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Leave your Links: Crunchy Peanut Butter Banana Bread
How did you all like this one? Did you make your own peanut butter?
In the Oven: Crunchy Peanut Butter Banana Bread and Homemade Peanut Butter
Nine recipes to go in Baked Elements! Sticking with bananas once more, next we’re baking a peanut butter-spiked banana bread. You can make the peanut butter from the book, or use store-bought; go creamy instead of crunchy; or up your game and add even more peanuts. Posting date is August 31!
Crunchy Peanut Butter Banana Bread
Yield: One 9-by-5-inch loaf
1 1⁄2 cups plus 1 tablespoon all-purpose flour, divided
1 cup plus 1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 rounded cup mashed bananas (2 1⁄2 to 3 bananas)
1⁄2 cup vegetable oil
2 large eggs
1⁄4 cup whole milk
1 cup crunchy peanut butter (see page 26)
4 ounces (about 2⁄3 cup) semisweet chocolate chips
Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9-by-5-inch loaf pan, dust it with flour, and knock out the excess flour.
In a large bowl, whisk together 11⁄2 cups flour, the sugar, salt, and baking soda.
In another large bowl, whisk together the bananas, oil, eggs, milk, and peanut butter. Toss the chocolate chips in the remaining 1 tablespoon of flour, then stir the chocolate chips into the banana mixture.
Make a well in the center of the dry ingredients and pour the wet mixture into it. Fold the dry ingredients into the wet ever so gently until just combined. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the loaf cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
The loaf can be stored at room temperature, in an airtight container or wrapped tightly, for up to 3 days.
In the Oven: Bale Bars
Posting date is February 2!
Yield: 24 bars
1 1⁄2 ounces (3 tablespoons) unsalted butter
1⁄3 cup firmly packed dark brown sugar
1⁄3 cup heavy cream
1 teaspoon fleur de sel, divided
8 ounces good-quality white chocolate, chopped
1 tablespoon plus 1 1⁄2 teaspoons pure vanilla extract, divided
3⁄4 cup crunchy peanut butter (see page 26)
3⁄4 cup (about 4 ounces) salted peanuts, coarsely chopped
3 cups (about 81⁄2 ounces) salted thin pretzel sticks, crushed into small pieces
Lightly spray a 9-by-13-by-2-inch baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to overhang on two sides.
In a medium saucepan over low heat, melt the butter. Stir in the sugar, cream, and 1⁄2 teaspoon fleur de sel. Increase the heat to medium and bring the mixture to a low boil for about 4 minutes. Remove the pan from the heat and add the white chocolate and 1 tablespoon of the vanilla. Stir until the mixture is smooth and the chocolate is melted. Add the remaining 1⁄2 teaspoon fleur de sel, remaining 1 1⁄2 teaspoons vanilla, and the peanut butter and stir until the mixture is completely smooth and uniform.
Place the peanuts and pretzels in a large bowl and use your hands to toss together until mixed well. Pour the white chocolate mixture over the peanut mixture and stir to coat all of the pieces. Pour the mixture into the prepared pan, then, using lightly oiled hands, press the mixture into an even layer. Refrigerate until hard, about 90 minutes.
Lift the bars out of the pan using the parchment paper overhang and cut them into squares. Bars can be served at room temperature, though we like them best directly from the refrigerator (or even the freezer). The bars can be stored in the refrigerator, tightly covered, for up to 3 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Recipe Schedule
Baked: New Frontiers in Baking (finished May 17, 2020)
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- September 24, 2017 – Pumpkin Chocolate Chip Loaf, p. 43
- October 8, 2017 – Banana Cupcakes with Vanilla Pastry Cream, p. 70
- October 22, 2017 – Classic Apple Pie, p. 93
- November 5, 2017 – Peanut Butter Cookies with Milk Chocolate Chunks, p. 140
- November 19, 2017 – A Trio of Truffles, p. 169
- December 3, 2017 – Cinnamon Mocha, p. 190
- December 17, 2017 – Sour Lemon Scones, p. 27
- December 31, 2017 – The Whiteout Cake, p. 55
- January 14, 2018 – Butterscotch Pudding Tarts, p. 104
- January 28, 2018 – Black Forest Chocolate Cookies, p. 142
- February 11, 2018 – Adult Hot Chocolate, p. 191
- February 25, 2018 – Vanilla Marshmallows, p. 161
- March 11, 2018 – Maple Walnut Scones, p. 29
- March 25, 2018 – Baked Bars, p. 122
- April 8, 2018 – Dark Chocolate Ice Cream, p. 178
- April 22, 2018 – Grasshopper Cake, p. 57
- May 6, 2018 – Baked Brown Cow, p. 187
- May 20, 2018 – Chipotle Cheddar Biscuits, p. 35
- June 3, 2018 – Tuscaloosa Tollhouse Pie, p. 98
- June 17, 2018 – Pistachio Cherry Biscotti, p. 147
- July 1, 2018 – Icebox Towers, p. 80
- July 15, 2018 – Iced Raspberry Tea Granita, p. 195
- July 29, 2018 – Sour Cherry Slump, p. 44
- August 12, 2018 – Sweet and Salty Cake, p. 67
- August 26, 2018 – Brewer’s Blondies, p. 129
- September 9, 2018 – Monster Cookies, p. 145
- September 23, 2018 – Vanilla Bean Affogato, p. 185
- October 7, 2018 – Marble Bundt Cake, p. 36
- October 21, 2018 – Almond Green Tea Cupcakes (Fortune Cupcakes), p. 76
- November 4, 2018 – Vanilla Bean Caramel Apples, p. 166
- November 18, 2018 – Pumpkin Whoopie Pies, p. 151
- December 2, 2018 – Bourbon Chocolate Pecan Pie, p. 97
- December 16, 2018 – Lemon Drop Cake, p. 63
- December 30, 2018 – Easy Homemade Granola, p. 47
- January 13, 2019 – Espresso Martini, p. 186
- January 27, 2019 – Millionaire’s Shortbread, p. 124
- February 10, 2019 – Oatmeal Cherry Nut Cookies, p. 146
- February 24, 2019 – Lemon Lemon Loaf, p. 41
- March 10, 2019 – Upstate Cheesecake, p. 85
- March 24, 2019 – Peanut Butter Pie with Cookie Crust and Easy Hot Fudge, p. 100
- April 7, 2019 – Chocolate Chip Cookies, p. 139
- April 21, 2019 – Pecan and Almond Chocolate Toffee, p. 164
- May 5, 2019 – Milk Chocolate Malt Ball Cake, p. 60
- May 19, 2019 – Honeycomb Bars, p. 126
- June 2, 2019 – Sour Cream Coffee Cake with Chocolate Cinnamon Swirl, p. 38
- June 16, 2019 – Mocha Fudgesicles, p. 176
- June 30, 2019 – Orange Almond Blueberry Muffins, p. 31
- July 14, 2019 – Banana Espresso Chocolate Chip Muffins, p. 32
- July 28, 2019 – Chocolate Stout Milkshake, p. 188
- August 11, 2019 – Pear Plum Crisp, p. 113
- August 25, 2019 – Raspberry Crumb Breakfast Bar, p. 130
- September 8, 2019 – Green Tea Smoothie, p. 192
- September 22, 2019 – Baked Tricolor Cookies, p. 154
- October 6, 2019 – Banana Pecan Piloncillo Ice Cream, p. 174
- October 20, 2019 – Red Hot Velvet Cake with Cinnamon Buttercream, p. 53
- November 3, 2019 – Peanut Butter Crispy Bars, p. 133
- November 17, 2019 – Classic Diner-Style Chocolate Pie, p. 102
- December 1, 2019 – Lemon Lime Bars, p. 119
- December 15, 2019 – Malted Milk Chocolate Sauce, p. 180
- December 29, 2019 – Classic Sugar Cookies, p. 148
- January 12, 2020 – German Chocolate Cake, p. 83
- January 26, 2020 – Coconut Snowball Cupcakes, p. 73
- February 9, 2020 – Lemon-Almond Meringue Tarts, p. 109
- February 23, 2020 – Root Beer Bundt Cake, p. 87
- March 8, 2020 – Almond Granita, p. 194
- March 22, 2020 – S’more Nut Bars, p. 118
- April 5, 2020 – Flourless Chocolate Cake with Chocolate Ganache Glaze, p. 50
- April 19, 2020 – Hazelnut Cinnamon Chip Biscotti, p. 14
- May 3, 2020 – Brown Sugar Caramel Sauce, p. 179
- May 17, 2010 – The Baked Brownie, p. 117
Baked Occasions (finished September 10, 2017)
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- November 9, 2014-Election Palmiers, p. 208
- November 23, 2014-Campfire Cookies, p. 237
- December 7, 2014-Date Squares, p. 240
- December 21, 2014-Wintermint Cake, p. 244
- January 4, 2015-Hair of the Dog Cake, p. 28
- January 18, 2015-Gingersnaps with Lemon Sugar, p. 229
- February 1, 2015-Toffee Coffee Cake Surprise, p. 44
- February 15, 2015-Cherry Almond Crisp, p. 65
- March 1, 2015-Chocolate Texas Sheet Cake with Peanut Butter Frosting, p. 72
- March 15, 2015-Blood Orange Tiramisu, p. 74
- March 29, 2015-Light and Lemony Jelly Roll with Raspberry Cream Filling, p. 79
- April 12, 2015-Easter Coconut Sheet Cake, p.86
- April 26, 2015-Buttery Pound Cake with Salty Caramel Glaze, p. 93
- May 10, 2015-Ultralemony Lemon Bundt Cake with Almond Glaze, p. 113
- May 24, 2015-Red Wine Chocolate Cupcakes with Chocolate Glaze, p. 117
- June 7, 2015-Rainbow Icebox Cake with Homemade Chocolate Cookies, p. 125
- June 21, 2015-Dad’s Black Cocoa Bundt with Butter Whiskey Glaze, p. 132
- July 5, 2015-Orange Buttermilk Picnic Cake with Chocolate Chips, p. 142
- July 19, 2015-Gonzo Cake, p. 146
- August 2, 2015-Everyone’s Favorite Birthday Cake, p. 156
- August 16, 2015-Brioche Ice Cream Sandwiches, p. 161
- August 30, 2015-Nonnie’s Blueberry Buckle, p. 165
- September 13, 2015-Orange Pancakes with Honey Butter, p. 175
- September 27, 2015-Chocolate Rice Crispy “Cake” with Homemade Marshmallow “Icing”, p. 181
- October 11, 2015-Peanut Butter and Jelly Crumb Morning Muffins, p. 186
- October 25, 2015-Individual Baked Alaskas with Vanilla and Coffee Ice Cream, p. 193
- November 8, 2015-Chocolate Espresso Tapioca Pudding with Kahlua Whipped Cream, p. 220
- November 22, 2015-Brown Butter Apple Cranberry Galette, p. 212
- December 6, 2015-Whipped Shortbread, p. 231
- December 20, 2015-Brown Sugar Oatmeal Whoopie Pies with Maple Marshmallow Filling, p. 242
- January 3, 2016-Brutti Ma Buoni, p. 30
- January 17, 2016-Dolly’s Doughnut, p. 36
- January 31, 2016-Chinese Five Spice Scones, p. 41
- February 14, 2016-Conversation Heart Cakes, p. 50
- February 28, 2016-Pistachio White Chocolate Cheesecake, p. 67
- March 13, 2016-St. Patrick’s Drunk Bundt Cake, p. 77
- March 27, 2016-Mega Easter Pie: a Meat and Cheese Utopia, p. 84
- April 10, 2016-Mae’s Crescent Cookies, p. 236
- April 24, 2016-Hippie Cake, p. 90
- May 8, 2016-Derby Cookies, p. 107
- May 22, 2016-Strawberry Supreme Cake, p. 100
- June 5, 2016-Chai Spice Trifle with Mixed Berries, p. 120
- June 19, 2016-Brown Sugar Shortcakes with Brown Sugar Syrup, Mixed Berries, and Whipped Cream, p. 128
- July 3, 2016-Nanaimo Ice Cream Bars, p. 138
- July 17, 2016-Cheesy Bastille Day Beer Bread, p. 144
- July 31, 2016-Traditional Linzer Cookies, p. 238
- August 14, 2016-Salted Caramel Souffle, p. 158
- August 28, 2016-Chocolate Chip Hush Puppies, p. 168
- September 11, 2016-Frozen Swiss Chocolate Pie, p. 172
- September 25, 2016-Mini Chocolate Brownie Cupcakes, p. 178
- October 9, 2016-Pumpkin Swirl Cheesecake Chocolate Brownies, p. 189
- October 23, 2016-Milk Chocolate Malted Brownies with Chocolate Ganache, p. 195
- November 6, 2016-Chocolate Cinnamon Chipotle Sugar Cookies, p. 204
- November 20, 2016-Sweet Potato Tart with Gingersnap Crust and Heavenly Meringue, p. 217
- December 4, 2016-Pink Peppermint Stick Ice Cream with Homemade Hot Fudge, p. 249
- December 18, 2016-Orange Pineapple Walnut Fruitcake, p. 257
- January 1, 2017 –Baked Ultimate Birthday Cake, p. 24
- January 15 ,2017-Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding, p. 32
- January 29, 2017-Nutella Chip Cookies, p. 48
- February 12, 2017-Vanilla Bean Angel Food Cake with Milk Chocolate Glaze, p. 54
- February 26, 2017-The New Orleans, p. 56
- March 12, 2017-Kitchen Sink Dutch Baby, p. 61
- March 26, 2017-Tricolor Cake, p. 252
- April 9, 2017-S Cookies, p. 227
- April 23, 2017-Caramel Candy Popcorn Balls, p. 96
- May 7, 2017-Black Forest Cupcakes, p. 104
- May 21, 2017-Old-School Oatmeal Chocolate Chip Cookies, p. 110
- June 4, 2017-Salted Caramel Chocolate Cupcake Shakes, p. 260
- June 18, 2017-Peanut Butter Butterscotch Cookies, p. 233
- July 2, 2017-Hot Chocolate Pudding Cake, p. 135
- July 16, 2017-Exceedingly Chocolate Crinkles, p. 230
- July 30, 2017-Peanut Butter Blossoms, p. 228
- August 13, 2017-Chocolate Pop Tarts with Peanut Butter and Jam Filling, p. 199
- August 27, 2017-Lebkuchen, p. 234
- September 10, 2017-Peppermint Chocolate Chip Meringues, p. 232
Baked Elements (finished October 26, 2014)
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- September 16, 2012-Brookster, p. 189
- September 30, 2012-Whole-Wheat Cinnamon Sugar Pretzels, p. 133
- October 14, 2012-Oatmeal Peanut Butter Chocolate Chip Scones, p. 31
- October 28, 2012-Toasted Pumpkin Seed Brittle, p. 94
- November 11, 2012-Caramel Coconut Cluster Bars, p. 62
- November 25, 2012-Pumpkin Almond Cake with Almond Butter Frosting, p. 97
- December 9, 2012-Spicy Brownies, p. 136
- December 23, 2012-Holiday Spice Cake with Eggnog Buttercream, p. 144
- January 6, 2013-Malted Milk Chocolate Pots de Crème, p. 118
- January 20, 2013 –Lemon Pistachio Cornmeal Muffins, p. 54
- February 3, 2013-Cheesy Focaccia with Caramelized Onions & Sautéed Spinach, p. 168
- February 17, 2013-Lacy Panty Cakes with Whiskey Sauce, p. 80
- March 3, 2013-Honey Banana Poppy Seed Bread, p. 212
- March 17, 2013-Lemon Shaker Pie, p. 51
- March 31, 2013-Cheddar Corn Soufflé, p. 153
- April 14, 2013-Sunrise Key Lime Tarts, p. 43
- April 28, 2013-Triple Rum Black Pepper Cake, p. 82
- May 12, 2013-Alfajores, p. 68
- May 26, 2013-Malted Madeleines, p. 123
- June 9, 2013-Cream Cheese Chocolate Snacking Cookies, p. 167
- June 23, 2013-Banana Mousse Parfaits, p. 201
- July 7, 2013-Malted Vanilla Milk Shakes, p. 117
- July 21, 2013-Oopsy Daisy Cake, p. 28
- August 4, 2013-Lime Tarragon Cookies with White Chocolate Lime Topping, p. 48
- August 18, 2013-Whiskey Peach Upside-Down Cake, p. 87
- September 1, 2013-Mile-High Chocolate Cake with Vanilla Buttercream, p. 175
- September 15, 2013-Orange Almond Ricotta Cheesecake, p. 150
- September 29, 2013-Brown Butter Snickerdoodles, p. 138
- October 13, 2013-Pumpkin Cheesecake Bars/Homemade Pumpkin Puree, pp. 107, 100
- October 27, 2013-Devil Dogs with Malted Buttercream Filling, p. 114
- November 10, 2013-Good Morning Sunshine Bars, p. 22
- November 24, 2013-Antique Caramel Cake, p. 60
- December 8, 2013-Chocolate Velvet Walnut Fudge with Olive Oil and Fleur de Sel, p. 193
- December 22, 2013-Chocolate-Chip Orange Panettone, p. 181
- January 5, 2014-Lemon Lime Champagne Granita, p. 46
- January 19, 2014-Simple Chocolate Whiskey Tart with Whiskey Whipped Cream, p. 85
- February 2, 2014-Bale Bars, p. 37
- February 16, 2014-Lime Angel Food Cake with Lime Glaze, p. 41
- March 2, 2014-Banana in a Blanket, p. 209
- March 16, 2014-Classic Crème Brûlée with Caramelized Brown Sugar, p. 66
- March 30, 2014-Peanut Butter Chocolate Whirligigs, p. 34
- April 13, 2014-Cinnamon Chocolate Soufflés, p. 141
- April 27, 2014-Classic Carrot Cake with Cinnamon Cream Cheese Frosting, p. 130
- May 11, 2014-Lemon and Black Pepper Quiche, p. 159
- May 25, 2014-Bananas Cake, p. 198
- June 8, 2014-Poppy Seed Pound Cake with Brown Butter Glaze, p. 156
- June 15, 2014-Turtle Thumbprint Cookies, p. 74
- June 22, 2014-Bourbon, Vanilla, and Chocolate Milk Shakes and Simple Chocolate Syrup, pp. 78, 192
- June 29, 2014-Banana Whoopie Pies, p. 202
- July 6, 2014-Easy Candy Bar Tart, p. 71
- July 13, 2014-Lemon Pecorino Pepper Icebox Cookies, p. 162
- July 20, 2014-Banana Caramel Pudding with Meringue Topping, p. 206
- July 27, 2014-Cinnamon Spritz Sandwich Cookies, p. 146
- Aug 3, 2014-Milk Chocolate Malt Semifreddo with Chocolate Syrup, p. 121
- Aug 10, 2014-Vanilla Bean Malt Cake, p. 126
- Aug 17, 2014-Chewy Chocolate Mint Cookies with Chocolate Chunks, p. 184
- Aug 24, 2014-Chocolate Banana Tart, p. 204
- Aug 31, 2014-Crunchy Peanut Butter Banana Bread and Homemade Peanut Butter p. 26, pp. 25, 26
- Sept 7, 2014-Chocolate-Chunk Pumpkin Bread Pudding, p. 102
- Sept 14, 2014-Candy Bar Cookies, p. 179
- Sept 21, 2014-Chocolate Cheesecake Muffins, p. 164
- Sept 28, 2014-Tunnel of Hazelnut Fudge Cake, p. 186
- Oct 5, 2014-Pumpkin Harvest Dunking Cookies, p. 110
- Oct 12, 2014-Chocolate Mayonnaise Cupcakes, p. 173
- Oct 19, 2014-Pumpkin Cinnamon Rolls, p. 104
- Oct 26, 2014-S’More-Style Chocolate Whiskey Pudding with Whiskey Marshmallow Topping, p. 90
Baked Explorations (finished June 2, 2013)
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- November 21, 2010-Nutella Scones, p. 30
- December 5, 2010-Sweet & Salty Brownies, p. 93
- December 19, 2010-Monkey Bubble Bread, p. 23
- January 2, 2011-Almond Joy Tart, p. 65
- January 16, 2011-Farm Stand Buttermilk Doughnuts, p. 26
- January 30, 2011-Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread, p. 50
- February 13, 2011-Red Velvet Whoopie Pies, p. 117
- February 27, 2011-Devil’s Food Cake with Angel Frosting, p. 133
- March 13, 2011-Salt & Pepper Sandwich Cookies, p. 100
- March 27, 2011-Malted Crisp Tart, p. 71
- April 10, 2011-Carrot Coconut Scones with Citrus Glaze, p. 33
- April 24, 2011-New York- Style Crumb Cake, p. 43
- May 8, 2011-Tomato Soup Cupcakes with Mascarpone Frosting, p. 154
- May 22, 2011-Cowboy Cookies, p. 91
- June 5, 2011-Orange Creamsicle Tart, p. 74
- June 19, 2011-Rosemary Apricot Squares, p. 121
- July 3, 2011-Blackberry Pie, p. 77
- July 17, 2011-Peaches & Dream Pie, p. 67
- July 31, 2011-Mom’s Olive Oil Orange Bundt, p. 36
- August 14, 2011-Grasshopper Bars, p. 97
- August 28, 2011-Coffee Ice Cream, p. 181
- September 11, 2011-Caramel Apple Cake, p. 138
- September 25, 2011-Honey Corn Muffins, p. 41
- October 9, 2011- Oatmeal Chocolate Chip Cake with Cream Cheese Frosting, p.39
- October 23, 2011- Chocolate Mint Thumbprints, p. 88
- November 6, 2011-Pumpkin Cheddar Muffins, p. 25
- November 20, 2011-Boston Cream Pie Cake, p. 135
- December 4, 2011-Baked French Toast, p. 48
- December 18, 2011-Buckeyes, p. 172
- January 1, 2012-Stump de Noël & Meringue Mushrooms, p. 144
- January 15, 2012-Pecan Tassies, p. 82
- January 29, 2012-Speculaas, p. 114
- February 12, 2012-Chocolate Whoopie Pies, p. 108
- February 26, 2012-Caramel Popcorn with Peanuts & Chocolate, p. 189
- March 11, 2012-Peanut Butter & Jelly Bars, p. 119
- March 25, 2012-Chocolate Coffee Cake with Dark Chocolate Ganache, p. 151
- April 8, 2012-Marshmallow Chocolate Cups, p. 178
- April 22, 2012-Maple Cupcake with Maple Cream Cheese Frosting, p. 160
- May 6, 2012-Malted Waffles, p. 46
- May 20, 2012-Peanut Butter & Banana Cream Pie, p. 60
- June 3, 2012-Strawberry Jell-o Salad, p. 183
- June 17, 2012-Aunt Sabra King’s Pudding Bars, p. 124
- July 1, 2012-Mississippi Mud Pie (B), aka Muddy Mississippi Cake, p. 156
- July 15, 2012-Simple Blueberry Parfaits, p. 186
- July 29, 2012-Quick Skillet Snack Cake, p. 147
- August 12, 2012-Sawdust Pie, p. 63
- August 26, 2012-Heartland Turtle Bars, p. 99
- September 9, 2012-Lady Praline Chiffon Cake, p. 149
- September 23, 2012-Whiskey Pear Tart, p. 78
- October 7, 2012-Burnt Sugar Bundt Cake with Caramel Rum Frosting, p. 141
- October 21, 2012-Joe Froggers, or Ginger Rum Molasses Cookies, p. 127
- November 4, 2012-Buttermilk Pie with a Hint of Maple Syrup, p. 59
- November 18, 2012-Baked Cheese Grits, p. 35
- December 2, 2012-The No-Bake Peanut Butter Cookie, p. 185
- December 16, 2012-Soft Candy Caramels, p. 196
- December 30, 2012-Classic Shortbread with Fleur de Sel, p. 103
- January 13, 2013-Bananas Foster Fritters, p. 176
- January 27, 2013-Sunday Night Cake, p. 163
- February 10, 2013-Chocolate Ginger Molasses Cookie, p. 105
- February 24, 2013-Vanilla Bean & Milk Chocolate Budino, p. 192
- March 10, 2013-Malted Milk Sandwich Cookies, p. 106
- March 24, 2013-Chocolate Peanut Butter Fondue, p. 175
- April 7, 2013-Aunt Sassy Cake, p. 165
- April 21, 2013-Black & White Cookies, p. 111
- May 5, 2013-Chocolate Hazelnut Spread, p. 198
- May 19, 2013-Cornmeal Griddle Cakes, p.45
- June 2, 2013-Mississippi Mud Pie (A), aka Coffee Ice Cream Tart, p. 69
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In the Oven: Caramel Candy Popcorn Balls
Do you have a special administrative professional in your life? If so, these popcorn balls are the perfect way to show your appreciation on Administrative Professionals Day. If not, well, treat yourself! Posting date is April 23.
- 18 cups (about 250 g, depending on the brand) lightly salted popped popcorn (about 2 to 3 microwave-popcorn bags’ worth)
- 2 cups (440 g) firmly packed dark brown sugar
- 1⁄2 cup (100 g) granulated sugar
- 1⁄2 cup (120 ml) light corn syrup
- 1⁄2 cup (120 ml) heavy cream
- 2 ounces (1⁄2 stick/55 g) unsalted butter, cut into cubes, plus more for the bowl
- 1 tablespoon pure vanilla extract
- 11⁄2 teaspoons baking soda
- 1 cup (210 g) M&M’s, or any other mix-in (like salty peanuts, tofee bits, or coarsely chopped salted, toasted almonds)
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Divide the popcorn between the sheets and spread it in an even layer. Place the sheets in the oven for 5 minutes, then remove from the oven and use a metal spatula to flip the popcorn. Return the sheets to the oven and continue baking until the popcorn is very dry and crunchy, about 5 more minutes; bake longer if you can, but do not let it brown or burn. Remove the sheets from the oven and place them on a cooling rack.
- Lightly grease a large (preferably shallow, wide, and metal) bowl – the largest bowl you have – with butter or nonstick spray.
- In a medium heavy-bottomed saucepan, combine both sugars, the corn syrup, heavy cream, and butter. Cook the mixture over medium heat, gently stirring together with the handle of a wooden spoon until the sugar is almost dissolved. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Stop stirring and increase the heat to high. Boil the mixture until it reaches the soft-ball stage (238°F to 240°F / 114°C to 116°C), about 5 minutes.
- Meanwhile, transfer the popcorn to the large prepared bowl. Lightly grease or spray a heatproof rubber spatula and the existing parchment paper on the sheet pans (you do not need to change it).
- Once the sugar mixture has reached the soft-ball stage, remove it from the heat and add the vanilla and baking soda. The mixture will foam for a few seconds; when it subsides, stir gently to combine.
- Pour the caramel over the popcorn and, working very quickly with the prepared spatula, coat the popcorn with the caramel. Add the M&M’s and quickly distribute throughout the mixture (you can fully integrate the mix-ins while shaping the popcorn balls). Working quickly, use your hands to form the popcorn into 2- to 3-inch (5- to 7.5-cm) balls. Place them on the prepared baking sheets to set.
In the Oven: Good Morning Sunshine Bars
Hello, sunshine…. posting date is November 10!
Good Morning Sunshine Bars
Yield: 24 bars
6 cups crunchy, plain cereal (Rice Chex or something similar works best)
1 1⁄4 cups salted peanuts, coarsely chopped
1 cup firmly packed dark brown sugar
1 cup light corn syrup
1 cup smooth peanut butter (see page 26)
1 tablespoon pure vanilla extract
1 1⁄2 teaspoons salt
6 ounces good-quality milk chocolate, chopped
Butter the bottom and sides of a 9-by-13- inch baking pan. Line the pan with parch- ment paper so that the paper overhangs the pan on two sides. Butter the parchment.
Place the cereal and peanuts in a large bowl and use your hands to toss together until mixed well.
In a medium saucepan over medium heat, stir together the sugar and corn syrup. Bring the mixture to a boil for one full minute. Remove from the heat and stir in the peanut butter, vanilla, and salt. Stir until the mixture is combined.
Pour the sugar mixture over the cereal mixture and use a spoon or well-greased hands (be careful as the liquid may still be very hot) to toss until the cereal is completely coated with the sugar mixture.
Turn the mixture out into the prepared pan. Grease your hands and press the mixture into the bottom of the pan, being careful not to crush the cereal. Allow the mixture to cool to room temperature (if you wish to speed this process, you may place the entire pan in the refrigerator for 15 to 20 minutes).
Melt the chocolate in a microwave or double boiler. Use a spoon or piping bag to decorate the tops of the bars in a stripe or zigzag pattern. Allow the chocolate to set.
Lift the bars out of the pan using the parchment paper overhang, cut them into approximately 3-by-11⁄2-inch rectangles (i.e., candy bars).
The bars can be stored at room temperature, in an airtight container, for up to 3 days. If the weather is hot and humid, you might want to keep them in the refrigerator instead.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.