Recipe: Banana Raspberry Wine Muffins

I promised to have this recipe posted today, so please forgive my tardiness.  Here’s a yummy way to use up some of those browning bananas that we all seem to have from time to time.  This recipe is loosely based on one that I found on a Food TV recipe app, but their recipe called for a few ingredients that I either didn’t have or didn’t want to use.  I hope you’ll try it and see what works best for you.   I loved the lightly pale pink color but if you want to make them a touch more vibrant, I would suggest using some extra food coloring.  The taste was delicate… nothing was exceptionally strong (other than the banana), so it would be a fun addition to a luncheon or “afternoon tea” sort of thing.  I thought they were terrific… and since it started with a ‘real” recipe, you’re going to get it in “real” recipe form, complete with exact ingredients.  Score!

Ingredients:

  • 1/3 cup butter/margarine
  • 4 medium bananas, very ripe20140228-133053.jpg
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/4 cup fat free egg substitute
  • 2 Tbs raspberry syrup
  • 2 Tbs white wine (I used James River Chardonel)
  • 1 tsp baking soda
  • 1 Tbs chia seeds
  • 1/8 tsp salt

Directions:

  1. Preheat oven to 350 degrees
  2. Melt butter/margarine and then mash bananas into butter
  3. Add sugar, egg, vanilla, raspberry syrup, and wine into the banana mixture
  4. Fold in remaining ingredients until just incorporated
  5. Spoon into 24 mini-muffin tins and bake in pre-heated 350 degree oven for 20-25 minutes.

I like to add a little sanding or raw sugar on top for decoration, but it’s not necessary.

I shared these with some random people at a recent event and they were highly complimentary of the taste and texture.  You can make these into 12 individual muffins, if you prefer, but this full recipe made a perfect set of 24 mini-muffins.  Great for sharing and just enough of a snack at only 102 calories per mini-muffin… yes?  Enjoy!

Advertisements

Recipe: Brownie-Wine Brittle

I saw a yummy-looking bag of Brownie Brittle at the store recently… and it just seemed to cry out for a wine-makeover.  Since today was a “cook/bake/blog/errand” kind of day, this recipe just called out to me.  I hope you’ll enjoy it!

BrownieBrittle

I started with one box of brownie mix, one egg, red wine, canned pumpkin, creamy peanut butter, and mini chocolate chips.   Using the directions on the back of the brownie mix box as a guideline, I added equal amounts of canned pumpkin and creamy peanut butter along with the egg, then poured in red wine to thin out the entire mix.  I also added a handful of mini chocolate chips, so there would be little nuggets of chocolate throughout the final product.  I was playing with this recipe, so I did a lot of “guestimating” as I mixed this together.

Feel free to mix this in whatever way you’d like – my plan was to make the mixture thin enough to bake and become crispy as it cooled.  Success!  NOTE: I used the pumpkin in place of the oil because it was in my fridge… and I used the small amount of creamy peanut butter to add a hint of nuttiness to the flavor.  Either one could be substituted with applesauce or you could certainly follow the directions and add more wine/water to thin out the mixture.  It’s entirely up to you!

I used the largest baking sheet (with an edge) that I had in my cupboard and lined it with parchment paper so the final product would lift off fairly easily.  I added enough red wine to thin out the mixture (I would have used James River Cellars’ Rad Red if I’d had some open… the bottle I had open was a South African Shiraz Viognier blend, so I used that in this recipe), poured it onto the baking sheet and spread the mixture as thinly as possible, reaching all four corners.

Because I wanted the brownies to end up dry and crispy, I cooked the entire recipe at 325 degrees for 45 minutes.  Once the cooking was finished, I turned off the heat in the oven, opened the oven door and let the brownies dry for about an hour.   I decided to wait until the brownie-wine brittle was cool before I broke it apart into pieces.  It broke up nicely and will be fun to play with when I need a small, fun snack or if I want to do a fancier presentation with a small cookie scoop of frosting with brittle around it, like flower petals.

I’ll probably play with this recipe again and adjust the amounts of ingredients, but feel free to try this at home for your own family.  Being able to re-create something you see in the store is actually fun… and making a treat for your family is the best-ever kind of treat.

Wishing you lots of homemade treats as the holidays draw near…