Tag Archives: baking

Banana Cupcakes with Cinnamon Frosting


Banana Cupcakes with Cinnamon Frosting

Happy first official day of Summer! I am so happy that we’ve finally fully shaken off the shackles of winter and the cold rains of Spring- Now is the time for beaches, frozen margaritas and flip flops!

It also means I’m getting into crunch time for the wedding planning (112 days to go, who’s counting?). The big decisions have all been made, but there’s still so much to do- if you’ve spent any time looking at wedding blogs or wedding photographer portfolios, it’s all about the details. Never before have I so thoughtfully considered what color napkins are appropriate, what good cardstock should feel and look like, or if it’s worth it to get these ridiculous yellow straws for the reception (no but seriously, I feel like these might be awesome? Maybe?)

But before I get all wedding-y again on everyone, let’s talk about these cupcakes.

Banana Cupcakes with Cinnamon Frosting

The folks at Coursehorse were generous enough to reach out to me and offer an awesome experience for my Meetup group, Food Bloggers in NYC. First off, if you are a food blogger in the area, I encourage you to join! We’ve got a LOT of exciting things coming up soon- and have already had a lot of fun events already.

Our last meetup on Wednesday was no exception. As mentioned, Coursehorse invited us to an amazing bloggers-only event- a cupcake class at the famous Butter Lane bakery in the East Village! People in the group jumped at the opportunity, and who wouldn’t? Tons of cupcakes, lessons on technique, and lots of interesting people- talk about a recipe (ha, ha) for success.

frosting

Olivia was our wonderful instructor from Butter Lane- she was extremely patient while she explained the importance of not over mixing your batter, the proper technique for frosting a cupcake the Butter Lane way (tap, tap, turn!) and how to make delicious custom frostings with just a few special add-ins to their staple flavors (chocolate, vanilla, and cream cheese). In total, we made 3 different kinds of cake (chocolate, vanilla, and banana), and 6 different frostings (in addition to the first 3, we also made raspberry, chocolate peanut butter, and cinnamon).

In return, we thanked her by tediously over documenting every single second of this awesome class with our D-SLRs and iPhones, using Instagram, Vine, Twitter, and Facebook, and of course our blog posts… whoops! That’s what you get when you invite a dozen food bloggers anywhere! 🙂

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Here is the authentic Butter Lane recipe for my favorite combination- their delicious banana cupcakes with cinnamon cream cheese frosting. The banana cake was so light and fluffy, and not dense at all. That comes from mixing everything on looow speed until just combined- a very important tip I picked up!

Banana Cupcakes with Cinnamon Frosting
 
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Author:
Serves: 36

Ingredients
For the cupcakes:
  • ½ lb butter
  • 2½ cups granulated sugar
  • 3 eggs
  • splash of vanilla extract
  • 1½ cups buttermilk
  • 1½ tsp baking soda
  • pinch of salt
  • 3 cups cake flour
  • 2 cups pureed bananas
For the frosting:
  • ½ lb butter
  • 1 lb cream cheese
  • 8 cups confectioner’s sugar
  • splash of vanilla extract
  • 2 tbsp ground cinnamon

Instructions
  1. Make the cupcakes: Preheat oven to 300°F. Combine butter and sugar in a mixing bowl. Mix until sugar and butter forms a cream. Crack eggs into a separate bowl, and add vanilla extract, then add eggs to the mixing bowl. Mix on medium speed until mixture becomes light and fluffy. Combine baking powder, baking soda and salt with flour. Add half the flour mixture, followed by buttermilk, then add the rest of the flour mixture. Mix until combined, but be careful not to over mix. On a low speed, mix in banana puree. Mix for one minute, then remove from mixer and finish mixing by hand. Scoop cupcakes and bake for 23 minutes.
  2. Make the frosting: Combine butter and cream cheese in mixing bowl and mix on a medium speed for 5 minutes. While mixing at low speed, add sugar. Once combined, add a splash of vanilla extract and mix on medium speed for 3 minutes or until smooth and fully combined. Add cinnamon and mix again to combine.
  3. Frost fully cooled cupcakes and enjoy!

Recipe from Butter Lane.

Banana Cupcakes with Cinnamon Frosting

An immense thank you to CourseHorse and Butter Lane for hosting our Meetup! By far our most tasty one yet!

Happy Friday and as always, Happy Eating 🙂
mally

 

Deep Dish Cookie Pie… with a Healthy Twist!

Deep Dish Cookie Pie… with a Healthy Twist!

Oh boy, do I have a treat for you all today.

Imagine a decadent chocolate chip cookie, perfectly soft and delicious. The chocolate chips are super chocolatey, the texture is rich and comforting, and oh yeah, it’s as big as a pie.

Now imagine that that deep dish cookie pie has no flour, eggs, or butter in it. Dream bubble popped, right? How could that even be possible?

Well my friends today is your lucky day… because I have the key for you right here, all thanks to one humble little legume- the magnificent chick pea!

It turns out that when blended with oats, apple sauce, vanilla and yes, some brown sugar, chickpeas help form a “dough” that is nearly identical in taste and texture to regular cookie dough- and this one is gluten-free and safe to eat right out of the food processor!

I first made this for a Super Bowl party earlier this year, and again this week for a co-worker’s birthday. I can tell you not one single person guessed it was made out of chickpeas- in fact everyone was shocked when I told them after!

If only for the sake of curiosity, you have to try making this cookie pie- and with a recipe and ingredients as simple as these, there’s really no excuse!

Deep Dish Cookie Pie… with a Healthy Twist!

Deep Dish Cookie Pie… with a Healthy Twist!
 
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2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained) 1 cup quick oats (or certified-gf quick oats) ¼ cup unsweetened applesauce 3 tbsp oil (canola, veg, or coconut) 2 tsp pure vanilla extract ½ tsp baking soda 2 tsp baking powder ½ tsp salt 1 and ½ cups brown sugar 1 cup chocolate chips
Serves: 8

Ingredients
  • 2 15.5 oz cans of chickpeas
  • 1 cup oats (use gf oats to make this recipe gluten-free)
  • ¼ cup unsweetened applesauce
  • 3 tbsp coconut oil
  • 2 tsp pure vanilla extract
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1½ cups brown sugar
  • 1 cup chocolate chips

Instructions
  1. Preheat oven to 350° F. Place all ingredients except the chocolate chips in a food processor and puree until the mixture is very, very smooth. Fold in the chocolate chips. Pour into an oiled pie plate or 10″ springform pan and bake for 35-40 minutes.

Thank you to Chocolate-Covered Katie for this amazing recipe! I’ve also tried it by pouring it into ramekins and baking at the same temp and time for individual servings (instead of a whole pie). Either way it’s fantastic!

Deep Dish Cookie Pie… with a Healthy Twist!

How easy was that? And I guarantee your friends and family will not know there’s anything healthy in there until you tell them- if my vegetable/all-healthy-foods-hating fiance didn’t notice, yours won’t either 🙂

Happy eating 🙂
mally

Carmelita Bars

Carmelita Bars Carmelita bars might be my absolute favorite dessert item. I say “might” because as my future husband knows, I tend to have a lot of “favorites”… about 5 “favorite” Led Zeppelin songs, 7 “favorite” colors, 3 “favorite” types of tacos, 30 “favorite” nail polish colors, etc. etc. But seriously, there is something so magical about carmelita bars… ever since I tried my first one from the Whole Foods bakery on 24th Street in Manhattan, I was sold. The magic lies in the incredible oat-y shortbread crust. Or maybe it’s the layers of chocolate chips and pecans? Or no, it must be with the delectable homemade salted caramel sauce. Carmelita Bars Yeah. All of those things. Making your own caramel sauce from scratch might seem like a daunting task, but I promise you it’s easy peasy. You just need a nice, deep, heavy-bottomed pot and a little bit of time to make your own amazing sauce that you can use on anything from ice cream to cake and of course, these bars. Plus, you get to avoid all the nasty chemicals from store-bought sauce in a jar, at a fraction of the cost! Honestly, the hardest part about making these bars was waiting the hours necessary to let it cool in the fridge!

Carmelita Bars
 
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Ingredients
For the Salted Caramel:
  • 1 cup granulated sugar
  • ¼ cup water
  • ¾ cup heavy cream, at room temperature
  • 3½ tbsp unsalted butter, at room temperature
  • 1 tsp kosher salt
For the Bars:
  • 2 cups plus 2 tbsp all-purpose flour
  • 1¾ cups quick-cooking oats
  • 1¼ cups packed light brown sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1¼ cups (2½ sticks) unsalted butter, at room temperature
  • 1 cup chocolate chips
  • 1 cup pecans, chopped coarsely
  • salted caramel sauce (from above, you should have about 1⅓ cups)

Instructions
  1. Let’s start by making the salted caramel: In a large pot (something you’d boil pasta in, with tall sides), add the sugar and water and set to medium heat. Swirl the pan to combine the sugar and water, then bring the mixture to a boil. At this point, do not stir. Put a lid on the pan and continue boiling for 2-3 minutes (this allows the steam to clean any crystals off the sides of the pan). Take off the lid and continue cooking the mixture (still without stirring) until it’s a beautiful deep amber color. Take the pan off the heat and add the heavy cream (be careful, it’ll bubble up, which is why you want a nice big pot). Add the butter and salt and whisk until combined into caramel. Set aside while you make the bars.
  2. Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray, or line with parchment paper.
  3. Add 2 cups of the flour, the oats, brown sugar, baking soda, and salt to the bowl of a stand mixer with the paddle attachment. Mix briefly on low just to combine. Add the butter and beat on low speed until the butter is broken into small bits and the mixture is crumbly. Transfer about two-thirds of the mixture to the prepared pan and press into an even layer over the bottom to form the crust. Bake for 10 minutes then remove the pan and transfer to a wire rack.
  4. Sprinkle the chocolate chips evenly over the surface of the crust, then add the pecans. Stir the remaining 2 tbsp of flour into the salted caramel sauce until incorporated, then pour the caramel over the chocolate chips in an even layer. Sprinkle the remaining crumb mixture over the chocolate and caramel. Bake for 15-20 minutes, or until the topping is lightly browned. Remove the pan to a wire rack and allow the bars to cool completely then refrigerate for at least 2 hours (this will be the absolute hardest part!). Cut into squares and serve.

Adapted from Tracey’s Culinary Adventures‘ awesome recipe, via Cooking Channel. Carmelita Bars Go ahead and enjoy these bars over the holiday weekend… you won’t be disappointed! Happy eating 🙂 mally

Brown Butter, Peanut Butter, and Sea Salt Chocolate Chip Cookies

Brown Butter, Peanut Butter and Sea Salt Chocolate Chip Cookies

So um, in the interest of not burying the lede or anything, but these are some seriously BOMB cookies that are about to rock your world. Let’s talk about all the amazing things going on here: peanut butter, sea salt, chocolate chips, and BROWN BUTTER.

Brown butter, huh? The same stuff I used to make my butternut squash risotto extra special? You betcha. Brown butter is the stuff of gods, I tell you- with a nutty, luscious flavor and gorgeous dark amber color, this little addition truly transformed what were already incredible cookies into something outside of this planetary system!

Brown Butter, Peanut Butter and Sea Salt Chocolate Chip Cookies

I mean just look at that OOZING GOODNESS!

Here’s how to make them:

5.0 from 1 reviews

Brown Butter, Peanut Butter, and Sea Salt Chocolate Chip Cookies
 
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Ingredients
  • 1¼ cup all purpose flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup creamy peanut butter at room temperature
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1½ cups chocolate chips
  • sea salt for sprinkling

Instructions
  1. Start out by making the brown butter. In a small pan, heat the butter over medium heat until melted. Stirring often, keep cooking until the butter takes on a nice deep brown color, about 5 minutes. Transfer to a mixing bowl (or stand mixer bowl) and allow to cool slightly.
  2. To the mixing bowl, add the peanut butter and mix until incorporated well with the brown butter. Add both the sugars and mix again. Add the egg and vanilla, and continue to mix until smooth.
  3. In a large bowl, combine the flour, baking soda, baking powder, and salt. Slowly add the flour mixture to the wet ingredients, mixing on low speed. Increase the speed to medium, mixing until everything just comes together. Add the chocolate chips and stir in. Chill cookie dough for a half hour.
  4. Preheat oven to 350°F. Using a cookie scoop, two spoons, or your hands, make balls of dough about 2 tbsp big and place them on a cookie sheet lined with parchment paper or a silpat. Sprinkle the top of each cookie with a pinch of sea salt. Bake for 9 minutes, remove from the oven, and let sit on the cookie sheet for 5 minutes. Remove to a cooling rack and let cool.

I adapted this recipe I found over at my pal Kayle’s blog, Cooking Actress, via the original recipe over at Ambitious Kitchen.

(Yes, I might have just posted a recipe from Kayle last week. Yes, maybe she and I are culinary soulmates.)

Brown Butter, Peanut Butter and Sea Salt Chocolate Chip Cookies

These were gone in 2 days. Like, 2.5 dozen of them. I am not ashamed!

Happy baking 🙂
mally

Sunday Morning Biscuits

Sunday Morning Biscuits

Sunday mornings… there’s a reason so many lovely songs have been written about them.

The time just seems to move slower, ya know? The sun rises slowly, the bed seems more comfortable, and there’s no rush at all to get where you’re going.

I love getting baking done on Sunday mornings… this morning I’ve already made lemon bars (using this recipe from Averie Cooks) for Easter dinner, and when I saw all the butter and flour out, I knew I wanted to throw together some biscuits as a surprise breakfast treat for me and my sweetie.

Sunday Morning Biscuits

My pal Kayle from Cooking Actress has a great recipe for simple biscuits on her blog- no fancy ingredients or crazy methods, just good simple home cooking. I’m sharing it with minor changes to preparations (my dough was too wet to use biscuit cutters successfully).

These biscuits are a delight to put together- just a few simple ingredients, a little elbow grease, and some time in the oven, and you’re left with delicious, buttery and flaky biscuits that are the perfect way to savor my favorite time of the week (with a little butter and jam, of course).

5.0 from 1 reviews

Sunday Morning Biscuits
 
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Ingredients
  • 2¼ cup all-purpose flour
  • ¾ tsp. salt
  • 1 tsp. sugar
  • 4 tsp. baking powder
  • 5 tbsp. very cold butter, cut into smaller pieces (keep in the freezer until ready to use)
  • 1 cup very cold milk

Instructions
  1. Preheat oven to 450 degrees. Line a cookie sheet with parchment paper. In a food processor, pulse together the dry ingredients until combined (If you don’t have a food processor, you can also do this in a mixing bowl with a whisk).
  2. Add the cold butter to the food processor and pulse. If you’re not using the food processor, use a pastry cutter to get the butter incorporated. You are looking for pea-sized butter pieces.
  3. If you’re using a food processor, transfer the mixture to a mixing bowl. Add the milk and stir until just combined.
  4. Use a cookie scoop or two spoons to place ⅓ cup lumps of dough onto the prepared cookie sheet. Use your fingers to flatten the dough to about ½” thickness.
  5. Bake for 8-12 minutes, until golden brown on top. Enjoy with butter and jam!

Sunday Morning Biscuits

What fun treats are on your menu today?

Happy Easter, y’all 🙂
mally