Lemon or Lime Zucchini Muffins

Got this yummy recipe from Kara's Kitchen Creations. Another good way to use up that abundant zucchini.

1/2 C butter
1 C sugar
2 eggs
1-2 tsp lime or lemon zest
2 TB lime or lemon juice
2 C flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
2 C shredded zucchini

Topping:
1 TB sugar (I used raw sugar)
1/4 C sliced almonds, slightly crushed (didn't have almonds so use pecans instead)

Cream butter and sugar. beat in eggs, zest, and juice. Stir in dry ingredients, then zucchini. Spoon into well greased or paper lined muffin cups. Sprinkle with sugar, then almonds. Bake at 325 for 18-20 minutes. Let cool in pans for about 10 minutes and they will come out easier.

Makes about 15 muffins. Can cook in mini-loaf pans but increase the baking time about 10 minutes. Test for doneness with a toothpick.

Turkish-style Zucchini Gratin

Our zucchini went wild this summer and I have tried to make the most of it. I have been trying new recipes nearly every day and have come up with some really good ones. This one comes from Binnur's Turkish Cookbook and I tried it with some hesitation but that was a mistake as it turned out very good. I have done it following the recipe and then I did a different spin on it using some left overs that I wanted to get rid of. Surprisingly husband liked it and so we have had it a couple of times. Can be used as a side dish or appetizer or even the main dish. Since we seem to have misplaced our camera, youngest daughter has taken the pictures for me. Thanks Bess!

3 small zucchini

Filling:
1/4 C feta cheese, crumbled
1 tsp dried dill or 1 TB if you have fresh.
parsley chopped (I didn't have parsley so left it out)

Topping
1 tsp butter
1 TB flour
1/2 C milk

Peel zucchini and cut them in half lengthwise. Remove and discard the seeds with a teaspoon. Sprinkle lightly with salt. Mix the filling ingredients and fill the zucchini equally.

In a small pot, melt the butter; add flour and mix. Slowly add milk and stir, cooking till thickened. Cover the zucchini with this topping.

Preheat the oven to 400 degrees. Place parchment paper on a cookie sheet. Arrange the zucchini on it and cook for about 25 minutes until the tops are golden.

Since I had some cubed ham in the fridge needing to be used, I prepared the zucchini as above but did not salt them. Fill the cavity with ham and then top with shredded cheese. Then add the topping and bake the same as above.

Stuffed Peppers

It's that time of year again, there is a chill in the air in the morning. It's time to say farewell to the fresh garden produce. Two nights ago our garden actually got frosted, not real hard but it definitely left it's mark. It won't be long!! Anyway last night was the night to make stuffed peppers. I just love them. I use my mother-in-law's recipe. I just love using all fresh ingredients from the garden but that isn't always available so I will include measurements for both the fresh and the store bought ingredients.

Stuffed Bell Peppers
1 lbs ground beef
1 clove garlic
1/2 onion
5 or 6 tomatoes-skinned and cored, & diced (1 bottle or 2 cans)
2 c zucchini, cubed
6 ears corn (or 1 can)
1 1/2 c cabbage, shredded
1/2 c rice
6-8 Green Bell peppers-discard the seeds-dice the good parts of the tops
cheddar cheese

In a large fry pan brown the meat with the onions and garlic. Not just cook it but really brown it to get some good flavor going in the pan. Drain the grease. Add tomatoes, zucchini, corn, cabbage, rice, and the diced pepper tops. Stir this all together in the pan. (This will fill a very large fry pan). As this starts to cook the juices from the vegetables are released. Bring to a boil then cover and simmer till veggies and rice are tender. Salt and pepper to taste.

Fill the bell peppers with the veggie filling and top with cheese. (I like a little more cheese in mine so I add some to the filling) Stand the peppers up right in a pan and steam them for 15 min. (more or less depending on how tender or crisp you want your peppers.

This makes a lot of filling, I would guess you could feed 8 people easily.

Fresh Tomato Pasta

This is my all time favorite summer dish!!

Ingredients:

Pasta (angel hair is best in my opinion, although not shown in pict.)

Fresh Tomatoes, diced (store bought won't cut it)

Fresh Basil

Garlic (I use the pre-chopped, refrigerated)

Butter (absolutely no margarine!)

Parmesan Cheese

Salt & Pepper

While pasta is cooking dice tomatoes.

In a sauce pan melt butter (I usually do about 2 TBS per person). Add chopped garlic (1 tsp per cube of butter), basil (8-my leaves were fairly small). As Emeril would say let it get happy.

Drain pasta and put in serving bowl. Pour butter mixture over pasta and stir to coat noodles. Add chopped tomatoes (I prefer my tomatoes cold). Salt & Pepper to taste, and top with Parmesan cheese.

Enjoy!!!

Sweet N' Sour Chicken

Last night Chinese sounded good, but I'm trying to cut back on spending and unfortunately eat out is right at the top of the list of cut backs. Anyhow I dusted off Cara's recipe for sweet n' sour chicken. I really like this recipe it just got forgotten about for awhile. Of course I didn't plan ahead for dinner I was thinking Eric was working late and so dinner was going to be "simple". Turns out he wasn't going to be "Late". So for the sake of time I defrosted the chicken mostly and then cut it into smaller pieces. I followed the recipe below except for the baking instructions. I baked it for 10-15 min at 450. I think I will do this again in the future, it was tasty and faster.
This goes great with plain or fried rice.

Sweet N' Sour Chicken
4-8 Chicken breasts - boneless, skinless
1 egg beaten
corn Starch
oil

Sauce
3/4 c sugar
1/4 c ketchup
1/2 c vinegar
1 TBS soy sauce
1/2 tsp garlic powder

Dip chicken in egg then roll in corn starch. Brown both sides in pan coated with oil. Place in baking pan and cover with sauce. Bake uncovered at 325 for 1 hour. (or till chicken is cooked thru)

Rosemary Red Potatoes

After my full day of canning beans, laundry, & children, I think Eric could see the writing on the wall. If he was wanting something "good" for dinner it was going to be up to him to make it happen. And of course he was successful. Not long ago he saw someone eating potatoes similar to these and has been craving them ever since. He found this recipe at allrecipes.com.

Rosemary Red Potatoes
1 3/4 lbs small red potatoes, quartered
1 small onion, quartered
1/4 c olive oil
1 1/2 tsp dried rosemary, crushed
2 garlic cloves, minced
1/4 tsp garlic salt

In a bowl, combine all ingredients, toss to coat. Transfer to a foil-lined 15 x 10 baking pan. Bake uncovered at 425 for 25-30 min. or until potatoes are tender and browned.

-we cut smaller wedges
-added more garlic
-added salt and pepper
-after potatoes are tender if you like them with a little crispiness to them, broil them for just a couple min.

Turkish Rustic Bread

This is another recipe from Binnur's Turkish Cookbook and I love it. It is crusty on the outside and chewy soft on the inside. The recipe is very easy but if you are in a hurry this isn't one to do. You have to start four days ahead of time as it is a sourdough type bread. The only problem with it is that when I make it I want to eat the whole loaf.

Turkish Rustic Bread

Sourdough Starter:
1/4 plus 1/4 plus 1/4 C all purpose flour
3 TBs plus 3 TBs plus 3 TBs warm water

Dough:
1 TBs yeast
1 tsp sugar
1/4 C warm water
3 C flour sifted with
1 tsp salt
1 C warm water

On the first day mix well 1/4 cup flour with 3 TBs warm water in a bowl and cover. Let sit at room temperature.
Second day, add 1/4 C flour and 3 TBs warm water, mix very well and cover. Let sit at room temperature
On third day, add 1/4 C flour and 2 Tbs warm water, mixing well. Cover and let sit at room temperature

On fourth day the starter is ready to use. In a small bowl, mix the yeast sugar and 1/4 C warm water. Stir well so yeast dissolves and let rest 10 minutes. I did not let it rest as I use the instant yeast. Sift flour and salt together and add the yeast mixture, 1 C warm water and the sourdough starter. Mix and knead the dough for about 10 minutes till it becomes smooth.

Place dough on a floured tray, sprinkle with flour and cover with cloth. Let stand in a warm spot to double, about 2 hours. (I put mine in a greased bowl and covered) You can turn the oven on to warm for a minute, turn it off, and then place the dough in the oven to rise if you wish.

Place dough on floured counter and knead for about 3 minutes to get out bubbles. Shape into an oval, and place on a tray sprinkled with cornmeal to rise again. Can put on a parchment paper if desired. It wil take about 40-45 minutes to double. Use a razor or very sharp knife to make deep slashes in the dough for the steam to come out.

Put some water in an oven-safe bowl and place in the bottom of the oven. Preheat oven to 425 degrees. Bake on middle rack for about 40 minutes. Place on wire rack to cool. Slice and serve.

Since I used the fast rising yeast it took less than two hours to double in size.

Blueberry Oat Muffins

When blueberries were on sale I bought 5 lbs, per my husbands request. I had never made anything with blueberries before, but when I saw this recipe at the Sister's Cafe I new it would be a good place to start.

Blueberry Oat Muffins
1 c Oats
1 c flour
1/2c sugar
3 tsp baking powder
1/4 tsp salt
1 egg
1 egg white
1 c milk
2 TBS butter, melted
1 tsp grated lemon peel (opt.)
1 tsp vanilla extract
1 c fresh or frozen blueberries (do not thaw before adding to batter)

Topping
1/2 c oats
2 TBS brown sugar
1 TBS butter softened

In a bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Pour batter into greased muffin tins. Combine topping ingredients and sprinkle over batter. Bake at 400 degrees for 20-22 min. or until top is lightly browned and springs back when lightly touched. Cool five min. Yields 12 muffins.

Old Fashioned Lemonade or Limeade

This recipe comes from my daughter-in-law, Annie. For my birthday one year she sent me a pitcher, glasses, lemons, and the recipe for lemonade. Since limes were on sale this week I decided to try it with limes and it was just as good. Hence the title change to lemonade or limeade.


Old Fashioned Lemonade or Limeade

Juice of 6 lemons or limes (1 C)
3/4 C sugar
4 C cold Water
Ice cubes

In a large pitcher, combine juice and sugar; stir to disolve sugar. Add remaining ingredients and blend well. Enjoy

Zucchini Brownies

It must be zucchini time as I just pulled up the blog and there was Chris's recipe for zucchini cupcakes. I tried these brownies this morning to see if I had a new way to use the zucchini from our garden. (I actually don't have any zucchini yet but know that warmer areas are in the season). I used frozen zucchini that I did last year. I will add this recipe to my zucchini bread and zucchini cake group. It is more of a cake brownie and although the icing is very good, it was a little too much for me. Not much of a sweets person. Next time I will make a bit less.

I found this recipe on Kara's Kitchen Creations blog.

Zucchini Brownies

1 1/2 cups sugar
3/4 cup oil
2 tsp vanilla
2 cups grated zucchini
2 cups flour
1/3 cup cocoa
1 1/2 tsp soda
1 tsp salt
1/2 cup chopped nuts (optional)
Whisk sugar, oil, vanilla, and zucchini till blended. Stir in remaining ingredients. Spread into a greased 9x13" pan. Bake at 350 for 30-35 minutes or till toothpick comes out clean. Frost with chocolate frosting.

Frosting:
3 Tbsp melted butter
2 Tbsp cocoa
2 cups powdered sugar
2-3 Tbsp buttermilk or milk
dash of salt
1 tsp vanilla
Stir together butter and cocoa till smooth. Beat in remaining ingredients, adding milk till it is the consistency you like.

Zucchini Cupcakes

I found this recipe in a Taste of Home magazine. It is a tasty way to use all that zucchini you may be wondering what to do with. The creamy caramel frosting together with the hint of almond flavoring in these cupcakes make them unique and delicious.

3 eggs
1 1/3 C sugar
1/2 C vegetable oil
1/2 C orange juice
1 t almond extract
2 1/2 C flour
2 t ground cinnamon
2 t baking powder
1 t baking soda
1 t salt
1/2 t ground cloves
1 1/2 C shredded zucchini

Caramel Frosting:
1 C packed brown sugar
1/2 C butter or margarine
1/4 C milk
1 t vanilla extract
1/2 t salt
1 1/2 to 2 C powdered sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, salt, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confecitoners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1 1/2 to 2 dozen.

Snickerdoodles

Some of you are beginning to wonder if I make anything other than deserts around my house, the answer is yes. I'm going to try posting to other categories more, it will be hard but I will try! I quite enjoy these cookies. When I volunteered to make these for the kids in our ward going on the "trek" this next week I thought not only would they travel well and taste great, but they would add a little variety to the mix. This recipe comes from Gale Gand from Food Network.

Snickerdoodles

Ingredients

For the topping:

3 TBS sugar

1/2 tsp cinnamon

For the cookie dough:

3 1/2 c flour

1 TBS baking powder

2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 c butter

2 c sugar

2 eggs

1 TBS light corn syrup

2 1/2 tsp vanilla extract

Directions:

In a small bowl, stir the sugar and cinnamon and set aside.

To make the cough, stir together the dry ingredients.
Cream together butter and sugar, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.

Preheat oven to 375 degrees.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased cookie sheet 2 1/2 in. apart. Bake for 10 to 12 min. until puffed up and the surface is slightly cracked. Let cool on pan a few minutes before removing to a wire rack to cool.

Bread In A Hurry

There is nothing like fresh hot bread out of the oven, but yet many tend to shy away from this dying art. Every time I make bread I think this isn't hard why do I put this off. Usually it is a time factor. If that is what holds you back here is a recipe for you to try. This can be done from grinding the wheat to out of the oven in under 1 1/2 hours. It is a moist bread and it is yummy! This recipe is from my husband's cousin Laura M.

Whole Wheat Bread

7 c wheat flour

2/3 c gluten flour

2 1/2 TBS instant yeast

5 c steaming hot tap water

2 TBS Salt

2/3 oil

2/3 honey or sugar (I used brown sugar)

2 1/2 TBS bottled lemon juice

5 c wheat flour

In a Bosch or other stand mixer, mix first three ingredients. Add all the water and mix for 1 minute. Cover the bowl and let it rest for 10 min. Add the rest of the ingredients except for the remaining flour, and mix for 1 min. Then add the remaining flour mixing it in 1 cup at a time. Then mix for 6 to 10 min. Divide dough and place it in four greased loaf pans. Turn oven on to warm for one min. Then turn oven off and place loaves in oven for 15 min. Leaving the dough in the oven turn it on to 350 and and bake for 30 min.

-This should be a soft dough. I'm not sure if I got distracted and added to much flour, but it ended up needing water added so the dough wasn't to stiff. Next time I make it I'll take notes on the flour and add an edit here it needed. It turned out delicious

-I used white wheat-hence the lighter color

Marla's Sweet Rolls

This is one of my favorite sweet roll recipes. I received it from my friend, Marla Anderson (no relation) years ago when she lived in Malta, Idaho, and our oldest boys went up there to thin beets one summer. They were delicious then and I have been making them ever since. Since our family has grown, this is way too many rolls for us to consume so I have cut the recipe down to make in my bread machine. I will include both recipes so that it can be used for a few or for many.
I have changed the way I make these through the years; no longer do I scald the milk, just warm it in the microwave, and I use the fast rising yeast and just add it and the sugar with the dry ingredients and include the water with the wet ingredients.

Marla's Sweet Rolls

Scald and then cool: 3 Cups milk
2 cubes butter
Mix and let stand: 1 C warm water
1 TB. sugar
4 TB yeast
Mix together: 4 Tb sugar
4 tsp. salt
4 eggs, beaten

Add egg mixture to yeast mixture and stir well. Then add milk mixture which is slightly warm. Add about 10 cups of flour and stir with a wooden spoon. Let raise about 1 hour and then scrape dough out onto a floured board, mixing as little as possible. Roll out dough into a large rectangle. Melt 1 cube of butter or margarine; let cool and spread all over the dough. Sprinkle with sugar and cinnamon. Roll up and cut with scissors or sharp knife about 1 to 1 and 1/2 inches thick. Put on a greased pan and then mash it flat with palm of your hand or fingers before you go on to the next roll. Let raise 15 to 30 minutes and bake at 375 degrees for 15-20 minutes. Frost.

Frosting.

Brown 1 cube of butter and add 1 to 2 lbs powdered sugar, thinning with canned milk. Add 1 tsp of vanilla. Smear or drizzle on rolls.


Marla's Rolls for Bread Machine - makes about 15-18

1 C milk
1/2 C butter, melted
1 egg
2 1/2 - 3 cups of flour
1 tsp. sugar
1 tsp. salt
2 tsp. yeast

Add ingredients to bread machine pan in the order given. Mix on pizza dough setting. Roll out and spread with 1/2 cube butter and sprinkle with sugar and cinnamon. Roll up and cut. Place on greased pan and flatten with palm of hand. Let raise about 1/2 hour and bake at 375 degrees for 15-20 minutes. Frost or glaze.

Frosting.

Brown 1/2 cube of butter and add powdered sugar, 1/2 tsp. vanilla and thin with milk. Spread or drizzle on rolls.

Soft Sugar Cookies

Ok so we don't have any great artists at our house but believe me these are tasty! A friend was shopping at the DI and saw these dinosaur cookie cutters and knew my boys would love them, she was right. They have been used several times just on pieces of bread.
When I was first married I went to make sugar cookies and my hubby insisted I use this recipe (thanks Cindy P.) and I have used it ever since. They are so soft! They remind me of a Lofthouse Cookie. Top them with Almond Powdered Sugar frosting and you can't beat them.

Sugar Cookies
1 c butter (or marg.)
1 c sugar
2 eggs
1 TBS milk
1 tsp vanilla
3 c flour
3 tsp baking powder
1/2 tsp salt

Cream together the butter and sugar. Add eggs, milk, and vanilla and mix together. Then add the remaing dry ingred. This is a very soft dough, chill for 10 min. or so before rolling out.

Bake @ 400 for 6 min.

Mom's Meat Loaf

Not sure how many people like meatloaf but it has been a staple at our house forever. The girls are always asking me for the recipe and I never have one since I have put a little of this and a little of that in it. So, last time I made it I measured my guesses and came up with this recipe. We had it for dinner this evening using my measurements and it turned out great. This is quite a moist meatloaf. Grandson Braydon was here and got so excited to see that we were having meatloaf and said it was one of his favorites. Perhaps it will become one of yours as well.

Mom's Meatloaf

1 lb. ground beef
1/4 C chopped onion
1/4 C chili sauce or salsa
2 slices bread soaked in 1/2 C milk or chicken stock till softened
3/4 tsp. salt
1/4 tsp pepper
2 tsp worcestershire sauce
1/4 C katsup
1 egg, beaten

Mix all ingredients together till well combined and place in an 8X8 baking pan that has been sprayed with non-stick cooking spray. Smooth out evenly. Bake in a preheated oven at 375 degrees for 40 minutes.

4th of July Cookies

This week I was incharge of the "Activity Day" for the girls in my ward. I thought with the 4th of July right around the corner we would talk about why we celebrate it and how blessed we are to live in this great country! They each learned how to fold the flag. We wrote letters on paper stars (familyfun.com/fold and snip stars) to send to the young man from our ward serving in Iraq. For treats we had these festive cookies. I adapted the recipe from Taste of Home's "Ultimate Cookie Collection"

4th of July Cookies

1 c butter, softened

1 1/2 c sugar

1 egg

1 tsp vanilla

2 1/2 c flour

1 1/2 tsp baking powder
1/2 tsp salt

2 tsp almond extract, divided

red food coloring

blue food coloring

1/2 c flaked coconut, finely chopped

1. Line a 9-in.x 5-in. x 3-in. loaf pan with waxed paper; set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

2. Divied dough into thirds. Add 1 tsp almond extract and red food coloring to one portion; spread evenly into prepared pan. Add coconut to second portion; spread evenly over first layer. Add 1 tsp almond extract and blue food coloring to third portion; spread evenly over second layer. Cover with foil; freeze for 4 hours or over night (I only did 1 1/2 hours and it worked fine)

3. Unwrap loaf and cunt in half lengthwise. Cut each portion widthwise into 1/4-in. slices. Place 2-in. apart on ungreased baking sheets. Bake at 350 for 12-14 min. or until edges are lightly browned. Remove to wire racks to cool.

Yields: 3 1/2 dozen.

Lemon Poppy Seed Muffins

I don't have a lot of muffin making experience, so when my brother-in-law asked me to make some for a brunch for after his baby's blessing, I went surfing for some recipes to try. This one was a hit. I found it at The Sister's Cafe.

Lemon Poppy Seed Muffins

3 cups flour

1 tbs baking powder

1/2 tsp baking soda

1/2 tsp salt
2 TBS poppy seeds

10 TBS unsalted butter ( 1 1/4 stick), softened

1 c sugar

2 eggs

3/4 c sour cream

3/4 c buttermilk

1 TBS lemon zest

Glaze

2 TBS fresh lemon juice

1 c powdered sugar

Preheat oven 375.

Cream butter and sugar together, beating until fluffy. Add eggs one at a time. Add buttermilk, sour cream, and lemon zest.

Whisk together the dry ingredients and then add it to the butter and sugar mixture.

Mix until all is moist. Do not over beat. Fill greased muffin tins 3/4 full. Bake till golden brown 15-20 min. (use toothpick to test)

Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

While the muffins are cooling, make glaze. Just whisk lemon juice and pwd sugar together. Add more juice if necessary. While muffins are still a bit warm, use a pastry brush to glaze each muffin.

This makes about 18 muffins.

Chicken Pasta Soup

This soup is a favorite of my daughter Brianne. When she was in the MTC, she told some of the other sister missionaries how much she loved this soup. She made it sound so good that one of the other sisters, Hermana Carroll, told Brianne she would come to our house after their missions so that I could make Chicken Pasta Soup for her. Well, she was true to her word, and yesterday I fixed Chicken Pasta Soup for Hermana Carroll. After she tasted it, she claimed it was perfect and well worth her trip up from St. George. I don't know if it is that good, but it is a soup we all like. Here is the recipe:

6-8 chicken breast tenders
1/2 tsp. Lawrys seasoning salt
4 T olive oil
1/2 C butter, divided in half
1 small onion, doced
2 stalks of celery, chopped
1 carrot, peeled and shredded
1/2 C flour
2 (14 oz.) cans of chicken broth
pepper to taste
1/4 tsp. dried basil
2 C half n half
4 oz. sliced fresh mushrooms
1 C sugar snap peas
1 T sugar
6-8 oz. penne pasta

Sprinkle chicken with seasoning salt. Saute in olive oil over medium heat in large skillet about 6 minutes per side or until done. Remove chicken and set aside. In same pan melt 1/4 C butter. Over medium heat, cook onion, celery, and carrot until limp. Add flour, stirring until smooth. Gradually add chicken broth, stirring constantly. Transfer to a large soup pot, and turn heat to low. Cut chicken into pieces and add to broth mixture with pepper and basil. Slowly add half n half. Stir and heat through. Melt remaining butter in a large shallow bowl in the microwave. Combine mushrooms, sugar snap peas and sugar with the butter and cook on high for 3 minutes, stirring once midway. Fold this into soup mixture on the stove and simmer for about 10 minutes. Meanwhile prepare pasta according to directions. drain well and add immediately to soup. A complete meal when served with hot, crusty bread. Serves 6-8.

Banana Biscotti with Cinnamon Chips

I saw this recipe at Annie's Eats (who adapted from Picky Palate) and thought it would be fun to try. I had never eaten a biscotti before let alone made a biscotti! We go through bananas around here like crazy so it is seldom that they sit around long enough to ripen. So last week I bought 2 bunches hoping that would do the trick. I still had to hide two, to ensure I would have some to make this. I am a fan of Biscotti, I love the crunch! It is a little time consuming but not hard. I also love cinnamon chips! I didn't know they even existed till I started looking at food blogs. Hereshey makes them. I will be trying more recipes with them. We have been having a good time just saying "Biscotti" at our house. Give it a try! Banana Biscotti with Cinnamon Chips

Ingredients:

3/4 cup very ripe bananas, mashed

1 egg

2 tbsp. brown sugar

1 tsp. vanilla extract

1 3/4 cup plus 2 tbsp. all-purpose flour

1/2 cup plus 2 tbsp. sugar

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/2 cup cinnamon chips (or mini-chocolate chips)

5-6 oz. white chocolate, coarsely chopped (optional)

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, or use a silpat if you have one (I borrowed my mother-in-laws, loved it, I need to get me one).
Combine the mashed bananas, egg, brown sugar and vanilla in a large bowl. Mix until well combined. In another mixing bowl, combine the flour, sugar, baking powder, cinnamon, salt, and cinnamon chips. Stir together to mix. Add the dry ingredients to the wet ingredients and mix until well combined.
Divide the dough into two equal parts on the prepared baking sheet. Spread into two logs on the baking sheet, about 4 inches wide and 1 inch deep, leaving at least 4 inches or more between the two logs. Bake for 25 minutes, remove from the oven, reduce the heat to 250 degrees F and let cool for 10 minutes. Using a long, thin knife slice the biscotti into 1/2-3/4 inch pieces on the diagonal.
Place the slices back onto the baking sheet on their side and bake for an additional 10 minutes. Remove from the oven, flip the biscotti over to the other side, and bake for 10 more minutes. Remove from the oven and let cool completely on the baking sheet.
Melt the white chocolate in a double boiler until smooth. Drizzle over cooled biscotti. Let cool until set.