Post by Allan on Aug 1, 2007 21:37:43 GMT -5
Banana Chocolate Chip Muffins
1/2 Cup butter, softened
1-1/4 Cups sugar
2 Eggs
1 Tbs pure vanilla extract
1-1/2 Cups flour (plus up to 1/2 cup additional if
batter is real loose)
1 Tsp. baking soda
1 Tsp. salt
1/2 Tsp. ground cinnamon
3 Very ripe bananas, mashed (about 1-1/2 cups)
1 Cup semisweet mini-chocolate chips
2 Cups chopped pecans
Lightly grease two 12-cup muffin pans, and set aside. Preheat the
oven to 350 degrees F. Cream together the butter and sugar until
light and fluffy. Add the eggs one at a time, beating well after each
addition. Stir in the vanilla and mashed bananas. In a separate
bowl, sift together the flour, baking soda, salt, and cinnamon. Mix
the chocolate chips and nuts into the flour mixture, stir this into
the bowl with the butter mixture, and mix until just blended. Spoon
the batter into the muffin pans, filling 22-23 holes about 3/4 full.
Put 1/4 cup of water in each empty hole to protect your pan. Bake for
18-20 minutes or until a toothpick inserted in the center comes out
completely clean. Allow muffins to cool for about 5-10 minutes, and
carefully run a dinner knife around the outside of each muffin to
loosen. Allow muffins to cool completely before attempting to
removing then from the pans, or you will tear them up. If the bottoms
are still damp, set on a wire rack for a couple hours before wrapping
or bagging. It is best to store these in the fridge. They are moist
enough that they will mold fairly rapidly at room temperature. They
also freeze well.
Chocolate Spoons
Ingredients
Heavy plastic spoons
Milk chocolate
White chocolate
Chocolate sprinkles
Colored sugar
Wax paper
Cello wrap
Ribbon
Procedure
In microwave, melt half of white chocolate in one bowl. Melt half milk chocolate in another bowl (of course you may melt chocolate on stove top).
Dip half of the spoons in white chocolate and dip other half in milk chocolate. Dip them as far as the base of the spoons bowl. Place on waxed paper and let set completely.
When chocolate is set dip the white spoons in milk chocolate, dip milk chocolate spoons in white. Dip only half way up the bowl of the spoon to create a layered effect. Place back on waxed paper to begin setting.
Let chocolate set only partially (about 5 min.) Then gently dip spoons in chocolate sprinkles or colored sugar.
Wrap soon in cello wrap and tie with ribbon. You can add a little tag (i.e. "stir me into your coffee").
These make very good teacher gifts or hostess gifts at showers!
1/2 Cup butter, softened
1-1/4 Cups sugar
2 Eggs
1 Tbs pure vanilla extract
1-1/2 Cups flour (plus up to 1/2 cup additional if
batter is real loose)
1 Tsp. baking soda
1 Tsp. salt
1/2 Tsp. ground cinnamon
3 Very ripe bananas, mashed (about 1-1/2 cups)
1 Cup semisweet mini-chocolate chips
2 Cups chopped pecans
Lightly grease two 12-cup muffin pans, and set aside. Preheat the
oven to 350 degrees F. Cream together the butter and sugar until
light and fluffy. Add the eggs one at a time, beating well after each
addition. Stir in the vanilla and mashed bananas. In a separate
bowl, sift together the flour, baking soda, salt, and cinnamon. Mix
the chocolate chips and nuts into the flour mixture, stir this into
the bowl with the butter mixture, and mix until just blended. Spoon
the batter into the muffin pans, filling 22-23 holes about 3/4 full.
Put 1/4 cup of water in each empty hole to protect your pan. Bake for
18-20 minutes or until a toothpick inserted in the center comes out
completely clean. Allow muffins to cool for about 5-10 minutes, and
carefully run a dinner knife around the outside of each muffin to
loosen. Allow muffins to cool completely before attempting to
removing then from the pans, or you will tear them up. If the bottoms
are still damp, set on a wire rack for a couple hours before wrapping
or bagging. It is best to store these in the fridge. They are moist
enough that they will mold fairly rapidly at room temperature. They
also freeze well.
Chocolate Spoons
Ingredients
Heavy plastic spoons
Milk chocolate
White chocolate
Chocolate sprinkles
Colored sugar
Wax paper
Cello wrap
Ribbon
Procedure
In microwave, melt half of white chocolate in one bowl. Melt half milk chocolate in another bowl (of course you may melt chocolate on stove top).
Dip half of the spoons in white chocolate and dip other half in milk chocolate. Dip them as far as the base of the spoons bowl. Place on waxed paper and let set completely.
When chocolate is set dip the white spoons in milk chocolate, dip milk chocolate spoons in white. Dip only half way up the bowl of the spoon to create a layered effect. Place back on waxed paper to begin setting.
Let chocolate set only partially (about 5 min.) Then gently dip spoons in chocolate sprinkles or colored sugar.
Wrap soon in cello wrap and tie with ribbon. You can add a little tag (i.e. "stir me into your coffee").
These make very good teacher gifts or hostess gifts at showers!