DeeDee's Banana Nutella Muffins

Happy Monday, one and all.  How was your weekend?  Ours was super busy as usual.  One of our grandsons turned 3 on Saturday and Grandma made his "wheels on the bus" birthday cake.  We had a good time at his party!

We have a house guest right now who is looking for a job in Nashville, so there has been lots of cooking going on for the past week.  The one benefit is that Ken is a harpist and plays lovely, lovely music while I cook.  It is so peaceful and beautiful.  Everyone should have  a live harpist accompany them while they cook at least once in their lifetime.  It is amazing!

This morning, our 2.5 year old grandson came over for a visit while his mother went to go work on her writing.  He stops by a couple mornings a week and he is such a sweetheart.  His name is Adrian but we all call him DeeDee.  DeeDee really likes to help grandma in the kitchen!  He likes to pour and stir and taste.  He asks about a million questions at a time, is extremely observant and makes us laugh a lot. He loves - I mean LOVES - The Music Man and listens to the CD over and over and watches the original movie again and again.  This morning while baking he said "YE GODS, Grandma".  Oh how it made me laugh.  If you haven't seen the movie or the play in a while, that is a line from Mayor Shinn's daughter Zaneta.  His mother played that part when she was going to be a sophomore in high school.  Amazing how things repeat isn't it?

Well, this morning I had 4 sad bananas on the counter that no one had eaten and they were ready to be deep sixed, except that I really didn't want to waste them.  I asked DeeDee if he wanted to help grandma bake and he was in like Flynn.  I mean, you get to mix and measure and pour and stir and - taste!

DeeDee pulled up the little step stool I keep in the kitchen and we went to work!

 I used a recipe from Giada de Laurentis, but I added my own little twist.  Her muffin recipe is for banana muffins iced with mascarpone icing.  I don't like icing on muffins, but I had just a little Nutella in the bottom of a jar and I decided to add some and see what happened.  What happened?  Yum is what happened!  Ken, our houseguest, and Dan declared these muffins fantastic!  So, this recipe is a keeper and we will be making it again.  Here is what you need:

3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
2 cups sugar
1 cup vegetable oil
3 large eggs
1 TBSP vanilla extract
4 ripe bananas, mashed

Preheat oven to 325 degrees.

Whisk the flour, baking soda, salt, baking powder, and cinnamon in a medium bowl.

Beat the sugar, oil, eggs and vanilla to blend.  (I used a wooden spoon instead of a mixer, worked just fine).  Add the wet ingredients to the dry ingredients and stir to blend.  Add the bananas and stir until well blended.

Put paper liners in each cup of a muffin tin and using a 1/4 cup measure, fill each muffin paper about 1/2 to 2/3 full.  (I got 20 muffins out of this recipe).

Now, for the special twist!  I added 1/2 tsp of Nutella to the top of each filled muffin cup and kind of swirled it around with a toothpick.  Bake for 25 minutes until a toothpick inserted in the center comes out clean.  I had to bake mine about 30 minutes, maybe because of the Nutella.

Remove from the oven and try to keep from eating them all at one time.  Holy Moly these are good!  I sent some home with DeeDee and his mom for his brothers to share and Dan and Ken ate 2 each immediately.  Yes, I also had one and it was hard - very hard - not to eat another one.  Yummmmmmo! Nothing like a bite of that delicious chocolate/hazelnut spread in the middle of a banana muffin.  Wowee!

Next time you have some bananas that no one will eat because they are mushy or overripe, give this fabulous recipe a try!  No use wasting a banana when they can be used for something this delicious!

Everyday Donna

Things to Remember:

On a traffic light, green means go and yellow means yield, but on a banana it's just the opposite.  Green means hold on, yellow means go ahead and red means where did you get that banana?  Mitch Hedberg

Crocheted Zebra Hat for Baby Benjamin

It's cold and cloudy and yucky today.  How is it where you are?  I am so ready for sunshine and warm weather, aren't you?  I'm ready for flowers, and green grass and leaves on the trees.   I am over winter and cold and sickness and gray, cloudy days.  Bring on the sunshine is what I say.

The only good thing about cold weather is it has forced me to stay in and work on projects which is a good thing.  There are so many new babies who are in need of gifts and I have been working away.  I have a couple of quilts in the process and have been doing some crochet work.

I recently wrote about those adorable crocheted high top Converse-type booties that I crocheted for a friend's baby.  Before I sent them off, I decided to make this adorable zebra hat to keep his little head warm when he arrives at the end of this month.  There are so many cute and fashionable hats for babies these days, it was hard to narrow the choices down to one.   It will be cold in Indiana for a while longer, and this will be just the thing to keep his head warm.  The black and white look goes well with the booties, don't you think?

Isn't this hat just adorable?  I found the pattern on AdorablyHooked.blogspot.com.  It is a free pattern that she was so very kind to share with all of her readers.  I found the original picture on - where else - Pinterest and I thought it was so cute that I just had to make one to go along with little Benjamin's shoes.

He is going to be one cool dude in those shoes and wearing his little zebra hat.  I hope his mom and dad like them as much as I do.  Can't wait to see pictures of him all decked out!

The hat is a newborn size and is made from acrylic yarn with an H hook.  There are adaptations for larger hats in the directions also.  It is very easy to make.  If you want to give it a try, just head on over to Adorably Hooked for the directions and a very special thanks for sharing your pattern!

You can find the shoes on my post of February 4, 2013,  titled "Kate, This Is For You".  If you have babies in your future, make them a beautiful handmade gift.  They are so meaningful and make wonderful keepsakes.  Their mother's will love you for it and it will give you so much pleasure to create a one of a kind gift for those precious little people.  Have fun!

Everyday Donna

Things to Remember:

A great hat speaks for itself!  Author, unknown.

Potatoes Au Gratin With Harp Accompaniment

Hello everyone!  Sorry to have been absent for a while.  Dan and I had the totally creepy crud, the kind that lasts for a week and then takes another week to recover.  Whew.  I hope we don't ever have that again.  It was NOT fun, but we are on the mend.

In the meantime, I have undergone two laser procedures for my glaucoma.  Last week I had the left eye done and today the right eye.  I have had glaucoma for 30 years and am on maximum medications and my pressures won't stay down where they would like them to be.  So, they zapped each eyeball with a fancy little laser (the procedure is called an SLT).  The purpose is to create new drainage pathways.  It took about 5 minutes for each eye.  My eye felt a little irritated for a couple of days, and then it cleared up.  Today, the pressure in my left eye (first eye done) had dropped 7  points in one week.  The pressure usually runs about 23/24 with 4 medications twice a day which is way higher than they would like it to be.  Today, after just one week, the pressure was down to 16!!  Hip, hip, hooray!!  My pressures have not been in the teens for 20 years.  So grateful for the miracles of science and Dr. Bergman.  : )  I will return in six weeks for pressure checks and then my medications will be adjusted, hopefully eliminating  a couple of them!

Now that we are on the mend from our bout of creepy crudiness and our appetites are beginning to return, I had the in town family over for dinner last night.  Do you every get a craving for something and you just have to make it?  Mine was potatoes au gratin. Had to have them.  Cheese, potatoes, onions, creamy goodness.  Yum.  I made a 9x13 pan and there were absolutely none left.  Not.  One.  Bite.  Soooooo good and not hard to make at all.  Here is what you need.

4 pounds of russet potatoes, peeled and thinly sliced
2 tablespoons of butter
2 cups whole milk
1 small onion, minced
1 large clove garlic, minced
1 heaping tablespoon corn starch
8 ounce block of cheddar cheese, grated
1/2 tsp salt
lots of fresh cracked black pepper

Preheat oven to 400 degrees Fahrenheit

Peel potatoes and slice about 1/4 inch thick.  Mince small onion and add to potatoes.  Mince clove of garlic.  Add butter to deep saucepan and melt at medium temp.  Add 2 cups of milk, heaping tablespoon of corn starch, minced garlic, salt, and lots of black pepper.   Stir until milk begins to simmer.  Add all of the grated cheese.  Mix until cheese is melted.  Remove pan from stove.

Grease a 9 x 13 baking dish.  Add potatoes and onions.  Pour sauce over potatoes, should just barely cover potatoes.  Cover with aluminum foil and put in oven for 20 minutes.  Remove the foil and continue to bake for an additional 35/40 minutes until the potatoes are fork tender and the cheese has started to brown.  Remove from oven.  Serve.

These are SOOOOOOOOOOO delicious, you really need to make some as soon as you can.  They are good with any meat.  We had them with grilled barbecued pork chops and grilled asparagus.  Yum.  Yum.  Yum.  

If you know me at all, you know I never met a potato I didn't like and these are one of my most favorite ways to enjoy them.  What's not to like?  Seriously?  Cheese, potatoes, onions, deliciousness.  Is your mouth watering?  Mine is and there are no left overs.  (Insert sad face here).  Guess you know what that means.  Will have to make some more sometime soon.  Give them a try.  You can cut the recipe in half if you don't want to make such a huge pan of them, but you will be sorry later.  They are worth the effort.  Enjoy.

Everyday Donna

Things to Remember:

My friend Ken is staying with us for a bit while he gets settled in Nashville.  He is a harpist and he is practicing while I type this.  He plays so beautifully.  What a treat, our own personal harpist.  Wish you were here to enjoy.  Haven't felt this peaceful in a while.  Thanks Ken.

Mas Taco Por Favor's Chicken Tortilla Soup Recipe - Did I Say Fabulous?

We've both been a bit under the weather.  Hacky cough, headache, scratchy throat.  Not feeling terrible, just not great.  The sneezing and runny nose can stop anytime.  Hopefully it will resolve itself soon, and I do hope SOON.  Dan and I have been really healthy for years, but since the grandsons are in school, we seem to come down with a lot of little colds which they bring home from school.  They are all hacking and coughing too.  Springtime can't come fast enough.

Science has found that chicken soup is good for colds and congestion.  This soup I am writing about today is just good for the soul!  Our daughter kept raving about the chicken tortilla soup from a local restaurant called Mas Tacos Por Favor.  This is not your average Tex-Mex place.  It is a little hole in the wall decorated with mis-matched chairs and wobbly tables.  You have to place your order at a window and pray that you find a seat because the place is always packed.

Mas Tacos Por Favor has been written about in many culinary magazines and in the New York Times on June 18, 2012.  Their menu is written on a chalk board and changes every day.  Their tacos are things like braised pork and red mole in la manana, or fried avocado, pulled pork, cast iron chicken and quinoa.  Merciful heavens their food is good.  But, the chicken tortilla soup is divine, their shining star.  Simply heavenly.

I took my chances and googled Mas Tacos chicken tortilla soup and miracle of miracles there was an online recipe in Bon Appetit magazine.  The tortilla soup gods smiled on me with great favor!  Full, rich flavor tasting of lime juice and clear, tasty chicken broth is the base for this soup.  It is topped off with grilled corn, avocado slices, cherry tomatoes, queso fresco and more lime juice.  It has a spicy taste from chipotle chiles and just a bit of jalapeno.  Not too spicy, but just right in my estimation.

Here is what you need to make 8 servings:

1 4 pound chicken
1 onion, quartered
1 carrot, peeled, chopped
5 garlic cloves, smashed
2 dried chipotle chiles
1 jalapeno (with seeds), halved lengthwise
7 cilantro sprigs
3 tablespoons (or more) fresh lime juice
vegetable oil
5 corn tortillas, cut in 1/2 inch strips
2 ears of husked corn, or 2 cups frozen, thawed corn kernels  (I had to use frozen corn)
Chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco or mild feta, lime wedges.

I didn't have any chipotle chiles on hand, so I used a can of green chiles.  Just a little different, but not the end of the world.

Bring the whole chicken, onion, carrot, garlic, chipotles, jalapeno, and 16 cups water to a boil in a large pot; skim foam from surface.  Reduce heat to medium and simmer, skimming the surface frequently until chicken is cooked through, about 1 hour.

Transfer chicken to a plate.  Strain broth into another large pot.  Return chiles to broth if a spicier broth is desired.  Discard remaining solids.  Shred Chicken meat; discard skin and bones.  Transfer chicken meat to a medium bowl and set aside.

Meanwhile, set pot with strained broth over medium heat and add cilantro springs.  Bring broth to a simmer; cook until reduced to 8 cups, about 1 hour.  Discard cilantro sprigs and chiles if using.  Stir in 3 TBSP fresh lime juice.  Season with salt, pepper, and more lime juice if desired.  Add chicken to broth.

DO AHEAD:  can be made 2 days ahead.  Chill until cold, then cover and keep chilled.

Attach deep fry thermometer to the side of a large cast iron skillet or other heavy skillet.  Pour oil into skillet to a depth of 1 inch.  Heat over medium heat until thermometer registers 350-360 degrees.  Working in batches, fry tortilla strips, turning occasionally until crisp and golden brown, 2-3 minutes per batch.  Using a slotted spoon, transfer to paper towels to drain.  Season with salt.

(I baked my tortilla strips.  Drizzle with oil, toss until coated and put on a baking sheet at 400 degrees.  Stir on occasion to make sure they brown on all sides).

Cook the corn over a gas flame or under a broiler, turning occasionally until charred in spots.  (You can use your outdoor grill too).  Let stand until cool enough to handle  Cut kernels from cobs in strips.   Discard cobs.  (Alternatively, cook kernels in a large skillet over high heat until charred in spots).

Rewarm broth with chicken.  Divide soup among bowls.  I put the corn and tortilla strips in the bowl and then put out plates with toppings because not everyone likes all of them.  (You know who I'm talking about, right?)  We had cherry tomatoes, avocado slices, queso fresco, cilantro and lime wedges. YUUUMMMMMMMMMMMMMMM!

This soup is heavenly.  Divine.  Amazing.  Fabulous.  Incredible.  Awesome.  Flavorful.  Tasty.  Scrumptious.  Is that enough adjectives?

I had never thought of eating avocados in a hot soup broth, but boy oh boy, are they good!  It's all good and will do wonders for a stuffy head.  It's not really hard to make either.  You don't even have to wait until you have a stuffy head to enjoy this fabulous concoction.

If you are ever in Nashville and want some spectacular food, head straight to Mas Tacos Por Favor at 732 McFerrin Avenue in east Nashville.  They are open 11-4 Tuesday through Saturday and I don't know about evenings.  They also have a food truck that makes appearances from time to time around town.  Mas Tacos is owned by Teresa Mason and she certainly knows her stuff when it comes to delicious food.

Give this soup a try.  No, it's not like the chicken tortilla soup you get other places - it's so much better!

Everyday Donna

Things to Remember:

A Jewish woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well.   Henny Youngman

Kate, This Is For You

Hi all!  Hope you had a wonderful weekend and enjoyed the Superbowl - if that is your thing.  Dan spent his Superbowl down for the count with a rather nasty stomach bug.  We usually enjoy all the fun, food, and festivities, but this year's menu consisted of jello and sprite and not too much enthusiasm.  There's always next year.

What I did this weekend was finish these crocheted high top sneaker booties for a friend who is expecting a baby at the end of February.   Seriously, what could be cuter than a baby wearing these adorable high tops?  I tried two different patterns I found on Pinterest with no success.  I started one pair four different times and I could not make the count work out.  The writer of the pattern actually said "I think I did this" in a couple of places.  I should have given up right then because that is obviously not what she did, but she was nice enough to share so I say thank you.  I am not one to admit defeat.  Needless to say, I finally hollered Uncle and tried another pattern.  No dice on that one either.  My frustration level was really high at this point and I was about ready to throw in the towel until I found this pattern from sarahatbeyondallmeasure.blogspot.com.    If you would like to make some of these, please go to her site for the instructions.   Her pattern is super easy to follow.

This is not the pattern my friend originally chose and I am sad that I could not make the original choice for her.  On the other hand, these are really, really cute and I hope she will like them.  Little BDS will look super hip in these stylin' high top sneakers!  Why are baby booties so darn cute?

All that is needed to make these booties is worsted weight yarn, an F crochet hook, and I used some crewel embroidery thread to make the stars on the sides.  Once I got my rhythm going, it didn't take long to complete them.  I was getting really anxious about my lack of progress, but now they are done.  Hip, hip, hooray!

They will be shipped to her this week and I really hope she likes them!  It's such a pleasure to make things mother's want for their babies as gifts.  I hope she sends me a picture of him wearing them.

Everyday Donna

Things to Remember:

The "blue" you see inside the shoes is tissue paper placed there so the shoes will keep their shape in shipping.  Not anything necessary in making the booties.

Chocolate Macaroon Bundt Cake - A Superbowl Must

If you don't love coconut, read no further.  This recipe is not for you.  If you do love coconut, come on in  - this recipe has your name ALL over it.  If you like Almond Joy's, coconut bonbons, macaroons, or anything that has coconut in it you are going to love this cake.

By the way, you probably want to make this cake for Superbowl Sunday.  Why?  Because it is so good.  It's somewhat like "chocolate heaven on a fork" good.  It's like "where has this been all my life" good.  It's "why haven't I made this before" good?!   Did I say it was good?  Not.  Kidding.

I don't usually post on Friday night, but the last two days have been super busy helping Daughter #2 and her family move.  Whew.  What a job.  Grandma is T. I. R. E. D. today.    On top of that, it is cold here in middle Tennessee and it was a day for comfort food.  We have been grabbing things here and there between cleaning and unpacking.  Time for some home cooking.

Tonight, I made one of our favorites - Shepherd's Pie - and for dessert Chocolate Macaroon Bundt Cake.  Is it comforting?  In every conceivable way.  Is it easy?  Yes.  Is it fabulously delicious?  Oh my heaven's yes.   Here is what you need to make this treat:

1 Devils Food cake mix - make according to directions on the box

Filling

2 egg whites
1/2 cup sugar
2 cups sweetened coconut flakes
2 TBSP flour
2 tsp vanilla

Mix all together and put aside.  I used a whisk.

Glaze
1 cup powdered sugar
2 TBSP butter
2 TBSP milk
1 cup chocolate chips

slivered or sliced Almonds, optional

Put a sauce pan on the stove and melt the butter at medium low.  Add the chocolate chips, powdered sugar and 1 TBSP of milk at a time until the chips are melted the the glaze is thin enough to pour.  If you need a little more milk, add sparingly.

Preheat oven to 350 degrees F.

Make the cake mix according to directions on the box.  Pour half the batter into a lightly greased non-stick Bundt pan.

Use a tablespoon and drop mounds of the coconut filling all around the center of the cake batter, spreading it out evenly by lightly tapping with the spoon, making sure it does not touch the sides of the cake pan.  

Pour the rest of the cake batter over the coconut filling.

Bake for 45 minutes or until a toothpick comes out clean.  Cool in the pan for 20-30 minutes and turn onto a plate to cool completely.  Drizzle with the chocolate glaze.  Decorate with slivered or sliced almonds if you wish.  (I wished).

This is a view from the top.

Look at all that icing puddling in the center of the cake.  Yum.  Yum.

Now, a cross section of the interior of the cake.

Look at that super tunnel of coconut that is sweet, and chewy, and fantabulous.

Isn't it pretty?  Don't you want a piece?  If you were here, I would gladly share.  Since you aren't here, looks like you need to make one for yourself, your family, and all your friends.  They are going to LOVE, LOVE, LOVE it.  Don't you want to run your finger through those big puddles of chocolate at the base of the cake?  Come on, I know you do.  That's what icing is for.  MMMMMMMMMMMM.

In order to enjoy the food, er game, on Sunday, it would be nice to have a fabulous dessert to go along with all the other scrumptious food that will most likely be available.  Maybe you have to take a dish to a party, perhaps you are the host.   Either way, this is a wonderful cake that will make you happy no matter who wins.  Gooooooooo team!  Can't you tell I'm a major football fan?  I try, really I do.

Everyday Donna

Things to Remember:

I'm old enough to remember the first Superbowl and this year is #47.  I was 17 (do the math).   It was not the big deal it is today, with parties and food and celebration.  It really has developed into a phenomenon that is lots of fun.  Hope your team wins!  Enjoy the halftime show!  Eat some cake.

Bad Name, Great Recipe - Mud Hen Bars, Great for Super Bowl Sunday

This my friends is a Mud Hen Bar.  A What?  A Mud Hen Bar.  A what?  You read that correctly.  What exactly is a Mud Hen and why would anyone name something so delicious such an awful name?  I wish I knew.  Truly.  This is something you will want to make in the very near future.  They would be excellent for Super Bowl Sunday!  They are easy to make and so, so good.

I tried to do some research on why they would be named Mud Hen Bars, but with no luck.  Seems there are many people on the world wide web asking the same question.  Evidently the recipe has been around for years and years with no information about how the name came to be.  This is what I did find.  There is a Mud Hen, New Jersey, a minor league baseball team in Toledo, Ohio, named the Mud Hens, and a Mud Hen is a bird that lives in the marshes, is very round with long legs and has trouble launching itself into flight.  Now, I see no connection to any of these other than the fact that the original recipe could possibly have come from Mud Hen, New Jersey.  Even then, I think I would have come up with a better name.  Seriously, Mud Hen does NOT sound inviting in any way and they are really, really good!

I found this recipe on one of my favorite sites, Plain Chicken.  I read over the ingredients and knew these would be good because I have been making a cookie bar called Chinese Chews for years and they are somewhat similar. (I'll share that one some day).   Now there's another name - Chinese Chews.  Where did that name come from?  Makes you wonder and they are just as good as Mud Hen Bars.

Here is what you need to make these delectable treats:

1/2 cup butter (1 stick), room temperature
1 cup white sugar
1 whole egg
2 eggs separated
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1 cup semi sweet chocolate chips
1 cup mini marshmallows
1 cup brown sugar

Preheat oven to 350 degrees F.

First, beat the white sugar and butter together until creamy.  Beat in 1 whole egg and 2 egg yolks, keeping the whites for later.  Mix in the flour, baking powder, salt and vanilla.  Spread cookie batter into a lightly greased 9x13 pan.

Sprinkle the marshmallows and chocolate chips on top of the unbaked cookie crust.

(Are you thinking s'mores yet?  That's what I thought, but kind of yes and no.)

Beat the egg whites until stiff peaks form.  A stiff peak must stand on it's own.

Now, fold in the brown sugar.  This is your meringue.  Folding means stirring from the bottom up and over the top, not just mixing.  Be gentle.

Spread the meringue mixture over the marshmallows and chocolate chips.  Bake for 30 minutes.

It looks kind of flat when you first spread it on, but looks like this after it is baked.

That lovely merengue gets nice and puffy and brown and kind of crunchy.  Oh my.

Let cool in the pan and cut into squares.  Serve.  Try to keep from eating them all in one sitting.

These bars are sweet, I am warning you now.  But, holy cow they are good.  My only idea would be to add chopped nuts and maybe even some coconut if you like either or both.  Wowsa.  That would make them over the top good.

You have a nice layer of cookie base, just a hint of chocolate chip cookie, but not quite because of the melted marshmallows in the middle with the chocolate chips.  The texture of the meringue is heavenly with all that brown sugar in it.  They are chewy bars that you will just have to make to understand how good they are.

Yeah, you need to make these.  They would be a real hit for Super Bowl Sunday.  Dan LOVES them. If you're like me and don't really care about the game, but do love the good eats, these are for you!  They will make your day.

Everyday Donna

Things to Remember:

Even though the name is not particularly appealing for a recipe, don't pass it by.  Names can be deceiving.  ; )