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Maddalena Fuller

Oct
31

1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

This is the Smitten Kitchen recipe that I tried last week with great success. It’s a half recipe, which still makes a decent batch of cookies.

 

Preheat the oven to 350 degrees. In a large bowl,cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.


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Oct
23

SOUR CHERRY CORNMEAL MUFFINS

1 1/4 cups flour

1/2 fine yellow cornmeal

2 tsp baking power

1 tsp salt

1 1/4 cup white sugar

1/2 cup buttermilk, room temperature

2 large eggs

7 tablespoons unsalted butter, melted and cool

1 cup pitted sour cherries, juice drained

 

Preheat the oven to 375 degrees, no less, to ensure that the berries do not sink to the bottom.

Whisk together the dry ingredients and add the wet. Mix in the berries

Line a muffin tin with paper liners and fill with batter.

Bake for 20-25 minutes until the cornmeal tops are golden brown, rotating the pan halfway through.

Transfer to wire rack to cool before eating.


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Oct
10
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs, separated
2 to 3 ripe bananas, enough to make 1 cup mashed
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 500 ml container of mascarpone cheese
1/2 cup icing sugar
6-7 bananas, not too ripe
2 tablespoons dark-brown sugar
3/4 cup whiskey
This was Rachel’s 31st birthday cake. Because Rachel is a dear friend and beloved ex-roommate, baking Rachel’s birthday cake has become a fond tradition in which I try to outdo last year’s cake. Because I often forget to photograph my cakes, this pictures isn’t quite accurate. I prefer to slice both cakes in half to create 4 towering layers of banana mascarpone goodness. Don’t be intimidated, mascarpone holds everything together very nicely.
  1. Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
  2. Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add wet ingredients to the dry.
  3. Beat egg whites until stiff; fold into batter.
  4. Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
  5. When cake layers are cool, whip the mascarpone and the icing sugar until thick and spreadable.
  6. Cut both cakes evenly in half, and spread the bottom lawyer with one quarter of the mascarpone frosting and a layer of bananas. Stack the remaining three layers of cake, reserving at least a quarter of the frosting for the top as well as 3 bananas.
  7. Slice bananas 3/4 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
  8. Carefully pour in whiskey  (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat. (I often add 2 tbsp of thick caramel spread to the whiskey and let it melt in on low heat, to add to the nutty caramel flavor, but its not necessary).
  9. Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.


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