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honey

Breakfast/ Desserts

Peanut Butter-Banana Nut Pound Cake

 

peanut butter banana nut pound cake

This pound cake is perfectly balanced with the flavors of the peanut butter, banana and pistachios. Making this pound cake slightly sweet AND slightly savory.

pb-banana-bread-mise-en-place-41

It’s always easier to execute a recipe by getting all of your ingredients organized first.

pb-banana-bread-mise-en-place-12

Then measure out each ingredient and sort by the order you’re going to use the ingredient in executing the recipe. This process, called ‘mise en place’ – which means everything in its place, will save you so much time and possible heartache. It’s like the law of gravity. It just works, so you gotta do it! Let’s get started.

You’re going to preheat your oven and preparing your baking pan. You can go traditional and grease-flour your pan but I’ve found that non-stick cooking spray, when applied correctly, works just as well and is much easier.

Sift together your dry ingredients: flour, salt, baking soda, baking powder and cinnamon. Next you’ll cream the butter product with the brown sugar and peanut butter. Be sure to incorporate lots of air into this mixture; it will help the pound cakes rise properly.

artisan-mixer1

Add your eggs, as instructed, followed by the mashed banana and vanilla.Then add the flour mixture and sour cream, alternately. Then you’ll fold in the pistachios by hand with a spatula. Pour the batter into your prepared baking pan and smooth out the top with the spatula.

pb-banana-bread-two-loaves1

Bake for 50 to 65 minutes. I recommend checking at the 45-minute mark, because the baking process accelerates toward the end. It is very easy to over bake a pound cake, unless you are monitoring closely. The top should be golden brown and an inserted toothpick should come out clean.

pb banana bread 2

After cooling in the pan for about 10 minutes, remove and let cool complete on a wire rack. You can freeze a whole loaf for up to 2 months in an airtight container. But I recommend enjoying it warm fresh out of the oven!

deliciously simple 3

Peanut Butter-Banana Nut Pound Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 loaf

Peanut Butter-Banana Nut Pound Cake

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 1/2 cups brown sugar
1/2 cup peanut butter (crunchy or smooth)
3 eggs
1/2 cup ripe banana, mashed (about 2 small or 1 large banana)
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 cup pistachios, chopped (optional)

Instructions

Preheat your oven to 350 F degrees. Generously coat a 9x5-inch loaf pan with non-stick cooking spray. Set aside.

In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of a stand mixer, cream together the butter, brown sugar and peanut butter until light and fluffy (at least 5 minutes).

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed, between additions. Add the mashed banana and vanilla.

Continuing on low speed, add the sifted flour mixture and sour cream, alternately; begin and end with the flour mixture. Beat just until combined. Fold in the pistachios with a spatula by hand.

Pour the batter into the prepared baking pan. Smooth out the top with your spatula.

Bake for about 50 to 65 minutes. The top should be gold brown and a toothpick inserted in the center should come out clean. If the top is browning too quickly, cover loosely with aluminum foil. I recommend checking your pound cake at the 45-minute mark. The baking process accelerates toward the end and it can be easy to over bake your cake.

Cool for at least 10 minutes in the pan before removing. The sides should start to come away from the pan to make removal easier. Then remove the loaf and cool completely on a wire rack.

Slice while still warm and enjoy with butter on top. Store any remaining slices in the refrigerator. The whole loaf may be frozen for up to 2 months.

http://bakedchicago.com/peanut-butter-banana-nut-pound-cake-recipe/

Breakfast

Coconut-Mango Upside Down Baked French Toast

featured image of coconut-mango upside down baked french toast #shop #JungleFresh

Nothing wakes you up like a delicious breakfast. Recently, I was inspired to try something totally different after seeing a TV chef slice up some fresh mango. Thankfully, my local grocery store has a great variety of fresh fruits like mangos, plantains and papaya. I even discovered a new fruit (at least it was new to me!) called pummelos. Amazing!

mangos at Walmart #shop #JungleFresh

JungleFresh Shop Walmart papaya closeup

plantains at Walmart #shop #JungleFresh fresh produce

pummelos at Walmart #shop #JungleFresh

organizing ingredients for coconut-mango upside down baked French toast #shop #JungleFresh

I got all my ingredients organized, including non-dairy coconut milk and orange-mango juice, to use in the recipe. I’ll also serve these beverages along with the Coconut-Mango Upside Down Baked French Toast.

toasting coconut for the coconut-mango upside down baked French toast #shop #JungleFresh

Toasting coconut flakes in a skillet takes only a few minutes, and the aroma is intoxicating.

slicing mango for the coconut-mango upside down baked French toast #shop #JungleFresh

If you’ve never done it before, slicing a mango can be a bit confusing. This video from the National Mango Board shows you how to cube or slice a mango. It’s surprisingly easy.

[youtube id=”http://youtu.be/WkCYV7v7P3M” width=”620″ height=”360″]

coconut-mango upside down baked French toast about to go into the oven #shop #JungleFresh

This is what all of the ingredients will look like inside the prepared pan before you pop it in the oven.

coconut-mango upside down baked french toast #shop #JungleFresh

And here’s what Coconut-Mango Upside Down Baked French Toast looks like on your plate! Topped with the toasted coconut flakes, sliced mango, and honey, the dish is plenty sweet without any additional condiments for me. But you may wish to dust it with some confectioners’ sugar. Any way you serve it up, it is soooooo good.

top the coconut-mango upside down baked French toast with confectioners' sugar, if desired, #shop #JungleFresh

Coconut-Mango Upside Down Baked French Toast

Rating: 51

Cook Time: 20 minutes

Yield: 4 servings

Coconut-Mango Upside Down Baked French Toast

Ingredients

1 cup unsweetened flaked coconut, toasted
4 tablespoons butter
4 tablespoons honey
1 teaspoon ground cinnamon
2 mangos, thinly sliced
3 eggs
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/2 cup mango-orange juice
1 cup unsweetened coconut milk
8 slices French bread, sliced 1-inch thick

Instructions

Preheat your oven to 400 F degrees. Generously grease a 13x9-inch baking pan. Set aside.

Place the flaked coconut in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. Do not overcook.

In a small microwavable bowl, melt the butter. Then mix in the cinnamon, honey and toasted coconut. Pour this mixture into the prepared baking pan, spreading it to evenly coat the bottom of the pan. Space the sliced mango evenly over the coconut mixture.

In a shallow bowl, whisk together the eggs, vanilla, salt, juice and milk. Dip both sides of the French bread into the egg mixture, letting it soak up the liquid. Then place it in the prepared pan.

Bake for 20 minutes, or until golden brown. Invert onto a serving platter and serve immediately.

The coconut-mango upside down baked French toast is mildly sweet without any garnishes, but you may prefer to sprinkle confectioners' sugar on top or use your favorite syrup.

Notes

You could also prepare this the night before, all the way up through placing the French bread slices dipped in egg batter into the prepared pan. Securely wrap with plastic wrap overnight. Remove from the refrigerator while you're preheating the oven. Continue cooking as directed.

http://bakedchicago.com/coconut-mango-upside-down-baked-french-toast-recipe/

Desserts

Heavenly HALO Olive Oil Cake

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

The olive oil I selected for my recipe was Arbequina. Arbequina is native to the Mediterranean and the Middle East. Arbequina olives produce an extra virgin olive oil that is intensely aromatic and its flavor profile strikes a delightful balance between grassy and peppery notes, finishing with a buttery almond flavor.

I thought that this particular olive oil flavor profile was perfect for an almond-olive oil cake – so I created a recipe for what I am calling Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze. HALO stands for:

  • Honey,
  • Almond,
  • Lemon and
  • Orange

In both the cake batter and in the glaze, the honey, almond, lemon and orange come together in harmony with the olive oil for a symphony of (almost) sinful flavor.

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

The recipe is simple and you don’t have to bring out the stand mixer. Everything combines easily by hand in just a few mixing bowls.

When you taste the cake, you can tell that it’s made with olive oil because it’s so moist. And you don’t have to smother the cake in glaze because there’s a delicate sweetness to the cake itself that comes from the buttery almond flavor of the Pompeian Arbequina Extra Virgin Olive Oil.

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

I absolutely loved how this cake turned out and can’t wait to use the other Pompeian Varietals in my cooking. The other Pompeian Varietals are stronger, bolder in their flavor profiles and lend themselves more to savory dishes. But the Arbequina olive oil is so light and versatile that you could use it in almost any baking recipe.

What’s your favorite recipe for baking with olive oil?  If you use the Arbequina extra virgin olive oil in your next baking recipe, be sure to share it here on Baked Chicago. I’d love to hear how it turned out for you. Now pardon me, but a slice of cake and a cup of coffee are calling my name….LOUDLY.

Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze

Rating: 51

Cook Time: 45 minutes

Yield: 12 servings

Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze

Ingredients

For Cake:
1 1/2 cups plus 2 tablespoons whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon sea salt
3 large eggs
3/4 cup dark brown sugar
3 tablespoons honey
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
grated zest of 1 medium lemon
1/2 cup orange juice
For Glaze:
2 tablespoons unsalted butter
1 cup confectioners' sugar
3 tablespoons milk
1 tablespoon fresh lemon juice
1/2 cup dry roasted almonds, chopped

Instructions

Preheat oven to 350F degrees. Generously grease and flour a 9-inch round cake pan. Set aside.

In a medium bowl, whisk together flour, baking powder and salt to thoroughly combine. Set aside.

In a large mixing bowl, whisk eggs to break up yolks. Add brown sugar and whisk it thoroughly. Add the olive oil and whisk until mixture is lighter in color and thickened (about 1 minute). Whisk in vanilla and almond extracts, followed by lemon zest and orange juice.

Add dry ingredients to the mixture and whisk until thoroughly combined. Continue whisking until batter is smooth and emulsified.

Pour batter into prepared baking pan. Bake for 45 to 55 minutes. Cake is done when it pulls away from the sides of pan and springs back lightly when touched. A cake tester or toothpick inserted should come out clean.

Allow cake to cool for 10 minutes in pan, then remove it and allow it to cool completely on a wire rack.

While cake cools, make the glaze. Melt butter over medium heat in a small saucepan. When butter is melted, lower heat and watch carefully until it turns a light tan color. Swirl in pan while heating to distribute heat evenly. It should smell slightly nutty. Turn off the heat and let it cool. It will continue to darken.

In a medium bowl, whisk milk with the confectioners' sugar until smooth. Slowly whisk in butter and lemon juice. Stir in chopped almonds. Spread the glaze on top of the cake and let it set.

http://bakedchicago.com/heavenly-halo-olive-oil-cake-recipe/

Desserts

Nuttin’s Better Than Peanut Butter-Banana Nut Pound Cake

peanut butter banana nut pound cake

Pound cakes are not hard to make. Like any recipe, it’s always easier to execute by getting all of your ingredients organized first.

pb-banana-bread-mise-en-place-12

Then measure out each ingredient and sort by the order you’re going to use the ingredient in executing the recipe. This process, called ‘mise en place’ – which means everything in its place, will save you so much time and possible heartache. It’s like the law of gravity. It just works, so you gotta do it! Let’s get started.

You’re going to preheat your oven and preparing your baking pan. You can go traditional and grease-flour your pan but I’ve found that non-stick cooking spray, when applied correctly, works just as well and is much easier.

Sift together your dry ingredients: flour, salt, baking soda, baking powder and cinnamon. Next you’ll cream the butter with the brown sugar and peanut butter. Be sure to incorporate lots of air into this mixture; it will help the pound cakes rise properly.

artisan-mixer1

Add your eggs, as instructed, followed by the mashed banana and vanilla.Then add the flour mixture and sour cream, alternately. Then you’ll fold in the pistachios by hand with a spatula. Pour the batter into your prepared baking pan and smooth out the top with the spatula.

pb-banana-bread-two-loaves1

Bake for 50 to 65 minutes. I recommend checking at the 45-minute mark, because the baking process accelerates toward the end. It is very easy to over bake a pound cake, unless you are monitoring closely. The top should be golden brown and an inserted toothpick should come out clean.

pb banana bread 2

After cooling in the pan for about 10 minutes, remove and let cool complete on a wire rack. You can freeze a whole loaf for up to 2 months in an airtight container. But I recommend enjoying it warm fresh out of the oven!

Peanut Butter-Banana Nut Pound Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 loaf

Peanut Butter-Banana Nut Pound Cake

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 1/2 cups brown sugar
1/2 cup peanut butter (crunchy or smooth)
3 eggs
1/2 cup ripe banana, mashed (about 2 small or 1 large banana)
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 cup pistachios, chopped (optional)

Instructions

Preheat your oven to 350 F degrees. Generously coat a 9x5-inch loaf pan with non-stick cooking spray. Set aside.

In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of a stand mixer, cream together the butter, brown sugar and peanut butter until light and fluffy (at least 5 minutes).

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed, between additions. Add the mashed banana and vanilla.

Continuing on low speed, add the sifted flour mixture and sour cream, alternately; begin and end with the flour mixture. Beat just until combined. Fold in the pistachios with a spatula by hand.

Pour the batter into the prepared baking pan. Smooth out the top with your spatula.

Bake for about 50 to 65 minutes. The top should be gold brown and a toothpick inserted in the center should come out clean. If the top is browning too quickly, cover loosely with aluminum foil. I recommend checking your pound cake at the 45-minute mark. The baking process accelerates toward the end and it can be easy to over bake your cake.

Cool for at least 10 minutes in the pan before removing. The sides should start to come away from the pan to make removal easier. Then remove the loaf and cool completely on a wire rack.

Slice while still warm and enjoy with butter on top. Store any remaining slices in the refrigerator. The whole loaf may be frozen for up to 2 months.

http://bakedchicago.com/nuttin-better-than-peanut-butter-banana-nut-pound-cake/

Breakfast

Rise and Shine with Coconut-Mango Upside Down Baked French Toast

featured image of coconut-mango upside down baked french toast #shop #JungleFresh

Nothing wakes you up like a delicious breakfast. Recently, I was inspired to try something totally different after seeing a TV chef slice up some fresh mango. Thankfully, my local grocery store has a great variety of fresh fruits like mangos, plantains and papaya. I even discovered a new fruit (at least it was new to me!) called pummelos. Amazing!

mangos at Walmart #shop #JungleFresh

JungleFresh Shop Walmart papaya closeup

plantains at Walmart #shop #JungleFresh fresh produce

pummelos at Walmart #shop #JungleFresh

organizing ingredients for coconut-mango upside down baked French toast #shop #JungleFresh

I got all my ingredients organized, including non-dairy coconut milk and orange-mango juice, to use in the recipe. I’ll also serve these beverages along with the Coconut-Mango Upside Down Baked French Toast.

toasting coconut for the coconut-mango upside down baked French toast #shop #JungleFresh

Toasting coconut flakes in a skillet takes only a few minutes, and the aroma is intoxicating.

slicing mango for the coconut-mango upside down baked French toast #shop #JungleFresh

If you’ve never done it before, slicing a mango can be a bit confusing. This video from the National Mango Board shows you how to cube or slice a mango. It’s surprisingly easy.

http://youtu.be/WkCYV7v7P3M

coconut-mango upside down baked French toast about to go into the oven #shop #JungleFresh

This is what all of the ingredients will look like inside the prepared pan before you pop it in the oven.

coconut-mango upside down baked french toast #shop #JungleFresh

And here’s what Coconut-Mango Upside Down Baked French Toast looks like on your plate! Topped with the toasted coconut flakes, sliced mango, and honey, the dish is plenty sweet without any additional condiments for me. But you may wish to dust it with some confectioners’ sugar. Any way you serve it up, it is soooooo good.

top the coconut-mango upside down baked French toast with confectioners' sugar, if desired, #shop #JungleFresh

Coconut-Mango Upside Down Baked French Toast

Rating: 51

Cook Time: 20 minutes

Yield: 4 servings

Coconut-Mango Upside Down Baked French Toast

Ingredients

1 cup unsweetened flaked coconut, toasted
4 tablespoons butter
4 tablespoons honey
1 teaspoon ground cinnamon
2 mangos, thinly sliced
3 eggs
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/2 cup mango-orange juice
1 cup unsweetened coconut milk
8 slices French bread, sliced 1-inch thick

Instructions

Preheat your oven to 400 F degrees. Generously grease a 13x9-inch baking pan. Set aside.

Place the flaked coconut in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. Do not overcook.

In a small microwavable bowl, melt the butter. Then mix in the cinnamon, honey and toasted coconut. Pour this mixture into the prepared baking pan, spreading it to evenly coat the bottom of the pan. Space the sliced mango evenly over the coconut mixture.

In a shallow bowl, whisk together the eggs, vanilla, salt, juice and milk. Dip both sides of the French bread into the egg mixture, letting it soak up the liquid. Then place it in the prepared pan.

Bake for 20 minutes, or until golden brown. Invert onto a serving platter and serve immediately.

The coconut-mango upside down baked French toast is mildly sweet without any garnishes, but you may prefer to sprinkle confectioners' sugar on top or use your favorite syrup.

Notes

You could also prepare this the night before, all the way up through placing the French bread slices dipped in egg batter into the prepared pan. Securely wrap with plastic wrap overnight. Remove from the refrigerator while you're preheating the oven. Continue cooking as directed.

http://bakedchicago.com/coconut-mango-upside-down-baked-french-toast-2/

Desserts

Heavenly HALO Olive Oil Cake

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

2014-03-27_17-32-16

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

When I was asked to create a recipe for a new flavor of premium extra virgin olive oil, I jumped at the chance. I love baking with olive oil because it makes cakes so rich, moist. The folks over at Pompeian have created a premium line of mono-varietal (i.e. produced from a single grape) extra virgin olive oils called the Pompeian Varietals Collection. This new line is meant to celebrate the unique flavor profile that a single type of olive provides, while allowing the consumer a chance to learn about the unique journey behind each bottle.

The collection consists of three types of olives:

  • Arbequina – a mild-bodied extra virgin olive oil with a round taste of fruitiness and a delicate sweetness.
  • Picholine – a medium-bodied extra virgin olive oil with a fruitiness and hints of herbs that works well with meats or sauces.
  • Koroneiki – a full-bodied extra virgin olive oil with robust fruitiness and a peppery finish that is perfect for soups or salads.

One of the cool things about Pompeian Varietals is that you can track the story of the olives from harvest to your table. You can uncover the history behind each bottle — starting at the mill, country and harvest date and ending at your very own kitchen table.

The olive oil I selected for my recipe was Arbequina. Arbequina is native to the Mediterranean and the Middle East. Arbequina olives produce an extra virgin olive oil that is intensely aromatic and its flavor profile strikes a delightful balance between grassy and peppery notes, finishing with a buttery almond flavor.

I thought that this particular olive oil flavor profile was perfect for an almond-olive oil cake – so I created a recipe for what I am calling Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze. HALO stands for:

  • Honey,
  • Almond,
  • Lemon and
  • Orange

In both the cake batter and in the glaze, the honey, almond, lemon and orange come together in harmony with the olive oil for a symphony of (almost) sinful flavor.

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

The recipe is simple and you don’t have to bring out the stand mixer. Everything combines easily by hand in just a few mixing bowls.

When you taste the cake, you can tell that it’s made with olive oil because it’s so moist. And you don’t have to smother the cake in glaze because there’s a delicate sweetness to the cake itself that comes from the buttery almond flavor of the Pompeian Arbequina Extra Virgin Olive Oil.

Heavenly HALO Olive Oil Cake Recipe #PompeianVarietals #ad

I absolutely loved how this cake turned out and can’t wait to use the other Pompeian Varietals in my cooking. The other Pompeian Varietals are stronger, bolder in their flavor profiles and lend themselves more to savory dishes. But the Arbequina olive oil is so light and versatile that you could use it in almost any baking recipe.

What’s your favorite recipe for baking with olive oil?  If you use the Arbequina extra virgin olive oil in your next baking recipe, be sure to share it here on Baked Chicago. I’d love to hear how it turned out for you. Now pardon me, but a slice of cake and a cup of coffee are calling my name….LOUDLY.

Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze

Rating: 51

Cook Time: 45 minutes

Yield: 12 servings

Heavenly HALO Olive Oil Cake with a Brown Butter, Citrus & Almond Glaze

Ingredients

For Cake:
1 1/2 cups plus 2 tablespoons whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon sea salt
3 large eggs
3/4 cup dark brown sugar
3 tablespoons honey
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
grated zest of 1 medium lemon
1/2 cup orange juice
For Glaze:
2 tablespoons unsalted butter
1 cup confectioners' sugar
3 tablespoons milk
1 tablespoon fresh lemon juice
1/2 cup dry roasted almonds, chopped

Instructions

Preheat oven to 350F degrees. Generously grease and flour a 9-inch round cake pan. Set aside.

In a medium bowl, whisk together flour, baking powder and salt to thoroughly combine. Set aside.

In a large mixing bowl, whisk eggs to break up yolks. Add brown sugar and whisk it thoroughly. Add the olive oil and whisk until mixture is lighter in color and thickened (about 1 minute). Whisk in vanilla and almond extracts, followed by lemon zest and orange juice.

Add dry ingredients to the mixture and whisk until thoroughly combined. Continue whisking until batter is smooth and emulsified.

Pour batter into prepared baking pan. Bake for 45 to 55 minutes. Cake is done when it pulls away from the sides of pan and springs back lightly when touched. A cake tester or toothpick inserted should come out clean.

Allow cake to cool for 10 minutes in pan, then remove it and allow it to cool completely on a wire rack.

While cake cools, make the glaze. Melt butter over medium heat in a small saucepan. When butter is melted, lower heat and watch carefully until it turns a light tan color. Swirl in pan while heating to distribute heat evenly. It should smell slightly nutty. Turn off the heat and let it cool. It will continue to darken.

In a medium bowl, whisk milk with the confectioners' sugar until smooth. Slowly whisk in butter and lemon juice. Stir in chopped almonds. Spread the glaze on top of the cake and let it set.

http://bakedchicago.com/heavenly-halo-olive-oil-cake/

2014-03-27_17-32-16

Tracking Pixel

Breakfast

Coconut-Mango Upside Down Baked French Toast, inspired by Disney’s The Jungle Book

featured image of coconut-mango upside down baked french toast #shop #JungleFresh

Collective Bias Social Fabric

I was 5 years old when Disney’s The Jungle Book premiered; it was the first movie I remember seeing in a theater as a child. It was a magical experience and the beginning of a life-long love of great cinema.

Like every kid who saw the movie, I wanted the happy-go-lucky Baloo to be my new best friend in much the same way he befriended Mowgli on his journey into the jungle. I remember singing “The Bare Necessities” so much that it  — or I? — became annoying to everyone around me. And there were so many interesting characters, like Kaa the sneaky snake or King Louie, a crazy orangutan. [I have an older brother Louis, so I could totally relate to that character.]

I was thrilled to learn that Disney is releasing a special Blu-Ray/DVD combo Diamond Edition of The Jungle Book on February 11, 2014, and you can get a free Jungle Book Lunch Box with the purchase of the Diamond Edition (exclusively at Walmart). So I headed off to my local Walmart to pick up some #JungleFresh produce for this #CollectiveBias #shop; I’m planning to make Coconut-Mango Upside Down Baked French Toast that my nieces and nephews are going to love when we watch The Jungle Book together for the first time.

Walmart has fresh, quality produce #shop #JungleFresh

fresh citrus at Walmart #shop #JungleFresh

mangos at Walmart #shop #JungleFresh

JungleFresh Shop Walmart papaya closeup

plantains at Walmart #shop #JungleFresh fresh produce

pummelos at Walmart #shop #JungleFresh

Walmart has really expanded its produce selections; I was surprised to see a strong variety of tropical fruits – including some I’ve never heard of before. I was focusing on mangos and coconut for this recipe but I also picked up a pummelo. I’d never seen one and didn’t know what it was or what it might be used for. Walmart has easy-to-ready signs for its produce that calls out some of the features and benefits of the ingredient, so I learned that pummelos are used in baking. Who knew? So that’s going to be an ingredient for a future recipe challenge!

organizing ingredients for coconut-mango upside down baked French toast #shop #JungleFresh

I got all my ingredients organized, including non-dairy coconut milk and orange-mango juice, to use in the recipe. I’ll also serve these beverages along with the Coconut-Mango Upside Down Baked French Toast.

toasting coconut for the coconut-mango upside down baked French toast #shop #JungleFresh

Toasting coconut flakes in a skillet takes only a few minutes, and the aroma is intoxicating.

slicing mango for the coconut-mango upside down baked French toast #shop #JungleFresh

If you’ve never done it before, slicing a mango can be a bit confusing. This video from the National Mango Board shows you how to cube or slice a mango. It’s surprisingly easy.

http://youtu.be/WkCYV7v7P3M

coconut-mango upside down baked French toast about to go into the oven #shop #JungleFresh

This is what all of the ingredients will look like inside the prepared pan before you pop it in the oven.

coconut-mango upside down baked french toast #shop #JungleFresh

And here’s what Coconut-Mango Upside Down Baked French Toast looks like on your plate! Topped with the toasted coconut flakes, sliced mango, and honey, the dish is plenty sweet without any additional condiments for me. But you may wish to dust it with some confectioners’ sugar. Any way you serve it up, it is soooooo good.

top the coconut-mango upside down baked French toast with confectioners' sugar, if desired, #shop #JungleFresh

Coconut-Mango Upside Down Baked French Toast

Rating: 51

Cook Time: 20 minutes

Yield: 4 servings

Coconut-Mango Upside Down Baked French Toast

Ingredients

1 cup unsweetened flaked coconut, toasted
4 tablespoons butter
4 tablespoons honey
1 teaspoon ground cinnamon
2 mangos, thinly sliced
3 eggs
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/2 cup mango-orange juice
1 cup unsweetened coconut milk
8 slices French bread, sliced 1-inch thick

Instructions

Preheat your oven to 400 F degrees. Generously grease a 13x9-inch baking pan. Set aside.

Place the flaked coconut in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. Do not overcook.

In a small microwavable bowl, melt the butter. Then mix in the cinnamon, honey and toasted coconut. Pour this mixture into the prepared baking pan, spreading it to evenly coat the bottom of the pan. Space the sliced mango evenly over the coconut mixture.

In a shallow bowl, whisk together the eggs, vanilla, salt, juice and milk. Dip both sides of the French bread into the egg mixture, letting it soak up the liquid. Then place it in the prepared pan.

Bake for 20 minutes, or until golden brown. Invert onto a serving platter and serve immediately.

The coconut-mango upside down baked French toast is mildly sweet without any garnishes, but you may prefer to sprinkle confectioners' sugar on top or use your favorite syrup.

Notes

You could also prepare this the night before, all the way up through placing the French bread slices dipped in egg batter into the prepared pan. Securely wrap with plastic wrap overnight. Remove from the refrigerator while you're preheating the oven. Continue cooking as directed.

http://bakedchicago.com/coconut-mango-upside-down-baked-french-toast/

Breakfast/ Desserts

Peanut Butter-Banana Nut Pound Cake

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peanut butter banana nut pound cake

I love discovering new products at the grocery store. So when I found I Can’t Believe It’s Not Butter® Deliciously Simple™ on the shelves, I was excited to try it out in a recipe.

When trying an ingredient in a recipe for the first time, it’s important to review the basics like taste and texture in order to understand how those will work in the final product. What I liked about Deliciously Simple™ is that it’s made with simple ingredients I recognize and frequently use in my baking, like non-fat yogurt and vegetable oil. So I first tried it on my morning toast. The taste was buttery and the texture was creamy – even straight out of the refrigerator. Deliciously Simple™ has no artificial ingredients, and that’s something I look for in every product I bring into my home.

So I decided to incorporate Deliciously Simple™ into a new recipe for peanut butter-banana nut pound cake. The buttery taste and creamy texture would work well with either sweet or savory foods, and this pound cake straddles that line well because of the balance of the peanut butter, banana and pistachios. Together, this pound cake is slightly sweet and slightly savory.

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It’s always easier to execute a recipe by getting all of your ingredients organized first.

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Then measure out each ingredient and sort by the order you’re going to use the ingredient in executing the recipe. This process, called ‘mise en place’ – which means everything in its place, will save you so much time and possible heartache. It’s like the law of gravity. It just works, so you gotta do it! Let’s get started.

You’re going to preheat your oven and preparing your baking pan. You can go traditional and grease-flour your pan but I’ve found that non-stick cooking spray, when applied correctly, works just as well and is much easier.

Sift together your dry ingredients: flour, salt, baking soda, baking powder and cinnamon. Next you’ll cream the Deliciously Simple™ with the brown sugar and peanut butter. Be sure to incorporate lots of air into this mixture; it will help the pound cakes rise properly.

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Add your eggs, as instructed, followed by the mashed banana and vanilla.Then add the flour mixture and sour cream, alternately. Then you’ll fold in the pistachios by hand with a spatula. Pour the batter into your prepared baking pan and smooth out the top with the spatula.

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Bake for 50 to 65 minutes. I recommend checking at the 45-minute mark, because the baking process accelerates toward the end. It is very easy to over bake a pound cake, unless you are monitoring closely. The top should be golden brown and an inserted toothpick should come out clean.

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After cooling in the pan for about 10 minutes, remove and let cool complete on a wire rack. You can freeze a whole loaf for up to 2 months in an airtight container. But I recommend enjoying it warm fresh out of the oven!

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Peanut Butter-Banana Nut Pound Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 loaf

Peanut Butter-Banana Nut Pound Cake

Ingredients

1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 cup butter, softened
1 1/2 cups brown sugar
1/2 cup peanut butter (crunchy or smooth)
3 eggs
1/2 cup ripe banana, mashed (about 2 small or 1 large banana)
1 tablespoon vanilla extract
1/2 cup sour cream
1/4 cup pistachios, chopped (optional)

Instructions

Preheat your oven to 350 F degrees. Generously coat a 9x5-inch loaf pan with non-stick cooking spray. Set aside.

In a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of a stand mixer, cream together the butter, brown sugar and peanut butter until light and fluffy (at least 5 minutes).

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, as needed, between additions. Add the mashed banana and vanilla.

Continuing on low speed, add the sifted flour mixture and sour cream, alternately; begin and end with the flour mixture. Beat just until combined. Fold in the pistachios with a spatula by hand.

Pour the batter into the prepared baking pan. Smooth out the top with your spatula.

Bake for about 50 to 65 minutes. The top should be gold brown and a toothpick inserted in the center should come out clean. If the top is browning too quickly, cover loosely with aluminum foil. I recommend checking your pound cake at the 45-minute mark. The baking process accelerates toward the end and it can be easy to over bake your cake.

Cool for at least 10 minutes in the pan before removing. The sides should start to come away from the pan to make removal easier. Then remove the loaf and cool completely on a wire rack.

Slice while still warm and enjoy with butter on top. Store any remaining slices in the refrigerator. The whole loaf may be frozen for up to 2 months.

http://bakedchicago.com/peanut-butter-banana-nut-pound-cake/

Breakfast

Oatmeal Breakfast Cookies

oatmeal breakfast cookie with peanut butter and banana

Who doesn’t like the idea of cookies for breakfast? This oatmeal breakfast cookies recipe  [with peanut butter, banana & black cherry] is very hearty and rich in fiber, while low in simple carbohydrates (e.g. white sugar).  You could call these oatmeal breakfast bars, but that sounds too plain. And these cookies are anything but plain.

The protein from the peanut butter and the magnesium from the banana – not to mention the calcium and good bacteria from the yogurt – all come together to make this a nutritious breakfast option that’s also highly portable.

oatmeal breakfast cookie with peanut butter and banana

 

Oatmeal Breakfast Cookies

Cook Time: 24 minutes

Yield: 12 servings

Ingredients

1 cup bananas, mashed (about 2 large bananas)
1/2 cup crunchy peanut butter
1/2 cup honey
1 teaspoon vanilla
2 cups rolled oats
1 cup whole wheat flour
1 tablespoon ground cinnamon
1/4 teaspoon baking soda
4 ounces black cherry yogurt
1/4 teaspoon salt

Instructions

Preheat your oven to 350° F. Line two baking sheets with parchment paper and set aside.

In a large bowl, stir together the mashed banana, peanut butter, honey, yogurt and vanilla. In a small bowl, combine the oats, flour, cinnamon, salt and baking soda. Stir the dry mixture into the wet mixture until combined.

Using a 1/4-cup measuring cup or large ice cream scoop, drop mounds of dough about 3 inches apart on prepared baking sheets. That's about six cookies per baking sheet. Using a spatula dipped in water, flatten each mound of dough to about 1/2-inch thickness.

Bake one sheet at a time for about 24 minutes or until lightly browned. Transfer the oatmeal breakfast cookies to wire racks to cool completely.

Notes

Store in an airtight container (up to 3 days) or freeze (up to 3 months).

http://bakedchicago.com/oatmeal-breakfast-cookies/

Breads

Marshmallow & Honey Banana Bread

marshmallow & honey banana bread

Today’s marshmallow & honey banana bread recipe adventure is one for the dogs! Literally. When one of my pugs, Baxter, was diagnosed with severe food allergies, I started changing out his store-bought, grain-based treats with fresh fruits and vegetables. He loves bananas and I can easily cut one up for him and Bing, one of my other pugs.  But they can only eat so many bananas before getting too much roughage in their diet, which causes a new set of digestive problems for Bing. And that means I sometimes have a bunch of bananas about to become “overly ripe.”

I faced that today and decided I wanted to try a new twist on banana bread. So I first found inspiration for a base banana bread recipe from my Better Homes & Gardens Cookbook, and then I dug into my cupboards to find what I could add for texture and flavor. I found some honey, which is a great substitute for granulated sugar in a quick bread recipe. And then I found some miniature marshmallows that I bought in December, either thinking I’d have them in my hot cocoa or I might have been planning a marshmallow baked treat for Christmas [this year I had many plans for baking, but only had time to execute about 3 of them]. I thought the gooey-ness of marshmallows, honey and smashed bananas would be a great experiment to try, while using up these waylaid ingredients.

marshmallow & honey banana bread

Marshmallow & Honey Banana Bread

Cook Time: 45 minutes

Yield: 16 servings

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 eggs, lightly beaten
1 3/4 cups mashed bananas (4 to 5 medium)
1/2 cup vegetable oil or melted butter
1 cup honey
1 cup miniature marshmallows

Instructions

Preheat your oven to 350° F. Grease the bottom and sides of two 7 1/2 X 3 1/2 X 2-inch loaf pans (or one 9 x 5 x 3-inch loaf pan), and set aside.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of the flour mixture, and set aside.

In a medium bowl, combine eggs, banana, oil and honey. Add wet mixture all at once to the flour mixture. Stir just until combined (batter will be lumpy). Fold in miniature marshmallows. Pour batter into prepared pans and spread evenly.

Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. [If using a 9 x 5 x 3-inch loaf pan, bake for about 55 minutes.] Watch carefully during the last 15 minutes of baking. If needed, cover loosely with foil during the last 15 minutes of baking to prevent over-browning.

Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely on rack. It's recommended to wrap in plastic or store in airtight container and store overnight before slicing. Makes about 16 slices.

http://bakedchicago.com/marshmallow-honey-banana-bread/

Desserts

Carob Brownies

Preheat oven to 350° F.  Lightly grease mini muffin pan with butter or shortening.

In medium bowl, cream butter and honey together thoroughly with mixer on medium speed. Add flour, carob powder and baking powder. Mix in eggs, one at a time, and then vanilla.

Use a small cookie dough scoop to fill muffin tins about 2/3 full. Bake for 8 minutes, or until sides of brownies start to pull away from pan. Remove from muffin pan and let cool completely on wire racks. Repeat until remaining batter is gone. Dust with confectioners’ sugar, if desired. Makes approximately 3 dozen mini muffins.

This recipe substitutes several traditional ingredients for healthier options:

  • Honey instead of granulated sugar
  • Carob powder instead of chocolate or cocoa powder
  • Whole wheat flour instead of all-purpose flour

This brownie recipe is a good alternative for those who may be allergic or sensitive to chocolate, or who want to cut down on simple carbohydrates. And because these brownies don’t contain chocolate or processed sugars, you can even share them (in moderation) with your dog! [If you’re going to share these with Fido, I’d recommend leaving off the confectioners’ sugar as well.] 

 

Ingredients:

1/2 cup butter
3 tablespoons honey
4 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1/4 cup carob powder
1/2 teaspoon baking powder
confectioners’ sugar for dusting (optional)

 

Number of servings: 36

Cooking time: 8 minutes

 

Breads

buttermilk cornbread mini muffins

Preheat oven to 400° F. Lightly grease two mini-muffin baking pans with butter, shortening or non-stick spray. Set aside.

In medium bowl, blend all ingredients until just moistened. Scoop batter into prepared mini-muffin pans, filling each muffin cup about 2/3 full.

Bake for 7 minutes, or until golden brown. Cool in pan for 5 minutes, before removing muffins. Transfer to a wire rack and let cool completely.  Makes 2½ to 3 dozen mini-muffins.

Use a small cookie dough scoop for consistent measuring.

 

Ingredients:

1 1/4 cups corn meal
1 cup buttermilk
3/4 cup whole wheat flour
3/4 cup toasted wheat germ
1/4 cup vegetable oil
1 egg
3 tablespoons honey
2 teaspoons baking powder
1/2 teaspoon kosher salt

 

Number of servings: 30

Cooking time: 7 minutes