Chocolate Chip Banana Crumb Muffins {recipe}

Sometimes I really enjoy just going grocery shopping by myself.. sometimes it's my 'me' time.  But most times we all go together (which I also enjoy) -- I do the 'real' grocery shopping and my husband totes around the baby and puts things in the cart while I'm not looking.  :)  My husband decided to put 15 bananas in the cart last week (I may be exaggerating a bit, but it was a lot of bananas).  Well, of course, they didn't all get eaten before they turned black.  I don't like to waste food.. and they were still perfectly good for baking.. but I really didn't want to make banana bread, which seems to be a 'go-to' food for black bananas.  I came across a recipe for Banana Crumb Muffins... my husband gets all the credit for adding the chocolate chips.  ;)

These are so good.  The crumb topping.. the chocolate and banana.. it's dense and moist.  Yep, you should make these the next time you have a black banana sitting on your counter top!

Chocolate Chip Banana Crumb Muffins
recipe from Taste of Home

• 1 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 ripe bananas, mashed
• 3/4 cup sugar
• 1 egg, lightly beaten
• 1 cup chocolate chips
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 1/8 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1 tablespoon butter

 

Preheat oven to 375 F.  Lightly grease 10 muffin cups (I used 12), or line with muffin papers.

In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened.  Gently stir in chocolate chips. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Homemade 'Greek' Pizza {recipe}

I love pizza.  But I do get bored with the plain ol' 'pepperoni and sausage' or whatever.  When I found a decent pizza dough to try out, I knew exactly what kind of pizza I wanted to make -- Greek!  Artichokes and feta cheese... mmmm.  I have quite a few of homemade pizza ideas I want to try, so we may just start having "Homemade Pizza Friday's"... sounds like a good tradition to me!  ;)

I highly recommend trying this one out.  Does anyone else like to make their own pizza at home?  What kind of pizza do you like to make?

Homemade 'Greek' Pizza
recipe adapted from here and here

• Olive Oil Dough
• 1 head of garlic, cloves removed and peeled
• 1 tablespoon olive oil
• 1/4 cup fresh dill (you can liberally sprinkle on some dried dill, if that's all you have)
• 3/4 cup shredded mozzarella cheese
• 1 small can of artichoke hearts, chopped
• 1/2 red onion, sliced
• a hand full of cherry tomatoes, cut into wedges
• 1 roasted red pepper, cute into slices
• 3/4 to 1 cup of feta cheese

Prepare your pizza dough per instructions.   'Pre-roast' your garlic cloves (tossed in some olive oil) for about 15 minutes @ 375 F. I also took this time to squeeze out the moisture in the artichokes with a paper towel.

After your garlic cloves are done 'pre-roasting', bump up your oven temperature to 425 F.

Once your dough is prepared and ready, roll into your desired shape and brush with olive oil.  Pre-cook your dough for 3-5 minutes.

Then, top with some fresh (or dried) dill, then layer on mozzarella cheese, artichoke hearts, red onion, roasted red peppers, tomatoes, and feta. Scatter the semi-roasted garlic cloves over top.  Bake for 10-15 minutes, or until cheese is golden and crust is lightly browned.  Top with a handful of fresh dill before serving.  ENJOY.  :)

(note: some Greek 'kalamata' olives.. or some different herbs or spices might be good on this... get creative!)

Osan Air Show 2011...

The Air Show was held this weekend.. I'm seriously like a little kid when it comes to air shows.. I'm fascinated with anything that flies.  I know most people associated with the military are 'jet noised-out'.. and I really don't pay much attention when they fly on a daily basis.. but I just really enjoy air shows.  Although, when we move to Little Rock, it's going to be a little weird not seeing/hearing the jets fly on a daily basis.

It was a bit cloudy/chilly out on Saturday... but it wasn't crowded, which was good.  It was a nice family outing.. and it was Clara's first air show.  ;)

Just hangin' out in the helicopter.  ;)

Wearing daddy's ear protection for the jet noise!  Such a cutie.

I'd say they worked pretty well -- she slept right through it!  (LOVING her chubby cheeks here... I just want to kiss kiss kiss them!)

I'd say it was a nice family day full of love, baby giggles, and fried snickers (yumm).

We attempted to walk around the air show again on Sunday.. it was beautiful outside.  But after about 5 minutes, I was ready to head out... there was 10x more people there that day.. and it was hot outside.  No thanks.  We went home instead.. Clara and I took a nap while daddy watched his 'shows' (Sons of Anarchy & Top Shot;)

Olive Oil Dough {recipe}

I have been wanting to make my own pizza for a while now -- homemade dough and all.  But I really had no idea where to begin.. there are so many recipes for pizza dough out there.  I came across this recipe via Pinterest (seriously, love that website), and it sounded simple.  And simple is what I like, as long as it tastes good.  ;) 

Let me just say, this recipe is SUPER simple.  I don't think it's exclusively a pizza dough.. but it sure does make a good crust.  I halved this recipe and it was enough for one pizza.  In the future I may experiment with other dough recipes, but for now this is my go-to pizza dough recipe.. for all my homemade pizza needs.  ;)

I will post later about what kind of pizza we had.. it was absolutely delicious!!

Olive Oil Dough
recipe from Artisan Bread in Five Minutes a Day

• 2 3/4 cup lukewarm water
• 1 1/2 tablespoon granulated yeast (2 packets)
• 1 1/2 tablespoon kosher salt
• 1 tablespoon sugar
• 1/4 cup olive oil
• 6 1/2 cups unbleached all-purpose flour

In the bowl of a stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the lukewarm water.

Mix in the flour without kneading. If you are not using a stand mixer, try wetting your hands a little bit to incorporate the flour better.

Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight, I just drape a kitchen towel over the bowl), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 - 2 1/2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

If using for pizza, I usually pile on my toppings and bake for about 10-15 minutes, or until slightly golden.

Just One of Many..

It has been cooling off here a little bit.. it was about 30 F when I woke up this morning.. brrr!  The afternoons warm up quite a bit, though.  Enough for just a light sweater.  :)  I'm praying fall lasts for a little while longer because one of my favorite things to do is take Clara on a daily walk.  And my oh my we are just loving these autumn colors!

My slobbery baby loves our daily walks!  ;)

We usually just take a stroll around the base because my husband takes the car to work most days.. a lot of times I think the base is just plain and boring, because it really can be.  But then I stop and really take a good look around me... and I see how beautiful it can be.

There are many, many things I love about fall.. and one of those things are the changing colors.  There are quite a few trees outside of our apartment that have turned gorgeous colors of red, orange, and yellow.  But there's one tree in particular.. it's big, and golden, and it makes me happy.  I love it when the little things can put a smile on my face...

I also love the crunch of the leaves on the ground as your walk through them.. even the smell of the leaves..

... anyone else?

 

I'm so thankful I live in a place where I can experience these beautiful seasonal changes.. I think I would be pretty sad if I didn't.

Pumpkin Poppers {recipe}

I feel like these past few weeks have just flown by.  I can't believe we're at the end of October already.  Life has felt busy lately.. and Clara has just started sleeping 8-9 hours at night before getting up to eat (thank you, Jesus).. but even so, I've still been so tired.  No idea why.  I have bumped up Clara's feedings from 3.5 oz to 5 oz, and she has started eating some rice cereal at night before bed.  She's getting so big!  And learning to eat from the spoon really well.  I think she enjoys it -- and she keeps trying to grab the spoon out of my hand (which she succeeded in last night and then rice cereal went all over the couch).  She really is such a joy.  :)

Anyway, I made these Pumpkin Poppers the other day because my mom mentioned she made them and how good they were.  I had some leftover pumpkin in the fridge that I needed to use up, so I decided to try them.  The recipes calls for 3/4 cup of pumpkin.. and what do you know.. I had exactly 3/4 cup.  It was definitely meant to be.  ;)

They are kind of like little pumpkin donut holes.  They're addictive little things... delicious any time of the day.. but go really good with coffee in the morning.  Which is how I'm enjoying my morning today. 

Pumpkin Poppers
recipe from Domestically Speaking

• 1 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/8 tsp. ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 3/4 cup pumpkin
• 1/2 cup milk

For Coating

• 1 stick unsalted butter, melted
• 2/3 cup sugar
• 2 tbsp. cinnamon

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

Combine flour, baking powder ,salt, and spices in a bowl and whisk until combine.

In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk.  Pour in flour mixture and mix until just combined.  Fill mini muffin tins until almost full and bake 10-12 minutes. 

Melt butter in small bowl.  Mix sugar and cinnamon in a separate small bowl.  After poppers cool for a few minutes, LIGHTLY coat them in butter (I prefer to brush on the butter) and roll them in the sugar mixture.  Enjoy.  :)