Miso banana bread

I’ve had this recipe saved from Food and Wine magazine, and I finally tested it out because I had leftover buttermilk to use up. 

https://www.foodandwine.com/recipes/miso-banana-bread

Ingredients

• 5 medium overripe bananas 
• 1 3/4 cups all-purpose flour 
• 1 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon kosher salt 
• 1 stick unsalted butter, softened 
• 1 cup sugar 
• 1/4 cup white miso 
• 1/2 cup buttermilk 
• 2 large eggs
  
  

  Directions

  • Step 1

    Preheat the oven to 350°. Butter and flour a 10-by-5-inch metal loaf pan. In a bowl, using a fork, mash 4 of the bananas until chunky. In another bowl, whisk the flour, baking soda, baking powder and salt.

  • Step 2

    Using a stand mixer fitted with the paddle, cream the butter, sugar and miso at medium speed until fluffy, about 5 minutes. At low speed, slowly add the buttermilk, then beat in the eggs 1 at a time until incorporated. Beat in the mashed bananas; the batter will look curdled. Add the dry ingredients and mix until just blended. Scrape into the prepared pan.

  • Step 3

    Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Bake for 90 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 30 minutes before turning out to cool completely.

  Make Ahead

  The banana bread can be wrapped in plastic and kept at room temperature for up to 3 days.

My notes:

1. Made this recipe with 4.5 small bananas, and used the final half to slice and top the bread. I pretty much followed the recipe exactly, except of course I subbed about 1/2 cup of the APP for WWPF. I mashed, didn’t blend the bananas. I sifted the dry ingredients into the wet, and used parchment paper for my 9 x5 loaf pan (which worked fine, no overflow). The only major change was, as mentioned, I didn’t slice the last banana lengthwise, I sliced it into rounds and arranged it on top, and then sprinkled turbinado sugar over the top. 

2. This baked in about an hour, and already had super dark edges at the hour mark. When it cooled, it was just the teensiest bit sunk in the center, but cooked. 

3. Yummy. I was intrigued by the recipe because the usual suspects in banana bread (vanilla, cinnamon, nuts, chocolate chips) were missing, and it really felt like the banana shone through. It also isn’t super sweet, which is great. Overall, I’m a fan!

Buckwheat Almond Flour Brown butter blondies (GF)

 

I’ve had this recipe saved for a while and have been interested in it because it’s gluten free! 

https://www.bonappetit.com/recipe/buckwheat-brown-butter-blondies

Ingredients

MAKES 16 SERVINGS

Nonstick vegetable oil spray

1⅓

cups buckwheat flour

⅓

cup almond flour or meal

1

teaspoon kosher salt

1

cup (2 sticks) unsalted butter

¾

cup sugar

5

large egg yolks

1

large egg

Preparation

Step 1

Preheat oven to 325°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk buckwheat flour, almond flour, and salt in a medium bowl to combine.

Step 2

Cook butter in a medium saucepan over medium-low heat, stirring often, until it foams, then browns, 5–8 minutes. Transfer to a large bowl; let cool slightly. Add sugar and whisk until smooth. Whisking constantly, add egg yolks one at a time followed by whole egg, beating after each addition to fully incorporate before adding more. Add dry ingredients and mix until smooth. Scrape batter into prepared dish; smooth top.

Step 3

Bake blondies until lightly browned and center is firm when gently pressed, 15–20 minutes. Transfer dish to a wire rack and let cool. Cut into small bars.

Step 4

Do Ahead: Blondies can be made 2 days ahead. Store tightly covered at room temperature.

My thoughts: 

1. I followed the recipe exactly except for one thing— I added some extra milk solids leftover from making ghee (in addition to the brown butter which I waited until the second foam was really foamy for). 

2. The brown butter is really the only flavor in this, so don’t mess it up! The recipe description says that you should take the butter to the edge of burning (!) as the nuttiness is a necessary counterpoint to the earthiness of the buckwheat. 

3. I didn’t use parchment, but I did spread canola oil on the bottom of the nonstick 9x13 pan and it was fine, didn’t stick. It took 15 minutes to bake in my oven. On the day of, after cooling it was sort of cake-y brownie ish in texture. Will see how it does after cooling. 

4. The batter is pretty minimal, so when you spread on the pan it barely covers the bottom, but it does rise about 1/2 an inch in the bake. 

5. Not super sweet, excellent base for a sweet ice cream (as it was meant for blondie sundaes). 

6. I used bobs red mill buckwheat which is quite gray in color. The pictures from the magazine look more golden brown. Maybe I need to find a new brand. 

7. TK liked it and thinks it pairs well with coffee or tea and possibly could be used as a GF cake option. Maybe almost in a trifle? 

Maple soy glaze for tofu

 1/2 inch piece of ginger thinly sliced

1/4 cup low sodium soy sauce

3 TBSP pure maple syrup

3 TBSP unseasoned rice vinegar

1/2 tsp crushed red pepper 

Whisk together, then pour over cooked tofu and cook until it thickens up, about 4 minutes 

Honey Whole Wheat English Muffins (uses Buttermilk)

 This recipe is from Real Simple. 

https://www.realsimple.com/food-recipes/browse-all-recipes/honey-whole-wheat-english-muffins

You may ask yourself, what’s the point of homemade English muffins? The store-bought ones are pretty darn delicious. But this recipe makes English muffins that are twice as delicious. You cook each muffin in a skillet (we recommend cast iron) until its deep golden brown. The results are tender but toasted, full of good wheat flavor and cloud-like pockets for melted butter to pool in. Be sure to split the muffins with a fork and not with a knife to keep the nooks and crannies open. Serve with plenty of butter and your favorite jam.

Ingredients

Ingredient Checklist

• 1 cup buttermilk
• 1 teaspoon granulated sugar
• 1 ¼-oz. envelope active dry yeast 
• 3 tablespoons honey
• 1 tablespoon unsalted butter, melted
• 2 cups white whole- wheat flour
• 1 teaspoon table salt
• Oil, for bowl and skillet
• ¼ cup plain yellow cornmeal

Directions

Instructions Checklist

• Step 1

  Microwave buttermilk until warm, about 30 seconds. Stir in sugar and yeast. Set aside until bubbly, about 15 minutes.

• Step 2

  Pour yeast mixture into the bowl of a stand mixer fitted with the dough hook attachment. Stir in honey, butter, flour, and salt. Beat on low for 2 minutes, scraping down sides after 1 minute. Increase speed to medium and beat until smooth, 7 minutes. (Dough will be sticky.) Transfer to a lightly oiled bowl. Cover with plastic and set in a warm, draft-free place until doubled, 1½ to 2 hours.

• Step 3

  Turn dough onto a lightly floured work surface and roll out into a 1-inch-thick rectangle. Fold into thirds like a letter, cover with plastic, and let rest for 10 minutes.

• Step 4

  Dust a baking sheet with cornmeal. Cut dough into 12 pieces. Roll each into a ball, place on baking sheet, and pat into a 1-inch-thick disk, turning to coat in cornmeal. Cover with plastic; let rest until puffy, 30 to 40 minutes.

• Step 5

  Heat a large nonstick skillet over medium; lightly brush with oil. Cook muffins until golden brown and firm, about 5 minutes per side.

Nutrition Facts

Per Serving:

 

104 calories; fat 2g; saturated fat 1g; protein 3.4g; carbohydrates 19.8g; fiber 2.1g; sugars 5.7g; cholesterol 4.8mg; sodium 218.8mg.

My thoughts:

1. I used a 50/50 mix of whole wheat pastry flour and bread flour because that's all I had. This may have been partly why the dough was so soft even after kneading with a wooden spoon for 7-10 minutes. 

2. I heated the buttermilk (which was already at room temp) up for 20 seconds, but next time would consider checking temp to make sure it's between 110 to 115 for the yeast to activate a little better. 

3. I also was making this on a colder day, so it took longer to rise, and I started working with it before it fully doubled in size. I placed it in front of the oven vent, so the dough itself was warmed as well... could also be why the dough was so soft.

4. When I turned the dough out, I had to add at least 1/2 cup extra pastry flour in order to even touch it without it sticking to my fingers. 

5. I continued on, and the end product is actually decent! Definitely can taste the whole wheat and the honey, but I like it. I would consider making again if I had the buttermilk, and would try with actual real whole wheat flour and also would try to let it get the full rise (I wonder if I could overnight it? Worth a shot I think). 

Pumpkin Pie with Praline topping

 Made this from Cooking Light 

My thoughts:

1. I made my own pie crust. Used the deep dish pie plate, and of course placed pie plate on a cookie sheet on the oven, all of which is standard pie operating protocol.

2. I bought the fat free evaporated milk and did the two egg white thing, just to see, and it tastes just fine,  but I think in the future I’d stick to the back of the Libby’s can for the filling, because I like that more and this version isn’t drastically different or healthier. I did use the spicing ratios from Libby’s (1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp cloves, and nutmeg cause why not) because the recipe ratios looked way too reduced for my liking. 

3. I followed the praline recipe pretty much exactly, (I measured the flour to 2.1 oz which was a bit shy of 1/2 cup) though in the end I tossed a few more pecans on there because it looked a little bare. I also didn’t measure the honey really, and just drizzled to my heart’s content. 

4. Baked as directed and it was done maybe 2-3 minutes early. 

5. Overall, the praline topping is an interesting idea, a fun twist, though I do enjoy a classic pumpkin pie. I’d consider incorporating it now and again. I wouldn’t necessarily make the lower fat filling again unless I just happened to have fat free evaporated milk lying around. 

Simple Christmas Cookies (aka Spiced Sugar Cookies)

 Made these from Bon Apetit for Valentine’s Day. 

A super-easy, no-mixer-needed cookie dough recipe that doesn’t dirty any bowls and leaves plenty of time for the fun stuff—baking, decorating, and eating dough scraps, of course.

Ingredients

MAKES ABOUT 24

1

cup (2 sticks) unsalted butter, cut into pieces, chilled

½

cup granulated sugar

¼

cup (packed) light brown sugar

2

large egg yolks

2

teaspoons vanilla extract

1

teaspoon kosher salt

2

teaspoons ground cinnamon

2

teaspoons ground ginger

½

teaspoon ground cardamom, cloves, or nutmeg

¼

teaspoon baking powder

2

cups plus 2 tablespoons all-purpose flour, plus more for surface

Colored sanding sugars or royal icing (optional; for decorating)

SPECIAL EQUIPMENT

Assorted cookie cutters

Preparation

Step 1

Process butter in a food processor until smooth. Add granulated sugar and brown sugar and process until thoroughly blended into butter, about 1 minute. Add egg yolks and vanilla; process until mixture is smooth and looks glossy, about 30 seconds. Add salt, cinnamon, ginger, cardamom, baking powder, and 2 cups plus 2 Tbsp. flour; pulse until dough comes together around the blade. Turn out onto a work surface and knead a couple of times to incorporate any floury bits. Divide dough in half; pat into two ½"-thick disks. Wrap in plastic and chill until firm, 45–60 minutes.

Step 2

Let dough sit 5 minutes at room temperature to soften slightly.

Step 3

Preheat oven to 350°. Working with 1 disk at a time, roll out dough on a lightly floured surface to ¼" thick. Punch out cookies with cookie cutters and transfer to parchment-lined baking sheets, spacing at least 1" apart. Sprinkle with sanding sugar, if using, and press in lightly to adhere. Gather up scraps and reroll once. Chill cookies on baking sheets until firm, 5–10 minutes, then bake until edges are golden brown, 12–18 minutes. Let cool 5 minutes on baking sheet; transfer to a wire rack and let cool completely.

Step 4

If using royal icing, decorate cooled cookies and let dry 2 hours.

Step 5

Do Ahead: Dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked 2 weeks ahead (do not decorate with royal icing); place in airtight container and freeze.

My notes: 

1. Used APP with a little whole wheat pastry. I used the large food processor to make the recipe in the manner stated. Obviously added more spices than strictly necessary. 

2. Chilled the dough for several hours. I knew I was going to roll these out and cut out shapes, but next time I’d also consider rolling into a log to slice and bake. The cut cookies held their shape for the most part in the oven, but certainly not the cleanest lines I’ve seen. Took about 11-12 minutes in my oven, depending on thickness of the cookie. 

3. I ended up decorating with ruby red cacao chips that I’ve had for forever, but next time would try royal icing or sanding sugar next time. True frosting would be too sweet for this cookie. 

4. Would make again! Quite yummy. 

Sliced sautéed Brussels Sprouts

 Again from SELF magazine’s Chloe Coscarelli’s feature from ages ago. 

Serves 4

2 TBSP water

1/2 cup olive oil

1 TBSP dried thyme

1 tsp onion powder

1 tsp garlic powder

3/4 tsp sea salt, divided

1.5 lbs Brussels sprouts, sliced

1/4 cup almonds

1/2 tsp maple syrup

1/2 tsp nutritional yeast flakes

Pomegranate seeds to serve

Prep - in a bowl, whisk water, oil, thyme, onion powder, garlic powder, and 1/2 tsp sea salt. Toss with Brussels sprouts

Sauté - In a large pan over medium heat, sauté until cooked through and edges are crispy 

Blend - In a food processor, purée almonds, nutritional yeast and remaining 1/2 tsp salt. Add maple syrup, pulsing until incorporated. Toss Brussels sprouts with maple-almond mixture and pomegranate seeds. 

My notes:

I didn’t bother with the food processor— I just used mixed nut butter and added maple syrup and nutritional yeast and tossed that in. Pretty yummy!

Beet Burgers (vegan)

 Beet Burgers

Had this recipe saved from an old issue of SELF magazine. They were developed by Chloe Coscarelli (vegan chef of Cupcake Wars fame). Overall, we like the texture and chew of the burgers, but they could be “spiced up” with fresh herbs (mint, cilantro, etc) or chilis. I usually double the recipe. 

Beet Burgers 

Serves 4

1.5 tsp olive oil

1/2 onion finely chopped

1 clove garlic, finely chopped

1/2 cup of cooked brown rice

1/2 can (15 oz) of lentils, rinsed and drained

1/2 cup walnuts, toasted and finely chopped

1/2 cup grated roasted beets

1/4 cup all purpose flour 

1/2 tsp dried basil

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1.5 TBSP canola oil

1. Sauté - In a large nonstick skillet over medium-high heat, warm olive oil. Sauté onion until soft and lightly browned, about 5 minutes. Add garlic; sauté a minute or two more. Transfer to a bowl. Add rice, lentils, walnuts, beets, flour, basil, salt, and pepper, stirring until mixture comes together. Adjust seasoning and add flour as needed. 

2. Cook - Form into 4 patties. In a large nonstick skilled over medium-high heat, cook patties in canola oil 3-4 minutes per side, adding oil as needed. 

My thoughts:

1. I used precooked TJs lentils which doesn’t come in a can. I used about 9 oz for a doubled recipe, my logic being that if the recipe as written calls for half of 15 oz, (7.5oz) but then rinsed and drained probably means closer to 4.5 oz... yeah my logic wasn’t great, but it worked out. 

2. Heated the lentils and brown rice through before mixing in. The beets were warmed as I had just roasted them. Chopped the walnuts quite finely with the nut chopper. Used closer to 4 cloves of garlic. Also used whole wheat pastry flour instead of APP. 

3. Added cilantro, could’ve added more herbs or something for flavor. 

Oatmeal whole wheat Chocolate Chip

 Whole wheat Oatmeal chocolate chip cookies from smitten kitchen 

https://smittenkitchen.com/2020/09/whole-wheat-chocolate-oat-cookies/

From Deb:

This makes just a small batch, perfect for our weekday needs. I promise you will not regret it if you make double. I like these cookies best with old-fashioned rolled oats, the heartier, the better texture. [I’m using Bob’s Red Mill here.] I’ve made these before with medium rye flour, instead of whole wheat, and they were delicious. I make these with a leveled 3-tablespoon scoop, this one. Baked right after you mix it, the cookies can can spread to about 3.25 to 3.5″; after chilling in the fridge, even just a couple hours, they stay more heaped when they bake, spreading only to 3″. If you don’t have raw sugar, just use more brown sugar.

• 4 tablespoons (50 grams) raw or turbinado sugar
• 1/2 cup dark (95 grams) light or dark brown sugar
• 1/2 cup (115 grams) unsalted butter, at room temperature for a hand-mixer; cold is fine for a stand-mixer
• 1/2 teaspoon fine sea salt
• 1 large egg
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 cup (95 grams) whole wheat flour
• 1/4 cup (25 grams) wheat germ, wheat bran, oat bran, or a finely chopped nut of your choice (I like walnuts)
• 1 1/2 cups (120 grams) old-fashioned rolled oats
• 1 cup (6 ounces) chocolate chips, or semisweet chocolate, chopped into chunks
• Flaky sea salt, if you wish

Heat oven to 350 degrees F and line a large baking sheet with parchment paper. 

In a large bowl, beat sugars, butter (if cold, in chunks), and salt together until fluffy. Add egg and vanilla, and beat until mixed. Sprinkle baking powder and baking soda over batter and beat until very well-combined, then a few more times around the bowl. Scrape bowl down. Add flour, wheat germ, oats, and chocolate and mix just until the flour disappears. 

Arrange 3-tablespoon mounds of cookies 3 inches apart on the baking sheet. Sprinkle each with a couple flakes of sea salt. Bake for 12 to 14 minutes. Cookies will be golden brown all over. Remove from oven and let set up on the baking sheet for 5 minutes before transferring them to a cooling rack. 

Extra dough will keep in fridge for 3 days, and longer in the freezer. I like to scoop then freeze it on a tray; once solid, I’ll pack them tightly in a freezer bag. You can bake them directly from the freezer; it usually only takes 1 to 2 minutes longer. Cookies baked from cold will spread less. Makes a dozen.

My thoughts: 

1. Made this easily in an afternoon, chilled dough for a few hours and baked at night. 

2. I used volume, not weights. 

3. I used a mix of rye and whole wheat pastry for the flour (I was trying to finish off a little bit of rye so it worked out nicely). I used the turbinado sugar, and finely chopped walnuts. I used a mix of bitter and semisweet chocolate chips. I ended up mixing the dry ingredients (besides the baking powder and soda) together just for ease, and I’d do that again. Yeah it dirties another bowl but I think it mixes in easier. Did a little fleur de sel on top. 

4. Took about 12.5 minutes in my oven. The way I rolled them out it made 15 balls.

5. Would totally make again. Would use walnuts again, though I’d want to try the wheat germ eventually. It’s overall a sweet cookie, so I think bittersweet or a mix works just fine— could consider a mix of unsweetened and semisweet too. I understand why this is the “house” cookie and it may just become ours too.