Chocolate Peanut Butter Banana Muffins

Did you ever have one of those days (who are we kidding...weeks, months, years!) where you just can't handle the stress of other people putting demands on you and your personal time so you bake...I like to call it "stress baking". Well it's been a little stressful around here since I've come back from vacation. You see, I'm the ultimate planner, list writer, and schedule keeper. I hate to be late and I hate it even more when I make plans that I have to keep canceling or changing because Joe Blow from So and So company can only come on THAT particular day/time. Well isn't that convenient for you...hello, my name is CUSTOMER! Ok, I think I'm done ranting now. 

Chocolate Chip Zucchini Bread

Do you go shopping at those big box stores like BJ's, Costco or Sams? Well if you do, you know that everything comes in bulk. During my last visit, I decided to buy a bag of zucchini. Yes, a bag, with about 10 zucchini in there. Don't get me wrong, I love it but when you have that much of it at the same time, you get tired of eating it. So I did the next best thing and made some of this zucchini bread. I tried to make it a little healthier by using only half of the oil and substituting yogurt and applesauce to help moisten it, but then the kids came in and demanded that it HAD to have chocolate chips in it. They like to eat  a slice of this for breakfast because it's quick and they can eat it on the go. You can certainly leave out the chocolate altogether or opt for carob chips instead, whatever your preference. 

Chocolate Chip Zucchini Bread
4 Eggs
1 c. Light Brown Sugar, packed
1 tsp. Vanilla Extract
6oz. Chobani Plain Greek Yogurt
6oz. Natural Applesauce
1/2 c. Canola Oil
2c. Zucchini, skins washed and grated
3 1/2 c. All Purpose Flour
1 1/2 tsp. Baking Soda
1 1/2 tsp. Salt
1 tsp. Baking Powder
1/2 c. Chocolate Chips


In a bowl, cream together the eggs, sugar, vanilla, yogurt, applesauce and oil until well blended. In a separate bowl, mix together the flour, baking soda, salt and baking powder. Add the dry ingredients to the egg mixture, mix well then add in the zucchini and chocolate chips. Spray two separate loaf pans with cooking spray and distribute the batter into both of them. (It should only come up 1/2-3/4 up the side of the pan). Bake at 350 degrees for 55-60 minutes or until a toothpick comes out clean (not with any batter stuck to it). Let cool and slice. Yields 12 Slices Per Loaf

*Nutritional Information: Calories 176, Carbs 27g, Fat 7g, Protein 3g

*Nutritional Information without Chocolate Chips: Calories 153, Carbs 24g, Fat 6g, Protein 3g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Almond Banana Bread

I haven't made banana bread in a while and the kids have been asking for it as they like to take mini muffins for breakfast. Lucky for me, I had four rotten bananas that I wanted to use. I altered my original recipe by using bread flour (because I ran out of all-purpose and didn't realize I had), almond meal (which is simply ground up almonds that looks like the consistency of flour), and I added in vanilla and almond extracts. This bread (or muffin) was extremely moist and the addition of the almonds gave it a really nice flavor. Just grab a nice cold, glass of milk and you have the perfect breakfast or midday snack! 

Almond Banana Bread
2 Eggs
1/2 tsp. Vanilla Extract
1/2 tsp. Almond Extract
3 tbsp. 2% Milk
3/4 c. Canola Oil
4 Over Ripe Bananas, mashed
2 c. Bread Flour
1 c. Almond Meal (I used Trader Joe's brand)
1 1/2 c. Granulated Sugar
1 1/2 tsp. Baking Soda
3/4 tsp. Salt
1/4 c. Almonds, chopped
Cooking Spray


In a bowl, mix together the eggs, vanilla and almond extracts, milk, canola oil and bananas until well blended. Next, add in the flour, almond meal, sugar, baking soda, and salt and mix well then add in the nuts. Spray your baking pans with cooking spray and bake at 350 degrees for the desired method. 


Mini Muffin Pans-Bake for 20 minutes or until top springs back when touched; Yield 36 Muffins
Loaf Pans-Bake for 1 hour or until top springs back when touched; Yield 2 Loaves


Enjoy! 

Bunco Apple Theme Party: Sausage, Apple & Sage Stuffed Bread, Brie en Croute with Apples, Cinnamon & Pecans and a Red Apple Sangria

First, let me start off by saying I thought I would never in a MILLION years ever belong to a Bunco group, let alone love it. I knew people over the years that played and they would occasionally ask me to fill in but I never managed to actually attend one of these games. Earlier this year, a bunch of my friends decided to start our own group. I originally only committed to being a substitute player for when someone couldn't make it but was moved to a regular player a couple of months ago after someone dropped out. I figured what the hay since it was only once per month and we all take turns hosting the game at our house. What is Bunco you ask? Officially speaking and the way we interpret the game is #2 below:

bun·co also bun·ko (bung' ko)

n. pl. bun·cos, also bun·kos
1. A swindle in which an unsuspecting person is cheated; a confidence game.
2. A parlor game played in teams with three dice.
3. A winning throw in the above game; three of a kind of a specified number.

[Probably alteration of Spanish banca, card game, from Italian banca, bank, of Germanic origin.].

In simple terms, it's a night where 12 women get together, leaving their significant others, children and troubles behind, and have a fun night out with food, drink and TONS of laughter and oh yeah, roll some dice. (What happens at Bunco, stays at Bunco is our favorite motto!). Click here if you would like the complete rules of the game..though there are variations depending on your specific group. So what does all of this have to do with a food blog you ask? It was my turn to host this past Friday night. Yes, I get September. What the heck do you do in September as a theme? I couldn't get April like my friend Jenn where we all wore bunny ears or Donna where we had a Mardi Gras theme. I started thinking and all I came up with was Football and Back to School themes. Though I do love football, I'm not an avid watcher (except for the teams my daughters cheer for that is) nor did I feel like hosting a tailgating party with chili and beer. So, I opted for an Apple theme (get it, back to school, apples for the teacher, apple picking..whatever, it worked for me...lol). Anyway, I started thinking of different food and drinks that I could make using apples and came up with Sausage, Apple and Sage Stuffed Bread, Brie en Croute with Apples, Cinnamon and Pecans and a Red Apple Sangria. Luckily for me, they were a hit and we all had a great night!

This bread was so easy to put together, in fact, I par cooked it the morning of, then just wrapped it in foil to finish it off right before my guests arrived. The sweetness of the apples mixed with the sausage was a unique and tasty twist on an old favorite. 

Sausage, Apple and Sage Stuffed Bread

1 lb. Pizza Dough

4 Links Cheese and Parsley Sausage, casings removed

2 Paula Red or Macintosh Apples, peeled and cored

6 Fresh Sage Leaves, finely chopped

1 Cup Shredded Part Skim Mozzarella Cheese

1 Tbsp. Canola Oil

In a large frying pan, add the sausage. Break it down to small pieces while browning until it is completely cooked; approximately 8-10  minutes. While the sausage is browning, slice the apples into 8 wedges, then slice into 1/4" small pieces. Add the apples and sage to the sausage and simmer 2-3 minutes until the apples start to get soft. Roll out the dough into a rectangle about ¼” thick. Add the sausage mixture to cover entire dough area leaving ¼” border around all sides. Top with shredded cheese. Gently roll from left to right, sealing the ends by pinching the dough together. Place seam side down on lightly greased baking sheet. Brush top of loaf with the oil and bake at 425°F for 15-20 minutes or until golden brown. Slice and serve hot. Serves 12. 

For the next appetizer, I used the same theory as my Baked Brie with Dried Cherries but this time I topped the cheese with apples, cinnamon and pecans. I even threw in some Agave syrup to help bind it together to make a paste. This was incredible if I don't say so myself but how can you go wrong with apples and cinnamon?! Unfortunately, I don't have a picture of this one. I wasn't paying attention(my guests started to arrive and I was busy greeting them at the front door) and the cheese cooked a little longer than I had wanted and it started oozing out of the side. One minute fine, the next a slight mess. Didn't matter though and no one seemed to care. My husband was just glad there was some left for him to try after he got home (did I mention when hosting you also kick your family out of the house to fend for themselves for the night? =) ).

Brie en Croute with Apples, Cinnamon & Pecans

1- 19oz. Brie

1 Macintosh Apple, cored, peeled and sliced into 1/4" thick slices

1/3 Cup Pecans

1 tsp. Butter

2 Tbsp. Agave Syrup

1/4 tsp. Ground Cinnamon

1 Pkg. Refrigerated Crescent Roll Dough

Preheat oven to 425°F. Place whole pecans on a baking sheet and bake approximately 5 minutes until lightly toasted. Remove from the oven, cool and finely chop. While pecans are in the oven, heat a small sauté pan over low heat and melt the butter. Add apples and cinnamon and cook approximately 3-5 minutes until apples start to soften. Add the pecans and Agave syrup and mix well; forming a paste. Using a small knife, scrape off the white coating on all sides of the Brie. Add the apple mixture to the top of the Brie. Open the crescent roll dough and using a rolling pin, roll it out so that it will cover the entire Brie. (It's ok if you have to piece it together). Cover Brie with the dough and place on a baking sheet Cover Brie with the dough and place on a baking sheet with the seam side down. Bake for approximately 15-20 minutes or until crust is lightly browned. Remove from the oven and let cool 5-10 minutes before serving. Serve with crackers. Serves 10-12. 

Now, last but certainly not least, was the Red Apple Sangria. Since most of my friends are red wine drinkers, this was a no brainer. Sangria has become our favorite summertime drink and now with the cooler weather approaching, it will be back to regular wine (no other reason for me other than Sangria makes the perfect cool drink on a hot summer day). The regular Sangria I make is citrus based so this time, I altered the juices, added a little fizz at the end and it was also a hit. Now remember, I was making this for 12 people so feel free to cut this recipe in half. 

Red Apple Sangria

2 Bottles Dry Red Wine (I used Ocasa Malbec)

2 Cups Red Apple Schnapps

2 Cups Apple Juice

2 Cups Pineapple Juice

1 Cup Cranberry Juice

7 Up or Sprite

1 Apple

1 Peach

1 Pear

In a large pitcher, add the first 5 ingredients and mix well. Peel, core and slice the fruit into 1/4" thick slices and add to the wine mixture. Refrigerate overnight or for at least 2 hours for better flavor. Pour Sangria into a glass filled with ice about 3/4 of the way full. Add a splash of soda right before drinking to each glass. Serves 10-12. 

Enjoy!

St. Patty's Day in June? Dijon Encrusted Corned Beef, Crown Royal Mashed Sweet Potatoes and Irish Soda Bread

I know what you're thinking. Who eats Corned Beef when it's not St. Patrick's Day? Well,  this year when purchasing my Corned Beef for our annual dinner on March 17th, I had forgotten that I had already bought one a week prior and wound up with two. So I froze one to use at a later date. I'm not a huge fan of the "boiled meal" and don't like cabbage, so a few years ago, I came up with this variation of the old standard and because it is one of my picky eaters favorite meals, we do tend to have it several times a year. 

Dijon Encrusted Corned Beef

5-6 lb. Corned Beef Brisket

¼ Cup Grey Poupon® Dijon Mustard

Rinse corned beef off and place fat side up in a large pot of water; making sure to completely cover the meat. Bring the water to a boil then reduce to a simmer. Simmer for 3 hours; adding water as needed to cover the top of the brisket. Remove meat from the water, trim any visible fat and place fat side up in a baking dish. Add Dijon mustard to the top of the meat and bake at 350°F for 30 minutes or until the mustard is browned. Let cool 5-10 minutes, and then slice diagonally across the grain. 

I get tired of eating regular, plain old mashed potatoes. And..since I only had one potato in the house and several sweet potatoes, I figured I'd make mashed sweet potatoes instead. I have only made mashed sweet potatoes a few times but the recipe I use is more of a casserole style with heavy cream and pecans that I make for Thanksgiving and I wanted something a little less fattening. So I went searching for a new recipe online and came across one for Bourbon Sweet Potatoes; which coincidentally also had a ton of fattening ingredients in it. Then I decided that if Bourbon goes well with them, why not Crown Royal (and we always have Crown Royal!). So I tweaked the recipe I found, reducing the amount of butter, using 2% milk (which is a staple in this house over whole milk), and threw in some brown sugar and cinnamon for good measure. I love when my little kitchen experiments come together and they taste good. 

Crown Royal Mashed Sweet Potatoes

1 ½ lbs. Fresh Sweet Potatoes

3 Tbsp. Crown Royal Whiskey

2 Tbsp. Butter                                 

¼ Cup 2% Milk

2 Tbsp. Brown Sugar

1 tsp. Cinnamon

1 tsp. Kosher Salt

Put cut potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until potatoes are tender with a fork. Drain water. Add Crown Royal, butter, milk, sugar, cinnamon and salt. Blend together with an electric mixer until mixture is creamy. Serves 4.

Well, I didn't actually make the Irish Soda Bread on this day, but I have made it often enough that I DO have the correct measurements for everything. I just thought it might make a great addition to share with this meal in case anyone wanted to try it out for themselves. Growing up, I never used to like this bread. It always seemed dry whenever I had it out.  But about 20 years ago, when I was still working in the food business, our pastry chef made this Irish Soda Bread that was out of this world! It is so moist and I probably put on about 5 pounds the week of St. Patrick's Day every year because of it. I make these loaves of bread, slice them thick but yet thin enough to fit in my toaster, toast them until they're golden brown and add salted butter. (Not the healthiest breakfast but I do only make this once a year!). I did make some slight changes to the original recipe since I don't particularly like a lot of raisins or caraway seeds, but if you like them simply add another 1/2 Cup Raisins and 1 1/2 tsp. Caraway Seeds to this recipe. 

Irish Soda Bread

7 Cups All-Purpose Flour

1/2 Cup Granulated Sugar

2 tsp. Baking Soda

1 tsp. Salt

1 Cup Raisins

1 Stick Salted Butter, softened

2 1/2 Cups Low Fat Buttermilk

Sift dry ingredients using only 6 cups of the flour. Cut in the butter until the mixture resembles coarse meal. Add the raisins and buttermilk. Mix with your hands until well incorporated and turn onto a lightly floured board; gradually using the remaining 1 cup of flour. Kneed 10-12 times. (The dough shouldn't be too sticky. If it is, gradually add a little more flour as needed). Split into 2 round loaves and cut a deep X into the top. Lightly spray a sheet pan with cooking spray and place the loaves. Bake at 350°F for approximately 50 minutes or until when you stick a knife in the center, it comes out clean. 

Enjoy!