Chocolate Chunk Banana Bread

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I’ll admit that I’ve been making a strange amount of banana bread lately. It’s because I’ve been testing and tweaking a recipe that I can depend on time and time again. I also had to finally admit to myself that I do, in fact, have a chocolate problem. My past two weeks have been full of chocolate, just like this banana bread. Nothing’s wrong with that!

A few banana bread tips:
1. You can just use all white sugar if you don’t have any brown sugar on hand.
2. Riper bananas are better for banana bread, because the starch in the banana breaks down into sugar over time.  This makes for a stronger aroma as well as a more moist and sweet final product. Yay!
3. Don’t over mix! Once you add the flour, work it as little as possible. You don’t want a tough or dense bread.

*Preheat oven to 300 degrees.

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Ingredients:
114g (1 stick) melted butter, cooled
100g (½ cup) sugar
100g (½ cup) brown sugar
250g (2 cups)  of flour  
2 eggs
150g (1 cup) chopped chocolate or chocolate chips
2 ripe bananas
1 tsp salt
½ tsp vanilla extract
1 tsp baking powder
½ tsp baking soda

Mash bananas and combine with sugars. Whisk in the butter, followed by the eggs, salt, and vanilla.

Add the chocolate, and stir to combine.

Fold in the flour along with the baking powder and baking soda. Do not over mix.

Pour into a butter/greased loaf pan and bake for approximately 1 hour, or until a knife comes out clean and the banana bread bounces back if you poke it with your finger. Note: melted chocolate on the knife doesn’t mean it’s raw! 

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Wrap in plastic once cool to store. This bread will stay moist for nearly a week!

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Peach Cobbler

Hello everyone! This is the first time in a few weeks I’ve really felt like writing anything. I’ve been in a bit of a rut here in Paris, but I am pushing myself out of it. It’s been a tough ride and I’m still figuring a lot of things out (like the entire French language), but I’ve decided to take a different approach and things are already looking better. I haven’t given myself enough time to absorb the greatness of the new city I live in. That changes now.

About two weeks ago I snagged the last of what I thought might be nice white peaches. I got lucky; they were. Produce can be tricky around here. They sat on the counter for a few days before I finally decided to do something with them. I wanted to make dessert for two, so I decided on a quick cobbler! Oh, how I miss the Southern United States and it’s delicacies. This took me back. 

You’re really free to use any fruit for this. Just take into account the amount of liquid it’s going to produce when it’s baked. A juicy peach will produce enough liquid to make a crust soggy, so to avoid that I tossed about ½ a teaspoon of flour into the diced fruit. 


What You Need (for 2 mini cobblers):

75g butter (about ¾ stick)
100g flour
1/2t baking powder
2 teaspoons salt
1 egg yolk
3 tablespoons sugar
2 tbsp cream
3 peaches, medium diced or 2 cups of any fruit

1) Butter 2 small ramekins. Combine flour, salt, baking powder and sugar. Mix peaches in a separate bowl with 1 tablespoon of flour, 2 tablespoons of sugar, and a pinch of salt.

2) Blend butter into flour using your fingers or a fork. Don’t melt it! 

3) When butter is broken down almost completely, stir in the yolk and the cream. Just bring together, do not overmix. Chill for at least 10 minutes. 

4) Since I used mini ramekins, I quickly shaped my dough into a disk shape and put it over the top of my peaches inside of the ramekin. You could also take a spoon and just drop spoonfuls over the peaches in a baking pan. 

Bake on 350 degrees until golden brown. 

*If you wish to make a regular sized cobbler in a square baking dish, multiply this recipe by 3. 

The Easiest Ice Cream You’ll Make All Summer

Yep, you’re just two ingredients from the perfect, easiest ice cream you will make all summer long. All it takes is one small container of heavy cream and a can of condensed milk. You don’t need an ice cream machine – just a stand mixer, or a hand mixer, or a strong arm with a whisk. It takes about 10 minutes of mixing and a few hours to freeze into lovely, velvety ice cream.

While you can branch off and make any flavors your heart desires from this basic ratio, the flavor in this recipe is Blackberry & Crème Fraîche. It tastes a lot like cheesecake.

Ingredients:

One pint heavy cream
One 14 ounce can of condensed milk
1 pint of blackberries, fresh, or another berry
4 heaping tablespoons crème fraîche
½ teaspoon kosher salt
1/8 teaspoon vanilla bean powder (or 2 teaspoons good quality vanilla extract)
Zest of ½ a lemon

Method:

Smash berries with back of spoon in a bowl; set aside.

Whip the cream to stiff peaks. Not so far that it separates!

Pour the can of condensed milk into the bowl with the cream. Also add the smashed berries, salt, crème fraîche, vanilla bean powder (or extract), and lemon zest. Fold all ingredients together with a spatula.

Pour the ice cream mixture into a metal loaf pan, pie plate, or similar dish. Anything will do as long as it can go into the freezer. Freeze for 5 hours, or overnight. Share with everyone that you love. 

Rosemary & Plum Galette

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I never really made galettes until I started working at Bakeri in Brooklyn, where we make individual sized galettes. This one is a large one. 

Galettes are the easiest, fastest way to showcase any type of fruit (or vegetable!). Apples, strawberries, pears… Or in this case, plums. 

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All you need is a single pie crust & some nice looking fruit. 

Quarter at least 10 plums, depending how large you want your galette to be. Wrap them up in the pie dough as pictured. Or however you please, really. 

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I added blueberries & chopped rosemary, and then put it back in the freezer so it would be really cold (frozen!) going into a really hot oven (400 degrees). By personal preference I egg wash the dough & heavy-handedly apply a good coating of raw sugar. 

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40 minutes later*, a beautiful pastry emerges. Cut it, dollop some fresh whipped cream on it, and share it with friends – or not. 

*Depending on your oven. Check on it every 10m while baking to catch it at the perfect golden brown color.