Chocolate Banana Muffins

I'm very lucky that I know a lot of people IRL who love to bake and who also love to share recipes. This recipe comes from one of these wonderful friends, M. She posted a picture of these bad boys on FB and they looked so yummy, I had to try them. They were a huge hit in this house and when I plugged the ingredients in to find out the nutrition value, I loved that they were approx 190 calories each!
They were moist and delicious. My hubby has asked that I make them on a weekly basis lol. Again, thanks to M., I made a double batch and there are a bunch in the freezer. You need to make these!!

Chocolate Banana Muffins with Chocolate Chips
source: sallysbakingaddiction.com

Ingredients
3 large very ripe bananas, mashed with no large lumps
2/3 cup sugar
1 large egg
1/3 cup unsweetened apple sauce
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup cocoa powder, unsweetened
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup semi sweet chocolate chips, plus a few more to top your muffins

   Preheat your oven to 375F. Line the muffin pan with baking cups.
   If you haven't done so already, mash your bananas in a large bowl using a fork. Be sure to mash them well, there shouldn't be any big lumps remaining. Now stir in the sugar, egg and applesauce.
   Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet mixture. It's very important to sift it in, this will ensure that there are no cocoa powder lumps. Lightly mix together. Fold in the chocolate chips, do not overmix. But don't worry, the mixture will be a little lumpy/chunky.
   Fill the 12 baking cups to the top and bake for 18 to 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let them cool in the muffin pan for about 3 minutes before transferring them to a rack to cool completely.
   You can keep your muffins in an airtight container on the counter for up to 5 days (if they last that long) or put them in the freezer. When ready to eat them, I just take how many I need out and let them thaw or I pop them in the microwave for about 8-10 seconds.

Happy Baking!

Lemon Poke Cake with Lemon Pudding Whip Cream Icing

My husband loves anything lemon and I do mean anything. When I saw this recipe in the latest Kraft magazine, I had to make it. I didn't realize how much of an impression it made until I was shopping and bought the ingredients necessary without fully knowing why ha ha. It was my mother in law who pointed the recipe out to me again and it was decided. The perfect birthday cake for my hubby!
It's a very simple recipe with many options for substitutions. I opted for strawberries on top because who can resist the lemon/strawberry combination? No one I know lol.
There were no complaints from those that devoured this cake and it was super simple to make.
Happy birthday Hubby!! I know you enjoyed the cake!!

Lemon Poke Cake with Lemon Pudding Whip Cream Icing
Source: http://www.kraftcanada.com

Ingredients
2 - 9in white cake rounds, cooled
2 cups boiling water
2 packages Jell-o lemon jelly powder (85g each)
1 package Jell-o lemon flavored instant pudding (4 serving size)
1 cup cold milk
3 cups thawed Cool Whip topping

    Put your completely cooled cake layers into 2 clean 9in round cake pans. It will make it easier and cleaner when adding the jelly. Pierce the cakes at 1/2 inch intervals with a large fork.
    In a bowl, add the boiling water to the jelly powders and stir for 2 minutes until completely dissolved. Carefully pour over the cakes and refrigerate for 3 hours.
    Beat the pudding mix and milk in a large bowl with a whisk for 2 minutes. Stir in the cool whip. Before adding the "icing", you need to un-mold the cakes. To un-mold the cakes, simply dip the bottom of the cake pan in warm water for about 10 sec, quickly dry the pan and then un-mold it. I placed my bottom cake on a plate and then put a layer of whip cream icing. Now I used 8 inch pans because it was all that I had, so I had to trim my bottom layer to make it flat and then iced it. Now repeat steps to un-mold the second cake and place on top of the bottom layer.
    Cover the sides and top with the remaining icing. Refrigerate for 1 hour. Garnish as you like before serving (or before the 1 hour refrigerator time - whatever works best for you).

Happy baking!!!