banana-pumpkin bread

As I stand in line at my local Starbuck's each morning waiting to announce my order, I always glance at the sweets case filled with breads, scones, and muffins, to see if they have anything new.  I have developed an excellent restraint from buying a treat with my non-fat latte; however, I stand there dreaming of ways I can develop some of their appetizing selections.

A couple months ago, I noticed the freshly piled platter of banana nut bread, sitting alongside the now year-round (smart move) pumpkin bread.  Adoring both of them, my mind started thinking of how delicious they would taste combined into one bread - a banana-pumpkin bread!

As I tend to do when I'm on a mission, came home and searched the internet for a recipe to adapt.  I found one from King Arthur Flour, a favorite source for recipes, and another from a delightful blogger friend, Kim, from Liv Life.  After creating the recipe twice, I took parts I liked from both, which came together into a very healthy, scrumptious Banana-Pumpkin Bread.

The bread is extremely moist, and full of delectable flavor!  It was suggested by KAF when completely cooled, to wrap in plastic wrap, and serve the following morning.  (I also refrigerated it.)  I didn't do this the first time, and it made such a difference in my second loaf.  The flavors blend together so nicely overnight.  I look forward to any do ahead recipes, so this definitely meets that criteria.

I was having a couple friends over for an afternoon coffee, and decided to play "dress-up"  with my banana-pumpkin bread for the occasion.  I used one of my classic stand-by cream cheese frosting recipes, and prior to my girlfriends arrival, liberally frosted the bread.  Down the center of the frosted bread, I piled cut banana slices from two bananas, and sprinkled chopped walnuts along the sides.  I completed it all with a colorful, fresh mint leaf stem.  The bread is totally delicious on its own, but the dressing up creates a beautiful specialty!

Until next time...mangia!  xox

Carol 

Banana-Pumpkin Bread

Yield:  1 loaf

Ingredients:

for the bread:

1/4 cup canola oil

1/4 cup plain greek yogurt

2/3 cup brown sugar

2 tablespoons honey

2 large eggs

1 cup pureed pumpkin (I used Libby's 100% Pure Pumpkin)

1 cup ripe mashed banana, the riper the better

2 tablespoons orange juice

1 teaspoon vanilla extract

1 1/2 cups white whole wheat flour or premium whole wheat flour (I used KAF premium whole wheat)

3 tablespoons ground flax meal (optional)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped walnuts (optional)

1 tablespoon turbinado (raw) sugar for sprinkling on top (or use frosting recipe)

for a cream cheese frosting topping:  (optional)

1/2 cup butter, softened

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla

3 1/2 cups confectioners sugar

chopped walnuts and sliced bananas for garnish (optional)

fresh mint leaf stem (optional)

Create the Banana-Pumpkin Bread:

1)  Preheat oven to 350 degrees F.  Grease or spray an 8 1/2" x 4 1/2" bread pan.

2)  In a large bowl, beat together the oil, yogurt, sugar, honey, eggs, pumpkin, banana, orange juice, and vanilla.

3)  In a medium bowl, whisk together the flour, ground flax meal, baking powder, baking soda, salt, and cinnamon.  Sprinkle the walnuts over the top, if using.  Fold the dry ingredients into the banana pumpkin mixture, and mix just until combined.

4)  Spoon the mixture into the prepared bread pan, sprinkle with the turbinado sugar (if not using frosting), and allow to rest for 15 minutes before placing in oven.

5)  Bake for 53 - 58 minutes, or until a toothpick inserted in center comes out clean.  (The bread in my photos took 55 minutes.)  Remove from the oven and cool on rack in pan for 10 - 15 minutes.  Remove from the pan and continue cooling on rack.  When completely cooled, wrap in plastic wrap and chill in refrigerator.  Best served the following day.

Create the Cream Cheese Frosting (if using):

In a stand mixer, cream the butter and cream cheese until smooth.  Beat in 1 teaspoon vanilla.  Add confectioners sugar, and beat on low speed until combined, then on high speed until frosting is smooth. Spread over top of completely cooled bread.  Garnish with bananas, chopped nuts and fresh mint leaf stem, just before serving, if desired.

Carol's notes:

• If you wish, in place of 1 1/2 cups whole wheat flour, you can use 1 cup of whole wheat flour, and 1/2 cup of all-purpose flour.
• Frost and garnish the bread prior to serving.  I made the entire cream cheese recipe above, and had a small amount remaining.  If you don't want it as thick as I created it, you can easily cut the recipe in half.
• The bread freezes very well, with or without the frosting.  For an individual serving, with a sharp knife, slice from the frozen loaf, and allow it to thaw at room temperature for about 30 minutes.

Bread recipe adapted from King Arthur Flour and Liv Life.  The Cream Cheese Frosting is from A Cup Of Mascarpone's basic recipes.

chocolate hazelnut shortbread

Nutella...dark chocolate...shortbread...OH MY!!!

As a longtime follower of the unrivaled blog, Yummy Mummy Kitchen, the day Marina Delio's cookbook, The Yummy Mummy Kitchen, was released, I was in my kitchen patiently waiting, and listening for the sound of the UPS truck. I knew the truck would be carrying my much anticipated, pre-ordered copy from Amazon.

I anxiously ripped open the box!  I was immediately drawn to the front cover and "100 Effortless And Irresistible Recipes To Nourish Your Family With Style And Grace," which couldn't have been expressed more appropriately! Style and grace...not only describes the cookbook, but also the author!  A hand-signed bookplate from Marina (see bottom of post), which she graciously sent everyone with verification of their pre-order, arrived a few days later, and adorns the beautiful grass green inside front cover!

I literally created this "yummy" shortbread the day of my cookbook's arrival.  A simple recipe, with ingredients already in my pantry, I put the rolls of dough in the fridge to chill, and went right back to browsing the gorgeous cookbook!  Did you notice I said rolls?  As in two!  I doubled the recipe, knowing it was going to be fabulous, and had someone in mind to surprise with a special sophisticated baked gift!

Placing all the ingredients in a bowl, and mixing them up with my hands, as instructed, what a pleasure it was cleaning off my fingers afterwards!  Yum!!  The following morning, I removed the rolls from the fridge, sliced and baked!

Created with a couple of my best-loved ingredients, in one of my favorite cookie varieties, the distinctive hazelnut flavor of Nutella, the smooth, creamy chunks of deep, dark chocolate, and the tinge of saltiness from the fleur de sel (or sea salt), make this shortbread unforgettable.

Chocolate Hazelnut Shortbread is absolutely delightful...for the most elegant of occasions, a lovely gift, or to accompany an afternoon cup of espresso.

Until next time...mangia!  xox

Carol

Chocolate Hazelnut Shortbread

Makes about 15 cookies

Ingredients:

1/2 cup butter, at room temperature

1 1/4 cups all-purpose flour

1/2 cup nutella

1 ounce or 1/4 cup dark chocolate, chopped (I used Scharffen Berger 62% Cacao Dark Chocolate)

1 teaspoon fleur de sel, or a good-quality course sea salt

Create the Chocolate Hazelnut Shortbread:

In a medium bowl, mix all the ingredients together with your hands.  Shape into a 2-inch wide log on a large piece of plastic wrap.  Tightly wrap and refrigerate over-night, or at least 2-3 hours.

Preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper.  Using a sharp knife, cut the log into 1/4-inch slices.  Place the slices on the cookie sheet and bake for 8 to 10 minutes.  The cookies should be just set, not crisp.  Cool on a wire rack.

Carol's note:

After taking my photos, I tried a little something extra.  Having a bottle of Frangelico on hand, an Italian hazelnut liqueur, I decided to create a Frangelico glaze, and drizzled it on half of my doubled recipe.  This is definitely not necessary, but an added sweet deliciousness to the shortbread, for a little change of pace! :)

1 cup confectioners sugar

1 tablespoon + 1 teaspoon Frangelico

1 tablespoon milk (or another tablespoon Frangelico)

Whisk all ingredients together in a bowl.  Add a little more or less of the dry or liquid ingredients to reach a desired consistency.  Place the shortbread on a wire rack with parchment underneath to catch the drippings.  Drizzle the Frangelico glaze over the shortbread, and allow to dry.

key lime curd & mascarpone tartlets

In the small town of The Plains, Virginia, about 8 minutes from my front door, the legendary Virginia Gold Cup takes place each year on the first Saturday in May.  This year will be the 88th running of this steeplechase race tradition, always on the same day as the Kentucky Derby.  Over 50,000 spectators come to beautiful Fauquier County from all around the metropolitan DC area, and beyond, dressed in their finest dresses, hats, suits and bow ties.  It's the social event of the spring! 

Obviously, with any splendid social event comes food!  Gorgeous spreads of food, drinks and beautifully decorated tables, are found in the sponsored tents and tailgating spots throughout Great Meadow.

This year, although being held a day before Cinco de Mayo, a friend is having a "key lime theme" - everything key limes.  What fun!  My contribution to this delightful cuisine theme are my colorful and luscious key lime curd & mascarpone tartlets!  I took photos for the blog during a trial run a few weeks ago, so I have the pleasure of enjoying them twice!

Key lime curd's beautiful shade of yellow, with its tangy flavor, and the creamy, sweetened texture from delicious mascarpone cheese, are blended together and encased in a free-formed, sweet shortcrust pastry shell.  These tartlets are unforgettable!  Hope you agree!

Until next time...mangia! xox

Carol

Key Lime Curd & Mascarpone Tartlets

Yield:  Key Lime Curd - approximately 2 cups / Tartlets - 24

Ingredients:

for the key lime curd:

6 egg yolks (reserve whites for another use - I use them for egg white omelets)

1 cup granulated sugar

zest from 1 lb. bag of key limes

1/2 cup fresh key lime juice (juice yielded from the same 1 lb. bag of key limes)

1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces

for the sweet shortcrust pastry:

1-1/2 cups all-purpose flour, sifted

1/2 cup plus 1 tsp cold butter, chopped

1/2 cup confectioners' sugar, sifted

3 egg yolks (reserve whites for another use)

2 teaspoons vanilla extract

1 tablespoon iced water

for the key lime curd & mascarpone filling:

key lime curd (approximately 2 cups)

8 ounce container of a good mascarpone (drained of any liquid)

heaping 1/2 cup sifted confectioners sugar

additional 1/8 cup confectioners sugar for dusting tartlets (optional)

mint leaves for garnish (optional)

Create the Key Lime Curd & Mascarpone Tartlets:

prepare the key lime curd:

In a bowl, whisk together until smooth, the egg yolks and sugar.  Whisk in the zest and juice from the key limes.  In a small saucepan over medium-low heat, add the whisked mixture, and the 1/2 cup of butter pieces.  Continue to watch and stir often with a heat proof spatula.  Do not leave unattended.  Continue cooking and stirring until mixture begins to thicken, about 15 minutes, or until a thermometer reaches 170 degrees F.  If you are not using a thermometer, test doneness with the back of a wooden spoon.  It should coat the spoon, and if you run your finger through it, it should leave a clear path on the spoon.  The curd will continue to thicken as it cools.

Pour the curd through a strainer over a bowl, then pour into jar(s).  The strainer will catch any of the remaining zest or congealed egg.  Cool to room temperature, seal jar(s), and store in refrigerator for 2-3 weeks.

prepare the sweet shortcrust pastry:

Place the flour, butter, and confectioners sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs.  While the motor is running, add the egg yolks and vanilla.  Add the iced water and process until the dough just comes together.  Turn out onto a lightly floured surface and bring together to form a ball.  Flatten into a two equally sized discs, wrap in plastic wrap and refrigerate for at least 1 hour.  Preheat over to 350 degrees F.  Roll one of the pastry discs out between 2 sheets of parchment paper to approximately 1/8" thick.  With a round shaped cookie cutter, large enough to line the cups of a mini cupcake pan, cut 12 circles.  Repeat with the other disc.  Line a lightly greased mini cupcake pan(s) with the 24 pastry circles. Free form each circle into each cup.  Prick the base of each with a fork.  Refrigerate for 30 minutes.  Line each cup with mini cupcake papers, fill with ceramic pie weights (or rice or dry beans) and bake for 9 minutes.  Remove the weights and papers (be careful-hot!), and bake for an additional 8 - 9 minutes or until golden.  Set aside to cool.

prepare the key lime curd & mascarpone filling:

In a bowl, mix together the key lime curd and mascarpone.  Add in a heaping 1/2 cup sifted confectioners sugar and mix until smooth and creamy.  Cover with plastic wrap, and set in the refrigerator to chill until ready to fill the tartlet shells.

assemble the tartlets:

Fill each tart shell with the key lime curd & mascarpone filling, about 2 teaspoons.  Loosely cover the plate of tarts with plastic wrap and chill in refrigerator until ready to serve, up to 24 hours ahead.  Lightly dust with confectioners sugar and garnish with a mint leaf just prior to serving, if desired.  The tartlets keep well for several days in the refrigerator, but trust me, they will not last that long!

Carol's notes:

• This is a wonderful make ahead recipe!  The curd can be made up to a week ahead or more.  The tartlet shells can be made a day ahead.  The tartlets can be assembled a day ahead and kept chilled in refrigerator until ready to serve.
• I used a 2:1 ratio for the filling - 2 cups curd:1 cup mascarpone to get more key lime flavor.  You can use a ratio of your choosing, or just curd alone.
• If you prefer, just make the key lime curd!  Use it to spread on hot scones, toast, fill cupcakes, line layers of cake, add to oatmeal, or eat by the spoonful! ;)  You may choose to create a different size tart as well!  Use your imagination, and have fun!
• You will have enough filling for approximately 36 tartlet shells.  You can make an additional 1/2 pastry recipe, or use it in the same ways mentioned for the curd.
• When looking to buy your key limes, look for a yellowish color or yellow spots on the skin.  This color shows they were picked ripened on the tree.  If they are dark green, they were picked too early - still fine to use, but may be a bit more bitter.

The Sweet Shortcrust Pastry recipe is adapted from Donna Hay.  This delicious pastry was also used in my Blueberry and Lemon Mascarpone Tart found here.

The Key Lime Curd and Key Lime Curd & Mascarpone filling are a cup of mascarpone's own recipes.