Peanut Butter~Banana~Marshmallow Muffins

...Or, simply, the Elvis Muffin!   My sister was actually a big fan of Elvis, I'm more a Beatles fanatic, but when I came across this peanut butter powder at Costco yesterday, I thought of Elvis, go figure.  I knew he was a peanut butter & banana & Fluff fan, so creating this muffin had to be in honor of him.

This PB2 is a powdered peanut butter that can be used in various recipes; especially smoothies or mousse, and can, of course be reconstituted into the spreadable version.  Since I had, once again, leftover bananas (hubby was traveling) I decided to make up a muffin and see if the flavor was actually true.

Peanut Butter~Banana~Marshmallow Muffins
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 1/4 cups granulated sugar
3 large eggs
1/2 cup + 3T PB2 (powdered peanut butter)
1 tsp. Vanilla extract
4 medium bananas, peeled and smashed with a fork
1/2 cup sour cream
2 1/2 cups KAF All-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

30 miniature marshmallows or 16 regular size

Preheat oven to 375F-degrees and line a muffin pan with liners or use aluminum cups that are lightly sprayed with a baking spray.

In a bowl of a stand mixer, mix the melted butter and sugar together.  Add the next four ingredients and mix well. Remove the bowl from the stand. In a separate bowl, whisk the dry ingredients and add to the batter, stirring until incorporated with a rubber spatula.  Finally, add the sour cream and stir to combine.

Use a #20 scoop and add one scoop to each cup or muffin wells.  Add two miniature marshmallows or a quarter piece from a regular size marshmallow.

Cover with one more scoop of batter.  Bake in preheated oven for 5 minutes, then, lower the temperature to 325F-degrees and bake 17-20 minutes more.  Press on top of the muffin to feel if it's done.  Let cool slightly, then dust with a little confectioners' sugar and serve.

Well, "I'm all Shook Up" how good these were--Enjoy!

 

Banana Egg Nog Scones

I swear, one day I'm going to write a cookbook--"A Hundred Ways to Bake with Bananas!" Yes, I had some aged bananas again staring at me in my kitchen this morning, thanks to hubby:-D  Since I am feeling in the holiday spirit; Christmas music playing on the radio, malls decked out, and the advertisements on television have begun, I used some Egg Nog I found in the supermarket to add a twist to these scones.  The weather has turned cool and a warm scone is the perfect breakfast treat.

We're settling in nicely in our surroundings, loving the warmth and friendliness of the people, and paying tribute to my Irish roots with these scones, but adding a new Southern take, makes me happy. I found last year, when I baked Cranberry~Egg Nog Scones, that the cream (rather than half & half) really does give a tender crumb to this biscuit-like treat, so I changed that recipe a bit to incorporate a banana and found a new creation to add to my pile of banana recipes:-D

Banana Egg Nog Scones
4 1/4 cups King Arthur all-purpose flour
1/3 + 1 T granulated sugar
2 T baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, grated
1 large egg~in a 2-cup glass measure, add Egg Nog to give 1 3/4 cups of liquid
1 banana, mashed
(optional~add 1/2 cup dried cranberries or chopped nuts)

Egg Wash:
1 egg
2 T Egg Nog

Sparkling Suga

Egg Nog Glaze:
1 1/2 cups confectioners' sugar
1 T Light Karo Syrup
2-3 T Egg Nog

Preheat oven to 375F-degrees.  Line a baking sheet with parchment paper.

In a large bowl, mix the first four dry ingredients together.  Add the grated butter and use a pastry cutter to incorporate into the dry ingredients.  

Add the banana and the egg/egg nog mixture and mix just until the dough comes together.  

Turn the dough out onto a lightly floured board and knead, gently, until smooth.  

Roll dough to a 1-inch thickness and use your favorite cutter, dipped in flour, to cut out scones.  (You can also roll it into a rectangle and cut into squares with a knife.)  Place on the parchment-lined baking sheet.

 Mix the egg wash and use a pastry brush to apply to the tops of the scones.  Sprinkle with sparkling sugar, if desired.

Bake in the preheated oven for 18 to 20 minutes, until golden brown and firm to touch.

Remove from the oven and allow to cool slightly, before spreading on the glaze. I have to tell you a warm scone with butter and jam is the most perfect way to start your day. Enjoy!
 
 

Peanut Butter~Banana Jam Cake with Brown Butter Icing

One of the key elements in making a recipe, for me, is history and tradition.  A jam cake fits that bill with over a hundred years of being made in America.  Most of the cakes I've sampled, here in the Pacific Northwest, have had blackberry jam in the middle...and I love them.  However, strawberry jam is one of my favorites and definitely one I made a lot of jars of with my mother, so today after making a batch of jam, I decided on creating my own version of a jam cake.

It didn't take me long to come up with a cake to "sandwich" the strawberry jam filling; I had one banana sitting on the counter for three days and it was apparent my hubby wasn't going to be using it on his cereal:-D  Since I didn't think one banana would make enough statement, I relied on my own childhood memories of peanut butter and banana sandwiches and added peanut butter to the batter.  To top the cake off, I made a brown butter icing to pour on and flow over the sides. A wonderful cake I'm sure to make again!

Peanut Butter~Banana Jam Cake with Brown Butter Icing
3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
1 1/2 cups sugar
3 large eggs
1 1/2 tsp. vanilla
1 banana, peeled and mashed
1/4 cup peanut butter
2 cups King Arthur all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup buttermilk*

3/4 to 1 cup jam (your favorite)

Preheat oven to 350F-degrees.  Grease and flour two 8-inch round baking pans.

In a stand mixer, using a paddle attachment, cream the butter and sugar together thoroughly.  Add the eggs, one at a time, beating well after each addition.  Add the mashed banana, peanut butter and vanilla, then, mix again.  Scrape down the sides as needed.

Add the dry ingredients and turn mixer on low.  Slowly add the buttermilk while mixing the batter.  Scrape down the sides once again.

Divide the batter between the two baking pans and bake for 28 to 30 minutes.  Test with a wooden skewer to make sure the center in done.  Remove from the oven and allow to cool in the pan for 10 minutes.

Turn out one of the layers on a rack covered with wax paper or parchment, the other onto a serving plate.

I chose my Grandma Gladys' Depression Glass Cake Plate

 Brown Butter Icing
1/2 cup (1 stick) unsalted butter, cook over low heat until golden brown (about 8-10 minutes)
Transfer the butter to a bowl of your stand mixer to cool.

2 cups confectioners' sugar
Scant 1/4 cup of heavy cream
1 tsp. vanilla

Add the confectioners' sugar to the mixing bowl and while it's running, add the almost all of theheavy cream and the vanilla.  The icing should be soft and somewhat "flowing."

 To assemble the cake...
Spoon jam on the serving plate cake layer, spread almost to the end--remember the jam will spread more when the top layer is added.

Add the top layer, then, spoon the entire icing on top, allowing it to cascade over the sides.  Use an off-set spatula to spread smoothly.

All the combinations of a childhood memory in one dessert--Enjoy!!

 

Brown Butter Banana~Almond Tea Bread...and May's Give-Away Apron

There's no excuses for being so late...well, maybe a few.  I've been working on my next flowers that launch in July and a website to support Susan's Paper Garden projects--which should be up in a week.  I actually made the apron awhile ago, but just haven't baked, which is so odd for me to go this long. 

Hubby left me with bananas on the counter before heading east to meet our newest granddaughter and what could I do, but come up with something I've never done before.

The first thing that came to mind was Almond paste.  While cleaning up the cupboards, I noticed I have two cans, which I can't remember why I bought, but it sounded good.  Of course, that decided the nuts that I would use would be almonds. 

And so a recipe began...

Brown Butter Banana~Almond Tea Bread
1/2 cup (1 stick) unsalted butter, melted and browned
3 large banana, peeled and mashed
1 can (8oz) Almond Paste, crumbled
1 cup granulated sugar
3 large eggs
1/2 tsp. Almond Extract
3 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup chopped nuts (almonds, pecans, walnuts)

Preheat oven to 350F-degrees.  Spray 1 Tea Loaf Pan-12" x 4" x 2 1/2" or 2 regular loaf pans with a baking spray.

In a medium saucepan, heat the butter over low heat until melted and golden brown.  Add the mashed bananas to the butter and stir to combine.

In a stand mixer, using the whisk attachment, beat the sugar and almond paste to combine.  Add the banana/butter mixture and mix once again.  While mixer is running, add the eggs, one at a time, beating well after each addition.  Add the extract and scrape down the sides, if needed.

Remove bowl from the mixer and stir in the dry ingredients and the nuts.  Spread the batter into the prepared pan(s) and sprinkle top with addition nuts, if desired.

Bake in the preheated oven for 60 minutes, then turn temperature to 300F-degrees and bake an additional 10-15 minutes--until a tester comes out cleanly from the middle. If baking two loaves, reduce time to 55 to 60 minutes, total.

Allow tea bread to cool about 7 to 10 minutes, then, invert onto a serving plate.  Cool bread before slicing.

Yes, maybe another banana bread, but this one is loaded with flavor and moistness; can't go wrong with that. 

I hope you like the apron because the flowers...and colors really appealed to me.  Just post a comment, anytime this month (which is fleeting) and you could be the lucky one chosen by it:-D Enjoy!

Banana Cake with Chocolate Buttercream

The proverbial leftover bananas were staring at me to create something today and since I've done just about every combination in banana bread, I decided on cake. 

 Paired with chocolate is always a good idea, so I chose a chocolate buttercream and made this looked just like one of the old-fashioned cakes my mom would have baked for us...

...nothing fancy, just a lot of homemade goodness.

I was also thinking how our daughter, Erin loved when I made frozen bananas, then dipped them in chocolate; my teeth hurt thinking how my girls could bite into this frozen treat:-D

Banana Cake with Chocolate Buttercream
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
2 to 3 ripe bananas, peeled and mashed
1 T vanilla extract
2 1/4 cups King Arthur all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk

Preheat oven to 350F-degrees.  Spray two 9-inch round baking pans with a baking spray.  I also wrapped Baking Strips around the pans so the top of the cake would stay flat and not "round up."

In a stand mixer, using the paddle attachment, cream the butter and sugar together.  Add the large eggs, one at a time, beating well after each one.  Scrape down the sides of the bowl, as needed, using a spatula.  Add the vanilla and mashed bananas and mix again.  Don't worry if it looks a little curdled.

Add the dry ingredients, alternatively with the buttermilk until combined, then, mix 1 minute more at medium speed.  Divide the batter between the two prepared cake pans.

Bake for 30 to 35 minutes until the cake pulls away from the sides and a wooden skewer comes out cleanly from testing in the center of the cake.

Allow to cool about 5 minutes, then invert on a waxed paper lined rack and a serving plate.

While the cake is baking, make the Chocolate Buttercream.

Chocolate Buttercream
10 oz. bittersweet chocolate chips ( about 1 3/4 cups + 1 T)
1 cup heavy cream
1/4 cup Light Karo Syrup
1/4 tsp. salt
1 1/3 cups confectioners' sugar
10 oz. unsalted butter at room temperature
2 tsp. vanilla

Using a food processor with the knife blade, place the bittersweet chocolate chips in the bowl.  In a small sauce pan, combine the heavy cream, Karo syrup and salt and bring just to a boil, stirring constantly.

 Pour the cream mixture over the bittersweet chocolate bits and allow to sit about 5 minutes.  Place the top on the bowl and pulse several times, then turn the machine to ON to completely combine.  Add the confectioners' sugar and vanilla and pulse again to combine.  Finally, while the machine is ON, drop the softened butter through the feed tube until all of it has been used.

Transfer this mixture to a medium bowl and cover with plastic wrap.  Refrigerate 1 to 1 1/2 hours while the cake layers are cooling.

The mixture resembles a ganache at this point

 Just before it's time to frost the cake, use a hand mixer to "fluff" the frosting.

 Spread about one-third of the buttercream on top of the bottom layer and smooth out to the edges.  Place the top layer on.  Spoon the remaining buttercream on top and frost the top and down the sides, using an off-set spatula.

 I did a swirl pattern, just like my mom would have done.  Just a plain cake, but oh so elegant.

I'm celebrating a gift I received yesterday from Sandy at Stitches and etc. of this beautiful bookmark wrapped in a knitted cotton cloth that I won on her blog--yes, I've been winning a lot lately!  

It absolutely is perfect for the book I'm reading and brought back a beautiful memory of making an owl costume with my daughter Kelly for her Ari's first Halloween.  I really am blessed with all the dear friends I've met blogging through Kelly's insistence that I share my stories, XOXO

Just in case you're not a chocolate buttercream fan, this cake would be lovely frosted in a cream cheese icing as well...but with the week I have ahead, CHOCOLATE is my "drug" of choice. Enjoy!   
  

Cranberry~Banana~Date Muffins

I really have been baking, although sporadically since my oven has been "diagnosed" to have a faulty control panel:-( and I'm still waiting for the part to come in.  Cranberries, from Oregon, are still fresh in the grocery stores, so I treated my family to warm muffins this morning on a rainy day.

Ari loves muffins and they have always been a special treat from the time he was eating solid food. His mama would give him a muffin for his mid-morning snack or a treat when we picked him up from pre-school.  Their favorite places were either Whole Foods or the Co-Op they belonged to and zucchini, banana, cranberry or pumpkin were his favorites.

Muffins are easy to make and can be attributed to America; in fact they date back to the 19th century.  They are a semi-sweet quick bread that is baked for an individual serving, usually without icing, but I "pushed the enveloped" by adding a drizzle this morning and baking them in a mini-bundt pan.

Cranberry~Banana~Date Muffins
2 cups King Arthur all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup fresh cranberries, washed, dried, and cut in half
1 ripe banana, peeled and mashed
1/2 cup chopped dates
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
2/3 cup orange juice

Preheat oven to 375F-degrees.  Spray a 6-cup mini bundt pan with a non-stick baking spray or line a 12-cup muffin pan with paper liners.

In a large bowl, measure all the dry ingredients and whisk together to combine.  Add the cranberries and dates and mix again.  (By adding the fruit to the dry ingredients and coating it helps prevents the fruit from sinking to the bottom!)

 Add the wet ingredients and stir well (do not use an electric mixer--the proteins in the flour will get broken down and the batter will be runny!!)

Measure batter in the baking pan you've chosen.  The mini-bundt pan made 8 muffins and you should get 12 regular size from a muffin pan.  Bake for 18 minutes checking for doneness by sticking a wooden skewer into one of the muffins--it should come out cleanly.  Let cool slightly, then turn out onto a rack to cool completely.

Quick Gaze:
1 cup confectioners' sugar
1 T light Karo syrup
1 tsp. vanilla
1-2 T warm water

Mix glaze until the proper consistency for drizzling.  Decorate muffins or mini bundts .

It's just what Ari wanted with a cold glass of milk!  Me too...Enjoy!