Love and Confections: January 2012

January 27, 2012

Banana Nutella Bread

3 comments:
This isn't an average banana bread. This banana bread contains the most delicious filling possible - Nutella!



Nutella® (pronounced "new-tell-uh") is a spread made from roasted hazelnuts, skim milk and a hint of cocoa. It was created by a pastry maker, Pietro Ferraro, who founded the Ferraro Company in Italy. Nutella has no artificial colors or preservatives, is kosher, and gluten-free (does not contain any ingredients derived from gluten containing cereals: wheat, barley, rye, oats or triticale.) More information can be found at the Nutella website.


The banana bread recipe I used, is from a cookbook that is almost as old as I am. In 1988, my great-aunt, Anne, was the editor-in-chief volunteer for the A Taste of South Florida cookbook, in which the proceeds benefited the American Cancer Society. The forward says it best...

From the golden skyline of the Palm Beaches...the balmy breezes of Broward County... the magic of Miami... the tropical temptations and harvests of fresh produce of the Homestead/South Dade areas... through the dazzling Florida Keys where playful porpoises are on parade... this is the panorama of South Florida. Our cooking heritage has included the most intriguing combinations of traditions and the cosmopolitan. Our South Florida past with the scent of Spanish senoritas in mantillas... a trace of the Caribs... and spice from the Seminoles... make our cooking distinctive and different. The abundance of fresh fruits, vegetables, fish and game... the unusual flavor combinations... blending the old and the new... makes our South Florida cooking colorful and exciting.


The Nutella is smiling at me... live and learn - swirl next time.

This cookbook belonged to Booboop. I'm not sure our family has used any other banana bread recipe, since both she and my Mom each received this book, . The cover is fading, the pages are thumbed through and stained. The paper clip she used to bookmark the recipe is still in its place, after all these years. Her handwriting is in the margins, making notations about this recipe.


I was fortunate enough to inherit her copy of the book. The work my great-aunt put toward the cookbook, gathering and creating recipes to help the American Cancer Society, makes it even more special.

Nutella Banana Bread
adapted from A Taste of South Florida

Nutella Banana Bread Ingredients:
- 1/2 cup Shortening
- 1 & 1/4 cups Brown Sugar
- 2 Eggs
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1/4 cup Buttermilk or Sour Milk*
- 1 teaspoon Vanilla Extract
- 3 extra ripe Bananas, mashed
- 1/3 cup Nutella

*to make Sour Milk, add 1/2 teaspoon lemon juice to regular milk, stir, and let sit for a few minutes

Nutella Banana Bread Directions:
1. Preheat oven to 350F. Grease and flour (or whichever method you prefer) 1 loaf pan or 4 individual-size loaf pans
2. Sift together Flour, and Baking Soda and set aside
3. Cream Shortening and Brown Sugar.
4. Add Eggs, one at a time, making sure it is fully incorporated before the next one is added. Scrape down the sides of the bowl to ensure everything is mixed properly.
5. Add sifted Flour to the mixture.
6. Add in Sour Milk, Bananas, and the Vanilla Extract. Scrape down the sides of the bowl to ensure everything is mixed properly.
7. Pour half of the batter into your loaf pan. Spoon the Nutella over the batter. You can leave the Nutella in the center, or with a knife, swirl the Nutella into the batter. My Nutella pretty much sank to the center, so I would recommend swirling it in... live and learn.
8. Pour the remaining batter into the loaf pan.
9. Bake for 1 hour, or until a tester inserted into the cake comes out clean (remembering that you have Nutella in the center)

Enjoy!

Until next time,
LOVE & CONFECTIONS!

January 9, 2012

Meyer Lemon Whipping Cream Cake

2 comments:

Before a couple of months ago, I had never had a Meyer Lemon. I knew what they were, I just never had one. A lot of people don't know what they are - go out and get some, if this is you! Meyer Lemons are citrus fruit that is thought to be a cross between a lemon and an orange, or mandarin orange.


Meyer Lemons are "chubbier" than regular lemons. They have a bright yellow-orange skin, and are sweeter (less acidic) than the lemons found in the grocery store. My Publix and Whole Foods don't carry them, but I was lucky and found some great Meyer Lemons at The Fresh Market. I seriously want to get myself a Meyer Lemon tree - but living in an apartment with no patio kind of makes it difficult.

I decided to do a cake for my first batch of Meyer Lemons. This cake is Delicious, with a capital "D"! It is insanely moist from the whipping cream, and easy to make. I have been wanting to make this cake for a while, and I'm so glad I did. Everyone loved it.

Meyer Lemon Whipping Cream Cake
adapted from Swan's Down Cake Flour

Meyer Lemon Whipping Cream Cake Ingredients:
- 3 sticks unsalted Butter, room temperature
- 3 cups of Sugar
- 6 Eggs
- 3 cups Cake Flour, sifted
- Pinch of Salt
- 1 cup Heavy Whipping Cream
- 2 Meyer Lemons, zested and juiced

Meyer Lemon Whipping Cream Cake Directions:
1. Preheat oven to 325F.
2. Butter and flour (or you can use your favorite baking spray) a 10 inch tube pan
3. Sift Cake Flour and reserve.
4. Cream Sugar and Butter together until light in color, in bowl of stand mixer or with hand mixer.
5. Add Eggs, one at a time, remembering to beat well after each addition.
6. Add in Lemon Zest and Juice.
7. Add in Flour and Whipping Cream, alternating both, and beginning and ending with the Flour.
8. Pour into prepared pan and bake for 75-90 minutes - depending on how your oven heats - until a tester inserted into the cake comes out clean.

Meyer Lemon Cake Glaze Ingredients:
- 1 Meyer Lemon, zested and juiced
- 2-3 cups Confectioner's Sugar, sifted

Meyer Lemon Cake Glaze Directions:
1. Whisk Lemon Juice, Lemon Zest and Confectioner's Sugar together
2. Pour over cooled cake
3. Enjoy!


Until next time,
LOVE & CONFECTIONS!