Pumpkin Spice Wontons

 It's that time of year again. And by that, I mean it's that time when pumpkins are in abundance! We're off to a belated start for October, but here's the first recipe to introduce the PUMPKIN flavor of the month!

Pumpkin Spice Wontons

This has got to be one of the easiest and quickest recipes I have done to date for Love Handling Food. I'm not big on frying foods, but hey, the taste of these eliminates my fried food guilt. And I do like a good treat around Halloween season.

I was inspired to make these after recently trying those fried cream cheese wontons you can get at Chinese restaurants (I know right...how have I never tried these before?!). My thought was that these would be very good as a sweeter dessert, so that's where the pumpkin pie filling came in handy.

Ingredients
6 oz cream cheese (softened)
8 oz pumpkin pie filling (I used plain pumpkin and spiced it myself, but it
             could be even more simple if you purchased already spiced filling)
Wonton wrappers
Canola oil (you can also use shortening, or any other oil you prefer to fry in)
1 tsp pumpkin pie spice
1/2 tsp vanilla
2 tbs brown sugar
            *You can change up proportions, because these measurements make a
             lot of wontons! I didn't end up using the whole can of pumpkin pie
            filling, or the whole package of cream cheese

Instructions
This will seriously take about 10-15 minutes to make! First off, fill a small pot with about 2 inches of oil, and put on a high heat. Then, continue by mixing your softened cream cheese and pumpkin pie filling in a bowl until smooth. Next, mix in your spices, sugar and vanila. Once blended, you are now ready to create your wontons!

Put about a teaspoon sized amount of your filling in the middle of each wonton wrapper. After this, wet the edges of the wrapper with water, and press together. I made triangular shaped wontons, because I found it was much more difficult to fold into different shapes. Once you're done creating your wontons, simply put each one, one by one, into the hot oil. If the oil is hot enough, they should brown in just a couple of seconds. You can test if the oil is hot enough with a test wrapper, or with a candy thermometer (should be about 350 degrees). Have a drying tray with a paper towel ready to place the fried wontons. They're now ready to eat!

I found that they are complimented greatly by whipped cream and a dash of cinnamon. They were a hit with my friend Sarah (who made a yummy cashew tofu) and her family.

Happy pumpkin season!

Ianna

Coconut Kheer and Vegetable Korma

Photo courtesy of Ianna Angelo.

Photo courtesy of Ianna Angelo.

When it comes to Indian food, what I love most about it is the focus on complex spice arrangements in every dish. Because of this, I knew that in attempting to make Indian food for the first time, I was up for a challenge. The final product turned out pretty tasty though, so of course I am sharing my spin on the traditional vegetable korma and kheer (rice pudding) with you all. Best of all, the meal features our coconut flavor of the month!

Coconut Kheer:
1 cup coconut milk
1 cup uncooked rice
1 tablespoon cardamom
1 teaspoon cinnamon
1 cup sugar
3 cups milk (but this really depends on how thick you want your pudding)
1/4 cup crushed cashews
2 cups fresh, grated dried coconut

Photo courtesy of Ianna Angelo.

Instructions:

Traditionally, this dessert is not made with coconut at all, but with coconut being the flavor of the month, I had a feeling it would pair well in this sweet and creamy dessert. Making it is actually pretty simple too:

First, mix rice, milk, and coconut milk in a large saucepan. Bring to a boil, and once it has reached a boiling point, decrease the heat to a medium-low simmer. While it simmers, add in the cardamom, cinnamon, sugar, crushed cashews, and grated, dried coconut. Simmer until the rice is tender (typically 20-25 minutes). Now, depending on how thick you like your kheer, use more or less milk. I preferred it as a thicker, pudding consistency, while many others may like it more on the thin side. Once it is cooked to your liking, serve it up, and garnish with some more grated dried coconut, and cinnamon. What is also so nice about this coconut kheer, is that it tastes good warm or chilled! You can't go wrong.

Vegetable Korma:
1 can tomato sauce
1 1/2 - 2 cups milk
2 medium potatoes, chopped
1 carrot, chopped
1 tablespoon curry powder
1/2 tsp cardamom
1 tsp cinnamon
1 tsp tarragon
1 1/2 tbs garlic
1 tsp cayenne
1 tsp cumin

  2 diced shallots
vegetable oil
1 tbs ginger
1 cup sugar
1 bell pepper

Photo courtesy of Ianna Angelo.

Instructions:

Now, the veggie korma is a little more complicated than the coconut kheer. But, it is worth all the work:

Begin by sauteing chopped potatoes in olive oil on a medium heat in a large, deep skillet. Once potatoes begin to soften slightly, add tomato sauce, and bring this mixture to a slow rolling simmer. Then add in chopped carrots, shallots, and ginger. Cook on a medium-low heat for a few minutes, and then add in the curry powder, cardamom, cinnamon, tarragon,  garlic, cayenne, and cumin. Stir well, and continue to cook for 3-5 more minutes. You are now ready to add in milk and sugar and at this point, your potatoes and carrots should be near completely cooked. As your last step, you will add the chopped bell pepper, as this will cook the fastest. Continue to simmer dish until ingredients have softened to a desired consistency. Enjoy!

The Saag Aloo that Sarah made. Photo courtesy of Ianna Angelo.

Naan, compliments of Trader Joe's. Photo courtesy of Ianna Angelo.

Finally!

Although my contributions stopped at the vegetable korma and coconut kheer, I had the pleasure of enjoying a couple other Indian dishes, courtesy of my friend Sarah, and naan, courtesy of Trader Joe's. Sarah and I had a blast cooking together, and we had an even better time eating the fruits of our labor. I look forward to making more Indian dishes in my future, because this was a very successful first try!

-Ianna

Black and Blue Chocolate Cheesecake Pie

Cheesecake Trials Part II

If you can remember a few weeks ago, I got a little excited over some mini berry cheesecakes I had fun preparing and decorating one night with my roommate Christy. Here is another report back on my personal challenge to develop and try out some fun new cheesecake recipes. As it turns out, once you figure out how to get the basic consistency of the cheesecake batter, you have basically gotten through the tough part. You just keep adding delicious little bits of flavor and texture, and BOOM! you have a delicious dessert that is sure to impress. I got the idea for this dessert from an absolutely delicious pie I tried at a cafe in Budapest, Hungary. I hope I've done it some justice.

INGREDIENTS

CRUST
1 1/2 C. chocolate cookie crumbs
1 Tbsp. sugar
6 Tbsp. butter, softened or even melted

FILLING
1 8 Oz. pkg of cream cheese, softened
2 Tbsp. sugar
1 Tsp. vanilla
1 Egg
Juice from 1 medium sized lemon

TOPPING 
1 C. fresh blueberries
1/2 C. fresh blackberries
1 Tbsp. sugar
1/4-1/3 C. slivered almonds

ALSO
2 mixing bowls
1 8 inch round non stick baking dish
1 small sauce pan
1 sandwich bag

Begin by preheating your oven to 375 F. Place chocolate cookies in a sandwich bag, and crush until they are a semi fine texture. Place the cookie crumbs in a mixing bowl and add softened or melted butter and sugar. Mix until you can compress the crumbs together in your hand and they can loosely hold their shape. Press the crumb mixture into the bottom of your 8 inch round to form a thick chocolate crust.

On the side, prepare a mixed berry sauce to top off and marble into the cheesecake batter later. Just take fresh whole berries and a tablespoon of sugar and allow it to simmer and cook down over a medium heat for about 15-20 minutes. Use a fork or spoon to crush a few of the berries and release some juice for the rest to cook in. You can basically leave this alone while preparing the batter, just stir occasionally. What I was going for was a sort of berry syrup with a bit of flesh still for some texture. Besides an extra sweet tart taste the berry syrup mixture adds a beautiful rich bluish purple color to the finished pie.

In a second mixing bowl, use a fork to mix together softened cream cheese and sugar. You want smooth consistency. Add one egg, vanilla, and lemon juice. Whisk these all together until you get a very smooth texture, about 5-7 minutes. Spoon the cream cheese mixture into the prepared chocolate crust, and even it out. Then spoon on top in a sort of random pattern at least half of your berry mixture, if you want to save some to use at the end to pour over a warm slice. Use a knife or toothpick to swirl the dark purple berry mix into the off white cream cheese mix. Don't mix too much or else you will just end up with a purple pie, unless that is what you are going for :) Sprinkle on top some almond slivers for some crunch, and throw it in the oven for 25-30 minutes, checking often towards the end to make sure the top doesn't brown too much.

Remove the pie from the oven and allow it to cool for at least 10-15 minutes. Enjoy the it plain, or with some leftover berry syrup. More importantly, remember to enjoy it with a friend.

The pie which inspired this post. Chocolate cheesecake with tart blueberry sauce and star fruit from Cafe Jelen in Budapest, Hungary. Delicious then and delicious now.

Ho'olaule'a 2012

Wahine ("women" in Hawaiian) in metallic grass skirts dancing. Photo by Ianna Angelo.

Last weekend, on July 21st we met about halfway between our hometowns in the city of Lawndale for the 2012 Ho'olaule'a. The Ho'olaule'a is a Polynesian cultural festival that is held every summer in Lawndale by the Hawaiian Inter-Club Council of Southern California. Although the festival is coordinated by this Hawaiian cultural club, many Polynesian cultures are represented at the festival, including the Philippines, Tahiti, Fiji, Guam, Tonga, and Samoa. As a very proud hapa baby (a mix of Polynesian and White European), this is a festival Helaina has attended at least every few summers or so of her entire life to reconnect with her heritage. This was the first time Ianna, and some other friends who joined us, have ever attended the festival, but it is probably a safe bet that it was not the last! It was a hot summer day in southern California, and we enjoyed lots of muic, entertainment, a bit of shopping, and of course, a great sample of some Polynesian-American cuisine!

For an early lunch-late breakfast, a few of us enjoyed some combination plates from the food vendors. Much of Polynesian (Hawaiian, Samoan, etc.) emphasizes grilled fish, barbequed pork, rice, and some roots and veggies. There is also some fusion influence of American cuisine that incorporates macaroni and potato salads, cole slaw, and even barbequed chicken.  

Grilled Ahi Tuna marinated with garlic, served with sticky rice and soy sauce. Photo by Ianna Angelo.

Super tender barbequed Kahlua marinated pork, served with sticky rice, cabbage salad, and mandarin orange slices. One of Helaina's childhood favorites! Photo by Ianna Angelo.

There were an array of beautiful plants for sale at the Ho'olaule'a. Photo by Ianna Angelo

As the day grew hotter, we cooled off with some fresh tropical fruit. Besides the mango and pineapple pictured here, there were also offerings of coconuts, coconut waters, orange-pineapple drinks, pineapple lemonades, and many other choices as well.

The LHF ladies enjoying some fresh mango and salted pineapple, trying to stay cool on a hot summer day. Photo by Ianna Angelo/Sarah McCutcheon.

Flowers for sale at the Ho'olaulea'a. Photo by Ianna Angelo.

More wahine doing a traditional Hawaiian hula. Photo by Ianna Angelo.

Kane ("men" in Hawaiian) doing a more aggressive dance with coordinated stomping, clapping, and hitting. Photo by Ianna Angelo.

Ianna wanted to take all the flowers home with her. Photo by Ianna Angelo.

As the afternoon went on, instead of shelling out extra cash for large combination plates, we opted for different snack type foods so we could both sample some more options as well as stretch our cash a little further. Ianna got a Hawaiian shaved ice, which is best explained as ice shavings in a cup flavored with colorful sugar syrups that come in an array of flavors such as cotton candy, lime, strawberry, apple, watermelon, raspberry, pineapple, and many more! Helaina went for something a little more savory that is presumably only available at these sorts of Polynesian events or restaurants. She went for a manapua, a steamed bun stuffed with sweet tender barbequed pork....another treat taking her back to child hood memories of summer. 

Miss Ianna enjoying a rainbow Hawaiian Shaved Ice. Photo by Sarah McCutcheon/Ianna Angelo.

Helaina with a manapua and Ianna with her shaved ice. Photo by Sarah McCutcheon/Ianna Angelo.

-H

Strawberry-Banana Trifle

I have been pretty busy this past week, so it has been challenging to make meals that require a lot of time. Yesterday, I went to a good friend's BBQ, and I was a slightly stressed when it was the night before, and I realized how little time I had to make a dessert for the get-together. Luckily, the delicious savior by the name of Trifle came swiftly to my rescue.

In only an hour, I was able to go to the store, pick up the few needed ingredients, make the dessert, stick it in the fridge to chill, and be on my way to work. But, don't let the trifle's fast and easy demeanor fool you, it packs a punch on the taste buds. The simple combination of creamy vanilla filling, soft wafer cookies, and sweet and tangy sliced bananas and strawberries was a hit with my friends. I wish I had taken photos of their delighted expressions as proof, but once you make this, you will see that the proof is really in the pudding.

INGREDIENTS:
6 oz sour cream (this can be substituted with non-fat Greek yogurt)
6 oz whipped topping, thawed (cool whip)
1 cup milk (whole works best)
5 oz pack instant vanilla pudding mix
3-4 bananas
10-15 strawberries
Vanilla wafer cookies
        *Serves about 8 people

Ok, so first you will combine the thawed whipped topping, sour cream, milk, and pudding mix in a large bowl. Once it is smooth and blended, you are ready to get layering! Grab another large bowl, and create an initial layer of wafer cookies. Then, cover the cookies with a layer of vanilla cream blend.  Next comes a layer of sliced bananas and strawberries. Simply repeat until you are out of the vanilla cream blend. Top with a dollop of the remaining whipped topping, and pop your trifle in the fridge to let it chill. This allows the wafer cookies to get nice and soft, although I'm sure it is just as delicious to serve right away if need be.

Fast. Easy. Tasty.

This would likely be a great recipe to mix up and use different pudding mixes, fruit blends, and cookie types. A vegan interpretation would be great to try. 

-Ianna

Mini Berry Cheesecakes

All week long I have been having a major sweet tooth. This has not been made easier by the fact that I just got a second part time job at a chocolate shop on the beach. What I've had a sweet tooth for though, I something fruity and not so rich for summer time. Last Wednesday afternoon after getting off work, I invited my roommate, Christy, to join me in going to the small farmer's market in downtown Pismo Beach that is still growing in size and popularity. There was a very friendly vendor who was selling freshly picked strawberries and raspberry baskets for a decent price, so of course I bought some. These mini cheesecakes are what Christy and I came up with after a little brainstorming. Best part of all, these are super simple and nearly fool proof, so you will be indulging in some sweet little treats in practically no time at all ;p

INGREDIENTS
CRUST

1 C. crushed graham crackers, about one plastic sleeve

1/3 C. brown sugar

3/4 stick of butter, softened to room temperature

FILLING

1 8oz. package of cream cheese, softened to room temperature

1/3 C. brown or white sugar

1 egg

*optional- 1/2 C. berry puree for extra color and flavor

OPTIONAL TOPPING IDEAS
-berry puree and a few tea spoons of sugar reduced over low heat, spooned over the top

-fresh raspberries, strawberries, blueberries

-left over graham cracker crumbs

-lemon zest, dark or white chocolate, honey, the list goes on!

YOU WILL ALSO NEED

Muffin tin

Paper baking cups

2 Mixing bowls

Blender???

Begin by crushing graham crackers to make the crust. It is easiest to break the graham crackers into squares and putting them in a sandwich bag to crush so you don't make a huge mess in your kitchen. Crush the graham crackers, and mix with butter and brown sugar. Spoon the mix into a muffin tin lined with baking cups, about 2 spoonfuls per cup. Use the back of the spoon to compress the crumb mix into a firm crust.

In a separate bowl, combine softened cream cheese and sugar. Mix well and add an egg. Whisk the entire mixture until it is smooth. If you prefer, this is also a good moment to add some fresh berry puree if you want to add some extra color and flavor to your mini cheesecakes. I made two half batches of plain and berry flavored minis. 

Spoon the cream cheese mixture on top of the prepared crusts. Fill the cups to about 3/4 full of the mix. Place these in the oven preheated to 350degrees F for about 15-17 minutes. After about 13 minutes I spooned the last 1/3 cup or so of my cooked down berry puree over half of my plain batch. This cooked for the last few minutes to make a sort of yummy berry jam on top of a few of my minis. Also, don't forget to lick up and enjoy every last bit of the berry goodness off of your utensils and fingers. Trust me, you won't want to let any go to waste.

Remove the done minis from the oven and allow to cool for at least 10 minutes before removing from the tin and decorating. But remember, have fun and be creative when decorating. What makes them cute isn't really the fact that they are some berry petite treats, although it helps, its the fact that each one can have its own personality, texture, and flavors.

These little treats were so fun, easy, and delicious that my roommate and I have become inspired to attempt other versions of these minis...chocolate, pumpkin, peanut butter, cookie...the possibilities are only limited by our imaginations! More reports on those mini adventures to come.

-H.BOMB

Feelin' Berry Patriotic

Hello Love Handling followers. I hope everyone had a festive fourth of July that was full of good food, booze, entertainment, and company. I had a great 4th in San Diego, where I spent it with some of my best friends just eating some vegetarian BBQ food (not on purpose, but still delicious), and drinking lots of sangria (thus we couldn't drive to the fireworks show, but instead shared some giggles watching them on TV). It was potluck style, and there were some amazingly delicious contributions, such as baked mac 'n' cheese, and a wonderful caprese salad. One of my favorites was Mexican Street Corn, which I certainly plan on making one day because it was just oh so addicting. Here is the link to the recipe that was said to be used to make this fabulous tasting side.

Photo courtesy of Diane Twitchell

I personally opted to bring a sweet treat for the post-BBQ pig out, which introduces LHF's new flavor of the month: berry. With perfectly summer ripe strawberries and blueberries, I skewered them, drizzled them with chocolate, and then added colorful sprinkles, and some red, white, and blue star-shaped marshmallows. As they were not too heavy of a dessert, they were the perfect follow up to gorging ourselves on other foods from the potluck. The red, white, and blue color scheme added a berry nice and patriotic touch of color to the meal, and I mean c'mon, who can resist chocolate covered...well, anything?

-Ianna

Vegan Coconut Lemon Mousse

 

Summertime brings so many great things, such as warm weather, cool water, and appetites that seek refreshing flavors. Appropriately, we present to you with a refreshing dessert that features June's flavor: lemon.

In this flavor of the month recipe, I decided to whip up a coconut lemon mousse, layered with blueberries. This recipe is fully vegan, and is a perfect alternative if you are looking to steer clear of dairy. This recipe does take a little preparation work, but worry not, it is super easy! Here is what you will need:

Ingredients:

-1 can of coconut milk (Do not get the fat free kind)

-1/2 cup powdered sugar (Use more or less, depending on your sweet tooth preference)

-1/4 cup lemon juice (freshly squeezed or from a bottle...I used freshly squeezed)

-2 tsp. lemon zest (grated lemon rind)

-Blueberries (or any other fruit you wish to layer with the mousse)

                *An electric mixer is needed for this!

Instructions:

-Place the can of coconut milk in the fridge overnight so the thicker coconut cream can separate from the liquid.

-After the can of coconut milk has sat in the fridge overnight, carefully open the can and scoop out the thicker cream that has settled on top into a mixing bowl. You can save the thin coconut syrup leftovers for other recipes that need a coconut flavor.

-Using the mixer,  beat the coconut cream on the low setting, increasing the speed as the milk thickens. 

-Once the milk has thickened to form a light, mousse like texture, add the powered sugar and continue mixing. Next, slowly add the lemon juice and lemon zest.

-Continue mixing until the desired mousse consistency is reached. 

-Layer blueberries and mousse in a bowl or glass. 

-I decided to chill my glass for a little while after I layered the ingredients so the mousse got even thicker and colder, but this is totally up to you.

Whipped coconut milk also makes a great addition to a variety of other dishes, such as a topping for ice cream or pie, so you can enjoy it a number of different ways, with or without lemon flavoring! 

Please, check back soon to see what other lemony recipe treats we have.

-Ianna

Sweets for the Sweetest

Everyone knows what day February 14th is. So, here's a recipe to be shared with the sweetest ones in your life. 

Cinnamon Banana Oat Cookies

  

Ingredients: 

1 ½ cups all-purpose flour

½ tsp. baking soda

1 tsp. salt

¼ tsp. ground nutmeg

1 tsp. ground cinnamon

¾ cup vegetable shortening

       *This can be substituted with butter, amongst other things.

1 tbs. vanilla

1 cup white sugar

½ cup brown sugar

2 tsp. honey

1 egg

1 cup mashed bananas (preferably over-ripe)

2 cups quick oats

½ cup sliced almonds

Instructions:

-Preheat oven to 400 degrees F.

-In medium bowl, mix flour, baking soda, salt, nutmeg, and cinnamon

-In a large bowl, mix together shortening and sugars; I used an electric beater on a medium setting until mix was fluffy. I then added the egg, vanilla, honey, oats, sliced almonds, and banana, using the electric mixer again on the low setting.

-Add dry mix to the large bowl

-Once mixed, place drop sized balls of dough on a cookie sheet, and bake for 15-20 minutes.

-Once cool, you can add icing if desired. But, the cookies are really tasty on their own!

Yum!

Baked With Love,

Ianna

Cranberry Lemon Bars

Happy January everyone.

Sorry we have been slacking so much on the updates this month. Here's a delicious spin on classic lemon bars that will make it up to you. Have fun cooking and eating!

Ingredients:

2 ¼ cups all-purpose flour

½ cup powdered sugar

1 cup butter, softened

red food coloring

1 tbs. vanilla

4 eggs

1 ½ cups white sugar

½ cup fresh lemon juice

2 tbs. lemon zest (fresh grated lemon rind)

*This can also be purchased at most grocery stores dried…but I highly recommend the fresh stuff!

1/3 cup dried, sweetened cranberries

Directions:

-Preheat oven to 350 degrees F.

Crust

-Mix 2 cups flour and powdered sugar together in a medium bowl. Mix in softened butter. Mix until combination becomes doughy consistency. Add desired amount of red food coloring for a desired aesthetic touch. I pressed the dough into two 8x8 in. pans, although you could use one larger pan of equal area if preferred.

-Bake crust 15-20 minutes, until browning on the edges.

Lemon Toping

-Beat together eggs, white sugar, vanilla, lemon juice, and lemon zest until thoroughly mixed. I beat this mixture for about one minute. Mix in dried cranberries. Pour the mixture over crust, equally amongst the 2 pans.

-Bake another 20-25 minutes, or until lemon topping has set.

-Sprinkle powdered sugar on top once bars have cooled.

Mmmm.

And check back with us soon, because we have got some fixings that will...shall I say....wake you up, using our new flavor of the month. COFFEE.

-Ianna

Chocolate Peppermint Creme Brulee

Another holiday twist on an old favorite! My concoction for Peppermint month takes classic creme brulee and jazzes it up with hints of chocolate and peppermint to make a decadent holiday dessert. This treat is perfect for entertaining because you can even prepare it a few hours ahead of time!


INGREDIENTS                                                            ALSO


4 egg yolks                                                                    4 small bowls or mugs
4 tbsp. sugar                                                                 1-2 baking dishes 
1/2 tsp. vanilla extract                                                1 medium mixing bowl
1/2 tsp. peppermint extract                                       1 saucepan
2 oz. unsweetened chocolate                                     1 double broiler
2 1/2 c. heavy whipping cream    
1 c. peppermint candies or candy canes, crushed
~makes 4 servings


Begin by preheating oven to 300 degrees Fahrenheit. In a mixing bowl, cream together egg yolks and sugar until creamy. 


Pour cream into a saucepan and stir over a low heat, never quite allowing it to boil. While the cream is cooking, add the vanilla and peppermint extracts. Melt in the chocolate slowly by chopping into chunks and adding them gradually. When the cream is about to reach a boil, remove it from the heat and slowly add it to the egg mixture. Be sure to add it very slowly so that the hot cream does not cook the eggs. Mix and combine well.


Pour entire cream mixture into the top of a double broiler. If you don't have a double broiler, you can also make one using a large pot and a pan that can rest on top of it. Stir over the boiling water until mixture thickens and can coat the back of a spoon. Remove mixture from heat and pour into 4 small bowls sitting in your baking dishes. Add boiling water to the baking dishes to make a water bath that the bowls will sit in as they bake. Fill the baking dish so that the small bowls are about halfway submerged in water. 


Everyone's oven and baking dishes are different, so the time to bake these will vary. I baked mine for about an hour, but be sure to keep a close eye on yours after about 30 minutes. You will know they are done baking when the cream mixture has cooked to a thick, firm custard. When they are done baking, remove the bowls from the oven and their water bath and refrigerate them until you are almost ready to serve. This can be a few hours or even over night. 


When you are getting them ready to serve, preheat your oven on its broiler setting. Crush up candy canes or peppermint candies to make a sort of peppermint dust. Pour the dust over the top of the baked cream dishes to make a top layer of peppermint. Put this in the broiler and allow it to melt the candy for about 5 minutes to make a peppermint shell on top. Remove from the oven and allow the cream to resettle for a few minutes, then enjoy! The best way to go about eating this delicious treat is to crack the shell with your spoon, and get a little peppermint shell and a little chocolate cream in every bite! Happy Holidays and Happy December everyone!


-H.

Chocolate Brown Sugar Banana Muffins

As November is passing by faster than I can seem to keep up with, I thought it was about time for the second installment of our banana themed “flavor of the month”.  I decided to take this recipe in a sweeter direction, and make something more along the lines of a dessert. What I cooked up was chocolate chip banana muffins with a brown sugar crumble topping. They're almost cupcake-like. I gave them to my friend for his birthday, and he seemed to enjoy them, so hopefully you will too!

Ingredients 

1 1/2 cups all-purpose flour 

1 teaspoon baking soda 

1 teaspoon baking powder 

1/2 teaspoon salt 

3 over-ripe bananas, mashed  

3/4 cup white sugar 

1 egg, lightly beaten 

1/3 cup butter, melted 

2 tsp vanilla 

3/4 cup semi chocolate chips  

Brown sugar crumble topping 

1/3 cup packed brown sugar 

2 tablespoons all-purpose flour 

1 ½ tablespoon butter

Directions

-Preheat oven to 375 degrees F

-Lightly grease muffin tray, or line each compartment with muffin paper

-In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Add chocolate chips. Stir in banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

-For the topping, in a small bowl, mix together brown sugar and flour. Cut in butter until coarsely mixed. Sprinkle topping over muffin batter in tray.

-Bake 18 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean.

 

 

-Ianna

Apricot Ginger Banana Bread

I think just about every family has a recipe or two that has been handed down from grandma that takes everyone back to their childhood. Its that recipe that upon tasting it you are brought back to being a kid in the kitchen, barely able to see over the stove, licking the batter out of the bowl. For me, that recipe is banana bread. This recipe was inspired by a take on my grandma’s banana bread and one of my favorite teas, an Apricot Ginger Black Tea. Its a combination of both nostalgic memories with my grandmother as well as the spicier tastes I have grown to love. Just throw in some chewy chunks of tangy apricots, and you have an alluring twist on grandma’s specialty.

INGREDIENTS                                            ALSO                                     

3 very ripe Bananas                                     large bowl

1 cup dried Apricots, cut into chunks        medium bowl

½ cup Butter, softened                               small bowl

¾ cup Brown Sugar                                     loaf pan

¼ cup Honey

1 tsp. Vanilla Extract

½ cup Milk

2 cups All Purpose Flour                                                               

½ tsp. Baking Soda                                                                        

1 tsp. ground Cinnamon

½ tsp. ground Ginger

¼ tsp. ground Nutmeg

Preheat oven to 350⁰F, and grease your loaf pan. In a small bowl, smash your bananas until they are smooth; I personally like to leave it a little chunky though. In a large bowl, cream together butter and brown sugar. Add honey, bananas, milk and vanilla, mixing well.

In a medium bowl, mix together flour, baking soda, cinnamon, ginger, and nutmeg. Once this is blended together, gradually add it to the bowl of wet ingredients in thirds. After you have mixed the batter together, fold in the chunked apricot pieces. Pour the batter into your loaf pan and bake for about 1 hour. You will know its nearly done once you begin to smell ginger wafting through your kitchen.

Allow it to cool for about 10 minutes, if you can wait that long! Enjoy it with some milk or hot tea.

-H!