Garlic-Rosemary Dutch Baby

I had saved this recipe and randomly pulled it out one weeknight to bake while I prepped the rest of dinner. It made the dinner a touch more fancy, even though it is quite simple and fast.

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Mushroom and Spinach Baked Eggs with Bacon

Just before our last trip to Maryland, I had made a breakfast casserole for the day we left. It was okay…but definitely not a recipe I would repeat. This was a recipe I found, and after a few changes, it was a recipe I have already repeated. It is easy to have the ingredients on hand, and it comes together quickly.

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Flour Bakery’s Banana Bread

I’ve made my dad banana bread numerous times now. And when he has been happy each time, it seemed silly to bother looking for another recipe when the first one had been doing so well. Except for one problem…I didn’t have yogurt. I also didn’t have much time to go buy yogurt, and I wanted to make the bread ASAP to freeze it and have it ready to ship. Then I decided to search through my cookbooks and see if I had any other prospects.

99% of the recipes I have made from my Flour Bakery cookbook have turned out amazing, so I decided to check and see if they had a recipe. I didn’t think they would…and yet they did! More importantly, I had all of the ingredients because I happened to have sour cream in my fridge. It seemed meant to be. So, I turned my dad into a guinea pig once again…although because I didn’t trust it entirely, I put a little extra batter into a ramekin and baked it alongside the loaf. The Fudgelet, K, and I could have a small taste test to make sure it wasn’t bad. Not only was it not bad, but it had me rethinking my thoughts on banana as an ingredient (I usually only eat it raw). Impressive, and definitely the recipe I will try again the next time my dad asks for banana bread. My only complaint is I need to cook it even longer. My dad likes his treats dry. Cakes, breads, etc. So, this was a little too moist for him, even with my extended baking time. So, the plan for next time is to use only 2 bananas (I used 2.5-3) and to bake for 1.5 hours instead of 1.25 hours.

One of my favorite parts of this recipe is that the nuts are evenly dispersed. That means the top is smooth and the bread more uniform. With my other recipe, occasionally some nuts would burn on top. This solves that issue.

Directions for Flour Bakery’s Banana Bread

Adapted from Flour

  • 210 grams flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 230 g sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 3 very ripe bananas, peeled and mashed (about 300 grams)
  • 2 Tablespoons creme fraiche or sour cream (I used sour cream)
  • 1 Tablespoon vanilla extract
  • 3/4 cup walnuts, toasted and chopped

Preheat the oven to 325 degrees F and butter a 9×5 inch loaf pan. In a stand mixer, beat together the sugar and eggs on medium speed for about 5 minutes, until light and fluffy.

Meanwhile, whisk together the flour, baking soda, cinnamon, and salt in a medium bowl. On low speed, slowly drizzle the oil into the stand mixer bowl over the course of a minute.

Add the bananas, sour cream, and vanilla, mixing on low speed until combined.

Use a spatula to fold the flour mixture and nuts into the stand mixer bowl.

There should be no flour streaks, and the nuts evenly distributed. Pour the batter into the loaf pan and smooth the top.

Bake for 1-1.5 hours, until golden brown and the center springs back when you press it with your finger. Let it cool in the pan for at least 30 minutes before removing it to finish cooling.

Directions for Flour Bakery’s Banana Bread (without pictures)

Adapted from Flour

  • 210 grams flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 230 g sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 3 very ripe bananas, peeled and mashed (about 300 grams)
  • 2 Tablespoons creme fraiche or sour cream (I used sour cream)
  • 1 Tablespoon vanilla extract
  • 3/4 cup walnuts, toasted and chopped

Preheat the oven to 325 degrees F and butter a 9×5 inch loaf pan. In a stand mixer, beat together the sugar and eggs on medium speed for about 5 minutes, until light and fluffy. Meanwhile, whisk together the flour, baking soda, cinnamon, and salt in a medium bowl. On low speed, slowly drizzle the oil into the stand mixer bowl over the course of a minute. Add the bananas, sour cream, and vanilla, mixing on low speed until combined.

Use a spatula to fold the flour mixture and nuts into the stand mixer bowl. There should be no flour streaks, and the nuts evenly distributed. Pour the batter into the loaf pan and smooth the top. Bake for 1-1.5 hours, until golden brown and the center springs back when you press it with your finger. Let it cool in the pan for at least 30 minutes before removing it to finish cooling.

 

Almost No-Knead Bread

My first post of the new year is for something I made before…sort of. I made a no-knead bread recipe from America’s Test Kitchen over four years ago, but I believe it was a different recipe. Certain parts seemed different. And, I noticeably lacked success the first time. The first time was affected by our chilly house. We used to keep the house less heated when it was just the two of us. Now, we keep the house more comfortable year-round. I believe the temperature affected the rise of the bread last time. Whatever the difference, it turned out perfectly the first time I did the recipe below and not perfect but still very good the second time. The un-cut pictures you see below are the first time making it. The sliced pictures are from the second time I made it.

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The reason?

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Chocolate-Chocolate Muffins

These are easy-peasy. And fast. Almost fast enough to appease a toddler. Not quite. He satisfied himself with some other breakfast first, and then feasted on part of one…and then part of K’s. And I think part of mine, too. He is a little mooch, isn’t he? Anyway, he has certainly learned what chocolate looks like and knows he wants it when he sees it. Smart boy.

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Quick sidenote…do you consider muffins strictly for breakfast? What about donuts? I always considered both more treats than breakfast, but my husband and some friends feel otherwise.

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Skillet Roasted Chicken Thighs and Stuffing

You will notice the pictures are from two different occasions. The first time, I followed the original recipe but wasn’t completely happy with it. I wanted more vegetables and an easier chicken experience…carving chickens are “meh” but eating chicken thighs are easy. So, I added more vegetables (yummy carrots!) and switched to thighs. I also used my Dutch oven to give myself a little more room for those vegetables. That part mattered less, but I do recommend adding what tastes good to you.

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Ciabatta Garlic Bread Pizza

I had never made ciabatta before this, and it is so easy! There was a small snafu with the dough being too runny, but adding a bit of extra flour worked just fine. So, I consider this practically fool-proof. Plus, there is the added bonus of being able to make it ahead, making a pizza night even easier! You could totally make this bread and then turn it into pizza later that night, or the next day. The garlic/butter mixture will definitely keep the bread soft and pillowy.

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