I recently made myself an small army of penguin cookies... Here they all are pre/post baking.. These are just a few, in total there were probably close to 50+
Monday, December 31, 2012
Monday, December 24, 2012
Banana bread with a Twist
Looking for another easy recipe for the holidays? This banana bread is right up my alley. It makes a giant mound of banana bread and the toasted coconut gives it a little extra texture.
This banana bread recipe is from one of my favorite blogs, spoonforkbacon! Bonus, its the first in a three post series about banana bread.
Chocolate Chip Coconut Banana Bread
makes one GIANT 9" loaf or five 3" loaves
Ingredients
2+1/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 medium (overripe) bananas
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
mix-ins
3/4 cup chocolate chips
2/3 cup shredded coconut, toasted
1. Preheat oven, 375 degrees. Sprinkle coconut on a baking sheet and toast for 10-15 minutes. Keep an eye on it and toast until a golden brown.
2. In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. If you have a sifter, sift them together.
3. In a small bowl, mash bananas and milk.
4. In a large bowl, beat sugar and butter together for 2 minutes, making sure to scrape down the sides of the bowl. Add eggs, one at a time. Stir in vanilla.
5. Stir in flour mixture until just combined. Fold in chocolate chips and coconut.
6. Lightly grease the loaf pan and bake for 1 hour and 20 minutes, until a toothpick comes out clean when inserted into the middle of the bread.
**Make sure bread it cooked through. I baked mine for 80 minutes, passed the toothpick test and the middle still wasn't completely done. I took it out, let it cool and after an hour the middle of the loaf sank in :(
**Make sure bread it cooked through. I baked mine for 80 minutes, passed the toothpick test and the middle still wasn't completely done. I took it out, let it cool and after an hour the middle of the loaf sank in :(
7. Allow bread to cool in the pan for 2030 minutes. Remove and allow to cool completely before slicing and serving.
Merry Christmas! Happy Holidays!!
Thursday, December 20, 2012
Holiday time!
Hello hello again. Its been awhile, I apologize. I've had a busy fall, but I plan on getting my act together for you folks for the holidays!! So here it is, caramels. Rich, buttery caramels. If you're looking for something easy to pull together in a night and impress this recipe is perfect! All you need is a little patience and elbow grease.
Parchment paper
9x13' pan (glass or metal)
1 package waxed paper candy wrappers OR you can cut and make your own
To make your own, cut waxed or parchment paper into 4x5" squares
2 1/4 cups brown sugar
dash of salt
1 cup light corn syrup
1 can sweetened condensed milk
1 teaspoon vanilla
Prep:
I highly advise using parchment paper to line the pan, this makes the removal process a gazillion times easier. I have made these guys with and without it.
First, fold the parchment paper so that it wil cover the bottom and longer sides of the pan. I found it easiest to fold it down on the sides so that the 3 largest/longest are covered by the paper. (Leaving the smaller 'top' and 'bottom' sides uncovered) lightly butter the pan sans parchment paper, this helps keep the paper in place. Then put paper back in the pan and lightly butter again.
1. Heat butter on medium low heat until completely melted.
2. Add dash of salt and brown sugar. Stir throughly to ensure melted butter and sugar come together.
3. Turn up heat to medium. Be carful not to turn it up too high, you don't want to heat the mixture too quickly or it wil burn.
4. After about 5-10 minutes of stirring, add the corn syrup. Continue to stir.
5. Gradually add the condensed milk
6. Keep stirring and cook until the candy thermometer reaches 245 degrees.
This should take between 10-15 minutes, if you're still cooking turn the heat up a little at a time but be patient. Too much high heat will burn them and make them brittle.
7. As soon as the mixture reaches 245 immediately remove from heat. Stir in vanilla extract.
8. Pour hot caramel into the pan and let cool for 3+ hours. I put mine outside and it took about 2 hours in 20 degree weather to cool.
Make sure it has completely cooled before trying to remove and cut the caramels. If not, the caramels will be very sticky and difficult to cut.
9. To remove, gently run a butter knife around the outside of the pan to help loosen. Place a large cutting board on top of the pan and invert. Gently pull the parchment paper to easy the giant caramel mass onto the board.
10. Cut into long strips and then cut into what ever size pieces you desire. I cut mine into approx. one inch squares.
Materials
Candy thermometerParchment paper
9x13' pan (glass or metal)
1 package waxed paper candy wrappers OR you can cut and make your own
To make your own, cut waxed or parchment paper into 4x5" squares
Ingredients
1 cup (2 sticks) unsalted butter + extra for pan2 1/4 cups brown sugar
dash of salt
1 cup light corn syrup
1 can sweetened condensed milk
1 teaspoon vanilla
Prep:
I highly advise using parchment paper to line the pan, this makes the removal process a gazillion times easier. I have made these guys with and without it.
First, fold the parchment paper so that it wil cover the bottom and longer sides of the pan. I found it easiest to fold it down on the sides so that the 3 largest/longest are covered by the paper. (Leaving the smaller 'top' and 'bottom' sides uncovered) lightly butter the pan sans parchment paper, this helps keep the paper in place. Then put paper back in the pan and lightly butter again.
1. Heat butter on medium low heat until completely melted.
2. Add dash of salt and brown sugar. Stir throughly to ensure melted butter and sugar come together.
3. Turn up heat to medium. Be carful not to turn it up too high, you don't want to heat the mixture too quickly or it wil burn.
4. After about 5-10 minutes of stirring, add the corn syrup. Continue to stir.
5. Gradually add the condensed milk
6. Keep stirring and cook until the candy thermometer reaches 245 degrees.
This should take between 10-15 minutes, if you're still cooking turn the heat up a little at a time but be patient. Too much high heat will burn them and make them brittle.
7. As soon as the mixture reaches 245 immediately remove from heat. Stir in vanilla extract.
8. Pour hot caramel into the pan and let cool for 3+ hours. I put mine outside and it took about 2 hours in 20 degree weather to cool.
Make sure it has completely cooled before trying to remove and cut the caramels. If not, the caramels will be very sticky and difficult to cut.
9. To remove, gently run a butter knife around the outside of the pan to help loosen. Place a large cutting board on top of the pan and invert. Gently pull the parchment paper to easy the giant caramel mass onto the board.
10. Cut into long strips and then cut into what ever size pieces you desire. I cut mine into approx. one inch squares.
Enjoy!! Happy Holidays!!
Wednesday, October 31, 2012
Happy Halloween!!
Its the day before one of my favorite times of year! You see, I have an addiction.. to candy.. Its a problem. Ever since I've had a driver's license and some cash, November 1 is MY DAY to go peruse the leftover candy that is on super sale. Its delicious and completely crazy. Nuf said.
Maybe it comes from my mom's crazy idea that once I entered high school I could no longer go trick-or-treating.. I felt depraved of candy and this is how I overcompensate. Anyways, I acknowledged my problem and therefore allow myself this day of candy!
*I also feel slightly less bad because I have at least ONE other friend who would go and partake in this day with me back when we were in college together (which was not thaaaat long ago..) Yes, you know who you are.
AND lets not forget, Halloween costumes! Such a fun pain in the ass. I decided to do the run as Leonardo from TMNT and go out as Spinelli from Recess (yea!?). IF you don't know who that is you are too young. 90's cartoons were the good ol' days where you could create a tv show for kids based solely around recess shenanigans. Gold.
Have fun tonight, if you're going out and stay warm!
Maybe it comes from my mom's crazy idea that once I entered high school I could no longer go trick-or-treating.. I felt depraved of candy and this is how I overcompensate. Anyways, I acknowledged my problem and therefore allow myself this day of candy!
*I also feel slightly less bad because I have at least ONE other friend who would go and partake in this day with me back when we were in college together (which was not thaaaat long ago..) Yes, you know who you are.
AND lets not forget, Halloween costumes! Such a fun pain in the ass. I decided to do the run as Leonardo from TMNT and go out as Spinelli from Recess (yea!?). IF you don't know who that is you are too young. 90's cartoons were the good ol' days where you could create a tv show for kids based solely around recess shenanigans. Gold.
Have fun tonight, if you're going out and stay warm!
Tuesday, October 30, 2012
Apologies..
Its been almost a month since my last post!! I am sorry! Its been a super busy month in October! Here's a brief photo collage of my life in the last few weeks and pumpkin muffins to keep you in the fall spirit!
Splurged at Lunds today...
Two awesome finds at an estate sale, only $1 each!!
Trying to be cool and decorate the boring white walls of my apartment with little origami pyramids..
Also painting a nice little penguin/polar bear scene on the walls! That little chef dude is my favorite (art/idea cred goes to Chris!)
Competed in my first race!! Such a beautiful course and amazing crowd! The St. Paul community is so supportive of the runners!
Two great button-down finds at a local store, Hunt & Gather. I could (and have) spent hours pouring over their awesome finds)
Fall time means breaking out my fav oxfords, they always make me feel classy!
Baking no knead bread from a Smitten Kitchen recipe. A little dense, but not bad considering I do not own an electric mixer!!
And finally, some warm pumpkin muffins to end a very very long 12 hr work day! Nom nom
Easy pumpkin muffins, slight adaptation from Smitten Kitchen!
This recipe made 12 regular and 12 mini muffins.
1 1/2 cups flour
1 teaspoon baking powder
1 cup canned, solid packed pumpkin
1/3 cup vegetable oil
2 large eggs
1 1/2 teaspoons cinnamon plus 1/2 teaspoon
1/4 teaspoon ground ginger
1/4 teaspoon grond nutmeg
1 1/4 cup sugar, plus 1 tablespoon for topping
1/2 teaspoon baking soda
large pinch of salt
1. Place rack in the middle of the oven and preheat to 350 degrees F.
2. Whisk together pumpkin, oil, eggs, spices, 1 1/4 cups sugar, baking soda and salt in a large bowl until smooth. Then add flour and mix until just combined.
3. In a small bowl mix together 1 tablespoon and 1/2 teaspoon cinnamon.
4. Fill muffin tins until 3/4 full, and top with cinnamon sugar.
5. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean.
6. Let cool for a few minutes until removing and putting on a cooling rack. Or if pressed for space (like me) gently tilt muffins on their sides in the pan to cool (as seen above).
Saturday, October 6, 2012
Fall is here!!
Fall is here! (to stay I hope!). The thought of this excites me sooo much! So many hours with my fuzzy blanket, good beer and book in hand to look forward to. And what better to enjoy than chocolate brownie cookies! All ooey, gooey and chewy, get a good book, big glass of milk and a plateful of these guys!
Makes approx 26 cookies
8 ounces bittersweet chocolate (chopped or in chips)
3 Tablespoons (1 1/2 ounces) butter
1 cup sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup allpurpose flour
1/4 teaspoon baking powder
1/4 teaspoons salt
1. In a double boiler, or in the microwave, slowly melt together the chocolate and butter. Continue stirring until chocolate and butter are both melted and smooth.
*If using the microwave, heat in 10-15 second increments to avoid burning the chocolate. After each little zap in the microwave, take out the chocolate/butter mixture and give it a good stir. As soon as the butter has melted stop microwaving. Keep stirring until the chocolate has melted too.
2. In large bowl, beat together the sugar and eggs until throughly combined. Add the melty chocolate mixture and stir until incorporated.
3. In the same bowl, add the rest of the ingredients. Then pop the dough in the fridge for an hour or so until it is firm.
4. Heat oven to 325 degrees F. Drop tablespoons of the dough onto lightly greased or parchment paper lined cookie sheets.
5. Bake for 10-12 minutes, just until the tops have begun to crack. Remove and let cool. Cookies keep up to 4-5 days, stored in an airtight container at room temp.
Chocolate Brownie Cookies
Makes approx 26 cookies
8 ounces bittersweet chocolate (chopped or in chips)
3 Tablespoons (1 1/2 ounces) butter
1 cup sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup allpurpose flour
1/4 teaspoon baking powder
1/4 teaspoons salt
1. In a double boiler, or in the microwave, slowly melt together the chocolate and butter. Continue stirring until chocolate and butter are both melted and smooth.
*If using the microwave, heat in 10-15 second increments to avoid burning the chocolate. After each little zap in the microwave, take out the chocolate/butter mixture and give it a good stir. As soon as the butter has melted stop microwaving. Keep stirring until the chocolate has melted too.
2. In large bowl, beat together the sugar and eggs until throughly combined. Add the melty chocolate mixture and stir until incorporated.
3. In the same bowl, add the rest of the ingredients. Then pop the dough in the fridge for an hour or so until it is firm.
4. Heat oven to 325 degrees F. Drop tablespoons of the dough onto lightly greased or parchment paper lined cookie sheets.
5. Bake for 10-12 minutes, just until the tops have begun to crack. Remove and let cool. Cookies keep up to 4-5 days, stored in an airtight container at room temp.
Friday, October 5, 2012
Mexican Pizza!
Monday was a rough day. Chris hyperextended his knee pretty badly and I managed to forget everything I needed for work (breakfast, lunch, work appropriate clothing and shoes.) Twas a long, hungry day.
In my experience, long days are best ended with a great meal. After much debate and aimless wandering through the grocery store,we decided to get creative and make something delicious to make up for the crappy day. Mexican inspired pizza. Here's what we came home with with:
sweet corn tamales
fresh chorizo
queso fresco
mexican sour cream
salsa verde
whole wheat pizza dough
Here's what came of that:
Rolling out the dough...
After it was baked, topping it off with the salsa verde and mexican sour cream: (check out that stache action!)
That photo bombing rooster.. He has no shame!
In my experience, long days are best ended with a great meal. After much debate and aimless wandering through the grocery store,we decided to get creative and make something delicious to make up for the crappy day. Mexican inspired pizza. Here's what we came home with with:
sweet corn tamales
fresh chorizo
queso fresco
mexican sour cream
salsa verde
whole wheat pizza dough
Here's what came of that:
Rolling out the dough...
After it was baked, topping it off with the salsa verde and mexican sour cream: (check out that stache action!)
That photo bombing rooster.. He has no shame!
Baked to perfection, this pizza must've weighed about 20 pounds! It was delicious, but a very very very dense and filling pizza.
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