Mama’s Banana Bread

 

I swear everytime I think I’ve had just about enough and one more minute of school will cause me to implode, the public school system announces a holiday. It’s only a three-day weekend, and I’m spending it all catching up on work, but the fact that I don’t have to wake up at five and spend six hours in uncomfortable plastic desks is more than enough to make me one happy little camper.

Lazy days stuck at home call for warm scents and comfort food, so that’s just what I’m bringing to you all today with Mama’s Banana Bread. Sweet to a fault and reminiscent of childhood, this bread will leave you more than satisfied (plus, it’ll make good use of those ugly bananas sitting on your counter). The secret to this rustic recipe is the use of the sugared pan and the sour milk. Sounds weird, I know. But it’s worth it, trust me.

So get ready to brush up on your banana-mashing skills and salivate over that perfectly cracked loaf top, and I hope you all enjoy your extra day off! IMG_6856IMG_6863IMG_6857IMG_6867

BAKERS NOTES:

– I used mini pans instead of regular sized because the portion sizes work better for me. I just made sure to check on the bread a little more often during baking to make sure it didn’t burn.

MAMA’S BANANA BREAD

1 cup granulated sugar (plus more for the pan)

1/2 cup salted butter, softened (plus more for the pan)

2 medium tired bananas (brown spotted)

2 large eggs

7 tablespoons sour milk (or 1 teaspoon white vinegar + enough milk to make 7 tablespoons)

1 teaspoon baking soda

2 cups flour, spooned and leveled

1/2 cup chopped nuts (pecans or walnuts), optional

DIRECTIONS

1. Preheat oven to 375°F. Grease two mini loaf pans with butter and coat it with sugar. ( Do this like you would grease a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter.)

2. Cream butter and sugar with a hand mixer. Set aside.

3. Add bananas, eggs, milk, and baking soda to bowl and blend until smooth.

4. Pour half the banana mixture into the butter mixture with 1 cup of flour. Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour. Mix until just incorporated. Stir in nuts if using them. Pour into prepared pan.

5. Bake for 50-60 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.

6. Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

Slightly adapted from Crazy For Crust

Recipe introduction from Sharon Lee

2014: A Year in Review

The year is coming to a close and I wanted to do a quick recap of some of  the recipes Angie and I have shared with you throughout the year. These are some of out most viewed posts of the year, so for our returning readers, we’re showcasing your favorites! Although the second half of 2014 wasn’t the most consistent year content-wise, we still managed to put out a couple really good ones, and we hope that you enjoyed them as much as we did!

1. Quinoa Fried Rice

One of our first posts, this is my go-to quinoa fried rice recipe. Guaranteed to spice up your plain old quinoa, it’s a clean and healthy alternative that stands out from the rest of our usually decadent blog posts. Filled with chicken and veggies, it can just as easily be altered to fit your vegetarian/vegan/picky-eater preferences.

This actually sold really well to my brother, who usually hates quinoa. Yay!

 

2. Rocky Road Brownies

We took your go-to brownie recipe and took it to the next level with walnuts and a browned marshmallow topping, turning it into a ice-cream flavor inspired variation. Best served warm and gooey, this recipe has gotten tons of love on foodgawker and tastespotting because it’s honestly that good.

browning the marshmallows with the broiler after baking was the perfect finishing touch

3. Blueberry Scones

Crumbly and flaky in all the right ways, this classic blueberry scone recipe was a favorite among you guys this year. Perfect on crisp winter mornings with a cup of hot tea, it’s definitely a keeper.

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4. XXL Cowboy Compost Cookies

A variation on the classic cowboy cookie inspired by the idea behind Momofuku’s compost cookie. Made XXL so its big enough to share, but small enough to keep all for yourself.

IMG_39505. Naan Flatbread Pizza

Y’all really have quite the savory palette. These naan flatbread pizzas were one of our very first posts, and is still something that I make to date. It’s such an easy and versatile dish, there’s no wonder why you guys keep coming back to it.

naan pizza

– This year, I traveled to  San Francisco and  the East Coast and was fortunate enough to be able to share all the great food that I had while I was there.

– We also put out our monthly favorites (for most of the year) in hopes of getting better connected with you guys. I  included everything from the music I liked, to the snacks I obsessed over, and the clothing trends I fell in love with each month.

And that’s a wrap for 2014! It’s been such a busy year for us, and we’d like to thank you from the very bottom of our otherwise cold souls. We genuinely thank all of you for staying with us through our extended absences and we hope you’ve enjoyed reading our content as much as we’ve enjoyed sharing it with you. Cheers to 2015!

Naan Flatbread Pizza

ITS FINALLY SPRING BREAK!!!! I needed this break so badly, I’m more than ecstatic that it’s finally here! Time to do fun things like beach trips and adventuring as Nature unleashes her beauty on everything around us. Or, if you’re me it’s time to finally clean the mountain of clothes that you’ve been ignoring for the past month. Heh.IMG_1634

But spring has sprung, the flowers are blooming, and it’s time for some good ol’ spring cleaning. As cliche as it is, I really do set out to clean and reorganize all my junk. During the hustle and bustle of the school year, I get really busy, and one “I’ll put it back later” becomes a hot mess of my stuff being strewn all across my room and the rest of the house. So, every year, during spring break, I go through a massive clean-up.  My yearly clean-up schedule starts with cleaning my room, then clearing my closet and dresser of old clothes, and finishes up with a reorganization of my desk and backpack. It may not seem like much, but due to the amount of negligence I give all of this during the year, it becomes a three day endeavor. I absolutely hate cleaning, but I’m also scared in being buried alive in my trash, so I always up doing it. IMG_1643

However, this year I’m going to spice things up a bit. Not only am I going to do physical cleaning, I’m going to do some emotional cleansing as well. I tend to be the type of person to forgive but never forget, and as hard as I try not to, I do hold things against people. And I’ve realized it makes me overly resentful towards people, and that the negativity seeps into other parts of my life as well. So in lieu of spring being the time of new beginnings, I’m going to wipe the slate clean, forget about past faults, and face people with new optimism and kindness.IMG_1639

And to help with the cleaning process, what would be better than Naan Flatbread Pizza? It may not help with keeping your kitchen clean, but the result is worth it! It’s an super easy entree idea, and since it’s such a versatile dish, you can vary it in so many different ways. Enjoy, and best of luck with your spring cleaning!IMG_1638

NAAN FLATBREAD PIZZA

Veggie:

1 naan flatbread

a generous 1/4 cup of shredded mozerella, jack, and parmesan cheese mix

1/4 cup of diced bell peppers1/4 cup of spinach

1/3 cup of pizza sauce

1. Pre- heat oven to 375 degrees Fahreinheit

2. Get the naan and spread pizza sauce evenly over it, leaving a half-inch borde to create a crust.

3. Sprinkle cheese evenly over the sauce, then add chopped peppers and top with spinach.

4. Put on a cookie sheet and cook in oven for 10 minutes or until the crust is crispy and cheese is melted.

5. Take out of oven, slice, and serve hot

BBQ Steak

1 naan flatbread

a generous 1/4 cup of shredded mozzarella, jack, and parmesan cheese mix

1/4 cup of argula

1/4 cup of steak, cooked and sliced

1/3 of your favorite BBQ sauce

1. Pre- heat oven to 375 degrees Fahrenheit

2. Get the naan and spread BBQ sauce evenly over it, leaving a half-inch border to create a crust.

3. Sprinkle cheese evenly over the sauce, then add steak and top with arugula.

4. Put on a cookie sheet and cook in oven for 10 minutes or until the crust is crispy and cheese is melted.

5. Take out of oven, slice, and serve hot.

NOTES:

– I literally made these with whatever I had leftover in my fridge, be creative and concoct your own variations!

 

 

 

 

 

 

 

Pineapple Layer Cake

I’m not really a dense cake person. I’ve never liked the leftover cakey-ness leftover in your mouth after swallowing a bite, or the fact that one slice absolutely needs to be paired with a glass of milk. Unless you wanted to choke and die, of course. Which is why on my birthday, a cake from an Asian bakery would always be served. From places such as Paris Baguette and 85 Degrees Bakery, the cake is not as dense and the cream was light and fluffy, not thick at all, and it is usually topped with an assortment of sliced fruits, with more fruit in between the layers. The flavors ranged from something reminiscent of yellow cake to taro and mocha, my personal favorite. For those of you who have not been enlightened with a slice, I highly suggest trying it out when you can! The cakes can be a bit on the pricier side, but the taste may just convert you anyways.

My aunt recently found a copycat recipe for this style of cake on some Korean mommy blog, and forwarded it to my mom, who relayed it me. For those of you who believe in doing everything of scratch, you’ll want to stop reading right here because the ingredient list may just give you a heart attack. Or you can always just find from-scratch recipes for the store-bought ingredients. But for those of you who don’t mind, or looking for something to whip up on last minute notice, this is for you!

PINEAPPLE LAYER CAKE

1 box of yellow cake mix (Did you just cringe at this? I did the first time as well. But I know of many recipes that do yellow cake from scratch, so don’t fret food purists!)

9 inch round cake pan

3.5oz vanilla pudding (or one box)

3 ounces of cream cheese, softened

2 8oz tubs of cool whip

1 can of smashed pineapple, drained

Assorted sliced fruit to top (i.e kiwi, strawberry, blackberry)

1. Make the yellow cake according to the package. With one package, you should be able to make two cakes in the pan, which you will use for the layers. Allow these cakes to cool.

2. Make the vanilla pudding according to package. Then blend softened cream cheese and pudding together on low until well incorporated.

3. Cut the rounded top off of one the cakes. This layer will be used as the bottom layer.

4. Spread pudding mixture over the top of the bottom layer of cake. Then spread crushed pineapple over the pudding. Then spread cool whip over the pineapple. Try to keep the top as flat as possible so the top layer of cake  can easily be placed on top.

5. Lay second layer of cake on top of the first. Spread pudding mixture over top layer of cake as well.

6. Frost the whole cake with the remaining cool whip.

7. Chill cake for about one hour. Top with sliced fruit and then serve.

NOTE: You will most likely have leftover pineapple and pudding.

Thanks for all your support and feel free to leave any questions or comments below!

Sriracha Shrimp Wontons

 

With school fully back into session, I’m really feeling the hustle and bustle of high school life again. My sleeping schedule has finally shifted back into the ‘get up at five and don’t get sleepy until twelve’ mode, and to my utter dismay, homework is starting to pile up. Now I remember why I wanted break so badly. Luckily, I only have to hold it together until Martin Luther King Jr. Day (thank the Lord for three day weekends).

For this week’s recipe, I’m straying away from my usual sugary-sweet recipes and venturing to the other side of the taste palate. As fond as I am of sweet foods, I absolutely love spicy foods as well. There’s something about that mouth-burning taste that I just can’t get enough of! Eating foods that make your eyes water and leave you clamoring for a drink may seem strange to some of you, but I simply can’t live without my spicy. Growing up with kimchi all my life (I’m Korean), my palate has been accustomed to spiciness for years, so I guess it’s just been ingrained into me

But enough about me, and on to the Sriracha Shrimp Wontons. This recipe was recently discovered by my mother, and we first served it at Thanksgiving as an appetizer, and it was a hit! I’ve served it two more times after that, and I’ve only heard great things about it. They’re the best served warm or right out of the oven, while the wonton skins are still crispy. The bite-sizeness of the wontons make it a perfect finger food for parties and potlucks, and the spicy kick of the Sriracha will leave everyone’s tastebuds tingling for more!

SRIRACHA SHRIMP WONTONS

1 pound of raw, peeled, deveined shrimp

1 tsp. fresh minced garlic

salt (to taste)

pepper (to taste)

Mini muffin pan

36 dumpling/wonton wrappers (about 1 package)

Sriracha hot sauce (to taste)

3/4 cup mayonnaise

1/4 cup Masago (if desired, add more)

1. Chop the shrimp into small pieces. Add salt and pepper.

2. Heat frying pan at medium heat, add oil and garlic. Then add shrimp and cook thoroughly.

3.Preheat oven to 375 degrees.

4. Grease mini muffin pan lightly with oil. Place one wonton wrapper inside each spot.

5. Mix mayonnaise and Masago. Add sriracha until desired level of spiciness is reached.

6. Place shrimp inside each wonton wrapper. Then place sriracha mayo sauce on top of shrimp. (NOTE: Depending on the amount of sauce you place on top of each wonton, you may need more.)

7. Place pan in oven and bake for 10 minutes at 375. Then take out of oven, pop out of the pan, and serve.

NOTE: I am so so so sorry for the lack of specific measurements, but I don’t have the original recipe in my possession so I had to guesstimate. Thankfully, this isn’t baking so it’ll be okay even if the measurements are a little off. Feel free to adjust to your taste and leave any questions you have for me below! Enjoy!

Banana Chocolate Chip Cookies

 

As this year is coming to a close, I just wanted it say it’s been a great start for this little blog of ours, and to celebrate it I wanted to find a perfect recipe to celebrate the incoming year. I scrounged the Internet for something that would be appropriate, when I ran across this recipe on Sweet and Crumby. It was perfect.

You might be confused at this point. What do Banana Chocolate Chip Cookies have anything to do with the new year? Quite a lot actually. The chocolate chip cookie is a timeless recipe, one that has stayed basically the same generation after generation, just as a new year is the same thing as all the new years before it. Another 365 days ofopportunity that I will probably fail to fully grasp (again). My days will be spent in the same places with the same people, and I’ll celebrate the same holidays and go out to dinner with my family every weekend just like every year before this one.

However, this chocolate chip cookie isn’t all the same.

these cookies are thick, dense, and delectableJust like the banana adds a new spin onto the classic chocolate chip cookie, there will be new things this year that I am just not aware of yet. Maybe this year, I’ll find a new go-to get together spot other than Old Town, or my family will finally decide totry someplace else other than the same old repertoire for family dinner night. Maybe I’ll finally try Bikram yoga, get back into scrapbooking, dye my hair, and get a decent score on my SAT. Then again, maybe I won’t. I guess I’ll just have to see and find out. (I think my English teacher would have approved of my use of symbolism here.)

Now to the actual point of this post. The cookies. They’re not so much like cookies to be honest, they were more like muffin tops. But still good nonetheless because muffin tops are the best part of the muffin anyways. The nuts added a nice crunch, but the banana flavor was hard to find. I was expecting a really banana-y cookie, but there was only hints of it. But maybe that’s how it was supposed to be, the recipe didn’t specify. But overall, they were really good! I recommend them to be eaten warm and alongside a glass of cold milk. Trust me, it was a match made in heaven.

BANANA CHOCOLATE CHIP COOKIES

2 c. all purpose flour
1/2 t. baking soda
1/2 t. salt

3/4 c. (1 1/2 sticks) softened butter (just barely softened…not mushy)
2/3 c. granulated sugar
1/3 c. packed light brown sugar
2 eggs
1 t. Vanilla extract
1/2 c. thoroughly mashed bananas
1 c. good quality chocolate chips
Optional: 3/4 c. chopped walnuts

1.  Heat oven to 350 degrees.  Make sure one of the oven racks is in the middle of your oven and either place sheets of parchment paper or Silpats (nonstick rubber mats) on two baking sheets.

2. Mix the flour, baking soda and salt in a medium bowl with a wire whisk.  In a bowl of a stand mixe

r, cream together butter and sugars.  Add one egg at a time, beating in between each one.  Scrape down the bowl.

3. Add the vanilla and cream together on medium until everything is incorporated.

4. Add the dry ingredients and cream together again on medium.  Mix in your chocolate chips and walnuts (optional). (NOTE: I used pecan bits instead, and it turned out fine.)

5. Drop small ice cream scoop fulls of dough onto the cookie sheets.  I usually do three across and four down.  Bake for 12-14 minutes or until the cookies are lightly golden and soft, but not mushy to the touch. Let cool and store in an airtight container.  (NOTE: These cookies are going to be on the larger side.)

Find the original recipe here

Thank you for visiting and taking the time to read this post! Angie and I appreciate you guys so much, please feel free to leave any feedback or questions below. We’d love to hear from you! Hopefully your New Year’s Eve is filled with celebration, party, and ends with a midnight kiss.

Happy New Year’s!

Red Velvet White Chocolate Chip Cookies

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Hi you guys! It’s Christmas Eve and the perfect way to celebrate this holiday season of red and green is with some soft and scrumptious Red Velvet cookies 🙂 Everyone LOVES red velvet and it’s so simple to make! You only need red velvet cake mix, white chocolate chips, eggs, and vegetable oil! Here’s the recipe:

1 box red velvet cake mix
2 eggs
1/3 cup vegetable oil
Powdered sugar(optional)

1. Preheat oven to 375
2. Combine cake mix, eggs, and oil in a bowl using a hand mixer (it will get pretty thick and difficult to mix)
3. Carefully fold in white chocolate chips
4. Form teaspoon sized balls 1 inch apart on a cookie sheet or baking pan
5. Cook for 8-10 minutes or until tops of cookies crack
6. While warm, sprinkle powdered sugar on top of cookies(not pictured above)
7. Serve and enjoy!

MERRY CHRISTMAS EVE EVERYONE!! 🙂