Kitchen Adventures 3.5

Baking is one of my main stress relievers. After the crazy week at work, I needed to destress before the weekend and all the fun it holds. Plus, I needed to bake for the youth group cookout Sunday evening, so I killed two birds with one stone.
I tried two new recipes, but they are versions of other recipes I have used or have eaten before. The first came from mixingbowl.com, which has provided some good ones for me. The second one came from the handy Triple T youth group cookbook and it's a recipe my mom has made many times, so I knew it would be good. They both smelled delicious, so hopefully everyone will enjoy them tomorrow evening!

Brown Sugar Banana Muffins

Ingredients:
1/2 c. chopped pecans
1/2 c. butter, softened
1 c. firmly packed brown sugar
2 large eggs
1 c. mashed ripe bananas, about 2 large
1/4 c. buttermilk
1 t. vanilla extract
2 1/4 c. flour
3/4 t. baking soda
1/2 t. baking powder
1/2 t. salt

Directions:
Preheat oven to 350 degrees. Bake pecans in single layer in shallow pan 8 to 10 minutes or until nuts are toasted and fragrant. Beat butter at medium speed with mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Stir together mashed bananas, buttermilk, and vanilla. Stir together flour and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Don't overbeat. Spoon batter into lightly greased 12 cup muffin pan, filling 2/3 full. Sprinkle with roasted pecans. Bake for 20 to 25 minutes or until a toothpick comes out clean. Immediately remove from pan to wire racks and cool 10 minutes. Makes 1 dozen muffins.
*If you don't have buttermilk, stir 3/4 t. lemon juice or vinegar into 1/4 c. milk.



Reese's Peanut Butter Cup Chocolate Cookies

Ingredients:
1 c. butter
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
2 c. unsifted flour
2/3 c. cocoa
3/4 tsp. baking soda
1/2 tsp. salt
2 c. peanut butter chips

Directions:
Cream butter, sugar, eggs, and vanilla until light and fluffy. Combine flour, cocoa, baking soda, and salt; add to creamed mixture. Stir in peanut butter chips. Chill until firm enough to handle. Shape small amounts of dough into 1 inch balls. Place on ungreased cookie sheet and flatten slightly with a fork. Bake at 350 degrees for 8-10 minutes. Makes six dozen.

Here are a couple pics: