl can't grow up eating store bought cookies!!

White Chocolate Chip Cranberry Walnut Cookies

Ingredients:

2 and 1/4 cups all purpose flour

1 teaspoon baking soda

1 and 1/2 teaspoons cornstarch

1/2 teaspoon salt

3/4 cup unsalted butter, melted

3/4 cup light brown sugar

1/2 cup granulated sugar

1 large egg + egg yolk, at room temperature

2 teaspoons vanilla extract

1/2 cup white chocolate chips

1/4 cup dried cranberries

1/4 cup chopped walnuts

Directions:

1)  Whisk flour, baking soda, cornstarch, and salt together in a large bowl.  Set aside. 

2)  In another bowl, whisk the melted butter, brown sugar and granulated sugar together until no lumps remain.  Whisk in the egg and the egg yolk until completely combined.  Wisk in the vanilla extra. 

3)  Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  The dough will be very soft.  Fold in the white chocolate chips, cranberries and walnuts.  Cover the dough and chill in the refrigerator for 3 hours or up to 2-3 days.  Chilling is mandatory.  Overnight is best. 

4)  Take the cookie dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes or so. 

5)  Preheat oven to 325F and line baking sheet with parchment paper. 

6)  Roll the dough into balls that are about 3 tablespoons each.  Bake the cookies for 11-12 minutes.  The cookies will look very soft and under baked.  They will continue to bake on the cookie sheet.  Allow to cool completely. 

I rolled the dough into balls and froze them.  This way my family could have fresh baked cookies whenever.  Just add a extra minute when baking. 

El Husbee and Baby Girl loved the cookies.  The cookies require a extra day of waiting but it is totally worth it. 

Keep baking my friends!!

XOXO

 

Banana Walnut Caramel Cookies

This year we switched it up and had a champagne brunch with my husband's family for Mother's Day.  While eating my husband mentioned that the only thing missing was bananas foster.  This got me thinking ... and thinking ... and craving bananas foster.  

When I got home I decided to make cookies ... with a bananas foster theme of course.

Since real bananas get brown and I am not really familiar with them in cookies I decided to use banana pudding mix for my banana flavor.  The cookie dough smelled amazing.  There is just something about banana and caramel that is drool worthy.

Banana Walnut Caramel Cookies

Ingredients:
16 tablespoons unsalted butter, room temperature (2 sticks)
3/4 cup packed brown sugar
1/4 cup white sugar
1/4 teaspoon salt
1 (3.5) package instant banana pudding mix
2 eggs
1 teaspoon vanilla extract
1 1/4 cup wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1 cup caramel bits
1 cup chopped walnuts

Directions:
1.  Preheat oven to 350 degrees.  Line baking sheets with parchment paper
2.  Cream butter and sugars until light and fluffy.
3.  Add pudding mix, eggs, and vanilla extract.
4.  Whisk together the flours, baking soda, and salt.
5.  Slowly add the dry ingredients with the wet ingredients until just incorporated.  DO NOT OVER MIX!
6.  Fold in the caramel bits and walnuts.
7.  Using a cookies scooper, scoop 1 tablespoons cookie dough on prepared baking sheet.
8.  Bake for about 9 minutes or until lightly brown.  Remove and place on cooling rack.

I brought these cookies to Mother's Day dinner with my family.  The cookies were super moist because of the banana pudding mix.  My husband really enjoyed these cookies.  However, we realized that I forgot a key ingredient to bananas foster ... RUM!  So looks like next time I make these cookies I will be substituting rum extract for vanilla extract.  The caramel bits were a little chewy so maybe not so old people friendly or dentist friendly.  Oh well.  Them were sure yummy to eat!

Keep baking for your loved ones!
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

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

M&M Walnut Chocolate Chip Cookies

What's better to greet out of town guest than cookies?  Nothing!  Okay okay there are probably other items but that is what I made for my family visiting from LA over Labor Day weekend.  I love when I arrive at my grandparent's house with cookies and in unison everyone says "cookies!".  The younger ones dig in and the older ones complain that it's too sweet and not healthy.  An hour later the plate of cookies I came with is empty.  Oh family!

M&M Walnut Chocolate Chip Cookies
Adapted from Life Tastes Like Food

Ingredients:
1 cup + 2 tablespoons flour
1 cup wheat flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 sticks butter, melted and cooled (12 tablespoons)
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup M&Ms
1/2 cup walnut, chopped
1/2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 325F
2.  In a bowl, mix the flour, baking soda and salt together.
3.  Combine butter and sugars.  Then add egg, egg yolk, vanilla and mix.
4.  Slowly add the dry mixture to the bowl until dough forms.
5.  Fold in M&Ms, walnuts, and chocolate chips.
6.  Stick the dough in the fridge for about 10 minutes.
7.  Use a 1 tablespoon cookie scooper and scoop 2 scoops on top of each other for each cookie.  Leave about 2 inches of space between each cookie.  Bake for about 12 minutes.

These cookies came out super yummy.  I will definitely make them again.  It's got a good chewy texture which is very important for me.  Oh and they have got to be healthy cause they contain walnuts!  Right?!? 

Enjoy!
XOXO

Banana Bread

What happens when you don't eat bananas fast enough. They turn brown! Have no fear! Make banana bread!

Now my husband and I eat a banana a day each so it's pretty rare that we have over ripe bananas in our home. However, this time due to me purposely buying too many we have extra bananas. Whoot whoot!

For the bread:

3 whole ripe bananas

1 tablespoon whole milk

1 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1 stick unsalted butter

1 cup sugar

2 eggs

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Streusel topping:
1/2 stick of soften butter

1/3 cup all purpose flour

1/3 cup brown sugar

1/4 teaspoon cinnamon

a pinch of salt

1/3 cup chopped walnuts

Preheat oven to 350 degrees

Cream sugar and butter in a large mixing bowl until light and fluffy. Make sure to scrape down the bowl. Add the eggs one at a time. Mix well after each egg.

In a small bowl mash the bananas, cinnamon, and nutmeg with a fork. Mix in the milk

In another bowl whisk together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed butter/sugar mixture and mix until combined. Add in the dry ingredients, mixing just until flour disappears.

Pour batter in prepared pan and bake for 40 minutes.

Prepare the streusel topping by combining the butter, flour, brown sugar in a medium bowl. Using a pastry cutter or fork blend the ingredients. Add a small inch of salt and chopped walnuts and toss. After the 40 minutes remove and sprinkle topping evenly and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for at least 15 minutes.

Slice and serve with butter or honey.