Banana Bread Bunts

I've made banana bread and blogged about it many times before.

You can read about it here, here and yup here too!

But in all the times I've made banana bread,

I had yet to make it into a banana bread bunt!

When I found mini bunt pans earlier this year,

I knew I had to make not only the mini bunts,

but a full sized banana bread bunt too of course!

The Goods:

Butter

Sugar

Eggs

Sour Cream

Flour

Baking Powder

Baking Soda

Salt

Mashed Banana 

Lemon Juice
Chocolate Chips

In a large bowl, combine the flour, baking powder, baking soda and salt.

In another large bowl, cream the butter and sugar together.

Add the eggs and sour cream, mixing until combined.

Add the dry ingredients to the wet ingredients and mix again.

Now mix in the mashed bananas and lemon juice.

Finally, add a bag of chocolate chips and mix one last time!

Spray your bunt pan(s) with baking spray and preheat your oven to 375 degrees.

Fill your mini bunt pans about 3/4 of the way full...

And then fill your regular sized bunt pan with the rest of the dough.

Bake the mini bunts for about 30 minutes - until a toothpick comes out clean!

Cool for about 5 minutes, remove from pans and finish cooling on a wire rack.

The regular sided bunt will take a little longer to bake.

Mine was in right about an hour and turned out perfectly!

As with the mini bunts, cool in the pan for about 5 to 10 minutes,

then remove from pan and finish cooling on a wire rack.

Banana Bread Bunts
(Makes 1 Large and 4 Mini)

6 Tablespoons Butter

2 Cup Sugar

2 Eggs - beaten

1 Cup Sour Cream

4 Cups Flour

4 Teaspoons Baking Powder

2 Teaspoon Baking Soda

1 Teaspoon Salt

1 1/2 Cups Mashed Banana
2 Tablespoons Lemon Juice

2 Cups Chocolate Chips

1. In a large bowl, combine the flour, baking powder, baking soda and salt.
2. In another large bowl, cream the butter and sugar together.
3. Add the eggs and sour cream, mixing until combined.
4. Add the dry ingredients to the wet ingredients and mix again.
5. Now mix in the mashed bananas and lemon juice.
6. Finally, add a bag of chocolate chips and mix one last time!
7. Spray your bunt pan(s) with baking spray and preheat your oven to 375 degrees.
8. Fill your mini bunt pans about 3/4 of the way full and then fill your regular sized bunt pan with the rest of the dough.
9. Bake the mini bunts for about 30 minutes - until a toothpick comes out clean!
10. Cool for about 5 minutes, remove from pans and finish cooling on a wire rack.
11. Bake the regular sided bunt a little longer - mine took about an hour and turned out perfectly!
12. As with the mini bunts, cool regular sized bunt in the pan for about 5 to 10 minutes, then remove from pan and finish cooling on a wire rack.

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Crust Free Mini Quiche!

I love quiche!

I've blogged about quiche more than once.

One can be found here and another can be found here!

I've never blogged about mini quiche or crust free quiche,

but today you're getting to hear about both in one recipe!!!

I had asparagus leftover from another recipe,

and chorizo in my fridge for something else yummy,

so on the whim one day I decided to make quiche.

BUT I didn't want to do a normal sized one.

Nope, I was going to do mini ones and omit the crust!

Let me show you how to make these babies!!

The Goods:

Eggs

Milk

Asparagus

Green Onions

Chorizo

Monterey Jack Cheese

In a large skillet, cook up 6 ounces of chorizo.

And in a large pot cook 1/2 inch pieces of asparagus until tender.

Grease your jumbo muffin pans.

Add a spoonful of the cooked chorizo to each.

And follow up with a spoonful of cooked asparagus in each too.

Scramble your eggs with 1/2 cup of milk.

Season with salt and pepper to your liking.

Pour egg mixture into each muffin pan until you've used it all up.

Top with sliced green onions.

And finally some shredded monterey jack cheese.

Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.

Let cool in the pans for a few minutes.

Then remove and let cool a little on wire rack.

Who am I kidding?

Dig in and devour one as soon as you won't burn your mouth!!!

Asparagus and Chorizo 

Crust Free Mini Quiche

6 Ounces Chorizo

4 Ounces Monterey Jack Cheese - Shredded

12 to 15 Asparagus - Cut into 1/2 Pieces

2 Green Onions - Sliced

1/2 Cup Milk

8 Eggs

Salt and Pepper To Taste

1. In a large skillet, cook up 6 ounces of chorizo.
2. And in a large pot cook 1/2 inch pieces of asparagus until tender.
3. Grease your jumbo muffin pans, add a spoonful of cooked chorizo and a spoonful of cooked asparagus.
4. Scramble your eggs with 1/2 cup of milk. Season with salt and pepper to your liking.
5. Pour egg mixture into each muffin pan until you've used it all up.
6. Top with sliced green onions and shredded monterey jack cheese.
7. Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.
8. Let cool in pan for a few minutes, then remove to wire rack.

Mini No Bake Cheescakes!

Growing up, my mom let us pick what kind of cake we wanted each birthday.

I remember both my brother and dad requesting her cheesecake almost every year.

This cheesecake wasn't a typical cheesecake, but instead more of a cheese pie.

And the best part is that it's not even baked, so that makes things even easier!

While brainstorming dessert ideas to make and share on the blog,

I remembered this cheesecake and how delicious it was,

so I decided to make it myself, but put my own little spin on it!

Instead of making one big no bake cheesecake, I made eight mini ones.

Making cheesecake can be a little intimidating,

but like I already said - this isn't your typical cheesecake

and you don't even have to put it in the oven!!!

Now let me show you how to make these babies.

The Goods:

Mini Graham Cracker Crusts

Cream Cheese Block

Sweetened Condensed Milk

Lemon Juice

Vanilla Extract

Cherry Pie Topping

In a large mixing bowl, beat the cream cheese until soft and fluffy.

Add the sweetened condensed milk and mix well.

Now add your lemon juice...

And vanilla extract, then mix once again.

Pour the cheesecake mixture into the mini graham cracker crusts.

Chill in refrigerator at least three hours, until cheesecake is set.

It's delicious as a plain cheesecake...

But I personally prefer it with some cherry pie topping!

Mini No Bake Cheesecake

8 Mini Graham Cracker Crusts

8 Ounce Cream Cheese Block

14 Ounces Sweetened Condensed Milk

1/3 Cup Lemon Juice

1 Teaspoon Vanilla Extract

1 Can Cherry Pie Topping

1. In a large mixing bowl, beat the cream cheese until soft and fluffy.
2. Add the sweetened condensed milk and mix well.
3. Now add the lemon juice and vanilla extract, then mix once again.
4. Pour the cheesecake mixture into the mini graham cracker crusts.
5. Chill in refrigerator at least three hours, until cheesecake is set.
6. Eat either plain or with some kind of yummy topping. 

Mini Chocolate Chip Cookies

When I made White Chocolate Macadamia Nut Cookies in March,

I realized I have never blogged about my Chocolate Chip Cookie recipe!

I'm finally getting around to sharing that recipe with you guys today, 

but instead of the "normal" size, I made a batch of mini cookies!!!

As I mentioned in this post, the Chocolate Chip Cookie recipe I use 

is the original Tollhouse recipe found on the back of the bag.

The ONLY thing I do differently is bake them a few minutes less. 

The Goods:

Flour

Baking Soda
Salt

Sugar

Brown Sugar

Semi Sweet Chocolate Chips

Macadamia Nuts

Vanilla

Eggs

Unsalted Butter (Not pictured - whoops!)

Measure out and prep all your good before you get started.

This makes the cookie making process a lot faster!

Let butter soften, then beat with mixer.

Add sugar, brown sugar and vanilla then mix.

Add eggs and mix to incorporate completely.

Add the dry ingredients and mix again.

Finally, add in the chocolate chip and mix until combined. 

Preheat oven to 350 degrees.

Now the easy part is done!

The next step isn't exactly "hard",

but does take some time and patience.

Pinch the SMALLEST bit of dough possible,

and space them out on a parchment lined cookie sheet.

To get the right sized cookie, this took some trial and error.

You'll think you need much more dough,

but those "blobs" are about the size of a dime!!!

Bake your cookies for about 5 minutes.

Once they start to turn golden, they're ready!

Cool on the pan for a minute.

Then place on a wire rack to finish cooling.

When I make "normal" sized cookie, I usually get a few dozen...

But with the mini ones I made over 350 cookies.

Yes, you read that right folks!

More than THREE HUNDRED & FIFTY mini cookies!

Now it's time to grab an ice cold glass of milk

and taste test a few (ok, maybe like 10) mini cookies!

And then package up the rest for a cute boy and your coworkers!

Even though there were SO many cookies,

all of them were eaten in less than 24 hours!!!

Mini Chocolate Chip Cookies

2 1/4 Cups All Purpose Flour

1 Teaspoon Baking Soda
1 Teaspoon Salt

3/4 Cup Sugar

3/4 Cup Brown Sugar

1 Teaspoon Vanilla

2 Eggs

2 Sticks Unsalted Butter

1 Bag Semi Sweet Chocolate Chips

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda and salt. Set aside 
3. Let butter soften, then beat it with mixer.
4. Add sugar, brown sugar and vanilla then mix.
5. Add eggs and mix to incorporate completely.
6. Add the dry ingredients and mix again.
7. Finally, add in the chocolate chip and mix until combined. 
8. Pinch the SMALLEST bit of dough possible, and space them out on a parchment lined cookie sheet. Make sure to leave enough room for them to expand.
9. Bake your cookies for about 5 minutes. Once they start to turn golden, they're ready!
10. Cool on the pan a minute, then finish cooling on a wire rack.

Mini Turkey Meatloaves

Growing up I remember my mom making meatloaf countless times.

It's not a meal I've eaten regularly as an adult,

but I recently had a craving for some that wouldn't go away!

So what'd I do?

I gave her a call and asked for her recipe of course!

I made a few small changes, but it still tasted like I remember as a child.

The Goods:

Ground Turkey

Shredded Wheat

Milk

Onion

Egg

Fresh Herbs

Salt

Pepper

Dump everything in a big bowl and mix it up.

I used my hands (clean of course!) because they make the best tools.

And because that's how my mom did it when I was little.

Once mixed well, transfer to your baking dish.

I wanted mini loaves, but use whatever dish you desire!

Bake at 350 degrees for about 20 minutes.

Remove from the oven and brush tops with ketchup.

Return to the oven and bake 20 to 25 more minutes.

No one ever said that meatloaf was a pretty meal,

but man does it sure taste great!

Comfort food at it's finest, people!

Serve warm with some yummy sides.

I chose mashed sweet potatoes and roasted broccoli - YUM!

Mini Turkey Meatloaves

1 1/4 Pound Ground Turkey

1 Cup Shredded Wheat

1 Medium Onion - diced

1 1/4 Cups Milk

1 Egg

1 Teaspoon Salt

1/4 Teaspoon Pepper

Fresh Herbs to your liking

1. Preheat oven to 350 degrees.
2. Add all ingredients to a large bowl and mix well. 
3. Transfer mixture to your greased baking dish(es) and bake for about 20 minutes.
4. Remove from oven and bush top of loaves with ketchup.
5. Return to the oven and bake 20 to 25 more minutes.