banana chocolate chip bread

May 17, 2014 § 2 Comments


once again i had three very black bananas in the fridge waiting to be baked into this delicious banana bread. chocolate chips were also thrown in at the last minute! this recipe was adapted from one of food & wine’s cookbooks best of the best.

• 3 very ripe bananas peeled and mashed
• 2 heaping tablespoons greek yogurt
• 1 large egg at room temperature
• 1 teaspoon grated lemon zest
• 3/4 teaspoon pure vanilla extract
• 3/4 cup bleached all-purpose flour
• 4 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter at room temperature
• 1/2 cup raw pecans, chopped
• 1/4 cup raw sunflower seeds
• 1/2 cup semi-sweet chocolate chips

1. preheat the oven to 350 degrees.
2. in a large mixing bowl mix the banana and yogurt until smooth. add the egg, lemon zest and vanilla and mix until well combined.
3. in another large bowl combine the flour, sugar, baking powder, baking soda and salt until well mixed. add the butter and half the banana mixture and mix until the dry ingredients are moistened. add the remaining banana mixture and fold in the pecans, sunflower seeds and chocolate chips.
4. pour the batter into a buttered, non-stick loaf pan. sprinkle with the brown sugar so that a nice light sweet crust will form on top.
5. bake for 40 to 50 minutes or until a wooden skewer inserted in the center comes out clean.
6. cool the bread.
7. make a lemon glaze (confectioners’ sugar, lemon juice and water) to drizzle over the bread if desired and enjoy!

black bean brownies

March 25, 2014 § 2 Comments


these bad boys are also without flour and are so delicious! i love that they have such a rich chocolate depth of flavor without being too sweet. they’re super easy and guilt free so go ahead and bake these!

• 1 (15 oz) can low-sodium black beans, rinsed and drained
• 2 large eggs
• 1/2 cup good quality cocoa powder
• 3/4 cup granulated sugar
• 1/2 teaspoon oil
• 1/2 teaspoon vanilla extract
• 1 tablespoon unsweetened coconut milk
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon espresso grounds (chocolate enhancer)
• 1/2 teaspoon freshly brewed coffee (optional)
• 1 cup good semi-sweet chocolate chips, divided

1. preheat oven to 350 degrees. grease a nonstick 9 x 9 inch square baking pan with baking spray and line with parchment paper, leaving a little overhang on all sides.

2. in a large bowl with a hand mixer, blend the black beans, eggs, cocoa powder, granulated sugar, oil, vanilla extract, coconut milk, balsamic vinegar, baking powder, baking soda, espresso grounds and coffee until smooth. fold in 1/2 cup of the chocolate chips until combined. pour the brownie batter into the pan. sprinkle the remaining chocolate chips evenly over the top of the brownie mixture.

3. bake the brownies until a toothpick comes out clean in the center, about 30 minutes. allow to cool completely before slicing into squares. enjoy!

last minute valentine ideas

February 13, 2014 § 2 Comments


check out my round-up of last minute valentine ideas, enjoy your day! <3

one cheese quesadillas made w. love
two heart manicure
three valentines sprinkled w. sarcasm
four chocolate raspberry bars w. white chocolate & almonds
five chignon twist tutorial

cornflake chocolate chip marshmallow cookies

February 2, 2014 § 2 Comments


lately i’ve been craving classic chocolate chip cookies. this variation by momofuku milk bar is by no means a classic, but is yummy ridiculous. just make sure to use a stand mixer as i did not and used a wooden spoon, so my cookies came out flat as pancakes, but they were still delicious nonetheless! and just a warning, you won’t be able to resist the cookie dough.

ingredients: (makes 15-20 large cookies)
• 2 sticks unsalted room temperature butter
• 1 1/4 cup granulated sugar
• 2/3 cup light brown sugar, tightly packed
• 1 egg
• 1/2 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp kosher salt
• 3 cups cornflake crunch (recipe below)
• 2/3 cup mini chocolate chips
• 1 1/4 cup mini marshmallows

to do:
1. in a stand mixer bowl fitted with the paddle attachment, cream the butter and sugars on medium high speed for 2-3 minutes. scrape down sides of the bowl with a spatula
2. add egg and vanilla extract and beat 7-8 minutes
3. on low speed, mix in flour, baking powder, baking soda and salt until just combined (1 minute max) do not over mix!
4. scrape down sides and still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds), stir in marshmallows as well
5. line a cookie sheet. measure 1/3 cup portions of dough (using a 2 oz. ice cream/cookie scoop) onto the pan. pat tops of dough mounds flat. wrap the pan tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. (do not bake at room temperature)
6. when ready to bake, preheat oven to 375 degrees and arrange the chilled dough onto lined baking sheets at least 4 inches apart.
7. bake about 18 minutes until browned around the edges and beginning to brown in the center. cookies will puff, crackle and spread. if they seem pale and doughy on the surface, leave in the oven for about 1 more minute.
8. cool cookies completely on pan before moving them to a plate or an airtight container. at room temperature cookies will keep fresh for 5 days, in the freezer they will keep for 1 month. enjoy!

cornflake crunch recipe

• 5 cups cornflakes
• 1/2 cup milk powder
• 3 tbsp granulated sugar
• 1 tsp kosher salt
• 9 tbsp unsalted butter, melted

to do:
1. preheat oven to 275 degrees
2. in a medium bowl, use hands to crush cornflakes to a quarter of their original size
3. add milk powder, sugar and salt and toss lightly
4. add butter and toss to coat (the butter acts as the glue and will create small clusters)
5. spread the cornflake clusters onto a lined baking sheet and bake for 20 minutes until they look toasted, smell buttery and crunch when cooled slightly
6. cool completely before storing or using in a recipe
7. store in an airtight container at room temperature

peanut butter cookies

August 7, 2013 § 3 Comments


these cookies come to you from my favorite cookbook miette. they are moist and chock-full of that perfect peanut-buttery taste without being too sweet. and next up on my baking-to-do list: the bumblebee layer cake! don’t you just love that name?

ingredients: {makes about sixteen 3-inch cookies or forty-eight 2-inch cookies}
• 1 1/2 cups {7 1/2 ounces} all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup {4 ounces} unsalted butter, at room temperature
• 1/2 cup {3 1/2 ounces} granulated sugar, plus more for sprinkling
• 1/3 cup {2 1/2 ounces} firmly packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup plus 2 tablespoons {5 1/2 ounces} creamy or chunky peanut butter

to do:
1. preheat the oven to 350 degrees F. line two baking sheets with parchment paper.

2. sift together the flour, baking soda and salt into a bowl. set aside.

3. in the bowl of a stand mixer fitted with the paddle attachement, on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, 4 to 5 minutes. add the egg and beat until incorporated. scrape down the sides of the bowl with a rubber spatula. add the peanut butter and mix until smooth and uniform.

4. add the dry ingredients and mix until just combined. remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand.

5. to make the small cookies, roll scant 1-teaspoon portions of dough into 3/4-inch balls. to make the larger cookies, roll 1 1/2-tablespoon portions of dough into balls. place them 2 inches apart on the prepared baking sheets. flatten slightly and imprint the traditional cross-hatch marks using the back of a fork or a meat mallet. sprinkle with granulated sugar. bake in batches until lightly browned, about 10 minutes. remove the cookies to a wire rack to cool completely. store in airtight containers for up to 2 weeks. enjoy!

strawberry hand pie cookies

May 8, 2013 § 6 Comments


i’m obsessed with hand pies. and it’s not just about how they taste, i love the name itself and also the idea that they are tiny enough to fit inside your pocket. so i present you with hand pie cookies, this recipe is actually a combination between two cookie recipes, and just a side note here: i sadly do not have a rolling pin in my kitchen currently so i used a half-filled wine bottle to roll out the dough. i also must admit that i get pretty nervous when it comes to dough rolling, but i got through it, you can too!

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• powdered sugar {optional}
• strawberry jam

to do:
1. place flour, baking powder and salt in a small bowl and stir. beat granulated sugar and butter in a medium bowl with a mixer until light and fluffy. beat in egg and vanilla. gradually add the flour mixture. beat at low speed until a dough forms. {i used a wooden spoon because my mixer is in storage} divide dough in half, wrap. refrigerate for 2 hours or until firm.

2. preheat oven to 375 degrees. working with 1 portion at a time, roll dough on lightly floured surface to 1/8 inch thickness. cut dough into 18 small to medium circular shapes with a floured cookie cutter, i used the rim of a small spice jar. {if dough becomes too soft, refrigerate several minutes before continuing.} place 9 circles on ungreased cookie sheets. place about 1 teaspoon or less of the strawberry jam on each circle, leaving a 1/8 inch border around the edges. place the remaining circles over the filling, press edges together with a fork. cut 2 to 3 slits through the top circles of the dough. apply a touch of egg wash to the tops. bake for 7 to 9 minutes or until lightly golden. remove cookies and place on wire racks for cooling completely.

3. sprinkle powdered sugar a top the cookies if you wish. i didn’t have my mesh sieve on me so i did my best using a spoon for a “rustic” look :) enjoy!

english thumbprint cookies

April 26, 2013 § 3 Comments


my mom used to bake these a lot when i was a kid so they hold sentimental value. but sentimental or not, they are just so satisfyingly delicious with their crumbly nutty texture and shot of sweetness from the jam. go make these this weekend! x

ingredients: {makes 30 cookies}
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 teaspoon vanilla
• 1 egg, separated
• 1 cup pecan pieces, toasted + finely chopped
• 2 to 3 tablespoons strawberry jam

1. preheat oven to 350 degrees F. place flour and salt in medium bowl; stir. beat butter and brown sugar in large bowl w. electric mixer at medium speed until light and fluffy. beat in vanilla and egg yolk. gradually beat in flour mixture. beat egg white w. fork until frothy. place pecans in shallow bowl.

2. shape dough into 1-inch balls. roll balls in egg white; roll in pecans to coat. place balls on ungreased cookie sheets. press deep indentation in center of each ball with thumb.

3. bake 8 minutes or until set. remove cookies from oven; fill each indentation w. about 1/4 teaspoon jam. return filled cookies to oven; bake 8 to 10 minutes or until lightly browned. immediately remove cookies to wire racks; cool completely. enjoy with a hot cup of black coffee!

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