Archive | June, 2011
Which is perfectly alright.
Who doesn’t need more chocolate chip banana nut bread in their life?
That’s what I thought.
2 cups mashed banana (about 4-5 very ripe bananas)
1 cup oil
1 teaspoon vanilla
2 cups flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 generous cup chocolate chips
1 cup chopped pecans
Preheat oven to 350°
Mix banana, eggs, oil, and vanilla in a large bowl with a wooden spoon.
Sift together flour, sugar, baking soda, and salt; then stir into the banana mixture. Add chocolate chips and pecans, stir to distribute evenly.
Pour batter into two 9 x 5 loaf pans, greased and lined with parchment paper. Bake 50 minutes or until a toothpick inserted into center comes out clean.
Remove from pans and let cool on rack.
from Alton Brown ©2007
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
Place the gelatin into the bowl of a stand mixer with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan, combine the remaining 1/2 cup water, sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook 3-4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240°F, about 7-8 minutes, then immediately remove from heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all the syrup has been added, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, about 12-15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping, prepare the pan:
Combine powdered sugar and cornstarch in a small bowl. Lightly spray a 9 x 13 inch metal baking pan with nonstick spray. Add some of the cornstarch and sugar mixture and move around to completely coat the bottom and sides. Return remaining mixture to bowl for later use.
When ready, pour the marshmallow into the prepared pan, using a greased spatula to evenly spread the mixture. Dust the top with enough of the cornstarch and sugar to lightly cover. Reserve the rest for later.
Allow the marshmallow to sit uncovered for at least 4 hours or overnight.
Turn the marshmallow out onto a cutting board (if it is sticking, grasp a corner and gently pull it out) and cut into 1″ squares using a pizza wheel dusted with powdered sugar and cornstarch. Once cut, lightly dust all sides of the marshmallows with the rest of the cornstarch mixture.
Store in an airtight container for up to 3 weeks.
You heard me right; corn syrup, an essential ingredient in marshmallows. Yesterday I made marshmallows for my Dad. He’s been asking me to make them for ages, what better time to oblige than Father’s Day?
They are delicious clouds of sweet, vanilla-y goodness.
So we were all lounging around the living room after church and lunch.
And I started naming off things we should make instead of lying around, pie, cupcakes, oatmeal raisin cookies, chocolate chip cookies, chocolate chip cookie dough without chocolate chips and a mini Reese’s in the middle-
Ears perk up!
Sweater boyfriend to the rescue!! He offers to drive out to the store just so we can make these awesome-idea cookies. We make them up, put them in the oven, dough tastes amazing, peanut butter cups taste great. We used this recipe for the dough.
Tragedy! Flat cookies.
Let’s eat them anyway…
Appearence: Frisbees… sigh
Lesson learned: not sure yet…experiment at your own risk! Because in cooking, you get to eat your not-so-pretty-but-still-tasty results.
* * *
We are thinking of attempting these again with the dough having a stint in the fridge before baking. You will know hear how that turns out. Happy Baking!