One Bowl Banana Chip Muffins

If you like to bake with your kiddos as much as I do, you know how nice it can be to use a recipe that only needs one bowl and a wooden mixing spoon.

My boys and I came up with this recipe to satisfy their craving for a "good snack" (i.e., something with chocolate in it) after school and to meet my goal of giving them something healthier than store-bought granola bars.

These muffins use apple sauce instead of oil or butter. After a few positive in-home tests, I decided to see what the middle school students we work with through the Junior League of Peoria's Kids in the Kitchen program thought of these treats.

The goal of Kids in the Kitchen is to empower kids to make healthy meals and snacks on their own, like these sweet potatoes topped with black bean and tomato salad. So a bowl and a spoon was as complicated as we wanted to get with our foray into baking.

As you guys know, I love to bake with bananas and I knew the pre-teens in our cooking group liked banana bread. This recipe was a hit with them. You can read more about it and see photos here.

The muffins are moist and flavorful and they freeze well.

Mangia! Mangia!
Andrea

One Bowl Banana Chip Muffins

2 medium ripe bananas
1 cup apple sauce
2 teaspoons vanilla
1/2 teaspoon cinnamon
2 large eggs
1 cup sugar
2 cups flour
2 teaspoons baking powder
Pinch of salt
1 cup chocolate chips

Preheat oven to 350 degrees. Line a muffin pan with liners or coat with cooking spray.

In a large bowl, mash the banana with a fork. Add applesauce, vanilla, cinnamon and egg. Mix until smooth.

Add sugar, flour, baking powder and salt. Stir to combine. Add chocolate chips and mix well to incorporate.

Using a 1/4 cup measuring up, scoop mixture into muffin cups.

Bake for 15 minutes or until muffins rise and are golden brown on top. You also can test for doneness by using a toothpick inserted into the center of a muffin. It should come out clean.

Remove muffins from oven and let cool 15 minutes before eating.

Peppermint Pretzel Bark

My pantry is overflowing with half-full bags of pretzels and lots of chocolate chips. Some festive bark is just the way to use them up.

After reading a bunch of online recipes, I decided that making bark was the next best thing to slaving away over Christmas cookies.

Making this holiday dessert couldn't be easier. (Although my husband will tell you that the crunching sound that comes from breaking up pretzels is disturbing if you're trying to watch TV. LOL)

The bark is also nice to give as gifts when you wrap it up in a cute little box or bag and a bow.

What treats are you making this year?

Mangia! Mangia!
Andrea

Peppermint Pretzel Bark

1 16 ounce package of chocolate or vanilla candy coating
2 12 ounce bags of chocolate or vanilla chocolate chips
1 to 2 cups broken pretzels (any shape) crushed into small pieces
About 12 candy canes, crushed (or buy 2 of the 2 ounce bags of crushed peppermint)

Note: To crush pretzels, place in a gallon size ziplock bag. Smash with the bottom of a metal measuring cup to break into pieces.

Line a large baking sheet or 2 smaller ones with parchment paper.

Place candy coating in a large bowl and microwave for 1 minute. Add chips and microwave another 1 minute. Stir well. Microwave in 30 second intervals, stirring after each one until chocolate is smooth.

Add pretzels and mix well, until all pretzel pieces are coated. Mix in about half of the crushed peppermint.

Pour mixture onto prepared baking sheet and spread out into a layer that is about 1/4 inch thick.

Sprinkle with remaining crushed candy canes and gently press them down with the back of a spatula.

Place baking sheet in refrigerator for about 30 minutes.

Remove tray and break up bark by hand, or use a sharp knife to cut into pieces. Store in airtight containers. 

Grandma's Corn Flake Cookies

These cookies are not gorgeous but oh, are they sinful.

And so full of memories for me. My Grandma used to make corn flake cookies. They never lasted long. After Grandma was gone, we'd often make them at Christmas, but no one in the family ever seemed to know the exact measurements or have notes on the best liner for the baking sheets (parchment!). Figuring it out was always part of the fun.

Talking with my siblings and cousins about the right way to make these cookies always reminds me of our childhood, when our biggest worry was what was for dinner.

A recent visit from my brother made me think about cornflake cookies and I wanted to make them for my boys. We ran out of time to whip up a batch while their uncle was here, but since we had bought all the supplies, I made some this week.

With just 3 ingredients, these treats are super simple to make.  The result? A delicious cookie that is hard to resist.

Mangia! Mangia!
Andrea

Grandma's Corn Flake Cookies 
Inspired by Andrea's Grandma Lucy Tortora

1 18 ounce box of corn flakes cereal
2 1/2 cans condensed milk
2 12 ounce bags chocolate chips (we used a holiday variety with red and green chips)
Note: Use your favorite chip. Butterscotch, mint, etc.

Line 2 or 3 cookie sheets with parchment paper. Preheat oven to 350 degrees.

Pour half the box of cereal into a large bowl. Add 1 can of condensed milk. Pour in the rest of the cereal and the second can of milk. Stir to combine, mixing until all of the cereal is coated in milk.

Let rest for 5 minutes. This helps make the mixture sticky enough so that the chocolate chips don't fall to the bottom of the bowl.

Add chocolate chips and 1/2 can of condensed milk. Stir to combine.

Using two spoons, scoop up some cookie mixture and gently press together. Drop onto cookie sheet and press together again with spoons if needed.

Bake for 8 minutes or until cookies start to brown along the edges. Remove from oven and let cool completely.

Use a spatula to lift cookies from pans. Store in airtight containers.

Cranberry Gingerbread Cake

This holiday cake is worth the wait, people. I bookmarked the recipe a year ago but never got around to making it.

Then a few days before this Thanksgiving, my husband emailed me a link to a New York Times story about holiday recipe ideas, and there it was again.

With three bags of fresh cranberries practically shouting at me every time I opened my fridge, I needed to take the plunge.

I didn't change much from the original recipe. I reduced the sugar to achieve some tartness in the cranberries — to counterbalance the sweetness of the cake batter.

Let me just say: Sauced cranberries partnered with gingerbread and a nice dollop of whipped cream make for the perfect dessert this season. And, FYI, this treat tastes even better the next day, so consider making it ahead.

Mangia! Mangia!
Andrea

Cranberry Gingerbread Cake
Tweaked from this New York Times recipe.

2 cups fresh cranberries
1/2 cup white sugar
1 tablespoon water
1 stick unsalted butter
2/3 cup dark brown sugar
1/2 cup milk
1/2 cup maple syrup
1/4 cup molasses
1 1/2 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon ground pepper
2 large eggs
1 tablespoon fresh grated ginger

Line a 9-inch square or round baking pan with parchment paper. Preheat your oven to 350.

In a small saucepan, combine cranberries, white sugar and 1 tablespoon of water. Stir over medium heat until the sugar dissolves and the cranberries begin to break down. Continue to cook about 10 minutes, until half of the cranberries have burst and the sauce is thick and bubbly. Remove from heat and set aside.

In another saucepan, combine the butter, brown sugar, milk, maple syrup and molasses. Stir over medium heat until butter is melted, then bring to a simmer. Do not let the mixture boil.  Remove from heat once butter mixture reaches a simmer.

In a large bowl whisk together the flour, spices, baking soda, baking powder, salt and pepper. Beat in the butter mixture, and then beat in the eggs. Then add the grated ginger and beat until combined.

Pour batter into pan. Then dot the top with big spoonfuls of the cranberry sauce. Use a butter knife to swirl the cranberry sauce into the cake batter.

Transfer to the oven and cook for about 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let pan cool on a wire rack before serving.

Slice and serve with whipped cream or vanilla ice cream.

Leftover cake should be wrapped and stored in the refrigerator. Tastes best served at room temperature.

Pudding Mix Brownies

My kids love brownies. When I promised to make some for an after school snack, I didn't realize I was out of cocoa powder. Not wanting to run to the store, I decided to try using pudding mix instead.

Adding pudding mix to cakes and breads delivers moist baked goods, something I learned while experimenting with Amish friendship bread starter.

My boys agree that it works just as well in brownies.

Mangia! Mangia!
Andrea

Pudding Mix Brownies
Inspired by this recipe from Food.com

1 cup unsalted butter, softened
1 tablespoon vegetable oil
3/4 cup dark or light brown sugar
1/4 cup white sugar
2 eggs
1 teaspoon vanilla
1 3.9 ounce package, plus 2 tablespoons chocolate instant pudding mix (change the flavor to whatever you prefer)
2 1/4 cups white whole wheat flour
1 teaspoon baking soda
1 to 3 tablespoons water
2 cups chocolate chips

Preheat oven to 375 degrees. Spray a 9 by 13 inch baking pan with nonstick cooking spray. Set aside.

In a large bowl, combine butter, oil and sugar. Beat in eggs, vanilla and pudding mix with an electric mixer.

Add flour and baking soda and mix together by hand or with an electric mixer. If batter is too dry, add up to 3 tablespoons of water, one at a time, until all dry ingredients are combined. Batter should be moist, but not wet.

Add chocolate chips and mix well.

Pour brownie batter into prepared pan. Bake for 20 to 30 minutes, or until a toothpick inserted in the middle of the pan comes out clean.

Let cool, then cut into squares and enjoy!

Three Ways to Bake with Bananas

Ripe bananas are regular residents on my kitchen counter – and in my freezer – and I'm always on the lookout for new ways to put the fruit to work in our daily diets.

We love banana bread, but I wanted to jazz up our snack and breakfast routine, and find ways to add more fiber and vitamins to my boys' between-meal munchies.

So I've been recipe testing. I've hit on three yummy ways to turn those sweet bananas into something special – in the form of cookies, blondies and muffins.

My boys and their friends tried these treats and gave them a thumbs up. They're also approved by several moms and a few dads, too!

Mangia! Mangia!
Andrea

Oatmeal, Banana, Date & Chocolate Chunk Cookies
Inspired by this recipe from the Food Network.

Note: I made a few batches of these cookies. The kids didn't really like the original recipe (above). Adding banana and putting chocolate chunks on top made them a hit with the kiddos.

2 cups of rolled oats
2/3 cup packed dark brown sugar
8 tablespoons (1 stick) of unsalted butter at room temperature
1 large egg
2 medium to large bananas
2 teaspoons of vanilla extract
1 cup whole wheat pastry flour or white whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 plus 1/8 teaspoon fine salt
1 cup pitted dates, chopped
1 cup chocolate chunks or chips, divided

Preheat oven to 350 degrees.

Spread oats on a baking sheet and bake in oven until golden brown, about 10 to 12 minutes. Turn or mix once during cooking time. Transfer toasted oats to a bowl to cool. Wait until you taste the nutty flavor the toasted oats add to the cookies!

Line two cookie sheets with parchment paper and set aside.

Beat sugar and butter on medium high speed until the mixture is slightly fluffy, about 5 minutes. Scrape down the sides as needed. Add egg and vanilla and beat until very fluffy, about another 2 to 3 minutes. Add one banana and bet until fully combined. Set aside.

Add the flour, cinnamon, baking powder and salt to the mixing bowl with the oats. Whisk or stir to combine. Add flour mixture to butter mixture and beat until just combined. Mash the second banana and stir it into the cookie dough with a wooden spoon. Add dates and 1/2 cup chocolate chunks or chips and mix by hand.

Drop level tablespoons of cookie dough on the baking sheet. Leave about 1 inch between cookies. (You should get 28 to 30 cookies out of this recipe.)

Top each cookie with 2 or 3 chocolate chunks.

Bake for about 12 minutes or just until cookies are a light golden color. Let cookies cool on a wire rack and enjoy!

Chocolate-Bottom Banana Blondies
Inspired by this recipe from the New York Times.

Note: There seemed to be too many cookie crumbs and not enough butter the first time I made these blondies, so I tweaked the recipe a bit. I also left out the nuts because my boys won't eat them.

3 sticks unsalted butter, plus more to grease pan
2 1/2 to 3 cups chocolate graham cracker crumbs (you can make your own in a food processor.)
1/4 cup light brown sugar
1/2 teaspoon fine salt
2 ripe bananas, mashed
2 large eggs
2 1/2 cups dark brown sugar
2 teaspoons vanilla extract
1 cup white whole wheat flour
Flaky sea salt for sprinkling on top

Heat oven to 375 degrees. Line a 9-by-13 inch pan with parchment paper and grease with butter.

Melt 1 1/2 sticks (12 tablespoons) of butter in the microwave or in a saucepan.

In a food processor, combine 2 1/2 cups cookie crumbs, melted butter, light brown sugar and a pinch of salt. Process until the mixture is like damp sand. If the mixture is too wet, add the rest of the cookie crumbs.

Dump cookie crumb mixture into prepared baking pan and spread out evenly. Press crumbs down into an even layer. Bake for 7 to 10 minutes until the surface is firm. Remove from oven and set aside.

Reduce oven temperature to 350 degrees.

In a medium saucepan over medium heat, melt 1 1/2 sticks (12 tablespoons) of butter and let cook until foamy. Stir and continue to cook until the foam goes away and the melted butter turns a nutty brown color. (Hint: Use a metal or light colored pan so that you can see the color change when it happens.) Remove browned butter from heat and let it cool.

In a large bowl, whisk together bananas, brown sugar and vanilla. Add browned butter and whisk until incorporated. Add flour and salt and stir to combine. Pour mixture over the prepared crust and spread out evenly. Sprinkle with flaky sea salt if using.

Place pan in pre-heated oven and bake until tooth pick inserted in center comes out clean, or whiter just a few crumbs attached, about 45 to 55 minutes. Transfer pan to a wire rack to cool.

Lift blondies out of pan using the edges of the parchment paper. Cut into squares (about 24) and indulge.

Healthy Banana Oat Muffins
From this Food Network recipe.

Note: These muffins were delicious the first time, but they seemed to dry out as they cooled, so I added more banana to keep them moist.

1 stick (8 tablespoons) unsalted butter
1 1/2 cups white whole wheat flour
1/2 cup plus 2 tablespoons rolled (old fashioned) oats
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup reduced fat sour cream
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
2 medium bananas and 1 smaller banana, mashed

Preheat oven to 350 degrees. Line a 12-cup muffin pan with muffin liners.

Melt the butter in a small pan over medium heat and cook until it gets foamy. Continue cooking while stirring until the foam goes away and brown specks start to appear. Pour into mixing bowl and let cool.

In a large bowl combine flour, 1/2 cup of oats, baking powder, salt and baking soda. Set aside.

To the browned butter, add sour cream, sugar and vanilla. Whisk to combine. Add the eggs and whisk. Fold wet ingredients into dry ingredients and mix until just combined. Add bananas and mix. A few lumps are OK.

Divide batter evenly among the muffins cups. Sprinkle remaining oats on top.

Bake until golden brown on top and when a toothpick inserted in center comes out clean – about 20 to 24 minutes. Cool in pan. Enjoy as a snack or for breakfast.

Lime Cream Trifle

I can't really take credit for this recipe, which comes from Food Network Chef Marcela Valladolid, but it is so good I had to share it.

This trifle is pretty in green and white and makes the perfect Easter or spring time dessert. The taste combo of lime and cream is refreshing and light.

We enjoyed this treat on Sunday, upon my husband's return from a week of work travel. He and I loved it. My boys ate all of their servings and I heard them whisper to each other that it was pretty good. When I asked Sam how he liked it, he said this: "It's OK, but what I really want is a cookie."

The recipe comes from a recent issue of People magazine shared by a friend. Much thanks, Molly!

The trifle tastes better the longer you can let it set-up in the fridge. We let ours chill for about 3 hours before digging in. When I took the serving-size photo the next morning (and then proceeded to eat most of it for my breakfast) everything held together better and the flavors had blended even more wonderfully.

Mangia! Mangia!
Andrea

Lime Cream Trifle

1 12 ounce pound cake, store bought
2 cups heavy whipping cream (you might want a little bit more whipped cream for topping, so go ahead and use 2 1/2 cups if you like)
1/4 cup powdered sugar
1 14 ounce can sweetened condensed milk
1 12 ounce can evaporated milk
4 limes, zested and juiced
For garnish: crushed graham crackers and very thin slices of lime

Preheat oven to 400 degrees. Cut pound cake into small cubes. Spread pound cake cubes in a single layer on a large cookie sheet. Bake for about 10 minutes or until cake is golden brown. Remove from oven and let cool.

Beat whipping cream and powered sugar at high speed until stiff peaks form. Place in refrigerator until ready to build trifle.

Place 1/2 cup lime juice, condensed milk and evaporated milk into a blender. Process until smooth. If needed, stop blender and scrape sides with a rubber spatula to incorporate everything, then process again.

Using a large glass trifle dish, spoon 1 cup of the lime mixture into the bottom. Sprinkle 1 teaspoon of lime zest over the lime cream. Spread 2 cups of cake cubes on top in a single layer. Add 1 cup of whipped cream to the center of the cake cubes and spread it toward the sides of the trifle dish. (Don't worry if it doesn't spread evenly or cover everything.

Repeat the layers 2 more times.

Top the trifle with any remaining lime cream mixture and another 1 teaspoon of lime zest. Add remaining whipped cream to the center.

Cover with plastic wrap and chill in the refrigerator for 2 to 12 hours.

Garnish with crushed graham cracker crumbs and lime slices before serving.