Amy's Recipe of the Day

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Location: Texas, United States

Monday, August 13, 2012

Banana Muffins With White Chocolate

Banana Muffins with White Chocolate Recipe:

1 3/4 cups (225 grams) all purpose flour
1/2 cup (100 grams) white granulated sugar
1/4 cup (55 grams) light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks
3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Banana Muffins: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips.
In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
Makes 12 regular sized muffins.

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Friday, August 03, 2012

Back-Up Soup

I took the picture on my phone and emailed it to myself, and then redid the orientation in picture manager.  But it is still sideways.  I don't know why.

 This is called Back-Up Soup because I had planned to make my yummy baked potato soup.  My kids were looking forward to it.  Unbeknownst to me, my husband was taking out the trash in the morning before I got up, decided the potatoes in the pantry (that were only a few days old) must be ancient, and threw them away.  It was trash day, so the trash was gone in the morning.
I spent all day looking for those potatoes. 
Finally, around 5 pm, I decided that I had to find a back-up soup or we would not be having dinner.  I went through the pantry and the fridge, and came up with this.  It was actually pretty good!

1 small onion, chopped
1 large or 2 small cloves garlic, minced
1 can Rotel
1 can black beans
2/3 cup corn (I used frozen)
6 cups water with 4 tsp chicken bouillon, or 6 cups chicken broth
¾ cup uncooked rice
½ - 1 tsp chili powder
½ -1 tsp comino
½ -1 tsp salt
¼ tsp pepper, or to taste
Cook rice according to package directions.  While it’s cooking, sauté onions and garlic.  When soft, add Rotel, black beans, chicken broth, and  corn.  Season with chili powder, comino, salt, and pepper.  When rice is done, add it to soup and simmer until warm.

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