Banana-Nutella Muffins

I love banana muffins. I love Nutella. So putting the two together just makes sense to me.

The addition of Nutella makes these moist muffins special enough to serve as a casual dessert. But the bran gives them a healthier boost than your average muffin. These are perfect to take along as a snack or make a wonderful on-the-go breakfast option. And now that I'm back to work from maternity leave, quick breakfast options are absolutely essential!

Enjoy!

Banana-Nutella Muffins

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup bran

1 tbsp. baking powder

1/4 tsp. salt

2 ripe bananas, peeled and mashed

2 eggs

1 cup brown sugar

1/2 cup vegetable oil

1 tsp. vanilla

6 tbsps. Nutella

Directions:

1. Preheat oven to 375F. Line muffin tins with paper liners, or spray with non-stick spray.

2. Whisk together the flour, bran, baking powder and salt.

3. Stir in the mashed bananas, eggs, brown sugar, oil and vanilla.

4. Spoon 2 tbsps. of batter into each muffin tin and gently spread it out with the back of a spoon.

5. Add 1/2 tbsp. Nutella into each tin. Do not spread out.

6. Divide remaining batter among the tins, covering the Nutella. Do not spread out.

7. Bake until the tops are golden brown, about 12 - 15 minutes. Enjoy right from the oven, or allow to cool.

Eggnog Ice Cream

Happy New Year!

I've been pretty busy over the past few weeks visiting with friends, family and celebrating the holidays, which is why I haven't posted anything new.

Also, I've never felt as sick of sweets after the holidays as I did this year. Clearly, I overdid it and now have (almost) zero interest in eating anything dessert-like.

However, I did have a nearly-full carton of eggnog sitting in my fridge, and I hated to simply pour it down the drain. Instead, I opted to make something cold and creamy to keep in the freezer until the sweet craving strikes again.

I adapted this recipe slightly from Alton Brown's Eggnog Ice Cream recipe, and this Eggnog Ice Cream recipe from Allrecipes.com (I read the reviews and used the comments to help with my final recipe). It's very easy to make and tastes delicious.

If you've got an excess of eggnog, and an ice cream maker, then this is the recipe for you! Here's another link to recipes that incorporate eggnog if you're looking for something less chilly.

Cheers!

Eggnog Ice Cream

Ingredients:
1 1/2 cups eggnog, chilled
1 1/2 cups heavy cream, chilled
1/2 cup sugar
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Pinch of salt

Directions:
1. In a large bowl, stir all of the ingredients together with a whisk.
2. Process the mixture in an ice cream maker, according to the manufacturer's instructions.
3. Eat as is for a soft-serve style ice cream or store in an airtight container and freezer for 2 - 4 hours for a more solid ice cream.

Chocolate Peanut Butter Balls

Everyone has holiday traditions. For me, Christmas isn't Christmas without eggnog, decorating the Christmas tree, Anne Murray holiday tunes in the background, and baking.

Oh, and Chocolate Peanut Butter Balls.

This is my mom's recipe, and she always and only made these at Christmas. When we were little, my sisters used to help her by rolling the peanut butter mixture and dipping them in chocolate. Now that I'm older, I try to make them every year. Both of my sisters also make a batch each year.

A very similar version to this recipe is popular in the United States, called Buckeyes. Whatever they're called, these are easy to make and showcase the much-loved combo of peanut butter and chocolate. The addition of shredded coconut adds more texture and flavour. Yummy!

Enjoy!

Chocolate Peanut Butter Balls

Ingredients:

1 cup peanut butter

2 cups icing sugar

2 tbsps. butter

1 cup coconut

1 ½ cups semi-sweet chocolate

2 tbsps. vegetable shortening

Instructions:

1. Mix all ingredients together except chocolate and shortening.

2. Place mixture in the refrigerator for 30 minutes to make rolling easier.

3. Roll into balls and place in freezer to set - about 15 minutes.

4. Melt chocolate and shortening together over a double boiler.

5. Dip balls in melted chocolate, and place on a baking sheet covered in waxed paper. 

6. Place tray in the freezer for one hour, then transfer balls to a covered container and return to the freezer.

Snickerdoodles

What the heck is a Snickerdoodle anyway?

Before making these, I had never tried one before, which is pretty surprising considering their history and popularity. Maybe it has something to do with the fact that they don't have any chocolate in them? 

Essentially, Snickerdoodles are soft and chewy sugar cookies characterized by their sugar-cinnamon coating. I love sugar-cinnamon combos and these are so pillowy inside - almost like little cakes. These are so delicious with a cup of coffee and freeze really well, making them the perfect addition for company!

Enjoy!

Recipe from Martha Stewart's Cookies.

Snickerdoodles

Ingredients:

2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs

2 tablespoons sugar
2 teaspoons ground cinnamon


Directions:
1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.

Shortbread Cookies

Shortbread cookies are a holiday staple on my baking list - watching my mom bake up batches of shortbread is one of my most vivid memories and one that I try to recreate every year. I love the rich, buttery texture paired with a steaming mug of my favourite tea.

This is my mom's traditional recipe, using only four ingredients and a very straightforward process. I prefer these simple and unadorned, but my mom always added some kind of embellishment to her shortbread: cherries, sprinkles, or even chocolate kisses. Be as creative as you want with these, and don't forget to share them with those you love!

Enjoy!

Mumsie's Shortbread Cookies

Ingredients:

1/2 cup cornstarch

1/2 cup icing sugar

1 cup flour

3/4 cup butter, softened

Directions:

1. Preheat oven to 300F.

2. Sift together cornstarch, icing sugar and flour.

3. Blend in butter until a soft, smooth dough forms.

4. Roll dough out to ¼” thickness on a surface dusted lightly with flour. Cut out shapes with a 2” cookie cutter. (Alternatively, you can shape the dough into 1" balls and flatten slightly with a fork, or skip the fork-flattening and add sprinkles, press in a chocolate kiss or cherry, etc.)

5. Place cookies 1 1/2" apart on a cookie sheet lined with parchment paper or non-stick baking mat.

6. Bake for 9 – 12 minutes, just until the edges are starting to turn golden. Transfer to a rack and cool.