What do you get when you have some gorgeous Heidi Grace Designs scrap paper you want to share, a little extra time and inspiring magazines lying around????
It's been a long time since I did some random baking (its been too darn hot), this time I opted for some banana bread to use up some very ripe bananas and for some pumpkin chocolate chip muffins because I saw the recipe and it just sounded terribly yummy!
My friend came over and chatted while I baked (in the evening) and our kids played. Much cooler to bake at night. I sent one home with her and her hubby called and said it was "better than his moms" -- so that means that this must be a good recipe!!! Of course I plan to share the recipes with you, as always (both come from allrecipes.com today).
It's been a long time since I did some random baking (its been too darn hot), this time I opted for some banana bread to use up some very ripe bananas and for some pumpkin chocolate chip muffins because I saw the recipe and it just sounded terribly yummy!
My friend came over and chatted while I baked (in the evening) and our kids played. Much cooler to bake at night. I sent one home with her and her hubby called and said it was "better than his moms" -- so that means that this must be a good recipe!!! Of course I plan to share the recipes with you, as always (both come from allrecipes.com today).
Banana Sour Cream BreadIngredients:
2 tbsp white sugar
1/2 tsp ground cinnamon
1/4 c. and 2 tbsp butter
1 1/2 c. white sugar
2 eggs
3 very ripe bananas, mashed
1/2 16 oz. container of sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 tsp baking soda
2 1/4 c. flour
1/2 c. walnuts (optional) - I left these out, not a big nut person
DIRECTIONS:1. Preheat oven to 300 degrees F. Grease 4-5 5x3 inch loaf pans (or size of your choice). In a small bowl, stir together 2 tbsp sugar and 1/2 tsp cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon (and just for fun I threw in my leftover cinnamon sugar). Mix in salt, baking soda and flour. Stir in nuts, if desired. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in the center comes out clean.
2. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon (and just for fun I threw in my leftover cinnamon sugar). Mix in salt, baking soda and flour. Stir in nuts, if desired. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in the center comes out clean.
This second recipe, I spied first in Home and Heart Magazine, p.49, and I decided to make my own version of some muffins to give away. They made a lovely card, but since I was crunched for time and have totally different taste, I made my own version. I made a card as well, but kind of a tag recipe card that I could tie onto a bag of muffins with the recipe on the other side of it. I put a dozen of the muffins in the bags. I am going to take these to some random friends from church. I really hope they like it!!!
UPDATE: Took these treats to some random friends at church last night - most who have children the same age as my E. I got M and the kids to deliver them, and I just chilled in the car. It was fun seeing them come back smiling -- it made them have warm fuzzies and it was fun cause they got to see their friends! All in all - I think it was a fabulous way to spend a couple nights!!
UPDATE: Took these treats to some random friends at church last night - most who have children the same age as my E. I got M and the kids to deliver them, and I just chilled in the car. It was fun seeing them come back smiling -- it made them have warm fuzzies and it was fun cause they got to see their friends! All in all - I think it was a fabulous way to spend a couple nights!!
Pumpkin Chocolate Chip MuffinsIngredients:
1/4 c. white sugar
1/4 c. vegetable oil (I used canola)
2 eggs
3/4 c. canned pumpkin (I upped this to a full cup - I love pumpkin)
1 1/4 c. water (I only used a cup of water)
1 1/4 c. all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 c. semisweet chocolate chips (are you kidding me? I used about a cup)
DIRECTIONS:
Preheat oven to 400 degrees. Grease and flour muffin pan or use paper liners. Mix sugar, oil, and eggs. Add pumpkin and water. In separate bowl, mix together the flour, baking soda, baking powder, spices and salt. Add to wet mixture. Mix well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter. Bake for 20 - 25 minutes. Enjoy like a rock star!
Stamps: Holiday Treats (Papertrey Ink), From Our House (Amuse Artstamps), Linen Background (SU!) Paper: Prism Spring Willow Medium, SU Cranberry Crisp (Retired), SU More Mustard, SU Confetti Cream (for the recipe printed on the reverse and the ring), Heidi Grace Designs - Harvest Row/Harvest Flower (Fiskars) Ink: Old Olive (SU!) , Cranberry Crisp (SU!) Accessories: Printer fonts and printer, circle nestabilities (scalloped and plain), Sewing machine, white thread, gold cord, olive thin organdy ribbon, gold brads, chocolate chip marker
Stamps: Holiday Treats (Papertrey Ink), From Our House (Amuse Artstamps), Linen Background (SU!) Paper: Prism Spring Willow Medium, SU Cranberry Crisp (Retired), SU More Mustard, SU Confetti Cream (for the recipe printed on the reverse and the ring), Heidi Grace Designs - Harvest Row/Harvest Flower (Fiskars) Ink: Old Olive (SU!) , Cranberry Crisp (SU!) Accessories: Printer fonts and printer, circle nestabilities (scalloped and plain), Sewing machine, white thread, gold cord, olive thin organdy ribbon, gold brads, chocolate chip marker
Comments
Love you lots !
whoever is getting them, is so lucky!!!!
Thanks for sharing!
Cindy