I always buy bananas, but hardly ever eat them all before they go brown. No problem! This banana loaf bread is amazing! Enjoy.
1 stick butter, at room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3-4 ripe bananas
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup chopped pecans
-Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.
-In a large bowl, whisk together the flour, baking soda, baking powder and salt.
-In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
-In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.
-Bake for 1 hour and 10 minutes.
Sunday, February 6, 2011
Tuesday, February 1, 2011
Red Velvet Whoopie Pies
For the Cookies:
1.5 oz semisweet chocolate, chopped
12 tablespoons unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
For the Filling:
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped
To make the cookies:
-Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
-Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
-Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
-Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Meanwhile, make the filling:
-Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
1.5 oz semisweet chocolate, chopped
12 tablespoons unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
For the Filling:
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped
To make the cookies:
-Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
-Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
-Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
-Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Meanwhile, make the filling:
-Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
Hazelnut Truffles
If I had to pick my favorite flavor I would choose chocolate for sure. Number two would be coffee. And number three is hazelnut. Lucky for me, these three make a to-die-for combination! In my book, these beat anything Ghirardelli, Hershey's, Dove, you name it.
1 cup hazelnuts
8 ounces good semisweet chocolate
1/2 cup heavy cream
3 tablespoons Frangelico
1 tablespoon prepared coffee (or a little more if you're like me!)
1/2 teaspoon good vanilla extract
Preheat the oven to 325 degrees F.
Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
Chop the chocolates finely and place in a bowl.
Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.
1 cup hazelnuts
8 ounces good semisweet chocolate
1/2 cup heavy cream
3 tablespoons Frangelico
1 tablespoon prepared coffee (or a little more if you're like me!)
1/2 teaspoon good vanilla extract
Preheat the oven to 325 degrees F.
Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool.
Chop the chocolates finely and place in a bowl.
Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.
Green Beans with Paneer in Fresh Tomato Sauce
Paneer is an indian cheese. I love cheese. When I learned that this was a type of cheese I could make easily at home, of course I had to try it. See video.
I ended up eating it all the first time, but the second go round, I made this wonderful Indian dish.
1 tablespoon oil, plus more for frying the paneer
2 teaspoons ground coriander
1 teaspoon grated fresh garlic
1 teaspoon brown mustard seeds
1 teaspoon ground cumin
2 tomatoes, chopped
Pinch salt and freshly ground black pepper
1 pound fresh green beans, tips removed
8-ounces paneer, cut into small cubes
Put the 1 tablespoon oil in a large skillet, and add the coriander, garlic, mustard seeds, and cumin and cook for about 15 seconds. Add the tomatoes and season with salt, and pepper, stirring well. Add the green beans and cook until the beans are crisp-tender, about 8 to 10 minutes.
In another pan, add oil and place over medium heat. Add the cubed paneer and fry until golden on all sides, turning frequently. Gently stir into the finished beans.
I ended up eating it all the first time, but the second go round, I made this wonderful Indian dish.
1 tablespoon oil, plus more for frying the paneer
2 teaspoons ground coriander
1 teaspoon grated fresh garlic
1 teaspoon brown mustard seeds
1 teaspoon ground cumin
2 tomatoes, chopped
Pinch salt and freshly ground black pepper
1 pound fresh green beans, tips removed
8-ounces paneer, cut into small cubes
Put the 1 tablespoon oil in a large skillet, and add the coriander, garlic, mustard seeds, and cumin and cook for about 15 seconds. Add the tomatoes and season with salt, and pepper, stirring well. Add the green beans and cook until the beans are crisp-tender, about 8 to 10 minutes.
In another pan, add oil and place over medium heat. Add the cubed paneer and fry until golden on all sides, turning frequently. Gently stir into the finished beans.
Greek Cucumber and Tomato Salad
I do love salads, and of course they're good for you. But I get sick of a plain salad with lettuce all the time, no matter what you put on it. This is a good change up! And it's easy too.
1 large cucumber, sliced
1 large tomato, cut into chunks
Kalamata olives, pitted and chopped
2 pressed garlic cloves
chopped mozzarella or crumbled feta
salt and pepper
olive oil and red wine vinegar
Mix pressed garlic into oil and vinegar. Mix veggies, olives, and cheese together and top with oil/vinegar/garlic mixture. Season with salt and pepper.
Enjoy!
1 large cucumber, sliced
1 large tomato, cut into chunks
Kalamata olives, pitted and chopped
2 pressed garlic cloves
chopped mozzarella or crumbled feta
salt and pepper
olive oil and red wine vinegar
Mix pressed garlic into oil and vinegar. Mix veggies, olives, and cheese together and top with oil/vinegar/garlic mixture. Season with salt and pepper.
Enjoy!
Refrigerator Spinach and Eggs
I've been trying to save money on groceries. I usually keep a fridge full of stuff and end up throwing out stuff too much. So my goal has been to actually use most of the stuff in my fridge/freezer instead of just running to the grocery store to get things I happen to be craving at that moment. I'm proud to say that there are currently less than 5 items in my fridge. This dish came about while trying to use things and be creative... so put whatever in it you happen to have laying around!
1 tbsp butter
4 eggs
1/4 cup heavy cream
1 package frozen spinach
1/4 cup of freshly grated parmesan cheese
1 onion
4 garlic cloves
nutmeg
salt & pepper
paprika
Cook spinach per directions on package (Be sure not to overcook). While doing so, saute onions, garlic, and any other veggies you have on hand in the butter in a skillet. Beat eggs, and mix in cheese, heavy cream, and spices of your choice (I used nutmeg, paprika, salt and pepper). Add spinach to veggies in skillet, then pour egg mixture over top. Cook until eggs are no longer runny. This makes two servings. Enjoy!
1 tbsp butter
4 eggs
1/4 cup heavy cream
1 package frozen spinach
1/4 cup of freshly grated parmesan cheese
1 onion
4 garlic cloves
nutmeg
salt & pepper
paprika
Cook spinach per directions on package (Be sure not to overcook). While doing so, saute onions, garlic, and any other veggies you have on hand in the butter in a skillet. Beat eggs, and mix in cheese, heavy cream, and spices of your choice (I used nutmeg, paprika, salt and pepper). Add spinach to veggies in skillet, then pour egg mixture over top. Cook until eggs are no longer runny. This makes two servings. Enjoy!
Chocolate Chip Cannoli Cupcakes
I LOVE cannoli's. (My aunt makes the best) So of course when I ran across this recipe on foodnetwork.com, I had to try it. And I was not disappointed! Enjoy.
For the cupcakes:
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla extract
1 cup sour cream
For the Chocolate Chip Cannoli Cream filling:
16 ounces whole milk ricotta cheese
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup chopped pecans
For the whipped cream icing:
2 cups heavy whipping cream
1/4 cup sugar
Chocolate chips/Pecans for garnishing
Directions
For the cupcakes:
Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.
Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
For the cannoli cream:
In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.
For the whipped cream:
Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.
To assemble:
Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a whipped cream and chocolate chip and pecans for garnish.
For the cupcakes:
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla extract
1 cup sour cream
For the Chocolate Chip Cannoli Cream filling:
16 ounces whole milk ricotta cheese
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup chopped pecans
For the whipped cream icing:
2 cups heavy whipping cream
1/4 cup sugar
Chocolate chips/Pecans for garnishing
Directions
For the cupcakes:
Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended.
Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
For the cannoli cream:
In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels.
For the whipped cream:
Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped.
To assemble:
Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a whipped cream and chocolate chip and pecans for garnish.
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