Tuesday, August 16, 2011

Summer Fruit Crisp

My research PI asked me for ideas on desserts for the lab outing since he knows I bake a lot, and wanted something healthier than s'mores, the traditional lab outing dessert. With my love of fruit, I suggested a summer crisp. He's into good food (who else uses fancy chocolates for s'mores?) and we decided on this recipe from Epicurious.

In his daughter's incredibly fancy summer house kitchen and with my cooking assistants, I felt like such an Iron Chef!

It's a little hard to recall the exact proportions since I quadruple batched the amount and kinda made it up as I went, but it's something like this:

6-8 cups blueberries, blackberries, peaches
1/8 cup sugar
1/4 cup all-purpose flour

Crisp topping:
1/2 cup rolled oats
1/4 cup all-purpose flour
1/4 sugar
Pinch of salt
1/4 cup cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving

Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.

Gently combine the fruits with the sugar, flour and cinnamon; place in the prepared pie plate.

Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the fruit

Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.
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Sunday, August 14, 2011

Tres Leches

A tres leches recipe from Allrecipes. I had made one a long time ago but I couldn't remember where I got the recipe, so I tried a new one which turned out pretty good. Next time I would reduce the condensed milk so it's not as sweet. I tossed out the milk (and used it for a very sweet rice pudding) thinking I had extra, but it completely absorbed all the milk and I wished I had more.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract

2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk

1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended.

Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure to keep cake refrigerated, and enjoy!
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Monday, August 8, 2011

Oatmeal Banana Bars with Chocolate Chips

So I have a lot of overripe bananas, and it looks like I have a slug infestation in my fridge. I was tired of banana muffins/bread and I also had a lot of oats (which I have this past year developed a huge obsessions for) so I stumbled upon this lovely recipe from Delish. It's slightly healthier, but not by much... I would take out maybe 1-2 tablespoons butter next time, as it was slightly oily when baked
Ingredients 1 cup flour
1/2 teaspoon(s) baking powder
pinch of salt
1/8 teaspoon baking soda
1/2 cup sugar
1/2 cup butter, softened (1 stick)
2 mashed bananas
1 egg
1 cup (uncooked) rolled oats
chocolate chips, coconut flakes, nuts, anything!

DirectionsPreheat oven to 375 degrees F. Grease 8"x8" baking pan.

Using a large mixing bowl, beat softened butter and sugar until fluffy. Add mashed bananas and eggs; beat until smooth. Then mix in dry ingredients, scraping bowl occasionally. Fold in rolled oats and chocolate chips.

Spread batter evenly into prepared baking pan. Bake on center oven rack 25 minutes until golden brown.
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Sunday, August 7, 2011

Coconut Banana Muffins

From Epicurious. I had cut back on the sugar and left out the coconut topping but afterwards wished I hadn't. Oddly, a pool of butter sat in the muffin tins after baking, but I transferred the muffins to a new plate and it appeared to be fine.

1 1/4 cups all-purpose flour
1 teaspoon baking powder1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
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