Magnolia's Bakery's Cookbook. Both were super easy and absolutely delicious.
Bake Deco). So here we are, yet another banana bread recipe!
Once upon a time, when I was still living in New York, my friend Jen stayed with me for a bit while after returning from residing in Australia. I had made her some sweet potato pie on a whim after having found some leftover baked sweet potatoes in my fridge. To this day, I can't for the life of me remember the recipe and to this day, she still reminisces about this pie. So, I went on a quest to recreate this oh-so-heavenly sweet potato pie.
For the December babies, I made some hand-stamped birthday cards to send via snail mail. There were so simple to make. All the supplies can be found at Michaels.
What you'll need:
Rubber stamps of different sizes
First just draw some guidelines on the cardstock to space out the numbers and letters evenly. Ink your stamps and stamp away. Easy as pie.
here, here, here and here, I could not resist holding off making this recipe anymore. I was so anxious to eat this pie that I completely forgot the powdered sugar! All I have to say is Ahhhhh-MAZING!
momofuku milk bar crack pie
oatmeal cookie crust ingredients
momofuku milk bar crack pie
oatmeal cookie crust ingredients
- 2/3 cup plus 1 tablespoon flour
- Scant 1/8 teaspoon baking powder
- Scant 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 1/3 cup light brown sugar
- 3 tablespoons sugar
- 1 egg
- Scant 1 cup rolled oats
- Heat the oven to 375 degrees.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt.
- Cream the butter, brown sugar and sugar until light and fluffy.
- Whisk the egg into the butter mixture until fully incorporated.
- Stir in the flour mixture until fully combined. Stir in the oats.
- Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.
- Crumbled cookie for crust
- 1/4 cup butter
- 1 1/2 tablespoons brown sugar
- 1/8 teaspoon salt
- Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together).
- Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.
- 1 1/2 cups sugar
- 3/4 cup plus a scant 3 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1/3 cup plus 1 teaspoon milk powder
- 1 cup butter, melted
- 3/4 cup plus a scant 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 8 egg yolks
- 2 prepared crusts
- powered sugar for garnish
- Heat the oven to 350 degrees.
- Whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.
- Gently whisk in the egg yolks, being careful not to add too much air.
- Divide the filling evenly between the 2 prepared pie shells.
- Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown, about 10 minutes. Remove the pies and cool on a rack.
- Refrigerate the cooled pies until well chilled. Serve cold, and the filling will be gooey. Dust with powdered sugar before serving.
My brother (from eat drink play) has been cooking his way through the French Laundry Cookbook and having a blast. He's been sharing a few of the dessert recipes from the book with me. With a whole pile, I haven't had much time to getting around to them. Finally last week, while I was in New York, he wanted to know why I keep asking for recipes but not actually doing anything with it. Guilty as charged. So here we are, some French Laundry chocolate mousse! This dessert is absolutely heavenly. It's so light and fluffy, it feels like you're eating chocolate clouds.
adapted from the french laundry cookbook
- 3 ounces bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1/2 cup meringue (recipe follows)
- Place the chocolate in a medium bowl. Bring 1/2 cup of the cream to a simmer and pour over the chocolate. Let sit for a minute, then stir until the chocolate has melted and the mixture is smooth. Let cool to room temperature.
- Beat the remaining 1/4 cup cream to soft peaks. Fold the reserved meringue, and then the whipped cream, into the chocolate mixture.
- 5 large egg whites
- 1 cup sugar
- Combine the egg whites and sugar in a metal mixer bowl.
- Set the bowl over a saucepan of simmering water and whisk gently until the whites are warm and the sugar is completely dissolved.
- Remove the bowl from the heat and place it on the mixer stand. Use the whisk attachment to beat the whites until soft peaks form.
So, last week when I was back in New York, I was hanging out with Bonnie. She was telling me that one of her baking fears was making pie. What? Pie is one of the easiest things to make. Remember the movie Waitress starring Keri Russell. Making pie is her haven, the place where she sought peace of mind. Anyways, it was about time for Bonnie to over come her fear and make some pie!
Our adventure started with a search for a pie dish. We meandered over to Crate and Barrel and picked up a glass one. Glass allows the crust to bake evenly. So next step, what kind of pie should we make? We went through them all, pumpkin, key lime, chocolate, peanut butter, apple, but they all just didn't seem like the "right" one. While taking a break from being indecisive about a pie, Bonnie told me a story about her brother partaking as a judge in a dan ta bake off. And that is when it hit us, we should make a dan ta. I bet you've never seen a 9" dan ta, I know I haven't.
It was amazing! And don't forget, its best when eaten warm.
dan ta pie
- 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1/2 cup solid vegetable shortening
- 1/3 cup plus 1 tablespoon ice water, plus an additional 1 to 2 tablespoons as needed
- In a bowl, combine flour, sugar and salt with a rubber spatula. Working quickly to prevent softening, cut the butter into 1/4-inch pieces.
- Add the butter to the dry ingredients. Using a pastry blender or 2 knives, cut the butter into pea-size pieces. Add the shortening. With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
- Drizzle 1/3 cup plus 1 tablespoon ice water over the fat and flour mixture. Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If they do not, drizzle 1 to 2 tablespoons more ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth.
- Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling.
- 1/3 cup white sugar
- 3/4 cup water
- 5 eggs, beaten
- 1 dash vanilla
- 1/2 cup evaporated milk
- Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve.
- Roll out pie crust and place in pie pan. Fill the pie shells.
- Bake for 30-35 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
For some reason I always have some ripe bananas on hand. With that little fact, I must have gone through two dozen or so banana bread recipes. This time I decided to do something different and make some blondies. These are made with wheat flour, chocolate chips, and walnuts. Serve warm!
- 6 tablespoons butter
- 2/3 cup brown sugar
- 1 egg
- 1 cup banana puree
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1 cup chocolate chips
- 1/2 cup walnuts
- Preheat oven to 350 degrees. Butter a nine-inch-square baking pan.
- Cream butter, add sugar and beat in egg. Stir in banana puree. Stir in whole wheat and white flour and baking soda. Add vanilla.
- Add chocolate chips and walnuts and bake for 25 minutes. Remove from oven and allow to cool before cutting into squares.