Banana Brownies

This is the second recipe in my banana trio.  I saw a recipe for banana brownies and was intrigued as I had never heard of banana brownies before.  I took my favorite brownie recipe and played with it just a bit to work in a banana.  The brownies are chocolatey and moist, with a definite hint of banana.  I'm thinking that I will have to try these with some caramel sauce...


Banana Brownies


1/4 cup (1/2 stick) butter, melted
1 cup + 2 Tablespoons sugar
1/2 cup + 2 Tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
2 eggs
1 medium banana, mashed
3/4 cup all purpose flour


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


In a medium sized bowl, whisk together the melted butter and sugar.  Stir in the cocoa powder, salt, baking powder, and vanilla.  Whisk in the eggs and mashed banana, then stir in the flour until completely combined.  


Pour the batter into the prepared pan and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove from the oven and let cool completely on a wire cooling rack before cutting.  Makes 9 to 12 brownies.


Enjoy!  -Cardamommy

Banana Peanut Butter Oatmeal Chocolate Chip Cookies

I am going to share with you several recipes using bananas, only one of which is banana bread.  I confess that I am not a banana lover.  One might even say that I have an intense dislike for anything banana flavored.  I'll eat a banana (still a little green, if it has a brown spot, I won't eat it) occasionally, but banana suckers, popsicles, ice cream, bread, etc is not for me.  Can't stand the stuff.  So why am I doing a series of banana posts?  Because a certain hungry puppy who shall remain unnamed tenderized the bananas.  So here we are.


These cookies sound complex and perhaps a little weird, but trust me, they totally work.  They are not overwhelmingly banana (which I can appreciate), and the peanut butter is subtle, yet still there.  The oatmeal is a hearty addition to this cookie, and the chocolate chips just tie it up into a nice little package without wiping out the other flavors.  What isn't complete without chocolate?


Banana Peanut Butter Oatmeal Cookies


1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar
2 Tablespoons butter, room temperature
1 egg
1/2 teaspoon vanilla
1/2 cup peanut butter
1 medium banana, mashed (about 1/4 cup)
1 cup quick oats
1/2 cup old fashioned oats
Heaping 1/4  cup chocolate chips


Preheat the oven to 350F.  Line a baking sheet with parchment paper.


In a small bowl, whisk together the flour, baking powder, baking soda, and salt.  In a separate bowl, cream together the butter and sugars.  Beat in the egg, vanilla, peanut butter, and mashed banana.  Add the flour mixture to the creamed mixture and carefully beat until blended.  Stir in the quick oats, old fashioned oats, and chocolate chips.


Scoop heaping tablespoonfulls of the dough into balls and drop onto the prepared baking sheet.  Place in the oven and bake for about 10 minutes, and the cookies are very lightly browned at the edges.  Do not overbake, or the cookies will dry out.  Cool on a wire rack.  Makes about 20 cookies.


Enjoy!  -Cardamommy

Fudgy Brownies

I believe that I have found my "go to" brownie recipe.  This fabulous brownie recipe from King Arthur Flour (big surprise, right?) is incredible.  Unbelievable.  So fudgy, so moist, so chocolatey and tender and delicious.  Look at that shiny top!  Amazing.  And?  They are easy and made with cocoa powder.  I tend to shy away from brownies that use melted chocolate in the batter, as I prefer the ease of cocoa powder.  No melting, possible seizing, etc.  These definitely fit the bill.  You can easily double this recipe (13x9 pan) for more fudgy deliciousness.  Additionally, there is something about a brownie with a bit of vanilla frosting that really appeals to me...try topping these brownies with a thin layer of your favorite vanilla frosting for a really decadent treat.


Fudgy Brownies


1/2 cup (1 stick) butter
1 1/8 (1/8 cup+2 Tablespoons) cup sugar
2 eggs
1/2 cup + 2 Tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
3/4 cups flour
1 cups (6 ounces) chocolate chips (use any kind you'd like)


Preheat the oven to 350F.  Grease a 9 inch square pan, set aside.


In a saucepan over medium heat, melt the butter, then add the sugar.  Stir well and continue heating until the mixture is hot and shiny, but not bubbling.  In a separate bowl, beat the eggs, cocoa powder, salt, baking powder, and vanilla until smooth.  Add the butter/sugar mixture and beat until smooth.  Add the flour and the chocolate chips, and stir until combined and no streaks of flour remain.


Pour the batter into the prepared pan and bake for about 20 - 25 minutes, or until a toothpick inserted in the center comes out with wet crumbs.  Do not overbake, or the brownies will dry out.  Remove the brownies from the oven and let cool completely in the pan on a wire cooling rack before cutting.  Makes 9 to 12 brownies.


Enjoy!  -Cardamommy

Homemade Gumdrops

As I was first looking at this recipe, Chemist Cuisinier PhD looked over my shoulder and told me it looked revolting. I sheepishly closed my laptop and mumbled something like "just looking," while making the resolution in my head to prove her wrong. She left and I started the cooking frenzy. I must admit, when I was boiling the gelatin the smell sort of made me gag. But I mostly fearlessly pressed on! When I had it all in the pans and ready to let set I felt mostly better; I couldn't wait to take them out and have a delicious little gumdrop ready for my sister. The next day I cut them out, sugared them, and set them out to dry. And waited. For four days. On the fifth day I decided to put a fan next to them in hopes they would harden into the gumdrops they were supposed to be. No dice. Frankly, they were disgusting. They were just sugared, soft goop. Ew. So, although they're cute, these little homemade gumdrops are--as Chemist Cuisinier put it--quite revolting. But if you do give them a try, let me know if you have better results.

4 T Gelatin (about 6 envelopes)
1 C Cold Water
1 1/2 C Boiling Water
4 C Sugar
1/4 tsp Flavored Extract (lemon, peppermint, etc)
1-2 Drops Food Coloring
Extra Sugar for Coating

In a large pot, soften gelatin in cold water for 5 minutes. Then stir in boiling water until gelatin dissolves. Stir in sugar. Bring to a boil over medium-high heat and boil for 25 minutes, stirring constantly.

Pour mixture into 3 3x5 pans. Add 1/4 tsp extract and 1-2 drops food coloring to each pan and stir until thoroughly combined. Cover and chill overnight in the fridge.

Using a knife dipped in hot water, cut gelatin mixture into 3/4 inch cubes. Separate cubes and roll in sugar until coated on all sides.

Place gumdrops on wax paper and leave at room temperature for two days to crystallize.

Mahlzeit!
-Coriaunty

Lime Cake-Pie

I got my hands on some limes recently, and needed something to put them in.  I came across an interesting recipe in an old Sunset Pies and Pastries cookbook, and put my spin on it by changing the crust and the flavor from lemon to lime.  This Pake, Cie, Cake-Pie, is a combination of a sweet/tart lime custard pie with a spongey cake-like layer that forms over the top of the pie.  It is a simple yet tasty recipe with a bit of an old school flair.


Lime Cake-Pie


Pastry Crust:
1 cup all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter


Lime Filling:
1 1/2 cups sugar
2 Tablespoons butter, melted and cooled
1 teaspoon grated lime peel
1/3 cup all purpose flour

1/4 teaspoon salt
5 Tablespoons fresh lime juice
3 eggs, separated
1 1/4 cups milk


Preheat the oven to 350F.  Lightly grease a 9 inch pie plate.


For the pastry crust, in a small bowl combine the flour, sugar, and salt.  Cut in the butter with a pastry blender until mixture resembles course crumbs.  Press the crumb mixture firmly onto the bottom and sides of the prepared pie plate.  Place in the oven and bake for about 15 to 20 minutes, or until golden brown.  Remove from the oven and set on a cooling rack.


While the crust is baking, prepare the lime filling.  In a large bowl, stir together the sugar, butter, and lime peel.  Add the flour, salt and lime juice and stir until combined.  In a separate bowl, beat together the egg yolks and milk, then add to the lime mixture and stir well.In another bowl, beat the egg whites until they form stiff peaks.  Gently fold the beaten egg whites into the to lime filling.  


Pour the lime filling into the still warm pastry crust.  In an oven preheated to 350F, bake the pie on the lowest rack until the top is a deep golden brown and feels set when touched lightly, about 45 minutes.  Remove the pie from the oven and let cool completely on a wire cooling rack.  Serve warm, or refrigerate and serve cold.  Makes 6 to 8 servings.


Enjoy!  -Cardamommy

White Chocolate Dipped Cocoa Cookies

I decided to do these cookies a while ago, at about the time that I made the Chocolate Dipped Cookies.  I found a chocolate cookie recipe that I thought might fit the bill.  I tweaked it just a bit (surprise?) and then dunked the cookies in white chocolate.  The chocolate cookies turn out very flat and have a bit of a chewiness to them.  If you increase the bake time, you will have a slightly crisper cookie.


White Chocolate Dipped Cocoa Cookies


1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1/4 cup light corn syrup
2 cups all purpose flour
6 Tablespoons cocoa powder (I used half cocoa powder and half black cocoa powder)
2 teaspoons baking soda
1/4  teaspoon salt


White Chocolate:
3/4 cup white chocolate chips
1 Tablespoon shortening


Beat the butter and sugar together in a medium bowl until light and fluffy.  Add the egg and corn syrup and beat until well blended.  In a smaller bowl, stir together the flour, cocoa powder, baking soda, and salt.  Add the flour mixture to the creamed mixture and beat until blended.  Cover and refrigerate the dough for about 1 hour, or until firm.


Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Scoop the dough and roll into approximately 1 inch balls.  Place about 2 inches apart on the prepared baking sheet.  Bake for 10 to 12 minutes or until cookies flatten.  Cool on the pan for about 1 minute, then transfer the cookies to a wire rack to cool completely.


In a small bowl, combine the white chocolate chips and shortening.  Microwave for 30 seconds, then stir until smooth and completely melted.  If necessary, microwave for an additional 30 seconds until the chips are melted.  Dip the completely cooled cookies halfway into the white chocolate, then place on a piece of wax paper to set up.  When there is no longer enough chocolate to dip the cookies, drizzle the remaining white chocolate on the remaining cookies.


Enjoy!  -Cardamommy

Blueberry Rhubarb Pie

It is pie time!  I found this recipe in a recent Taste of Home magazine, and absolutely had to try it out with only a few slight changes.  We love pie at my house, especially fruit pie. And ice cream pie, of course.  I had never tried rhubarb and blueberry together, so I thought that this would be fun.  To top it off, I brought this pie (and some Toasted Marshmallow Ice Cream) to dinner at the home of some friends and got some excellent reviews.

Starting with the crust, I made the one that was given in the recipe and was a little worried because it seemed, well, teeny.  It turned out to be the perfect amount, though.  Not too thick, but enough to be of substance and taste.  I also increased the amount of tapioca used, as I find that a slightly firmer pie is much more pleasant than "blueberry rhubarb soup in a crust".  I definitely recommend that you give this great Summertime pie a try, before Summer leaves for good!

Blueberry Rhubarb Pie

Crust:

2 cups all purpose flour

1 teaspoon salt

2 teaspoons sugar

2/3 cup shortening

6 to 8 Tablespoons cold water

Filling:

4 cups sliced fresh or frozen rhubarb (thawed if frozen)

2 cups fresh or frozen blueberries (thawed if frozen)

1 1/2 cups granulated sugar

4 Tablespoons quick cooking tapioca

1/4 teaspoon salt

Coarse sugar or demarara sugar (optional for topping)

For the crust, in a small bowl, combine the flour, salt and sugar.  Cut in the shortining using a pastry blender (or your fingers, 2 knives, etc.) until it forms crumbly pea size pebbles.  Gradually add the cold water, tossing the dough together until a ball forms.  You want the dough to be moist enough that the dough is not crumbly.  Divide the dough ball in half, with one half slightly larger than the other.  Wrap each piece of dough in plastic wrap and chill for several hours.

On a lightly floured surface, roll out the larger piece of chilled dough to fit a 9 inch pie plate.  Transfer the crust to the pie plate.  Cover with plastic wrap and chill in the refrigerator while you make the fruit pie filling.

For the filling, in a large bowl, combine the rhubarb and blueberries.  Add the sugar, tapioca, and salt, and toss with the fruit to coat.  Let the fruit mixture stand for 15 minutes.  Remove the prepared crust from the refrigerator and pour the fruit filling into the pie shell.  On a lightly floured surface, roll out the remaining piece of pastry dough to fit the top of the pie.  Place the dough over the filling and trim, seal, and crimp the edges.  Cut slits in the top crust for the steam to escape.  Sprinkle the top of the pie with coarse sugar or demarara sugar.

Bake the pie in a preheated 400F oven for about 1 hour, or until the crust is golden brown (covering with tinfoil if it gets too brown) and the filling is bubbly.  Please check to make sure that the filling is bubbling in the very center of the pie to ensure that it is cooked all the way through.  When the pie is done, remove from the oven and cool completely on a wire rack.

Enjoy!  -Cardamommy

Key Lime Pie Ice Cream

So maybe I thought that I was done making ice cream for a while.  Maybe I was a little bit ice cream-ed out.  And then.  I found a recipe.  How many times have we heard that one before?  Let me count the ways... Unfortunately, it is cold today! So what do we do?  Eat this treat in front of the fireplace.  With a hot chocolate chaser.


The original recipe called for graham crackers, but I wasn't feeling it.  I needed a real pastry crust, but something simple, like a super easy shortbread crust.  The ice cream is nice and tart, while still sweet.  Like a....key lime pie perhaps?  Yes.  I was shocked and have said it more than once, that this ice cream tastes EXACTLY like key lime pie!  Perfectly refreshing.  Definitely a keeper and repeater.


Key Lime Pie Ice Cream


Pastry Crust:
1/4 cup all purpose flour
1 1/2 teaspoons sugar
dash of salt
2 Tablespoons cold butter


Ice Cream:
3 eggs
1 cup granulated sugar
1 1/2 cups half and half
1 teaspoon grated lime zest
1/2 cup key lime juice
1/2 cup mini marshmallows


For the pastry crust, preheat the oven to 350F.  Combine the flour, sugar, and salt.  Cut in the cold butter using a pastry blender until you have coarse crumbs.  Press onto the bottom of a lightly greased baking pan (the pastry will not cover the entire bottom of the pan).  Bake for about 10 to 15 minutes, or until the pastry is lightly browned.  Remove from oven and cool completely before breaking into pieces.  Set aside.


For the ice cream, whisk together the eggs and sugar in a medium bowl until well blended.  Set aside.  Place the half and half and lime zest in a medium saucepan over medium heat and bring to a simmer.  Slowly stream about a quarter of the half and half mixture into the egg mixture, whisking constantly.  Return the egg mixture to the saucepan, whisking constantly.  Cook the mixture over low heat, stirring constantly, until the mixture has thickened enough to coat the back of wooden spoon.  When you run your finger across the back of the spoon, the mixture should not run into the line.  Be careful not to let the mixture boil, as the eggs will scramble.  Let mixture cool to room temperature.  Stir in the lime juice.


Cover and refrigerate until completely cold, about 4 hours or overnight.  Pour into and ice cream maker and freeze according to manufacturer's directions.  About 5 minutes before the ice cream is done, add the marshmallows and pastry crust pieces.  Transfer to a resealable container and store in the freezer until ready to serve.  Makes 4 to 6 servings.


Enjoy!  -Cardamommy

Toasted Marshmallow Ice Cream

Here we go.  Marshmallows again.  But not just any marshmallows, toasted marshmallow...ice cream!  And it totally tastes like toasted marshmallows!  Love it.  I think that the reasons why I made this recipe are pretty self explanatory.  Toasted.  Marshmallow.  This recipe does involve several steps, but do not be deterred!  You will be happy in the end.


Toasted Marshmallow Ice Cream


7 ounces marshmallows
3 cups half and half, divided
5 egg yolks
1/3 cup granulated sugar
Pinch of salt
1 teaspoon vanilla extract


Line a baking sheet with parchment paper and spread the marshmallows in a single layer on the prepared sheet.  Preheat the oven to 350F and place the pan of marshmallows in the oven.  Let the marshmallows slowly toast in the oven, watching closely to prevent burning.  When the marshmallows are a nice dark brown color (they will be very puffed up) remove from the oven and transfer into a blender.  Set aside.


In a large bowl, combine the egg yolks, sugar and salt, and whisk until the mixture is well blended and a pale yellow color.  In a medium sized, heavy bottomed saucepan, heat 2 cups of half and half until it is steaming, but not quite boiling.  Slowly stream about a quarter of the hot half and half into the egg yolk mixture, whisking constantly.  Return the pan of half and half to the burner, and slowly pour the egg yolk mixture in the hot half and half, again whisking constantly.  Slowly heat the mixture stirring constantly until the mixture is thickened and at a near boil.  Do not boil.


Remove the mixture from the heat and stir in the vanilla and remaining 1 cup of half and half.  Let the mixture cool slightly, then pour into the blender on top of the toasted marshmallows.  Blend for about a minute or two with the lid on until the mixture is smooth.  Let the mixture cool to room temperature, then place in the fridge and chill until very cold, 4 hours or overnight.


When ready to freeze the ice cream, blend the mixture again as the marshmallows will have separated slightly from the liquid.  Pour the mixture into your ice cream freezer and freeze according to the manufacturer's instructions.  Makes about 4 cups.


Enjoy!  -Cardamommy

Chocolate Dipped Cookies

I loved the idea of these cookies.  There are different types of dipped cookies all over the place...gingerbread dipped in white chocolate (which is delicious, by the way), dipped sugar cookies, black and white cookies, the list goes on.  Thinking on it now, however, I think that I may add a white chocolate dipped chocolate cookie to my to do list.  Glad I thought of it!  I'll keep you posted on that one.


The dough for these cookies is from the  Raspberry Chocolate Chip and Mint Chocolate Chip Cookie Bites recipe.  I think that the not too sweet cookie and light texture goes perfectly with the smooth chocolate and sweet toffee bits.  Instead of pressing the dough with a fork, use the bottom of a glass to press the dough flat.  Also, I tried an alternate chocolate idea, adding mint extract to the melted chocolate and omitting the toffee bits.  The mint dipped cookies reminded me very much of mint milanos, and were fabulous.


Chocolate Dipped Cookies


Cookies:
1/2 cup all purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup powdered sugar
2 teaspoons vanilla


Dipping Chocolate:
3/4 cup semi sweet chocolate chips
1 Tablespoon shortening
Toffee bits

Preheat the oven to 300F.  Line a baking sheet with parchment paper.

For the cookies, sift together the flours, cornstarch, baking powder, and salt.  Set aside.  In a separate bowl, beat the butter and powdered sugar with an electric mixer on medium speed until light and fluffy.  Beat in the vanilla.  Add the flour mixture and carefully beat on low speed until the dough forms.  Scoop dough a tablespoon at a time, and divide in half.  Roll each half into a ball and place on the baking sheet.  Repeat with remaining dough.  After all of the dough balls are on the baking sheet, use the bottom of a glass dipped lightly in flour to flatten all of the dough balls.  

Bake the cookies for about 20 minutes, or until the bottoms are golden. The tops will not brown at all.  Let the cookies cool on the baking sheet, then transfer to a cooling rack.

For the dipping chocolate, combine the chocolate chips and shortening in a bowl and gently heat in the microwave or over a double boiler until the chips are melted and smooth.  Dip each cookie halfway into the chocolate, then sprinkle with toffee bits.  Place the finished cookies on a piece of wax paper to set up completely.

Variation:  For chocolate mint dipped cookies, simply add 1/2 to 1 teaspoon of mint extract to the melted chocolate, then dip the cookies.  Do not sprinkle with toffee bits.

Enjoy!  -Cardamommy

White Chocolate and Peanut Butter Chip Chocolate Cookies

I came accross this recipe in the "Our Best Bites" cookbook over the weekend, and thought that I would give them a try.  I recently made a malted peanut butter and white chocolate chip cookie that didn't turn out so well.  However, I like the combination of peanut butter and white chips, and who doesn't like a chocolate cookie base?  These cookies have a nice chocolate flavor that doesn't overpower the peanut butter and white chips.


White Chocolate and Peanut Butter Chip Chocolate Cookies


1/2 cup butter flavored shortening
1/2 cup butter, room temperature
1 cup brown sugar
1 cup sugar
1 1/2 teaspoons vanilla
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons cocoa powder
1 cup peanut butter chips
1 cup white chocolate chips


Preheat the oven to 350F.  Line a baking sheet with parchment paper.


Cream the shortening, butter, and sugars until light and fluffy.  Beat in the eggs, one at a time, then the vanilla.  In a separate  bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.  Add the dry ingredients to the creamed mixture and and beat until incorporated.  Stir in the peanut butter chips and white chocolate chips.  


Scoop tablespoonfuls of dough and place on the prepared baking sheets.  Bake for 8 to 10 minutes.  Remove from the oven and let cool for 5 minutes on the baking sheet before removing to a cooling rack to cool completely.  Makes about 4 dozen cookies.


Enjoy!  -Cardamommy

Bloomingdales Chocolate Chip Cookies

Several years ago, my mom gave me a cookbook containing the favorite recipes of our extended family on my mother's side.  This part of my family immigrated to the United States in 1893 from Medelpad Province in Sweden, so there is a nice mix of Swedish-based recipes as well as more American fare.  In going through the cookbook, I found this cookie recipe, and decided to give it a try.  When I did, the cookie was so familiar to me.  Familiar texture, taste, look...and I realized!  This cookie was my mom's number one cookie that she made when I was young!  No only are these cookies incredibly delicious, but they are a classic for me.


These cookies have an interesting texture, thanks to the ground up oatmeal in them.  They are hearty cookies with a nice nutty flavor from the oats.  I used white chocolate chips in this batch (a request from my Hungry Puppies), but I usually use semi sweet chocolate chips, which are a nice contrast to the sweet dough, which is sweetened even further by the grated candy bar.  I also omitted the nuts.  Keep in mind that the recipe makes a lot of cookies (and they freeze well!), and you can easily halve the recipe if you need a more manageable amount.


Bloomingdale's Chocolate Chip Cookies


2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups oatmeal
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 ounces chocolate chips
1 8-ounce Hershey Bar, coarsely grated
3 cups chopped nuts


Preheat the oven to 375F.  Line a baking sheet with parchment paper.


Cream together the butter and sugars until light and fluffy.  Add the eggs and the vanilla and beat well until completely combined.


In a blender, combine small amounts of the flour and oatmeal and process until it is in powdered form.  Continue until all of the oatmeal and flour are blended in the blender.  To the flour mixture, add the salt, baking powder, and baking soda.  Add the flour mixture to the creamed mixture and beat until combined.  Stir in the chocolate chips, Hershey Bar, and nuts.


Form the dough in to golf ball size balls and place about 2 inches apart on the prepared baking sheet.  Bake the cookies for about 5 to 6 minutes, being careful not to overbake as the cookies will harden.  Makes about 112 cookies.


Enjoy!  -Cardamommy