Cocoa Banana Bread

This recipe from Dorie Greenspan is da bomb!

  • 2 c flour
  • 1 c cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 baking soda
  • 8 tbsp butter, soften
  • 1 c brown sugar
  • 2 eggs
  • 3 ripe bananas
  • 3/4 c buttermilk
  • 3 oz chocolate chips

Preheat oven to 350. Spray a loaf pan.

Stir together flour, cocoa powder, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a bowl and beat until smooth. Beat in eggs one at a time. Stir in buttermilk. Stir in dry ingredients and bananas. Stir in chocolate chips.

Poor into a loaf pan. Bake for 30 minutes, then cover loosely with foil, then bake for another 40 – 55 minutes until a toothpick comes out clean.

Let cool 20 minutes then release from pan.

Serves 10 – 12.

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Blackberry Grunt

This is a quick summer dessert. You can use any kind of berries you have or even thawed frozen ones.

Ingredients:
3 c berries
1/4 tsp cinnamon
1/4 c sugar
2 tbsp lemon juice

Topping:
1 1/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
5 tbsp cold butter, cut into small pieces
1/2 c milk
1 egg, lightly beaten.

Preheat oven to 375. 

Toss berries with sugar, cinnamon and lemon in a bowl. Place in a 10 inch baking dish. 

Combine flour, salt and baking powder in a food processor. Add butter and pulse until it resembles course crumbs. Add milk and egg and pulse until combined. Drop by the tbsp onto the berries. Bake 20 minutes. 

Serves 6 – 8.

Lime Cheesecake

I love cheesecake and adding lime juice gives it the perfect tartness.

Ingredients:
2-1/4 cups graham cracker crumbs (about 36 squares)
1/2 cup butter, melted
FILLING:
20 ounces cream cheese, softened
3/4 c sugar
1 c sour cream
3 tbsp flour
3 eggs, lightly beaten
2/3 cup lime juice
1 tsp vanilla

Preheat oven to 325.

In a food processor crush the graham crackers, then add butter and pulse to combine. Press into a 10 inch springform pan. Bake 10 minutes and set aside.

Best sugar and cream cheese until smooth. Add sour cream, beat till smooth. Add eggs, beat till smooth. Add remaining ingredients and beat till smooth. Pour into pan. Bake for 55 minutes until almost set.

Cool 10 minutes, the run a knife among the edge of the pan. Cool completely and refrigerate overnight.

Serves 10 – 12.

Cherry Clafoutis

This dish screams spring! Put the cherries in with the pits – it really makes a differnce in the flavor. This dish is also best served warm.

Ingredients:
1 vanilla bean scraped (put pod in an air tight container to make vanila sugar)
3/4 c heavy cream
1/2 c almond meal
1/2 c vanilla sugar
2 eggs
2 egg yolks
1 tbsp kirsch
1 tsp vanilla extraxt
1 lb of cherries, with stems and pits

Preheat oven to 375.

Whisk together all the ingredients except the cherries and pour into shallow baking pan. Arrange the cherries with the stems up.

Bake for 30 – 40 minutes until golden brown. Serve warm.

Serves 8 -10.

Raiser Oatmeal Cookies

These are from Cookies by Dorie Greenspan – they are amazing!!

Ingredients:
3 c old-fashioned oats
1 1/2 c all-purpose flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 sticks (8 oz) unsalted butter, at room temperature
1 c light brown sugar
2 eggs, at room temperature
1 1/2 tsp vanilla
1 1/2 c plump, raisebs
9 oz chocolate, chopped

Preheat oven to 350.

Whisk together oats, flour, cinnamon and  baking soda.

Best butter, sugar and salt until smooth, about 2 minutes. Add eggsbone at a time. Add 1/3 dry mixture beat until incorporated, repeat. Stir in raisins and chocolate. 

Use a medium scoop and place on a prepared baking sheet.

Bake 15 min, turning 1/2 way.

Makes 3 dozen. 

Coffee Malted Cookies

These cookies are so amazing – they remind me a coffee milkshake in a cookie.

Ingredients:
1 1/2 c flour
1/4 c malted mili powder
1/2 tsp baking powder
1 stick butter, softened
1/2 c sugar
1 tbsp finely ground espresso coffee
1/2 tsp salt
1 egg
1 egg yolk
1 tsp vanilla

Preheat oven to 350.

Combine flour, Malted milk powder, baking powder in a bowl and set aside.

Combine butter, espresso, salt and sugar and beat for 3 minutes. Add eggs one at a time and vanilla. 

Add 1/3 of the dry and beat in until smooth, repeat.
Scoop 1 teaspoon of dough into prepared baking sheets.

Bake 14 minutes, rotating 1 time. Allow to cool on baking sheet for 10 min. Then cool completely on a rack. 

Makes 36 cookies.

Chocolate Caramel Tart

This is from the NYT – it takes a bit of work, but it is totally worth it! I used coconut palm sugar and agave syrup instead of regular sugar and corn syrup.

FOR THE CHOCOLATE DOUGH:
½ c unsalted butter, at room temperature
½ c powdered sugar
¼ c unsweetened cocoa
1 large egg yolk
¾ tsp vanilla
1 ¼ c flour

FOR THE CARAMEL FILLING:
2 c sugar
½ c water
¼ c agave syrup
½ c butter
½ c heavy cream
2 tbsp creme fraiche
PInch of salt

FOR THE CHOCOLATE GLAZE:
3 ½ ounces extra-bittersweet chocolate (70 to 85%), chopped
½ c heavy cream

Prepare chocolate dough:

In bowl of an electric mixer, combine the butter, confectioners’ sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.

Stir flour into dough mixture. Beat on low speed until combined. Press into the bottom and up the sides of a 10-inch tart pan.

Preheat oven to 350 degrees.

Line tart with parchment and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes.

Prepare caramel filling:

In a large saucepan, bring sugar, water and agave syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.

Prepare chocolate glaze:

Place chocolate in a bowl with cream. microwave on medium for 1 minute, stir, if chocolate is not melted enough, micorwave in 30 second intervals. Stir until smooth. Pour glaze over tart, tilting tart for even coverage.

Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

Serves 8 – 10.

Maple Cake

I baked this for Thanksgiving – it has a nice crunchy outside and soft inside. 

Ingredients:
1 c unsalted butter, soft
1/2 c dark brown sugar
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c maple syrup
1 c sour cream
2 eggs
2 tsp vanilla

Maple Whipped Cream:
1/2 c cold heavy whipping cream
3 TBSP maple syrup

Preheat oven to 350 degrees F. Grease a 9-inch bundt pan.

Beat the butter and brown sugar on high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed.

Combine the flour, baking powder, baking soda, and salt.

In another bowl whisk together the maple syrup, sour cream, eggs and vanilla. Add the flour mixture to the stand mixer bowl in 3 additions, alternating with the maple syrup mixture and ending with the flour mixture. Mix only until just combined.
Scoop the batter into the prepared bundt pan and spread it out evenly.

Bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 35-40 minutes.

Let cool 15 minutes in the pan before turning it out onto a wire rack to cool.

Beat the whipping cream to soft peaks. Add 2 tablespoons of the maple syrup and again whip to soft peaks. Taste and add remaining tablespoon of syrup if desired.

Top cooled bundt cake with whipped cream and drizzle with additional maple syrup right before serving.

Serves 10 – 12.

Dorie Greenspans Chocolate Cornflake Haystacks

Dorie Greenspan is one of fav cookbook authors of all time. I am slowly baking my way through her latest book! These are sweat, crunchy and chewy all at the same time!

2 large eggs
1/2 c agave nectar
1 tsp salt
1 c shredded coconut
1 c nuts, coarsely chopped
1 c raisins or other dried fruit
3 c cornflakes
6 oz chocolate, melted

Preheat it to 300 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

Whisk together the eggs, agave and salt until smooth. Switch to a spatula and add the remaining ingredients one at a time, mixing well after each goes in. Adding the cornflakes last.

Scoop the haystacks with a medium cookie scoop or with a tablespoon. Either way, as you portion out the mixture, try to press it a little so that it stays together, and then leave an inch between.

Bake the cookies for 30 to 35 minutes, until they’re deeply golden brown and shiny. Transfer the baking sheets to racks and let the cookies cool completely on the sheets.

Makes anout 30 cookies.

Chocolate Banana Bread

This is what happens when there are too many overripe bananas in our house. It is adapted from a recipe I found on Food52.

1 1/4 c whole-wheat flour
1/4 c unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
1/4 c coconut oil, room temperature
1/2 c sugar
2 large eggs
3 – 4 mashed ripe banana
1/2 c plain Greek yogurt
1 tsp vanilla e
3/4 c chocolate chips
1 c grated zucchini

Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan and set aside.

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

In a large bowl, beat the oil and sugar for 2-3 minutes.  Add the eggs into the sugar and oil mixture, one at a time. Add the dry ingredients, beat to combine. Add the remaining ingredeints and beat to combine.

Pour into the pan and bake for 45 minutes to 1 hour. When a toothpick comes out clean, the bread is ready.

Makes one loaf.