Coconut Macaroons: Batch #1

Chocolate hand-dipped coconut macaroons.

Growing up I couldn’t stand coconut. I didn’t like the texture and when I ate it, I felt like I was eating sunscreen. The only thing I liked that had coconut in it were the Samoa Girl Scout cookies. Those were heavenly. But other than that, coconut was yuck in my book. I avoided it like the plague.

The Chef and I took our nieces to a little bakery in our town that are known for their amazing treats. We told them they could pick any goodie they wanted, and my middle niece picked a coconut macaroon hand-dipped in dark chocolate. I looked at her with a skeptical look on my face and simply asked “are you suuuure?” She replied confidently “Yes”.

Little did I know that my mind was about to be blown.

I asked for a bite, and when I sunk my teeth into that disk of bliss, I immediately regretted never going outside my comfort zone and trying this months ago. It tasted almost exactly like the cookie of my childhood. The beloved Samoa’s.

I found out that those cookies, from that bakery, got a nickname- Crackaroons. Because you literally can’t stop eating them, or stop thinking about them when you’re not eating them. I knew that I couldn’t live without these.

Coconut macaroon’s had gotten a bad rap in my book. They look dry on the exterior. I felt like it would be eating little bit of plastic confetti. Non-degradeable substance rolling around and getting stuck in the crevices between my lips and gums.

In reality, when made correctly, they are moist and the essence of caramel and a reminder of tropical beaches in every bite. Who wouldn’t love that?

Also, they’re gluten-free!! So if you have a GF friend, these are a great option to make for a get together. They’re going to love it. (Believe me, my friend who has Celiac couldn’t stop eating them. Which made me excited!)

I went out in search for the best recipes and kind of punched some together.

14 oz. can of Sweetened condensed milk
1 tsp Vanilla
14 oz Shredded Coconut- Sweetened
2 Egg whites
1/2 tsp Salt- I used kosher

Semi-sweet chocolate chips for dipping – *optional*

Preheat the oven to 325˚F. Line cookie sheets with either parchment paper or sil-pat. Set aside.

Sweetened condensed milk

Shredded Coconut

Mix it together

Mix together everything but the eggs and salt. Mix together until well incorporated. Whip the egg whites and salt until stiff peaks form. This gives the cookies a little fluffiness. Gently fold the foam into the coconut mixture.

Beat the eggs and salt

Stiff peaks

Fold into the coconut mixture

Sil-pat. A bakers best friend.

Drop a spoonful of “dough” onto the cookie sheet. Space them a couple inches apart because they do spread out a little. Bake until the top part is starting to turn golden brown. This will depend on how big your cookies are. Try 7 minutes and go from there. *Side note: I flattened half of the cookie’s to see if it made a difference in baking/texture/moisture when they were flatter. End result, they were both good. It didn’t make that much difference.*

Coconut macaoons, pre-bake

Coconut macaoons, pre-bake

While the cookies are cooling, melt the chocolate in either a double broiler, or melt in the microwave. Don’t let the chocolate get too hot because then it won’t completely set up.

Melting the chocolate chips

Melted chocolate. One of the best sights ever.

Dip half the cookie into the chocolate and set on the parchment paper again, or a cooling rack. It’ll take a few minutes until the chocolate harden’s completely.

Chocolate hand-dipped coconut macaroons.

So my thought’s on these cookies. They were suuuper good, but I am going to try to tweak the recipe. I feel like it didn’t have the full carmel flavor that that the “crackaroon’s” have. I don’t know if it’s a saltiness factor, if they add in brown sugar, or what. But while these are perfectly fine, I know that what I’m looking for and will continue on my quest for my own “crackaroon’s” from home.

To be continued….

-The Wife

 

Your Doughnuts Makes Me Go Nuts (Good Ones…)

Growing up in a bakery, I (The Wife) am a little doughnut happy. The Chef, thankfully, shares this sweet love as well. (So much so, that he has an app that alerts us whenever the red “hotlight” turns on at the Krispy Kreme factory that resides 4.2 miles away from our house.)*If you don’t know what the hotlight means at Krispy Kreme, it means they’re making more glazed doughnuts and are willing to share a free one with you as they come rolling off the line… Yes, it is as amazing as it sounds.* On this occurence, it is not uncommon to see us tearing out the door in the similar fashion as young children when they hear the ice cream truck come tinking down the street.

Those hot free sinful things aren’t going to eat themselves, folks.

Talking about food, as we often do, The Chef and I started talking about how difficult it is to make doughnuts. (I’ve only ever seen machine assemble lines make them). The Chef, having had to make them throughout his culinary career, assured me they were quite possible.

A cool saturday morning came about and I decided, lets do this. I started researching recipes. I found out that there was a very key component that some recipes were missing: Tangzhong.

Tangzhong is a water roux, that gives breads/pastries a soft, fluffy texture. Something that I personally find important when eating a doughnut. Soft, light and fluffy. To make the tangzhong you combine 1/3 cup of All purpose flour and 1 cup of water (you will have leftovers, you can use it for another batch, save it for a couple days, or toss it). Cook over medium heat, stirring with a whisk, until thick and you can see whisking lines. Set aside and let it cool.

This recipe is straight forward and super yummy! The recipe for the doughnuts is adapted from the 350 Degree Oven- Adventures in Mika’s Kitchen, link found here. She does a great job and explains exactly what to do. I was kind of nervous even with The Chef walking me through it as well, but no need to fret! *Thanks for letting me borrow your recipe!*

2 1/2 Cups AP Flour
4 Tbsp Sugar
3 Tbsp Butter- room temperature and cut up in pieces
1/2 tsp Salt
1/2 Cup Milk
1 Egg-beaten
2 tsp Yeast
1/2 cup Tangzhong

In a bread machine or kitchen aid mixer, add milk, beaten egg, sugar, salt, and butter. Add 1/2 cup of the tangzhong. On top, pour in flour and make a well for the yeast (just like all breads and pastries, don’t let the yeast come into contact right away with the salt. The salt might prevent it from activating).

If you’re using a kitchen aid, use the dough hook. If you’re using a bread machine, turn it to the dough setting. If you’re doing it by hand, kudos.

Knead the dough for about 15 minutes. The dough should be stretchy. Allow to rise for roughly an hour. (Ours took longer because we did it in the winter and out kitchen was cooler. You want it to about double in size at least. Punch it down and let it rise again (every time you let the dough rise, it builds structure-not to be confused with toughness) for again roughly an hour. All time will be different depending on the warmth and humidity of your kitchen.

When the dough is done roll it on a well floured surface. Have the thickness be about 1/4-1/2 inches thick. Using a doughnut cutter, or something resembling something of a doughnut- aka ya’ll can be creative. Re-roll the scraps and cut away again. (The blogger lady said to not re-roll more than once because the dough might get to tough. We did and didn’t see a huge difference, but you can always just have weird looking “scrappy doughnuts”. Sometimes the funny looking ones turn out to be the best. At least that’s what my mother said when I was dating… I got both in the end 😉 )

To cut the donuts, press down relatively hard and then twist your cutter. This helps break the doughnut away from the rest of the dough and also so that it doesn’t stick as much to the cutter. It still might a little but just gently press it out into your hand or a spatula to move it to the cookie sheet.

You best be frying these suckers too!

On a well floured or lightly oiled cookie sheet, carefully place the doughnuts a few inches apart because– you guessed it– they’r going to rise again. Once they’re all on there and looking cute, spray with cooking spray and cover lightly with saran wrap. Place in a warm area and let them riiise!!!

RISE!! RISE! RISE MY CREATION RIIIIIIIISE!

In a deep dryer, or a pan with 1-2″ of oil, heat the oil to 375˚F. When you’re waiting for the donuts and the oil, whip up some icing. (2 cups of powdered sugar, 2 tbsp milk, a dash of vanilla and a sprinkle of salt)  When the donuts are twice in size, aka puffy and awesome, gently place them into the oil. Cook for 30 seconds or until a BEAUUUtiful golden brown. Flip over with a chopstick or anything stick-like, and cook again for another 30 seconds.

After the donuts have cooled for a couple seconds and they’re not rip-roaring hot, dip the doughnuts into the glaze. Put onto a wire cooling rack. Now just look at your creation.

I mean look at it!

Reap the benefits of your rewards.

They’re even better at 11pm at night.

-The Everyday Chef and Wife

Lemon Crinkle Cookies

I told you about the spring/lemon thing… This is no joke. I crave lemons as soon as I hear the chirping of birds.

WHEN WILL THIS SNOW BE RID OF US?! 

The piles are still as high as my nose. It’s enough already. I need to green grass soon… *This is where I put bird songs on Spotify and go into my happy place…*

But on to lemons…

These little pretties are just about as lovely by themselves as they are with a spot of tea. They are perfectly sweet, they are light, they exude spring.

I honestly don’t know where I came across this recipe. I saved it on my computer a few years ago and keep returning back to it. It has quickly become tradition to whip these up when I’m over being frozen. (They’ve come out as early as mid February…)

They are really quite simple to make, which is nice isn’t it?

WET
……….

½ cups butter, softened

1 cup granulated sugar

½ teaspoons vanilla extract

1 whole egg

1 teaspoon lemon zest

1 Tablespoon fresh lemon juice

DRY
………

¼ teaspoons salt

¼ teaspoons baking powder

⅛ teaspoons baking soda

1-½ cup all-purpose flour

Topping
……………

½ cups powdered sugar

*This made about 1 1/2 dozen- I would possibly double if serving to a party*

Preheat the oven to 350˚

In a kitchen aid, combine butter and sugar until creamy and fluffy. Add in the egg and vanilla. Mix in lemon zest and juice. Scrape down sides to insure complete incorporation.

Wet and dry ingredients mixed

Sift the dry ingredients together (this helps to make sure you don’t have pockets of baking power or soda and bakes more evenly). Slowly combine with the wet ingredients. Again, scrape down sides and mix again.

With either a small “ice cream” scoop (mine was 3/4 oz) or a tablespoon, scoop out and roll into a tight ball with your hands. Roll the dough around in the powder sugar for complete coverage. Place onto a lightly greased pan. Sit them about 2″ or so apart. Bake for 7-9 minutes- when the bottom is just slightly turning brown and the top is matte, “not shiny or melty”.  Let them cool for a couple minutes before transferring them to a cooling rack.

Be prepared with a glass of milk or a cup of tea.

Wouldn’t these be perfect at a little tea party? I am itching to be able to have one of my own. I have obtained quite a few patterns of china, and I am determined to use them all this year! Feel free to join me.

Let us know what your favorite cookies are! Do you have a seasonal favorite too? What do you put out for tea parties?

Do you have tea parties?

Am I the only one?

Am I still 7?

I would appreciate any fellow tea partier’s to let me know that I’m not alone….

Obviously, -The Wife

Lemon Curd Cake: An Ode to Nana

Around this time of year, as any normal Michigander would do, you pray, wish, hope, dance, and dream for spring to come. I start wearing my springtime clothes, hoping the weather will catch my drift and release it’s icy, cold grasp of winter, and allow the sun and warmth to brighten our dreary souls. I start to watch my springtime movies (yes, I have them categorized in my closet…) which is basically anything that has the sounds of birds chirping loudly in the background. And I use lemon in as many dishes possible.

I came across this honestly because my Nana looooved lemons. She had a Meyer lemon tree, she put lemon pepper on pretty much anything savory, and there was always a bottle of lemon juice of the table.

This woman liked her lemons, people.

Living in Cincinnati, her home bore springtime much earlier than my northern Michigan house, so we would travel down every year to visit and warm up. Birds chirping, green grass, warm sun, budding flowers, daily and nightly walks down the quiet lane, and lemons are springtime. They are my comfort. They are Nana.

This cake, if I had found it and created it before our matriarch had to leave us, I am counting on the fact that it would’ve been a favorite. The lemon curd is Martha Stewarts recipe, and I find it quite delicious, but if you have another lemon curd that you love, by all means, please use it! I didn’t document the making of it, for whatever reason. If you would like a detailed description and pictures, I can absolutely make it again (and if I find spare time I might do it anyways).

The cake was inspired from Ree Drumond’s Yogurt-Marmalade cake. It is a keeper folks. The first time I made it, I followed the recipe and opted for lemon curd instead of orange marmalade because I don’t like orange marmalade. (Ironically neither did she, but hey this is my version of the cake and I like lemon better.) It was very good cake. I actually mixed the lemon curd with the yogurt the first time and spread it on and I felt like it was lacking, So I decided for the second time I would use straight lemon curd and drizzle icing over top.

It was… Delightful. Simply DElightful.

I also used mayonnaise instead of yogurt in the cake (the second time around), because 1: I didn’t have any yogurt. Some little yogurt addicted munchkin ate it, and 2: mayonnaise is awesome in cakes. It makes it so incredibly moist. But the point to be taken from this is that this cake is pretty flexible in what mix-in you use. If you don’t have plain greek yogurt, use vanilla greek yogurt, and vise versa. If you don’t have either, use mayonnaise. If you don’t have mayonnaise, use sour cream. You don’t need to make any adjustments on the amounts. It should work the same.

The modified recipe is:

WET
………..

1 Cup of Mayonnaise- don’t be afraid of it.

1 Cup of Sugar

3 Eggs

Lemon zest of a whole lemon

1 tsp Vanilla

DRY
………

1 1/2 Cups of AP Flour

2 tsp of Baking powder (please see powder and not soda)

1/2 tsp Salt

Icing and Garnish
…………………………

1/3-1/2 Cup Powder Sugar

A couple tsp’s of milk

Extra lemon zest for garnish

Combine all of the wet ingredients until well combined. Sift the dry ingredients together (sifting makes baked goods amazing and delicate. I have sifted my whole life and it does make a difference in most products.) Add the wet to the dry, or the dry to the wet. Whatever floats your boat. As long as the bowl will hold it, mix it. Don’t over beat it though. There may be a couple lumps, and it’s ok (Ree’s advice).

In a lightly greased and floured loaf pan (around 9 in), pour in the mixture and pop in the 350˚ preheated oven for 45 minutes.

*Side note: This degree/timing was perfect when using yogurt. But it made the outside a little dark on my mayo cake before the inside was completely done. I turned it down to 300˚ and added 10 more minutes. I would advice to try around 325˚ for 55-60 minutes, but please keep an eye on it. Check with a cake tester to know when the cake is done if you’re unsure (the tester should come out mostly clean).The darkness didn’t affect the flavor a bit. It dealt with aesthetics more than anything. It was still perfectly moist and honestly I actually liked the darker edges a little. And I’m a huge critic (especially on myself) with this.*

Having the cake cool a bit, transfer to a platter. Drop the lemon curd on top and spread over, allowing the curd to drop over the sides.

In a small bowl add the powder sugar (I put different amount depending on how coated you want your cake) and add milk a tsp at time until it’s just runny enough to drizzle over. We don’t want it too runny to where it pools on the platter and non on top, but not to thick to where it clumps and doesn’t go over smoothly. You can always add more powder sugar or more milk (or water if you must). Test it out. Readjust if needed.

Grate lemon zest over top for a finish touch and get ready for springtime in your mouth! This would be awesome at a brunch or a luscious dessert after dinner. I ate it at all times of the day. I’m not ashamed.

If you live somewhere where it warm enough to eat it outside, please eat a slice for me while listening to the birds chirp. I am staring at 3 feet of snow.

-The Wife

Artisan Bread – Because Everyone Wants to Impress Without the Mess

All my life, I have loved bread. I could literally survive off of bread, and bread alone. (And pasta… Let’s not forget heavenly pasta.) I remember some of the best bread I had was my grandfathers homemade “whatever” bread. He basically got out the bread machine, put in ingredients until it looked right and hit start. (Normally I don’t promote this with baking, since baking is so particular with measurements, but in this case it worked.) Whatever he did, it worked. My sister and I would devour that bread before it could properly cool. One of my favorite sights is a bakery with fresh artisan bread so perfectly thrown in a basket. Their “devil-may-care” order makes it look so delicious. I want to take a whole loaf and with my bare hands rip it apart, hearing the mouth-watering crackle of the flawlessly browned crust. Um, ok. Moving on before this gets out of hand…

Even with all my pleading, I know my bank statement would be yelling at me if I gave into every whim to buying every perfect loaf of bread. I knew I needed to find an alternative. I’ve used a bread machine for probably half my life, and don’t get me wrong, I love it. But it’s not as satisfying as the hard, chewy crust that the artisan breads express. I did some research and found that the solution is in most of our cupboards. A dutch oven!

Cast iron is one of the best tools for baking breads, pizza doughs etc. They retain heat so well that it’s a perfect tool to get a crispy outside with a soft center. Having a lidded dutch oven, basically turns your oven into a mini brick stove. (Any thick lidded casserole dish will work, but I feel cast iron is one of the best-Le Creuset or something similar, Lodge, etc.)

So you are dying to know how to create this beautiful beast right? Hold on to your hats folks. Because it’s so simple… This recipe was taken from, and slightly modified from the blog, Frugallivingnw.com (Link here). I believe they got the recipe from My Bread by Jim Lahey. It’s seriously a keeper.

~Artisan Bread Ingredients~

6 C. Bread Flour (you can use a.p flour but you will not have the same results. Bread flour gives your bread more structure and stability. It’s not a doughy like regular a.p flour. That being said, I prefer bread flour but don’t feel the absolute need to run out and buy some…), plus more for covering space to work with dough.

1/2 tsp active dry yeast (this seems like a small amount but you are letting it rise for much longer than usual)

1 Tbsp salt (I modified this from the original recipe. I wanted a tad more flavor and I figured it was only 1/2 tsp more to make it one easy measurement)

2 2/3 C warm water (the original recipe calls for cold water but I activate my yeast in the warm water)

In a large glass bowl, combine warm water and yeast. Allow yeast to activate (a good couple minutes and a few stirs- it’ll look like cloudy water).

Put flour on top of water, once it’s ready. Put salt on top of the flour. *Side note: It’s important to allow the yeast to activate with the water before allowing the salt to touch it. Salt can actually kill the yeast, which won’t let the dough rise properly, if at all.*

Mix together until a sticky ball forms. (Not wet, but well incorporated.) Cover bowl with plastic wrap. Let the dough rise for 12- 18 hours. It’ll be pushing at the top of the wrap, bubbly and slightly darkened in color.

Once risen, lay out parchment paper (or a big cutting board like we did in the pictures) and cover heavily with flour. Remove the plastic wrap and with a bowl scrapper, spatula, or floured hands scrap out the dough from the bowl onto the parchment paper. Taking the edge of the dough, fold it on top of itself and knead it towards the center. Quarter turn and repeat.

Once it’s a tighter ball, pick up the dough and grab the top part (where you were just folding into) twisting together, pulling the dough even tighter. Carefully turn the dough over and onto the parchment paper once again,making sure there’s enough flour down so it doesn’t stick- seam side down. Cover with a non-terry cloth towel. Let rest/rise for another 1 1/2- 2 hours. (This depends on how warm your kitchen is. If it’s cooler, place the dough on top of your oven when you turn it on to preheat. This should give it a good spring up.)

During the last half hour of second rising, turn the oven on to 425˚F. Put in the dutch oven–lid as well. When the oven and dutch oven are pre-heated/dough has risen, take out the dutch oven, and remove the lid. Put your hand fully underneath the parchment paper (with the dough in the center), and carefully flip dough into the dutch oven–seam side up (this gives it a gorgeous natural design). Before attempting this, know that flour will be thrown about, so get off as much excess flour from the paper as you can. 

Cover with the lid and pop it in the oven for 35-40 min. Remove lid and bake for another 5-10 min. Pull the dutch oven out of the oven and lift the dough (with oven mitts because it’s HOT!) onto a cooling rack.

Be amazed.

Listen to the crackle.

Let it cool.

Eat and enjoy.

You seriously can’t beat that.

*Side note: Even though warm bread from the oven is positively delicious, cutting into it too soon will give it a gummy texture. So use a little will-power and hold out until it’s almost completely cooled*

And I have to put it in here because I love how frugallivingnw.com added up the cost of making this (including energy/gas) and it totals to about $.70. SERIOUSLY? $.70?!? Come’on…

You’re welcome.

The Wife

Kate’s Meringues

The first time I had meringues, I was hooked. I couldn’t have been older than 8. My mom made them for the family coming up to our lake house. I was convinced they wouldn’t be good because they didn’t have butter or flour in them and I wasn’t allowed to eat the batter. I bit into one soon after it came out of the oven and I fell instantly in love. It was chewy, a texture similar to a mixture of marshmallows and taffy. They were fluffy. They were perfectly sweet. They were heaven. For years, I dreamed a those little edible clouds of utopia. I would beg my mom to make them again. But it would be years until I took it upon myself to recreate the blissful experience.

One of my closest friends has Celiac, and is unable to eat many of the delicious baked goods that are in this world. I kept looking for recipes to make her so she would have her own treats. I finally remembered that Meringues are perfect for people with gluten/wheat allergies and dairy allergies. The base of them is primarily egg whites and sugar.  I whipped up a batch for one of our many girl’s nights. They were a huge hit. Pretty soon they were the item that I was asked to bring for any dish passing parties (unless Jason was concocting something…).

For a single batch, the amount of meringues depends on how big or small you make them. I like to make them on the smaller side. It’s easier to pop them in your mouth, whole. They can be a bit crumbly after a couple days.

Preheat the oven at 250˚.

Separate two room temperature egg whites. (Put aside the yolk and make some caesar dressing, or crème brûlée. It’s also really good for dog’s coats. It helps for a healthy, coat.) Having the egg whites be at room temperature helps them whip up easier and quicker. With the egg whites in the mixer bowl, add 1/8 tsp Salt, 1/8 tsp cream of tartar, and 1 tsp vanilla. Whip until soft-medium peaks form.

Whipping egg white can be tricky. Be sure that you do not over whip them. Over whipping actually destroys the protein structure and the egg whites collapse. They are unusable at this state. Keep checking for peaks when you whip. Whip it good. (Sorry, I had to.) 

To help for a healthy whipped egg white, make sure that your equipment is bone dry! No water droplets! Also, like I said before, make sure your egg whites are room temperature. 

 

Gradually add 1/2 C. sugar (using raw, organic cane sugar gives it a slightly vanilla/caramel taste when they bake. Extra bonus!) . Make sure to scrap down the sides of the bowl to ensure an equal consistency throughout. Whip until firm peaks form (when you dip your spatula straight in and out and an “ocean wave” stays in place). 

The shape of your meringues depends on what cake decorating tip you have/ want to use, if any. I have plopped them down onto the sheet and they might not look as pretty, but they tasted great. With the meringues pictured, I used a small star shaped tip.         On a parchment paper (sil-pat and brown paper bags work too) lined cookie sheet, I swirled the meringue mixture into mini upside down tornado’s. I used a gallon sized zip-lock bag, a cake decorating tip and piping tip lock. I cut a small hole on one of the ends of the zip-lock, big enough for half of the tip to fit through. Folding the edges of the bag down, load in the mixture, unfold the edges back and zip it shut, allowing the air to escape. When you fold the edges down it reduces mess when you go to close and squeeze.

Traditionally, meringues are dry, and instantly dissolve when they hit your tongue. The key to my meringues, is to undercook them a bit. This makes them slightly chewy. When doing a small-medium meringue, cook them for 30-35 minutes. They are going to be just slightly brown on top. Allow them to cool on the sheet for a few minutes before transferring them to a cooling rack.

These cookies are perfect for a get together where you just want to feel completely dignified.  If you want to go really civilized, throw some china tea cups in there and you are set. Marie Antoinette would only be so jealous. Now go have a spot of tea and remember… Pinkies up! 

Until next time, you dignified person, you.

The Everyday Chef and Wife

Delectably Moist Banana Bread

Recipe: From my (Kate’s) mother, Kitty Siekmann. 

3 1/2 C. Flour

1 Tbsp. Baking Powder

1 tsp. Salt

1 tsp. Baking Soda

2 C. Mashed Banana’s (4-6)

2 Tbsp. Lemon Juice

3/4 C. Butter

1 1/2 C. Sugar (we use organic raw sugar cane, it has a slightly vanilla taste.)

3 eggs

3/4 C. Milk

Chocolate chips (optional), put in as much as you desire 

Preheat Oven at 350˚

You can always tell the weather forecast by the amount of baking that happens in our kitchen. As soon as it starts to get a hint of coolness in the air, my oven fires up. I L.O.V.E to bake when it’s cold out. I’m sure that goes for most people, because who likes to turn on a piece of equipment that brings the equivalent to the sun’s solar rays into the house when it’s already 1,000˚? But for me, baking is a MUST when there’s a chill in the air.

One of the first things I make is banana bread. This is because my freezer is usually chuck full of ones that didn’t get eaten before they past their prime. We’re a very picky banana eating family… I put them in the freezer because not only does it preserve them, but freezing them actually brings out more sugar properties. A frozen banana is 4X as “sugary”. And even better, a brown banana has WAY more flavor. Put those two together and you have the perfect ingredient for heavenly banana bread. 

When you’re thinking of making banana bread, pull out the frozen banana’s and simply put them in a bowl to defrost. (They might start to leak a little, which makes the bowl perfect to catch the drippings.) When thawed, peel, cut, and smash. It’s even faster to use a food processor or blender, so if you don’t mind an extra dish to clean, use that. Once they’re smooth, add lemon juice. Not only does it bring out a little extra flavor, but it mostly helps to prevent the banana’s from oxidizing and turning a gucky brown. That’s right… Gucky. 

Set aside.

My least favorite part for any sort of baking is getting the dry ingredients ready. I’m guessing it’s because when I snag a quick taste of flour and baking soda, I quickly regret it. Not as tasty as butter and sugar. So mix your flour, baking powder, salt, and baking soda. I sift all of this together to make sure if is combined equally. Sifting flour also makes a finer, more delicate bread structure. Once sifted into a bowl or on wax paper, set aside. 

Butter always works better when it’s at room temperature. Bring it out of the fridge/freezer a couple hours ahead of time to get the correct consistency. Do not melt the butter. Melted butter doesn’t react well when baking. Also, it can’t be to hard. It has to be able to mix perfectly with the sugar without clumps. This also ensures a fluffier bread. If you have forgotten to pull the butter out and you want a more immediate result, either cut into cubes and wait a less amount of time. Another way is while it’s still wrapped, put it on a microwavable plate and microwave for 20 seconds, rotating the butter onto a new side every five seconds. 

Butter at the right temp? Good. Now, cream the butter and sugar together. Add eggs and beat till light and fluffy (around 4 min). 

Start adding the dry ingredients a little bit at a time. Alternate with milk. i.e. dry ingredients, mix, milk, mix, repeat. Do this in thirds. 

After they’re combined, fold in the banana’s. The trick to folding is start with your spatula in the center of the bowl, and cut out like you would a piece of pie. Scrape the sides of the bowl and scoop up the batter and rotate the bowl while turning your spatula over. You will see the batter fold over top. (Make sure you get all the way to the bottom!) Continue until completely incorporated. Do not mix like you’re mixing brownie batter. Folding allows the volume of the batter to stay intact. You worked hard at it! Stay true to the end! If you decide you want the delicious chocolate chips, fold those in as well. It might take a few extra seconds, but it’s worth it. 

Pour into the loaf pan size that you have. I will give you some round about numbers to cook them at. To be on the safe side, check every ten minutes to see the progress and maybe put on for less time. It’s certainly easier to cook them longer than uncook them

                                                                 . 

Large loaf pans: 1 hour

Mini loaf pans: 35-40 min

Regular Muffins: 15-20 min

Mini Muffins: 10-15 min. 

After you pull out your muffins (or any baking project for that matter), it still continues to cook a little while cooling down. So slightly underdone will cook to just perfect. Done or overdone might mean a bit drier. Still yummy, but maybe put some extra butter on top when you’re eating it… To tell if it’s done, stick of knife, toothpick or cake tester in the center of the loaf. If it comes out mostly clean, it’s done! 
 Mini Loaves 

Let cool for about 15-20 min. Take out the pan and set on a cooling rack for a couple hours. For storage, wrap in Saran wrap (cling wrap). Muffins can be set in to zip-locks. 

I usually get about 3 mini loaf pans and a tray of regular muffins or a couple trays of mini muffins. 

Let us know if you have any questions or comments! We’d love to hear from you and see how you used it for your family. They also make great gifts for friends! Of course my favorite thing to do is snuggle up with a cup of coffee and a few slices of these sweet things as I wake up. Gives me something to look forward to when I have to step out from my nice warm bed.

Until next time friends! 

The Everyday Chef and Wife