Peanut Butter Banana Nutella Swirl Muffins

I've been holding out. I looked at my pictures the other day and I realized that I had a backlog of photo-documented recipes which did not make it to the blog press!  Here's a one fresh out of the oven and baked today.

I was looking for some muffins to bring to a busy week of work - and with my growing stash of brown bananas in the freezer, and no fresh fruit blooming at any farms yet, I had my idea. Thankfully, I found some magic ingredients that you can never go wrong with - peanut butter and Nutella. I have never paired them together - but now they will be best friends.

Peanut Butter Banana Nutella Swirl Muffins

Adapted from:  http://www.myloveforcooking.com/blog/

Makes about 15 medium sized muffins.

Ingredients:

1 3/4 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt 

3/4 cup white sugar

1/4 cup softened unsalted butter

1/2 cup smooth peanut butter

2 large eggs

3 large bananas (about a cup)

Nutella

Directions:

1. Preheat oven to 350 degrees.  Get your muffin tin prepped with muffin liners or grease the pan if you are not using liners.

2. In a small bowl whisk the flour, baking powder, baking soda, and salt.

3. In a medium bowl mix butter and sugar until fluffy (with electric hand mixer or Kitchen Aid)

4. Gradually add peanut butter, banana, and eggs.

5. On a slower speed, mix in flour mixture until well blended.

6.  Drop the prepared batter in the muffin liner so that there is still room at the top (don't overfill! - probably about 3/4 full)

7. Quickly stir the Nutella with a spoon and then drop approximately 1/2 TBSP in each muffin liner on top of the batter.  

8. Using a toothpick, swirl the chocolate around to get the desired swirly effect.

9. Bake for approximately 25 minutes or until an inserted toothpick comes out clean after poking a muffin to see if it's done!

10. Cool on a wire wrack and enjoy - served warm is best as the chocolate is still gooey.

Enjoy!

Cranberry Scones

This season has been very busy! Traveling and visiting family over the holidays is delightful and busy in itself, however, living in a theatre for the last couple of weeks for rehearsals for the musical Mamma Mia has left my kitchen a little abandoned.

But what a better way to bring in some holiday cheer and energy than baking a yummy batch of cranberry scones and sharing with my wonderful cast? It was just the right touch after a long day.  Next week, we're back at it again so I'll have to bring some more goodies to keep us going!

Cranberry Scones

Adapted from http://annies-eats.com/

Makes approximately 8 scones

Ingredients:

1½ TBSP grated lemon zest

2½ cups all-purpose flour

½ cup plus 3 TBSP sugar, divided

1 TBSP baking powder

½ tsp salt

6 TBSP cold unsalted butter, cut into small pieces

1¼ cups fresh cranberries, coarsely chopped (these can also be frozen)

1 large egg plus 1 large egg yolk

1 cup heavy cream

Additional sugar for sprinkling

Directions:

1. Preheat the oven to 400˚ F.  Line a baking sheet with parchment paper.

2. In a medium bowl combine the lemon zest, flour, ½ cup of sugar, baking powder and salt.  Add in the cold butter pieces and mix briefly until it represents a coarse meal and the butter pieces are in small pieces.

3. In a small bowl, toss together the chopped cranberries and remaining 3 TBSP of sugar.  Stir this into the flour-butter mixture.

4. In a liquid measuring cup whisk the egg, egg yolk and heavy cream.   Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened.  Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.

5. You can either cut the scones using the same triangular method as seen in my Blueberry Scone recipe post, or you can simply roll out the dough and use a biscuit cutter to create circular scones. Because the dough is rather wet it is easier to use the circular cutters. Once dough is shaped and placed cookie sheet, sprinkle lightly with additional sugar.

Need to freeze?

Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.

6. Bake  until light golden brown, about 15-20 minutes.  (If baking from the freezer, add approximately 5 minutes to the original baking time.)

Buttermilk Tea Biscuits

Tea Time!

Whether you’re donning your favorite fascinator at high tea, letting a pot of tea steep on your stove, or sharing a cup with a friend, tea biscuits are trending!  You will see more than one type of biscuit on this website I promise you.  Today’s recipe is Buttermilk Tea Biscuits and is adapted from “America’s Test Kitchen Light & Healthy 2010”. 

It depends on your preference to what size biscuit cutter (or end of a round glass) you use.  I made mine a little small so I could get approximately 16. 

Serve with your favorite jam or jelly.

Buttermilk Tea Biscuits 

Ingredients:

 3 cups unbleached all-purpose flour

1 TBSP sugar

1 TBSP baking powder

3/4 tsp salt

1/2 tsp baking soda

4 TBSP unsalted butter, cut into 1/2 inch pieces and frozen for 1 hour

3 TBSP low-fat cream cheese, cut into 1/2 inch pieces and frozen for 1 hour

1 1/4 cup low-fat buttermilk

Directions:

Adjust oven rack to middle position and preheat oven to 450 degrees. Line baking sheet with parchment paper and set aside.

Pulse the flour, sugar, baking powder, salt, and baking soda together in a food processor to combine.  I used my mixer (stand alone or hand held are fine).

Scatter the butter and cream cheese over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses. I've also grated the frozen chunks and mixed it in that way if it is not mixing properly.

Transfer mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the dough comes together.

Turn out the dough onto a lightly floured counter. Knead the dough gently until smooth, 8-10 times.  Pat the dough into a 9-inch circle, about 3/4 inch thick.

Using a floured 2 1/2 inch biscuit cutter (or the end of a small glass) stamp out biscuits. Take "leftover" pieces of dough and knead and cut out the remaining biscuits.

Amazing! And looks a little extra fancy.

Bake until biscuits begin to rise, about 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees. Continue to bake until golden brown, 12-15 minutes longer.  Don't underbake biscuits as they will taste gummy. Transfer baked biscuits to wire rack to cool.

Biscuits can be stored in airtight container at room temperature up to three days.

Serving Options:

 1. Serve plain 

2. Serve with jam

3. Serve sliced with Mediterranean vanilla yogurt spread and topped with blackberries (or whatever fresh fruit is available) 

*** My favorite ***

Apple Muffins

Apple Muffins

I woke up this morning to a blanket of grey sky and mist.  I felt motivated to bake apple muffins for breakfast. This was taken from my family cookbook that has many a wrinkled and stained page from years of use.  I do have a “new version” with added recipes that our family has – but I keep going back to the old battered and true.

I added the new addition of the Pampered Chef Sweet Apple Sprinkle which was the little extra it needed. 

Apple Muffins

Makes approximately a dozen medium sized muffins. I used both a big and medium muffin tin so I ended up with 6 large muffins and 6 medium sized.

Ingredients:

½ cup butter

1 ½ cup packed brown sugar

2 eggs

3 cups grated apple

2 tsp of vanilla yogurt

1 cup of golden raisins

2 cups whole wheat flour

1 ½ tsp baking soda

2 tsp baking powder

1 ½ tsp salt

½ tsp cinnamon

½ tsp nutmeg

Pampered Chef Sweet Apple Sprinkle for topping

Directions:

Preheat oven to 375.

In a large bowl mix butter, brown sugar, eggs, grated apple and vanilla yogurt.

Stir in 1 cup of golden raisins.

In a separate medium sized bowl, whisk dry ingredients - flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually stir in dry mixture to the apple mixture until well blended.

This cookie sheet is probably older than me,
but is a favorite!

Place muffin liners in the pan (or you can grease the pan - although I find better results with the liners).

Fill muffin mixture into the liners so there's approximately 1/2 inch of room left at the top.

Sprinkle Pampered Chef Sweet Apple Sprinkle over the tops.

Bake for 20 minutes until golden brown.

Remove and cool on wire wrack.

I've already had some for my breakfast and will probably end up taking them on an afternoon hike as a snack! Enjoy :) 

Apple Cinnamon & Raisin Porridge

Why is this early morning favorite like a warm hug? Because it’s what my dad has made me many a breakfast since I was little enough to stay clung to the tops of his feet while he worked in the kitchen. 

Aside from my obvious sentimental value and memories, it really is great tasting and a filling breakfast or lunchtime meal.  It’s easy and quick enough that you can make it mid-week before you head off to work – or save it for a lazy Saturday. 

Apple Cinnamon & Raisin Porridge 

Makes approximately six bowls. 

Ingredients:

4 cups of water

2 cups of quick oats

1 TBSP butter

2 medium sized apples, peeled and grated

3 TBSP brown sugar

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup golden raisins

Directions:

1. In a large pot, bring 4 cups of water and quick oats to a boil - and reduce to medium/low heat.

2. Stir in TBSP of butter and grated apples.

3. Add 3 TBSP of brown sugar and stir in cinnamon and salt.

4.  Stir in raisins - should be a fairly thick consistency at this point. Taste.  If not quite enough “umph” add a little extra salt.  

5. Serve with milk and topped with a little brown sugar.

This is also great for leftovers. Simply boil the kettle and pour a little water in the bowl - just enough to get the "stiffness" out of it while stirring it with a spoon. Place in the microwave for about a minute. Remove and then add milk/sugar as necessary. This helps it taste fresh and help avoid it from getting too sticky and clumpy like bad porridge! Serve with a cup of Tetley Tea and you're ready to take on the day.