Chunky Monkey Coffee Cake

A smaller monkey bread type cake that brings together all your favorite Chunky Monkey flavors (unless, like me, you insist on replacing the walnuts, but that’s cool too). I made this one at someone else’s house, and it was no problem to put most of the dry goods just in some ziplocks and throw them together there. How convenient!

img_7992Ingredients:

Dough:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 envelopes RapidRise yeast
  • 1/2 teaspoon salt
  • 3/4 cup very warm water
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup chopped walnuts (or chocolate chips)

Assembly and topping:

  • 2 bananas, cut into 1/2″ slices
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons mini chocolate chips

img_7985Lightly grease a 9″ pie plate, then set aside. Do not preheat the oven.

To make the dough, whisk together the flour, sugar, yeast, and salt in a large bowl. Add the water and butter, and mix well with a wooden spoon.

img_7986Stir in the walnuts (or chocolate chips) until evenly mixed. You can knead a few times if desired, but it’s not necessary.

img_7987Place the banana slices in the greased pie dish, creating one even layer over the bottom.

img_7988Combine the cinnamon and sugar for the topping in a small dish, stirring together. Taking tablespoon-sized pieces of the dough, roll each into a ball, then roll in the cinnamon sugar to coat. Place the coated dough balls on top of the banana slices, and repeat until all the dough has been used up.

img_7989Sprinkle the remaining cinnamon sugar over the dough balls. I sort of spaced it at this step and instead threw out the rest of the cinnamon sugar, so mine weren’t as sweet as they could have been, but they were still real tasty. Drizzle the butter over the dough, then sprinkle the chocolate chips evenly over the top.

Yours could be much more sugary looking at this point!

Yours could be much more sugary looking at this point!

Place the pie plate in the cold oven. Set the oven to 350 degrees, and bake 25-30 minutes (mine needed the full 30), until the top is browned and the center seems firm.

img_7991Let cool 10 minutes on a wire rack, then serve still warm. Refrigerate leftovers.

Nothing quite like melty chocolate in the morning to make getting out of bed bearable.

Nothing quite like melty chocolate in the morning to make getting out of bed bearable.

Chunky Monkey Coffee Cake

From The Next Door Baker.

Dough:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 envelopes RapidRise yeast
  • 1/2 teaspoon salt
  • 3/4 cup very warm water
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup chopped walnuts

Assembly and topping:

  • 2 bananas, cut into 1/2″ slices
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons mini chocolate chips

Lightly grease a 9″ pie plate, then set aside. Do not preheat the oven.

To make the dough, whisk together the flour, sugar, yeast, and salt in a large bowl. Add the water and butter, and mix well with a wooden spoon. Stir in the walnuts until evenly mixed. You can knead a few times if desired, but it’s not necessary.

Place the banana slices in the greased pie dish, creating one even layer over the bottom. Combine the cinnamon and sugar for the topping in a small dish, stirring together. Taking tablespoon-sized pieces of the dough, roll each into a ball, then roll in the cinnamon sugar to coat. Place the coated dough balls on top of the banana slices, and repeat until all the dough has been used up. Sprinkle the remaining cinnamon sugar over the dough balls. Drizzle the butter over the dough, then sprinkle the chocolate chips evenly over the top.

Place the pie plate in the cold oven. Set the oven to 350 degrees, and bake 25-30 minutes, until the top is browned and the center seems firm. Let cool 10 minutes on a wire rack, then serve still warm. Refrigerate leftovers.

 

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Chocolate Chip Banana Oatmeal Cookies (Vegan)

For cookies that only use one dinky banana, these have a real banana punch, which (of course) goes great with chocolate. The banana flavor actually lessens slightly by the second day, allowing all the flavors to shine equally, so they may actually even be better a day or two on. For tiny cookies, they’re also quite filling, thanks to the heaps of oats. I bet they’d be good cookies for lunch during a hike!

img_7984Ingredients:

  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 ripe banana (4 to 5 ounces)
  • 1/2 cup tightly packed brown sugar
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 1/2 cup chocolate chips

In a small bowl, mix together the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat the banana with an electric mixer until completely mashed. It’s not going to look like enough to do much, but you’ll be impressed at the end!

img_7975Add the sugar and beat until smooth, then the coconut oil and vanilla.

img_7977Add the flour mixture and beat until just blended.

img_7978Stir in the oats and chocolate chips by hand. Cover, and chill the dough for about 1 hour, until it can be shaped into balls.

img_7979Preheat oven to 350 degrees and line to baking sheets with parchment. Scoop the dough by the rounded tablespoon, pressing the dough firmly into a ball, then flattening the ball slightly. Place slightly spaced on the parchment lined sheets.

img_7980Bake 10 minutes or until they appear set and a bit browned at the edges. Transfer the cooked cookies to a wire rack to cool completely.

img_7983

Chocolate Chip Banana Oatmeal Cookies

Adapted from Cookie Madness.

  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 ripe banana (4 to 5 ounces)
  • 1/2 cup tightly packed brown sugar
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 1/2 cup chocolate chips

In a small bowl, mix together the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, beat the banana with an electric mixer until completely mashed. Add the sugar and beat until smooth, then the coconut oil and vanilla. Add the flour mixture and beat until just blended, then stir in the oats and chocolate chips by hand. Cover, and chill the dough for about 1 hour, until it can be shaped into balls.

Preheat oven to 350 degrees and line to baking sheets with parchment. Scoop the dough by the rounded tablespoon, pressing the dough firmly into a ball, then flattening the ball slightly. Place slightly spaced on the parchment lined sheets, then bake 10 minutes or until they appear set and a bit browned at the edges. Transfer the cooked cookies to a wire rack to cool completely.

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Golden Raisin Polenta Cake

This one sounds a bit weird, but is delicious! It reminded me of meringues – the outside gets very crisp, but is somewhat fragile like a meringue. Unlike a meringue, the center is very dense. It’s sweet, and the polenta and raisins work together nicely. I mostly had this for dessert, but I’ve been told it was nice with coffee in the morning as well.

img_7958Ingredients:

  • 1 cup flour
  • 1/2 cup yellow cornmeal (polenta)
  • 2/3 cup golden raisins
  • 2/3 cup butter, softened
  • 2 2/3 cups powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla

Preheat oven to 325 degrees. In a small bowl, combine the flour, cornmeal, and raisins. Set aside. Grease and flour an 8 1/2 x 4 1/2″ bread pan and set aside.

In a large bowl, cream the butter and powdered sugar until light. This starts off looking like it’s going to be super dry and not enough butter to come together, but just keep beating and eventually it will.

img_7953Beat in the eggs and vanilla.

img_7954Stir the flour mixture into the butter mixture until well mixed.

img_7956Gently transfer to the prepared bread pan.

img_7957Bake 75-85 minutes, until crusty on top and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then run a knife around the edges of the pan to loosen. Turn out on a wire rack to cool completely.

img_7959 img_7963

Golden Raisin Polenta Cake

From Just a Pinch Recipes.

  • 1 cup flour
  • 1/2 cup yellow cornmeal (polenta)
  • 2/3 cup golden raisins
  • 2/3 cup butter, softened
  • 2 2/3 cups powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla

Preheat oven to 325 degrees. In a small bowl, combine the flour, cornmeal, and raisins. Set aside. Grease and flour an 8 1/2 x 4 1/2″ bread pan and set aside.

In a large bowl, cream the butter and powdered sugar until light. Beat in the eggs and vanilla.

Stir the flour mixture into the butter mixture until well mixed. Gently transfer to the prepared bread pan, then bake 75-85 minutes, until crusty on top and a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then run a knife around the edges of the pan to loosen. Turn out on a wire rack to cool completely.

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Cider Pot Roast

This recipe comes fromĀ  my friend Mary Kate’s blog, where she used hard apple cider in it. I used regular, non-alcoholic cider for this one, and wondered if that would make everything too sweet. Happily, it did not! The meat wasn’t especially sweet at all, but the carrots and onions that cooked in the cider were just a really delightful level of sweet that I could eat all day forever. Yum!

img_7908Ingredients:

  • 1 medium onion
  • 1 tablespoon olive oil (or other fat, such as bacon grease, to your preference)
  • 1 1/2 pound boneless chuck roast
  • salt and pepper to taste
  • minimum 3 carrots, cut into large chunks – a few handfuls of baby carrots also work
  • 1 teaspoon oregano
  • 1 cup apple cider, hard or not as desired
  • 1/4 cup water
  • 1 pound potatoes, mashed or otherwise prepared, for serving

Preheat oven to 325 degrees.

Heat the oil over medium heat in a dutch oven. Once hot, add the onions, cooking until they begin to brown, 15-20 minutes, stirring regularly. Remove the onions from the pan and set aside.

img_7901Increase the heat to medium-high. Liberally salt and pepper all sides of the meat, then brown 3-5 minutes per side until browned all over.

img_7902

All the sides!

All the sides!

Return the onions to the pan, around the sides of the meat, then add the carrots. (You can pretty much add as many fit in the pan, don’t worry, they’ll get eaten!) Sprinkle the oregano over the top, then add the cider and water, pouring it in on the side so that it doesn’t wash the oregano off the beef.

img_7906Cover, and cook 2-3 hours – 2 1/2 will probably be about right, but check at 2 hours, both to see if the meat is tender, and for temperature. Using a meat thermometer, you want it to reach 170 degrees inside. If the meat has reached temperature but isn’t fork-tender yet, you can turn off the heat but return the dish to the still-warm oven for another half hour.

Radiant! (Luckily, this dish cleans much easier than it looks.)

Radiant! (Luckily, this dish cleans much easier than it looks.)

When ready, serve the meat and veggies over the prepared potatoes, with some of the liquid from the pan.

I had colorful potatoes!

I had colorful potatoes!

Cider Pot Roast

From Surviving the Food Allergy Apocalypse.

  • 1 medium onion
  • 1 tablespoon olive oil
  • 1 1/2 pound boneless chuck roast
  • salt and pepper to taste
  • minimum 3 carrots, cut into large chunks – a few handfuls of baby carrots also work
  • 1 teaspoon oregano
  • 1 cup apple cider, hard or not as desired
  • 1/4 cup water
  • 1 pound potatoes, mashed or otherwise prepared, for serving

Preheat oven to 325 degrees.

Heat the oil over medium heat in a dutch oven. Once hot, add the onions, cooking until they begin to brown, 15-20 minutes, stirring regularly. Remove the onions from the pan and set aside.

Increase the heat to medium-high. Liberally salt and pepper all sides of the meat, then brown 3-5 minutes per side until browned all over.

Return the onions to the pan, around the sides of the meat, then add the carrots. Sprinkle the oregano over the top, then add the cider and water, pouring it in on the side so that it doesn’t wash the oregano off the beef. Cover, and cook 2-3 hours – 2 1/2 will probably be about right, but check at 2 hours, both to see if the meat is tender, and for temperature. Using a meat thermometer, you want it to reach 170 degrees inside. If the meat has reached temperature but isn’t fork-tender yet, you can turn off the heat but return the dish to the still-warm oven for another half hour.

When ready, serve the meat and veggies over the prepared potatoes, with some of the liquid from the pan.

 

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Cinnamon Roll Donuts

Continuing my trend of winning my boss over, she thought she didn’t like cinnamon until these donuts changed her mind! They’re a great texture, and very cinnamon-y with the great cinnamon topping!

Ingredients:

Topping:

  • 1/4 cup unsalted butter
  • 4 teaspoons cinnamon
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 2 teaspoons whole milk
  • 2 teaspoons corn starch
  • 2 teaspoons vanilla

Batter:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon vegetable oil

Glaze:

  • 1/2 cup powdered sugar
  • 2-4 tablespoons heavy cream
  • 1/2 teaspoon vanilla

Preheat oven to 325 degrees. Grease a donut pan (or two, if you have them), and set aside.

To prepare the topping, combine the butter, cinnamon, brown sugar, corn starch, and milk in a small saucepan. Cook over medium-low heat until melted together and smooth. Remove from the heat, stir in the vanilla, and set aside.

img_7939To prepare the donut batter, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt in a large bowl, then create a well in the center of the mixture. Stir together the buttermilk, eggs, vanilla, and oil, then pour into the well in the dry mixture.

img_7940 img_7941Stir together until just combined, then transfer the mixture into a pastry bag, a gallon ziplock bag and then snip off the corner. I find this easiest to do by putting the ziplock in a flower vase with the top of the bag folded down over the edges to hold it up.

img_7943Spoon a scant tablespoon of the topping into each well in the donut pan.

img_7942Pipe the batter over the topping, to about 3/4 of the way full. (Mine are mostly a bit over-full.)

img_7944I put one donut pan on a foil-lined baking sheet, and put that one on the bottom, and was glad I had done so, as a little bit of the cinnamon topping mixture leaked out the sides and was caught on the pan. Bake 10-12 minutes, or until the top springs back slightly when pressed.

img_7946Let the donuts cool 5 minutes in the pan, then flip them out onto a wire wrack. Again, I recommend doing this over some foil, as some of the cinnamon topping may leak through the rack. If any of the topping remains in the donut pan, you can spoon it out and onto the donuts.

img_7947If you only had one pan, repeat with the remaining cinnamon mixture and batter, re-greasing the pan in between.

Let the donuts cool on the wire rack. Once the donuts are cool, whisk together the icing ingredients, using as much cream as necessary to get the texture you like, then drizzle the glaze over the cooled donuts.

img_7950 img_7952Give the glaze a little while to set up, and these are great to bring to a pot luck!

Cinnamon Roll Donuts

From Sprinkle Some Sugar.

Topping:

  • 1/4 cup unsalted butter
  • 4 teaspoons cinnamon
  • 1/2 cup + 2 tablespoons dark brown sugar
  • 2 teaspoons whole milk
  • 2 teaspoons corn starch
  • 2 teaspoons vanilla

Batter:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon vegetable oil

Glaze:

  • 1/2 cup powdered sugar
  • 2-4 tablespoons heavy cream
  • 1/2 teaspoon vanilla

Preheat oven to 325 degrees. Grease a donut pan (or two, if you have them), and set aside.

To prepare the topping, combine the butter, cinnamon, brown sugar, corn starch, and milk in a small saucepan. Cook over medium-low heat until melted together and smooth. Remove from the heat, stir in the vanilla, and set aside.

To prepare the donut batter, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt in a large bowl, then create a well in the center of the mixture. Stir together the buttermilk, eggs, vanilla, and oil, then pour into the well in the dry mixture. Stir together until just combined, then transfer the mixture into a pastry bag, a gallon ziplock bag and then snip off the corner.

Spoon a scant tablespoon of the topping into each well in the donut pan, and then pipe the batter over the topping, to about 3/4 of the way full. Bake 10-12 minutes, or until the top springs back slightly when pressed.

Let the donuts cool 5 minutes in the pan, then flip them out onto a wire wrack. If any of the topping remains in the donut pan, you can spoon it out and onto the donuts.

If you only had one pan, repeat with the remaining cinnamon mixture and batter, re-greasing the pan in between.

Let the donuts cool on the wire rack. Once the donuts are cool, whisk together the icing ingredients, using as much cream as necessary to get the texture you like, then drizzle the glaze over the cooled donuts.

 

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Malted Milk Cheesecake

This is…pretty amazing? It is pretty non-traditional tasting, which won over my cheesecake-hating boss, but it’s super delicious. I love the malt flavor, and it’s got more of a frozen custard texture than anything else.

The recipe I followed said to serve with whipped cream and Whoppers (to go along with the malt theme), I went with hot fudge sauce which also is a delightful pairing. The recipe didn’t mention greasing the bottom of the pie plate, but seeing as I actually broke my glass pie plate serving this…I’m going to go ahead and recommend that you do. (The whole thing got eaten, risk of internal bleeding or no.) You can also make this in one of those mini-cheesecake dishes with the individual removable little bottoms, in which case don’t worry about it!

img_7929Ingredients:

Crust:

  • 1 cup graham cracker crumbs (roughly 6 crackers)
  • 5 tablespoons melted butter
  • 2 tablespoons malted milk powder
  • 2 tablespoons sugar

Cheesecake:

  • 1 cup heavy cream
  • 3/4 cup malted milk powder
  • 1 cup sugar
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract

Toppings, as desired:

  • 1/2 cup heavy cream plus 1 1/2 tablespoons powdered sugar
  • whoppers, for garnish
  • hot fudge ice cream topping

I always find a food processor the easiest way to prepare crumb crusts. Process the graham crackers until well crushed, then add the melted butter, malt powder, and sugar and process until well mixed, scraping the sides of the food processor once or twice in the process. Transfer the mixture into a greased 9″ pie plate, or into the wells of a 12 cavity mini cheesecake dish and press firmly into the bottom of the dish to create the bottom crust. Refrigerate at least 15 minutes while you prepare the filling.

img_7921In a large bowl, beat the heavy cream until stiff peaks form. Set aside.

In another large bowl, stir together the sugar and malted milk powder.

img_7922Add the cream cheese and vanilla and beat until well combined.

img_7923Gently fold a quarter of the whipped cream into the cream cheese mixture, lightening the cream cheese mixture, before folding the remaining whipped cream into the cream cheese mixture.

img_7926Gently pour or spoon the filling into the pie plate or mini cheesecake dish, tapping the bottom of the dish on the counter to remove any air pockets. Cover, and freeze overnight.

img_7927When ready to serve, if desired beat the heavy cream until stiff peaks form. Add the powdered sugar and beat a further 30 seconds. Top the cheesecake with whipped cream, Whoppers, and/or hot fudge sauce as desired.

img_7928

Malt Vanilla Cheesecake

From Cookie Dough and Oven Mitt.

Crust:

  • 1 cup graham cracker crumbs (roughly 6 crackers)
  • 5 tablespoons melted butter
  • 2 tablespoons malted milk powder
  • 2 tablespoons sugar

Cheesecake:

  • 1 cup heavy cream
  • 3/4 cup malted milk powder
  • 1 cup sugar
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract

Toppings, as desired:

  • 1/2 cup heavy cream plus 1 1/2 tablespoons powdered sugar
  • whoppers, for garnish
  • hot fudge ice cream topping

Process the graham crackers in a food processor until well crushed, then add the melted butter, malt powder, and sugar and process until well mixed, scraping the sides of the food processor once or twice in the process. Transfer the mixture into a greased 9″ pie plate, or into the wells of a 12 cavity mini cheesecake dish and press firmly into the bottom of the dish to create the bottom crust. Refrigerate at least 15 minutes while you prepare the filling.

In a large bowl, beat the heavy cream until stiff peaks form. Set aside.

In another large bowl, stir together the sugar and malted milk powder. Add the cream cheese and vanilla and beat until well combined. Gently fold a quarter of the whipped cream into the cream cheese mixture, lightening the cream cheese mixture, before folding the remaining whipped cream into the cream cheese mixture. Gently pour or spoon the filling into the pie plate or mini cheesecake dish, tapping the bottom of the dish on the counter to remove any air pockets. Cover, and freeze overnight.

When ready to serve, if desired beat the heavy cream until stiff peaks form. Add the powdered sugar and beat a further 30 seconds. Top the cheesecake with whipped cream, Whoppers, and/or hot fudge sauce as desired.

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Pie Plate Apple Pie

I made it back to the east coast 2 weeks ago, including to NH, where my father and I followed the directions in a pie dish to make an apple pie that went most delightfully with some vanilla ice cream!

img_7867Ingredients:

  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (I used more cinnamon, as I hate nutmeg)
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 3 pounds apples, peeled and sliced
  • 1 box prepared pie crusts, or your favorite 2-crust recipe
  • ice cream and/or whipped cream for serving, as desired

Preheat oven to 375 degrees. Place one of the pie crusts into the pie plate and prick all over with a fork. Set aside.

In a bowl, combine the sugars, flour, cinnamon, nutmeg, and salt, stirring together. Cut in the butter, using a pastry blender, forks, or your fingers, until only small pieces remain.

img_7869Pour the sugar mixture over the apples and stir to combine.

img_7870Transfer the apple mixture into the bottom crust.

img_7871Top with the other crust, pinching together the edges all the way around, to seal, and cutting several slits in the top.

img_7872Bake 45-50 minutes, then serve with ice cream!

img_7873 img_7874

Pie Plate Apple Pie

  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 3 pounds apples, peeled and sliced
  • 1 box prepared pie crusts, or your favorite 2-crust recipe
  • ice cream and/or whipped cream for serving, as desired

Preheat oven to 375 degrees. Place one of the pie crusts into the pie plate and prick all over with a fork. Set aside.

In a bowl, combine the sugars, flour, cinnamon, nutmeg, and salt, stirring together. Cut in the butter, using a pastry blender, forks, or your fingers, until only small pieces remain. Pour the sugar mixture over the apples and stir to combine. Transfer into the bottom crust, and top with the other crust, pinching together the edges all the way around, to seal, and cutting several slits in the top. Bake 45-50 minutes, then serve with ice cream!

 

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