Thursday, August 26, 2010

Banana Chocolate Chip Muffins

We had a few bananas that were a little past prime. I'm not a fan of mushy bananas in my cereal so I took it as the perfect opportunity to try a recipe that I saw on the King Arthur blog

The damp weather hasn't helped the muffins keep the crunch tops. But a few minutes in a 350 oven crisps them up and makes the chocolate chips all melty and gooey. Delicious with a cup of coffee. I hope to someday take a baking class or two at King Arthur in Vermont. My friend MaryAnn learned how to make AMAZING croissants at King Arthur that are simply to die for. Maybe I should add that to my list of 100 Things to Do Before I Die?

Here's the recipe with the tweaks I made from the original.

Banana Chocolate Chip Muffins (adapted from King Arthur)
1/2 cup butter (1 stick), room temperature
2/3 cup sugar
1 cup mashed banana, about 2 medium bananas
1 extra large egg
1 teaspoon vanilla
1/3 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup chocolate chips

  1. Preheat oven to 350°F. Line muffin tin with cupcake liners.
  2. Beat together the butter and sugar till smooth.
  3. Beat in the banana, then the egg and milk.
  4. Add the baking powder, baking soda, salt, and flours, stirring till smooth; don't over beat.
  5. Stir in the chocolate chips by hand.
  6. Fill prepared muffin tins, about 2/3 full. Sprinkle the tops of the muffins with turbinado sugar. (Neat trick from King Arthur: let the batter rest for 30 minutes before baking which yields a nice round muffin top.)
  7. Bake the muffins for 20 to 23 minutes, rotating the pan halfway through, when a toothpick comes out clean from the center
  8. Cool muffins on rack for 5 minutes. Remove from pan and allow to cool completely.

Wednesday, August 25, 2010

August Papertrey Ink Blog Hop

This month's Papertrey Ink blog hop challenge is to dress up, alter, change an ordinary brown lunch bag into a paper crafting work of art.

I tried a new banana chocolate chip muffin recipe this morning. I used the challenge to pretty up a bag to package up a few muffins for my mom. I ran the whole bag through my Cuttlebug to give it an embossed floral pattern.

Wouldn't this be a fun way to bring a homemade treat to a neighbor, new teacher or friend?

supplies used:

stamps: Papertrey Ink Just For You
embossing folder: Cuttlebug
ink: peony pigment (Colorbox) and black (Versafine)
patterned paper: Bo Bunny Sophie Stripe
cardstock: Bazzill
die cut: Nestabilities scallop circle
border punch: Fiskars

Monday, August 16, 2010

Hello Blog

Yes, it's been a while.

I've really been enjoying my summer away from the computer. Even if it means not keeping up on my blog, my friends on Facebook or the 1500+ entries in Google Reader.

This is a card with coordinating tag that I made for my cousin's daughter on her 1st Communion.
The color scheme is so spring-y to me and was inspired by the
colourQ Challenge #31.

This is the gift with the envelope tucked under the ribbon and the card on display. I love wrapping presents with plain kraft paper because I can customize the ribbon and tag to match the card.

Close up of the monogram tag.

Details of the card.

Supplies Used:
Cardstock: Club Scrap
Patterned Paper: October Afternoon Hometown
Stamps: Paperrey Ink Fillable Frames #3
Die: Papertrey Ink Fillable Frame #3 and Spellbinders Classic Scallop and l
Ink: Colorbox pigment ink in Harbour
Embossing Powder: Judikins Detail Clear
Ribbon: May Arts
Button Twine: Papertrey Ink
Button: Autumn Leaves
Chipboard Letter: Lil Davis
Stickles: Ranger