Apparently that’s what I was into this weekend because I made three different recipes that included one or both of those. I haven’t used the oven in weeks and them BAM!
Recipe #1 was Banana Bread Snack Cake from Jessica at How Sweet Eats. I am in love with Jessica’s blog, but sadly, neither of us enjoyed this recipe. It came out with a very gummy texture and I’m wondering if it had to do with the bananas. The recipe called for a certain number of bananas instead of a cup measurement, so it’s possible the bananas I used were larger than what she used. Other than the texture, neither of us were wowed by the flavor. I know this is terrible because Jessica is a recipe developer so she knows what she’s doing, and come on, she’s *Jessica*, so I’ve decided that I probably screwed something up, haha!
Recipe #2 was Banana Cinnamon Chip Muffins from Christine at Oven Adventures. I was lucky enough to “meet” Christine through Red Faced Runners and we connected on Twitter and have had fun interacting on Instagram too. It turns out that these are her dog’s favorite muffins, especially warm from the oven, cupcake liner and all, haha! The story she tells on her blog about Max snarfing down as many muffins as possible before being found out is made even sadder by the fact that cinnamon chips are apparently not readily available where she’s at in Canada Everyone should have access to cinnamon chips! I was going to take this to work but the Mr. and I are keeping this batch for ourselves!
Christine’s recipe is for muffins but I was out of cupcake liners and decided to just try it in an 8×8. I started with a 20 minutes baking time and then checked it every five minutes after that. It ended up being done at 40-45 minutes in my oven. It sunk slightly in the middle after it cooled, not sure why, it’s totally baked through.
Recipe #3 was a combination of Pioneer Woman’s Cinnamon Toast (the right way) and Smitten Kitchen’s Cinnamon Toast French Toast from her new cookbook. I made the Cinnamon Toast French Toast per Deb’s recipe last weekend and it just didn’t turn out the way I was hoping and I think it’s because of the way it’s layered by slices, just wasn’t what I wanted it to be but the flavor was good. When I was making it I also remembered PW’s “right way” to make cinnamon toast so I started with that, cut the 16 bread slices into 16 pieces each, mixed it with Deb’s egg mixture, baked it, and we have a winner!!
I should use my kitchen more often, that was a fun weekend!
(Good thing this isn’t a food blog because I am no photo pro!! Not yet anyway.)
Here’s a question though… While looking for my cinnamon chips I discovered that I have one full bag of butterscotch chips and three opened bags. Three! How does that happen?
So please, hit me with your favorite recipe using butterscotch chips!