When we were growing up, it was practically a joke how different my sister and I were.
I had dark, brown hair. She had light, blond hair.
I despised ketchup. She smothered everything in it.
I was somewhat introverted. She could strike up conversation with anyone.
In fact, you didn’t know we were related, you never would have guessed it…
But, as we’ve gotten older, it’s become more and more clear that we are sisters.
We both love good food. Marian was actually the first one to really get interested in food. She even did a one-day internship with a chef and began developing a cooking show for PBS called “Kids Kusine.” (We moved to Nebraska around that time, so it never took off.)
Within time, my interest in cooking began catching up to her’s. Now, we love exchanging links, sharing recipes and trying out new foods.
We also love taking photographs. When we have the chance to get together, one of the things we love doing the most is having a little “photoshoot,” where we basically explore around and have fun taking pictures.
But, more than anything else, we LOVE combining those two things.
Cookie-Filled Banana Cupcakes
- 2 ripe bananas, mashed
- 3/4 C whole-wheat flour
- 3/4 C all-purpose flour
- 1 t baking soda
- 1/4 t salt
- 1/2 C buttery spread
- 3/4 C sugar
- 2 eggs
- 1 t vanilla
- 1/2 t vinegar + 1/2 C non-dairy milk (can substitute regular milk)
- 1/2 C peanut butter
- 1/8 C sugar
- 1 1/2 T milled flax-seed meal + 4 1/2 T water
- 1/2 t baking soda
- Pinch of salt
- 1/2 C oats
- 2 T milled flax seed meal
- 1/4 C peanut butter chips
- 1 8-oz container of cool whip
- 1 package of vanilla instant pudding
- Combine milk and vinegar. This makes buttermilk.
- In a large mixing bowl, cream together the buttery spread and sugar. Add in the mashed bananas, eggs and vanilla.
- In a medium-sized mixing bowl, combine whole-wheat flour, all-purpose flour, baking soda and salt.
- Add one-third of flour mixture to sugar mixture. Combine. Then add one-third of buttermilk mixture. Repeat until all is combine and thoroughly mixed.
- In a small mixing bowl, combine 1 1/2 T flax-seed meal with water. Set aside.
- In a medium-sized mixing bowl, combine the peanut butter with the sugar. Stir in the flax mixture.
- In another bowl, mix the oats, baking soda, salt and 2 T flax-seed meal.
- Combine the oats mixture with the peanut butter mixture. Add in peanut butter chips.
- Line or grease a cupcake tin. Fill each slot two-thirds way full with cupcake batter. Roll a quarter-sized ball of cookie dough and press gently down into the batter so the top of the cookie ball is just peeking out.
- Bake in a 350 degree oven for 12-15 minutes, until lightly browned and firm to the touch.
- Allow cupcakes to cool slightly in the pan, then move to rack to finish cooling.
- Meanwhile, combine the cool whip with package of instant pudding. When cupcakes are thoroughly cooled, frost the top of each with the cool whip frosting. Garnish with more peanut butter chips.
Note: You may have extra cookie dough. Just bake that for 9-11 minutes in the 350 degree oven!
I love the cookie dough center. Marian does, too.
I love the rich, banana cupcake. Marian does, too.
I love the fluffy frosting. Marian does, too.
So, if there is anyone who still doubted it, I guess this is proof that we are, indeed, related.
Question: Are you similar to your siblings?