Banana Cupcakes With Whipped Chocolate Buttercream Frosting

I haven't posted in a long time, but I just had to share these delicious cupcake/bread and frosting recipes.  They are SO yummy I find myself craving them all the time.  The whipped chocolate buttercream frosting is the best I've ever had, but I warn you, it is not very good for you.

If you make this recipe as cupcakes, I would suggest keeping the frosting refrigerated until just prior to serving. I made the banana recipe as both cupcakes and bread, and I recommend both! 

(Please pardon the picture, it was taken with my iPhone and doesn't do the cupcake justice.)

Banana Cupcakes

(May also use this recipe for bread)

2 eggs, beaten

1/3 c. buttermilk

1/2 c. vegetable oil

1 c. mashed, ripe bananas (about 3 bananas)

1 1/2 c. white sugar

1 3/4 c. flour

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350 degrees.

Blend wet ingredients together, then add sifted dry ingredients and mix.

Fill cupcake liners 3/4 full or spray 1 loaf pan with non-stick spray and fill for bread.

Bake cupcakes for 22-25 minutes or bread for 1 hour 20 minutes.

Top cupcakes with whipped chocolate buttercream frosting and enjoy!!

Whipped Chocolate Buttercream Frosting

3 oz. unsweetened chocolate, chopped*

3 1/2 c. powdered sugar

1 1/2 T. unsweetened cocoa

3 sticks unsalted butter

1 tsp. vanilla

1/2 c. heavy whipping cream

Melt chocolate and let cool. Blend butter until creamy, then add powdered sugar and cocoa.  Add cooled melted chocolate, vanilla and whipping cream.  Whip for 5 minutes, then chill in refrigerator for 2 hours before frosting.

*If you are like me and do not keep unsweetened baking chocolate on hand, use 9 T. of unsweetened cocoa plus 3 T. oil in place of the 3 oz. melted chocolate. This is in addidtion to the other 1 1/2 T. the recipe calls for.

Blueberry Zucchini Bread

I didn't have my camera when we made these, but when thinking of fruit "characters" I always go back to some of my favorite fictional characters of my childhood (next to G.I. Joe, Transformers/Gobots, and He-Man and She-Ra). Strawberry Shortcake of course. So, thank you Blueberry Cupcake for representing today.

I spent Saturday with my favorite little red headed three year old, and since he loves cooking with me, I decided to look through the Parents Magazine his mom subscribes to. I thought I'd find a fun, kid friendly recipe. Here is the one we tried. It went over so well, I made it again this morning to take to my Primary class. Today we talked about the Word of Wisdom, and I thought they'd like to take home something delicious and healthy. I was surprised, they even weren't disappointed that I didn't bring candy (truth be told, I am against any food in class and never bring it.) The six and seven year old kids were actually excited for the bread. Yeah!

Blueberry Zucchini Bread

Ingredients
1 c flour
1 c whole wheat flour
1/4 c brown sugar
1/4 regular sugar
1 t baking soda
1 t cinnamon
1/2 t salt
1/2 t baking powder
3 eggs
3/4 c canola oil
1 t vanilla
2 c shredded zucchini
1 c blueberries
2 t sugar (optional)

Instructions
Mix the flour, sugars, baking soda, baking powder, cinnamon, salt and set aside.
Mix the eggs, oil and vanilla. I added the zucchini to the liquid mixture as well.
Mix the two groups together. Add the blueberries.
Scoop into a bread pan. You can sprinkle with 2 T sugar if you like.
Bake at 350 for an hour.
(If you have mini bread pans, you can cook at 350 for 40 minutes.)

ps - yesterday I used fresh blueberries, today I used frozen blueberries that I'd defrosted before using. Both worked well.

Enjoy!

Tortellini Soup & Breadsticks

This version of tortellini soup is a nice soup for spring!  

ingredients:

9 oz. package frozen broccolli, steamed

7 oz. package three-cheese tortellini

3 cups chicken broth OR 3 TBSP chicken bouillon with 32 oz. water

1 can cream of chicken soup

1 cup chopped onion

2 sliced carrots

1 cup water

2 cloves garlic, minced

1/2 tsp. basil 

1/2 tsp. oregano

2 cups cooked chicken, cubed

directions:

Boil onion and garlic in chicken broth.  Add spices, water, cream of chicken soup and carrots.  Add tortellini and boil 7 minutes or until done.  Add steamed broccoli last.  **we like more tortellini and a little less oregano**

Breadsticks  **these are some of our favorites!**

Dissolve 1 TBSP yeast and 1 TBSP sugar in 1 1/2 cups warm water.

Add 3 cups flour (I often do half wheat, half white...full wheat don't rise well, but still taste good) and 1/2 tsp salt.

Mix and knead dough for 3 minutes.  Cover and let rise for 10 minutes.  Roll out to 1/2" thick.  Melt 1 cube butter on a cookie sheet.  Cut dough into strips and put on buttered cookie sheet.  Sprinkle with garlic salt and parmesan cheese.  Let rise for 15 minutes.

Bake at 350 degrees for 20 minutes.  

Homemade Chicken Noodle Soup and yummy breadsticks

Soup: 5-6 chicken breasts, cubed
2 Tbsp butter
1 32 oz container chicken broth
Minced onion
1 1/2 cup baby carrots, chopped
1 1/2 cup celery, chopped
8 cubes chicken bouillon
Seasoning salt
1 16 oz. package of Grandma's frozen egg noodles (can be found in the frozen aisle)

Brown chicken tenders with butter, minced onion and seasoning salt.

In a 1 1/2 gallon pan (I think it is how big it is) fill pan half with water. Pour in chicken broth and bring to a boil. Add carrots, celery, chicken bouillon, seasoning salt (to taste). (If you don't have seasoning salt, you can add celery salt and onion salt.) Add browned chicken and noodles. Cook until noodles and vegetables are soft.

Breadsticks:
I get the bread dough from Dick's bakery. Or you can use any white bread dough of your own recipe.

Flour surface and roller and roll out dough until flat. Cut into thin short strips and put on greased baking sheet. Let rise for several hours. Spread melted butter on dough and sprinkle McCormick's Salad Supreme on. Bake at 350 degrees for about 11 minutes or until done. If you are butter lovers, you can add more melted butter to the breadsticks right after you take them out of the oven.

Warning: breadsticks are VERY irresistible!!!

French Peasant Bread

This bread is easy to bake, beautiful to see, and delicious to taste and smell.  It's a perfect example of how simple and common ingredients can turn into something wonderful.  The best part is that it makes two loaves, so you can share one with a friend or neighbor and enjoy some with your own family as well!

French Peasant Bread

1 package dry instant yeast

2 c warm water

1 T sugar

2 t salt

4 cups flour

oil

cornmeal

melted butter

Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise for one hour, or doubled. Flour hands, remove dough, (it will be so so sticky, this is ok) and place in 2 rounds on an oiled cookie sheet sprinkled with cornmeal. Don't worry about making the rounds perfect, rustic is good! Let rise an additional hour. Brush top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temp. to 375 degrees and cook for 15 more minutes. Remove from oven and brush again with butter. Serve warm.

Banana Chocolate Chip Bread

My fabulous sister in law gave me this recipe long ago and it became a family favorite quickly.  This bread is so moist and succulent, and as a result doesn't last long in my house.

ingredients
6 mashed bananas
4 eggs
4 c sugar
1 1/3 c oil
1 c sour cream
2 t vanilla
2 1/2 t baking soda
1 1/2 t salt
4 c flour
1 bag chocolate chips

instructions
Mix all ingredients together, in order given.  Bake at 325 degrees for 1 hour or until toothpick comes out clean in the middle.  Makes 4 loaves. (Often times I HALF this recipe, because often I make this on a whim and I don't have six bananas layin' around.)

Pretzels

what you need:

1 pkg. active dry yeast
1 1\2 cups warm water
1\4 cup brown sugar
4 1\2 cups flour
baking soda
kosher salt

what you do:

Combine yeast, warm water and sugar together. Let it stand for about 5 minutes.

Add flour to your liquid mixture.

Beat with a dough hook or knead on a floured surface for about 7 minutes.

Let stand for 10 minutes.

Fill a saucepan with 3\4 full with water. For every cup of water, add 2 teaspoons baking soda to the pan. Bring to a boil.

Divide dough into 12 pieces and roll each piece into a rope and fold into a pretzel. Drop each pretzel in the boiling water for about 10 seconds.

Remove and place pretzels on a greased baking sheet and sprinkle with kosher salt.

Bake for 8-9 minutes or until golden brown at 450

apple bread.

a perfect autumn treat! it turned out delicious.

ingredients:

3/4 cup vegetable oil
1 cup white or brown sugar {i used brown}
2 eggs
1 1/2 cup chopped, unpeeled apples
1/4 cup chopped walnuts
1 tbsp grated lemon zest {optional}
1 1/2 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp salt
sugar for sprinkling

directions:

beat oil, sugar and eggs together. sift together flour, cinnamon, nutmeg, baking soda, salt. add to apple mixture. do not overmix. pour into a greased 9x5 loaf pan. sprinkle top with sugar. bake at 350 degrees for 55-60 minutes.

note:

if you don't want large apple chunks, i'm sure you could use grated or more finely chopped apples.

Double Chocolate Chip Zucchini Bread

* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 teaspoon baking soda
*3 TBS. cocoa
* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 2 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped pecans
* 1 cup semisweet chocolate chips
* 1 tablespoon orange zest
* Whipped cream, for serving
* Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

tuscan flat bread.

all of you Macaroni Grill fans out there: this tastes exactly like their bread. it is sooooo delicious.

ingredients:
1 Tbsp yeast
1 Tbsp sugar
2 cups warm water
4 cups flour
2 tsp salt
2 tsp crushed rosemary
1/2 cup melted butter {i used less than this}

directions:
preheat oven to 400 degrees. dissolve yeast and sugar in warm water. let sit for 2-3 minutes. add flour, salt & rosemary. spread dough to the edges of a greased, lipped, jellyroll pan {i used a regular sized cookie sheet and it worked just fine}. pour butter on dough and spread to cover all the dough. let rise for 30 minutes. bake for 20 minutes. serve warm.

tip:
the rosemary could be omitted {but why would you do a silly thing like that??} and the bread topped with parmesan cheese before baking.

pumpkin bread.

who doesn't crave a nice slice of pumpkin bread in july???? :)

ingredients:
1/2 cup butter
1 cup sugar
2 eggs
3/4 cup canned pumpkin
1 3/4 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
3/4 cup chocolate chips
chopped walnuts optional

directions:
cream butter, sugar & eggs. add pumpkin and mix. combine dry ingredients. add gradually to pumpkin mixture. mix well. add chocolate chips {and nuts}. bake at 350 for 1 hour. makes 1 loaf.

note:
if you happen to have pumpkin pie spice on hand, you can use 2 tsps of that instead of all of the spices individually.

lemon yogurt cake.

thank you thank you barefoot contessa {ina garten} for this amazing recipe. any lemon lovers like myself will die over this cake.

ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest {about 2 lemons}
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

for glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

*on her show, she used this blueberry sauce instead of the glaze. haven't tried it, but it looks yummy!

directions:
preheat oven to 350 degrees. grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan {a normal sized loaf pan}. line the bottom with parchment paper. grease and flour the pan.

sift together the flour, baking powder, and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. slowly whisk the dry ingredients into the wet ingredients. with a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. set aside.

when the cake is done, allow it to cool in the pan for 10 minutes. carefully place on a baking rack over a sheet pan. while the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. cool.

for the glaze, combine powdered sugar & lemon juice and pour over the cake.

Moist Zucchini Bread

Ingredients:

3 eggs
2 c. sugar
1 c. oil
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking power
2 c. grated zucchini
3 c. flour
1 c. chopped nuts (optional)

*****************************
Instructions:

Beat eggs until foamy. Add sugar, oil, and vanilla. Sift dry ingredients together and nuts and zucchini.

Bake 350 degrees for 1 hour.

Time: Prep 10 min + cooking 1 hr
Makes: 2 loaves

Banana\Zucchini Bread

I am excited to get this recipe written down somewhere other than the back of an old, greasy receipt that it is scrawled on right now. This is the best recipe for banana or zucchini bread that I have tried. We love it and make it whenever we have bananas that are getting old or if we have some zucchini needing to get eaten up. I love that the recipe is exactly the same for both bread. Enjoy!

3 eggs
1 C. oil
2 1\2 C. sugar
1 TBS. vanilla
1 tsp. baking soda
1 tsp. salt
1\4 tsp. cinnamon (I love cinnamon so I usually put in more!)
3 C. flour

3-4 bananas

or

2 C. shredded zucchini

Mix all ingredients in that order. It helps to use some sort of electric mixer if possible.

I have a large bunt pan that I make mine with, but you can also use two medium size bread pans.

Grease the sides of your pan before pouring batter into it. Bake at 325 for 60-70 minutes

Cover with foil for the first 20 minutes.

alterations:
I add about 1 1\2 C. chocolate chips and put about a tablespoon of cinnamon in it when I want to make it more of a dessert. I also sprinkle a sugar and cinnamon mixture on the greased sides of the pan.