Chocolate, Banana, and Buttermilk Muffins

Chocolate, banana, and buttermilk muffins are a lightly sweet and slightly hearty way to start the day! It’s like healthy chocolate cake for breakfast.

Chocolate Banana Buttermilk Muffins
  • 1 cup white flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup semisweet cocoa powder
  • 1/2 cup dark brown sugar
  • 1/4 cup white sugar
  • 1 cup buttermilk
  • 2 eggs , lightly whisked
  • 2 large bananas , mashed (about 1 cup)
  1. Preheat the oven to 350*F. Combine the white and whole wheat flours, baking powder, baking soda and cocoa powder in a medium-sized bowl and set aside.
  2. Combine the brown and white sugar, buttermilk, eggs, and bananas and stir until mostly smooth.
  3. Slowly add the dry mixture to the wet in stages, making sure not to overmix the batter. Place paper liners in a muffin tin, and distribute the batter evenly. Each muffin cup should be about 3/4 of the way full.
  4. Bake for 12-15 minutes or until a cake tester comes out clean. Allow to cool before serving.

Buttermilk Brined Pork Chops with Mango-Tomato Salsa

Buttermilk Brined Pork Chops with Mango-Tomato Salsa
Prep Time
3 hr
Cook Time
30 mins
Author: Ruthy Kirwan
  • For the salsa:
  • 1 large sweet mango peeled, pitted and diced
  • 1 large tomato diced (about 3/4 cup, diced)
  • ½ cup minced red onion
  • Large pinch of salt
  • 3-4 sorrel leaves chiffonaded
  • For the pork chops:
  • 1 quart buttermilk
  • ¾ cup coarse sea salt
  • ¼ cup crushed black pepper
  • 6-8 center cut pork loin chops bone-in
  1. In a large bowl, combine the buttermilk, salt and pepper.  Whisk vigorously to dissolve the salt, then pour over the chops, making sure each chop is covered by the buttermilk.  Refrigerate for at least one hour to up to three, turning the chops in the buttermilk halfway through.
  2. When ready to cook, remove from the buttermilk and rinse each chop well.  Pat dry with a papertowel.
  3. To cook, either grill the chops on a medium-high heat until cooked through, or bake at 375* for about 20-25 minutes, or until cooked through. The pork is ready when its internal temperature reaches at least 165*F.  Serve hot.

Salted Butterscotch Marshmallows

Salted Butterscotch Marshmallows
Author: Ruthy Kirwan
  • for the marshmallows
  • (adapted from Martha Stewart
  • 2 envelopes unflavored powdered gelatin
  • 1 1/2 cups white sugar
  • 1/3 cup light corn syrup
  • pinch coarse sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • for the butterscotch sauce
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup heavy cream
  • 6 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • coarse sea salt for sprinkling
  1. make the marshmallows:
  2. Brush an 8"x13" pan with olive oil, then layer with parchment paper. Grease the parchment paper with olive oil, making sure all the sides are coated.
  3. Pour 1/2 cup cold water into a bowl and sprinkle the water with the gelatin, making an even layer. Set aside and allow the gelatin to "bloom", and get thick.
  4. While the gelatin is thickening, heat the white sugar, corn syrup, salt and 1/2 cup water over medium heat, stirring to dissolve the sugar. Allow this to cook down until the temperature measures 240*F, about 8 or 9 minutes.
  5. Remove the syrup from the heat. Using a hand mixer set to low, slowly beat the syrup into the gelatin. Gradually raise the speed of the mixer, beating and scraping down the sides of the bowl as necessary. Beat for about 10 or 12 minutes, until the mixture is in stiff peaks. Stir in the vanilla.
  6. Pour the marshmallow batter into the prepared baking dish, smoothing out the top. Set aside and let sit, uncovered, for at least 3 hours or overnight.
  7. When ready, remove the marshmallows from the pan by lifting them out with the parchment paper and peeling the paper away from the marshmallows. Slice the marshmallows into squares and toss in the powdered sugar.
  8. make the butterscotch sauce:
  9. Combine both sugars, heavy cream, butter, salt and vanilla in a saucepan over medium heat. Stirring often, boil until the mixture has thickened, about 5 minutes. Remove from heat and allow to cool for a few minutes.
  10. When the sauce is cool but is still liquid enough to pour, drizzle it over the marshmallows and sprinkle with a layer of coarse sea salt. Allow the sauce to set for at least 20 minutes before serving.