Posts tagged ‘Martha Stewart’

April 3, 2013

Mini Banana Muffins

Mini Banana Muffins

With 4 overripe bananas sitting on my kitchen counter I was looking for something different to bake, other than banana bread. I found this recipe from Martha Stewart online. I changed her original recipe which called for sour cream, and used nonfat vanilla Greek yogurt to make them a bit healthier. A perfect little chunk of chocolate in the center gave them the added sweetness they needed. Making muffins in the mini cups is a bit dangerous. Isn’t 8 a proper serving? I guess not.

Mini Banana Muffins

These are not overly sweet, making them the perfect treat with a cup of afternoon coffee. The recipe rendered me 40 mini muffins, eating them by the handful had them gone in a flash. You can bake these in regular sized muffin tins, just increase the bake time by about 5 minutes. Watch until they turn a perfect golden color and check when a cake tester comes out clean.

Mini Banana Muffins

Adapted from Martha Stewart

INGREDIENTS (makes 36-40 mini muffins)

  • 4 ripe bananas
  • 1 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 – 6oz container non-fat vanilla Greek yogurt
  • 1 tbsp  vanilla extract
  • Chocolate chunks

Preheat the oven to 350 degrees.

Place the bananas in the bowl of a stand mixer using the paddle attachment and mix until well mashed. Add the brown sugar and mix. Add the oil and egg and mix until smooth. Add both flours, the baking powder, baking soda and salt, mix until just incorporated. Add the yogurt and vanilla extract and mix one last time.

Pour the batter into prepared mini muffin tins, or line the cups with muffin papers. Fill each cup about 3/4 full. Place a single chocolate chunk in the center of the batter in each cup. Bake for about 15-20 minutes until golden. I use the convection setting on my oven. These were done in 15 minutes.

Cool on a wire rack. Enjoy!


January 8, 2013

Martha on Satellite & Spicy Chili

Spicy Chili

I’ve become a chauffeur. I know the other moms out there understand all too well. I drive people places and run errands. I’m not complaining, I’ve just had the realization that I spend an inordinate amount of time in my car. I never seem to listen to music. It’s only talk radio these days. NPR, CNN, BBC and my recent discovery, Martha Stewart on satellite. If you follow me, you know I have this tortured love hate relationship with Martha. On one hand I admire her for all her creativity and success. However, I can’t ignore the ridiculousness that is Martha.

The other day I was driving around and Martha had on a segment called “Cat Chat.” An entire show dedicated to cats and dogs. There was a call-in segment featuring a pet psychic who could read your pets thoughts and feelings. A caller said that her cat was peeing in the house. The psychic claimed the cat was feeling too much stress in her life. Another woman called in to say her adopted dog seemed upset. The psychic asked for the dog’s name. The dog owner said Bella. The psychic told her that it wasn’t the dog’s real name and its name at the shelter was Happy. The dog was sad the new owners weren’t using her real name. Really? Who comes up with this stuff? I wonder how much Martha is paying this person? I could do this job!

I’m sure it’s no surprise that during the holidays, Martha had lots of crafting and decorating tips. For example, you could have embellished your mailbox for the holidays. Just tape stripes around it, primer and paint it, paste on a ladybug and pull off the tape. Voila! Your own lady bug, candy cane striped mailbox. What happens to the mailbox after the holiday?

Did you know Martha grows and dries her own catnip? She gave some to Whoopi Goldberg as a gift once. I wonder if she also shares it with the Cat Chat lady?

I listened to 10 minutes of discussion about the benefits of cedar balls verses moth balls. She instructed one caller to dip baby booties in paraffin and use them to serve candy for her baby shower. She has an answer for everything. It’s actually quite remarkable. I do like the cooking show. She has guest chefs on the show, including Michael Symon and Mario Batali. That’s very informative, but the chances of my needing to know how to candy cane stripe my mailbox are slim.

I must mention that I saw her on TV recently explaining that she lost 150 trees on her property in hurricane Sandy. She said she recycles the trees, which is nice. She goes into the woods with a saw and cuts the trees herself. Then, of course, she brings the wood home and makes votive candle holders using her trusty drill. Amazing! We don’t even own a saw. Our fallen trees from the hurricane are now home for the squirrels. If I had a saw, I guess I could be out there now, gathering wood to make stuff.

No kidding, after all this mocking of Martha, my Martha Baking Book has gone missing. I think it’s the Cat Psychic… she’s made it disappear as punishment for disrespecting Ms. Stewart. No disrespect, it’s just that Martha makes me feel lazy and uncreative. On a positive note, she’s providing me with countless hours of entertainment when I’m in my car.

Spicy Chili

* This recipe has nothing to do with Martha Stewart, I just needed an outlet for my Martha obsession.


  • 1 tbsp olive oil
  • 1 large red bell pepper, small dice
  • 1 large green bell pepper, small dice
  • 1 poblano pepper, seeded and small dice
  • 1 jalapeño pepper, seeded and small dice
  • 1 medium yellow onion, small dice
  • 2 large cloves garlic, minced
  • 1 1/4lb lean ground beef or turkey
  • 2- 28oz cans crushed tomatoes
  • 2- 15oz cans dark red kidney beans, drained and rinsed
  • 2- 15oz cans black beans, drained and rinsed
  • 3 tsp ground cumin
  • 2 tbsp chili powder
  • 1 tsp chipotle chili powder
  • 1 tsp dried oregano
  • Few drops hot sauce
  • Kosher salt & pepper to taste

Heat a large dutch oven on the stove at medium-high heat and add the olive oil. Saute the peppers and onion until they begin to soften. Add the garlic to the pan and stir, cooking until it becomes fragrant. Add the meat to the vegetables and cook, stirring often until the meat is browned. Depending on how lean your meat is, you can drain off any excessive fat.

Add the beans and tomatoes to the meat mixture, along with the spices, stir to combine. Bring the chili to a hard simmer and reduce the heat to low. Cover and simmer gently for about 2 hours, stirring occasionally. I let this sit on the stove for 3-4 hours. It just gets better as the flavors come together, so you can’t really over cook it, just keep the heat low.


Taco Salad

We made these taco salads the next night. Romaine lettuce, tomatoes, red onions, sliced avocado, corn, pickled jalapeño and red bell peppers. A big ladle of warm chili in the middle and a handful of crumbled tortilla chips on top. For the dressing, I combined just about equal parts of jarred salsa and sour cream. I didn’t measure. Just “eye-ball it” until it comes to a dressing consistency.

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