Classic Banana Bread

I used to hate baking.  When it came to time spent in the kitchen, I would usually much rather spend it over a pot of soup or a sizzling skillet.  That is, until I got pregnant.  I have officially fallen in love with baking - really, its more like I have become obsessed with it.   This is partly because all I want to eat is baked goods.  Real food?  Blech.  Cake?  Yes please (and could you make that slice a little bigger?).

Mostly, though, its because I have very little energy for doing things like cooking (and even less for taking photos and blogging about it, sorry 'bout that).  I have had a rough third trimester, with a risk of pre-term labor, and so when I do feel up to doing anything other than laying in bed watching past seasons of Top Chef, I find myself wanting to spend the precious time making something more exciting than dinner (thats what my husband is for).

Due to my pregnancy-enhanced obsession with bananas - I also frequently find myself with an ample supply of ripe bananas just begging to be made into some kind of sweet treat.   Strangely, I had never made banana bread in my life until last month, and I haven't been able to stop making it since, determined to get it perfect.  Its super moist with the occasional crunch from the walnuts and with just the right amount of sweetness.  Its just so simple and so delicious and so perfect with a cup of coffee on a boring Sunday afternoon in January.   And it will make your whole house smell like childhood.   Perfect.

**As I am expecting the imminent arrival of my son - I don't anticipate any posts for the next few weeks.  See you soon!!**

Classic Banana Bread
1 1/4 cup all-purpose flour (German type 550)
1 tsp baking soda
1/2 tsp salt
2 eggs, at room temp
1/2 tsp vanilla
1/2 (113 g) butter, softened/at room temp
1 cup sugar
1 heaping cup mashed ripe banana (about 2 or 3 very ripe bananas)
1/2 cup coarsely chopped walnuts, lightly toasted

Sift together the flour, baking soda and salt and set aside.  Whisk together the eggs and vanilla and set aside.

In a large bowl, beat the sugar and butter together until light and fluffy.  Pour in the eggs while mixing, then the bananas.  The batter will seem kinda curdled at this point, that's ok.

Gently fold in the flour mixture until just combined, then stir in the walnuts.   Pour into a lightly buttered loaf pan and bake at 180 C / 350 F for 40 to 55 minutes or until a tester comes out clean.  Cool in pan for 10 minutes on a rack then gently turn it out of the pan and cool completely on a wire rack.  Store wrapped in plastic wrap.  Like a lot of quick breads - this one tastes great right away but is even more amazing the next day.  I like it plain or spread with a bit of cream cheese.

Spicy Orange Crescents

I don't usually make many sweets or cookies that don't involve chocolate - but this year I have been craving cookies that incorporated different flavors and textures than I normally like.  I have had a blast experimenting with different traditional flavors and textures that are traditionally 'christmas-y". 

Normally I would have a lot more pictures in a post - but shortly after cooking these I found myself sitting in a hospital for a week with a mild pregnancy scare (not to worry, everything's fine now!).   I didn't get to finish taking the photos I wanted - and in the meantime my dear husband polished off every last one of these cookies (which he claims are his new favorite).   They might be one of my new favorites too - a bit crunchy and crumbly but with a strong sweet flavor.  They have a citrus-y warmth that is very fitting of the holidays and shaping them into crescents breaks up the monotony of the cookie tray.  They are also great with a cup of your favorite tea!

Spicy Orange Crescents
1 cup butter, softened
1/2 cup Powdered Sugar
1/2 tsp Orange Extract
1 Tsp Orange Zest
2 cups Cake Flour (Germany: type 405)
1/2 cup finles chopped Almonds
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ginger
extra Powdered sugar for rolling (a good cup at least)

In a mixing bowl, beat butter and 1/2 cup powdered sugar until smooth and creamy.   Add extract and zest and mix until well blended. 

In another bowl, sift together flour and spices, and stir in chopped almonds.  Add this dry mixture to the butter mixture and beat until all well blended. 

Form about 1 Tbs of dough into crescent shapes (roll into a log between hands then bend slightly) and place on a parchment-lined cookies sheets.  Bake at 375 F/ 190 C for 10 to 12 minutes or until slightly browning/golden on the edges. 

Cool for a few minutes on sheets then transfer to cooling racks.  When just very slightly warm, gently roll the cookies in powdered sugar to coat.  Return to racks and allow to cool completely.   Keep well for up to 2 weeks in an air-tight container.

Soft Sugar Cookies

I have never really been that into the hallmark holiday that is Valentines Day - but I am not really against it either. As kids, our parents would always surprise us with heart-shaped boxes of candy, helium balloons and other pink and red goodies (which I loved). In high school, my friends and I would always buy each other those pink carnation-grams (was ours the only school that did this?) and I, for some reason, have almost always made heart-shaped pink-frosted sugar cookies.

My most memorable valentines day was probably my freshman year of college in Hawaii. My boyfriend (now husband) had me convinced that he hated big boats (I have no idea why I believed him - he can be very convincing). Then on Valentines day, he drove me all the way to the harbor in Waikiki (a 40 minute drive, half of which he made me stay blindfolded) and surprised me with a sunset dinner cruise and a very very very funny card that he made (the way into my heart is to make me laugh - what I can say). It was an awesome treat for two very very broke college students - especially since we had spent our "carefree" first few months away from home fighting heart issues of a more life threatening kind. Really though, most of my Valentines days have been spent eating these sugar cookies, watching funny movies with friends or sisters or my husband, and just enjoying the many types of love in my life (and their healthy hearts).

These cookies have always been the recipe I have made - well, almost. I have always used sour cream before (schmand in Germany, not saure sahne). This year, I happened to have a bunch of Greek-style yogurt (well actually Turkish in this case, but basically same thing) and wanted to see if that would work as well. It worked marvelously - these cookies are super soft and chewy and not overly sweet, making them the perfect canvas for sweet butter cream frosting. I didn't include a recipe for the frosting, mostly because I don't really have one. I start with 250g of butter whipped up soft and fluffy and add about that same amount of sifted powdered sugar. I add a dash of vanilla, couple squeezes of lemon juice, and then add more sugar as needed.

Soft Sugar Cookies
1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
dash nutmeg (I do like 1 scrape across the microplane)
1/2 cup thick Greek style yogurt (or sour cream if you wish) (schmand in Germany)
1/2 tsp salt
1 tsp soda
3 1/4 cup all-purpose flour (Germany type 550)

Cream butter and sugar until soft and fluffy. Beat in the egg, vanilla, nutmeg and Yogurt.

Sift the flour then stir in the salt and soda. Combine the wet and dry ingredients with a large rubber spatula until mostly combined, then just use your hands to bring everything into a nice dough.

Roll out the dough over a well-floured surface (sprinkle some flour on top of the dough as well so it doesn't stick to the rolling pin). Roll to about 1/4 -inch thick (make sure its all pretty even so the cookies cook evenly).

Cut the dough with cookie cutters (or just a glass if you don't have any shaped cutters). Bake at 225 C (425 F) until the edges are just barely starting to brown (the more you let them brown, the more crunch they will have around the edges if that is your thing). I don't give time estimates because it is always so different depending on how hot your oven gets and how big your cookies are - they cook fairly fast though so i just keep an eye on them while I cut out the rest of my cookies.

Let cool completely before frosting (I usually cook one day and frost the next, storing them in an airtight container overnight).

Senfgurke (Easy Refrigerator Pickles)

One of the coolest things about where I live is the area south of Berlin known as Spreewald. The Spreewald is an area where the Spree river, which runs through the center of Berlin, splits into a bunch of canals. It is a beautiful area with rich soil and lots and lots of fresh vegetables - especially cucumbers.

Spreewald is really famous for one thing - its pickles. A few weeks ago we went down there to go canoeing and much to my delight the little town we visited was having a festival (though not to my delight was the fact that I realized I had no memory card in my camera). Lining the street were little stands with people selling locally brewed beer, home grown veggies, smoked fish and of course - Pickles. And these pickles really were amazing! My absolute favorite were the Senfgurke - mustard pickles - spicy and sweet and made with big pieces of ripe cucumber. The flavor of them reminded me so much of the sweet refrigerator pickles my Grandma Neldeen used to make us from the cucumbers in her garden in Oklahoma.

They are super quick to make and so delicious. They are just slightly sweet, and they keep their crunch. You could also include onion in these, as is traditional with Senfgurke (those are also usually peeled cucumber which you could do as well). If you don't have any fresh dill, simply leave it out and maybe include a bay leaf or two in the jar instead. They will keep for quite a while in the refrigerator (they will get eaten too fast to even worry about it) but this recipe is not meant for canning. They make excellent additions to antipasti platters or are just a great snack to keep in the fridge. I only wish I would have been enjoying these all summer! Whatever will I do when all the cucumbers from this season are gone?

Quick & Easy Refrigerator Pickles (Senfgurke)
Cucumber, sliced medium thin (one big cucumber should do it)
2 or 3 tbs mustard seeds
1 tbs chopped fresh dill
1 cup distilled white vinegar
about 3/4 cup water
4 tbs sugar
coarsely ground black pepper (a few teaspoons worth)

Dump about 2/3 of the mustard seeds in the bottom of a decent sized jar. Take the rest of the seeds and crush them just slightly using a mortar and pestle (you don't need to turn them to powder).

In a microwave safe bowl, combine the water, vinegar, crushed mustard seeds, chopped dill and ground black pepper. Add sugar and microwave for about 1 or 2 minutes to help sugar dissolve and flavors combine.

Tightly pack the cucumber slices into the jar. Pour the vinegar mixture over them. Let sit uncovered for a few hours (preferably 24) before serving or storing in refrigerator.

Cucumber Sandwiches

If you are lucky enough to have a garden, or live next to someone who does, its not unlikely that you have had quite a lot of cucumbers over the past couple of months. I don't have my own garden (sigh), but I have been positively loving all the crisp, huge cucumbers in the markets all summer.

But for someone reason I cannot even look at a cucumber without a scene from The Importance of Being Earnest playing in my head and laughing out loud (just skip ahead to 1:48). What can I say, I am a geek for Oscar Wilde (fun fact: when I was a kid my sister played Lady Bracknell in this play and in the final night changed it to Dime bar sandwiches, which I thought was just too funny).

The fact is, cucumber sandwiches are quite fantastic. The traditional variety are dainty little things made with soft white bread, butter and paper-thin sliced English cucumber. I kicked it up slightly (and made it ever so slightly better for you) with a dill cream cheese spread and whole wheat bread instead of white. They make great snacks or hors d'oeuvres (even a light lunch) and of course are just delightful with Afternoon Tea. I wish I hosted things like book clubs just so I had an excuse to fill a tray with them.

I enjoyed them instead with a homemade Mocha Frappuccino. I always have extra espresso in the mornings (because I cannot start my day without a Latte Macchiato). I simply freeze it in ziploc bag or ice trays and when I want an afternoon treat I break off a cube or two of it into the blender with some ice, milk and chocolate or caramel syrup - and voila - I just saved myself five bucks. My blender isn't the greatest so mine didn't quite have the consistency of the Starbucks variety (maybe you are lucky enough to have a nice blender), but they taste just as good and would make great after-school treats or even dessert.

Cucumber Sandwiches
makes 4 triangles or about 1 or 2 servings...increase the amounts as needed
1/4 cucumber, sliced medium thin, or around 1 cm thick (I recommend using a food processor or mandolin. Also cucumbers vary in size obviously - you need around 16 slices of cucumber)
3 tbs white wine vinegar
2 slices whole wheat sandwich bread, crusts removed (see photos above. Use a nice sharp knife and maybe a straight edge to make even squares)
about 1/4 cup low-fat cream cheese
2 tbs chopped fresh dill
coarsely ground black pepper
few pinches of sea salt

Place the cucumbers in a bowl and pour the vinegar over the top of them. Sprinkle with some salt and set aside for 10 or 20 minutes.

Meanwhile, prepare your bread slices and the cream cheese spread. In a small bowl combine the cream cheese with the dill, a pinch of salt, and a few turns of black pepper. Stir to combine and make it a soft, spreadable consistency (if you are making a lot of these, you could make this in the food processor or stand mixer).

Lay out your slices of bread and spread the cream cheese mixture over the top of them (just a nice thin coating or the cream cheese over powers the cucumbers who are the star of this show).

Place your cucumber slices on a paper towel, place another paper towel over the top of them and press down slightly to drain the excess liquid off the slices. You don't want the sandwiches getting soggy.

Place 5 slices of cucumber on each slice of bread. Bring the sides together and press down so the 2 sides stick together nicely (but don't squish the sandwich!). Cut in half diagonally to make little triangles and serve (you could even cut again to make 4 triangles out of each sandwich instead of 2, depending on how you are serving them).

Save-Your-Money Homemade Frappuccino's
makes 1 very large or up to 4 small servings
about 2 shots espresso, frozen
around 1/2 cup milk
2 handfuls ice cubes ( I know - so exact...just taste and add ice or milk or coffee as necessary)
Heavy Cream, whipped (about 1 cup's worth, after its whipped)
Sweetened syrup of your choosing - chocolate, caramel etc (or you can use a dash vanilla extract and a few tbs sugar as well).

Put syrup, then frozen espresso, then ice in the blender. Pour milk over and blend until ice is mostly broken up. Add in a couple of spoonfuls of whipped cream. Continue blending until well mixed tasting and adding things as necessary.

Divide into glasses and top with a dollop of whipped cream and drizzle with syrup or sprinkle with chocolate or cinnamon sugar.

So easy right?

Pepitas

I was cooking some more pumpkin today to put in the freezer and decided to make some of this spicy little seeds that have been haunting my dreams. I have seen these all over the internet lately - and Cory always talks about spicy pumpkin seeds he would get in LA. All I know is, they are super duper addictive! All amounts below are approximate, I just kind of eye-balled it.

Pepitas (Spicy Roasted Pumpkin Seeds)
2 cups pumpkin seeds
2 tbs olive oil
2 tsp Cayenne Pepper
3 tsp Chili Powder with lime (or fresh lime, I didn't have any and I love this seasoning - the lime is strong)
Ground Sea Salt

Lay them all out on a cookie sheet and cook at 180 degrees Celsius (350 F) for 10 to 20 minutes, or until nice and crispy (just taste a few to know).

I wish my pumpkin had more seeds!!