More from my favorite guys at Baked...

I have lots of ideas and recipes I want to try out and share with you, but for now I am re-posting a wonderful recipe for some really delicious, quick, and easy muffins from the boys over at Baked.

This recipe can also be found in their cookbook Baked, New Frontiers in Baking.  This is the second time I've made it and it's even better than I remembered, and  great way to use those ugly looking bananas that you forgot to eat! 

So perfect with a cup of coffee or cappuccino (my personal fav) in the morning!

The amazing taste of fresh banana, chocolate, and just a hint of espresso...Yummm!  Now, imagine taking it over the top and adding a smear of peanut butter!! AHHHHH!  To die for!!

Banana Espresso Chocolate Chip Muffins
Recipe courtesy of Baked: New Frontiers in Baking

1-1/2 cups mashed, very ripe bananas (about 4)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk (I used cream, didn't have any whole milk on hand)
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.
Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Muffins can be stored in an airtight container for up to 2 days.

Makes approx. 12 muffins

*Notes- I use paper cupcake/muffin liners for my pans, it saves having to spray and keeps them sanitary when handling for packaging, etc.  Also, I ran slightly short with the banana, I only had 3, but the recipe still came out great!

Watch out, this recipe makes just a small batch, as in 12.... if your family is anything like mine, they will be gone in about the same amount of hours!

My Favorite Things...

One of my favorite foods is a delicious sandwich.  There are so many possibilities of meats, veggies, & cheese combinations that can be made into a myriad of handheld creations.

I guess I love the versatility of a sandwich, it can be hot or cold, with melted cheese, sauced, or not, there are just so many options, even for those with food restrictions or vegetarians.  Some of my favorite sandwiches don't have any meat at all.

But today, I will share with you a little sandwich recipe that has bacon, and as we all know, you can never really go wrong with bacon.  It's really just a glammed up BLT, but I like the Californian and Italian twist, which is totally me, being half Italian and born and raised in Cali.

The picture doesn't really do it justice, but you can imagine all the flavors and textures of this yummy sandwich.



Here's the recipe, although you can change up the ingredients to suit your personal tastes...

Lisa's Italian-Cali BST

Sourdough Baguette
Goat Cheese log
Fresh Spinach
Apple Smoked Bacon, cooked ( I use the baked method on a sheet pan in 400 degree oven to desired crispiness)
Red onion, sliced
Avocado, sliced
Bruschetta (recipe below)
1 - 2 tsp. Olive Oil per sandwich

Cut and split the baguette to desired size for each sandwich.  Brush lightly with olive oil and toast on grill pan, outdoor grill, or under the broiler for just a few minutes.  Spread warm bread with goat cheese on top and bottom pieces.  Layer 2-3 slices bacon, avocado, bruschetta, red onion and finally the spinach.  Slice in half and ENJOY!!

Bruschetta
4 med. or 6 sm. fresh tomatoes, evenly diced in small pieces*
3-6 cloves fresh garlic, finely chopped
1/4-1/2 C. fresh, Italian, flat-leafed parsley, finely chopped
2-3  fresh basil leaves, finely chopped
1/4 C. Extra Virgin Olive Oil (Approx., add amount you desire for juiciness)
Sea Salt & Freshly ground pepper to taste

Combine all ingredients in a med. glass bowl.  Taste for seasoning.   Allow to sit for a few minutes at room temp. for the flavors to really meld.  Leftovers can be kept in fridge and used on toasted bread, or as a condiment for chicken, fish, eggs, or combined in sauces, either fresh or cooked.  It's a very versatile flavor addition to almost any dish.

*Note:  Find the closest thing to homegrown tomatoes for this recipe if you cannot grow your own.  Try Farmer's Markets, or "on the vine" type in grocery stores.

I hope you enjoy this scrumptious, flavorful sandwich as must as I do!