Orange White Chocolate Banana Muffins

Orange White Chocolate Banana Muffins

Hello Everyone! And hello Fall! Where did Summer go? Is it just me, or did it seem to fly by? I feel like it was just the beginning of June, and now here we are with temperatures starting to dip down a bit, and leaves already beginning to turn! Oh well. Goodbye shorts and tank tops, and hello warm layers, and pumpkin spiced everything!

Today I'm sharing a little recipe I whipped up for fun, not expecting it to turn out half as good as it did. I am the queen of banana bread, and I am always looking for ways to take it up a notch (usually with a dash of something boozy). Searching through my liquor cabinet while on the phone with my hubby, I asked what he thought might be good, listing a few items we had on hand, and he thought Cointreau would be a tasty addition. I went with it, and tossed in some white chocolate chips, thinking that it might taste something like a cross between banana bread and an orange creamsicle. The result...amazingness!!! So, I'm breaking my dry spell to share this awesome and easy recipe with you!

Orange White Chocolate Banana Muffins


Orange White Chocolate Banana Muffins

Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

2 eggs

2 cups flour

1/2 tsp baking soda

1/3 tsp salt

1/4 cup milk

1 tsp vanilla

1 Tbs orange liqueur

Zest of 1 small orange

3 over ripened bananas, mashed (the darker, the better)

1 cup white chocolate chips (add more if you like)


How to make it:

Preheat oven to 325F.

In a large bowl, cream the butter. Next, add the sugar, brown sugar, and eggs. In a separate bowl, combine flour, soda, and salt. Slowly add dry mixture to wet, mixing just to combine. Add remaining ingredients, milk, vanilla, orange liqueur, orange zest, mashed bananas, and finish by stirring in chocolate chips. Careful not to over mix.  Pour into well greased muffin tin. I filled mine up to get these big yummy muffins. Bake for 30 minutes, or until toothpick comes out clean from the center of muffins. So easy! Makes 12 large muffins.

These muffins are so moist and delicious, you won't be able to get enough of them!

Orange White Chocolate Banana Bread

Peach Cobbler

This weekend, Keith and I made a trip to one of the local flea markets. The house still being a work in progress, we are on the hunt for some cool pieces to fill in some of the empty spaces. We got a bit of a late start, and had no luck finding furniture. We did, however, find some produce vendors set up, and stocked up on fresh goods. We bought lots of fresh fruit, veggies, and even some dried Hibiscus, which we used to make Hibiscus Sun Tea. I'll have a tutorial for that posted soon.

Among our loot, was a large bag of peaches, which have a tendency of going bad before we can finish them. I decided to make a peach cobbler,  to prevent this unfortunate outcome. Being from the South, cobbler is a staple. One of our last meals before we left Austin was at the famous Salt Lick BBQ in Lockhart, Texas. A group of family got together to bid us farewell, and enjoy a last meal together before our journey. The barbeque was amazing as always, and we had to finish off the meal with a few shared desserts, which included cobbler, of course.

Oddly enough, I've never made a cobbler, so I went to one of my favorite sources for recipes and inspiration for all things food related; All Recipes.com. Having never made a cobbler before, I thought it best to stick to recipe, and not try to make it my own just yet. I went with this Fresh Southern Peach Cobbler recipe, which had an abundance of positive reviews. You don't have to be a master baker to make this yummy dessert. There are a few modifications listed, but overall this is a simple and great recipe, especially for novices, and goes as follows:

 

Ingredients:

8 Fresh peaches (more or less depending on your desired fruit to topping ratio), peeled, pitted, and sliced into wedges

To remove skins, place peaches into boiling water for 1 min, then plunge into cold water, or cut into wedges and cut skin away from slices.

1/2 cup white sugar

1/2 cup brown sugar

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp fresh lemon juice

3 tsp cornstarch

1 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

6 Tbs unsalted butter, chilled, and sliced into small pieces

1/4 cup water

Topping- 1 Tbs white sugar and 1/4 tsp ground cinnamon mixed together

 

To Make:

Preheat oven to 425F

In a large bowl, combine peaches, 1/4 cup of white sugar, 1/4 cup of brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat peaches evenly, and pour into a 2 quart baking dish (I used a cast iron skillet). Bake for 10 min.

In another large bowl, combine flour, 1/4 cup of white sugar, 1/4 cup of brown sugar, baking powder, and salt. Add butter, and use fingertips or mixer to crumble into mixture, until it resembles course meal. Stir in water, until just combined.

Remove peaches from oven, spoon and lightly spread batter over the top. Dust cobbler with the cinnamon/sugar mixture, then bake for 30 minutes, or until topping is golden brown.

*This crust is light and crumbly. If you like a little more substantial crust, I would recommend increasing the batter by half or doubling the recipe and add desired amount, but make sure to bake it through. This also makes a fairly sweet cobbler, so feel free to cut back on the sugar and let the peaches shine.*

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