Banana Bread

For a couple weeks I took a break from my scones, not because I wanted to, but because there was cornbread to be had and then banana bread.  My freezer was filling up with too many bananas again and it was time to get rid of some, plus I was in a baking mood.  I've already shared my number one way to use up bananas.  Banana bread is number two.  I guess I really shouldn't say that, it just depends on my mood.  This time I gave my roommate the option and he went for the bread.  

Since I was kinda leaning toward cake when I asked, I drizzled some icing over it. I wanted to make it to take for breakfast, I I opted to make a couple mini loaves and 6 muffins, but normally I would just make one big loaf or 4  mini ones.  This is another recipe that I have been making forever.  For the life me I don't know why, but almost every time I forget the walnuts.  They are, in my opinion, what makes the bread.  I end up dumping them in after it's been poured in the pan and trying the swirl it around a little bit.  I remembered this time before pouring the batter in the pans:)  We're improving! 

Banana Bread
makes 1 regular loaf  or 4 mini ones
Bread:

• 3 or 4 over ripe bananas (if frozen thaw)- mashed
• 1 cup sugar
• 1 1/2 cup flour
• 1/4 melted butter
• 1 tsp baking soda
• 1 tsp salt
• 1 cup chopped walnuts

Glaze:

• 1/4 cup powdered sugar
• 1 to 2 tbsp milk

1. Preheat oven to 325 degrees. 
2. Cream the sugar and bananas together with the butter.  
3. Mix in the remaining ingredients- saving the walnuts for last.
4. Pour into a greased 9" bread pan.  Bake for 1 hour.  If you use muffins, they will take about 30 to 40 minutes and the mini loafs will still take about an hour.  Start checking them at 40 minutes, just to make sure.  A toothpick will come out clean when it is done. 
5. Let cool.  While it is cooling mix the powdered sugar and milk together in a small bowl.  Add milk one teaspoon at a time until the mixture is no longer clumpy but a smooth mixture that is not too runny. (Clear as mud?) 
6. Drizzle over the bread. 

Enjoy!   

Tasty Spinach Pasta with Walnut Sauce

It has been raining pretty much every day since last Friday.  I've only road my bike to work once this week. ONCE.  Tomorrow's not looking to good either.  It's also been cooler than normal.  I can't really complain much about that, it's much better than the humid, hot, rain-just-makes-it -worse weather that is much more common in the summer here.  Still, temperatures below 80 degrees in the middle of summer is suddenly cold and warrants comfort like foods like tomato soup and grilled cheese sandwiches.  Add to the list Spinach Pasta with Creamy Walnut Sauce. 

From Fresh Flavor Fast, this recipe is quick, not too heavy as it might sound, and really good as a leftover for lunch the next day.  I couldn't find spinach linguine, but I spaghetti is a close enough choice. Other than that switch, I followed the recipe in amounts and all.  If you are like me and do not have a food processor, just a blender, I would dice up the garlic clove instead of throwing it in whole.  I also crushed the walnut halves to make it easier on the blender.  As an FYI, the cream mixture got pretty thick.  Maybe it's suppose to do this.  I probably was distracted and let it blend too long, but it was fine and mixed in with the pasta easily.   

Ingredients 

 I lost my pictures, so this is from Martha Stewart

• 2 cups walnut halves 
• 1 pound spinach spaghetti
• Coarse salt and ground pepper
• 1 cup heavy cream
• 1 clove garlic
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/2 cup chopped parsley

1. Cook the pasta according the package in a large pot of boiling salted water until al dente. When finished, drain and return to the pot. 
2. Meanwhile, In a large heavy skillet over medium heat, toast the walnuts in small batches. Shake the pan occasionally until fragrant and starting to darken, 2 to 3 minutes.  
3. In the blender, combine half of walnuts, the cream, and garlic and blend until smooth; season with salt and pepper.
4.  Toss with pasta, remaining walnuts, Parmesan, and parsley. Serve with more Parmesan.

Enjoy! 

Quick Ravioli Dinner

• I have been really good this week.  Before I went grocery shopping on Sunday I went through my cookbooks and recipes to pick out a few things to make this week.  I haven't done that in a long time.  To top it off, I'm actually making them.  Something always gets in the way normally, a late meeting, a happy hour drink, a free concert. These somethings always cause me to get home later and wanting to spend zero time cooking and reaching for the Trader Joe's Pot Stickers.  I am out of pot stickers so I had to find some easy and quick recipes to replace them. 
• Real Simple is pretty awesome at doing that, except they always seem to require some ingredient that I don't have and won't have much need for after one recipe.  This recipe for Cheese Ravioli with Toasted Walnuts requires all staples (at least in my kitchen) although I did change up the cheese because, for once, I didn't have Parmesan on hand.  It was really good and quick to make.  Perfect for after a long meeting.   
• Cheese Ravioli with Toasted Walnuts
• Ingredients: 

Delicious!

• 1 14-ounce package frozen cheese ravioli 
• 1/3 cup olive oil
• 1 clove garlic,diced
• 1/2 cup walnuts, roughly chopped
• 2 teaspoons lemon juice (one lemon fresh squeezed)
• salt and pepper
• 2 tbsp dry flat-leaf parsley
• 1/4 cup grated Asiago Cheese 

Directions: 

1. Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
2. Meanwhile, heat the oil in a medium skillet over medium heat.
3. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
4. Stir in the lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, the parsley, and the reserved cooking water.
5. Add the ravioli and toss to coat. Divide among plates and sprinkle with the Parmesan.

The Best Way to Use Brown Bananas

Whenever I buy bananas, I rarely make it throw the whole bunch and have one that gets over ripe and ends up in the freezer.  Every few months I have a stock pile and have to throw out a number of freezer burned ones, there are usually enough left over for one of my favorite baked goods ever. Ever.  My mom started this frenzy, but she doesn't stock piles the bananas in the freezer forever.  It's on par with her cinnamon rolls.  Every time it's a wonderful treat. 

Baking wise, I'm pretty sure you can't screw it up.  You can use new bananas, but the more mushy they are the better.  Mom typically mixed this up with the last bananas of the bunch.  I have a habit of forgetting the walnuts until the frosting is done and have to sprinkle them on top.  This time I remembered and put them in the batter and in the frosting.  And naturally, I did have some shortening but I didn't open it to see how much so I didn't buy anymore.  In the middle of mixing things up I went to three different delis in the yucky rainy weather before finding more.  Still so yummy and worth it. 

Any guesses to what it is?   

The most amazing thing ever.

Banana Cake! 
Ingredients

Cake:

• 1 1/2 cup sugar
• 1/2 cup shortening
• 1 tsp vanilla
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 mashed bananas
• 1/2 milk
• 1/2 cup walnuts (optional)

 Frosting:

• 2 tbsp butter
• 3 tbsp milk
• 1 tsp vanilla
• 3 cups powdered sugar (more or less)
• 1/2 cups chopped walnuts (optional)

1. Preheat the oven to 350 degrees. 
2. In an large bowl cream together the sugar and shortening.  Add the vanilla and eggs.  Beat until fluffy.  Add the bananas and milk.  Mix until combined. 
3. Mix the flour, salt, and baking soda in a small bowl.  Slowly add to the banana mix.  Mix in walnuts.
4. Pour into a greased 9 x 13 pan and bake for 25 to 35 minutes, until toothpick comes out clean. 
5. Cool well before frosting.
6. To make the frosting mix everything except the sugar. Slowly add the sugar in cup by cup and stir until smooth.  Mix until spreadable but not runny.   Add in walnuts.  Spread over cooled cake.

Enjoy!