Banana Bread with Buttercream Frosting

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This banana bread uses an interesting ingredient to make it super moist. Not one you would expect, but with a little explanation it makes sense. Mayonnaise. Yes it sounds weird, but mayonnaise is made up of oil and eggs, two ingredients that make this banana bread super moist.

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Make sure to use super ripe bananas because they are sweeter and have a better texture. Some grocery stores sell their over-ripe bananas at a great deal so look out of them- I got a massive bag of bananas for 99 cents.

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Ingredients:

For the Banana Bread:

6 Medium Bananas
1 cup mayonnaise
2 egg
3 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cup sugar
1 cup chocolate chips

For the Icing:

1 cup butter, softened
3 cups icing sugar
1 tsp vanilla extract
1-2 tbsp milk (depending how thick you want the icing)

Directions:

Preheat oven to 350˚F. Line and spray a 9×13 pan.

Mash bananas in a large bowl (or mixmaster). Add mayo and egg and mix well.

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Add flour, baking soda, salt and sugar. Mix until combined.

Add chocolate chips and mix briefly.

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Pour batter into prepared 9×13 pan.

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Bake for 40-55 minutes until a toothpick comes out clean.

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Allow to cool. Remove from pan.

While cooling prepare icing. Cream butter on medium speed for 3-4 minutes.

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Add icing sugar 1 cup at a time, alternating with milk. Add vanilla extract and a pinch of salt.

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Ice the banana bread and cut into individual slices. I piped the icing on for the pattern here. These can be wrapped individually in Saran Wrap. Store in an airtight container.

Crispy French Bread

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This recipe came from life as a strawberry and was an immediate hit. Next time I’ll make it with 1/2 multigrain flour and see how that turns out.

Ingredients:

2 1/4 tsp active dry yeast
1 tsp sugar
1 1/4 warm water (about 100˚F)
1 1/5 tsp kosher salt
2 1/5 cups bread flour

Directions:

Combine yeast, sugar, and warm water in a mixer bowl. Let sit for 5 minutes until foamy.
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Add kosher salt.

Add flour a little at a time and mix with a dough hook until combined.

Lightly flour all sides and turn it over inside the mixing bowl to cover. Cover and let rise for 1 hour until dough has doubled in size.

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When dough has risen, lightly flour a large cutting board. Pour dough (carefully) onto cutting board and shape into a round loaf by pulling in the edges and flipping over.

Flour a mixing bowl and place the loaf seam side (folding side) down. Allow bread to rise for 30 minutes.

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While bread is rising place an empty Dutch Oven with lid on into the oven and heat to 460˚F.

When oven is hot, take the Dutch Oven out and carefully put a trimmed piece of parchment in. Place the dough seam side up in the Dutch Oven carefully. Place the Dutch Oven back in the hot oven (using oven mitts) and bake for 30 minutes.

Remove the lid and bake for an additional 10-15 minutes until crust has browned.

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When done use a spatula to lift the bread out and allow to cool for 20 minutes.

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Apple Pear Crumble

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This recipe is similar to the previous apple pear crisp, but we’ve adapted it to add a crust and turn it into a crumble. You can also swap out the fruit in the summer for the peach blueberry crisp filling to make a delicious summer crumble.

Ingredients:

For the Crust:

1 1/3 cup all-purpose flour
1/2 cup sugar
1/4 tsp ground cinnamon
1/2 cup butter (or margarine if non-dairy), melted

For the Filling:

3 Apples (Granny Smith), chopped
2 pears (Bosc), chopped
1/4 cup all purpose flour
1/2 cup granulated sugar
3/4 ground cinnamon

For the Topping:

1 cup rolled oats
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 tsp cinnamon
1/2 tsp ground nutmeg
1/2 cup butter or margarine, cold and cut into small pieces
1/8-1/4 cup melted butter or margarine

Directions:

Preheat oven to 350˚. In a small bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix until combined.

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Press into a circular pie dish or fluted tart pan. Bake for 20 minutes until lightly browned.

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While baking, make the filling and topping.

Mix all ingredients for filling in a plastic bag and shake.

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Mix all ingredients for topping in a bowl. Combine with fork or pastry blender.

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Put filling on top of baked crust, and add toping on top. Bake for 30 minutes and brush with melted butter or margarine and bake for an additional 10-15 minutes.

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The Momofuku Milk Bar Cake

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This post isn’t an original or modified recipe, but instead an experience with a recipe. I’ve included a link to the recipe I followed from Bon Appétit. I didn’t make any changes, but altered the proportions to make the cake larger. I made three times the cake batter from the proportions in the recipe and double the crumb and frosting. In hindsight I would have made triple the frosting as well (I ran a little short when assembling the cake).

I’ve included pictures of the process and a photo of the final product however you can follow the instructions and ingredients in the Bon Appétit recipe.

As for equipment, I bought a 10 inch cake pan for assembly at Michaels, and some sheets of acetate paper.

Mixed Dry Ingredients.

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Butter, sugars, and shortening.

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After adding eggs.

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After adding rest of the wet ingredients.

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After adding dry ingredients.

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Mixed crumb ingredients.

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Mixed frosting.

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Bottom layer of cake pieces.

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Assembled cake.

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Mocha Espresso Frosted Cookies

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Based on the grocery store cookie this one is a chocolate espresso take. This cookie is soft and frosted with espresso frosting, making it a delicious dessert or treat to enjoy with coffee.

Ingredients:

For the Cookies:

1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer
1 espresso shot
2 1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt

For the Icing:

2 sticks butter, softened
1 tsp espresso powder
1 tsp vanilla
3 cups powdered sugar
1-3 tbsp coffee creamer

Directions:

For the Cookies:

Preheat oven to 350˚F.

In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.

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Add egg, vanilla, sour cream and creamer. I used a flavoured coffee creamer you find at the grocery store.

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Add flour, baking soda, cocoa powder and salt and mix well.

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Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.

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Wait until the cookies are cooled to frost.

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For the Frosting:

Cream butter. Add espresso powder and vanilla.

Add powdered sugar, coffee creamer and vanilla. Alternate adding powdered sugar and coffee creamer.

Spread frosting onto cookies. Add more powdered sugar if it is too thin and more creamer of it is too thick. Top with sprinkles if you wish.

Red Velvet Cookie with Cream Cheese Frosting

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Based on the grocery store cookie this one is a red velvet take. Soft with cream cheese icing this cookie walks the fine line between cookie and cake.

Ingredients:

For the Cookies:

1 1/2 sticks butter, room temperature
1 cup granulated sugar
1 egg
2 tsp vanilla extract
1/4 cup sour cream
1/4 cup coffee creamer (I used vanilla flavoured)
2 1/2 cup all-purpose flour
1/4 cup cocoa powder
Red food colouring (prefer gel based)
1/2 tsp baking soda
1/2 tsp salt

For the Icing:

1 stick butter, softened
1 package (8 oz) cream cheese, softened
1 tsp vanilla
1 tsp coffee creamer
3 cups powdered sugar

Directions:

For the Cookies:

Preheat oven to 350˚F.

In a mixer cream butter and sugar for 1-2 minutes until light and fluffy.

Add egg, vanilla, sour cream, creamer and red food colouring. I used a flavoured coffee creamer you find at the grocery store.

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Add flour, cocoa powder, baking soda and salt and mix well.

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Place golf ball sized balls of dough on a cookie sheet, flatten slightly, and bake for 16-18 minutes.

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Wait until the cookies are cooled to frost.

For the Frosting:

Cream butter and cream cheese.

Add powdered sugar, coffee creamer and vanilla.

Dip cookies in icing to frost. Add more powdered sugar if it is too thin.

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Maple Apple Cake

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Canada is a great country, and aside from free healthcare we have a few other things going for us – for example maple syrup. This cake is filled with apples, and has maple syrup in both the cake itself and the glaze. This cake will be sure to sweeten up your week.

Ingredients:

For the Apple Filling:

1.5 tbsp butter or margarine
3 tbsp brown sugar
3/4 tsp vanilla extract
3/4 tsp cinnamon
3 Granny Smith apples, chopped

For the Cake:

1 1/3 packed brown sugar
1/2 cup butter or margarine, melted
1/2 cup maple syrup
2 tsp vanilla extract
2 eggs
2 cups all-purpose flour
3/4 tsp salt
1/4 tsp baking soda

For the Glaze:

2 tbsp butter or margarine
1/4 cup pure maple syrup
1/2 tsp vanilla extract
1/4 cinnamon
1/2 cup powdered sugar

Directions:

For the Apple Filling:

On medium low heat melt butter or margarine, add brown sugar, vanilla and cinnamon. Mix well and add apples. Cook for 5 minutes.

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For the Cake:

Preheat oven to 350˚F. Spray a 9×13 pan with cooking spray.

In mixer, beat brown sugar, melted butter or margarine, maple syrup and vanilla extract.

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Beat in eggs. Add flour, salt and baking soda. Mix well.

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Add apples and mix with a spatula. Pour batter into the pan.

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Bake for 30-40 mins. Allow to cool for 10 minutes.

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For the Glaze:

Melt butter on medium low heat, add maple syrup, vanilla and cinnamon. Mix well. Add powdered sugar and mix until dissolved. Allow glaze to cool for 10 minutes before pouring over cake.

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Putting it Together:

Using a fork, poke holes all over the cake. Pour the glaze overtop.

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Allow to cool, cut and enjoy.

Raspberry White Chocolate Muffins

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These muffins are based on The Best Blueberry Muffins from just over a year ago.

This recipe is originally from Smitten Kitchen. I changed the flavours to make this raspberry white chocolate (a delicious combination)

NOTE: Don’t worry about the dough being too thick, it is supposed to be (similar to cookie dough) and feel free to use frozen blueberries.

I used made this without muffin liners this time to try and get a nice over filled muffin top, which to be honest, I don’t recommend! Try the fluted muffin liners from the original recipe.

Ingredients:

1 stick and 2 tbsp (10 tbsp) butter, melted
1 cup sugar
zest of 1 lemon
1 and 1/2 cup sour cream
2 eggs
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
2 cups raspberries (I used frozen)
1 cup white chocolate chips
12 tsp turbinado sugar (sugar in the raw)

Directions:

Heat oven to 375˚F and line a muffin tin with 12 liners.

Put melted butter, sugar, zest, sour cream and eggs in a bowl and mix well.

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Add baking powder, baking soda, salt and flour, mix well.

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Fold in raspberries and white chocolate.

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Divide batter between muffin cups (let it be a lot) and add 1 tsp turbinado sugar to the top of each muffin.

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Bake for 30-35 minutes until the tops are perfect, crunchy and golden brown.

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These freeze very well and are a great go to muffin recipe. Serve to a crowd or throw them in your lunch to brighten up your day.

Cast Iron Skillet Cornbread

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This recipe is a little different from the usual. I’ve been making cornbread for a couple years now as a delicious pairing to chilli. It’s crispy on the outside and crumbly on the inside, made perfect by using a cast iron skillet. Give it a try as an addition to chilli or another side dish. I made this non-dairy so it could be more versatile.

Ingredients:

1 1/4 cup almond milk
1 cup cornmeal
1 cup all-purpose flour
4 tsp baking powder
3/4 tsp kosher salt
2 eggs, beaten
1/4 cup unsalted margarine, melted
1 tsp vegetable oil

Directions:

Preheat oven to 425˚F. Place 9 inch was iron skillet in oven to warm it.

Mix almond milk and cornmeal – let soak for 10 minutes.

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Mix flour, baking powder, salt in large bowl.

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Add cornmeal and almond milk mixture, eggs, and melted margarine. Mix until smooth.

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Remove skillet and pour vegetable oil into the skillet. Brush around with a silicon brush or paper towel.

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Pour batter into skillet and bake for 18-20 minutes.

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Confetti Shortbread

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This recipe is originally from Mom on Timeout and it is is my second variation of this shortbread. I based it on the Cranberry Orange Biscotti from last month, although these ones aren’t vegan. You can easily swap the butter to make them vegan if you want!

Ingredients:

3/4 cup sugar
2 1/2 cups all purpose flour
1 cup butter, cut into small cubes
1 tsp vanilla extract
1/2 cup sprinkles
zest of one orange
2 tbsp milk
additional sugar for coating

Directions:

In a large bowl combine flour and 3/4 cup sugar. Cut butter into small cubes, add to dry ingredients and combine with a pastry cutter.

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Add vanilla, milk, and sprinkles. Combine with your hands until forms a dough.

Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.

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Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.

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Bake for 12-15 minutes. Let cool and use royal icing if you wish.

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Cookies can be stored in a container on the counter or frozen for later.