Banana Bread

Ingredients

3 to 4 medium overripe bananas, mashed (1 1/2 cups)
1/3 cup unsalted butter, melted
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups gluten-free flour (Bob's Red Mill 1:1)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

Directions

1. Preheat oven to 350°F.
2. Grease a loaf pan (and/or include a piece of parchment)
3. Mix the wet ingredients in large bowl: mashed bananas and stir in melted butter, sugar, egg, and vanilla.
4. Mix the dry ingredients in a small bowl: add flour, baking soda, baking powder, and salt. Whisk to combine. Add the flour mixture to the larger bowl with the wet ingredients and stir until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)
5. Pour batter into the prepared loaf pan, scraping the bowl to assist. 
6. Bake for 50 minutes to 1 hour, or until a tester comes out clean.
7. Cool on a rack at least 15 minutes before removing the loaf from the pan. 
8. Cool completely before slicing and serving.

Mexican (Spanish) rice

https://www.lecremedelacrumb.com/super-easy-mexican-rice/

4 tbsp butter
2 cups rice
1 can of tomato sauce

1 small can green chiles

1 carton (4 cups) broth

2 tsp cumin

1 tsp chili powder

1 tsp salt

1 tsp onion powder

1. In a large skillet (one that has a lid) over medium heat, melt butter.
2. Stir in cumin, chili powder, salt, onion powder and rice for 1-2 minutes.
3. Whisk in tomato sauce and chicken broth.
4. Bring a boil, then reduce to a high simmer.
5. Cover and cook for 25 minutes (see note).
6. Uncover, fluff with a fork, and serve.

Skillet Chocolate Chip Cookies

Serves: 8-10 people (for smaller recipe see below)

12 tablespoons unsalted butter, at room temperature
3/4 cup dark brown sugar
3/4 cup granulated sugar
1.5 large egg
1.5 tablespoon vanilla extract
2 1/4 cups flour
1.12 teaspoon baking soda
1.12 teaspoon kosher salt 
1.5 chopped semi-sweet chocolate chips

• Heat the oven to 350 degrees. 
• In a large bowl, with a wooden spoon or an electric mixer on medium, combine the butter, brown sugar and granulated sugar and beat until smooth and creamy, about 1 minute. 
• Add the egg and vanilla and beat to combine.
• Add the flour, baking soda and salt to the butter mixture and mix until just combined. 
• Mix in the chocolate.
• Spread the batter evenly in a 12-inch oven-safe skillet. It will be thin. 
• Bake until golden brown and set but still slightly gooey in the center, 20 to 22 minutes. 
• Let stand for at least 5 minutes before serving warm or at room temperature. 
• The cookie is best the day it’s made, but leftovers will last, well-wrapped, up to 3 days at room temperature.

Serves 6ish

8 tablespoons unsalted butter, at room temperature
½ cup packed dark brown sugar
½ cup granulated sugar
1 large egg
1 tablespoon vanilla extract
1½ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon kosher salt 
1 cup semi-sweet chocolate chips

Soft Pretzels

 

Start with a batch of Gabi's pizza dough

Heat oven to 450

Roll dough out into thin strips, twist into pretzel shape

Transfer to a parchment-lined baking sheet and let rest for about 15 min

Fill pot on stove halfway with water, add 2 tbsp baking powder and 1 tbsp sugar

Boil pretzels for 30 seconds on each side

Beat 1 egg with a tbsp of water and brush onto pretzels

Sprinkle with salt

Bake at 450 for 12-15ish minutes until golden brown

Cheese dip:

- 2 tbsp butter

- 2 tbsp all-purpose flour

- 1 cup milk

- 1.5 cups shredded cheddar

- 1/4 tsp salt

- chili powder optional

1. Melt butter in a medium pot over medium heat.
2. Whisk in flour and cook, whisking throughout, for 1 minute.
3. Gradually add the milk, whisking constantly, until a thick sauce forms.
4. Melt in the cheese, whisking constantly, for 1-2 minutes and season with the chili powder and salt.
5. Let cool for 5 minutes, then serve warm, garnished with more chili powder if desired.

Michael's passover charoset

Soak a cup of raisins in grape juice and stick in the fridge like 2-3 hours 
Don’t grate the apples till like an hour before 
2 red apples 🍎 
2 green apples 🍏 
1 / 1.5 cups nuts I used cashews last night 
Crush them 
1 lemon 🍋 
Teaspoon to tablespoon cinnamon 
Add the raisins and the juice or to your liking 
Stick in the fridge for an hour

Lemon Orzo

Lemon Orzo


Boil orzo rice/pasta

Add lemon zest (peel) - about 1 lemon

Olive oil

Basil - small bunch, sliced up very small

(Toasted!) Pine nuts - you can toast them yourself in a pan with a little olive oil

Scones 2 Ways

https://sugarspunrun.com/the-best-scone-recipe/

CLASSIC

2 cups flour
¼ cup granulated sugar
2 teaspoon baking powder
¼ teaspoon salt
1 stick (½ cup) very cold unsalted butter I like to place my butter in the freezer 15 minutes before beginning to ensure it is cold
½ cup heavy cream (+ extra for brushing on top)
¼ teaspoon vanilla
½ cup your favorite add-ins optional: frozen berries, chocolate chips, nuts, etc.

Instructions

Preheat oven to 375

Combine flour, sugar, baking powder, and salt in food processor, pulse to combine

Cut butter into small cubes and scatter over flour mixture, pulse until cut up and butter no longer visible

Combine heavy cream + vanilla then pour, pulse until dough clumps

Transfer dough to floured surface (handle lightly to avoid overworking)

(Optional: add in any currants, etc. at this point)

Fold dough in half and use hand to flatten, rotate and turn to fold again, repeat 5 times

Form dough into smooth disk 1" thick

Cut into wedges (press down in one slice) or shape with cookie cutter (don't twist)

On parchment-lined sheet place 2" apart and brush with heavy cream

Bake at 375 for 14-16 min until edges are golden

LEMON POPPYSEED

https://sugarspunrun.com/lemon-poppy-seed-scones/

Ingredients
2 cups flour
⅓ cup granulated sugar
1 ¼ teaspoon baking powder
¼ teaspoon salt
1 stick (½ cup) very cold unsalted butter
1 Tablespoon poppy seeds
1 ½ Tablespoons fresh lemon zest
½ cup heavy cream 
¼ teaspoon vanilla

Glaze

1 ¼ cups powdered sugar 
1 ½ Tablespoons lemon juice
1 ½ teaspoons water
¼ teaspoon vanilla

Instructions
Preheat oven to 375F 
In the basin of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine.
Scatter butter pieces, lemon zest, and poppy seeds over flour mixture and pulse until the butter is incorporated and the mixture resembles sandy crumbs.
Combine cream + vanilla then drizzle over the mixture in the food processor. Pulse until dough is beginning to clump together.
Transfer dough to a lightly floured surface and fold the dough in half and use your hands to gently flatten layers together. 

Rotate the dough 90 degrees and fold in half again, repeating this step several times while being careful to not overwork the dough.
Gently form dough into a 6” disc and cut into 8 even wedges (press straight down with the knife, don’t saw into the dough).
Transfer to parchment-lined baking sheet 

Bake for 15-17 minutes or until edges are beginning to turn golden. 

Allow to cool completely on baking sheet before covering with glaze.

Glaze

Prepare glaze by whisking together powdered sugar, lemon juice, water, and vanilla extract. 

Glaze is the right consistency when you raise your whisk out of the bowl and it forms a ribbon that holds its shape for several seconds before dissolving back into the bowl. If glaze is too thin, add a bit more powdered sugar, if it is too thick, add a splash more water.
Drizzle glaze over scones or dip the tops of cooled scones into the glaze. 

Allow glaze to harden (about 15 minutes) before enjoying.