Tag Archives: brown

Banana Roulade

Well, Hello!  I know its been awhile, but boy do things get busy around the holidays!  Believe it or not, I didn’t do a whole lot of the cooking this year!  Everyone else was eager to take of things, so I just sat back and enjoyed!  Errr… let me rephrase, because if you know me at all,  I LOVE to be in the kitchen, so sitting back and letting others take care of it… not my idea of enjoying.  So, to get me out of this funk, I’m trying to make up a reason to be in the kitchen, hence, the Banana Roulade was born!  Sick of all the pumpkin flavored, everything and trying to use up a stash of frozen bananas in my freezer was my inspiration!  A little brown butter rum cream cheese and brown butter caramel doesn’t hurt either!

Banana Roll

You’ll need 2 medium sized, overripe bananas.  I always throw mine in the freezer when they are too soft for eating, if you do the same, take those babies out ahead of time and let them thaw out!

frozen bananasYou’ll need to separate the eggs, and start whipping the whites till frothy.

frothy egg whites

Then add half the sugar in and keep whipping till it’s thick and glossy.  This may take a few minutes, but hang in there, it’ll happen!

thick glossy egg whites

In a separate bowl, or a stand mixer, whip the yolks with the other half of the sugar till pale and yellow, then add in those mashed bananas till smooth.  In yet another separate bowl, stir together the remaining dry ingredients.

wet & dry ingredients

Fold the two egg mixtures together, then sprinkle the dry ingredients in and fold till evenly incorporated.  Spread the batter into a baking sheet and pop it in the oven.  Flip the hot cake  onto a clean kitchen towel.

cake on the kitchen towel

Let it slightly cool, then roll it up and let it completely cool.

roll it up!

In the meantime, whip up the cream cheese frosting.  Spread it evenly on the cooled, unrolled cake, then reroll it.

iced cake

Sift powdered sugar on top, and drizzle with the brown butter caramel sauce.

banana roll with brown butter rum cream cheese

banana roll with brown butter rum cream cheese

Banana Cake

  • 3 eggs, separated
  • 1 cup sugar, divided
  • 2/3 cup mashed, overripe banana (about 2 medium bananas)
  • 3/4 cup flour
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon

“Gently folding the whipped eggs will make a super spongy and springy cake!”

  1. Line a 11×15 in baking pan with wax paper and grease the sides and bottom with butter.
  2. Separate the eggs in 2 separate bowls.  Whip the whites till frothy, then add 1/2 cup of sugar and keep whipping till thick and glossy.
  3. In the other bowl, whip the yolks, with the remaining 1/2 cup sugar, till thick and pale yellow.  Mash the bananas and add them to the yolk mixture and whip till smooth.
  4. Gently fold the two mixtures together till there are little to no streaks left.
  5. In a separate bowl, stir together the flour, baking soda, salt and spices.  Sprinkle some of the dry ingredients onto the wet and gently fold it in.  Continue till all the ingredients are incorporated evenly.
  6. Smooth the batter into the prepared pan and bake at 375 degrees for 12-15 minutes.
  7. Flip the hot cake onto a clean kitchen towel and let it cool slightly.
  8. While the cake is still warm roll it up into the towel, jelly roll style, and place on a wire rack to cool completely.
  9. Carefully unroll the cake and evenly spread the cream cheese filling over the surface.  Then gently reroll the cake and sift powdered sugar on top, and serve with brown butter caramel sauce.

Brown Butter Rum Cream Cheese Filling

  • 8 oz. cream cheese, softened
  • 2 tbsp brown butter
  • 1 cup powdered sugar
  • 1/4 tsp rum extract
  1. Beat all the ingredients together in a bowl and spread onto the banana cake!

Banana Roll

Brown Butter Caramel Sauce

  1. Cook the sugar over medium heat, till it reaches a nice amber color.  It will start out just looking wet , then turn clear, and then it will start to brown.  Watch it carefully, cause it can go from a beautiful brown to burnt, very quickly!
  2. Quickly whisk in the brown butter.
  3. Lower the heat to simmer and pour in the heavy cream.  The caramel will seize and get hard, but keep stirring and it will melt  back together nice and smooth.

cooking the sugar

amber color sugar

stirring the cream into the caramel

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Stuffin’ Muffins

Yes, this is another recipe using up those Thanksgiving leftovers!  I know I’m a little late sharing this one, but better late than never!  My husband loved these rolls so much that he was trying to think of a reason to make more stuffing, just so he could have them again.  I’m not gonna lie, I think they are pretty good myself!  They have officially made it on the “must have” holiday list!

Stuffin' Rolls

Mise en place!  Gather and prep all the necessary ingredients.  Because the recipe is using pre made ingredients, such as the left over stuffing, browned butter (at room temp) and warmed milk (110 degrees), these items need to be ready to go.

Mise en place for stuffin' rollsCombine the flour and salt in the bowl of a stand mixer.  With the dough hook attachment, slowly add in the proofed yeast mixture and stuffing.  Mix on medium for about 5 minutes.

dough, pulled away from the sides of the bowlForm the dough onto a ball and place into a covered bowl, sprayed with non stick spray, and allow to rise for an hour.

stuffin' dough, ready to riseOnce the dough has risen, punch it down then on a floured surface, cut out 8-12 equal portions and place them in a muffin tin sprayed with non stick spray.  Cover and allow to rise again.

second rise of the stuffin' rolls

Once risen for the second time, bake at 400 degrees for 30 minutes, or till golden on top.  Cool slightly on a wire rack and enjoy while there nice and warm!  Oh so good to sop up extra gravy on your plate!  Yum!

Stuffin' Rolls

Stuffin’ Rolls

  • 3/4 cup warm milk (110 degrees)
  • 1 tbsp sugar
  • 2 1/4 tsp yeast
  • 4-5 tbsp browned butter (warm)
  • 2 cups flour
  • 1 tsp salt
  • 1 cup left over stuffing

“After the dough was formed, I kneaded in a little extra stuffing before letting it rise.  This resulted in some nice bigger pieces of stuffing, baked inside.  Great texture!”

  1. Stir the sugar and yeast into the warm milk, then set aside for 5 minutes to proof.
  2. In the bowl of a stand mixer, add the flour and salt to evenly combine.
  3. When the yeast has proofed, add in the browned butter.
  4. With the dough hook attachment, slowly pour the yeast mixture into the bowl with the flour.
  5. Add in the stuffing and then raise the mixer speed to medium.  Allow to mix for 5 minutes.
  6. Transfer the dough, shaped into a ball, to a bowl that has been sprayed with a non stick spray.  Cover with a warm damp towel and allow the dough to rise for an hour or when doubled in size.
  7. Punch the dough down and turn out onto a floured surface.  Divide the dough into 8-12 equal portions and place them in a muffin tin, sprayed with non stick spray.  Cover with plastic wrap, that has also been sprayed with non stick spray, and allow to rise again about a half an hour.
  8. Remove the plastic wrap and bake at 400 degrees for 30 minutes or till the tops are golden.  Cool on a wire rack.

“You can also bake this dough into a loaf pan for nice slices, perfect for buttering!”

Stuffin' Bread

Stuffin' Bread n Butter

Sweet Potato Pasta

Black Friday comes and goes every year.  It’s the biggest shopping day of the year, and my husband works in retail.  Since I’m not much of a shopper, and he’s guaranteed to be gone all day, I’m going to transform all those lovely Thanksgiving leftovers into new delicious dishes!

Leftovers are great, as is, but if you’re like me, you get a bit jaded after the second time around.  No one would ever know that this beautiful orange pasta started out as a sweet potato casserole!

Sift together the flour and salt and add it to the bowl of your mixer.  Then whisk together the sweet potato casserole and eggs.  Mix with the dough hook attachment till the dough pulls away from the sides.

Divide the dough in two and roll out onto a well floured surface, or if you have one, use your pasta roller attachment.  If rolling by hand, like I was, try to get the pasta as thin as possible, 1/8 inch is fine.

Decide what kind of pasta you want, shape it and then cook it!  I decided to do ravioli!  Filled with leftover turkey, ricotta cheese and dried cranberries.  Oh, did I mention I decided to fry it also?!  Then I drizzled some brown butter on top!  Oh yeah!  Thanksgiving leftovers never tasted so good!

Place small dollops of the filling onto the rolled out dough.

Then cover with the second piece of rolled pasta dough.  Using your fingers, press around the dollop of filling, trying to squeeze out any air bubbles.

I used a cup to cut circles around each filled area.

Then, using the tines of a fork, press around the edges of the raviolis, to ensure a good seal. Store on a floured baking sheet before cooking.

Sweet Potato Pasta

  • 2 1/2 cups flour + more for rolling
  • 1/2 tsp salt
  • 1 cup left over sweet potato casserole
  • 3 eggs

“If you don’t have leftover casserole, just mash up some cooked sweet potatoes.”

  1. Sift together the flour and salt in the bowl of a stand mixer.
  2. Whisk the sweet potatoes with the eggs.
  3. Add the sweet potato mixture to the flour and mix with the dough hook attachment till a dough forms and pulls away from the sides of the bowl.
  4. Divide the dough in to two portions and roll out on a well floured surface, adding more flour as needed so the dough doesn’t stick.
  5. Shape the dough to your desire and cook.

Cooking the pasta:

“Don’t overcrowd the pot when frying.  Fry two raviolis at time.”

  1. If frying raviolis, heat 1 inch of oil in a small pot fitted with a candy thermometer.  When it reaches 350 degrees, cook the pasta 30-45 seconds on each side or till slightly brown.  Remove and allow to drain on paper towels.

“Brown butter is a perfect sauce for this pasta.  Just melt a stick of butter over medium heat and continue to cook till the solids turn golden brown.  Transfer to a separate bowl and drizzle over your pasta!”

  1. If boiling pasta, bring a pot of salted water to a boil.  Gently drop the pasta in and cook for 5 minutes.  This is fresh pasta so it doesn’t need to cook very long.  Drain the pasta and toss with brown butter, or your favorite sauce.

Brown Butter Sage Bread

In a effort to evoke the holiday spirit in our household, I’m pulling out all the stops.  Baking fresh bread with rich fall flavors!  Check out the Harvest Loaf (beet bread), it was a hit too!

One of my favorite flavor combinations is brown butter and sage.  It’s amazing with pasta!  The brown butter is such a gorgeous nutty profile and pairs with almost anything sweet or savory.  And let’s be honest… anytime you bake with butter, it’s better!

Melt the butter in a saucepan, over medium heat.  Continue to let it cook after it’s melted, till it’s a nice nutty brown color.  You’ll see the milk solids separate slightly and turn brown.

 Mince up some fresh sage!

After proofing the yeast in the warm milk, stir in the brown butter.  Add to the flour and mix till a dough forms.  Knead it till soft and elastic and then let it rise in a warm damp place till doubled in size.

Before rising.

After rising, doubled in size.

Roll the dough out into a rectangle shape.  Then roll it up and tuck the ends under.  Cover with plastic wrap and let it rise again.

Brush with egg wash before baking at 400 degrees for 30 minutes.  Cool completely before slicing.

Brown Butter Sage Bread

  • 1 tbsp sugar
  • 2 1/4 tsp dry active yeast
  • 3/4 cup warm milk (110 degrees)
  • 4 tbsp butter, browned and cooled
  • 1-2 tsp fresh minced sage
  • 3 cups flour
  • 1 tsp salt
  • 1 egg + 1 tbsp water, egg wash

“If you don’t have fresh sage, you can substitute with dried.  Just cut the amount down by half.”

  1. Melt the butter in a saucepan over medium heat, till brown in color.  Pour into a bowl to cool to slightly warmer than room temperature.
  2. Dissolve the sugar and yeast in the warm milk and let it stand for 5 minutes to proof.  It will get nice and foamy.
  3. Mince the sage and measure out 1-2 teaspoons.
  4. In the bowl of a stand mixer, add 2 cups of the flour, salt and sage.
  5. Stir the brown butter into the yeast mixture.
  6. With the dough hook attachment, mix the yeast into the flour.  Add more flour as needed till the dough pulls away from the sides of the mixing bowl.
  7. Knead the dough on a slightly floured surface till smooth and elastic.
  8. Place the dough in a bowl, sprayed with non stick spray., and cover with a warm moist towel.  Allow to rise in a warm place for an hour or when doubled in size.
  9. Once the dough is risen, roll it out on a slightly floured surface, into a rectangle shape.  Roll the dough, jelly roll style, then tuck the end under.  Place on a baking sheet and cover with plastic wrap that has been sprayed with non stick spray.
  10. Allow to rise again for 30 minutes.
  11. Beat the egg and water together and brush onto the surface of the loaf.
  12. Bake in a 400 degree oven for 30 minutes.
  13. Allow to cool completely before slicing.