Apple Banana Nut Muffins

WARNING: THESE MUFFINS ARE HIGHLY ADDICTIVE!

It's a banana nut muffin, infused with the flavors of fall. I mean who could resist such a mixture of all those tantalizing flavors?
Apples. Cinnamon. Nuts. Banana. (though it isn't really fall-related, it IS an all time favorite!) ... Need I say more?

Oh, fall. How I love thee. And to make everything better, I'm getting a new puppy. Breed? Rhodegian Ridgeback. Name? Nala. You know, like in the Lion King? She's only three days old in this picture... but isn't she already the cutest?!

But back to muffins. These are easy to whip up and throw in the oven, and they'll disappear faster than you can blink. I must admit, I've already (shamefully) eaten three of them on my own. They won't last long, that's a promise.

APPLE BANANA NUT MUFFINS

3 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon baking soda
1 1/2 cups flour
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 small (or one big) apple
1 cup chopped walnuts

Preheat oven to 350°F.

In a large bowl, mix together the bananas and butter. Add the sugar, egg, and vanilla extract.

Mix in the baking soda, flour, and spices.

Peel the apples and cut into tiny squares. Fold in the apples and the walnuts.

Line a muffin pan with baking cups. Fill each so that the cup is full, but not overflowing.

Put in oven and bake for 25 minutes, or until toothpick inserted in the middle of muffin comes out clean.

Take out of oven and let cool, then quickly hide them away... unless you're caring enough to share the goodness of these muffins.

It's Fall Again! (aka Time Again For Pumpkin!)

As the weather here in Chicago is not-so-slowly changing from summer to fall, my spirits are rising. I simply adore fall weather. The especially blue skies, the cool breeze, the changing colors of the leaves, the crunch underfoot, the sparkle of the sun on the lake water... Perfection. Truly no season can rival fall.

The downside to all of this is that fall is also when school and swim season happen to start up again. Which means endless hours spent in a stuffy, window-less pool; boring classes; trying to grab a bite to eat sometime in-between, and holed up in my room trying to finish homework before I get to start it all over again. With all these activities going on, there isn't much time left to simply enjoy sitting outside.

But when the opportunity comes, I go right ahead and grab it. And what better way to enjoy being outside than with yet another fall favorite: Pumpkin. I loooovvve pumpkin. Starting when the leaves start to change color until way into winter our house smells of the tantalizing taste of baking pumpkin goodies.

Trust me, you'll fall in love with pumpkin as much as I am soon enough. To start out, why not try some Pumpkin Cranberry Bread (more like a cake than bread!), or a Pumpkin Spice Latte (I swear, it's better than the one you get at Starbucks!!!!)

P.S. :: Talking about loving things, I absolutely love Katy Perry's new song Teenage Dream. So cute! <3

PUMPKIN CRANBERRY BREAD
(makes 2 loaves, 5in x 9 in pans)

3 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 1/2 teaspoons salt
3 cups sugar
1 can (15 oz) 100% Pure Pumpkin
4 large eggs
1 cup canola oil
1/2 cup orange juice or water
2 cups cranberries (Dried, fresh, frozen... whatever! I prefer fresh.)

Preheat oven to 350°F. Grease two 5in x 9in loaf pans.

Mix together the flour, pumpkin pie spice, cloves, cinnamon, baking powder and salt. Set aside.

In a large bowl whisk together the sugar, pumpkin, eggs, canola oil, and juice (or water). Stir together the dry and wet mixtures. Fold in the cranberries. Pour into the pans.

Bake for about 60 minutes, or until a toothpick inserted in the middle comes out clean. Once done remove from oven and let cool for 10 minutes in the pans. Remove from pans and let them completely cool on a wire rack.

That was simple, right? Now while you wait for your "bread" to cool, why not try making a latte that you can enjoy with it later on!

PUMPKIN SPICE LATTE

1/2 cup coffee (strongly brewed)
1 cup half and half (or make your own by mixing half a cup of milk with half a cup of coffee creamer. I also like using 3/4 cup milk and 1/4 cup coffee creamer so that it doesn't get too sweet.)
2 tablespoon 100% Pure Pumpkin
Optional: a dash or so of pumpkin spice, nutmeg, and/or cinnamon.
Also optional, but strongly encouraged: Whipped cream (:

In a small saucepan stir together and heat up the half and half and pumpkin, making sure not to burn the milk. Stir constantly!

Pour the mixture into a blender and blend on a high setting for 20 seconds, until it's foamy. Pour into a big mug and then pour the coffee over the top. Top with whipped cream, and then sprinkle the spices over it.

Now go grab a slice of the cooled pumpkin cranberry bread, take your mug of pumpkin spice latte, and sit back, relax, and enjoy the beauty of fall.

Irresistible Blueberry Cream Cheese Cinnamon Rolls

Have you ever...
--Wandered the house looking for something, ended up in the kitchen, look through your fridge, eat something random... and totally forget what it was you were looking for in the first place?
--Been too exhausted to eat, let alone do your homework?
--Wake up early (that is, before 7am) every morning, including Sundays, just because of the fact that you get up that early the rest of the six days in the week?


You too? Happens to me all the time.


Swim season, coupled with school and homework, add to that endless construction within my house, makes for a very overwhelmed person. With barely any free time on my hands and a due date for a painting looming ahead I don't have much time to bake, let alone update this blog. But here they are, the promised blueberry cream cheese cinnamon rolls.


Better than you can imagine. Can we say seconds, please? Yes, yes, yes! That is, if you make it in time for there to even be any left.

BLUEBERRY CREAM CHEESE CINNAMON ROLLS

DOUGH:

1 – 1/4 ounce package active dry yeast 

1/2 teaspoon, plus 1/4 cup sugar

1/2 cup milk (room temperature)

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

1 egg + 1 egg yolk

2 3/4 cups all-purpose flour, (sifted)

3/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter (room temperature)

FILLING:

4 ounce cream cheese (room temperature)

1/2 cup sugar

1/4 cup brown sugar

1 1/2 tablespoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground cloves

2 1/2 tablespoons maple syrup

about 1 1/2 cups blueberries (use more or less, whatever you prefer)

ICING:

2 cups confectioners’ sugar

1/4 cup buttermilk
1/2 teaspoon vanilla extract


Combine yeast, 1/2 teaspoon sugar, and 1/4 cup water (heated in the microwave for 60 seconds) in a big bowl. Stir to combine and let sit until frothy and foamy (about 10 minutes).


Mix in the milk, brown sugar, vanilla extract, eggs, flour, and sugar. Knead together.


Add the butter and keep kneading for another five minutes. The dough will be wet and sticky. Place the dough in a greased bowl, cover with plastic wrap and a kitchen towel, and let sit in a warm place for 1.5 to 2 hours (it should double in size).


Make the filling while the dough rises. Combine sugar, brown sugar, cinnamon, salt, and cloves in a bowl. Stir in the maple syrup and set aside. Wash the blueberries. Put the cream cheese in a small bowl and stir with a knife to make it more easily spreadable.


Once the dough has risen put it on a heavily floured surface and knead it for about three minutes.  Keep kneading in small amounts of flour until it isn't as sticky anymore. Roll out the dough into a 10 in x 10 in square.


Evenly spread the cream cheese over the dough. You will probably have cream cheese left over, since you don't want to put too much on!


Fold the dough into thirds, like you would a letter. Then, fold it into thirds again. Flip over the dough and gently roll it out into a rectangle, about 10 in x 20 in. Pour the filling onto the dough and spread it out, leaving about 1/2 inch around the sides. Place the blueberries over the area of the dough and lightly press the filling into the dough so that it sticks. Tightly roll the dough up. Trim off the uneven edges and divide the dough into eight.


Butter a 9inx13in pan and place the eight separate rolls into the pan side by side. Cover the pan with a kitchen towel and let it rise for another hour. (If you want you can refrigerate the rolls overnight, though you'll have to let them warm up to room temperature before baking.)


Heat oven to 375°F. Bake until golden brown, or until toothpick inserted into the middle comes out clean, about 30 minutes.


While the rolls are baking, make the icing by whisking together the sugar, buttermilk, and vanilla. Once the rolls are done remove from oven and let cool for a few minutes before drizzling the icing over the pan. Sit and let cool, or enjoy warm. They're best warm. Take it from me, and several other people present in my house.

Cheesecake Swirl Brownies

I've made these brownies on several occasions, and they're always a huge hit. Whether it be coworkers, teammates, or just family and friends, a batch is always quickly devoured. When I got the idea that I might want to make my swim team a batch of SOMETHING, my mind quickly wandered to these. Because what could be better than rich, chocolaty goodness combined with the sweet, creamy deliciousness of cheesecake?

Hmm... I can't think of anything. Except for maybe these Blueberry Cream Cheese Cinnamon Rolls that are currently in my oven. But brownies. CHEESECAKE brownies. Another journey to embark on soon; after I finish these rolls.

Come on, beat me to making them. I dare you.

CHEESECAKE BROWNIES

For the Brownies:

8 tablespoons butter (1 stick)

1 cup bittersweet (or semi-sweet) chocolate, chopped

3/4 cup sugar

2 eggs and one egg white

2/3 cup flour

5 tablespoons cocoa powder

1 teaspoon baking powder

1/8 teaspoon salt

2 teaspoon vanilla extract

1/2 cup chocolate chips (OPTIONAL)

For the Cheesecake:

8 oz cream cheese (at room temperature)

2 egg yolk

7-10 teaspoon sugar (depends on how sweet you like it)

1/2 teaspoon vanilla extract

Grease an 8" square pan. Preheat oven to 350°F.

Cut the butter into pieces and along with the chocolate place in a microwave safe bowl. Melt at 30 second intervals until completely melted. Don't forget to take the bowl out and stir the mixture between every 30 seconds. Chocolate retains its shape as its being heated and you don't want to accidentally burn it. I put the bowl in a little less than three times. Beat in the sugar and eggs until combined, and then mix in the flour, cocoa powder, baking powder, and salt. Stir in the vanilla (and chocolate chips). Spread evenly into the pan.

To make the cheesecake portion beat the cream cheese smooth in a bowl. Add in the egg yolk, sugar, and vanilla and mix until smooth. Spread the cream cheese mix over the top of the brownie batter. Using a knife fold the cream cheese into the brownie to create a slight marble affect. Carefully smooth out the top of the batter with a spatula.

Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean. LET COOL. Once cool cut into bars, remove from pan, and let completely cool off. Share with friends and family. Or be greedy and keep the entire batch to yourself. Either one works.

More-Blueberry-Than-Muffin Blueberry Muffins

Eric is OBSESSED with blueberries. And when I say obsessed, I mean like totally and absolutely crazy about them.

So naturally, I would make him blueberry muffins. It IS summer and they ARE in season! And seeing as there's an overload of them in the market, why not overload them in the muffin as well? Eric's verdict? More blueberries, less muffin! If he had his way, I'd put just blueberries in a muffin pan and bake them for him. Kind of defeats the purpose, but whatever floats his boat.

Which is another thing he's obsessed with. Boats. I don't blame him. Given the choice I would rather spend the next few months on a boat, soaking up the sun, sipping lemonade, eating blueberry muffins... instead of returning to a dark and gloomy school. And yes, it really is dark and gloomy! My oh-so-wonderful high school has decided that in order to "go green" they must turn off all the lights in the hallways. While this might actually conserve energy, it does promote a rather drab atmosphere.

I might just have to get myself a boat, kidnap Eric, bake some muffins, and disappear until spring...

...And seeing as that probably won't go too well with the adult figures in my life I'm stuck here.

At least there's blueberry muffins to cheer us all up. And these, my friends, are DEFINITELY something to brighten up your day. (Figuratively speaking, of course. If they actually brightened... well, then my school might seem a tad more inviting.)

BLUEBERRY MUFFINS

1 3/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cup (1 1/3 stick) butter, room temperature

3/4 cup granulated sugar

1/4 cup brown sugar

1 large egg

1 1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 pint blueberries (if you're not that big of a fan of loads and load of blueberries, then just reduce the amount that you add to the batter. A cup shall suffice.)

A bit cinnamon, a bit more sugar...

Heat oven to 375°F. Line about 16 muffin cups with cupcake liners.

Whisk together flour, baking powder, baking soda, and salt in a large bowl.

Cut the butter into pieces and mix together with the lemon zest until smooth. Add the sugars and then blend in the egg and vanilla.

Combine the flour mixture, sugar mixture, and buttermilk whilst blending on a slow speed.

Fold in the blueberries. Be careful though! If you're too rough the juices will escape and dye your batter purple. Unless you don't mind such things.

Fill each cup approximately 3/4 full. Sprinkle a cinnamon sugar combination (half and half is good) over the top of the muffins.

Bake for about 25 minutes or until muffin tops are lightly browned and a toothpick inserted in the middle comes out clean. With these muffins you might not think they are done because of the excess of blueberries, but don't let yourself be fooled otherwise they will burn.

Once fully baked remove from oven and let cool for a few minutes before attempting to move them to a cooling rack to fully cool. Be careful, they're hot!

Oh, one last thing. If I were you, I wouldn't want to share these.

Back to Business

So I have become aware that in the past few months I have been M.I.A.

There are several reasons to attribute to this:

1) I got my first summer job. Working as a Circus Camp Counselor. That basically took over my entire summer, but I DID get to meet some pretty cool people who worked with me there.

2) Off-season swimming. Why I continue to get up at 5:30 every morning to be in the pool at 6, during SUMMER no less, I cannot explain. Swimming is a sport where looking in, you can't understand it, but looking out, you can't explain it. All I have to say on this matter is I am committed, and I love it.

3) My various trips, which include a family vacation in the middle of nowhere northern Wisconsin, a week at Horseback Riding Camp, and another week in Perry County, Kentucky.What is there to do in Kentucky? you might ask. ASP! The best week of my summer.

4) ASP. I believe this deserves its own post. Otherwise known as the Appalachia Service Project, this is a mission trip that my church youth group and I embark on every year to fix houses for those less fortunate than us. Not only is it tons of fun, but you're doing a good deed at the same time! Whilst there we bonded with our families, dug ditches, painted walls, laid down tiles, and worked on various other house repairs. In our free time we proceeded to play "Kool-Aid Pong", pierce our ears, and various other shenanigans. Needless to say, I think this year was another success.

5) Once I was back home, I decided to try and make the best of the one week of summer that I had left and spent my days lying on the beach, shopping, going to Six Flags, and scheming adventures (that aren't going to be mentioned here) with my best friend.

6) And now, in the last few days that I have left of my summer, I have started redoing my room. This includes ripping out all the drywall, and the ceiling, and doing electric work, and yaddah yaddah blah blah blah. Tons of boxes. Tons of dirt and dust. Tons and TONS of allergic annoyances. But in the end, it will be worth it.

Now with the first day of school looming right around the corner (Next Tuesday already!) I am in super freak-out mode.

--That book for English I had to read? No problem, did that ages ago.

--Those 200-something math problems I have to do? Almost done... almost done...

--The 5 painting I need to finish for Advanced Art? What five paintings? Oh, shoot.

Now I'm not saying that I didn't bake at all this summer, because that would be unthinkable. I definitely baked. Even with my mom's loud protests in the background, yelling something about not using the oven when the A/C is on, I stood in the kitchen sweating and baking. 

Waffles Waffles Waffles

So there I was in the kitchen, diligently whisking away at some egg whites. There was a faint burning oder in the air, but I thought nothing of it because my mom was cooking something on the stove. The egg whites were coming along beautifully, and at the point were they were nearing perfection, my mixer died. Just sputtered and went still. Nothing that I did succeeded in reviving it. (Thankfully the egg whites were good enough to be used in the batter.)

Oh, that mixer. All the things we have been through. The highest of highs. The lowest of lows. Raging success. Disappointing flukes. Always there by my side whisking and beating and kneading away.

But every good thing eventually has an end. And today was the the end of this mixers lifespan. Through all the recipes and years it has aided me tremendously. All those yummy treats I've made with its help. I will be forever grateful.

And now I present you with this mixers final, grand creation. Belgian Waffles. Incredibly light and fluffy. One just has to go back for seconds.

WAFFLES

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs, separated

4 tablespoons sugar

1 teaspoon vanilla extract

4 tablespoon (1/2 stick) butter, melted

2 cups milk

non-stick cooking spray or butter to grease the waffle iron

Preheat waffle iron. (i have mine set on medium heat)

Mix together the flour, baking powder, and salt in a mixing bowl.

In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, butter, and milk.

Combine the wet and dry ingredients.

In a clean bowl whisk the egg whites with a mixer until peaks start to form.

Fold in the egg whites until everything is just combined.

Ladle batter into waffle iron and cook until done. Remove. Let cool. Serve with whatever toppings you like. Eat.

(Side Note: I like to eat my waffles with powdered sugar or maple syrup. Others like them with whipped cream and fresh fruit. Others like nutella or jelly. Or cinnamon and sugar. Or just plain. Whatever suits your taste.)