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 8, 2011 § Leave a comment
As the all-too clichéd phrase goes, April showers bring May flowers. Despite trees birthing tiny buds on their branches, and despite bright green shoots that are slowly inching their way through the winter-sewn dirt along the sidewalks, it doesn’t feel like spring yet. It’s cold. And gloomy. The sky is grey and cloudless. The air is frigid and moist, and the rain is pounding against the windows. We’re in need of warmth. Of comfort food-warmth. Steaming, sweet, pound cake comfort-food warmth, to be exact.
A toasted slice of this yogurt vanilla cake, with a large pat of butter, and a warm cup of coffee, has transformed the day.
2 cups flour
1 1/2 cup sugar
1 cup thick plain yogurt (whole milk or Greek)
7 ounces unsalted butter
4 eggs, separated
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Pre-heat oven to 350 F.
- Beat sugar and butter until fully incorporated. Add lemon zest, yogurt, and vanilla extract, continuing to beat.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- In three parts, add dry mixture to wet, storing until smooth.
- Whisk egg whites until stiff. When peaks have formed, fold into mixture.
- Pour into a greased loaf pan. Sprinkle with sugar or sprinkles of your choice.
- Bake for 50 minutes, or until knife comes out of center almost clean.
Adapted from Italian Desserts!
April 5, 2011 § Leave a comment
Have any leftover winter sweet potatoes? Put those ridiculous roots to use with this simply satiating surprise.
1 long sweet potato
1 teaspoon olive oil
cinnamon, to taste
1 tablespoon brown sugar
- Preheat oven to 400º F.
- Slice sweet potato length-wise, into four.
- Place on baking sheet (or parchment paper on rack in oven, as I always do)
- Drizzle olive oil and dust with cinnamon.
- Bake for 40 minutes, rotating each piece once at the 20 minute mark.
- At 40 minutes, sprinkle sugar over tops of potatoes and leave in oven for 7 more minutes.
- Allow to cool, about 5 minutes. Enjoy!