Nutella Lovers

Recently I came across a recipe using Nutella in banana bread and knew I needed to try it out.
"Banana Nutella Muffins w/ Reeses Peanut Butter Chips" Oh, my gosh! www.iheartnaptime.net, what a great combo to put together. You can find Jamielyn's original recipe here.

Because I was out of sour cream I needed to improvise with what I had.
I had some cream cheese so, I adapted my "go to" banana bread recipe with a few add-ins.
Here's what I came up with:

My version of "Banana Nutella Muffins"

6 T. butter, softened
4 oz. cream cheese, softened
3/4 c. white sugar
1/4 c. brown sugar
1 egg
1 1/2 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 med., ripe bananas, mashed
1/4 tsp. vanilla
1/2 c. Reeses peanut butter baking chips
1 tsp. Nutella spread per muffin

With an electric mixer beat butter and cream cheese until smooth. Add sugar and beat just until combined. Mix in egg. Add flour, baking powder, baking soda, and salt, mix until combined. Stir in mashed bananas and vanilla. Gently fold in peanut butter chips. Fill a lined muffin cups 3/4 of the way full. Bake in a preheated oven at 350 degrees for about 25 minutes or until toothpick inserted comes out clean. Transfer to wire rack to cool. While still warm top each muffin with a tsp. of Nutella. Let them cool a bit and try not to eat to many. Ha!

Seriously, folks, these are scrumptious! It you're a fan of the delicious hazelnut spread, they are a must try. Go on, what are you waiting for! ; )

Thankful Day 14 & Caramel Apples

Day 14:

I'm thankful for my awesome kitchen in our new apartment. The counter and cabinet space are phenomenal. It makes cooking & baking so much easier. Love, love, love it!

Let's take a look at the old kitchen and the new kitchen, shall we?

Old kitchen

(sorry this isn't the best picture, I couldn't find my other one)

New kitchen

*happy sigh*

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Caramel Apples

It's a semi-new thing for me to have helpers in the kitchen. I've attempted to get the boys involved in making food before but it has always been crazy with neither one listening or following directions. If you have little ones, you know what I mean. So, we tried it again this morning and make caramel apples. They both were great. I'm talking major listening points and following my directions. They seemed to have fun too which is what matters the most.

F was first up for placing the sticks in the apples. I only showed him once and he took over from there and did two more. Meanwhile B was waiting on the sidelines, as patiently as a three year old can, watching the entire time. When it was his turn he jumped up on his step stool and went right to work.

 After the apples were ready B lost interest in the cooking process and snagged an extra apple to snack on instead.

F poured and mixed before it went on the stove and helped with the last step of dipping the caramel dipped apples in ice water.

I have to say, I had a blast having them help in the kitchen. This is just the beginning of our cooking adventures together.

If you want our caramel apple recipe you can find it here. Enjoy!





Thankful Days 10 & 11 / Irish Creme Cookies

Day 10:
I'm thankful for nap time. It's vital to my survival as a mom. I feel very fortunate that both my boys still take an afternoon nap at the age of three and a half. Because they do, I'm able to get some creative work done during daylight hours. Huge mood booster for me!

Day 11:
I'm thankful my wonderful husband doesn't complain, EVER, that we share our clothes closet with my craft/scrapbook storage. I know he'll be glad when I can have a separate space for it but for now we're just working with what we have. He's unbelievably awesome for supporting me in what I love!

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I didn't forgot about the Irish Cre'me Cookie recipe, it's just taken me longer to get it posted. If you were waiting for it, thank you for your patience. :o)

Irish Cre'me Cookies

1/4 c. butter, softened
1/4 c. shortening
1 c. sugar
1 T. really strong, brewed coffee
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt
1 egg, lightly beaten
1 tsp. vanilla
1 3/4 c, all-purpose flour
1/4 c. sugar
2 tsp. ground cinnamon

Preheat oven to 375 degrees. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1 c. sugar, coffee, baking soda, cream of tartar, and salt. Beat until combined. Beat in egg and vanilla until combined than add flour.
In a small bowl, combine the 1/4 c. sugar and 2 tsp. cinnamon. Shape dough into 1-inch balls. Roll balls in cinnamon-sugar to coat. Place balls 2-inches apart on an ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.
Spread Irish Cre'me Frosting over cookies.

Irish Cre'me Frosting

In a medium bowl, combine 3 T. softened butter and 1 T. really strong, brewed coffee. Beat with an electric mixer on medium to high speed until combined. Gradually beat in 3 c. powdered sugar. Beat in enough half & half or whipping cream (1 to 3 tablespoons) to make a frosting of spreading consistency.

Store at room temp for up to 3 days or freeze for up to 3 months.

Pumpkin Bundt Cake

As promised, I'm posting the recipe for the pumpkin bundt cake I made on Sunday.

Interesting story:

It's only been recently that I've started eating pumpkin. I hated it growing up and even into my adult years. Then the fall that I was pregnant with the twins, I craved pumpkin. My mom made pumpkin bread and I know I ate quite a lot. Mmmm......
So, that's when I started eating pumpkin. Silly story but now you know! lol On to the recipe.........

Pumpkin Bundt Cake
(adapted from Family Circle)


Cake:
3 c. cake flour (not self-rising)
3 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
2 sticks butter, softened
1 3/4 c. sugar
1 1/4 c. pureed pumpkin
3 eggs
1 tsp. vanilla
1 c. milk

Glaze:
1 c. powdered sugar
3 - 4 T. milk
1 T. lemon juice
1/4 tsp. vanilla

Cake. Preheat oven to 350 degrees. Lightly grease 12-cup bundt pan.
In a medium bowl mix flour, baking powder, and next three ingredients.
Beat butter and sugar in a large bowl until light and fluffy. Beat in the pumpkin, eggs, and vanilla.
Mix into the pumpkin mixture the flour mixture alternately with the milk. Beginning and ending with the flour mixture. Pour into the prepared pan.
Bake at 350 degrees for 50- 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes. Remove cake from pan and cool completely on wire rack.

Glaze. Stir together powdered sugar, milk, lemon juice and vanilla. Add a few drops of milk if too thick and a little more powdered sugar if too runny.
Pour glaze over cooled cake, letting it drip down the sides. Have a slice or two! :o)

Opposites & Garlic Cheddar Chicken

It's interesting to me how two people so much alike

can be so very different at the same time.

My twins are this way.

They are the same in many ways, with similar tastes and favorite activities.

But there are plenty of things that make them unique, one of a kind.

Exhibit A: Eating Spaghetti

B uses his spoon and is reasonably clean afterward.

F refuses to use his spoon for this meal. Instead he uses his hand and wipes sauce all over his face after each bite. lol

Let's get a closer look at this messy face.

Sorry for the slightly blurry part, it seems as if they're in constant motion.

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I recently tried a new chicken recipe that I feel is praise worthy.

Being the chicken eating family we are, I'm always on the lookout for new recipes that are easy, healthy and delicious. I originally found the recipe at Cook written by Just Make Stuff.

It's super yummy! Try it, I know you'll love it too.

Garlic Cheddar Chicken

my version

Ingredients:

1/4 c. butter

2 cloves garlic, minced

1/3 c. bread crumbs, dried or you can use crumbled toast

1/4 c. grated Parmesan cheese

3/4 c. shredded Cheddar cheese

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. ground black pepper

4 skinless, boneless chicken breast halves

Directions:

1. Preheat oven to 350 degrees.

2. Melt the butter in a small saucepan over low heat, cook the garlic until tender, about 5 minutes.

3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, garlic powder, salt and pepper.

4. Dip each chicken breast in melted garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken in a baking dish. Drizzle with remaining butter and top with any remaining bread crumb mixture.

5. Bake for about 40- 45 minutes in preheated oven or until chicken is fully cooked (internal temp 160 degrees).

Enjoy!



Emily

Rainbow Pudding Pops and Iced Coffee

The other day I was browsing the blog world when I came across these rainbow pudding pops over at Random Thoughts of a Supermom. The twins weren't into popsicles last summer, but I'm hoping this will be our year. Popsicles were a must when I was growing up and still mean summer to me.

 Naturally I want to share that with my boys.

 So, I made these a couple nights ago and pulled them out for an after nap treat.

Favre liked it the most, Brett kept putting his sippie in it, I'd call it success. :o)

#34 on our summer list

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Ice coffee at home.

Yum.

Ingredients:

brewed coffee, a little stronger than normal

sugar, (there's no set amount)

ice cubes

milk

caramel topping (optional)

whipped cream (optional)

Sweeten the coffee to your liking, cool a bit, then refrigerate to chill.

Place ice cubes in glass and pour coffee over top, filling about 3/4 the way.

Pour milk over coffee.

Drizzle with caramel topping or top with whipped cream for an extra special treat. Enjoy!

Fabulous coffee for less!

Pancakes and the Sprayground

Our family loves pancakes,

(okay, so really it's just me and the hubs, the twins will only eat them sometimes) 

but we prefer to have them for dinner instead of breakfast.

As far as pancake batter goes, we have used a mix before but my favorite is homemade. 

They are light and fluffy, perfectly cooked. 

This is my "go to" recipe. Simple, quick and delicious!

Pancake Recipe

1 egg

1 c. all-purpose flour

1 T. baking powder

1 T. sugar

1/2 tsp. baking soda

1/2 tsp. salt

1 c. buttermilk

2 T. vegetable oil

Whisk together until smooth. Cook on a griddle or in a non-stick pan on the stove. No oil necessary. Enjoy!

Hurray for Spring! We've been taking advantage of the warmer weather as much as possible. This includes walks after dinner, playing at the park, and we can't leave out the water activities.

Taking 2 very energetic three year old's to the park is an adventure in it's self. At some point during the visit they inevitably run in the opposite direction. One wants to play on the little kid play set, the other wants to play on the big kid play set. I'm thankful they are best buddies. It helps because they are usually obliging when I need them to go to one or the other area to stay together.

This morning we were at a park that also has a spray ground. Both the climbing/sliding area is just as much fun as the water park so I had my work cutout for me today.

 They love the water park but are usually cautious, today though they went right in

without any coaxing from mama.

Love how they are growing up. Love seeing them enjoy life. Love, love, love them.

I've made a lot of blueberry muffins in my day, lol, but this is the best recipe I've found so far. They're simply wonderful! Not too sweet but just enough and the texture screams cake. Who doesn't love cake, especially one you can eat in the morning? :o)

I thought they were so good, I wanted to share the recipe with you.

Blueberry Coffee Cake Muffins
Adapted from Barefoot Contessa



1 1/2 sticks butter, room temp
1 1/2 c. sugar
3 large eggs
1 1/2 tsp. vanilla extract
1 c. sour cream
1/4 c. milk
2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
2 half-pints fresh blueberries, picked through for stems


Preheat the oven to 350 degrees. Place paper liners in muffin pan.

In a large bowl cream with an electric mixer the butter and sugar until light and fluffy, about 5 minutes. Mix in each egg one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together (or whisking together works well too) the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat just until mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop batter into the prepared muffin pans, filling each cup just over the top, and bake for 25- 30 minutes, until the muffins are lightly browned on top and a toothpick inserted in center comes out clean. (My oven gets pretty hot so they only took about 22 minutes to bake.) Enjoy!

I love that Favre made it into these pictures. He stopped by for some more cheerios. lol

Scenes from a Sunday morning!

S'mores Cookie Bars

Now, I can't remember where I found this recipe I'm about to share with you, but whoever came up with it was a genius. These are scrumptious! All the gooey goodness of a s'more without all the hassle and mess. Try them. You'll love them.

S'mores Cookie Bars

1/2 c. unsalted butter, room temp
1/4 c. brown sugar
1/2 c. white sugar
1 large egg
1 tsp. vanilla
1 1/3 c. all-purpose flour
3/4 c. graham cracker crumbs (about 8 crackers)
1 tsp. baking powder
1/4 tsp. salt
4 regular size milk chocolate bars
1 1/2 c. marshmallow fluff

Preheat oven to 350 degrees. Grease or line an 8 inch square baking pan.
In a large bowl, cream butter and sugars until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix on low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Don't worry if it seems thin, the baking powder will allow it to rise.
Place chocolate bars over dough (break to fit a single layer) then spread marshmallow fluff over the chocolate bars.
Finally top the fluff with remaining dough by forming the dough into sheets with the palms of your hands and laying it down. Don't worry if dough doesn't cover everything. It will spread.
Bake for 30-35 minutes, until lightly browned. If the top is browning too quickly, cover with foil for the remaining time. Cool completely before cutting the bars. If they aren't cooled completely, they will crumble when cut.
Makes 16 to 20 bars