Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar


Topping :
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

• Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin papers. 

• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. 

• In another bowl, beat together bananas, sugar, egg and melted butter. 

• Stir the banana mixture into the flour mixture just until moistened. 

• Spoon batter into prepared muffin cups

• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. 

• Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. 

• Sprinkle topping over muffins.

• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Crème Brûlée

My favourite dessert ever......Thank you Pioneer Woman

4 cups Heavy Cream
1 Whole Vanilla Bean..or 1 Tbsp Vanilla Extract..or 1 Tbsp Vanilla Paste
10 Whole egg yolks
3/4 cups sugar
6 Tbsp Superfine  Sugar

• Preheat oven to 325 degrees.
• Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.
• Whip egg yolks with the sugar until pale yellow and thick.
• Strain cream using a fine mesh strainer.
• Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! 
• Once the first cup is added, you can add the rest of the cream slowly.
• Place ramekins onto a rimmed baking sheet. 
• Pour custard mixture into ramekins. 
• Pour water in bottom of baking sheet until it comes halfway up the ramekins. 
• Bake for 30 minutes, or until just set. Do not allow to get brown.
• Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
• To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
• Serve immediately!

Loaded Baked Potato Dip

A quick and simple dip to throw together. Thank you Lemon Sugar

16 ounces sour cream
8 ounce block of sharp cheddar, grated (about 2 cups grated)
6-8 slices cooked, crisp bacon, chopped
1 green onion, chopped
1 bunch chives, minced (about 1/3 cup)
6-8 dashes hot sauce (or to taste)
dash salt
coarse-ground pepper, to taste
Potato Chips or Waffle Fries for serving

• Prepare bacon, cool slightly, then chop into 1/4-inch pieces. Set aside.
• Grate cheese, chop green onion and chives, and set aside.
• In a medium bowl, combine sour cream, bacon, cheese and chopped greens. Reserve some of each for garnish.
• Add salt, pepper and hot sauce to taste.
• Garnish with remaining items.
• For best results and flavor, cover and chill for 1-2 hours before serving.
• Serve with potato chips or warm waffle fries.

White Chocolate Rice Krispy Treats

Thank you Mallow and Co

4 Tbsp butter

3/4 cup chopped white chocolate

6 cups marshmallows

1 tsp vanilla

5 1/2 cups rice krispies

3/4 cups white chocolate chips 

powdered sugar (optional)

• Pour the rice krispies and white chocolate chips in a large mixing bowl. Set aside.
• Melt the butter in a saucepan over medium heat until melted. 
• Turn the heat down to the lowest setting and add the marshmallows. 
• Stir until the marshmallows are almost all melted.
• Add the vanilla and chopped white chocolate and continue melting.
• Once fully melted, take them off heat and pour over the rice krispies. 
• Stir lightly to combine. 
• Dump into a lightly greased 9x9 pan and let sit 5 minutes. 
• Then go and press into the pan with lightly greased hands.  
• Allow them to cool about 20 minutes, then top it all with a puff of powdered sugar. 

Oatmeal Cookies with Peanut Butter Filling

Thank you I Heart Eating

1/2 c. (8 T.) butter, at cool room temperature

3/4 c. brown sugar, packed

1/4 c. granulated sugar

1 large egg

1 tsp. vanilla extract

1 ¾ c. oats

1 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

Filling:

2 T. unsalted butter, at room temperature

1/2 c. + 2 T. smooth peanut butter

1 c. powdered sugar

1/2 tsp. vanilla extract

1/8 tsp. kosher salt

3 T. milk

• Preheat oven to 350F.
• Line two large baking sheets with parchment and set aside
• Beat butter and sugars together until light and creamy.
• Beat in the egg until well-combined.
• Stir in the vanilla extract until combined.
• In a separate medium bowl, mix together the oats, flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the butter mixture, stirring until just incorporated.
• Drop cookies by tablespoonful onto prepared baking sheets, spacing dough about 2-inches apart.
• Bake for 10-12 minutes, or until they’re golden brown.
• Allow cookies to cool on the cookie sheet for 5 minutes.
• Then transfer to a wire rack to cool completely before filling.
• To prepare the filling, beat together butter, peanut butter, and powdered sugar 
• Stir in vanilla extract.
• Add milk, and beat to combine. Filling should be at a spreadable consistency.
• Once cookies are cool, turn half cookies flat side up.
• Spread those cookies with peanut butter filling.
• Top filling with another cookie.

Banana Sour Cream Waffles with Warm Maple- Honey Syrup

Thank you Recipe Girl

1 cup all-purpose flour
1 1/2 tablespoons granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 medium ripe banana
1 large egg, separated
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted

SYRUP:
1/2 cup maple syrup
1/2 cup honey
3 tablespoons unsalted butter

• Spray a waffle iron with non stick vegetable cooking spray (even if the iron is non stick), then preheat to medium-high heat
• In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. 
• In another bowl, whisk together sour cream, banana, egg, milk and butter.
• Make a well in center of flour mixture and pour in banana mixture. 
• Mix with a rubber spatula with just a few strokes to evenly moisten batter; do not overmix! 
• For each waffle, pour about 3/4 cup of batter onto iron grid and bake until waffle is crisp and well-browned, about 4 to 5 minutes.
• Remove from iron with a fork. Serve immediately, drizzled with Warm Maple-Honey Syrup.
• To make syrup: Combine syrup, honey and butter in a small saucepan or microwave-proof bowl. 
• Warm over low heat or microwave at 2-minute intervals to melt butter and gently warm and liquefy into a syrup. 
• Serve warm, or store in refrigerator in a covered container for up to 1 month and reheat as needed.

Easy Garlic Chicken

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
1 tablespoon olive oil
additional herbs and spices, as desired

• Preheat oven to 450°F 
• In small sauté pan, sauté garlic with the oil until tender.
• Remove from heat and stir in brown sugar. 
• Add additional herbs and spices as desired.
• Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• Add salt and pepper to taste.
• Bake uncovered for 15-30 minutes, or until juices run clear.

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