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Honey-Banana Smoothie

15 Aug

Ingredients
1 large, ripe banana
1/4 cup non-fat greek yogurt
1/4 cup skim milk
1/2 cup ice
1 tablespoon honey


1. Place all the ingredients in a blender and pulse until completely liquefied.


As summer nears an end, I try to relish every last, precious day. While baking under the sun, dipping my toes in the pool, nothing is more refreshing and more oh-so-summertime than an homemade fruit smoothie. This light, frothy honey-banana smoothie captures all that is summer in each delightful sip. The creamy, tangy greek yogurt slightly thickens the smoothie, also contrasting well with the honey’s sweetness. In the coming weeks, I will definitely create more delicious variations of this quintessential beverage, savoring every final, summery drop.

Banana Cupcakes

23 Jun



Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick unsalted butter (melted)
1 1/2 cups mashed bananas (4 ripe bananas)
2 eggs 
1 teaspoon vanilla extract
For the frosting:
1 cup unsalted butter, room temperature, cut into small pieces
1 3/4 cups confectioners’ sugar
Pinch of salt
1 vanilla bean, scraped
1/2 teaspoon vanilla extract
1/8 cup milk
Makes 12 cupcakes.
1. Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Make a small well in the center of the flour mixture. In the well, mix together the mashed bananas, butter, eggs, and vanilla. Stir to incorporate the entire mixture; do not over mix. Evenly distribute the batter into the muffin cups. Bake until a toothpick inserted in the center of the cupcake comes out clean, for 25 to 30 minutes. Allow the cupcakes to cool completely before frosting.
4. For the frosting, in a bowl of an electric mixer fitted with a paddle attachment, beat the butter until creamy. Slowly add the confectioners’ sugar, beating to combine.
5. Add the vanilla bean seeds and vanilla extract and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about five minutes.
6. Frost the cupcakes using a piping bag and garnish with a fresh banana slice. 
Moist, tender, and topped with airy vanilla bean frosting, bananas have never tasted so good. This heavenly cupcake recipe serves as a definite crowd-pleaser. The batter provides a flavorful base for all things banana, from breads to muffins. Enjoy whichever rendition you choose!

Authentic Strawberry Shortcakes

2 Apr

Ingredients
1/4 cup sugar 
2 cups all-purpose flour 
1 tablespoon baking powder 
6 tablespoons cold butter, cut into small pieces  
1 large egg 
1/2 cup and 2 tablespoons heavy whipping cream 
1/2 teaspoon vanilla extract 
For the compote:
2 1/2 cups hulled and halved strawberries 
2 1/2 tablespoons water 
1 1/4 tablespoons sugar 
Makes 10 shortcakes. 
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. 
2. Combine the sugar, flour, and baking powder in a large bowl. Using a fork, cut in the butter until the dough resembles coarse meal. 
3. Whisk together the egg and the whipping cream in a small bowl. Slowly add this mixture to the dry ingredients until the dough comes together. 
4. Transfer the dough to a lightly-floured surface, patting it down to a 1-inch-thick square. Use a 2 1/2 inch cookie cutter to cut the dough into circles. Repeat the process until you have used up all the dough. 
5. Bake until golden brown for 25-30 minutes. Allow to cool for 15 minutes. 
6. For the compote, combine the strawberries, sugar, and water in a small saucepan. Simmer until the strawberries become soft, having released their juices. 
7. To serve, cut the shortcakes length-wise. Place a scoop of vanilla ice cream in the center of the shortcake and drizzle the compote over the ice cream. Top with a few fresh strawberry slices. 
These classic strawberry shortcakes were fun and easy to bake. There is nothing more satisfying than watching the dainty circles of dough puff up into beautiful golden biscuits in the oven. The shortcakes are buttery and flaky on the outside and tear open seamlessly, revealing a soft and airy interior. While vanilla ice cream is decadent and refreshing, freshly whipped cream would work beautifully here as well. The biscuits are also wonderful for breakfast or afternoon tea time, slathered with butter and your favorite fruit preserve.

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