Recipes – Page 58 – The Pajama Chef

Double Chocolate Banana Muffins

August 2, 2013August 2, 2013 Sarah

Well, I wish I had a fun story to tell about these muffins, but I don’t. These Double Chocolate Banana Muffins are pretty much out of this world, so that’s the story itself, I suppose. They are utterly chocolately, perfectly fluffy, and even a smidge on the healthy side. You should totally make them, stat. Need I say more?

Like any banana bread or baked treat, these are best made with ultra ripe, almost too disgusting to look at, much less touch bananas. These are nowhere near ready… they should be almost completely black. The darker the banana, the sweeter the flavor, I say. [Even though I basically have to have Ben deal with the grossness.]

These muffins get their amazing, rich flavor from not one, not two, but THREE kinds of chocolate. I know I called them Double Chocolate, but I may have lied a bit. Cocoa powder, white chocolate chips, and mini chocolate chips are ALL necessary for success here, folks. In a cupcake, I’d pretty much never use all three things at once. But in these muffins? Totally works. Especially because these muffins are a bit on the healthy side thanks to the use of applesauce, flax seed, and whole wheat flour. What more could you ask for?

a year ago… Chocolate Zucchini Muffins
two years ago… Recipe Repeat: Crock Pot Santa Fe Chicken
three years ago… Potato Soup

Double Chocolate Banana Muffins [from Amy’s Cooking Adventures]
click to print

Ingredients:

3 ripe bananas, mashed
1/4 cup canola oil
1/4 cup applesauce
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup ground flax seed
6 tablespoons cocoa powder
1 teaspoon baking soda
1/4 cup white chocolate chips
1/4 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper liners or grease well with cooking spray.

In a large bowl, combine bananas, oil, applesauce, brown sugar, eggs, and vanilla. In a separate bowl, whisk together flours, flax seed, cocoa powder, and baking soda.

Fold dry ingredients into the wet, then add chocolate chips and gently mix until just combined. Batter will be lumpy.

Spoon into muffin cups, filling about 2/3 full, then bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool completely before storing in an airtight container.

Time: 30 minutes.

Yield: 14-16 muffins.

Notes: Use or freeze within 3 days. These muffins freeze well!

LInked up with: Foodie Friday, Weekend Potluck.

Recipes, Salads, Sides

Chopped Kale Salad with Bleu Cheese & Bacon

July 29, 2013August 21, 2013 Sarah

Kale. Seriously can’t get enough of it. Ben can’t either. No complaints here.

Normally, our kale is cooked–in pasta, fried rice, or as a base for chicken or pork. But this time, I decided to do something different and make a chopped kale salad. That’s right… raw kale, chopped into a billion teeny tiny bites and tossed with a fabulous array of toppings and the most spectacular dressing ever. Intrigued?

What makes this salad special and different is ALL the tastes and textures going on. Crisp carrots, sweet apples, salty bacon, pungent bleu cheese, tart cranberries, crunchy toasted almonds. And a sweet peanut butter-maple vinaigrette that is nothing short of amazing. I was literally eating it with a spoon, for goodness sake! It has a peanut butter base, so that’s totally legit, right?

By the way, if you aren’t the biggest fan of bleu cheese, don’t let this scare you. There’s only enough to give a hint of the flavor, but if you like it you can always substitute feta or parmesan. I don’t always include cheese in my salads but it really works in this one, to make it more substantial. Just FYI.

I threw this recipe together quickly on a busy night when we were headed to a small group dinner, and it was all but polished off. Fortunately, there was enough leftovers to enjoy for lunch the next day, but the salad definitely got a little soggy on day 2 so I would recommend adding the dressing just before serving if at all possible. I only made this a couple weeks ago and am totally craving it now, as I write this at 10:27 pm. I have a feeling this salad is going to become a regular in our house and I hope it will in yours too! Enjoy!

So you tell me… have you ever had a kale salad before? What are your go-to [kale] salad mix-ins?

a year ago… Man Cupcakes
three years ago… Creamy Baked Spaghetti

Chopped Kale Salad with Bleu Cheese and Bacon [dressing adapted from Iowa Girl Eats]
click to print

Ingredients:

1 1/2 bunches kale
1 1/3 cups red cabbage
1 large carrot
1 large Fuji apple
3 ounces bleu cheese, crumbled
5 slices bacon, cooked and crumbled
1/2 cup almonds, toasted and chopped
1/3 cup dried cranberries
freshly ground black pepper

dressing

4 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
2 tablespoons natural peanut butter

Directions:

Wash and dry kale, then tear into small bite-size pieces, discarding thick stems. Add to a large bowl and set aside.

Wash and dry cabbage, carrot, and apple, then shred. I used my food processor but a grater would also work. Add to kale, along with bleu cheese, bacon, almonds, and cranberries.

Whisk together balsamic, olive oil, maple syrup, and peanut butter until smooth to make dressing, then drizzle half over the salad. Toss to combine, and add more dressing as desired. I used about 3/4 of the total dressing made. Season with black pepper to taste, and serve immediately.

Time: 20 minutes.

Yield: 10-12 side salads, 3-4 meal size salads.

Linked up with: Tuesday Talent Show.

Cakes, Desserts, Recipes

Blueberry Buckle

July 26, 2013July 26, 2013 Sarah

This dessert is a great way to enjoy fresh blueberries during the summertime!

If I had to pick, nine times out of ten I would choose a fruit dessert over a chocolate dessert. The other time? If it was a PEANUT BUTTER and chocolate dessert, like these yummy bars. So addicting! But back to fruit. I’d had never really heard of the dessert called a ‘buckle’ until recently, but when I got a great deal on fresh Michigan blueberries, I knew I had to try it out.

From what I could tell, its basically a crumb-topped blueberry coffee cake. Serious Eats gets a little more technical and explains: “A buckle is a popular New England dessert that’s made by adding berries or sliced fruit to a single layer of cake batter. During baking, the fruit sinks and the cake emerges from the oven with a “buckled” appearance.” Well, I’m not sure my berries sank quite as much as they were supposed to since I floured them before folding them in, but nevertheless, this dessert is out of this world amazing!

The crumbs! The juicy berries! Whatever you do, use sweet, fresh, juicy blueberries for this treat. There isn’t much sugar so the berries really shine. We’ve been enjoying our Blueberry Buckle all week long as a light dessert, and think we’ll fancy it up tonight with some homemade vanilla ice cream. I can’t even imagine how good that’s going to be. Crumb streusel + ice cream + blueberries has got to equal fabulous, I’m sure. You can’t go wrong with this, so I hope you enjoy!

P.S. So, Saturday was my three year blogiversary! I celebrated by doing nothing, haha. But I’m going to start linking back to my old recipes to bring ’em back to life. It’s crazyville to consider that I’ve been blogging here for THREE YEARS!! It’s true. 🙂 Have a great weekend!

a year ago: Mango Coconut Granola
two years ago: Lavender-Lime Scones
three years ago: Enchilada Sauce

Blueberry Buckle [from Martha Stewart]
click to print

Ingredients:

for cake

1/2 cup unsalted butter, softened + more for pan
2 cups all-purpose flour + more for pan
1 1/2 teaspoons baking powder
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
5 cups blueberries, patted dry and sprinkled lightly with flour

Mrs. Kostrya’s Streusel Topping

1 cup all-purpose flour
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon vanilla
6 tablespoons unsalted butter, softened

Directions:

Preheat oven to 350 degrees. Butter and flour a 10 inch springform pan, then set aside.

In a bowl, combine flour and baking powder. In the bowl of a stand mixer, cream butter and sugar for 3 minutes on medium speed. Reduce speed to low and beat in egg and vanilla. Scrape sides of bowl as necessary.

Alternately add the flour mixture and milk to bowl, starting and ending with the flour mixture. Remove from mixer and fold in blueberries. Pour into prepared pan and set aside.

Prepare streusel topping by stirring together flour, brown sugar, and cinnamon. Cut in vanilla and butter with a pastry blender or two knives. Sprinkle topping over batter.

Bake for 60-70 minutes or until streusel is golden brown and a cake tester inserted in the center comes out clean. Cool in pan for 10 minutes, then release the sides and cool on a wire rack for 15 minutes before cutting.

Time: 90 minutes.

Yield: 16 servings.

Linked up with: Foodie Friday, Friday Food Frenzy, and Weekend Potluck.

Appetizers, Recipes

Mediterranean Feta Dip

July 24, 2013July 24, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from July 12, 2012… We haven’t gotten to 100 degrees yet this summer, but it’s been pretty darn close. This would be excellent right now!

Over the past few weeks of 100 degree days, pretty much the thing I’ve wanted to do the least is turn on the oven. I mean, it doesn’t need to be hotter inside than it already is outside, does it? But the thing is… food preparation still needs to be done. Dinner, get togethers, general happiness, the like. And sometimes, you just need gooey cheese. Or is that just me?

Well, if you are in any way like me, or if you just happen to like good food, then this dip is just the thing! Mediterranean Feta Dip combines a bunch of delicious Greek flavors like roasted red peppers, sundried tomatoes, and feta cheese in a cool, light dip that is perfect for the hot days of summer.

I made this dip for a church event recently and it was a huge hit. The flavors are simple yet classy, and it was a snap to throw together. Just be sure to allow time for chilling, as that really helps the flavors meld together. I know this will be an appetizer I make time and time again. Hope you enjoy!

Mediterranean Feta Dip [adapted from Closet Cooking]
click to print

Ingredients:

1/2 large onion, quartered
2 cloves garlic, peeled
1 12 ounce jar roasted red peppers, undrained
4 ounces sundried tomatoes packed in oil, drained
8 ounces feta cheese
zest and juice of 1 lemon
1/2 teaspoon cracked black pepper
crackers or pita chips, for serving

Directions:

Pulse garlic and onion in food processor until finely chopped. Add roasted red peppers, sundried tomatoes, feta cheese, lemon zest and juice, and black pepper. Pulse until well combined. Cover and refrigerate for one hour before serving with crackers or pita chips. Keeps in refrigerator for up to one week.

Time: 15 minutes.

Yield: about 3 cups dip.

Linked up with: What’s Cookin’ Wednesday.

Breads, Breakfast, Recipes

Grandma’s Banana Nut Bread

July 19, 2013July 19, 2013 Sarah

While I love making all sorts of fancy schmancy muffins and scones, cookies and cakes with recipes I found online, sometimes I get cynical of it all. The internet is overrun with complicated [but tasty] fad-type recipes, full of weird or rich or exotic ingredients and things our grandmas may or may not have called food. I like muffins made with greek yogurt and chia and goji berries and bittersweet organic chocolate chips and a flaxseed egg as much as the next food blogger, but you know what? Sometimes I just want simple. Familiar. Reliable. Or to eat my greek yogurt with a spoon. Whatevs. Sometimes I just want my Grandma’s Banana Nut Bread.

It’s the best banana bread I’ve ever tasted, buttery and soft and vanilla-y. Looking at the ingredient list it might look a little bland. No cinnamon, no nutmeg, no warm spice whatsoever. But if you use good quality ingredients–good butter, real vanilla, really ripe bananas–that doesn’t matter. You can use nuts if you want. I’ve made it with and without, and can’t really say which way is better. 🙂 Walnuts and pecans are my favorite two options here though. I can’t tell you how many loaves of this bread I’ve made over the years, with my mom and grandma surely, but also with my sister, my roommates, my husband. As it bakes up perfectly every time, I just think of family and love. Eating a warm slice of this bread is absolutely heavenly. I hope your family enjoys it as much as mine!