Monkey Muffins

Last week I was on vacation with Cody’s family, and man do I need a vacation from that vacation!

It was so relaxing, and I ate everything, and drank…everything.  Driving home on Sunday was hell because we were stuck in traffic for HOURS! And when we finally got home all I wanted to do was make a home cooked meal and hit the hay. After a much needed 12 hour sleep, I woke on Monday refreshed and antsy. I wanted to do something, I needed to do something.

It wasn’t that I didn’t have a to do list – like any one when they come back from vacation, with the unpacking, and the laundry and the mentally preparing for returning to work.  To be honest I was looking forward to getting back to our regular routine. In order to assist with getting back into the rhythm of things, I decided I was going to make muffins for my muffin (aww ?.. no? ew?) to have for breakfast for the next week. I took a traditional recipe and made it my own. They are peanut butter and banana muffins!

Ingredient list: 

2 Cups all purpose flour

1/2 cup lightly packed brown sugar

1 table spoon baking powder

1/4 teaspoon salt

3/4 cup of chunky peanut butter

2 tablespoons vegetable oil

2 eggs

3/4 cup milk

Before you start getting messy pre-heat the oven for 375 degrees F, then go over to your mixer and talk sweet to it. Let it know you are going to use it, but its going to like it. Whoa – did it just get a little spicy in here?

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Look at that bad ass bitch!

In a large bowl add all your dry ingredients starting with the 2 cups flour.

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Then the baking powder (note I used magic baking powder, you can only get this from going to your local witch or wizard, and trade them your magic beans for this! Don’t tell them I told you!)

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Then the brown sugar. I used dark brown sugar, because Julia bought it for me and it was in my pantry. Also she told me that it has better flavor than the light kind.. who knew? Now you do!

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And finally the salt! (for all those wondering, my nail polish colour is called pool party, I highly recommend this sassy splash of summer)

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Mix the dry ingredients together until blended, and combined. I didn’t take a picture of this because I am only one person, and give me a break. If you need a visual then you don’t belong in the kitchen!

Next add all your wet ingredients into your mixer bowl in order to prepare them to make a delicious baby with the dry ingredients!

First comes your chunky peanut butter. I used chunky because I like a little bit of a surprise when it comes to my PB&J, but please use smooth, regular or which ever kind you would like.

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mmmmm chunky!

Next comes the oil, vegetable oil. Nothing fancy.

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Dos eggs (dos means two, I learned this from my grade 10 Spanish class where I was named Eva – but according to  my niece, Dora is a great Espanol tutor)

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Add your milk. Fun fact: Cody is lactose in tolerant, so we never have milk in the house. We do however have cream, so I used 1/2 a cup of milk and then the rest of the required amount I used water. Which you could totally use cream for the whole amount if you are not worried about calories. (Also how about we agree on not telling him that I used milk in this recipe…K? K!)

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Then your ripe banana’s.  I got mine out of the freezer so they look especially delicious. Why did I get them out of the freezer you ask? Well because when I buy Banana’s I always buy enough that some will go ripe, and then I freeze them so when Cody or I have a craving for Banana bread I can bust out these bad boys and be a freaking super hero!

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Once all your wet ingredients are combined, then slowly add your dry! I did get a picture of this, because I became a photographer for a moment, and then pulled a muscle, and cut that shit out!

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Once everything is combined, add your liners to your muffin/cupcake pan. I like to tell my muffin mixture it is about to get thrust into adulthood so its not a surprise when they are put into the fiery inferno that is your oven, but hey – to each their own! Just don’t blame me when your muffins are all dry and not delicious because you decided not to give them a little warning.

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Pay no attention to the messy oven…

Now set your timer for 25 mins and relax… I like to crochet or annoy my dog with my love and affection. Or you could clean up the mess you made, but cleaning is for chumps!

After your lovely timer rings and sings the songs of peanut butter choir – run, don’t walk to your oven. GET AN OVEN MIT FOR THE LOVE OF GOD and take out your Monkey Muffins!

Mmmmmmmmmmmmmmmmmmmmmmm….. 

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Now… the secret to ANY good muffin is…Nutella! Mmmmmmm and enjoy!

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~ Jacqui

Instructions:

In a large bow, mix together the flour, brown sugar, baking power and salt.

In a separate bowl beat together the peanut butter, oil, eggs, milk and bananas.

Combine the wet ingredients with the dry ingredients until just moistened.

spoon the batter into 12 large muffin tins. Bake for 20-25 mins, use a tooth pic in order to confirm that they are cooked all the way through.

Childhood comfort

People generally have those comfort foods they turn to. I don’t have a lot of them as I’m more prone on a bad day to just go with a cup of hot canned soup.

I do have a couple, however, and although I don’t follow most cooking recipes, I usually follow baking recipes. Usually.
We have a childhood favourite, and they are our mom’s ‘Uncooked Cookie’ recipe.

She has different variations, and we each use those different variations, but because I am in her house, I have her original recipe!

So you will need some milk…
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…and butter and sugar. Throw that on the heat ’til it melts, and then let it boil for about a minute. Longer than that it tends to burn.
DSC_4208On the side, combine your rolled oats and cocoa!

DSC_4209Mix it well!
DSC_4210When the butter, sugar and milk are boiled, mix in your oats and cocoa mixture. Add some vanilla. Be sure to add more oats if it is a little too moist.
DSC_4211Be careful NOT to burn yourself. Like I did.
DSC_4216Put down some waxed paper, and spoon it out with some tablespoons!
DSC_4213Nice neat rows.
DSC_4212Let sit until they are good and solid, but still gooey.

Then EAT and enjoy. I recommend with some milk.

I remember helping our mom with this recipe when I was a bit shorter, so it’s always a sweet experience in more ways than one whenever I make it.

Like mom our moms awesome decor? Inspiring right!?

Like our mom’s awesome decor? Inspiring right!?

Mom's Uncooked Cookies

  • Servings: 2 dozen cookies
  • Difficulty: easy-peasy
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Ingredients

3 cups rolled oats
6-8 tbsp unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
2 cups sugar
1 tsp vanilla

Directions

Lay long sheets of wax paper on a flat, cool surface (this is where your cookies will set, so make sure tiny fingers or helpful pets can’t get to them). Combine oats and cocoa in a bowl, mixing well. Set aside. In large sauce pot, combine milk, butter and sugar. Stirring constantly, heat on medium-high heat. Bring to a boil. Let boil for 1 minute. Remove from heat and immediately add vanilla and dry mixture to the pot. Stir until combined. Using tablespoons, gently place mounds of dough on the prepared wax paper. Let the cookies sit until they are set. Enjoy with a glass of milk!

~ Andreah

Baking adventures with Andreah

I am not a great baker.

I once wanted to be a chef, but I never liked baking all that much. That, and whenever I think about baking I think of the mess I have to clean up after…not pretty.

But I do have a few choice recipes in my repertoire that I like, and a good, simple applesauce cake is one of the best things I can bake.

This one has no eggs and I also made a lot of it as a quick breakfast for Joe, because apparently he doesn’t like cooking in the morning (silly man).

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I made my own applesauce out of a jar of homemade pie filling my Elena gave me. But any applesauce can be used.

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Really simply done, you just boil it down and mash it/blend it.

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Mix together the butter and sugar and applesauce.

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Flour!

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It looks more like dough than a batter; strange, but at least you can see it will be spongy!

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See? Spongy!

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After 40 minutes you have deliciousness.

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So yummy and moist!

I’m a basic baker, but this one has minimal cleaning, so it’s one I don’t mind.

I hope, dear readers, you get to eat cake!

~ Andreah

Simple Applesauce Cake

  • Servings: however many pieces you'd like!
  • Difficulty: easy-peasy
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Ingredients

1/2 cup butter
1/2 cup sugar
1 and 1/2 cups chilled applesauce
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1 /2 tsp of allspice
1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 350˚ F. Grease and flour a 6×13 inch or 8×8 in pan. Cream butter and sugar together. Add applesauce and mix well. Stir in flour, baking soda and spices. If you’re using nuts, fold them in gently. Pour batter into prepared pan and bake for 40 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Enjoy hot or cold!

Adapted from Joanna’s Applesauce Cake I 

Brownie-licious

Here’s the thing about a house FULL of girls…chocolate is a must.

Elixir of life...with butter, which is also the elixir of life...so elixir of life SQUARED.

Elixir of life…with butter…which is also the elixir of life…so elixir of life SQUARED.

It’s there for you when you break up.

It's getting hot in here...so take off all your clothes...wait, wrong post.

It’s getting hot in here…so take off all your clothes…wait, wrong post.

It’s there for you when you birthday up.

Smoooooth

Smoooooth

It’s there for you to eat with coffee (or tea…or milk).

Way more than a spoonful, Ms. Poppins...WAY more.

Way more than a spoonful, Ms. Poppins…WAY more.

It’s there for you to spruce up your banana bread.

Chocolate, sugar, butter...what could go wrong?

Chocolate, sugar, butter…what could go wrong?

It can turn the greyest day to pure sunshine.

 

Chicken or egg? Who cares?! BROWNIES!

Chicken or egg? Who cares?! BROWNIES!

And apparently, if you eat the right kind, it’s GOOD for you (HOW AWESOME).

Vanilla and salt...ying and yang...yum and yummier

Vanilla and salt…ying and yang…yum and yummier

Chocolate is never that far out of reach in the Sisterhood and for good reason – it’s delicious and it’s delicious. Not to mention, delicious.

And the glue...flour...to keep everything together.

And the glue…flour…to keep everything together.

Before I got married and had babies, I found this delectable, decadent, fantastic brownie recipe that made the most delicious brownies of all time.

Are you ready, baby?

Are you ready, baby?

They became “The Brownies”, requested almost as much as my famous chocolate chip cookies (another recipe for another day), and reserved for the most special of occasions.

Oh....

Oh….

They are moist, not cakey, fully chocolatey, and absolutely unhealthy (no, seriously). They are also kind of expensive to make (8 eggs! 10 ounces of chocolate! 4 cups of sugar!)

...YEAH.

…YEAH.

They are best saved for that milestone celebration, for that fancy party, or for that much-needed, long-neglected, took-forever-to-schedule-and-now-we’re-here-6-months-later girls night.

Have a good sleep, dear brownie pan. We'll EAT you soon!

Have a good sleep, dear brownie pan. We’ll EAT you soon!

It is not a recipe to be taken lightly…but it is heavenly and worth every chop, stir, and patient waiting while they set in the oven.

Oookay...we're going to need a minute here. *DROOL*

Oookay…we’re going to need a minute here. *DROOL*

These are The Brownies. And they are the ones you’ve been waiting for. Now, excuse me while I have one with my morning coffee (just don’t tell Toni…).

Suggested serving. Trust me.

Suggested serving. Trust me.

~ Julia

The Brownies

  • Servings: 1-9x13 pan of fudgy goodness (however many squares you'd like!)
  • Difficulty: worth the effort
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Ingredients

10 oz unsweetened Baker’s chocolate
1 1/2 cups butter
8 eggs
4 cups sugar
1 tsp salt
1 tsp vanilla
1 cup flour

Directions

Grease 9×13 baking pan. Preheat oven to 350°F. Coarsely chop chocolate. Cut butter into cubes. Place both butter and chocolate in a large saucepan set over medium-low heat. Stir constantly until chocolate is almost melted and there are still a few lumps. Remove from heat and stir until smooth. Set aside. In a separate bowl, whisk eggs until evenly blended. Set aside. Stir sugar into warm chocolate mixture until combined. Add eggs, stirring constantly until smooth. Stir in salt and vanilla. Gradually add flour and stir until just mixed. Pour the liquid heaven mixture (i.e. brownie batter) into prepared pan and bake for 35-40 minutes, or until toothpick inserted in the middle comes out with moist crumbs but not with raw batter. Cool before cutting. Cut into as many squares as you’d like, or grab a fork and a friend. YUM.

Adapted from Chatelaine Speedy Fudge Brownie recipe