Banana Bread

Photo: roygbivibgyor

Before I had a child, I always thought I would be OK with being a working mama. Heck, I thought I would be running for the door. Sadly, that was not the case. In fact, my son is 14 months now and that feeling of guilt still hasn’t gone away. I feel guilty every second of every day that I am not home with my babe but believe me, I know that stay at home parents don’t have it any easier.

We all do the best we can and take it day by day because; honestly, being a parent is tough. Life is full and we need to find creative ways to maximize the time we have with our family. Evenings and weekends should be filled with kisses and cuddles but let’s face it, laundry, cleaning, shopping and shuttling all have to fall in there somewhere too! Cooking together with your family is the best way to stay connected while accomplishing a task. No matter how little your “littles” are, they can still benefit from sitting in their bouncy seat or highchair alongside you as you prep a meal. So, go ahead, use the fall weather as an excuse to spend some time indoors baking with the fam. And don’t forget to give a little time to yourself because mamas and dadas really do hold up the world.


This recipe is for my friend Danielle. She’s a stay at home mama of count ‘em, THREE BOYS! One of her sons is a huge fan of the banana bread they buy at their local Florida Farmers market. This banana bread is a quick and easy recipe to make with the family. It's also perfect for all of those upcoming holiday bake sales.

Danielle- Here’s to hoping the kiddos approve.

Banana Bread
Serves 6-8 people


1/2 cup sour cream
1 tsp baking soda
2-3 very ripe, darkly speckled bananas
1/2 cup unsalted butter, melted and cooled
3/4 cup brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt



1) For regular loaf pan, grease and flour bottom only; for nonstick, grease and flour bottom and sides. Preheat oven to 350.

2)- In a large bowl whisk together sour cream and baking soda. Add in mashed bananas, cooled melted butter, brown sugar, eggs and vanilla. Stir until well combined.

3)-In another medium bowl, whisk together flour, cinnamon and salt.

4)- Using rubber spatula or wooden spoon, fold wet ingredients into dry ingredients until just combined. Pour into loaf pan. Bake 55 minutes until toothpick comes out clean. Cool 5 minutes, transfer to wire rack.

Enjoy!

TIP: To keep the bread extra moist, wrap it tightly in aluminum foil as soon as it is fully cool.



FUN KITCHEN RELATED FINDS


-Create a cooking kit like Cookie Mags "babysitter in a box". It's the the perfect way to have even the littlest of the bunch "help" with dinner.











-Vintage Inspired Aprons for the Whole Family (the ones for the kiddos shown below are fab!) by Jessie Steele

-Rachael Ray's Tadpole Young Cooks Cutting set is a great gift for your budding chef. Plus a portion of the proceeds the Tadpole will be donated to RR's charity Yum-o! to empower kids and their families to develop healthy relationships with food and cooking.









-Kids Central Kitchen is an awesome site that specializes in whole grain baking mixes, fun cooking utensils, baking kits and gift sets all geared towards family fun in the kitchen. Check out these cute baking sets (fun gift for a grandma to send her babies) and the super cute happy mixing spoon.

Tropical Morning Muffins

This time of year I always have a hard time saying goodbye to Summer. Right now it's especially difficult to adjust because in NYC, the past few days have felt more like Spring. Mother Nature seems to be confused and that's probably why my body is too. Even though the weather here has been glorious, the pessimist in me knows it won't last and before you know it, I will be struggling to get my son into his jacket and hat.

I don't know what it is, but it takes me a while to adjust to the cooler weather. Case in point, I wear open toed shoes well into October. Don't get me wrong, I get very excited for Fall and all of the yummy stews, soups and baked goods that come along with it; it just takes me a while.

These Tropical Morning Muffins are my way of transitioning from summer to fall. Muffins fresh from the oven are the type of comfort food that I enjoy on a fall morning but the pineapple and coconut remind me of sitting on a beach somewhere tropical, with a Pina Colada in my hand. It's nutty thinking but then again so is this weather.

These muffins are low in sugar and made with wheat bran, so you can feel good about giving them to your family for breakfast.


Pineapple, Carrot, Coconut Morning Muffins
12 muffins


1c wheat bran
1 ½ c all purpose flour
1 tsp cinnamon
2 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
1/2 c brown sugar
1 c whole milk yogurt
½ c vegetable oil
2 tablespoons molasses
½ c grated carrots
½ c crushed pineapple, drained
¼ c coconut, toasted
¼ c salted sunflower seeds, toasted

Preheat oven to 350 degrees.

Line a 12-cup muffin tin with paper muffin liners.

3. In a large bowl combine the wheat bran, flour, cinnamon, baking powder, baking soda and salt. Whisk until combined.

In another large bowl combine the eggs, sugar, yogurt, vegetable oil and molasses. Stir until well combined.

Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in carrots and pineapple.

Fill each paper-lined muffin cup to the top with batter and sprinkle each with toasted coconut and sunflower seeds.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes on a wire wrack. Serve warm or at room temperature.

Easiest Tomato Cumin & Feta Tart

Summer means, ripe, red, sweet, juicy, tomatoes. I am always looking for new and easy ways to showcase them when they are at their peak. This tart can be made in a matter of 5 minutes and the ingredients are basic enough that you can always have them on hand. Frozen puff pastry is one of your best friends in the kitchen. Since it's frozen, it's always there waiting for you and your last minute, unexpected guests. Trust me, make this tart and you are gonna look like a Rock Star in the kitchen and don't we all just yearn to be Rock Stars (well, maybe that's just me)?

Easiest Tomato Cumin & Feta Tart

1 sheet (1/2 pkg) puff pastry (make sure it's puff pastry and not filo dough)
1 pint of grape tomatoes, cut in 1/2 (or about 1 1/2 cups of whatever tomato looks the best at your market that day, cut small)
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing baking sheet
1/2 teaspoon cumin seeds, toasted (optional)
1/4 c Parmigiano Reggiano or feta cheese (or use both like I did)
1 tablespoon, parsley or basil, chopped

Preheat the oven to 400 degrees.

Lightly grease a large baking sheet and set aside.

In a large bowl combine, cut grape tomatoes, salt, pepper and olive oil and toss gently to coat.

Unfold 1 sheet of puff pastry and prick all over with a fork. Using a small sharp knife, gently score a small border around the perimeter of the pastry. Sprinkle with toasted cumin seeds. Arrange the tomatoes and cheese on the pastry, staying within the scored border.

Bake for 20-25 minutes or until golden brown.

TIPS:

-When scoring the pastry, be careful not to cut all the way through. Gentle pressure is all you need to do the trick.

-Swap the Parmigiano or Feta for your favorite cheese. Mozzarella and basil would be TO DIE FOR in this for an amazing Caprese Tart!

-Swap the cumin and the parsley for your favorite herb. Mmmmm basil.

-Caramelize leeks or Vidallia onions and some mushrooms for an amazing Mushroom & Onion Tart.

I'm back and I'm bearing biscuits.

Flaky Cinnamon Sugar Buttermilk Biscuits

Kitchen oh kitchen, how I've missed you...

These biscuits were inspired by my friend Tommy. They are perfect all on their own or with the Cinnamon Sugar Compound Butter (see recipe below). I promise they are a cinch to make and take no more time than it would if you were wrestling to open that dang blue poppin’ fresh can (you know which one I mean). This is an awesome recipe to do with the kiddos. Enjoy!


4 tablespoons of sugar, divided
2 teaspoons of cinnamon, divided
3 cups all purpose flour
2teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 ½ sticks chilled unsalted butter, cut into small cubes (about ¼ inch in size)
1 cup buttermilk, plus a little extra for brushing on top of biscuits


Preheat oven to 425 degrees.

In a small cup combined 2 tablespoons of sugar with 1 teaspoon of cinnamon and set aside.

In a large bowl whisk flour, 2 table spoons of sugar, baking powder, baking soda, salt and 1 teaspoon of cinnamon. Using a pastry cutter, two forks or even your fingertips, rub (cut) the chilled butter into the flour mixture. The mixture should begin to resemble a coarse mealy texture. Do not overwork the butter, it should remain cold. Add buttermilk and stir until evenly distributed.

Place the dough on a floured surface. Gently fold the dough over itself 2-3 times/ Press the dough out until it is about 1/2 inch in thickness. Dip the edge of a juice glass that is about 2 inches in diameter (you can also use a biscuit cutter if you have one) and cut out 12 biscuits.

Place biscuits on an ungreased cookie sheet and brush tops with buttermilk. Sprinkle with cinnamon sugar mixture and bake for 15 minutes or until golden.

Serve warm with Cinnamon Sugar Butter.


Cinnamon Sugar Compound Butter

1 stick of salted butter, softened to room temp
1 1/2 tablespoons of sugar
1/2 teaspoon cinnamon

Leave the butter on your counter until it comes to room temperature. In a small bowl stir the butter with a fork until it is light and fluffy. Add in the sugar and cinnamon and mix until well combined. Keep the butter at room temperature if you plan on using it right away. Otherwise, place butter on a piece of wax paper and shape into a log. Roll and wrap the wax paper around the butter and place in the refrigerator for about 2 hours or until set.

The butter will keep in the refrigerator for about 2 weeks, tightly covered.

Just add Corned beef and Cabbage.

Everyone is Irish on Patrick's Day right? And what's better than some homemade Irish Soda Bread? Irish Soda Bread with Cinnamon Honey Compound Butter.





Irish Soda Bread with Cinnamon Honey Butter
Yields 1 loaf

Nonstick vegetable spray
2 c all purpose flour
4 tablespoons sugar
1 1/2 teaspoons, baking powder
1 teaspoon, salt
3/4 teaspoons, baking soda
3 tablespoons cold butter, cut into small cubes
1 c buttermilk
2/3 c raisins
1 tablespoon whole milk, for brushing


Preheat the oven to 375 degrees. Spray non-stick sheet pan with cooking spray. In a medium bowl, whisk the sugar, baking powder, salt and baking soda. Add in the cubes of butter using your fingertips to rub into the dough. Break the butter up until the flour begins to resemble a coarse mealy texture. Slowly stir in the buttermilk. Mix the dough until just combined, and then add in the raisins. Do not over mix.

Flour your hands and shape the dough into a large ball. Transfer to prepared baking sheet and flatten slightly. Use a sharp knife, cut a large cross into the dough (about 1/4 inch into the surface of the dough). Brush with some milk and sprinkle with about 1 tsp of coarse sugar (this is optional).


Bake for approximately 40 minutes. Cool bread in pan for about 10 minutes. Transfer to a wire cooling rack. Bread can be served warm or at room temperature. Serve with Cinnamon Honey Compound Butter, see recipe below).



Cinnamon Honey Compound Butter

1 stick of salted butter, softened to room temp
1 1/2 tablespoons of honey
1/2 teaspoon cinnamon

Leave the butter on your counter until it comes to room temperature. In a small bowl stir the butter with a fork until it is light and fluffy. Add in the honey and cinnamon and mix until well combined. Keep the butter at room temperature if you plan on using it right away. Otherwise, place butter on a piece of wax paper and shape into a log. Roll and wrap the wax paper around the butter and place in the refrigerator for about 2 hours or until set.

The butter will keep in the refrigerator for about 2 weeks, tightly covered.


TIP:
Don't have buttermilk? No worries, you can make your own. Warm 1 c of milk in a small saucepan and add either 1 1/4 tablespoons of white vinegar OR 1 3/4 tablespoons of Cream of Tartar. Stir the milk with a whisk and alow to sit for 5 minutes. Use in place of store bought buttermilk.


TIP:
Use the compound butter on pancakes, muffins or French toast.