The CSA included a package of buckwheat flour in the last box, and I happened to have two super ripe bananas that I needed to make something with, so I came up with these muffins:
2 large bananas
2 eggs
1/2 tsp almond extract
1 tbsp maple syrup
1/2 tsp ground cardamom
1/2 tsp nutmeg (I used fresh)
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup buckwheat flour
scant 1/2 cup chopped walnuts
scant 1/2 cup mini chocolate chips
-Combine bananas, eggs, almond extract and spices.
-Sift together soda, powder and flour.
-Stir dry ingredients into wet ones.
-Fold in chips and walnuts.
-Scoop into muffin tins.
-Bake at 350 for 20 minutes.
Result = a healthy, flavorful muffin! Doesn't need any added sugar because the bananas were so ripe and sweet.
Wednesday, April 27, 2016
Salted Tahini Chocolate Chip Cookies
Tahini is one of my favorite foods. It's, apparently, also having a "moment" in the culinary world. So when the NY Times posted this cookie recipe recently I knew I'd be making it ASAP. They were pretty good cookies, they have a slightly nutty flavor but I wouldn't be able to tell the nuttiness was from tahini if I didn't make the cookies myself. I like cookies to be chewy, and these were crispy-crunchy; if I make them again I won't cook them as long.
Thursday, April 14, 2016
Yellow Butter Birthday Cake, Cherry Poppy Seed Cake, and the Browniest Cookies
I have been slacking with keeping up on this archive, but I have been baking a lot these past few weeks. Quick synopsis:
Elena's 4th birthday was a couple of weeks ago, and she requested something "sparkle-pink" (her favorite color) to eat for dessert. I made a classic yellow cake with white buttercream frosting in a 9 x 13" pan, using this recipe from The Kitchn. I found some really sparkly pink sanding sugar in the bulk bins at our supermarket, along with red writing icing and lollipop candles. I used a few drops of red food coloring to turn the cake batter light pink. Elena loved it!
Since I was serving brunch during her birthday party, I also wanted to include a baked good that adults might prefer. A few weeks prior to her party, I found this cherry poppy bread on David Leibovitz's site, so I figured it'd be a perfect time to give it a try. It came out exactly as in those pictures and it was so lemony and delicious. I'll definitely be making this one again. I love trying out alternatives to banana bread, and this was great.
Finally, my brother came to visit last weekend. When we were kids his favorite dessert was brownies; specifically, he loved a recipe my mom used to make called "Texas Brownies" which were made in a sheet pan and frosted. Since we are older and (in theory) have more sophisticated palates, I thought I'd try this very indulgent triple chocolate version from Smitten Kitchen, called "'the browniest cookies" They were very rich and yummy. Everyone loved these.
Elena's 4th birthday was a couple of weeks ago, and she requested something "sparkle-pink" (her favorite color) to eat for dessert. I made a classic yellow cake with white buttercream frosting in a 9 x 13" pan, using this recipe from The Kitchn. I found some really sparkly pink sanding sugar in the bulk bins at our supermarket, along with red writing icing and lollipop candles. I used a few drops of red food coloring to turn the cake batter light pink. Elena loved it!
Since I was serving brunch during her birthday party, I also wanted to include a baked good that adults might prefer. A few weeks prior to her party, I found this cherry poppy bread on David Leibovitz's site, so I figured it'd be a perfect time to give it a try. It came out exactly as in those pictures and it was so lemony and delicious. I'll definitely be making this one again. I love trying out alternatives to banana bread, and this was great.
Finally, my brother came to visit last weekend. When we were kids his favorite dessert was brownies; specifically, he loved a recipe my mom used to make called "Texas Brownies" which were made in a sheet pan and frosted. Since we are older and (in theory) have more sophisticated palates, I thought I'd try this very indulgent triple chocolate version from Smitten Kitchen, called "'the browniest cookies" They were very rich and yummy. Everyone loved these.
Friday, March 11, 2016
Spelt and Oat bars
I made these with apple butter instead of fig preserves; they were decent: I made them because I received spelt flour in my CSA box and I was looking for ways to use that up. I probably won't make these again unless I get more spelt flour!
Double chocolate banana bread
Made this a few times this winter; it looks much more chocolate-y and indulgent than it is: Smitten Kitchen's double chocolate banana bread There is no white sugar, and only 3/4 cup brown sugar (which I typically scale back to 1/2 cup) so it is not too sweet. I think I like this version better than the chocolate chip banana bread I usually make. I confess I do eat it for breakfast...
Tuesday, February 16, 2016
Valentines Edition: Chocolate Peppermint Bars and Streusel Coffee Cake
Homemade York Peppermint Patties, but better! These are very rich and delicious.
Eric and I usually take turns sleeping in on the weekends, and it was his turn to sleep in on Valentine's Day morning, so I asked him if I could make him a special breakfast. He requested coffee cake, so I used one of mom's old recipes. I did a mix 1/4 cup sliced almonds, 1/4 cup salted pepitas. Came out great. I had to cook it an extra 15 minutes because I used an 8 x 8 pan.
Eric and I usually take turns sleeping in on the weekends, and it was his turn to sleep in on Valentine's Day morning, so I asked him if I could make him a special breakfast. He requested coffee cake, so I used one of mom's old recipes. I did a mix 1/4 cup sliced almonds, 1/4 cup salted pepitas. Came out great. I had to cook it an extra 15 minutes because I used an 8 x 8 pan.
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