Showing posts with label Coconut. Show all posts

Wednesday, October 16, 2013

Nutella Swirl Banana Bread

While my husband is the traditionalist always enjoying the classic recipes, which don't get me wrong are fabulous. I still like to venture out and try new things. I love the combination of chocolate and banana, and I love Nutella, so I thought I would try my hand at making a Nutella Swirl Banana Bread. I modified my go to Lion House Banana Bread recipe to make this one. No one in the ate any besides me. No adventure I tell ya! I shared a few slices with my neighbor, who's family has become my official taste testers, but other than that I got to eat every last bite :)

Nutella Swirl Banana Bread

2 cups all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup shredded coconut (optional)
1/2 cup (1 stick) butter, softened
1/4 cup brown sugar
1/2 cup sugar
2 large bananas, or 3 small bananas mashed (1 cup)
1/4 cup sour cream
1 Tbsp milk
1/4 tsp cinnamon
1 tsp lemon juice
1 tsp vanilla extract
2 eggs, lightly beaten
1/2 cup Nutella

Preheat oven to 350˚ F. In a mixing bowl sift together the flour, baking soda, baking powder, and salt.

Stir in the coconut, if desired and set aside.

Grease and flour a bread pan and set aside.

In the bowl of an electric mixer or a batter bowl cream the butter, brown sugar, and sugar.

Beat for 2 minutes until light and fluffy.

Add the mashed bananas, sour cream, milk, cinnamon, lemon juice, vanilla, and the lightly beaten eggs.

Stir on medium until all the liquids are combined and the mixture starts to look curdled.

Add the dry ingredients in two separate additions on the lowest speed.

Mixing only until all the flour is incorporated.

Place the Nutella in a small bowl and microwave on 15 second increments until melted and smooth and is easily stirred with a spoon.

Add 1/2 of the batter into the prepared bread pan.

Spread 1/2 of the Nutella over the batter and swirl in a figure 8 pattern with a knife to give it a marbled look.

Add the remaining batter and repeat the with the remaining Nutella.

Bake for 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean, not including any melted Nutella that may happen to stick! Your kitchen should smell like chocolate banana heaven!

Remove from the oven and allow to cool in the pan for 15-20 minutes. Then remove to a cooling rack to cool completely or slice and enjoy warm!

*I highly recommend eating this warm! Who needs to wait anyway?

My son liked these slices. He said it looked like the bread was smiling at him!

Friday, September 20, 2013

Crazy Ingredient Challenge: Creamy Coconut Milk Tomato Basil Soup

Crazy Ingredient Challenge: Tomato and Coconut

I have been excited to participate in the Crazy Ingredient Challenge! I love that it makes me think outside the box and take a step outside of my comfort zone. The challenge for September is Tomato and Coconut. Although the recipe I made wasn't my all time favorite recipe it was surprisingly good. Now that it's starting to be fall, I'm in the mood for soup! There are few things more comforting that a big bowl of soup on a crisp day, especially when it's tomato soup with cheese toast or a grilled cheese sandwich. Ever since I looked on the label of Campbell's Tomato soup (that I grew up eating) I've had a hard time opening up a can to dig in. So I thought I would try my hand at this classic. Tell me what you think!

Creamy Coconut Milk Tomato Basil Soup

2 Tbsp extra virgin olive oil
1 sweet onion diced (1 1/2 cups)
2 carrots, peeled and sliced
3 cloves of garlic, pressed
1 28 oz can San Marzano whole tomato's
1 Tbsp honey
1 Tbsp tomato paste
3 cups chicken broth
1 cup water
1 tsp kosher salt + more to taste
2 tsp fresh ground pepper
3/4 cup coconut milk (6 oz)
1/4 cup fresh basil
Toasted coconut (optional)

Heat a large sauce pan over medium heat. Drizzle the olive oil in the bottom and add the onion and garlic. Cook for about 5 minutes until the onion is translucent.

Add the sliced carrots to the pan and cook for a few minutes.

Add the tomato's crushing with the back of a wooden spoon or with your hand.

Drizzle in the honey, add the tomato paste, the chicken broth, water, salt, and pepper. Taste for seasoning adjust as necessary. Turn the heat to high and bring the soup to a boil.

Reduce the heat to medium low and simmer uncovered for 30-40 minutes.

Meanwhile slice the basil into strips.

Turn off the heat. Add the basil, add the coconut milk and stir to combine.

Transfer the soup to a blender (I used my Ninja) and puree. Be careful that you have room to accommodate all the soup, blend in two batches if necessary.

Serve with toasted coconut and crackers/fresh bread/cheese toast/grilled cheese sandwich.

Thursday, May 9, 2013

Behind The Curtain Dessert Challenge: Coconut Lime Pie

Behind The Curtain Dessert Challenge for May is Coconut and Lime. The flavors of a Fiesta! Ole!

Print Recipe

Coconut Lime Pie

Pie Crust

1 cup flour
1/2 cup shortening
1/2 tsp kosher salt
1/2 beaten egg
1 1/2 Tbsp ice water
1/2 Tbsp lime juice (1 1/2 tsp)

In a mixing bowl mix flour and salt together. With a pastry blender cut the shortening into the flour mixture.

Add the beaten egg, water, and fresh lime juice.

Mix until all the ingredients are evenly incorporated. (You can refrigerate the dough at this point for an hour, I skipped this step because this dough is fabulous and forgiving).

Generously flour your work surface and roll thin.

Drape the dough over your pie pan and shape the edge as desired.

Prick the bottom and sides with a fork.

When you are ready to bake, place the pie shell into a 400 F preheated oven and bake for 10-15 minutes until the shell is puffed and the edges are lightly starting to brown. The dough does shrink a bit.

Coconut Lime Cream Filling

3/4 cup sugar
zest of 2 key limes
1 1/2 cups unsweetened coconut milk
1 cup evaporated milk
1/2 cup milk (I used 1%)
1/4 cup cornstarch
5 egg yolks
1/4 tsp kosher salt
1 cup flaked, unsweetened coconut
2 tsp vanilla extract
1 Tbsp butter
1 Tbsp fresh lime juice

Measure 3/4 of a cup of sugar into a small bowl.

With a micro-plane zest the 2 key limes and press the zest into the sugar with the back of a spoon.

In a medium bowl separate 5 egg yolks and add the 1/4 tsp of salt, whisk to combine.

In a medium heavy bottom saucepan combine the 1 1/2 cups of coconut milk, the 1 cup of evaporated milk, and the lime sugar.

Warm over medium heat until the mixture is scalded. (There will me small bubbles forming around the edge of the pan, it will start to look a little foamy, and a spoon dipped into the milk will coat the back of a spoon.)