Posts Tagged ‘Desserts’

Peach Banana Cobbler

Cobbler

Luci loves bananas. Since we buy so many, they inevitably go bad. The moment they turn soft and start smelling overripe, I take off the skin, cover them in Saran wrap, and pop them in the freezer. Frozen bananas make a good snack in summer, and a good salve for teething toddlers all year around.

Last week, I noticed we had an abundance of frozen bananas, and decided it was time to create a new recipe, so I came up with this idea for a peach banana cobbler. I’m still working on the recipe, but my family loved my first attempt. If you try it, I welcome your comments. The fruit is already sweet, and I only add a little brown sugar. I also keep the topping light, so the focus is on the ripe summer flavor and not the crust.

If this cobbler is not enough feast for your eyes, here’s some banana art that may do the trick. 

Peach and Banana Cobbler
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For the filling
2 ripe bananas
1 ripe peach
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
juice of half a lemon
For the topping
1/4 cup brown sugar
3 tbs melted butter
2 tbs whole wheat flour
Instructions
Combine all ingredients for the filling. Place in a small glass baking dish.
Combine all ingredients for the topping. Sprinkle over fruit.
Bake at 350 degrees for 30 minutes or until fruit is completely soft.
The Anonymous Eater http://www.theanonymouseater.com/
 

Sweet Corn Ice Cream

sweetcorn icecream

Are you so excited summer is here? I love all the fresh produce, and all the different ways it inspires me to cook.

One of my favorites is corn. Maryland corn, to be exact. It’s so sweet and crisp, and when you add a little butter, salt and pepper, there are few things I like better.

I have a great recipe for corn chowder, which is one of my favorite soups in winter. For summer, I prefer my soups cold, and a cold corn chowder? Isn’t that really just ice cream?

I discovered corn ice cream when I first moved to New York. It sounded like such a novelty then, but now most ice cream shops offer it, along with other flavors that no longer seem exotic, like wasabi, or red bean. Sweet corn is still one of my favorites. It’s not as corny tasting as you would imagine, but has more of a sweet, creamy flavor, that’s a definite contrast to popcorn.

Here’s a great recipe that’s easy to make. You do need an ice cream maker. This is one of those appliances that I go back and forth over. After debating the merits of space and the number of times I planned to make ice cream, I decided it was worth it to have an ice cream maker. Instead of getting the standard size, I bought an attachment for my Kitchen Aid. It works well, and the result is just as tasty.

Sweet Corn Ice Cream
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Ingredients
4 ears fresh corn, shucked
2 cups milk
2 cups heavy cream
1 1/2 cup sugar
9 large egg yolks
5 large egg yolks
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-corn-ice-cream-recipe/index.html?oc=linkback
Instructions
Using a large knife, slice the kernels off the corn cobs and place into a large saucepan. Break the cobs into thirds and add them to the pot along with the milk, cream and 1/2 cup of the sugar
Bring the mixture to a boil, stirring often, then turn off the heat. Discard the cobs. Using an immersion blender or a blender, puree the corn kernels with the milk and cream. Infuse for 1 hour.
Bring the mixture back to a simmer, then turn off the heat. In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.
Recipe by Chef Instructor Kat Randazzo
Transfer the hot custard to a blender and pulse until smooth (keep the filler cap slightly open to let steam escape). Strain the custard through a fine-mesh sieve into a large bowl; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, 2 to 3 hours.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-corn-ice-cream-recipe/index.html?oc=linkback
Adapted from Epicurious
Adapted from Epicurious
The Anonymous Eater http://www.theanonymouseater.com/
 

 

 

Tips and Tricks

brownie

Aunt Cousin Ceil is a baking queen. She’s the person I email when I have technical questions about why my cake is too dry, or how to ship baked goods and have them arrive at their destination all in one piece.

I also email her about questions of the heart, which I’m entirely sure are related to baking.

Here’s some unsolicited chocolate advice she sent today:

I always keep a box of the fat free brownie mix from Trader Joe’s baking aisle in the house for a quick treat.  It uses only the mix and a cup of low fat or fat free yogurt and I add a teaspoon of vanilla extract.  I sometimes put chopped walnuts on the top before I bake it and it is pretty good in a pinch.  Also no guilt associated with it.  I am a big believer in eating sweets and will gladly sacrifice all of the fat and cream to get my chocolate!!

I haven’t had Trader Joe’s fat free brownie mix yet, but I’m going to make it a point to try it soon.

Do you have any chocolate tips of your own? Please share them in the comments below.

*Disclaimer: The picture posted here is of a homemade full fat brownie. Please don’t ask me to explain why I didn’t have time to go to Trader Joe’s to pick up brownie mix, but did have time to whip up a quick batch of Baker’s Chocolate One Bowl Brownies, so moist and fudgy, and please don’t ask me what I did with this extremely photogenic brownie after taking its picture.

Baker's Chocolate One Bowl Brownie Recipe
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Ingredients
4 sq. Baker's unsweetened chocolate
3/4 c. (1 1/2 sticks) butter
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. flour
1 c. chopped nuts, optional
Instructions
Heat oven to 350 degrees.
Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan.
Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies.
Note: When using glass baking dish, bake at 325 degrees. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.
The Anonymous Eater http://www.theanonymouseater.com/
 

 

Macaroons and Mandelbread Part 2

Please click here for the original post and the recipe for almond macaroons.

Here is the recipe for chocolate cinnamon mandelbread.

Chocolate Cinnamon Mandelbread
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Ingredients
Chocolate Cinnamon Mandelbread
1 cup oil
1 cup sugar
3 eggs
1 tbsp. orange juice
Zest of 1 lemon
1 tsp. vanilla
2 tsp. cinnamon
1 1/2 cups cake meal
3/4 cup potato starch
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans
Instructions
Preheat oven to 350 degrees.
Beat oil and sugar with a mixer on low speed. Add eggs juice, lemon zest, vanilla, and cinnamon. Fold in the cake meal and potato starch, chocolate chips, and nuts.
Make two long logs from the dough. Sprinkle sugar and cinnamon on top. Bake for 25 minutes or until the edges turn golden brown.
Remove from oven and while still warm, cut into one inch slices the long way. Put mandlebread back on the baking sheet face up ad sprinkle with more cinnamon and sugar. Bake for 15 minutes.
The Anonymous Eater http://www.theanonymouseater.com/
 

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