Peanut Butter Chocolate Chip Banana Muffins!

The name might be a mouthful but I can promise you that these muffins are even better. Perfect for a special sweet treat in the morning or dessert at night. These are multi-functional muffins people! Get em while they’re hot!

I got this recipe from the Flour cookbook by Joanne Chang. I can personally attest to this recipe after having worked for Joanne for the past year. I did change just a few little things however, to make it my own! So here you have it!

Peanut Butter Chocolate Chip Banana Muffins
makes about 24 muffins

1 1/2 c all purpose flour
1 t baking soda
1/4 t ground cinnamon
1/2 t salt
4 T flax seed
1/2 c packed. brown sugar
1/2 c plus 2 T sugar
2 eggs
1/2 c canola oil3 ripe bananas, mashed
2 T creme fraiche or sour cream
1 t vanilla extract
1/2 bag peanut butter/chocolate chips

**For this recipe, I added flax seed, used half brown sugar half white and added chips! Without these, you can easily make plain banana bread!

  1. Preheat oven to 325 degrees.
  2. Sift together the flour, baking soda, cinnamon, salt and flax seed. I used a fork to “fluff” the ingredients if you don’t have a sifter at home!


3.Using a stand mixer, whip the sugar and eggs on medium speed until they become light and fluffy.


4. On low speed, drizzle in the oil so it has time to incorporate itself into the egg mixture.


5. Add the bananas, creme fraiche/sour cream and vanilla and mix until the banana is broken down into fairly small pieces. This should only take about a minute or less.

6. Using a spatula, fold in the flour mixture by hand.


Right before all of the flour is completely incorporated, add 1/2 bag of chips and mix only until combined as to not overmix.

7067. Only mix just until there aren’t any flour streaks left.

8. Portion the muffins about 3/4 full and bake until golden brown (about 15-20 minutes). You can also bake this full batch in a loaf pan but it will take much longer to bake in the oven!

7059. Wait until the muffins cool and VOILA! A delicious treat for any time of day.

704Let me know if you try this at home! Does anyone have any recipes they want to share or would like me to share? Have a good weekend and enjoy your muffins! Be sure to return on Tuesday for another blog post!


Caramel Corn!


It’s officially my absolute favorite season!! It’s time for basic white girls squealing in delight over pumpkin flavored things and UGG boots. Thankfully, those are two things that I hate but EVERYTHING ELSE about fall makes me so excited. Boots, scarves, cozy sweaters, cute hats, crisp air, pretty leaves, pumpkin and apple picking,fall festivals, football games, a sense of community, etc etc etc. I could go on for days.

But the MOST exciting part revolves around food, of course. Who would I be if I didn’t relate everything to food??

I learned this caramel corn recipe from the Taj and it’s so freaking good and easy to make! Its the perfect match of sweet and crunchy for the fall and just in time for Halloween. Enjoy!!


Yield: 5 quarts popcorn

1c butter
2 c brown sugar
1/2 c corn syrup
1 t salt
1/2 t baking soda
1 t vanilla extract
5 quarts popped popcorn

  1. Preheat your oven to 250 degrees.
  2. Begin by popping your popcorn kernals on the stove in a large pot with a couple tablespoons of canola oil. Keep the pot covered with a lid or a large piece of aluminum foil. As the oil starts to get hot, begin shifting the pan back and forth to agitate the kernals and keep them from burning.
  3. In a sauce pot, melt the butter. Stir in both sugars, corn syrup and salt and bring to a boil
  4. Stop stirring once the mixture is boiling, and let it go for 2-3 minutes.
  5. Take the mixture off the heat and quickly stir in baking soda and vanilla extract.
  6. Immediately pour the mixture over the popcorn and quickly fold together coating all the kernals.
  7. Spread the popcorn on parchment and oiled sheet pans and bake for 60 minutes. Check and stir the popcorn every 20 minutes.
  8. Let cool, break into pieces and eat away!

679Let me know what you guys think! I’m definitely keeping this recipe in my back pocket. On Tuesday, I’m divulging some more of my secret Boston finds! I love this city! Thanks for reading- hope you all have a great weekend!

Spinach Artichoke Dip and Shrimp Dip!

I just had some of my girlfriends over to catch up after not seeing them for a couple weeks. Of course, I want to be a good host and put out a spread! I went to the grocery store and bought fruit, salad, stuff to make pizza and of course the ingredients to make my favorite shrimp dip and spin dip! It’s great for sharing with friends and gab the night away, so why not share it with you!

Spinach & Artichoke Dip 

591Prep Time: 15 minutes    Cook Time: 2 hours
**All you need is a slow cooker!**

1 box frozen spinach
2 cans artichoke hearts
1 small onion
1, 8 oz block of cream cheese
4 oz sour cream
1/2 cup parmesan cheese
1 t salt
1/2 t pepper
1 T minced garlic
splash of red wine vinegar

1. Thaw frozen spinach the night before and squeeze all of the excess water out before adding to the slow cooker.
2. Drain the water from the cans of artichoke hearts and roughly chop before adding.
3. Dice the small onion and cut the cream cheese into cubes. Add.
4. Add the sour cream, cheese and spices last to the slow cooker.
5. Incorporate the ingredients with a rubber spatula. Turn the slow cooker on high and stir occasionally over the next two hours until the cheese is bubbling and everything is hot!

Shrimp Dip

592*Can be made with a fork, bowl and rubber spatula!*
Prep Time: 10 minutes

2 cans of tiny shrimp (can also be found near the tuna fish!)
1, 8 oz block of cream cheese
1/2 cup mayonnaise
juice from 1/2 of a lemon
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
1/4 t pepper
1/2 t parsley leaves

1. Open one can of shrimp and drain the juice. Add the shrimp to the bowl and mash with a fork to break them apart.
2. Cube the cream cheese, measure the mayonnaise and add to the bowl with the shrimp. Fully incorporate with a fork.
3. Squeeze 1/2 a lemon into the mixture and add the spices to taste. Continue mixing until homogenous.
4. Using the last can of shrimp, add a tablespoon of juice at a time until it makes a smoothy consistency and not chunky.
5. Drain the rest of the juice and add the shrimp. Incorporate with a rubber spatula to keep some of the shrimps intact!
6. Refrigerate until cold and enjoy! I usually like to eat these with pretzels, an assortment of crackers and carrots! Yummy!

What are your go-to recipes for small parties? What are the fan favorites?  On Tuesday, I exploit a story about how my Tinder account caused the most awkward interaction of my life. You won’t want to miss it; it’s full of twists and turns! Have a great weekend and enjoy all of your snacks!