Caramelized Bananas

There were 4 very overripe bananas sitting on my kitchen counter when I finally had time to take a breath and spend some time at home this weekend. At first, I was going to make banana bread out of them, but having just made zucchini bread, I kind of wanted something different. H suggested caramelized bananas, so I thought, why not? It's easy to make, delicious, and I had vanilla ice cream in the freezer. Perfect! Of course, being the only one home at the moment, meant I couldn't make all 4 of the bananas into caramelized bananas...just half of one :( The rest got chopped into large bite-sized pieces to be made into chocolate covered banana discs later :D



Caramelized Bananas

Bananas
Sugar
Butter
Cinnamon

1. Cut bananas into 1/4 inch discs

2. Coat bananas in sugar

3. Melt a pat of butter in a pan, enough to cover the bottom

4. Place bananas in pan with one side down, in one layer. Fry for 3-5 minutes over medium heat, until the bottoms are golden brown.

5. Flip bananas over and let the other side brown for about one minute.

6. Turn heat off and sprinkle cinnamon over bananas and mix slightly to distribute the cinnamon.

7. Serve over ice cream and enjoy!

Bacon and Chocolate Cookies

That's right. Bacon. F found the recipe and we were feeling daring, so on one of her trips back up to the Bay F, H, and I proceeded to test out the assertion "bacon makes everything better" by making these cookies lol. The cookies came out pretty good, just don't let them sit around too long. Then they're....not so good. I believe, however, the consensus was we would have liked the cookie without bacon even better :X So there you have it. At least for the 3 of us, bacon, sadly, does not make everything better lol.



Bacon and Chocolate Cookies
adapted from recipezaar

Ingredients

3/4 cup butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dark chocolate chips or semi-sweet chocolate chips
2 lbs bacon, cooked and crumbled (about 2 cups)

Directions

1. In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.

2. Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.

3. Place dough on a sheet of wax paper and refrigerate at least 1 hour.

4. Preheat oven to 350°F.

5. Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack.

Black Bottom Cupcakes

I came across this recipe, and had to try them. I never saw, heard, or even knew black bottom cupcakes existed before this! I was definitely missing out :( The combination of the chocolate cupcake and the cream cheese filling is amazing. Amazing. I love the mini chocolate chips in the filling too! I think the only thing I need to be careful of in the future is not over filling the cupcakes..some of mine turned out with a very tiny "black bottom" when cut open. Oops. (^^;)



Black Bottom Cupcakes
from Baking Bites

Ingredients:

Cream Cheese Filling
16-oz cream cheese, room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/3 cup miniature chocolate chips (not full size*)

Cake
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 cups sugar
1/2 tsp salt
1 1/4 tsp baking soda
3/4 cup sour cream
1 1/3 cups water
1/2 cup butter, melted and slightly cooled
1 tsp vanilla extract

Directions

1. Preheat oven to 350F. Line two 12-cup muffin tins with paper liners.

2. In a medium bowl, make filling. Beat together cream cheese, sugar and salt until smooth.

3. Beat in egg whites and sour cream. Stir in chocolate chips and set aside.

4. In a large bowl, whisk together sugar, salt, flour, cocoa powder and baking soda.

5. Make a well in the center and add in sour cream, water, butter and vanilla. Stir together until just combined and no streaks of flour remain.

6. Divide cake batter evenly among 24 cupcake liners. Top each portion of batter with 1 rounded tablespoon cream cheese mixture (It is ok to have a little left over).

7. Bake for 20-25 minutes. A toothpick inserted into the side (cake only part) should come out with a few moist crumbs on it. Rotate pans halfway through baking if you are using two racks.

8. Cool in pans for 5 minutes. Cream cheese filling should sink slightly in this time. Remove to wire racks to cool completely.

Makes 24 cupcakes.

*Full-sized chocolate chips will sink to the bottom of the cupcakes, while miniature chips will remain suspended in the cream cheese center.

White Chocolate Chip Oatmeal Cookies

These...are...delicious! I made these at least 3 times last year and I always found it incredibly hard to stop eating. There are just enough oats to give the cookies texture, and the amount of white chocolate and pecans are just right to make these cookies a sweet treat that you can't stop eating...well me anyway. lol. I am looking forward to making these again someday soon :)

White Chocolate Chip Oatmeal Cookies
from allrecipes

Ingredients

1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Fudgy Brownies

This recipe turned out quite well for me. I think I made these twice last year! The only caveat for me was that they were just right bite sized otherwise I found the sweetness too much to handle..of course in general I'm finding I can't handle sweet in large doses anymore (darned aging!). So far, I don't think I've found a brownie recipe that tops these (yet!). Although I'm still looking to try out more. I think what I'm missing now is the right time/temp to make a chewy brownie. Mmm..so much to experiment with when I finish institute in August!





Fudgy Brownies
from Baking Bites

Ingredients

8 tbsp unsalted butter (1/2 cup)
4 oz unsweetened chocolate
1 1/4 cups sugar
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup all purpose flour
2/3 cup walnuts or pecans (optional)

Directions

1.Preheat the oven to 400F and line and 8-inch square metal baking pan with foil.
Melt the butter and the chocolate together, on top of a double boiler or in the microwave, stirring often until smooth.

2. Stir in sugar, vanilla and salt. Add eggs one at a time, followed by flour. Stir until very smooth, about 1 minute. Add nuts, if using.

3. Scrape batter into prepared pan and bake at 400F for 20 minutes.

4. Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep.

5. When the brownies are done - and they will look a bit dry on top - take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies. Store in an airtight container for up to 3 days.

Gougeres

This was my first attempt at making these tasty cheese puffs! I found the recipe on David Lebovitz's blog and it looked so simple and he included lots of tips for troubleshooting so I couldn't wait to try :) I used a combination of gruyere and parmesan as my cheeses and seasoned the puffs with some black pepper and lemon thyme. mmmm. Sadly, I soon realized I need a lot more experience working with choux pastry... My puffs deflated pretty quickly after they came out of the oven. They were tasty, but not "puffs" which might have been due to underbaking :( Sigh. I think I also had issues with how much batter to put out for one puff. These turned out about half the size of what they were supposed to, judging from the original recipe.. I'm definitely going to give these another shot and conquer choux pastry! These and also cream puffs...mmm cream puffs... but those'll have to wait another few weeks until I have an oven to work with!



Gougeres
adapted from David Lebovitz definitely hop over and visit his site for tips and more :)

1/2 cup (125ml) water
3 tablespoons (40g) butter, salted or unsalted, cut into cubes
1/4 teaspoon salt
a few turns of freshly-ground black pepper
1/2 cup (70g) flour
2 large eggs
1 to 2 teaspoons minced fresh lemon thyme
1/2 cup grated gruyere
1/4 cup grated parmesan


1. Preheat the oven to 425F (220C.) Line a baking sheet with parchment paper or silicone baking mat.

2. Heat the water, butter, salt, and pepper in a saucepan until the butter is melted.

3. Dump in the flour all at once and stir vigorously until the mixture pulls away from the sides into a smooth ball. Remove from heat and let rest two minutes.

4. Add the eggs, one at a time, stirring quickly to make sure the eggs don't 'cook.' The batter will first appear lumpy, but after a minute or so, it will smooth out. (You can transfer the mixture to a bowl before adding to eggs to cool the dough, or do this step in a food processor or electric mixer, if you wish.)

5. Add about 3/4s of the grated cheese and the thyme, and stir until well-mixed.

6. Scrape the mixture into a pastry bag fitted with a wide plain tip and pipe the dough into mounds, evenly-spaced apart, making each about the size of a small cherry tomato.

7. Top each puff with a bit of the remaining cheese, the pop the baking sheet in the oven.

8. Bake for 10 minutes, then turn the oven down to 375F (190C) and bake for an additional 20 to 25 minutes, until they're completely golden brown.

Eats around A2, part 3

And the final installment of my eating adventures in Ann Arbor!

R, C, and I had a farewell brunch at Cafe Zola which was amazingly delicious. I believe R said she liked both Cafe Zola as well as Angelo's and C and I hadn't tried Cafe Zola before we marked that as our destination for the day :) R and C both had the strawberry and banana crepe and I had the Istanbul omelette. The crepes sounded so tempting but savory wins over sweet for me when it comes down to brunch. The omelette was delicious, there was eggplant and other vegetables inside the fluffy egg, topped with a chunk of feta cheese. mmm...so good! Needless to say, if I were still in A2, I'd be going back there :)


Istanbul Omelette


Inside the omelette!


Strawberry and Banana Crepe

The RF research team and I had a farewell lunch at Sadako during my last week in A2. It was somewhat fitting since I think the first time I visited A2, my cousin and her family took me out there for dinner! I had the U of M lunch set which was 3 pieces of salmon nigiri and 6 pieces of California rolls topped with salmon. Mm I love salmon.. it was decent and pretty good for the price, also much more filling than it looks, as sushi always is. Sadako is definitely a decent alternative from Za's, Jimmy John's, and other places around S. University, and E. University.



On my very last night in A2, E was kind enough to respond to my distress call and come over after lab to help me clean my apt. We were at it for a good 2-3 hours! Thank goodness for friends is all I have to say :) To close out the night, at 11pm we ordered a bacon, chicken, and pineapple Sicilian deep dish pizza with a cajun butter crust from Cottage Inn. I couldn't leave A2 without trying pizza from the chain that first opened there! Pizza after working hard at scrubbing the bathroom, kitchen, floors, etc tastes divine... We had great fun sitting on the floor of my kitchen/dining room, using the pizza box and paper towels as plates, huddled around my comp listening to music and looking at my old photos. I like that when I have pizza, it usually comes with that laid back and relaxing atmosphere :)



I must say, looking back on it, I had a pretty good time in Ann Arbor, despite many stressed-filled nights and the incredibly long winter. I only wish I got to explore more of the eats while I was there!