Brandi’s Mocha Chocolate Chip Banana Muffins

We all have our favorite relaxing pastime. Some enjoy a good book; some go for a walk or workout; others binge-watch their favorite television show. Me, I enjoy baking. I actually miss being in the kitchen if it’s been a while.  

I’m not sure my mother or grandmothers baked to relax or if it was just to feed the family. However, it was watching them in the kitchen that ignited my love for baking.

My favorite recipes are the recipes my family and friends have passed on to me. This fabulous muffin recipe was given to me by my cousin, Nancy. They are moist and full of flavor. Perfect for an on-the-go breakfast. Using the tall Wilton baking cups I get 24 muffins from this recipe.  Plenty to share with a friend or freeze.

Brandi's Mocha Chocolate Chip Banana Muffins

Course Breads
Author Amye Melton

Ingredients

  • 2 cups unsalted butter softened
  • 2 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 6 very ripe bananas mashed
  • 4 tablespoons instant coffee powder
  • 2 tablespoons hot water
  • 2 teaspoons vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 12 ounces Ghirardelli semi-sweet chocolate chips
  • 2 cups chopped walnuts

Instructions

  • Preheat oven to 350℉. Line a muffin tin with baking cups and spray lightly with nonstick cooking spray, set aside.
  • Dissolve instant coffee in hot water, set aside.
  • In a mixer bowl cream butter and sugar until well blended. Add eggs, bananas, coffee mixture, vanilla, flour, salt, baking soda, and baking powder.
  • Fold in chocolate chips and walnuts, blending well, scraping bottom and sides of the bowl.
  • Scoop batter into baking cups, filling almost full. Bake 25 - 30 minutes or until done.
  • Cool on a wire rack.

Rocket Fuel Iced Coffee

rocket fuel iced coffee

Two weeks ago Wes and Ashley had the most beautiful wedding here in our yard! The day could not have been more perfect with a light breeze, sunny skies, no rain, and it was not terribly hot.

I’m sure if you have ever helped plan a wedding or hosted anything like this, you know the stress. Greg and I spent every spare minute for months working in the yard and getting ready for the wedding. It was worth every second, but my eating plan took a nosedive!

On busy days I would grab something fast. On trips to buy something new for the yard, we would run through a drive-thru for a quick burger. I felt that I did not have time to plan meals so I would prepare anything quick. I went from eating off plan a few times a week to eating every meal off plan.

Now that life has slowed down, I am trying to focus on myself again. I like to get my mornings started with a Rocket Fuel Latte or Rocket Fuel Iced Coffee in the summer. I often feel that if I can get the day started right that I will stay on target all day long.

This coffee is creamy and refreshing and packed with ingredients to keep me burning fat all morning long while regulating my hormones and keeping cravings at bay.

Rocket Fuel Iced Coffee

Course Beverages, Keto
Servings 1
Author Amye Melton

Ingredients

  • 1 3/4 c. chilled brewed coffee regular or decaf
  • 1 tbsp. plus 1 tsp. unsweetened almond butter or 2 tbsp. hulled hemp seeds
  • 1 tbsp. MCT oil
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 2 to 4 drops liquid stevia optional
  • pinch ground Himalayan rock salt optional
  • 4 to 6 ice cubes
  • Additional ice cubes for glass or mason jar

Instructions

  • Place coffee, almond butter or hulled hemp seeds, MCT oil, vanilla extract, cinnamon, stevia, salt and 4 to 6 ice cubes in a blender.
  • Blend until smooth.
  • Place additional ice into a glass or mason jar and pour coffee over.

Notes

Net Carbs: 1.5 g.; Fat: 26.1; Protein: 5.2 g; Calories: 274

 

Coconut Frosted Brownies

coconut frosted brownies

Easter is one of my favorite holidays.  When I was growing up Easter was centered around church and family.  It’s a special holiday with many customs and traditions.  My dad was a pastor and we always started the day early at sunrise service.  We would end up at my grandparents house for a big meal, posing for pictures in our new dresses or ties, and shiny new shoes, then off to hunt Easter eggs with my cousins.

As an adult, sunrise service is my favorite part of the day.  I enjoy spending time with family and friends and I enjoy the good food and the swapping of recipes. However, the spiritual meaning of Easter sunrise service is what it’s all about.  It was in the early morning, when it was yet dark, that the tomb was found empty.  Watching the sun rise and knowing what that empty tomb means for me humbles me.

As you make your Easter plans, I want to share a delicious and easy brownie recipe.  These brownies would be great on any Easter table.  They are chewy and fudgy and the coconut cream cheese frosting is the “icing on the cake”…yum, yum, yummy!

My one dilemma was to toast or not to toast.  If you look closely at my photo you may wonder if I toasted the coconut for the topping.  The original recipe from alaskafromscratch.com suggests toasting, and that’s what I started to do…until I changed my mind!  It was already in the oven when I decided that I did not want toasted coconut on top, so do what makes you happy.  For a fun Easter decoration, color the coconut green.  Place the coconut in a zip-lock bag with a drop or two of green food coloring, seal, then shake until evenly colored.  Sprinkle on top of your brownies before cutting.  Then, decorate each brownie with 3 jelly beans, if desired.

As always, thanks for taking the time out of your busy day to read Not Just Sunday Dinner.  I am wishing you a blessed Easter with family and friends.

 

Coconut Frosted Brownies
 
Author:
 
Ingredients
  • ⅔ c. unsalted butter, melted
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 2 c. sugar
  • 1⅓ c. all-purpose flour
  • ¾ c. cocoa powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ½ c. strong brewed coffee
Instructions
  1. Preheat oven to 350°F. Line a 9 x 13-inch plan with aluminum foil, allowing enough foil to hang over the sides of the pan to use to lift brownies from pan later. Spray foil with non-stick cooking spray.
  2. In a mixing bowl, add the butter, eggs, extracts, and sugar. Whisk until smooth.
  3. In another bowl, stir together flour, cocoa, salt, and baking soda. Add the dry ingredients to the wet ingredients and stir to incorporate. Pour in the coffee and mix just until combined.
  4. Spread batter into the prepared pan and bake for 20 to 30 minutes, or just until set in the center. Watch closely and do not over bake.
  5. Cool on a wire rack. When cooled, top with Coconut Cream Cheese Frosting.

Coconut Cream Cheese Frosting
 
Author:
 
Ingredients
  • ½ c. unsalted butter, softened
  • 8 oz. cream cheese, softened
  • ½ tsp. coconut extract
  • ½ tsp. vanilla extract
  • 3 c. powdered sugar
  • ¾ c. shredded coconut (toasted optional)
Instructions
  1. Combine butter and cream cheese in a stand mixer. Beat until smooth and fluffy. Add extracts. Gradually add powdered sugar, beating until incorporated, scraping sides and bottom of bowl as needed.
  2. Spread evenly over cooled brownies. Top with shredded coconut.
  3. Freeze for 1 hour before lifting brownies from pan and cutting. Store in an airtight container in the refrigerator. Serve at room temperature.