Banana Bread with Chocolate Chips

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
1 cup granulated sugar
½ cup vegetable oil (I used corn oil)
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
1.5 tablespoons milk
1 cup chocolate chips OR cinnamon and sugar-for the topping

Preheat oven to 350°F. Grease a 9×5-inch loaf pan. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.

Spread batter into the prepared loaf pan. Sprinkle the cinnamon sugar topping (or handful of chocolate chips) evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.(I baked for 55).

Cool the cake on a wire rack for for ten minutes. Remove loaf from pan and let cool…or eat it warm. That is the best:)

Recipe adapted from: http://www.twopeasandtheirpod.com/banana-bread-with-a-cinnamon-sugar-topping/
Picture: http://www.twopeasandtheirpod.com/banana-bread-with-a-cinnamon-sugar-topping/

English Muffins

Cook time:  14 mins Total time:  1 hour 14 mins
Yield: 20 TO 24 ENGLISH MUFFINS

Ingredients

1 3/4 cups warm water
1 T. active dry yeast
1 T. sugar
4 1/2 cups flour
1 large egg
3 tablespoons pure honey
¾ teaspoon salt

Instructions

1. In the bowl of a stand mixer, combine the water, yeast, and sugar. Stir and let sit for 10 minutes until foamy. Add the einkorn flour, egg, honey and salt. Stir with a wooden spoon until the mixture is shaggy. Place the bowl into your stand mixer and knead the dough on low speed (speed 1 or 2) for about 8 minutes. Remove the dough hook and cover the bowl with a tea towel for 40 minutes, or until the dough has almost doubled in size.
2. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silpats.
3. Punch down the dough to deflate some of the gas bubbles. Flour your work surface and roll the dough to ½ - ¾ inch thickness. Using a circular cookie cutter, cut circles from the dough. Re-roll any scraps until all of the dough has been used up. Place the English muffins on the prepared sheet pans (limit 12 to a pan).
4. Bake for 14 minutes, flipping the English muffins halfway through. Transfer to wire racks and let cool. Store in an airtight container for up to 2 days or freeze for up to three months. Reheat in a frying pan with a little bit of butter or in a toaster oven.

Notes
You can alternatively knead the dough by hand for 10 minutes.
Recipe+Picture: http://naturalchow.com/2014/10/einkorn-english-muffins/

Slow Cooker Crack Chicken

Ingredients
2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese (Use Light)
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled

Instructions

1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.

Recipe+Picture:  http://cookiesandcups.com/slow-cooker-crack-chicken/