This classic Southern treat is a delicious combination of bananas, pineapple, nuts, and cinnamon, all topped with cream cheese frosting!
For the cupcakes:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable or canola oil
1 & 1/2 teaspoons vanilla extract
1 8-ounce can crushed pineapple
1 cup chopped pecans
2 cups chopped bananas
chopped pecans or sanding sugar, for garnish
FOR THE FROSTING:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease and flour 36 standard-sized muffin cups. Set aside.
Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl.
Add the eggs and oil, stirring until the dry ingredients are moistened.
Stir in the vanilla, pineapple, pecans, and bananas.
Pour the batter into the prepared pans.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in pans on wire racks for 10 minutes.
Then, remove from pans and cool completely on wire racks.
TO MAKE THE FROSTING:
Using an electric mixer on medium speed, beat the cream cheese and butter until creamy.
Gradually add the sugar, beating until light and fluffy.
Stir in the vanilla.
Frost the cooled cupcakes. Garnish, if desired.
This chicken is finger-lickin' good and a quick family favorite!
3 lbs chicken thighs (you can use any chicken you like really, not only thighs)
4 - 6 cloves garlic, finely minced
1 small onion, grated or minced into fine pieces
¼ cup soy sauce (I used the reduced sodium kind)
⅓ cup ketchup
⅓ cup + 1 Tbsp honey
Pinch of red pepper flakes
1 tbsp white vinegar
1½ Tbsp brown sugar
For the Sauce:
2 tsps cornstarch
Drippings from the baking dish
Pre-heat the oven to 375°F.
In a glass 9"x10" baking dish whisk together all ingredients except for the chicken. Combine well.
Place the chicken into the dish and spoon some of the mixture over top of each piece.
Optional: You can marinade the chicken in this mixture ahead of time if you like.
Place the baking dish in the oven uncovered and bake for 45 - 60 minutes.
Once the chicken is finished cooking, remove from the baking dish and place on a serving plate.
Serve with rice, veggies or anything else you might enjoy it with!
How to make the sauce:
Skim the fat off the top of the drippings as much as possible.
Combine about ¼ of the drippings and the cornstarch in a small dish and set aside.
Mix it together using a whisk to make sure there are no lumps.
Pour the remaining drippings into a sauce pot and bring to a boil.
Add the cornstarch mixture and lower the heat.
Stir constantly using a whisk until the sauce reaches the desired consistency.
Remove from the heat and serve with the chicken.
These are seriously the best vanilla cupcakes ever! None can compare!
1 cup granulated sugar
1 vanilla bean
1- 3/4 cups cake flour, not self-rising
1- 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup full-fat sour cream
1/4 cup canola oil or vegetable oil
1 tablespoon pure (not imitation) vanilla extract
2/3 cup whole milk
Preheat oven to 350 F (175 C).
In a small bowl, combine sugar and seeds from the vanilla bean.
Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
Add the vanilla bean sugar and mix until well combined.
Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
Fill cupcake liners just over 1/2 full.
Bake for 14 minutes and then test to see if they are done.
They are done when a toothpick comes out without wet batter stuck to it.
The cupcakes should appear white with specks of vanilla bean.
They should not turn a golden brown.
If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
These cookies have just a little bit of everything and they're perfect for parties and kids! They're super easy to make!
3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter, melted
1 & 1/2 cups chunky peanut butter
4 & 1/2 cups rolled oats
1/2 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
3/4 cup butterscotch chips
3/4 cup mini M&Ms
Preheat oven to 350°.
Line baking sheets with silicone liners or parchment paper.
Combine eggs, both sugars, vanilla, corn syrup, baking soda, and salt in a large mixing bowl.
Add melted butter.
Next add peanut butter, oats, and flour and mix thoroughly.
Stir in the chips and M&Ms.
Let the dough rest for about 30 minutes to allow the oats to absorb the butter.
Drop the dough onto baking sheets.
Bake for 10 to 12 minutes or until lightly browned.
These delectable bars are made with honey and peanut butter instead of marshmallows and are topped with a heavenly Reese's type chocolate layer!
1 cup honey
1/2 cup granulated sugar
1 & 1/4 cups smooth or crunchy peanut butter
6 cups crisp rice cereal
12 ounces (2 cups) semisweet chocolate chips
12 ounces (2 cups) peanut butter chips
1/2 cup chopped roasted peanuts (salted or unsalted)
Grease a 9"x 13"x 2" baking pan.
Combine the honey and sugar in a large saucepan over medium-high heat.
Bring just to a boil. Remove from the heat.
Add the peanut butter, stirring until combined.
Add the cereal, and stir until thoroughly combined.
Press the mixture evenly into the bottom of the prepared pan.
Place the chocolate chips and peanut butter chips in a large microwave-safe bowl.
Heat at half-power in 30-second increments, stirring after each interval.
epeat until the chips melt when stirred. Stir until smooth.
Spread the chocolate/peanut butter mixture over the top of the bars.
Sprinkle the peanuts over the top.
Allow the bars to sit at room temperature until the topping hardens, then cut into bars.
I'm a Texas gal with a wonderful husband, an amazing six year old son, and an adorable newborn baby boy!