Vegan Mushroom Pie (Tastes like Shepard's Pie)

Ingredients

2 tablespoons + 3 tablespoons olive oil, divided (30 mL + 45 mL, divided)

2 onions, chopped

4 cups white mushrooms (700 g)

2 garlic cloves, minced

1/2 tsp ground allspice (2.5ml)

2 tablespoons soy sauce (30 ml)

1 to 2 tablespoons maple syrup

2 tablespoons tomato paste (30 ml)

1 can (14 oz/398 ml) coconut milk (full fat, do not use light)

salt and pepper to taste

4 sheets phylio pastry (instead of phylio pastry, I put a layer of mashed potatoes below and above)

4 cups baby spinach (110 g)

For added protein, you can also add in one of the layers either cooked lentils or vegan 'meat' crumbles. 

Directions

1. Preheat oven to 350˚F (180˚C).

2. In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.

3. Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.

4. Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS , about 10 to 15 minutes.

5. On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.

6. Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).

7. Pour mushroom mixture over phyllo and garnish with spinach leaves.

8. Fold phyllo dough over and lightly brush with oil.

9. Bake for 30 minutes, or until golden brown.

10. Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar ao anything else added.

Recipe from The Buddhist Chef.

Pairs well with oven roasted fire salted brussels and red wine.

Cold Killer Sweet & Spicy Lemon Ginger Turmeric

INGREDIENTS
1 teabag Pukka's Three Ginger (also has in it Turmeric)
1 teabag Bigelow's I Love Lemon (also has Vitamin C)
1 spoon honey
2 sprinkles cayenne pepper

DIRECTIONS
Add all ingredients and brew in a tea for two pot for 10 minutes (or longer).

Skottle Grill and 5 places to bring it to

The best portable cooking appliance to use for your outdoor adventure is the tembo Tusk Skottle grill.

Backyard Breakfast

Camping Trip

When we have used it and when we will be using it:

1. Your backyard We used this grill to make breakfast with a 1-dish cleanup solution. Our favorite breakfast of choice is bacon (or your kosher meat preference), potato hash and scrambled eggs.
   
2. Camping trip We used this grill to make a fancy steak and peppers dinner at our lakeside camping getaway.
   
3. Picnic at the park
   The camping recipe was so good, we will be skipping the frustration of using charcoal grills at a park for an upcoming picnic and instead using the skottle for burgers.
   
4. Stadium tail gating 
   Coming soon this October!
   
5. Outdoor movie
   It's very easy and fun to make popcorn on the skottle from kernels! 

Outdoor movie night (popcorn being made behind the babe!)

To get this grill, there are two items to purchase:

The first item is the Skottle kit (comes with everything you need to start cooking: an 18" Disc, 28" Tall when assembled, the 3 legs, the burner and the carry bag for both the legs and the grill plate. If you prefer to save a few bucks and not get the carry bag, you can find it here).

The second item to buy is the 1lb propane bottle. Get one here.

For pretty images of the two items, see below.

*Note: some of the links in this post are associate links (if you click the links I might get commission). Opinions are my own.

and

15-Minute Dark Chocolate Truffles (No added sugar)

Prep and Cook Time: 15 minutes

*REQUIRES FOOD PROCESSOR - I use this Cuisinart*

Ingredients (scroll down to buy ingredients):
1/2 cup pitted prunes
1/4 cup pitted dates
3 TBS almond butter (I just used almonds which I soaked for 1 hour beforehand)
1 TBS maple syrup (tastes just fine without this)
3 TBS unsweetened cocoa
1/2 cup finely grated unsweetened coconut
Consider adding oats next time

Directions:

In a food processor, drop the prunes and dates through the feed hole one by one. Scrape the processor bowl and run until the prunes and dates are smooth.

Add remaining ingredients except for the coconut. Run until smooth and scrape the processor bowl with a spatula as needed.

Roll the mixture into 12 one-inch balls and roll in coconut to coat. Refrigerate for at least 1/2 hour.

Makes 12 pieces

Recipe from the world's healthiest foods

Future recipe to try: http://www.wholefoodsmarket.com/recipe/cocoa-oat-truffles

TRICKS & TIPS:
This was so easy to make using my Cuisinart. I have both an 11-cup and the 2-cup mini prep. It'll be easier to use the larger one, since it doesn't require any batches and can be done all at once.

Buy Ingredients Here:

Healthy Fruit Cobbler

INGREDIENT
3 Tbls butter
2 cups flour (or can substitute partially with whole oats)
2/3 cup sugar
3 tsp baking powder
2 cups milk
4 cups berries (frozen works just fine!)
You'll need a 9x9 cake pan. I love this one that is non-stick and has a lid to keep it fresh all week in your fridge.

DIRECTIONS
Melt the butter in a cake pan (9 x 9) - I turn on oven and place the butter inside and let it melt.

Mix next four ingredients together and pour in pan after butter is evenly distributed on the bottom.

sprinkle berries on top .

Bake 350 for about 40-45 minutes.

Just as a side note. I created my own mixture of flour. I use a combination (equal part of each) of ground oatmeal, spelt flour, almond meal and rye flour. I also don't use much sugar despite the recipe...

Nutella Strawberry French Toast Roll-Ups

What's super easy and was rated "really amazing"' by guests (adults and kids alike)? Nutella Strawberry French Toast Roll-Ups. 

Less than 15 minutes

Ingredients:







Directions:

• Cut edges off of bread
• Roll bread flat
• Spread bread with nutella
• Make 1 fine row of cut up strawberries on each nutella bread
• Roll up the bread
• Immerse each bread roll up in egg
• Cook on stove top until brown on each side
• Serve warm with powdered sugar sprinkled on top

Support this blog and buy from the Amazon ingredient links above. Thank you BuzzFeed Food for this awesome recipe. 

Snapper Backed in Parchment with Spring Vegetables

RECIPE IS FROM MYRECIPES.COM originally from Southern Living

This method makes French-style cooking easy. Each parcel of fish and veggies steams with its own delicious juices (a technique called en papillote). The package concentrates the flavors, and when opened at the table, it releases a dramatic cloud of aromatic steam.

Yield:
MAKES 4 servings

Ingredients:
1/2 pound fresh asparagus
8 sweet mini peppers
1 small sweet onion, thinly sliced
4 pickled okra pods, halved lengthwise
8 ounces small Yukon gold potatoes, sliced
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh dill
2 tablespoons plus 1 1/2 tsp. olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 (17-inch) parchment paper or aluminum foil squares
4 (6- to 8-oz.) fresh snapper fillets, skin on I actually used Tilapia without skin
1 lemon, quartered I also added lemon pepper which gave it a nice spice
4 tablespoons butter

Preparation:
1. Preheat oven to 400°. Snap off tough ends of asparagus, and discard. Toss together asparagus, next 6 ingredients, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Divide mixture among parchment paper squares; top each with 1 snapper fillet, skin side up. Sprinkle with remaining salt, and drizzle with remaining oil. Squeeze juice from lemon over fillets; and top each with 1 Tbsp. butter. Bring parchment paper sides up over mixture; fold top, and twist ends to seal. Place packets on a baking sheet.

2. Bake at 400° for 15 to 20 minutes or until a thermometer registers 140° to 145° when inserted through paper into fish. Place packets on plates, and cut open. Serve immediately.

PARCHMENT IS BEST FOR: Fish fillets that are about 1 inch thick, such as snapper, flounder, sole, striped bass, and salmon.

EXPERT ADVICE: Packets must be tightly sealed so they don't come undone while baking. Make small, snug, overlapping folds to seal each bundle, and then twist the tail ends tightly closed.

Carmelitas

OH MY GOODNESS
these are so good

I hope our new neighbors like the treat.

INGREDIENTS
32 caramel squares, unwrapped
½ cup heavy cream
¾ cup butter, melted
¾ cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips I found that to be too much chocolate...

DIRECTIONS

1. Preheat your oven to 350. Grease an 8×8 pan or you can line it with aluminum foil or parchment paper for easier removal. The caramel gets very sticky. (This can also be made in a 9×13, by doubling the ingredients)
2. In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined well. 
3. Divide the cookie mixture in half and pat half of the mix into the bottom of the 8×8 pan. Bake for 10 minutes and remove from oven.
4. While the crust is baking, combine the caramels and heavy cream in a saucepan over medium heat; stir until completely melted and smooth. The caramels can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn. The microwave version worked very well when using my ceramic bowl. Very easy to clean. Also the heavy cream made the caramel stay perfectly gooey for days.
5. Remove pan from the oven, immediately sprinkle chocolate chips over the crust. Pour warm melted caramel mixture over the chocolate chips and crumble remaining cookie dough on top.
6. Return to oven and bake for 15-20 minutes until the edges are lightly brown.
7. Once removed from the oven, allow them to completely cool and the caramel to set up. The caramel is like molten caramel right out of the oven and you want to let it cool. You can speed up the cooling process by putting it in the fridge if needed.
8. Gluten Free Version: Use gluten free flour.
9. Use certified gluten free oatmeal, can be found at Trader Joe's

TRICKS & TIPS

1. This was so easy to make using my Cuisinart. I have both an 11-cup and the 2-cup mini prep. 

2. Can be made Gluten Free when using Gluten Free Flour and Gluten Free Oatmeal

Thank you This Grandma Is Fun for the recipe. 

Chocolate Spread

Yummy chocolate spread that brings me back to childhood.

INGREDIENTS:
2 eggs
1 cup sugar
1 & 2/3 margarine
3 tablespoon cocoa
1/2 teaspoon coffee
drop of vanilla

DIRECTIONS:
Put all in a food processor. Once mixed, refrigerate.

Almond Chai Moon Juice

At night, fill a pint sized mason jar 3/4 full of water.  Then add the following ingredients:

Small Handful of Almonds

2 dates (pits removed)

1 fig

2 black peppercorns

1 cardamom pod

1 Tbs. pumpkin seed

1 tsp. poppy seed

1/2 piece of ginger (optional)

Allow it to soak overnight, preferably in the moon light.  In the morning there are two options:

A) Gently warm all the contents (not to a boil), then put them in a blender and mix them up at a high speed.

or

B) Strain out most of the water, boil 1 cup of milk with all the contents, then blend at a high speed. 

We have been doing option one and also using more water, about three cups. We use our Vitamix blender.

Future Moon Juice recipes to try: at Well and Good.

*Note: some of the links in this post are associate links (if you click the links I might get commission). Opinions are my own. You can click the links in the ingredients to add them all to your Amazon cart.

Blackberry Pear Smoothie

Ingredients
1 Cup (240 g Plain Yogurt
2/3 Cup (160 ml) Water
2 Bananas, Peeled
1 Pear, Halved, Cored
1 Apple, Halved, Cored
2 Cups (280 g) Frozen Blackberries

Directions 
1) Place all ingredients into the Vitamix container in the order listed and secure lid
(2) Select Purée Program
(3) Switch machine to Start and allow machine to complete programmed cycle

Nutritional Information
Per 1 Cup (240 ml) Serving: Calories: 142, TotalFat: 1 g, Saturated Fat: 1 g, Protein: 4g, Fiber: 6 g, Carbohydrates: 31 g, Sodium: 38 mg, Cholesterol: 4 mg

Servings 
Approximately four 15 ounce smoothies

Cost
$10.00 for all ingredients, or $2.50 per serving

5.5 frozen fruit
1 yogurt (buying bulk)
1.50 apple
1 pear

1 bananas

15 Minute Apple Dumplings Dessert

Recipe type: Dessert
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 16




Ingredients
2 (8 ounce) cans crescent rolls
1.5 sticks butter
1½ cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 cup 7 Up (or other lemon soda)
2 apples (Golden Delicious or Granny Smith)


Instructions
1. Butter a 13 x 9 inch baking dish.
2. Preheat the oven at 350 F.
3. Peel and core apples, then cut each apple into 8 slices
4. Open up the two crescent roll packages. They will each have 8 triangle shaped flat crescent rolls. Roll each apple slice in a crescent roll and place in a buttered dish.
5. Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.
6. Pour the soda in the middle and along the edges of a pan (not over the rolls).
7. Bake for 35­ to 45 minutes, or until they become golden brown.
8. Serve warm.

Recipe is a slightly modified from OMG Chocolate Desserts version. 

Stuffed Sweet Potatoes with White Beans & Greens

Serves 4  * Prep Time 20 minutes * Total Time 1 hr 20 minutes

INGREDIENTS
4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons (can add other greens too like spinach)
Juice of 1/2 lemon
Salt and freshly ground black pepper

DIRECTIONS
Preheat oven to 400°F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.

Recipe from the kitchn

Chicken Stew with Butternut Squash + Quinoa

Serves 6  *  Picture & Recipe courtesy of Fearless Homemaker

INGREDIENTS

• 1 1/2 lb. butternut squash, peeled, seeded + chopped into 1/2-inch pieces
• 3 cups chicken broth
• the meat of 1 rotisserie chicken (about 3-4 cups), shredded (i used both white + dark meat)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 can (14 oz) petite diced tomatoes
• 2/3 cup uncooked quinoa
• 3/4 cup pitted + quartered kalamata olives (i omitted these because of an olive-hatin’ husband, but i’d recommend adding them in for additional flavor + color!)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup minced fresh flat-leaf parsley

DIRECTIONS

• Steam the butternut squash until barely tender, about 10 minutes. remove half of the squash pieces + set aside.
• Steam the remaining squash until very tender, an additional 4 to 6 minutes. mash this squash with the back of a fork. set aside.
• In a large saucepan set over medium heat, add the olive oil. add the onion + cook, stirring occasionally, until onion is starting to turn golden, 8 to 10 minutes. add the minced garlic + oregano – cook, stirring, for 1 additional minute.
• Add the diced tomatoes, butternut squash pieces, mashed butternut squash, chicken broth, + quinoa. stir to combine. bring to a simmer, cover + cook until the quinoa turns translucent, about 15 minutes.
• add the shredded chicken, kalamata olives, + salt + pepper. simmer, uncovered, until chicken is heated through + sauce has thickened to your liking. for me, this took about 10-15 more minutes. add more Salt/pepper if needed, to taste.
• Garnish with the fresh parsley + serve.

Tomato-Herb Frittata

Recipe & picture from Southern Living. It does come out exactly like picture.
Serves 6 to 8 * Total time 40 minutes

Ingredients
2 tablespoons olive oil
1 garlic clove, minced
1/2 (6-oz.) package fresh baby spinach
1 (10-oz.) can mild diced tomatoes and green chiles, drained
1/4 teaspoon salt
1/4 teaspoon pepper
12 large eggs, beaten*
1/2 cup crumbled garlic-and-herb feta cheese (or plain feta cheese)

Preparation
1. Preheat oven to 350°. Heat oil in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat.

2. Add garlic, and sauté 1 minute. Stir in spinach, and cook, stirring constantly, 1 minute or just until spinach begins to wilt.

3. Add tomatoes and green chiles, salt, and pepper, and cook, stirring frequently, 2 to 3 minutes or until spinach is wilted. Add eggs, and sprinkle with cheese. Cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portion flows underneath.

4. Bake at 350° for 12 to 15 minutes or until set and lightly browned. Remove from oven, and let stand 5 minutes. Slide frittata onto a large platter, and cut into 8 wedges.

*1 (32-oz.) carton egg substitute may be substituted. Increase bake time to 16 to 18 minutes or until set.

Note: We tested with Ro-Tel Mild Diced Tomatoes and Green Chilies.

Try These Twists!

Tomato-Sausage Frittata: Brown 1/2 lb. ground pork sausage in a 10-inch (2-inch-deep) ovenproof nonstick skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; remove from skillet, and drain. Wipe skillet clean. Proceed with recipe as directed, adding sausage with tomatoes and green chiles in Step 3. Hands-on time: 34 min.; Total time: 51 min.

Bacon-Mushroom Frittata: Prepare recipe as directed in Step 1, sautéing 1/2 cup sliced fresh mushrooms in hot oil 2 to 3 minutes or until browned. Proceed with recipe as directed, stirring 3 cooked and chopped bacon slices in with tomatoes. Hands-on time: 24 min.; Total time: 46 min.

Eggplant-and-Olive Frittata: Prepare recipe as directed in Step 1, sautéing 1 cup peeled and chopped eggplant 5 minutes or until tender. Proceed with recipe as directed, stirring 1/2 cup sliced black olives in with tomatoes. Hands-on time: 32 min.; Total time: 49 min.

Sriracha Chicken Pozole

Picture from original recipe posting. Find it here.

INGREDIENTS

• 2 large beefsteak tomatoes (cored if desired)
• 4 large dried guajillo peppers
• 10 cloves garlic, peeled
• 1 white onion cut into 1/2 inch rounds
• 5 whole cloves, 3 Tbs. sriracha sauce
• 1/2 tsp ground allspice
• 3 Tbs. vegetable oil
• 3 Tbs. distilled white vinegar
• 2 tsp granulated sugar
• 3 good pinches kosher salt
• 2 large fresh poblano peppers
• 2 pounds chicken (skinless boneless thighs and breasts)
• 1 quart chicken broth
• 2 tsp dried Mexican oregano
• 1 cup fresh cilantro leaves
• 1 sprig fresh mint
• 2 (14.5 oz) cans white hominy, drained and rinsed
• 1 avocado finely diced
• 6 radishes finely sliced
• 1 lime

ADDITIONAL INGREDIENT OPTIONS

• 1 bay leaf
• 1 teaspoon minced fresh thyme (1/2 teaspoon dry)
• 1/2 teaspoon coriander
• 1/2 teaspoon smoked paprika, optional
• Shredded lettuce or cabbage
• Diced tomatillos
• Diced green or red bell peppers

DIRECTIONS

• Preheat oven to 500. Score an X in the bottom of each tomato and place them on a foil-lined rimmed baking sheet. Roast tomatoes for 25 minutes, until softened and slightly charred all over.
• Cut the stems off the guajillo chiles and slice them lengthwise. Shake out the seeds. Lightly toast them in a small cast iron until fragrant, about 2 minutes. Transfer to a bowl of cold water and let sit for 30 minutes, or until soft and pliable.
• Back the skillet, toast the onions and garlic until you see good charred marks on all sides, and the onions have softened, about 10 minutes.
• To a blender, add the tomatoes (with the skins peeled), onions, garlic, chiles (drained from water), sriracha sauce, cloves and allspice. Puree for a good two minutes, until very smooth. Add a little water if needed.
• Heat the vegetable oil in a large dutch oven over medium high. Add the puree (it will probably splatter) to the pan and and cook until slightly thickened, about 5 minutes. Add a cup of water, vinegar, sugar and a Tbs. of salt. Partially cover and simmer on a medium heat for 30 minutes, adding a little more water if needed, to keep it at the same consistency.
• In the meantime, flip your oven to broil. Place the poblano peppers on a baking sheet and broil until blackened and charred all over, 5 to 10 minutes. Remove from oven and immediately transfer to a small plastic bag, and seal it. Let sit for 15 minutes, allowing the skin to loosen. Once cool enough, peel the skin away from the peppers and slice into small strips.
• After 30 minutes of simmering, add the chicken, cilantro, mint, Mexican oregano, hominy, chicken stock and another Tbs. salt. Stir to combine, and simmer on medium for another 30 minutes, until the chicken is cooked through.
• Ladle pozole into bowls and garnish with sliced radishes, dice avocado, fresh sprigs cilantro and a good spritz of lime juice.

Chicken Piccata

Serves: 4 Calories: 365 Prep Time to Table: 30 minutes 

Ingredients:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 ounces all-purpose flour, divided (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 T finely chopped shallots
• 1 medium garlic clove, thinly sliced
• 1/2 cup dry white wine
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 2 tablespoons fresh lemon juice

Preparation:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Heat remaining 1 tablespoon oil in pan; swirl to coat (optional - turns out great without the added oil). Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Remove shallots mixture and put on top of chicken, on serving plate(s).
4. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Leave aside.
5. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture (from step 4); cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers*. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce.
6. Notes: *Not a fan of capers – so left these out of original recipe and also reduced shallots and garlic

Original recipe from Cooking Light Jan/Feb 2012. Used adapted recipe found here.

Dark Chocolate & Raspberry Banana Bread

Yield: 1 loaf | Prep Time: 15 min | Cook Time: 50 - 60 mins

INGREDIENTS:

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated white sugar
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/3 cup plain low fat yogurt
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chunks or chips
• 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

DIRECTIONS

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

COMMENTS:
Source: Thank you Recipe Boy! Below are some comments they made on the recipe:
Since there have been some mixed reviews, we're adding in some tips to help you make this recipe a success (added 9/25/12)

• This recipe turns out perfect for us, so here are the details: We bake at sea level in a greased pyrex pan and we bake on the middle rack in a gas oven.
• Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).
• If you bake in a dark metal pan or if you are baking at a different altitude or using an electric oven, you may possibly get different results.
• Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
• If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.

Blueberry Scones

Serves 8  *  Prep time 10  * Bake time 15  * Ready in 25

INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1 container fresh blueberries (6 oz)
1/2 cup sour cream
1 large egg
Sugar in the raw, for sprinkling

DIRECTIONS:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. Gently stir in blueberries.
5. Place on a lightly floured surface and pat into a 7 to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper, about 1 inch apart. Sprinkle with sugar in the raw.  Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

COMMENTS: 
Original recipe found at allreceipes.com under name Simple Scones. Modified version above.

Caramel Apple Muffins

Total time: 1 hr 30 minutes.  Makes 12 muffins.

Cinnamon Topping Ingredients:
1/3 cup firmly packed light brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 1/2 tablespoons butter

Muffin & Caramel Ingredients:
1 (8-oz.) container sour cream
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled and diced Granny Smith apples (2 cups = 2 apples)
1 (14-oz.) package caramels
3 tablespoons whipping cream
1 cup chopped lightly salted, roasted pecans
Wax paper
Food-safe twigs or craft sticks (if you grow mint in your backyard, twigs are perfect for this recipe)

Preparation:
1. Preheat oven to 375°. Prepare Cinnamon Topping as directed.
2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 30 seconds or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating at low speed just until blended. (Do not overmix.) Stir in diced apples. Spoon into a lightly greased 12-cup muffin pan, filling three-fourths full; sprinkle with Cinnamon Topping.
4. Bake at 375° for 18 to 20 minutes or until golden brown and a wooden pick inserted in center comes out clean. Immediately remove from pans to wire racks; cool completely (about 30 minutes).
5. Microwave caramels and cream in a microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat muffins.
6. Quickly dip bottom three-fourths of each muffin into caramel mixture; roll bottom half of caramel-coated portion of muffin in chopped pecans, and place muffins, caramel sides up, on lightly greased wax paper. (If caramel mixture begins to harden before you've dipped all the muffins, microwave mixture a few seconds to soften.) Insert food-safe twigs or craft sticks into caramel-covered portions of muffins.

Comments:
Recipe from Southern Living, SEPTEMBER 2012. Find original post here.
Be careful not to burn your fingers on the hot caramel.