Teenie Cakes

Banana Nut Muffins

Today is National Banana Bread Day!

Sad for the person who has not experienced good homemade banana bread (or muffins in this case).   The undeniable aroma of baking banana bread and that just-out-of-the-oven goodness.   "Did you know you have rotten bananas in your fridge?"The thing about baking banana bread is that the bananas need to be "ripe".   The aesthetics of an overly ripe banana is apparent.  They look like they are beyond hope for anything else but the garbage.   However, I (like many bakers that enjoy a good 'ol banana bread) know that once a banana reaches that point of no return of eating it straight from the peel, the bananas are then promoted to better things...like baked goods!

We had a couple over one weekend and the man (who must've took a peek in my fridge) whispered to my husband: "Did you know you have rotten bananas in your fridge?"

Hmm. Curious discovery.  

This made me sad to think that he had never had fresh baked banana bread and that the women in his life had never promoted their aging bananas to baked banana goods.  

So in honor of National Banana Bread Day this post is for those that love banana bread and those that have never had the pleasure.

This tried and true recipe is from my very favorite Beard On Bread cookbook by James Beard (special thanks to Tracy!).   His bread book has two different banana bread recipes, one is a little more denser than the other, but both recipes are very excellent and I can't say I like one more than the other.  

German Chocolate Cupcakes

Do you recall the German Chocolate frosting by Betty Crocker that came in a box?   All you had to do was add milk and butter to the powdery boxed mixture and voila!   Delicious German Chocolate frosting.   Really, it was good.   Then, already made, jarred frostings came out and that boxed German Chocolate frosting became history. Already made German Chocolate frosting tastes pretty bad.  It leaves a film in your mouth and you can almost taste the added chemicals in it.  It's a bad thing.   

I had a dinner party where I served three different types of cupcakes.   The guests thought this was quite novel (this was a couple of years ago) and I was sure that the German Chocolate cupcakes would probably not be the more popular ones.   Boy, was I wrong.   They went first!   It's like this....either you like it, or you don't.   

I made these cupcakes for a special birthday a couple of months ago.   The recipe is by Shelly Kaldunski, Cupcakes: Luscious bakeshop favorites from your home kitchen .

Ultra-Rich Corn Muffins

This is a versatile muffin - have it for breakfast, serve it with dinner or drizzle some honey on it and have it for dessert with some coffee or tea. As Carole Walter describes them, "velvety crumb" is accurate. These delicious little "teenie cake" muffins are moist due to the sour cream and cream-style corn.

The real treat to this muffin, however, is the browned butter .... read on in the directions! If you like browned butter, after making these and they've been all devoured - these gems will be on your mind due to the aroma of the nutty browned butter and the corn muffins. These are sure to be a keeper.

Feta and Thyme Muffins

When I think of muffins, my mind races to visions of fruit-type muffins like banana or blueberry (with walnuts!). Muffins are, in a sense, "teenie cakes", and not only are they a joy to make and eat, I appreciate their portion control size. 

During these chillier days, I've been making comfort food, soups, and serving with homemade savory muffins.    This is my first recipe out of the very beautiful book, The Art and Soul of Baking, by Sur la Table, Cindy Mushet.   The original recipe is entitled Feta, Roasted Pepper and Basil Muffins.   With a title like that of ingredients, why would I change it...it sounds so delicious already!   Truth be told, I didn't have any roasted peppers or basil on hand.  I did, however, have some thyme and feta and so they were destined to be savory muffins at my dinner table for the following evenings.   For a very slight mild punch...I added 1/4 teaspoon of black pepper.

Warning:  If you bake these on an empty stomach, while they're baking they smell amazing - it will make you even hungrier!

Cheddar Cheese Biscuits

It's a cold and blustery winter day.   My comfort food is soup or stews with some kind of bread accompaniment.   I've made these Cheddar Cheese Biscuits many times and I can attest to the great flavor and quick and easy preparation.   It's a keeper!  

I've also considered making this a bit larger and making mini-sandwiches them, stuffed with either ham and cheese or bacon and tomato.   Mmm.  I just may be whipping these up again for tonight's dinner!