Monday, March 22, 2010

Banana Muffins with Cinnamon Crumble Topping

Oh yeah, I have a sort of food blog. I kinda forgot after these long weeks of sickness after sickness. So glad to be back. I made these a couple weeks ago and they were literally gone in a day. (I also live in a house with 7 other people, so maybe they weren't that good) But seriously, everyone raved about them and they were really simple. Got the recipe from Molly's blog so I knew they pretty much had to be good. Only change I made is that I did mini muffins instead of loaves.


Banana Bread with Cinnamon Crumble Topping
Adapted from Bakesale Betty and Bon App├ętit, September 2008

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup mashed ripe banana (about 3 medium bananas)2 large eggs
½ cup vegetable oil¼ cup honey
¼ cup water

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar

Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, letting the excess hang over the sides. That’s what I did, and it made it very easy to remove the finished bread from the pan; I just grabbed the parchment and lifted. Also, because I don’t have a 9- x 5-inch pan - and because an 8 ½- x 4 ½-inch is a little too small - I used a 10- x 3-inch pan that I found once at a flea market.)

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.

In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.

Wednesday, March 3, 2010

Italian Meatball Soup

Blue skies this morning = didn't bring any type of rain gear with me when I took the kids out for a play date. Driving home = hail + rain = crap how do I get my kids in the house? Cold + wet = soup!

My dad is a math teacher, can you tell?

So I didn't actually make this soup today but I was wishing I had all the ingredients cause it's just a soup kind of day.

This soup is really hearty and delicious with the perfect amount of tiny meatballs and veggies. Only tip I would give is that it takes awhile to make since you have to form the meatballs and brown them before you can get the soup started.

Italian Meatball Soup
www.thepioneerwoman.com



Ingredients
  • Meatballs:
  • ¾ pounds Ground Beef
  • ½ cups Freshly Grated Parmesan Cheese
  • 3 Tablespoons Fresh Parsley, Minced
  • 1 whole Egg
  • 2 cloves Garlic
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Ground Oregano
  • 2 teaspoons Lemon Juice
  • SOUP
  • 3 Tablespoons Olive Oil
  • 7 cups Low Sodium Beef Stock
  • 2 cups Water
  • ½ teaspoons Salt
  • 2 Tablespoons Tomato Paste
  • ¾ cups Onion, Chopped
  • ¾ cups Carrots, Chopped
  • ¾ cups Celery, Chopped
  • 1 cup Russet Potato, Chopped (do Not Peel)
  • ½ pounds Cabbage Chopped
  • Grated Parmesan Cheese To Serve
  • TIED IN A CHEESECLOTH BUNDLE
  • 4 Tablespoons Fresh Parsley, Minced
  • 2 whole Bay Leaves
  • 1 teaspoon Peppercorns
Preparation Instructions

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.