Chocolate Coconut Banana Bread

 From Chrissy Teigan's Cravings: Hungry for More

Ingredients:

2 cups mashed very ripe bananas*

4 eggs

2⁄3 cup canola oil (or melted butter), plus a little more to grease the pan

2 cups all-purpose flour, plus a little more for dusting the pan

2 cups sugar (or half brown sugar, half white sugar)

1 (3.5-ounce) pack of Jello vanilla instant pudding mix

1 teaspoon baking soda

1 ½ teaspoons kosher salt

1 cup unsweetened shredded coconut

1 (3.5-ounce) bar dark chocolate, chopped into chunks (or anything you love—peanut butter chips, nuts, etc.)

Salted butter, for serving

*Get six brown bananas. Not four. Not five. Six. You will think you only need five because it looks like enough, but it will not be enough. You will get five, you will mash them, you will be about half an inch short and that makes a difference and you cannot get around it. Trust me. 

Directions:

Preheat the oven to 325°F.

In a large bowl, combine the mashed bananas, eggs, and oil. In a separate bowl, combine the flour, sugar, pudding mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine well BUT GENTLY. I swear this came out differently when I used an aggressive electric mixer. Fold in the coconut and chocolate chunks.

Grease and flour a Bundt pan (that means wipe a little grease all over the inside of the pan, dust it with flour, and tip it upside down to shake out any extra flour). Pour the batter into the pan. (This can also make two 8 × 4-inch loaves, but it’s so much more moist in one Bundt pan!) 

Bake until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55–60 minutes. (Test it with a toothpick at around 50 minutes.) Let it cool slightly in the pan, then use a butter knife to gently release the cake from the sides of the pan and around the inner circle, then flip it onto a plate. 

Let it cool, and cut it into slices. Rewarm them and serve them with salty butter!!!

Sourdough Foccacia with Honey-Ricotta Spread

 From King Arthur Flour

Note: the dough will need to rest in the fridge overnight before baking it the next day.

Ingredients:

    Dough

1 1/2 cups (340g) ripe (fed) sourdough starter

1 1/2 cups (340g) water, lukewarm

6 cups (720g) King Arthur Unbleached Bread Flour

6 tablespoons (74g) olive oil, plus extra for the pan and the top of the focaccia

1 tablespoon (18g) table salt

2 tablespoons (43g) honey

1 tablespoon instant yeast

fresh rosemary or dried rosemary, for topping

flaked or coarse sea salt, for topping

    Spread

1 cup (227g) ricotta cheese

1 tablespoon honey

1/4 teaspoon table salt

Directions:

To make the dough: Combine the starter and water in a large mixing bowl.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the starter, water, and remaining ingredients. Mix and knead — by hand or stand mixer — until the dough is smooth and elastic. If you're using a stand mixer, this should take 5 to 7 minutes on the lowest speed using the dough hook attachment. If you're kneading by hand, you'll need 12 to 15 minutes.

Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 minutes.

Gently fold the dough over three or four times, and let it rise for another 60 minutes.

Drizzle a generous 2 tablespoons olive oil into the center of a large rimmed baking sheet (half sheet pan). 

Transfer the dough to the pan, and turn it over to coat it with the oil.

Gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.

Cover the pan and transfer it to the refrigerator to let the dough rise for 14 to 16 hours (overnight).

The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 30 minutes (if your kitchen is warm) to 60 minutes (in a cooler kitchen)

Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly; you don't want to deflate the focaccia too much.

Drizzle 2 tablespoons olive oil (or enough to collect a bit in the dimples), then sprinkle with rosemary and a bit of flaked or coarse sea salt.

Bake the focaccia for 20 to 25 minutes, until light golden brown.

Remove the focaccia from the oven. Allow it to cool enough for you to handle it comfortably, 10 to 15 minutes, then turn it out of the pan onto a rack.

To make the spread: Stir together the ricotta, honey, and salt.

Serve the focaccia warm or at room temperature, accompanied by the spread; it's best the same day it's made. You can freeze any leftover focaccia and reheat defrosted slices in a toaster or 350°F oven, just until warmed through.

Quick and Easy Pizza Crust

 From Chef Rider via AllRecipes

Note: This dough can be made in advance and stored in the fridge overnight. It will be easier to work with and have better flavor when it has been refrigerated.

Ingredients:

1 .25oz package of yeast (or about 2 1/4 tsp)

1 tsp white sugar

1 cup warm water (around 110 degrees F)

2 1/2 cups bread flour

2 tbsp olive oil

1 tsp salt

Directions:

Preheat the oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar in the warm water. Set aside until it has bloomed and it looks creamy, about 10 minutes. Stir in the flour, salt, and oil. Beat until smooth. Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and pat/roll into a large round. Transfer crust to a lightly greased pizza pan or sheet tray. If using a pizza stone and pizza pel, simply place on the pizza peel after dusting with cornmeal. Spread with desired toppings and bake for 15-20 minutes, or until golden brown. Let cool for 5 minutes before serving.

Sourdough English Muffins

 From Leavenly

Ingredients

**The Night Before

1/2 cup starter discard (135g)

1 3/4 cup all-purpose flour (275g) or more as needed

1 cup milk (250g)

**The Next Day

1/2 cup all-purpose flour (85g) or more as needed

1 tbsp sugar (15g)

3/4 tsp salt (5g)

1 tsp baking soda (5g)

cornmeal for dusting

Directions

 **The Night Before

To make your overnight sponge: combine discard with flour and milk. Stir well to combine, and cover loosely with plastic. Rest on countertop overnight, or for up to 18 hours.

**The Next Day

Dust baking sheet with cornmeal; set aside. Add flour, sugar, salt, and baking soda to overnight sponge, and stir well to combine. The consistency should be like bread dough, and highly depends on the hydration of your starter discard. If needed, add more flour or more milk a little bit at a time to achieve this consistency. Mix in stand mixer with dough hook on low for 2-3 minutes, or by hand on a floured surface for 4-5 minutes. The dough should be the consistency of a soft bread dough, very slightly sticky. Add more flour or milk to achieve this consistency. Lightly dust a rolling pin with flour and roll out dough to 1/2" to 3/4" thickness. Cut muffins using a biscuit cutter or cup rim, dusted with flour. Push straight down; do not twist! Combine remaining dough into a ball and let rest 10 minutes. Then roll out and cut as above, getting as many muffins from the dough as possible. Transfer cut muffins to cornmeal-dusted baking sheet and let rest for 45-60 minutes. If you're cooking on a cast iron skillet, preheat your skillet over low or medium-low heat for several minutes (better to start your heat on the low side than on the high side!). Place muffins in skillet, six at a time, and cook for 5-7 minutes or until golden brown. Check undersides every minute. Dust tops lightly with cornmeal and flip, cooking 5-7 minutes more. If you're cooking on an electric griddle, preheat to 300°F. Place muffins on griddle and reduce heat to 275°F. Cook for 3-5 minutes. Dust tops lightly with cornmeal then flip, cooking for 5-7 more minutes. Serve warm, or toast before serving if cooled.

Pao de Queijo (Brazilian Cheese Bread Rolls)

From ATK's "I Can't Believe It's Gluten-Free Cookbook"


Ingredients

2 cups tapioca starch
1 cup extra-sharp cheddar cheese, grated
1 cup parmesan cheese, grated
2/3 cup whole milk
1/3 cup olive oil
2 large eggs
2 tsp salt

Directions

Heat oven to 375 degrees. Spray a 24 cup mini muffin tin with cooking spray. Process all ingredients in a blender until smooth, about 1 minute. Scrape the sides of the blender as needed. Pour batter (about 2 Tbsp per cup) into prepared tin. Bake rolls until puffed and lightly golden, 17-20 minutes. Let rolls cool slightly in the pan on a wire rack for about 3 minutes. Remove rolls from pan and serve warm.

Creamed-Corn Cornbread

A Pinterest Recipe

Ingredients

1 cup butter, softened

1 cup sugar

4 eggs

1 can creamed corn

1/2 cup shredded monterey jack or mozzarella cheese

1/2 cup shredded cheddar cheese

1 cup flour

1 cup cornmeal

4 tsp baking powder

1 1/2 tsp salt

Directions

Heat oven to 350. Grease a 9 x 13 baking pan. Cream the butter and sugar together with a mixer in a large bowl until light and fluffy. Add in the eggs, one at a time, mixing after each. Add in the corn and cheeses, mix. In a seperate bowl, combine the remaining ingredients together. Incorporate into the wet ingredients gradually. Pour into the prepared pan and spread until evenly distributed. Bake for 30-35 minutes or until the edges have browned and a toothpick inserted in the center comes out clean.

Sesame Twist Bread

Ingredients

3 c warm water
2 Tbsp yeast
4 Tbsp sugar
2 eggs
6 c bread flour
2 1/2 - 3/4 c regular flour
1 Tbsp dough enhancer (optional)
1 Tbsp salt
1 egg mixed with 1 Tbsp water (egg wash)
Sesame seeds

Directions

Using a dough hook attachment on a bosch mixer or a kitchen aid, mix together the water, yeast, and sugar. Wait until the mixture foams (about 3-4 min), then add the eggs dough enhancer and gradually add in the bread flour. Add the salt on top of the flour to prevent killing the yeast. Mix everything together on low speed. Add the regular flour gradually. If the dough remains sticky, add a bit more flour. Stop adding flour when the dough comes away clean from the side of the bowl. It is better for the dough to be a little too sticky than a little too dry. Test dough consistency. Turn the mixer on medium speed and run for 10 minutes. On a lightly floured surface, divide the dough into four portions. With a rolling pin, roll each part into a 4x12 rectangle. Cut each rectangle into 3 strips. Braid the strips together and tuck the loose ends underneath the loaf. Grease bread pans and place loaves in the pans. Cover with a damp, thin cloth and let rise for 35-40 minutes. Preheat oven to 350, in the meantime. Just before baking. brush loaves with egg wash and top with sesame seeds. Bake for 20-25 minutes or until golden brown. Remove bread from pans immediately after baking and let cool on a wire rack.

Corn Cakes

From El Torito

Ingredients

1/4 cup butter, softened
2 Tbsp shortening
1/2 cup masa harina
2 Tbsp cold water
2 large fresh corn on the cobs, shelled or 1 10 oz bag of frozen corn kernels
3 Tbsp corn meal
1/4 cup sugar
2 Tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt

Directions

Preheat oven to 350. Whip butter and shortening together until light and fluffy. Add masa harina gradually and mix thoroughly. Add the water, mix until well blended. Blend corn kernels until coarsely chopped. Add to the masa mixture. In a separate bowl, mix the remaining ingredients together. Add masa-corn mixture. Pour batter into an 8" greased baking pan. Cover with foil and bake for 30-45 minutes or until the corn cake is firm. Allow to cool and cut into squares or serve with an ice cream scoop.

Garlic Cheese Bread

From the Old Spaghetti Factory

Ingredients

6 oz salted butter, softened
8 oz cheddar cheese, grated
2 oz Mizithra cheese, grated
1/2 oz Romano cheese, grated
2 tsp garlic, minced
4 scallions, roughly chopped
Salt and pepper
1 large loaf of French bread, cut in half horizontally

Directions

Preheat oven to 400. In a food processor, combine butter, cheeses, and garlic. Process until mixture is smooth. Add scallions and pulse until combined. Season with salt and pepper. Spread mixture onto bread and place on a baking sheet. Bake for 10-12 minutes, or until bubbly and golden brown.

Michelle's Breadsticks

From Michelle Richards

Ingredients

1/3 c butter, melted
3 1/2 tsp baking powder
2 1/4 c flour
1  Tbsp sugar
1 1/2 tsp salt
1 c milk

Directions

Preheat oven to 450. Pour the melted butter into a 9x13 or bar pan as long as it has sides on it. Combine dry ingredients. Mix in milk until dough clings to a fork. Turn onto a well floured surface and knead about 10-20 times. Roll out into a rectangle to fit the pan you are using. Cut into about 36 pieces. Bake for 15-20 min, or until golden brown.

Easy Bread in a Bag

Ingredients

3 c flour, divided into 3 separate 1 c measures

3 Tbsp sugar

1 package (2 1/4 tsp) rapid rise yeast

1 c warm water

3 Tbsp olive oil

1 1/2 tsp salt

Directions

In a resealable plastic gallon-sized bag, place 1 c flour, sugar yeast, and water. Squeeze out excess air and seal. Squish by hand until thoroughly mixed. Set aside for 10 min, bubbles will form. Open bag and add 1 c flour, oil, and salt. Seal bag and squish until blended. Add last cup of flour, continue mixing. Turn dough out onto a lightly floured surface. Knead 5-10 min or until smooth. Place into loaf pan. Cover with a towel and let rise for 30 min. Preheat oven to 350 and bake for 25-30 min, or until golden brown.

Cheesy Bread

From The Boat/Clearman's Galley and Northwood's Inn

Ingredients

1/4 lb grated Cheddar Cheese

1/2 oz grated Romano cheese

1 1/2 sticks butter, softened 

1/4 tsp garlic powder

1/4 tsp Hungarian Sweet Paprika + Additional to Top Bread With

1/2 tsp Worcestershire sauce

1/2 inch Slices of Crusty Bread (Like French Bread)

Directions

Whip the butter for a few minutes, until nearly doubled in size and light in color. Add Cheddar cheese, Romano cheese, garlic powder, paprika, and Worcestershire sauce to the whipped butter. Stir until combined, using either the kitchen aid mixer or a large spoon. Spread a thin cheese mixture on white bread slices. Sprinkle with paprika. Place on foil lined pans. Preheat oven broiler. Broil in batches until browned and bubbly. Leftover spread can be stored in a Tupperware container in the fridge. Before using, let the spread come to room temperature.

Simply Sinful Cinnamon Muffins

From My Baking and Pastry Class

Ingredients

For the Muffins
1/2 c melted butter
3/4 c milk
2 eggs
1 3/4 c flour
1/2 c oats
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 c cinnamon chips
2 Tbsp cornstarch
3/4 c sugar

For the Topping
1/3 c brown sugar
1/4 c oats
3 Tbsp softened butter
1/2 c flour

For the Filling
3 Tbsp softened butter
1/2 c brown sugar
1 Tbsp cinnamon

Directions

Preheat Oven to 400. Line muffin pan with papers.

For the Muffins
Whisk together the butter, milk, and eggs. In a separate bowl mix together the dry ingredients, including chips. Add dry to wet, mix until just combined.

For the Topping
Mix all ingredients together until crumbly. Set aside.

For the Filling
Mix all ingredients together. Gradually add water to make a soft pudding-like consistency.

Assembly and Baking
Divide half of the muffin batter among 12 tins. Dollop 2 tsp of filling into each tin. Top with remaining batter and sprinkle with topping. Press topping on lightly. Bake for 20-25 min, or until golden brown Remove from oven and wait 5 min until transferring to a cooling rack.

Strawberry Muffins

From My Regional and World Cuisine Class

Ingredients:

1 1/2 cups chopped fresh strawberries

1/2 cup white sugar

1/4 cup white sugar

1/4 cup butter, softened

2 eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

Directions:

In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

Pumpkin Bread

From Skills USA Baking Competition 2018

Ingredients

1 Tbsp of Shortening or Butter
8 oz of Flour
1 tsp of Baking Soda
3/4 tsp of Salt
1 tsp of Cinnamon
1/4 tsp of Baking Powder
1/2 tsp of Cloves
8 and 3/4 oz of Sugar
4 oz of Oil
2 Eggs
1/3 Cup of Water
8 oz of Pumpkin

Directions

 Sift dry ingredients, set aside. Coat a 1 lb loaf pan in shortening or butter. Pour approximately 2 Tbsp of the dry mixture into coated loaf pan. Coat loaf pan with dry mixture. Pour excess back into the bowl of dry ingredients. Mix together wet ingredients in a separate bowl. Mix wet ingredients into dry. Mix until just combined. Bake at 375 degrees for 45-50 minutes. Cool, remove from pan, slice, and enjoy!

Brazilian Cheese Bread Rolls (Pão de Queijo)

From "The How Can It Be Gluten Free Cookbook" From America's Test Kitchen

Ingredients:

2 Cups Tapioca Starch/Flour
1 Cup Extra-Sharp Cheddar Cheese, Grated
1 Cup Parmesan, Grated
2/3 Cup Milk
1/3 Cup Olive Oil
2 Large Eggs
1 tsp Salt

Directions:

Adjust oven rack to middle position and preheat oven to 375 degrees. Spray a 24-cup mini cupcake tin with vegetable oil spray. Process all ingredients together in a blender until smooth, about 1 minute. Scrape the sides of the blender as needed. Pour batter, about 2 Tbsp per cup, into cupcake tin. The cups will be almost filled. Bake until lightly golden and puffed, 17-20 minutes, rotating halfway through. Cool rolls in muffin tin, on a wire rack, for 3 minutes. Serve warm. Store at room temperature and heat up in microwave or oven before eating.

Buttermilk Cornbread

This is a delicious sweet cornbread stolen from allrecipes.com.

Ingredients

1/2 c butter - melted
2/3 c sugar
2 eggs
1 c buttermilk
1/2 t baking soda
1 c cornmeal
1 c all purpose flour
1/2 t salt

Directions
Preheat oven to 375 degrees. Grease an 8 inch square pan.
Mix dry ingredients in a large bowl (baking soda, cornmeal, flour and salt). In a medium bowl mix melted butter and sugar. Add eggs and beat until blended. Mix in buttermilk. Make a well in the center of the dry ingredients and pour in the wet ingredents. Fold in gently until mixed but still a little lumpy.
Pour batter into pan.
Bake in a preheated oven for about 30 minutes until a toothpick inserted in the center comes out clean. Delicious with honey butter or maple syrup.
You can easily double this recipe and bake it in a 9 x 13 pan for 35 to 40 minutes.

Cream Biscuits

The best and easiest biscuits I've had. From America's Test Kitchen

2 cups all purpose flour plus extra for the counter
2 t sugar
2 t baking powder
1/2 t salt
1 1/2 cups heavy cream

Adjust oven rack to upper middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms - about 30 seconds. Turn the dough out on a floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.

Pat the dough into a 3/4 inch thick circle. Cut dough into rounds with a cookie cutter or else just slice into 8 wedges with a sharp knife or bench scraper. Bake until golden brown, about 15 minutes.

Pani Popo (Samoan Coconut Buns)

From Sue Tuilesu
Makes 24 large buns or 48 small ones. You decide.

For the dough:
1 C warm milk
2 1/2 t yeast
2 eggs, room temperature
1/3 C butter, melted
1/2 C sugar
1 t salt
4 1/2 C flour


Mix milk and yeast and set aside for 10 minutes.  Add eggs, butter and salt to milk mixture and stir. Add in the flour until a soft dough forms. Turn out onto a floured board and kneed for a few minutes. Place dough in a greased bowl. Cover and let rise for 1 hour. Punch down and form into small balls. Place into 2 greased 9 x 13 pans. Let rise 1/2 hour. Prepare sauce while dough is rising.

Sauce
1 3/4 c water
1 c sugar
5 T cornstarch
2 cans cream of coconut

Mix water, sugar and corn starch in a saucepan. Heat to boiling. Remove from heat and add cream of coconut. Pour sauce over rolls and bake at 375 for 20 to 25 minutes. Serve with a spoonful of the cream on top of the bun. Uh, yum!

Pecan Banana Bread

Slightly changed from America's Test Kitchen

2 C Flour
3/4 C Sugar
3/4 t Baking Soda
1/2 t Salt
3 Very Ripe Bananas, mashed well (about 1 1/2 C)
1/4 C Plain Yogurt
2 Eggs, lightly beaten
6 T Melted Butter, cooled
1 t Vanilla Extract
1 1/2 C Chopped Pecans

Preheat oven to 350 degrees, with rack to the lower-middle position. Grease a 9 x 5 loaf pan.

Whisk the flour, sugar, baking soda and salt together in a large bowl. Set aside.

Mix the mashed bananas, yogurt, eggs, butter and vanilla together in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter is thick and chunky. Fold in pecans. Scrape the mixture into the loaf pan and smooth the surface with the rubber spatula.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean - 55 min to 1 hour. Cool in the pan for 5 minutes, then transfer to a wire rack.

This is really good with some cream cheese icing.