Banana Chocolate Blueberry Muffins

Banana Chocolate Blueberry Muffins

Everyone likes blueberry muffins, almost as much as they do banana chocolate muffins. So combining the two seems like a bit of a no brainer. Banana chocolate blueberry muffins you say? It’s may be a mouthful, but a ridiculously delicious one at that. Complete with not just any blueberries, or any chocolate, but rather Marich chocolate covered blueberries, they’ve got just enough fruit in them to qualify as breakfast, and just enough chocolate to make for a satisfying dessert. That’s all the convincing you need right there.

Banana Chocolate Blueberry Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 large muffins
Ingredients
  • 1 cup AP flour
  • ¾ tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 2 very ripe bananas
  • ½ cup brown sugar
  • 1 egg
  • ¼ cup neutral oil (like canola or grapeseed)
  • ¾ cup Marich chocolate covered blueberries, roughly chopped
  • granola, to garnish (optional)
Instructions
  1. Mash up the bananas until there aren't any lumps remaining.
  2. Stir in the brown sugar and egg, mixing until incorporated.
  3. Gently fold in the remaining dry ingredients until there are no longer any bits of flour visible. Do not over-mix or you run the risk of the muffins becoming tough and tunnelled.
  4. Pour the batter into lined muffin cups and sprinkle the tops of granola.
  5. Bake at 350F for about 25 minutes, or until a toothpick inserted into the centre of them comes out clean.
  6. Cool and enjoy!

**The chocolate used in this recipe was graciously provided by Marich chocolates, however the opinions are my own.

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Chocolate Chai Panna Cotta

What do you do on Saturday?
Sleep in?
Study (or pretend to study while you actually browse the interweb)?
Catch up on work around the house?
Or maybe do nothing at all?

Chocolate Chai Panna Cotta

Those all sound like valid, sane options. But the life of an insane, food blogging student doesn’t always work that way.
Instead, it looks more like this:
Wake up before 8. Stay in bed for awhile solidifying your recipe ideas. Get up, because you want to actually be able to eat the breakfast cookies you are about to bake for breakfast, not lunch.
Bake some cookies, cool some cookies. Make some more cookies (that are actually fancy cookies called “tuiles” not normal cookies – and if my Mac autocorrects “tuiles” to “tuples” one more time I am going to lose it!). Burn some cookies. Clearly both my oven and my computer have it out for me.
Move on to making chocolate chai panna cotta. Cookies are still cooling. Rummage through the cupboard and pick out fancy wine classes to serve the panna cotta. Finish and refrigerate the chocolate chai panna cotta, back to the cookies (the non-tuile, not burned ones, you with me?).
Picture time. No family, you can’t eat any yet because there are only 8 and I need them for pictures. Ok fine, 5 will be enough, go to town. Strike a pose cookies, looking good out there! Take about 100 shots which will eventually be edited down to 5 or 6.
Pictures done, props away, dishes in the dishwater. Can I eat my breakfast cookie now? Only 9:30am, still breakfast time, right?
Go get groceries because I ran out of milk making chocolate chai panna cotta and also need food to make dinner. Come back home, eat lunch, back to blogging. Stock up on posts for the week and take pictures of completed panna cotta (only about 30 this time). Upload and edit pictures.
And type up this dramatic little tale. I’m going to confirm my insanity here because I have to admit, I love it. It makes me sad when I don’t have time during the week to contribute to my blog as much as I would like to. I feel as though I have to compensate for that by the time the weekend rolls around.
But then come Sunday I am about ready to do nothing at all. Maybe I still have a tad bit of sanity left after all.
Yeah…probably not.
Chocolate Chai Panna Cotta
Chocolate Chai Panna Cotta
Chocolate Chai Panna Cotta

Chocolate Chai Panna Cotta
Serves 4 (but I only had 3 pretty wine glasses so I omitted the extra, boring glass I had to use in the pictures)

Ingredients

2 cups milk
1 chai tea bag
1/4 cup white sugar
1/3 cup milk chocolate chips
1 tsp. vanilla
1 1/2 tsp. or 1/2 tbsp. gelatin
3 tbsp. cold water

Instructions

1. Bring the milk to a boil. Add the tea bag, remove it from the heat and allow it to steep for 15-20 minutes.
2. Meanwhile bloom the gelatin by sprinkling it over 3 tbsp. of cold water. No need to stir or anything, just let it sit for 5-10 minutes and absorb the water. Set it aside until you are ready to use.
3. Once the milk and tea are done steeping, remove the tea bag. Add the sugar, chocolate chips and vanilla to the milk. Return it to low heat and stir constantly until the chocolate chips are fully melted.
4. Off the heat, whisk the bloomed gelatin into the hot milk mixture. Portion the liquid into 4 serving vessels of your choice (I used wine glasses but ramekins or bowls will also work).
5. Cool slightly at room temperature so you don’t put piping hot liquid into the fridge and cause condensation. Then you can cover each glass with plastic wrap and refrigerate until set, at least 2 hours. You can even make this dessert a couple days in advance and have it all ready to go.
6. Serve with fresh berries and honey tuiles (see recipe below)

Honey Tuiles
Makes 20-25

Ingredients

1/4 cup butter
1/4 cup sugar
2 tbsp. honey
1/4 cup flour

Instructions

1. Heat your oven to 400F. Meanwhile, heat the butter, sugar and honey in a pot over medium high heat.
2. Onces it begins to bubble (the butter should be all melted and the sugar dissolved), remove it from the heat. Add the flour and stir until smooth.
3. Dollop about 1 tsp. of the batter onto a parchment lined cookie sheet for each tuile. Be sure to space them out as the batter will spread – a lot. No more than 5-6 per cookie sheet should do it.
4. Bake at 400F for 5-7 minutes (but probably closer to 5). Watch these babies like a hawk, they will go from golden to burned in a second.
5. Remove them from the oven and let them cool for 1-2 minutes before shaping them as desired. You can leave them flat or make little cups by draping the tuiles over an upside down mini muffin tin. Or you can wrap them around the handle of a wooden spoon, essentially making little tuile cigars.
6. Cover and keep at room temperature until you are ready to serve the chocolate chai panna cotta.

Peanut Butter Jelly Roll

Remember how I mentioned that leftover angel food cake from my Triple Chocolate Trifle? Well I reinvented it into this dessert, my peanut butter jelly roll! Perhaps a slightly deceiving name considering it contains zero “jelly”. The French would call it a “roulade”.  That makes me wonder how the jelly roll got it’s name. Hold on, let me Google it.
According to Wikipedia, they are also called “Swiss Rolls” (although they did not originate in Switzerland).
“In the United States, “jelly roll” became used as vernacular for the female genitalia – resulting in the term’s widespread usage in popular blues music and in the nick names of performers such as Jelly Roll Morton.”
Lovely. That was definitely more information than I needed to know. Thank you Wikipedia, I’m not sure I will ever be able to look at this dessert the same way again.
Sometimes more knowledge is not necessarily a good thing.
And I’m not entirely sure how to salvage my attempted persuasion for you to make this. “It tastes delicious” no longer has the same connotation, unfortunately. Yep, I’m just digging this hole deeper, so I will leave it up to you.
peanut butter jelly roll
Peanut Butter Jelly Roll
-leftover chocolate angel food cake from here
-1 cup whipping cream
-1/4 cup peanut butter
-2 tbsp. sugar
-1/3 cup toasted coconut
-1/4 cup Reese’s Peanut Butter Chips
The only kind of temperamental element of this dessert is the peanut butter whipped cream. As I learned, the 2 fats don’t necessarily want to emulsify into a smooth, homogeneous mixture. So my word of advice is to not over-think it. Once it looks smooth and stiff enough to spread, stop! If you keep beating it, chances are it will split. However, if this does happen, never fear! Add in a couple tablespoons more peanut butter and it should bring the works back together. If not…well at least it will still taste the same!
So yep, this couldn’t be more simple. Whip together the cream, peanut butter and sugar. Spread it over your leftover cake and liberally sprinkle toasted coconut and peanut butter chips over the top. Roll it up and refrigerate for a couple of hours to allow it to set up. Slice and serve!
peanut butter jelly roll
peanut butter jelly roll