First off, sorry for not posting in three weeks. J has mentioned that I haven't posted in awhile even though I have made a bunch of goodies. So I'm blogging right now as he cleans the cobwebs from my ceiling while we listen to the raccoons in the attic.
I can't really remember everything that I've made lately. The past few weeks have been a blur with thanksgiving, finals, DC weekend trip, and just getting my life in order to go home to Hawaii. Blah...I know. I'm the first person in history to complain about going to Hawaii.
Here is just a general list with some ratings.
1. Snickerdoodle bundt cake: Fail, but keeper recipe. I think I need a traditional bundt cake pan or just make snickerdoodle loaves.
2.a.Dorie Greenspan Chocolate Marble banana bread. Definite keeper but reduce chocolate so you can taste the banana.
2.b. My go to banana bread recipe w/heavy cream!
3. Crust for a chocolate tart that J made.
4. No knead bread-eh...if necessary.
5. Ham and bean soup in crockpot: need to read how much beans I need before throwing in entire bag.
6. Italian Sausage w/Green Beans in a roasted Acorn Squash.
I think that's about it.
Thanksgiving wen't really well. I roasted a turkey, made gravy from the drippings for the first time, and also did a ham! J's pies came out amazingly. He made homemade meringue for the sweetpotato pie! He used Paula Deen's recipe just FYI. Not gonna post it cause it's easily accessible on foodnetwork and I'm sort of lazy.
Here are the recipes for the banana bread and the snickerdoodle cake. Both are truly comfort food! Ham and bean soup is just my own creation so don't mind me. As for the no knead bread, I'll think about if it's worth posting. Maybe if I make it for the family at home they will be the final decision on it.
Snickerdoodle Cake
Kelsey's Comments: If doing in a bundt pan use a knife to test center and not just a tooth pick. Probably needs to bake longer. I think I'm going to try this in a loaf pan or regular 8'1/2 x 11 pan.
Snickerdoodle Bundt Cake
From Julia of Dozen Flours by way of Ingrid of 3 B's
2 teaspoons ground cinnamon
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature
1. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.
2. Preheat oven to 325F. Using a spray product like Pam with Flour , generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.
3. Sift together the flour, baking powder, baking soda and salt. Set aside.
4. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
5. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)
6. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
Dorie Greenspan Chocolate Marble Banana Bread
Kelsey's Comment: Reduce chocolate. Chocolate overpowered banana flavor sadly. Also used heavy whipping cream. Everything is better with it right?
Black-and-White Banana Loaf
1 1/2 + 2 tbsp c. all purpose flour
1 tsp. baking powder
½ tsp. salt
½ tsp. freshly grated nutmeg
1 ½ ripe bananas, peeled
2 oz. bittersweet chocolate, finely chopped
1 stick plus 2 tbsp. room temperature butter
2/3 c. packed light brown sugar
1/3 c. sugar
4 large eggs
1 tsp. pure vanilla extract
1/4 c. whole milk
Getting Ready:
Center a rack in the oven and preheat oven to 325 degrees. Butter an 8 ½ x4 ½ x 2 ½ inch loaf pan on an insulated baking sheet.
Whisk together flour, baking powder, salt and nutmeg.
In another small bowl, mash the bananas with lemon juice, zest, then stir in the rum.
Melt the chocolate and 2 tbsp. butter together in a microwave or saucepan over simmering water.
Working with a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for 2-3 more minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk and when it is blended add the remaining dry ingredients.
Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.
Pour a little less than half the batter into the bowl with melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into prepared pan (or follow any of the marbling techniques on page. 229). Then, using a knife, swirl the batters taking care not to overdo it.
Bake for 1 hour and 20 – 30 minutes, or until a knife inserted into the center of the cakes comes out clean. Check after 30 minutes, if the cake browns too much, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it cool for 15 minutes before removing it from the pan. Continue to cool on the rack.
1 tsp. baking powder
½ tsp. salt
½ tsp. freshly grated nutmeg
1 ½ ripe bananas, peeled
2 oz. bittersweet chocolate, finely chopped
1 stick plus 2 tbsp. room temperature butter
2/3 c. packed light brown sugar
1/3 c. sugar
4 large eggs
1 tsp. pure vanilla extract
1/4 c. whole milk
Getting Ready:
Center a rack in the oven and preheat oven to 325 degrees. Butter an 8 ½ x4 ½ x 2 ½ inch loaf pan on an insulated baking sheet.
Whisk together flour, baking powder, salt and nutmeg.
In another small bowl, mash the bananas with lemon juice, zest, then stir in the rum.
Melt the chocolate and 2 tbsp. butter together in a microwave or saucepan over simmering water.
Working with a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for 2-3 more minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk and when it is blended add the remaining dry ingredients.
Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.
Pour a little less than half the batter into the bowl with melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into prepared pan (or follow any of the marbling techniques on page. 229). Then, using a knife, swirl the batters taking care not to overdo it.
Bake for 1 hour and 20 – 30 minutes, or until a knife inserted into the center of the cakes comes out clean. Check after 30 minutes, if the cake browns too much, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it cool for 15 minutes before removing it from the pan. Continue to cool on the rack.
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