Category — Bakeware

This past weekend, I was treated out to a lovely dinner at a 2 star Michelin restaurant in Los Angeles called Providence. The standout dessert was their “banana bread pudding” and barley ice cream. I wasn’t too fond of the ice cream because of the strong star anise flavor, but the “pudding” was amazing! It had a gelatinous texture with a strong banana bread taste. It made me crave banana bread non-stop!

image via Roaming Belly

Here is an AWESOME banana bread recipe from What Megan’s Making with kitchen suggestions by me!

Best Ever Banana Bread

1/2 cup shortening

1 1/4 cup sugar (cute measuring cups from Anthropologie)

2 eggs

5 overripe bananas

2 cups all-purpose flour

1 tsp salt

2 tsp baking soda

2 Tbsp wheat germ

Preheat the oven to 350. Grease 2 loaf pans (Rachel Ray Loaf Pans from Target) . Cream together the shortening and sugar in the bowl of an electric mixer (Cuisinart Hand Mixer from Best Buy). Add the eggs and bananas; blend until the bananas are thoroughly mashed. Sift the flour, salt and baking soda into a separate bowl; stir in the wheat germ. Add the dry ingredients to the banana mixture and blend until just mixed. Pour the batter into the prepared loaf pans, dividing it evenly. Bake for 40-50 minutes. The bread is done when the top springs back after being pressed in the center with fingertips.

I love the look of copper pots in a kitchen. Gleaming copper pots can be more of a design element than a cooking utensil, but according to eHow.com, “Copper cookware is widely known as being a great conductor of heat and an energy saver.”

image via decorpad

Ruffoni Copper Fondue Pot

Mauviel Cuprinox 2.5 mm 9.6 qt Stew Pan with Lid – Brass Handles

Ruffoni Hammered Copper Sauce Pot

Ice cream is a must with pumpkin pie, if I do say so.  Try this cinnamon ice cream recipe from Pure & Yummy–it would be the perfect pie accompaniment!

Cinnamon Ice Cream

Here is Yummy & Pure‘s recipe for Cinnamon Ice Cream with product suggestions by me!

1 cup whole milk
3/4 cup sugar
pinch of salt
Ten 3″ cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks
1/4 teaspoon ground cinnamon (optional)

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream on a medium saucepan (try the Revere 2-qt Covered Saucepan). Once warm, cover and remove from heat, and let steep at room temperature for 1 hour.

Rewarm the cinnamon infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them. Pour the remaining 1 cup cream into a large bowl, whisk in the ground cinnamon (optional) and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly (try this Williams Sonoma 10″ Flat Whisk) , then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

A chicken casserole is an easy, breezy dish to throw into the oven when you don’t want to stand in the kitchen chopping, stirring and watching. This Mexican Chicken Casserole recipe is easy, delicious and super comforting!

image and recipe via How To: Simplify, suggestions by me!

Ingredients:

• 1 cup chicken broth
• 2 can chopped green chiles, divided
• 1 fully cooked rotisserie chicken, shredded
• 2 teaspoons extra virgin olive oil
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1 cup evaporated milk
• 1 cup shredded Monterey Jack cheese
• 1/4 cup cream cheese
• 1 (8 ounces) jar enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup extra-sharp cheddar cheese
• Handful of crushed tortilla chips

Directions:

1. Preheat oven to 350 degrees.
2. Pour broth and 1 can of chiles in a saute pan and bring to a boil ( I like this Calphalon Non-Stick Saute Pan). Add shredded chicken; reduce heat and simmer for 5 minutes. Use a slotted spoon to remove chicken from the liquid. Leave the cooking liquid in the pan.
3. Heat oil in a separate skillet and add 1 can of chiles and onion. Saute for 2 minutes or until the onion is softened. Add chopped garlic and cook for an additional 1 minute.
4. Add onion, chiles and garlic mixture into the saute pan filled with the reserve cooking liquid. Add evaporated milk, Monterey Jack cheese, cream cheese and enchilada sauce. Cook for two minutes.
5. Stir in shredded chicken and cook for 2 minutes then remove from heat.
6. Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray (try this Le Creuset Casserole Dish).
7. Spoon 2 cups (try this triple pour measuring cup from Crate & Barrel) of chicken mixture over the tortillas. Repeat layers twice, ending with the chicken mixture.
8. Sprinkle cheddar cheese and crushed tortilla chips over the top and bake for 30 minutes or until heated through and bubbly. Serve warm.

So the problem still stands–my oven is nonexistent, and the infomercial for the Euro Toaster Oven was playing one sleepless night. Look! The Euro Toaster Oven can bake muffins (or keep them warm).

Euro Toaster Oven

Apparently, the Euro Toaster Oven hold up to 6 slices of toast. If you have a large family and the piddly 2-slice toaster wont do–this might be a better option. And who can say no to pizzas!

Euro Toaster Oven TO251

So, I gave up sugar–I’m trying to get to being a bit more toned! But of course, as soon as the regiment starts, all I can think about are crispy, crunchy sugar cookies. Please make these for me!

Image and recipe via Marzipan and suggestions by me!

Brown Sugar and Spice Cookies

from Domino Sugar

1 cup firmly packed Light Brown Sugar
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves (or nutmeg if you prefer)
1/4 teaspoon salt

Preheat oven to 350°F. Line cookie sheets with Silpats or parchment.

Beat brown sugar and butter in large mixing bowl until light and fluffy. Add egg and vanilla; beat until creamy.

Stir together flour, baking powder, cinnamon, cloves and salt; gradually add to sugar mixture. Beat until combined. (Try this Chrome Dualit Professional Hand Mixer)

On well-floured surface, roll out half of dough at a time to 1/8-1/4 inch thickness. Cut into shapes with floured cookie cutters. (Star shaped cookie cutters will do the trick!) Bake on prepared cookie sheets 12-15 minutes. Cool on wire rack.

Makes about 3 dozen cookies.

Oprah does it again!

image via Veggie 101

Ingredients:

In a medium bowl, sift together flour, baking powder, baking soda, and salt. In the bowl of an electric mixer (Kitchen Aid 5-qt Artisan Design Series) , on medium speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in zests and vanilla. Reduce speed to low, add half of dry ingredients, a little at a time, scraping down the sides of the bowl after each addition. Add crème fraîche and beat just until smooth. Add remaining dry ingredients and beat just until combined.

Transfer batter to pan and smooth top with a spatula (RSVP Spatula). Bake 40 to 45 minutes or until cake tests done in center.

In a medium bowl, stir confectioners’ sugar and lemon juice until well combined.

Transfer cake to a wire rack and allow to cool 10 minutes. Remove cake from pan, cool completely on rack, and drizzle with glaze.

Dear Martha Steward Living,

How do you make everything so perfect? How easy and delicious does this Chicken Tetrazzini look?

Serves 8

• Coarse salt and ground pepper
• 6 tablespoons butter
• 1 pound white mushrooms, trimmed and sliced inch thick
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 3/4 cup dry white wine
• 3 cups grated Parmesan cheese
• 1/2 teaspoon dried thyme leaves
• 1 pound linguine, broken in half
• 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
• 1 package (10 ounces) frozen peas, thawed and drained

Directions

1. Preheat oven to 400. Bring a large pot of salted water to a boil (Martha Stewart Collection Red Enameled Cast Iron Round Pot, 7 Qt.). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently (OXO® Stainless and Nylon Tongs), until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain (MIU 4-qt. Colander) and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
   To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
   To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

Read more at Marthastewart.com: Chicken Tetrazzini – Martha Stewart Recipes

Ginger cookies are so perfect for fall! They’re deliciously spicy and chewy. Blogger Fig & Kindle posted a simple and delicious recipe that I am looking forward to trying this weekend! Find recipe here:

Chewy Cinnamon-Ginger Molasses Cookies

Here are some suggested items by me to make your Ginger Cookie experience much easier!

Microplane Grater-Zester from Crate & Barrel

Crate & Barrel Strainer-Sifter

Zak Designs Gemini Medium 3-Quart Medium Black Bowl, a heat proof bowl

Katie Quinn Davies is a food stylist by trade, and boy, is she good at it. I saw this photo she styled on Design Sponge and immediately wanted to buy robin-egg blue EVERYTHING.

KitchenAid 325 Watt Stand Mixer-Ice Blue