Author: maggie black

Danny-Bananybread

bread, dessert

ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) plain yogurt or sour cream, at room temperature (I use Greek yogurt)
  • 2 cups mashed bananas (about 4 large ripe bananas)
    1 teaspoon pure vanilla extract
    optional: 3/4 cup (100g) chopped pecans or walnuts

instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
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  2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
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  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
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  4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
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  5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Totally taken from https://sallysbakingaddiction.com/best-banana-bread-recipe/

Simplicity-is-the-ultimate-sophistication French Toast

breakfast

ingredients

  • 6 large eggs
  • 1 1/2 cups milk (cream or half and half if you’re feeling decadent, but milk is fine)
  • 6 slices (1 inch thick) bread, preferably day old
  • 4 tbsp unsalted butter
  • 4 tsp vegetable oil

instructions

  1. Whisk together eggs, milk, and a pinch of salt in a medium bowl; set aside.
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  2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak ten minutes. Turn slices over and soak about 10 minutes more (until soaked through).
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  3. Heat 2 tbsp butter and 2 tbsp vegetable oil in a skillet over medium heat. Fry half the bread slices till golden brown, 2-3 minutes per side. Transfer to wire rack (can keep in a warm oven). Wipe skillet and repeat with remaining slices.

Adapted from https://www.marthastewart.com/333918/classic-french-toast

Pad Thai (in progress)

asian, dinner

ingredients

  • 8 oz rice noodles
  • 3-5 eggs
  • 3 cloves garlic, minced
  • 1 can bean sprouts (or 1 cup fresh)
  • 8 oz tofu
  • Optional: garnish with peanuts, lime, cilantro, green onions

Sauce

  • 3 tbsp fish sauce (or sub soy sauce)
  • 1 tbsp low-sodium soy sauce
  • 5 tbsp light brown sugar
  • 2 tbsp rice vinegar 
  • 1 tbsp Sriracha (or just under)
  • 2 tbsp creamy peanut butter

instructions

  1. Cook noodles until just tender and rinse under cold water.
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  2. Mix the sauce ingredients together and set aside.
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  3. Heat 1 1/2 tbsp of oil in large saucepan. Ad tofu and cook until browned. Add garlic and push to the side of the pan.
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  4. Add a little more oil and add the beaten eggs to the pan until cooked through (scramble).
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  5. Add noodles, sauce, bean sprouts, and optional peanuts to the pan and toss to combine.

Adapted from https://tastesbetterfromscratch.com/pad-thai/

Kladdkaka (Swedish Chocolate Cake)

dessert

ingredients

  • 4 3/4 ounces salted butter (just over one stick)
  • 1/2 cups cocoa powder (plus 1 tbsp)
  • 1 3/4 cups sugar
  • 1 cup plain flour
  • 1 tsp vanilla extract
  • 3 eggs lightly whisked

instructions

  1. Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan orrrr a pie pan with a circle of baking paper, then grease the paper and the sides of the pan.
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  2. Melt the butter in a medium saucepan, then take off the heat and set aside.
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  3. Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
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  4. Pour the mixture into pan and bake for 20 to 25 minutes until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
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  5. Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with powdered sugar and serve warm.
This 6-ingredient Swedish chocolate cake is called Kladdkaka - soooo gooey and delicious!
Making gooey Swedish chocolate cake (kladdkaka)
6-ingredient gooey Swedish chocolate cake (kladdkaka)

From https://scrummylane.com/6-ingredient-gooey-swedish-chocolate-cake-kladdkaka/

Holiday Chocolate Mousse Pie

dessert

ingredients

Oreo Crust

  • 18 whole Oreos,
  • 1/4 cup unsalted butter, melted

Chocolate Mousse Layer

  • 8 oz unsweetened chocolate
  • 2 tbsp unsalted butter
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 2 cups heavy cream
  • 6 whole oreos, crushed to crumbs

Whipped Cream

  • 1 cup heavy cream
  • 1 tbsp granulated sugar
  • 1/2 tsp vanilla extract

instructions

  1. Make the crust. Preheat oven to 350F. C https://bakeorbreak.com/2017/06/how-to-make-a-cookie-crumb-crust/
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  2. Make the chocolate mousse layer: Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 15 seconds until completely melted. Set aside.
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  3. Make the meringue for the mousse layer: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 5-6 minutes until soft, glossy peaks form. Gently fold mixture into the chocolate. Wash the mixer bowl and whisk attachment clean.
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  4. Make the whipped cream for the mousse layer: Using a handheld or stand mixer fitted with a whisk attachment, beat the 2 cups of heavy cream on high speed until stiff peaks form, about 4-5 minutes. Gently fold whipped cream into the chocolate/egg white mixture. Do not overmix; it will deflate the mousse. (No need to wash or wipe the bowl/whisk attachment clean– you’ll make sweetened whipped cream in step 6.)
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    Spread 1/2 of the mousse into cooled pie crust. Top with Oreo crumbs. (The 6 whole Oreos crushed into crumbs!) Top with remaining chocolate mousse, mounding in the center to create a dome shape. Place in the refrigerator for 5 minutes as you prepare the whipped cream topping.
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  5. Make the whipped cream topping: Using a handheld or stand mixer fitted with a whisk attachment, beat the 1 cup of heavy cream, granulated sugar, and vanilla on high speed until slightly stiff peaks form, about 4 minutes. You want the peaks to be somewhat soft so the whipped cream spreads nicely on the mousse. Remove pie from the refrigerator and spread whipped cream on top—once again keeping that dome shape in the center.
domed chocolate mousse on top of Oreo crust in a glass baking dish
spreading whipped cream onto chocolate mousse pie

From https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/

Sloppy Joes – Two Ways

classic american, dinner

ingredients

  • 1 tbsp oil
  • 2 small onions, chopped
  • 2 small green peppers, chopped
  • 3 cans kidney beans OR 1 can beans (half mashed up), 1 lb ground beef substitute
  • 1 cup open bit bbq sauce
  • 2 tbsp brown sugar

instructions

  1. Heat oil in a large frying pan. Cook vegetables, covered on low heat until soft and lightly browned (10-20 minutes).
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  2. Note: for meat version, cook the vegetables and push them to the side. Cook ground beef substitute until cooked through, then move to step 2.
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  3. Add beans, brown sugar, and bbq sauce. Mash about half or more of the beans with potato masher to make a thick mixture.
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  4. Continue cooking until it boils, then reduce heat and simmer 10-20 minutes.

Mom’s Chilaquiles (Reverse Engineered)

dinner, mexican

ingredients

  • 1/2 bag (idrk) tortilla chips
  • 1 large (?) jar mild salsa
  • several beaten eggs
  • queso fresco or mozzarella

instructions

  1. Slightly crush some of the chips and place in a large frying pan.
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  2. Pour salsa over chips and stir a bit. Heat pan to medium. Move saucy chips to the side of the pan, leaving center empty. Spray center of the pan with pam.
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  3. Pour eggs into hot center andd lightly scramble. Mix eggs and chips lightly.
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  4. Sprinkle crumbled or grated cheese over top. Turn off heat. Cover pan with lid slighhtly ajar so that moisture cna escape. Wait about five minutes or until cheese has melted to serve.

Mother Fuckin Yellow Rice

dinner, mexican

ingredients

  • 2 cups white rice
  • 4 1/3 cups water, boiling
  • chicken boullion, 5 cups worth
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp garlic powder
  • a couple cherry tomatoes, a little sriracha, or just a little something tomato-ey

instructions

  1. Put a little oil in a pan and heat it up. Add the rice and brown it (may take 10 minutes or so) before adding the onion and cooking until it has caramelized (be fuckin patient). Add the garlic and tomato a few minutes before onions will be done.
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  2. Add spices and chicken boullion (if powdered) and stir until coated before add the boiling water (with the bullion if not powdered) and simmering, covered, for about 20 minutes.

Tuna Cheese Casserole

classic american, dinner

ingredients

  • 1 pckg egg noodles
  • 2 cans broccoli-cheese soup
  • 2 cans tuna, drained and shredded
  • 1 cup frozen peas (or mixed frozen vegetables)
  • 1/2 cup panko breadcumbs
  • Pam (or a little butter) and a little cheese (I used Romano)

instructions

  1. Preheat oven to 400. Cook egg noodles to al dente.
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  2. Combine cooked noodles, soup, tuna, and frozen peas in a casserole dish.
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  3. Mix breadcrumbs with a little oil and cheese and spread over the top.
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  4. Bake for 20ish minutes or till warmed through and bubbly.

Chickpea Butt-ritos

dinner, mexican

ingredients

  • 1 box mexican rice
  • 1 can refried beans
  • 1 can chickpeas
  • mexican cheese
  • burrito tortillas
  • avocado
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

instructions

  1. Make the rice and warm up the refried beans.
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  2. Drain and rinse chickpeas. Dry with paper towels (wet ones won’t roast well) and, for this recipe, de-skin chickpeas using a paper towel to gently pull them off.
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  3. Heat 2 tbsp olive oil in a frying pan and add chickpeas. Cook until starting to brown, then add spices and continue to cook (letting them crumble in the pan a bit) until crispy.
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  4. Assemble the burritos by spreading the beans, rice, chickpeas, cheese, avo, and any veggies across the middle of the taco. Then fold and roll up.
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  5. Heat up a pan with a little oil and cook the burritos on each side.