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nonelvisI swear, I didn't mean this year's 50 Recipes project to be 50 Recipes of High-Calorie Baked Goods, but that's how it mostly seems to be going so far. (Number 33, however, is likely to be pickled eggplant, so that should help balance things out.)
#31, Ina Garten's peanut swirl brownies. I promised to bring brownies to a small gathering this weekend, so what better recipe than one that calls for a full pound of butter and more than two pounds of chocolate? It's worth noting that the unusual pan size Garten calls for is almost exactly two 9x13" pans' worth, so it should be easy to cut this in half. (I own two 9x13 pans and just made the whole thing.)
I'm not even going to tell you whether it tasted good, because that should be self-evident. The one adjustment I made was to cut the coffee in half, because I think three tablespoons of coffee would have been really noticeable. A tablespoon and a half was just enough to add a bit of depth without making things taste like coffee.
#32, banana bread with coconut milk. I had some rapidly ripening bananas lying around, and since I already had to crack open some coconut milk for tonight's tofu and veggies in peanut sauce, I figured I might as well go hunting for a recipe that used both. (Bananas and coconut milk, that is.) I also added some chocolate chips, just because.
Like a lot of amateur recipes you find online, this one is missing some information. For example, the recipe doesn't specify the size of loaf pan; there's actually a little more batter than will fit in a 9"x5" loaf pan, so plan accordingly if all you have is something smaller. Add a bit of salt, because even sweet baked goods need it for that little extra bit of oomph. Bake on a cookie sheet, because even if you don't fill up your loaf pan all the way, the pan might overflow during baking, as mine did on one side. (Fortunately, I was using a baking sheet.) And finally, the oven timing is ludicrous -- you can't bake a banana bread this big in 40 minutes; mine took about 75.
Other than that: well, based on the chunk of it that fell off as overflow, this is a very pleasant banana bread with a mild coconut flavor. I might want to experiment with it to strengthen the coconut flavor some more, but I get the feeling that I might need to push things towards the banana-coconut mochi realm to do that ... not that this is a problem. Something to try later, anyway.
#31, Ina Garten's peanut swirl brownies. I promised to bring brownies to a small gathering this weekend, so what better recipe than one that calls for a full pound of butter and more than two pounds of chocolate? It's worth noting that the unusual pan size Garten calls for is almost exactly two 9x13" pans' worth, so it should be easy to cut this in half. (I own two 9x13 pans and just made the whole thing.)
I'm not even going to tell you whether it tasted good, because that should be self-evident. The one adjustment I made was to cut the coffee in half, because I think three tablespoons of coffee would have been really noticeable. A tablespoon and a half was just enough to add a bit of depth without making things taste like coffee.
#32, banana bread with coconut milk. I had some rapidly ripening bananas lying around, and since I already had to crack open some coconut milk for tonight's tofu and veggies in peanut sauce, I figured I might as well go hunting for a recipe that used both. (Bananas and coconut milk, that is.) I also added some chocolate chips, just because.
Like a lot of amateur recipes you find online, this one is missing some information. For example, the recipe doesn't specify the size of loaf pan; there's actually a little more batter than will fit in a 9"x5" loaf pan, so plan accordingly if all you have is something smaller. Add a bit of salt, because even sweet baked goods need it for that little extra bit of oomph. Bake on a cookie sheet, because even if you don't fill up your loaf pan all the way, the pan might overflow during baking, as mine did on one side. (Fortunately, I was using a baking sheet.) And finally, the oven timing is ludicrous -- you can't bake a banana bread this big in 40 minutes; mine took about 75.
Other than that: well, based on the chunk of it that fell off as overflow, this is a very pleasant banana bread with a mild coconut flavor. I might want to experiment with it to strengthen the coconut flavor some more, but I get the feeling that I might need to push things towards the banana-coconut mochi realm to do that ... not that this is a problem. Something to try later, anyway.