Banana Crumb Muffins

As with most things I bake with bananas, these came around because I had some bananas on the edge of no return, haha, so rather than going in the trash or compost pile, these bananas turned into delicious muffins.

I added some fresh ground nutmeg and cinnamon to the muffin batter, and increased the butter in the crumb topping because I wanted slightly larger crumbs.

Banana Crumb Muffins

Adapted from "Banana Crumb Muffins," by Lisa Kreft

www.allrecipes.com

Makes 12 muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 3 ripe bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 1/2 tablespoons butter (1 tablespoon for finer topping)

~Preheat oven to 375 °F.  Prepare muffin tins with liners.

~In a large bowl, mix together the 1 1/2 cups flour, baking soda, baking powder, salt, nutmeg, and the 1/4th teaspoon cinnamon.

~In a medium bowl, beat together bananas, sugar, egg, and melted butter.

~Add the banana mixture to the flour mixture, and mix just until incorporated.  Fill your liners about two-thirds full.

~In a small bowl, mix together the brown sugar, 2 tablespoons of flour, and cinnamon.  Cut in the 1 1/2 tablespoon butter until evenly mixed in.  Sprinkle evenly over muffin batter in tins. (Using my fingers for this part helped me to break up the pieces even further)

~Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. (I checked after 16 minutes)

~Let cool in the pan for 5 minutes, then continue cooling on a wire rack.  Enjoy!

Pumpkin and Peanut Butter Dog Treats

During my previous employment at a Doggie Daycare, I came to learn that dogs actually LOVE canned pumpkin.  Not only do my dogs go crazy for it when mixed in with their food, but it's a great source of fiber as well.

As I've asked in the past, please make sure your dog doesn't have any allergies to these ingredients!  Try in small doses if unsure, and make sure there aren't any upset tummies.  Yes, this recipe calls for cinnamon, which is fine for dogs in small doses, and has even been said to help increase blood flow.  If at all concerned, please leave it out, I'm sure your dog will still enjoy them. ;]

Some of the cookies I rolled into small balls and pressed slightly in a criss-cross pattern with a fork to resemble peanut butter cookies, others I used a small maple leaf cookie cutter.  I wanted some softer cookies as well as crunchy ones.  For softer cookies take them out of the over right away, whereas for harder cookies leave them in the turned off oven until they get as hard as you like.  If still not as hard as you want your treats to be, consider baking them for 5 minutes longer.

The only change I made was increasing the amount of canned pumpkin, as this made the dough more manageable without the addition of water.

Pumpkin and Peanut Butter Dog Treats

Adapted from "Peanut Butter and Pumpkin Dog Treats," by Kelly
www.allrecipes.com
Makes 25 medium servings, or 40+ smaller servings

• 2 1/2 cups whole wheat flour (plus some extra to flour surface)
• 2 eggs
• 1 cup canned pumpkin (NOT PUMPKIN PIE MIX)
• 2 tablespoons peanut butter (smooth)
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon salt (optional)

~Preheat your oven to 350°F. Line a baking sheet with parchment paper.

~Mix all ingredients in a large bowl with a heavy spoon until a dough forms.

~Place the dough onto a lightly floured surface and knead it. You will then want to roll out your dough until it is about 1/2" thick.  At this point you can use your cute cookie cutters, or whatever means you like, to get your desired shapes and sizes.

~Bake your treats on your lined baking sheet for roughly 30-35 minutes, or until golden brown and slightly hard to the touch.  For a harder treat, rather than removing them from the oven at this point, turn your oven off, and let the treats sit for another 10-30 minutes. (If worried too hard, make sure a butter knife can break one)

~Cool them off completely, and let your puppies enjoy!  These should be stored in an air tight container or zip lock bag.

Daisy gets more of these than she should, haha, but how could I resist that face! xxoxx

Quickie Black Forest Cake & Cherry Bomb Cocktail

Another "Quickie" recipe using a cake mix and canned frosting.  This was a last second birthday cake for my dad, but I think it turned out great! Devil's Food Cake, white frosting, chocolate and Kirsch-soaked-cherry filling, shaved semi-sweet chocolate on top.

This recipe could easily be adapted for cupcakes, simply change the baking time according to directions, and put the filling in the center of the cupcakes after coring them.

Cherries are currently out of season, but I found amazing jarred and pitted Bing cherries that were perfect for garnishing.  For the filling, I used more traditional and cheaper canned cherries.

Make sure you use cake pans for this recipe, as we are going to be layering, and straight sides will make your life much easier!  Unfortunately my cake pans taper out slightly, which created uneven sides, but frosting covers this up pretty well. ;]

Next time I will do more cherries on top to accommodate smaller slices.

There were some leftover ingredients that resulted in a yummy cocktail I have dubbed the "Cherry Bomb."  Recipe will follow the cake recipe.

Quickie Black Forest Cake

• 1 box Devil's Food Cake Mix, plus ingredients needed for mix (24 cupcakes size, normally you need eggs and vegetable oil)
• 2 cups of strong coffee at room temperature, separated (you may not need it all)
• 2 cans white frosting 
• 1 can chocolate frosting (for the filling)
• 2, 14 ounce cans of pitted cherries (Bing cherries recommended)
• 1 ounce grated semi-sweet baking chocolate
• 1 200 ML bottle of Kirschwasser (clear cherry flavored brandy)
• 8-16 pitted Bing cherries with stems (optional, for decorating, can use canned if out of season)

~Drain the 2 cans of cherries, saving the juice from at least one of them in a separate container.  Place the drained cherries in a bowl, and soak in Kirschwasser. Use the whole bottle, or just until the cherries are covered.  Let them soak until you are prepared to start assembling your cake.


~Follow the directions on the cake mix for preheating and mixing instructions, substituting the coffee for the amount of water the recipe calls for.  (I checked 3 minutes before the earliest recommended baking time)

~You should have some coffee left over, as the mix I used only used 1 1/3 cups of coffee.  Mix 1 tablespoon of your extra coffee into your chocolate frosting.  If this makes the frosting too liquidy for you, pop it in the fridge while the cupcakes are baking and cooling, and it should firm up.  (Worse comes to worst, add in powdered sugar a teaspoon at a time until it reaches the consistency that you want)

~After the cakes have fully cooled, slice them in half horizontally.  You should now have a total of 4 layers.  You are now ready to assemble!  

~Drain your cherries that have been soaking in Kirschwasser, adding the runoff liquid to the cherry juice you had saved earlier.  This is what you will be brushing on top of the cake layers.  (You will have extra Kirschwasser/cherry juice leftover, which will come in handy for cocktails later! ;])

~Place a layer of cake on a serving plate, cut side up.  Brush lightly with the Kirschwasser/cherry juice mixture.  Spread a thin layer of your prepared chocolate frosting, and spread roughly 1/3 of your Kirschwasser soaked cherries as evenly as possible.  It is ok if your frosting crumbs up while spreading.

~Place another layer of cake on top, cut side up, and repeat the previous step.  Repeat the process with the third layer as well.  Place the fourth layer of cake on top of the last prepared cake layer, cut side down.  This will provide you with a smooth top surface for decorating.

~Frost the sides and top of your cake with your cans of white frosting, saving at least half of a can for the piping on top.  If possible, save an entire can for the piping.  Take your time, trying not to pull up any crumbs.  This really only matters on the sides, as the top will be covered in the next step.

~With the white frosting you have left over, pipe roses of frosting around the edges of the cake.  I used a 1M tip, starting in the center of where I wanted to pipe, working outwards.  Starting on the outside will give you a more traditional swirl of piping. (I originally piped 8 roses, but I will try to increase this number next time so the slices aren't so large! haha)

~Using a spoon, take your grated chocolate and sprinkle it in the center of your cake, and around the roses you just piped.  Top each rose with a Bing cherry, and you're now ready to enjoy!

Cherry Bomb Cocktail

• 2 shots of the Kirschwasser/cherry juice mixture leftover from recipe above (can substitute Kirschwasser and grenadine)
• 1 shot of whipped cream vodka (Pinnacle!)
• 1 cup of cherry flavor soda 
• Bing cherries for garnish

~Pour first two ingredients into a tall glass with ice.  Top with cherry soda.  Stir, and garnish with a cherry.  Cheers!

Vegan Dark Chocolate Cupcakes

I realized I've never done a vegan cupcake, and I had all the ingredients, so I gave it a shot!  The frosting is what really makes this cupcake yummy, and will definitely satisfy any chocolate cravings you may have.

The recipe calls for sunflower oil, the one ingredient I did not have, so I substituted canola oil.  That was the only change I made!

Vegan Dark Chocolate Cupcakes
Adapted from Cupcake Heaven by Susannah Blake
Makes 12 cupcakes

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup sugar
• 3 tablespoons sunflower oil (or vegetable oil)
• 1 teaspoon instant coffee, dissolved in 2 teaspoons boiling water
• 1 1/2 teaspoons distilled white vinegar

For the frosting

• 2 tablespoons sunflower oil (or vegetable oil)
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 teaspoon instant coffee, dissolved in 2 tablespoons boiling water
• 1 cup powdered sugar

~Preheat oven to 350°F.  Prepare muffin tins with cupcake liners.

~In a large bowl, mix together the flour, baking soda, cocoa powder, and sugar.  Make a well in the center of your flour mixture and pour in 1/2 cup of water, the oil, coffee, and the vinegar.  Mix just until incorporated.

~Divide the batter evenly between the 12 cupcake, and bake for 15 minutes, or until a toothpick inserted into the center comes out clean. (These will rise a lot, so don't worry!  Mine were only about half full when placed in the oven, and were done after 13 minutes.)

~Cool in the pan for 5 minutes, then remove to a wire rack and cool completely.

~For the frosting, put the oil, cocoa powder, and coffee in a heatproof bowl set over a pan of gently simmering water.  (A double boiler would work of course.) Make sure the water is not touching the bowl.  Stir until mixed, and then add the powdered sugar in small batches while continuing to stir.  Continue stirring for roughly 2 minutes, or until thick and glossy.  Add about 1/2 teaspoon of water, and stir until incorporated.

~Once your cupcakes have cooled completely, and your frosting has cooled slightly, you can spoon the frosting over the cupcakes.  If either are too hot, the frosting may drip off of the sides, so try and be patient!  Either that or just eat them immediately, haha, enjoy!

Peanut Butter Dog Treats #2

The last Peanut Butter Dog treats I posted were more like scones, whereas these give you the option to cut out cute shapes like a traditional cookie dough.  As you can see however, I do not own any cute dog themed cookie cutters, haha, and this time around I did not feel like getting my counter dirty, so I simply rolled the dough into balls and slightly smashed them with a floured shot glass.

As I asked last time, please make sure your dog doesn't have any allergies to these ingredients!  Try in small doses if unsure, and make sure there aren't any upset tummies. I'm hoping to make some limited ingredient treats in the near future.


Peanut Butter Dog Treats #2
Adapted from "A Super Easy Peanut Butter Dog Treat Recipe,"
www.dogtreatrecipes.org
Makes 15-20 servings

• 2 cups whole wheat flour (plus some extra to flour surface)
• 1 tablespoon baking powder
• 1/2 cup oatmeal
• 1 cup peanut butter (smooth)
• 1 cup milk

~Preheat your oven to 375°F. Line a baking sheet with parchment paper.


~In a medium bowl, mix the flour, baking powder and oatmeal. Once the ingredients are mixed, add the peanut butter and milk and stir with a heavy spoon until a dough forms.


~Place the dough onto a lightly floured surface and knead it. You will then want to roll out your dough until it is about 1/4" thick.  At this point you can use your cute cookie cutters, or whatever means you like, to get your desired shapes and sizes.


~Bake your treats on your lined baking sheet for roughly 20 minutes, or until golden brown.  For a harder treat, rather than removing them from the oven at this point, turn your oven off, and let the treats sit for another 10 minutes or so.


~Cool them off completely, and let your puppies enjoy!  These should be stored in an air tight container or zip lock bag.

Daisy gave these her seal of approval as well!

Quickie Chocolate Mint Cupcakes, Alice In Wonderland theme

Once again, a "Quickie" recipe means this calls for boxed cake mix and canned frosting.

I got asked to fill in for a Disney Princess themed shoot as Alice, and I of course said yes!  Please take a moment and check out C.TA Glam Couture: http://www.ctaglamcouture.com/

Designer/photographer/super woman Chelsea Tavis was nice enough to provide all of us with food, so I thought bringing some cupcakes was in order.  Didn't have a lot of time, so I went with a quickie recipe.  This one is an adaption on the Quickie Double Devil's Food Cupcakes I posted previously.  Rather than using chocolate chips, I used some chopped up Andes Mints as well.

I knew one of the accessories she had designed was an adorable "Eat Me" necklace, so at the last second I decided to go with an Alice In Wonderland theme rather than normal piping.  If you've never seen the movie, go watch it! haha, but here's the necklace and other accessories, as well as a scene from the movie:

I will definitely be doing these again when I have more time to fool around with the decorating!

Quickie Chocolate Mint Cupcakes

• 1 box Devil's Food Cake Mix, plus ingredients needed for mix (24 cupcakes size, normally you need eggs and vegetable oil)
• 1 can chocolate frosting (2 if piping frosting)
• 1 1/2 cups roughly chopped Andes Mints (feel free to have extra for toppings)
• 2 cups of strong coffee at room temperature, separated (you may not need it all)

~Follow the directions on the mix for preheating and mixing instructions, substituting the coffee for the amount of water the recipe calls for.  Fold the chopped Andes Mints into the batter right before scooping the batter into your muffin tins.  Fold just until incorporated.  (I like larger cupcakes so I got around 22, and as always I checked 2 minutes before the earliest recommended baking time)

~You should have some coffee left over, as the mix I used only used 1 1/3 cups of coffee.  Mix 1 tablespoon of your extra coffee into your frosting.  If this makes the frosting too liquidy for you, pop it in the fridge while the cupcakes are baking and cooling, and it should firm up.  (Worse comes to worst, add in powdered sugar a teaspoon at a time until it reaches the consistency that you want)

~After the cupcakes are fully cooled and frosted, you can start decorating!  If doing traditional piping, I would recommend toping with some extra Andes Mint pieces.  Enjoy!

For the Alice Touches:

~I needed a very smooth surface to pipe the phrases on, so I added a little extra coffee to the frosting.  This allowed me to dip the cupcake tops rather than attempting to smooth the frosting myself. Add the coffee just a little at a time, as you don't want the frosting to become so liquidy that it will drip and run down the sides of the cupcakes.

~I added some violet food dye to a white buttercream frosting for the piped phrases, and used some sugar pearls for fun.