Saturday, February 19, 2011

Banana Chocolate Chip Muffins

  • 1 1/2 cups all purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk
  • 3/4 cup semisweet chocolate chips

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.

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I got this recipe from epicurious and it turned out ohhhhh, so good. I didn't cook them quite for 32 minutes. I put them in for about 25-27 min. They turned out so delicious!

Wednesday, February 9, 2011

Valentine Trifle

This is a variation on my Chocolate and Fruit Trifle that I made in Dec
2010. I just used raspberries and didn't add strawberries and kiwi. I used chocolate fudge cake instead of devil's food cake and then added Dove chocolates and some candy sprinkles on top to get you in the mood for Valentine's Day!

Saturday, February 5, 2011

Spaghetti and French Bread

Tonight I thought I would use my Magic Bullet to help me with dinner. It turned out so yummy! it was so tasty!


2 boiler onions or 1/4 cup of onion
1/4 cup orange pepper
2 peeled garlic cloves
8 grape tomatoes or 1/2 regular tomato
1 lb ground beef
8 oz can tomato sauce
1 package of spaghetti sauce seasoning
Spaghetti noodles

I put the onion, pepper, cloves and tomato in my Magic Bullet a few pulses. You could leave it out or you could use salsa (which is basically what the first four ingredients make). Fry up ground beef in a skillet and add salsa mixture. After ground beef browned, add tomato sauce and seasoning and let simmer for 15 minutes or till thickened. In another pot, heat up water to boiling. Add spaghetti noodles and cook for 10 minutes till tender. Then drain.

Spaghetti noodles on plate, then sauce and then we added shredded cheddar cheese on top. It is especially yummy when the cheese melts in the sauce!

French Bread

1 loaf French bread
1 stick butter
2 garlic cloves
1/2 cup Parmesan cheese

This recipe is from Magic Bullet and it is delicious!!! Put butter in short cup with shaker top. Melt butter in microwave. Then add garlic and cheese and mix until smooth. Cut French bread down the middle horizontally. Pour butter down each half. I also added some more Parmesan cheese on each half. Broil in oven for 5 minutes or until golden brown.

Thursday, February 3, 2011


Cooked bacon or bacon bits
1 cup shredded cheese
1/3 cup minced onions
4 eggs
2 cups of cream (I used half-n-half)
3/4 t salt
1/4 t sugar
1/8 t pepper

Sprinkle bacon, cheese and onion in a pastry-lined pie pan. Beat eggs with an egg beater, then heat in remaining ingredients. Pour cream mixture into pie pan. Bake at 425F for 15 minutes. Reduce oven temperature to 300F and bake 30 minutes longer or until inserted knife comes out clean. Let stand 10 minutes before serving. Serves six.

Wednesday, February 2, 2011

Buttermilk Syrup

This is one I'm excited to try! My sister got it off doesn't it sound lucious!!!

You can put this on pancakes, waffles, French toast, ice cream, or eat it with a spoon. Admit it. You know you'll do it.

Buttermilk Syrup

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients (and I'm not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.

When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Now eat it however you darn well please."

Low-fat Chocolate Caramel Decadence Cake

I don't have a picture of this one yet but I had to post it now...I know January has past and a lot of people have new years resolutions to lose weight. So I thought I would post this recipe for those who are still at it with their weight loss goals. I didn't realize that I had this recipe on this blog already in August of 2009. Sorry for the repeat.

1 Devil's Food Cake mix
6 egg whites
1 1/2 cups water
2 T vegetable oil
1 cup fat-free caramel topping
3/4 cup fat-free condensed sweetened milk
1 8- oz container Cool whip (fat free)
2 1/4 oz Heath or Skor English toffee candy bar, crushed

1. Preheat oven to 350F, then lightly spray a 9x13 baking pan with cooking spray and set aside.
2. Prepare cake mix according to directions replacing the 3 eggs with 6 egg whites and the 1/2 cup oil for 2 T. Bake cake for 35 minutes or until a toothpick comes out clean. Remove from oven and allow to cool 10 minutes.
3. Poke holes over the entire top of cake using a fork. Pour caramel topping and condensed milk over top of cake and spread to cover evenly. cover cake and allow to chill for 2-4 hours or overnight.
4. One to two hours before serving spread top of cake evenly with whipped topping and with English toffee chocolate pieces. cover and return to refrigerator until ready to serve.

Compare 407 calories vs 290 and 19.3 grams of fat vs 5.2 grams

Wow! What a difference in calories and grams of fat but not a difference in taste!!!