Banana Bread with Buttercream Frosting

IMG_7406.jpg

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.

IMG_6850.jpg

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.

IMG_6851.jpg

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.

IMG_7394.jpg

IMG_7395.jpg

IMG_6852.jpg

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

Add chocolate chips and mix briefly.

IMG_7396.jpg

Pour batter into prepared 9×13 pan.

IMG_6854.jpg

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

IMG_7400.jpg

Allow to cool. Remove from pan.

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

IMG_7403.jpg

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

IMG_6857.jpg

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.

Blueberry Lemon Loaf

IMG_3342.jpg

This recipe adapted from Baker Bettie combines blueberries, lemon and a tart glaze.

Ingredients:

For the loaf:

1 ¾ cups unbleached all-purpose flour
2 tsp. baking powder
1 cup granulated sugar
1/8 tsp. kosher salt
1 cup Tofutti sour cream
¼ cup grapeseed/coconut/olive oil
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 tbsp. lemon juice, freshly squeezed
2 tsp. lemon zest
2 cups fresh blueberries, divided

For the glaze:

1 cup confectioners’ sugar
2 tsp. lemon zest
2-4 tbsp. lemon juice, freshly squeezed

Directions:

Preheat the oven to 350F and line a 9×5-inch loaf pan with parchment paper sprayed with cooking spray.

In a large bowl, combine the flour, baking powder, sugar, and salt.

IMG_3328.jpg

In the bowl of a food processor fitted with the steel blade, process the sour cream, oil, eggs, vanilla, lemon juice, and zest.   IMG_3326.jpg

IMG_3327.jpg

Add the flour mixture and pulse until just combined. The batter will be thick.

IMG_3329.jpg

IMG_3330.jpg

Fold in 1 ½ cups blueberries and transfer to the loaf pan.

IMG_3331.jpg

IMG_3332.jpg

Scatter the remaining ½ cup blueberries over the top of the loaf.

IMG_3333.jpg

Bake for 65 minutes.

IMG_3336.jpg

Once the cake has cooled, combine the confectioners’ sugar and lemon zest in a bowl. Add lemon juice until the consistency is thick but pourable.

IMG_3334.jpg

IMG_3338.jpg

Pour glaze on top of cake.

IMG_3339.jpg

The Momofuku Milk Bar Cake

IMG_0851.jpg

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.

IMG_9300.JPG

Butter, sugars, and shortening.

IMG_1499.JPG

After adding eggs.

IMG_7907.JPG

After adding rest of the wet ingredients.

IMG_0124.JPG

After adding dry ingredients.

IMG_8090.JPG

Batter in prepared pan.IMG_9758.JPG

IMG_8749.JPG

Mixed crumb ingredients.

IMG_5245.JPG

Mixed frosting.

IMG_2585.JPG

Bottom layer of cake pieces.

IMG_1312.JPG

Assembled cake.

IMG_3136.JPG

IMG_0865.jpg

IMG_0848.jpg

Chocolate Tahini Cake with Tahini Frosting

IMG_2908.jpg

Adapted from Molly Yeh, this easy cake has the unique flavouring of tahini (sesame) in both the cake and the frosting.

Ingredients:

For the Cake:

1 ¾ cups unbleached all-purpose flour
1 ¾ cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ tsp. kosher salt
1 cup almond/coconut/soy milk
½ cup tahini
¼ cup grapeseed oil
1 tbsp. pure vanilla extract
2 large eggs, at room temperature
¾ cup brewed coffee, at room temperature

For the Frosting:

2 sticks (1 cup) pareve margarine, softened
½ cup tahini
2 cups confectioners’ sugar
1 tsp. pure vanilla extract
½ tsp. ground cinnamon
¼ tsp. kosher salt

Directions:

Preheat the oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt.

IMG_2902.jpg

In the bowl of a food processor fitted with the steel blade, combine the milk, tahini, oil, vanilla, eggs, and coffee. Process until smooth.

IMG_2901.jpg

Add the flour mixture and pulse until just combined. Transfer the batter to the baking pan and bake for 28 minutes.

IMG_2904.jpg

Allow the cake to cool while preparing the frosting.

IMG_2905.jpgIn the bowl of an electric mixer fitted with the paddle attachment, combine the margarine and tahini and blend until creamy.

IMG_2906.jpg

Slowly add the confectioners’ sugar, followed by the vanilla, cinnamon, and salt. Spread the frosting over the cake and chill just before serving.

IMG_2907.jpg

Lemon Bars with Coconut Oil Crust

IMG_2925.jpg

Adapted from Food 52 where this recipe had a saltier olive oil crust, this bar has the perfect ratio of sweet, tart thick lemon curd and shortbread crust made without butter.

Ingredients:

Crust:

2 ½ cups unbleached all-purpose flour
½ cup granulated sugar
½ tsp. kosher salt
¾ cup coconut oil, melted

Lemon Curd:

6 large eggs, room temperature
1 ¾ cups granulated sugar
7 tbsp. unbleached all-purpose flour
1 cup fresh-squeezed lemon juice
3 lemons, zested
½ tsp. kosher salt

Directions:

Preheat oven to 325F and line 8×8-inch square baking pan with parchment paper sprayed with cooking spray. In the bowl of a food processor fitted with the steel blade, combine the flour, sugar and salt.

IMG_2919.jpg

Process until well combined. Add the oil and pulse until a lumpy dough forms.

Transfer the dough to the lined pan and use your hands to pat it flat. Use a fork to prick the dough throughout.

IMG_2920.jpg

Bake for 35-38 minutes until puffed and softly golden-brown.

IMG_2921.jpg

While the crust is baking, prepare the curd by combining all of the ingredients in the cleaned food processor bowl and process until smooth.

IMG_2922.jpg

Lower the heat to 300F.

Carefully pour the lemon mixture onto the hot crust and bake for 30-35 minutes until the edges of the lemon bar are slightly puffed and the center barely jiggles.

IMG_2923.jpg

IMG_2924.jpg

Transfer to the refrigerator after the bars cool to room temperature which makes them easier to slice.

Maple Apple Cake

IMG_2751.jpg

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.

IMG_2738.jpg

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.

IMG_2740.jpg

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

IMG_2741.jpg

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

IMG_2742.jpg

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

IMG_2744.jpg

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.

IMG_2745.jpg

Putting it Together:

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

IMG_2746.jpg

Allow to cool, cut and enjoy.

Chocolate Chunk Cherry Oatmeal Cookies

IMG_2616.jpg

This combination of chocolate chunks and dried cherries take this cookie to a truly delicious level. Dried cherries can be substituted with dried cranberries if desired. This dough can be optionally chilled in the refrigerator for up to 2 days before baking off the cookies.

IMG_2610.jpg

Ingredients:

2 sticks unsalted pareve margarine, room temperature
¾ cup brown sugar
¾ cup granulated sugar
2 tsp. pure vanilla extract
2 large eggs, room temperature
1 ¾ cups unbleached all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
1 ¼ cups large flake oats
10 oz. (284g) semisweet or bittersweet chocolate chunks
¾ cup dried cherries

Directions:

Preheat oven to 375F and line cookie sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the margarine and sugars until light and fluffy.

IMG_2611.jpg

 

IMG_2612.jpg

Add in the vanilla, and the eggs, one at a time, scraping down the bowl as necessary.

IMG_2613.jpg

In a separate bowl, combine the flour, baking soda, salt, chocolate chunks and dried cherries.
Slowly add the dry ingredient mixture to the bowl and blend until the dough just begins to come together.

IMG_2614.jpg

Using a 1 ½ -inch scoop, form the dough into approximately 40 balls, spaced on the cookie sheet with a maximum of 12 cookies per sheet.

IMG_2615.jpg

Bake for 11 minutes, rotating the racks halfway through.

Raspberry White Chocolate Muffins

IMG_5255.jpg
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.

IMG_5242.jpg

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

IMG_5246.jpg

Fold in raspberries and white chocolate.

IMG_5248.jpg

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

IMG_5249.jpg

IMG_5251.jpg

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

IMG_5253.jpg

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.

Special Shavuot Edition: Dulce De Leche Cheesecake Squares

This easy to make, delicious caramel flavoured cheesecake is sure to impress.

Ingredients:

CRUST:

2 1/2 cups finely ground graham crackers
3 tbsp. granulated sugar
½ tsp. ground cinnamon
¾ cup coconut oil (or 1 stick butter, melted)

FILLING:

3 8-oz. bricks light cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
½ cup dulce de leche (store bought)
2 tsp. pure vanilla extract

GLAZE:

2/3 cup dulce de leche
2-3 tbsp heavy whipping cream/Nutriwhip

Directions:

Preheat oven to 350F. Line a 9-x13-inch metal baking pan with parchment paper sprayed with cooking spray. In the bowl of a food processor fitted with the steel blade, combine the graham cracker crumbs, sugar and cinnamon until well combined. Drizzle the coconut oil over the crumb mixture and pulse until it resembles wet sand. Transfer the batter to the pan and bake for 10 minutes. Allow to cool.

IMG_2962.jpg

Reduce oven temperature to 325F.

Cube the cream cheese and place it in the cleaned bowl of the food processor. Process until creamy and smooth, scraping down the bowl as necessary. Add the sugar and process again. Add the eggs, one at a time, blending after each addition.

IMG_2963.jpg

Add the dulce de leche and vanilla and process until well combined.

IMG_2964.jpg

Spread batter evenly over cooled crust.

IMG_2965.jpg

Fill a small glass bowl with boiling water and place in the oven beside the baking pan (acts as a water bath and reduces cracking). Bake until just set in center and edges are puffed and slightly cracked, about 30 minutes.

Turn the oven off and prop the door open for 15 more minutes before removing the cake allowing it to cool to room temperature.

IMG_2966.jpg

Warm dulce de leche and 3 tbsp cream until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour. Pour glaze over cooled cheesecake; spread evenly. Refrigerate for at least 4 hours or until ready to serve.

IMG_3052.jpg

Building Block Biscotti

IMG_2056.jpg

I gave this cookie the name, “building block,” because the fillings can be modified to suit your taste.  The versions below are nut-free.  They are dairy-free if pareve white chocolate chips are used.

Ingredients:

2 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 ½ cups granulated sugar
½ cup (1 stick) unsalted pareve margarine, room temperature
2 large eggs, room temperature
1 tsp. pure vanilla extract
1 cup white chocolate chips/semisweet chocolate chips
1 cup dried berries/toasted flaked coconut/toffee pieces
1 egg white

Directions:

Preheat oven to 350F.  Line 2 baking sheets with parchment paper.  Combine flour, baking powder and salt in medium bowl; whisk to blend.

In the bowl of an electric mixer fitted with the paddle attachment, beat margarine and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla and beat until smooth.

IMG_2047.jpg

Mix in flour mixture, then chips and berries/coconut/toffee.  Cover the dough with plastic wrap for 2-24 hours.

IMG_2049.jpg

IMG_2050.jpg

Divide dough into 3-4 logs each approximately 6×2.5 inches (15x7cm) long.   The logs will expand during baking.

Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.

IMG_2053.jpg

Bake logs until golden brown about 35 minutes.

IMG_2054.jpg

Cool for 10 minutes, then slice logs on diagonal into ½-inch wide slices.  Bake for 10 more minutes.  Allow biscotti to cool.  Makes approximately 40 biscotti.

IMG_2055.JPG