Recipes
Moist Banana Bread Recipe
╰┈➤ Ingredients: 3 ripe bananas, mashed 1/3 cup unsalted butter, melted 1/2 cup granulated sugar (adjust to taste) 1 large egg, beaten 1 teaspoon vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups all-purpose flour 2 teaspoon cinnamon 1 teaspoon pumpkin spice 1/3 cup chocolate chips 3/4 cup mixed nuts 1 tablespoon brown sugar for sprinkling on top (for a crisp crust)
╰┈➤ Instructions: Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper. Melt the butter to a liquid. In a large mixing bowl, mash the bananas until fairly smooth. Stir in the melted butter with the mashed bananas. Add the sugar. Beat an egg, and add the egg to the bowl. Add vanilla extract. Mix until well combined. Sprinkle the baking soda. Sprinkle the salt over the mixture Stir to incorporate. Gently fold in the flour until just combined. (Do not overmix.) Add chocolate chips and nuts. Pour the batter into the prepared loaf pan. If desired, top with chopped nuts, chocolate chips, or a sprinkle of brown sugar. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pancakes
╰┈➤ Ingredients: 1 ½ cups all-purpose flour 3 ½ teaspoons baking powder 1 tablespoon white sugar ¼ teaspoon salt, or more to taste 1 ¼ cups milk 3 tablespoons butter, melted 1 large egg
╰┈➤ Instructions: Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth. Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake Cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.
Blueberry Muffins
╰┈➤ Ingredients: 1 ½ cups all-purpose flour ¾ cup granulated sugar ½ teaspoon salt 2 teaspoons baking powder 1⁄3 cup vegetable oil 1 large egg 1⁄3 – ½ cup milk (as needed) 1 ½ teaspoons vanilla extract 1 cup fresh or frozen blueberries 1 tablespoon flour (for coating berries) 2 tablespoons coarse sugar (for topping)
╰┈➤ Instructions: Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well. In a medium bowl, whisk together flour, sugar, salt, and baking powder. In another bowl, whisk oil, egg, milk, and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix). Toss the blueberries with 1 tablespoon flour and gently fold them into the batter. Scoop the batter evenly into muffin cups (fill about ¾ full). Sprinkle each muffin top with coarse sugar. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool fully.
Chocolate Cupcakes
╰┈➤ Ingredients: 1 cup all-purpose flour ¾ cup granulated sugar ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 2 large eggs ½ cup milk ¼ cup vegetable oil 1 teaspoon vanilla extract ½ cup hot water or hot coffee (for richer flavor)
╰┈➤ Instructions: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth. Carefully stir in the hot water or coffee, the batter will be thin, that’s normal. Pour evenly into cupcake liners (about 2/3 full). Bake for 18–20 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack. Frost if you want or eat as-is.
Scrambled Eggs
╰┈➤ Ingredients: Eggs Butter Cream Chives (garnish)
╰┈➤ Instructions: Whip two eggs, add cream, cook in pan with butter.