ONE BANANA Banana Bread

A while back we went to visit the Devilish Nephew and family.  There was a lone banana on the counter, getting darker and riper every day.   The Devilish Nephew was about to throw it out when Mr. Devilish Dish stopped him.  "Don't throw that out, it's perfectly ripe, she'll bake something with it." And he was totally correct.  I've heard many pastry chefs say that the blacker and uglier the banana looks, the sweeter, more intense banana flavor is inside.  It's hard to let a banana lay on the counter looking all sad and gross, but trust me, this is prime banana flavor.  This theory about letting the bananas get extremely ripe is totally true.  There is so much delicious banana flavor, you don't need an entire bunch.  Just one (Or two if they're small) will do.  The family was so impressed with how moist, delicious and intensely flavored this bread is.  Now you have a purpose for that lonely black banana that's been haunting you from the counter all week.  No need to waste it, because it's idea for this ONE BANANA Banana Bread!

This is the most delicious, moist and intensely
flavored banana bread.  You won't believe 
there is only one banana in there!

I baked this in Colorado.  I made no adjustments
for the altitude and it still came out delicious.

Save that lone banana, and let it get VERY RIPE
for this recipe.  You won't be disappointed.

ONE BANANA -BANANA BREAD

1 very ripe banana
1 egg
whole milk
1 stick unsalted butter, softened
1 teaspoon vanilla

1.5 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda

Preheat oven to 350 degrees F.  Grease a loaf pan generously and set aside.  Mash the banana into a large bowl.  Crack the egg into a measuring cup and add enough whole milk to make 1 cup.  Pour this in with the banana.  Add the butter and vanilla.  Combine together until you  have a slightly-lumpy batter.  In a separate small bowl whisk together the flour, sugar and baking soda.  Stir this into the banana mixture.  Pour the batter into the prepared loaf pan and bake approximately 45-60 minutes, or until a cake tester (or toothpick) inserted in the middle comes out clean.  Allow to cool before removing from loaf pan.  Slice and enjoy.

Cheesy Grilled Artichoke Bread

Have you ever had a hot and cheesy artichoke dip?  Chock full of delicious briny artichokes and creamy, hot bubbly cheese?  Now imagine that deliciousness as a spread for a big loaf of crusty bread.  I made this bread a while back to enjoy alongside an entree.  What I should have done is serve this bread AS the entree.  It is so hearty and filling and satisfying and delicious.  The next day, I popped the leftover slices in the oven to heat them up and we dipped them into some Rao's Calabrian Chile Marinara Sauce.  Which is how I will serve this bread from now on.  Like a hearty appetizer with some tangy red sauce for dipping. 

This bread makes an amazing accompaniment
to any meal, or serve as an appetizer
with marinara sauce for dipping.
Or makes a great dinner alongside a fresh salad.

The ingredients.

Prepare the artichoke cheese topping
and spread onto toasted bread halves.

Place under the broiler until the cheese
mixture is melted and bubbly.

Slice and serve.  So good.

CHEESY GRILLED ARTICHOKE BREAD

1/4 cup unsalted butter
4 cloves garlic, minced
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 cup shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese
1 cup grated Parmesan cheese
1/2 cup sour cream
salt & pepper to taste
1 French bread loaf, halved lengthwise

Preheat oven to the broil setting.  Melt the butter in a large skillet and add that garlic.  Cook until fragrant, approximately 30 seconds.  Add in the chopped artichoke hearts and cheeses.  Stir until the cheeses melt.  Remove from heat and stir in the sour cream.  Season mixture with salt and pepper.  Place the halved bread loaves onto a large baking sheet.  Lightly toast under the broiler until they are just lightly golden brown.  (This will help keep the bread from being soggy.)  Spread the artichoke-cheese mixture onto the two halves of toasted bread.  Place under the broiler for approximately 3-6 minutes or until the cheese is melted and bubbly and slightly golden.  Watch carefully during this step or the cheese will burn.  Allow to cool slightly before slicing into pieces.  Serve with marinara sauce for dipping if desired.

 

  

Strawberry Goat Cheese Crostini

Spring is finally here and I'm ready for lighter meals, sunshine and cocktails on the patio!  It feels like we've been shut in with heavy comfort food and I'm ready for time with good friends and food that is almost too pretty to eat.  Strawberry Goat Cheese Crostini is exactly that.  Almost too pretty to eat.  Almost.  It's so light and tasty, with crisp crostini bread and creamy goat cheese.  Topped with sweet strawberries and a balsamic reduction, it is the perfect combination of sweet and savory flavors.  Lovely as a snack with a crisp glass of wine, or the ideal appetizer for any upcoming events like bridal showers and Mother's Day gatherings.  This tasty little snack tastes as delicious as it looks and comes together so quickly.  Share it at your next girl's night for a WOW treat.

The perfect little light snack
for warmer weather.

Just a handful of ingredients with an
elegant result.

So quick and easy to prepare, and
strawberry season is upon us.
They will be perfectly ripe and sweet.

Sweet strawberries pair perfectly with the 
tartness of the balsamic glaze. (SEE NOTE)

Grab a glass of your favorite crisp wine and 
enjoy this simple, but sophisticated
appetizer on the patio in the sunshine.

STRAWBERRY GOAT CHEESE CROSTINI

1 Baguette, sliced into 1/2-inch slices
Olive oil
4 ounces goat cheese, softened
1 cup sliced fresh strawberries
Balsamic reduction, glaze or your favorite balsamic vinegar
basil leaves, cut into chiffonade
fresh cracked black pepper

Preheat the oven to 400 degrees F.  Arrange the baguette slices on a baking tray.  Brush lightly with olive oil and bake for 8-10 minutes or until golden and crisp. 

Let the baguette slices cool and then spread each slice with a thin layer of softened goat cheese.  Top with a few sliced strawberries and drizzle with balsamic glaze.  (SEE NOTE) Garnish with basil leaves and freshly cracked black pepper.

NOTE: You can purchase balsamic glaze, or make your own by reducing balsamic vinegar on the stovetop at a low simmer until the amount has reduced by half.  It will become thick and syrup-y.  Or if you have a tasty flavored balsamic vinegar, feel free to use that.  We had a little bottle from a trip we enjoyed on our crostini.

Mummy Hot Dogs

So I've told you about my Littlest Devils.  They are 2 & 4 and live in Colorado.  I wish they lived closer because I would 100% go all out for every holiday with them.  We would be cooking and baking and crafting as much as possible.  They love pigs in a blanket, so these Mummy Hot Dogs are right up their alley. Thank goodness Mr. Devilish Dish is a good sport and eats "toddler food" for dinner so I can try out new recipes that I will eventually get to make with my little guys.  These mummy dogs are so cute, and so easy to prepare.  They would be so fun for a school party, or a pre-trick or treating meal.  I served ours with mustard and relish on the side, but ketchup or barbecue sauce would be great as well.  You could also skip the candy eyes, and get creative with mustard, ketchup, peppercorns etc...But I bought a big jar of candy eyeball sprinkles and I'm determined to use them as much as possible this month.  Placing the eyes on the hot mummy dogs was honestly the most complicated part.  I would up using my husband's culinary tweezers.  Then I sent a picture of the finished Mummy Dogs to my brother-in-law the chef and said, "First time in history culinary tweezers have been used to place candy eyeballs on mummy hot dogs." His response was, "Culinary tweezers are like a pocket knife, handy for all sorts of uses." Even the chef was impressed with my Mummy Dogs. which means they are an ideal meal for kids of all ages!

Mummy Hot Dogs
Perfect for Kids of all ages.

Only 3 ingredients.

Remove the hot dogs from the package
and dry well with a paper towel.

Unroll the crescent dough and cut into 
4 even rectangles.  This step is even easier
if you can find the crescent sheets that
aren't perforate.  I couldn't but the regular
dough worked just fine.

Cut each rectangle lengthwise into 10 thin strips.
I used my pizza cutter and it worked great.

Wrap each hot dog with strips of dough
to create a random wrapping like a mummy.

Place on a parchment lined baking sheet and 
spray lightly with nonstick cooking spray
or spray olive oil.

Bake until golden brown.

Add the candy eyeballs while the dough is
still warm enough to make them stick.

Why does that middle guy remind 
me of a Muppet?

Serve with your favorite
dipping sauce.

MUMMY HOT DOGS

1 package good quality hot dogs
1 tube crescent roll dough (even better if you can find the crescent "sheet" that isn't perforated into triangles)
candy eyeballs

Preheat the oven to 375 degrees F.  Remove the hot dogs from the package and dry with a paper towel.  Unroll the crescent roll dough and cut into four equal rectangles.  Cut each rectangle lengthwise into ten thin strips.  Wrap the strips of pastry around each hot dog.  I kind of went back and forth so it would have an uneven look.  Place the dough wrapped hot dogs onto a parchment lined baking sheet and spray lightly with non-stick cooking spray.  (I used an olive oil spray.  This will help them crisp up.)  Bake for 15-17 minutes or until golden brown.  Remove from the oven, transfer the hot dogs to a cooling rack and add the candy eyeballs while they are hot, so they will stick to the hot dog or dough.  Cool slightly and serve warm with your favorite dipping sauce.

Apple Cider Donut Muffins

Fall is here and while it's my favorite time of year (HALLOWEEN!) I have a confession to make.  I don't like pumpkin spice.  You won't catch me drinking a pumpkin spice latte or enjoying a slice of pumpkin bread.  Not sure if you've ever noticed but I think there might be one pumpkin-spiced recipe here at the DD, and that's the Browned Butter Pumpkin Pie Spiced Rice Krispie Treats.  Which only exist because I came up with them the time Mr. Devilish Dish taught a "Grid Iron Gourmet" tailgating-themed cooking class.  Literally everyone but Mr. DD and I love them, so I do make them frequently in the Fall, I just do not partake.  That's the only fall flavor I don't enjoy because I do love other fall flavors like Apple Cider.  Especially fresh at the Farmer's Market, even better when it's frozen like a slush.  It takes me back to the days we lived in Nebraska and frequented a quaint little pick-your-own-apple place.  These muffins have become a mainstay of my fall baking.  They have all the delicious apple cider flavor and texture of a donut, but the quickness and ease of a muffin.  It's just a handful of ingredients, two bowls and a dozen perfect muffins later.  I love these for a morning tailgate or watch party.  They are delicious, even made ahead, but one tip for perfection:  Once they are dipped in the butter and cinnamon-sugar mixture, let them COOL COMPLETELY before storing.  Otherwise the warm muffins will soak up the cinnamon-sugar.  They still taste great, but don't have that perfect look we've all come to love in the Fall when we see an Apple Cider Donut.  Just follow the instructions and you'll have the best little bite of Fall in the form of a muffin.

Here they are in their Fall Flavor glory!

The ingredient line-up

Mix the dry ingredients

Combine the wet ingredients and add 
to the dry ingredients. 
Mix and bake.

Immediately turn the hot muffins out
of the muffin pan.

Dip the hot muffins completely
into the melted butter.

Roll into cinnamon-sugar mixture.

Allow to cool completely.

These are the best muffins!

Perfect for fall 

Enjoy! 

APPLE CIDER DONUT MUFFINS

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup apple cider
1 large egg
1/2 teaspoon vanilla extract

For the topping:

1 stick unsalted butter, melted
1 cup granulated sugar
1 1/2 teaspoons cinnamon

Preheat the oven to 350 degrees F.  Grease a standard 12 capacity muffin pan and set aside.  In a bowl combine the apple cider, egg and vanilla.  Set aside.  In a large bowl, or bowl of a stand mixer combine flour, 1/2 cup granulated sugar, baking soda, baking powder, salt, cinnamon and nutmeg.  With the mixer running on low, slowing add the wet ingredients.  Mix until batter is combined but do not overmix.  Use a cookie-scoop, divide batter evenly into the prepared muffin pan.

Bake for 15-18 minutes, or until a toothpick inserted near the center comes out clean.  Immediately turn the hot muffins out onto the counter or cutting board.

Place the melted butter into a bowl.  In another bowl, combine the remaining 1 cup sugar with 1 1/2 teaspoons.  

Dip each muffin entirely in melted butter and then roll into the cinnamon-sugar mixture.  Transfer to a wire cooking rack to cool complete.  This step is very important, especially if you are making ahead, so the muffins don't soak up the cinnamon-sugar mixture.

Makes 12 muffins.  Enjoy!

NOTE: Apple cider is unpasteurized and typically found during the fall season.  This is not the same as apple cider vinegar or apple juice.  I buy a jug and measure it out for this recipe and keep in the freezer.

Strawberry Rolls

Since the quarantine, I've been trying to bake some kind of treat every week to share with my family.  So far I've made the No-Knead Dutch Oven Bread and Chocolate Cookies with White Chocolate Chips.  My mom had some blackberries in her freezer that she shared.  Much to my brother's chagrin I did not make homemade blackberry cobblers, I used them to make the Berry Best Muffins.  (Sorry Bro, I'll make you a cobbler on your birthday!) By far, the Strawberry Rolls have been the biggest hit, AND the easiest to prepare!  These sweet little rolls would be ideal for a Mother's Day Breakfast or Brunch, and they would look lovely in a little basket as a gift for Mom or Grandma.  Bonus, they are easy enough for the kids to help prepare and everyone loves them.  Strawberries are in season right now, so it's easy to find big, beautiful bright red berries at peak flavor.  Using crescent roll dough makes this recipe a breeze, and it takes just a handful of ingredients.  Surprise your family (and especially the MOMS) this weekend with a super simple, strawberry treat...

   

A tasty, simple to prepare treat.
Ideal for Mother's Day or anytime you
need a little snack.

Combine fresh chopped strawberries,
sugar, vanilla and salt.

Roll up strawberry mixture in to
prepared crescent roll dough triangles.

Sprinkle generously with cinnamon sugar.

It's okay if the filling leaks out.
You want to see the pretty
color once they're baked.

Warm tender rolls with a sweet berry filling

The perfect treat for MOM, or anyone
who deserves a little homemade strawberry snack.

Monte Cristo Bread Pudding #LeftoversChallenge

We're big fans of Binging With Babish here at The Devilish Dish.  His videos are informative and entertaining and hilarious at the same time.  He's also a big supporter of the restaurant industry and so are we!  My brother-in-law just took a chef gig at a restaurant in New Orleans.  But of course sadly, he along with so many others in the industry aren't working right now.   In his latest Binging with Babish video, Andrew Rea (aka Oliver Babish) along with other chefs, encourages viewers to support their local restaurants by ordering take out and to show support:  create a recipe using the hashtag #LeftoversChallenge.  We had just enjoyed an Easter Feast from our favorite local Italian restaurant, Benvenuti's.  We had ham, scalloped potatoes, carrots, snap peas, salad, Italian mac and cheese, carrot cake and lots of homemade rolls with butter.  By the time the family feasted for a couple of days all we really had leftover was ham and rolls and after watching the #LeftoversChallenge Episode, my quarantine creative wheels started turning.  Leftover ham and rolls have lots of potential.  Ham sandwiches, Ham Salad sandwiches, Ham and cheese sandwiches.  Never one to go with the obvious I thought about a variation on Eggs Benedict.  Which got me thinking about my Benedict Strata breakfast casserole.  Which then got me thinking about Monte Cristo Sandwiches,  and I decided I would blend the two ideas and Monte Cristo Bread Pudding was born.  We had everything on hand for a traditional Monte Cristo Sandwich (which consists of ham, turkey, Swiss cheese and Dijon mustard, on bread, then dipped and griddled in a slightly sweet French Toast-like batter and served with powdered sugar and jam for dipping.) We were lacking the turkey and Swiss cheese so I improvised with A LOT of ham, and a combination of grated Cheddar, Mozzarella and a little Gruyere.  Hey it's quarantine, get creative with what you have!  I also tried to be fancy ala Babish and make mine in large souffle-style dishes. In hindsight I should have baked it in a shallow baking dish or smaller ramekins to allow the bread cubes to get extra toasty, but I was going for a fancy presentation.  It actually turned out quite lovely, and we had a brand new jar of raspberry jam in our pantry that we warmed up to pour on top.  A terrific brunch treat.  I encourage you to support your local restaurants during this time.  Grab some carry out and cocktails and if you happen to have leftovers, get creative and share your ideas in the comments! #LeftoversChallenge.

We took the Binging with Babish #LeftoversChallenge!
Monte Cristo Bread Pudding 

Everything you need for a Monte Cristo
(with a little quarantine creativity)
Ham and Rolls from Benvenuti's. 

We didn't have turkey or the traditional Swiss cheese
on hand so we used our quarantine creativity.
Cheddar, mozzarella and a little Gruyere.

It's not a Monte Cristo without
Dijon mustard, and a little sweetness from
vanilla and raspberry jam.

Combine the custard mixture, cubed leftover rolls,
chopped leftover ham and cheeses.  Allow to rest
on the counter for 15-20 minutes before baking.

Garnish with powdered sugar and serve with
warmed raspberry jam.
Just like a traditional Monte Cristo Sandwich.

Bake until the mixture is puffed,
the custard has set and you have a lovely
golden brown top.

Monte Cristo Bread Pudding
Quarantine Creativity
#LeftoversChallenge

Serve with warmed raspberry jam.
Support your local restaurants!
(Tip Generously)