My Favorite Banana Muffins!

10 years ago my family went to Hawaii! Of course we had a great time but memories weren't the only thing we took home! We had stopped by a Ghirardelli store and picked up a sweet cook book, which included the following recipe, which I've only slightly tampered with. It's the best recipe I've ever tried/ had. It's flavorful and moist and oh so perfect! 

I prefer to bake them in muffin tins (not a cupcake pan, muffins are bigger!) The downside is the pan can only bake 6 at a time. ;) but that's okay because we are all working on our patience, right!?

Also I HIGHLY suggest mini chocolate chips! {Yes I was out and had to use the regular sized one in my photos but the minis are where it's at!} Just the perfect amount of chocolate in each bite and they don't sink!!

Ingredients:

4 Ripe Bananas

6 Tbs. Butter, softened

1 c. Sugar

2 Eggs

1/4 c. Milk

2 c. Flour

2 1/2 tsp. Baking Soda

1/2 tsp. Salt

Mini Chocolate Chips

Walnuts (optional)

Directions:

1. With a mixer mix/ mash the bananas.

2. Add in butter and sugar.

3. Mix in eggs and milk.

4. In a separate bowl whisk together flour, baking soda and salt. Then add to the banana mixture until combined.

5. Stir in mini chocolate chips, and walnuts if you choose. I find that less is more with banana bread. I love the bits of chocolate but not too much that it takes away from the banana flavor.

6. Place 1/4 c. batter into each lined muffin cup. Sprinkle about 1 tsp of sugar over each. This will crystallize on top and taste super delicious!

7. Bake at 350 for 20-25 minutes. {I find that 22 minutes is perfect!}

Strawberry Cinnamon Rolls with Lemon Cream Cheese Frosting

When I first saw these on Pinterest I was both intrigued and curious! How could this work and taste delicious? Well I'm here to tell you IT DOES!! All of it together just works! And it's so yummy! {especially when they are warm!!}

Could you think of a better springy Cinnamon Roll?? {seriously, if you can think of one let me know! I love trying new recipes!}

I'm so glad The Recipe Critic created this sweet, SWEET recipe!! Once you're done drooling over these photos, go run to the store and whip these babies up! These are the quickest cinnamon rolls I've ever made.

Ingredients:

3/4 c. Milk

1/3 c. Butter

3 1/4 c. Flour

2 tsp. Instant Yeast

1/4 c. Sugar

1/2 tsp. Salt

1 Egg

1/4 c. Water

Strawberry Pie Filling {I used Duncan Hines Strawberry Fruit Topping!}

2 tsp. Cinnamon

1/2 tsp. Sugar

Lemon Cream Cheese Icing

4 oz. Cream Cheese

3 Tbs. Butter

1 c. Powdered Sugar

1/4 Half and Half {I used heavy cream}

2 tsp. Lemon Juice

1 Tbs. Lemon Zest

1 tsp. Vanilla {I used 1/2 tsp}

Directions:

1. Heat the milk and butter in a saucepan until the butter melts. Set this mixture aside until it becomes room temperature.

2. In a bowl whisk together 2 1/4 c. flour, yeast, sugar and salt.

3. Using a dough hook, add in egg and water.

4. Add in remaining 1 c. flour and the room temperature milk/ butter mixture. 

5.Mix until the dough is nice and smooth. Let the dough rest for 10 minutes.

6. Roll the dough out, on a lightly floured surface, to about 9x15 inches.

7. Evenly spread the strawberry filling/ topping into the dough. Sprinkle the cinnamon and sugar over top.

8. Roll up the dough and cut into 9-12 slices.

9. Place in a greased 9x13 pan and let rest, covered by a damp towel, for 30 minutes.

10. Bake the rolls at 375 for 25-30 minutes. You want them golden and for the middle roll to not be squishy to the touch.

11. To make the lemon cream cheese icing, mix the softened cream cheese and softened butter together. Stir in powdered sugar then mix in half and half/ heavy cream, lemon juice, lemon zest and vanilla. Spread over warm cinnamon rolls.