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Eating This Everyday! Celery, Dates, Almonds & Parmesean Salad

26 Jun


  • ½ cup raw almonds (can substitute walnuts, pecans etc.)
  • 8 celery stalks, thinly sliced on a diagonal, leaves separated
  • 6 dates, pitted, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 ounces Parmesan, shaved (or microplaned)
  • ¼ cup extra-virgin olive oil (I love Bom Dia)
  • Crushed red pepper flakes




  • Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.

  • Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.

Thank you

“Crack Oatmeal Cookies”

20 Apr

You can’t stop at just one and it smells amazing! Add whatever you want – dried cranberries/cherries, shredded coconut, flaxseed, white/semisweet/dark chocolate chips, macadamia nuts etc.

Make flatter for crisper cookies, make thicker for chewier cookies.

Crispy Oatmeal Chocolate Chip Cookies

By Merrill Stubbs

Chocolate chip cookies are delicious. So are oatmeal raisin cookies. But in my opinion, the king of all cookies is a hybrid of the two. For years, I’d been sampling and comparing oatmeal chocolate chip cookies but had never tried making my own. Until this week, that is. After one misguided attempt resulting in insipid, cakey little domes that dried out almost instantaneously, I took a step back for a minute. I thought about a standard chewy oatmeal raisin cookie—the kind that bends as you bite into it and leaves behind a rich, spicy aftertaste. And then I thought of the chocolate chip cookies my mother used to make when I was growing up. She took the recipe from the Nestle Toll House chocolate chips bag and tweaked it so the cookies came out flatter and crisper around the edges, with rich caramel undertones. I decided what I was really looking to achieve lay somewhere in between these two. The resulting cookies were crisp indeed, almost lacy, with little pockets where butter and sugar had pooled to create crackly deposits of caramel. The spices were pronounced without being overbearing, and every cookie promised at least half a dozen chips. It was difficult to wait until they were cool enough to handle. I may never make plain old chocolate chip cookies again!

Makes about 5 dozen small cookies

Prep time: 20 min
Cook time: 10 min

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon allspice
  • 2 sticks unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 2 cups semisweet chocolate chips or chunks
  1. Heat the oven to 375 degrees F. In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.
  2. In the bowl of a standing mixer, cream the butter and two sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl once. Add the flour and spices in three additions, beating until just combined and scraping down the sides of the bowl after each addition. Do not overbeat!
  3. Stir in the oats and the chocolate chips, distributing evenly. Drop the dough in heaping tablespoons on parchment-lined baking sheets, keeping the cookies at least 2 inches apart. Flatten gently with the back of a spoon and bake for about 10 minutes, rotating the baking sheets halfway through. The cookies are done when they turn lightly golden around the edges, and the tops look almost dry. Cool on the baking sheets for a minute, then transfer to wire racks to cool completely. The cookies are best still slightly warm, but you can successfully store them in an airtight container for up to a few days.

Thanks Food52



Best Country / French Baguette Recipe

17 Apr

If I didn’t burn it while doing the crusty top, this would have been PERFECT on the first try. Used the Emile Henry Baguette Baker, left it to rise a little too long, it’s still a bit short on dough for the baker, but this recipe is everything!!! Followed it up with the recommended recipe by Emile Henry and it turned out terrible. Never buying $3 baguettes again!

Country Baguettes

Yield: 3 Loaves


  • 3 cups (13 ounces) all-purpose flour
  • 1 teaspoon fine sea salt
  • ¾ teaspoon active dry yeast or 1/2 teaspoon instant yeast
  • 1 cup + 2 tablespoons (9 fluid ounces) water, tepid (65-70°F)


  1. Place the flour, salt, and yeast in the bowl of a food processor fitted with the metal S blade. With the machine running, slowly pour in all of the water and process for a few seconds until the dough comes into a ball. Then process for 30 more seconds. The dough should reach 80°F when measured with an instant read thermometer. (If the dough is cooler, pulse the dough in 5 second increments until it warms.)
  2. Place dough in a large ungreased bowl, covered with plastic wrap. Ferment the dough 2 to 3 hours at room temperature. Use the dough immediately or refrigerate the dough, covered for 8 to 12 hours before using.
  3. Preheat the oven to 450°F.
  4. Scrape dough onto a lightly floured work surface. Divide the dough into 3 uniform pieces. Shape the dough into rough balls and let the dough rest, covered for 15 to 20 minutes.
  5. Roll out each piece of dough slightly longer than the length of the cavities in the mold with tapered ends.
  6. Dust the cavities in the Emile Henry Baguette Baker generously with flour. (Or line a baking sheet with parchment and sprinkle it with rice flour.*) Transfer the formed dough into the cavities in the mold or onto the baking sheet. Cover and let the dough proof until expanded 1 ½ times in size, from 30 minutes to an hour depending on the temperature of the dough and the temperature in your kitchen. ** note you can heat up the cover of the baker in the over for a few minutes and then cover the dough to have the warmth for the dough to rise
  7. Sift a light layer of flour over the dough if desired. Using a serrated knife, score the surface of the each loaf along the entire length of the baguette.
  8. Cover and place on the center rack of the oven. Bake for 20 to 25 minutes. Carefully remove the lid and continue to bake the baguettes for 8-10 more minutes (NEED TO WATCH) until golden brown and crackling.
  9. Cool the bread on a wire rack.


  • always do long fermentation
  • the food processor method is the most convenient way to get your dough started. See Charles’ patented dough mixing method.
  • The dough mixes in a snap, 45 seconds in fact, using a food processor fitted with the metal blade.  Then it ferments for a good 2 to 3 hours before shaping, proofing and baking. Shaping baguette dough is rather simple but takes a little practice.  Divide the dough into three uniform pieces.  We use a scale to weigh each piece.  Then form each piece of dough into a tight ball.  Let the dough sit and relax for 15 to 20 minutes before rolling out into the baguette shape. We like to taper the dough to give the country baguettes pointed ends.
  • If you are using the Emile Henry Baguette mold, you need to sprinkle the cavities with a generous amount of flour.  Over time the bread dough will resist sticking but the first few times you use the mold, it will need a good amount of flour. Place the dough into the cavities in the mold, cover and let it proof slowly before baking.
  • Cool your bread on a wire rack to preserve its crisp crust.

Thank you




Baked Carrot Cake Doughnuts (NYT Cooking)

15 Apr

Baked Carrot Cake Doughnuts

Yossy Arefi for The New York Times (Photography and Styling)

  • YIELD: 12 doughnuts
  • TIME: 35 minutes

Havin’ a Hankerin’ for Mee Goreng

10 Apr

Adam Liaw’s Mee Goreng

Mee Goreng

  • 3 tbsp garlic oil or 3 cloves garlic, peeled, chopped and fried in 3 tbsp vegetable oil
  • 2 chicken thigh fillets, skin off and thinly sliced
  • 12 raw prawns, peeled and de-veined
  • 2 pak choy, trimmed and cut into bite-sized pieces
  • 4 spring onions, trimmed and cut into 5cm lengths
  • 2 tomatoes, roughly chopped
  • 8 fried tofu puffs, halved diagonally
  • 1kg fresh thick yellow egg (Hokkien) noodles
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 3 tbsp kecap manis
  • 1 tbsp tomato sauce
  • 1 tsp curry powder
  • 3 eggs
  • Cucumber and tomato slices, to serve
  • Lemon or lime wedges, to serve
  • Sliced bird’s-eye chillies in soy sauce, to serve

Heat a wok over very high heat and add the garlic oil. Add the chicken and fry until just browned. Add the prawns, pak choy and spring onions and toss to coat in the oil. When the prawns change colour, add the tomatoes and tofu puffs. Toss for about 2 minutes, or until the tomatoes and tofu soften.

Add a little more oil if necessary and add the noodles, soy sauce, oyster sauce, kecap manis, tomato sauce and curry powder, tossing in the wok for about 3 minutes until the noodles are softened.

Adam Liaw’s Mee Goreng


Mee Goreng (Southeast Asian Fried Noodles)

  • YIELD: 6 servings
  • TIME: 30 minutes


  • 1 pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein)
  • ½ cups sambal tumis (see recipe)
  • 2 tablespoons canola oil
  • 1 pound shrimp, peeled and deveined, tails intact
  • 1 cup cubed fried tofu puffs or firm tofu in 1/2 inch chunks
  • 3 small bok choy, ends trimmed, chopped
  •  Kosher salt, to taste
  • 1 ½ cups fresh bean sprouts
  • 2 tomatoes, cut into wedges
  •  Sweet soy sauce (kecap manis), to taste
  • 2 limes, cut into wedges (if available, calamansi are best)
  •  Dried shallots or fried onions, to taste
  •  Red Serrano or Fresno chiles, thinly sliced, for serving
  • 1/2 lemongrass


  1. Cook noodles according to package instructions.
  2. Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
  3. Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
  4. Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.

Note: started with a cup or so of tomato puree, a bit of sugar and fish sauce then added sambal to taste. I used store bought sambal oelek. Let that simmer with plenty of lemon grass. Splash of fish stock if the sauce gets too dry. The tofu puffs added to the sambal base were rubbery so next time I will fry the puffs. Besides the shrimp you can add other cooked meat such as chicken. I used some left over barbecued pork rib meat. With the kecap manis you should have a nice hot chile sweet balance.


Ottolenghi’s Mee Goreng


  • 2 tbsp groundnut oil
  • ½ onion, peeled and diced
  • 220g firm tofu (tau kwa), cut into 0.5cm thick strips
  • 100g french beans, trimmed and cut in half on an angle
  • 100g choi sum (or pak choi), leaves and stems, cut into large chunks
  • 300g fresh egg noodles
  • 1½ tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp sambal olek (or other savoury chilli paste), plus extra to serve
  • 2 tsp thick soy sauce
  • 2 tsp light soy sauce
  • 50g bean sprouts
  • 1 handful shredded iceberg lettuce
  • 1 tbsp crispy fried shallots (available from oriental grocers; alternatively, use dry onion flakes)
  • Lemon wedges, to serve
Mee goreng – serves 4

In hawker centres all over Malaysia, a profusion of street foods are served in big, open-air complexes. Various stalls prepare cheap, cheerful and incredibly delicious dishes of Malay, Chinese or Indian cuisines. All you need to do is choose. Since everything is so tempting, you often end up with a table piled with delicacies and no stomach capacity. The attraction in this type of dining is that it is both fresh and complex. Many dishes are prepared from raw in front of your eyes, using great ingredients, making it far superior to many western solutions for quick food. This Malay dish takes only a few minutes to make (once you get a little bit of prep out of the way) and is unique in its many layers and depth of flavours.

  1. Put a wok or large pan over high heat. Once hot, add the oil, then the onion and cook to soften it for a minute. Add the tofu and french beans, and cook to give the tofu a bit of colour – two to three minutes. Stir gently as you cook, so as not to break the tofu.
  2. Add the choi sum and, when it wilts, the noodles. Spread them in the wok using tongs or chopsticks – you want them to get a lot of heat, almost to fry. Mix gently, cooking the noodles for about two minutes. Now add the spices, sambal olek, soy sauce, bean sprouts and a tablespoon of cold water, and toss carefully. Cook for about a minute, or until the noodles are semi-soft.
  3. When ready to serve, transfer the noodles into bowls and top with shredded lettuce and crispy shallots. On the side, serve lemon wedges and a small bowl of extra sambal.


Indonesian Mee Goreng Noodles


  • 3 tbsp vegetable oil
  • 2 eggs
  • 3 tbsp kecap manis (or dark sweet soy sauce)
  • 3 tbsp light soy sauce
  • 2 tbsp ketchup
  • 1 tsp shrimp paste
  • 1 tsp chilli powder
  • 1 tablespoon sesame oil
  • 3 garlic cloves, chopped
  • 200g (7 oz) sliced pork (scotch fillet or fillet is great)
  • 200g (7 oz) peeled and deveined prawns
  • 1/4 cup sliced white cabbage
  • 400g fresh Chinese egg noodles
  • 1/2 cup bean shoots
  • 1/4 cup sliced spring onions (scallions)
  • sliced red chilli to serve
  • lime wedges to serve


Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Heat a wok or non-stick frying pan over medium low heat. Add in 1 tablespoon into the pan. Pour the egg into the pan and swirl to coat the bottom of the pan, using a spatula to spread the egg out. Cook, untouched over low heat until egg sets and releases. Use a spatula to transfer the egg to a cutting board and slice into thin ribbons.

In a small bowl, mix together the kecap manis, soy sauce, ketchup, sesame oil, shrimp paste and chilli powder.

Heat the remaining one tablespoon of oil in a wok or large frying pan over high heat. Add the garlic and cook for 30 seconds. Add the pork and stir-fry until almost cooked. Add the prawns and stir-fry until cooked. Then add the cabbage, noodles, bean shoots and the sauce you made earlier. Stir-fry until well coated. Remove from heat and transfer to serving bowls

Top with chilli and serve with a lime wedge.

Indonesian Mee Goreng Noodles


Mee Nonya Melaka recipe

  • 6 tablespoons cooking oil
  • 3 shallots
  • 2 cloves garlic
  • 2 shallots
  • 1 tablespoon soya bean paste “tau cheo”
  • 150 g prawns
  • 100 g chicken meat
  • 400 g fresh yellow egg noodles
  • 3 stalks mustard green “choy sum”
  • 1 cup bean sprouts
  • 1/2 cup water
  • 1/2 teaspoon dark soya sauce
  • 1 tablespoon light soya sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon ground white pepper
  • Salt
  • Shallot crisps
  • 8 stalks fresh red chilly
  • 3 stalks red chilly padi
  • 40 g toasted belachan
  1. Shallot crisps: Heat oil, fry sliced shallots over low to medium heat until lightly browned. Remove with slotted spoon and place onto paper towels. Set aside. Once cool, you may store in airtight containers and use whenever necessary.
  2. Noodles:
    1. Using the same oil, fry chopped shallots and garlic until lightly browned.
    2. Add in bean paste and stir to sauté for 1-2 minutes until fragrant.
    3. Add in sliced meat, prawns and choy sum. Continue to stir-fry for another 30 seconds over high heat then add stock.
    4. Once it boils, add noodles, adjust seasonings to taste, toss in bean sprouts and turn off heat immediately.
    5. Garnish hot noodles with shallot crisps and serve with some sambal belachan with a squeeze of kalamansi lime juice.
  3. Sambal belachan: Pound the ingredients using a mortar. Store the chilli in a container in the fridge for up to a week.



Disney’s Official Churro Recipe

9 Apr

Disney Parks Churro Bites


  • 1 cup water
  • 8 tablespoons butter
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon, divided
  • 1 ¼ cups all-purpose flour
  • 3 eggs
  • 1 ½ cups vegetable or canola oil
  • ½ cup sugar


  1. Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
  2. Reduce heat to low.
  3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
  4. Add eggs, one at a time, and stir until combined. Set aside.
  5. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
  6. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
  7. Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
  8. Drain churro bites on paper towel.
  9. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.


Click to access ChurroBites_Recipe.pdf

Disney’s Official Dole Whip Recipe

9 Apr

The Disney Parks app recently shared the recipe for how to make the Dole Whip pineapple treat.

Recipe (for a single serving):

  • 1 big scoop of ice cream
  • 4 oz of pineapple juice
  • 2 cups of frozen pineapple
  • Add all ingredients to a blender until it’s a thick drink.
  • Add your swirl and then you’re done.


Banana Bread… Pandemic Comfort Food

2 Apr

It’s weird. It’s been 2 weeks of self-quarantine. Every I know has been cooking, but in the last 3 days, everyone is talking about making banana bread. Probably because the bananas that everyone stocked up on 2 weeks ago have gone totally brown, so it was just a matter of time, but it’s also because it’s comfort food, and we all need that now.

Here’s a couple of recipes I’m planning to try:


Triple Chocolate Banana Bread

Prep Time:15 Min Cook Time:1 Hr Total Time:1 Hr 15 Min
  • 2 cups (500 ml) oat milk
  • 2 tsp apple cider vinegar
  • 3 tbsp maple syrup
  • 1/4 cup (60 ml) coconut oil
  • 3 ripe bananas, mashed
  • 250 g all purpose flour
  • 2/3 cup (60 g) cocoa powder
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 tsp cinnamon
  • 100 g dark chocolate chips (or crushed chocolate bar)
  • 100 g dark chocolate
  • 1/4 cup (60 ml) coconut oil
  • 1
    Preheat the oven to 350°F (175°C). Line a bread rectangular baking dish (34×12 cm, 2 litres) with baking paper.
  • 2
    Mix together oat milk and vinegar and leave for a few minutes. In a larger bowl whisk together maple syrup and coconut oil. Add the milk and vinegar mixture and mashed bananas. Whisk to combine.
  • 3
    Sift together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Slowly add to the wet ingredients while whisking on low speed or with hand. Fold in the coconut chips and transfer to baking dish. Bake for 1 hour.
  • 4
    Leave it to cool completely. On a double boiler melt together the chocolate and coconut oil. Pour over the bread and leave to cool down and harden.
  • 5
    Store cover in fridge for up to 4 days. Top with fresh blueberries, toasted hazelnuts, whatever you want.

Recipe Credit:


Vegan Banana Bread to Live For
Servings1 loaf

Mash your bananas- I use a Vitamix and just throw them in there, along with the next four ingredients, and blend them until broken up, but still a tad chunky.

Mix the remaining dry ingredients (other than the topper), well, so that there are no lumps and so the baking soda is really well incorporated (nothing worse than biting into a chunk of salty baking soda! … ok there’s lots worse. But it is something unpleasant that can be avoided easily).

Add your banana blend to the dry ingredients and stir until there is no more flour visible- remember to stir from the bottom! And do not over stir, lest the flour get gummy.

Pour into a coconut-oiled or parchment paper lined loaf pan and top with the toppers.

Pop in the oven for about 45 minutes, or until a knife inserted through the top middle of the loaf comes out clean. Leave to cool a bit, then, slice, and… you need to drizzle those slices with chocolate.


Brown-Butter Banana Bread Recipe

Recipe from the Tasting Table Test Kitchen

Yield: 1 loaf

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 10 minutes


  • Nonstick cooking spray, for greasing
  • 10 tablespoons unsalted butter, divided
  • 3 large ripe bananas, mashed, plus 1 halved lengthwise for decoration
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 cup dark brown sugar, plus more for coating
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground nutmeg


1. Preheat the oven to 350˚. Grease a 9-by-5-inch loaf pan with cooking spray.

2. In a light-colored sauté pan, brown the butter and set aside. In a small bowl, reserve 2 tablespoons of the browned butter for basting; let cool slightly.

3. In a medium bowl, mix the mashed bananas with the eggs until fully incorporated.

4. In a separate medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt and nutmeg. Using your hands, break apart any large clumps of sugar that remain. Pour the banana mixture into the dry ingredients and mix together until just combined. Pour in the 8 tablespoons of melted brown butter and stir until fully incorporated.

5. Transfer the batter to the prepared loaf pan. Dip the 2 banana halves in some brown sugar cut-sides down; dust off any excess sugar. Place the sugared bananas in the batter cut-sides up and bake until a toothpick inserted into the middle of the loaf comes out clean, 55 to 60 minutes.

6. Once the banana bread has finished cooking, brush the top with the 2 tablespoons of reserved browned butter. Allow the banana bread to cool; serve slightly warm or completely cooled.


Dominique Ansel’s Banana Bread

Recipe adapted from Dominique Ansel, Dominique Ansel Bakery, New York, NY

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes


  • 2 cups sugar
  • 2 cups flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 4 overripe bananas, mashed
  • 14 tablespoons unsalted butter, melted, plus more for greasing pan


1. Preheat the oven to 350°. Grease a 10″ x 5″ x 3 ½” loaf pan and set aside. In a large bowl, combine the sugar, flour, baking soda, nutmeg, salt and baking powder. In a separate bowl, beat the eggs and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated.

2. Pour the batter into prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.

I like to add a crunchy cinnamon-sugar topping to this bread. To do this, mix together 3 parts sugar and 1 part cinnamon (by volume) and sprinkle generously over the batter before baking.

Dominique Ansel’s Banana Bread


Nana’s Banana Bread

Recipe adapted from DamGoodSweets

Yield: 1 loaf

Cook Time: 1 hour, 10 minutes


  • 1 stick unsalted butter, at room temperature, plus more for the pan
  • 1¾ cups all-purpose flour, plus more for the pan
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 very ripe bananas
  • 1 teaspoon fresh lemon juice
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • ½ teaspoon pure vanilla extract
  • 2 large eggs
  • ¼ cup buttermilk


1. Heat the oven to 350°. Grease the bottom and sides of a 9-by-3-inch loaf pan with butter, then dust with flour.

2. In a bowl, sift together the 1¾ cups flour, cinnamon, baking soda and salt. In another bowl mash the bananas with the lemon juice.

3. In a large bowl, using an electric mixer, beat the 1 stick of butter with the sugar and vanilla. Beat in the eggs, one at a time. Add a third of the dry ingredients and half of the buttermilk; mix. Repeat until all of the dry ingredients and buttermilk are incorporated, then beat in the banana mixture.

4. Pour the mixture into the loaf pan and bake in the middle of the oven for 60 to 70 minutes, until the top of the bread is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto
a rack and let it cool completely.


Brown Butter Banana Bread

Super moist banana bread made extra flavorful with brown butter. This banana has amped up flavor plus perfect texture and is so easy to make.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes


  • 3 medium bananas*, mashed (about 1 cup mashed)
  • 1 cup sugar
  • 1/2 cup plain fat free Greek yogurt (or sour cream)
  • 1/2 cup butter (1/2 cup is equal to 1 stick or 8 tablespoons)
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • optional: 1/2 cup semi sweet chocolate chips


  • Preheat oven to 325 degrees and grease a 9×5 inch loaf pan.
  • In a small sauce pan, melt butter. Once melted, continue to cook at a gentle boil, stirring occasionally, until butter is no longer yellow and reaches a golden amber color. Remove from heat and transfer to a large mixing bowl along with mashed banana, Greek yogurt (or sour cream), sugar, eggs, buttermilk, and vanilla. Mix well.
  • Add flour, baking soda, and salt and stir (don’t use an electric mixer for this part!) just until dry ingredients are incorporated and there are no more streaks of flour in the batter. Don’t over mix. (If adding chocolate chips, stir them in now)
  • Pour batter into your prepared baking pan. Bake for 50-60 minutes until an inserted toothpick in the middle comes out clean (a few loose crumbs are okay but no wet batter).
  • Allow to cool at least 10-15 minutes. Slice and serve immediately or store in airtight container at room temperature up to 5 days.


For most flavorful banana bread, use very ripe bananas (that have begun to brown)

Brown Butter Caramelized Banana Bread

yield: 1 large loaf of banana bread

Author: Kayla Howey


1 1/3 cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 stick butter, cut into 8 pieces
½ cup granulated sugar
½ cup honey
12 oz mashed brown bananas (about 3 medium bananas)
2 eggs, beaten
½ cup Greek yogurt
1 ½ tsp pure vanilla extract
½ tsp pure almond extract (optional)
2 tbsp butter
2 ripe bananas, sliced
pinch of kosher salt
2 tbsp honey
softened salted butter, for slathering
more honey, to drizzleinstructions
Preheat the oven to 325°F. Grease a 9×5 loaf pan and place a piece of parchment paper inside so that it sticks to the sides and hangs over the pan.
Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.
Add the butter to a saucepan and melt it over medium-low heat. Allow it to continue to cook over low heat as it starts to bubble. After 5-6 minutes, the bubbling will begin to subside as it becomes browned and nutty smelling. The speckles should be a deep amber color, but not black (watch it closely as it will burn quickly). Turn off the heat and allow the butter to cool slightly.
Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Whisk in the honey, mashed bananas, eggs, Greek yogurt, vanilla, and almond extract until incorporated.
Fold in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.
Meanwhile, heat a large sauté pan over medium heat. Add the butter and let melt. Add the sliced bananas, spreading them out into an even layer. Let caramelize on one side until golden. Season with a pinch of salt. Flip the bananas over and cook for another minute. Stir in the honey. Let bubble for a minute or so. Turn off the heat.
Spoon half of the caramelized banana mixture over the batter. Reserve the rest for serving.
Bake the banana bread uncovered for 55 minutes until browned. Let cool slightly. Use the parchment paper to pull the bread out of the pan. Slice it into thick slices and serve warm with softened salted butter, a drizzle or so of honey, and the reserved caramelized bananas.
Use the darkest, softest bananas you can get your hands on for the best tasting banana bread!


Brown Butter Bourbon Banana Bread

By Jennifer Perillo

Food52 Editors’ Comments: WHO: Jennifer Perillo is the author of the cookbook “Homemade with Love.” WHAT: A blond, bold, boozy bread with brown butter, bourbon, buttermilk, and brown sugar. It’s bananas! HOW: Dice one banana and sauté it in brown sugar until it’s caramelized. Mash the other two bananas, then beat them with eggs, sugar, brown butter, vanilla, and bourbon. Add this to your dry ingredient mixture along with some buttermilk, then fold in toasted pecans and the caramelized banana pieces. WHY WE LOVE IT: Why are we so conditioned to always mash bananas before putting them into a banana loaf? This recipe is going to break our habit. Folding diced, caramelized bananas into the batter provides bites of sweet, pure banana flavor to an otherwise monotonous bread. Oh, and this quick bread also has bourbon in it. Enough said.

Serves one 9-inch loaf

  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter
  • 3 very ripe bananas
  • 2 large eggs
  • 3/4 cups plus 1 tablespoon, brown sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon
  • 1/2 cup buttermilk
  • 2/3 cups toasted, chopped pecans
  1. Preheat oven to 350° F. Grease only the bottom of a standard size loaf pan with butter or nonstick cooking spray. Combine flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
  2. Melt butter over medium heat in a small, heavy-bottomed pot. Cook until it begins to brown, but not burn; it will smell nutty and fragrant. Remove from heat and let cool for 10 minutes.
  3. Peel and dice one banana. Mash the remaining two bananas in a small bowl; set aside. Heat 1 tablespoon of the brown sugar in a small skillet over medium heat until it begins to melt and turn golden. Add diced banana pieces and sauté until well coated and caramelized. Remove from the pan and set aside.
  4. Beat eggs on medium speed in a stand mixer. Add the remaining brown sugar and beat until foamy and combined. Add the mashed bananas, cooled browned butter, vanilla, and bourbon; beat until mixed well. Scrape down sides of bowl again with rubber spatula.
  5. On low speed, pour in 1/3 of the flour mixture. Increase mixer speed to medium and mix until just blended. Pour in 1/3 of buttermilk and beat until just blended. Repeat this process with remaining flour and buttermilk. Fold in pecans and caramelized banana pieces. Pour into prepared loaf pan and bake for 55 to 60 minutes, until a toothpick inserted in center comes out clean.

Magnolia Bakery’s Cupcakes & Icing

24 Jul

Magnolia Bakery’s Cupcakes

YIELD 24 cupcakes   |   TIME: About 45 minutes


  • 1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
  • 1 ¼ cups all-purpose flour, plus extra for dusting pans
  • 1 ½ cups self-rising flour
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 4 large eggs, at room temperature


  1. Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
  2. In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
  3. Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

Magnolia Bakery’s Buttercream Vanilla Icing


  • 1 cup (2 sticks) unsalted butter, softened
  • 8 cups confectioners’ sugar
  • ½ cup milk
  • 2 teaspoons vanilla extract
  •  Food coloring (optional)


  1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.

Thank you NYT Cooking

Mille-Crêpe Tiramisu Birthday Cake

4 Sep


You know you want to make this….

Mille-Crêpe Tiramisu Birthday Cake

Recipe adapted from Francisco Migoya of Hudson Chocolates, Poughkeepsie, New York

Yield: One 8-inch cake

Cook Time: 40 minutes (plus 5 hours chilling)



  • ¾ cup plus 2 tablespoons cake flour
  • ¾ cup plus 1 tablespoon all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons kosher salt
  • 4 large eggs
  • 5 large egg yolks
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  • 2 cups whole milk
  • 3 tablespoons Armagnac or cognac
  • Nonstick pan spray

Tiramisu Filling

  • 1¼ cups confectioners’ sugar
  • 4 cups mascarpone cheese
  • ½ cup sweet Marsala wine (or half as much rum or coffee liqueur)
  • ¼ cup natural cocoa powder

DIRECTIONS1. Make the crêpe batter: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.

2. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Lightly coat with nonstick pan spray. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crêpe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crêpe, then flip the crêpe over using a spatula, a more vigorous jerking motion, or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crêpe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you’ll end up with about 20 crêpes total, and will need 18 for the cake). Refrigerate the crêpes on the baking sheet until completely chilled, at least 2 hours or overnight.

3. Make the tiramisu filling: To a fine-mesh sieve set over a large sheet of parchment paper, add the confectioners’ sugar. Transfer the confectioners’ sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), and add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined.

4. Remove the crêpes from the refrigerator. Insert an 8-inch cake round (a cardboard circle for the cake to rest on) into an 8-inch cake ring. Add 1 crêpe to the cake round so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crêpe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes, leaving the last crêpe on the top plain (refrigerate the leftover filling; you’ll use it to finish the cake). Leaving the cake in the cake ring, chill the cake in the refrigerator for at least 2 hours or overnight.

5. Remove the cake from the refrigerator and use a blow-dryer to warm the sides of the cake ring and loosen it (a hot, wet and wrung-out kitchen towel pressed against the sides of the ring works too). Remove the ring by setting the cake on top of a tall, quart-size cylindrical can (a 28-ounce can of tomatoes works well). Slide the cake ring down (if it sticks, apply more heat); the ring should slide right off while the can supports the cake. Remove the cake from the can and set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.

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