Tennessee Bourbon, Pumpkin, and Banana Muffins

Tonight I made my own version of a recipe because I was craving Pumpkin Muffins. I also had some old banana's in the fridge so I scoured the internet for a recipe and found one! I adapted my recipe from www.alidaskitchen.com....

• 1 C White Flour
• 1 C Almond Flour
• 1/2 cup Dark brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 3 bananas, mashed 
  
  
• 1 cup pumpkin puree
• 1/4 cup melted Butter
• 2 egg whites
• 1 teaspoon vanilla
• 2 Oz Tennessee Bourbon

I mixed the dry ingredients together in a bowl, and mixed the wet in my kitchenaid mixer. Then I just sifted the dry into the wet, and folded the mixture together :). The almond flour will not sift all the way (just to warn you), and also you can omit the bourbon, if you so desire. Bake on 350 for 12-15 minutes, or until done! 

Enjoy!

Also, you can sprinkle the top with nuts and sweetened coconut! 

Yum!!! 

*These muffins do not rise much, so you can fill your muffin tins to the top with this recipe*

Valentine's Day

Valentine's Day is tomorrow!!!


Please make this recipe :) It is delicious, romantic, cute, and perfect for just two people :) OH, and if you just want to make it for yourself and eat the whole thing? That's totally ok too :D

Ingredients

For the Cake:
• 1 stick unsalted butter, softened
• 1-1/3 cups packed dark brown sugar
• 2 teaspoons  pure vanilla extract
• 2 eggs, at room temperature
• 1 cup + 2 tablespoons (all-purpose flour
• 1/2 cup  Dutch-process dark cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon  kosher salt
• 3/4 cup buttermilk, shaken and warm
• 1/4 cup coffee or espresso
• 3 tablespoons ( mayonnaise
• 1/3 cup premium dark or extra dark chocolate chips
• 3/4 teaspoon baking soda
• 2 teaspoons  white vinegar
For the Vanilla Cream Filling:
• 2 tablespoons cold water
• 2 teaspoons unflavoured gelatin (such as Knox brand)
• 1-3/4 cups whipping cream (35-37% fat), cold, divided
• 1/2 cup icing sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
For the Chocolate Glaze:
• 6 oz  premium dark or extra dark chocolate, chopped
• 1 stick  unsalted butter
• 1 tablespoon  light corn syrup
• Splash of liqueur of choice, optional (grand marnier, spiced rum, kahlua, etc.)
• Pinch of sea salt (regular salt, if necessary)

Instructions

For the Cake:
1. Preheat oven to 350° F. Butter three 5-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
3. Sift the flour, cocoa powder and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
4. In a small bowl or measuring cup, combine the coffee and buttermilk. Alternate dry ingredients and buttermilk mixture into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, then fold mayonnaise into batter with a whisk, until just blended. Fold in chocolate chips. In a small bowl, combine the vinegar and baking soda (it will foam) and quickly add to batter, mixing until just combined.
5. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 275 g each (excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake for about 25 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes out clean. Try not to over-bake.
6. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
For the Vanilla Cream Filling:
7. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
8. In a chilled stainless steel bowl, beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens slightly and soft peaks form. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.
For the Chocolate Glaze:
9. Place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering (not boiling) water. Stir the mixture using a rubber spatula until melted and smooth. Remove from heat and stir in liqueur and salt.
Assembly of the Vanilla Cream-Filled Double Chocolate Cake for Two:
10. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.
11. Place your first layer face-up on a plate and cover with an even thin layer of the Vanilla Cream Filling, taking it right to the edge. Place another cake layer face-up and spread another layer of the filling on top. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
12. Cover the entire cake gently with plastic wrap, and then, once covered, use your hands to carefully ensure the cake is lined up straight. Chill for at least 30 minutes.
13. Pour the warm chocolate glaze all over cake. Dig in.