Tag Archives: dessert

Chocolate Chip and Walnut Banana Bread

Saturday started with bright warm sunshine.

It shone a steady stream of light through the windows.

These days call for crackling wood stove fires.

And freshly baked bread.

Chocolate Chip and Walnut Banana Bread

  • Servings: makes 1 loaf
  • Print

  • 3 ripe bananas, mashed
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped walnuts
  • 1/2 cup mini semi-sweet chocolate chips

Preheat oven to 350F. Grease a loaf pan with butter.

Combine mashed bananas, melted butter, sugar and eggs in a medium sized bowl. Add flour, baking soda, baking powder, cinnamon and salt. Mix ingredients until fully incorporated. Fold in the  walnuts and chocolate chips, (leaving out a handful of each to sprinkle over the top).  Pour batter into prepared pan and sprinkle the remaining nuts and chocolate chips over the top.

Bake for 50-55minutes until golden brown and a toothpick inserted in the center comes out clean.

Enjoy your weekend!

xo Jodi

 

 

 

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Pumpkin Walnut Loaf with Chocolate Chips

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October is upon us, which means pumpkin.

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We collect our ingredients in the sun strewn kitchen on this beautiful Sunday morning.

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Cinnamon, nutmeg, ginger and all spice speckled flour is incorporated into creamed butter and sugar.

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Alternate with pumpkin puree until mixture is smooth and orange in color.

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Chopped walnuts and a healthy dose of chocolate chips are folded into the batter before it is placed into the loaf pan.

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More walnuts are sprinkled over top before it is placed into the warm oven.

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While the loaf is baking, we mix cinnamon and nutmeg into confectioners’ sugar and milk for a decadent glaze.

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Pumpkin Walnut Loaf with Chocolate Chips

  • 8 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 3/4 cup pumpkin puree
  • 1/2 cup chocolate chips
  • 1 cup walnuts, chopped

Glaze

  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons milk

Preheat oven to 350. Grease a loaf pan.

In the bowl of a stand mixer, cream butter and sugar. Add eggs, one at a time until incorporated. In another bowl, combine flour, baking soda, salt and spices. Add flour and pumpkin, alternately beginning and ending with flour until smooth. Fold in chocolate chips and 3/4 cup walnuts.

Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

Combine glaze ingredients in a small bowl and pour over the top of the baked loaf.

Slice and enjoy!

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Apple Season

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Here in New England, September is apple picking time.

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Out of all the fruits in this world, I like apples best.

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We chose a sunny day to go to the orchard to pick our share of Macs.

Now, what to make?

My usual would be the Blue Ribbon Apple Pie, always a favorite.

Then there’s the traditional Apple Crisp, you can’t go wrong with that.

Maybe I could turn the apples into Spiced Apple Braid Bread.

I made Apple Cinnamon Coffee Cake last week and it was gone in just one day.

If I had some puff pastry in the freezer, I could make a Caramel Apple Tart.

Or I could start the day with a German Apple Pancake!

An easy cake to make: Apple Butterscotch Cake

Cinnamon Sugar Apple Biscuits are easy to make and delicious.

I could go with Oatmeal Apple Cookies but I’m thinking more along the lines of Baked Apple Donuts.

(If you click on a link, it will bring you to the original post, complete with pictures and instructions.)

If you have an apple recipe worth sharing, please leave a comment!

xo Jodi

Apple and Walnut Blondies

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My mother-in-law has always had shelves upon shelves of cookbooks. Like me, she sits and reads these cookbooks as if they are novels, with pen and paper in hand to write down the shopping list for the week.

A few months ago she gave me a few dozen of those cookbooks that she no longer needed. She knew I’d cherish them, and I do. Thank you Pam, my second mom.

One of the many recipes I eyed, was what the Yankee’s Country Fair Cookbook calls Apple Brownies. I tweaked the recipe to my own liking and found it made more sense to call them Blondies.

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From here, we’ll let the pictures tell the story.

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Apple and Walnut Blondies

  • Servings: makes 16 squares
  • Print

  • 1 cup all purpose unbleached flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 3/4 packed dark brown sugar
  • 1 egg
  • 3/4 cup walnuts, chopped
  • 3/4 cup apples, peeled and chopped

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

Whisk together flour, cinnamon, baking soda, baking powder and salt in a bowl. Cream butter and sugar in another bowl. Add egg and mix well. Stir in walnuts and apples.

Spread into prepared pan. Bake 30-40 minutes. Let cool on a wire rack before cutting into squares.

Blondies are good served with ice cream and whipped cream or plain with a cup of coffee.

Peach Bars

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Mid-August=peaches. It was a hot day for peach and nectarine picking but we enjoyed walking through the rows of trees, heavy with fruit, at an orchard a few towns away. Once home, we got straight to work making a sort of shortbread cookie dough.

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Ethan likes to be the one that twists or “cracks the code” in order to open the peach.

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We sauteed two sliced peaches in a sprinkling of sugar and a dash of nutmeg.

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About 3/4 of the dough is spread into a nine inch pan and the peaches are layered over the top.

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The remaining dough is dropped on top of the sweet peaches to create a crumble topping.

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And the rest is history.

Peach Bars

  • Servings: makes 9 bars
  • Print

  • 2 medium sized peaches
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon nutmeg
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose unbleached flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat oven to 350 degrees F.

Slice peaches and place into a skillet. Sprinkle granulated sugar and nutmeg over peaches and cook on medium for 5 minutes.

In a large bowl, cream butter and brown sugar until fluffy using a handheld mixer. Add egg and vanilla and mix until fully incorporated.

In a small bowl, whisk flour, baking powder and salt. Add to the butter mixture and mix until all flour is incorporated.

Spread 3/4 of the dough into a 9×9 pan. Arrange peach slices over top and dot remaining dough over the top of the peaches.

Bake for 30 minutes or until light browned. Let cool on a wire rack before slicing.

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Or try these peach recipes:

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PEACH PIE

 

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PEACH COBBLER

Oatmeal Apple Cookies

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Even though fall is a more than a month away, I’m getting my taste buds ready.

Here we are combining hearty oats with crunchy apple bits and warm cinnamon spice.

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If you have an apple in your fridge, it’s a sure sign that you are destined to make these cookies.

Let’s do it.

The dry ingredients are tossed into a bowl and the apple is finely chopped.

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We add a bit of apple sauce to bump up the flavor and add some moisture. Once it’s tossed all together, rounded spoonfuls of dough are placed on a cookie sheet and baked for about 12 minutes.

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The texture is soft; the flavor is fall, the cinnamon and nutmeg spices will warm you from within.

Oatmeal Apple Cookies

  • Servings: makes about 20 cookies
  • Print

  • 1 cup old fashioned oats
  • 3/4 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 1/2 teaspoons cinnamon
  • pinch of nutmeg
  • 1/2 cup packed light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 unsweetened apple sauce
  • 1 small to medium apple, cored and finely chopped

Preheat the oven to 350 degrees F. Mix oats, flour, baking powder, salt, cinnamon, nutmeg and brown sugar in a large bowl. In another bowl, whisk melted butter, egg, vanilla and apple sauce until blended. Add to the dry ingredients and mix util fully incorporated. Fold in the apple. Drop by rounded spoonfuls to a cookie sheet and bake 11-13 minutes or until set. Let cool on the pan for a minute before transferring to a wire rack to cool completely. Enjoy with a tall glass of milk.

 

Wild Berry Lemon Cake

The inspiration for this recipe came while forest bathing, what the Japanese call shinrin-yoku, or the medicine of being in the forest. It is simply going out into the woods and just being; listening to the birds, watching the wind blow through the leaves of the trees, feeling the sun on your face and eating wild food.

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This is a wineberry (rubus phoenicolasius), or wine raspberry. It was introduced into the United States from Japan, Korea and China in the late 1800’s and is an invasive species. Wineberries taste sweet and tart and are juicy, just like raspberries.

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We also came across a thicket of blackberry bushes and added them to our container.

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This very fragrant cake starts like a lot of cakes, with butter.

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Said butter is creamed with sugar and the zest of three bright yellow lemons.

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Eggs are added one at a time until the mixture is pale yellow and fluffy.

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After scraping down the sides of the bowl, we alternately add the dry ingredients and the yogurt.

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Once the dry and wet ingredients have been fully incorporated, the wild berries can be carefully folded into the lemon zest flecked batter.

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The batter is poured into the prepared loaf pan and while it’s in the oven, the glaze, simply sugar and lemon juice, can be made.

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Once out of the oven, it is left to cool for a while in the pan.

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Once cooled, the prepared glaze is poured over top and it is ready for slicing!

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Wild Berry Lemon Cake

For the cake:

  • 8 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • the zest from 3 lemons
  • 3 eggs
  • 2 cups all-purpose unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain or vanilla yogurt
  • 1 cup fresh wineberries and blackberries

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh squeezed lemon juice

Preheat oven to 350 degrees F. Grease a loaf pan.

In the bowl of a stand mixer, combine butter, sugar and lemon zest and cream until light and fluffy.

Add eggs, one at a time, beating well after each one.

In another bowl, whisk together flour, baking powder and salt.

Add flour and yogurt alternately, starting and ending with flour, mixing well after each addition.

Fold in the wild berries and pour batter into the prepared pan.

Bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean.

Let cool on a wire rack for 10 minutes and then turn out and cool completely before drizzling with glaze. Slice and enjoy!

Mulberry Rhubarb Crumb Cake

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Mulberry (Morus rubra) is a deciduous tree that grows wild here in New England. If you’re walking along and you see the ground covered in what looks like black berries, look up.

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The trees can grow up to 70 feet tall.

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The blackberry-like fruit is ripe for picking in early summer and varies in flavor from tree to tree.

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The berries of the red mulberry tree start out white, turn pink then red and finally to a purple color. Make sure to only harvest the ripe fruit.

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We foraged the berries that would have otherwise fallen to the ground.

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The question was, what to make with these beauties?

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Since we had some rhubarb fresh from the garden, we decided on crumb cake.

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A cup each of rhubarb and mulberries…

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folded into a cake batter…

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Sprinkled with a crumb topping and baked to perfection.

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Slice and enjoy!

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Mulberry Rhubarb Crumb Cake

  • Servings: makes 12 bars
  • Print

Crumb

  • 5 tablespoons unsalted butter, melted
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • pinch of salt

Cake

  • 8 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • pinch of salt
  • 1 1/2 teaspoons baking powder
  • 1 cup chopped rhubarb
  • 1 cup mulberries

Preheat oven to 350 degrees F. Grease a 9×9 baking pan. Prepare crumb topping by placing all the ingredients into a bowl and stirring until crumbly.

In a large bowl, cream butter and sugars. Add eggs, one at a time until fully incorporated. Stir in vanilla. In another bowl, whisk flour, salt and baking powder and add to the creamed butter mixture. Fold in chopped rhubarb and mulberries.

Place cake batter into prepared baking pan and cover with crumb topping.

Bake for 45 minutes until golden brown.

Let cool on a wire rack before slicing.

Chocolate Peanut Butter Swirl Ice Cream

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My new favorite hobby is making ice cream.

And it’s all because of this sticker…

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Sweet Lo’s Ice Cream in Seattle, Washington is the passion of it’s creator, Lauren Wilson. It’s ice cream the way you’ve always wanted it to taste, without the use of stabilizers and preservatives.

Since I can’t get to Seattle, I figured I’d try my hand at making ice cream myself.

It starts with equal amounts of cream and milk in a pot over medium heat.

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While that is getting hot, separate four eggs. We just want the yolks here.

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Whisk the yolks with sugar and a pinch of salt…

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until they are fluffy and pale yellow in color.

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When the cream and milk mixture is hot (after about 5 minutes) whisk in cocoa powder and semi-sweet chocolate chips.

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After the cocoa powder and chocolate is incorporated into the cream and milk mixture, we are going to temper the yolks.

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We are going to add about a cup of the hot chocolate-cream-milk mixture to the yolks a little bit at a time while continually whisking.

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Then pour the tempered yolk mixture into the chocolate-cream-milk mixture and place back on the stove over medium heat.

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Stir the mixture until it is thick and a thermometer reaches about 170 degrees F.

Place a strainer over a heat proof bowl.

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Pour the mixture into the strainer to remove large bits of egg or chocolate that didn’t incorporate properly.

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Mix in a teaspoon of vanilla extract.

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Cover with plastic wrap and refrigerate over night and make sure the bowl of your ice cream maker is in the freezer.

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Pour the cold mixture into the even colder ice cream bowl and following your ice cream maker’s instructions, churn your ice cream.

After a while it should look like this:

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You could be done here. You could place this lovely chocolate ice cream into a freezer container and be done with it. Or you could add peanut butter.

That is what I choose to do. I layer a bit of the ice cream with a bit of straight up natural peanut butter.

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Make a few more layers:

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And now freeze over night or at least five hours. You will have amazingly rich tasting and smooth textured ice cream. This will last a week in your freezer.

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It definitely doesn’t last a week in mine but you get the picture.

Chocolate Peanut Butter Swirl Ice Cream

  • Servings: makes a quart
  • Print

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/3 cup cocoa powder
  • 1/2 cup semi-sweet chocolate chips
  • 4 egg yolks
  • 3/4 cup sugar
  • pinch of salt
  • 1 teaspoon vanilla
  • 1/4 cup or so of natural creamy peanut butter

Place cream and milk in a pot over medium heat. In a bowl, whisk egg yolks with sugar and salt. When cream and milk mixture has gotten hot but not boiling, whisk in cocoa powder until it is fully incorporated and then add the chocolate chips. Stir until chocolate chips have melted. Add a tablespoon of hot chocolate/cream/milk mixture to the egg yolks while continuously whisking. Keep adding the hot mixture to the yolks until it is easy to pour. Pour the egg mixture into the milk mixture and stir with a wooden spoon until it thickens and reaches 170 degrees F on a candy thermometer. Pour the thickened mixture through a strainer into a heat proof bowl and add vanilla. Chill mixture over night.

Churn the ice cream mixture according to your ice cream maker’s instructions. Layer ice cream with peanut butter in a freezer container and chill overnight.

Enjoy!

 

 

 

 

 

 

 

National Donut Day

In honor of this blessed day, try:

Blueberries in your donuts…

blueberry cake donut

or apples

baked apple donuts

or chocolate

Baked Chocolate Donuts

or orange

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or banana and peanut butter…

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or pumpkin

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or try them all :)