Roasted Banana Cupcakes with Honey-Cinnamon Frosting

I sought to present Martha Stewart’s Roasted Banana Cupcakes (page 141 of her Cupcakes book) since I had a few ripe bananas and did not want to bake another loaf of banana bread (I always use my ripe bananas for banana bread).

I have to confess, these cupcakes are SCRUMPTIOUS! Martha was spot on when she said that roasting the bananas before folding them into the batter lends the cupcakes a very well-defined banana essence. The marriage of honey and cinnamon in the frosting pairs especially well with the moist banana kissed cake.

You will need the following ingredients:


3 ripe bananas, plus 2 more for garnish

2 cups cake flour, sifted

½ teaspoon baking soda

½ teaspoon baking powder

¾ teaspoon salt

1 stick unsalted butter, room temp

¾ cup sugar

3 large eggs, separated

½ cup sour cream

1 teaspoon pure vanilla extract

2 ½ cups powdered sugar, sifted

2 sticks unsalted butter, room temp

2 tablespoons honey

¼ teaspoon ground cinnamon


Preheat your oven to 400 degrees. Place three of the bananas on a baking sheet and roast for about 20 minutes (the peels will darken). Remove from the oven and allow to cool. Reduce the oven temp to 350.


Line your standard muffin tin with paper liners. In a large bowl, sift together the cake flour, baking soda, baking powder and the salt. In the bowl of a stand mixer set to medium-high speed, cream together the butter and sugar until pale yellow and fluffy. Add in the egg yolks, one at a time and beat until each is fully incorporated. Add in the cooled roasted bananas and beat to combine. Add in the flour mixture in three batches, alternating with two additions of the sour cream. Add in the vanilla and beat to combine.


In another bowl, use an electric mixer set on high speed to whisk the egg whites to soft peaks. Fold 1/3 of the whites into the batter to lighten. Fold in the remaining whites in two batches.


Divide the batter evenly among the liners (about ¼ cup each). Bake for about 10 minutes, rotate pan, bake an additional 10 minutes or until done. Cool on wire rack. You will more than likely have enough batter to make four more cupcakes.


Make frosting by adding the powdered sugar, butter, honey, and cinnamon to the work bowl of the stand mixer and beat until fluffy and smooth. Pipe onto the cooled cupcakes and garnish with banana slices.

Makes 16 cupcakes


Thanks Martha Stewart!!!!!


For those wanting to buy her book, the ISBN is 978-0-30746044-8

Choosing The Right Baking Apple

 I spent the past two days baking apple pies and will use up the rest of my Granny Smith apples by making stuffed baked apples. I bet you did not know that there are over 3000 different varieties of apples. Since I live in Washington and we know a few things about apples, I thought I would post a list of the best apples used for baking.

• 
  
  Baldwin
• 
  
  Braeburn
• 
  
  Bramley
• 
  
  Cortland
• 
  
  Gala
• 
  
  Golden Delicious
• 
  
  Granny Smith
• 
  
  Gravenstein
• 
  
  Idared
• 
  
  Jonagold
• 
  
  Jonathan
• 
  
  Lady Apple
• 
  
  Macoun
• 
  
  Northern Spy
• 
  
  Rome Beauty
• 
  
  Fuji
• 
  
  Newton Pippen
• 
  
  Winesap

1 pound of apples equals 2 large or 3 medium or 4-5 small

1 pound of apples equals 3 cups of cored, peeled, and sliced

Common Cooking Measures and Equivalents

• 1 dash or a pinch=less than 1/8 teaspoon (dry)
• 30 drops=1/4 teaspoon.....1 ml
• 60 drops=1/2 teaspoon.....2 ml
• 3/4 teaspoon=1/4 tablespoon.....4 ml
• 1 teaspoon =1/3 tablespoon.....5 ml
• 1 1/2 teaspoon=1/2 tablespoon.....8 ml
• 3 teaspoons=1 tablespoon.....15 ml
• 2 tablespoons=1/8 cup.....6 teaspoons
• 3 tablespoons=9 teaspoons
• 4 tablespoons=1/4 cup.....12 teaspoons
• 5 1/3 tablespoons=1/3 cup.....5 tablespoons plus 1 teaspoon
• 8 tablespoons=1/2 cup.....24 teaspoons
• 10 2/3 tablespoons=2/3 cup.....10 tablespoons plus 2 teaspoons
• 12 tablespoons=3/4 cup.....36 teaspoons
• 14 tablespoons=7/8 cup.....42 teaspoons
• 16 tablespoons=1 cup.....48 teaspoons
• 1 pint=2 cups.....32 tablespoons
• 1 quart=2 pints.....4 cups
• 1/2 gallon=2 quarts.....8 cups
• 1 gallon=4 quarts.....16 cups
  

Roasted Chicken & Noodle Soup

Ahhhh! Chicken Noodle Soup!!

This celebrated old-fashioned potage is such a cure-all on so many levels. When I am feeling less than healthy or when the weather is less than stellar, there is only one food that makes me feel better, and that is a hot bowl of homemade chicken noodle soup.

I begin with packaged chicken broth which I jazz up by adding tons of veggies and simmering for about an hour. This process gives the broth such depth and taste, it is about as fine as genuine homemade chicken stock.

I roast skin-on, bone-in breasts in the oven since I find the chicken is super juicy and the flavor of the meat is more complex than when I boil the meat in the broth.

I have to admit that I also sort of cheat when it comes to the veggies, I buy fresh-frozen to add in. I guess my logic for this is that usually I am bothered with the flu when I am cooking this….so why stand around chopping veggies…right??

In a large stock pot, add in 14 cups of good-quality chicken broth. Bring to a boil.

Add in 2 large chopped leeks, 2 large chopped onions, 2 chopped celery stalks, 6 whole garlic cloves, and 2 bunches of chopped green onions.

Add in 1/2 bunch of washed whole parsley. **save the other 1/2 for later. Place a lid on the pot and reduce heat to low and simmer for about 1 hour.

I like ALOT of chicken in my soup. I use about 6 pounds of bone-in, skin-on, but you can use less if you like. Heat your oven to 475, salt and peppr your chicken to taste and bake for about 45 minutes.

Allow the chicken to cool to touch, remove skin and dice. Set aside.

Place a metal colander into another stock-pot or large metal bowl. Drain the broth and gently press on the veggies to release juice. Discard the spent veggies and return the pot to the stove. Bring to a boil.

Add in about 1/2 cup of minced chives.

1/2 cup of minced parsley.

1 bag of frozen mixed veggies.

I like to add in 1 1/2 cups of small egg bows and the diced chicken. Boil soup for about 8 minutes and serve.

Beer Bread

I reminisce being just five years old when I tried beer for the first time. Of course, it was in the form of beer bread. For all I knew, those little silver cans of Budweiser beer were cans of magical catalyst that turned self-rising flour into a hot loaf of scrumptious bread that my kid brother and I used as a stage for the homemade butter we created by rolling a canning jar filled with cream back and forth on the floor (I love those delightful childhood memories!)

Nowadays, I value the fine nuances and complexities of truly excellent handcrafted ale. I have the same motto for my beer bread as I do for Beef Bourguignon.....”If I enjoy drinking the alcohol, I will for sure enjoy eating the alcohol”.

Usually, I use full-bodied amber ales in my bread. I am fortunate to live in the same wonderful city that the Redhood Brewery calls home. Since I like to “buy local”, I use their ESB Original Ale.

To make your very own loaf of bread you will need to preheat your oven to 375 degrees. Butter a glass or metal loaf pan. In a large mixing bowl, add in 3 cups of self-rising flour (repeat after me....SELF RISING).
Pour in 3/4 cup of sugar (brown sugar is great too).

I like to add in 1/2 teaspoon of cracked black pepper. You could add in your favorite dried herb such as dill or basil.

I buy the ESB in the large bottles and measure out 12 ounces (I will let you decide how to use the remaining.......Cheddar-Beer Fondue anyone???)

I have this darling little Wonder Cup that makes measuring things like beer a snap.

Pour the beer into the flour and sugar and mix until combined.

Pour into greased loaf pan and bake for about 50 minutes or until golden brown and a the center is baked. Cool on a wire rack and slice with a bread knife. Enjoy!!!

Dessert Shots

I love to order dessert at my favorite restaurant, though, I am usually so stuffed from the entrée that I typically pass on the dessert cart. I have noticed a recent dessert trend that is making its way to a number of popular chain restaurants like T.G.I. Friday’s, Applebee’s, Chili’s, P.F. Chang’s. This “sweet” trend is called “dessert shots”.

Usually served in a 4-inch shot glass accompanied by a mini sized spoon, these petite parfaits offer an inexpensive option (around $2.25 each) to diners with a sweet tooth. Even though these bite-sized beauties are portion controlled, they are by no means low-sugar, low-carb, or low-calorie.

Creating these darling little desserts at home just got easier thanks to the fine folks over at King Arthur Flour (love you guys!!!!). On their website, you can purchase a set of 12 glasses and 12 mini spoons for around $45.00. Check out this link for more info…. http://www.kingarthurflour.com/shop/items/dessert-shots-and-mini-spoon-set

The genius of dessert shots is that there are no limits to the imaginative versions you can whip up. Essentially, you start off with a “dry” base layer, such as graham cracker crumbs, cake cubes, brownie cubes, pie crust, nuts, etc. Then add in a “cream” layer such as pudding, whipped cream, mousse, pastry cream, frosting, ice cream, marshmallow cream, molten fudge, etc. Add one more layer of “dry” and one more layer of “cream”. Garnish it with your choice of nuts, chocolate chips, coconut, sprinkles, mixed berries, etc.

Keep them tightly covered with plastic wrap and chilled until you are ready to serve.