Banana Coconut Chocolate Chip Muffins

Banana Coconut Chocolate Chip Muffins

I hope you’re having a lovely weekend. I just wanted to share this wonderful recipe for banana coconut chocolate chip muffins, because it is one of my favourite muffin recipes. I made a batch of them this past week, simply because I happened to have all of the ingredients on hand. If you have a few overripe bananas you want to use, this is a great way to use them up. These muffins make a delicious treat to have with your morning coffee. They would be a great Father’s Day treat, for those of you in the States who are celebrating this special day. Of course, they are good any time!

Banana Coconut Chocolate Chip Muffins

I love to have these muffins fresh and warm from the oven. They are so soft, moist, and delicious. There is nothing like taking a bite in a warm muffin, when the chocolate chips are rich and melty. Right? If you have little ones who like to help out in the kitchen, you can have them mash the bananas with their hands in a big bowl. It’s great fun for them. This is an easy recipe. You don’t need any special equipment, not even a mixer. So whip up a batch this weekend. You won’t regret it!

Banana Coconut Chocolate Chip Muffins

Here’s the recipe…

Banana Coconut Chocolate Chip Muffins

  • Servings: 12-15 muffins
  • Print

These muffins are a wonderful treat, best eaten warm and fresh from the oven, while the chocolate chips are meltingly delicious.

This recipe was adapted slightly from A Week of Menus.

Ingredients

  • 3 large very ripe bananas, chopped or sliced
  • 1 1/2 cups all-purpose flour
  • 3/ 4 tsp baking soda/ bicarb soda
  • 1/ 2 tsp ground cinnamon
  • 1/ 4 tsp salt
  • 5 Tbsp or 70g unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract or vanilla bean paste
  • 1/2 cup white sugar
  • 1 Tbsp light brown sugar, lightly packed
  • 1 large egg
  • 1/2 – 3/4 cup dark chocolate chips (to taste)
  • 1/2 cup desiccated coconut, plus a little more to sprinkle on top of the muffins, if you like

Directions

  1. Preheat oven to 350F/ 180C degrees. Line muffin pan with cupcake liners.
  2. In a medium bowl, whisk flour, baking soda, cinnamon, and salt together. Set aside.
  3. In a large bowl, whisk egg, sugars, and vanilla together until well combined. Whisk in melted butter. Mix well.
  4. In another large bowl, mash the banana slices with a potato masher or ricer.
  5. Add mashed banana to sugar mixture. Stir to combine well. Add coconut and chocolate chips. Mix well.
  6. Add flour mixture to banana mixture. Very gently stir the dry mixture into the wet mixture. Stir until just combined. Do not stir too much, or the batter, and therefore the muffin texture, will become too stiff. You want the muffin crumb to be tender.
  7. Divide batter equally in liners. Sprinkle tops with a little coconut, if you like.
  8. Bake muffins for 20-30 minutes, depending on your oven, until golden brown on top and baked through the middle, until a tester comes out clean except for a few crumbs.
  9. Cool for 5 minutes in the pan. Enjoy!
  10. Store muffins in an airtight container. They will stay fresh for about 2 days, but they are best eaten on the day they are baked.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

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Korma Soup and Garlic Naan Bread

Hey there! Are you ready for a super quick, easy, healthy, and delicious soup recipe, plus a totally awesome bread recipe? I hope so. I think you’re going to love this recipe combo as much as I do. A hearty, tasty soup paired with amazing bread makes a perfect light dinner or weekend lunch.

Korma Soup and Garlic Naan Bread

This naan bread is so good! I start craving it whenever I think about it. It’s chewy on the outside and soft and pillowy on the inside.  The garlic butter is addictively good. There is nothing like fresh, warm bread. Whenever I get a craving for this naan bread, I come up with something to go with it, like this spicy korma soup. That sounds like reverse logic, I know, planning a meal around the bread. Once you make this bread, I think you’ll understand my logic, though. My partner gets excited when he hears that I’m making naan bread. It truly is the star of the show. Even if you’re not a bread maker (I’m not), this bread is fairly easy to make. I suggest that you make the naan bread with a helper, to speed up the cooking. I prep the dough while my partner cooks the bread. You could do it all yourself, of course, but it might take a little longer.

Garlic Naan Bread

This korma soup is super quick and easy, making it perfect for a weeknight meal. I love its spicy flavor and hearty texture. Red lentils make this soup high in fiber, and it’s low in saturated fat. The soup is also mostly vegetarian, except for the chicken broth. You can make it completely vegetarian by using vegetable broth, though, if you like. I just use chicken broth because I always keep it stocked in the cupboard. You can vary the heat level of the spice very easily, for the soup. It just depends on how much korma paste you put in it. While I like a slightly higher level of spiciness than my partner does, our little boy is not quite ready for that kind of thing, so I tend to make things a bit less spicy than I’d prefer. You can fire up the spice level on this soup as much as you like. Also, you can use barley instead of rice, but it takes a bit longer to cook, about 45 minutes to simmer. It’s a hearty, flavorful soup that I’m sure you will love. I’ve made it many times. It has become a family favorite.

Korma Soup

Now on to the recipes… Enjoy!

Korma Soup

A deliciously spicy, hearty soup that's perfect for a healthy, quick, and easy weeknight meal.

My recipe was adapted from this Indian spiced lentil soup recipe found on taste.

Ingredients

  • 1 Tbsp. vegetable oil
  • 1/ 2 brown onion, finely chopped
  • 1/ 8 cup good-quality korma paste
  • 5 cups chicken stock/ broth
  • 400g/ 14 oz can diced tomatoes
  • 2/ 3 cup red lentils, rinsed under cold water
  • 1/ 4 cup long-grain white rice
  • 1/ 2 cup chopped or torn coriander/ cilantro, for garnish (optional)

Directions

1. Heat oil in a large pot over medium-high heat. Add onion. Cook, covered, for several minutes, until soft and translucent. 2. Stir in korma paste. Fry for a minute, until fragrant. 3. Stir in stock, tomatoes, lentils, and rice. Cover and bring to the boil. Reduce heat to low and cover again. Simmer for 20-30 minutes, or until rice and lentils are tender. 4. Divide into bowls. Garnish each bowl of soup with a few coriander leaves, if you like.

 

Garlic Naan Bread

This soft, warm, fresh flat bread smothered in garlic butter is incredibly delicious and easy to make.

My recipe is adapted from this recipe for homemade naan bread on Gimme Some Oven.

Ingredients

  • 1 cup warm water
  • 2 Tbsp. honey
  • 1 (.25 oz/ 7g) packet of yeast (about 2 1/ 4 tsp.)
  • 3 1/ 2 cups all-purpose flour (or 2 cups white whole wheat flour plus 1 1/ 2 cups all-purpose flour)
  • 1/ 4 cup Greek yogurt
  • 2 tsp salt
  • 1/ 2 tsp baking powder
  • 1 large egg
  • 1/ 4 cup (4 Tbsp) butter
  • 4 cloves garlic, minced

Directions

1. Stir hot water into honey until honey has dissolved. 2. Add honey water to the bowl of a stand mixer. Sprinkle yeast on top of the water. Quickly whisk the yeast into the water. Then let it sit for 5-10 minutes, until the yeast is foamy. 3. Using the dough hook attachment on the stand mixer, turn the mixer onto low speed, and gradually add in flour, yogurt, salt, baking powder, and egg. Increase the speed to medium-low and continue mixing the dough for 2-3 minutes, or until dough is smooth and pulls away from the sides of the mixing bowl. The dough will still be sticky, but should form a ball. 4. Remove dough from bowl, using your hands to gently shape it into a ball. Grease the mixing bowl (or use a separate one, like a large Pyrex bowl) with olive oil or spray oil. Then place the ball of dough in the oiled bowl and cover it with a clean, damp tea towel. Place bowl in a warm location and let the dough rise for 1 hour, or until it has nearly doubled in size. 5. Meanwhile, heat the butter in a small pan over medium heat, until melted. Add garlic and cook for 1-2 minutes, until fragrant. Remove butter from heat. Strain garlic and discard it, leaving only the infused melted butter behind. Set butter aside. 6. Once the dough is ready, transfer it to a lightly floured work surface, like a large cutting board. Cut the dough into 8 equal-sized pieces. Roll each section into a ball with your hands, then place on a floured surface. Use a rolling pin to flatten out each ball until the dough is about 1/ 4 inch thick. Brush both sides of the dough with the garlic-infused butter. 7. Heat a large non-stick or cast-iron skillet over medium-high heat. Add a piece of rolled-out dough to the pan and cook for about 1 minute, or until the dough begins to bubble and the bottom is lightly golden. Flip the dough over and cook the opposite side until the bottom is golden. Transfer bread to a plate and cover with a clean tea towel, to keep warm. Repeat with remaining pieces of dough, until all 8 pieces are cooked. 8. Keep the naan bread covered with the tea towel until ready to serve, so it doesn’t dry out. Serve warm.

Garlic Naan Bread

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

My Office Inspiration

Last weekend, we painted a space in our home which I have been referring to as “my future office”. Seeing the space painted a fresh new hue, I’m getting excited about making the space officially my office. Today, I’m sharing some images which are inspiring my designs for the space.

My Office Inspiration

I chose a lovely shade of aqua for the wall colour, one of my favourite colours. I was inspired by the above image, when choosing the colour. I also love the art collage above the desk, surrounded by that massive gold frame. That’s so inventive and pretty.

blue toile antique sofa in swedish home via facilisimo.com

In the space, there is an inherited antique sofa and a beautiful oval antique mirror hanging above it, which we got for quite a bargain at our local Sunday market. I am planning to make a couple of blue and white chinoiserie toile de jouy cushions for the sofa, to make it more comfortable to sit on. I love blue and white chinoiserie decor. I want to add a little of that in my office.

My Office Inspiration

I love to mix old and new things. To balance the antiques in the room, and bring the style into the present moment, I want to have more contemporary pieces, like a sleek white desk, a Ghost chair, and a fabulous lamp. I’d love to have a few golden touches, to give the desk a chic mood.

My Office Inspiration

My Office Inspiration

Adair lamp via domino.com

I’m picturing a pretty pin board hanging above the desk, filled with inspiring images, as well as those random bits of paper that I end up keeping for a while (my son’s drawings, advertisements for things I don’t want to forget about, etc.). I might like to hang some art works around it, too.

My Office Inspiration

For storage, I like the look of tall open shelves and floating white shelves. I’m not sure what I’ll do about that yet. Just getting a desk will be a great start!

white and gold shelves above white desk via pinterest

 

My Office Inspiration

I would love to add a pretty rug, to cozy up the space, and bring everything together, visually. Blue would be ideal.

Ashleigh rug from dotandbo.com

 

I hope to be able to give you a “big reveal” sort of post about my office, in the somewhat near future. Stay tuned!

The Sweet Groove of the Melodies by Yolanda Sanchez
The Sweet Groove of the Melodies by Yolanda Sanchez

I just had to include this beautiful painting, because I love it so much. The colours and the feeling it brings me are so inspiring. I would be very happy to have something similar in my home.

Image sources, from top to bottom: 1, 2, 3, 4, 5, 6, 7, 8, 9, 1011

Orange Vanilla Cake

Orange Vanilla Cake

This week, I found myself craving orange and vanilla cake. Once I get such a craving, I’m on a mission. I had to try creating my own recipe. I think this particular craving goes back to my childhood love of an ice cream combination, orange sherbet with vanilla ice cream, which came side-by-side in a carton. I don’t know if they still make it, in America, since I live in Australia now. I always loved the zesty, sweet orange sherbet with the creamy vanilla ice cream. The two were so good together. Sometimes, I get such a vivid food memory, and I try to evoke the sensory memory in my own kitchen. This search led me back to a recipe for an orange vanilla cake, which I had tried a couple of years ago, and had wanted to change a bit, to suit my own tastes.

I’m very happy with the way this cake turned out. The orange flavour is deliciously balanced by the vanilla flavour. My big change to the previous recipe was to add a thick orange vanilla glaze topped with a smattering of orange zest. I always love a nice glaze on a cake. It is the easiest frosting in the world, and I never tire of it. The crumb of this cake is so soft and sumptuous, thanks to the brown sugar used. It is just a delightful cake.

Orange Vanilla Cake

I served it with vanilla bean ice cream after dinner last night. This morning, I paired it with orange slices. I think it would be lovely with a dollop of cream, as well. Of course, you can just serve it all by itself.

Orange Vanilla Cake

I hope you will like this recipe as much as I do. My 3 year-old son liked this cake so much, he said “Mommy, you make the best cakes!” That meant the world to me.

Enjoy…

Orange Vanilla Cake

A lovely orange and vanilla cake, topped with a thick glaze and orange zest. Perfect for after dinner or with your morning cuppa.

My recipe was inspired by a recipe for Vanilla and Orange Cake by Delicieux.

Ingredients

Cake

  • 100 g/ 3.5 oz unsalted butter
  • 90 g/ 1/2 cup brown sugar
  • 1/2 Tbsp. vanilla extract or vanilla bean paste
  • Zest from 2 medium to large navel oranges
  • 2 large eggs
  • 210 g/ 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. bi-carb soda/ baking soda
  • 2/3 cup Greek yogurt
  • 1/2 cup fresh orange juice (use the 2 oranges you zested)
  • A dash or 2 of ground cardamom or cinnamon (optional)

Glaze

  • 1 cup icing mixture/ confectioner’s sugar
  • 2-3 Tbsp. fresh orange juice
  • 1 tsp. vanilla extract
  • 1-2 Tbsp. orange zest

Directions

  1. Preheat the oven to 180C/ 350F. Prepare a 22cm non-stick springform pan by spraying with oil and lining the bottom with baking paper.
  2. Using a stand mixer, cream the butter, brown sugar, vanilla, and orange zest until golden and fluffy.
  3. Add the eggs to the batter, one at a time, beating well after each addition, to combine.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, and spice (if using). Gradually fold the flour mixture into the batter, on a very low speed.
  5. Lightly mix in the Greek yogurt, then the orange juice, until just combined.
  6. Pour the batter evenly into the prepared pan and smooth the top.
  7. Bake for 30 to 35 minutes or until a cake tester comes out clean except for a couple crumbs. Cool cake in pan on a wire rack, draped with a clean tea towel.
  8. Once the cake is cool, carefully remove from pan. Then do the glaze.
  9. To make the glaze, whisk together the icing mixture, orange juice, and vanilla until a thick yet pourable glaze forms. Pour the glaze all over the top of the cake, working from the centre outwards. Smooth the glaze evenly with an angled spatula. Sprinkle the orange zest on top, while the glaze is still moist. Allow the glaze to set before serving the cake.

Orange Vanilla Cake

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

 

 

Chai Banana Bread

chai banana bread

I have a confession to make… I’m one of those obsessive recipe-collecting types. When I want to bake banana bread, for example, I cannot be content with having just one recipe. I need to collect several recipes, with slight variations, for every possible banana bread craving. Then, I try each recipe, as the mood strikes me. Sometimes, as much as I may adore each recipe for its own merits, I have the nagging thought that blending two favorite recipes into one new recipe would produce the best result. This banana bread recipe was created from just such an occasion. I put together my favorite simple banana bread recipe with a recipe for chai-spiced banana bread, and the results were so delicious. A not-too-fussy but somehow quite special recipe for a classic treat.

This chai-flavored banana bread is very soft and moist, with the enticing aroma and flavor of a chai latte. The spices are quite delicate. I like to be able to taste the banana in the bread, so I didn’t want to push the seasonings too far. I love this banana bread so much. I think it is the ultimate comfort food.

chai banana bread

If you want to bake something sweet for Mom (or yourself), this weekend–or any time, I hope you will give this chai banana bread recipe a try. I had fun making it with the help of my toddler. He loved mashing the bananas. He was so proud of himself, and couldn’t wait to tell Daddy about his accomplishment that night. I’m planning to bake another loaf tomorrow, since I happen to have a few very ripe bananas on the counter, which are begging to be used.

To make this banana bread even more deliciously chai-flavored and even more cake-like (who are we kidding? banana bread is cake, right?), you can add a simple glaze on top, made by whisking a half cup or so of powdered sugar/ icing mixture, 1 1/2 – 2tsp milk, 1/2 tsp vanilla extract, plus a dash of cinnamon and/ or cardamom, blending completely into a thick yet pourable glaze. I had meant to add the glaze to this loaf, but my 3 year-old just could not wait to try it. Toddlers are not known for being patient. So, I’m sorry that this one didn’t get the glaze. I will definitely be adding it to tomorrow’s batch.

chai banana bread

Here’s the recipe. Enjoy…

Chai Banana Bread

  • Servings: Yields one loaf
  • Print

This chai-flavoured banana bread is very moist and soft, with the enticing aroma and flavour of a chai latte. The spices are deliciously delicate. It's the ultimate comfort food.

Ingredients

  • 3 very ripe bananas, peeled (about 1 1/2 cups, when mashed)
  • 1 1/2 cups all-purpose flour
  • 1/3 cup or 75g unsalted butter, melted
  • 3/4 cup white sugar
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 tsp baking soda/ bicarb soda
  • 1/4 tsp salt
  • 3/4 tsp ground cardamom
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice

Directions

  1. Preheat oven to 350F/ 180 C. Butter or spray-oil a standard 4×8″ loaf pan. Line pan with baking paper cut long enough to overhang on the long sides of the pan, to allow for easy removal of the bread, once cooled. Spray-oil baking paper.
  2. Mix the cardamom, cinnamon, ginger, and allspice in a small bowl. Set aside.
  3. In a large mixing bowl, mash the bananas with a fork until completely smooth. Stir the melted butter into the bananas.
  4. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.
  5. Whisk the flour into the banana mixture, a little at a time, mixing well. Be gentle and try not to over-mix, or the bread’s texture will be too stiff.
  6. Gently whisk the spice blend into the batter.
  7. Pour batter evenly into prepared loaf pan. Smooth top of batter with a spatula or large spoon. Bake for 50 minutes to one hour, at 350F/ 180C, until a tester from the center comes out clean.
  8. Remove from oven and place on a rack. Cool bread completely before removing from pan, using baking paper to lift it out. Slice and serve.

 

Recipe adapted from this recipe from Simply Recipes and this recipe from The Gingersnap Girl.

All written content and photos are Copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own website, please re-word it in your own words or link back to my original post.