Gluten-Free Fried Banana Bread

MAKES 1 9 INCH LOAF

This bread f*@&ing rocks. It’s gluten-free but you can substitute with normal flour if you’re into that. Also the fried bananas on the top are optional but they make it SOOOO delicious and moist. You don’t need butter for this bad boy! I ended up making this for my dad Thanksgiving morning because he was cranky. After he ate it, he wasn’t cranky anymore.

TOOLS

Large bowl

Medium bowl

Small bowl

Medium sauce pan

Wooden spoon

Whisk

Potato masher

9” loaf pan

Non-stick baking spray [I use canola oil]

Small frying pan [optional] + fork

Paper towel 

INGREDIENTS

½ cup walnuts pieces

¾ cup brown rice flour

¾ cup potato starch [or corn starch]

¼ cup tapioca flour

1 tsp baking soda

½ tsp salt

5 very ripe bananas, peeled and cut into ½ inch slices plus 1 banana, cut into ½ inch slices [optional -- for frying later]

8 tbsp unsalted butter plus 2 tbsp unsalted butter [optional -- for frying later, you can also use coconut oil]

2 large eggs

¾ cup packed light brown sugar

1 tsp vanilla extract

2 tsp granulated sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees, move rack to the middle position. In 9” loaf pan, roast the walnuts in the preheating oven about 5-8 minutes until aromatic. Let cool.
2. In large bowl, whisk flours, baking soda and salt. Melt the 8 tbsp of butter in medium saucepan over medium heat. When completely melted, turn up heat [but make sure not to brown/burn the butter] and add the sliced pieces from 5 bananas. Gently fold pieces until all pieces are coated. Allow to cook for about 8 minutes, gently stirring every minute or so. The mixture should resemble chunky pudding -- allow the liquid to cook off, but careful not to let the mixture burn. Take off heat and transfer to medium bowl, mash with potato masher. In small bowl, whisk eggs. Into the banana mixture, whisk in brown sugar and vanilla. Whisk in eggs, making sure not to cook them. 
3. Pour the banana mixture into the large bowl of flour. Mix until just incorporated. Fold in walnut pieces. 
4. [OPTIONAL} In small frying pan, melt remaining 2 tbsp of butter [or coconut oil] on medium heat. When melted, turn up heat until bubbling and gently place each slice of remaining banana into the pan. Fry until just caramelized on one size. Flip and caramelize the other side. Take off each slice with a fork onto paper towel and let cook. 
5. Using baking spray, grease down loaf pan. Pour batter into pan. Line slices of fried banana on either side of the loaf [leave the middle free for loaf expansion]. Sprinkle the top with granulated sugar.
6. Bake for 50-60 minutes until toothpick inserted in the center comes out clean. Cool on a wire rack for at least 15 minutes. Remove the loaf from the pan and cool on wire rack until room temp. Serve. For warm bread, slice loaf, place on cookie sheet and bake at 350 degrees for 5-10 minutes. You can serve with butter or coconut oil [but it’s pretty damn delicious on it’s own].

you can download/print the PDF here

Rum Whipped Cream

MAKES ABOUT 2 CUPS

This can be made with whiskey or bourbon instead of the rum. Here is an alcoholic version and a non alcoholic version [if you're into that...which is weird to me...]

TOOLS

Medium bowl

Hand mixer or hand whisker

INGREDIENTS [ALCOHOLIC VERSION]

1 cup heavy cream

2 tbsp dark rum

2 tbsp packed light brown sugar

INGREDIENTS [NON-ALCOHOLIC VERSION]

½ cup heavy cream

½ cup full-fat sour cream

2 tbsp maple syrup

1 tbsp packed light brown sugar

½ tsp vanilla

INSTRUCTIONS

1. Combine all the ingredients in bowl. Mix or Whisk on high until stiff, about 2 minutes. Can be stored in an airtight container in the fridge for up to 4 hours.

you can download/print the PDF here

Pear-Cranberry Pieletts

MAKES 12 MINI PIES

These make great little holiday treats. Not too big, they’re perfect for dessert because you can share one or have one on your own and not feel too full. They’re delicious with vanilla ice cream, vanilla whipped cream or bourbon whipped cream {recipe to follow}

TOOLS

Food Processor

Non-stick fry pan

Small sauce pan

Mesh strainer

Large bowl

Small bowl

Muffin/cupcake pan

Wooden spoon

Whisk 

Non-stick cooking spray [I use canola oil]

Butter knife

INGREDIENTS

½ cup dried, sweetened cranberries

2 slices of hearty white sandwich bread

1 tbsp of unsalted butter plus 4 tbsp of unsalted butter

3 Bartlett pears, cored, cut into 8^th and then chopped finely

3 tsp plus 2 tsp granulated sugar

1 tbsp plus ½ cup flour

½ brown sugar

1 tsp ground cinnamon

¼ tsp baking powder

¼ tsp salt

⅛ tsp nutmeg

1 egg, beaten

1 tbsp sour cream

½ cup whole milk [approx]

INSTRUCTIONS

1. Heat oven to 325 degrees and place rack in the middle position. In small sauce pan, place cranberries and cover with just enough water. On medium heat, cook until the cranberries start to plump, about 5 min. Remove from heat and drain with mesh strainer.
2. Tear bread into food processor and pulse until small crumbs are created. Melt 1 tbsp of butter into non-stick fry pan over medium heat. Add bread crumbs and gently toss to cover. Let toast for a couple minutes, making sure to stir every once in a while. Set aside in small bowl to cool.
3. In Large bowl, combine pear and cranberries with 3 tsp granulated sugar and 1 tbsp flour. Gently toss to cover. In small sauce pan melt the remaining 4 tbsp butter. Take off heat.
4. Grease muffin pan with cooking spray, evenly distribute the toasted crumbs evenly amongst the cups and press down into the bottom. Spoon the fruit mixture into each cup. 
5. In large bowl, combine brown sugar, remaining ½ cup flour, cinnamon, baking powder, salt, nutmeg. Whisk in melted butter, egg and sour cream. Slowly add the milk while whisking until the consistency is pourable but not too thin.
6. Pour batter evenly into all the cups. Sprinkle the remaining 2 tsp of sugar evenly over all the cups. Wipe up any spillage from the top of the try. Bake for about 40 min [the edges will be golden brown and the top will be solid to the touch]. Place on wire rack until cool. Allow to completely cool before removing the pies from the dish. Use butter knife to separate the sides. Serve with either ice cream or whipped cream. To serve warm, place pies on cookie sheet in a 350 degree oven for about 10 minutes.

you can download/print the PDF here

Pumpkin Scones with Maple Walnuts and Cranberries

The story behind these is that I love pumpkin and my mom loves scones. I thought cranberries would be good with toasted walnuts, all autumny and such. I also thought that toasting walnuts with cinnamon and maple would make them ridiculous. BOOM!

MAKES 8 SCONES

Pumpkin. Scones. ‘Nuf Said. 

TOOLS

2 Baking Sheets

Small bowl x 2

Medium bowl

Silicone brush

Food Processor [Optional]

INGREDIENTS

⅓ cup walnuts, chopped

½ tsp oil [canola, coconut, etc.]

¼ tsp cinnamon

1 tsp maple syrup 

2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp table salt

½ tsp cinnamon

½ tsp ground ginger

4 tbsp unsalted butter, cut into ½ inch slices, chilled

½ cup buttermilk [or, ½ tbsp white vinegar in a liquid measuring cup, fill up to the ½ cup mark with 2% milk, let it stand]

1 tsp vanilla extract

½ cup canned pumpkin

⅓ cup dried cranberries

1 large egg, beaten

Maple syrup 

INSTRUCTIONS

1. In the small bowl, mix the oil, cinnamon, and maple syrup until combined. Add the walnuts and toss until evenly coated.
2. Preheat oven to 400 degrees. Evenly distribute walnut pieces onto baking sheet. Place in preheating oven until aromatic, from 5 - 8 minutes. Take out and let cool. 
3. Sift together flour, baking soda, baking powder, salt, cinnamon and ginger into a medium bowl. If using a food processor, there is no need to sift [just pulse a few times until combined]. Cut the butter into the mixture. If mixing by hand, break the butter apart with your hands and combine with the flour until evenly distributed. If using a processor, pulse until the mixture resembles coarse meal. 
4. If mixing by hand, make a well in the center of the bowl and add buttermilk, vanilla extract and pumpkin. Mix together using folding motion. If using a processor, combine the wet ingredients in a small bowl, then pour down the feed tube. Process until just combined. Do not over mix. 
5. Fold in cranberries and walnuts. On a floured surface, transfer dough and kneed gently 4 - 5 times. Pat dough into a 7” round [about 1 ½” thick]. Cut the circle in half, then quarters, then cut each slice again until there are 8 pieces. 
6. Place the slices onto a baking sheet. Brush the tops of all the scones with the egg wash, then drizzle with maple syrup. Place baking sheet on top of the other baking sheet [this will help keep the bottoms of the scones from burning] and place in the oven. Bake about 20 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Transfer onto wire rack and let cool completely. 

If you want more kick-assery, bring 8 tbsp of butter to room temp in a bowl. Add 1 tbsp of maple syrup and a pinch of salt. Mix together until throughly combined. Reheat the scones in the oven, then serve with the maple butter. Eat and have your head-grapes blown!

you can download/print the PDF here

Drunk Blondies :. blondie bars with bourboned-cherries, toasted pecans and dark chocolate

I've been racking my brain as to how I can take this "Infinitely Adaptable Blondies" recipe and make it rad, and by rad I mean alcoholic. So, I took my favorite spirit, Maker's Mark, and drank some. That really has nothing to do with this, but eventually I figured that bourbon and cherries go together. The rest wrote itself. Bourbon, cherries, dark chocolate, toasted pecans. Don't ask, just bake and put it in your mouth-hole.

MAKES ABOUT 24 BARS

You can make this without alcohol, but why? If you don’t want to use booze you can do them without. 

TOOLS

Baking sheet

1 small bowl

Small sauce pan

1 large mixing bowl

Wooden spoon

8 x 8 pan

INGREDIENTS

1 cup dried sour cherries

¼ cup bourbon

½ cup pecans, chopped

8 tbsp unsalted butter [one stick], cut into ½ inch slices

1 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1 pinch salt

½ cup dark chocolate, chopped

INSTRUCTIONS

1. Place cherries into small bowl, cover with the bourbon. Let soak 5 hours to overnight. 
2. Preheat oven to 350 degrees. Evenly distribute pecan pieces onto baking sheet. Place in preheating oven until aromatic, about 8 minutes. Take out and let cool. 
3. Meanwhile, butter an 8x8 pan [or use cooking spray] and set aside. 
4. On the stovetop over medium heat, melt the butter until just liquified. Don’t overcook. While this is melting, take cherries out of bourbon mixture by squeezing out extra liquid. Reserve the liquid. Chop roughly until you have ½ a cup of chopped cherries. Save the leftover liquid and cherries for a cocktail [at the bottom] because we all know it is a sin to waste alcohol.
5. Put brown sugar into medium bowl, add the butter, combine. Add egg and vanilla, mix until incorporated. Add salt and flour, mix. Finally, mix in chocolate pieces, pecans and cherries. Mix until incorporated.
6. Pour into prepared baking pan. Spread out with your hand until it is even. Bake for 20-25 min until the edges are set and browned. The middle will not be set, but don’t overbake - it’s better to have gooey blondies than dry ones. 
7. Let cook on rack before cutting them. 

you can download/print the PDF here

DRUNK BLONDIE MANHATTAN
Because I believe in baking and drinking, here's a cocktail to go with your Drunk Blondie baking experience. You can use the left over Bourbon and cherries from the above recipe. 

TOOLS

Metal shaker [with strainer]
Low-ball glass
Muddler

INGREDIENTS 

1x cherry-infused Bourbon
2x Rye

½x Sweet Vermouth

½x Green Chartreuse

Ice

Dash of Angostura bitters

Left over bourbon-infused cherries

Lemon or Orange rind [optional]

1. In a metal shaker, combine all the liquid with a scoop of ice. Shake. 
2. In a low-ball, muddle the cherries at the bottom of the glass [they're strong so just use a few. 
3. Strain the cocktail into the glass. Rub the rim with citrus rind and drop into glass.
4. Drink that shit and don't forget to check on your blondies: you don't want them to burn!