Classic Banana Bread

Sometimes you have to go back to the classics, and that’s just what this banana bread does. Say you bought some bananas for $.19 at Trader Joe’s last weekend and didn’t have a chance to eat them, but don’t want to waste them, (ahem, yes, I’m speaking from experience) then this is perfect recipe to use them up.

  • 1/2 cup sugar
  • 1 1/5 cups of flour
  • 1 tsp baking soda
  • Dash of salt
  • 3 bananas, mashed
  • 1/3 cup butter, softened
  • 1 medium egg
  • 1/2 cup roughly chopped walnuts

Preheat your oven to 350 and grease a bread pan. In a mixer, whisk together the sugar, flour, baking soda and salt. Add in the bananas, butter, and egg. Continue to whisk until fully combined into a batter. Fold in the walnuts, and pour in to the bread pan.

Bake for 1 hour and 10 minutes. A toothpick should come out clean when inserted in the middle. Let cool for a couple of minutes before digging in.

Banana Bread

Happy Eating, XO.

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Yogurt Blueberry Cookies

With blueberries in season it’s the perfect time to throw them in to some cookie batter. And has anyone else noticed how massive blueberries are this year?

When Sonia and I lived near each other, I remember she was always experimenting with yogurt or diet soda in baked goods to make them a little healthier, and it made them sooo moist and delicious. They were honestly melt in your mouth. So I took a page from her book and used yogurt in these bad boys. Also, as I was pulling my ingredients together I realized I was out of eggs…seriously. I’ve never baked with an egg substitute before, but I took it as a chance to learn something new. And you know what? You couldn’t tell the difference!

  • 1 cup sugar
  • 1 1/2 cup plain Greek yogurt
  •  1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp vegetable or olive oil
  • Dash of salt
  • 1 1/2 cup blueberries

If you didn’t run out of eggs like I did, (honestly though, who runs out of eggs?!) feel free to substitute the baking soda and oil for 1 egg.

Preheat the oven to 375 degrees and grease 2 cookie sheets. Before you begin mixing the batter, mix together the egg substitute. In a small bowl, whisk 1 tsp of baking soda and the oil until fully combined and has a paste (or yolk-y) consistency. Then, in a large mixing bowl, combine the sugar, yogurt paste, and vanilla.

In a separate bowl whisk the rest of the dry ingredients – flour, baking powder, and salt and gradually combine it in to the yogurt mixture. Sprinkle in the blueberries and mix gently.

Scoop spoonful’s of cookie dough on to the cookie sheets, leaving about an inch to two inches apart.

Bake the cookies for 15 minutes or until the tops become golden brown. Transfer to a cooling rack. (PS. Don’t try to eat these cookies hot. Remember, they have blueberries in them that are VERY hot!)

 

yogurt blueberry cookies

Happy Eating, XO.

Cinnamon rolls

Now that we’ve given you a couple of healthy snack options here and here, it’s time to bring back the gooey goodness that are these cinnamon rolls. Everything in moderation, right? Plus, these come with the satisfaction that you made these from scratch. No canned stuff here. Sweetness.

The dough (the usual suspects):

  • 4 cups all-purpose flour
  • 4 tsp dry yeast
  • Pinch of salt
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1 egg

I mean, if you really want to, you can buy a can of cresent rolls and connect them all together to make a sheet of dough. Even though it looks like a lot of steps, it’s just a lot of mixing. Just try it. You can do it!

The filling:

  • 1 tbsp butter, melted
  • ½ cup brown sugar
  • 2 tsp cinnamon

The icing:

  • 1 1/2 cups powdered sugar
  • 1 Tablespoon butter
  • ⅛ teaspoon vanilla
  • 2 Teaspoons hot water

Preheat your oven to 375 degrees. In a mixing bowl, combine 1 3/4 of the flour, all of the yeast, and salt. Then, in a small sauce pan over medium heat, stir the milk, water, melted butter, and sugar. Add the liquid mixture in to the flour mixture and whisk until fully combined. Add the egg and 1/2 cup of flour and continue to whisk together. Gradually add the rest of the flour until you get a dough-y texture. Knead the dough to get out any air pockets, then cover it and let it sit for 20 minutes to rise.

Time to work on the filling. Combine the brown sugar and cinnamon in a bowl. (Whew, that was hard…) When ready, roll out the dough in to a rectangle to about 1/4 inch thick. Spread the melted butter on top, and sprinkle the cinnamon mixture evenly on top, leaving a small border around the edges. Roll the dough tightly from the long end of the rectangle to create a “log”, and pinch the dough along the seam to hold it together. Slice it up in to 1″ thick pieces and lay them flat on a greased baking sheet. Bake them for roughly 20 minutes until they’re golden brown and smelling irresistible.

As for the glaze, whisk together all of the ingredients until you get a smooth, thick consistency and pour on top of the hot rolls.

Cinnamon Rolls

Happy Eating, XO.

Italian Sushi

I know sushi is a Japanese concept, but as of late I have been eating it more and more in an Italian fashion.
Shout out to Gran Caffe L’Aquila in Philadelphia for giving me the joy of combining my two favorite cuisines. The concept is Japanese, but the flavors are Italian. The first recipe is savory and the second is sweet. They wont disappoint. And while I’m on a roll here (haha pun totally intended)
Get out to local fusion spots and embrace the melting pot of cultures America is so known for. (i.e I just heard of a new French & Lebanese spot called Cafe La Maude in Philly as well) I mean the world is your oyster. Support local restaurants and cafes! Not only will it be an enjoyable outing, it will help spark creativity in your own kitchens and cooking endeavors. Ok food PSA is over now just go and roll some sushi!

  • Salumi Sushi
  • 1 slice Mortadella
  • 1 stick/ thin wedge of fontina
  • 1 tbsp. of crushed pistachio
  • 1 tbsp. of fig jam

Lay out the mortadella, smear the jam and lay the cheese in center. Sprinkle the nuts, roll, and slice.
Just like our sultry salads these are palate pleasing ingredients with creamy cheese, crunch of the nuts, salt of the meat and sweet/fruity flavors from the jam.

  • Brunch Sushi
  • 1 Whole wheat wrap
  • 1 tbsp. Nutella (note for our lactose intolerant folks you can always substitute for peanut butter)
  • 1 banana
  • Lay out the wrap and smear the nutella or PB. Lay the banana in the center, roll, and slice.

This is so great as a snack or breakfast on the go. I make it the night before and refrigerate so the nutella serves as a glue and hardens a bit with the cooler temps of the fridge. Popping them in my mouth sitting in morning rush hr traffic.

Hope you enjoy both of these and can email us other ideas (Damndelish@gmail.com) or tag us in photos (@damndelish) of your Italian Sushi creations!

Happy Eating, XO.

Spring Lavender & Lemon Cookies

When you think of spring, what do you think of? Flowers, pastels, fresh everything. So why not transfer all of that goodness in to a cookie? No joke. I don’t know what made me want to do it, but I tried putting lavender in a cookie and it was like spring in my mouth. I promise, you can eat lavender, and it’s actually good for you! It helps with any stomach problems you may be having. Not to mention, your house will smell like a lavender field. #Instantzen.

*What’s not instant is the dough for this recipe. It has to sit for at least 3 hours or overnight before use.

  • 1/2 cup powdered sugar
  • 1 tbsp dried lavender, finely chopped
  • 2 tbsp lemon zest
  • Two sticks of unsalted butter, room temperature
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt

In a mixing bowl, mix together the first three ingredients: powdered sugar, lavender, and the lemon zest. Then, add in the softened butter until it’s a paste consistency. Slowly add in the flour and salt (you know the drill: add a little, mix, add a little, mix) until it becomes a chunky dough. On wax or parchment paper, or these awesome reusable baking sheets, kneed and roll the dough together to form a smooth “log”.  (The thickness of the log is how big your cookies will be, and how long it is = how many cookies you can get from it. Now get your mind out of the gutter. We’re talking about spring cookies here.) Wrap the log in plastic wrap and chill for 3 hours or overnight.

When you’re ready to make the cookies, preheat the oven to 375 degrees. Unwrap the log and start slicing it into pieces 1/4″ thick. I was able to get roughly 2 dozen cookies. Place them on a greased cookie sheet and bake for roughly 15 minutes.

Lavendar Spring Cookies

Happy Eating, XO.