Pumpkin Oatmeal Cookies with Cranberries and White Chocolate

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We have been trying to find a perfect pumpkin cookie recipe for about four autumns now and most recipes have sort of failed. Because pumpkin is such a wet ingredient, it is difficult to incorporate it into cookie dough without ruining the texture and turning the cookies into little cakes (which still can taste good, but a fluffy and soft texture isn’t ideal for a cookie). This year, prior to these particular cookies, we tried an eggless pumpkin cookie recipe. The dough was good, but the cookies themselves were gummy even after close to 15 minutes in the oven. We turned to reliable Annie’s Eats and finally found a pumpkin recipe that made more sense- adding oats to offset the soft dough.

These pumpkin oatmeal cookies are fall heaven in a cookie. While we’ve never been ones to turn up our noses at a cake-like pumpkin cookies, it was nice that these cookies had the same sort of texture that most oatmeal cookies have: slightly chewy in the middle with crisp edges. These are worlds better than all the other pumpkin cookies we made. What makes these particularly awesome is that they include white chocolate and dried cranberries in the dough. With an ingredient list that includes pumpkin, spices, oats, white chocolate, and cranberries, you know that the final result is going to be amazing!

 

 

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Pumpkin Oatmeal Cookies

Recipe from Annie’s Eats, originally from My Baking Addiction

Makes about 36 cookies

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon grated nutmeg
Dash of allspice
½ teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1½ cups old-fashioned oats
1 cup white chocolate chips
1 cup dried cranberries

Directions

Preheat your oven to 350˚ F. Line your baking sheets with parchment paper.

Whisk together the flour, baking soda, spices and salt in a medium bowl.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until fluffy, about three minutes. Beat in the egg and vanilla.  Beat in the pumpkin until combined. Mix in the dry ingredients on low speed until just mixed.  Stir in the oats.  With a rubber spatula, fold in the white chocolate chips and cranberries.

Drop by 2 tablespoons onto prepared baking sheets, spaced a couple inches apart.  Bake 12-14 minutes, or until the cookies are lightly browned (rotate the sheets halfway through baking for even browning). Allow the cookies to cool on the sheets for a few minutes, and then transfer them to a wire rack to finish cooling. Store in an airtight container for up to two days (we thought these were best within 24 hours of baking). Enjoy!

Chocolate Cupcakes with Peanut Butter Frosting

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Since we are back in school, that means that we are back to regular requests for baked goods to be brought in. Since we love baking, we don’t mind it at all (although unfortunately we have not had the time to make large quantities of treats)! Anyway, we brought in these particular cupcakes for a bake sale last week and they practically all sold out before the sale even started. That stands as a testimony to how good these cupcakes are! You might recognize the peanut butter frosting recipe. It’s quite similar to the frosting on these brownies, but with a bit more sugar to make it suitable texturally and flavor-wise for topping a cupcake. The cake is a basic moist chocolate cake with sour cream for adding a nice texture. It will become our new go-to chocolate cupcake because it is so easy! All in all, these cupcakes are delicious and we hope you’ll try them soon!

Chocolate Cupcakes with Peanut Butter Frosting

Makes about two dozen cupcakes

Cupcake recipe adapted from Annie’s Eats, originally from Martha Stewart’s Cupcakes, Frosting adapted from Not Without Salt

Ingredients:

For the cupcakes:

½ cup plus 1 tablespoon Dutch-process cocoa powder

½ cup plus 1 tablespoon hot water

2¼ cups all-purpose flour

¾ tsp. baking soda

¾ tsp. baking powder

½ tsp. salt

2 sticks plus 1 tablespoon unsalted butter, at room temperature

1 2/3 cups sugar

3 large eggs, at room temperature

1 tbsp. vanilla extract

¾ cup sour cream

For the frosting:

6 Tablespoons (3/4 stick) softened salted butter

 

¾ cup peanut butter

 

1 1/2- 2 cups powdered sugar

Directions:

For the cupcakes:

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl combine the flour, baking soda, baking powder, and salt.

Place the butter and sugar in a medium saucepan set over medium heat.  Heat, stirring now and then, until the mixture is smooth and the butter is melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl as necessary.  Add the vanilla and then the cocoa and water mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the flour mixture and mixing each addition just until incorporated.

Divide the batter between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting:

Cream the butter and the peanut butter until combined. Beat them on medium-high for several minutes more until lightened in color and fluffy. Slowly add the powdered sugar until completely incorporated. Beat again for a couple more minutes until light and smooth. Using a piping bag, frost your cooled cupcakes. Enjoy!

Glazed Pumpkin Doughnut Muffins

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Sorry for the slow posting this week! We’ve been pretty busy with school activities and homework, but hopefully next week we will be able to post more consistently.

Since fall begins Sunday, we decided to share an ideal breakfast treat for you to make Sunday morning. We’ve made pumpkin muffins before (many, many times) and usually just add in chocolate chips, but we decided to try something different this year. When we came across a recipe for pumpkin doughnut muffins, we knew we had found a good recipe.

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These muffins are really only reminiscent of doughnuts in that they have a nice, thick glaze and a tender cake-doughnut sort of center. Regardless, they are heavenly! They have just the right amount of spice and are moist and soft, but with a slightly crunchy top. The best part is that they are very simple to make. Whether you make them to serve as breakfast or dessert, we think that whoever tries one will be enamored. Our family certainly was! We have been having fun baking for fall, so there will be more pumpkin recipes to come in the next several weeks.

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Pumpkin Doughnut Muffins

Recipe slightly adapted from Cooking Classy, originally from Martha Stewart

Makes 12-16 muffins (we got 16)

Ingredients

3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

1/2 teaspoon ginger

1/8 teaspoon ground cloves

1 1/4 cups canned pumpkin puree

1/3 cup sour cream (low-fat is fine)

6 tablespoons unsalted butter, softened

1/4 cup vegetable oil, divided

3/4 cup light brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the glaze:

2 cups powdered sugar

3 – 3  1/2 tablespoons milk or half-and-half

1/2 tsp vanilla extract

Directions

Preheat your oven to 400 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves in a medium bowl. In a separate small bowl, whisk together pumpkin puree and sour cream. With an electric mixer, cream butter, 1 tablespoon vegetable oil, brown sugar and granulated sugar on medium-high speed for three-four minutes until pale and fluffy. Beat in vanilla. Blend in remaining 3 tablespoons vegetable oil. Mix in eggs one at a time, beating just until combined after each addition. Using a spatula and working in three separate batches, add the flour mixture in 3 additions, beginning and ending with flour mixture, alternating with half of the pumpkin mixture and fold together just until combined after each addition. Do not overmix. The batter will be thick.

Divide batter among 12 muffin cups, sprayed or lined with muffin liners, filling each cup almost full. Bake in the preheated oven for 17 – 20 minutes until a toothpick inserted into center comes out mostly clean with maybe just a few moist crumbs. Allow the cooked muffins to rest several minutes in tin then transfer to a wire rack to cool.

In a small mixing bowl, whisk together powdered sugar, milk and vanilla until smooth. Dip tops of nearly cool muffins into glaze and allow excess to run off. Return the muffins to the wire rack and allow the glaze to set.  The muffins are best served the day that they are made. Enjoy!

Pizza with Queso Sauce, Avocado, Cumin-Lime Chicken, and Black Beans

mexicanpizza
When we were on a service trip in Camden, we had a free night to do whatever we wanted. Our youth group decided that instead of leaving the city and having a night out in Philadelphia, we would stay in Camden and try a local Mexican restaurant.  The restaurant was a good experience and a nice way to meet some people who both live and work in Camden. The place is called Lupita’s.  The service was extremely friendly (it was like we were being welcomed into the owners’ home), and there were free chips with two types of dip, refried beans, and cheese as an appetizer. Leah and I and the two other girls on the trip split a plate of nachos as well as a pizza with a bunch of things, including some sort of chipotle sauce, ham, and avocados. While the pizza wasn’t that great (I mean, it was a Mexican restaurant, not Italian!), the avocado on top was a good addition and it inspired us to try our own Mexican pizza! mexicanpizza2

Our initial plan was to make a homemade tomato sauce with the flavors of salsa by adding jalapeno and lime, but then I had a brilliant idea- use queso sauce on the pizza! (I wish I would have a lightbulb moment like that when writing college essays, but it hasn’t happened yet.) We googled “pizza with queso sauce” to see if it had been done before, and the answer was no, so we were a little nervous to go out on a limb and try something new. Luckily, it worked fabulously, and how could it not have? Queso is amazing! We made a quick marinade with lime, cumin, and cilantro for the chicken, mixed black beans with red onion and jalapeno, and made queso sauce. We put all of that on the pizza crust with sliced tomatoes and a light sprinkling of cheddar cheese, crossed our fingers, and baked it. We topped the finished pizza with sliced avocado, cut it into wedges, and promptly decided it was one of the finest pizzas we’ve made. This pizza just works (even though it sounds a little weird), and while it’s far from traditional, we loved it!

Pizza with Queso Sauce, Avocado, Cumin-Lime Chicken, and Black Beans

Makes 2 pizzas

Concept created by us, queso sauce adapted from Confections of a Foodie Bride

Ingredients

For the chicken:

3 1/2 tablespoons olive oil

Juice of 2 limes

1 clove garlic, minced

1/4 teaspoon cumin

2 tablespoons cilantro

1/2 lb. chicken breasts

For the black beans:

1 15-ounce can black beans, drained and rinsed

1/3 medium red onion, finely chopped

1 jalapeno pepper, finely chopped

For the queso sauce:

6 ounces white American cheese, shredded

7 ounces pepper jack cheese, shredded

3 ounces cheddar cheese, shredded

1 jalapeno, finely chopped

1/4 cup finely chopped onion

1 tablespoon canola oil

Heaping 1/4 cup finely chopped tomato

1/3 cup milk, plus more as needed

2 tablespoons cilantro

For the pizza:

1/4 cup shredded cheddar or monterey jack cheese

Cherry tomatoes, sliced

1 avocado, sliced

Pizza dough for 2 pizzas (someday we’ll get around to sharing our favorite recipe…)

Directions

For the chicken:
In a bowl, combine the ingredients for the marinade. Place chicken breasts in a large ziploc bag, pour in the marinade, seal, and shake the coat the chicken. Refrigerate for 15-30 minutes.

Heat a pan over medium heat and add the chicken (you can also use your grill). Cook until the chicken is cooked through and no longer pink. Let the chicken rest for 5 minutes, then cut into small pieces. Refrigerate until ready to use.

For the black beans:

Combine the beans, red onion, and jalapeno in a bowl. Set aside until ready to use.

For the queso:

Heat the oil in a medium saucepan. Add the jalapeno and onion. Cook for five minutes or so until softened. Stir in the cheese and milk until smooth, adding more milk as needed to make it thick but pourable/spreadable. Stir in the tomatoes and cilantro. You shouldn’t use pre-shredded cheese for this sauce. Keep the queso cooking on your stove’s lowest setting so it stays fluid while you are assembling your pizza.

For the pizza:

Preheat your oven to 500 degrees with the pizza stone on the center rack. Press one ball of pizza dough out on a piece of parchment paper into a circle. Top with nice layer of queso (somewhere between a half and 2/3 cup) and then add the chicken, black beans, tomatoes, and cheddar. Bake the pizza for 8-10 minutes, until the crust is starting to brown and the cheese is bubbly. Arrange half of the avocado slices on pizza in a circle. Cut into slices and serve. Repeat. Enjoy!

Note: If your queso seizes up at all, just re-melt it over low heat. You’ll have some extra queso sauce- either dip the crust or corn chips in it!

Thin Crust Pizza

pepperonipizza

The homemade pizza we make is delicious, but different than the standard pizzeria type. The crust is usually a little fluffier and the sauce is thicker and chunkier. Today’s pizza, however, has a thin crust and light sprinkling of cheese that is similar to take-out. Of course, since it is homemade, it is significantly better! This pizza is quite simple to make (the sauce does not involve cooking) and the dough is not difficult either (it’s made in the food processor!), although it does involve a 24+ hour rise. This is a very good starter pizza for those who have not made homemade pizza before since it is almost too easy to make. The dough isn’t overly sticky, so beginners (and anyone) will have no trouble getting their pizza to be circular!

The thin, crunchy crust is flavorful and the sauce is actually our favorite pizza sauce recipe that we have come across. Do not be fooled by the pepperoni in this picture- neither of us like pepperoni that much, but unfortunately, the plain pizza got eaten before we could take a picture! I guess the rest of our family likes plain pizza better as well!

Thin Crust Pizza

Recipe adapted from Brown Eyed Baker

Makes 2 approximately 13-inch pizzas, or enough to serve about 6 people

Ingredients

For the crust:

3 cups bread flour
2 teaspoons granulated sugar
½ teaspoon instant  yeast
1⅓ cups ice water
1 tablespoon vegetable oil
1½ teaspoons salt

For the sauce:

1 (28-ounce) can whole peeled tomatoes, drained
1 tablespoon olive oil
1 teaspoon red wine vinegar
2 garlic cloves, minced finely
1 teaspoon salt
1 teaspoon dried oregano
¼ teaspoon ground black pepper

To top the pizza:

½ cup freshly grated Parmesan cheese
8 ounces mozzarella cheese, shredded
Pepperoni slices or whatever topping floats your boat

Directions

For the dough;

In a food processor, combine the flour, sugar, and yeast for a couple seconds to mix. While the machine runs, slowly pour in the water. Process for about 10 seconds, or until dough is combined. Let dough rest in the food processor for 10 minutes.

Add in the oil and salt and process the dough for 30-60 seconds, or until a satiny ball forms. Knead the dough for about 1 minute on a lightly oiled surface. Place the dough in a large oiled bowl and cover well with plastic wrap. Refrigerate for 24 hours to 3 days.

For the sauce:

Process all the ingredients together in the food processor until it reaches your desired level of smoothness. Refrigerate until ready to use.

One hour before you start to bake the pizza, put the oven rack to the second-highest position. Set a pizza stone on the rack and heat the oven to 500 degrees.

Remove the dough from the fridge and halve it. Shape each half into a smooth ball. Place the dough balls on a lightly oiled baking sheet 3 inches apart. Cover them loosely with a piece of plastic wrap that has been sprayed with non-stick cooking spray. Set aside for 1 hour.

Coat one ball of dough with flour and place on a well-floured surface. Using your fingertips, gently flatten the dough into an 8-inch disk, leaving an inch crust around the edge. Gently stretch into a 12-inch round, working along the edges and giving the dough quarter turns as you stretch it. Transfer the dough to a piece of parchment (or a floured pizza peel) and stretch it into a 13-inch round.

Spread about ½ cup of the tomato sauce over the dough, then sprinkle with half of the Parmesan cheese and half of the mozzarella cheese. Top with any toppings you might choose (mushrooms, peppers, pepperoni, sausage, etc.). Slide the pizza and the parchment gently onto the baking stone and bake for 10-12 minutes, or until the crust is brown and crisp and the cheese is bubbly and melted. Remove the pizza and let cool on a wire rack for about 5 minutes. Slice and serve. Repeat these steps with the second pizza. Enjoy!

Double Chocolate Brownie Cookies

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Our blog is officially one year old today! (Here’s our first post, if you would like to see…although there isn’t much to it.) It has been a good year full of great food. We would like to thank any readers for taking the time to read our posts, and like them or comment on them. It means a lot to us! Even though our blog isn’t “big”, we hope that our readers have been able to find some delicious recipes here, since that is our goal! Over the past year, we have made a ton of things that we might not have made without the blogging world, like delicious macarons, French baguette, bagels, and scallops. It’s been a lot of fun getting to make all of these recipes! Think about how many calories we’ve eaten (scary, given the number of desserts on here)! Hopefully we’ve worked off a few of them…

To celebrate, we are sharing some really delicious and seriously chocolatey cookies with all of you. They are very much like a brownie, but are easier to transport because they hold up as well as cookies. The edges are slightly chewy/crispy (the best part of any good brownie or cookie, no doubt) and the center melts in your mouth. The top has that nice crackled look associated with brownies. They are quite simple to make and very, very good! We actually brought these to a youth group event (sorry, these were not just for our blog anniversary), and there were only two left at the end of the night- everyone seemed to like them. We hope you will celebrate our blog anniversary with us and try these wonderful cookies!

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Double Chocolate Brownie Cookies

Makes about 24

Recipe slightly adapted from Confections of a Foodie Bride

Ingredients

8 ounces semisweet chocolate, chopped

4 tablespoons salted butter (or 4 tablespoons unsalted + 1/8 teaspoon salt)

2/3 cup flour (yes, that’s correct!)

1/2 teaspoon baking powder

1/2 rounded teaspoon sea salt

2 large eggs, room temp

3/4 cup packed light-brown sugar

1 teaspoon vanilla extract

8 ounces semisweet chocolate, roughly chopped or chocolate chips

Directions

Preheat your oven to 350 degrees and line two baking sheets with parchment paper.

In a medium saucepan over low heat, melt the chocolate and butter together. Stir frequently and keep the heat low so your chocolate doesn’t scorch. Meanwhile, whisk together the flour, baking powder, and salt and set aside.

In the bowl of a stand mixer, beat eggs, brown sugar, and vanilla on high speed until the sugar has completely dissolved and the mixture is aerated and silky-smooth (4-5 minutes). Reduce the speed to low and add the melted (and cooled) chocolate mixture. Mix until smooth, scraping the sides of the bowl with a spatula. Add the flour mixture and mix until just combined. Add the chocolate chips or chunks.

Put the dough in the freezer for about 10-15 minutes to prevent the cookies from becoming too thin.Drop the dough by tablespoon about 2 or 3 inches apart on the prepared baking sheets. Bake the cookies, rotating the sheets halfway through, or until the cookies are crackled and shiny and nearly set in the center. The cookies should still be slightly soft. Let the cookies cool on the baking sheet for at least 10 minutes, and then transfer to a cooling rack to let them cool completely. But who are we kidding, how long will they last warm out of the oven? Enjoy!

Double Chocolate Zucchini Snack Cake

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Just as a public service to anyone out there who might not know, fall does not begin for a couple more weeks- unless you live in the southern hemisphere. Summer produce is still lingering, and at least during the day, it has been pretty warm. So, to celebrate the coming end of summer, we made probably the last zucchini recipe of the season. Let me tell you, it is a good one.

If you are in the minority out there who has not had zucchini bread in some form, consider yourself both unlucky and lucky. Lucky because you’ve never received a gummy and tasteless hockey puck incognito, and unlucky because you’ve never had a perfectly moist and cakelike piece of good zucchini bread. So, if you fall into any or all zucchini bread experience categories, this cake is both a perfect first experience or solid recipe to add to any repertoire.

Zucchini brings a good amount of moisture to baked goods, while at the same time being both practically tasteless and very healthy. It pairs especially well with chocolate, where it can hide and be served to unsuspecting victims who don’t know that they are about to eat a vegetable. This particular cake is dairy free, which is a nice factor for those who cannot eat dairy. The chocolate cake is perfectly sweet and flavorful, and it’s studded with chocolate chips. All in all, we loved this cake/bread/brownie and will make it again. Because, as you know, summer isn’t over yet! (Although it did go down below 50 where we live last night, which is slightly questionable…)

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Double Chocolate Zucchini Snack Cake

Recipe very slightly adapted from King Arthur Flour

Makes 1 9-inch loaf, or a 9×11 inch cake

Ingredients

2 eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar, lightly packed

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/3 cup cocoa powder

1 2/3 cups all-purpose flour

2 cups shredded, unpeeled zucchini, gently compressed in the measuring cup

1 cup chocolate chips

Directions

Preheat the oven to 350 and grease your cake pan.

Whisk together the eggs, honey, oil, sugar, and vanilla in a large bowl. Stir in the dry ingredients. Fold in the zucchini and the chocolate chips.

Pour the batter into the prepared pan and bake 65-75 minutes for a loaf and 30-35 minutes for a 9×11 inch cake, or until a toothpick inserted in the center of the cake comes out clean. Let cool and serve. Enjoy!

Baked Potato Wedges

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French fries can be fickle. Sometimes they’re not worth the calories at all- lukewarm, soggy, saltless, and tasteless hunks of potato that make you wish that you had chosen a salad side with your burger instead. On other occasions, though, they are impossible to stop eating, with their crispy exterior, perfect level of seasoning, and fluffy interior. However, the problem with French fries is that they are just very high in fat. The way to get around that, though, is to bake them at home yourself with much less oil. We have tried two baked potato wedge recipes: the first is a deliciously crispy but not much healthier recipe from Cook’s Illustrated, and the second is a nicely flavored, low fat fry that lacks crispiness from Betty Crocker.

The recipe that we are sharing today is a combination of those recipes. We used the delicious seasoning from Betty Crocker, added olive oil, reduced the amount of oil from the Cook’s Illustrated recipe, and soaked the potato wedges before baking to help them crisp up (soaking removes starch from the surface, which will help them crisp better). As long as you bake them until they are nicely golden brown, these are truly delicious fries. The seasoning adds a nice kick, but they still taste like fries. Once you try this recipe, you will never want to try any other type of homemade fry!

P.S. Happy 13th birthday Luke (our younger brother)! I know that KFC (yuck)  fries are your favorite , but you should really try these!

Baked Potato Wedges

Serves 4-5

Recipe adapted from the Betty Crocker Cookbook New Edition and the Cook’s Illustrated Cookbook

Ingredients:

3 medium Russet potatoes, scrubbed well and unpeeled

4 tablespoons olive oil, divided

3/4 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon paprika

1/4 teaspoon ground mustard

1/4 teaspoon garlic powder

Directions:

Preheat your oven to 450 degrees F.

Slice the potatoes into wedges. We cut smaller ones into 8 and larger ones into 16. Place them into a pot and cover with hot tap water. Let sit for 15-20 minutes.

Meanwhile, combine 2 tablespoons of olive oil, salt, sugar, paprika, ground mustard, and garlic powder in a large bowl.

Once the potatoes are done soaking, drain them and then dry thoroughly (thoroughly!) with paper towels. Transfer the potatoes to the bowl with the seasoning mixture and toss to evenly coat them.

Line a large rimmed baking sheet with foil and then coat with the remaining 2 tablespoons of oil. Place the potato wedges onto the pan, making sure none are overlapping. Bake for about 30-35 minutes, flipping halfway through, or until golden brown and crispy. Enjoy!

Banana Cake with Brown Butter Icing

bananacake

This cake may not look like much, but it’s one of the best cakes ever. We’ve been making this banana cake for a while, and usually top it with cream cheese or chocolate frosting, but this time, we made a quick brown butter frosting and it was amazing! (Side note: I just realized we’ve never topped it with peanut butter frosting. That needs to happen soon!) The cake is moist but it is never gummy, like some banana cakes can be, and the batter can be made in less than 10 minutes.

The frosting is quite simple too- brown some butter, stir in powdered sugar, milk, and a bit of vanilla, and it’s ready! We were a bit hasty and frosted the cake while it was still slightly warm, so our frosting melted a bit, making it flat and ugly for the picture (sorry everyone- next time we make this cake, we’ll update the photo, so stay tuned!), but it tasted heavenly. Brown butter and banana seem to be a natural combination, just like peanut butter and chocolate. We hope you’ll try this cake sometime soon. It is one of our favorites, which is saying quite a bit since we have made a lot of really good cakes!

Banana Cake with Brown Butter Frosting

Cake recipe adapted from Betty Crocker Cookbook, frosting recipe developed by us

Makes a 9×13 inch cake

Ingredients

For the cake:

2 1/2 cups all-purpose flour

1 1/2 cups mashed bananas (about 3 medium)

1 1/4 cups sugar

1/2 cup butter, softened

1/2 cup buttermilk

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon baking powder

2 large eggs

2 teaspoons vanilla

For the frosting:

1 stick unsalted butter

2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla

Pinch of salt

Directions

For the cake:

Preheat oven to 350 degrees. Grease and flour a 9×13 in. pan. Set aside. Stir together the flour, baking soda, baking powder, and salt.

In a large bowl, beat together butter and sugar until fluffy. Beat in the eggs and vanilla, then the banana. Alternate adding the flour mixture and buttermilk, starting and ending with flour. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes our clean. Cool in pan for 10 minutes; remove cake from pan and let cool fully on a wire rack (or, if you are in a low-maintenance kind of mood, like we usually are, you can keep the cake in the pan and just frost it in there for easy transportation).

For the frosting:

Brown the butter in a skillet. Let cool. Stir in the powdered sugar, vanilla, and pinch of salt. Stir in milk 1 teaspoon at a time until frosting is thick and spreadable. Frost the cooled cake the the frosting. Cut into slices and serve. Enjoy!