CHOCOLATE CHIP BANANA CUPCAKES and BANANA MUFFINS

We had several ripe bananas, and I wanted to make the most of them before the fruit flies finished them off. I made a batch of cupcakes and a batch of muffins for a snack one afternoon, and the kids absolutely loved them.

CHOCOLATE CHIP BANANA CUPCAKES

2 cups flour
1 1/2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups mashed ripe bananas (2 to 3 medium)
3/4 cup chocolate chips

In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and chocolate chips.
Fill paper-lined muffin cups two-thirds full. Bake at 350F for 20 to 24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Enjoy!

Recipe adapted from Taste of Home Fun Food, August 2010
www.tasteofhome.com/

BANANA MUFFINS

1 cup flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup mashed banana (I put in 6 bananas - a bit more than 1 cup)
1/2 cup quick cooking oats
1/2 cup milk
1/4 cup butter, melted
1 egg, beaten

Heat oven to 425F.
Line 12 muffin cups with paper liners, set aside.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and mix well. Make a well in the center.
In a separate bowl, combine the mashed banana, oats, milk, butter and egg. Pour mixture into the well and stir until combined and dry ingredients are moistened. Spoon batter into prepared muffin cups, filling about 2/3 full. Bake 15 minutes, or until muffins spring back when touched.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2012
www.arkansas.com/dining/recipes/

PEANUT BUTTER CUPCAKES

My husband and I attended an "everything butter" tasting at 28 Springs in Siloam Springs, where each course was absolutely incredible and paired perfectly with a beverage.
Once we arrived and had been seated, we were given a jar filled a quarter of the way with cream and a pinch of salt, and were instructed to shake the jar for about 2 minutes. We made our own butter to pair with the fresh, warm pretzel bread - such a fun way to start the evening.
There was a fish course drizzled with butter aoli, butternut soup topped with a cultured butter foam, a "turkey dinner"- bite sized delights of turkey and stuffing, green beans wrapped in bacon, accompanied by roasted sweet potatoes topped with homemade brown-butter and sage marshmallows. The magical meal, for that is how I came to think of it,  was rounded out with a rich, buttery shortbread baton, paired with brown butter ice cream (some of the best ice cream I have ever tasted) and butterscotch and chocolate sauces.

TURKEY DINNER - turkey confit, roasted sweet potatoes, brown-butter & sage marshmallows, cornbread stuffing, bacon-wrapped green beans, cranberry sauce, paired with a Belgian beer - at 28 Springs

ELEMENTAL SUNDAE - scottish shortbread, brown butter ice cream, askinosie chocolate sauce, butterscotch, paired with Breckenridge bourbon, at 28 Springs

It was such an amazing meal and we are still talking about it!! In fact, every time we have eaten at 28 Springs, has been a memory maker.
While my husband and I were busy anticipating a spectacular meal, I thought I would give the kids something to look forward to as well, a little "butter tasting" of their own, incorporating the childhood favorite, peanut butter.

PEANUT BUTTER CUPCAKES

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1 cup brown sugar
2 eggs
1 cup milk
1 cup dark chocolate chips
FROSTING
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1/2 teaspoon vanilla
3 to 6 tablespoons milk
chocolate chips for garnish

Heat oven to 350F.
Line 20 to 24 muffin cups with paper liners.
Combine flour, baking powder, baking soda and salt in a small bowl, mix well.
Beat 1/2 cup peanut butter and 1/4 cup butter in a large bowl with electric mixer at medium speed until blended. Add brown sugar, beat until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, mixing well at low speed after each addition. Stir in 1 cup chocolate chips. Spoon batter evenly into prepared muffin cups.
Bake for 15 minutes or until toothpick inserted into centers comes out clean. Cool completely.
Beat 1/2 cup butter and 1 cup of peanut butter in medium bowl with electric mixer at medium speed until smooth. Gradually add powdered sugar and vanilla, mix until well blended. Add milk, 1 tablespoon at a time, until smooth and desired consistency is reached. Pipe or spread frosting on cupcakes. Garnish with chocolate chips.
Enjoy!

Recipe adapted from Cupcakes, March 2013
pilcookbooks.com/‎

STRAWBERRY CORNMEAL CUPCAKES

The summer vacation went by very quickly, and although I wasn't quite ready for it to be over, I was looking forward to finding our Fall routine, and getting back to the school week rhythm.
I took the requisite "First Morning of School" photographs out the front of the house by the holly tree, as bunches of Sorority girls walked by smiling at the silly faces my kids were making. My husband and I leisurely walked the kids to school, had coffee with a group of other parents, then took a long walk around the beautiful downtown.
Even though my "TO DO" list was long and loomed large after many months of neglect, once I had cleaned up the kitchen from breakfast, and organized a lunch date with a friend, I wanted to make sure there was a freshly baked snack for the kids when they came home from school.
It's a good thing I was wanting more time at home with the kids, two of them developed fevers and chills over the course of the evening, so it looks like school will be postponed for a few more days.

STRAWBERRY CORNMEAL CUPCAKES

2/3 cup flour
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
2 eggs
1 tablespoon finely grated lemon zest
1/2 cup olive oil
3 tablespoons cream
1/2 to 1 cup chopped strawberries
confectioners sugar for dusting

Heat oven to 350F.
Line muffin pan with paper liners.
In a bowl, whisk flour, cornmeal, baking powder and salt. Using an electric mixer, beat sugar, eggs and zest on medium speed for 5 minutes. Beat in olive oil and milk. Add flour mixture, beat just until blended. Gently stir in strawberries. Divide among muffin cups.
Bake until toothpick comes out clean, 20 to 25 minues. Dust with confectioners sugar.
Enjoy!

Recipe adapted from Rachael Ray Magazine, May 2013
www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search‎

CHOCOLATE CHIP AND PEANUT BLONDIES and CARROT CUPCAKES

I love spending time out on the farm where my daughter takes horse riding lessons, beautiful and picturesque, it takes me back a little to childhood. My Uncle trained horses, and my brothers, cousins and I would spend a lot of time on his farm, and were even allowed to ride some of the older, quieter animals - although I never rode with as much grace and discipline as my daughter and her fellow class mates do, I always adored it.
A week of summer camp out on the farm concluded with a potluck, my daughter wanted me to bake carrot cupcakes, and I thought a little chocolate would round out the dessert offerings. Although I can barely sit on a horse, I do adore navigating a recipe.

CHOCOLATE CHIP AND PEANUT BLONDIES

1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter
1 1/4 cups golden brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup roasted peanuts
1/2 cup semi-sweet chocolate chips

Heat oven to 350F. Butter and flour an 8 by 8 inch baking pan.
Whisk flour, salt and baking soda in a medium bowl to blend. Melt 1/2 cup butter in a saucepan, over low heat. Remove from heat, add sugar and whisk until smooth. Cool mixture two minutes, whisk in eggs and vanilla. Using a spatula, stir in flour mixture then peanuts and chocolate chips. Spread batter in prepared pan, sprinkle with extra peanuts and chocolate chips.
Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes, cool completely in pan on rack.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

CARROT CUPCAKES

1 cup flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
1 1/2 cups shredded carrots
cream cheese frosting (recipe follows)

Heat oven to 350F, and line 12 muffin cups with paper liners.
In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.
Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.
Fill a pastry bag fitted with a tip with the cream cheese frosting. Pipe the frosting onto the carrot cupcakes and serve.

CREAM CHEESE FROSTING

4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1 3/4 cups confectioners sugar

In a bowl, using an electric mixer, beat the butter with the cream cheese until smooth. Beat in the vanilla and confectioners sugar, then beat at high speed until the frosting is light and fluffy.
Enjoy!

Recipe adapted from Food and Wine, January 2011
www.foodandwine.com/‎

MINI COCONUT CUPCAKES

A friend once told me a Southern Lady never returns a dish empty, a rule to which I happily comply.
Our sweet neighbor had brought brownies to a recent gathering at our house, so once her dish was washed, dried and ready to take back, I had to make sure there was something yummy to go on it.
I baked these tiny treats, but was frustrated when it came time to make the frosting - I just couldn't get the cream to whip. After throwing out one batch and trying again - I realized I was using the paddle attachment rather than the whisk!!
Once the light and fluffy frosting was whipped up, I was able to return the plate, in good conscience filled with splendidly topped coconut cupcakes.

MINI COCONUT CUPCAKES

1/4 cup flaked coconut
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup reduced-fat coconut milk
3/4 cup dried coconut
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1/2 cup heavy cream

Heat oven to 350F. Fill a mini muffin pan with mini cupcake liners and set aside.
Line a baking sheet with foil, top with flaked coconut. Toast for 10 to 15 minutes or until golden.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In the bowl of a standing mixer, or using a hand mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating until well combined, then mix in vanilla extract. Add half the dry ingredients, mix, then add half the coconut milk. Repeat with remaining amounts and beat on high for 1 minute. Fold in dried coconut.
Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 20 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes in a pan, then turn cupcakes out onto a wire rack to cool completely.
Next, make the frosting. In the bowl of a standing mixer, combine cream cheese and powdered sugar until smooth. Gradually mix in heavy cream. Beat on high until cream holds stiff peaks.
Decorate top of cupcakes with frosting and sprinkle with toasted coconut.
Enjoy!

Recipe adapted from Shape Magazine, May 2013
www.shape.com/healthy-eating/healthy-recipes‎

BAKED CHICKEN NUGGETS WITH TANGY BAR-B-QUE SAUCE and VANILLA CUPCAKES WITH CREAM CHEESE FROSTING and CARAMEL FROSTING

I met my incredible husband fourteen years ago today - and we recently celebrated 12 wonderful years of marriage. Three children, one new business and lots of travel later, I still always look forward to seeing him at the end of the day, and spending time together.
The traditional gift of linen was represented by the napkins at one of our favorite local establishments, which also happens to be the restaurant where we met. We always love Bordinos, not just for the nostalgia, but also for the outstanding food and service and excellent atmosphere, and because it is too fancy a place to take the aforementioned adorable kids.
However, they did get to dine on these delicious, kid friendly chicken nuggets, and we all celebrated together as a family with the yummy vanilla cupcakes.

BAKED CHICKEN NUGGETS WITH TANGY BAR-B-QUE SAUCE

1/4 cup flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breast, cut into strips
1/4 cup milk
1/2 cup plain bread crumbs

Heat oven to 400F.
Line a large baking sheet with parchment paper.
In a medium bowl, combine flour, onion and garlic powders, salt and pepper. Toss chicken with flour mixture. Pour milk into a shallow bowl. Dip chicken pieces into milk. Pour breadcrumbs onto a large plate. Roll chicken in crumbs. Arrange chicken on baking sheet, spray with cooking spray. Bake for 20 minutes or until thoroughly cooked. Serve with bar-b-que sauce.
Enjoy!

TANGY BAR-B-QUE SAUCE

In a saucepan, stir together 1/3 cup barbeque sauce, 1 tablespoon of cider vinegar, 2 tablespoons of honey and 1 teaspoon of grated orange rind. Bring to a boil, reduce heat to low and simmer for about 4 minutes.
Enjoy!

VANILLA CUPCAKES

In a medium bowl, combine 1 1/2 cups flour, 1 1/2 teaspoons baking powder and 1/8 teaspoon salt. In a large bowl, beat 6 tablespoons of softened butter with 2/3 cup sugar on high for 2 minutes. Beat in 3 egg yolks and 1 teaspoon of vanilla extract. Beat in half the flour mixture on low. Add 1/2 cup milk and beat briefly. Beat in remaining flour just until combined. Spoon batter into paper liners in a 12 cup muffin pan. Bake at 350F for about 20 minutes.
Enjoy!

Recipe adapted from Relish Magazine, March 2013
relish.com/issues/march-2013/

CREAM CHEESE FROSTING

1 (8 ounce) package of cream cheese, softened
3 tablespoons butter, softened
1 1/2 to 2 cups of powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.
Enjoy!

CARAMEL FROSTING

Bring 1/2 cup firmly packed light brown sugar, 1/4 cup butter and 2 tablespoons of milk to a boil in a small saucepan over medium heat, stirring constantly. Remove from heat, and stir in 1/2 teaspoon vanilla extract and 1 cup powdered sugar.
Enjoy!

Recipes adapted from Southern Living, October 2010
www.southernliving.com/food/kitchen-assistant

GUINNESS CUPCAKES and RED VELVET CUPCAKES WITH IRISH CREAM FROSTING

St Patricks day is here - and this year I plan to dress head to toe in green and eat dessert first.
I made the Guinness cupcakes for a recent dinner party and the red velvet cupcakes as the adult sweet treat during a play date, and both were fun additions to the festivities.

GUINNESS CUPCAKES

1 cup Guinness beer
1 stick plus 1 tablespoon unsalted butter, cut into 1-inch pieces
3/4 cup cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
2 1/2 teaspoons baking soda
cream cheese glaze (recipe follows)

Heat oven to 350F. Put baking liners into muffin tins.
In a large saucepan, combine beer and butter, heat until butter is melted. Remove from heat and whisk in cocoa and brown sugar.
In a large mixing bowl, whisk sour cream with eggs and vanilla, fold in beer mixture.
Sift together flour and baking soda, fold into the batter. Pour mixture into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes, remove from muffin tins and cool on a rack. Spread with cream cheese glaze.

CREAM CHEESE GLAZE

8 ounces cream cheese
1 1/4 cups confectioners sugar
1/3 cup half and half
1 teaspoon Guinness beer

Using an electric mixer, beat cream cheese until smooth, sift in confectioners sugar and beat until well blended. Add half and half and beat until smooth.
Spread glaze over cupcakes.
Enjoy!

RED VELVET CUPCAKES WITH IRISH CREAM FROSTING

CUPCAKES

2 1/4 cups flour
1 1/2 teaspoons baking soda
pinch salt
1 cup of buttermilk, at room temperature
2 eggs
1 tablespoon of white vinegar
1 teaspoon of vanilla extract
1/4 cup of cocoa powder
3 tablespoons of red food coloring
3/4 cup of butter, softened
1 1/2 cups of sugar

FROSTING

1 1/2 cups butter, softened
4 cups confectioners sugar, sifted
3 tablespoons Irish cream liqueur
1/2 teaspoon vanilla extract

Heat oven to 350F.
Line 24 muffin cups with cupcake liners, set aside.
In a medium bowl, whisk flour, baking soda and salt together.
In a separate medium bowl, whisk buttermilk, eggs, vinegar and vanilla together.
In a small bowl, stir cocoa and food coloring together to form a smooth paste.
In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy. Reduce speed to low and beat in a third of the flour mixture, followed by half of the buttermilk mixture. Repeat. Then beat in remaining flour mixture until just combined. Beat in cocoa mixture.
Pour about 1/4 cup of batter into each muffin cup. Bake cupcakes 15 to 20 minutes, or until a pick inserted in the center comes out with just a few crumbs.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
With an electric mixer on high, cream butter until smooth. Gradually add confectioners sugar (1/2 cup at a time) mixing on medium speed and scraping down sides of bowl after each addition, increasing speed to high for 10 seconds after every two additions. Add liqueur and vanilla and beat until smooth. Use immediately or refrigerate in an airtight container for up to 5 days.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, March 2010
www.arkansasonline.com/

BACON PARMESAN TASSIES and PINK CHAMPAGNE CUPCAKES

When I first moved to America, I viewed the Super Bowl as an excuse to drink beer on a Sunday, and watch all the fun advertisements. Not much has changed. I still enjoy the most expensive televised messages of the year over and above the actual competition for The Vince Lombardi Trophy, although now I am more focused on the food than the beer.
Despite the fact I first made these for a darling girls Christening - I thought they might add a lovely touch to the chicken wing and nacho laden tables this Sunday.

BACON PARMESAN TASSIES

1/2 cup butter, softened
5 ounces cream cheese, softened
1 1/4 cups flour
1/2 cup half and half
1 egg
1/2 teaspoon salt
5 bacon slices, cooked and finely chopped
1/2 cup grated parmesan cheese

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Chill mixture for 30 minutes, then roll into 28 balls, and place on a baking sheet. Cover and chill for 30 more minutes.
Place dough balls into cups of a greased miniature muffin pan, press dough, forming a crust.
Heat oven to 375F.
Whisk together half and half, egg and salt. Sprinkle bacon into pastry shells, top each with 1 teaspoon of cheese, and about 1 1/2 teaspoons of egg mixture.
Bake for 20 minutes, or until puffed and golden brown. Remove from pan to a wire rack and cool 5 minutes.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Entertaining

PINK CHAMPAGNE CUPCAKES

CHAMPAGNE CUPCAKES
1 box white cake mix
1 1/4  cups champagne
1/3 cup vegetable oil
3 egg whites
4 drops red food color
CHAMPAGNE FROSTING
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 drops red food coloring

Heat oven to 350F.
Place paper baking cups in miniature muffin pan.
In a large bowl, combine dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed for 2 minutes. Fill muffin cups about 2/3 full.
Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to cooking rack. Cool completely, about 30 minutes.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes, sprinkle with decorating sugar and pearls if desired.
Enjoy!

Recipe adapted from cupcakes, cakes &more, April/May 2010
www.bettycrocker.com/.../pink-champagne-cupcak...