Mummy Tails

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mummytails1

It might have been just me, but I always thought chocolate covered frozen bananas were called “Monkey Tails.”   It might be racist to the monkeys, but I’m pretty sure they can’t read.   (That might also be monkey racist.) It’s better if I just forget all about monkeys and focus on the task at hand…Halloween treats.

I’m not suggesting you hand these out to your neighborhood kids (unless they come dressed as monkeys). Just make a few for you and yours to enjoy while you wait for the doorbell to ring.  As an added bonus, the sight of you eating something with eyes might keep the neighborhood kids away!

Ingredients

Bananas

Sticks

Chocolate chips

White chocolate chips

Method

  1. Peel your banana, shove a stick up it, and pop it in the freezer.
  1. Melt the chocolate chips over a double boiler, or in a microwave (10 minute bursts, with stirring in between).
  1. Dip your ‘naners into the chocolate (you may need to assist with a spoon), then return them to the freezer.
  1. Melt the white chocolate (in the same manner as the dark). Use a fork to drizzle the white chocolate over the chocolate covered banana in a mummy-like fashion. Add eyes, if you dare. Return to the freezer for at least 5 minutes—or overnight.   Serve with a smile.

Fluffernutter Mug Cake

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Screen Shot 2015-10-10 at 9.02.04 PM

Because National Fluffernutter Week was this week!!

Marshmallow Fluff is a Massachusetts invention, and is not readily available outside of New England. The rest of the country must make due with Marshmallow Creme. The fluffernutter sandwich comes from Mass too. Several attempts at making it the state sandwich have failed, probably due to health concerns.   Maybe they should try it on whole wheat bread.

Makes 2 Mug Cakes

Ingredients

2 TB peanut butter

1 large egg

1 TB vegetable oil

¼ cup milk

¼ tsp vanilla extract

¼ cup brown sugar

5 TB self-rising flour

Pinch of salt

2 TB marshmallow fluff or cream

Method

In a large mug, whisk together the peanut butter, egg, and oil with a fork. Store in the milk, vanilla, and brown sugar. Add the flour and salt. Beat batter until smooth. Fold in the Marshmallow Fluff/Creme. Divide the batter between two mugs. Microwave separately for 1½ – 1½ minutes each until risen and firm.

Finish with whipped cream, more fluff, sliced banana, chopped peanuts, chocolate sauce, or chocolate shavings.

Variations:

Nuttella -Fluffer : Replace the peanut butter with Nutella. BAM!

Fluffer-Nana-Nutter: Fold in slices of ripe banana into the batter

Porky-Nutter: Fold crumbled bacon into the batter. You heard me. DO IT!

 

Pancakes!!!

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BW pancake
Oh, how I love pancakes! It is standard weekend breakfast fare in our kitchen (and the occasional dinner), and once you get the hang of it, the process is quick and easy.

This version is nice because the ingredients can be found year-round. Use bananas that are nearly over-ripe and toasted nuts.

You can use the same recipe to create a variety of pancakes. Simply substitute one fruit for another. Try classic blueberry, chocolate chip, or add sautéed and cinnamon-ed apples, diced peaches or roasted pumpkin. You can even add oats or granola for a different texture. And to be honest, I usually use whole wheat flour as we are trying to be healthier in our house. It took a little time to get used to, but now even the kids prefer it that way. Who knew?

You can make these in a non-stick pan, but if you love pancakes like me, it’s totally worth investing in a good cast iron griddle. Pay attention, and adjust the heat on your griddle accordingly. Cast iron holds heat well, but even over a low flame it will continue to heat up during prolonged cooking. If the pancakes are browning too fast, turn down the heat, wait about 5 minutes, then resume cooking.

If you think of it, take your butter out of the fridge the night before so it is soft and easy to spread. And you can improve your syrup with a quick zap in the microwave. Whenever possible, splurge on some really real maple syrup. Nothing compares!

Banana-Walnut Pancakes

INGREDIENTS

1-1/2 cups all-purpose flour
3 TB. sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1-1/2 cups milk
3 TB. melted butter
2 eggs
1 cup toasted walnuts
2 bananas, sliced

METHOD

In a medium-sized bowl sift together flour, sugar, baking powder and salt. In a separate bowl combine milk, butter and eggs. Whisk together thoroughly. Pour the egg mixture into the sifted dry ingredients, along with the nuts and bananas, and stir quick and vigorously to combine. Careful not to over mix. Lumps are okay. Set aside at room temperature for 10 minutes.

  1. Heat griddle on high heat. Test the griddle by sprinkling on a little water. If it sizzles and evaporates, it’s ready. If your griddle is not seasoned, oil it lightly with some vegetable oil or pan spray. Lower the heat to medium and ladle out the pancake batter. Cook for 1-2 minutes, until bubbles appear. Flip the pancake and cook the other side, about 1-2 minutes. Adjust the heat of your griddle as necessary. Repeat with remaining batter. Serve immediately, or keep warm in a 200˚F oven, covered with foil.

syrup

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