The Best Banana Bread

I found this recipe a little over a year ago, buried deep within the February 2013 issue of Bon Appetit. It was such a tiny article that if you blinked, you'd miss it. But somehow I managed to spot the "Julia's Banana Bread" title and something about how it was the world's best banana bread. I tore the recipe out, intent on making it as soon as possible.
Since then, I've probably made it a dozen times. My whole family loves this bread cake...I mean, they really love it. When that banana bread smell creeps out of the kitchen and begins permeating the house, I hear, "Mom, you're making that banana bread again?!".

The thing is, the deliciousness of this banana bread isn't the only reason I love making it. It's one of those perfectly easy and practical recipes. The kind, like a family pancake recipe, that you can easily memorize after only a few times making it, and it's ingredient list contains items you most likely always have on hand. Including the bain of my existence - those two lonely and bruised bananas that inevitably end up in the bottom of the fruit bowl every week, and look too beat up for anyone to bother eating. Sometimes they end up sliced and frozen for adding to a smoothie bag. Other times, they end up being baby food. But the best is when they end up in this bread!

Skillet Chocolate Chip Cookie

I'm a fan of Martha Stewart Living magazine any month of the year, but the October issue is always a favorite of mine. I love Halloween, and she always has the most creative craft ideas and recipes for the occasion. This year's Halloween issue is no different, and even better, it comes with a free Everyday Food insert tucked inside!
Were any of you as sad as I was when they cancelled Everyday Food subscriptions? I have a stack of back issues about a mile high in my kitchen, and still consider it one of the most practical, family-friendly recipe resources around. Both the magazine and the insert are full of great Fall recipes, but the one that I had to make first was this Skillet Chocolate Chip Cookie.

Why? For one, just because it's been about three months now since I was pregnant, my cravings for anything involving chocolate have yet to pack up and leave {especially when they involve a still warm from the oven chocolate chip cookie!}, and two, I could whip this up with one bowl and one spoon, while carrying a infant on my chest, and in between two trips to hockey practices. That's how easy this recipe is.

Plum Torte

My mother-in-law has been making this fruit torte for longer than I can remember. It's pretty much guaranteed that anytime we go over there for a meal, this will be one of the dessert offerings. She makes it with whatever seasonal fruit she has available. In the summer, she uses peaches, or plums, in the winter, she'll use apples. One of the reasons she makes this dessert so frequently is because it's always a hit with everyone...even my kids. Which is frankly quite shocking to me as they are not big peach, or plum lovers, especially when cooked. But this cake? They love it!

After seeing how much my family loved this torte, I finally asked her for the recipe. It's one of those classic, age old recipes that's probably been around almost as long as I have. It was originally published in the Elegant But Easy Cookbook by Marian Burros and Lois Levine, and after that it made it's way to the pages of the New York Times, where it became one of their most frequently requested recipes of all time. It was so popular that they printed it nearly every year from 1983 to 1995.
After some investigation, I learned that the original recipe was made using Italian prune plums. A few days after this discovery, what was staring right at me while browsing my local farmer's market? Italian prune plums! What are the chances? Kismet, I think.

Red Velvet Cupcakes

Before I begin talking about these amazing cupcakes, I need to first apologize for my ridiculously long absence from blogging. I'm not going to go into the circumstances behind my absence now {all good, I swear!}, but I will in the very near future. I only had the time to get one post completed this weekend and I wanted it to be a recipe. Something special for you, to let you know that your visits here are appreciated and loved...even if I don't show up for two months.
It's a good feeling to be appreciated and to know you're loved, and I felt just that this past week when I brought these cupcakes into my birthday boy's 5th grade classroom. I always know a recipe passes the test when it's unanimously well-received by a bunch of kids -- because after all, when it comes to food who's more critical than children?

When my son, who turned 11 years old last week, specifically requested "Red Velvet Cupcakes" when I offered to bring a treat into his classroom, I was quite surprised. For one, neither of my boys are big "cake" kids {weirdos, I know} and secondly, I don't remember my son ever having a red velvet cupcake before. But he must have gotten it in his head from somewhere, because he was very clear about it. Even requesting the cream cheese frosting that traditionally tops them.
After some digging, I decided to try this recipe from The Hummingbird Bakery, along with the most delicious cream cheese frosting I've ever had from the Brown Eyed Baker. Both were a complete success and the finished cupcakes were met with comments like, "Have you ever thought about going on the Cupcake Wars?" and, "This is the best frosting I've ever had in my life"...along with, " You're hair is so pretty." Yes, I really won them over.

Maple Oatmeal Cookies with Cranberries & Pecans

It's that time of year again. The time of year when I start planning what cookies I'll be including in this year's packages. Like I did last year, I plan on simplifying the process because my life has become much too full for the days of arduously decorating hundreds of cookies, one by one.
Because baking is where my mind is at these days, when I was asked to review a new cookbook by Kathleen King, the founder of Tate's Bake Shop, it felt like kismet. I'm a big fan of Tate's chocolate chip cookies {I even made them here} and as selective as I am about acquiring new cookbooks, I'll always make an exception for a baking book I can get years of use from. Baking for Friends is that kind of book.

While this book doesn't have a photo for every recipe and I tend to prefer cookbooks that do, it has just enough to keep me interested in reading further {yes, I read cookbooks}. It's actually funny because of all the recipes in the book that had a photo accompanying them, I chose to share one here that didn't. For me, that's just further proof that all I'll need is an occasion to bake something to make the next one...or maybe I won't, as her cookbook even has a section full of healthy desserts.
Something I really love about this collection of recipes is that there's certainly more than enough to please everyone. If you'd love simple and classic recipes for birthday cakes, breakfast baked goods, brownies, or holiday pies this cookbook has you covered. Yet for the creative foodie in the kitchen, she's also assembled plenty of desserts with an unusual spin on them, containing ingredients that intrigue me, and make me want to haul out the Kitchenaid. Adding candy canes to chocolate chip cookies, bacon to scones, cardamom to cake, or chocolate to butter ball cookies.
And if you're by chance one of those strange people that don't like impossibly thin and crispy chocolate chip cookies, like Tate's, you'll be happy to know that the book also features a recipe for "Chubby" Tate's.

Coconut Brigadeiros

I made this recipe immediately after I saw it in the pages of Fine Cooking magazine...but that was three years ago. Since then it's sat in my 'blog posts in the works' archive - just waiting to find it's way here now. Why so long? I can't say really. I guess I was waiting for the right moment - when a recipe like this might fit in with a season, or a theme?
Seeing as I just recently published a post highlighting my son's 10th birthday party and Brigadeiros just happen to be very popular children's birthday party treats in Brazil...I thought now would be a good time.
I'm assuming that many of you are probably unfamiliar with the term, 'Brigadeiros' - and rightfully so, being that they're a Brazilian candy. Basically, they're bite-sized fudgy bonbons made with sweetened condensed milk and are most commonly flavored with powdered chocolate and decorated with chocolate sprinkles. Although less frequently seen, they are also made with coconut milk and shredded coconut, as seen here - or nuts, such as pistachio. Quite like a truffle chocolate here in America - these can be adapted and experimented with, using any number of flavorings or coatings. The texture inside, however, leans much more towards the creamy side than a truffle would.

The recipe itself is very simple and requires only a few ingredients - all of which I happen to commonly have in my pantry. The only area of this recipe I found a bit tricky was cooking the brigadeiro batter. The recipe said it should cook, on medium-low, for about 8 minutes - but when 8 minutes passed, the mixture didn't look near ready. So I cooked it longer, until it reached the consistency described in the recipe - which is thick enough that when you stir it the mixture stays together and you can see the bottom of the pan.

It must have been kismet that I waited so long to bring this recipe out from the closet, because in the time that's passed the recipe author has made a video describing how to make Brigadeiros. Watching it will help you determine when to stop cooking the batter. Note: In the video she's making chocolate brigadeiros, so the ingredients are slightly different - but the cooking method is the same.
Many of the recipes I've seen for coconut brigadeiros call for using unsweetened shredded coconut, just as is. But I love the flavor and slight crunch of toasted coconut - so I opted to toast mine. You can do the same by heating the shredded coconut in a 350 degree oven until golden brown.

Now that this recipe has risen from the archives, I'm eager to try making some using chocolate - especially after watching that video! They would definitely be more popular with my kids than coconut - but these babies were made strictly for my benefit. Enjoy!
If you love coconut as much as I do, you might enjoy these recipes - Coconut Cream-Filled Macaroons | Mango Coconut Milk Smoothie | Key Lime Bar with Toasted Coconut.

Bread Pudding with Bourbon, Pecans & Butterscotch

When I saw this recipe in the November issue of Bon Appétit I knew I would make it.  I thought maybe as a Thanksgiving dessert.  But, it turns out I couldn't wait that long and made it the day after it arrived in my mailbox.  Of course the fact that it was a bread pudding comprised of pecans, and bourbon, and butterscotch sold me.  More than all that though, I was intriqued by the use of poppy seeds in this dessert.  Poppy seeds in bread pudding?  Well, yes...and they work.  The little bits of black splattered among all the other rich, creamy goodness add a nice crunch and texture. 

This recipe is delicious and inventive, and I wouldn't expect anything less from Anita Lo, the original recipe's author.  If you're as much of a food television addict as I am, then you may know Anita from her stints on Chopped: All-Stars, Season One of Top Chef Masters, or as a contestant in the first season of Iron Chef America, where she became the first challenger to beat an Iron Chef.  Can you tell I'm a fan?

Apple Pie

I made this pie a few weeks ago, after we went apple picking and came home with a ridiculous supply of apples. Some of them ended up in this Roasted Cardamom Applesauce. Many made their way into school lunch sacks. But, we still had about a dozen left and I really wanted to make a pie.
I've made apple pie before, but it was so long ago I have no idea what recipe I used. When looking for an apple pie fix, without as much work, I usually end up making something faster and easier...like Apple Crostata, or Apple Crisp. This time, I wanted the real thing and after some browsing around the Internet in search of a great recipe, I found this one by Rose Levy Beranbaum.

Making pie crust isn't my strong suit. I mean, the process is simple enough...but, I usually encounter the typical issues, like struggling to get it rolled out evenly {and never in an actual circle!} or having the crust shrink back in the pie pan as it cooks {which I'm told is caused by stretching the dough too much}.

I'm dubbing this treat Halloween Candy for Grown-ups. It's my kind of candy - a perfect combination of just enough sweetness, crunch, saltiness, and a touch of spice. While the super dark varieties of chocolate aren't really my thing, I love bittersweet chocolate. Not only for it's purported health benefits, but for {as the name suggests} - it's slightly bitter, not too sweet taste. I know I'm probably not the only one who can get a bit overwhelmed with the sickeningly sweet candy overload that comes with Halloween. This treat is perfect for folks like us and it's a fun candy to whip up for a teacher goodie bag, a hostess gift, or to serve if you're entertaining during the upcoming weeks.

When I say you can whip this up, it's true. This recipe really couldn't be easier. Not only is it easy and quick to make, but it's very adaptable as well. If you're not a fan of bittersweet chocolate, use semi-sweet, or a combination of both. Add dried fruit, like cranberries, cherries, or apricots.

Pumpkin seeds are appropriate for this time of year, but pistachios, almonds, peanuts, or cashews would be great too. To add some depth and spice to the flavor of the chocolate, I've added some pumpkin pie spices and ground red chipotle. The flavors are evocative of Autumn and the chipotle adds a subtle heat, which you can certainly adjust to your taste. You can purchase pumpkin pie spice at your local market, but I've also included a quick recipe with instructions on how to make your own at home below.

I hope you love this delicious "candy" as much as I do...just beware, it's highly addictive! Enjoy!
Some other sweet treats perfect for gift giving - Rum Balls | Coconut Brigadeiros | Saltine Toffee | Chewy Caramel Popcorn Pretzel Bars

Spiced Dark Chocolate & Pumpkin Seed Bark with Sea Salt

{printable recipe}
Yields: about 12 ounces
If you don't have a double boiler, a heat-proof bowl set over a pot of simmering water will work just as well. The chocolate can also be microwaved at 30 second intervals, checking and stirring after each, until completely melted. Experiment with the ingredients and quantities to suit your taste...such as adding dried fruits, assorted roasted nuts, or using a combination or semi-sweet and dark chocolate. The spices give the chocolate a subtle heat, but not too spicy! If you'd like it on the spicier side, add a bit more ground chipotle. Pumpkin pie spice can be found in most supermarkets, but if you're unable to find some, I've included a recipe to make your own at home below.

ingredients:
3 - 3 1/2 ounce bars good quality dark chocolate {70% cacao or higher}
1 teaspoon pumpkin pie spice {recipe below}
1/8 teaspoon ground red chipotle
1/2 cup + 2 tablespoons roasted & salted hulled pumpkin seeds {pepitas}
1/2 teaspoon coarse sea salt

method:
Line a baking sheet with parchment paper and set aside. Break the chocolate into small pieces. Melt 3/4 of the chocolate in a double boiler set over medium heat, stirring occasionally. Once melted, remove from the heat and add the remaining chocolate, stirring until melted. Add the dried spices and stir until thoroughly combined. Stir in a 1/2 cup of the pumpkin seeds.

Using a silicone spatula, scrape the mixture out onto the parchment paper. Spread out evenly into a rectangle, as thin or as thick as you desire. Sprinkle the remaining 2 tablespoons pumpkin seeds over the top. Let the bark rest for 5 minutes to cool slightly, then sprinkle the sea salt evenly over the top. Refrigerate for 45 minutes, or until firm. Break the bark into pieces and enjoy!
Make ahead: The bark can be made at least a week in advance and stored in an airtight container. Keep refrigerated, or store in a cool spot.

Pumpkin Pie Spice {Yields: 2 teaspoons} - In a small container, combine 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon freshly ground nutmeg, and 1/4 teaspoon ground allspice. Stir to combine. Save the remaining spice blend for another use by storing in an airtight container for up to 3 months.

Peanut Butter Pie

I made this pie today as a tribute to a fellow food blogger. One whom I've never met, but who's blog, In Jennie's Kitchen, I've been reading for longer than I've had my own. Tragically, her husband passed away this past Sunday...suddenly, of a heart attack. The food blog community immediately took to the internet, reaching out, wanting to know what they could do to help her.
Amazingly, she posted to her blog this week, to talk about her husband and to ask her readers to make this pie today. It was something he loved, and making it is a way to celebrate his life. She also asked that it be shared with someone you love.

Strawberry Paletas

As a kid, one of my favorite summer treats was a FrozFruit Bar. I loved the chunky strawberry one,...and I also really loved the coconut one. It all depended on my mood. It's amazes me sometimes the things from childhood that stand out as clear as day. Walking to the store, with a few pieces of change and picking out a fruit bar is a memory that makes me happy.
Years later, as an adult living in Brooklyn, I still loved walking to the nearest bodega and picking up one of those exact same bars. I know similar fruit bars, or even the same ones, are available in some supermarkets. But, eating one out of a box is different from getting an individually wrapped one out of a freezer chest at a convenience store. I don't know exactly what it is, but they taste different to me.
I recently purchased a set of ice pop molds and couldn't wait to try them out. When I decided on this recipe, I had no intention of re-creating a strawberry FrozFruit bar at home. But, the end result? It tastes exactly like one! I was so excited...and so were my boys. We've already started planning out which flavors we will make next.
For more ideas, I recommend the cookbook, "Paletas" by Fany Gerson...where you can find this recipe, and many more. By the way, Paletas are frozen fruit pops in Mexico...but, have become quite the rage in the United States. They are sometimes made with milk, but always with fresh, real fruit. Have you tried making Paletas at home? What are some of your favorite flavors, or flavor combos?

Key Lime Bars

These Key Lime Bars are yet another goodie I made for the Bake Sale. In retrospect, it probably wasn't the best choice to bring...as it's delicate & not quite the sort of thing you expect to find there. They are popular with the "grown-ups" who appreciate a more sophisticated dessert.
I've been making this recipe for many years. In fact, I made them for this here blog over a year ago, but never posted them because I neglected to get a shot of the finished product. You know something's good when it gets devoured before you have a chance to get pictures!
Every time I make them I get asked for the recipe. I've also heard from multiple people who are not typically "Key lime" fans, that they loved them. I suspect it's the crust that sets these apart from other recipes...which is made using animal crackers...a brilliant idea!
The original recipe suggests to cut the bars into 2" squares, which I think is a bit overkill. I've always preferred to slice them into little bite-sized bars. But, of course, it's up to you...either way works!

Chewy Caramel Popcorn & Pretzel Bars

This weekend, I once again volunteered to organize the Bake Sale at my children's school carnival. The carnival is one of the main fundraisers at our school, so making the Bake Sale a big hit was important to me. It was a big success & grossed more than it ever has! I got some great photos of the event, which I hope to post soon.
But, in the meantime, I thought I would share one of the treats I made for this year's event. I also have another treat on the horizon for you...so stay tuned!
Last year, I made bags of caramel popcorn, which was a big hit! I planned on making it again this year. But, due to time constraints, I needed to find something easier. While these bars taste a lot like caramel corn, one batch made 24 {big} bars...which could be cooled & wrapped individually in plastic wrap. This ended up being a lot easier than stuffing little cello bags with sticky popcorn.
I also loved the idea of mixing sweet, chewy caramel popcorn with salty, crunchy pretzels...I'm a huge fan of the sweet/salty thing. These bars are delicious & we're a hit, not only at the Carnival, but with my family. The Bozos went nuts for them & DH offered me $20 to buy a batch before I even left for the Bake Sale. I told him he had to wait in line like everyone else...but, did cave & let him buy a few.

Easter Ricotta Pie

Oh my. This past week has been quite long...
My kids were home from school for Spring Break, as I talked about here. It rained most of the week...so, on one of those rainy days I decided we would make a ricotta pie for brunch on Sunday. Growing up, my grandmother would always make a ricotta pie on Easter. It has a more sophisticated taste than most kids would go for. But, even as a child, I always loved it!
It seems that every Italian mother, or grandmother, has her own way of making this traditional dessert {I won't even get started on the savory version...with sausage, ham & and/or cheese}. Some add soaked wheat grains to the filling. Some add chopped candied orange peel, citron, or mixed fruits. Some add chocolate chips.
Most commonly, my grandmother added chocolate chips & candied mixed fruit. Although, I do remember an Easter, or two, where she did make the grain pie.
I didn't have my grandmother's recipe. But, I figured with some searching on the Internet, I could find a similar version. So, after some poking around, I decided on one. It included many steps & was very complicated looking, but I figured we had nothing else going on that day & decided to go for it.
The result?
A complete disaster...in fact, inedible.
I was so disappointed. Not only had I wasted an entire afternoon baking something I wouldn't be able to serve, I still didn't have a dessert for Easter! So, I called my father & asked him if he knew grandma's recipe for Easter pie. He said he thought he had it around somewhere & that he would look around.
That afternoon, I was very happy when he emailed me a copy of her recipe. I decided to make it Easter morning for our brunch that day. We were having a family brunch here at my house. I had planned, shopped & prepped all day Saturday for the event.
But, unfortunately, things didn't turn out as I had planned.

Milky Rice Pudding

This recipe has to be one of the easiest desserts I've ever made. If not for the fact that I needed to photograph some of the steps, all of the ingredients {all three of them}, could have been mixed in one measuring cup...added to a baking dish, cooked & served. It really couldn't be simpler.
Not only is it simple...but, rice pudding & I have a history.
Dh & I went through a rice pudding stage, years ago...while living in Brooklyn. We had a habit of devouring tubs of locally made Kozy Shack rice pudding.
You know how young couples, in love, will tend to gain weight, after being together some time?
It's the rice pudding. In fact, I consumed so much of the stuff that eventually, the sight of rice pudding made me ill. It's been years since I've had some.
But, this rice pudding is no Kozy Shack {even though I do did love the stuff}. First off, it's warm...straight from the oven...not from the refrigerated section of your local grocery store. Secondly, it milky & creamy...with a texture similar to steel cut oats. This version contains no eggs, so there's no tempering involved {always a nerve racking technique for me}. But, in my opinion, it tastes just as delicious as versions made with them.
The only regret I had in making this was that I didn't quadruple the recipe. It will certainly make four servings for an "after a big meal" dessert. But, if you plan on eating it on it's own...maybe for breakfast one morning...it's more like two servings. Being that this recipe is so easy, I highly recommend making a double {or more} batch. If you do, you may need to adjust the cooking time.

Mango Sorbet

This time last year I posted about my addiction to Champagne mangoes. I love mangoes in general, but this variety is truly something special. They have a super smooth texture & are very sweet.

I saw them at the grocery store last week, in season once again & I bought a bunch. I bought so many that I couldn't eat them all before they became overly ripe...so soft I had no idea what to do with them. I was going to dice & freeze them to add to my "smoothie bag"--My smoothie bag is where I add fruit that has ripened too much to eat, but will still be great in smoothies.
Smoothies are both my kids favorite after-school snack...but, frozen organic fruit is expensive & we go through a lot of it! So, having a bag of frozen fruit on hand is always a useful thing around here.
But, this time I decided that these mangoes needed something special. I decided to make some mango sorbet. I'm not a huge dessert person, and the only time I'm known to eat ice cream is when I'm pregnant. But, there's something about mango sorbet...or any sorbet really...that I think is perfect after a meal.
It was my first attempt at making sorbet, so I did a search & found this recipe by the great David Lebovitz...who knows a thing or two about making ice cream. I modified his recipe quite a bit as I only had two mangoes, and this variety is much smaller than a traditional mango. I added in some tequila, instead of rum, because that's what I had on hand. I also cut back on the sugar, because these mangoes were sweeter than normal. I think I was able to adjust it just right, because it came out fantastic!

Brown Butter Brownies

These brownies are the cover recipe in the current issue of Bon Appétit magazine. I've had this issue in the kitchen, on the top of my stack of cooking mags, just staring at me.
We had back to back snow days {again!} this week & I really wanted to make something fun with the kids. Keeping them busy when they can't go outside to play in the snow, due to sleet & rain...has been a challenge to say the least.
So, I decided it was high time we made a batch of these brownies.
The recipe is written by the amazing Alice Medrich...who knows a thing, or two, about baking & chocolate. A few of her recipes are already in my dessert repertoire.
In the magazine, the editors deem this recipe, "the best brownies they've ever tasted".
When you give anything a "best of" title, it automatically has a lot to live up to. I poured over the reviews...both at Bon Appétit's website & Epicurious...just to see if they lived up to the hype. While reading, I discovered that it was pretty much a split vote. Some agreed that they were indeed the best ever...while some thought they were just "pretty good". One common complaint in the reviews was that the brownies came out way too thin. So, about halfway through making them, I decided to double the recipe, hoping for some fatter results. It worked out perfectly! Unfortunately, I decided this after I had already shot half my pics...so, you will see below that some of the pictures do not match up with the quantities listed.
Everyone's tastes are different. What is fabulously delicious to one person, might just be OK to another. But, in my opinion, these brownies really are all that. The browned butter gives them a flavor unlike any brownies I've ever had. They are rich...with a nice nutty, caramel flavor...and, we love caramel! The outside...not just the edges, like in some brownies...is chewy. The inside is soft & gooey. These will definitely be saved as my go-to brownie recipe!

Vanilla Bean Cupcakes with Salted Caramel Frosting

It was my DH's birthday last week. I was on the fence about what to make. A cake? Cupcakes? What kind? My kids aren't the biggest cake fans. One isn't crazy about the cake part & one isn't crazy about frosting...I have weird kids.
I wanted to make something that everyone might like. DH will eat anything sweet & both my kids are wild about caramel. I'm a huge caramel fan too & salted caramel? My fave.
So, after some internet cruising, I settled on this recipe, which I found on the website, CHOW. I am so glad that I did! I love these cupcakes! The frosting is perfect. It reminds me of the Butterscotch Pudding I made a few years ago, but in frosting form. It starts out sweet, then gets a little of the bitterness from the caramel & finishes salty.
I briefly considered turning the recipe into a layer cake. But, I'm glad I decided against it. These cupcakes are very rich & in cake form I think it would have been too much. But, as little cakes? Perfect!
If you're a fan of caramel, or butterscotch, this recipe is a must for you!