I had an extremely busy week last week at TechWave, my company’s annual user conference in Vegas. While I do love Vegas, being there almost a full week is so very tiring. And of course in such an indulgent place, I ate so many rich things that by Saturday I couldn’t wait to come home to cook (and eat) my own food.
This banana chocolate chip muffin speaks comfort to me (as does any baked good with bananas), and surprisingly I never posted this recipe before! So here’s an oldie but goodie of mine to share while I catch up on sleep and get back to everyday life.
Banana Chocolate Chip Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
2 large eggs
1/2 cup unsalted butter, melted halfway (so that it’s not completely a liquid)
6-8 ripe bananas, mashed well
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees F.
2. Line a mini-muffin pan with paper liners.
3. In a large bowl mix the dry ingredients together (flour, sugar, baking powder, baking soda, and salt)
4. In another bowl combine the wet ingredients: bananas, eggs, melted butter, and vanilla.
5. Fold the banana mixture into the dry ingredients until just combined. Then fold in the chocolate chips.
6. Scoop batter into prepared mini-muffin pan. Bake about 12-15 minutes until muffins turn golden brown and a cake tester comes out clean.
7. Let cool slightly, remove loaf from pan, and serve warm. Makes about 48 mini muffins.
Q&Y stands for Quyen and Yedeh, two dentists who were married this past May in the beautiful Artists for Humanity Epicenter in South Boston.
As a college friend (to Yedeh) and fellow Texan (to Quyen, actually to both of them), I was honored to be one of the wedding helpers, especially since they had meticulously planned every single and last detail! Being an obsessive planner, I found all sorts of comfort in poring over the wedding spreadsheets and checklists they sent out. I know there are some of you that are like me too. We should probably form a support group.
One detail I absolutely loved was the table centerpieces. Mason jars were filled with lush peony blooms, table names (named after favorite restaurants in cities they’ve lived in) were written on chalkboard garden signs, and jars of homemade strawberry jam and oatmeal chocolate chip cookie mix were clustered around the flowers. It was such a thoughtful and personal touch to provide the take home goodies. For you brides out there, take notes from Quyen!
I brought the cookie mix home, and on one sunny day I baked with it. Some minor changes I made to the original recipe include leaving out the walnuts, softening the butter instead of completely melting the butter, and using small rounded teaspoons instead of an ice cream scoop. I like smaller cookies, and I was able to make slightly more than 2 dozen cookies from the mix. These were wonderful for sunny days or for rainy days, because any day is a good day for these chocolate chip oatmeal cookies.
All wedding photos were taken by Lisa Rigby Photography.
Q&Y’s Chocolate Chip Oatmeal Cookies
slightly adapted from original recipe
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1 1/4 cups oatmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup flour
1/4 cup chopped walnuts (optional)
1. Cream together butter with both sugars.
2. Blend in egg and vanilla to achieve a gelatinous consistency.
3. Fold in remaining dry ingredients and include chopped nuts as desired. If using melted butter, do not add chocolate chips when the butter mixture is still hot.
4. Use an ice-cream scooper (or rounded teaspoons for smaller cookies) to create balls of dough and place them 2 inches apart on a greased pan or cookie sheet.
5. Bake for 15 (12 for smaller cookies) minutes at 375 F degrees. Makes about 24 cookies.