Banana Nut Chocolate Chip Cookies
Posted: May 10, 2012 Filed under: Cookies | Tags: a Martha Stewart recipe, banana, chocolate chip, cookie, nuts, oatmeal 1 Comment »
Ingredients:
1 c. all-purpose flour
1/2 c. whole-wheat flour
1 tsp. salt
1/2 tsp. baking soda
3/4 c. (1 1/2 sticks) unsalted butter, softened
1/2 c. granulated sugar
1/2 c. packed light-brown sugar
1 egg
1 1/2 tsp. pure vanilla extract
1/2 c. mashed ripe banana (about 1 large)
1 c. old-fashioned rolled oats
8 oz. semisweet chocolate chips
1/2 c. coarsely chopped nuts (e.g. walnuts, pecans), toasted
Preheat oven to 375°F. Whisk together flours, salt, and baking soda in a small bowl; set aside. In a large bowl, mix butter and sugars on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and nuts.
Drop dough by heaping tablespoons onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, about 12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks; let cool completely.
Cookies can be stored in airtight containers up to 2 days.
Banana Cream Pie
Posted: September 5, 2011 Filed under: Pies | Tags: a Martha Stewart recipe, banana, cream filling, fruit, pie Leave a comment »
Ingredients:
1 9-in. pie crust dough (Click here for my favorite recipe!)
4 egg yolks + 1 whole egg, lightly beaten
3 c. whole milk
2/3 c. sugar
5 tbsp. cornstarch
1/4 tsp. salt
7-8 medium ripe bananas
1 c. heavy cream
2 tbsp. confectioners’ sugar
Preheat oven to 375°F. On a lightly floured surface, roll out dough to a 12-in. round, a bit less than 1/4-in. thick. Fit dough into a 9-in. glass pie plate. Trim crust to a 1/2-in. overhang, then crimp edges. Prick dough all over with a fork. Brush the crimped edges with the whole, beaten egg. Chill until firm, about 30 minutes.
Line chilled pie shell with parchment paper, leaving a 1-in. overhang. Fill with pie weights. Bake until the edges of the crust are just beginning to turn golden, 15 to 20 minutes. Remove parchment and pie weights, then continue baking until golden all over, another 15 to 20 minutes. Place on wire rack to cool completely.
Fill a large bowl with ice cubes for an ice bath, and set aside. In a large bowl, lightly whisk the egg yolks. In a saucepan, whisk together milk, sugar, cornstarch, and salt. Bring to a simmer (do not boil) and cook, whisking constantly, about 3 to 4 minutes. Pour about a quarter of the hot milk mixture into the egg yolks to temper, then whisk in the remaining milk mixture. Strain into a clean saucepan, then cook over medium-high heat, whisking constantly, until custard is thick and bubbly, about 2 to 3 minutes. Transfer to a medium bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Set the bowl in the ice bath until completely chilled, about 30-40 minutes. (You can keep the covered custard in the refrigerator for up to 1 day.)
Cut 3-4 bananas into 1/4-in. slices, slightly on a bias. Arrange the slices in the cooled pie crust, overlapping so as to completely fill the crust. Cover with the custard, smoothing into an even layer; place in refrigerator as you make the whipped cream. Combine cream and confectioners’ sugar in large bowl; beat until soft peaks form. Spread whipped cream on top of custard. Refrigerate the assembled pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
Just before serving, cut remaining bananas in half crosswise, then thinly sliced lengthwise. Arrange in slightly overlapping rows on the top of the whipped cream.
Black Bean & Banana Empanadas
Posted: September 15, 2010 Filed under: Savories | Tags: banana, black bean, empanada, fruit, vegan Leave a comment »
Ingredients for Crust:
1 1/2 c. whole-wheat flour
1 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. chili powder
4 tbsp. cold soy margarine, cut into 1/2-inch cubes
1/2 c. unsweetened applesauce
1 tbsp. white wine vinegar
Ingredients for Filling:
1 tbsp. olive oil
1 medium onion, chopped (1 cup)
1 c. cooked black beans
1 clove garlic, minced (1 tsp.)
2 bananas, peeled and diced (1 cup)
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. ground coriander
2 tbsp. chopped fresh cilantro
1 tsp. red pepper sauce, such as Tabasco
Make the crust: Sift flours, salt, and chili powder in bowl. Mix in margarine with fingers until mixture resembles coarse meal. Whisk together applesauce, vinegar, and 1/3 cup cold water in separate bowl. Stir applesauce mixture into flour mixture until textured dough forms, adding up to 1/4 cup more water, if necessary. Knead on lightly floured surface until dough comes together. Form into ball, wrap in plastic wrap, and chill 1 hour, or overnight.
Make the filling: Heat oil in large skillet over medium-high heat. Sauté onion 4 to 5 minutes, or until soft and translucent. Add beans and garlic, reduce heat to medium, and cook 3 minutes. Stir in bananas, cumin, cayenne, and coriander, and cook 2 minutes, or until bananas begin to break down and spices are fragrant. Remove from heat, and stir in cilantro and red pepper sauce.
Preheat oven to 400°F. Divide dough into 12 balls. Coat baking sheet with cooking spray. Roll out each ball to 6-inch round (1/4-inch thick) on lightly floured work surface. Fill with 2 Tbs. Filling, and brush edges of pastry with water. Fold dough circle in half, press to close, and crimp edges with fork to seal. Transfer to prepared baking sheet, and repeat with remaining dough balls and Filling. Chill 10 minutes. Bake empanadas 20 minutes, or until golden brown and crusty. Cool 5 minutes on baking sheet before serving.
