Monday, July 27, 2015

Coconut Banana Muffins

It's been years since I've posted on my blog but I didn't want to lose this recipe so I'm putting it here for safekeeping. 

The kiddos asked for banana muffins this morning and I decided to jazz them up with what I had on hand. These muffins are huge and moist and incredibly delicious!

Banana Coconut Muffins

3/4 cup white sugar
1/2 cup vegetable oil
2 large eggs
2 large ripe bananas
1/3 cup unsweetened vanilla almond coconut milk
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup coconut

Coconut & Brown Sugar for topping

Beat sugar through milk in mixer until smooth. Mix dry ingredients in bowl and then add into wet. Mix just until combined. Stir in coconut.

Divide evenly into greased muffin tin. Sprinkle tops with coconut and brown sugar.

Bake at 350 for 25-30 minutes or until toothpick comes out clean.

Recipe made 6 jumbo muffins. Adjust cooking time for regular sized or
Mini muffins.

Tuesday, March 19, 2013

Guinness Cheddar Dip - Corned Beef & Cabbage

I made this dip on St. Patrick's Day and it went FAST!!! It was super yummy and very easy to make. I also made corned beef & cabbage for the first time (I forgot to take a picture, though). I wanted to make sure I documented both recipes so I can make them again next year!
Guinness Cheddar Dip
Recipe from The Curvy Carrot
8 ounces cream cheese, softened
2 and 1/2 cups sharp cheddar cheese, grated
1 teaspoon Dijon mustard
2 tablespoons half-and-half
1/4 cup Guinness
2 or 3 scallions, chopped
1 teaspoon garlic, minced
2 tablespoons parsley, chopped
Sea salt and pepper, to taste
1. In the bowl of your blender or food processor, combine the cream cheese, cheddar, mustard, and half-and-half.  Pulse until smooth.
2. With the food processor running, slowly pour the Guinness down the feeder and blend until combined.
3. Add the scallions, garlic, parsley, and salt and pepper (to taste).  Blend until thoroughly mixed.
4. Transfer to a bowl, cover, and chill at least for one hour prior to serving.

Corned Beef & Cabbage
Recipe from AllRecipes

4 large carrots, peeled and chopped
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized
4 cups water
1 (4 pound) corned beef brisket with
spice packet
6 ounces Guinness
1/2 head cabbage, coarsely chopped
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on low.

Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.


Saturday, March 9, 2013

Nutella Bread Pudding

We had company over for dinner last night and I made this for dessert. Of course, we were so excited for dessert that I competely forgot to take a picture of it. It was so yummy, though, that I had to still share the recipe.

I drizzled the bread pudding with extra Nutella straight out of the oven and served it warm with vanilla bean ice cream! Mmmmm mmmm mmmm!


Nutella Bread Pudding
Recipe slightly adapted from Inspired Taste

7-8 croissants
4 eggs
2 cup cream
2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sugar

Preheat the oven to 350 degrees F.
Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
Add sandwich pieces to greased 8x8 pan.
Whisk eggs, cream, vanilla extract, salt and sugar to a medium bowl until combined.
Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb. At this point you can bake right away or let sit in the fridge for a few hours to soak up more of the custard.
Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has been completely absorbed.

Sunday, March 3, 2013

Sugar Cookie Dip

I've seen variations of this dip floating around Pinterest and decided to create my own today. I wanted it to taste similar to my sugar cookies and I have to say it was pretty fantastic! Next time I will add some pretzels to serve it with... I think the sweet/salty combination would be great!


Sugar Cookie Dip

1 box dry sugar cookie mix
1 (8oz) package cream cheese
1 container Cool Whip
1 tsp almond extract
Splash of milk for thinning

Mix cream cheese and sugar cookie mix in mixer thouroughly. Add cool whip and whip to combine. Mix in almond extract and milk until desired consistency is reached. Refrigerate until ready to serve.

Thursday, February 21, 2013

Lemon Cheesecake Ball

This may not look like much but you have to make it right away!!!!! I served this at a brunch yesterday and it was a hit. It tastes just like lemon cheesecake! I served it with granny smith apples, graham crackers, gingersnaps, and nilla wafers. I will definitely be making it again! Mmmmmm!

Lemon Cheesecake Ball
Recipe from Annie Eats

10 oz. cream cheese
2½ tbsp. sugar
Zest of 1 large lemon
4 tsp. freshly squeezed lemon juice
3 graham crackers

Combine the cream cheese and sugar in a medium bowl. Stir together with a spoon or spatula until well combined and smooth. Mix in the lemon zest and lemon juice until smooth. Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly. Refrigerate until firm, at least 3 hours. Reshape if necessary once firm.

Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl. Roll the cheese ball in the crumbs until evenly coated. Refrigerate until ready to serve.

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