Buttermilk Banana Bread (One Loaf)

This banana bread is super moist and delish! I found it over at Mel's Kitchen Cafe (LOVE her!).  I totally dig that it just makes one loaf, that is usually how many bananas I have left that get ripe enough for bread! I have made it a few times and always use her suggestion of cutting the sugar and adding an extra banana so that is how I have written it here. Enjoy!

Buttermilk Banana Bread
(1 loaf)

1/2 cup butter, softened
1 cup sugar
2 eggs
about 1 1/2 cups mashed bananas, 4 average sized bananas, I never measure
4 T buttermilk
1/2 t vanilla
1 3/4 cups flour
1 t baking powder
1/4 t salt
1/8 t baking soda

Preheat oven to 350.  Grease and flour 1 large loaf pan.

In a large bowl, cream together butter and sugar. Add bananas and mix until mashed.  Add eggs, buttermilk and vanilla and mix well.  Add in the flour, baking powder, salt and baking soda.  Mix until well combined.  Pour batter into prepared pan.  Bake for 50-55 minutes or until a toothpick comes out clean. Let the bread cool in the pan for at least 5 minutes before removing to a wire rack.

The Search for the Best Vanilla

The Search for the Best Vanilla

Ok Merrie, this is for you! (and me!)

  This all started when my sister-in-law asked what kind of vanilla I used and loved.  I didn't really have an answer other than I haven't ever lived near any gourmet food stores to try different kinds.  But it sure got me thinking.  I usually turn to good old McCormick's Pure Vanilla Extract because Sam's Club carries the big bottle for $6.88 :)  But I do LOVE Vanilla Bean Paste, especially Nielson-Massey.  For those of you who haven't used it, it is just like vanilla extract but it has the little black vanilla bean seeds in it that give that great look and flavor to ice cream and puddings.  A friend of mine brought me some Mexican Vanilla from her vacation so I have tried that too. It is sweeter and has a little different flavor than other vanillas I have tried.
    With that all said, I started doing a little internet research to find out more about this amazing flavoring that is used so, so often.  I want to share with you a little of what I found.  Now, I realized that my search was internet based and therefore may not be the most reliable but I am on a mission to find out just what is the best, and what I may have been missing.
  First things first, vanilla extract should be a dark amber color.  If it is any other color (clear, foggy, milky) know that it is NOT real vanilla but rather synthetic.  There are many countries that vanilla comes from.  A few are: Tahiti, Mexico, Madagascar (are these all countries? I know I am LAME for not knowing!).  Hawaii is the ONLY place in the US that grows and produces their own vanilla extract.  It seems to me that Mexican vanilla is one of the more popular kinds.  There is a big warning out there about Mexican vanilla and it sure caught my attention.  Much of the mexican vanilla (found outside the US) is derived from couramin which is the bean from a Brazilian tonka bean.  While this bean has a very similar taste to vanilla, it is NOT vanilla and the process it goes through actually makes it TOXIC! It has been know to cause liver damage and is also a carcinogen.  Couramin is used extensively in Mexico to produce vanilla.  The US banned couramin laced products back in the 1950's but they still get in.  If you are buying vanilla in Mexico or Mexican vanilla anywhere else, make sure it is clearly labeled "couramin-free".
   Many of the vanilla extracts that find their way into the US are synthetic. The best way to determine quality is based on price.  If they are selling a large bottle for a bargain price it is almost assuredly synthetic.  Another tell-tale sigh is the color. Is the vanilla is foggy, or in anyway NOT dark amber it was probably made through a process using coal tar or from red and brown food coloring.
    Ok, now that I have put all that out there (please don't hate me if I have some faulty info, this is internet research, remember?) I want your opinion.

What is your favorite brand/type of vanilla?

I am excited to find and try some new stuff!  Ok, GO!

Vanilla sites:
http://www.gourmetsleuth.com/Articles/Exotic-Herbs-Spices-and-Salts-639/vanilla.aspx
http://frugalinfortworth.com/2010/05/27/5-things-i-learned-while-on-the-great-vanilla-hunt/
http://vanilla.com

Caprese Grilled Cheese

I have always loved caprese salad.  The fresh flavors are just amazing.  And grilled cheese is one of my favorite things to have for lunch, so I decided to combine the two.  I used provolone cheese instead of the typical fresh mozzarella but this sandwich is so delish, I have had it a few times this week and thought I would share the love! 

Caprese Grilled Cheese

2 slices sourdough bread

2 slices provolone cheese

4 leaves fresh basil, sliced thin

4 slices fresh Roma tomatoes

Balsamic vinegar and olive oil - for dipping

Assemble sandwich with cheese, tomato, and basil.  Butter the outside of the bread and grill on a hot griddle until the cheese is melted and the bread is golden.  ( Placing a lid over the sandwich as it cooks helps the cheese to melt without burning the bread). Mix balsamic vinegar and oil together to dip the grilled cheese in!

P.S. I found a living basil plant in my grocery store and all you need is a jar or cup and some water to keep it going!  I have had this plant for about a month and it is growing strong!  I LOVE having fresh basil at my finger tips during these winter months! And it makes my kitchen so bring and spring-y!

Cinnamon Quick Bread

This bread is Yum!  And made my house smell incredible!  It is similar to Friendship Bread.  Not quite the same but hey, you don't have to wait 10 days for this! Gotta love instant gratification!  I found the recipe here.

Cinnamon Quick Bread

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk
4 cups flour
2 t baking soda

Cinnamon/sugar mixture:
2/3 cup sugar
2 t cinnamon

Preheat oven to 350.  Grease 2 loaf pans and set aside.
In a large mixing bowl, cream together butter, 2 cups sugar, and eggs.  Add the buttermilk, flour, and baking soda and mix until combined.  Pour 1/4 of the batter into each loaf pan.  Now sprinkle about 1/4 of the cinnamon/sugar mixture on each loaf.  Divide the rest of the batter evenly into the two loaf pans and then do the same with the cinnamon/sugar mixture.  Swirl each loaf with a knife.  Bake at 350 for 45-50 minutes or until a toothpick comes out clean.  Let cool for a few minutes in the pan before removing to a cooling rack.

Puffy Pancakes with Berries

These have been a favorite of my husband's since high school.  So, when I came across this version with berries in it, I was excited!  They have become the new favorite in our house and are requested daily!  They are quick and easy and you can make them with or without berries! We like ours with powdered sugar and syrup.

Puffy Pancakes with Berries

(4 servings)

3 T butter

3/4 cup flour

1/4 t salt

3 eggs

1 cup milk

1 t vanilla

1 cup berries (fresh or frozen blueberries, raspberries or blackberries or a combination)

Preheat oven to 450.  Once it is hot, place better in a cast iron pan (or just an oven safe glass pan) and place it in the oven to heat up and melt the butter.  

Combine the flour and salt in a large mixing bowl and whisk together.  In a separate bowl combine the eggs, milk and vanilla and whisk until smooth.  Add the wet ingredients to the dry and whisk until smooth.

Remove the hot pan from the over (the butter should be bubbly, but not burned).  Pour the batter into the hot pan and then add the berries.  Return the pan to the oven and cook for 12-15 minutes until nicely browned and puffy around the edges. 

Remove from the oven and sprinkle with powdered sugar.  Cut into pieces and serve with syrup.

Buttermilk Chocolate Cookies

I wanted something new, yummy and chocolate for this rather warm Sunday. As I was browsing, I came across these cookies and was intrigued that they used buttermilk, especially since I had some in my fridge I needed to use.  I found them on this website.  I modified mine and used Andes Mint pieces in half of the dough.  The chocolate mint were the favorite in our house, but both are fantastic!
They got rave reviews by all and my 7 year old said they were definitely "blog worthy"!  They are soft, gooey and totally chocolatey! YUM!

Buttermilk Chocolate Cookies
(about 2 1/2 dozen)

2 cups flour
1/2 t baking soda
1/2 t salt
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1 t vanilla
1 egg
2/3 cup buttermilk
2 cups chocolate chips (Andes Mint pieces, white chocolate chip or semi-sweet chocolate chips)

Preheat oven to 350.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together flour, baking soda and salt.   Melt the butter in a microwave safe bowl.  In a large bowl, combine melted butter (still warm) with the cocoa powder and whisk until very smooth.  Whisk in the buttermilk, egg, vanilla and the sugar.  Gradually stir in the flour mixture until no streaks of flour remain.  Add the chips you are using or divide the dough in half and do 2 different kinds! Drop by the spoonful onto prepared pan about 2 inches apart (these spread).  Bake for about 10 minutes, until the cookies are set on the edges.  The middle will be doughy but firm up as they cool.  Let them cool for a few minutes on the pan and then cool completely on a wire rack.

French Bread Rolls

Bread... it is my weakness! As soon as Fall hits I kinda go on a rampage.  Especially on Sunday, there is just something about Sunday dinner that screams hot fresh bread! I found this recipe on Mel's Kitchen Cafe.  Melanie NEVER lets me down! These are so soft and chewy, they would be great as sandwich rolls too!

French Bread Rolls
(12 big ones)

1 1/2 cups warm water
1 T active dry yeast
2 T sugar
2 T canola oil
1 t salt
4 cups flour

In the bowl of a mixer, combine warm water, sugar and yeast and let proof for 3-5 minutes. Add oil, salt and 2 cups of the flour. Begin mixing and slowly add the rest of the flour. You may not need it all!  Watch the dough, it should clean the sides of the bowl but still be soft and smooth but still slightly tacky to the touch.

Knead the dough for 5 minutes if using a stand mixer or 8-10 minutes if kneading by hand.  Lightly spray a large bowl with cooking spray and place the dough in it.  Cover loosely with plastic wrap slightly sprayed with cooking spray.  Let the dough rise until double (about 1 hour).

Punch down the dough and turn it onto a lightly greased surface.  Divide the dough into 12 equal parts. shape them into balls and place on a lightly greased baking sheet.  Cover the rolls with lightly greased plastic wrap.  Be sure to cover the rolls loosely so the plastic wrap doesn't flatten the rolls as they rise.  Let the rolls rise until almost double, about 45 minutes.

Heat oven to 400 degrees.  Bake rolls for 12-14 minutes until lightly browned and cooked through.