White Wine Cupcakes

As 2012 comes to a close and we welcome 2013, it is time to start deciding the plans for New Year's Eve!  Some may choose to stay at home, inside, with family where it is nice and safe; others may choose to go big and celebrate with a night out.  Whatever your plans are, one thing is certain: good food must be included.

Since this was the first year of my blog, I decided to go out with a bang!  Time to try something new, different, hip, and deliciously sweet.  I decided on White Wine Cupcakes, simply because who doesn't love things with alcohol in them? (Especially during this time of year).  New Years is the holiday known for that.  So, I put my big girl panties on and started the experimenting.

After finding how to make these cupcakes work, I discovered that White Wine Cupcakes have the most unique and delightful taste.  Using sweet wine is definitely the way to go.  I would love to try replacing the white wine with a sweet champagne or sweet red!

White Wine Cupcakes

adapted from Food Network- Classic White Cake Recipe

Makes 6 Cupcakes

6 Tablespoons of Butter

3/4 Cup of Sugar

1 Cup of Flour 

1 teaspoon of Baking Powder

1/8 teaspoon of salt

1/3 cup of Sweet White Wine (I prefer moscato)

3 large egg whites

Preheat oven to 350 degrees.  Line a muffin tin with paper liners.

With a mixer, cream the softened butter and sugar until fluffy.  In another bowl, combine the flour, baking powder, and salt together.  Alternate the flour mixture and wine into the butter mixture, starting with the flour and ending with the flour.  Add the 3 egg whites until batter is all combined.  Pour into muffin tins.  Bake for 15-20 mins or until toothpick inserted comes out clean.  Cool completely

White Wine Buttercream

10 Tablespoons of Butter

1 1/4 Cup of Powdered Sugar

1 Tablespoon of Sweet White Wine

In a mixer, cream the softened butter until the butter is a very pale color.  Add powdered sugar until combined.  Blend in wine.  

12 Days of Cookies

So, I know it has been quite awhile since I have written BUT, I have been baking the days away and have so many cookies to share.  As I have said, cookies are my favorite holiday time treat.  I love baking as many different kinds as possible and giving them away to friends and family.  I love making variety tins and seeing which ones are their favorite.

I have cookies that are my staple cookies.  Oatmeal Raisin with Brown Butter Icing, Butter cookies, Peanut Butter Balls, Date Nut Balls, and Gingerbread are the cookies that have become favorites over the years.

New cookies this year include Orange Brownies, Mandel Bread (a type of biscotti), and Chocolate Crinkle cookies.  Bringing new cookies each year is the best part about baking for the holidays!

What special cookies are on your holiday baking list?

Snickerdoodles

Well it is finally December!  The best time of year has finally arrived!  I know during the holiday season, cookies are my absolute favorite thing to make!  I have also discovered they are the very best gifts to give around this time of year.  Who wouldn't love to open a tin can of fresh baked cookies?  And, you as the baker, also benefit.  Not only are you giving gifts and making people smile but, you are also making your home feel very welcoming and smell sweetly with the scent of the holidays.  Nothing is better than that.

For the first cookie to start off the month, I thought I would start with something simple.  The Snickerdoodle.  If you have never heard of this I can tell you it has nothing to do with Snickers, the candy bar, (as I thought as a kid) and everything to do with a sugar cookie.  The only difference between this and a sugar cookie is the cinnamon.  Which who doesn't love cinnamon?!?! So, it's basically an improved sugar cookie.  But, anyways, my snickerdoodles are special and are different from any snickerdoodle you will see out there.  The trick is I add cinnamon to the batter rather than just on the outside.  Also, I add cornstarch.  If you remember from my very first post... I am in love with cornstarch.  So, with these two ingredients I have created a very special snickerdoodle.

If you already have your favorite Snickerdoodle cookie recipe, I completely understand.  However, next time you make them simply add 1 teaspoon of cinnamon and 1 teaspoon of cornstarch to the flour mixture, to a batch that makes about 24 small cookies or 12 large cookies.  This will certainly add a special touch to the cookies you plan on gifting this season.  Enjoy!

Keep a lookout this month for other special cookie recipes and tips:)

Pecan Pie Tart

I hope everyone had a wonderful Thanksgiving!  I know I ate way too much delicious food for my own good and I need to get back in the gym asap.  But, it's okay that's what the holidays are all about: great food and being with family!

This Thanksgiving holiday I decided to tackle one of the easiest desserts that I have never made, Pecan Pie, and besides for the "oven catastrophe", I think it turned out very well.  I made it in a tart pan, which could have been the problem, but it also was one of the reasons it turned out so well.  The one problem with tart pans (and springform pans), is the bottom is a separate piece from the sides.  So,  if you can imagine all of the batter, or gooey middle, seeping out of the pan and into the bottom of the oven, it burns, and causes a nice, smokey mess.

So, besides for the caramelization I got on the bottom of the oven, the pie turned out very tasty.  I liked this pie better because it wasn't as rich as pecan pie normally is, which gives room for more:)  If you don't want the mess I created in my oven, simply put everything in a regular pie pan, or make sure to put foil underneath the pan and on top of a baking sheet.

This is exactly what I love about baking so much- there are trial and errors, and even though it created a mess, the pie still turned out great!  Being creative in the kitchen can create some of the best desserts and giving your own spin on recipes really makes it your own!

Pecan Pie Tart

For crust:

1 1/4 cup flour
1/2 teaspoon salt
2 teaspoons sugar
5 Tablespoons butter
2-3 oz. of pecans
3-4 Tablespoons ice water

In a food processor, blend the flour, salt, and sugar.  Add the butter and pecans until pecans are small pieces and butter looks like pebbles.  Add ice water a Tablespoon at a time until the flour mixture sticks when squeezed together.  Take the flour mixture out of the food processor and knead together until it forms a ball.  Wrap in plastic wrap and refrigerate for 1 hour.

For the filling:

3 eggs, beaten
pinch salt
1 cup sugar
1 cup light corn syrup
1 teaspoon of vanilla
4 Tablespoons of butter
1 1/2 cups of pecan halves

Preheat oven to 350 degrees.

Take out pie dough and roll into a large circle until it will fit in the pie pan.

Combine all ingredients for the filling.  Pour into unbaked pie shell and bake immediately.

Bake for about 50-60 mins or until pie is set.

Carrot Cake Bread Pudding

Yes, you read correctly.  Carrot Cake Bread Pudding.

This idea came to me when deciding if I should make carrot cake cookies or

Pumpkin bread pudding. My best friend (and taste tester), Jackie, suggested I combine the two. So here it is. It actually turned out really good! I'm impressed! The best thing about this dessert is there are many different variations, so you can certainly change it up a bit if you like.  

It's less than a week away from Thanksgiving. Do you know what desserts you'll be having on your Thanksgiving table?  Most of you already have your menu all prepped and ready to go.  If I could give one tip to everyone out there it would be to attempt making at least one homemade dessert this year.  First off, it's the perfect time to show off your skills in the kitchen and second, the way the smell floats around the house as the dessert is baking in the oven, is sure to welcome your guests.

Carrot Cake Bread Pudding 

1/2 loaf of stale Challah bread
1 cup grated carrots
5 eggs
1 1/2 cup sugar
1 1/2 cup milk
1/4 cup crushed pineapple
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tsp vanilla extract


Preheat oven to 350 degrees.  Grease an 8x11 baking dish.

Cube the Challah bread into 1/2inch cubes and put into greased baking dish.

In a large bowl, combine grated carrots, eggs, sugar, milk, crushed pineapple, spices, salt, and vanilla extract.  Whisk together until everything is combined.

Pour over bread.  With a rubber spatula, mix the bread and custard mixture until every piece of bread is soaked.

Bake for about 45 minutes or until custard is set.

Tips:
* If you only have fresh bread, you can "stale" the bread yourself.  Just take the cubed bread and place in the preheated oven for about 10 minutes or until the bread is very crisp.
** Try using Challah bread with raisins, if you like raisins in your carrot cake!
*** You can add pecans or walnuts to this dish as well.  Just add them with the bread before the custard mixture is poured over.

Maw Maw's Sweet Potato Casserole Cupcakes

This week, I am cracking down.  Thats right.  What do I mean?  Sweet Potato Casserole Cupcakes, of course.  Everyone knows that it is a staple to have some type of potato dish on the Thanksgiving table.  Rather it be mashed potatoes, mashed sweet potatoes, potatoes au gratin (if you like to be fancy), or my favorite, my grandmothers sweet potato casserole.  I can't tell you a time where we made a holiday meal and these weren't on the table.  It's true, sweet potato casserole is a holiday staple in my household.  Even the sweet potato haters can't hate this casserole.  It's a side dish that's a dessert, a dessert that's a side dish!

I decided to take this baby and make it into a real dessert.  Right now you are probably thinking this is the most disgusting idea.  Why take a perfectly good side dish and turn it into dessert, you ask?  Because why not.  If you like pumpkin or carrot cake, you will like these just as much!  It's a new spin on an old classic.  I bet most of you are thinking, right now, about a new dessert that you want to bring to the Thanksgiving table.  Can't decide between mashed potatoes or sweet potatoes?  Make the mashed potatoes and make these for dessert.  You get the best of both worlds.

Sweet Potato Casserole Cupcakes
Makes 12 Cupcakes

1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter
3/4 cup sugar
1 1/8 cup mashed sweet potato*
1 teaspoon cinnamon
1/4 teaspoon salt
1-2 eggs**
1 teaspoon vanilla
1 tablespoon orange juice
12 large marshmallows



Preheat the oven to 350 degrees.  Line a muffin tin with paper muffin liners and set aside.

In a small bowl, mix together the flour, baking powder, and baking soda.  Set aside.

In a large mixing bowl, beat the sugar and butter together until light and fluffy.  It should look like scrambled eggs.  Add the sweet potatoes and blend together.  Then add the cinnamon and salt.  Add the eggs one at a time, beating well after each.  Beat in the vanilla and orange juice.  Add the flour mixture and beat on low just until everything in combined.  Be careful of over mixing.

Pour into the muffin tin.  Bake immediately for about 18 mins.  Keeping the oven on, pull out the cupcakes and add the marshmallows on top, then continue cooking for about 3-5 mins until the marshmallows get light brown. Take out of oven and with a spoon gently press down on the marshmallows.  Let cool.

*You can buy canned sweet potato puree or you can make your own.  To make your own, just peel and cut about 1-2 large potatoes in large chunks.  Add the potatoes to a pot of water and cook over high heat until the potatoes are tender.  Then drain and mash.

**This recipe can either use one or two eggs depending on how dense you want the cupcakes.  One egg= lighter, airy cake.  Two eggs= more moist, denser cakes.

Variations: Try adding pecans into the mix before baking the cupcakes and sprinkling a little brown sugar on each of the marshmallows before browning them:)

This recipe was adapted from Better Homes and Gardens Sweet Potato Cupcakes Recipe and from my Grandmother's Sweet Potato Casserole Dish

An Apple Pie a Day...Keeps the Sweet Tooth Away!

Apple Pie.  Probably one of the most recognizable American desserts.  That is exactly why I thought it would be the just the right thing to start off my month of Thanksgiving desserts.  This recipe is easy for those that may not have as much time to focus on dessert for the Thanksgiving table!

As I was making this apple pie I thought to myself, this is the perfect dessert for the "non baker" or "non cook"because all you have to do is chop some apples throw them in a bowl with some sugar and spices and pour it into a unbaked pie shell.  The challenging part is making the pie crust from scratch.  So, for those who prefer the easy way or don't have as much time just go to your local grocery store and pick up a package of unbaked pie crusts, then follow my recipe for the filling only.  For those who prefer a little challenge try my recipe for pie crust (I promise it's not that hard). 

Apple Pie
Crust:
2 1/2 cups all purpose flour
1/2 teaspoon of salt
2 teaspoons of sugar
2 sticks (1 cup) of cold butter cut into small cubes
6 to 7 Tablespoons of ice cold water

Filling:
5 to 6 golden delicious apples
1 Tablespoon of lemon juice
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
3 Tablespoons of flour
1 Tablespoon of butter, cubed
1 egg
1 Tablespoon of water
1 Tablespoon of sugar

Preheat the oven to 375 degrees.

For the crust, blend the flour, salt, and sugar in a food processor.  Add the cubed butter and pulse several times until the mixture looks coarse and the butter is pea-sized.  Slowly add a tablespoon of ice cold water until when you squeeze some of the mixture together it sticks.  Be careful not too add too much water.  Put mixture on a clean surface and form together.  Divide the dough in two disks and refrigerate for at least one hour.

For the filling; peel, core, and thinly slice all the apples.  Put in a bowl and add the lemon juice, 1/2 cup white sugar, 1/2 cup brown sugar and mix together until all combined.  Add the cinnamon, nutmeg, and flour.  Stir thoroughly to make sure everything is evenly distributed.

Roll out the one of the disks of dough and place at the bottom of a pie pan.  Cut off the extra pieces of dough that hang off the edge.  Fill the pie crust with the apple filling.  Take 1 Tablespoon of cubed butter and place the cubes over the filling.  Take the other disk of dough, roll it out, and place it on top of the filling.  Press the edge of the bottom dough and top dough together.

Take 1 egg and beat it with 1 Tablespoon of water.  Brush on the top of the pie.  Sprinkle 1 Tablespoon of sugar all over the top of the pie.

Bake for about 40 to 50 minutes, until the crust is nice and golden brown.

*Tip 1: Putting the cubed butter and food processor blade and bowl in the freezer about 15-30 minutes before use will create a better crust.  The colder the dough is, the better dough you will have:)

*Tip 2: To add some variations to this pie, you can add walnuts, dried cranberries, or even chocolate chips to the filling!

Tip of the Week! Happy Halloween!

Back in action... So, I took a little time off to figure out some new ideas to post!  This weekend I discovered a tip that everyone should know about during Autumn time.  Canned pumpkin puree + brown sugar = a delicious add in for any recipe.

What exactly do I mean by that?  It means if you take any ordinary recipe you can easily change it into a delicious pumpkin recipe for fall time.  Sugar cookies, pancakes, vanilla pudding, yellow cake, etc.  All of those can be transformed into pumpkin goodies.  All you have to do is make the recipe that you want to transform into something pumpkiny and right before cooking or refrigerating add the pumpkin and brown sugar.

Use this helpful tip when adding in pumpkin: 1 cup of pureed pumpkin : 1/4 cup of brown sugar.

Let me know what you try to turn into a fall treat!

Happy Halloween! Check out more blog posts in November for some great Thanksgiving Dessert ideas!

Pecan Crusted Pumpkin Cheesecake

Sorry to be so late on posting, but this week was hectic.  With the fall weather coming in slowly but surely, it was time to go to Epcot's Food and Wine Festival this weekend and, boy, was it a good time.  I tried some amazing food that will definitely be inspiring my blog in the near future. Also, today is my best friend's birthday (Happy Birthday, Jackie!!).  So between those two things, baking wasn't looking too promising for this week.  But, I made a promise to post every week so, I found time.

This week was simple.  Pumpkin Cheesecake.  Yes, we are still in the pumpkin theme, so if pumpkin really isn't your thing, you'll have to wait until October is over.  I have declared October to be national pumpkin month on my blog.  You heard it here first:) 

So anyways, back to the Pumpkin Cheesecake.  I decided to take an old classic and really spice it up, literally.  This cheesecake has the same spices as a pumpkin pie and has a pecan graham cracker crust.  It's not too rich and not too sweet.  Just the perfect balance.  Try it for yourself! Let me know what you think...

Pecan Crusted Pumpkin Cheesecake

For the crust:
1 cup of graham cracker crumbs
3/4 cup of pecan chips
3 tablespoons of brown sugar
1 teaspoon of cinnamon
5 tablespoons of butter

For the filling:
3 (8 ounce) blocks of cream cheese, softened
1 (15 ounce) can of pumpkin
3/4 cup of white sugar
1/2 cup of brown sugar
3 eggs
1/4 cup of sour cream
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
2 tablespoons of flour
1 teaspoon of vanilla

Preheat oven to 350 degrees.

In a medium bowl, combine the graham cracker crumbs, pecans, brown sugar, cinnamon, and melted butter.  Once all combined nicely, press into a 9inch springform pan to form the crust.  Set aside.

In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the sugars, eggs, sour cream, and spices until blended.  Add the flour and vanilla and blend until just combined.

Pour the filling over the prepared crust and bake for 50 minutes to one hour.  Remove from the oven and let cool.  Put into the refrigerator until set.


**Tip: If you are allergic to pecans or do not enjoy them, just add 3/4 cup of graham cracker crumbs to the 1 cup of graham cracker crumbs and you will then create a graham cracker crust instead of one using pecans, you may just need to add a tablespoon or two more butter depending on the consistency:)

Recipe adapted from Paula Deen's Pumpkin Cheesecake

Keep the Pumpkin Coming!

This weekend I had a breakthrough... with my fall best friend, pumpkin.  Sure, I could've come up with a really awesome recipe for pumpkin pie but we all know the best one lies on the back of the Libby's Canned Pumpkin.  Kudos to you, Libby.  This week I had many ideas of what to make but I just couldn't decide.  Brendan had suggested pumpkin cookies.  So I thought, okay I can work with that.  My objective was to make this cookie a mix between the flavors of pumpkin pie with the texture of pumpkin cake.  Thanks to the wonderful idea from significant other and my favorite can of pumpkin, that is exactly what I did.

I wanted to make these cookies extra delicious so I made cream cheese frosting to go on mine.  Mmmmm mmm mmmmmm.  But, of course if you don't like cream cheese for some crazy reason or you don't want to spare the extra calories, they are of course delicious on their own.

Pumpkin Cookies with Cream Cheese Frosting

14 Tablespoons of butter, softened
1 cup of sugar
1 cup of pumpkin puree
1 egg
1 tsp of vanilla
2 cups of flour
1 tsp of baking soda
1/2 tsp of baking powder
1/2 tsp of salt
1 tsp of cinnamon
1/2 tsp of ginger
1/4 tsp of cloves

Cream butter, sugar, and pumpkin until creamed together.  Add egg and vanilla, mix together.

Sift together rest of the ingredients and add to the pumpkin mixture.  Blend together until everything is mixed.

Bake at 350 degrees on an ungreased cookie sheet for 10-12 mins.

Cream Cheese Frosting

8oz block of cream cheese
1 stick of butter (1/2 cup)
1 1/2 cup of powdered sugar
1 tsp of vanilla

Cream together butter and cream cheese until blended.  Add powered sugar and vanilla and blend until mixture looks like frosting.

  

Welcome Fall!

Yes, it's that exciting time of year when we pull out our pumpkin candles, halloween decorations, and most importantly stock up on the canned pumpkin like it's going out of style.  This is my most favorite time of year.  It's the beginning of the holiday season;  It is when cardigans are the perfect attire, and it's time for baking everything in sight.  There is something about being in the kitchen during this time of year that is absolutely wonderful.

I decided to try something a little different to start out the fall season, but don't worry it still involves that canned pumpkin you've been dying to crack open.  This is what I call deliciousness in a bowl, pumpkin pie without the crust, and Autumn in your mouth:  Pumpkin Pie mousse.

My pumpkin pie mousse is easy to make but very delicious!

Pumpkin Pie Mousse
1 cup of heavy cream plus 2 cups
1 (15 oz) can of pureed pumpkin
1/2 cup of sugar
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
1 teaspoon of vanilla
1/4 teaspoon of salt

For topping:
1/2 cup of oats
1/4 cup of flour
1/4 cup of brown sugar
1/4 cup of sugar
1/4 cup of dried cranberries
3 Tablespoons of melted butter

For the mousse:

Combine 1 cup of the heavy cream, the can of pumpkin, sugar, cinnamon, ginger, cloves, vanilla, and salt in a medium saucepan.  Cook on low heat until the mixture starts to bubble slowly.  Take off heat.

In another bowl, beat the 2 cups of heavy cream until it looks like whipped cream.

Once the pumpkin mixture is cooled, fold into the heavy cream mixture until combined.  Place into serving dishes and refrigerate.

For the topping:

Combine the oats, flour, both sugars, cranberries, and butter in a bowl until the mixture is crumbly.  Bake on foil in a 325 degree preheated oven until brown.

Once cooled sprinkle on mousse. Yum.

**Tip 1: If you want to save time, skip the step of beating the 2 cups of heavy cream and just buy one large cool whip container.  Use the cool whip in place of the beaten heavy cream:)

**Tip 2: The topping mixture made for the mousse, is also great on yogurt or ice cream... not just mousse:))

Topping adapted from: Disney Parks Blog from the Walt Disney World Food and Wine Fest

Put the Lime in the Coconut... Or Just Take the Coconut.

Coconut. The subject of todays matter. If you love it you love it.  And if you hate it you hate it. There is no in-between with coconut. Personally, I grew up eating it, so I love it. It's that one thing that can be used with savory and sweet dishes.

If you are a coconut fan, and you probably are if you are still reading at this point, today's blog is all about coconut cream pie. Today was my second time ever making one. It's actually a really easy dessert. The filling comes out just like pudding.  So, if you aren't in the mood for pie you can use it just as pudding or even to layer a trifle. I just love versatile desserts, there really isn't anything better in this world. Yum!

P.S. Before I give the recipe, if you are not a coconut lover and are still reading, first of all- thank you!!  and second of all- here's a secret, don't add coconut to the filling mixture and you have yourself a delicious vanilla pudding. Yeah bet your glad you kept reading:)


Recipe from Emeril Lagasse

A pie shell, your favorite pre-made one or favorite recipe
3/4 cup plus 2 tablespoons of sugar
3 cups of milk
4 eggs, separated
1/4 cornstarch
1 1/3 cups of sweetened coconut
1 teaspoon of vanilla
1 tablespoon of butter

1. Preheat the oven to 400 degrees.  Bake the pie shell until golden brown.
2. In a saucepan, combine 2 3/4 cup of milk and 3/4 cup of sugar.  Scald the milk, just until boiling.
3. In a separate mixing bowl, combine the egg yolks, cornstarch, and 1/4 cup of milk.
4. Temper the egg mixture until the milk mixture.  Keep whisking while you add the eggs.
5. Cook the mixture until boiling and continue cooking for 3 minutes. Take off the heat.
6. Add the vanilla, butter, and coconut (if you choose)
7. Fill the pie shell with the mixture, or use as a pudding:)
8. Refrigerate the pie or pudding for at least 2 hours.


If you make the pie, you can top the pie with meringue.

Meringue Recipe
4 egg whites
6 tablespoons of sugar
1/4 cream of tartar (if you have this, it makes the meringue stiffer, but it will still work if not)

1. Whip the egg whites until stiff peaks start to form.
2. Add the sugar one tablespoon at a time while continuing to beat the egg whites.  Add the cream of tartar.
3. Finish whipping the egg whites until desired consistency.
4. Top on the cooled pie and bake at 350 degrees until top is browned.

Desserts and Wine... yum!

So, my main problem with my passion for baking is some of the delicious treats I bake don't get eaten.  Its only Brendan and I at the house and there are only so many treats two people can eat before they get as big as the house itself. And we definitely don't want that. (that's what the gym membership is for). Then there is our best friend, Jackie. Okay so I have two people, that I see on a regular basis, to eat my treats.

My point to this is I needed to find a way to get more than just two people to eat my baked delicacies. The answer is: PARTY!  So, with my best friend Jackie by my side we decided to host a Wine and Dessert party! What could be better?

 We invited some of our closest girlfriends and baked up some of our favorite treats!  We had a blast preparing for the party and it got me practicing my baking skills on a semi-larger scale.

The party was so much fun! I have never laughed so much and all of our great friends were there.  So, if you ever find yourself not knowing what to do with all of your baked goods, just have a few close friends, wine & drinks, and you will be all set!  It's super easy! 

The stars of the party:

Brown Bananas and a Healthy Household.

Banana Bread.  The morning, afternoon, evening, anytime dessert.  The go-to recipe when our bananas are browning on the counter.  The first recipe I ever created on my own.

I grew up with parents who were extremely health conscience.  I would be baking something in the kitchen and you would hear my dad call from the other room, "hey is that made with Splenda?".  My mom is considered to be the "exercise queen", so the last thing she wants is some calorie-filled dessert after an hour of Zumba.  Therefore, they are the reason I created my healthy banana bread recipe.  That, and probably because we had some brown bananas lounging on the counter that my mom threatened to chuck.

As we all know, there is nothing in this world that I enjoy more than a moist dessert.  So my goal was to add deliciousness without adding extra calories or fat.  I have three words.  Instant pudding mix.  Yes, my secret to this recipe is fat free/sugar free instant banana cream pudding mix.  It keeps the bread moist and adds tons of flavor without adding those "bad guys".  Also, to add more flavor into banana bread sprinkle cinnamon and nutmeg to really give it a boost.  I found this very surprising but most people don't add any spices into their banana bread recipe.  I'm telling you, give it a try, you won't be disappointed!  

Nelly's Naner Bread

Makes 8-10 servings.

1 2/3 cup of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
2 eggs
2/3 cup of sugar
1/3 cup of applesauce (unsweetened or old-fashioned)
3 bananas
3 Tablespoons of light sour cream
1 package of sugar free/fat free instant banana cream pudding mix
1 teaspoon of vanilla

1. Preheat your oven to 350 degrees.
2. Grease a standard size loaf pan.
3. In a small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.  Keep to the side.
4. In a large bowl, beat together eggs and sugar until throughly combined.  Add applesauce, mashed bananas, light sour cream, pudding mix, and vanilla.  Beat all the ingredients together.
5. Add the flour mixture into the wet mixture in 3 doses.  Beating after each dose.
6. Once all the ingredients are beaten together well, pour batter into prepared pan and bake immediately.
7. Bake the bread for 45-50, or until a toothpick inserted comes out clean.

****This bread has less than 2 grams of fat and less than 200 calories per serving.  

~Tip:  Try adding some variations into this banana bread to make it your own.  Walnuts, chocolate chips, or raisins can be added into the batter before baking.  After the bread is baked, you can spread it with cream cheese or peanut butter. Mmmmm dee-licious! 

Cooking with Cornstarch...

Cornstarch is a household staple.  Many people use cornstarch for sprinkling into their shoes or to prevent rashes.  Sure cornstarch is great for those things.  I, however, prefer to cook with cornstarch.  We all know cornstarch is the thickening God.  It can thicken soups, gravies, puddings, and custards in just a matter of moments.  But I bet you didn't know cornstarch really works its magic in cookies.  After many days of trying to find the most perfect, soft, chewy, and moist cookie I found my new best friend:  Cornstarch.  Just about two teaspoons in a batch that makes two dozen cookies will do the job. 

Now before you start second guessing what I am saying, the proof is in the cookie.  I tried the one whole egg and one egg yolk thing, well that was a bust.  It made my cookies crunchy and crackly.  Not good.  Then I tried melting the butter instead of just softening the butter.  Nope, softened butter is still the way to go.  I'm telling you... cornstarch. 

The best thing about cornstarch is it keeps the dough from being too sticky so you can roll them into perfect shape. 

Finished product: Moist, chewy, delicious chocolate chip cookies! Success!