Wednesday, December 7, 2016

[ THE BEST White Chocolate Chip Muffins ]

Mattias and I made these tonight for the kids lunches tomorrow.  The original recipe called for milk chocolate chips --- but the kids prefer white chocolate, so that's what we did.


2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened to room temperature
1 cup white sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup sour cream, at room temperature
½ cup greek yogurt, at room temperature (OR 1cup sour cream/1cup greek yogurt)
1 cup white chocolate chips.

  1. Adjust the oven rack to the lower middle position and preheat the oven to 400F
  2. Line a 12 cup muffin pan with 12 cupcake liners 
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  4. Beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.
  5. Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.
  6. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.
  7. On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined. DO NOT OVERMIX.  
  8. fold in the chocolate chips.
  9. Fill muffin tins.
  10. Bake for 15 to 18 minutes (for regular muffins), or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean or with a few moist crumbs attached. Mini muffins should bake in about 9 to 12 minutes. DO NOT OVERBAKE or the muffins will dry out.
  11. Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing. Store leftovers in an airtight container to retain its moisture.

Sunday, November 27, 2016

[ Copycat Starbucks Banana Bread Recipe ]

I had some overripe bananas, found this online.  Gave it a whirl.  If this recipe is here, it means it was a goodie.



  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • 1⅛ cup sugar
  • ½ cup vegetable or canola oil
  • 2 tablespoons buttermilk or milk
  • ½ teaspoon vanilla
  • 3 bananas mashed very well
  • ½ cup chopped walnuts (optional)

  1. Preheat oven to 325 degrees
  2. Add flour, baking soda and salt to a small bowl and set aside.
  3. Mix egg, sugar and oil and stir until well combined
  4. Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.
  5. Next add milk, vanilla and bananas and stir until incorporated.
  6. Mix in walnuts and pour into a loaf pan
  7. Cook 50-75 minutes, checking regularly until a knife comes out clean.

Friday, October 21, 2016


I have been LOOKING for the tricks ... what makes a perfect cookie, perfect?  Room temperature butter, soda+powder ... these are the BOMB


2 ¾  cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
½ cup granulated sugar
1 ¼  cups  lightly packed brown sugar
2 teaspoons vanilla
2 large eggs + 1egg yolk at room temperature
2 cups semi sweet chocolate chips (or butterscotch/white chocolate ..)

Directions : 

- In a medium bowl combine the flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. 
- Add the eggs, one at a time, beating well after each addition. Add the vanilla Gradually beat in the flour mixture. Stir in the chocolate chips.

- Chill dough overnight, or minimum 3 hours.

- Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
- Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Wednesday, July 27, 2016

[ Honey Lemon Garlic Marinade. ]

I had been looking for a low-sodium marinade due to my MIL's new strict diet.  I found this - and if it's made this post, it worked well.  It was easy to transport in the ziplock bag and BBQ at her place.

Honey Lemon Garlic Marinade

1 lemon
1 teaspoon oregano
1 teaspoon black pepper
2 cloves garlic, sliced
1/2 red onion, sliced
1/8 cup olive oil
1/8 cup honey

Directions // 
Zest and juice the lemon. Mix the lemon juice and zest together with everything, pour into ziplock bag.  Place meat (chicken, pork, fish) in a zip top freezer bag toss to coat. Refrigerate for 6 to 8 hours or overnight.
BBQ and cook until meet is fully cooked.

Monday, May 2, 2016

[ Baked Honey Mustard Pork Tenderloin / Chicken ]


4 boneless skinless chicken breasts, OR 1 pork tenderloin
½ cup honey
½ cup yellow mustard
2 tbsp brown sugar
½ teaspoon Italian seasoning
salt and pepper to taste
½ teaspoon garlic powder

1. Preheat oven to 350 degrees and lightly grease a baking dish.
2. In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika.
3. Toss chicken/pork in the sauce to coat and place in your prepared dish. 
4. Pour remaining sauce over the chicken.
5. Bake for 30 minutes, then turn chicken over and bake another 10 minutes or until cooked through. 

Serve with with rice or noodles and your favorite veggies.

Wednesday, March 2, 2016

[ Salted Pretzel Rolls ]

Mattias LOVES pretzels ... and pretzel rolls even more.  Found this on Pinterest - and I think my photo here shows that these are LEGIT.  Holy moly --- so yummy.  Another addition to the freezer for fast + easy school lunch ideas.

Salted Pretzel Rolls

Yield: 8 large rolls
Prep Time: 20 minutes (plus 1 1/2 hours rise time)
Cook Time: 15-20 minutes
Make the rolls smaller if you just want to use them as small dinner rolls. 

1 ½ cup warm water (110°F)
1 package or 2 ¼ tsp of active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinklingdirections:

1.  In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy.

2.  Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a towel and allow to rise in a warm place for 1 hour or until doubled in bulk (again, mine didn't look like it rose all that much, but turned out amazingly). Punch the dough down and turn it onto a lightly floured clean surface.

3.  Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."

4.  Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll (2 rolls side by side, then one down one row but between the two in the top row) Cover with a towel and allow to rest in a warm place for another 30 minutes until they rise & double (may not rise a whole lot).

5.  Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 8 cups of water to a low boil. Remove from heat and slowly add the baking soda ( don't dump it all, as it will boil up and overflow)  Place back on heat and lower to a simmer. 

6. Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.

7.  Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. 

8.  Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!

Saturday, January 16, 2016

[ 30 Minute Dinner Rolls / Lunch Rolls ]

30 Minute Dinner Rolls  / Lunch Rolls

I've been looking for a last-minute dinner roll for soup nights on Pinterest  and these are AMAZE-BALLS.  And made it into my "recipe-box-blog".  My iPhone pic taken right now ... those four missing?  I'm not telling. 


1 C plus 2 Tbsp warm water
⅓ C vegetable oil
2 Tbsp active dry yeast
¼ C sugar
1½ tsp salt
1 egg
3½ C bread flour (seems to work better but all purpose flour will also work)

  1. Heat oven to 400 degrees.
  2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
  3. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
  4. Form dough into 12 balls and then place in a greased 9 x 13 pan (I used a cookie sheet with a silpad instead) and allow to rest for 10 minutes. 
  5. Bake for 10-13 minutes at 400 degrees or until golden brown.