Cream 1 stick of softened butter in the mixer until smooth. Then add 1 cup of sugar and mix. Add 2 eggs, 1 tsp vanilla extract, 2 tsp baking powder, and 1/4 tsp salt and mix.

In a shallow bowl, mash 3/4 cup of fresh blueberries with the back of a fork. Add to the batter and mix. With the mixer running at low speed, add 2 cups of flour and 1/2 cup of milk (a little bit of each at a time).

Fold in another 1 3/4 cups of blueberries by hand until well mixed. Then, fill the muffin tins (here I used silicone muffin cups) to 3/4 full. Sprinkle some cinnamon and sugar on top and bake until golden brown, about 25-30 minutes.

Be sure to let the muffins cool at least 30 minutes before biting into them. It's nice to have fresh blueberries on hand! Be sure to make some of these muffins when you get a chance. They will make your heart smile.

Like the name, banana and walnuts must be incorporated into the recipe, or else it won't be Banana Walnut, right? You will need 3 ripe medium bananas and a little more than 1/2 cup of walnuts.

Somehow, somewhere, we had some whole walnuts in its shell in our cupboard. We didn't have 1/2 cup, so we cracked all the ones we had to add to the batter. I still have no idea how we got these walnuts!

In a bowl, add 2 cups of flour, 1 tsp baking soda, and 1/4 tsp salt. In another bowl, mix together 1 egg, 1 cup of sugar, and 1/2 cup of vegetable oil.

Next, add the flour mixture to the egg batter and mix together. Then, add 2 tbsp buttermilk, 1/2 tsp vanilla extract, and the 3 mashed bananas and mix until well combined. Finally, fold in 1/2 cup chopped walnuts.

Grease a 9x5x3 loaf pan and dust with flour. Pour the batter into the loaf pan and sprinkle with 1/3 cup chopped walnuts. Bake for 60 minutes at 325-degrees, until a toothpick inserted in the center comes out clean.

This is how the loaf of bread should look when it's done. Cool for 10 minutes before removing from pan.

I was pleasantly surprised that this recipe was moist and not overly sweet. Even after a few days, the Banana Walnut bread is still soft and tasty. What I liked about this baking experience is that I didn't have to whip out the huge Kitchen Aid mixer! Everything can be done by hand, so it's less mess and very simple. Definitely worth making when you have a few ripe bananas on hand that you want to get rid of!

If you had recalled in our post on the Foodbuzz Blogger Festival, we had met JD Cowles who owns All Spice Cafe, which specializes in unique hot sauces. He was gracious enough to send us a pack of sauces: Chipotle Garlic Sauce, Cayenne Habanero Sauce, and Caribbean Spice. For this recipe, we used the Chipotle Garlic Sauce to spice up our chicken.

We boiled some chicken and shredded it in a mixing bowl. Then we added diced celery, shredded pepper jack cheese, sauteed portobello mushrooms, the All Spice Cafe hot sauce, and seasoned with salt and pepper. This mixture will be going into the puff pastry.

We cut the puff pastry in half and added the chicken mixture, then brushed the edges with a whisked egg.

We folded the pastry in half and sealed it using the edge of a fork to create the grooves. Finally, we sliced some air vents on top and brushed again with the egg mixture. This goes into the oven at 450 degrees for 10-15 minutes.

It should look golden brown like this when it's done. You can definitely make these smaller, depending on your preference.

We had no idea what the overall taste would be when we came up with the idea, but it definitely turned out to be a winner. It's a burst of flavor from the moist chicken, spicy cheese, tasty mushrooms, and crunchy celery - all mixed with the delicious hot sauce. The puff pastry ties it all together by giving it that wonderful buttery flavor.