Kaela and Kelly
Hi, we're Kelly and Kaela, the mother-daughter team of Oodalollie.
Ooda-what?"Oodalollie" – It’s definition is simply an “expression of joy”. On this blog we will write about the things that bring us joy; sharing precious time with family, growing in our faith, cooking and eating, and having fun and creative projects scattered all over the house. We are not professional decorators and we can’t tell you how many calories are in our recipes, but we will share with you everyday life as we know it, and hope that this blog will inspire you to express a little joy of your own. Welcome to Oodalollie.
Tag Archives: Pecan Praline
I really was not intending to make banana nut muffins until my hubby texted me a picture of our very ripe bananas and the question, “banana bread??” So, I had my plans for the evening, but I figured (as usual) there must be a better way to make banana bread then just the usual way I make it. Since I’ve been on a cupcake kick lately I figured I’d make muffins.
I recently bought a muffin pan at Ikea called DROMMAR. It is a really cool pan that holds the same amount as a standard pan, but creates a taller muffin or cupcake. I call them my tall-boys. I like this pan, however the only place I can get the liners is from Ikea so I guess when I run out I’ll bake them liner-less until I make the 45 minute trek south to Ikea. Ok, enough about that, back to the recipe.
I had an old recipe for apple muffins that had a brown sugar crumble on it and decided to use that for the topping. I was also simultaneously baking a Crack Apple Pie for a photo shoot and decided to use the glaze from that recipe for the muffins. The results? OMG! Light, fluffy muffins with a sweet and crunchy top.
Makes 24 muffins
- ¾ cup butter, softened
- 1 8-ounce package cream cheese, softened
- 2 cups sugar
- 2 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups mashed bananas (about 4 medium)
- 1 cup chopped pecans
- ½ teaspoon vanilla extract
- ½ cup brown sugar, firmly packed
- ½ cup chopped peacans
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, melted
- ⅛ teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1 tablespoon butter, softened
- Preheat oven to 350° degrees. Line a muffin pan with paper liners and set aside.
- In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended.
- In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating at low speed until just blended. With a spoon, stir in bananas, pecans, and vanilla. Spoon batter into prepared muffin cups.
- Stir together topping ingredients. Sprinkle evenly over each muffin top. Bake at 350 degrees for 22 – 25 minutes, or until a wooden toothpick comes out clean. Let cool for 5 minutes then gently remove from pans and place on a wire rack with wax paper underneath it. Let cool completely.
- Combine glaze ingredients, whisking until smooth. Use a spoon or put glaze in an icing bag with a fine tip, and drizzle glaze over each muffin.
I know right? To die for delicious! Enjoy.