Oat Choc-Chip Banana Bread

That right there’s a long title, but a scrumptiously simple recipe. I’m sending a virtual high five to the lady who submitted this recipe. I found it from Taste of Home. Check it out! I made a few changes though, so below is my own adaptation of it.

Changes:

  • I didn’t have the mini-chocolate chips that she calls for, so I used 1/2 cup of regular chips instead.
  • I substituted shortening for good ‘ol butter.
  • She recommends using instant oats but I love the look, texture, and durability of Old Fashioned Oats – so I used those instead as well. They held up beautifully in the baking process!

My version of this recipe: 

  • 1/2 cup unsalted softened Butter
  • 1 cup Sugar
  • 3 very ripe Bananas
  • 1 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1 tsp Salt
  • 2 cups Flour
  • 1 cup old fashioned Oats
  • 1/2 cup semi-sweet Chocolate Chips

Here’s what happened:

STEP 1

In a bowl or mixer (low to medium speed) combine the sugar, softened butter, and eggs all until smooth.

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STEP 2

Peel and add the 3 over-ripe bananas to the sugar/butter mixture.6O9C2517

STEP 3

Add in the baking soda, baking powder, and salt. 6O9C2522

STEP 4

Gradually add in the flour, then the oats, then finally the chocolate chips. 6O9C2524

STEP 5

Pour the mixture into a greased bread pan, and place in a pre-heated oven. 6O9C2528

STEP 6

Your timer should  be set to 40 minutes, then check on it for 10-15 minutes. 50-55 minutes total should do the trick, but as ovens vary – just check on it starting around 40 minutes.

STEP 7

Check the center to make sure it’s fully cooked. Remove from the oven and let it rest for 10 minutes.

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ENJOY! Hubby and I sure did. It should last the week if it’s just you and a spouse/roomie…but if you have a large household or lots of housemates, it’ll be gone by the end of the day.

Happy banana baking!

A Tale of Two Muffins

This morning I woke up, made myself a cup of coffee, and watched the 8:30 a.m. episode of The Pioneer Woman – pretty standard Saturday morning so far. Ree made her precious family  some cinnamon sugar muffins to kick off some hard work on their beautiful Oklahoma farm. And then it happened. My eyes widened…my caffeine-induced energy spiked…and I wanted to bake. There was no stopping me. I turned to Sean…

Me: So I wanna bake something. I think muffins.

Sean: Chocolate chip and banana.

Me: No bananas.

Sean: Chocolate chip and cinnamon.

Me: Hmmmm….I was thinking about apple cinnamon. I’m pretty sure I want apple cinnamon.

Sean: Chocolate chip…and….chocolate chip…….chocolate…….chip.

Hehe. He’s pretty cute. But oohhh it was ON! Who was gonna win this battle? Luckily – brilliance stepped in.

I researched a few simple apple cinnamon recipes scattered online and decided to adjust the basics to my own variation for the batter and then split it into two separate bowls right before adding the final key ingredient. Problem solved! One dozen muffins – 6 apple cinnamon, 6 cinnamon chocolate chip.

As Ree Drummond, the Pioneer Woman, says, “Here’s the cast of characters:

Flour – 1 1/2 cups

White Sugar – 1/2 cup

Light Brown Sugar – 1/4 cup

Baking Powder – 1 1/2 teaspoons

Ground Cinnamon – 1 teaspoon

Ground Nutmeg – 1/8 teaspoon (or…just 3-5 sprinkles if it has a filter)

Milk – 1/2 cup

Unsalted Butter (melted) – 1/2 cup

Salt – 1/4 teaspoon

1 Egg (slightly beaten)

1 Apple (pealed, cored, and diced up into little cubes)

1/2 cup of Semi Sweet Chocolate Chips

Penzeys Spices

I’ve gotta add a little shout out here to my girl Jeanne for her contribution to this recipe. For my 30th birthday back in February she and her husband, Travis, gave me some AMAZING Penzeys spices. You better believe I packed these bad boys up carefully when we moved from MD to OK last month. It was time to break out the Penzeys nutmeg and cinnamon for today’s little tale. Jeanne’s fellow blogger who loves to try new recipes, so be sure to check out her delicious recipes here: Jeanne’s Kitchen!

And there you have it! The entire “cast of characters” needed for my own little adjusted recipe for 6 apple cinnamon muffins and 6 cinnamon chocolate chip muffins. Be sure to PRE-HEAT your oven to 375 degrees. Now, here’s how “the tale of two muffins” unfolded:

STEP 1

Combine the flour, white sugar, light brown sugar, baking powder, salt, ground cinnamon and nutmeg together in a bowl/mixer.

STEP 2

Add in the milk, melted butter, and slightly beaten egg to the dry ingredients. Stir slowly, or have the mixer on low. Combine until it looks all fabulous…like this:

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STEP 3

Are you on the edge of your seat!?! Here’s where the magic happens. Separate the batter evenly into two bowls. In one bowl add as much chocolate chips as you’d like. In the other, yes – very good, add the diced up cubes of apple. I didn’t use the whole apple by the way. I only really used like, half of it. You can use as much as you’d like…but be mindful of how the apple will create way more moisture in the muffins depending on how much you add.

STEP 4

Grease or spray a 12-cup muffin pan. Fill 6 with the apple cinnamon batter and the other 6 with the chocolate cinnamon batter. Then, into the oven it goes for 18 minutes.

6O9C1974STEP 5

Check on them periodically, but 18 minutes at 375 degrees should definitely do the trick. Take them out and let them sit for about 5 minutes. Meanwhile, melt a tablespoon of butter and brush it over ONLY the six apple cinnamon muffins. Then…sprinkle over a little sugar! Tehe!

STEP 6

Woooohoooo! Enjoy. We sure did. We each thought our original preference was the best. Sean loved the Cinnamon Chocolate Chip Muffins, while I loved the Apple Cinnamon Muffins.

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The beauty of this recipe is that you can add anything to it. There are so many possible variations to the key ingredient that you could play around with, like…blueberries with a little lemon or orange zest thrown in there? Heck yeah! Or maybe go a little crazy during the holidays and make some white chocolate chip and cranberry muffins with this batter. Ooohhhh the possibilities 🙂

Happy baking, friends!

 

Engagement Chicken

Have you ever heard of the “Engagement Chicken” recipe? Legend has it (and apparently the legend goes back a only few years, but let’s just go with it) that if you’re dating a guy, and then you make this dinner for him, he’ll propose soon after. It’s a cute tale…and an AMAAAAZING recipe! So amazing, that my house was filled with the mouthwatering scent of fresh rosemary, lemon and roasted chicken on this fine summer’s evening. No, I don’t need my man to propose to me (because he already DID! Waaahooo!) but I thought:

What the heck. I have the day off. We’re engaged. It’s called ‘engagement chicken.’ The recipe sounds easy enough, and oh my goodness…there’s a full 2 1/2 lb chicken right there in Trader Joes just staring at me. That’s it….I’m making it!

And so I did : )

Well this is awkward.

I obviously don’t handle full chickens very often. If this seems a little much for you, and you thought about cooking it at first, don’t worry, you’ll get through it just fine! Just take out the baggie of “stuff” inside and rinse the chicken thoroughly.

This is where I started crying. No, it wasn’t for the chicken’s life. I said a little “thank you for this chicken” prayer, and remembered that the chicken we eat all the time has to be prepared somehow. So thankfully I was over that. The tears were brought on by these extremely fresh onions. Ahhhhh! I was a hot mess. I dried my eyes, then continued on.

Ooohhhhh yeaaaaa!!! I dressed up this bad boy with 3 whole lemons, 1/2 a cup of lemon juice, 3 small yellow onions, rosemary, salt, and pepper. I chopped the whole lemons into slimmer sections so that they could be stuffed in there, and then I also added the onions in there too. Whatever was left over was simply scattered around the chicken.

So while the chicken is cooking to perfection (350 degrees for an hour & a half), I toasted our favorite little zucchini bites up top! These are so delicious and simple to prepare. Check out the recipe, found it on Pinterest!

Ta daaaaaaa! Dinner was served, and Sean was in love all over again. I couldn’t get over how delightful my house smelled from this creation. It tasted pretty darn delicious too. SUPER tender. We threw on tiny red potatoes and those zucchini bites as sides. After dinner, Sean cleaned up the kitchen while I sipped my wine and thought about how much I love my life. Thank you, engagement chicken!

Happy cooking.