Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups whole wheat pastry flour
1 tbsp vital wheat gluten
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp peanut butter, plus a bit more for filling

Pre-heat oven to 325 degrees. 

Mash the bananas.

Combine flour, gluten, baking soda, and salt in a small bowl.

In a separate bowl, beat together the sugar and butter.  Add the remaining ingredients (including the bananas) and mix.  Slowly incorporate the dry ingredients.

Fill each muffin tin about halfway.  Add in a small spoonful of PB (about 1 tsp) into each muffin.  Top with remaining muffin mix.

Bake for 28 minutes. 

Based on this recipe from skinnytaste.com.  

Soft Chocolate Cookies

Ingredients:

1/2 cup butter or margarine, softened
3/4 cup  sugar
1 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

Pre-heat oven to 350 degrees.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 

Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. 

Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. 

Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. 

Bake for 8-10 minutes or until the edges are firm. 

Remove to wire racks.

Adapted from this recipe from allrecipes.com.

Brown Butter Banana Strawberry Muffins

Brown Butter Banana Strawberry Muffins

4 ounces unsalted butter, melted and browned to just over 1/2 cup of butter

2 cups whole wheat flour

3/4 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup plain Greek yogurt

1 1/4 cup mashed banana (from about 3 medium bananas)

1/2 cup diced strawberries

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat.  Butter will begin to foam and crackle as it melts.  When the crackling subsides, the butter will begin to brown.  Swirl the pan as the butter cooks.  When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl.  Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.  Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk.  Whisk in the mashed bananas.  When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients.  Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour.  Fold in the diced strawberries.  Fold together ingredients, but try not to over stir.

Spoon batter into prepared muffin tin.  Bake about 20 minutes. 


Adapted from a Joy the Baker recipe. 

Blueberry-Banana Bread

Blueberry-Banana Bread


3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)
In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

From here.

The Mighty Cheese Cracker

The Mighty Cheese Cracker

Ingredients (yields 2 baking trays):

1 cup (125 g) whole wheat pastry flour
1/2 tsp fine sea salt
1/4-1/2 tsp ground chipotle chiles
3 1/2 tablespoons (50 g) cold butter
2/3 cup (150 g) sharp Cheddar cheese
4-5 tbsp ice cold water

Grate the cheese. Add flour, salt and ground chipotle into the bowl of your food processor and pulse a couple of times.

Cut the cold butter into small cubes and add them to the dry ingredients using the pulse function four or five times until you can spot no butter pieces that are larger than small peas.

Add the grated cheese and pulse again until well incorporated.

Lastly add 4 to 5 tablespoons of water and pulse again. The dough will start to come together in large lumps.

Dump onto the worktop and quickly knead together into a ball, then form into a disc and wrap into foil or cling film. Chill for 30 to 60 minutes.

Preheat the oven to 350 degrees.

Line a baking she with parchment paper. Slightly flour the worktop and the dough, then roll out the dough with a rolling pin, about the same thickness as cut-out cookies. Cut out shapes in small, nibbling size using cookie cutters or use a pie cutter to cut the cracker dough into small rectangles and transfer to the baking sheet.

Bake on middle level for 11 to 14 minutes or until the crackers have gained a nice golden brown color (don't let them get too brown or they will develop an unpleasant burnt taste).

Take crackers out of the oven and let slide onto a wire rack to cool off completely.

Store in an airtight container for a couple of days, yet they are best eaten on the day baked.

Based on this recipe.

Orange, Five Spice Beer Bread

Orange, Five Spice Beer Bread


4 oz OJ
8 oz honey lager
(3 cups self-rising flour or
3 cups flour
3 tsp baking powder
1 1/2 tsp salt)
3 tbsp sugar
3 tbsp melter "butter"
Five  spice

Pre heat 350 degrees.

Combine everything but butter.
Bake for 45 minutes.
Pour butter over loaf.
Bake 10 more minutes.

Fruity Oat Bars

Fruity Oat Bars

Ingredients

3 cups multi-grain oats, divided
1 1/2 tsp baking powder
1/2 cup dried berry mix
1/4 cup dried apples
1 cup vanilla coconut milk
1/2 cup unsweetened apple sauce

Preheat oven to 375 degrees.

Use food processor to grind 1 1/2 cups oats into flour. Mix in the remaining oats and baking powder. Also use the processor to cut the berries and apples. Mix into the oat mixture. Mix in the coconut milk and apple sauce. Spread the dough into a 9x9 inch pan spraying with oil. Bake for 18 minutes.

Inspired by these two recipes.

Olive Focaccia

Olive Focaccia

Ingredients:

1-½ teaspoon Active Dry Yeast
1-½ cup Warm Water
3 cups whole wheat flour
1 cup whole wheat pastry flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
1 cup Olives (any Variety Or Combination), Roughly Chopped
Olive Oil, For Drizzling
Kosher Salt, For Sprinkling
Half-Batch
3/4 teaspoon Active Dry Yeast
1 cup Warm Water
1 1/2 cups whole wheat flour
1/2 cup whole wheat pastry flour
1 teaspoon Kosher Salt
1/4 cups Olive Oil
1/2 cup Olives (any Variety Or Combination), Roughly Chopped
Olive Oil, For Drizzling
Kosher Salt, For Sprinkling


Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Warm a non-metal mixing bowl in the microwave until warm. Coat it with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
To make focaccia, blot olives with a paper towel to remove excess moisture.
Remove dough from bowl and place on a lightly floured surface. Place chopped olives on top of the dough, then very gently knead the olives into the dough. (Don’t overknead!) Divide dough in half and roll each half into a large, thin oval/rectangle. Place on separate sheet pans (or cookie sheets) drizzled with olive oil. Drizzle more olive oil on top of the ovals, then cover each one with plastic wrap. Put in a draft-free/warm place for one hour.
Preheat oven to 475 degrees.
Remove the plastic wrap (dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle surface with olive oil and sprinkle with kosher salt. Bake for 10minutes, or until focaccia is golden brown.
Cut into pieces with a pizza wheel or sharp knife. Serve immediately.
Recipe adapted from the Pioneer Woman.

Apple, Banana Muffins

Apple, Banana Muffins

Ingredients:

1 cup whole wheat flour
1 cup whole wheat pastry flour
4 tsp baking powder
1/2 tsp cinnamon
1/2 cup sugar
1 1/2 cups apple juice
1 apple, diced
2 ripe bananas, mashed

Preheat the oven to 325 degrees.

In a large bowl, combine the flour, baking powder, cinnamon and sugar. In another bowl, mix together the mashed banana and apple juice. Mix into the flour mix. Fold in the diced apple.

Pour the batter into the muffin pan, filling each cup about 2/3 full.

Bake for 35-45 minutes, or until muffins raise and are golden brown.

Based on this recipe.

Raspberry Applesauce Muffins

Raspberry Applesauce Muffins

Ingredients:

2 cups white whole wheat flour
2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
1 cup vanilla coconut milk
1 tablespoon apple cider vinegar
1 cup frozen raspberries

Preheat oven to 375°. Grease muffin tins or line with paper liners. In a small bowl, stir together the coconut milk and apple cider vinegar. Let sit at room temperature for about 5 minutes, until it starts to curdle.

In a large bowl, combine the flour, baking soda, salt, and brown sugar. In a separate bowl, whisk together the applesauce and buttermilk mixture. Add the liquid ingredients into the dry ingredients and stir just until combined. Gently fold in the raspberries.

Divide the batter between 12 muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in the pan on a cooling rack for 5 minutes, then remove from pan and cool the muffins directly on the cooling rack.

Based on a recipe from Simple Math Bakery.

Whole Wheat Rolls

Whole Wheat Rolls

Ingredients:

1 cup warm water
2 tbsp molasses
2 tsp yeast
2 cups whole wheat flour

Pre-heat oven to 400 degrees.

Mix water and molasses, add yeast and let sit for 5-10 minutes. Slowly add yeast mixture to flour. Knead for 10 minutes. Separate into 4-6 rolls. Allow to rise for 1 hours. Bake at for 15 minutes.

Whole Wheat Pita Bread

Whole Wheat Pita Bread

Ingredients:

1 cup warm water
1 (.25 ounce) package active dry yeast
1 tablespoon molasses
1 teaspoon salt
3 cups whole wheat flour
cooking spray

In a bowl mix the water, yeast, molasses, and salt. Let sit 5 to 10 minutes, then gradually mix in the whole wheat flour. Turn out onto a floured surface, and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour.

Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes.

Preheat oven to 450 degrees F (230 degrees C). Warm a baking sheet in the preheating oven for about 2 minutes, then remove from heat and sprinkle with cornmeal.

Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a moist towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.

Recipe from allrecipes.com

Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

Ingredients:

3/4 cup sugar
1 egg
1 cup peanut butter

Preheat oven to 375 degrees.

Combine sugar and egg until smooth. Stir in peanut butter. Roll into walnut sized balls and place on a greased cookie sheet. Press down with a fork to make crisscross pattern. Bake for 10 minutes.

Peanut Butter Banana Bars

Peanut Butter Banana Bars

Ingredients:

3-4 ripe bananas
1/3 cup peanut butter
1 egg
1 cup milk
1 tsp vinegar
1 cup whole wheat flour
2 tbsp turbinado sugar
1 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350 degrees.

Grease a 9x9 inch baking pan. Mash the bananas in a bowl. Mix in the peanut butter and eggs. Pour in the milk and vinegar; mix well. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet. Spread into the baking pan and bake for 25 minutes.

Based on a recipe and comments from recipezaar.com