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Sugar Banana Bread

~ lindy

Sugar Banana Bread

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Preheat oven 350*F.

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Supplies:

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*Cooking Spray

*2 medium Bread Pans

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Ingredients:

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*1/2 cup Butter, room temperature

*1 and 1\2 cups Sugar, more for topping

*2 Eggs, room temperature

*1 cup Milk

*3 medium Ripe Bananas, smashed

*2 teaspoons Vanilla Extract

*1/2 teaspoon Sea Salt

*3 cups All-purpose Flour

*1 teaspoon Baking Soda

*2 teaspoons Baking Powder

*Melted Butter for serving, drizzle over each piece of sliced banana bread

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Cream together in a bowl the butter and sugar. Add one egg at a time and mix until combined. Then add the milk, bananas, vanilla and salt.

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Sift together in a bowl the dry ingredients; flour, baking soda and baking powder.

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Slowly add the dry ingredients into the creamed ingredients and stir until incorporated.

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Pour half the bread batter into each bread pan and bake for 45 minutes to 60 minutes. Check top of bread to make sure it is no longer gooey but barely sticky. Careful not to over bake.

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*Sprinkle a small amount sugar on bread as soon as it comes out oven.

Recipe adapted from Fun Cheap or Free

Enjoy!

Lindy

 

 

S’Mores Cupcakes

~ lindy

 

S’Mores Cupcakes

Toppings:

*Hershey Bar, cut into shards or segments

*Shards of Graham Crackers, as desired

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Makes 25 to 30 cupcakes

Cupcake Liners

Muffin Tins/Cupcake Tins

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Graham Cracker Crust:

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*2 cups (or 2 Sleeves of crackers crushed) Graham Cracker Crumbs

*6 to 7 tablespoons Butter, melted

*2 tablespoons Brown Sugar

*2 tablespoon Sugar

*Pinch Sea Salt

*3/4 Mini Semi-Sweet or Dark Chocolate, 1 to 2 teaspoons per cupcake Note:  I also used some 7 Caramel Chips in some of the cupcakes

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Place graham crackers into gallon sized re-sealable. Seal closed the bag and with a wood rolling-pin crush the crackers into crumbs.

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Add to the crushed graham cracker crumbs the melted butter, brown sugar, sugar and salt. Massage together in the bag until all ingredients are incorporated.

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Add cupcake liners to muffin tins and press 1 tablespoon of the crust mixture into each muffin cup and top with mini chocolate chips or caramel chips.

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Bake cupcake cracker crust at 325*F. for 7-12 minutes. Add the chocolate cupcake batter.

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Chocolate Cupcakes

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*1 and 1/2 cups Sugar

*1/2 cup Extra Light Olive Oil or Vegetable Oil

*1 Egg

*2 teaspoons Vanilla Extract

*1 cup Milk

*1 tablespoon Apple Cider Vinegar

*1 cup warm Water

*2 cups All-purpose Flour, sifted

*3/4 cup Hershey’s Special Dark Cocoa Powder

*1 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

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Wet Ingredients:

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Mix together in a stand mixer on medium speed the sugar, oil, egg and vanilla extract.

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Measure the milk in measuring cup and add the apple cider vinegar. Then add to the sugar mixture along with the warm water. Mix until combined.

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Dry Ingredients: 

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Sift together the flour, cocoa, baking soda and salt into a medium size bowl and then slowly add to the wet ingredients. Mix on medium speed for 2 minutes.

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Scoop or pour the cupcake batter into muffin cups 3/4 full, per crusted cupcake cup.

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Bake in a preheated 350*F. oven for 18 to 20 minutes, allow cupcakes to cool in muffin tins.

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Remove cupcake liners/papers from cupcakes and scoop on a tablespoon of pre-made marshmallow fluff on top of each cupcake.  Then toast the tops of the marshmallow fluff with cooking torch.  Note:  I tried toasting them in the oven but it melted the marshmallow fluff too much.

Toasted Marshmallow

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We used pre-made Marshmallow/Cream Fluff and toasted them with cooking torch.  Note:  Using certain brands of pre-made marshmallow cream/fluff have different consistency and are more runny than others. We used western family brand but Puff Marshmallow Cream is a thicker consistency.

Add toppings.

Enjoy!

Lindy