Banana-Nut Bread

A remixed version of my Banana Muffins. I don't own loaf pans; so I used an 8" x 8" pan. This recipe from Good Housekeeping's The Great Bake Sale Cookbook is absolutely delicious. Definitely try it if you're a fan of banana!


Banana-Nut Bread

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups (about 4 medium) ripe bananas
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup nuts (I used 1/2 cup walnuts and 1/2 cup pecans for this recipe.)

Directions

1. Preheat oven to 325 degrees F.
2. Using a toaster oven, toast nuts at setting "Toast 1" for 1-2 minutes and set aside to cool.  Coarsely chop.
3. In medium bowl, whisk together flour, baking soda, cinnamon, and salt.
4. In a large bowl, use an electric mixer to beat butter and sugars until light and fluffy.  
5. Beat in eggs and gradually add flour mixture.
6. Fold in bananas and nuts.  Mix with a spatula.
7. Spray pan with baking oil.  Bake in 8" x 8" for 50-55 minutes until toothpick inserted in center comes out clean.  (Bake in loaf pan for about 1 hour.)  Cool bread in pan for 10 minutes.  Remove and cool completely.

Peas and Pasta Salad

I made this dish with the Neely's Roasted Asparagus Pasta Salad in mind. However, my refrigerator is seriously lacking the ingredients it requires.  I tried to improvise with a half tablespoon onion powder instead of the shallot, 1 tablespoon garlic powder instead of the garlic, and parsley flakes for the chives.  I even substituted peas for the asparagus and Parmesan for the goat cheese.  In the end, the dressing was overpowering, and i actually rinsed the dressed pasta under cold water for a couple seconds.  The end result was actually pretty good, but it was missing that punch that I'm sure the original recipe has.  Hopefully, I can overcome the lazy and cheap aspects of my personality to test the original recipe one day. 

Neely's Roasted Asparagus Pasta Salad
(original recipe serves 6 to 8)

Ingredients

• 1 pound pasta
• 1 pound asparagus, ends trimmed
• 4 tablespoons EVOO, and extra for drizzling
• salt and pepper
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 2 teaspoons Dijon mustard
• Zest and juice of 1/2 lemon
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1/4 cup thinly sliced fresh chives
• 1 (4 oz.) container crumbled goat cheese

Directions

1. Preheat the oven to 425 degrees F.
2. Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
3. Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
4. In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives. Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

Crepes

These crepes can be used as a base for whatever you want to fill them with.  For my first crepe-making experience, I include fresh strawberries and whipped cream in my final product.  Of course, crepes are made with other fruits, cheeses, meats, etc.  Use your imagination...bon appétit!


Basic Crepes

Ingredients

• 1/2 cup flour
• 1 teaspoon sugar
• pinch of salt
• 3/4 milk
• 1 egg
• 1/2 tablespoon melted butter, cooled
• 1/2 tablespoon brown sugar
• 1/2 teaspoon vanilla extract
• dash of cinnamon
• cooking spray
• choice of filling: strawberries and homemade whipped cream (shown)

Directions

1. In a medium bowl, whisk together the flour, sugars, cinnamon, and salt.  Add the milk, egg, butter, and vanilla.  Whisk until combined.
2. Refrigerate in an airtight container for at least 1 hour or up to 1 day.
3. Spray a skillet with cooking spray and heat over medium-low heat.  Ladle a third of the mixture into the pan in a circular motion...the mixture will begin to cook immediately.
4. Cook for 2 minutes.  Using a spatula, loosen the edges and quickly flip the crepe.  Cook for another 1-2 minutes.  Repeat with the rest of the crepe mixture.

Serve with your choice of fillings.  If you're using fruit, you should try it with my Homemade Whipped Cream! 

Whipped Cream

I am never buying store-bought whipped cream again.

Whipped Cream
makes about 1.5 cups

Ingredients

• 1 cup heavy whipping cream
• 2 tablespoons confectioners sugar
• 1/2 teaspoon vanilla extract

Directions

1. Put a clean, medium, glass bowl in the freezer.  The bowl NEEDS to be very cold while mixing.
2. Using an electric mixer, add the cream into the bowl and begin mixing.  When the cream begins to thicken, add the sugar 1 tablespoon at a time.  Pause mixing to add the vanilla extract.
3. Keep mixing until you reach the desired consistency. 

Garlic Bread

Grilled or Baked Garlic Bread
Adapted from the Neely's Grilled Cheesy Garlic Bread recipe

Ingredients

• 1/2 cup EVOO*
• 3 cloves garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried basil
• salt
• bread of your choice (Italian bread, Kaiser rolls, etc.)
• 1/2 cup grated Parmesan

Directions

1. (If grilling) Preheat the grill to low-medium heat.
2. In a small bowl, combine EVOO, garlic, red pepper flakes, basil, and salt.  Brush bread with olive oil mixture.
3. If grilling, brush and grill both sides of bread until golden (5 minutes).  If using a toaster oven, brush one side and toast for 3-4 minutes. 
4. Sprinkle one side with Parmesan.

*You may also use 8-9 tablespoons of butter and spread mixture on Italian bread.  Heat in a 400 degree oven for 8-10 minutes.  The first 5 should be should be with pieces on top of each other and spread the Parm within the last 4 minutes.

Snickerdoodles

Out of all the cookies I've baked, Giada's Peanut Butter Cookies with Blackberry Jam are definitely my favorites.  My second favorite cookies are my latest batch-- Snickerdoodles.  This is subject to change, but, right now, I am loving them.  It also helps that they are only 80 calories each...80 calories of deliciousness.

Snickerdoodles

Ingredients
makes 20 cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar
• 1 large egg, at room temperature
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees F.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and cinnamon.
3. In a separate large bowl, cream together butter and sugar with a wooden spoon.  Using an electric mixer, add egg and vanilla.  Gradually add the flour mixture until combined.  The mixture may seem crumbly; at this point, use your hands to squeeze and combine the dough.
4. Roll the dough into 1-inch balls and line them up on a baking sheet lined with parchment paper.  Place about 1-2 inches apart on the baking sheet.
5. Bake for 12 minutes, until slightly crinkly. Allow cookies to cool on wire racks.

White Wine Sangria

White Wine Sangria

Ingredients

• 2 peaches
• 1 green apple
• 1 lime
• 2 tablespoons lemon juice
• 1.5 liter bottle Sauvignon Blanc
• 1 bottle dry champagne (no shame in Andre!)
• 1 cup peach liquor
• ice

Directions

1. In a large pitcher, add the white wine and peach liquor.
2. Slice the peaches, apple, and lime and add to the pitcher.  Add the lemon juice.
3. Stir with a long wooden spoon and keep in the refrigerator for at least 6 hours.
4. Right before serving, add the bottle of champagne to the pitcher.  Stir with wooden spoon.  Serve with ice.

See also: White Wine Sangria 2 and Red Wine Sangria