April 30, 2011 § Leave a comment
There are four bananas, overripe and lonely for my stomach, sitting on the counter top, crying. They feel abandoned and depressed in their inability to do something about it. All their brothers and sisters have been happily devoured, but these four were forgotten, left by the wayside in my distraction for the pears, the grapes, the pink ladies. It’s a sad, sad thing. Their brownish yellow skin expresses the melancholy state of their mushy, brown souls. And I’ve got to help. I’ve got to do something.
4 ripe bananas (the more ripe, the better!)
1/4 cup melted butter
1 cup sugar
1 egg, beaten
1 1/2 cups flour (I used whole wheat)
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup raisins
- Preheat oven to 350º F.
- In a large bowl, mash four ripe bananas. Add sugar and melted butter, mixing well. Add egg (beaten in a separate bowl beforehand) and mix.
- In a separate bowl, combine flour, salt, baking soda, and cinnamon, stirring to combine.
- Add dry to wet, and beat. Add raisins, and anything else you’d like (walnuts? apple chunks?)
- Pour batter into a buttered loaf pan and bake about 50 minutes, or until knife comes out almost-clean. (I like mine gooey!)
April 23, 2011 § Leave a comment
Oh, peanut butter. You’re so bad. But so good.
Here, we’ve got the sweet-crunch of a sugar cookie, and the smooth-osity of Skippy, and the crunch-melt of Reeses, all in one bite. WHAT a foodgasm.
1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
10 regular-sized Reese’s Peanut Butter Cups
1/4 cup peanut butter (you choose: creamy or crunchy?)
- Preheat oven to 350F. Line an 8-inch square baking pan with buttered parchment paper, leaving a couple inches of overhang on all sides.
- In a large bowl, cream butter and sugars. Add eggs and vanilla, mixing until smooth.
- In a separate bowl, combine flour and salt. Add dry to wet, stirring well. Transfer batter to prepared pan and smooth top.
- Arrange Reeses Cups as you please and gently press down into pan. Between each Reeses, drop dallops of peanut butter.
- Bake until top is golden brown for about 40 minutes, or until toothpick just comes out clean.
- Cool for 20 minutes before lifting your peanut buttery goodness (with your parchment paper overhang) onto a serving platter and cutting into bars.
adapted from Yumsugar’s original recipe.
April 13, 2011 § Leave a comment
It’s quite amazing how the simplest of ingredients have the potential manifest into something so magical. This is a rapid recipe for a bodacious dessert that will most definitely delight your eating companions.
Best served with fresh whipped cream (i.e. heavy cream and confectioner’s sugar whipped up with an electric mixer on high). This cake is so chocolaty, so dense, yet extremely smooth. Refreshing yet satiating. Chocolate lovers, prepare yourselves!
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
- Preheat oven to 375°F. Line the bottom of an 8-inch round baking pan with parchment paper and butter pan (including paper).
- Set a metal bowl over a saucepan or pot of water (flame on medium), and add butter and chocolate. Slowly stir until melted and smooth.
- Remove bowl and whisk in sugar. Add eggs. Whisk. Add 1/2 cup cocoa powder. Whisk.
- Pour batter into pan and place in middle of oven for approximately 25 minutes, or until a thin crust/shell has formed on surface of cake.
- Allow to cool for 10 minutes before inverting onto a platter.
- Once cake has cooled, dust with cocoa powder (and/or confectioner’s sugar, if you so desire). Serve with whipped cream or vanilla ice cream. (Don’t refrigerate it!)
Adapted from Gourmet Mag’s 1997 original recipe.