This is going to have to be a short one, folks, because I just found the amazing application called Evernote.
How have I lived without this? It keeps all your favorite things in one searchable place. It’s a little hard to explain, but you can grab things from the internet, take pictures of things, hand write things, scan in things, and it will file it all away and make it all searchable. So I now have folders for home ideas, crafts, recipes, clothes…and every time I find something on the internet that I like, I just drop it into Evernote. I can look back on every recipe that has broccoli in it, or every scarf, or every knitting project, or every kitchen decor idea. It’s perfect for me…I have a zillion bookmarks of ideas, folders of random images I’ve pulled off the internet for inspiration, scrapbooks of magazine images…and now it will all be in one place.
Even better, you can download the program for your computer, for your web browser, and for your phone, and they will all be synchronized. Which means if you’re at the farmer’s market, and the swiss chard looks fabulous, you can pull out your phone, look up all your saved recipes that have swiss chard in it, and buy everything you need for that recipe. Right then and there.
I’m itching to go back and play with it a bit more, so I’ll make this quick!
I made these muffins a while back and forgot to blog about them. How could I do that?! They were so delicious! This is another recipe from my new favorite baking book, Baked: New Frontiers in Baking. If you read poco-cocoa often, you’ll know that I’m ALWAYS looking for ways to use up over-ripe bananas, and I’m glad to have found this recipe. The tiny bit of coffee adds a nice depth of flavor, and of course the chocolate makes it wonderful.
Here’s the recipe for you all…I’m off to categorize my ideas again. :)
Banana-Espresso Chocolate Chip Muffins
- 1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
- 1/2 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup milk or soymilk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon instant espresso or coffee powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, stir together the bananas, sugars, butter, milk and egg.
In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Move the muffin pan to a cooling rack, and let cool for 15 minutes. Remove muffins from the pan and let them finish cooling on the cooling rack.
Muffins can be stored in an airtight container for up to 2 days.
Makes 12 muffins.
Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.