Banana Bread

Ingredients

1 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, room temperature

2 large eggs

3 ripe bananas

1 tablespoon milk

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

NOTES: the directions say that it takes 70 min but it always seems to take longer... Adding semi-sweet chocolate chips is always a tasty addition. You can also freeze over ripe bananas and use them. However, to keep the banana texture in the bread i recommend using 2 frozen and one regular banana.

Pumpkin Bars

Ingredients

bars:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cup sugar
4 eggs
1 15-oz can pumpkin (not pumpkin pie mix)
1/2 cup oil

cream cheese frosting:
1 8-oz package cream cheese, room temperature
1/3 cup butter, room temperature
4-5 cups powdered sugar (start with 4, and add up to 1 more cup if needed)
1 teaspoon vanilla
2-3 teaspoons milk

Directions

1. Heat your oven to 350. Line a 10x15-inch baking sheet with foil, with the short ends folded over the sides, and spray the foil with non-stick spray.

2. Combine all of the dry ingredients in the bowl of a stand mixer. Add the wet ingredients to the bowl and mix on low until everything is combined. Scrape the sides and bottom of the bowl and mix on medium for 2 minutes.

3. Transfer the batter to the prepared baking sheet and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

4. While the bars are cooling, prepare the cream cheese frosting: In the bowl of a stand mixer, cream together the cream cheese and butter. Add 4 cups of the powdered sugar, and mix on low until it's mostly combined. Add the vanilla and 2 teaspoons of the milk. Mix on low for 60 seconds; scrape the sides and bottom of the bowl. Mix on medium-low until the frosting is very smooth and creamy. If it seems too wet add a little more powdered sugar; if it seems like it is too thick and will be hard to spread, add another teaspoon of milk. Be careful, though; cream cheese frosting is gooey by nature, so it can be tricky to know when you have the right consistency. If in doubt, try spreading some on the bars.

Pumpkin Bars

Ingredients

bars:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cup sugar
4 eggs
1 15-oz can pumpkin (not pumpkin pie mix)
1/2 cup oil

cream cheese frosting:
1 8-oz package cream cheese, room temperature
1/3 cup butter, room temperature
4-5 cups powdered sugar (start with 4, and add up to 1 more cup if needed)
1 teaspoon vanilla
2-3 teaspoons milk

Directions

1. Heat your oven to 350. Line a 10x15-inch baking sheet with foil, with the short ends folded over the sides, and spray the foil with non-stick spray.

2. Combine all of the dry ingredients in the bowl of a stand mixer. Add the wet ingredients to the bowl and mix on low until everything is combined. Scrape the sides and bottom of the bowl and mix on medium for 2 minutes.

3. Transfer the batter to the prepared baking sheet and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

4. While the bars are cooling, prepare the cream cheese frosting: In the bowl of a stand mixer, cream together the cream cheese and butter. Add 4 cups of the powdered sugar, and mix on low until it's mostly combined. Add the vanilla and 2 teaspoons of the milk. Mix on low for 60 seconds; scrape the sides and bottom of the bowl. Mix on medium-low until the frosting is very smooth and creamy. If it seems too wet add a little more powdered sugar; if it seems like it is too thick and will be hard to spread, add another teaspoon of milk. Be careful, though; cream cheese frosting is gooey by nature, so it can be tricky to know when you have the right consistency. If in doubt, try spreading some on the bars.

Cinnamon Swirl Bread

Ingredients

1/3 cup sugar
1/2 cup finely chopped pecans, toasted (I didn't use)
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil

Directions
Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.Combine 1/3 cup of sugar, pecans (if using), and cinnamon. Set aside.

Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. In a separate bowl, beat egg. Then, stir in milk and oil. Add the egg mixture. Stir just until mixed.

Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.

Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.

Glaze

( I used left over cream cheese frosting YUMMMMMM! but here is an alternative glaze recipe)

1 cup powdered sugar
1 1/2 Tbsp milk
1/2 tsp vanilla extract

Blueberry Muffins

I had some frozen blue berries left over in the freezer from summer so I made some muffins.

HELPFUL HINT: if you put the berries in frozen the juices don't color the dough blue. You are left with juicy berries and golden brown muffin. It may take a bit longer to bake but having the extra juice and moisture in the muffin is worth it.

Ingredients

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup unsalted butter, softened, plus more for preparing the muffin tin

2/3 cup sugar, plus 1 tablespoon for the top of the muffin

2 large eggs, at room temperature

1/2 cup milk

1 1/2 cups fresh blueberries, rinsed and dried

( I had left over fresh berries from summer that i tossed in the freezer and then used I put them in frozen... see hint above)

Directions

Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside. Cream the butter and 2/3 cup of the sugar. Add the eggs, one at a time, mix well after each addition.

Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

peppermint chocolate sandwiches

Christmas Cookies peppermint chocolate sandwiches Ingredients 1 (16.5 ounce) tube refrigerated sugar cookie dough 1/4 cup all-purpose flour plus extra for dusting 2 cups semisweet chocolate chips, divided 1/4 cup heavy cream 1 teaspoon pure peppermint extract 1 teaspoon vegetable oil Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet. Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes. Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Monster Cookies

Christmas Cookies

Monster Cookies

ingredients:

2 eggs

3/4 cup brown sugar

3/4 cup white sugar

1 tsp vanilla

1 tsp corn syrup (optional)

1 1/3 tbsp baking soda

5 1/2 tbsp butter

1/2 LB peanut butter

3 C oatmeal

1/2 cup flour

1/6 bag M&Ms

1/6 bag chocolate chips

Bake at 350 for 10-12 min