These muffins are delicious and they're healthy too! I got it from ambitiouskitchen.com and have changed a couple of things but they're so good for you she recommends them as a breakfast muffin. I don't want to lose this recipe so I'm posting it on my blog-yum!
Friday, March 24, 2017
Sunday, March 12, 2017
-3 bananas, mashed
-1 cup sugar
-1 cup sour cream
-1/2 cup butter, softened
-2 tsps vanilla extract
-2 cups white flour
-1 tsp baking soda
-3/4 tsp salt
-1/4 cup butter, softened
-1 1/2 cups powdered sugar
-1 1/2 TBSP milk
-3/4 tsp vanilla extract
1. Heat oven to 375 degrees Fahrenheit. Grease a 13x9 inch pan.
For the brownie part:
2. In a large mixing bowl, beat together sugar, sour cream, butter, and eggs until creamy.
3. Blend in bananas & vanilla.
4. Add flour, baking soda, salt and blend for 1 minutes.
5. Spread batter evenly into pan. Bake 23-25 minutes or until golden brown.
6. Cool slightly (warm but not hot) and frost with frosting.
For the frosting part:
7. Heat butter while stirring in a medium sauce pan over medium heat.
8. Watch it carefully when it reaches a medium brown color turn off heat, whisk in powdered sugar 1/2 cup at a time, adding milk as it thickens, then add in vanilla.
9. Pour over the warm banana bread brownies immediately and smooth with a spatula.
10. Cool completely before cutting.
I got the original recipe from sugarapron.com, and I have made a few changes.
Friday, March 10, 2017
These really aren't a Japanese recipe. I just make them a lot in Japan, so that's what I wanted to title it. I need a recipe that works here. I need one that just uses butter and that I can figure out the flour. So I found this one online and have made it many, many times- so many I can't even tell you. We provide refreshments for English class and we take treats to people we visit, so we churn out the cookies. These are so easy and always turn out great.
Japan Chocolate Chip Cookies
¾ cup (170 grams) butter, melted
1 cup packed brown sugar
½ cup white granulated sugar
1 egg yolk
1 Tablespoon vanilla extract
1 cup hard flour
1 cup soft flour ( In Japan, they have many different flours. It took experimenting to figure out what kinds to use and how much. You can just substitute 2 cups all-purpose flour for the 1 cup hard and 1 cup soft.)
½ teaspoon salt
½ teaspoon baking soda
2 cups semi-sweet chocolate chips (or chopped chocolate bar)
Mix melted butter and sugars well. Add eggs and vanilla. Mix well. Turn off mixer and add flours, salt, and soda. Mix in with mixer. Add chocolate chips and stir. Put dough in fridge for about an hour (or more.) You can keep the dough in the fridge for several days in an airtight container. I do it ALL THE TIME.
When ready to bake, heat oven to 325 F or 165 C. Line pan with baking paper. Drop spoonfuls of dough onto sheet. Bake until set and slightly browned- about 7 ½ minutes for small cookies. Let cool and store in airtight container.
Wednesday, March 1, 2017
Fiesta Lime Chicken
In a gallon-sized zip lock bag, put the following:
3 Tablespoons fresh lime juice (or you can substitute fresh lemon juice)
2 Tablespoons soy sauce
1/4 cup sweet chili sauce
1/2 Tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon cumin
Close bag and mix with hands. Add 4 chicken breasts and marinate at least one hour.
Put some oil in a large skillet and heat. Cook each breast on each side until no longer pink in center. Sprinkle with 1/2 cup grated cheese and cover with lid. Turn off heat and let sit until melted.
Serve over rice or in a tortilla. Top with the following pico de gallo:
3 tomatoes, chopped
1/4 cup onion or green onion, chopped
Juice of 1 lime
Chopped cilantro, to taste
Salt and pepper, to taste
Top with corn tortilla strips or crushed tortilla chips, lettuce and the pico. It is also delicious with sliced avocado on top or guacamole.
Serving suggestion: I like to serve it burrito-style in a large flour tortilla. I put about 1/4 rice on the tortilla, then the chicken, then lettuce, then the pico, then guacamole or avocado slices and roll it up.
I like to serve refried beans or black beans on the side.