Bagel Bombs

Bagel Bombs

A memo to the kids and newcomers to Chicago: it gets cold here.  It can get really, really cold here.  Sometimes we get lucky and have a mild winter, as has happened for the past couple of years.  Other years we get hit by a blizzard or a cold snap.  It happens.

Today is now on record as the second coldest day in Chicago because there was about an hour that it was -23F.  If you followed the news or social media, you would think it was -23 the entire day but no, it was an hour.  That's it.  I am old enough to have been around in 1985 when the other really cold day happened.  I was 9 years old at the time so I don't remember much but here is the Chicago Sun-Times front page.  See that?  The headline says, "Brave" and that most folks bundled up and kept moving.  Really, the only person who should worry about a blizzard or cold snap is the Mayor.  God help the person in office who doesn't handle it well.

I know I am being nostalgic and sounding as old as dirt when I say this but I miss the days when Chicagoans took pride in their thick skin and ability to put on long underwear and power through a cold day.  I know that in 1985 the deep freeze (-27F) was on a Sunday but I guarantee my Mother had me in church.  I also never, ever remember having school cancelled because it was cold.  The fact that school was cancelled today and tomorrow, when it it supposed to be a balmy 0 degrees, is nuts to me.  Last I checked, I am the Mother of my kid.  If I determine if it's too cold for him to go to school (see never, ever), then I will keep him at home.  Thank you Oak Park School District for parenting for me.  Can you also cook dinner and help with homework?  That would be lovely!

Spiced Biscotti

There I was last night, swearing I would not turn on the TV.  I told myself, "Don't do this to yourself.  You can't take the heartbreak."

I cleaned half the house, did some laundry, worked on this blog...and then I couldn't take it any longer.  I had to see what was up in Alabama.  I turned on MSNBC and saw Roy Moore leading.  "Son of a B----!!!!!!  Mother of God, WHY, WHY?????"  My son came down the stairs to ask if I was ok.  "Yes, love...just mourning the end of decency, that's all."  

I flipped on Netflix to the only show that could calm my nerves, The Great British Baking Show.  I watched a group of people being helpful to one another and competing for none other than the honor of doing well.  I watched two episodes and it calmed me.  At this point, my significant other, let's just call him, Manny, because he looks like Manny Pacquiao , was home and checking his phone while I ever so dramatically mourned the end of our Republic.  

All of a sudden he said, "Doug Jones won!"  I thought he was kidding.  I checked my own phone and saw the news outlets calling the race for Jones.  Christmas came early.

Thank you to the good people of Alabama for sending an honorable person to represent them in the Senate.

Homemade Pop Tarts

Store bought pop tarts remind me of a guy in college I used to see in the library all the time.  This guy was so good looking that I assumed that he would have an amazing personality to match his gorgeous looks to fit the fantasy I had built up in my head about our marriage, the gorgeous babies we would have and the perfect life we would lead together.  

Months went by and he would smile at me and I would smile at him.  The fantasy continued to build in my mind to a point where no one could likely measure up to the very high expectations I had built up.  I mean, how many guys look like Ryan Reynolds and actually have a sense of humor, like he seems to have...at least on Twitter?  Never.  It never, ever happens.  Plus, clearly I am not Blake Lively.

So anyway, there I was one day at the library and it happened.  The object of my fantasy came over, just like that, and sat next to me.  It was just like the movies, where the guy you admire from afar forever comes over, sweeps you off your feet and you live happily ever after.  Except, that is not what happened.  He opened his mouth, started talking and after about two minutes, I realized we had nothing in common.  So very unfortunate.

We never spoke again.  Perhaps he also thought my personality was that of a wet rag.  Who knows?  Looks can be deceiving and so is the case with Pop Tarts from the store.  They look so delicious and enticing.  Then, you bite into them and you start wondering if you just took a bite of cardboard, with some sugar on top.  So, do what you want but again, life is short to be spent eating cardboard.

English Muffins

Question:  How are english muffin companies able to package up cardboard and sell it on store shelves and actually make a profit?  I have this image of Thomas' executives laughing hysterically that they are actually able to sell junk to consumers who have never had a homemade english muffin and don't know the difference.  Even smothered in 10 pounds of butter, the store bought version is a mockery of the real thing.

Hangover Sandwich (Fried Egg, Bacon, Cheese)

Based on the social media posts I have seen over the past week, I believe there has never been a better time to post about hang over remedies.  I thought I would also post some topics on which we can all agree:

• Telemarketers suck and the silent feature on our cell phones are magic.
• Long lines at the store are never ok except if there is some trashy magazine on the rack that you would never buy but you can pick up to pass the time.  
• Knowing that there is a special place in hell for people who prolong a conference call with way too many unnecessary questions.  
• Those G.E. commercials are hilarious.
• Babies and puppies are still the cutest little creatures when they are not peeing on you or your carpet.

Cranberry and Orange Cream Scones

I searched high and low for a good scone recipe and the selection available is unimpressive...at least in the U.S.  Recipes in many American cookbooks tend to produce scones that are too hard, dry, crumbly, and heavy.  Last time I tasted a scone in the U.K., it was light, with a soft texture on the inside, buttery, and slightly sweet.  To add a decadent touch, add some clotted cream and jam, and have tea with cream.

Best Croissants in Chicago - Floriole

Cappuccino

After savoring croissants in France with their flaky, golden outside and folds of salty, buttery goodness inside, I was pretty certain nothing would come close to that perfect in Chicago, or in the United States for that matter.  For the record, I feel the same way about Chicago style hot dogs.  That kind of perfection on a poppy seed bun cannot be replicated.   

That said, having breakfast at Floriole Cafe and Bakery is about as close as you are going to get to Paris.  The croissants attain the level of quality you will find in any boulangerie.  However, just like a Chicago hot dog really doesn't feel right without a heavy Chicago accent next to you, a croissant doesn't feel completely right without the cigarette smoke swirling, French speaking folks who are impossibly chic and put together.  Floriole is in Lincoln Park and the little piece of Webster Avenue that the restaurant occupies, feels somewhat French.  Just replace the cigarette smoke and French dialogue with North Face jackets and $700 baby strollers.

Pain Perdu

Ham and Gruyère Croissant

View from the open front of the restaurant

Maple Bourbon Bacon Donuts

If there was ever a bakery that speaks to the rebel in me that wishes to spend days covered in tattoos, wearing leather pants and baking tasty treats, Bleeding Heart Bakery, would fit the bill. I secretly dream of working in a place where sugar and butter rule and is an escape for people in the middle of the endless workday.

I may not be able to work in sugar but my baking can be influenced by that life. This recipe is a variation of the sour cream donuts I made back in July and was inspired by the bacon obsession sweeping through Chicago. Bleeding Heart covers bacon in chocolate, sprinkles it on baked goods and injects it into cookies. I also had a maple bacon donut at Nightwood Café, which is located in the Pilsen neighborhood in Chicago and it was truly amazing. The maple frosting dripped seductively off the warm donut and the bacon was still glistening as if it had just been fried up on the spot. I had to taste it slowly and let it melt in my mouth so I could truly savor the mind-altering sensation that ensued after my first bite.

I changed the recipe a bit by eliminating the streusel topping and replacing it with crispy bacon bits on top of a bourbon maple glaze. Add as much or as little of the Bourbon as you like depending on the week you have been having. I put in about a tablespoon.

Final note, donuts, as anyone who has ever made them knows, is a bit of an undertaking but completely worth it.

Enjoy! AJ - xo

Pumpkin Bourbon Pancakes

In life, we sometimes have to roll with the deck we have been dealt. For me, that means finding the bright side of a child that sleeps minimally.

I have been told by the teachers at school, fellow parents, books and every child psychologist who has managed to publish something that if your child is not getting 10-12 hours of sleep in a day/night, they will have stunted growth, behavioral problems, learning difficulties, socialization issues, the list goes on and on. So, despite rearranging my schedule so my little guy is in bed by 7:45 p.m. every night, he continues to wake up at 5 a.m., 6 if I am lucky. Of course, this leads to a tired and difficult child in the afternoon who can no longer nap in his pre-kindergarten class. God help me.

So, this morning, after going to bed at a very late 9 p.m. last night, my little monkey was up and ready to go at 6 a.m. Argh! Sleep, my child, please, sleep!! No dice, he was up and nothing was going to change that. So, I did the only logical thing to do at that point, dragged my overly tired tail out of bed, fixed myself an industrial strength cup of coffee and made Hot Chocolate and Pumpkin Bourbon Pancakes with my son. For a brief moment, I am going to block out the criticism and paranoia and enjoy this moment while silently praying that the 9 hours of sleep will not stunt his growth.

I got the recipe here. I added in a teaspoon of vanilla and a teaspoon of bourbon. I threw some chocolate chips into a few pancakes to experiment and I thought they drowned out the pumpkin taste. Out with the chips. Then I tried big chinks of cooked bacon on on a fork full of pancake and syrup and I swear, angels did sing. Make sure you top this off with whipped cream, a critical component.

Cheers! xoxo

Sour Cream Donuts

I have decided that donuts are my new Everest. The first time I made apple pie, it was way more difficult than I thought it would be and although my first attempt was not a disaster, I knew it needed a lot of work. Well, my apple pie is now on track and I am setting my sights on donuts since my first attempt was lame at best.

So, please see the picture above for round two of my donut making saga. Although these were very good, I think I rolled them out way too thin and thus, they did not have as much cake inside the donut and they were a little drier than what I was looking for. They also cooked way more quickly since there was hardly anything to fry. Given that I am still not satisfied and I am determined to make a donut that is just as good as, if not better than Dunkin Donuts, I will be back at the drawing board for round three next week. Until then, make these if you dare and of course, enjoy! AJ

Recipe adapted from Epicurious

Streusel
1 large egg white
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 1/2 cups chopped walnuts (about 6 ounces)

Doughnuts
3 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup melted unsalted butter, cooled briefly
1 cup sour cream

Glaze
2 cups powdered sugar
1 tablespoon pure maple syrup
5 tablespoons (about) buttermilk

Canola oil or Crisco (for deep-frying)

For streusel:

Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy, about 1 minute. Whisk in sugar and cinnamon. Fold in nuts. Spread mixture on prepared sheet. Bake until beginning to dry, about 12 minutes. Using metal spatula, stir to break up nuts. Continue to bake until nuts and coating are dry and golden brown, about 10 minutes; cool on sheet. Transfer streusel to work surface. Chop nuts into small (rice-size) bits. Transfer to shallow bowl.

For doughnuts:

Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.

For glaze:

Combine powdered sugar and maple syrup in medium bowl. Add 4 tablespoons buttermilk; whisk until smooth. Whisk in additional buttermilk, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.
Working with 1 doughnut at a time, spread glaze over 1 side, then dip glazed side into streusel. Arrange doughnuts, streusel side up, on rack. Let glaze set at least 30 minutes. Coat doughnut holes with same glaze and dip into streusel.

Granola Bars

Every morning is a mad rush to get ready and out the door. I know there is not a parent on earth who has not experienced morning madness. I also have an aversion to the corn syrup laced granola bars that are very convenient but have an ingredient list that makes me cringe. I personally need an arsenal of convenient snacks to hold my little tike over until he has breakfast at daycare or while out and about. His boundless energy also turns him into a ravenous little animal who turns beastly if not fed on demand. What to do? Make them myself. As with everything else in life, they taste a million times better coming from my kitchen than they ever could coming from a box.

These are very sweet but I am convinced that the sugar holds them together well, a critical element of any kids snack. You can also play around with the ingredient list and add different nuts, dried fruits and spices according to your taste. Once these have cooled completely, I like to wrap them up individually so they are easy to grab and hand to little hands while running around like a crazy person. Posts with homemade crackers and other kid friendly snacks are in the works. Until then, enjoy the granola bars! AJ

Recipe adapted from Barefoot Contessa, Back to Basics by Ina Garten

Ingredients

2 cups old-fashioned oatmeal
1 cup chopped almonds
1 cup chopped walnuts
1 cup shredded sweetened coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup golden raisins
1/2 cup raisins
1/2 cup dried cranberries

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Press the mixture evenly into the pan with the back of a rubber spatula. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Bourbon Banana Bread

Oh baby! No playing around here, there is some serious taste in this banana bread and I urge you to run home and make it immediately! I have made this bread before under the title Boozy Banana's Foster Bread but I added a few ingredients that I believe really take it over the top. I confess that the caramel drizzle was an after-thought. I had some in the fridge and thought, why not. If you really want to shoot the taste into the stratosphere, make your own salted caramel, drizzle it, taste it and then call your mother and thank her for bringing you into a world that allows for the amazing pleasure that comes from delicious food. I personally felt the need to do just that a few weekends ago when I tasted duck fat fries for the first time...but that is a different post.

Another point on this bread is that you will notice that these little darlings are in small loaves. I am now absolutely enamored with small loaf pans as I have found that they cook the bread more evenly, they are easier to remove, they are fantastic for storing, easy to give as gifts, (I give this bread out a lot and it is my way of saying, I think you are really neat!). Anyway, so the list of benefits of cooking small versus the cumbersome big loaf that never cooks all the way through is very long. With that, go forth and bake! Enjoy! AJ

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 cup light brown sugar packed
1 egg, beaten
1 teaspoon vanilla
4 tablespoons bourbon
1 teaspoon baking soda
Big pinch of kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
Pinch of Allspice
Pinch of ground cloves
1 1/2 cups and two tablespoons of flour

Brown Sugar Topping:

5 tablespoons salted butter cold and diced
1/2 teaspoon cinnamon
Pinch of Kosher salt
1/2 cup packed brown sugar
1/2 cup all-purpose white flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and rum, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for one hour to one hour and ten minutes, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

Irish Soda Bread

I was going to save this until St. Patty's Day but it was just too good this morning to keep in the backlog of recipes to post file. That and the fact that any self-respecting Irishman would turn his nose up to this version of soda bread made me think that this is really a breakfast bread more so than Irish Soda Bread. The Irish will tell you that if it contains raisins, eggs, baking powder, sugar or shortening, it's called "cake", not "bread." As you will see, I hit three out of five ingredients in that description and I think I can safely say that this "Irish Soda Bread" is completely off the reservation. If you are Irish, please do not hate me.

So, as a breakfast bread, this is an excellent weekend treat because it is so very easy and you can have that intoxicating smell running through your place in no time. No kneading, rising, yeasting and this is a fun bread because improvising with ingredients is fairly easy. Again, to the Irish, don't hate me.

One final note, if you are going to have bread straight out of the oven on Sunday morning, may I suggest supplementing that fresh bread with flowers, coffee with a hit of cinnamon, the newspaper and a cute little dog who thinks your feet are her bed. Just a thought. xoxo - AJ

Recipe adapted from Barefoot Contessa at Home

Ingredients:

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold salted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
1/2 cup finely chopped walnuts

Method:

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants and walnuts with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Boozed Out Sour Cream Coffee Cake

This is one of those recipes that just gets better with time. Please don't misunderstand. This cake is fabulous fresh but I just loved it so much more after a few days in the fridge. Please also don't judge too harshly on this next point; my son absolutely loves this cake! Every morning we get up, he asks for cake, we walk in the door at the end of the day and he would ask for this cake. Yes, I fed my son coffee cake with rum in it but the amount is miniscule and I have photographic evidence of me drinking red wine from a glass in my PJ's when I about his age. Two tablespoons of rum in a cake that serves a crowd is better than a 4 year old downing red wine straight. Hey, it was the 70's; a wonderful time of helmetless bike riding, coming home from the hospital in the arms of your parents rather than a car seat (there' s a photo of that one too), mustard yellow refrigerators, green shag carpets, bell bottoms, platform shoes and kids drinking alcohol straight up - groovy! Anyway, that's my justification and I am sticking with it. Please enjoy!

Recipe adapted and boozed out from Barefoot Contessa Parties

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
4 large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 tablespoon dark rum
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:

1/4 cup dark brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
Pinch allspice
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts or pecans, optional

For the glaze:

1/2 cup confectioners' sugar
2 tablespoons real maple syrup
1 tablespoon dark rum

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla, rum and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, nutmeg, allspice, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar, rum and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

One-Eyed Jack

I know this is simple but I feel a need to post this since it puts me in a happy place. This is my breakfast staple almost everyday and for a person with the attention span of a fly, it is a miracle that I continue to eat this every morning. This is comfort food before work and let me just say, that the breakfast folks, should market more comfort food before work. I don't know about you but I need comfort food during the week, not on the weekend when I am happy and fully comfortable.

For those of you who can never find a breakfast that will carry you through to lunch, I think this might be the answer. This along with a cup of coffee always carries me through and for some reason, I feel more alert in the morning with this breakfast. Maybe it's the protein, I don't know but it works. Enjoy!

Recipe:

1 slice whole grain bread (I use my homemade bread but I prefer Brownberry Whole Grain Bread if I don't have mine on hand)
1 large egg
1 tablespoon salted butter
Salt and pepper to taste

Melt the butter in a skillet over medium heat and cut a hole into the bread. When the butter is melted, add the bread to the pan and soak the bread in the butter on both sides. Crack the egg directly into the hole of the bread and sprinkle salt and pepper all over the egg and the the bread and cook it for 2 to 3 minutes. With a large spatula, flip the bread and egg over in the skillet. Cook for an additional 2 minutes and add more salt and pepper to taste.

Apple Cider Doughnut Holes

I have a confession, I eat my way through cooking. I am not talking about just grabbing a little taste here and there, no, no, I take so many little tastes of everything that it is amazing anything even makes it into the oven. I lick the beaters when I know I could scrape a whole lot more off. I will eat many spoons of cookie dough, cake or muffin batter, chunks of uncooked pie dough and fruit filling that is ready to hit the oven. I am so bad and these doughnuts were no exception. I took a little taste of the dough and I was out of control. Then, once the doughnuts were cooked, I could not stop eating! Think the Cookie Monster when he would eat and crumbs and chunks of cookie would go flying all over the place. That was me, and yes, these doughnuts were that good.

So, now that everyone is totally disgusted and now understand why I spend hours upon hours at the gym, let me talk about the recipe. I admit that when I tried this the first time around, it wasn’t pretty (see second picture) and it took a heck of a long time. I also have to say that although these doughnuts are unbelievably good, you will probably find my tail at Dunkin Donuts because there is some hard labor involved. So, with that said, below are the two important tips that will make the difference between good doughnuts or a big mess.

Tip 1: Flour is your friend and I would recommend using it generously, often and without hesitation. Dough that is going to be fried is sticky, very, very sticky and your only weapon is flour. By the time all was said and done, my kitchen looked like a snowstorm had hit it but the doughnuts lifted from the surface and that is what we are aiming for.

Tip 2: use a good candy thermometer. The first time I did this, I put the dough into the oil when it looked hot and of course, they went crisp on the outside in seconds and it was a big pile of gooey dough on the inside (again, observe the second photo). I am a huge fan of gooey but not in this case. These are cake doughnuts and they should be cakey inside.

Enjoy!

Recipe adapted from Smitten Kitchen who adapted from Lauren Dawson at Hearth Restaurant.

Recipe:

1 cup apple cider
3 1/2 cups all-purpose flour plus much more for work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Pinch of allspice
4 tablespoons (1/2 stick) butter at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup buttermilk or sour cream
Vegetable oil or shortening for frying

Toppings (Optional)
Glaze (1 cup confectioners sugar + 2 Tablespoons apple cider)
Cinnamon Sugar (1 cup granulated sugar + 1 1/2 teaspoons cinnamon)

Doughnuts:

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, allspice, salt and nutmeg. Set aside.

Using an electric mixer on medium speed with the paddle attachment, beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk or sour cream, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Break off pieces of the dough and roll them into doughnut holes that are about the size of a golf ball. Place the doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes.

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F. Have ready a plate lined with several thicknesses of paper towels.

Make your toppings (if using): While the doughnuts are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Fry and roll the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, turning in the pan so all sides are browned, about 2 minutes. Drain on paper towels for a minute after the doughnuts are fried. Roll the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.

Boozy Banana's Foster Bread

Let’s see. I am, ahem, in my early 30’s and I have been baking banana bread since I was in diapers. So, that would make the number of flops that have transpired in order to achieve this glorious loaf, way too high to count. Maybe that’s a little harsh. The other banana breads I have made were not necessarily bad, they just never popped, made me weak in the knees, gave me the stomach flip, made me want to shove aside all reason and just stuff the whole thing in my mouth. Well my darlings, this bread does all of the above and then some.

I almost signed banana bread off as a lost cause. Almost; but then a work colleague brought in banana bread that was given to him by a friend. He let me have a slice and it had a wonderful crunchy brown sugar cinnamon topping that was different from anything I had ever tasted on top of banana bread and it was fantastic. So, I researched some crunchy toppings that are usually used for pies and I came up with the concoction below. I could eat that topping alone and be a happy camper.

For the bread itself, I always thought that some sort of buttermilk or sour cream or other creamy and sour ingredient would be standard in good banana bread. I was wrong. I also have a weird obsession with putting nuts in everything and I actually held myself back from doing so with this bread. Apparently withholding the nuts and cream were both good things because the bread on its own, without the crunchy topping, was better than all of the banana breads I have ever made. I made some alterations but the basic recipe comes from a combination of the fantastic blog Simply Recipes and my most favorite blog, Smitten Kitchen, who appropriately named her adaptation, “Jacked Up Banana Bread”.

One more note, another work colleague who shall be known on this blog as “J”, came up with the “Bananas Foster Bread” name and I feel like I should give him credit for the title. So thanks to J for naming this and while we are at it, thank you for being the sounding board on this and so many other recipes.

Adapted from Simply Recipes and Smitten Kitchen

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 cup light brown sugar packed
1 egg, beaten
1 teaspoon vanilla
1 tablespoon dark rum
1 teaspoon baking soda
Pinch of kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour

Brown Sugar Topping:

5 tablespoons salted butter cold and diced
1/2 teaspoon cinnamon
Pinch of Kosher salt
1/2 cup packed brown sugar
1/2 cup all-purpose white flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and rum, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for one hour to one hour and ten minutes, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

Sweet Potato Banana Pancakes with Pecan Cinnamon Butter and Spiced Rum Whipped Cream

First off, it's early and I was up late last night watching the Golden Girls and flipping through cookbooks. Really, I ask you, is there a better way to spend a Friday night? I think not.

Anyway, with my evening of craziness and the little guy waking me up at 6 am, I needed some serious coffee. Hence, the coffee picture. That cup saved me from tripping over the trucks that currently litter my kitchen floor. So really, the picture of the coffee is more of a safety measure than just a picture of a cup of coffee.

Now, about these pancakes. I have been playing around with this recipe for quite a while on paper. Finally, with an over-ripe banana calling for me on my counter and a sweet potato that would be going to the dark side soon, I decided to do a test run. The pancakes alone are good but put them with the pecan butter, syrup and rum whipped cream and you will be in a very happy place.

This dish reminds me of the Bongo Room in Chicago where they have items on the menu like Blueberry Cheesecake Pancakes and Chocolate Tower French Toast. I used to frequent that place every Sunday morning before my shorty came along and I highly recommend it to anyone who is in the South Loop or Wicker Park neighborhoods. Have a Mimosa and a crazy pancake dish for me! If you are not in Chicago, just make this dish with all the toppings, put on some funky music, imagine being surrounded by a bunch of hipsters and poof, you are at the Bongo Room! Enjoy! AJ – xo.

Recipe :

Pancakes:

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons kosher salt
4 teaspoons baking powder
3 tablespoons brown sugar
Pinch of nutmeg
Pinch of ground cloves
Pinch of pumpkin pie spice
2 cups whole milk
1 medium banana mashed
1/4 cup ricotta cheese
5 teaspoons melted butter
2 eggs
1 sweet potato, skinned, roasted and pureed

Mix together the dry ingredients with a fork. Whisk the wet ingredients with the pureed sweet potato and banana until smooth. Fold the wet ingredients into the dry ingredients and mix until just combined.

On a griddle, melt a tablespoon of butter and spread it all around. Place 1/4 cup of the batter on the griddle and cook until the pancakes puff up. Flip and do a couple minutes on the other side.

Serve hot with a chunk of the pecan cinnamon butter, maple syrup and a dollop of rum whipped cream.

Pecan Cinnamon Butter:

1/4 cup pecans toasted, cooled and chopped fine
1/2 pound butter softened (I used Kerry Gold salted)
1/2 teaspoon cinnamon
Pinch of kosher salt
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Mix all of the above ingredients together in a stand mixer. Dump mixture onto parchment or wax paper and mold into a log. Wrap and put in the freezer for at least 2 hours.

Whipped Cream:

1 cup heavy whipping cream
1 tablespoon rum
1 teaspoon vanilla
3 tablespoons granulated sugar
1 teaspoon cinnamon

Whip the cream until soft peaks form. Add in the rum, vanilla, sugar and cinnamon and whip until stiff peaks form. Serve!