Banana Muffins

I was 15 years old when I failed in baking for the first time. That was my first attempt at baking. I almost cried. After that, I thought… baking is not really for me. Last year, April 2012, I was searching something on YouTube and found Laura Vitale of Laura in the Kitchen. I watched one of her videos on how to make Chocolate Cupcakes. I find her really amazing and I really enjoyed watching her. So I searched and searched until I found Banana Chocolate Chip Muffins and I said “Wow! I would like to try baking again.” Because banana is my second favorite fruit (Mango is my first), I gave it a try and I was so happy (that I jumped and jumped… yeah, I jumped like I won in a lottery) because it was a complete success and the muffins were really good. I make these muffins all the time. Thanks to Laura who is really an inspiration in my baking adventures.

thenotsocreativecook-Banana

I just removed the chocolate chips in the recipe to make my Banana Muffins. Sometimes, I just love it without the chocolate chips.

Banana Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

Ingredients:

  • ½ cup vegetable oil
  • 2 eggs
  • ½ cup sugar
  • 3 ripe bananas, mashed
  • ¼ tsp vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon

Instructions:

  1. Preheat your oven to 400 F. Line a 12 piece muffin tin with muffin liners and set aside.
  2. In a large bowl, add the first 5 ingredients and mix until all combined.
  3. In another bowl, add the rest of the ingredients. Then add it to your wet ingredients.
  4. Using a large ice cream scoop (or tablespoon) divide the batter into your muffin pan and bake for about 18 minutes.

Source recipe: Banana Chocolate Chip Muffins by Laura Vitale

I’d love to serve mine with hot coffee. I also serve it with pancake syrup and butter. 😀

 

Nutella Croissant Pudding

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I haven’t eaten a pudding in my entire life! Well, I am afraid to try foods I am not familiar with. If I don’t see my mom eat it or buy it, I also don’t. But when I saw this pudding with Nutella, I had no second thought of trying it. Who doesn’t love Nutella? Nutella is so good with cupcakes, cakes, shakes, hot chocolate… and with pudding. I really didn’t have any idea what a pudding tastes like so I had to try one. I got the recipe from Steamy Kitchen.

Ingredients:

  • 3 day-old plain croissants
  • 3/4 cup Nutella
  • 1/4 cup chopped nuts (I used Pistachio, but almond would be great as well)
  • 2 eggs
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp powdered sugar, additional for dusting

Instructions:

  1. Preheat the oven to 350 degrees F. Prepare a small baking dish, 8 x 8 or 9 x 5 would work.
  2. In a bowl, combine eggs, cream, vanilla extract, salt and sugar. This is the custard mixture. Set aside.
  3. Slice each croissant in half lengthwise then spread Nutella on one side. Sandwich the croissants together and cut into smaller pieces.
  4. Add sandwich pieces to your prepared baking pan and top with nuts.
  5. Pour the custard over the sandwich pieces in the baking pan and carefully push down the bread until they are submerged in the custard.
  6. Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for about 10 minutes or until the top of the pudding is golden brown.
  7. Remove the pan from the oven and let cool for 15 minutes before serving.
  8. Sprinkle with powdered sugar before enjoying.

This is best warm or cold.

When I finished baking this, I just can’t stop smelling it. I tried it as soon as I removed it from the oven. It’s good it did not burn my tongue. 😀

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You can omit the powdered sugar and drizzle some Nutella just like what I did. You can serve this warm or cold. I like the cold one and I like to serve it with coffee.

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Related Articles:
Chocolate Banana Bread Pudding (http://waybetterthanramen.wordpress.com)
Chocolate Nutella Pudding Cake (http://kateskabin.wordpress.com)
Chocolate Chip Croissant Pudding (http://foodkitchenofb.wordpress.com)

Chicken Sopas (Chicken Macaroni Soup)

First,  if you have kids who don’t like to eat veggies, you can grate the veggies for them or slice them very thinly, or even chop. This is a good way to let your kids start eating veggies.

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This dish has been my favorite since I was a kid. My mom used to buy an instant soup mix and cooked it for me. Well, I can still buy one if I wanted to, but you so feel good when you can do better than these instant foods. Anyway, I have two recipes here. The first one, I used Campbell’s Cream of Chicken and the second one, I just used what I had in my kitchen.

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Chicken Sopas (Chicken Macaroni Soup)

Ingredients:

  • 200g chicken breast, cooked and shredded
  • 250g macaroni pasta, cooked according to instructions
  • Cooking oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • ½ cup carrots, diced
  • 1 cup cabbage
  • 1 can (1 ½ cup) Campbell’s Cream of Chicken
  • 2 cups milk
  • Salt and pepper, to taste

Instructions

  1. Boil chicken breast, let it cool and shred. Meanwhile, cook the pasta according to instructions and set aside.
  2. In a cooking pot, sauté your garlic in oil and wait for a minute before adding the onion.
  3. Add the shredded chicken, cream of chicken and milk and let it simmer for five minutes.
  4.  Add carrots, cabbage and pasta and simmer again for another five minutes.
  5. Add salt and pepper to taste.

Here’s another recipe:

Ingredients:

  • 200 g chicken breast, cooked and shredded
  • 250g macaroni pasta, cooked according to instructions
  • 1 tbsp butter, or oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • ½ cup carrots, diced
  • 1 cup cabbage
  • 1 ½ cups evaporated milk
  • 2 cups whole milk
  • 1 cup chicken stock or 1 chicken cube dissolved in 1 cup warm water
  • Salt and pepper, to taste

Instructions

  1. Boil chicken breast, let it cool and shred. Meanwhile, cook the pasta according to instructions and set aside.
  2. In a cooking pot, sauté your garlic in butter (or oil) and cook until fragrant. Add the onions and cook until translucent.
  3. Add the shredded chicken, carrots and chicken stock. Let it simmer for five minutes.
  4. Add cabbage, pasta, two kinds of milk and simmer again for another five minutes.
  5. Add salt and pepper to taste.

Both are yummy, in my opinion.

Penne Alfredo with Chicken

My search for Alfredo recipe has finally ended. My previous attempts were good but I felt that there was something missing. I was looking for a flavor or something that I don’t know. Did you feel that?! That the food you eat is good but you know that you can add something to it or to make it better, or in this case… BEST! Yes, this is the best Alfredo recipe and thanks to Laura Vitale for showing me this. Hope you could smell this… it’s REALLY, REALLY, REALLY good!!! 😀

blog_Chicken Alfredo

Penne Alfredo with Chicken

Ingredients:

  • 8 oz penne (or any pasta you like)
  • 2 pieces of chicken breasts, pounded to 1/2 inch thickness
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt & pepper, to taste
  • 4 tbsp butter
  • 1 ½ cup heavy cream/whipping cream
  • 1 cup parmesan cheese

Instructions:

  1. Cook your pasta according to directions. Drain and set aside.
  2. Season both sides of the chicken with the garlic and onion powder, salt and pepper. Marinate for an hour.
  3. In a nonstick  skillet, melt butter over medium-high heat. Add the seasoned chicken and cook for few minutes on each side until cooked through. Remove the chicken from the pan. Let rest for 10 minutes and cut into bite-size pieces.
  4. Using the same pan, add the heavy/whipping cream and reduce the sauce for 5 minutes. Add the cheese and stir. Season with salt and pepper according to your taste. Add the chicken pieces and the drained pasta. Mix everything and enjoy right away! 😉

Source recipe: Fettuccine Alfredo with Chicken by Laura Vitale 

 

 

Sweet Style Noodles, the sixth!

I’ve been experimenting with Canton Noodles for a long time. If I am not mistaken, this is my sixth attempt. Finally, I got it right – the right texture of the noodles and the sweet taste I was looking for. The first five did not turn out well. It’s either the noodles are so soft or the noodles are not fully cooked. Also, I did not like the sauce or I think the seasoning or the ingredients I used, I really can’t remember. Then one day, I really had this bad craving. I checked my pantry for available seasoning or sauce and I found a sweet soy sauce and oyster sauce. So, I went to the grocery to buy noodles and the veggies I need. I told myself, I will try again… I have to.

Pansit Canton

Ingredients:

227g/8oz canton noodles (I used UFC Canton Noodles)
500g frozen cooked shrimp
1 cup carrot, julienned
2 cups cabbage, shredded
½ cup green beans
½ cup sliced red bellpepper
¾ cup oyster sauce
1 tbsp. sweet soy sauce
Salt, to taste
Onion & garlic, chopped
Cooking oil
Hot water

Instructions:

1) Put the noodles in a strainer and pour hot water (or in a bowl, pour hot water and when the noodles started to soften, remove the water). You don’t want your noodles to be really soft. Drain water and set aside the noodles.

2) In a wok over medium-high heat, sauté garlic and onion in oil.

3) Add shrimp and cook for two minutes.

4) Add veggies, oyster sauce, sweet soy sauce and salt. Put a lid on.

5) When veggies are cooked and the taste is fine with you, add the noodles and mix until you reached the desired texture, about a minute.

6) Remove the excess/unwanted liquid.

7) Drizzle some sesame oil, if desired. Serve.

Note: If you want your noodles to have a little liquid, don’t remove all and save some. My father wants his noodles with a little liquid in it. 

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Related Articles:
Pancit Bihon Recipe (http://jojo922.wordpress.com)
Pancit (http://rubyzkitchen.wordpress.com)
Kitchen Diaries: Pancit (http://ashleyadores.com)