I had this banana bread at a restaurant in Los Angeles, I was lucky enough to get the recipe, but when I got to my kitchen, it was a little hard for the home cook to follow. My version is a little simpler and a little yummier.
It works best if you can measure your ingredients, but I put the conventional measurements after the ingredient.
Preheat a convection to 325°. If you don't have convection use 350°.
Grease a 9X13 pan with butter or non-stick spray.
In the bowl of a stand-up mixer whisk together flour, brown sugar, baking soda and baking powder.
In a separate medium bowl combine bananas, butter, eggs, vanilla and buttermilk. Whisk until smooth, some lumps are okay, do not over mix.
Immediately before you bake, add banana mixture to dry ingredients. Pour into prepared pan and put directly into ready oven.
Bake for 20 minutes. check with toothpick. It should be almost clean. Bake for an additional 5 minutes and the toothpick should be clean.
Remove from oven and cool in pan for 10 minutes. You can cut and serve warm or at room temperature.
As promised on Instagram here is the recipe for that delicious Caramel Apple Upside Down Cake. I used store bought Caramel Sauce (Mrs. Richardsons). You can easily make your own. Here is a quick recipe:
1 cup brown sugar, 1/2 cup unsalted butter, 1/4 cup whole milk, and 1 tsp. vanilla
Stirring constantly bring all ingredients to a boil and cook until thickened, about 2 minutes. Remove from heat and stir in vanilla. You can use right away or store in an airtight jar in refrigerator.
On another note can you do me a favor? I am trying to get a book deal and need to up my Instagram followers. If you aren’t already following me, will you please go to @diaryofalostchef on Instagram and give me a follow? I really appreciate it. As soon as I have my book deal I will give away books to the first ten of you that follow me.
Caramel Apple Upside Down Cake
This is a light almost pudding like cake. It is so easy and yet impresses. It would work well with pears too.
This year I am making Passover seder both nights. While that may seem daunting, I am doing a lot of it ahead of time. This is new for me. I am no martyr. I give out assignments, everyone brings and I make the recipes that are better if they don’t travel. My point is I usually do everything the day of. This year I will join legions of cooks, some that started weeks ago, and freeze and thaw.
I am making my matzoh ball soup early in the week. As long as you freeze the balls in the soup and defrost in the refrigerator, it will still be delicious. Same for the brisket, chicken, macaroons, and popovers. I can make my hard boiled eggs early in the week and even get my tables set. The only things I’ll have to do the day of is put together my seder plates and make my desserts. This year’s desserts won’t necessarily work better made ahead of time.
When going gluten-free became popular, it opened a world of recipes for Passover, too. Not all gluten-free recipes are kosher for Passover, but the flourless chocolate cake is. The one bummer of some of the flourless cakes is they tend to collapse int he middle, after baking. This year I will use that collapse to my advantage and fill with a mascarpone chantilly cream. You can dust it with some chocolate shavings or add some fresh fruit and mint for garnish. It is beautiful a tastes divine.
This cake can be made a day ahead of time. I am making this on Thursday so picture to come
Preheat oven to 350° and lightly butter springform pan and dust with extra sugar. Be sure to tap out excess.
Combine chocolate, oil and butter in heat proof bowl and place over simmering water. Water should not be touching bowl. Stir until chocolae is melted and incorporated. Remove from heat.
In a bowl whisk the 4 yolks plus 2 whole eggs, cocoa powder, vanilla and salt. Temper the chocolate with the egg mixture then whisk all together, until smooth.
Use an electric mixer to beat the egg whites until frothy then gradually start adding 1/2 cup of sugar. Continue beat until you have firm peaks. Fold egg whites into chocolate mix, until just incorporated. You may want to do this in two steps.
Pour batter into prepared pan and smooth top level. Sprinkle with remaining 2 Tbs. sugar.
I like to put pan on a baking sheet and then bake for 35-45 minutes. The top of the cake should be cracking and the edges pulling away, slightly.
Cool completely on a wire rack. Dont worry the cake is suppose to fall inthe center.
Use an electric mixer, start beating the mascarpone then add the heavy cream and sugar. Beat until soft, cloud-like, peaks form.
Once cake is completely cooled, loosen sides of springform and remove from cake.
Mound whipped cream in center of cake and garnish with chocolate shavings or fresh fruit and mint leaves. Enjoy!
Today is National Chess Day. Yes they are talking about the game, but it made me think about a pie I had as a child, when I would go and visit my grandparents, in Georgia. I looked through a few cookbooks and found no less than fourteen recipes for Chess Pie. Five of them are my own family’s recipes.
Folklore of how this pie got it’s name is that a cook on a plantation made up the recipe and when asked what she had made she answered “Just pie”. Because of her thick accent it was misheard as “chess pie”. Of course there are as many versions of how it got its name as there are recipes for the pie.
Another version of the story is that because the recipe has such a high amount of sugar, it is naturally preserved and therefore didn’t need to be stored in an icebox and could be kept in a pie chest. Again chest eventually got slanged down to “chess”. Finally, there is a version that says Chess Pie is really Cheese Pie, an English recipe that is almost identical and is basically a form of cheesecake. I don’t buy this one at all.
If you don’t know what Chess Pie is, it is a custard pie with a minimal amount of cornmeal or sometimes flour in it. This basic pie exists in every region, in some form. Indiana has Sugar Pie and this may even be a precursor to the base of lemon meringue pie. You could even call it a solid pudding in a crust.
This pie hits all the sensory notes. It is at once smooth with a bit of crunch from the cornmeal. The corn meal will rise to the top and form a crust. When I was a kid I loved this pie because it was so sweet and the more sugar the better. Now that I am an adult, I understand the nuances of the flavor and sugar.
Chess Pie, in the south is like Pound Cake and squash soufflé. If you ask a dozen women you will get a dozen recipes for the same item. I even did a spreadsheet to see where the variances are. I really only wanted to make my family recipe but I tried one other, too. They are both very sweet. In our family recipe, the one below, a tablespoon of vinegar is added. It seems to be what cuts the sweetness a bit.
The ingredients of the recipe are basics and you probably have them in your pantry and fridge all the time. Really, sugar, eggs, cornmeal, milk and butter, is all you need. It all comes together fast so, if you do have the ingredients on hand, you can have a fabulous dessert made in about an hour. However, I do recommend that it cool then get refrigerated over night before serving.
You can add different flavors, too. The easiest way is to change out the vanilla for another extract. However, you can add 1 cup of coconut or ¼ cup cocoa powder too. The cocoa powder also cuts down the sweetness.
Just one bite of this pie and I am driving down a red dirt road to my grandparents and catching lightning bugs.
Cake for breakfast! Yes it’s a thing and it is all over the Internet. It’s actually not a new thing. It started popping up in my feed in every blog I get, recently. So, I decided to do a little research of my own. Before I get to a really good chocolate cake recipe, that you will probably over indulge in, let me give you some of the Kisses and Nibs of it all.
The original study came out in 2011 and was conducted in the UK. It did say that eating cake for breakfast was a good thing and that you might lose some weight. However, it turns out the study was more about eating a big hearty breakfast than it was about eating cake. It also pointed out that if you’re going to eat sugary unrefined carbs, maybe you want to do it earlier in the day, rather than later. Finally, the UK study was a closed study, meaning that the participants were living and eating in a dorm facility. So the facilitators noted that perhaps the social nature of eating together might have had the participants eating less. Be more social when you eat breakfast, if you can. Talk more, eat less.
The second study was done at Tel Aviv University in 2013. This study suggested that the brain works better when it is stimulated immediately in the morning and that chocolate cake was a great conduit for that. The long and short of this is that chocolate has flavonoids and caffeine; both can act as a stimulant. Flavonoids are also a great antioxidant. Both supply energy to the brain and in my honest opinion are a great way to start your day.
I did the MOST official study of all in 2017. It shows that if you make a chocolate cake, somebody will eat it for breakfast!
Okay, enough with the science! Here is a great chocolate cake recipe. I put it together from several different recipes. Make a double batch of the frosting; one is just not quite enough to frost the whole cake.
Really Good Chocolate Cake
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
I am a Mom that went to culinary school whose kids like boxed cake mix! I’ve tried many a homemade cake from yellow to red velvet and every frosting imaginable. While they do love my cream cheese frosting they still like, dare I say it, canned frosting and boxed cake mix better.
So when my daughter suggested we do one of those doctored up box cake mix recipes, to add something chocolate to our family holiday celebration. I reluctantly agreed. My only caveat was that it couldn’t have any other processed ingredients. We came really close but the one my daughter wanted had instant pudding in it. I caved.
The directions were “SOOO” complicated. “Empty contents of Bag”. Add in this. Stir in that. I persevered. We greased the pan and baked the mix for the prescribed 30-35 minutes. The whole time I was mumbling under my breath and sighing. How could this be? I make great cakes! Most kids would kill to have me as their mom!
The timer went off and out came a good-looking moist cake. Huh, maybe? We’ll see. It cooled. I poked. It seemed moist and had a nice aroma. Since I managed to get out of the store without buying a can of frosting, I suggested a hack, I knew. The finger taste test was good and so far my daughter approved.
Once the cake was sliced in half, filled and frosted we put it out and we were ready for the harshest of critics…the family. They loved it! Of course every body thought it was one of my recipes and of course my daughter couldn’t wait to tell them it was a doctored up cake mix.
Well at least I can take joy in knowing that there is homemade cake and frosting that I can make with my daughters that they will like. So from my family to yours, enjoy!
*One note- I would love to give credit where due but I honestly don’t remember where this came from. It was a quick screenshot on the phone and off to the store before mom changed her mind.
In a mixing bowl pour cake mix and pudding mix. Turn on mixer and add sour cream. Slowly add vegetable oil.
Add eggs one at a time mixing well after each addition.
Add milk, vanilla and sea salt.
Add milk, vanilla and sea salt.
Pour into 2 prepared (greased & floured) 8” round cake pans.
Bake at 350° for 30-35 minutes until toothpick comes out clean.
Cool for 10 minutes in pan then turn out and cool completely on rack.
Frost and serve.
Blend together marshmallow fluff, butter and vanilla.
Slowly add powdered sugar until well blended and consistency is as desired. If it gets too thick you can add some whole milk a couple drops at a time.
Frost cake and serve.
To paraphrase Julia Child you should never makes excuses for your food. Whether it is good or bad everybody already knows. After a five month absence, I’m back. This is for you Carl!
My pantry is my comfort zone, a larder that has evolved over twenty years of cooking every day. It is my haven and where I go to feel safe. I can look at my pantry and see nothing; my sister looks in my pantry and thinks, “This is where I’m going after the apocalypse.” My pantry is where I go to get my creative juices flowing. It is often where I go to have fun. I can always find a spice, or some ingredient that will spark whimsy and often a party.
There is no one size fits all. You have to start with a few rapid-fire questions. I mean it! Don’t think about your answers. Say the first thing that comes to your mind.
1- what is your (family’s) favorite home cooked meal?
2- what is your breakfast, every morning?
3- what is the meal you cook every week? This may not be the same answer as #1.
4- when asked to bake for a bake sale or office party, what is your go to recipe?
5- when you stand in front of your pantry or refrigerator, what do most often eat as a snack?
6- what is the one recipe that gets the most reaction, wow factor, when you serve it?
Write the ingredients from all your answers down. This is where you will start building your pantry. Be honest with yourself, too. When I was single I may never have thought of turkey burgers. I sleep soundly, now, knowing I have my go to ingredients on hand.
Now I face the conundrum of the well-stocked pantry. Mine is in three parts: Everyday, Panic and Entertaining. Everyday- Here I am a Mom that feeds her family. I can make lunch, snacks, and dinner for my family. This pantry makes me feel nurturing. Panic- this pantry may well have some overlap with Everyday. It has the most basic of ingredients for a quick breakfast and at least chocolate chip cookies for a last minute bake sale. This pantry makes me feel safe. My last pantry is for Entertaining. Here you may find an atypical ingredient, like cherry preserves or capers, in mine. This is the pantry that may get stocked when a specialty ingredient is on sale or as the holidays approach and you know you will be living it up. This pantry excites me. For me some days are utilitarian and on other days I just want to have fun. My pantry in three parts lets me indulge any mood.
Your Everyday pantry will be very personal to you. Here is a glimpse into my Everyday pantry
A quick breakfast item – For me this is grits. For you it may be cereal or pancake ingredients. I like to keep these items at waist high level. That way the kids can be a part of the decision.
We always have PB&J at home – that means not only the best quality peanut butter, but also an almond butter to swipe on a banana for a snack. Because this gets used so often it is on the same shelf that includes the snack items, like dried fruit, or pita chips (for hummus)
A few dinner ingredients – I always have dried pasta on hand and some sundried tomato paste. Sometimes you just have to throw it together quickly and that means dried pasta and jar sauce. I keep sundried tomato paste to stir into jar sauce and give it a richness and fresher taste. I try to keep my pastas, sauces and rice all on the same shelf.
Basics – I always keep cans of tuna (I like the Italian kind canned in olive oil). I like to keep chicken and vegetable broth on hand. They are both great for adding flavor to cooked rice, pasta and vegetables, instead of water. We love tomato soup with grilled cheese so there is usually a box or two of Pacific brand tomato soup. I also use the sundried tomato paste in here and maybe some Pomi diced tomatoes to doctor it up. These items I like to keep all on one shelf.
Baking – I always have flour, sugar, baking soda and baking powder on hand. I also make sure there is always a bag of chocolate chips. This makes it easy to do a cake, muffins or cookies at a moments notice.
Spices – I am pretty selective about what spices I will keep on hand. I have small shelves built into the side of my pantry, just right for holding an array of small bottles and jars. However, spices can go bad or lose their potency, quickly. For that reason I try to only “stock up” on the ones I go through quickly. You can see I need to do a New Year purge.There are spice stores popping up that you can but in small, or customized quantities, even some farmer’s markets have spice vendors. I love flake salt so Maldon Salt is always on hand. I love the way a fresh grind of nutmeg can add a secret flavor to cheese dishes so I usually have a couple of whole nutmeg in the house. My husband loves heat so we always have a large container of chili flakes. My daughters love cinnamon and I love garlic so these are staples too. For the cinnamon I give in and buy the Cinnabon cinnamon. They love it so why not? I love a product called Garlic Gold. It is chopped, roasted and then freeze-dried garlic that has amazing flavor. You can buy it dry or packed in olive oil. I use both versions.
Speaking of oils, here is my take. I always have a vegetable oil. I don’t really have a preference of canola or corn. I have a less expensive olive oil for cooking and I have a really high-end olive oil for dressing. When I say high end, I mean you would and could just eat a spoonful of it. It taste that good. One I really like is Laudemio. It has a beautiful green color and a peppery taste.
Alright, get started! To help inspire you, here’s my recipe for Oatmeal Buttermilk Muffins. It’s one of my favorites from my everyday pantry.
Oatmeal Buttermilk Muffins
This is an easy muffin to make with your well-stocked pantry. This is also a great recipe to add some mix-ins, like chocolate chips or dried fruit.