Banana Bacon Chocolate Chip Cookies

February 3, 20138 Comments

2 great things inspired this blog post. They both start with a B. The first is Bacon.

That word inspires so many people to eat copious amounts of things. I feel like Bacon is particularly fitting today, as it’s Super Bowl Sunday. I would be a big fat liar if I told you I wasn’t excited for today, but I’ll be honest. I’m more excited for the food than for the game, and only marginally more excited for Beyonce (that’s the second B…).

She’s my lady, and I love her. Probably as much as most people like bacon.

So my contribution to Super Bowl Sunday (aka this…

are these cookies

Banana Bacon Chocolate Chip Cookies

1/2 cup butter
6 slices of bacon, cooked and fat reserved*
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tbsp vanilla extract
2 cups flour
1 tsp baking soda
1 cup chocolate chips
2 cup banana chips, roughly chopped

Cook bacon in a pan over medium heat until crispy. Place on to a paper towel and allow to cool. Once cooled, chop and set aside. Reserve 1/4 cup of bacon fat.

Cream together butter, 1/4 cup bacon fat, and sugars. Add each egg, beating about 1 minute after each. Add flour and baking soda, beat until almost combined. Fold in bacon, banana chips and chocolate chips. Chill dough in the freezer while you preheat the oven to 350F.

Form dough into walnut sized balls, and place on parchment paper-lined baking pan. Bake 12-15 minutes or until golden brown (this varies on the size of your cookies and your oven). Allow to cool completely and serve. Makes about 4 dozen cookies.

*Note: if you don’t want to use bacon fat, omit bacon fat and use 3/4 cup of butter instead of 1/2 cup.

So make sure you get on this quick. You’ve got a few hours until Beyonce (and the Super Bowl). Run and get some bacon then make these cookies!

Crazy Good Biscuits

January 27, 20133 Comments

My boyfriend confessed to me that one time, I ate his biscuit.

That sounds totally gross. Let me back up. Once night, we had a crazy hankering for KFC. So like any normal couple, we satiated the craving with a bucket, 4 biscuits and 2 sides. Apparently, after dinner, I wrapped up the leftovers and told him to take them. When he went home, he forgot them.

The next day, lunch rolled around and I ate the last biscuit, but left Jesse the remaining chicken and sides. At least that’s how I remember it.

Yesterday, he confessed. I ate the last biscuit and he was silently sad about that for a while.

Naturally, I laughed and apologized profusely. Then, of course, made some biscuits to make amends for my biscuit-devouring habit.

Crazy Good Biscuits

adapted from Epicurious

2 cups flour (plus extra for rolling out)
2 tbsp baking powder
2 tsp sugar
1 tsp salt
5 tbsp butter, cold
1/4 cup plain greek yogurt
1/4 cup heavy cream
1/2 cup milk
1-2 tbsp melted butter (for brushing)

Preheat oven to 425F. Combine dry ingredients in a bowl. Add butter and using your fingers work the butter into the flour until you get coarse crumbs. Next, add yogurt, cream and milk and stir with a spoon until combined. Turn onto a floured surface and knead 2 or 3 times, then form into a disk shape. Pat it down with your hand until it’s about 1 inch thick. Using a biscuit cutter or the bottom of a cup (I used the bottom of a mason jar I use to make pies in jars, so mine were small biscuits), cut out biscuits and place onto a parchment paper lined baking pan. Repeat until all dough is used up. Brush with melted butter and bake 10-15 minutes (this will vary depending on the size of your biscuits) until golden brown. This will make about 2 dozen biscuits (depending on size).

Serve with whatever you like. We like to keep it Latin so we ate them with carne asada, grilled corn and squash.

Tasty.

Caramel Yogurt Bundt Cake

January 20, 2013January 21, 20137 Comments

When I was little, I remember my mom regularly kept a Costco Pound Cake in a glass cake dome on the kitchen counter. I remember not liking it much as a kid, but I’m pretty sure it was offered to anyone who came over. We all need that kind of cake.

The kind you offer with coffee to any and all of your guests. A simple cake that almost serves more of a decorative purpose than a gluttonous one. This is that kind of cake.

But I’ll be honest, this won’t wow you. It’s a simple cake, and that was my intention. Sometimes we need simple.

Caramel Yogurt Bundt Cake

For Caramel:
1/2 cup sugar
2 tbsp heavy cream
2 tbsp butter, softened

For Cake:
Caramel
1 1/2 cups sugar
1/2 cup canola oil
4 eggs
3 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup plain yogurt (I used Fage 0%)
1 tbsp vanilla extract
1/2 cup milk

Pre-heat your oven to 350F. Then start making the caramel. Add 1/2 cup of sugar to a sauce pan. Turn on heat on high until sugar starts to melt. Once sugar starts to melt, turn flame down to low and stir. Keep stirring until sugar is melted, any clumps have dissolved and you have a deep golden amber color. Next stir in butter then cream. Keep stirring occasionally.

In a large bowl or mixer, beat together sugar and oil. Stream in caramel and continue to mix. Beat in eggs, beating 1 minute after each egg. Combine flour, salt, baking soda and baking powder in a bowl. Gradually add flour to batter, alternating with yogurt. Once combined, add milk and vanilla and continue to beat until smooth.

Pour batter into a greased and floured bundt pan. Bake for 30 mins, then reduce oven temperature to 325F and bake for another 15-20 minutes or until you poke it with a knife and it comes out clean. Allow to cool completely and turn onto a plate (note: I had a hard time getting it out of the bundt pan, but finally it happened! This always happens with bundt pans for me!). Dust with powdered sugar and serve or keep in a cake dome on the kitchen counter.

That’s what I would do if my counter was larger than 2 feet wide. Clearly my kitchen is a little to simple. Is yours?

Bourbon Banana Pie

January 15, 2013February 9, 201314 Comments

I wish I could say that New Years Resolutions mean that pies are on hold for a while. But no. No no, I don’t wish that, because pies are always a good idea.

You know what else is a good idea: bourbon. Oh and bananas. We can’t forget bananas. I eat one everyday; they’re good for you. I don’t have bourbon everyday; we won’t talk about that. But in this pie form, I might be willing to do so. Although pie everyday might not be a good idea either, resolutions remember?

How about a resolution to try new things? I’ll be honest, the bourbon flavor is subtle, not overpowering. It’s pretty much perfect, like this pie. And really aren’t you tired of traditional banana cream pie? If you are, or even if you’re not, try this:

Bourbon Banana Pie

1 stick of butter, melted
1 1/4 cup graham cracker crumbs
1/4 cup powdered sugar
2 egg yolks
3/4 cup mashed banana (about 1 1/2 medium bananas)
1 (14oz) can sweetened condensed milk
3 tbsp Bourbon or other Whiskey
1 cup sour cream
1/4 cup sugar

Pre-heat oven to 325F.

Combine graham cracker crumbs, melted butter and powdered sugar. Press into a 9 inch pie dish. Put in the fridge until ready to use.

In a large bowl, beat egg yolks for a few mins. Beat in banana, sweetened condensed milk and 1 tbsp bourbon. Pour mixture into prepared pie dish. Bake for 45 minutes (or until no jiggles when you shake it). Allow to cool completely. Once pie has cooled, make topping. Mix together sour cream, sugar and remaining 2 tbsp bourbon. Spread over the top of the pie. Refrigerate for a few hours and serve!

So given my obsession with adding alcohol to everything, it might seem like I’m an enormous lush. Trust me, I’m not cool enough to be one of those people. Pie on the other hand…

I’m definitely cool enough for pie. So are you. Go make this pie! or Pin It for future reference 🙂 This is one you’re going to want to try.

Roasted Pineapple with Cardamom Whipped Cream

January 13, 20132 Comments

We’re mid-way through January and resolutions are in full swing. Most people have a resolution that is health/fitness related. I certainly do. Believe it or not, in 2013 I want to:

1. Eat less sugar
2. Keep up my work outs 3-5 times per week
3. Be able to do 50 pushups without having to drop to my knees after 10

Not the loftiest of goals, but I’ll take it. This doesn’t mean I’ll stop baking. Nope. In fact, last week I made a cake and a pie and today I made cookies (don’t worry I didn’t eat it all). But I might to diversify my recipes to be a little more health conscious.

So for the sake of resolutions, here is a lighter (I say lighter, not light because whipped cream is not healthy) dessert.

It includes fruit, a bit of sugar, some spice, nuts and cream. It’s all about balance after all right?

Roasted Pineapple with Cardamom Whipped Cream

1 pineapple, thinly sliced into rings
1/4 cup brown sugar
1 cup whipping cream
1/2 tsp cardamom
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup chopped pecans (or other nuts)
Honey for drizzling

Pre-heat oven to 450F.

Slice pineapple and rub slices with brown sugar (about 1/2 tsp per slice).

Place on a parchment paper lined baking sheet and roast for 10 minutes. Flip and roast for another 5-10 minutes or until golden.

In the meantime, make whipped cream. Using a mixer, beat cream until it starts to foam and thicken, add cardamom, sugar and vanilla and continue to beat until it forms firm peaks. Set aside.

Once pineapple is done. Allow to cool slightly. Place a few slices on a plate top with a dollop of whipped cream, sprinkle with nuts (whichever you’d like. I used pecans but I bet pistachios would be awesome), and drizzle with honey. The whipped cream will melt a bit because the pineapple is hot. Depending on the size of your pineapple and how thick your slices are this should serve about 10 people.

The beauty of this recipe is that it’s ok to NOT measure things. It’s easy to scale up or down, just take however much pineapple you want, rub it with some sugar, roast it, serve it with whipped cream (or ice cream?!?!), sprinkle with nuts, drizzle with honey and BAM! Quick and easy light dessert that will impress all.

So whether your new years resolution is to lighten up, throw more dinner parties or become a master chef. This should set you in the right direction.

What’s your New Year’s Resolution?

Orange-Pistachio Biscotti

January 2, 2013January 2, 20139 Comments

Sometimes I wish I had a fashion/style blog like Kendi Everyday, but then I remember I lack a unique sense of fashion (hence why I feel the need to text pictures of my outfits to my friends for approval).

I simply cannot accessorize. If you can, bless your heart.

More importantly, I’ve noted that these style bloggers all have fabulous significant others (or something or other) who can take fantastically flattering pictures of them in random parts of cities. No luck there for me either.

Instead, I oogle style blogs on a regular basis and stick to making food… like biscotti. Biscotti is like the silky scarf of cookies, don’t you think?

Better than the average cookie and even more divine when dipped in hot coffee. The orange and pistachio combination. Classic. Like a black dress.

Orange-Pistachio Biscotti

adapted from Allrecipes Biscotti

1/2 canola oil
1 cup white sugar
3 eggs
zest of 2 oranges
1 tsp vanilla extract
3 1/4 cup flour
1 tbsp baking powder
1 cup shelled pistachios
2 cup white chocolate chips (plus more for drizzling)
1-2 tsp canola oil

Preheat oven to 375F. Beat together canola oil, sugar, eggs, orange zest and vanilla until well combined. Beat in flour and baking soda until almost combined. Add pistachios and 1 cup of white chocolate chips. Divide dough in half. Form into two logs about 2 or 3 inches wide and place on baking sheet lined with parchment paper. Bake 25-30 minutes or until golden. Remove from oven allow to cool until you can handle it without burning yourself. Reduce oven temperature to 325F. Then slice at a slight diagonal into half inch slices. Lay onto baking sheet again and bake 5 minutes on each side. Allow to cool completely.

Once cookies are completely cooled, place white chocolate chips into a bowl and microwave for 30 seconds. Stir and repeat until chocolate is melted. Add a teaspoon or two of canola oil until the chocolate is a little runny (but not too much). Drizzle over cooled cookies. Allow chocolate to harden and serve with hot coffee or tea. Makes about 40 cookies and can be stored in an air tight container up to 1 week.

If you, like me, are lacking in the style department, don’t despair. These cookies will distract anyone from noticing that your shoes don’t match your outfit and you’re missing an earring.

Save the cash you would spend on a new pair of boots and get yourself a Kitchen Aid stand mixer. That’s what I did today…

…And oh yeah, Happy New Year!

Easier-Than-Pie Creamy Pumpkin Pie

December 21, 2012December 21, 20125 Comments

For Christmas, there are always a million dishes to make. Usually, Christmas dinner is essentially a repeat of Thanksgiving. But this year we decided to branch out, so this is our menu:

Cabernet Braised Short Ribs
Coq au Vin
Mashed Potatoes
Roasted Brussel Sprouts
Arugula Salad with Manchego, Apples and Caramelized Walnuts

Usually, my sister and I share cooking duties. This year, she is very pregnant and swollen. The last thing we need is labor intensive desserts (even though I ordinarily love those). But easy doesn’t mean it’s not tasty.

So if you’re in a similar situation (not necessarily pregnant, but just with a lot of cooking to do). Here’s an easy and amazingly delicious dessert that’s perfect for any holiday celebration.

Now, I’ll have to warn you. This is not your average pumpkin pie. It’s not as dense as regular pumpkin pie, not to mention it’s in a graham cracker crust, which is unlike most pumpkin pies. It’s creamy, almost like a light cheesecake but without the cheese.

If that sounds great to you, then give it a whirl. If you’re apprehensive… give it a whirl. I think you’ll love it.

Easier-Than-Pie Creamy Pumpkin Pie

1 1/4 cup graham cracker crumbs
1 stick of butter, melted
1/4 cup sugar
2 egg yolks
1 can sweetened condensed milk
3/4 cup pumpkin puree (NOT pumpkin pie filling)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp mace (or nutmeg?)
1 cup sour cream
1-2 tsp molasses
1/4 cup sugar
Candied ginger (optional, for garnish)

Melt butter and combine with graham cracker crumbs and 1/4 cup sugar. Press into a 9-inch pie dish. Place in the fridge/freezer until ready to use.

Pre-heat oven to 325F.

In a bowl, beat the yolks a few mins until slightly thick. Beat in pumpkin puree. Add spices and then beat in sweetened condensed milk. Pour filling into prepared pie dish.

Bake 45 mins or until pie is no longer jiggly (this is clearly a scientific method, dating a biochemist will do that to you). Remove from oven and allow to cool completely.

In a separate bowl combine sour cream, molasses and sugar. Spread over the pie and garnish with sliced candied ginger or any other cute looking topping. Chill for a few hours in the fridge then serve.

Well friend, off to my pre-holiday celebration with just me and the boyfriend. You better believe I have this pie sitting in the fridge for dessert.

Merry Christmas!!

Chocolate Crinkle Cookies

December 11, 2012December 12, 20121 Comment

These should probably be called Chocolate Crack Cookies.

They’re that good. If I were Santa Claus, I would totally want these waiting for me with a huge glass of milk. I don’t even like milk, but I’d take it with these cookies.

The first time I made these was in grad school in 2009 with my friend Rhoda. We made a bunch of different cookies to give to people for the holidays. This was one of them and I remember it being amazing.

So do Santa, your neighbor, your boyfriend, your mom, whoever a favor and make them these cookies.

Chocolate Crinkle Cookies

adapted from Blue Ribbon Cookies

2 ounces unsweetened chocolate
1/4 cup canola oil
1 cup sugar
2 eggs
1 cup flour
1 tsp baking powder
1/2 tsp salt
About 1/2 cup powdered sugar

Melt chocolate in the microwave (30 seconds at a time, stirring in between blast session until completely melted). Drizzle oil into chocolate while stirring. Once combined, add sugar and mix in. Beat in 2 eggs. Stir in flour, baking powder and salt until just combined. Don’t over-mix. Chill dough in the freezer for about an hour or in the fridge for a few hours.

Once your dough has chilled, pre-heat oven to 350F. Line your baking sheet with parchment paper and place powdered sugar in a bowl.

Form dough into walnut sized balls (I made mine a little bigger that than because I’m terrible at calculating size). Roll in powdered sugar and place on parchment paper lined baking sheet. This should make about 24-30 cookies (the recipe says 40, but obviously I have a heavy hand in my cookie forming…)

Bake 10 minutes. They might look undercooked but that’s okay. Remember my rule about undercooked chocolate things… they’re delicious. Trust me.

Allow to cool complete and serve with a glass of milk… and a side of carrots and celery for the reindeer… or to balance out the sugar, whatever you want to believe.

Pumpkin Pecan Bundt Cake

October 26, 2012October 26, 2012Leave a comment

It’s National Pumpkin Day. Woo let’s celebrate!

Ok, I’m really not that excited, but all of a sudden I’m all about food holidays. What could it be?

So as a result of pumpkin day, I re-examined some of my old pumpkin-y recipes.

I used to be all about the previous pumpkin-y things I’ve made…

Like these pumpkin chocolate chip cookies

Pumpkin Pizza

Pumpkin Biscuits

And of course who can forget the Fall Cake with a layer of gingerbread cake and another of pumpkin cheese

But I think I found a new pumpkin love… or maybe just the flavor of the minute since it’s the first pumpkin-y thing I’ve eaten all year? Regardless, this bundt cake is pretty tasty.

I wish I had a cute little pumpkin or plant to stick in the middle of it, but I’m not that festive. This cake is about as festive as it’s gonna get, let’s concentrate on the taste.

Moist, pumpkin-y and spicy. What more could you want?

Pumpkin Pecan Bundt Cake

adapted from Cooks Illustrated’s Pumpkin Bread with Ginger

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp mace
1/2 tsp ground ginger
1 can pumpkin puree
2 cups sugar
2 tbsp dark molasses
1/4 cup sour cream
2 tbsp heavy cream
1/2 cup vegetable oil
4 eggs
1/2 cup chopped pecans
1/3 cup crystallized ginger, finely chopped

Preheat oven to 350F. Grease and flour a bundt pan, set aside.

In a medium bowl, combine flour, baking soda, baking powder, salt and spices.

In another large bowl, mix together sugar and vegetable oil. Beat in egg 1 at a time. Then beat in sour cream, heavy cream, molasses and pumpkin puree. Beat in flour mixture until just combined. Fold in pecans and crystallized ginger.