In the beginning there were three bananas…

Hi again!

How are you all? I trust that everything is fine. 🙂

So, Mother’s Day went by on Sunday (Happy Belated Mother’s Day to all my mother-readers). Unfortunately for me, my mom was not here to celebrate with this year. She currently lives in New York and I in Trinidad. Although the day was a bit sad for me as I reflected on all the good times that my mom and I shared, I had another mommy to celebrate with, my AMAZING mother-in-law. Since my husband and I started dating back in 2007 I have considered her my second mom and I love her dearly!

The dessert that I made for her on Mother’s Day was actually the recipe that I was going to share with you this week. Unfortunately, I didn’t get time to take enough pictures (I do have two on Instagram, so you can check those out if you wish) and all that jazz. Meh. What does this have to do with the story? Why, everything of course!

So after I started contemplating “What I should bake to share with you all?” I walked into the kitchen and there I saw, just sitting there, three VERY ripe bananas. Now, I don’t know about you but, when I saw the bananas, the first thing I thought of was Banana bread.

I instantly went to my “go-to-gal”, Sally McKenney, the author of Sally’s Baking Addiction online blog. There I found a recipe for Cinnamon Swirl Banana Bread.This banana bread is heavenly! Super moist, super tasty, superbly superb! Ahhhh, it’s quite awesome!

Anyway, for this recipe I used the same amount of ingredients and followed the directions as I went along but Sally used a 9×5 loaf tin while I used mini loaf tins.

As usual the recipe and photos are below.

Happy baking everyone!

Steph 🙂


Banana Bread

  • 2 cups (250g) All purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (100g) light brown sugar
  • 4 Tablespoons (60g) unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas)
  • 1/3 cup (80g) plain or vanilla yogurt
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon


  • 1/2 cup (60g) powdered sugar, sifted
  • 1 Tablespoon (15ml) heavy cream (or half-and-half or milk)


  1. Preheat oven to 350F. Spray mini loaf pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Please do not over-mix just fold until everything is incorporated. The batter will be thick.
  3. Spoon about 2 tablespoons of batter in the individual spaces. Sprinkle with cinnamon-sugar swirl mixture. Top with about 1 Tablespoon of batter. My oven is wacky at times so mine took about 25 Minutes to bake. My advise is to use a wooden pick and if the center comes out clean then it should be removed from the oven. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
  4. While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread. Bread will stay fresh and moist at room temperature for up to 10 days in an airtight container.

Ready for the baking!




I couldn’t find the glue gun…that staple bothers me.
I got the cute tag here 


Look at the glaze! Yummy 🙂




Breakfast for dinner? Why not!

Hello again!

So, I know I was trying to post at least once per week and I had all intentions of doing so but, after I baked what I was initially going to post, I didn’t think it was worthy of being on the blog :(. The funny thing is everyone loved how it tasted but, I didn’t like the appearance of it. I may not be a professional photographer or all that creative but, I prefer that things are presented in a certain way. (Yes, I am weird) Anyway, Trial and error I guess? I will definitely be posting that soon! So stay tuned.

While hunting for a recipe to try,  I came across Buffalo Chicken Egg Muffins, I found this recipe again on the Peace, Love and Low Carb blog be sure to check them out, they really do have some awesome stuff. This recipe was originally posted in the “Breakfast” section, but, I thought why not have them for dinner? I would even go as far as having them for dessert…(Okay, probably not :P) But, who decides what you should have or shouldn’t have at a particular time? It’s my muffins! I can have them when I want too! 😀

Okay…so I got a little carried away there, back to the recipe…

So, this recipe is packed with protein and it is extremely delicious! Perfect for those that may be sensitive to gluten. The muffins itself were soft, light and every bite made me want more of it.

Let me not keep you waiting. Here we go! 😀

What you would need:

8 Eggs
6 oz. Chicken Breast (Cooked and Chopped)
¼ Cup Blue Cheese Crumbles
3 Tbs. Buffalo Wing Sauce
2 Green Onions (Chopped)
1 Rib Celery  (Chopped)
1 Clove Garlic (Minced)
Sea Salt and Pepper (To Taste)

Preheat oven to 350° Lightly oil a muffin tin.

In a large mixing bowl, fork whisk eggs.  To the eggs, add chicken, blue cheese crumbles, buffalo wing sauce, green onions, celery, garlic, sea salt and pepper.  Mix until all ingredients are well incorporated.

Pour mixture into muffin tin. (I got 12 spaces filled, probably because I used a slightly smaller muffin tin, the original recipe got 8)

Bake 20 minutes or until fluffy and golden brown on top.

Prep Time – 15 Minutes
Cook Time – 20 Minutes

Makes 4 servings

Nutrition Facts (This depends on the products that you’ve used, the brands vary)

Carbs- 5g

Protein- 24g

Fat- 12g

So this is the recipe, I really hope you give it try and let me know your thoughts.

Happy Baking!

Steph 🙂





All ingredients in.


Ready for the oven

Finished Product

Finished Product


Yes, I am alive. (Part two)


Hello again!

I know in my last blog post I promised to post this blog last night, but, I was extremely tired from the day yesterday. 😦

I am really sorry! Anyway, enough of my jabbering I’m sure you want to know what I baked yesterday.

So in light of my return I decided to bake some Nutella-Stuffed Cinnamon Sugar Muffins. Sounds heavenly right? I got this recipe from a woman that I truly adore and she is my go to gal when it comes to baking.

You can check out her website here:

No on to the goodies! 😀

This recipe is very easy to follow, and once all instructions are followed you can expect a very awesome looking/tasting muffin! I didn’t follow all the ingredients that she used I altered it just a bit and it still came out perfect to me.

Ingredients (for original recipe):


  • 1/3 cup (5 Tablespoons or 75g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk (cow, almond, soy)—- (I used Pinehill Reconstituted Skimmed Milk) 
  • 1 and 1/2 cups (190g) white whole wheat flour* (I used regular all purpose flour)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 8 teaspoons Nutella

Cinnamon-Sugar Topping

  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons cinnamon
  • 3 Tablespoons (45g) unsalted butter


Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.

In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix – stir until *just* combined.

Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter and Nutella into each muffin tin. I got exactly 8 muffins. Fill the empty muffin tins halfway with water for even baking.

Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350F and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes.

While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.

Muffins stay fresh in an airtight container up to 1 week.  Muffins freeze well, up to 3 months.

Nutrition Facts (Per muffin):

Calories- 220

Carbohydrates- 34 grams

Fat- 11 grams

Protein- 5 grams

Anyway folks, I hope you give this recipe a try I know you would not be disappointed.

As usual pictures below.

Until Next time,

Steph 🙂


Ready for the oven!


Fresh out the oven


After the cinnamon-sugar topping was added


If you notice that mine didn’t come out exactly in the middle as Sally’s own did and I guess it’s because I didn’t stuff the Nutella down properly? This is the only part I was a bit upset about, nonetheless, it was still delicious!