Buttery Banana Muffins


Having two growing boys with insatiable appetites and minimal time to grocery shop, I often tend to go over board on the healthy items that I know they are willing to eat.  Hence the reason that I brought home six pounds of bananas last weekend!  The mister warned me that they’d go brown before they had a chance to get consumed, I of course had other plans….like smoothies and BANANA MUFFINS! 🙂

kitchen tunes: The Next Episode/Dr. Dre




1.5 C all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 large bananas, mashed

3/4 C sugar

1/3 C butter, melted




  • Preheat the oven to 350 degrees.  Prepare a muffin pan by coating with a non-stick cooking spray.
  • Sift together the flour, baking powder, baking soda, and salt.
  • In a large bowl combine the mashed banana, sugar and melted butter.
  • Fold the dry ingredients into the banana mixture.
  • Scoop into the muffin pan.
  • Bake at 350 for approx. 25 minutes or until golden.
  • ENJOY!


Vanilla & Chocolate Conchas

This recipe takes a rather long time to prepare, but believe me, its worth it.  These pastries are a little more dense than what you would purchase in a Mexican market, but the flavor is almost identical  I’ll definitely be making these again.

kitchen tunes: Destiny’s Child/Bug A Boo

recipe from BH&G/May 20017



1/2 C lukewarm water (110 degrees)

2 TBSP active dry yeast

3/4 C, plus 1 TBSP granulated sugar

3 1/2 C all-purpose flour, plus 1/4 C for dusting

4 large eggs, lightly beaten

1/2 tsp. salt

3 TBSP. unsalted butter at room temp

1/2  TBSP extra-virgin olive oil

1 C all-purpose flour

1 C powdered sugar

8 TBSP unsalted butter, chilled and cut up

2 TBSP unsweetened cocoa powder



  • In a large bowl, combine the warm water, yeast and 1 TBSP granulated sugar.  Let it stand until foamy, about 10 minutes.
  • Place 3 1/2 cups of flour on a clean working surface; make a well in the center.  Pour in the yeast mixture, the remaining 3/4 cup of sugar, the eggs and salt.  Using your fingers, mix until dough comes together.  (Dough will be very sticky; use remaining 1/4 C flour and a dough scraper to help knead until you have a well-formed dough ball.)
  • Add 3 TBSP butter; knead until elastic and very smooth, about 10 minutes.  Grease a large bowl with olive oil; place dough in the bowl.  Cover with plastic wrap; allow to rise about 1 hour.
  • Transfer dough to a lightly floured surface.  Divide into twelve 2 inch pieces.  Roll into balls.
  • Place balls on two greased baking sheets.  Cover with plastic; let rise until double in size, about 1 hour.
  • Meanwhile for sugar topping, in a large bowl combine 1 C flour, the powdered sugar, and 8 TBSP butter.  Mix with hands until a moist dough forms.  Divide in half.  Add cocoa powder to one half; mix until well incorporated.  Divide the plain and chocolate dough into six balls each.  Flatten to a 1/4 inch thick disk; place on each concha.
  • Using a sharp knife cut through sugar topping.  Flatten each concha slightly; let rise 1 hour.
  • Preheat oven to 375 degrees.  Bake 20 minutes or until puffed and edges are golden.
  • ENJOY!

Chocolate Chip Cinnamon Scones

As far as imagination and creativity goes, my brain sometimes severely lacks. Although I will say that I do have a pretty decent ability of being able to take a basic recipe (such as Betty Crockers “Scones”) and revising it, thus turning it into something of my own. As long as I stick close to the same dry/wet ingredient ratio, I can have so much fun swapping out ingredients and adding my own spin on it, often based on what I already have in my fridge. Most of the time it works, occasionally it doesn’t. With this mornings breakfast, I’d say it went very well!

Kitchen tunes: I’m yours/ jason mraz


1 3/4 all purpose flour

3 TBSP granulated sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/3 C firm unsalted butter

1 large egg, beaten

1/2 C mini chocolate chips

6 TBSP heavy whipping cream


  • Heat oven to 400 degrees
  • In a large bowl, sift together the first five ingredients listed.
  • Using a pastry blender, cut in the butter until the mixture looks like fine crumbs
  • Stir in the egg, chocolate chips and heavy whipping cream (dough will be slightly dry)
  • Knead lightly 10 times.
  • On an ungreased cookie sheet, pat the dough down into an 8 inch round and using a sharp knife cut into 8 wedges.
  • Bake for aprox 15 minutes.
  • ENJOY!