Banana Chocolate Chip Muffins

I made these the other afternoon, my girlfriend was coming over after a morning of studying so I knew she'd want a sweet treat to take her mind off Chem ... I can tell you my mind never could get on Chem so all the best to her!

These are so easy and quick to make with limited ingrediants which is always a bonus especially when you are trying to control what your kids are eating. I love making theses in the morning, a nice warm Banana Chocolate Chip Muffin goes great with you're morning tea or coffee.

(Quick Note this can also be made into a Bread - Doesn't have to be muffins.)

Banana Bread/Muffin's
350 Degree's for 30-40 minutes - Until a toothpick comes out clean when inserted into a muffin.

2 Cups of Flour
1 Cup of Sugar
1 tsp of Baking Powder
1 tsp of Salt (I just do a quick shake of salt in my muffin's - I try not to use salt as much as possible)
1/2 tsp of Baking Soda
1/2 Cup of Butter
2 Eggs
4 Bananas
1 tbsp of Cinnamon

In a bowl whisk Flour, Sugar, Baking Power, Baking Soda, and Cinnamon. 

Cream Butter and Sugar together adding the Bananas and Eggs stir in the dry contents and mix.

Add your desired amount of Chocolate chips (I usually add a cup of Chocolate chips (a large cup))

Pour contents into either a Bread Pan or Muffin Pan - Make sure to spray your pan's before using them or else you'll have muffins stuck to your pan :).

I always add Granola to the tops of my muffins and bread with a drizzle of honey. Makes them extra tastey.

I caution you on making these for company ... Your company might drop in more often ;)  Happy Muffin Making.

Roasted Veggies & Breaded Chicken

Delishious Breaded Chicken and Roasted Veggies.

We have a sick little boy right now and he wanted some comfort food. Something good ... Most would want soup ... but I don't have a normal 9 year old getting soup into him is a chore at times. But I'm completely okay with him eating Roasted Veggies and Chicken.

Roasted Breaded Chicken

Set your over at 450 Degrees

You will need two plates that are about an inch deep and a Large Ziplock bag. Crack an egg and whip it up; pouring contents onto Plate #1. On Plate #2 put a layer of flour. In the Ziplock bag; 2 cups of Bread Crumbs, Salt, Pepper, Garlic Powder, Santa Maria Spice, Smoked Paprika, and a shake of Greek Spice. (If you don't have those spices don't worry you can put your own spice concoction in with the break crumbs).

Grab the Chicken Breasts, place in bowl of Whipped Egg (Roll around) then you are going to pick it up and place it on the flour making sure to cover the entire chicken breast - Place Chicken in Ziplock bag full of your "Shake" ... REPEAT if you have more chicken to coat. Once Chicken is in the Ziplock Bag shake up, place on dish to be put in the oven. (I put about a tbsp of Olive Oil on the bottom of the glass deep dish I use for the Chicken as well as I take 1 tbsp and swirl it onto the top of the chicken - It helps seal in the moisture.)

I put the Chicken on 35 minutes before the Vegetables. That way they both will be ready at the same time. Also I turn down the oven for the Vegetables as the Chicken is cooked by this time and it's just in the oven getting crispy.  

For the Veggies, DO NOT assume you have to use what I've used. You can use many different root veggies; Potatoes, Carrot's, Turnip's, Yam, Sweet Potato - Whatever your little heart desires. I always put some onions; red and white, and colourful peppers; it not only tastes delishious it makes your vegetable melody colourful.

For the vegetables, cut them into pieces that suit you. I cut the carrot's in about 2 inch long pieces and the potatoes in 1 inch squares. Everything else just the easiest way to cut it up was perfect. Once the vegetables are cut, grab a bag; I used a Large Ziplock Bag, Threw in the "Root Vegetables" - they take longer to cook. In the Ziplock bag I put;

Set oven to 350 degrees;

 1/2 cup of Olive Oil

2 Tbsp's of Balsamic Vinegar

Salt and Pepper

Garlic Powder

Smoked Paprika

* Really you can use whatever spices you like in them I like the how the Smoked Paprika gives them a hint of zing.

The Root Vegetables need to be cooked for about 15 minutes longer then the other vegetables you throw in there. You can check the vegetables and when a fork is going through the carrots with ease it's time to put the other vegetables on. Repeat the recipe for the other vegetables you choose. Cook until the vegetables aren't weepy but are starting to crisp up ... It's usually about 15 minutes longer.

Shake up the Vegetables making sure the vegetables are coated with the spices and oil.

Turkey Chimichangas .... Try not to drool while reading

So after a day of shopping and having mom anxiety over people touching my 11 week old baby ... I need some warm comfort food... Don't worry this warm comfort food isn't too fattening depending on how you make it....

I used; I stole this recipe from WeightWatchers and totally spiced it up and changed it up my way! But here's the link to the recipe I derived mine from; CLICK HERE;

So here's my revived recipes;

Canola Oil
1lb of uncooked ground Turkey
1 can of Refried Beans
1 tsp of Chili Powder
1 tsp of Smoked Paprika
1 1/4 tsp of Santa Maria Spice (here)
1 1/2 cups of Monterey Jack Cheese
1 onion sliced up into small bits

Tortilla Shells (whatever kind floats your boat)

Sour Cream
Salsa

In a frying pan, put about 2 tbsp's of canola oil on the pan and let heat up, add Turkey fry until brown, I put in my spices while I'm frying up my turkey so the spices saturate the meat. Add onion's and let simmer for a few minutes, (I like my onion's to stay a bit crunchy so by a few minutes I mean about 3 minutes). Once complete add the Refriend Beans and stir into the Turkey making the combination more of a paste. Let stand for a few minutes and add the cheese and stir around until cheese is melted.

I put the Tortilla shells on a plate in the oven to heat up the Tortilla's for 5 minutes before I added the stuffing. I took out Tortilla's as needed and filled them all with about 1 cup of Turkey meat, fold them up and put them on a pan. Once I filled the pan this recipe makes 5 good sized Chimichangas, I take Canola Oil and lightly make a swirl on each Chimichanga and pop them in the ove at 350 for about 20-25 minutes until very light golden brown and crispy.

Once done you, serve with a dolup of Sour Cream, Salsa and ENJOY!

These were an instant hit and I can tell you definitely warmed my spirit after I felt my daughter was stricken with germ's from strangers. (I may have a problem haha).... Even my 9 year old loved these.

Fashionable Friday - From Office to Night out!

Start your day off at the office, ending it with a night out on the town.

I love this look as the Coral Blouse becomes the focal point of the complete outfit, whether for work or play. The black high waisted skirt with the blouse tucked in, nude heels and a pop of gold jewelry this outfit really comes together. With a quick change you can make this outfit night ready in a matter of switching up the skirt to a pair of tight skinny jeans. Swapping out your black purse for a fun, flirty leaopard print clutch.

Either outfit you can throw in a cute blazer on that can be work ready as well as night compatible as well. I would really choose something that can add a little rock to the outfit something with 3/4 length sleeves and most definitely black. Something like click here.

Life took over;

I've had a week that's been busier then a bee in spring! I decided to start my gardening; I got my front garden's prepared for the future of pretty flower's to spruce up my living space. It's so much nicer to sit in your front yard sipping on your favourite summer time non-alcoholic or alcoholic drink with nice scenery. Although living in Beautiful British Columbia on a small gulf island I walk out to ocean's and mountains! So I can't complain

I know it's literally like you can see the Earth starting to curve! Beautiful!

This week I actually didn't get a chance to bake which is shameful. No one should ever not have time to bake but unfortunately even having time to write this has been a bit of a task. With a two month old and many doctors appointment's my life hasn't had much time to do anything but.

With saying this thought I found an article from Canadian Living that I believe all women should take the few hours to do. As we all know we all deserve an apron that is to die for but I'm furgal and want something that I create so I found this on the net. (Click here) I'd be a terrible blogger if I didn't create one of my own. So I will show case my creation next week! Make sure to come check it out! Put on your creative top hat and create something that makes you feel good in the kitchen but you won't feel bad about dusting off your floury hands onto.

Fashionable Baker ... I promise to more involved in my blogging in the up coming day's unfortunately this week life took over.

So let's get to know the "Fashionable Baker"

 

I'm a daughter, a sister, mother and a wife. I have the most amazing family ever. A husband who treat's me like a princess, a son that tests his boundaries, and a brand new baby girl who is going to learn the ropes like her older brother soon enough.

I'm currently a stay at home mom living on a teeny little island trying to keep myself busy. And by busy I really mean baking up a storm; creating and making my poor family be my guinea pigs trying out my recipes. When I'm not baking I'm following fashion... ACTUALLY fashion was my first love. I remember being a kid drawing dresses on any paper I could find pretending I was a fashion designer. One day I imagined someone would be wearing au couture "Jillian" (I'm dreaming I'd be a single named icon like; Madonna, Beyonce, Pink just to name few).  I'll devulge more into my personal life later on in my blog ... guess you'll just have to follow me if you want to be as nosey as I am.

This weekend I decided to follow the ever so Fashionable "http://www.littlemissmama.com/" and create a blog entertaining those who like to eat, bake and dream of fashion as much as I do. (I feel much better watching fashion files eating a triple chocolate brownie (made by scratch). I'll never be as skinny as those girls nor do I want to be.)  ... Fashionable Baker is of course Fashionabley late with my first post. But I'll leave you my yummy weekend treat (it got the seal of approval from my husband and picky eating son)  ...

Recipe - You can tweek it to your liking ... I always like to make it my own;

1/4 cup of butter (use unsalted if you prefer but salted won't change the taste.)
3/4 cup of White Sugar
1 tbsp of Honey
2 lrg Eggs
2 tsp of Vanilla
1/4 cup of luke warm Milk
1/2 cup of unsweetened Chocolate melted and slightly cooled
2 1/4 cups of flour
1/2 tsp of Baking Powder

Preheat Oven to 350 F
20-30 minutes or until a tooth pick comes out clean
Yeilds an 8 inch square pan

Mix in a medium bowl cream the butter (use a fork it makes life easier) then beat in the egg, sugar and honey. Make sure there are no lumps. Add vanilla and milk whisk until evenly mixed, whisk in chocolate - texture should be thickened but still smooth. Mix in flour, and baking powder (mix the flour and baking powder in a seperate small bowl and whisk before adding to the mixture). Pour mixture into your pan. (tip for your pan cut a piece of parchmant paper the lenght and width of the bottom of the pan you use, and butter the sides of the pan (butter, shortening, or vegetable oil sprays work wonders).

 I love chocolate so I took about half a cup of white chocolate broke it up into small pieces and crumbs ... The crumbs will stay on the top the bigger pieces fall to the bottom (just a heads up). When you can see that the chocolate is starting to melt that is visible on the top I pull out the rack in the oven and take a tooth pick and swirl it on the top ... just makes it look pretty.

Now add me to your following list, make yourself a nice chocolate treat ... It's Monday and nobody like's a Monday but who doesn't like Chocolate!