Gluten-Free Fudgy Teff Brownies
Whole-grain teff flour (made from a tiny ancient grain) has a nuance of cocoa flavor to start with, making it a natural choice for brownies. These gluten-free brownies are moist and satisfying, intensely chocolaty and have a tender texture.
6 ounces dark chocolate (70% cacao), coarsely chopped
6 tablespoons unsalted butter
⅔ cup granulated sugar
½ teaspoon salt
2 cold large eggs
½ cup teff flour
1 cup chopped walnuts
1. Position a rack in the lower third of the oven and preheat to 325°F. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray, allowing it to slightly overhang opposite edges.
2. Bring 1 inch water to a bare simmer in a medium saucepan. Combine chocolate and butter in a metal bowl large enough to rest in the pan without touching the water. Cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove bowl from heat.
3. Add sugar and salt and stir until combined. Let cool until barely lukewarm, 5 to 7 minutes. Add eggs one at a time, whisking briskly after each. Add flour and whisk briskly for 30 seconds to thicken the batter. Stir in nuts. Scrape the batter into the prepared pan and spread evenly.
4. Bake until a toothpick inserted in the center emerges clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack, about 1½ hours. Lift the overhanging ends of paper or foil to remove from the pan. Cut into 16 brownies.
To make ahead: Store airtight for up to 2 days.
• Prep: 20 Minutes
• Ready in: 2 Hours 20 Minutes
Source: Eating Well (Servings: 16 | Yield: one 8-inch pan of brownies)
Peach and Bourbon Cobbler with Almond Spoon Cake
You know those sweet, drippy peaches you dream about all year? When you’ve had your fill standing over the sink, bake up the rest with dark brown sugar, booze, and a tender topping. And if you see them in late summer, try the recipe with O’Henry peaches: Firm yet satiny, they have a perfect sweet-acid balance and freestone flesh, meaning they’re a cinch to pit.
2 ¾ lbs juicy, firm-ripe peaches
½ cup packed dark brown sugar
1 tablespoon each cornstarch, quick-cooking tapioca, and lemon juice
3 tablespoons bourbon
¾ cup flour
¾ teaspoon baking powder
¼ teaspoon kosher salt
¼ cup almond paste
3 tablespoons granulated sugar
6 tablespoons salted butter, softened
1 large egg
3 tablespoons whole milk
⅓ cup sliced almonds
1. Preheat oven to 375° (350° if using a glass baking dish). Make filling: Immerse a few peaches at a time in a saucepan of boiling water until skin loosens easily with a knife tip, 15 to 30 seconds. Peel fruit.
2. In a large bowl, combine brown sugar, cornstarch, and tapioca. Stir in lemon juice and bourbon. Cut peaches into 1/2-in.-wide wedges to make 6 1/2 cups. Stir peaches into bourbon mixture and let stand 15 to 20 minutes, stirring occasionally, for tapioca to begin to soften.
3. Meanwhile, make topping: Combine flour, baking powder, and salt in a bowl. In a food processor, whirl almond paste and granulated sugar to break up. Add butter; whirl until no lumps remain, scraping bowl. Add egg, milk, and flour mixture and pulse just until blended. Transfer to bowl used for flour.
4. Scrape fruit mixture into a 10-in. cast-iron skillet (2 in. deep) or an 8-in. square baking dish. Drop batter in 8 large spoonfuls over fruit and scatter all over with almonds.
5. Bake until topping is golden brown and filling is bubbling, about 40 minutes (50 minutes for a glass dish). Let cool on a rack at least 30 minutes.
• Total Time: 1 Hour 15 Minutes
Source: Sunset (Servings: 8 | Yield: 1 cake)
Banana Bundt Cake
Banana Bundt Cake
This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!”
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
¼ cup butter, softened
1 egg, beaten
6 tablespoons turbinado sugar
1 ¼ cups mashed overripe bananas
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt(R).
2. Combine flour, baking soda, baking powder, and salt in a bowl.
3. Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
4. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.
• Prep: 20 Minutes
• Cook: 30 Minutes
• Ready in: 1 Hour
Source: All Recipes.com (10 servings)
My first attempt. Labor intensive but tasty!
Light Banana Bread
Nonstick baking spray with flour (see note)
1 ½ cups (7 1/2 ounces) unbleached all-purpose flour
½ cup (2 ounces) cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup (5 1/4 ounces) sugar
3 very ripe, darkly speckled large bananas (about 1 1/4 pounds), mashed well (about 1 1/2 cups)
¼ cup plain low-fat yogurt
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
2 large eggs
¼ cup walnuts, chopped (optional)
1. If you don’t have very ripe bananas on hand, try this trick for coaxing out the prized natural sugars in nearly ripe bananas. Before peeling and mashing the bananas, lay them on a baking sheet and pop them into the heated oven for 15 minutes. If you don’t have nonstick baking spray with flour, butter the pan and dust with flour.
2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray the bottom and sides of a 9 by 5-inch loaf pan with the nonstick baking spray. Mix the all-purpose flour, cake flour, baking powder, baking soda, salt, and ¼ cup of the sugar together in a medium bowl; set aside. In a separate bowl, mix the mashed bananas, yogurt, and vanilla together; set aside.
3. Beat the remaining ½ cup sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating well after each addition.
4. Reduce the mixer speed to low. Beat in half of the flour mixture until just incorporated, followed by one-third of the banana mixture, scraping down the bowl as needed. Add half of the remaining flour, followed by another one-third of the banana mixture. Repeat this process once more, being careful not to overmix the batter, which should look thick and chunky.
5. Scrape the batter into the prepared loaf pan and sprinkle the top evenly with the walnuts (if using). Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking. Cool the bread in the pan for 10 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
We tried going as low as we could with the butter in our light banana bread recipe, thinking that bananas, with their moisture, would help us achieve a more delicate crumb without having to add more fat. To achieve a delicate crumb, we used a combination of all-purpose flour and lower-protein cake flour. For moisture in our light banana bread recipe, we tried milk, buttermilk, low-fat sour cream, and low-fat yogurt. Low-fat yogurt let the banana flavor stand out best. Walnuts are a common addition to banana bread; we decided to make them optional, and recommend sprinkling them on top of the batter before baking, so they become toasted and more flavorful.
Source: Cook’s Country (10 servings)
8 ounces cream cheese (room temperature)
½ cup butter (room temperature)
1 ¼ cup granulated sugar
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
2. Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
3. In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
4. Drop by rounded tablespoons onto the prepared baking sheets; batter will be sticky.
5. Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
6. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. If desired, sprinkle with powdered sugar or dip in chocolate once cooled.
The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all.
Do not overbake. This can cause the cookies to come out more dry and biscuit like.
• Prep: 10 Minutes
• Cook: 10 Minutes
• Total Time: 20 Minutes
Source: Yellow Bliss Road (44 servings)