Bananas Foster Bread

 I hate waiting for things.  Patience has never been a virtue that I possess and lately, I am realizing how much I lack the ability to wait, for anything, ever.

I am the process of waiting to see if good news will be coming my way.  I have about another 9 days of agony so instead of driving myself crazy, I decided to bake.

Today's delicious installment of impatience created Bananas Foster Bread.  That's right, I took the already amazing basic banana bread and punched through the ceiling of flavor (22 Jump Street reference there for my hubby).  

And yes for those of you that already know how to cook, I am sure the pictures of each little step are annoying.  However, I have friends (you know who you are) that have no idea what creaming something means, or sifting, or let's be honest, stirring.  These instructions are for you, my lovely non-domestic gods and goddesses.

Cream together 1/2 c. of butter and 1 1/4 c of sugar. Mix for 2-3 min until well-blended.

While creaming the butter and sugar, in a separate bowl, smash the nanners.  I use the whip beaters on a hand mixer.  It does a nice job of getting most of the lumps out.

Add 2 eggs to the butter/sugar mixture.  Mix until all blended.

Add the nanners and about 1/2 OR 1 tsp of rum extract.

Then add about 1/2 c of sour cream.  This was my Grandma Bette's secret ingredient to super moist banana bread.  And now you ALL know the secret!

Sift in 1 1/4 c flour, 1/2 tsp baking soda, and 1/2 tsp salt.

It should look like a lovely mound of fluffy snow.

Repeat by sifting another 1 1/4 c flour, 1/2 tsp baking soda, and 1/2 tsp salt. Mix until you no longer see any flour then STOP!  Don't over mix.

Pour batter in greased loaf pan.  Or pour into 2 smaller loaf pans.

In a mini chopper or food processor, chop about 1/2 c of pecans (again I'm not a huge proponent for measuring) and 2 Tbsp of brown sugar.

Once the two are chopped together, drizzle in about 1 1/2 Tbsp of melted butter and a healthy dash of dark rum.  We use BBD, which I abbreviate in case children are looking over your baking shoulder.  But you can read about it here--it makes a FABULOUS sangria!  We bought ours in Grand Cayman but any rum will do--really is there such a thing as BAD rum?

Once the butter and rum are mixed in, spread on top of the bread.  Bake at 350 degrees for 50 minutes and check for doneness.  I put a baking sheet under mine in case it started to spill over.

When the timer goes off, cover the top lightly with foil and bake another 20-30 minutes until done.  I check mine every 10 min or so to make sure the middle was cooked.  In smaller loaf pans, the baking time will be shorter.




Melt a couple of caramels with a Tbsp of heavy whipping cream in the microwave. 

Mix after 30 sec in the microwave and add more whipping cream if it is too thick.  Then drizzle to your heart's delight.

Then comes the agonizing wait until it is cool enough to cut....

Valparaiso Darling

When you are flying toward Midway Airport in Chicago during a current tornado outbreak, be thankful when you are redirected to another airport due "Turbulent and violent wind conditions".

That's generally a good rule of thumb.  However, a few weeks ago as I headed to Valparaiso, Indiana, I heard so many complaints, frustrations, and downright nastiness over the delay.

Me on the other hand was all, "WooHoo, we're not gonna die in a freak TornadoPlane, Yah!" Which, I am guessing will be the next big SYFY "B" movie extravaganza.

Also a good note to self: if after a long flight delay and you arrive at your destination mentally exhausted, be sure to check if the rental car you received has automatic lights.  Do not choose to drive through downtown Chicago at 11pm with no headlights.  

I reassured my DH (darling husband) that it was totally ok; that they probably didn't mess with me because they thought I was a gang member driving around with no lights on.  His response: "Sure, I'm sure you were SO gansta in your Ford Fiesta blaring Katy Perry to keep you awake."  Ok, point taken--so check the lights to see if God-Forbid you have you MANUALLY turn them on. Oh, the horror!

Originally when told I was heading to Valpo for work, I thought (Oh goodie the armpit of Lake Michigan).  However, for a foodie--I was pleasantly surprised!

Not only did Valparaiso have a lovely downtown area with quaint shops, live entertainment, a Thursday night wine walk and charming little parks.  It also has Valley Kitchen and Bar.

Valley Kitchen and Bar

Valley Kitchen and Bar is a farm to table dining experience.  When you walk in there is a chalkboard that is updated weekly to inform patrons where their food came from locally that week.  

We came on Tini Tuesday and were forced by adorably perky waitstaff to try the $5 martini specials.  They also make their own vodka so I tried their Lemondrop martini. Let me tell you, if any kid opened a lemonade stand and only sold these puppies, they would be able to buy and sell Bill Gates.  It was the smoothest, easiest martini I have ever had and if I had indulged in more than one, I would have proposed to every person in the restaurant and then passed out-word of caution--they make a STRONG drink.

Next, my table shared the fried pickles, which we were told are a specialty.  They are made with fresh, homegrown pickles and are deep fried with a beer batter tempura.  Dip them in the homemade spicy ranch and then wash it down with another Lemondrop and it's heaven.  Whoops, I mean 1, I only had 1, I think. 

Finally the main course came.  A BBQ pork chop smothered in Carolina-style BBQ sauce.  It was sitting on top of two rounds of twice-baked potato with a splash of coleslaw and a bite of cornbread.  I have no idea how this pig died, but I know it died happy.  The flavor of the meat was so rich and from a probably hand-fed pig that slept on a princess bed (I'm only assuming but it had to be some kind of pig diva to be so delectable and decadent).  By the way, you should absolutely share plates (the chop was the size of a babies head.) There is no way 1 person should eat the whole thing.  Especially if you've been noshing on adult lemonade and fatty pickles.

By all means, get the recommended chef's dessert.  Ours was an espresso ganache on top of a chocolate shortbread with a whipped cream spread, salted caramel and cashew brittle bites.  Every single item was constructed by the head chef that day.  If you could arm wrestle your dining companions into allowing you a bite that had a piece of everyone of those items, I am sure your tongue would have retired right there and said: "ok, you can't top that--we're out."

The owners also have a farm to table pizza place in Valparaiso IN called Tomato Bar.  It is just as wonderful (try their version of BBQ chicken pizza and add pineapple like our server suggested).

Until I can get home and cook lovely bits like these for my friends and family, I am determined to find the best joints across my travels and share.

One Pan Beef Stroganoff

Even though it has been awhile since I last posted on my blog (ahem..2 years! obviously why every journal I have ever started was never extended past 3 weeks), I decided today that I need to do something to get back into it.  I have been semi-blogging about cooking by posting pics on Facebook but it is time to get back to what I love; cooking, entertaining and writing.

Tonight for dinner, I decided to make an old standby to get me back in the blogging game.  My son calls this "the one pan of love" but to everyone else it is just simply, One Pan Beef Stroganoff.  Now, many people are purists and only use sirloin tips in their beef stroganoff.  I am more of realist-on-a-budget and use ground beef or ground turkey.

For this recipe you will need:
1 big saute pan (preferably one that is at least 3-5 inches deep)
1 medium onion
chopped garlic (to taste--I love a ton of garlic but some people are more vampire-ish about garlic)
1 lb. of ground beef
1-2 Tbsp of flour
salt and pepper to taste
1-2 tsp of Paprika Hungarian if you got it
1-2 cups of fresh mushrooms (or if you are anti-fungal like myself I use 1 can of cream of mushroom soup to get the flavor of mushrooms without the texture)
1 can of beef broth
1 cup of milk
1 pkg of egg noodles

1-2 cups of sour cream (again this is a flavor choice depending on how sour you want your dish)

Saute ground beef, onion and garlic (plus mushrooms if you choose) until onions are translucent.

Do not drain!!! Use the grease and add 1-2 Tbsp of flour to create a roux.

If you did not use fresh mushrooms, stir in 1 can of cream of mushroom soup.

Slowly stir in 1 cup of milk.

Then add 1 can of beef broth.  Add in salt, pepper, and paprika to taste.

Bring this mixture to a boil.

Once the mixture is boiling, add in the egg noodles.  Stir in and bring back to a boil.  Reduce heat to med. and cover.  Boil until noodles are soft.

Stir in 1-2 cups of sour cream and heat through.  Serve warm.

As my son would say "Bon Eating!!" LOL

Pumpkin Love

I love fall.  It is my favorite time of year.  I love the colors of the leaves, the sounds of football, and most of all the flavors of the season.  I should just come out and admit it...I am a pumpkin addict.  Not even a recovering addict, a true addict that does not intend to give it up. If my family would let me, I would camp outside of Einstein Bros. the night before they release their pumpkin bagels for the season, much like many of you who will be camped out for Black Friday.


In my obsession, I have tasted and created pumpkin pie, pumpkin waffles, pumpkin french toast, pumpkin cookies, pumpkin bars, pumpkin bread, pumpkin pancakes and have even attempted to create my own pumpkin spice latte creamer.  Besides the deliciousness of the pumpkin, there are several health benefits to eating pumpkin too....It's lovely orange color means it's going to be good for you!  It is loaded with vitamin A, C, K, and E plus it is full of antioxidant carotenoids, which is a big medical term that means healthy stuff.  


And if that isn't enough to convince you about the amazingly wonderful benefits of consuming the pumpkin, it also has magnesium, potassium, and iron and makes a lovely gift.  I accept all forms of pumpkins including but not limited to: pumpkin scented bath soaps, shampoo, conditioner, lotions, candles, etc.  It is a very versatile fruit.  And in that spirit I am going to share with you one of my favorite pumpkin recipes...



Pumpkin Spice Scones
In a large bowl sift together:
2 c. flour
1/3 c. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger  


(If you don't have these last four spices, you can just use 1 and 1/2 tsp. of pumpkin pie spice)
Set Aside this mixture.  
In a separate bowl blend 1/2 c. of pumpkin puree, 3 Tbsp of half and half, 1 large egg, and 1 tsp. of vanilla.  Once blended place this mixture in the fridge to keep cool.


Take your bowl of sifted ingredients and either using a pastry cutter or two forks, cut in 6 Tbsp of cold butter.  Once this is mixed in to resemble course meal, stir in 1/2 c. of chopped pecans.
Take your liquid mixture out of the fridge and slowly fold this into your dry mixture. 


Once you have a dough formed, pat it into a 12 inch circle.  Try not to use your hands too much as the heat will melt the butter.Use a pizza cutter and cut the dough into 12-16 small triangles.  Line a baking sheet with parchment paper and place the triangles on the paper.  Bake at 425 for 15-20 or until golden brown.  Cool on a wire wrack.


I made two icings to drizzle on the scones.  If you don't want any icing you can brush the scones with a little half and half and sprinkle them with raw sugar before placing them in the oven.  I drizzled the white icing first after the scones cooled about 10 minutes.  I then let them set for another 10 and then drizzled with the spiced icing.


White Icing:
1 and 1/4 c. powdered sugar
2 Tbsp of milk


Spiced Icing:
1 and 1/4 c. powdered sugar
2 Tbsp milk
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash of ginger
dash of cloves
Yellow and Red food coloring to make orange.

After you enjoy your delicious scones, I will accept any of the above mentioned pumpkin scented gifts. :-)

Absurd Life Lessons

My family and I wanted to make some of my parent's famous chip dip for the upcoming Sunday football games.  For those of you that will make this fabulous recipe which I will include below, it is best if you make it the night before.  So Saturday night I started assembling the dip prior to making dinner.  The last item I put in is always the Worcestershire sauce...the good kind--Lea and Perrins.  For those of you that aren't aware, Worcestershire is a fermented anchovy sauce..yum! :-)


Well low and behold, I was out of this magical sauce.  Since I already was in the middle of making dinner didn't want to run to the store, I had my husband text our good friend and neighbor from across the street to see if she had any.  The neighbor said yes but that she was not home.  She told us to head on over and get it out of her fridge.  I love garage door codes!  She was our superhero.


So I jokingly told the children and my husband to pretend they were burglars and sneak over there all Mission Impossible-like.  I watched them from the kitchen window be as stealthy as a 41 year old man and two preteens could possibly be--which was, not at all.  They brought me the sauce, I finished the dip, wrapped up dinner preparations and we sat down as a family.  You would think that would be the end of the story--but you would be wrong because, hello, this is my crazy life.....


Halfway through dinner, my cell phone rang.  It was my mother.  
I answered and she asked, "So why did you need Worcestershire sauce?"
Me: "What do you mean?  How did you know I needed Worcestershire sauce".
Mom: "Your husband texted me."
Me: "No he didn't--he texted our neighbor."
Mom: "Check your phone--we couldn't understand why you would want to drive all the way over here and borrow our Worcestershire sauce when it would be faster to go to the store."


I checked my phone.  Yup, he had texted my mom and NOT our neighbor.  So apparently we had just broken into her house and stole her Worcestershire sauce--which ironically enough was in the exact same spot in the fridge as my mothers.  


As a family, we all stood up from the table and went to the picture window to look across the street.  I whispered to my husband, was the light on when you entered the house?  The kids answered--Nope.  After staring out the window about 15 min to make sure no cops were coming to arrest us, I informed them that they needed to go back over there, return the sauce, and turn off the lights.  I would call my neighbor later and explain--which I did the next day and she laughed her head off.  But the most entertaining part of the evening was after the kids and my DH returned home.  


I asked both children what was the important life lesson we learned tonight about mis-communication?  Without missing a beat my clever daughter answered: "When you break into someone's house, make sure you leave it the same way it was when you entered."


Oh yeah, parents of the year award...right here!


Famous Family Chip Dip
2 pkgs softened cream cheese (regular or 1/3 less fat only)
1 can of cream of mushroom soup (the fat free kind DOES NOT work well with this recipe)
1 small onion, finely diced

1 pkg beef, diced (see image)
1-2 Tbsp of Worcestershire sauce.


Blend the soup and cream cheese together in a food processor.  Stir in beef and onion.  Mix-in Worcestershire sauce to taste.  Cover and refrigerate overnight.  Serve with potato chips, Wheat Thins, Wheatables, celery, carrots, or baby tomatoes.

Bad News Bananas

Last week I received some news that just plain sucked.  I wasn't prepared for it and it caused me to spend Wednesday in my robe and slippers, escaping reality by watching every DVR episode of House Hunters International.  I am shocked, by the way at a cost of a rental (A RENTAL mind you) in city-center Singapore.  $5,000 a month barely gets you a stove to cook on much less an oven.  

Anyhoo, by Thursday I had advanced to the anger stage.  Anger doesn't sit well on me, I am by nature pretty happy-go-lucky and content.  When anger strikes, I really am not sure what to do with it.  I did what everyone should do when they are angry; I headed to Walmart.

See, I also like to depression shop.  When I am depressed-I want to eat.  As I know this is an unhealthy habit, I have created my own game "Imaginary Eating Shopping".  I wander around the store and put everything in my cart I want to stuff my face with (it is always crap food-nothing organic, or grown-up gets to go in the cart) for example: Twinkies  Funyons, honey roasted peanuts, the ginormous vat of cheese balls, chocolate plastic-y mini donuts...etc.

The genius is that I never buy them.  I look at them in my cart, I imagine buying them, getting home and ripping into their delicious contents only to feel gross and lethargic afterwards.  So I put them back on the shelves.  

Now here is where the misplaced anger comes in to play.  I never put them back where they belong.  I get a perverse joy out of placing the Twinkies with the diapers, the Funyons by the slippers, and the honey roasted peanuts by the camping gear.  I like to think that I am helping shoppers who, for example, might be exhausted from a newborn and need the Twinkies but are so tired they can't figure out where they are in the store.  And what camp site doesn't need honey roasted peanuts.  I'm a helper.  

At the same time, I imagine the re-stocking team uttering their frustration and at the same being impressed with the ingenuity of the random grocery bandit.  So I giggle my way around the store, feeling immensely better and almost righteous in my junk food resistance.

I did manage to buy one nostalgic food item for comfort.  Banana-flavored popscicles--the cheaper the better.  I love that imitation banana flavoring, it makes me feel like a kid.  I've only had like, 20 of them since Thursday.  If my tongue turns yellow, is that a bad sign?