Wednesday, January 26, 2011
Saturday, January 22, 2011
Some bunches of bananas just seem to turn brown overnight! I hate it when that happens, but this time before my husband threw them out I managed to get a batch of banana bread out of them. As usual, I sat down and scoured my recipes for inspiration then turned to the internet for some extra ideas.
That’s when I stumbled across Food From a Girl Who Loves Food. In her blog, Naka suggests making a marbled banana loaf using Nutella! What a fantastic sounding idea, I even have some in the cupboard! She mixed her’s with a recipe from Cooking LIght, which I should have done, but since I eat dangerously, I went with not only a fully loaded recipe, but a maple one!!
Teri’s Maple Hazelnut Banana Bread
½ cup butter, softened
½ cup maple syrup
2 ripe mashed bananas
½ teaspoon vanilla
4 tablespoons creme fraiche
2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup Nutella
Preheat oven to 350 degrees. Grease a loaf pan.
In a large bowl, mix the butter and maple syrup. Beat in the egg and mashed bananas. Stir in the maple extract and creme fraiche.
In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture.
Melt Nutella in a medium microwave safe bowl. Add 1 cup of banana bread mixture and mix well.
Alternate adding spoonfuls of each mixture into greased loaf pan. Once all batter has been added carefully swirl to create a marbled loaf.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.
Mine is in the oven now and it smells so great, I can’t wait to taste it! My mouth is already watering imagining a thick slick slice slathered in butter!
It was just as delicious as it smelled! Enjoy! What a tasty treat!
Sunday, December 12, 2010
1 cup plus 2 tbl sugar
pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 tsp pure vanilla extract
Combine egg whites, sugar and salt in a heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips.)
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom side of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, whisk in vanilla. Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an air tight container and refrigerate up to 3 days for freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
Saturday, October 16, 2010
Tuesday, October 5, 2010
"...because Wonka would!"
Hot Chocolate Cupcakes by Teri Jakob
A moist dark chocolate cake with a hint of ancho chile, with a swiss meringue cinnamon buttercream frosting and topped with a homemade marshmallow chile pepper and a Hershey chocolate square