Category: Baked Goods

Roasted Banana Muffins

January 3, 2012

How do you feel about bananas?  I am ambivalent about them.  They are neither my favorite fruit (nectarines) nor my least favorite (papayas).  They fall somewhere toward the bottom third of my fruit list.  I don’t hate them but I don’t seek them out either.  My children, on the other hand, love bananas.  Spencer especially.  And so I buy a lot of bananas and always think to myself that I can bake banana bread if they start to go bad.  But then, no matter how many I buy, my guys eat them and so no banana bread is made.  And then I realize that all is well in the banana world because I don’t really like banana bread anyway.  Now really, was that the most fascinating paragraph you have ever read?

Recently I found myself with a few bananas and a recipe that sounded surprisingly interesting to me.  Roasted Banana Muffins.  You take 2 bananas, drizzle them with brown sugar, vanilla, and rum, wrap them up in foil, and roast them for about 20 minutes.  What you get is soft bananas swimming in an incredibly fragrant bath and you know just by smelling them that these muffins won’t taste like that old tired banana bread you make to use up old bananas.  (For the record, “banana” is a really fun word to type.)

This recipe comes from a cookbook with the unfortunate name of Cake Boy.  It is a book that I would have undoubtedly passed by if the charming French author hadn’t made a stop at Book Larder.  I didn’t get to meet him, although I hear he smelled like expensive cologne and was extremely handsome, and those facts made me take a second look at his book.  An extremely decadent cream cheese brownie and a blueberry muffin that you fill and top with a blueberry compote were enough to make me buy it.  (Note: I can’t wait for blueberry season.)  Cake Boy lived up to his promise for big flavor with these muffins – my family inhaled them.

And how about those plates!  I don’t have any sisters, but I am fortunate enough to have three wonderful sisters-in-law.  Two of them, Randy’s sisters (hi Susie!  hi Lois!), conspired to send me these beautiful plates from Cat’s Paw Pottery as a holiday gift.  Don’t you love them?  I hope so because you will be seeing a lot of them…

One Year Ago:  Linzer Tart
Two Years Ago:  Orecchiette with Fennel, Beets, and Toasted Almonds

Roasted Banana Muffins
Adapted from Cake Boy
Makes 12 muffins

This recipe calls for self-rising flour – an ingredient used frequently in Europe but not as much in the States.  You can easily make your own by adding ½ tsp. of salt and 1½ tsp. of baking powder to each cup of flour.  Because this recipe calls for 2¼ cups self-rising flour, I just made 2 cups of the self-rising flour and then added another ¼ cup of all-purpose flour.  I thought with the additional baking powder already in the recipe that these muffins might balloon out of control but they did not.

I always buy superfine sugar (C&H makes it and you can find it on the baking aisle) but if you only have regular, you can grind it in a food processor.  Or, I imagine, you can just use it as is.  Report back if you do.

2 large ripe bananas
¼ cup dark brown sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
2 tsp. dark rum
6 tbsp. (¾ of a stick) unsalted butter
½ cup milk (I used 2%)
2¼ cups self-rising flour
1½ tsp. baking powder
½ cup superfine sugar
2 eggs
Dried banana chips (for topping)

Preheat the oven to 350ºF.  Line a 12-cup muffin pan with paper liners.

First, roast the bananas.  Peel them, then place them on a large sheet of foil on a baking sheet.  Sprinkle them with the dark sugar, vanilla extract, cinnamon, and rum.  Wrap in a loose but secure package and cook in the preheated oven for 20-25 minutes.  Allow to cool.

Melt the butter and allow to cool.  In a bowl, mash the roasted bananas well.  With a fork, beat the eggs, melted butter, and milk in a second bowl.  Add the mashed bananas and stir through.

Sift the flour, baking powder, and superfine sugar into a large bowl.  Make a well in the center and add the egg and banana mixture, stirring roughly with a fork (don’t overmix) until it is a lumpy paste.

Spoon the mixture into the paper cups to the rims (I use a large ice cream scoop for this).  Top each one with some banana chips.  Bake in the preheated oven for 20 minutes.  Rest the muffins on a wire rack too cool down.

 


Category: Baked Goods,Brunch
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Perfect Pumpkin Bread

November 14, 2011

Sometimes I have a moment when I am in line at a coffee shop.  I’m usually a little hungry (I use coffee as my mid-morning snack) and things in the pastry case start to look very tasty.  I never actually purchase any of those things though because I know how deeply disappointing they can be.  For some reason, scones, quick breads, and muffins go through some kind of metamorphosis when they are mass produced, and something that is lovely in the home becomes nothing more than sugar and air.  How can something that looks like pumpkin bread have none of that subtle squashiness and spice that real pumpkin bread has?

The dreary days have just started here in Seattle.  After a crummy winter, a terrible spring, and a summer that didn’t really get going until August, we were due a nice fall and we got one.  It has been lovely.  I don’t remember every having much sun in November and this year, there have been more sunny days than rainy.  But once the rain starts, it stars and those damp days combined with very little daylight make things like pumpkin bread all the more sweet.  Without really realizing it, I have been searching my whole baking life for the perfect pumpkin bread.  Of all the quick breads, it is my favorite.  I have made many in my life and, while all have been tasty, not one of them has been quite right in my book.  I’ve made them with fresh steamed pumpkin, fresh roasted pumpkin, canned pumpkin, nuts, bran cereal, raisins – even chocolate chips.  I liked them all but either the flavor or texture, or both, was not what I wanted.

I’m happy to say I found my perfect recipe and even happier to tell you that it comes from a Seattle source.  Grand Central Bakery has been a Seattle fixture since 1972.  I remember it from my childhood as one of the few places in town that my New Yorker parents thought you could find a decent sandwich.  We used to go down to Pioneer Square almost every weekend and sit at a balcony table eating sandwiches and pickles.  Grand Central has grown as our city has and now there are several locations here and in Portland.

Last summer I went to a baking class in Grand Central’s south Seattle bakery, and one of the perks of doing so was receiving a copy of their book, The Grand Central Baking Book.  The baking department of my cookbook collection is large, and growing, but I have to say that most of my books are kind of on the fussy side.  I get lured in by pretty pictures and delicious sounding recipes only to realize, once I have bought the book, I don’t really bake that way.  I am a home baker – I love simple and delicious things best.  There is a time and a place for terrific chocolate cakes but most often what I want is something on the simpler side.  Like pumpkin bread.

This bread really tastes of pumpkin, it is incredibly moist, and it has a wonderful spiciness to it.  I actually bumped up the spices a bit since I love the flavors of cinnamon and ginger in baked goods.  In addition to all of those wonderful things to recommend it, I was delighted to realize that you only use 1/3 cup of vegetable oil for two loaves.  If you have ever made a quick bread, you know it is usually an oil bomb.  Over the years, I have started the practice of substituting ½ of the oil with applesauce in an attempt to make a morning or afternoon treat not be a dessert’s worth of calories and fat.  Here, no substitution is necessary.  Perfect recipe found.

One Year Ago:  Three Cheese Mini Macs
Two Years Ago:  Gianduja Mousse
Three Years Ago:  Pumpkin Whoopie Pies

Pumpkin Bread
Adapted from The Grand Central Baking Book
Makes 2 loaves

This recipe is written for two 9×5-inch pans.  I have also made it in two 8×4-inch pans.  The smaller pans will give you a taller loaf but can also be a little difficult to remove.

3¼ cups flour
1½ tsp. baking soda
1 tsp. salt
1½ tbsp. pumpkin pie spice (recipe follows)
1/3 cup vegetable oil or canola oil
1 2/3 cups granulated sugar
1 1/3 cup packed light brown sugar
2 cups pumpkin puree (1 15-ounce can)
4 eggs
1/3 cup water
1/3 cup buttermilk

Preheat the oven to 350 degrees.  Lightly grease and flour two loaf pans (either 9×5-inch or 8×4-inch).

Measure the flour, baking soda, salt and pumpkin pie spice into a bowl and whisk to combine.

Using a stand mixer with the paddle attachment, mix the oil, granulated and brown sugars, and pumpkin puree on medium-low speed until well-blended, about 2 minutes.

Crack the eggs into a liquid measuring cup and whisk together.  With the mixer on low speed, slowly pour in the eggs, incorporating each addition completely before adding the next.  Scrape the bottom and sides of the bowl.

Add one-third of the dry ingredients and mix briefly on low speed, then add the water.  Mix well and repeat, using half of the remaining dry ingredients and all of the buttermilk.  Add the remaining dry ingredients and mix just until combined.  Scrape the sides of the bowl and then divide batter between the prepared pans.

Bake for 60 to 75 minutes, rotating the pans every 20 minutes or so.  The loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.

 

Pumpkin Pie Spice

¼ cup ground cinnamon
2 tbsp. ground ginger
1 tbsp. ground nutmeg
1 tbsp. ground cloves
1 tbsp. ground allspice

Combine all of the ingredients in a small bowl and stir with a fork until well combined.  Store in a cool, dry place for up to 3 months.

 


Category: Baked Goods,Bread,Brunch,Seasonal
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Brownies for the Adults

October 7, 2011

Let me get this out of the way.  These are not pot brownies.  I have not made or eaten pot brownies.  Not that there is anything wrong with pot brownies – they are just really not my thing.  I have to say that because I bet there is at least one person out there who sees “brownies for adults” and assumes they must have weed in them.

And here, rather than just tell you why I think these brownies are for adults (cocoa nibs!  but my kids loved them too!) and why I liked them very much although they are quite different from my favorite (cakier!  less intense!), and why I made them (yoga retreat!), I have to tell you about my dad.

My dad is a retired oncologist.  He spent 30-something years treating people with cancer and doing so with kindness and empathy.  The man who would famously tell his kids and wife, sort of jokingly, “Take 2 aspirin and call me in the morning” when one of us was sick, was the most compassionate kind of doctor.  I know because he really is a compassionate dad and I also know because every single person I have ever met who was either in his care or had a family member in his care, practically swoons at the mention of his name.  Nurses too.  And nurses know.

One Wednesday this past summer, I brought my parents to our neighborhood farmers’ market along with the boys.  It is something we like to do together when the timing is right.  Outside, a man was gathering signatures to introduce a measure to legalize medical marijuana in Washington state.  My dad stopped, broke away from us, and went over to sign the ballot.  He is not the ballot-signing type so I was surprised.  I know his views on drugs are more liberal than the average 68 year old but still.  I asked why he felt so strongly.  I asked if he thought that pot does actually help people who are nauseated by chemotherapy.  He said, “Not at all.  Medically, I don’t think it helps.  But if someone has cancer and is that ill, and their immune system is compromised and their hair is falling out and they can’t eat because everything nauseates them, and they think that the pot helps?  Then they should be able to smoke all they want.”  Go Dad.

So yes, I know that this is a bit of a stretch – brownies with cocoa nibs to pot to my dad and ballot measures, but sometimes stories just must be told.

Onward!  I have a lot of brownie recipes here at Dana Treat.  As a chocoholic, I consider brownies a perfect treat.  And because I love chocolate, my perfect brownie is dark, dense, and intense.  But sometimes it is nice to have a brownie that is more like a little piece of cake than a piece of fudge and that is where this guy comes in.  It is not a wimpy brownie, I would say it’s very pleasant.  Well-behaved.  Slightly elegant but also quirky with a bit of crunch.  If you have not tasted cocoa nibs before, they can fool you a bit.  For me, in the first second, I taste chocolate, then coffee, then a bit of bitter.  I like chocolate chips in brownies because I like the break in texture from smooth and rich.  But sometimes some less sweet, less chocolate-y, is welcome.

One Year Ago:  Ratatouille and Mushroom and Herb Polenta
Two Years Ago:  Asian Coconut Noodle Soup and Pasta with Tomato Sauce and Arugula
Three Years Ago:  Mediterranean Five Lentil Soup

Cocoa Nib Brownies
The Modern Baker
Makes about 24 brownies

8 ounces (2 sticks) unsalted butter, cut into 12 pieces
9 ounces bittersweet (not unsweetened) chocolate, cut into ¼-inch pieces
1¼ cups dark brown sugar, firmly packed
4 large eggs
½ tsp. salt
¾ cups granulated sugar
1 tbsp. vanilla extract
1¼ cups flour
½ cup cocoa nibs

Line a 13x9x2-inch pan with foil.  Butter foil and set aside.  Set a rack in the middle level of the oven and preheat to 350ºF.

Put the cut-up butter into a medium saucepan and place over medium heat.  Let the butter melt, stirring 2 to 3 times, then allow it to bubble for about 10 seconds.  Remove the pan from the heat and add the chocolate.  Gently shake the pan to submerge the chocolate in the hot butter and set aside for a few minutes so that the chocolate melts.  Use a small whisk to mix smooth.

Place the brown sugar in the bowl of an electric mixer.  Beat in 1 egg on lowest speed using the paddle attachment.  Add the remaining eggs, one at a time, beating smooth after each.  Add the salt, sugar, and vanilla and beat smooth.

Remove the bowl from the mixer and use a large rubber spatula to mix in the chocolate and butter mixture.  Mix in the flour followed by ¼ cup of the cocoa nibs.

Scrape the batter into the prepared pan and smooth the top.  Scatter the remaining ¼ cup cocoa nibs on the batter.

Bake the brownies until they are firm, but still very moist in the center, about 30 minutes.

Cool the brownies in the pan on a rack.

Wrap the pan in plastic wrap and refrigerate the brownies for several hours or overnight before attempting to cut them – they are very moist.


Category: Baked Goods,Bars,Chocolate
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Savory Muffins on a Saturday

July 17, 2011

Early Saturday morning saw me on a ferry bound for the magical island of Bainbridge and another yoga retreat with my awesome friend Jen.  We are into our third year of joining forces on these day-long celebrations and they are a true anchor of stability and centered-ness in our chaotic lives.  Forgive me if I sound a little woo-woo – I’m still coming down off the yoga high.

Memories from last year’s summer retreat include scenes from a bright sunny day – lunch outside at picnic tables and towels laid out on the grass for chatting and post-lunch snoozing in the sunshine.  This year, through the window of the yoga studio, I watched the rain drip down from the sky at approximately the same rate as the sweat dripped off my body (the morning session is hot yoga).  Summer?  What summer?  As I write it is 30 degrees cooler here than it was on the Eastern shore last week.  Sigh.

But even though the weather is not co-operating, my body is still telling me it is summer by the food that it craves.  The thermometer may say butternut squash and mushrooms, but my cravings run more along the lines of berries and salads.  So, I made salads for the retreat.  Four of them including this potato salad which got rave reviews.  I thought about doing some kind of sandwich but in the end opted for two kinds of savory baked goods.  One was a corn bread featuring a corn relish and the other was this muffin.

This is a Savory Spinach, Feta, and Peppadew Muffin and it was my favorite thing I made for the retreat.  Actually no, my favorite thing was the Salted Caramel Squares which I will share with you next.  But as far as savory goes, the muffins were tops.  They are easy to make, beautiful, just the tiniest bit sweet (from a bit of sugar) and the tiniest bit spicy (from the Peppadews) and they keep well overnight in the refrigerator.  I would love them alongside a bowl of soup, with a hearty salad, or all by their lonesome.

(By the way, I’m sure I’m bound to get questions about those placemats.  They are paper (recyclable!) and I got them at an adorable stationery store in our neighborhood called Paper Delights.  They come 50 to a pack and I’ve been using them for my classes.)

Peppadews Previously on Dana Treat: D’Lish Peppadew Peppers
One Year Ago: Couscous and Mograbiah with Oven-Roasted Tomatoes
Two Years Ago: Roasted Tomato and Olive Galette with Fontina
Three Years Ago: Leek Frittata

Savory Spinach, Feta, and Peppadew Muffins
Adapted from Bon Appétit
Makes 12 standard muffins

You can find Peppadew peppers in one of two places.  Either on the condiment aisle nearby the jarred roasted red peppers or on the olive bar if your grocery store has one.  I have seen them whole and sliced – either would work here since you need to chop them anyway.

Non-stick vegetable oil spray
2¾ cups all-purpose flour
¼ cup sugar
2 tsp. baking powder
½ tsp. sweet paprika
½ tsp. smoked paprika
¾ tsp. salt
¾ cup whole milk
½ cup vegetable oil
2 large eggs
1 cup thinly sliced spinach leaves
¾ cup crumbled feta cheese
½ cup drained mild Peppadew peppers or roasted red peppers, chopped

Preheat oven to 375ºF.  Spray 12 standard (1/3-cup) muffin cups with nonstick spray.  Whisk flour, sugar, baking powder, both paprikas, and salt in medium bowl.  Whisk milk, oil, and eggs in large bowl to blend.  Add dry ingredients; whisk just until blended.  Add spinach, feta, and peppers; fold to incorporate evenly.  Divide batter among prepared muffin cups (cups will be filled to top).

Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes.  Cool 5 minutes.  Run knife around muffins to release from pan.  Invert pan to release muffins, then turn muffins right side up to cool completely.

(DT: I made these the night before, allowed them to cool completely, wrapped them, and stored them in the fridge.  I let them come to room temp before serving.)


Category: Baked Goods,Yoga Retreat Food
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The New Favorite Cracker

May 3, 2011

Let’s take a little quiz.  In each of the following scenarios, which would you choose?

Store-bought cracker or store-bought cookie?
Store-bought cracker or homemade cookie?
Homemade cracker or store-bought cookie?
Homemade cracker or homemade cookie?

It might surprise (shock? repulse?) you to know that I would choose the cracker.  Yes, if the store-bought cracker was nice and salty, like maybe a Triscuit, I would choose it over a homemade cookie.  What can I say – I’m a savory girl.

Knowing that, it probably won’t surprise you to hear that I have fallen head over heels in love with these crackers.  I have been a big fan of making my own crackers and until recently, I had my two favorites.  But move over kids, there is a new cracker in town.  I just served these to my Vegetarian Basics class last week.  One of my attendees – a good friend – suggested I call them (Crack)ers.  Has someone else copyrighted that name yet?  It’s perfect.

This is about as easy as it gets.  Soften butter, toast nuts, grate cheese, and you are basically there.  Having made them several times now, I can give you some tips.

1)  This is the time for good Cheddar cheese.  We always have some mild stuff in the cheese drawer for kids quesadillas and you probably do too.  Don’t use that cheese.  Buy something special and yummy.  It will make a difference.

2)  Chop the walnuts nice and fine.

3)  Double the recipe.  Form the dough into two logs, bake one off and wrap and freeze the other.  Tiny bit more work for double the crackers and the dough freezes beautifully.

4)  If you follow tip #3 and you use a Beater Blade for your standing mixer, switch to the metal blade.  This is a very stiff dough and when I quadrupled the recipe (what?  2 sticks and butter and 2 pounds of cheese – I’m not scared), I broke my beater blade.  You have been warned.

5)  As you are mixing in the flour, you might think to yourself, “This needs some liquid, like milk perhaps.”  It doesn’t.  (Made that mistake!)  Be patient and the dough will come together.

6)  Make sure the walnuts are distributed well throughout the dough, otherwise it can be a little tricky to get to the dough to roll out into a snake without falling apart.  Totally do-able, just a little annoying.

7)  Finally, prepare yourself for the smell coming out of your oven.  Ah-mazing!

Crackers Previously on Dana Treat: Parmesan Thyme Crackers, Rosemary Raisin Pecan Crisps
One Year Ago: Chocolate Truffles
 Two Years Ago: Classic Currant Scones, Rhubarb Struesel Tart, Bean Tostadas with Sofrito

Cheddar Crackers
Tartine

I’m not giving you a yield here because it totally depends on how small your dough logs are, how thin you slice your crackers, etc.  The original recipe said you can get fifty 1-inch round crackers, but honestly I don’t see how that is possible.

¾ cup all-purpose flour
1 tsp. salt
¼ tsp. cayenne pepper
¾ tsp. freshly ground black pepper
2 1/3 cups (8 ounces) grated sharp Cheddar cheese
¼ cup (½ stick) unsalted butter, at room temperature
2/3 cup walnuts, chopped fine

In a small mixing bowl, stir together the flour, salt, cayenne pepper, and black pepper.  Set aside.  In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese and butter and beat on medium speed until combined.  Add the flour mixture and beat on low speed until incorporated.  Stop the mixer and scrape down the sides of the bowl with a rubber spatula.  Mix in the walnuts on low speed.  The dough should be fairly stiff with small chunks of cheese and walnut visible.

Transfer the dough to parchment paper, waxed paper, or plastic wrap and shape into a log about 1-inch in diameter.  (DT: I found it difficult to get the dough this small, so my crackers were bigger.  Darn.)  Wrap well and place in the refrigerator until hard, about 2 hours.

Preheat the oven to 400ºF.  Line a baking sheet with parchment paper or a non-stick liner.

Unwrap the log and cut crosswise into ¼-inch thick slices.  Arrange the crackers on the prepared pan, spacing them apart about 1 inch.

Bake the crackers until golden brown on the edges and lighter in the center, 7 to 10 minutes, depending on size and thickness.  Transfer to a wire rack and let cool completely.  The crackers will keep in an airtight container in cool dry place for up to 2 weeks.


Category: Appetizer,Baked Goods,My Favorites,Party Food
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