Thursday, June 28, 2012

apple streusel coffee cake

(pic via Instagram)

I really super hate grocery shopping, so I seem to always run into the problem of, "I want to bake something, but I am out of ingredients x, y, and z, but dangit, I really want to bake something!" So, when I'm looking for a treat to concoct, I tend to look for recipes where I can easily swap ingredients— or that call for items that I already have on-hand. Recently, I was gifted a few cookbooks (lucky me!) and one of these wonderful new books is a breakfast cookbook called, The Perfect Start To Your Day. My friend who gave this to me knows me very well. My friends can attest that I think breakfast is pretty much the best. Always n' forever. Me + breakfast = true love, etc. So, this cookbook led me to this recipe for Apple Streusel Coffee Cake. I easily adapted the recipe to fit my pantry-deficit needs and here you have it! Awesome breakfast cake in no time! It's a win for us all.

Apple Streusel Coffee Cake, adapted from The Perfect Start To Your Day

10 tablespoons softened butter
3/4 cup sugar
2 beaten eggs
2 teaspoons vanilla extract
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup almond meal
1/2 cup greek yogurt
2 golden delicious apples, thinly sliced

2/3 cup flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
3 tablespoons softened butter
1 tablespoon water
2/3 cup chopped pecans

Preheat oven to 350°, grease and line 8" round pound with parchment paper.

Cream the butter and the sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, and almond meal in a small bowl. Add to butter mixture. Stir in greek yogurt until incorporated. Spoon half the batter into the prepared pan. Arrange the sliced apples on top. Spoon remaining batter on top. 

To make the topping, combing the flour, sugar and cinnamon in a bowl and incorporate the butter until the mixture is crumbly. Add the water and pecans and break into lumps. Sprinkle over the cake evenly. Bake for 50-60 minutes, until a skewer inserted in the middle of the cake should come out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 

Monday, June 11, 2012

re-post: peanut butter banana chocolate chip cake

Since I posted about this cake, the last time, I've made a few changes—thanks to my sisters. They made it a bunch, but thought it would work better in a 9x13 pan, and doubling the topping. This is still one of my all-time favorites, and with the new adjustments, it's a dream come true. Such great flavors and textures, all working together to make my tastebuds so, so happy. So, do yours a favor and make this. Make it now.

For the cake:
4 very ripe bananas
2 large eggs
1 tsp. pure vanilla extract
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
3/4 cup peanut butter
2 cups chocolate chips

For the topping:
1/4 cup + 2 Tbsp. granulated sugar
1/2 tsp. ground cinnamon
2 Tbsp. brown sugar

Preheat the oven to 375 degrees fahrenheit. Grease a 9x13 square pan. In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs and vanilla, and stir well to combine. In a separate bowl, mix together the flour, sugar, baking soda, and cinnamon—then add to the banana mixture. Add the peanut butter and when that is combined, add the chocolate chips. Pour the batter into the prepared pan, and set aside. In a small bowl, stir together the cinnamon and granulated sugar. Sprinkle the mixture evenly over the batter in the pan, then sprinkle brown sugar over the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

Friday, June 1, 2012

guest post: Peanut Butter Banana Cream Pie with Fudge Sauce

My lovely sis wrote this post for me, knowing I had a crazy few weeks and wouldn't have time to bake and post something myself...

Banana, peanut butter and chocolate together in any form is the key to Caroline’s heart. Hence, this recipe (for my sweet little sister, in honor of her birthday last week): Peanut butter banana cream pie with fudge sauce. It is by far one of the best B,PB,C combinations out there. Another one I have yet to try: thick-sliced banana bite topped with a spread of peanut butter, then frozen, then dipped in chocolate. Yes? But that’s for another time.

Peanut Butter Banana Cream Pie with Fudge Sauce
-adapted from Southern Pies, by Nancie McDermott

Pre-baked piecrust for 9-inch pie, cooled.

For Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
2 teaspoons milk
3 cups heavy cream, divided
3-4 bananas, sliced
¼ cup granulated sugar

For Fudge Sauce:
1 cup semi-sweet chocolate chips
1 cup half-and-half
1/3 cup granulated sugar
1/2 cup brown sugar
1/4 cup butter
½ teaspoon vanilla

To make the filling:

In a large bowl with an electric mixer, combine the cream cheese, powdered sugar, peanut butter, and milk. Beat on med-high speed until the mixture is light and fluffy.

In another large bowl, beat 2 cups cream until it thickens and holds firm peaks. Add the whipped cream to the peanut butter mixture and fold gently to combine evenly into a smooth, thick filling. Add the sliced bananas, mixing gently, and then pour the filling into the baked piecrust. Smooth out the filling, mounding it up into a nice peak in the center of the pie. Cover and refrigerate for at least 2 hours before serving.

To make the Fudge Sauce:

Combine the half-and-half, sugars, and butter over med-low heat. Cook, stirring often, to melt the butter and dissolve the sugars into a smooth sauce. Add the chocolate chips and stir constantly just until the chocolate is melted and smooth. Remove from heat, stir in vanilla, and cool to room temperature.

**When ready to serve, combine the remaining 1 cup cream with ¼ cup granulated sugar in a medium bowl. Beat on high speed until the cream holds firm peaks. Spread the whipped cream over the top of the chilled pie, and cut into 8 slices; arrange on plate. Drizzle (or pour) fudge sauce over top of each piece of pie.