Banana Chocolate Chip Cake

Banana Chocolate Chip Cake

Yet another Bon Appetit recipe worth making.  This cake is almost a cross between a bread and a cake.  It is a dense but moist cake.  I have also made a half recipe and baked it as two small loaves as a banana bread.  The recipe calls for a peanut butter frosting which makes a nice combination but I have also made it with a chocolate frosting and liked it just as much.  If trying it with chocolate frosting use the recipe used with the chocolate cake recipe posted.


INGREDIENTS

CAKE
Nonstick vegetable oil spray
3 cups cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
1½ cups cups sugar
1 cup cup (2 sticks) unsalted butter, room temperature
½ cup cup (packed) light brown sugar
3 large eggs
1½ teaspoons vanilla extract
2 cups cups mashed very ripe bananas
1 cup cup sour cream
1 10-oz. bag mini chocolate chips
FROSTING
2 cups cups creamy peanut butter
1½ cups cups powdered sugar
1 cup cup (2 sticks) unsalted butter, room temperature
2½ teaspoon tsp. vanilla extract
Chocolate chips, mini chocolate chips, and chocolate kisses


PREPARATION

CAKE
Preheat oven to 350°. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
FROSTING
Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes.
Place 1 cake on a platter. Spread 1¼ cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

Skirt Steak Fajitas with Grilled Cabbage and Scallions

Skirt Steak with Grilled Cabbage and Scallions

This is another recipe from Bon Appetit that I will use again.  I used red cabbage instead of green because I prefer it.  I also added more lime juice in the marinade.  The marinade is more of a rub.


INGREDIENTS
STEAK
4 cloves garlic peeled
¼ cup fresh lime juice--I used about 1/2 c
¼ cup olive oil
3 tablespoons hot smoked Spanish paprika
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon onion powder
2 pounds skirt steak, cut into 4 equal pieces

VEGETABLES AND ASSEMBLY
½ medium head green cabbage, cut into 2 wedges, core intact --I  prefer red cabbage
1 large white onion, halved with some root end attached
1 bunch scallions, trimmed
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
¼ small red onion, finely chopped
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Warm flour tortillas (for serving)


STEAK
Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
VEGETABLES AND ASSEMBLY
Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10–12 minutes for cabbage and onion. Let vegetables cool slightly.
Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 Tbsp. oil; season with salt and pepper.
Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5–10 minutes before slicing. Serve steak with vegetables, tortillas, and Salsa.

Spicy Pork and Mustard Green Soup

Spicy Pork and Mustard Green Soup

This is from Bon Appetit magazine.  It is a hearty soup for a cold winter night.  It calls for mustard greens but any greens can be used like spinach,  kale, beet greens or use a mixture.


INGREDIENTS
½ pound ground pork
2 cloves garlic finely chopped
2 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
½ teaspoon cumin seeds, coarsely chopped
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
8 oz. wide rice noodles



INSTRUCTIONS
Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain.
Divide noodles among bowls and ladle soup over.

Orange Cranberry Spice Cookies

A good friend passed along this recipe one Christmas and it has become a favorite of my oldest daughter.  I make a batch, spoon out the dough and freeze to have on hand to bake as needed or to send in a care package to her.  It freezes well up to 6 months.  Just pop them in the oven and add a minute or two to the baking time.  They are great sandwiched between some vanilla or pumpkin ice cream.

Orange Cranberry Spice Cookies

Ingredients

Cookie Dough
1 c unsalted butter
1/2 c sugar
1 c light brown sugar
1 large egg
1/2 c molasses
1 tsp vanilla
2 tsp orange extract
2 tsp orange zest
2 1/2 c flour
2 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground clove
1 c dried cranberries

Sugar Coating
1 Tbs orange zest
1 c white bakers sugar

Directions

1. Mix butter and sugars in a mixer until smooth, add vanilla, zest and orange extract.
2. Mix in egg and beat until fluffy.
3. Pour in molasses and mix until totally incorporated.
4. Sift flour and all dry ingredients into a bowl.
5. Slowly blend dry ingredients into wet mixture.
6. Add cranberries and mix.
7. Refrigerate dough for two hours or place in freezer for 10 minutes.
8. Mix topping sugar with zest and blend with a small fork.
9. Form golf size balls of cookie dough, roll in topping sugar.
10. Place on parchment lined cookie sheet and pat down gently.  Can be frozen at this point.
11. Bake in preheated oven at 350 for 10-13 minutes.
12. Cool on wire racks.

The Best Chocolate Layer Cake

I like to follow the blog Desserts for Breakfast.  I love the name and have found a number of recipes that I have tried.  This chocolate cake has become a new favorite.  It reminds me of the chocolate cake from Just Desserts.  It was a sad day when the bakery st.  I think I served one at all of my daughter's birthday parties.  

The Best Chocolate Layer Cake
adapted from The Essence of Chocolate
makes one 3-layer 8" cake or slightly shorter 9" cake

for frosting:
1 3/4 cups sugar
1 1/2 cups heavy cream
7.5 oz unsweetened chocolate, finely chopped
12 Tbsp unsalted butter, cut into small pieces
1 1/2 tsp vanilla extract

1. In a saucepan, bring the sugar and heavy cream to a boil over medium heat.
2. Reduce the heat to low and simmer the cream and sugar for six minutes. Be careful not to let the saucepan overflow.
3. Remove from heat and stir in the chocolate and butter until they have completely melted.
4. Stir in the vanilla extract.
5. Let the frosting cool completely, whisking every now and then during cooling.  (You can do this step in the refrigerator to speed up the process)  Once completely cool at room temperature, the frosting will be spreadable.

for cake:
3 cups sugar
scant 3 cups all purpose flour
1 cup + 2 Tbspn (135 gr) Dutch-processed cocoa powder
1 1/2 tsp salt
2 1/4 tsp baking powder
2 1/4 tsp baking soda
3 eggs
3/4 cup vegetable oil
1 1/2 cup whole milk
1 1/2 cup hot coffee

1. Preheat oven to 350 degrees F. Grease, flour, and line the bottoms of three 8" round cake pans. 
2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix to combine.
3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
4. Pour the hot coffee into the batter and mix on medium low until smooth. The batter will be soupy.
5. Divide the batter between the cake pans.
6. Bake for 35-45 minutes. When a toothpick inserted into the center of the cakes comes out cleanly, the cakes are done. Remove from the oven and let cool completely.
7. Level the cakes (this is easier if they've sat in the freezer for at least one hour beforehand).
8. Stack the cakes, spreading a layer of frosting in between each cake layer. Frost the outside of the cake--for a smoother finish, use a hot knife.

Caper Dill Vinaigrette

This vinaigrette is a great addition to salmon or just about any other fish grilled, poached or sautéed.

Ingredients:
2 Tbs Champagne vinegar
1 Tbs. fresh lemon juice
1 tsp Dijon mustard
3 Tbs olive oil
3 Tbs capers, drained
2 tsp chopped fresh dill


Directions:
In a small bowl, whisk together the vinegar, lemon juice and mustard. Slowly whisk in the olive oil. Stir in the capers, chopped dill, and season with salt and pepper. Set the vinaigrette aside.

Prepare the salmon or other fish, grilled, sautéed, or poached.
Top the fish with the vinaigrette.
Serves 4.

Chocolate Peppermint Bark Cookies

Chocolate Peppermint Bark Cookies

My youngest loves anything chocolate and peppermint and even better when added together.  I've adapted a William Sonoma recipe to make this brownie like cookie mixing in Ghiradelli peppermint bark candies.

Ingredients

4 oz unsweetened chocolate
4 Tbs (1/2 stick0 unsalted butter
1 1/2 c flour
1/2 c Dutch process cocoa powder
2 tsp baking powder
1/4 tsp salt
4 eggs
2 c granulated sugar
1 tsp vanilla
2 cups chopped peppermint bark (I like mixing Ghiradelli dark and light chocolate bark)
1/2 c chocolate chips
Powdered sugar for dusting

Directions

1.  Place the chocolate and butter in the top of a double boiler placed over simmering water.  Or in a saucepan over low heat and stir constantly until melted.  Remove from the hear and let cool slightly.

2. In a bowl, stir together the flour, cocoa powder, baking powder, and salt.  Set aside.

3. In the bowl of an electric mixer combine the eggs, granulated sugar and vanilla.  Beat on medium until light in color and thick, about three minutes.  Reduce the speed to low, add the melted chocolate mixture and beat until blended.  Add the flour mixture and beat until well incorporated.  Stir in peppermint bark and chocolate chips.

4.  Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about two hours.

5.  Preheat oven to 350.  Line baking sheets with parchment paper.

6.  Roll dough into balls and place three inches apart.  Flatten with the bottom of a glass.  Bake for 13-15 minutes until tops are puffy and firm.  Cool for five minutes and transfer to a wire rack.  Dust with powdered sugar if desired.