Easy Banana Coconut Muffins

Better than just Banana!

Ingredients:
1/3 Cup buter
1/2 Cup white sugar
1 Egg
3 medium frozen (then defrosted) bananas
1 Tsp Vanilla
1/8 Tsp of cinnamon and nutmeg
1 1/2 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1/4 Cup unsweetened shredded coconut

Directions:
Combine sugar and butter then add the rest of the wet ingredients. Combine dry ingredients to the bowl. Add to parchment cups and spring extra coconut on top. Bake at 350 for 18 minutes or until done, cool, share and enjoy!!

Lemon Drop Martini

Also was referred to a "porch climber"! Sooo good!!!!

1 oz of vodka
1/2 oz of Cointreau
1/2 oz Lemoncello (generous)
1/2 oz fresh lemon juice
splash of simply syrup

Shake with ice and strain.

Coconut Carrot Muffins

Happy Easter Monday!

Ingredients:
1/2 Cup brown sugar
1/4 Cup butter
1 Egg
1 Banana (frozen/thawed)
1 Cup grated carrot
1 Grated apple
1 Tsp cinnamon
1 Tsp baking soda
1 1/2 Cup flour
2/3 Cup rolled oats
1/2 Cup milk
1/3 Cup unsweetened shredded coconut

Directions:

Cream sugar and butter, add egg, vanilla, mashed banana, carrot and apple with cinnamon. Then mix in dry ingredients and milk.

Bake at 350 for 20 minutes or until done
in baking cups.

Roasted Butternut and Sweet Potato Soup

I thought I had this recipe on here, but since I can't find it I'm going to post it possibly again!

Ingredients:
1 Large sweet potato
1 Small butternut squash
4 Cloves of garlic
1 Medium yellow onion
2 Carrots
2 Celery stalks
1/2 Tsp cinnamon/ nutmeg
1/4 Tsp red pepper flakes
Chicken stock
Salt and pepper to taste




Directions:
Cube and roast the squash and sweet potato until tendering oil salt and pepper, I added cinnamon and nutmeg to the squash when roasting. Roast the garlic in tin foil with a touch of olive oil for 20-25 minutes at 350.
Saute the onion, carrot and celery in olive oil, salt and pepper. Add chicken stalk and the rest of the ingredients. Bring to boil, let cool then puree and enjoy!

Ooey Gooey Cinnamon Buns

Time and energy to clean all the dishes is needed but this recipe will really show that you care! (for others… not your waste line).

Dough:
1 1/4 cup of 2%milk warmed to body temperature
1/3 Cup melted butter
1 Egg room temperature
2 1/2 Tsp of fast rising yeast
1/4 Cup of sugar
3 1/2 Cups of all purpose flour
1/2 Tsp salt

Mix together with an electrical blender and once it starts climbing up it is done! Roll into a ball and put into a bowl lightly oiled and tightly covered. Place in a warm area to rise for 90 minutes to 2 hours.

Topping:
1 Cup brown sugar
1/2 Cup of butter
1/2 Cup of maple syrup

Bring to a boil in a pan then add to 9/11 pan that has parchment paper or lightly greased.

Filling:
2/3 Cup of brown sugar
1 Tbsp of cinnamon
1/2 Cup of raisins

Directions:
Roll out dough to a rectangle shape on flour and lightly brush with butter. Add filling then roll. Cut into 8-12 rolls and place in pan filled with sticky topping. Cover and let rest for another hour. Bake at 350 for 30 minutes. Try to resist until you see your company! This recipe is only slightly adjusted from my baking hero Anna Olsen.

Flip while still warm and TAAAA DAAAA! No icing needed :) 

Healthy Chicken Gnocchi Soup

This concept has been bouncing around in my head for over a year and I have never even eaten Gnocchi soup! What do I know? SOMETHING!

Ingredients:
2 Chicken breasts
Chicken stock
1 Cup of celery diced
1 Cup of carrots diced
1 Large yellow onion diced
1 Large clove of garlic minced
2 Tsp italian seasoning blend
1 Tsp corn starch

Directions:
Bake chicken breast sprinkled with italian seasoning blend for 30 minutes at 350.
In a pot saute onions in olive oil with salt and pepper then add the rest of the veg. Top with water 6-8 cups, corn starch and how much powdered stock you want to taste. Or use stock in a box. Bring to a boil then add diced cooked chicken, and a tsp of italian seasoning.
Boil mini gnocchi in a separate pot as directed and add to the rest.

Enjoy!

Coconut Banana Nut Cupcakes

A non-traditional holiday sweet treat!

Ingredients:

1/3 Cup butter
2/3 Cup sugar
2 Eggs
1 Tsp vanilla
2 Tbsp milk
3 Medium ripe bananas (frozen and thawed)
1/2 Tsp nutmeg
1/2 Tsp cinnamon
1 Cup flour
1/4 C
hopped pecans
1/4 Cup unsweetened shredded coconut

Bake at 350 for 18 minutes.


The cream cheese frosting is bought (so shameful) but it was in my fridge on a whim!