.: The Blue Whisk :.

Recipe: Chocolate-Banana Marble Bread
Source: The Art & Soul Of Baking by Cindy Mushet
Description: Here's a banana bread that's soft, tender, and bursting with bananas, yet not overly sweet as so many versions are. The key is an intensely bitter cocoa-powder paste added to half of the batter, resulting in a deep, rich chocolate flavor that pairs perfectly with the sweetness of the bananas. The two batters are marbled together, producing a beautiful pattern and adding a sophisticated note to this all-American favorite. Because of the moisture that the bananas add, the loaf keeps well for at least 4 to 5 days at room temperature, and it freezes so well that you can put a couple of them away for unexpected visitors. Be sure the bananas are ripe and soft, with plenty of black spots speckling their skins, or you won't have the burst of banana flavor you want. Whirl them in a food processor for an ultra-smooth puree, or mash thoroughly with a fork if you prefer.


Ingredients:

+ 2 large or 3 medium very ripe bananas, at room temperature
+ 1/4 cup [2 ounces] buttermilk, at room temperature
+ 2 teaspoons pure vanilla extract
+ 2 cups [7 ounces] sifted cake flour
+ 1 teaspoon baking soda
+ 3/4 teaspoon baking powder
+ 1/4 cup [1 ounce] unsifted unsweetened Dutch-process cocoa powder
+ 3 tablespoons [1 1/2 ounces] boiling water, plus more if needed
+ 1 1/2 sticks [6 ounces] unsalted butter, softened [65° to 68° F]
+ 1 cup [7 ounces] sugar
+ 2 large eggs at room temperature, lightly beaten


Equipment:

+ 9 by 5-inch loaf pan
+ food processor fitted with a metal blade [optional]
+ two medium bowls
+ fine-mesh strainer
+ small bowl
+ whisk
+ stand mixer fitted with a paddle attachment
+ silicone or rubber spatula
+ cooling rack


Instructions:

1) Preheat the oven to 250°F and position an oven rack in the center. Lightly coat the loaf pan with melted butter or high-heat canola-oil spray and line it with a piece of parchment paper that extends 1 inch beyond the long edge of both sides of the pan. Peel the bananas and place them in the bowl of the food processor. Process to a smooth puree. [Alternately, mash them in a bowl using a fork.] Measure out 1 cup of the puree and transfer it to a medium bowl, discarding the rest of the puree or saving it for another use. Add the buttermilk and vanilla and whisk just until blended. Set aside.
2) Use a fine-mesh strainer to sift the cake flour, baking soda, and baking powder together into a medium bowl. Whisk to blend well. Set aside. Place the cocoa powder in the small bowl. Pour the boiling water over the cocoa and stir until it forms a smooth paste--it should run thickly off the spoon. If it is too thick, add another tablespoon of boiling water and stir again. Set aside.
3) Place the butter and sugar in the bowl of the stand mixer. Beat on medium-high speed until the butter is very light, almost white in color, 4 to 5 minutes. Scrape down the bowl with a spatula. Turn the mixer to medium speed and add the eggs, 1 tablespoon at a time, completely blending in each addition before adding the next. About halfway through the eggs, turn off the mixer and scrape down the bowl with the spatula, then continue adding the rest of the eggs. Scrape down the bowl again.
4) With the mixer running on the lowest speed, add one-third of the flour mixture. Just as it is barely blended and you can still see a few patches of flour, add half the banana mixture. Repeat with the remaining flour and banana mixtures ending with the flour. Scrape down the bowl and finish blending the batter by hand.
5) Transfer half of the batter to the second medium bowl. Add the cocoa paste and, using the rubber spatula, gently but thoroughly blend it into the batter..
6) Drop alternating spoonfuls of dark and light batters into the prepared pan, then marblelize by using a spoon to gently turn the batter over in 3 places down the length of the pan.
7) Bake the banana bread for 55 to 65 minutes, until firm to the touch and a toothpick inserted into the center of the loaf comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan, peel off the parchment paper, and cut slices by sawing gently with a serrated knife.

Storing: Chocolate Banana Marble Bread can be made 4 to 5 days ahead and kept at room temperature, wrapped in plastic wrap. It freezes beautifully for up to 8 weeks when double-wrapped in plastic and placed inside a resealable plastic freezer bag. Defrost, still wrapped in plastic to avoid condensation on the loaf, for 2 hours before serving.

Yield: 1 loaf


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Recipe: PB&J Muffins
Source: Baking Kids Love by Cindy Mushet
Description: "If you love PB&J sandwiches, you'll crave these for breakfast. They look like regular muffins, but each one has a hidden filling of jam in the center." -Bella Robinson


Ingredients:

+ 1 1/2 cups unbleached all-purpose flour
+ 1 1/2 teaspoons baking powder
+ 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
+ 2/3 cup tightly packed light brown sugar
+ 2/3 cup milk
+ 1/2 cup creamy peanut butter (or chunky), at room temperature
+ 1 1/2 teaspoons pure vanilla extract
+ 1 large egg, at room temperature
+ 3/4 cup your favorite jam or jelly


Instructions:

1) Position an oven rack in the center of the oven, and preheat the oven to 375ºF. Line the muffin pan with paper liners.
2) Place the flour and baking powder in the medium bowl and whisk to blend. Set aside.
3) Place the butter, brown sugar, and milk in the saucepan, and heat over medium heat until the butter is melted and the mixture is hot and steamy. Whisk a couple of times to make sure the mixture heats evenly. Turn off the heat. Add the peanut butter and vanilla to the saucepan and whisk until everything is blended and looks smooth. Add the egg and whisk to blend well.
4) Use the silicone spatula to scrape the peanut butter mixtures into the bowl with the flour. Stir gently at first, and then more vigorously until you have a smooth batter.
5) Fill the bottom of each cup with one scoop of batter, filling them about 1/3 full. Spoon a tablespoon of your favorite jam or jelly on top. Top with another scoop of batter to fill the cups 3/4 full.
6) Bake for 17-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean; you'll see some jam on the toothpick, but there shouldn't be any raw batter. Using the oven mitts, transfer the pan to the cooling rack. Let cool for 10 minutes before serving.

Yield: About 12 muffins


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Recipe: Charlie's Cinnamon Doughnut Holes
Source: Food Network Magazine, August/September 2009 Issue
Description: "These little fried bites were inspired by the toast with butter and cinnamon-sugar that my mom used to make." -Charlie Granquist


Ingredients:

+ 4 tablespoons unsalted butter
+ 1 teaspoon vanilla extract
+ 1/2 cup all-purpose flour
+ 1/2 cup instant mashed potatoes
+ 1 1/2 cups sugar
+ 1/2 teaspoon salt
+ 3 large eggs plus 1 egg white
+ 2 tablespoons ground cinnamon
+ Vegetable oil, for frying


Instructions:

1) Combine 1/2 cup water, the butter and vanilla in a medium saucepan; bring to a simmer, stirring to melt the butter. Remove from the heat and stir in the flour, instant potatoes, 1/2 cup sugar and the salt. Return to medium heat and stir until the dough is tight and doesn't stick to the sides of the pan, about 2 minutes. Transfer the dough to a stand mixer or a medium bowl; cool for about 10 minutes.
2) Beat the dough with the paddle attachment on medium-high or with a wooden spoon; add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next. Once the eggs are mixed in, beat until smooth and glossy, about 1 minute. Set aside for 1 hour.
3) Combine the remaining 1 cup sugar and the cinnamon in a shallow dish. Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil; heat until a deep-fry thermometer registers 340º. With a small ice cream scoop or spoon, drop heaping teaspoonfuls of dough into the oil [in batches]. Fry, turning once, until golden brown, about 6 minutes. Transfer the doughnuts with a slotted spoon to the cinnamon-sugar mixture and roll to coat. Serve warm.

Yield: About 30 doughnuts
Active Time: 30 minutes
Total Time: 1 hour 40 minutes


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