Banana Muffin with Cinnamon Sugar Crumbs

When I have a day off, I always dedicate my self to ... mixer !! aack, this is so wrong since I have a secret sewing due in 2 days !!  Alright I am getting nervous now, but the 2 cake eater will have a happy tummy this afternoon.

Banana Muffin with cinnamon sugar crumbs is a second baking for today, the first one is marble chiffon cake (again) LOL - I know.. I know... but my weekend will be busy, so I think baking 2 goodies will be a good idea , any one call me 'sugar rush lady' ?   hahaha..

Banana Muffin with Cinnamon Sugar Crumbs

Ingredients :

2 cups all purpose flour

1 1/2 tsp baking soda

4 over ripe bananas

1 cup brown sugar

1 1/2 stick unsalted butter, melted, cooled

2 eggs

1 tsp vanilla extract

1/2 cup chopped pecan or chocolate chips , your choice

 

Cinnamon Crumbs :

1/2 cup granulated sugar

3 tbsp. butter melted

1/2 cup all purpose flour

1 tbsp. ground cinnamon

Directions :

Pre-heat oven to 350 degrees F and lightly butter muffin tins (mine : 12 muffin)

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out. Sprinkle the crumbs over the top of batter

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature

Chocolate Snickerdoodles

When we (me and my daughter) go to Grocery Store near by our house, she always get 1 free cookies, - isn't nice ? she always pick a snickerdoodles cookies . She loves that cookies so much.  I looking for recipe, and found one - called "chocolate snickerdoodles" .  Without hesitation, I follow that recipe, no skip anything ..follow the directions. I was so upset with the result, the cookie is so HARD ..!! like rock , I need to throw all of them to the garbage bin, well , I just don't want my kid eat and broke her tooth .. 

 

The next day, I try do it again with so much adjustment from me , and just follow my guts .. and I just love the texture . 3 days in row bake this cookies, I share the cookies with teachers, friends, co-worker , they absolutely love it ... don't ask about my daughter and hubby , :)) you know the answer.

 

 

 

Chocolate Snickerdoodles

Ingredients :

2 cups of All Purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. cream of tartar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

1 stick of unsalted butter 

1 1/2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

 

Cinnamon Sugar for rolling , (see below how to make cinnamon sugar)

1/2 cup of granulated sugar

1/2 cup light brown sugar

1 tbsp. cinnamon

1/2 tsp. nutmeg powder

 

Directions :

Pre-heat the oven 350 F.  Line 2 baking sheet with parchment

 

Whisk together the flour, cocoa, cream of tartar, baking soda, salt, baking powder

 

In the bowl of an electric mixer, cream the butter and sugar on medium high for about 1 minute, until light and fluffy.  Add the eggs, one at a time. Beating well, stir in the vanilla, scrape the bottom of the bowl.

 

On low speed, slowly add the dry ingredients, continue mixing only until the flour disappear.

Divide the dough into ball, roll the dough ball in the cinnamon sugar and place them on the prepared baking sheet about 2 inches apart. With damp finger flatten the dough ball slightly until the are 1 inch thick.

 

Bake the cookies for 12 minute, until golden brown at the edges and set in the middle. Cool on the baking sheet before transferring them to racks to cool completely.

 

Yield : 24 small cookies

Choco Rum Ball

When so many thing on my mind .. that is always happened !! Forget to put sugar on my cake batter ...dooh  .  And since no one want to eat unsweet cake , what I can do is just blend everything into the blender and with magic wand turn into Chocolate Rum Ball and as you can guess .. please the crowd ..eem. I mean so far my crowd are husband and kiddo ..

 

 

 

Chocolate Rum Ball

Ingredients :

- Unwanted cake / left over cake / whatever you called

- 1 can of condense milk (adjust your self)

- 1 tbsp. chocolate powder

- 1 tsp. rum or almond extract like I used in this recipe

- chocolate sprinkle ,nuts or shredded coconut / whatever you have at your pantry it will work

 

Method :

Just add 4 ingredients to blender, pulse, until become crumbs and easy to handle.

Take about 2 tsp. and make round, roll into chocolate sprinkle, put into refrigerator to set a bit , serve ...

 

 

I hope I never make mistake by putting 1 cup salt into my batter instead of sugar.. LOL

Lemon Cake

I'm glad I have a day off for 2 days in row , which mean I can do some chores around home like baking , oh how I miss my baking activity this day.  Well, I still do baking but pretty much simple like this recipe below, I found this recipe when I do blog walking .  Don't ask me if I have left over cake on the next day .. no way, my hubby love it so much...  he said.. "this is the kind of cake I like" ooh, really ? how come he said that every time I bake a new cake ?? LOL - ooh , man ..  either he does really love the cake or he actually cake eater ? :)))

 

I do love the texture of the cake, at the end of the day I make note to my self, I need add more lemon juice into the batter .. it will be perfect !!

Lemon cake with Greek  Honey glaze and pistachios
slightly adapted from : mylittleexpatkitchen.blogspot.com

Ingredients
for the cake
115 g unsalted butter, at room temperature, cut into pieces, plus extra for greasing the pan
250 g caster sugar
Zest of 2 lemons, grated
1 tsp lemon extract
4 large eggs
220 g all-purpose flour
2 tsp baking powder
125 g sour cream (or full-fat Greek yoghurt)

for the glaze
160 g icing sugar
75 ml heavy cream
1 Tbsp Greek honey
Pinch of salt

A handful of shelled, unsalted pistachios, chopped


Preparation

for the cake
Butter the bottom and sides of your loaf pan with butter and line it with baking paper.
Preheat your oven to 180°C.

In the bowl of your stand mixer (or in a large bowl), add the softened butter, the sugar, the lemon zest and lemon extract, and using the paddle attachment (or your hand-held mixer), beat on medium-high speed until light and fluffy, for about 5 minutes.
Add the eggs into a jug and beat them lightly with a fork. Add the beaten eggs to the bowl in four additions, beating well after each addition to fully combine them.

Take the cooled cake, remove the baking paper from the bottom and place it on the wire rack. Using a spoon or a spatula, glaze the cake and top with the chopped pistachios.

You can keep it at room temperature, covered, for 4-5 days.