Banana Cake

Banana Cake with Cream Cheese Frosting
(Recipe courtesy of food.com)

Ingredients:
1 1/2 cups ripe bananas, mashed
2 tsp lemon juice
3 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened to room temperature
2 1/8 cups sugar
3 large eggs
2 tsp vanilla
1 1/2 cups buttermilk

Frosting:
1/2 cup butter, softened to room temperature
1 (8 oz) package cream cheese, softened to room temperature
1 tsp vanilla
3 1/2 cups powdered sugar

Optional: Walnuts for a garnish

1. Preheat oven to 275 (seems low, I know)
2. Grease and flour a 9 x 13 pan
3. In a small bowl, mix mashed banana with lemon juice, set aside
4. In a medium bowl, mix flour, baking soda and salt; set aside
5. In a large bowl, cream 3/4 cup butter and 2 1/8 sugar until light and fluffy
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla
7. Beat in the flour mixture alternating with the buttermilk
8. Stir in banana mixture
9. Pour batter into prepared pan and bake in preheated oven for 1 hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 tsp vanilla
13. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over the top of the frosting if desired.

Coconut Pecan Icing

I am not really a cake fan. I'll admit, sometimes it's good..but usually in moderation. The exception in my book is German Chocolate Cake with Coconut Pecan Icing. Delicious. This homemade icing doesn't disappoint.


Coconut Pecan Icing
(Courtesy of Cooks Illustrated)

Ingredients:
4 egg yolks
1 can (12 oz) evaporated milk
1 cup sugar
1/4 cup packed brown sugar
6 Tbsp (3/4 stick) unsalted butter, cut into 6 pieces
1/8 tsp salt
2 tsp vanilla
2 1/3 cups (7 oz) sweetened coconut
1 1/2 cups finely chopped pecans, toasted (either in 350 degree oven until browned about 8 minutes, or on the stove top in a frying pan)

1. Whisk yolks in medium saucepan. Gradually whisk in evaporated milk. Add sugars, butter and salt and cook over medium high heat whisking constantly until mixture is boiling, frothy and slightly thickened (about 6 minutes).

2. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap and refrigerate until cool or cold, at least 2 hours or up to 3 days.

3. Stir in pecans just before cake assembly.

Enjoy!

Black Bean Stew

Black Bean Stew
(Thanks for the recipe Debbie!)

Ingredients:
1 large diced onion
1-3 minced cloves of garlic
1/4 tsp red pepper flakes
2 Tbsp olive oil
1/2 tsp Cumin
1/2 tsp thyme
2 cans chicken (or vegetable) stock
1 small can diced green chilies
1 (14 oz) can stewed tomatoes (plain flavor)
1 (28 oz) can (or two 16 oz) black beans, rinsed and drained
Cooked rice (I used brown)
Cilantro, chopped
Avocado, diced
Sour cream
Lime slices

1. In a dutch oven, saute onion, garlic and pepper flakes in olive oil. Add herbs, broth and chilies and bring to boil.
2. Add tomatoes and beans. Simmer one hour.
3. Remove 1/2 of stew, cool slightly and puree until smooth. Add pureed mixture back into pot and stir to combine.
4. Serve stew over rice with fresh cilantro, avocado, sour cream and lime slices.

Almond Crusted Chicken

Almond Crusted Chicken
(Courtesy of Cooks Illustrated)

Ingredients:
4 boneless, skinless chicken breasts
Kosher salt
1 cup roughly chopped almonds (I think mine were too big, I would have gone smaller)
4 Tbsp (1/2 stick) unsalted butter, cut into 4 pieces
1 medium shallot, minced (about 3 Tbsp)
1 cup panko (Japanese style bread crumbs)
2 tsp finely grated lemon zest (from 1 lemon)
1 tsp minced fresh thyme leaves (I just used dry)
1/8 tsp cayenne pepper
3 large eggs
2 tsp Dijon mustard
1/4 tsp ground black pepper
1 cup all purpose flour

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Using fork, poke thickest half of chicken breast 5-6 times. Sprinkle evenly with salt. Refrigerate, uncovered while preparing coating.

2. Process nuts in food processor until they resemble course meal. (I left mine too chunky and everyone said they tasted delicious, the texture just resembled soft gravel. Next time I will process them to a finer texture). Heat butter in a skillet over medium heat. Cook, swirling pan constantly until butter turns golden brown and has a nutty aroma (4-5 minutes). Add shallot and 1/2 tsp kosher salt. Cook stirring constantly until just beginning to brown (2 minutes). Reduce heat to medium low. Add panko and ground nuts. Cook stirring frequently until golden brown (10-12 minutes). Transfer panko mixture to shallow dish or pie plate and stir in lemon zest, thyme and cayenne.

3. Lightly beat eggs, mustard and black pepper in a second shallow dish or pie plate. Place flour in a third shallow dish or pie plate. Pat chicken dry with paper towels. Work with 1 piece at a time, dredge chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides with panko mixture, pressing gently so that crumbs adhere. Transfer breaded chicken to clean wire rack set in rimmed baking sheet and repeat with remaining chicken.

4. Bake until instant-read thermometer inserted into thickest part of chicken registers 160 degrees (20-25 minutes). Let rest 5 minutes before serving.

Parmesan Risotto

Parmesan Risotto

Ingredients:
1 Tbsp butter
2 cups Arborio rice
1/2 an onion, diced
8 cups water (with chicken bouillon cubes or chicken base) or Chicken Stock
1/2 cup freshly grated parmesan cheese
2 Tbsp butter
Salt and pepper to taste


In a saucepan bring 8 cups of stock (or water with base or bouillon cubes) to boil. Keep at a simmer the entire time. In a large skillet or frying pan with tall sides heat 1 Tbsp butter until melted. Add onion and saute for 1-2 minutes. Add rice. Stir until coated. Now it's time for the cooking process.

Add about 1 ladle full of hot broth to the rice at a time stirring until the rice absorbs it all. Once it is all absorbed add another ladle until rice is cooked, but not mushy. You will probably have some liquid left over. Once the rice is fully cooked, add the remaining 2 Tbsp of butter. Stir until melted. Add Parmesan cheese and season with salt and pepper to taste.

Mushroom and Spinach Marsala Pappardelle

Mushroom and Spinach Marsala Pappardelle
(Courtesy of Rachael Ray, changed up a bit by me)

1 lb pappardelle or fettuccine pasta (I couldn't find pappardelle, so I used extra wide egg noodles)
1/4 cup extra virgin olive oil
2 pounds cremini mushrooms, sliced (regular mushrooms would work if these aren't available)
4 cloves garlic, minced
1 small onion, diced
2 bay leaves
A pinch of nutmeg
3/4 cup marsala wine
1 cup vegetable (or chicken) stock
1 1/4 cups heavy cream
2 Tbsp butter
A handful of chopped fresh parsley
1 bag of baby spinach, coarsely chopped
1 1/2 cups grated parmesan cheese
1/2 - 1 tsp of red pepper flakes (depending on how much heat you want)

Bring a large pot of water to a boil. Salt it, add pasta and cook until al dente. Drain

While the pasta is cooking, prepare the sauce.

In a large, deep skillet heat the olive oil over medium high heat. Add the onion and garlic. Cook for about 30 seconds to flavor the oil and then add the mushrooms and bay leaves. Cook until the mushrooms release all their liquid and the liquid is gone and the mushrooms start to brown. (about 8 minutes). Season with salt and pepper. Add the spinach a couple of handfuls at a time. Add more when the previous additions have wilted down. Season with nutmeg. Once all the spinach is wilted down, add the marsala and cook until slightly reduced (about 1 minute). Add the vegetable stock and cook for about another minute. Stir in the butter until melted. Add the cream and heat until warm. Add the parsley and cheese and pour over noodles. Add pepper flakes. If it needs more salt and pepper, season to taste.

If the sauce is still too runny, let it simmer with the noodles while stirring occasionally until it thickens and coats the noodles.

Pumpkin Chocolate Chip Cookies

I love pumpkin chocolate chip cookies, and this time of year especially! I've only ever made the cheater cookies where you add one can of pumpkin to one box spice cake mix and add chocolate chips and then bake. I was excited when I found this recipe and it didn't disappoint. They were delicious and super soft!




Pumpkin Chocolate Chip Cookies
(courtesy of Food Network, specifically George Duran)

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup canned pumpkin puree
3 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups (12 ounce bag) of milk chocolate chips (not semisweet)
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture into the batter. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake them for 15-20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.