This was my first attempt at banana bread and I believe I will add in to my rotation. The texture on this was absolutely perfect and the hint of coffee flavor was delicious.
3 very ripe bananas
1 large egg, at room temperature
2 tbls sour cream, creme fraiche, or Greek yogurt
2 oz shot of espresso (or strong coffee)
1 tsp vanilla extract
1 tsp instant espresso granules
1/3 cup melted unsalted butter
3/4 cup granulated sugar
1 1/2 cup all purpose flour
1 tsp baking soda
1 tsp salt
Heat oven to 350°F and grease a 9X5-inch loaf pan.
Mash the bananas as much as you can (I started with a potato masher and finished with a fork).
Stir in the egg, sour cream, expresso, and vanilla until it’s well combined.
Stir in the instant espresso granules.
Stir in the melted butter
Add the sugar and mix well
In a seperate bowl wisk together the flour, baking soda and salt.
Dump the flour mixture into the wet ingredients and still just until there on dry streaks and the batter is still lumpy.
Pour the batter into the loap pan
Bake until a toothpick inserted into the loaf comes out clean, about 1 hour.
Cool in the pan 10-15 minutes, then finish cooling on a cooling rack.
I made this after dinner and it was even better the next day. Makes a great breakfast with a cup of coffee.
Recipe courtesy of Food 52.
This is my first New Year’s back in Seattle, which is reason enough to celebrate. To boot, my apartment has a great view of the Space Needle and the New Years Fireworks show at said Space Needle. So, we had a few people over to take in the view.
I ran across a recipe for champagne cupcakes and decided to make them for the party. They were really well received, but they definitely taste like champagne. It was a little odd to me, but the flavor of the champagne was much less when I tried another one this morning. I was picturing using those little silver ball things as decoration, but I couldn’t find them on my last minute grocery store run. I just used silver sprinkles and they worked perfectly.
The original recipe called for a filling, but it was too much hassle for me to deal with. The original recipe can be viewed here, if you are interested.
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne (or your cheap, grocery store imitation Champagne)
1 cup plus 1tbl champagne
2 sticks butter
2 1/2 cups powdered sugar
Preheat oven to 350 degrees, bake for 17-22 minutes
1. Cream butter and sugar
2. Add eggs one at a time
3. Add vanilla
4. Whisk together flour, baking soda, baking powder, and salt
5. Whisk together sour cream and champagne
6. Alternate adding flour mixture and champagne mixture
7. Pour into cupcake tins and bake
For the frosting
1. Simmer 1 cup of the champagne in a small saucepan until reduced to 2 tbl and cool
2. Cream together butter and sugar until light and fluffy
3. Add the cooled reduced champagne and normal champagne
4. Decorate and eat!
I actually ended up only making half the frosting recipe and it was plenty for the way I decorated the cupcakes.
Happy New Years!
These are probably one of the best things I’ve ever made. I can make a whole batch for 2 people and there aren’t enough cookies to keep up with the demand. They are super easy to make, they are yummy and delicious, and they make the house smell really good.
Recipe discovered here.
2 cups all purpose flour 2 tsp baking soda 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves Pinch of salt 1 cup packed light brown sugar 1/4 cup molasses 3/4 cup canola oil 1 large egg Sugar for rolling
1. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
2. In another bowl, mix together brown sugar, molasses, canola oil, and egg until the batter is smooth.
3. Mix the two mixtures together until the dough comes together.
4. Cover with plastic wrap and refrigerate 20 minutes.
5. Preheat oven to 375 degrees and line baking sheets with parchment paper.
6. Roll the dough into balls a couple teaspoons big and roll the dough balls in sugar.
7. Place on baking sheet, about 2 inches apart.
8. Bake 8-10 minutes, depending on how chewy or crispy you want the cookies.
9. Cookies will be very soft when taken out of the oven. Leave on the baking sheet for a few minutes until they firm up enough to easily move to baking sheet.