The holidays are upon us and desserts are always a great dish to bring to any family or friend gathering. However, fruit cakes, and cookies can get a little boring. Experimenting with different frostings, flavors, colors, and dessert accessories always makes for a unique cake confection. If you aren't that great of a cook, don't fret. Banana Bread is always a great stand-by and is very easy to cook up. It is a favorite in my family for any get together, and will surely become one of your favorites.
Delicious Banana Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar (can substitute with part white sugar if necessary)
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas
- Maple syrup
- 1/2 teaspoon of cinnamon (optional)
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended, add cinnamon if you'd like. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Once poured, drizzle maple syrup on the top of the loaf, don't be shy! It makes for a great sticky treat.
- Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
This recipe is absolutely delicious! Mind your oven and check on the bread after about 45 minutes. Your whole house will smell like bananas. It makes enough slices for about 10 servings.
Gourmet Caramel Cupcakes Recipe
Ingredients
Cupcakes
- 2 1/2 cups sifted all-purpose bleached flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter , softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Icing
- 2 cups firmly packed brown sugar
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 tablespoons unsalted butter
Directions
To make cupcakes, preheat oven to 350°. Line muffin pans with 16 to 18 baking cups. Sift flour, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, beat butter with electric mixer until creamy, about 30 seconds. Add sugar, 1/2 cup at a time, and beat until mixture is fluffy and has lightened in color, about 2 minutes. Add eggs, 1 at a time, and vanilla, beating for 15 seconds after each addition. Add flour mixture to butter mixture in thirds, alternating with 2 additions of buttermilk (1/4 cup each). Beat batter with a rubber spatula just 2 to 3 strokes after each addition. Fill cups to 3/4 of an inch from top. Bake until a toothpick comes out clean, 20 to 24 minutes. Cool before icing.
To make icing, combine sugar, salt, and milk in a saucepan and bring to a boil over medium-high heat, stirring occasionally. Continue to boil until 1/4 teaspoon of syrup forms a soft ball when dropped into a bowl of ice water, or until a candy thermometer reaches 232°. Remove pan from heat and stir in butter until melted. Allow caramel to cool until lukewarm. With electric mixer on high speed, beat until smooth and lighter in color, about 4 minutes. Spread on cupcakes.
To make icing, combine sugar, salt, and milk in a saucepan and bring to a boil over medium-high heat, stirring occasionally. Continue to boil until 1/4 teaspoon of syrup forms a soft ball when dropped into a bowl of ice water, or until a candy thermometer reaches 232°. Remove pan from heat and stir in butter until melted. Allow caramel to cool until lukewarm. With electric mixer on high speed, beat until smooth and lighter in color, about 4 minutes. Spread on cupcakes.
These will make you dream about caramel for days!!
Happy baking!
