Mango Banana Muffins with White Chocolate Chips

At the office, I have the special treat during the summer months of working with Heather, she is a very dear friend. Working in a place dominated by men, it's always nice to have more female companionship!  Heather has left the office now, and gone back to college.  But, we had lots of fun going over recipes while we had time! It was so much fun sharing my love of baking and inspiring Heather to try new recipes.

One day when we were going over some of my pinterest albums (honest, we really do get lots of work done), the recipe for White Chocolate Chip Mango Banana Bread just jumped out at her, so I made that for her last day at work. It did not disappoint! We both loved it! This past weekend, I did change it up a little bit, and tried them as muffins. Complete hit. Moist. Delicious. Packed with flavor.

Mango Banana Muffins with White Chocolate Chips (adapted from Sally's Baking Addiction)

2 c. white whole wheat flour (I used one cup whole wheat, and 1 cup all-purpose)

3/4 t. baking soda

1/2 t. salt

3/4 c. sugar

4 T. unsalted butter, softened

2 large eggs

1 1/2 c. mashed very ripe banana

1/3 c. Greek Yogurt (I used plain, but if you could find Mango... use that!)

1 t. vanilla extract

2/3 c. white chocolate chips

1 c. chopped mango

2 T. shredded sweetened coconut

Directions

Preheat oven to 350F. Line muffin pan with paper liners.

In medium bowl, whisk together flour(s), baking soda and salt. Set aside. In a separate large bowl, beat sugar and butter with mixer on medium speed until well blended, about 1 minute. Add eggs one at a time, beating well after each addition. Add mashed banana, yogurt, and vanilla. Continue beating until blended.

Slowly stir in the flour mixture by hand, until just combined. Do not overmix (this part is important). Fold in white chocolate chips. Gently fold in chopped mangoes. 

Spoon batter into muffin tins, to about 2/3 full.  Bake for 15 minutes.  Remove and sprinkle with shredded coconut.  Bake for 5-10 minutes longer or until a wooden pick inserted in center comes out clean.  

Cool muffins in the pan on a wire rack.  Remove from pan when cooled.

Sharing this recipe @:

Weekend Potluck

Flowers or Weeds

The difference between a weed and a flower? My definition is....

 A weed is in your way. 

A flower is pretty wherever it is.

Spicy Corn Chowder

I love soups, chili's and chowders! Sadly, it has been to warm this summer for us to enjoy any bowls of goodness. With the temperatures dropping back to reasonable, and the veggies rolling out of the garden, I have been ready to get back in the groove! 

We had a lot of corn to pick last weekend.Considering the drought and heat we had this summer, I was pretty shocked at how much corn we have had. Most of it was enjoyed right on the cob, and more was taken to the freezer.  Finally, it was time for me to do something fun with the corn! I remembered a recipe I was introduced to a couple years ago. A friend had made Spicy Corn Chowder following the Neely's recipe. I didn't have the chance to try what she made, but she raved about it so much I found the recipe and made it for myself.  It was definitely a keeper! It isn't to spicy to me, so if you want some real kick to it, add another jalapeno, or some more cayenne!

Spicy Corn Chowder (Source: Food Network)

4 pieces thick slice bacon, chopped

1 medium onion, finely chopped

1 medium red bell pepper, chopped

Salt and freshly ground black pepper

1 small jalapeno, chopped seeds and ribs removed

3 cloves garlic, finely chopped

1/4 c. all-purpose flour 

4 c. chicken stock

2 large red potatoes, diced small

1 c. heavy cream 

16 ounces corn (frozen or fresh)

1/4 t. cayenne pepper 

1 bay leaf

In a small saucepan over medium heat, saute the bacon until crisp and browned and fat is rendered. Transfer to paper towel, and set aside. Leave about 4 tablespoons of bacon grease in pan.

Add onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in chicken stock and potatoes; simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 minutes. Pour into serving bowl and garnish with reserved bacon.

Sharing this recipe @:
Thursday's Treasures
Strut your Stuff Saturday
Weekend Potluck
Scrumptious Sundays
Farm Girl Blog Fest

They just keep growing!!

It is hard to believe it is mid-August, and this garden is just not slowing down. 

The freezer is slowly filling with all sorts of veggies to keep us going with our own food through the winter. 

Today I did find signs of our first intruder ever. Apparently a raccoon found a way to slip past our dog, undetected. 

I trust that this will not happen again!

For planting the green beans so late, they are doing awesome.

I searched all spring for the perfect bean. 

I like the really long skinny varieties. I think I found a winner!

Lovely sunflowers. The bee's love them, too!

Blooms continue on the squash and pumpkins.

The pumpkin vine has grown up and over the tomatoes. 

I should cut it off, but I am curious how far it will go!

Dug up our first carrots of the season today. Small, but good!

Second harvest of cabbage!

Finally a perfect head of cauliflower! It is apparently doing better, in our cooler temps.

And the big attraction. . . . . My mammoth pumpkin! I am so excited to see how big it ends up!