Mini Banana Nut Muffins

I like making mini muffins since they allow for portion control.  Sometime a big muffins is just too much, and what are you going to do start to eat it and get partway through and stop!  No, you must finish it.  Mini muffins allow for a smaller portion and most of the time just enough of a good thing.  These are like banana bread with yummy crumb topping.  With these, yes the base is good, but the crumb topping is a must.  Enjoy!

Recipe:

1 c flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 over ripe mashed bananas

1/2 c sugar

1 egg

3 Tbsp butter, melted

1/2 tsp vanilla extract

• TOPPING
• 3/4 c brown sugar
• 2 Tbsp flour
• 1/2 tsp cinnamon
• 1 Tbsp butter
• GREASE OR LINE MINI MUFFIN TIN WITH BAKN PAPER CUPS.
• IN A LARGE BOWL MIX FLOUR, BAKN POWDER, BAKN SODA, N SALT. IN ANOTHER BOWL MIX MASHD BANANAS, VANILLA EXTRACT, MELTD BUTTER, BEATN EGG N SUGAR. STIR BANANA MIXTURE INTO FLOUR MIXTURE JUST UNTIL MOISTENED.
• WITH A SMALL SPOON FILL PAPER CUP LINERS WITH BATTER...LEAVN A LITTLE BIT OF ROOM FOR CRUMB TOPPN. PREHEAT OVEN TO 375.
• IN A SMALL BOWL MIX BROWN SUGAR, FLOUR, CINNAMON. CUT BUTTER INTO THIS MIXTURE...I USED MY FINGERS N ROLLD IT INTO MIXTURE. TOP EACH MUFFIN W/CRUMB TOPPING. 
• BAKE FOR 10-12 MIN

 **I did find that these froze well.  As there is just my husband and I most baking recipes just make too much to keep around the house.  So I try to freeze items to use later.

Eggplant "Meatballs"

As summer is coming to a close my husband garden is still producing plenty of eggplant.  We've tried some different eggplant recipes this summer along with some old favorites.  This morning I already had the plan to make my Eggplant Lasagna, however there were two eggplants in my fridge.  And sadly both needed to be used or they were going to go bad shortly.  I prepped and made the lasagna so that it could just go right into the oven later.  This took care of one eggplant.  The other one seemed to mock me from the fridge waiting for what it's fate would be.  After some exploring on Pinterest I came across a recipe for eggplant meatballs.  I came across my delerious kitchen's version.  I based mine on their recipe but made some alterations.  

I found that one ball on a piece of an onion roll with some basil pesto was a perfect light lunch.  They would also work with any other sauce that one might eat a regular meatball with.  I am happy with the turnout of these.  They are certainly a healthier option to friend meatballs, as these are meatless, and baked.

Recipe:

2tablespoons of Olive oil

1 eggplant, peeled and diced

1 tablespoon basil

2 teaspoons oregano

3 cloves of garlic

salt and pepper to taste

2 tablespoons grated parmesan

1/2 cup grated mozzarella cheese

1 cup of bread crumbs

1 egg

2 tablespoons of parsley.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and spray lightly with oil.  

In a medium pan heat olive oil on medium heat.  Saute garlic, once fragrant add basil and oregano.  Saute about 1 minute.  Add the eggplant and cook until golden.  Add 2-3 tablespoons of water and cover.  Steam the eggplant until very soft, approximately 10- 15 minutes.  Place eggplant into a bowl and allow to cool.  

Into the bowl add the cheeses, egg, breadcrumbs, parsley, and salt/pepper to taste.  Mix until just combined.  Form balls and place on cooking sheet.  Cook 30 minutes, turning halfway.  

Chewy Granola Bars

My husband and I are huge granola bar eaters.  They are usually our go to snack in the afternoon or a quick grab rushing out the door in the morning.  I have tried to make them in the past and for whatever reason never quite got them right.  This recipe is just what was needed.  These came out so delicious.  They are a chewy bar, which is what we like.  I do admit I goofed on these but have to say my goof worked and they tasted great!  I decided to add chocolate chips but they wound up melting into the bars. So every bite has a nice chocolate taste, what could be wrong with that?  Key is to make sure to let them cool completely before touching them.

1 cup butter

2/3 cup honey

1/2 cup granulated sugar

5 cups oats

1/3 cup sunflower seeds

1 cup almonds, roughly chopped

1 cup dried cranberries

1 Tbsp flour

pinch of kosher salt

1 cup chocolate chips

Heat oven to 325 degrees. Line a 9x13 cake pan with parchment paper, leaving an overhang. 

  

In a medium saucepan place butter, honey, sugar, and melt over a medium-low heat. About 3 minutes.

In a large bowl, combine oats, sunflower seeds, almonds, cranberries, chocolate chips, flour, and salt.  Add the butter mixture folding into dry mixture until just combined. (this is where I goofed and it melted my chocolate chips....but oh so yummy).  Gently press mixture into the prepared pan.  Bake until golden brown, 30-35 minutes.  Transfer to wire rack to cool.  Using parchment paper overhang transfer to cutting board to cut.

*I kept my in a rubbermaid container in layers separated by parchment paper.

Ricotta Pancakes

Recently my husband made his own ricotta cheese, and one afternoon I bought a container of ricotta cheese forgetting we had homemade in the fridge.  So now we had a lot of ricotta and what to do with it all.  After browsing a few different recipes on pinterest I decided to try and make ricotta pancakes.  It seemed like perfect timing for a Sunday morning, and a uneventful one also.  I have to say I love these pancakes.  They are very light and fluffy.  And perfect with fresh fruit on top.  We found too that no butter  was needed as they are cooked with some.  I was also amazed how easy they were to cook.  Nothing stuck and since they are so light they were very easy to flip.  And being that it is just the two of us We made all the batter and I am freezing them, hopefully they will taste just as good during the week!

1 1/3 cup ricotta (I threw whole 15 oz container in)
1 cup flour
4 eggs separated
1 tsp baking powder
1 pinch of salt
3/4 cup milk
zest of one lemon
Fresh fruit and maple syrup to serve

Mix together egg yolks and milk in a large bowl.  Add in the flour, baking powder, and salt. Mix
Beat egg whites until stiff peaks form, and fold into the batter. Add the lemon zest and ricotta cheese, mix.  Make sure not to over mix some lumps of cheese are good.  Heat a griddle with butter and using 2 tablespoons of batter for each pancake cook about 2-3 minutes on each side or until golden.


**I made all the batter then laid the extra pancakes on a sheet pan on top of a silicone mat. I placed the pan in the freezer and froze pancakes.  Separate each pancake with parchment paper and store in a container.  Reheat in the toaster.