Big Mama's Bestest Banana Muffins

Today I got home from running errands and found four overly ripe bananas in my fruit bowl. I had intended on slicing them and freezing them for smoothies...but these were even too far gone for that.

 

 

 

 

YUCK!  They were completely mushy and pretty gross, but it still pained me to toss them in the trash. Then I thought of Banana Bread, then decided on muffins.  The Bigger Little Mouth was the Reserve Grand Champion Muffin Maker at our county fair this year, so I figured, if she could do it, then so could I.

 

 

Here's the recipe I cobbled together from her 4-H materials with a few of my own touches.

 

 

Big Mama's Bestest Banana Muffins

 

 

3-4 smashed bananas

1 egg

1/2 cup sugar

1/4 cup melted butter

1/2 teaspoon vanilla

1/2 teaspoon lemon or orange zest (optional, I used orange)

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups flour

 

Smash bananas with a fork, add egg, sugar, melted butter and salt. Mix with the fork until combined.  Now here, a good baker would tell you to sift together the rest of the dry ingredients, then add in three parts, folding it in gently to combine. And that's a good practice, for sure, but I just dumped everything else in the bowl and stirred it up. But DO be careful not to over mix. Stop while the batter still looks "lumpy". If you don't your muffins will have big tunnels in them and will come to a point, like Mount Vesuvius.

 

Either grease the muffin tin, or add paper or silicone liners. We're a liner kind of family. The Little Mouths don't like the "Skin" they call it if you don't use them. Thanks to the goddess of all things "Perfect", the Barefoot Contessa, I use a ice cream scoop to divide the batter into the muffin cups.

 

Bake at 350 degrees for 20 minutes or until done, but not over done. Serve warm for maximum effect. Big thumbs up from Little Mouths, Big Mama and even Grandpa!

 

 

Halloween...Trick or Treat Chicken Noodle Soup

Besides Christmas, is there any "holiday" more looked forward to that Halloween? My children were nearly beside themselves as they packed up their costumes to take to school today.

Dinner will be a rushed affair and they'll be standing by the door, in full regalia, counting down to the bewitching  hour. Not mid-night--but six o'clock. The start of Trick-or-Treat in our neighborhood.

Although my Biggest, Little Mouth, would like to be able to run around the neighborhood with her friends, I will, alas be accompanying them again this year. We have a long standing rule that any candy received and not properly thanked, goes to the Big Mama.  This could be why big mama isn't a smaller mama, but it does tend to make sure both Little Mouths remember to say thank you at each house.

The remnants of hurricane Sandy are keeping it windy and wet in our neck of the woods. I'm not sure how long we'll be out and about tonight, but there will be this big pot of goodness awaiting our return. What a treat!

Easy Chicken Noodle Soup
1 Large Sweet Onion
1 teaspoon Olive Oil
1 cup baby carrots, sliced or whole
1 Lemon, Zest and Juice
1 Cup White Wine (Optional)

2 Chicken Breasts or Thighs
(Whatever you have on hand)
2 cloves of Garlic
1 teaspoon thyme
1 bay leaf
1 tablespoon chopped parsley 
(fresh is best, but dried is fine)
1 Box of Chicken Broth
1 bag of egg noodles
(I prefer Reamers in the freezer section
or make your own-it's easy!)

Heat a large pot or dutch oven on the stove top, add olive oil and chopped onion. Slice carrots and add them to to onion. Cook over medium heat, stirring occasionally until the veggies begin to soften.  De-glaze the pan with the wine or juice of one lemon.   Add the chicken broth, lemon zest, thyme, garlic, bay leaf and chicken. Allow to simmer for 45-60 minutes. 

Remove chicken, bay leaf and any large pieces of garlic. When chicken has cooled, shred and add back to the broth.  If broth has condensed, add water until you have enough liquid to cook the noodles.  Add noodles to the pot and bring to a boil.  

Lower flame to a simmer until the noodles reach the desired tenderness.  Add a tablespoon of fresh chopped parsley and serve with crusty bread.