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Homemade Apple Pie

Homemade Apple Pie

Happy Saturday baking memories family!

Today the family and I went to the local farmer’s market. If you haven’t been to one before you really should check it out. It’s a great way to support the local community. Ours also had live music and this week was the Autumn Art Festival. There was a ton going on today. To see when your community has its farmers market you can check out Facebook. Most communities have a page for their farmers markets and you can search under your city/ state farmers market.

We bought some great looking pumpkins, some fresh green beans and these beauties, fresh picked apples.IMG_9436

Immediately when I saw all the choices on apples, I knew I just had to make a pie. And because I haven’t written about an apple pie before, it was a great 2fer. I got pie and you guys get a great tute.

To make this pie you will need:

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6 cups peeled, sliced apples

3/4 c sugar

2 tbsp flour

3/4 tsp cinnamon

1/4 tsp salt

1/8 tsp nutmeg

1 tbsp lemon juice

and 2 pie crusts- I cheated, these are store bought pie crusts- bad Chani I know

To make this pie begin by placing one of your crusts in the bottom of an ungreased 9 inch pie pan and carefully pressing it to the sides and bottom of the pan.

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Then peel, core, and slice your apples. The thinner the better on the apple slices. You want 6 cups, which is between 4 and 6 apples depending on the size.

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Then add all your dry ingredients together and stir well.

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I had some helpers today, Alisha peeled the apples for me and Wyatt put all the ingredients in the bowl:

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Then add your apples and your lemon juice to the bowl and stir well, you want all your apples to be coated with your sugar mixture. Keep stirring until your apples are fully coated and there isn’t any sugar left in the bottom of your bowl

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Then transfer your filling to your crust lined pie pan

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Then place your other crust on top of your pie

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The edges can be slightly tricky. What you want to do is tuck the upper crust under the lower crust, and then scallop the edges. To scallop the edges I found it easiest to use my index and middle fingers in a “v” and then push my thumb in to create the scallop. Then I put one of my fingers in one of the created edges to use as a guide for the next set of scallops. Keep that going all the way around the pie:

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Then you want to make slits in the top crust

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This pie bakes in a 425 degree oven, for 40-45 minutes. Before you put it in the oven you want to add some foil to the edge of your crust for the first 15-20 minutes of baking. This keeps your crust from burning. If you are planning on making pies on a regular basis I recommend one of these beauties:

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It’s a pie crust ring. You can find them for cheap at most kitchen supply stores, like Kitchen Collection, or Bed, Bath, and Beyond. They are a life saver, and you don’t waste the foil. They clean up easily too.

After 15- 20 minutes remove your edge ring of foil and keep baking the remainder of the time, or until the top is golden and the apples are soft. I just poked the apples through the slits in the top.

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Let rest for 2 hours once you remove the pie from the oven.

And Ta-Da! Apple Pie! If your filling is too runny once your pie has rested, it means you need a tad bit more flour in your filling.

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I know- I mangled my pie, but it was Yummy!

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This was another no mixer desserts, and the whole family loved it. I recommend serving it A la Mode with some vanilla ice cream, that would make it perfect. Nothing beats warm homemade apple pie and some vanilla ice cream.

This is a great dessert that was super easy to make. It got the kid involved in the kitchen and the whole family loved it.

Until next time,

Happy Baking!

 
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Posted by on October 11, 2014 in Recipe of the week

 

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Fruit Filled Coffee Cake

Fruit Filled Coffee Cake

Happy Thursday Baking Memories family!

First I must apologize for my long absence. While I have been doing some baking over the past months, I haven’t baked anything new in that time frame. But today I have a treat for you, a fruit filled coffee cake!

While this coffee cake has several steps, it is definitely a mixer free bake.

I’m going to break this recipe down into 3 sections, the filling, the cake, and the topping. To make things easier for a shopping list the ingredients for each section will be colored this time, so they are easier to find.

Let’s begin shall we?

For the filling which you want to do first you will need:

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1/4 c water

1 1/2 c diced fruit – apples, peaches, pears, raspberries, or blueberries. 

1/4 c sugar

2 Tbsp cornstarch

1 tsp Cinnamon if you’re using apples

First you want to chop up your fruit. Peeling the apples is optional – it all depends on your personal preference.

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Then add your water and your fruit to a saucepan and bring to a boil

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Cover, reduce heat, and let simmer for 5 minutes or until fruit is soft.

While your fruit is simmering, combine your sugar, cornstarch, and cinnamon if you are using it.

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Once your fruit is soft add your sugar mixture to your pan with your fruit

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Stir well and let thicken. Once thick cook over medium heat for 2 minutes

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Then remove your fruit from the heat and set aside.

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For the coffee cake itself you will need:

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1 1/2 c flour

3/4 c sugar

1/2 tsp baking soda

1/4 tsp baking powder

1/4 c butter or margarine

1 beaten egg

1/2 c buttermilk, or sour milk – or 2 Tbsp powdered buttermilk replacement plus 1/2 c water

1/2 tsp vanilla

To make the filling first combine all your dry ingredients in a medium-sized bowl, and cut in the butter until your mixture resembles coarse crumbs:

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In a small bowl combine your buttermilk, egg and vanilla

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Add the egg mixture all at once to your flour mixture:

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Stir with a spoon just until moistened. Mixture will be slightly lumpy, but this is ok

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Spread half of this mixture into the bottom of an Ungreased 8*8 or 9*9 pan:

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Add all of your fruit filling to the top of this mixture. I like leaving a slight gap before the edge of the pan so that when it’s cooked the fruit is sealed in.

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Then spoon the other half of your batter over the top of your fruit and carefully spread it evenly over the top of your fruit

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Set this aside and get ready to make your topping.

For the topping you will need:

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1/4 c flour

1/4 c sugar

1/2 tsp Cinnamon if you are using apples

2 tbsp butter or margarine

Combine all your ingredients in a bowl and cut the butter in until it resembles coarse crumbs:

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Then pour this evenly over the top of your coffee cake:

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Bake in a 350 oven for 40- 45 minutes, or until your coffee cake is golden brown. You can’t really insert a knife into the center, because the filling will stick to the knife.

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And there you have it! Fruit filled coffee cake!

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This is sure to be a crowd pleaser. Everyone in your family will love it!

Do you have a version of this you’d like to share? Or did you use this recipe and make your own? I’d love to see pictures and share your recipes with you, so please leave a comment below!

Until next time,

Happy Baking!

 
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Posted by on October 2, 2014 in Recipe of the week

 

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Soft Pretzels and Cheese Sauce

Happy Thursday everyone!

It’s Summer vacation!!! And that means loads of time at home with the kiddos. So what do you do with all that extra time with the kids? Start baking things that they can help with of course!

So yesterday afternoon we made these yummy soft pretzels and cheese sauce. These are super easy to do and the kids can help roll them out and shape them.

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So without further adieu I bring you-

how to make soft pretzels with cheese sauce.

To make these you will need:

For the pretzels:

1 pkg yeast- or 2.25 tsp bread machine yeast- in the jar

1 c water heated to 110°- 115°

2 tbsp. butter- melted

1 tbsp. granulated sugar

2 c flour + enough flour to make a soft dough

1/2 tsp salt

For the cheese sauce:

8 ounces velveeta

8 ounces cream cheese

1- 2 tbsp. milk

And here’s how to make them:

First heat your water to 110°-115°- too warm will kill your yeast,  too cold won’t activate it:

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Then add your yeast to the water:

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While that is sitting mix together the butter, sugar, salt, and 2c of flour in a medium sized bowl:

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Then add your yeast water to the flour mixture:

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Stir well:

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Then knead in enough flour to form a soft dough:

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Then you want to take some oil- I use evoo, and add a small amount to a bowl. Coat the entire bowl with the oil:

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Then put your dough into the bowl and coat all sides of the dough with the oil.

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Then cover with a towel and let rise in a warm place till doubled in size- about 20 minutes:

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Then punch down your dough:

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Divide your dough into 12 pieces- try to keep them close to the same size:

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This is where I got the kids involved. Either you or your helpers need to roll each piece of dough into “logs” about 15 inches long or so:

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Once you have all your dough rolled, you are going to want to start some water for the boil step. You’re going to need 4 cups of water and 2 tbsp. of baking soda. Just mix them together in a pot and put on to boil:

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While your water is boiling, go back to shaping your pretzels. First make a “U” shape with your dough:

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Then double twist the ends:

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And then just bring the ends back down and slightly pinch the bottoms to keep the shape:

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Once your water is boiling you want to carefully drop one or two pretzels in at a time and boil them for only a minute each:

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Once all of your pretzels have been boiled you want to create an egg wash to baste each pretzel with:

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Then you want to spray a baking sheet with some cooking spray- you see here that I used some parchment paper, DONT- I didn’t pay attention and apparently parchment only works in an oven up to 420°, and your oven needs to be set to 475°. so whatever you do don’t use parchment under your pretzels. If you have a silpat you can probably use it safely though.

Once you have your egg wash on all the pretzels sprinkle them with some coarse salt. The amount is all based upon personal preference:

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Then you want to bake them at 475° for 10 to 12 minutes. If you have more than one sheet of pretzels you want to bake them for 6 minutes and then rotate the trays so that you can get an even bake on all your pretzels:

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They will be a nice golden brown when they are finished:

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Now every pretzel needs a nice cheese sauce right? So to make your cheese sauce you will need:
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Velveeta 8 ounces and Cream Cheese 8 ounces.

Simply put them in a microwave safe bowl, and on 1 minute increments melt and stir after every time. It will look like this when done:

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Then add 1- 2 tbsp. of milk and stir till smooth. The amount of milk will vary depending on how creamy your sauce is, and how creamy you want it to be:

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And that’s it. Super easy, and a fun activity for the kids all at the same time:

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So if you are looking for a nice snack that you can make with the kids, or without the kids, look no further than these night soft pretzels and cheese sauce.

Until next time,

Happy baking!

 

 

 

 

 

 

 

 

 

 
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Posted by on May 29, 2014 in Recipe of the week

 

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On the go pasta salad

On the go pasta salad

Happy Thursday everyone!

Today I thought I’d share again with you one of my meals. An easy pasta salad, that you can put together in a canning jar the night before and take with you when you leave for work. Let me tell you I am in love with quick meals in jars. This is another just toss it in your bag and eat when you are hungry type meals.

It’s really easy to make. You’re going to need:

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3/4 c rotini- I used garden, it’s my favorite. (and a sneaky way to sneak those veggies in if you have picky eaters.)

4 Tbsp. fat free ranch dressing

1/2 c diced carrots

4 grape tomatoes- I diced mine, but you can halve them if you prefer

and not pictured but 15 small shrimp with the tails removed.

All you have to do is cook your pasta to al dente, and then after you drain it run it under some cold water so that it stops the cooking process.

While that’s cooking cook your shrimp- I just did mine in a 400º oven for about 4 minutes.

Once everything is cool, because you don’t want to mix the cold and hot- it could break your jar, start layering everything in. First your dressing:

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Then your pasta:

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Then your veggies:

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Then your shrimp, and I also chopped up a hard boiled egg, because I just can’t get enough of them in any of my salads, plus eggs are full of protein to keep you full:

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And that’s it. The best thing about this is that there is still room in the top to just be able to shake the jar up and get every last bit covered in the dressing!

As I did with my last post I’m going to give you the caloric breakdown,

  • Calories: 454.6
  • Total Fat:5.6 g
  • Cholesterol:330.0 mg
  • Total Carbs:72.1 g
  • Dietary Fiber:3.8 g
  • Protein: 23.6 g

<!–See Full Information–>   Yes it does have more calories in it than normal, but still not too bad if you use it as your lunch- it’s got 23g of protein so it’ll help keep you fuller longer, and really do you need that much pasta in a meal?

You could make this with whole wheat pasta instead of white, and that would greatly drop the calorie count, but I’m not too much of a whole wheat person myself, so I’ll just suck it up and hit the treadmill extra hard tonight. 🙂

Do you have a great pasta salad recipe that you can use as a meal, eat on the go? If so share it below, I’d love to try it out!

Until next time,

Happy cooking!

Chani

 
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Posted by on May 1, 2014 in Recipe of the week

 

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Homemade Salsa

Homemade Salsa

Happy Sunday baking memories followers! Yesterday I talked about things to make with those tomatoes that you peeled, seeded and cored, and I promised that after a review from the people whom I knew would be the most honest, I would share with you a salsa recipe, so here it is!

Homemade Salsa!

To make this you will need:

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7 cups diced seeded peeled cored tomatoes (about 5 lb or 15 medium)
6 green onions, sliced
2 jalapeno peppers, diced
4 cloves garlic, minced
1/2 cup vinegar
2 Tbsp lime juice
4 drops hot pepper sauce
2 Tbsp minced cilantro
2 tsp salt

(How pretty already? And the salsa isn’t even made yet)

And here’s how to make it:

Dice up your tomatoes, and put them into a pot, and then add in your onions

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Then add in the rest of your ingredients and stir:

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How pretty right?

Let boil then turn the heat down and simmer for 15 minutes:

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Remove from heat and let cool and you can use right away.

How great does this look:

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Here’s the thing about this recipe though- I got 3 pints of salsa out of this. We only used 1.5 pints with everyone over, so what to do with the other pints?

Why can them of course!

Don’t be scared, canning is WAY easy. You can pick up a simple little canning kit from Ball® Canning company. It’s called the discovery canning kit, and it’s basically got everything you need for beginner canners. It has a silicon canning rack that you can use in your regular stock pot, and it’s way cheaper than investing in a large canner.

So if you are going to can your salsa here’s what you have to do-

First WASH EVERYTHING!!!!! You never want to start canning with dirty anything, that’s how bacteria get in, and if you seal in the bacteria you can end up with botulism. So always wash everything with warm soapy water and rinse well.

While your salsa is being prepped and cooked you want to fill your canner with water and heat all of your jars in hot- not boiling water. Go ahead, put it on the stove, and let the jars simmer without boiling them. You do this step because you NEVER want to put hot food into cold glass. The glass can shatter. So don’t skip this step.

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Separate the rings from the lids of the jars, and put the lids in some hot water and set them to simmer as well. This will help create a great seal when you are done.

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Once your salsa is finished carefully ladle it into the hot jars ( go ahead and dump the water out of the jars) Leave 1/2 inch of space from the top of the jar. This is called headspace. Carefully clean the rim of the jars, and then using a plastic or rubber spatula, run it along the inside of the jar, 2 or 3 times around to help eliminate any air bubbles. At this point if you have extra headspace add some more salsa so that you only have 1/2 inch remaining.

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Once you have all of your jars filled, add your lids then your rings. Only tighten your rings until they are “fingertip tight” you don’t want to over tighten the bands because you want some of the extra pressure to be able to escape while the jars are sealing.

Then place them on your canning rack and carefully lower them into your water.

If you have to add more water do so to the point that the jars are all covered with water:

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Bring to a boil, and boil 15 minutes. Carefully remove the jars and let set on the counter for 24 hours. You will hear some popping sounds. This is normal. After 24 hours check the lids. They are properly seal when you can press on the middle of the jar and the lids don’t move up or down. If the lids do move, then put the food in the fridge and use within a week.

There are more detail instructions here. It’s a really helpful guide so don’t be afraid to check it out.

So when you are all done you have this great looking salsa with these beautiful big chunks of tomatoes, peppers, cilantro (if you use fresh), onions, garlic. I mean what’s not to like about this:

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It’s beautiful right?

And the consensus was that it was delicious! Everyone who tried it liked it. I even had some requests to make some for my friends. It was that good!

 
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Posted by on February 23, 2014 in Canning recipes, Recipe of the week

 

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Peanut Butter Banana Muffins

Good Morning baking memories followers! I thought this morning I would share with you a recipe that I recently discovered, along with the way that I modified it for our taste buds here at the every lively baking memories household. The initial recipe is Peanut Butter Chocolate Chip Muffins, and can be found over at Chocolate, Chocolate and more. We made these last week and they were yummy. Not sweet because they are muffins, but so full of protein that you don’t want to eat more than one or two in a sitting. The hubs ate 4 the first morning, and was so full he couldn’t even eat lunch that day.

Of course as is normal with my baking, I immediately starting thinking about how to change up this recipe and make it more tailored to my tastes and my families tastes. So what I ended up with was a combination of peanut butter and banana that of course now the hubs says needs some chocolate too, I guess that’s for me to play with next week. I’ll let you know how they turn out.

But now without further adieu I bring you the how to on some Peanut Butter Banana Muffins!

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Don’t they just look scrumptious?

So here’s what you’ll need:

2 c flour

1.5 tsp salt

1 tbsp. baking powder

1 c milk

2 eggs

1/2 c peanut butter

1/2 c mashed bananas

1/3 c vegetable oil.

And here’s how to make them:

First mash your bananas in your mixing bowl- way easier than mashing by hand

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Then add the milk, eggs, oil, and peanut butter to your mashed bananas and mix well:

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Then in a separate bowl mix all of the dry ingredients together:

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Spoon the dry ingredients into your mixing bowl with the banana mixture and mix well:

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Then prep up your muffin tin, you can use cupcake liners or you can spray with some pam- either way is totally up to your preference.

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Spoon your batter into your muffin pans:

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and bake for 14-18 minutes- until a toothpick inserted into the largest muffins comes out clean.

Then simply cool on a wire rack, or enjoy warm.

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These are yummy, but still missing something, and as soon as I get them entirely perfect I will be certain to update you all with what I change.

So if you are looking for a healthier, yet still yummy breakfast muffin look no further than some delicious peanut butter banana muffins.

Until next time,

Happy Baking!

 
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Posted by on January 22, 2014 in Recipe of the week

 

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Pumpkin Butter

Over Thanksgiving, my mom introduced me to pumpkin butter. I had never had it before and OMG it was fantastic!!!!! I was of course asked if I could figure out how to make it, and my answer was most definitely yes.

So today I bring you homemade pumpkin butter.

For this you will need:

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1 can of pumpkin

1/4 c plus 2 tbsp. apple juice

1 tsp ground ginger

1/4 tsp ground cloves

1 tsp ground cinnamon

1/2 tsp nutmeg

3/4 c granulated sugar

When you see how easy this is you will be wondering why you hadn’t thought to make it before!

All you have to do is add all of your ingredients to a pan:

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stir well:

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Heat until boiling, reduce heat, simmer for 30 minutes or until thick. It will darken up some:

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Remove from heat and put in an airtight container.

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That’s it!

Quick, easy and delicious.

*Note* It is NOT safe for canning. Pumpkin butter can be stored in the fridge for up to 3 weeks, but cannot be canned.  Read more here.*

This butter is great on toast, and rolls, so give it a go. You won’t regret it.

Until next time,

Happy Cooking!

 

 
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Posted by on December 7, 2013 in Recipe of the week

 

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