Seriously super simple... I highly recomend using a mixer, and if you have a bread-hook, even better.. Mix slowly...
As usual I started with a base recipe (here) and have augmented... You do you! :) Muffins: 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 2-3 bananas, mashed (I like to use at least three to keep the mixture moist.. if you only have two, add a little extra butter) ¾ cup brown sugar 1 egg, lightly beaten ⅓ cup butter, melted Options: I like to add about 1/8th tspn of cinnimon and nutmeg to my mixture. Also, if you wantted to add nuts or dried fruit (I hear some people like that sort of thing...), mix those in just before you pour into your pans as the last step) Topping: ⅓ cup packed brown sugar 2 tablespoons all-purpose flour ⅛ teaspoon ground cinnamon (and/or nutmeg) 1 tablespoon butter Step 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10-12 muffin cups, or line with muffin papers (pro-tip:I like to use muffin papers whenever possible but in either case, make sure you butter the sides and top, or they will stick!) Step 2 Measure and lightligly mix your dry ingrediants (flower, baking soda, baking powder and salt) in your mixing bowl. In a seperate bowl, mash your bananas to taste and mix with brown surgar, egg and melted butter and spice to taste. Spoon batter into prepared muffin cups. (pro-tip: A large tipped decorating tip works great and helps to control over flow. Alternately, an ice cream scoop WITH the roating arm, also works well to ensure even amounts of batter in each cup. The more even you can make it, the better! Step 3 In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Note: I didn't edit the above from the original recipe...frankly, I find it easiest to use cold butter, put it on the bottom of the bowl and my other ingrediants on top and then cut down to mix, but that's just me. Methodoligy isn't really important... if you're not sure to mix more or not, don't. Chunky is the name of the game here. Step 4 Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Enjoy!
0 Comments
My favourite thing about cookies is you can play with them and add or subtract as you wish. Load 'em up or keep 'em simple... it's all up to you!
That said, this is a great place to start. I got this one from AllRecipies and the original can be found here. 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 2 cups semisweet chocolate chips* 1 cup chopped walnuts* *Basically you should add about 3 cups of chocolate, nuts, caramel, whatever... Make it your own. DIRECTIONS
Pro Tip I like my cookies nice and chewy so I under cook them just a little. If you prefer them crunchy, then cook them the whole 10 minutes. Line your pans with parchment paper, they peel off super easy and make clean up a breeze. |
DessertsNot my specialty. That said, my kid loves to use the mixer, so I try to bake every couple of weeks. ArchivesCategories |