Chocolate Chip Banana Bread

I should call this recipe Sarah’s Disappearing Banana Bread!

My youngest daughter can’t not get enough of banana bread.  It is one of her favorite treats to eat … and to make with her momma!

Sarah has the unfortunate curse of being allergic to nuts, and unfortunately most versions of this quick bread are made with walnuts.  She had a wonderful nut-less banana bread last summer we found at the Malibu Farmers Market. Since then, we have been on a quest to re-create a similar version.

Many of the recipes we tried were delicious … but none had the moistness of the one we had enjoyed last summer.  Then one day a friend told me to try adding sour cream to the mix. It was a brilliant suggestion! The sour cream gave the bread that delicious moistness we were lacking with other recipes we tried.

The chocolate chips were Sarah’s idea …  my little sous-chef always knows how to make a sweet over the top!

Enjoy! (But be forewarned … it will disappear very quickly!)

Chocolate Chip Banana Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs, at room temperature
1 cup mashed ripe bananas
1/4 cup sour cream
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees. Spray a 9 x 5 -inch loaf pan with nonstick baking spray.

In a medium mixing bowl, combine the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs and mix until well combined. Add the reserved flour mixture and mix until well blended. Add the bananas, sour cream, vanilla extract, and cinnamon and stir to blend. Stir in the chocolate chips. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about for 60 to 70 minutes.

Remove the bread from the oven and cool in the pan on a wire rack just until cool enough to handle, about 10 minutes. Remove the bread from the pan and place onto a wire rack to cool.

Serves 8.

Cooking Tip:  It happens to all of us.  Some days bananas ripen faster than we can eat them.  If I have bananas that are overly ripe, I throw them in a Ziploc bag in the freezer. That way, I always have ripe bananas on hand to make this bread and I am not wasting food.

Variation: If you are not allergic to nuts like Sarah, add a 1/2 cup of chopped walnuts to the batter for what I’d call a “Chunky Monkey” version!

Freezes well.

Flourless Chocolate Cake with Peppermint Ice Cream

 

One word sums up this dessert … YUM!

The combination of Chocolate and Peppermint is my favorite Holiday treat.

This year we had our Holiday family dinner early since my sisters were in town the weekend before Christmas.  As always, I am the one in charge of dessert. When I was trying to decide what to make, I remembered a Peppermint Ice Cream from Simply Recipes that I had wanted to try.  Being a chocoholic, I decided to pair this frozen treat with a decadently rich Flourless Chocolate Cake.

It was a match made in heaven!  A light dusting of crushed candy canes finished it all off.

Merry Christmas from my kitchen to yours!

Enjoy!

Flourless Chocolate Cake

1 cup (2 sticks) unsalted butter, cut into pieces, plus extra to grease the pan
1/4 cup unsweetened cocoa powder, plus extra to dust the pan
1/4 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped
5 large eggs
1 cup granulated sugar

Preheat the oven to 350 degrees. Butter a 9-inch springform pan and lightly dust with cocoa powder. Set aside.

In a medium saucepan, heat the butter with the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth. Remove from the heat and let cool slightly, about 5 minutes.

In a mixing bowl, whisk the eggs, sugar, and cocoa powder until well blended.  Stir in the melted chocolate mixture.

Pour the batter into the prepared pan. Bake until set, about 35 to 40 minutes. Let cool in the pan before serving.

Serves 8.

Peppermint Ice Cream  – from the talented Elise Bauer at Simply Recipes.

 

 

 

Broccoli-Cheddar Cornbread

 

I was first introduced to this yummy cornbread by my friend Dawn Looney. In her usual sweet Southern way, she had brought us supper after the birth of my second child. In her goodie basket was a huge Mason jar full of soup and a tin full of the moisted, most unique cornbread I had ever tasted.

What makes this cornbread so moist is the cottage cheese. It truly makes it stand out from that dry, crumbly cornbread most folks make.  My kids never have been a fan of cornbread … probably because most versions are dry and tasteless. But even with the broccoli, they love this version! Dawn didn’t have cheddar in her recipe … but I couldn’t resist adding it.

Oh … and I have to admit, I stole Dawn’s cute idea of bringing friends a Mason jar full of soup when they have just had a baby, been ill, or just need a happy!  It makes a healthy yet delicious meal that can be served that night or frozen for later. My hearty Vegetable Beef Soup is my go-to for this gift because it is loved by all and is so simple to make. This cornbread makes the meal complete.

Enjoy!

Broccoli-Cheddar Cornbread

2 8.5-ounce boxes corn bread mix (I use Jiffy)
4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature
4 eggs
8 ounces cottage cheese
1 cup shredded sharp cheddar cheese
1 small yellow onion, finely chopped
10 ounces frozen chopped broccoli, defrosted and drained

Preheat the oven to 375 degrees. Grease and flour a 9×9-inch baking pan.

In a large bowl, whisk together the corn bread mix, melted butter, eggs, and cottage cheese until well blended.  Stir in the cheddar cheese, onion and broccoli until evenly combined.

Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes.

Serves 8 to 10.

Rustic Peach Tart

I love summer peaches! You know the ones that are so ripe and juicy you have to eat them over the kitchen sink?!

Here’s an easy dessert you can make with this late summer treat.  Don’t fuss over the perfect crust. Instead whip up a rustic version that is meant to look a little rough around the edges.

Depending on what’s in season, you can substitute apples, pears and even blueberries for this peaches.

Rustic Peach Tart 

1 unbaked pie crust (9-inch), homemade or store-bought
4 peaches (about 1 1/2 pounds), peeled, cored, and cut into thin slices, about 1/4-inch thick
1/2 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons all-purpose flour
1teaspoon ground cinnamon
1/4 teaspoon Kosher salt
1 large egg, lightly beaten

Preheat the oven to 375 degrees.

Roll the dough into a 10-inch round about 1/8-inch thick.  Transfer to a rimmed baking sheet lined with parchment paper. Set aside.

In a large mixing bowl combine the peaches, 1/2 cup of the sugar, flour, cinnamon, and salt and toss to coat. Fill the center of the pie crust with the peach mixture in an even layer, leaving a 1 1/2-inch border. Fold the border up and over the apples, overlapping every 2 to 3 inches, to make a rim. Brush the rim with the egg wash and evenly sprinkle the remaining 2 tablespoons sugar over the rim.

Bake until the crust is nicely browned and the peaches are bubbling, about 30 to 40 minutes. Remove from the oven and let cool on a rack for 15 minutes before serving. Serve warm.

Serves 8.

Caramel Pumpkin Cheesecake

I have to admit … as un-American as it may be … I do not like Pumpkin Pie.  Never have …. never will.  I have tried everyone’s Grandmother’s “famous” recipe, had it at fancy restaurants … I just don’t like a traditional pumpkin pie.

So my dislike of pumpkin pie has nothing to do with pumpkin.  I actually really like the flavor of this winter squash. I like it in soups, risottos, slow roasted, and in other baked goods like pumpkin spice muffins and pumpkin chocolate chip cookies. I think it’s the texture of a traditional pumpkin pie that gets me.  Especially since I have the same sentiments about sweet potato pie – another veggie I’ll eat any other way.

So I went on a quest to find an alternative for my Holiday table.

I remembered a delicious cheesecake version that I had at a restaurant, so I tried to duplicate it at home.  And luckily … it was a home run!

Most cheesecakes use graham crackers for their crusts. Which to be honest I find kinda boring.  I usually add nuts to the mixture or find another cookie to crumble. In this case, I found that sharp flavor of Ginger Snaps to be the perfect contrast to the sweetness of the cheesecake.  You can make homemade Ginger Snaps but my attitude is why bother since the store bought ones work just as fine.

Another time saver is to use canned pumpkin versus fresh.  To be honest, I actually prefer it not just for the ease but also because canned pumpkin has a smoother, less stringy consistency that is perfect for this cake filling.

Enjoy!

Caramel Pumpkin Cheesecake

For the crust:
2 cups ginger snaps
4 tablespoons unsalted butter, melted

For the cheesecake:
1 lb. 14 oz. cream cheese, at room temperature
1 cup granulated sugar
Pinch of salt
2 large eggs
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 can (15-ounce) pumpkin (or 1 3/4 cups fresh pumpkin puree)
8 oz. mascarpone, at room temperature
1/4 cup caramel sauce

Preheat the oven to 300°F.

To make the crust:

Finely grind the ginger snaps in a food processor. Slowly add the butter and blend until it forms moist clumps. Press the crust into the bottom of a 9-inch spring form pan.  Bake until set, about 8 minutes. Cool on a wire rack while preparing the filling.

To make the cheesecake:

In the bowl of an electric mixer, beat the cream cheese, sugar and salt until light and fluffy.

Add the eggs 1 at a time and mix well.   Add the ginger, cinnamon, and pumpkin puree.  Decrease to low speed and stir in the mascarpone until well combined.  Evenly spoon the filling into the crust.

Put the cheesecake in the oven.  Put a pan of hot water on another rack below the cake.  (The steam prevents a crust from forming on top of the cake.)  Bake the cheesecake until almost set, about 55 to 65 minutes,   (The center of the cake will not be completely firm.)

When the cake is done, loosen it from the edges of the pan by running a knife around the inside edge.  Let the cake cool for 30 minutes at room temperature.  (Both these steps help prevent the top from cracking.) Refrigerate, in the spring form pan, for at least 4 hours.

Unmold the cheesecake by running a knife around the inside edge of the pan.

Drizzle the top of the cheesecake with the caramel sauce.

Serves 8 to 10.

 

 

Cream Cheese Frosting

This is my go-to frosting.   It’s simple, easy, versatile and super tasty.

For years I struggled with the perfect frosting.

The “American” buttercream made with Crisco shortening is great for decorating cakes , but it’s not my favorite when it comes to taste.  Traditional French buttercream has a wonderful flavor, but it is difficult to make.  Plus, living in the South, I found that if it was too hot or too humid (like it is 90% of the time in Memphis), I found that my buttercream would easily melt if not refrigerated.

Then one day I came across a recipe for cream cheese icing.

The cream cheese adds great flavor … and more importantly adds the perfect creamy yet fluffy texture that is a pre-requisite for a good frosting. Cream cheese is also less temperamental than butter, so gone are more worries about wilting frosting if the weather was less than perfect.

Cream cheese icing is also the perfect topping for so many cake flavors.  I often use it on coconut cupcakes as in the picture above.  But it is equally delicious on a chocolate cake or red velvet cake.  (Sometimes when I make chocolate cupcakes I sprinkle chocolate chips or chocolate jimmies on top to add a little pizzazz to my presentation.) Add a little lemon zest or lemon extract  for the perfect topping to a lemon cake.  Or slather your next carrot cake with this yummy frosting.

And speaking of cupcakes, I don’t know if you have noticed the fabulous cupcake liner in my photo above.  I just discovered these wonderful paper baking cups by Sutton Gourmet Paper.  They keep their gorgeous designs when baked!  It is one of   those inventions that I say …“Now why didn’t I think of that?!”

So get baking and top those cakes with this fool-proof Cream Cheese Frosting!

Enjoy!

Cream Cheese Frosting

8 oz. cream cheese, room temperature
¼ lb. (or 1 stick) unsalted butter, room temperature
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla until light and fluffy. Add the sugar and beat until smooth.

Enough for 2 dozen cupcakes or 1 cake.

Fig Ripple Ice Cream

 

My grandmother used to have a fig tree outside her kitchen door.  I have vivid memories of my Dad heading straight out the door to pick a few the moment we would arrive for a visit.  As a kid, I have to admit that I wasn’t a huge fan of figs.  The only way I ever ate them was overly processed in a Fig Newton!  But thank goodness my taste buds matured! Now, just like my Dad, I can’t get enough of this luscious fruit.

Recently, a friend dropped off a huge container of figs she picked at her in-laws farm.  There were definitely more of these ripe little treasures than I could reasonably snack on before they would turn bad.  So I decided to try to imitate a version of a divine ice cream Chef Stephen Hassinger at the Inn at Hunt Phelan (Memphis, TN) dishes up each summer.

First, I made a quick and easy jam with the ripe figs.  Some recipes may call for peeling the figs but I think leaving the fig skins on makes for an even more intense flavor. (Plus it’s easier!) Instead of plain vanilla for the ice cream base, I added a bit of sour cream.  The tartness of the sour cream offered a nice contrast to the sweetness of the figs.  Praline pecans were an added crunchy indulgence.

Hope you enjoy this creamy treat as much as we did!

Fig Ripple Ice cream

For the Fig Jam:
1 ½ pounds ripe figs, stems removed, unpeeled
1/3 cup sugar

For the Vanilla-Sour Cream Ice Cream Base:
6 egg yolks
1/2 cup sugar
1/8 teaspoon Kosher salt
1 ½ cups whole milk
2 ½ cups heavy whipping cream
1 tablespoon pure vanilla extract
1/2 cup sour cream 

1/2 cup chopped Praline Pecans (optional)

For the Fig Jam:
Puree the figs in a food processor or blender. In a medium heavy saucepan, combine the fig puree and the sugar. Cook over medium heat, stirring often, until the figs have thickened into a jam, about 30 minutes. Refrigerate until ready to use.

For the Ice Cream:
In the bowl of an electric mixer, whisk together the egg yolks, sugar and salt until light and fluffy, 1 to 2 minutes.

In a heavy saucepan, combine the milk, whipping cream and vanilla extract. Cook over medium heat until just simmering.  Do not boil.

Slowly pour the hot cream mixture into the egg mixture, whisking as you pour.

Return the cream mixture to the saucepan.  Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 6 minutes. Strain the custard into a clean bowl. Whisk in the sour cream. Cool the custard over an ice bath until room temperature.  Refrigerate for at least 2 hours or overnight.    

Freeze in an ice cream maker following the manufacturer’s instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the fig jam, 1 spoonful at a time, and the pecans. Then continue freezing until the ice cream is ready.

Serves 8.  

Cooking Tips:
This fig jam recipe is so tasty.  Feel free to save a little for your morning toast.  It will keep in your refrigerator, covered, for one week.

If figs aren’t in season, you can still enjoy this ice cream.  Substitute your favorite jarred Fig Jam/Preserves.

Double-Decker Peach Cobbler

When my friend Laurie Major told me about her grandmother’s peach cobbler I just had to give it a try. 

Mrs. Mohler made it with 3 layers of crust!  I am all about the crust, but am a little lazy at times. I have made this into a double-decker cobbler. But if you have an extra 10 or 15 minutes, you can add that third layer of pastry.

I hope you enjoy it as much as I did.  I thought it was so good I included it in my new cookbook Simply Suppers!

Enjoy!

Double-Decker Peach Cobbler
From Simply Suppers by Jennifer Chandler

4 tablespoons (1/2 stick) unsalted butter, plus extra to grease the baking dish
1 cup granulated sugar, divided
1/2 cup water
2 bags (16-ounce) frozen peaches, thawed, or 12 ripe peaches, peeled, pitted, and sliced (about 5 to 6 cups)
2 teaspoons freshly squeezed lemon juice
2 tablespoons bourbon
3 teaspoons ground cinnamon, divided
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1/4 cup all-purpose flour
2 unbaked pie crusts (9-inch), homemade or store-bought
1 large egg, lightly beaten
1 pint vanilla ice cream (optional)

Preheat the oven to 400 degrees. Lightly grease a 2-quart baking dish with butter and set aside.

In a large saucepot over medium heat, melt the butter. Add 3/4 cup of the sugar and water and cook, stirring, until the sugar is dissolved. Add the peaches, lemon juice, bourbon, 2 teaspoons of the cinnamon, nutmeg, and salt. Cook, stirring occasionally, until the flavors have melded, about 5 minutes. Add the flour, stir to coat, and cook until the sauce is slightly thickened, about 2 to 3 minutes.

Evenly spoon 1/2 of the filling into the prepared dish. Top with a layer of pie crust. Bake until lightly browned, about 15 minutes. Remove from the oven and spoon the remaining 1/2 of the filling evenly over the crust. Top with the second pie crust. Brush the top crust with the beaten egg. Evenly sprinkle the remaining 1/4 cup of the sugar and the remaining 1 teaspoon of the cinnamon over the top. Bake until the crust is golden brown and the filling is bubbly, about 18 to 20 minutes.

Serve warm, with a scoop of vanilla ice cream, if desired.

Serves  8.

Cooking Tip: To make the third layer, place a pie crust on the bottom of the pan. Par-bake the bottom crust for 10 minutes. Then layer as directed in the recipe above.

Time-Saving Tip: I love fresh peaches, but they can be a hassle to peel. Frozen peaches are in-season year-round and work just as well in this dish…without the extra work!

Freezes well.

Glazed Lemon Pound Cake

My good friend Kristen Keegan won “Best in Show” at the Mid-South Fair with this cake.  Moist and delicious, it has just the perfect amount of lemony flavor. Serve it on its own or with freshly whipped cream and fresh berries.

Enjoy!

Glazed Lemon Pound Cake

For the cake:
1/2 cup (1 stick) salted butter, softened, plus extra to grease the loaf pan      
1 1/2 cups all-purpose flour, plus extra to flour the loaf pan
1/4 teaspoon baking powder                                 
1/4 teaspoon salt                                                
1/4 cup butter flavor all-vegetable shortening                     
1 1/2 cups granulated sugar
3 large eggs
1/2 cup milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1 tablespoon freshly grated lemon zest 

For the Lemon Glaze:
3 tablespoons unsalted butter, melted                              
1/2 cup granulated sugar                                             
3 tablespoons freshly squeezed lemon juice
2 tablespoons water

To make the cake: Preheat the oven to 325 degrees. Grease and flour a 9- X 5-inch loaf pan.

In a medium mixing bowl combine the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, beat the butter, shortening, and sugar until light and fluffy. Add the eggs and mix until well combined. Add the reserved flour mixture and mix until well blended. Add the milk, vanilla extract, lemon extract, and lemon zest and stir to blend. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about  60 to 70 minutes. While it is still in the pan, pierce several holes in the cake with a knife or skewer. Prepare the glaze and top before the cake is completely cooled or removed from the pan.

To make the glaze: In a small bowl combine the melted butter, sugar, lemon juice, and water. Stir until the sugar has dissolved, about 1 to 2 minutes. Pour the glaze over the cake and let the cake sit in the pan until the glaze is fully absorbed, about 20 minutes.

Remove from the pan and transfer to a serving plate. Serve at room temperature.

Serves 8. 

Cooking Tips:

Cooking for a crowd? You can easily double this recipe and bake it in a Bundt pan.

For 1 tablespoon of freshly grated lemon zest, you will need 1 large (or 2 small) lemons. For no waste, first zest your lemons and then juice them. 

Freezes well.

 

 

Praline Bread Pudding

Known as “poor man’s pudding,” bread pudding was originally created as a means of salvaging stale bread.  In my opinion, there is nothing poor about this rich-ly decadent dessert. In fact, it may be one of my favorite treats.

Every ooey gooey bite reminds me of my Grandmother’s New Orleans kitchen.  She used to make a pretty straight forward version from stale French bread, eggs, milk, sugar, and a little orange zest.  What made hers divine though was the whiskey hard sauce she whipped up to garnish it.  

Bread pudding is a pretty versatile dish. It can be made with pretty much whatever bread you have on hand…some of the popular choices being brioche, challah, croissant, panettone, French, and Italian. You can also add whatever flavorings you prefer. Some folks even make savory bread puddings. (Oyster bread pudding is one savory Louisianan version that I find irresistible.) Bread puddings are even more insanely richer with the addition of a decadent sauce like my Grandmother’s, chocolate fudge or the Praline sauce in this recipe.

One of my new favorite flavors is Praline Bread Pudding. When I was writing Simply Suppers (release date Sept 2010), it was one comfort food that I knew had to be included in my dessert chapter.  Remembering a dessert I once enjoyed at a restaurant, I turned to the talented pastry chef Heather Bugg Ries (owner of the Lady Bugg Bakery) for some inspiration. This is my simplified rendition of her to-die-for bread pudding.

Enjoy!

Praline Bread Pudding

For the bread pudding:
Unsalted butter, to grease the baking dish
6 day old large croissants, cut in 1-inch cubes and set aside in a large mixing bowl (about 8 cups)
1 cup milk
1 cup heavy cream
1/2 cup firmly packed dark brown sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 cups coarsely chopped praline pecans 

For the praline sauce:
1 cup dark brown sugar
1/4 teaspoon baking soda
1/4 teaspoon pure vanilla extract
1 tablespoon dark corn syrup
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, cubed
Pinch of salt

To make the bread pudding: Preheat the oven to 375 degrees. Lightly grease a 9- X 13-inch baking dish with butter and set aside.

In a large mixing bowl combine the milk, cream, brown sugar, eggs, egg yolks, vanilla, cinnamon, and nutmeg. Whisk until combined. Pour the custard over the croissants and to coat evenly. Let stand until the croissants have soaked up the custard, about 5 minutes. Stir in the praline pecan pieces.

Pour the mixture into the prepared baking dish and cover with aluminum foil. 

Place the dish in a roasting pan with at least 2-inch sides. Place the pan on the middle rack of the oven. Very carefully pour enough hot water around the dish to come half way up the sides of the baking dish. Slide the rack into the oven, being careful not to slosh water onto the bread pudding. Bake until set, about 25 minutes. Remove the foil and bake until the bread pudding is puffed and golden brown on top, about 15 to 20 minutes.

 To make the praline sauce: In a medium saucepot with tall sides, place the brown sugar, baking soda, vanilla, corn syrup, buttermilk, butter, and salt. (This mixture tends to boil over if not watched).  Whisk to combine. Place over medium heat and cook, without stirring, until the sugar starts to bubble, about 3 minutes. Whisk until well combined. Raise the heat to medium-high and bring the sauce to a boil. Reduce the heat to medium-low and simmer, whisking occasionally, until it starts to thicken, about 10 to 15 minutes. Remove from the heat and serve warm.

Serve the bread pudding warm with the sauce on the side. 

Serves 8.

Cooking Tips:

Praline pecans are pecan halves that have been candy-coated. They are sometimes also called candied pecans or bourbon pecans.

Dark brown sugar and dark corn syrup lend a rich molasses flavor to this dessert. It is fine to substitute light brown sugar and light corn syrup if that is what you have on hand.

Variation: Ideally you should use day-old bread for this dish. It is ok to use fresh bread in a pinch. Day-old brioche or French bread can be substituted for the croissants.

Do-Ahead: The sauce can be stored in the refrigerator for up to 1 week. Reheat in a double boiler or a microwave.

Time-Saving Tip: It’s not as rich in flavor, but you can use store-bought caramel sauce in place praline sauce.