Category Archives: Recipe

One-Banana Muffins


Every time Josh and I buy bananas, they always start to over-ripen before we can eat them all. It doesn’t matter if we buy 10 or three, it always happens.

And I guess it doesn’t help that I’ll only eat a banana if it’s at least a little green. I probably get that from my dad. He and I both say a ripe banana is only good for making banana bread.

IMG_3844But, that darn one-banana dilemma hinders making a whole loaf of banana bread. I’m telling you, this happens… Every. Single. Time.

Well, a couple of weeks ago, Josh bought some bananas for us, and by the end of last week, we were left with one over-ripe banana. So, instead of throwing it away, I waited for it to turn black (black bananas make the best banana bread) and I came up with a solution…

One-banana muffins. The recipe only makes a handful of these muffins, but I think that’s kind of perfect. I never like having too many muffins (or any other kind of baked good) at home because if I can’t give away at least half,  I almost always end up throwing some away.

Oh, and maybe don’t be a goof like me — I forgot to add pecans to my muffins. Good grief.

IMG_3836 squareOne-Banana Muffins

Active Time: 10 minutes
Total Time: 40 minutes
Yields: 6 muffins


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 egg
  • 1 over-ripe banana
  • 1/8 cup chopped pecans (optional)

What to do:

Preheat oven to 350 degrees Fahrenheit. Line half of a 12-muffin tin with baking cups.

In a small bowl, combine flour, baking soda and salt. Set aside.

The next few steps can be done using a standalone mixer or a handheld mixer. In a medium- to large-bowl, cream together butter and sugar. Add the egg and banana, and mix until well-combined. Mix in half of the flour mixture and combine, then add in the other half of the flour mixture and combine. The result should be a doughy mixture.

IMG_3838Add pecans, if desired, and mix one more time until the pecans are evenly distributed throughout the dough.

Place the dough into the six baking cups, dividing the dough evenly. Bake for 30 minutes or until muffins are golden-brown and cooked through. (Test this by sticking a toothpick into the center of a muffin. If it comes out clean, it’s cooked through.)

Allow muffins to cool for at least 10 minutes before serving.


Note: This recipe was inspired by Banana Banana Bread from


Halloween Recipe: Vampire Bites


Are you ready for the easiest Halloween recipe you’ll make? Here it goes…

Cut up an apple, add some peanut butter, finish with almond slivers.

Bam! You are done.


Seriously, it’s that easy. Plus, it’s a healthy alternative to gorging on Halloween candy.

You’re welcome.

thumbnailVampire Bites

Active Time:  30 minutes
Total Time:  30 minutes
Serves: 12


  • 3 red delicious apples
  • 6 tablespoons creamy peanut butter (approximately)
  • 18 almond slivers

Cut each apple into 12 even slices. Be sure to remove the core. (I always cut it out after slicing. My apple corer lost a battle against an apple earlier this year.)


Spread about 1 teaspoon of peanut butter on an apple slice. Top the peanut butter with another slice, leaving about 1/8 inch of peanut butter showing between apple slices. Repeat with remaining apple slices and peanut butter. Set to the side.

Carefully cut the almond slivers in half lengthwise. Be careful to not break them as you cut. Carefully cut one end of each half. (This will be the top of the vampire fang.)

Gently press the almond sliver halves onto the peanut butter, round sides out, making them look like fangs. Repeat with each apple-peanut butter combo.

Serve immediately.


(Note: If you want to prepare these a few hours early, I recommend trying this trick to prevent apples from turning brown. I’ve tried it, and it works. You would need to do this before adding the peanut butter.)


Pumpkin Pie Scones with Candied Pecans


Wanna know something really crazy I did? I vowed to not eat pumpkin anything before the first day of fall. And… I totally made it.

And then I made these: the perfect way to start the season.

I’ve had pumpkin on the brain for several weeks now. And when the pumpkin spice latte made its seasonal debut, it was so hard to resist. But I did it! (In fact, had my first PSL of the season just last week.)


But these pumpkin-y scones? It was a little more difficult to wait to make these. This recipe idea has been hanging out in my head for a solid week. And I already had everything in my kitchen.

Ya know, a little pumpkin spice and everything nice. (I really need to stop with the fall puns before I get boo’d off the stage.)


Now, if you’ve ever made my Whole Wheat Dark Chocolate Chip Scones with Oats and Almonds, you should know these are a bit different, and not just because they’re pumpkin-flavored. These scones are a lot gooier and not so doughy, so don’t expect the dough to roll in a ball as nicely as it did in the other recipe.


But they are so worth the effort. At first, they taste like a regular ol’ scone. Then that pumpkin pie flavors hits and it’s like heaven in a pastry. And those candied pecans? They add just enough sweetness with a hint of fall.

Go ahead. Try them for yourself.

thumbnailPumpkin Pie Scones with Candied Pecans

Active Time: 20 minutes
Total Time: 35 minutes
Serves: 8


  • 4 cups all-purpose flour, plus more for flouring cookie sheet
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 6 tablespoons butter, cubed and chilled
  • 3/4 cup milk (I used almond milk)
  • 1 large egg, separated
  • 1 cup canned pumpkin puree
  • 1/2 cup pecans
  • 1/4 cup sugar


What to do:

First, set out a sheet of parchment paper or aluminum foil and grease it. You’ll use it for cooling the candied pecans.

Next, dust an ungreased cookie sheet with flour. (I lined my cookie sheet with aluminum foil for easy cleanup.) This is for your scones.


Now, make your candied pecans. Put the sugar in a small saucepan, then dump the pecans on top. Cook over medium heat, stirring frequently to ensure the sugar and pecans don’t burn. Heat until the sugar melts and turns a caramel color, then coat the pecans with the melted sugar. Don’t overcook; the pecans burn easily. Spread the candied pecans on the parchment paper or aluminum foil to cool.

(Note: I snagged the candied pecan portion of the recipe from The Girl Who Ate Everything — but not the wording, of course. Check out her full recipe for Candied Pecan, Apple, and Gorgonzola Salad.)


While the pecans are cooling, begin mixing your dry ingredients. In a large bowl, combine 3 cups of flour (save the other cup for later) with baking soda, baking powder, salt and pumpkin pie spice. Add butter cubes, using your fingers to rub the butter into the dry mix until the mixture resembles coarse breadcrumbs.

In a separate bowl, combine milk and egg yolk. Whisk until thoroughly combined.

Make a well in the center of the flour mixture. Pour the milk mixture into the well. Add pumpkin puree. Use your hands or a spatula to fold the mixture until it starts to come together. Using the leftover flour, sprinkle a handful of flour into the dough. Combine. Repeat until the dough is thick enough to roll into a ball. (I ended up using about 1 cup here.)


Roll the dough into a ball. (It won’t be perfect. The stickiness of the dough will likely misshape it, and that’s okay.) Place the ball on the center of the floured cookie sheet. Flour your hands. Use the heel of your hand to gently press the dough into an approximately 8-inch-diameter disk. (Again, it’s okay if it isn’t perfect.)

Using a floured pizza cutter, cut the pressed dough into 8 pieces. Do not separate.


Use a pastry brush or basting brush to brush the tops of the scones with egg whites. Do not dump the egg whites over the scones.

If the candied pecans are cooled, use a knife to chop them. Sprinkle the chopped pecans over the scones. Gently press the pecans into the dough, just enough to ensure they will stay in place. Be sure to not press to hard.


Bake for 15 minutes.Once the scones have finished baking, let them cool for 5-10 minutes before moving them to a room-temperature plate or cooling rack.