Mini Banana Muffins

I wasn't going to share this recipe, as it's one of my claim to fames! haha! It's my go-to recipe for something to bring to someone who's just had a baby, who needs some comfort food, or for an addition to a brunch menu. But since today is my birthday and I've been nothing short of SPOILED, I am in a giving mood, so here it is. One of my all time favourite homemade snacks. Enjoy!

Jenno's Mini Banana Muffins

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 cup banana (about 3 med size)
• 2 cups flour (can substitute for 1/2 or all whole wheat)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 tsp vanilla
• (optional - chocolate chips or walnuts)

1. Preheat oven to 400 degrees. Lightly grease mini muffin tin.
2. Beat butter and sugar until fluffy. Add eggs and beat another 2 minutes. Stir in mashed bananas.
3. In separate bowl, whisk together flour, baking powder & soda, and salt. Gently mix into banana mixture and stir a few times. Slowly stir in milk and vanilla and mix until just combined.
4. Pour batter into greased mini muffin tin, filling 3/4 ish of the way. Bake for 8-10 minutes, until toothpick comes out clean.
5. Serve warm with or without butter and ENJOY!

*Be warned - these muffins are ADDICTING!!! :)

3-Ingredient Peanut Butter Cookies

Okay, let's be honest. This isn't the healthiest recipe in terms of calories, however, it is healthier than running to the store and buying a bag of cookies full of lots of "bad" things (you've likely heard that rant by now). It's also a gluten free offering, so I am going to justify posting it (plus look at the alternate way of cooking these for the healthier version). They are delicious as is.....Just eat in moderation :)

Peanut Butter Cookies

• 1 cup peanut butter
• 1 cup white sugar (I sometimes use 1/2 white, 1/2 brown)
• 1 egg

1. Preheat oven to 350 degrees.
2. Combine above ingredients until smooth.
3. Drop by tbsp-fulls onto cookie sheet and lightly push down with fork. Bake in preheated oven for 6-8 minutes, until just starting to brown (don't overbake, you want these chewy!).
4. Serve with a big glass of milk and ENJOY!

*If you want to make this a more diet friendly cookie, use lowfat peanut butter and 2 egg whites, skipping the yolk*

(Elk) Shepherd's Pie

Tonight's dinner was ground elk shepherd's pie. Yum, Yum, and Yum! Here is the recipe. You could use any game meat (for more fun and flavour), or ground beef works, too. Enjoy!

Jenno's Elk Shepherd's Pie

• 3 large organic potatoes, peeled and chopped
• 1/4 cup milk
• 1/4 cup sour cream
• 2 tbsp butter
• salt
• 5 organic carrots, peeled and diced
• 1.5 lbs ground elk (meat)
• s&p
• 1/2 small onion, finely chopped
• 1 garlic cloved, minced
• 2 tbsp ketchup
• few shakes worcestershire sauce
• 1/4 cup each frozen peas and corn (or 1/2 cup frozen mixed veggies)
• 1 tbsp melted butter

1. In a large pot, boil peeled and chopped potatoes until tender (15-20 minutes ish). Drain, then roughly mash together with 1/4 cup milk, 1/4 sour cream, 2 tbsp butter and salt to taste. (don't make them too smooth).
2. Steam or boil chopped carrots, then drain and roughly mash.
3. Pre-heat oven to 400 degrees.
4. In large fry pan, brown meat. Immediately season uncooked meat with s&p. With a little pink left in the meat, add in finely chopped onion. Once meat is fully browned, add in minced garlic. Cook for one minute, then add kethcup and worcestershire sauce. Stir, then coook for 2 minutes. Toss in frozen veggies, then pour mixture into lightly greased casserole dish.
5. Add layer of mashed carrots on top of meat layer.
6. Spread layer of mashed potatoes on top.
7. Melt 1 tbsp butter and pour over potatoes.
8. Place in preheated oven and bake until potatoes lightly brown (about 25-30 minutes).
9. Remove from oven, serve and ENJOY!

Pate Brisée

Baking pies and tarts, and even quiche (or anything with a crust) can give you an "old-fashioned" feeling and so much self-gratification (I hope at least someone gets what I mean by this!!!). The flour in your hair, the aroma coming from the oven, and the smiles on the anxious faces of those waiting to taste what's baking, makes every effort worth it. And when you make your crust from scratch, too, it makes you feel even more proud to say it was all done by YOU.

Today, it's pretty convient to grab a frozen crust from your grocer's freezer. I think it's becoming more common for people to opt for the pre-made, rather than make their own. Maybe it's because many people think it's a really hard thing to do?! Maybe it's because people don't have the time?! Or maybe it's because not everyone has a fool-proof recipe for a no-fail crust!? I'm not exactly sure, but I am sure of this: here is my fool-proof, sweet or savoury, pie crust recipe, that you can use in all your favourite recipes. If you have a food processor, you can soon whip up homemade crusts in no time. The original recipe for this came from the Joy of Baking website. I had tried many different pie recipes (with vinegar, lard, shortening, etc) and when I found this one, I knew it was just what I was looking for. The only source of fat in this is butter. Pure, natural butter. If you have your own crust recipe that uses other fats and you swear by it, I am not going to argue whose is better. We all have our own personal preferences and tastes (and favourite ingredients). I just want to share a crust recipe that we can label as "healthy", simply because it avoids the not-so-good-fat pie crust options out there. I've tweaked it slightly to my taste preferences. Enjoy!

Pate Brisée

• 2 1/2 cups AP flour
• 1/2 tsp salt
• 1/2 tbsp white sugar (for savoury crust) OR 1 tbsp white sugar (for sweet crust)
• 1 cup (2 sticks) COLD butter, cut into small pcs
• 1/4 - 1/2 cup COLD water

1. In the bowl of your food processor, add flour, salt and sugar and process for about 10-15 seconds, just to combine.
2. With the processor on, add the pcs of butter through the chute, one at a time, and process until the mixture resembles pea sized crumbs (approx 15-25 seconds).
3. Place 1/2 cup of cold water into a pourable cup, and slowly start to pour water through chute of running processor. Stop pouring as soon as the mixture JUST starts coming together in a ball (about 20-30 seconds).
4. Pour dough ball onto floured surface and gently form 2 balls, flattening each into a disc. Wrap discs tightly in saran and place in fridge for at least 30 minutes (or you can freeze).
5. Remove dough from fridge and unwrap. Place on floured surface and begin to roll out. Make sure you are generous with the flour and that you occasionaly lift the dough and rotate, to avoid sticking. Roll to desired size.
6. Lightly roll dough around rolling pin to transfer to pie plate. Prick un-cooked crust a few times with a fork, to avoid large areas of puffing. Add your favourite ingredients on top and cook to specified recipe. Enjoy!

*This recipe is enough for a top and bottom crust, with likely some leftovers for tarts :) *

Whole Wheat Bread

I've never been a fan of whole wheat bread. Actually, I should say - I never USED to be a fan of whole wheat bread. The store bought, bagged kind just isn't my personal taste preference (unless whole grain or cracked wheat....Mike feels the same way). Our boys are always served whole wheat bread, though. They never complain, and I like the fact that they get the added nutrients from it. I decided to create a whole wheat bread recipe that we all could enjoy. Here's a basic, everyday whole wheat bread that's quick and easy to make. Someday I'll post my other (current) favourite whole wheat bread recipe - Honey Oat! For now, enjoy this one (*remember, check back to my first bread recipe with step-by-step instuctions on how to make bread*)

Whole Wheat Bread

• Preferment (1/2 cup white flour, 1/2 cup whole wheat flour, 1/2 tsp dry active yeast, 1 cup warm water)
• 1-1 1/4 cup whole wheat flour
• 1 tbsp EVOO
• 1 tbsp brown sugar
• 1 tsp dry active yeast

1. 12-16 hours before starting loaf, in a large bowl, stir together preferment, cover with saran wrap, and walk away!
2. Uncover preferment and pour the remainder of the ingredients into the bowl (start with only 1 cup of the flour). Using your hands or dough hook, knead dough for about 5 minutes. Add more flour as you are kneading if dough is too wet (remember you want it to be slightly sticky).
3. Form dough into ball, lightly oil, and proof in microwave for 60 minutes.
4. After 60 minutes, pour dough onto counter, fold into thirds, then place on lightly greased cookie sheet (or in bread pan). Cover with greased saran wrap, and reproof in microwave for 45-60 minutes (until doubled).
5. With 30 minutes of rise time left, preheat oven to 450 degrees.
6. When dough has doubled, uncover and place in hot oven (*if you are baking on cookie sheet, make 2 slashes 1/2" deep on top of loaf right before going in oven). Immediately turn heat down to 400 degrees.
7. Bake for 22-25 minutes, until nicely browned and hollow sounding when knocked.
8. Let cool (or not!), slice and enjoy!!!

Broiled Broccoli

This is a pretty simple recipe, that's big on flavour! I usually serve broccoli steamed (often with carrots and cauliflower), but this is an easy way to mix it up. I first came across this recipe as a recommendation by Mario Batali for a pizza topping (pizza crust, fresh tomato sauce, mozza cheese, then broccoli). I find this works as a sidedish by itself. You can serve as is, or even add a little squirt of lemon juice while plating. Either way, it's a definite keeper! Enjoy!

Broiled Broccoli

• 2 cups broccoli flourets
• 1 1/2 tbsp extra virgin olive oil
• sea salt and fresh cracked pepper

1. Turn on broiler.
2. In a large bowl, toss broccoli flourets with oil and s&p. Pour onto cookie sheet, making one layer.
3. Broil for 5-7 minutes, or until just starting to brown nicely.
4. Serve and Enjoy!

Deep Fried Mars Bar

The deep fried Mars bar.....heard of it before??? I first saw this at a carnival and it peaked my interest so much, Mike and I had to try it. I'm not sure if I like it or not. Knowing how bad it is for me, makes it really hard to enjoy. But either way, here's the recipe for a homemade one.....

Deep Fried Mars Bar

• DO
• NOT
• EAT
• ONE
• EVER!
• HAPPY
• APRIL
• FOOL'S
•    :)

*You didn't really think I would post the ultimate UNHEALTHY recipe, did you?!?!?*