Chocolate Banana Cupcakes with Peanut Butter Buttercream Icing and Pumpkin Cookies

Surprised to hear from me again, aren't you.  I know you, my enormous following (you five people are my very favorite), were wondering when you would hear from me again.  I apologize for my delay, but I have no excuse.  In order to make it up to you, I will share with you my recipe for Chocolate Banana Cupcakes with Peanut Butter Buttercream Icing AND My Momma's Famous Pumpkin Cookies.


I would also like to butter you up with sharing one of my new favorite things.  My dear beloved younger, beautiful, brilliant, witty, gregarious and hilarious cousin who shares my passion for food (probably instilled in us by our food pushing grandmother) has started a blog of her own, called Experimenting in the Kitchen.  She's just getting started so send her your love!!!

I have been inspired by my dear cousin, a cupcake lover, and decided to create some cupcakes of my own.  I combined a few recipes to make this little gem, which has been Army Man approved by guys other than my husband (who, let's admit it, is a little bit of a pushover for my cooking).

Chocolate Banana Cupcakes with Peanut Butter Buttercream Icing
I found the cake part of this recipe from another great blog: Joy of Baking.


Chocolate Banana Cupcakes
1 cup (200 grams) granulated white sugar

1 cup (130 grams) all-purpose flour

1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)

3/4 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/2 cup (120 ml) warm water

2 medium very ripe bananas, mashed

1/4 cup (60 ml) milk

1/4 cup (60 ml) canola, corn, or vegetable oil

3/4 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl whisk together the sugar,flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about20 minutesor until a toothpick inserted in the center of a cupcake comes out clean.  
Remove from oven and let cool on a wire rack. 


Peanut Butter Buttercream Icing
Ladies and Gentlemen, buttercream icing is simple and delicious.  But in a recent internet search to find the ratio, I found recipes with questionable ingredients such as cornstarch, gelatin, shortening, and even one with salt! EEEkkkkk!!!  My Nana just rolled over in her grave!!!

Buttercream should have three, MAYBE four ingredients if you want a flavor other than vanilla.  These ingredients are butter (not shortening, though it will give a comparable consistency, you will miss the butter flavoring of the buttercream - hence the name), confectioners' sugar, vanilla, and the flavor you desire.  Bakers, start your buttercream with 1 part butter to two parts confectioners' sugar, and 1/2 teaspoon vanilla.  Add additional confectioners' sugar little by little to get to the desired consistency and flavor, tasting along the way to ensure quality and deliciousness.  Now you're free to add whatever flavoring you desire.  For these cupcakes, I used 1/2 cup peanut butter (creamy).  Beat until well incorporated and smooth.  Top cupcakes and refrigerate for a harder consistency.

(Add 1/4 cup of cocoa for chocolate buttercream)

My Momma's Famous Pumpkin Cookies
My momma has always made an incredible pumpkin cookie.  These gargantuan monstrosities are a regular in the Craig home this time of year, as all Craigs (and this new Crenshaw) tend to love all things pumpkin.  Pumpkin Rolls, Pumpkin Torte, Pumpkin Spice Latte and my new addition to the pumpkin roster: Pumpkin Parmesan Ravioli (recipe to come later).  But by far, the Craig favorite is my mother's incredible Pumpkin Cookie.

Let me make something very clear.  You can buy a little sugar pumpkin and clean the flesh out for your pumpkin recipe.  But save yourself the trouble and buy Libby's.  Don't buy another brand.  My grandmother will come to your home and bitch slap you.  And let me tell you from experience, she has one mean bitch slap.  For a 74 year old, the woman packs a punch.

Momma's Pumpkin Cookies
2 cups all-purpose flour
1 cup quick or old fashioned oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup softened butter
1 cup firmly packed brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup solid packed pumpkin

Preheat oven to 350 degrees.  Combine first 5 ingredients.  In a separate bowl, cream butter and gradually add sugars.  Beat till fluffy.  Add egg and vanilla.  Mix well.  Gradually add dry ingredients, alternating with the pumpkin, to butter mixture until fully incorporated.  Drop 1/4 cup dough onto lightly greased baking sheet.  Bake 20-25 minutes, until firm and lightly browned.  Cool on rack and top with vanilla buttercream (recipe above).

Stuffed Tomatoes

I've been having an unnatural craving for stuffed peppers.  You know, the old timey recipe for stuffed peppers with ground beef and rice.  Unfortunately my husband doesn't like green peppers.  So I tried to figure out a way to satiate my cravings without making something he wouldn't eat.  I came up with the following recipe.  Another great way to use up all those tomatoes from the garden!

Stuffed Tomatoes (serves two)
2 large tomatoes
1/3 cup ricotta
1/3 cup cooked crumbled hot sausage
1/3 cup mozzarella
1 tablespoons fresh basil, shredded
2 tablespoons extra virgin olive oil

Preheat oven to 350 degrees.  Slice tops off tomatoes.  Using a small knife, cut out insides of tomatoes.  Scoop out meat of tomatoes with spoon.  Invert on paper towel to dry.  Meanwhile, combine remaining ingredients in small bowl.  Stir to combine.  Divide cheese mixture between tomatoes and place in an oven proof baking dish.  Bake 35-30 minutes or until heated through.  Drizzle olive oil over tomatoes and serve warm.

Super Easy Cheesy Chicken Tacos

So like most Americans, my husband and I really love Tex-Mex food.  Mexican comfort food always pleases the palate and can be really affordable whether you visit your favorite taqueria or whip up a dish at home.  This dish utilizes left over chicken breasts for a delicious and quick dinner.

Super Easy Cheesy Chicken Tacos
1 lb. chicken breasts, cooked and shredded
1 8oz. package of cream cheese
1/2 package of taco seasoning
Your choice of corn or flour tortillas
Your favorite taco toppings (I serve with diced tomatoes, shredded romaine lettuce, shredded cheddar cheese, sour cream, and salsa)

Combine all ingredients in a skillet over medium heat.  Stir to combine, making sure all cream cheese is melted.  Serve warm.

Broiled Maple Soy Glazed Salmon with Spiced Carrots

My husband thought he didn't like salmon.  Salmon happens to be one of my favorite things, and it's jam packed with nutritional goodness.  Not to mention pretty easy and stress free to prepare.  So naturally I decided to attempt to convert him to a salmon lover like me!  I found success with this recipe:

Maple Soy Glazed Salmon  (Serves 4)
4 (6oz.) Salmon Fillets
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon soy sauce
dash of dried ginger
dash of cayenne pepper
Salt and Pepper to taste

1.     Preheat broiler.
2.     In small bowl, whisk olive oil, maple syrup, soy sauce, ginger, and cayenne until combined.
3.     Place salmon fillets in broil safe dish, skin side down.  Brush with sauce, salt and pepper, and broil until cooked through, 8-10 minutes.
4.     (Optional:  Make a 2nd batch of sauce for spooning over salmon after plating for an extra bit of flavor.  I highly recommend doing so!)

Spiced Carrots
1 lb. carrots, cleaned and cut into thin coins
2 tablespoons olive oil
Salt and Pepper to Taste
1/4 teaspoon nutmeg

1.     Preheat broiler.
2.     Toss carrots with olive oil and place in broil safe dish.  (NOTE:  You can make the carrots in the same dish as the salmon, if you like.  I used a metal 9" X 13" baking dish and spread carrots on one side, starting them 3 minutes before adding the salmon.) Broil until tender, 10-12 minutes.
3.     Remove cooked carrots to bowl and add salt, pepper, and nutmeg.  Stir to combine, serve warm.

Easy Gourmet!!! Roasted Garlic Spread on Toasted Crusty Bread

Ever wanted to present your girlfriends with a knockout snack during a moving night???  Maybe you want an elegant (and incredibly easy) appetizer for a dinner party.  Look no further!  Make roasted garlic spread on toasted crusty bread!  Doing this couldn’t be easier and is really tasty.  Maybe not the best choice for a date night, unless you both just love garlic, but it’s still a crowd pleaser. 

Roasted Garlic Spread on Toasted Crusty Bread

4 Medium sized heads of garlic

4 tablespoons of olive oil

2 loaves of crusty bread (I like sourdough, but French bread will work well too)

Aluminum Foil

1.      Preheat oven to 400°. 

2.      Remove outermost layer of skin from garlic, leaving individual cloves and their skin intact.

3.      Cut tops off cloves with large knife.

4.      Rip the foil into squares large enough to wrap the heads of garlic separately. 

5.      Place each garlic head in the center of a piece of foil.  Drizzle with 1 tablespoon of olive oil per head, and turn and rub to coat. 

6.      Wrap foil around each head and place in oven. 

7.      Bake 35-40 minutes, or until garlic is a brown color. 

Meanwhile, toast bread lightly.  Remove garlic from foil and serve one of two ways –

1.                  Either smear on bread yourself (top with sea salt and freshly cracked pepper) and serve to guests; or

2.                  Remove garlic head from foil and place in small ramekin with small knife and toasted bread on platter.

3.                  Enjoy!

Open Face Tomato Sandwiches with a side of Cucumber Salad

So this horrible heat wave has inspired me to create fresh and delicious dinners without weighing the hubby and I down.  Nothing is better than a fresh tomato from the garden, and this is another way to use the excess of tomatoes without doing another caprese salad.  The cucumber salad is an amazingly fresh salad to keep you cool during the hot summer months.

Open Faced Tomato Sandwiches  

4 Slices of Four Cheese Texas Toast
1 Tomato sliced into 4 slices
2 Tablespoons shredded basil
4 tablespoons crumbled blue cheese
4 tablespoons Balsamic Vinaigrette
Salt and Pepper to taste

Bake Texas Toast according to package directions.  Remove from oven.  Preheat broiler.  Top toast with basil, tomato, and blue cheese.  Salt and pepper to taste.  Return to broiler until tomato is seared (Watch for this to happen - it's easy to lose food u[ in smoke to the broiler gods!!!)  When seared, remove from oven and top with balsamic vinaigrette.  Serve warm and accompany with cucumber salad (recipe to follow).

Cucumber Salad

2 medium sized cucumbers, cut into chunks
Salt
2 tablespoons Greek yogurt
1/4 teaspoon celery seeds
dash garlic powder
freshly ground black pepper to taste

Place cut cucumber in colander and salt generously.  Drain 30-60 minutes.  Squeeze out excess water and transfer cucumber to bowl.  Add yogurt, celery seeds, garlic powder, and black pepper.  Stir to combine.  Refrigerate until time to serve.  

Another Delicious Summer Pasta!!!

This is my go to dish when I'm feeling lazy and still want to impress for dinner.  Fresh spinach and spongy feta make this pasta light enough to serve in the summer.  Adjust the amount of red pepper flakes to heat up the pasta to your liking.  Leftovers get much hotter than the original dish!!!  I love to serve this with a Peach Bellini to counteract the heat.  I don't really measure this recipe so here are my best guestimates!  Hope you enjoy!!!

Pasta with Spinach & Feta

1 box of Penne
1/2 cup olive oil
1 regular sized bag baby spinach
2 tubs feta
4-6 cloves garlic, minced
Generous shaking of red pepper flakes
Salt and Freshly Ground Black Pepper To Taste
1 cup freshly ground Parmesan cheese, reserving 2 tablespoons for garnish

Boil Penne according to package directions.  Drain and return to pan.

Meanwhile, heat olive oil over medium-high heat.  Saute red pepper flakes and garlic until fragrant, several seconds.  Remove from heat.  Add spinach to olive oil and turn with tongs until just covered with oil.  Add to pasta and stir to combine.  Add feta, salt, pepper, and Parmesan and stir to combine.  Pour into serving dish and top with remaining Parmesan.  Serve immediately.  Enjoy!

Find my favorite Peach Bellini recipe here!