Caramel Glazed Banana Bundt Cake

Caramel Glazed Banana Bundt Cake

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Bundt Cake – sweetenuf.ca

 

Usually when I have ripe bananas my go to recipe is Banana Chocolate Chip muffins but without my boys around to consume a dozen muffins in an afternoon there was no need for a double batch.  Which meant I had enough bananas for another sweet treat.

For some reason I wanted to bake a Banana Bundt cake and I came across this delicous and easy recipe on ‘A Latte Food’ blog by Michelle.  And, anything with caramel glaze to adorne it must be fabulous, right?

Whether you enjoy for dessert, breakfast or an afternoon snack, just enjoy.  Take a few minutes with your coffee/tea and sit and savour the flavours.  Don’t waste time, start mashing those ripe bananas and preheat your oven!  With approximately 14 servings you can spread a little love slice by slice.

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Banana Bundt Cake – sweetenuf.ca

 

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Banana Bundt Cake

Caramel Glazed Banana Bundt Cake

Preheat oven to 350F and grease a bundt pan.

Ingredients:

1/2 cup butter, room temperature

1/2 cup granulated sugar

1 cup brown sugar

3 eggs

2 1/2 cups all-purpose flour

2 tsp ground cinnamon

2 tsp baking soda

1/2 tsp salt

1/2 cup sour cream

3/4 cup mashed banana

1/4 cup milk

1 1/2 tsp vanilla

Method:

In a large bowl, cream butter until light and fluffy.  Add in sugars and beat until combined.  Add in eggs, 1 at a time, beating well after each.  Scrape down sides and bottom of bowl.

In a medium bowl, whisk together flour, baking soda, cinnamon and salt.  Slowly add to the creamed mixture and mix until combined.

Add in the banana, sour cream, milk andvanilla mixing until combined.

Pour batter into prepared bundt pan and smoothe the top with an offset spatula.  Bake for 45-50 minutes or until a toothpick comes out clean.

Caramel Glaze Ingredients:

1/4 cup butter

1/2 cup packed brown sugar

1/4 cup whipping cream

1 tsp vanilla

1 cup icing sugar

Caramel Glaze Method:

Melt butter and brown sugar in small saucepan over low heat.  Add in vanilla and cream and mix until combined.  Whisk in the icing sugar.

Once combined, let it sit for about 10 minutes to thicken up.  Spoon or drizzle over cooled cake.

(If glaze hardens up before your cake is ready you can warm it over a low hear, stirring, until spreadable.)

Last, but not least, enjoy!!

Cinnamon Jam Loaf

Cinnamon Jam Loaf

Cinnamon jam loaf.  The name alone makes my mouth water.  A perfect accompaniment to morning tea or afternoon coffee.  Something to give you that ‘belly hug’ on a cold winter day in Ontario or a smile if you’re fortunate enough to be sitting outside in the sunshine somewhere south.

Another wonderful recipe from Bake from Scratch, the Comfort Issue, this no mixer required loaf received rave reviews at my house!

A nut streusel elevates this simple loaf by adding crunchy sweetness and if you wish add a little sugar glaze.  This will keep for several days (should it last that long) well wrapped and you can always freeze any extras.

cinnamon jam loaf
Cinnamon Jam Loaf – sweetenuf.ca

Cinnamon Jam Loaf

Makes 1 8 1/2 x 4 1/2-inch loaf.  Preheat oven to 350F.  Line loaf pan with parchment paper.

Ingredients:

1 cup packed light brown sugar

3/4 cup sour cream

2 eggs

1/4 cup plus 2 tablespoons unsalted butter, melted

1 1/2 tsp vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup jam (blueberry, strawberry, raspberry, etc.)

Method:

In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla.  In a medium bowl, whisk together flour, cinnamon, baking powder, salt and baking soda.  Add flour mixture to sugar mixture, whisking just until combined.

Spoon 1/3 of batter into prepared loaf pan and top with 1/4 cup of jam, leaving a 1/4-inch border.  Spoon another 1/3 of batter and top with remaining jam and top with remaining batter.

Sprinkle with Nut Streusel (recipe below) and bake for 30 minutes.  Tent with foil and bake another 15 minutes or until toothpick inserted in centre comes out clean.  Cool 10 minutes then remove from pan and cool on rack completely.

Drizzle with sugar glaze – combine 1 cup icing sugar with 2 tablespoons milk or cream until smooth.

Nut Streusel:

Ingredients:

1/2 cup chopped sliced almonds (pecans, walnuts or nut of choice)

1/4 cup plus 2 tablespoons all-purpose flour

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, cubed

Method:

In a small bowl, stir together nuts, flour, sugars, cinnamon and salt.  Using your fingertips, cut in butter until pea-size crumbs remain.  Squeeze mixture into small and large clumps and sprinkle all over top of Cinnamon Jam loaf before baking.

 

Nanaimo Bars

Nanaimo Bars

nanaimo bars
Nanaimo Bar – sweetenuf.ca

Happy 2019!

Time for another sweet treat.  No, No, you say!  You have eaten and drank so much it’s time for one of those crazy green juice fasts or, I know, you’re off coffee, sugar, dairy and gluten.

But really, how long will that craziness last?  Everything in moderation and you will be fine.  Not ready for another sweet just yet.  No worries, keep this recipe on the back burner for an upcoming get together or family event.  Extras can be frozen.  Oh, and they still are great right out of the freezer, just in case!

Follow me on my baking adventures in #cookingwood!!  I’ve got a new kitchen to break in here in Collingwood so follow along on Instagram, sweet_enuf.

Baking Tip:  No custard powder?  You can sub in an equal amount of cornstarch in a pinch and I’d up the vanilla by another 1/4 to 1/2 tsp.  It is a popular ingredient in recipes for the U.K. or Australia.

Nanaimo Bars

Lightly grease a 9×9-inch pan and line with parchment paper.

Ingredients:

2 cups grahm wafer crumbs

1 cup unsweetened shredded coconut

1/2 cup chopped walnuts

1/2 cup chocolate chips

1/2 cup

1/4 cup sugar

1/4 cup cocoa powder

1 egg

1 teaspoon vanilla

Filling Ingredients:

1/2cup butter, room temperature

2 cups icing sugar

1 tablespoon custard powder

2 tablespoons milk or cream

Topping:

1/2 cup dark or semi-sweet chocolate chips

1 tablespoon butter

Method

In a large bowl, combine the graham cracker crumbs, coconut, walnuts and chocolate chips.

In a medium saucepan, over medium heat, melt the butter and add in sugar and cocoa.  Mix until well combined and remove from heat.  Allow to cool until warm and add the egg and vanilla and combine.

Add the graham cracker mixture to the saucepan and mix well.  Press evenly into prepared pan and set aside.

For the filling, using a mixer, cream the butter, icing sugar and custard powder until mixed well.  Add in the milk or cream and mix on medium speed until light in colour.

Spread filing evenly over crust and put in fridge to chill.

For topping, either in a double boiler or in microwave, combine the chocolate chips and butter and melt together, stirring until smooth.  Spread evenly over the chilled bars and let set .

For easy cutting, remove the bars from the pan and using a large knife, warmed under running water, slice into 16 even bars.  Run knife under hot water and wipe off as needed.

Enjoy!

nanaimo bars 2019

 

 

 

Lemon Blueberry Scones

Lemon Blueberry Scones

Although I can eat a scone anytime of the year now that temperatures are dropping and there is actually a few flakes of snow on the hood of my car, they seem to be calling my name on a more frequent basis.

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Lemon Blueberry Scones

If you are still purchasing your scones at the local shop stop immediately and give these Lemon Blueberry Scones a try.  One bowl baking at it’s best and no ‘knead’ to be intimidated.  Worried you’ll eat the whole batch yourself?  Which is a definite possiblilty as a warm from the oven scone is swoon worthy.  Pack your cooled scones into a ziplock bag (or maybe 2 for extra protection), freeze and thaw as desired.  Once thawed, a few seconds in the microwave to warm slightly will give you the ‘hug’ you need to start your day, or finish your day, or brighten your afternoon.  Heck, heat up 2 and share with someone!

If your new to baking remember for scones you need COLD butter and when zesting make sure to only use the outer peel not the white part underneath the skin of the lemon.  The pith is the bitter white just under the thicker skin so go lightly!  Don’t worry if you have a little more or less of the zest, whatever you have will work fine.

 

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Lemon Blueberry Scones

Most important, make sure your baking powder is fresh, fresh, fresh.  If it has been open and sitting in your cupboard for over 6 months toss and purchase the smallest container you can.  Baking soda and powder lose their magic powers so don’t buy the giant Costco container if you will not be using it up in several months!!

Fresh or frozen blueberries work in this recipe and I recommend using the small wild blueberries for the best taste.  If using frozen berries you may need to bake a minute or two longer but remember to check half way through the baking time to see how quickly they are baking.

For an extra touch you can mix a little lemon juice with some icing sugar and lightly drizzle your cooled scones!

Lemon Blueberry Scones

Preheat oven to 375F. Line a baking sheet with parchment paper.  Makes approx. 8

Ingredients:

1 3/4 cup all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon lemon zest

1/2 cup cold butter

1 egg

1/4 cup whipping cream or 18% cream

1 cup fresh or frozen blueberries

Method:

In a large bowl, combine the flour, sugar, baking powder, salt and zest.

Using a grater (I use a box grater and the larger holes) grate the cold butter on top of the flour mixture.  With your hands lightly toss the flour over the butter until lightly coated.

Stir in the egg and cream and then the blueberries (mixture may look messy) until you have everything combined.

Onto a lightly floured surface turn out dough.  At this this point you might have to gather some bits together so don’t panic.  Either pat out or roll out your dough into a large circle about 1 1/2 inches thick.  Place on prepared baking sheet.

(I find when using the frozen berries my mixture is easier to pat out but with fresh berries easier to lightly roll out.)

Using a pastry cutter or knife cut dough into 8 pieces and separate slightly.

Brush with a little cream and sprinkle with some granulated or coarse sugar.

Bake 15 minutes until golden and just firm to the touch.  Remove from oven and cool slighly before eating.

 

 

Banana Bread

Banana Bread

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Banana Bread – sweetenufblog.ca

 

 

Banana Bread, such a simple and easy recipe, with variations abounding.

Sarah Kieffer’s recipes never disappoint and her Banana Bread recipe is no exception.  The light texture, not to sweet flavour, dark flecks of ripe banana and the moistness of this bread are sure to make it’s way into your heart and belly.  It is now my ‘Go To’ recipe and after you give it a whirl I bet it will be your ‘Go To’ as well.

Sarah’s recipe calls for 1/2 cup of toasted and chopped pecan halves but I subbed in 1/2 cup butterscotch chips plus 1/2 cup of walnuts.  If you prefer chocolate chips go ahead and add them in or leave out any additions.  Make sure your bananas are nice and ripe and have your butter and eggs at room temperature for best results.

This delicious recipe is from Sarah’s The Vanilla Bean Baking Book.

Banana Bread

Grease an 8 x 4-inch loaf pan and line with overhanging parchment paper for easy removal.  Preheat oven to 350F.

Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1/2 cup pecans, chopped and toasted

1 cup ripe bananas, mashed (approximately 3)

1/2 cup sour cream

1 tbsp vanilla extract

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

Method:

In a small bowl, whisk together the flour, baking soda, salt and pecans.

In a medium bowl combine bananas, sour cream and vanilla.

In a mixing bowl, with an electric mixer, beat the butter on medium until creamy.  Add the sugars and beat on medium until light and fluffy.  Scrape down sides and bottom of bowl.  Add the eggs and mix on medium until combined.  Add the flour mixture and mix on low until almost incorporated.  Add the banana mixture and mix on low until combined.

Scrape down sides of bowl and finish mixing with spatula until completely combined.

Pour batter into prepared pan and bake 45 to 55 minutes until the top is dark brown and a toothpick inserted in the center comes out clean.

Let cool 20 minutes and remove from pan to cool completely.

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Banana Bread – sweetenufblog.ca

 

 

 

Can’t Get No Satisfaction?! Try These -Black Cocoa Brownies

Can’t Get No Satisfaction?! Try These -Black Cocoa Brownies

Recreating The Bake Feed Brownies
Black Cocoa Brownies

 

The Rolling Stones sing about it, companies make billions of dollars off it, and advertisers convince us daily of it.  What is it?  Satisfaction!

Without even realizing it we are constantly being brainwashed to be dissatisfied with ourselves.  Business is booming because we are convinced we cannot possibly reach our potential without more stuff.

The newest running shoe will make us jump higher and despite the fact we have no athletic ability we can become a super star.  The big brush mascara will make our eyes so incredible we will mesmerize everyone we meet and be hired for some incredible job somewhere.  Don’t have the latest colour palate on your walls, in your shoe selection or your clothes, why how lame are you?  Not having the right colour jacket may impact your ability to secure an apartment rental.  Everyday someone, who will make money and benefit from making us feel less than perfect, will convince us we are not enough.  Not enough for ourselves and not enough for others and if we happen to be content and  satisfied we must not be enlightened enough to know we are lacking.  Wow, how sad, I probably don’t even realize how bad off I must be because I’ve been feeling pretty happy lately.  Does this mean I’m really lacking in more areas of my life than the average Joe.  OMG, maybe I should have bought those plaid pants.  Plaid is in this year, right?  If I have new pants I’ll be more interesting, right?

My therapy for problems of the world (first world) such as this, why chocolate or caramel or peanutbutter or butter or, any combination resulting in a dessert!  Whip yourself up some sweet satisfaction in the form of Black Cocoa Brownies and when enjoying one or three make a mental list of all the things you’re content with.  Number 1 should be the fact you made such amazing brownies.

Improving ourselves is never a negative but not enjoying or embracing what we are in the quest for the unattainable seems sad and a waste of precious time.  Time that, perhaps, might be spent in the kitchen baking up today’s recipe from the July/August 2018 Bake from Scratch magazine.

Ingredients
Black Cocoa Brownies – Ingredients
Dark Chocolate
Folding in Dark Chocolate

 

Black Cocoa Brownies
Black Cocoa Brownies with a little Hallowe’en Sprinkle (Photo Credit @wavesdigitalca.com)

 

Black Cocoa Brownies

(Black Cocoa is Ultra-Dutch process black cocoa which means the cocoa beans have been rinsed in an alkaline solution, eliminating its natural acidity, darkening the colour and making the flavour more concentrated.  Black cocoa has been processed to the most extreme.)

Preheat oven to 350F.  Spray a 13×9-inch pan and line with parchment paper.  Have an overhang on the sides to easily lift brownies out of pan.

Ingredients:

2 1/2 cups dark chocolate morsels, divided

1 cup unsalted butter, cubed

1 1/2 cups granulated sugar

1 cup packed dark brown sugar

1 1/2 cups all-purpose flour

3/4 cup black cocoa powder

2 tsp kosher salt

5 eggs, large

1 tbsp vanilla extract

Method:

In top of a double boiler, melt 1 1/3 cups chocolate with the butter until chocolate is melted and mixture is smooth.  Stir occasionally while melting.  Turn off heat and whisk in sugars.  Remove from heat and let cool slightly.

In a medium bowl, whisk together the flour, cocoa, and salt.

In a small bowl whisk the eggs.  Add half of beaten egg to cooled chocolate mixture and whisk until combined.  Whisk in remaining egg and vanilla.

Fold in flour mixture until only a few streaks of flour remain.  Fold in remaining chocolate pieces.

Spread batter into prepared pan.  Bake for approximately 25 minutes until toothpick inserted in centre has only a few crumbs.  Cool competely in pan before removing to cut.

Store well wrapped on counter.  These freeze well.

Pumpkin Biscotti

Pumpkin Biscotti

 

Pumpkin Biscotti
Pumpkin Biscotti

Pumpkin seems to be the flavour of Fall here in Canada.  The combination of pumpkin, cinnamon, nutmeg and clove combine beautifully to flavour pies, cupcakes and, of course, the ever popular Pumpkin Spice Latte.

If you love PSL’s and biscotti then you will love this crisp, Fall flavoured treat which can be eaten as is or dipped in your PSL.   And if you don’t bake maybe a little subtle hinting to your friends who do will result in you being their taste tester!

A couple of years ago I tested out several pumpkin biscotti recipes and after a little trial and error this has become my go-to recipe.  This biscotti has pumpkin pie spice for the flavour and NO pumpkin puree.  I found the spice gives the biscotti the flavour required but leaving out puree allows the cookie to crisp up nicely.  I save the pumpkin puree for things like muffins and cakes (check out other pumpkin recipes on my blog).

Like all biscotti these will last in an airtight container for a couple of weeks and freeze well.  Keep these in mind for holiday and Christmas gifts.  They travel well and look pretty in festive cello bags.

No pumpkin pie spice in your cupboard?  Just combine 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves and 1/2 tsp ground nutmeg.  Make sure your spices are fresh for the best flavour.

Pumpkin Biscotti

Preheat oven to 325F.  Parchment line a large cookie sheet or 2 small cookie sheets.

Ingredients:

2 1/4 cups all-purpose flour

3/4 tsp baking powder

1 tsp salt

1 tablespoon pumpkin pie spice

1/2-1 tsp cinnamon

1/3 cup butter, room temperature

1 cup sugar

2 eggs

2 tsp vanilla

1 cup chopped walnuts

Method:

In a medium bowl whisk together the flour, baking powder, salt, pumpkin pie spice and cinnamon.

In a large bowl beat butter with sugar until light and fluffy.  Add in eggs one at a time beating after each until incorporated and beat in vanilla.

Stir in flour in 3 additions on low or by hand until mixed in.  Add in nuts and mix well.  You may find using your hands to combine the nuts into the batter works well.

Divide batter into 2 equal portions and shape each into a 2-inch by 3/4-inch log.  Place on baking sheets.  If using one sheet space about 3-inches apart to allow for spreading.

Bake for approximately 20-30 minutes until golden brown around edges (top will still look fairly light in colour).  Remove from oven and let cool 15-20 minutes until cool and easy to handle.

TURN OVEN DOWN TO 275F WHILE BISCOTTI COOLS.

perfect-pumpkin-biscotti-bakingUse a serrated or bread knife and cut into 1/2-inch slices.  Lay slices on cookie sheets and bake for approximately 8 minutes and then turn and lay on other side and bake for another 8 minutes until firm and golden brown.  Remove and cool completely.

For an extra hit of sweet, melt a little white chocolate (over low heat, of course, so you don’t burn it!) and drizzle over cooled biscotti.

Whether you dip or not is up to you but I think you’ll have to agree store bought biscotti cannot compare with these!