Blueberry-Banana Muffins and Mangers

Of all the decorations we have, our favorite by far, are the homemade ones that have stood the test of time in our lives.  The burlap gingerbread man from my husband's kindergarten days or the glitter covered metal baby food jar lids that my girls in preschool, transformed into beautiful ornaments.  

The one that has the most special meaning is our manger.  My husband made this many, many years ago for their family.  They had all the figurines, but needed a home.  He built this perfect nativity for them, complete with lighting, grass roof and the outer deck is on hinges, so it folds up perfectly to store in the off season.  I love having this in our family room to look at every evening.

Since Christmas is in only three days, I think it is safe to say that my baking endeavors just aren't going to happen this year.  I had all the inspiration to try out some new desserts and make some of our family standby favorites....none of them have surfaced at this point.  The only thing I have been accomplishing is muffins.  Every weekend I am craving muffins.  I love the aroma of muffins baking on Saturday morning and filling the house with their warmth. (Unfortunately, they are also filling my pants a little too much!)

I saw these muffins on my friend Toni's blog site and added some remaining blueberries I had in the refrigerator to use up.  These are so incredibly good!

Blender Banana Muffins
from my Muffin Recipe box (courtesy of A Taste of Alaska)

Sift together in a bowl:
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt

Place in the blender and blend until smooth:
2 large ripe bananas, mashed
1/2 cup butter, melted
1 1/2 cups sugar
2 eggs
1/2 cup sour cream

*** (1) cup fresh blueberries, which I added to the recipe.

For topping:
Granola, without dried fruit

Preheat oven to 375°F.

Add blender ingredients to dry ingredients, mixing well.  Scoop batter into prepared muffin tins, filling each cup almost full. (At this point, I added a few blueberries to each of the muffins).  Top with a generous sprinkle of granola.  Bake 20-25 minutes or until golden brown.  Makes about 18 large muffins.

One Year Ago:  Holiday Cake Cookies

Blueberry Dump Cake-Cobbler-Crisp...and Chopped

I was in a Food Network "Chopped" Tournament.  I arrived very tardy, since I had to work late and I didn't know the "secret basket ingredients" and everyone else was already in the middle of preparing their meals.  My heart was racing trying to figure out what to make, on what was now an even more abbreviated time frame.  I told myself not to panic and pull it together. 

I ran to my refrigerator and started putting together a roasted pork tenderloin with creamy mustard sauce (one of my go-to dishes).  Then, I find out that the secret basket is a wedding theme meal and one of my opposing chefs brought her wedding gown to present her meals in...really???

So, I thought to make my dish look beautiful, I would serve the dinner on my white wedding china.  Ted Allen, the host, then announces "When the four nuns arrive to judge, you have two minutes to plate your dish for presentation".  I can't find my china anywhere, because my mom has them spread out in every room of our house, making it look like model home.  My blood pressure goes into overdrive and I really start to panic because now I have nothing to put my dish on and I am going to lose the competition.  I then hear my daughter, "Mom...it's 5:45, you need to wake up".  

Oh thank God, my Chopped Tournament dilemma was only a dream, but so real.  One of those dreams where you are trying to wake up from a heavy REM sleep fog and you can't catch your breath.

Clearly I have way too much on my mind right now, planning the end of season school volleyball banquet, which I am in charge of this year.  I have been speaking with restaurants, caterers, planning table settings, decorations and even figuring what color napkins and ribbons to wrap the silverware in.  Yes, too much going on in my brain!!

Well, this dessert will definitely get you the winning votes in any culinary championship.  You can call it a dump cake, cobbler, crisp, or you can just call it, oh so sweet deliciousness!

Blueberry Dump Cake

Dedicated To Dreams

(2) 14 ounce bags frozen blueberries (kept frozen)

grated zest of one lemon

1 (13 ounce) jar Stonewall Kitchen Wild Maine Blueberry Jam (or whichever brand you can find)

1/2 teaspoon cinnamon

1 box Butter Flavor Yellow Cake Mix

1 stick butter, cold

2 Tablespoons sugar

Preheat oven to 350 degrees.  Spray a 9 x 13 glass baking dish with non-stick spray.

Gently stir frozen blueberries, lemon zest, blueberry jam and cinnamon together in a bowl.  Pour into prepared baking dish.

Sprinkle the dry cake mix all over the blueberry mixture so it is well covered. Cut cold butter into thin slices and place all over cake mix.  Sprinkle sugar all over butter pieces and cake mix.

Bake for approximately 45-60 minutes, until blueberries are bubbling and the crust is a light golden brown.

Serve cake warm, with vanilla ice cream or whipped topping...(or better yet, serve with both)

Strawberry Blueberry Crunch

Fall is in the air here.  I can feel the nights starting to cool down, the leaves are starting to turn cranberry red and golden orange and I am craving cinnamon, nutmeg and warm baked goodies.

Baking season will soon be upon us and we have had fun trying out different desserts for the upcoming autumn season.  This was from The South Beach Diet and was the perfect cure for some warm yumminess!

Strawberry Blueberry Crunch

Courtesy of The South Beach Diet Taste of Summer Cookbook

1/4 cup whole almonds plus 2 Tablespoons sliced almonds

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1 Tablespoon trans-fat-free margarine 

2 cups sliced strawberries

1 cup blueberries

1 Tablespoon granular sugar substitute

6 Tablespoons part-skim ricotta cheese 

Preheat oven to 350 degrees.

In a blender or spice grinder, grind whole almonds until finely ground.  In a small bowl, combine ground almonds, cinnamon, and nutmeg.  Add margarine and stir to combine.

Lightly coat an 8" x 8" baking dish (I used a glass pie pan) with cooking spray. 

Place strawberries, blueberries, and sugar substitute in the dish; toss to combine.

Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.

Bake for 35 minutes, or until topping is golden and fruit is hot.  Divide fruit among 6 dessert bowls and top each serving with 1 Tablespoon of ricotta.

** Since I am not a fan of ricotta (unless it's buried in lasagna), I substituted it with low-fat vanilla frozen yogurt, in small portions.