Almost Nanas Banana Muffins

I have not felt all that well the last couple days and banana muffins where sounding like an edible option. Still can't find where I packed my grandmothers fantastic recipe so I typed it in google, and picked the first recipe I found. So this one is courtesy of catcancook's blog. I have to admit it was really easy, quite yummy, and lower in fat and sugar than grandma's. The recipe made 12 regular sized muffins

3 or 4 Large bananas, mashed

1/2 cup white sugar

1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda

1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients together, as with most muffins, don't over stir. Pour into greased muffin tins, and bake at 350 degrees for approximately 20 minutes or golden brown on top

Kraft Peanut Butter Cookies

The best Peanut Butter cookies I have ever tried or cooked myself are the easiest ones to make, nothing fancy or labour intensive here. Just yummy cookies

1 Cup Sugar

1 Cup Peanut Butter

1 Egg

Beat until blended, drop by teaspoon full onto cookie sheet, press with fork. Bake until edges are golden brown.

I really enjoyed these, maybe a little too much. I need a big family of cupcake lovers to try all my test flavors. So here it is:

Neopolitan Cupcakes

Vanilla half

1 3/4 cup flour
2tsp baking powder
1/2tsp salt
1/2 cup unsalted butter (at room temp)
3/4 cup sugar
2 egg (room temp)
1 tsp vanilla extract
1/2 cup Whole milk (I used 2% with good results)

• Preheat oven to 350 Prepare two standard 12 cup muffin pans with paper liners. In a medium bowl, whisk together flour, baking powder and salt, set aside.
  


• With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix well until combined. On low speed beat in 1/2 of the flour mixture, followed by milk, end with remaining flour mixture, mix until just incorporated Do not over mix. Set aside while you make the chocolate half, using the same steps above only reduce the flour to 1 1/4 cups and add 1/2 cup cocoa powder.
  


• Fill muffin cups with 3tbsp of each batter side by side according to the recipe, I suscribe to the 'eyeball' it method though. Bake until it tooth pick tests clean, about 17-19 minutes. Cool in pan 5 minutes then transfer to wire rack to cool

...Est voila! Beutiful half and half cuppie cakes. To turn them into Neopolitan though we need to add some strawberry icing. I LOVED this icing

2 cups confectioners sugar
3/4 cup unsalted butter, at room temp
1/4 cup strawberry preserves or jam (homemade works fantastic)
Pinch of salt
Strawberries sliced for garnish

• In a bowl, using an electric mixer, beat butter until light and fluffy. Add strawberry preserves and salt mix until well combined. Add sugar a 1/2 cup at a time, beat until frosting comes together and is light and fluffy 5-7 minutes
  


• Spread or pipe frosting over cooled cupcakes. I went super ghetto and sniped the edge off a ziploc bag and piped it on since my tips are packed up. Top each with a sliced strawberry
  This makes a small batch of frosting only enough to frost 16-18 cupcakes. I make my cupcakes a little on the big side so I came out with 16 vs 24 as the recipe says and I easily frosted them all with this amount.

This makes a small batch of frosting only enough to frost 16-18 cupcakes. I make my cupcakes a little on the big side so I came out with 16 vs 24 as the recipe says and I easily frosted them all with this amount.