Category: Baking

Coconut Banana Bread

CarrieLeave a comment

On Saturday, I had some over-ripened bananas around.  Because I was stuck at home waiting for the man who was going to power wash my house to show up, I decided I would make banana bread.  I searched through many cookbooks and decided on Paula Deen’s recipe from her Southern Cooking Bible.  I did make one slight change to her banana bread recipe though.  I replaced the 3/4 cup chopped walnuts with 3/4 cup coconut.  It is the most delicious bread I have ever made.  The edges of the bread are the best part because they are crunchy and soooo scrumptious.

Paula Deen’s Walnut Banana Bread

2 large ripe bananas, 1 cup sugar, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 3/4 cup flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp baking soda, 3/4 cup chopped walnuts

1. Place a rack in bottom third of oven and preheat to 350.  Grease a 9×5 inch loaf pan with cooking spray.

2. In a bowl, mash bananas.  Then whisk in sugar, oil, eggs, and vanilla.  In another bowl, whisk together flour, baking powder, salt, and baking soda.  Using a rubber spatula combine the two mixtures together.  Stir in the walnuts.  Pour the batter into loaf pan and smooth top.

3. Bake until a toothpick is inserted and comes out clean, about one hour and 15 minutes.  Let cool on wire rack for 10 minutes.  Then pop bread out of pan and let it cool completely.  Enjoy!

Lazy Saturday Pizza Bake

CarrieLeave a comment

Today, I woke up at 11 and decided to clean the house.  After a thorough cleaning, I was starting to get hungry for a good meal.  I had some over ripened bananas, so I whipped up my favorite Banana Coconut Bread to have for the week.  I know the busy week that lies ahead because the bakery opens on May 5th.  I wanted to ensure that I had breakfast on the run.

After finishing the bread and while I still had the oven on, I decided that I needed to make lunch to appease my hunger pangs.  I immediately thought pizza.  I had a Pillsbury Pizza Crust in the fridge and only needed to figure out the rest of the toppings to make a delicious pizza.  Here’s what I came up with.

Blue Cheese and Canadian Bacon Pizza

Ingredients

Pillsbury Pizza Dough, Ricotta Cheese, 1/2 diced red bell pepper, 3/4 cup grape tomatoes, 6 slices Canadian bacon (diced), 1/4 cup blue cheese crumbles, 1/2 cup mozzarella cheese, salt & pepper, italian seasoning, balsamic reduction (optional)

Directions

1. Spread pizza dough onto a greased sheet pan.

2. Spread a thin layer of ricotta cheese over the dough.

3. Sprinkle on peppers, tomatoes, and bacon.  Then top the pizza with the cheeses.  Sprinkle with salt, pepper, and italian seasoning.

4. Bake at 400 for 20 minutes.

5. Enjoy your pizza! I topped my slice with balsamic reduction which complements the blue cheese wonderfully!

Something Different but Something Special

Sadie2 Comments

The other day I saw Ina make an interesting cake on her show on the Food Network: Mocha Icebox Cake.  The great thing about it is that it’s not the typical mix the batter, bake the cake kind of deal.  This cake is layers of chocolate chip cookies, and a filling that is the consistency of something between whipped cream and mousse.  It also is somewhat reminiscent of a really light and creamy cheese cake because it’s make with mascarpone cheese (Italian version of cream cheese).  In general it’s a great light dessert that is different than your run of the mill cookies or cake.  Plus it’s no bake, even Ina bought the cookies to use in it!  This cake was definitely a crowd pleaser!

Mocha Icebox Cake

From Ina at the Food Network

Ingredients

  • 2 cups cold heavy whipping cream
  • 12 oz. mascarpone cheese
  • 1/2 cup sugar
  • 1/4 cup Kahlua (optional)
  • 2 Tbs unsweetened cocoa
  • 1 tsp instant espresso powder (or instant coffee)
  • 1 tsp vanilla extract
  • 24 oz. store bought chocolate chip cookies (preferably thin and crispy from the bakery section of the store)

Method

  1. Use electric mixer to whip together all of the ingredients except the cookies.  Beat until the mixture has stiff peaks like a thick whipped cream.

    The Set Up
  2. To assemble the cake use a spring form cake pan.  Cover the bottom of the pan with cookies, break pieces of cookie to cover the whole bottom.  Spread a layer of the batter on top of the cookies.
    Bottom Layer

    Work in Progress
  • Repeat the process of a layer of cookies then batter until you run out of batter or space.  I made about four layers (I also added a layer of plain whipped cream on top with the left over heavy cream, mascarpone, and sugar that I had).

    Into the freezer we go…
  • Chill cake in fridge overnight or freezer for several hours to set.  Remove spring form right before you serve it.  Use a serrated knife to slice it in order to get through the cookies.
    Ina’s photo

    I forgot to take a picture after the unveiling, but mine actually looked very similar to Ina’s.