Brown Banana Muffins

Brown Banana Muffins {Domesticated Academic}

I was going to call this recipe “rotten banana muffins” but thought that if I wanted ANY traffic on this one, the word “brown” seemed a whole lot safer. And more appetizing. And could mean several things besides the fact that I’m asking you to use rotten banana’s for maximum BANANA flavor….No questions asked.

You will love these because they’re super moist, super banana-y (is that a word? yes, it is now), and they’re ready in a flash. You can add nuts, omit them, add chocolate chips, craisins, or nothing at all, and these are just as good “as is” as they are all dressed up. Don’t forget the cinnamon though. There’s something about that cinnamon that really brings it home for me. I cannot explain it. I’ve made these without the cinnamon and with and I prefer with cinnamon.

ROTTEN BANANA PEP TALK: Let’s talk briefly about these bananas. In order to get the most flavor out of your banana’s you’re going to need to let them rot. On the counter. Until they’re pretty dang sad. I learned this “technique” from watching a show about the Momofuku Milk Bar Banana Cream Pie. The baker featured on the show brought out these dark brown/black banana’s and went on and on about how the best flavor was in those rotten things. It makes sense. Ethylene gas makes things ripe, the more gas, the more ripe. Too much gas, too much ripe, then you’ve moved to rotten. Rotten can be good. Think: blue cheese. You can get this by leaving them on the counter until they’re putrid OR when they’re getting to the mostly brown and almost no yellow stage, throw them in the fridge or freezer until you’re ready to use them. I had some (sadly, I didn’t think you’d like a photo) and pulled them out of the freezer a few hours before I wanted to use them. They defrosted on the counter with no issues and were basically banana goo-making them perfect for use. If you like texture in your muffins, then by all means, use a less ripe banana as well to get some “chunks” in those beauties. You won’t hear me complain. EVER.

Rotten banana talk: OVER. Let’s make some muffins

You’ll need:

30 min.

  • 2/3 c. sugar
  • 1/4 c. vegetable oil
  • 1/2 c. plain greek yogurt (any fat, chobani is my personal fave)
  • 2 eggs
  • 2/3 c. mashed VERY ripe bananas
  • 1 tsp. vanilla
  • 1 2/3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • **chocolate chips, craisins, nuts, etc… go wild kids. go wild….**
  1. Pre-heat oven to 350
  2. Line 12-15 muffin cups with liners or use non-stick spray
  3. In a large bowl, mix the wet ingredients: eggs, yogurt, oil, vanilla.
  4. Mix in sugar.
  5. Mix in baking soda, salt, cinnamon, and flour and mix until just combined. Don’t over-mix.
  6. Fold in any additions: nuts, chips, etc….
  7. Portion into cups until 2/3 full.
  8. Bake for 15-20 min. or until golden brown and a toothpick comes out clean.
  9. Remove from pan and cool on cooling rack.

2014 Year in Review

Another banner year on ye’olde food blog! Thank you so much for stopping by and viewing these darn MUFFINS!!! The Power Muffin reigns supreme yet again with a massive following! With 270,000 views this year, I could not be more thrilled! I take no sponsors, I do it for the fun. I cut back on recipes in the latter half of the year due to work changes and frankly: I want to put the time and effort into quality recipes for you. New responsibilities didn’t lend themselves to more time to cook but less. I’m hoping to balance it back out in 2015. I also started stitch fix this year and LOVE the service, highlighting my boxes each month.
2014 in Review {Domesticated Academic}

Want the recipe for these fabulous muffins?

Power muffins | Domesticated Academic

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Pinterest, foodvee, and a host of other sites pumped out my work to the ether. Thank you for a great year! 2014 in Review {Domesticated Academic}

Cheesy Olive Bread

Cheesy Olive Bread {Domesticated Academic}

You’ll love this cheesy, warm, ooey, gooey, wonderful appetizer because it’s comes together in a snap, takes little effort, and people will think it’s extra fancy. And who doesn’t like that kind of compliment?

I saw a recipe for some olive dip but being an incredibly lazy creature, I thought about it and I thought about it….and I decided that I should just put the dip on the bread and bake it. Less work to eat it in the long run 😛

Cheesy Olive Bread {Domesticated Academic}

I added some hot pepper jack cheese to mine instead of all mozzarella, but feel free to go forth and experiment with your preferred cheese of choice. There’s probably no “wrong” answer here in terms of what you want to melt. 20 minutes in the oven and you’ll be waiting with breath that is baited.

You’ll need:

  • 1 French bread baguette (or loaf of French bread)
  • olive oil
  • 2 stalks green onions (about 1/2 cup), sliced into thin pieces
  • 1 block of cream cheese, room temperature
  • 1/4 c. mayonnaise
  • 1 c. green olives, roughly chopped
  • 1 c. black olives, roughly chopped
  • 1 c. mozzarella cheese, grated
  • 1 c. pepper jack cheese, grated (or you choose your combo
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  1. Preheat oven to 350 degrees F.
  2. Split the bread lengthwise with a serrated knife.
  3. Hollow out the bread ‘boats’ with your fingers to give you more room for the amazing cheese mixture.
  4. Drizzle with olive oil (or spread some softened butter).
  5. Mix the cream cheese, green onion, mayo, both kinds of olives, cheeses, pepper, and garlic together in a mixing bowl until it all comes together.
  6. Smooth spoonfuls of the mixture into the hollowed out bread.
  7. Bake on a cookie sheet for 20 min. or until the bread is golden brown.
  8. Serve warm.

Super Easy No Knead “pizza hut” Pan Pizza

No Knead Pan Pizza | Domesticated Academic

Half whole wheat, half amazing! No kneading necessary to make this soon to be family favorite! I started with the recipe from budget bytes and was intrigued by the notion of a pizza hut like pan pizza. All I can think of it the “book it” program that we participated in as kids. Read books, get a personal pan pizza as a reward! Mom and dad got a cheap night out and the kids ate for free as a reward. Pretty much the best thing ever as a kid. Yeah….pretty much 😀

No Knead Pan Pizza | Domesticated Academic

I beefed up the crust with half whole wheat, half AP flour and used a little more yeast to help balance out the ‘weight’ of the whole wheat flour. Let the crust grow and expand all day (or the day before) and when you’re ready, plop it into a 10 or 12 inch skillet that greased and you’ll have an amazing crust with melty cheese and toppings. shutthefrontdoor. I need to go make another pizza. You can cut the dough into two or three smaller “personal” pan pizza sizes that’s great for the kids or for ‘make your own’ night.

You’ll need:

12 hours (rise time kids)

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 3/4 cup warm water (90-110 degrees F)
  • 1/2 teaspoon fast rising yeast
  • 2 tablespoons olive oil + more to coat the dough
  • *optional: garlic powder and/or italian seasoning
  1. Bloom the yeast in the warm water. Sprinkle it over the top of the water and set aside for 3-5 minutes to wake it up.
  2. In a medium mixing bowl combine the flour, salt, and the two tablespoons olive oil with a whisk just until combined.
  3. Form a well in the middle of the bowl and pour the yeast mixture in.
  4. Fold the flour and yeast mixture together just until combined.
  5. The mass should be sticky but should clean away from the edge of the bowl.
  6. Pour some more olive oil into the bowl to coat the dough.
  7. Cover with plastic wrap and set on the counter so the gluten will develop and you don’t have to knead it!
  8. When it’s pizza time, preheat the oven to 450 degrees F.
  9. Take your skillet and coat the bottom with oil. You can roll it around or use a paper towel to distribute.
  10. Flip the dough out of the bowl into the skillet.
  11. Press to fit with your fingers. Sprinkle garlic powder and italian seasoning to give it some more flavor.
  12. Dress it up any way you want all the way to the edge! Sauce, cheese, all the toppings….I mean ALL THE TOPPINGS!!!
  13. Bake for 18-22 minutes until the cheese is bubbley and golden brown.

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Summer Pizza 

Easter Brunch Breakfast Bake

Easter Brunch Bake | Domesticated Academic

You’ll love this because the cinnamon pops, it’s warm and rich without being too heavy, and will really pump up any Spring breakfast or brunch! This is a twist on the classic breakfast bake that I already love. This is a lighter version that’s perfect for Spring and Easter or any old day. It also keeps very well so you can make it ahead and reheat it or serve at room temperature. Some maple syrup over the top will seal the deal for anyone who joins you for brunch.

Easter Brunch Bake | Domesticated Academic

This is a one-to-one ratio so for every slice of bread, an egg will be needed for the custard. Keep this in mind if you want to double or halve the recipe, it’s up to you. The bread gets browned and the bits sticking up get golden while the custard cooks up and the cinnamon shines through.

You’ll need:

  • non-stick spray
  • 4 slices of bread, torn into pieces
  • 4 eggs
  • 2/3 cup milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheese of choice
  1. Spray a 8×8 pan with non stick spray
  2. Preheat oven to 350 degrees
  3. Tear bread into the pan
  4. Mix the eggs, milk, cinnamon, salt, and pepper into a custard.
  5. Pour across the top of the bread
  6. Top with cheese
  7. Bake for 20 minutes until everything is cooked through.
  8. Serve warm or at room temperature with maple syrup.

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Spring Green Smoothie

Bacon Egg Cups | Domesticated Academic

Bacon Egg Cups

Bread Machine Cinnamon Rolls

Bread machine cinnamon rolls | domesticated academic
Soft, moist, light, and airy cinnamon rolls with the help of my friend: the bread machine! I could not believe how easy these were and I invested a solid MINUTE of kneading instead of my old guard of 10-20 minutes. The bread machine makes it easy as….pie? No, cinnamon rolls…

These were made for a family get together and my family loves sweets! No shortage of baking in my kitchen: these, cookies, brownies, etc…. I saved a few for myself and made some amazing frosting and enjoyed them before my family got ahold of the ones that were left. Vultures I say…..the winter that won’t end calls for a batch of cinnamon rolls from your bread machine.

Here’s how it goes down:

  1. Follow the directions on your bread machine for basic dough or even better: if it has a cinnamon roll recipe. Put all the ingredients in the machine and use the dough setting.
  2. Turn the dough out onto a floured surface and knead for ONE MINUTE. ~yes, you can knead for one minute.. 🙂
  3. Let it rest for 15 minutes.
  4. Return to your dough and roll into a large rectangle (mine makes 12 really large rolls).


  • 1 stick of butter

mix in a small bowl:

  • 1/2 cup sugar
  • 3 teaspoons (more if you like it) cinnamon
  1. Spread the melted butter all over the dough and keep 1/2 inch along the outside (less oozing later).
  2. Use a pastry brush to spread around
  3. Sprinkle the cinnamon sugar around evenly.
  4. Fold tight into a log.
  5. Use floss or a sharp knife to cut 12-16 rolls, depending on size.
  6. Spray a 9×13 pan with non-stick spray and thank me later.
  7. Lay in a 9×13 pan with plenty of space between them to rise.
  8. Cover lightly with a towel and leave in a warm spot (running dryer) for 30-45 min.
  9. Bake in a preheated oven at 375 degrees F for 15-20 minutes.
  10. Remove when slightly golden.
  11. Don’t over bake–they’ll burn on the bottoms.

Power muffins | Domesticated Academic

Power Muffins

Bacon Cinnamon Rolls | Domesticated Academic

Bacon cinnamon rolls

Ravioli Lasagna

Ravioli Lasagna | Domesticated Academic

For the days when  you’re too busy, too lazy, or out of inspiration. Frozen ravioli’s to the rescue!!!! You’ll love this because you can make it ahead and pop it in the oven when you’re ready, it’s A LOT less work than traditional lasagna, and it tastes just as good!

Ravioli Lasagna | Domesticated Academic

Seriously: make this now. Or wait until you know you’re going to be swamped and enjoy your life! I made it in the morning, popped it in the fridge for the day, came home that night-pre-heated the oven and threw it in for an hour. Life was good when it came out hot and bubbling. Tasted fantastic too and there was no other ‘dishes’ for dinner. This reheats really well for lunches and other meals and fear not: a little more sauce if yours dries out a bit.

Ravioli Lasagna | Domesticated Academic

You’ll need:

  • 1 bag (I had a 1.8 lb bag w some leftovers) cheese ravioli
  • 1 jar (approximately 2-3 cups) spaghetti sauce
  • 1 cup mozzarrella cheese
  • 1/2 lb cooked sausage of choice (feel free to omit if vegetarian)
  • non-stick spray
  1. Heat oven to 350 degrees F.
  2. Spray bottom of 8×8 pan with non-stick spray.
  3. Layer ravioli, sauce, cheese, and meat.
  4. Repeat at least twice.
  5. Top with sauce and cheese.
  6. Cook for about 50 minutes or until hot and cooked through.
  7. Serve hot and delicious!

Bacon Macaroni & Cheese {Domesticated Academic}

Bacon Macaroni & Cheese

Creamy Tomato Tortellini Soup | Domesticated Academic

Creamy Tomato Tortellini Soup