The Best Fudgy Banana Caramel Brownies (easily Veganized!)

Do you really want chocolate? Do you need so badly in your life that you might gnaw your pointer finger off despite its infinite usefulness is in daily life if that's what it took to get some of that bittersweet cocoa? If you answered yes, we totally think alike. Which is why I am supplying you with this recipe. I love your pointer finger that much. 

The best part is, you can almost tell yourself that these brownies are good for you! I mean, they have whole wheat flour in them and there is no butter or oil in sight. In fact, they even have fruit (apples and bananas, so classic) in them! The sugar content can totally be ignored for these purposes. Enjoy your almost-good-for-you brownie and sit back on the couch instead of going to the gym.

Also, these are fantastic if you have vegan are dairy-free friends. If you don't want to mess with finding dairy-free caramel (though you will need to mess with finding vegan chocolate chips), simply skip that that step and, instead, heat up some regular JIF or Peter Pan peanut butter and drizzle over top as soon as they come out of the oven. Mmmm, chocolate+PB+banana. Yum. In my case though, I think I prefer the pools of gooey caramel that form on the top of these beauties. Caramel+chocolate+banana, delicious.

Applesauce Brownies (with option to make vegan)Adapted from The Messie Kitchen
Yield: 8x8 pan (8-12 servings, depending on how big or small you like your brownies) 

1 cup unsweetened applesauce* omit sugar if using sweetened

1/3 cup sugar* omit if using sweetened applesauce

1 teaspoon vanilla

1/4 cup unbleached white flour

½ cup whole wheat flour

1/3 cup cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup chocolate chips *use dairy free chips if veganizing

1 large banana (yellow, not brown or super squishy)

¼ cup caramel sauce of your choice *use a dairy free brand if veganizing

1.Preheat oven to 350 and lightly spray or oil an 8 x 8 baking pan.

2. Mix applesauce, sugar (if using unsweetened applesauce), and vanilla in a medium bowl. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt together.

3. Make a well in the center of the dry ingredients and add the applesauce mixture. Mix until just combined. Gently fold in chocolate chips

4. Spread half of batter the prepared pan (will be fairly thin). 

5. Slice the large banana into coins and place evenly on top of batter in pan (it should look like polka dots or a connect four game almost). 

6. Spread the remaining half of the batter over top of the bananas.

7. Drizzle caramel sauce over top (I made rows going across up and down so that it pooled where the rows met). 

8. Bake 25-30 min, until center is firm and not sticky. Cool completely before slicing and try not to eat it all before your roommate/family comes home.

Red Wine Chocolate Cake. Eat this!

Oh. My. Gosh. I will never waste a drop of red wine again. I swear. This cake is so good, please stop what you are doing and make it. Now. You will not regret it. The only reason someone would be mad at your for leaving work early is that you ate all of this without sharing.

This cake is moist and the flavor of the wine is pronounced, but blends perfectly with the cocoa. Although it has sugar, it is not overly sweet and you can sense the bitter taste of the cocoa. I tried two recipes for red wine chocolate cakes and this one is the definite winner. I will be making this as soon as I have another bottle of red wine to use up -that shouldn't take long, as I am a light weight and can only drink 1/2 or 1 glass of wine in an evening.

Seriously, the combination of red wine+chocolate almost rivals my love for peanut butter+chocolate+banana. This is dangerous.

Red Wine Chocolate Bundt Cake

Unashamedly taken from Food and Wine

2 cups all-purpose flour

3/4 cup natural unsweetened cocoa powder (not Dutch process)

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks unsalted butter, softened (1 cup)

1 3/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups red wine

Confectioner's sugar, for dusting

Whipped cream, for serving

Preheat oven to 350F. Butter and flour a 12-cup bundt pan (10 inch round). In a bowl, whisk the flour, cocoa, baking soda, and salt.

In a large bowl, using a mixer, beat the butter with the sugar at medium-high speed until fluffy (4 minutes). Add eggs one at a time, beating until incorporated after each one. Add the vanilla and beat 2 more minutes. Alternately fold in the dry ingredients and the wine in turns, until just incorporated.

Scrape the batter into the prepared pan, and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out on a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.

Honey Poached Pears

So much like the debate of what is the difference between a muffin and a cupcake, the debate of whether fruit is dessert or not can stir up quite a bit of controversy. I would like to use this post as my way of taking an official position in this long and drawn-out conflict. 

Fruit is dessert. Yes, I said it. Fairly healthy and very yummy. Winter is the perfect time for warm fruit desserts like crisps and hot pies, but poached fruit is one of my favorites. As you may have figured out by now, I love soft, almost mushy, foods. Poached pears mean taking a delicious, soft fruit and infusing it with even more sweet, syrupy flavors and making it just the tiniest bit softer. With the addition of the cool and creamy mascarpone, this is perfect on a cold evening. Feel free to save the sauce to put in hot apple juice or cider, or to mix into warm milk. Honestly, I had the leftover pears and mascarpone for breakfast with a bowl of oatmeal (I mixed the sauce into the oatmeal to sweeten it). I love finding good uses for leftovers.

Also, this would be delicious sprinkled with almond slivers or some granola.

Honey Poached Pears
From Epicurious 

Serves 4 (one pear half each)

2 firm but ripe large Bosc pears, peeled, halved, cored

2 tablespoons fresh lemon juice

1 cup water

1/2 cup dry white wine

6 tablespoons honey

1/2 vanilla bean, split lengthwise; or 2 teaspoons vanilla extract

1/2 cup mascarpone cheese

2 teaspoons sugar

2 teaspoons brandy or dark rum

Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.

Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.

Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.

Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.

Boston Cream Pie

So this is the dessert I chose to serve for Christmas dinner this past year. Well, my mom asked for it and so I decided to go for it. Although the 3 components (cake, filling, glaze) took a bit more time than I usually put into a recipe, it was definitely worth it. Also, I made the custard 2 days ahead, the cake the day before, and then did the glaze and assembly the morning of. Choosing to do the work over the course of a few days made it seem much less time-consuming.

Sitting here in 18F degree weather under my big feather blanket, wearing a hoodie and sweats and a hat, really makes me wish I was back in 86F degree Florida (where I was on Christmas when I ate this delicious dessert.) This is a great way to end a special dinner and is generally impressive, especially when you tell your guests that it was made entirely from scratch.

Boston Cream Pie

Custard

• 2 cups milk
• ¼ cup white sugar
• 2 egg yolks
• 1 egg
• ¼ cup cornstarch
• ⅓ cup white sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

In a heavy saucepan, stir together the milk and ¼ cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Cake (from Bakerella)

• 1 cup (2 sticks) of butter (room temperature)
• 2 cups of sugar
• 4 eggs (room temperature)
• 3 cups of sifted self-rising flour (or make some yourself)
• 1 cup of whole milk (room temperature)
• 1 teaspoon pure vanilla extract 
• ½ teaspoon butter flavoring (in the extract section)

Preheat oven to 350 degrees and grease and flour (2) 8 inch cake pans, then prepare about 10 cupcake tins with paper or foil liners because there will be extra batter, or just prepare a 3rd 8 inch cake pan for the extra batter. Have fun with the cupcakes, feel free to make mini boston cream pies like I did.
Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added.

Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla and butter flavoring to mix; until just mixed. Divide batter equally into two, filling about 1/2 full cake pans, then fill whatever you want (extra cake pan, cupcake tins) with the extra batter. Bake and do with the extra batter however/whatever you desire.

Hold each cake pan about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 – 30 minutes (depending on your oven) until done.
Cool in pans for 5 – 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks. I place my cake layers in the freezer to make for easier cutting/leveling.

Glaze *Do not make until custard has chilled and cake layers are cooled/frozen and ready to be assembled, because the pie must be assembled immediately upon making the glaze.

• 1 1/4 cup semisweet chocolate chip
• 6 tablespoons butter
• 2 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

Assembly

Unwrap plastic wrap from your two cake layers. Place cake layers on a smooth service (I put them on a piece of parchment or wax paper on my counter) with the rounded side up. With the tool of your choice (I use a large serrated bread knife), slice the rounded portion off so that both sides are now completely level. Do this to both cake layers.

Place one of the layers on a cake stand that has a piece of parchment or wax paper cut to the size of the stand, then take custard and heap a generous portion onto the middle of what is now the bottom cake layer. Spread custard out to the sides, making sure to keep the amount of custard equal across the cake -mine was about 1/2 inch thick; you will not use all of the custard, so save the rest for a later use or for mini cream pies if you made cupcakes . Gently place second cake layer on top of custard layer.

*Now you can make the glaze*

Spread warm glaze over top of cake, letting it drizzle down the sides, being sure to cover the entire cake. This is why you cut a piece of paper to go underneath the cake, so that it catches the drips. There will be a little leftover, so feel free to use for the mini cream pies, or for dipping fresh fruit, pretzels, marshmallows or whatever else you on hand.

Chill in the fridge until glaze hardens (an hour or so?). I left mine in the fridge for a few hours while we prepared Christmas dinner.

Enjoy!

My ugly, but oh-so-yummy and personal-size mini Boston Cream Pies
made from the leftover batter that I put in cupcake tins. 

Pumpkin Delight

While looking through some old (1960's and 70's) cookbooks that my roommate and her mom found while antiquing, I came across this recipe. I had to try it. I mean, it's called "Pumpkin Delight." It's the perfect season to try such things, even if it means using a cake mix. This recipe ends up being almost like pumpkin pie filling, topped with something like a a thick, sweet, pecan-studded crust/shortbread. I highly recommend it if you are looking for an easy dessert to serve to a group

Pumpkin Delight

1 (29 oz.) Can Pumpkin 

1 (13 oz.) Can Evaporated Milk 

1 Cup Sugar 

¼ teas. Pumpkin Pie Spice 

½ teas. Cinnamon 

3 Eggs 

1 Box Yellow Cake Mix 

1 Cup Pecans (chopped) 

1 Cup Butter or Margarine (melted)

Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into a greased 9x13 glass baking dish. Sprinkle the dry cake mix evenly over the pumpkin mixture, then sprinkle on pecans. Drizzle melted butter over the top. Bake at 350F for 1 hour. Chill. Cut into squares, top with whipped cream, and enjoy!

Graduate School Bars

Another week is here, which means I made another dessert for the Tuesday night get-together.

I have to admit, I made this the day before, on Monday. It was partially because the kids and I were looking for something to do on Monday, since we had already danced for an hour and read some books and making these bars seemed like the perfect activity, but it was also because just 10 minutes prior, I had received some of the best news ever: I think I got into graduate school! Woo!

The reason I think I got into graduate school is because I received an email from the program director asking me if I would be willing to do my MBA after my diplomacy and commerce masters if I won the fellowship for which I have been nominated me. The email did not say I had been accepted, nor have I received an acceptance letter, but I am pretty sure that, if the director of the program emails you to ask if you would be willing to do some courses out of the traditional order so that you could accept a fellowship if you won it, it means you are in, right?

These bars are known as Millionaire's Shortbread and come from Baked in NYC (www.bakednyc.com). Many thanks to my friend, Kathy, for checking out Baked's cookbook from the Lexington library for me so I could drool over the beautiful pictures and actually make the delicious treats.

Essentially, these bars are a homemade twix bar. They are pretty much nothing but sugar, flour, butter, and chocolate, but if you're gonna go for dessert, you just need to throw caution to the wind and try these. Crisp shortbread/cookie foundation, chewy and sweet caramel middle, and thin (but completely satisfying) dark chocolate top. Yum.

The kids enjoyed playing with shortbread dough and pounding it into the 9x13 pan, as well as watching the sweetened condensed milk turn colors and become thick like caramel.

Warning: these are rich and this recipe makes an entire 9x13 pan. Make sure you have lots of friends nearby to help you eat them.

Twix Bars/Baked's Millionaire's Shortbread

SHORTBREAD:

1/2 c sugar

1 1/4 c butter, softened

2 1/2 c AP flour, divided

1 large egg yolk, slightly beaten

CARAMEL:

28 oz sweetened condensed milk

CHOCOLATE:

6oz dark chocolate, coarsely chopped (60% cocoa)

1 t light corn syrup

1/2 c unsalted butter, softened, cut in cubes

Preheat the oven to 350F. Butter the bottom and sides of a 9x13 inch baking pan.

In the bowl of an electric mixer fitted with the paddle, beat the sugar and butter together until blended.

Add 2 cups of flour and beat until well combined. Add the egg yolk and beat for a few second, or until just combined.

Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6x6 inch square. Turn dough and sprinkle the tip with flour as you go. Sprinkle the remaining 1/2 c flour on the surface of dough. Fold dough over and knead until incorporated, then flatten the dough into a rectangle.

Transfer rectangle to prepared pan and press into pan.

Prick dough with fork all over and bake in the center of the oven for 20-22 minutes, until golden brown. Transfer to wire rack and let cool.

Put sweetened condensed milk in a large microwave safe bowl. Cook on 50% for 4 minutes, stirring halfway through. Cook on 30% for 12 to 18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes, until smooth.

Pour caramel filling over cooled shortbread and place the pan in the refrigerator until cool, about two hours.

In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.

Put in fridge for one hour, until the glaze hardens.

Remove pan from fridge 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.

The bars can be stored in fridge, tightly covered, for up to 4 days.