I overbought food the other day. Saw the bananas, had to buy them, and then, like clockwork, forgot to eat them. Which means they turned that sickly shade of brown that makes me want to just huck them into the trashcan.
Be that as it may, I made a promise to myself not to waste food. Find a solution, and find it fast. That’s my new motto. So I did what any good baker would do, I threw them into donuts… or banana bread… or donuts. I’m really not sure what the ended up being. Well, besides delicious. And I didn’t want to wait an hour to eat them, so I popped the mix into my donut pan and made up a batch of these chocolate chip banana bread donuts… or whatever.
Chocolate Chip Banana Bread
2 ripe bananas, smashed
2 & 1/2 tablespoons of melted butter
1/2 cup of sugar
1 egg, beaten
1 teaspoon of vanilla
1/2 teaspoon of baking soda
Pinch of salt
3/4 cup of all-purpose flour
Handful of chocolate chips (a 1/4 cup seemed too much)
Preheat oven to 350. In bowl, mix mashed bananas and butter. In a seperate bowl, mix sugar, egg, and vanilla. Add baking soda and salt and mix. Add flour and mix. Add chocolate chips and fold into batter.
Fill donut pan ring about 2/3 full without covering the center peg. Bake for 10 to 12 minutes, or until an inserted toothpick comes out clean.
Let cool in baking pan for 5 minutes. Remove and enjoy.
Makes six donuts.
A while back I bought a donut pan, hell-bent on baking up a storm. The only problem is, I’m on a diet – technically. Which means, I can’t really eat all these baked goods that I want to make. So that means I’m either waiting for company to come over, or I’m shoving the sweet treats at my co-workers. But, as luck would have it, my cousin is coming to visit me this weekend. And since I didn’t have anything better to do while I was cleaning the house, I decided, why not bake up a batch of donuts. Perfect for breakfast, right?
So I went through my cabinets and oddly enough, I have all the ingredients to make donuts from scratch. Who knew? I even had a can of chocolate frosting, making it way easier than making some.
So bring it on! I’ve got donuts awaiting my cousin’s arrival!
Chocolate Glazed Baked Donuts
2 cups flour
3/4 cup sugar
1 & 1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp Salt
3/4 cup milk
2 beaten Eggs
2 tbsp melted Butter
1 can of chocolate frosting
Preheat oven to 425. In a large bowl, combine dry ingredients. Add milk, eggs, and butter. Stir until well mixed. Pour batter into a sprayed donut pan, filling rings about 2/3 full (about 3 tablespoons). Make sure center is not covered.
Bake about 8-10 minutes, or until tops spring back when pressed. Remove from oven and let sit in pan for 5 minutes.
Remove from pan and place on cooling rack.
Heat a half a cup of frosting in a microwave safe bowl for 30 seconds. Frosting should be malleable, but not watery. Dip donuts in frosting, turning in a clockwise fashion to cover the top. Place donuts on cooling rack to rest.
Serve and enjoy!
Spent a fabulous Saturday cooking and crafting yesterday with two of my favorites. When we get together, we’re always looking for something to do in the kitchen. And since my oven is working again (!) we decided we had to bake something. That’s when the term “monkey bread” came up.
I have a confession to make. I’ve never made Monkey Bread before. I feel like it’s a New England thing or New Hampshire thing or something, but all of my friends around here know what it is and know how to make it. I did not grow up eating Monkey Bread, so it’s been one of those things that I’ve always wondered about.
What is it? Basically it’s cinnamon and sugar doughy baked goodness. So not good for you. That, however, did not stop us.
Want to make your own? Follow this:
1 can of 16.3 oz PIllsbury Grands Buttermilk Biscuits
1/4 cup of granulated sugar
1/2 teaspoon of cinnamon
1/2 cup of brown sugar
6 tablespoons of melted butter
Preheat oven to 400 degrees F. Lightly grease or butter a glass baking dish. In a large bowl, mix granulated sugar and cinnamon.
Separate biscuits and cut into quarters. Place in the cinnamon-sugar bowl. Mix until biscuits are completely covered. Place into baking dish.
In a small bowl, mix brown sugar and melted butter. Pour over biscuits.
Bake for 20-25 minutes, or until golden brown and no longer doughy in the center. Let cool for 10 minutes. Pull apart and serve.
You’ll see that the biscuits fall apart all delicious and flaky when you eat them:
Our oven doesn’t work and I want to eat some baked sweet potato fries.
Yes, you read that correctly. Our oven doesn’t work. Every time we preheat it, the temperature drops 200 degrees the moment you open the oven and then can’t climb back to the optimum temperature for another 30 minutes (if we’re lucky). It’s been driving me crazy. I can’t bake any cookies or cakes.
So when I decided to follow the sweet potato trend, I pulled a Tim Gunn and made it work.
Luckily our broiler works. So I put the broiler on low and let that warm up. I peeled the sweet potatoes and the cut them into half inch pieces. Tossed them in a dash of olive oil, black pepper, sea salt, and garlic powder. I baked them for 12 minute, turned them over, and then baked another 12 minutes until they got a light char on them.
They actually came out crispy, and I’m so glad I made them!