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beginners recipes Archives -

How to Make After School Banana Bread – Magnolia Table

By Food No Comments

I have NEVER topped my banana bread with sugar and seriously it is a game changer! It added the perfect crunch to the top of the banana bread and made it taste so much better! I couldn’t have loved that addition to this recipe more! Overall, I really liked this banana bread. The recipe really isn’t much different than other recipes but nonetheless, it had the crunch and sweetness that you want so I will chalk it up to a success! This banana bread took no time at all to make and is perfect for rainy cold days or days of quarantine boredom.

Overall Rating 4.5/5

After-School Banana Bread

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Nonstick Cooking Spray
  • 8 tbsp Salted Butter (melted and cooled) — Plus more for serving
  • 1 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 1/2 tsp Pure Vanilla Extract
  • 4-5 Very Ripe Bananas -Mashed
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 cup Chopped Pecans I used Walnuts
  • 1-2 tbsp Granulated Sugar

Instructions
 

  • Preheat to 350 degrees. She recommends an 8×8 pan but I think a bread pan works just as well! Make sure to grease the pan.
  • In a medium bowl beat (with a mixer) the butter, brown sugar, eggs and vanilla until blended.
  • Add bananas and combine.
  • In another medium bowl, whisk the flour, baking soda, and salt.
  • Add the dry ingredients to your wet ingredients and combine. Add pecans and combine.
  • Pour batter into greased pan and spread evenly. Sprinkle granulated sugar on top.
  • Bake for about 40-45 minutes until cooked. Use a knife or toothpick to test that its cooked.
  • Slice and serve with butter.

Lemon Poppy Seed Bread – Magnolia Table

By Food No Comments

I was craving this Lemon Poppy Seed Bread ever since I saw it in the Magnolia Table cookbook! Seriously give me any bread with lemon in it and I am good to go! This recipe was so simple and easy to make. The hardest part was getting the lemon zest since I STILL haven’t bought a grater. Why it is taking me so long to go buy one is beyond me. The bread was a bit dry for my taste and I’m thinking either I should have made more lemon drizzle or I should have added more lemon juice to the inside. Regardless, it’s an amazing loaf and totally worth your time! This paired great with coffee or an after dinner snack, I also think it would be a great bread to share with friends coming over!

Overall Review: 4.5/5

Lemon Poppy Seed Bread

From Magnolia Table by Joanna Gaines

Ingredients
  

Bread

  • Vegetable Oil Spray
  • 2 1/2 Cups All-Purpose Flour
  • 1 Tbsp Poppy Seeds
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 3/4 Tsp Salt
  • 1 2/3 Cup Sugar
  • 2/3 Cup Milk
  • 1/2 Cup Vegetable Oil
  • 3 Eggs
  • 2 Tsp Grated Lemon Zest
  • 2 Tbps Lemon Juice
  • 1 Tsp Vanilla Extract

Lemon Drizzle

  • 1 Tbsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 1 1/2 Cups Powdered Sugar

Instructions
 

  • Preheat oven to 350 degrees. I'd also spray or butter your bread pan here just so you don't forget later.
  • In a medium bowl mix the flour, poppy seeds, baking powder, baking soda, and salt. I'd whisk this together to make sure its combined well.
  • In a seperate larger bowl mix the sugar, milk, vegetable oil (I subsititued for olive oil), eggs, lemon zest, lemon juice and vanilla. Mix well.
  • Pour the dry ingredients into the larger bowl with the liquid and mix. Mix well but don't mix too well. Somewhere in the middle is what you are looking for.
  • Pour into your bread pan and sit in the oven for 1 hour. 1 hour was perfect for me, came out nice and done in the center.
  • While the bread is cooking, take your powdered sugar and dump into a medium bowl. Then add a good helping of the lemon zest. Add the recommended lemon juice to the mixture, if its not to the consistency you'd like add more. I like the drizzle pretty runny so that it covers more ground.
  • Once the bread is out of the oven, drizzle the lemon mixture on the top, cut and serve. For some reason my bread didn't rise as well in the center so a lot of the lemon mixture ran down there. But it still was good!

Lemony Arugula Spaghetti Cacio E Pepe – Cravings Review

By Food 4 Comments

Hi y’all! Hope you all are staying safe and healthy during this crazy pandemic!

Today we are going to be testing this recipe from Chrissy Teigens Cravings cookbook. I particularly like this recipe because most of the ingredients are items that you would have in your kitchen. I personally have to go out and get a few items but that is because we just moved and the fridge is basically empty. So, if you don’t know this already, my husband is a huge meat eater. It’s just what he does, so I added some meat to the side of this pasta for him. But to keep my review honest we will keep the pasta on par with the recipe!

But if you ever feel like a recipe is light, adding chicken or salmon to the meal will help you feel fuller afterwards. I will do a post on how I cook chicken and salmon soon!

So let’s get into it.

Recipe Ingredients:

  • Salt
  • 12 oz dried spaghetti
  • 1/4 pound pancetta or bacon finely diced(about 3/4 cup)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons minced garlic (4 cloves)
  • 1 teaspoon red pepper flakes
  • 2 teaspoons black pepper
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups Parmigiano-Reggiano cheese
  • 3 cups baby arugula

Start off by boiling the water and getting the spaghetti going. Then chop up the bacon or pancetta and get that into a skillet. Let me just say that the bacon taste is very prominent in this dish, so make sure its a flavor and brand of bacon that you LOVE. Trust me, you will be glad you did. Once you get the bacon nice and crispy you will add the olive oil, garlic, red pepper flakes, and black pepper. Let that season for 1 minute.

At this point, your pasta should be done and you can strain that while you finish your sauce. (Oh you need to keep one cup of the pasta water before you strain it.) Once the spices have blended(about a minute), add the lemon juice and pasta. Stir that in, add the parmiginao cheese and the pasta water and stir until combined. Once this is all combined as well as you can get it. Finally, add 3 cups of arugula and let that wilt and combine.

Overall, my husband loved the pasta and went back twice to get more! For us that is the sign of a good meal! If you try out this meal let me know your thoughts below!

Sweet Potato Gnocchi with Brown Butter And Sage

By Food No Comments

Two Words: Flour Explosion!

This caused one of the biggest cooking messes I’ve ever made in my trailer. I had flour covering me, the counter, and basically half the trailer. I’m not kidding either! So. Much. Flour. This recipe was relatively inexpensive and was honesty so so good. The biggest issue I had with this recipe was that I needed more counter space. The lack of counter space created a lot of issue trying to move things around and make space for all the steps.

Let’s start from the beginning, a quick 12 minutes in the microwave equaled soft sweet potatoes that were easy to mash. Combine the sweet potatoes, ricotta and salt and pepper. After that add the 3/4 cup of flour. I had to add a couple extra tablespoons of flour to get it to the consistency Chrissy said I had to be at. Goal was to not stick to the side of the bowl. I was so excited when I finally hit that point that I ran over to my husband to show him how well I was doing. He had no idea why I was so excited, but I needed to tell someone I did it! Ha!

At that point, you place it on your counter space with flour and start kneading the dough to make the gnocchi. Chrissy said 9-10, 90 degree turns would do. I’m pretty positive I was doing something wrong because it took me more like 15-20 to get it to be non-sticky. And non-sticky was a reach, it was more like less sticky than it was before. Once I got to that point, I moved it into the three dough balls as instructed and tried to roll it into 12 inch long rolls as requested. Honestly, each one was a different size and different width. I definitely did not get those rolled out right, but I wasn’t as concerned with that.

At this point, I cut the dough and threw the pieces into boiling water. As this cooks you can get the sauce ready. Honestly, the easiest part of the entire meal. Melt a stick of butter, add freshly torn sage leaves and cook. Once the gnocchi rises, strain it and put it into the butter/sage mixture. Sprinkle the Parmesan, salt and pepper and mix and you are good to go!


Overall Review:

Overall Difficulty: 1/5

Price: Less than $20 for all ingredients.

Materials Needed

  • 1 Pound Sweet Potato
  • 1/2 cup whole-milk ricotta
  • 1/2 teaspoon of black pepper
  • Salt to taste
  • 3/4 cup of all-purpose flour (I needed a couple more tablespoons)
  • 1 Stick Butter
  • 1/4 cup torn sage leaves
  • 1/2 cup grated parmigano-reggiano cheese
  • Salt and Pepper to taste (butter sauce)

Taste: 5/5

Recommendation: This recipe is super filling, a little goes a long way. I would recommend pairing this with some veggies, fruit and some chicken for a wonderful meal.

The recipe can be found in Chrissy Teigens cookbook Cravings. This recipe review is a part of our Cravings Cookbook review series.


xoxo – The Unprofessional Chef