books about B&Bs

Cinnamon Banana Bread Muffins

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Muffins! How have I not tried muffins already? Since I had bananas so ripe they were ready to go bad, I thought I would make these muffins.

They are not pretty. A little over-baked on the edges, but they tasted yummy. Every time I turned around, Sam was grabbing another one from the basket on the counter. I guess he gives them a good rating!

INGREDIENTS

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banana bread muffins

2/3 cup granulated sugar

1/2 cup vegetable or canola oil

2 large eggs

2/3 cup mashed banana (about 2 small bananas)

1 teaspoon vanilla extract

1 2/3 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

cinnamon & sugar topping

3 tablespoons butter, melted

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

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INSTRUCTIONS

  • Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.

  • In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.

  • Add in flour, baking soda, salt, and cinnamon and stir together until just combined.

  • Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.

  • Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they're not fully cooked).

  • Remove muffins from pan to a cooling rack.

  • For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.

Instant Pot Creamy Tortellini Soup

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Testing recipes for the Bed & Breakfast has become my favorite past time. Today, I tried Torellini Soup in the Instapot.

I thought it was delicious. Sam said that he liked it ok after he picked out all of the spinach. Derek thought is was good, but told me he thought that you only served breakfast foods at a Bed & Breakfast. Hello! Has he never heard of brunch?

INGREDIENTS

  • 1 tabelspoon vegetable oil

  • 1 yellow onion diced

  • 2 carrots diced

  • 4 cloves garlic minced

  • 1 (15-ounce) can diced tomatoes

  • 3 cups vegetable stock

  • ½ teaspoon dried basil

  • ½ teaspoon dried oregano

  • ¼ teaspoon dried thyme

  • 1 teaspoon kosher salt or ½ teaspoon table salt

  • ½ teaspoon ground black pepper

  • 10 ounces (300 grams) fresh tortellini I used cheese-filled tortellini

  • ½ cup whipping/heavy cream

  • 2 cups baby spinach leaves

INSTRUCTIONS

  • Select the SAUTE setting on the pressure cooker, and add the oil.

  • When the oil is hot, add the diced onion followed by the carrot. Cook for a few minutes, then add the garlic and cook for a minute while stirring with a wooden spoon.

  • Add diced tomatoes, vegetable stock, and all the seasonings to the pot.

  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure.

  • The Instant Pot will take around 10 minutes to come to pressure and start cooking.

  • When the cooking program ends, allow the pressure cooker to naturally release the steam for 5 minutes then quickly release the rest of the steam and carefully remove the lid.

  • Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 2 minutes, then stir in the cream. Simmer for 3 minutes.

  • Add the baby spinach leaves, and cover the pressure cooker with the lid to let the spinach wilt for a couple of minutes. Serve warm with a sprinkle of parmesan cheese if desired.

    Recipe from: littlesunnykitchen.com

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