Archive for ‘Snacks’

April 12, 2012

White Whole Wheat Flour Chocolate Chip Muffins

by heikes3

 

 

 

 

 

 

 

 

This is a definite kid favorite around our house! Anytime our Emily takes a snack to school, like now, for CRCT, the state wide test, she requests Chocolate Chip Muffins. Heck, she even wanted them for her birthday! I make them in mini form as kids can take more than one if they like them, because if they take a big one and don’t eat the whole thing, the rest ends

up being dumped. Call me old school, but that just hurts. I rather have left over muffins devoured by children grabbing some on their way home or teachers enjoying them than any of my baked goodies landing in the trash!

These are even made with white whole wheat flour, which is  just ground from a lighter kind of wheat that does not give your baked goods the typical drier, harsher whole wheat taste, but still delivers all the whole wheat goodness! This is a King Arthur Flour recipe, I adapted slightly … I just can’t not change something 😉

White Whole Wheat Chocolate Chip Muffins

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup milk (I’ve used buttermilk before)
  • 2 cups King Arthur 100% White Whole Wheat Flour
  • 1 cup mini chocolate chips (we prefer dark)

Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan or two mini muffin pans.

– Beat together the butter, sugars, baking powder, salt, and vanilla until fluffy.

– Beat in the eggs, then stir in the milk or buttermilk.

– Mix in the flour, then the mini chocolate chips.

– Spoon the batter into prepared muffin cups and level out slightly by shaking the pan side to side a few times.

– Bake muffins for 30 minutes or mini muffins for 20 minutes or until tooth pick inserted in center comes out clean (at least of muffin batter).

– Let cool for 10 minutes in muffin pan and place muffins on wire rack to cool after that.

Enjoy 🙂

June 3, 2010

Teacher treats … Chocolate Chip Scones and Banana Nut Bread

by heikes3

As mentioned before, the end of the school year always brings me even closer to my oven. It is the time to thank the teachers for all their hard work and another great year for our girls. A sure winner is the banana nut bread that regularly was mentioned in the teacher’s thank you notes.

This year, I thought it would be a great idea to bake it with the girls. I had it all planned out, even the cute little origami baskets they would be baking in and certainly a great banana nut bread recipe.

These  baskets, I thought, would make the presentation just perfect. We got out 8×10″ white sheets of paper and cut out the same size of baking paper and folded. Very cute, indeed.

I put them on a baking sheet, not to close to one another so they would have enough room to bake separately. I was a bit worried about the sides being a bit wobbly, you know the part where the handle is supposed to be. Hm, as the batter baked and rose, it pushed just as much on the sides. Well, what happens if there isn’t ample resistance? The banana breads ended up looking as wide as they were long. I should have really taken a picture, but I was so displeased with myself, I did not have enough humor left. I wanted to hand the teachers something scrumptious the next morning.

I decided to make our success-proven Chocolate Chip Scones, cut up the banana bread and present those to the teachers with a cute little sign, wrapped in cellophane paper finished with a bright, cheery ribbon.

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May 5, 2010

Fresh Strawberry Scones

by heikes3

Shame on me.

We did not eat our strawberries right away, when I brought them home in our weekly CSA (community supported agriculture) bag last Wednesday.

They are fresh and organic, absolutely to die for sweet, juicy and tender, need I say more? If you leave them too long, they get soft and overripe. So, we like to eat them fresh with just some sweetened yogurt sauce – just plain yogurt with sugar, sometimes or often, may I confess, with whipped cream folded under for a lusciously rich, smooth taste. 

But, I needed to find another way to use those strawberries that do not pass the fresh strawberry perfection test.  I pondered strawberry bread and strawberry cheesecake ice-cream. While perusing one of my favorite websites for sure-fire recipes, King Arthur Flour (my flour of choice!), I came across the Fresh Blueberry Scones recipe I had made before with frozen strawberries since my 8-year old Emily isn’t much of a blueberry fan. I know, I can’t believe it either. Who does not like blueberries? She does like them freshly picked off the bush when we go blueberry picking, but not in muffins, pancakes or any other form once they are brought home. It’s kind of like when we go to the supermarket, nosh on the samples, pick up some of that delicious dip we loved so much, just to find it in the back of the fridge weeks later… with a many more hues of color than I care to remember…

But I digress … I made the scones and at Emily’s request tried three different toppings. After slathering them with melted butter I sprinkled granulated sugar or sugar crystals/sparkling sugar on them and left some without sugar. While I liked the sparkle and crunch of the sugar crystals, I preferred how the granulated sugar and butter married into a barely-there, but would-miss-it-if-it-wasn’t-there pearly, crunchy sheen.

These scones serve happiness on a rainy spring day or a refreshing treat in the muggy Atlanta almost-summer air. They are moist, yet fluffy and light; fruity and just sweet enough to still let the strawberries be the stars they were grown to be.

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May 23, 2009

Banana Bread

by heikes3

Whenever our bananas turn dark so that nobody wants to eat them anymore, I stick them in the freezer – with the peel and all – hence all the those  black bananas in my fridge now from thawing my freezer.

I have been baking banana bread with our girls Emily (7) and Anna(9) and by myself to clean the fridge before going to Germany next week. My husband will be really happy about finding lots of the good stuff in the freezer, when he comes back. So, here is the recipe that always turns out perfect!

Banana Bread

RECIPE INGREDIENTS:

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
3 medium-large very ripe bananas (1 cup mashed)
1/2 cup sour cream

Options: 1/3 cup walnuts + 1/3 cup mini chocolate chips, or 1/2 cup mini chocolate chips

1. Heat the oven to 325°. Line a 5- by 9-inch loaf pan, preferably one with a light interior, with enough waxed paper to drape over the long sides. This will make the baked bread a cinch to remove and the pan easy to clean. Set the pan aside.  You can also use tiny springforms, loafforms and huge muffin cups and bake as directed below.

2. Sift together the flour, baking powder, baking soda, and salt into a medium bowl. In a large bowl, cream the butter using an electric mixer. Gradually add the sugar, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition. Next, add the vanilla extract and blend briefly. Set both bowls aside.

3. Peel the bananas and place them in a separate bowl. Mash them with a fork and measure out 1 cup. Add the sour cream and stir to blend. Set the bowl aside.

4. Using a wooden spoon, blend a third of the dry mixture into the butter-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, add mix-ins if desired (see below).

5. Scrape the batter into the prepared pan/s and smooth the top with a spoon. Bake on the center oven rack until a tester inserted deep into the center of the bread comes out clean, about 70 to 75 minutes, for smaller loafs, springform pans about 45 minutes.

6. Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Using the waxed paper, lift the bread from the pan and place it on the rack. Pull down the sides of the paper and allow the bread to cool thoroughly before slicing. Makes 10 or more servings.