My favorite kind of tea is Earl Grey. I probably drink it too much. But don’t worry, I switch between brands so I don’t get sick of it. My favorite? Revolution Earl Grey with Lavender (in a box with a silk bag!). So this “grown up cookie” has been on my list of things to bake for a very long time. Ever notice how that list always gets longer, even during my week off? I need to stop looking at new cookbooks, reading blogs, and watching cooking shows until my entire “to bake/cook” list is checked off. Yeah, sure. Anyway, this is the perfect cookie to bake for a tea/coffee get together with friends, and the perfect end to a meal. Why? Because it’s easy to make. All you need is a food processor and some pantry staples. And some loose earl grey tea (only about a tablespoon). And I have plenty of that in my house (decaf, too!). Continue reading
Way back when this blog was just a baby (and before this baby was around), we shared a recipe for chocolate babka with you. We love this babka recipe. We double it to freeze some. We make it with chocolate, cinnamon, white chocolate, and just eat it up. We impress dinner guests and impress hosts with it. We make it all the time. And we love it all the time. And hope you do to. If you don’t, this is just a friendly reminder that you should. Continue reading
I love baking muffins. I always have to have at least one kind of muffin in the freezer. You know, because they are a great go-to snack, a perfect oops-I-forgot-my-breakfast treat, and an easy addition to a not-big-enough packed lunch. I sometimes even make savory muffins…an extra special treat. My favorite are blueberry muffins, but with blueberries out of season and all, and those bananas hanging on my makeshift banana tree turning browner by the minute, I just knew I would have to make muffins with them (instead of this or this or this). Continue reading
By Melinda Strauss of kitchen-tested.com
Countless blog posts and Food Network episodes are dedicated to answering the seasonal question of how to re-purpose Thanksgiving leftovers. But I want to know what to do with all the extra groceries I bought when I over-shopped for the holiday. Why did I buy 10 cans of pureed pumpkin when I only needed 2? I’ll admit that I always over-shop at the grocery store, and especially for Thanksgiving. I am always freezing raw turkey and whole cranberries, and storing cans in my pantry. On the bright side, I can cook Thanksgiving food throughout the year on a whim or a craving without needing to run to the grocery store! It’s pretty impressive…or at least I think so. For my first post-Thanksgiving-use-my-extra-groceries dish this year, I decided on a Pumpkin Dump Cake with Homemade Non-Dairy Cranberry White Chocolate Chip Ice Cream. Now don’t be afraid of the name “Dump Cake!” It describes the baking process. Everything gets dumped into the pan and then bakes to sweet perfection! The pumpkin filling is creamy and savory while the cake topping is sweet and crunchy. Such a great balance of flavors and textures! Pumpkin dump cake is topped with homemade tart cranberry ice cream that makes my mouth water. Continue reading
You know how we feel over here about desserts that are pareve on purpose – that is, without fake dairy in them. This rice pudding is just that! Just mix some rice and coconut milk, a little bit of sugar and spices, and you have yourself a dessert in a couple of hours!
That’s right, it takes a while to cook, but it’s all unattended cooking time; all you have to do is stir once every 40 minutes or so. I’d imagine that this works well in the slow cooker, too. I’ll have to try that out!
I have been wanting to make this cake ever since I bought this cookbook, and that was a while ago. But first I didn’t find kosher mascarpone cheese, then I didn’t have an occasion to bake it for, and then I had a baby who didn’t really allow me to do much multi-step cake baking. Well I baked it. It took a while. I juiced lemons one day, made curd another, worked on the frosting the next morning, and that afternoon finally baked the cakes. So it took a while, but it was done, decorated, and waiting in the fridge to eat. I wanted to skip lunch and just eat cake. Continue reading
This post is in honor of the best news ever!
Whenever I buy bananas, some of them start to turn brown before I can eat them. Seriously, they’re green when I bring them home, and when I wake up the next morning they’re already overripe! I usually peel them, cut them into chunks and freeze them for smoothies, but there are other things you can do with frozen bananas; You can dip them in chocolate and coconut or pistachios and eat them for dessert!
Today’s the first day of Autumn! I’m still sharing this summer produce recipe, okay?
Summer produce. Yum! Too much fresh produce that you can’t finish? Eew. That’s probably where pies, crisps, tarts, and cobblers came from, actually. And boy, do I love baking with fruits! After making a whole bunch of lattice-crust pies, I decided to take a different route with these plums, and this cobbler was born! Continue reading
Whether we bake, freeze or make smoothies, we always find ways to use up overripe bananas, but this time we bought bananas especially to make this bread. It was one of the recipes on Jessica’s list in her favorite bakebook (can you guess what it is? She should start one of those cook-through blogs and get a movie deal like Julie & Julia). She started mashing the bananas, but Richie didn’t want her to bake that day, so I took over.
This quick bread can be a dessert or breakfast! We made three, one for the parents, one for my in laws, and one for the freezer, because we always like to make extras for later.
Chocolate-Banana Marble Bread from The Art and Soul of Baking
- 2 or 3 very ripe bananas
- 1/4 cup (2 oz.) buttermilk
- 2 teaspoons vanilla
- 2 cups (7 oz.) sifted cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup (1 oz.) unsifted Dutch-process cocoa powder
- 3 tablespoons (1 1/2 oz.) boiling water, plus more if needed
- 1 1/2 sticks (6 oz.) unsalted butter
- 1 cup (7 oz.) sugar
- 2 large eggs
- Preheat the oven to 350 and grease the pan(s). The recipe calls for 1 9×5″ load pan, we used 3 smaller ones.
- Peel the bananas and place in a bowl or food processor. Mash or process to a smooth puree. Measure out 1 cup of the puree and transfer to a medium bowl; that’s all you need. Add the buttermilk and vanilla and set aside.
- Sift the cake flour, baking soda and baking powder together in a medium bowl and blend well. Set aside.
- Place the cocoa powder in a small bowl, pour boiling water over it and stir until it forms a smooth paste-it should run thickly off the spoon. If it’s too thick, add another tablespoon of water and stir again. Set aside.
- Place the butter and sugar in the bowl of your stand mixer fitted with the paddle attachment and beat on medium-high for 4 to 5 minutes until the butter is very light. Turn the machine to medium and add the eggs, 1 tablespoon at a time, completely blending in each addition before adding the next. Don’t forget to scrape down the sides of the bowl.
- With the mixer on the lowest speed, add 1/3 of the flour mixture, then half of the banana mixture. Repeat with remaining ingredients, scrape down the bowl and finish blending batter by hand.
- Tranfer half the batter to a medium bowl, add the cocoa paste and gently but thoroughly blend it into the batter with a rubber spatula.
- Drop alternating spoonfuls of batters into the prepared pans, then marbleize by using a spoon to gently turn the batter oven in 3 places down the length of the pan.
- Bake for 55 to 65 minutes.