Tag Archives: breakfast/brunch

Chocolate Banana Bread

17 Apr

INGREDIENTS
3 large ripe bananas (easily mashable)
1/3 cup melted butter
3/4 cup brown sugar (packed, light or dark)
1 teaspoon salt (1/2 a teaspoon if using salted butter)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 cup semi-sweet chocolate chips

DIRECTIONS

  1. Preheat oven to 350°F (175°C) with a rack in the middle. Butter or spray with cooking spray the inside of a 5×9-inch loaf pan.
  2. With a fork, mash the bananas until smooth (you can also use a blender or food processor to purée bananas). You should have 1 1/2 to 1 3/4 cups of banana purée. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.
  3. In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
  4. Add the flour mixture to the banana mixture and stir until just incorporated. Stir in the chocolate chips.
  5. Pour batter into the prepared loaf pan. Place in a 350°F (175°C) oven and bake for 1 hour. (Note that because of the chocolate chips that melt in the bread as it cooks, it’s hard to check for doneness using a tester that you insert. One way to test is to gently push the center top of the chocolate banana bread down with your finger. If it feels relatively firm and bounces back when you release your finger, that’s a good sign that it’s done.)

Recipe adapted from Simply Recipes

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Maple and Pecan Oatmeal Scones

15 Mar

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INGREDIENTS
1 1/2 cups (4 1/2 ounces) old-fashioned rolled oats or quick oats
1/2 cup coarsely chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup
1 large egg
1 1/2 cups (7 1/2 ounces) lower-protein unbleached all-purpose flour (like Gold Medal or Pillsbury)
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/4 inch cubes

GLAZE
3 tablespoons maple syrup
1/2 cup confectioner’s sugar

DIRECTIONS

  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees F. Spread the oats and pecans evenly on a baking sheet and toast them in the oven until they are fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats and pecans are cooled, measure out 2 tablespoons (for dusting the work surface) and set aside.
  2. Whisk the milk, cream, maple syrup and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
  3. Place the flour, baking powder and salt in the workbowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses.
  4. Transfer the mixture to a medium bowl; stir in the cooled oats and pecans. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.
  5. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat the dough into a 7-inch circle about 1 inch thick.
  6. Using a bench scraper or chef’s knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved milk-and-egg mixture.
  7. Bake until golden brown, 12 to 14 minutes; cool scones on the baking sheet on a wire rack 5 minutes, then remove scones to a wire rack and cool to room temperature, about 30 minutes.
  8. When the scones are cool, whisk 3 tablespoons maple syrup and 1/2 cup confectioner’s sugar in a small bowl until combined; drizzle the glaze over the scones.

Recipe from Baking Illustrated

Peanut Butter Granola Balls

15 Mar

These are yummy snacks that you don’t have to feel guilty about eating. And they are super easy and quick to make.

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INGREDIENTS
1/3 cup agave syrup (or honey)
1/4 cup natural peanut butter
2 tablespoons unsalted butter
1 cup crisp rice cereal
1 cup old fashioned rolled oats (not quick-cooking)
1/4 cup dried fruit (cranberries & raisins)

DIRECTIONS

In a small saucepan over medium, heat agave syrup (or honey), peanut butter & butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats and dried fruit.

Drop mixture by the tablespoon into cupcake wrappers (depending on size it should make 12-20 balls). Place on a rimmed baking sheet and refrigerate until set, about 15 minutes. Store in an airtight container up to 1 week.

Recipe from Everyday Food

Waffles

2 Feb

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With yet another snow day this week, I had time to make waffles for breakfast. These were the best ones I’ve made yet. Don’t get lazy when it comes to beating the egg whites — they help make the waffles nice and crispy.

INGREDIENTS
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites

DIRECTIONS

  1. In a medium mixing bowl stir together flour, baking powder, salt and sugar. Set aside.
  2. In another bowl beat egg yolks slightly. Stir in milk and oil.
  3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy but try to avoid large clumps of flour).
  4. In a small bowl, using an electric mixer, beat egg whites until stiff peaks form (tips stand straight up).
  5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Be careful not over mix.
  6. Spoon waffle batter into a preheated waffle iron, making sure not to overfill it. Cook until waffle is golden brown. Serve immediately.

Recipe adapted from Serious Eats

Lemon Poppy Seed Muffins

22 Aug

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This recipe makes about 16 regular sized muffins or 12 large ones. Splitting the recipe in half is a good idea as it makes about 8 muffins and you’ll only need 1 lemon.


INGREDIENTS

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tbsp poppy seeds
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1-2 Tbsp lemon zest

Glaze
2 Tbsp fresh lemon juice
1 cup confectioner’s sugar (powdered sugar)

DIRECTIONS

  1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F. Line a muffin pan with paper cups or grease each muffin cup with vegetable oil or melted butter.

  2. Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

  3. In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.

  4. Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

  5.  Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

  6. While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Recipe adapted from Simply Recipes