Foodie

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  Preheat oven to 400 degrees

• baking time 25 minutes
• makes 9 large muffins

Ingredients

• 1 1/2 cup all-purpose flour (325 grams)
• 3/4 cup white sugar (160 grams)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup blueberries
• 1/3 cup vegetable oil
• 2 eggs
• 1/3 cup milk
• 1 teaspoon vanilla  *add some whipped cream optional

For the Crumble

• 1/3 cup all-purpose flour
• 1/2 cup white sugar
• 1/4 cup cold or frozen butter, grated
• pinch of salt

1. Preheat the oven
2. Prepare pan. Either grease or use muffin liners.
3. Combine the dry ingredients. Add the blueberries last and make sure they are dusted in flour (it will prevent them from sinking)
4. Using a measuring cup, put, the oil in, eggs, and then add enough milk (which is about 1/3 cup worth) until it measures a full cup. Yogurt can be substituted for the milk.
5. Add the wet ingredients. Do not over mix. Fold in till the flour/blueberry mixture is just incorporated. It’s okay to see a little flour.
6. Using an ice cream scoop, fill the muffin tins. Typically they say 3/4 full but this recipe has worked well with the muffin tins 90% full.
7. For the crumble, grate the cold butter into the flour and sugar mixture and then toss with your fingers till combined. Top the muffins. The crumble is optional.
8. Bake for 25 minutes till the tops are a light golden brown. Cooking time depends on your oven. Let rest for a minute before either tilting or removing from muffin tin. This will allow the steam to escape.

and the story that goes with it.

Growing up, my Mom made everything from scratch which meant she didn’t buy bread, cookies or prepared foods. This is just how it was. For the most part, I have followed her lead but I don’t always have time to bake like she did, however, I’ve found recipes that are much more time friendly. 

Jessie prefers making quick breads. They are simple and don’t take all day. When it comes to food, she isn’t always patient. During the summer we make zucchini bread and the rest of the year, she likes making banana bread and chocolate is her favorite:

Chocolate Banana Bread

1. preheat oven: 350 degrees
2. grease bread pan, line with waxed paper.
3. make sure all ingredients are room temperature.

• 3 large bananas mashed
• 2/3 cup sugar
• 2 eggs
• 1/3 cup melted butter
• 1 tsp. vanilla
• 1 1/2   cup flour
• 1  tsp. baking soda
• 1  tsp. salt
• 1/2      cup cocoa
• 1/2      chocolate chips
• 1/2      cup chopped walnuts.
• Avocado*

1. Mash bananas. Add sugar and eggs, mix until smooth.
2. Add butter and vanilla.
3. Combine all dry ingredients (tossing the chips and nuts in the flour helps prevent them from sinking) then add to the bananas.
4. Bake for 60-70 minutes
5. *When we were short one banana for the recipe, we substituted it with an avocado. The avocado hides in the background but does make the bread extra moist.
6. Of course, if you want traditional Banana Bread, just omit the chocolate and cocoa.

After seeing a recipe for a three-ingredient chocolate cake, I accepted the challenge.

1 ripe banana
1 egg
1 Tablespoon Cocoa

Blend and pour batter into a ramekin, 3/4 full and bake.

This recipe makes one large ramekin or two small, but the size of banana may play a part.

So far, so good. The original recipe suggested to microwave, however, I attempted this years ago and found it inedible. This time I baked it for the suggested time and temperature, but this was not long or hot enough.

The second test cake, I baked it at 375 degrees for 16-18 minutes.  Of course, this doesn’t have the same texture as a traditional cake.  It reminded me more of bread pudding but without the bread!  Regardless, this was simple and tasty enough to make again.  Also, it’s best served warm.

Next attempt, I may add a handful of chopped nuts or chocolate chips to the batter.

We did add a dollop of whipped cream, but ice cream would be good too.

Put this under the category of “emergency” desserts.

If you need to omit the egg, I liked the suggestions made by Joy the Baker.

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