Southern Summer Series: Just A Few Miles South #6: Whitesburg Soup Beans and Buttermilk Cornbread!

Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook. 

We're over halfway through with our Southern Summer Series, which is kinda sad because that means that summer is a little over halfway over. But, things are still delicious so that's good. This week we have a Kentucky staple from the hills of Appalachia, Whitesburg Soup Beans and Buttermilk Cornbread.

This is complete and total comfort food and it's really not all that unhealthy either. 

The beans take about 7 hours, four to five hours to soak and then another two hours to cook, so plan accordingly. The cornbread only takes about 20-30 minutes, and you should serve it as hot as can be straight from the skillet so have the beans hot and ready to go!

The soup beans are mild but flavorful and comforting and they pair so dang well with the Buttermilk Cornbread. 

When it comes to the cornbread, try to save yourself some bacon fat to season the bottom of the cast iron pan before adding the cornbread batter in. The cast iron pan and the bacon fat heat up in the pan and the pan should be really hot when you pour the cornbread batter in. You should hear a sizzle. This ensures a really nice crust on the bottom. The skillet cornbread bakes up fast, 15 minutes or so and you wanna serve it straight away with a nice ice cream size scoop of butter on top.

Now you're ready for total comfort food. Ladle some soup beans in a bowl and cut yourself a wedge or two of cornbread and get to dippin'!  

Whitesburg Soup Beans

Adapted from Just A Few Miles South

by Ouita Michel

Makes 2 quarts

1 pound dried pinto beans

1 cup chopped white onion

5-6 ounces boneless country ham, diced

1-1/2 tablespoons minced garlic

2 teaspoons Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons kosher salt

 1 teaspoon freshly ground black pepper

Pick pinto beans for pebbles, rinse until clean, and place in a 4-quart Dutch oven. Cover with cold water and soak 5-6 hours. Drain. Return to the pot, cover beans with about 3 quarts of water, and bring to a boil over medium-high heat. Add remaining ingredients. Cover and bring to a boil, stirring occasionally. Turn down to a slow simmer and continue to cook until the beans change color and are slightly softened but not mushy, about 2 hours. Taste for seasoning. Serve with Buttermilk Cornbread or Hoecakes.

 

Buttermilk Cornbread

Adapted from Just A Few Miles South

by Ouita Michel

Makes 1 large skillet bread or 12 wedges

1-1/3 cups white or yellow cornmeal

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 large egg, beaten

1-1/3 cups buttermilk

2 tablespoons butter, melted

1 tablespoon butter or bacon drippings

Place a 9-inch cast-iron skillet in the oven and preheat to 400F. In a medium bowl, mix together cornmeal, flour, baking soda, baking powder, and salt. Add egg, buttermilk, and melted butter and mix well with a whisk. Carefully remove the hot cast-iron skillet from the oven and drop in 1 tablespoon butter or bacon drippings, swirl quickly to coat the pan, and return to the oven for another 2-3 minutes, until the butter bubbles and turns dark golden brown. Remove the skillet from the oven again and pour in the batter. Return immediately to the oven and bake 18-23 minutes, until the edges are brown and the center is firm to the touch. Cut into 12 wedges. Serve immediately with butter and/or Whitesburg Soup Beans. 

 Southern Summer Series: Just A Few Miles South

 

 

Tessa's Zucchini Bread

When I was little the neighbors behind us were the nicest older couple named Mr. and Mrs. Mosso. They had a paved driveway, which was rare back then, and they were nice enough to let us kids ride our big wheels up and down their driveway all the time. As if that wasn't nice enough, Mrs. Mosso even bought us candy. I can remember all us kids lining up at her door waiting to reach in the candy dish and pull out one of those chewy square caramels that were so popular back in the day.

I remember my parents standing in the backyard talking to Mr. and Mrs. Mosso all the time and it was a real good day, when late in the summer, Mrs. Mosso came over with her famous Zucchini Bread. Mrs. Mosso made THE BEST ZUCCHINI BREAD and everyone loved it! I remember it would be gone almost as soon as she gave it to us.

Eventually we moved away and shortly thereafter both Mr. and Mrs. Mosso passed away. But every summer without fail, someone would give mom tons of zucchini and she would get out her old battered, well-loved, red and white checkered Better Homes and Gardens Cookbook held together with rubber bands. She would search through her recipe cards until she found the one that Mrs. Mosso had written out for her. The old recipe card of yesteryear with the beautiful cursive script that only the greatest generation used. The one I still have. 

Then mom would bake two loaves. One for us to eat. One to share, just like Mrs. Mosso.

Those sure were the good old days. I don't know if my mom knew how close I watched her in the kitchen when she got out her ol' Better Homes and Gardens Cookbook, but that was the beginning of my love for cooking. That cookbook was magical to me, watching her gather ingredients and make something delicious. Like a diary of my family, with all the recipes and recipe cards from loved ones over the years. It is an undying connection to who I am, my most prized possession. The one thing I would save in a fire. The one thing that will never lose it's magic.

 

You didn't know you signed up to read a book, did you?

These days I'm making Tessa Kiros' Zucchini Bread which is way different than Mrs. Mosso's. Tessa's recipe is different in that it calls for olive oil instead of vegetable/canola oil, and then she adds in lemon zest, and black pepper.

I didn't notice much of a difference using olive oil in place of the other oils. I did notice a touch of lemon flavor from the added lemon zest, which I thought was a nice addition. The major difference in Tessa's recipe is the pinch of black pepper. Even though it is just a pinch, you can definitely taste the pepper. It lends an interesting taste and really kind of stands out.

Tessa's recipe is a tasty and enjoyable version of a summertime favorite, but the black pepper does lend a distinct spicy taste. If you're in the mood for something different, then this might be the recipe for you. If not, I'm sure you could make this recipe without the black pepper and that would be more like your traditional zucchini bread recipe.

I'm looking forward to eating more of this zucchini bread and I don't mind the black pepper. I will say that even though I enjoy it and am happy I tried it; I'm not likely to make this version again because I prefer Mrs. Mosso's recipe.

Zucchini Bread

Adapted from Apples For Jam

by Tessa Kiros

Makes 10-12 slices

2/3 cup pecans

1 cup sugar

3/4 cup light olive oil

1 teaspoon vanilla extract

3 eggs

2-1/4 cups all purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

pinch of ground nutmeg

salt

about 3 zucchini, coarsely grated

freshly ground black pepper

Zest of one lemon, or 2 teaspoons lemon zest

Notes: I omitted the pecans because I don't care for the interference of nuts in my quick breads.

Preheat the oven to 350F. Butter and flour a 12 x 4" loaf pan. Spread the pecans in a baking pan and toast them in the oven until they are just crisp and lightly roasted (keep a close eye on them so that they don't burn), then remove the pan from the oven and leave them to cool.

Beat the sugar with the oil and vanilla until smooth and then add the eggs one by one, beating well after each addition. Keep on beating until you have a thick , yet light and fluffy batter. Sift in the flour, baking powder, baking soda, cinnamon, and nutmeg. Add a pinch of salt, the zucchini, several good grinds of black pepper, and the lemon zest, and fold together well. Coarsely chop the pecans and gently stir through the batter.

Scrape the batter into the pan and bake for 55 to 60 minutes, or until a skewer poked into the middle of the loaf comes out clean. Leave the pan on a rack to cool for 10 minutes before turning the loaf out onto the rack to cool. Serve warm or at room temperature, buttered if you like. Well wrapped up, this stays moist and soft for days, and it toasts well even after it's lost its moistness.

Cuts into 10 to 12 slices.

Block Party @ IHCC

Curtis Stone's Bite-Sized Corn, Bacon, Jalapeno, and Herb Muffins

Last week all staff went back to school. It was great to walk the halls again and see my co-workers. Even though their smiles are hidden behind the masks I can still see their eyes light up and imagine their smiles.


Can I take this moment to tell you how much I'm going to miss eating lunch with my co-workers in the teacher's lounge? We have built strong bonds over the years and are a very close and passionate group of people. We had the best time at lunch, our laughter exploding out of the door, and into the hallways. That time was like magic. It would cure whatever ailed you. It would put your broken pieces back together. We could all use a dose of that right now.  

Due to the virus, we cannot eat together or do any congregating. Eating lunch alone at my desk makes me sad, so I need to pack things I look forward to. I have been craving salad something fierce, so this week I'm taking salad with mixed greens, hard-boiled egg, chopped bacon, cheese, tomato, and cucumber. I need a little tasty morsel to go along with it and I've been craving some kind of savory corn muffin.

Curtis Stone's Corn and Bacon Muffins that I made a while back are one of my all-time favorites, but I can't eat a full-sized muffin with my salad so I opted to make a bite-sized version. No guilt here, they are simply my croutons, right?

I had to change up the recipe a bit because I didn't have enough chives or green onion, so I opted to use a variety of green things: a few chives, a handful of basil (I love basil with corn), and a few of my jalapenos that are growing like crazy in my bourbon barrel.

It's worth noting that these are not corn muffins. There is no cornflour. They are simply muffins with corn in them, as well as a bunch of other tasty things, like bacon, bacon fat, cheese, and herbs. You simply cannot go wrong here. They are so delicious!

If you're in the mood for something bready, this recipe is a total gem! It's the second time I've shared it on my blog (hey, I'm allowed to share twice if I make it in different sizes).

Do yourself a favor and give these a try! Be good to yourselves.

Lozza's Corn and Bacon Muffins

Adapted from Relaxed Cooking with Curtis Stone

by Curtis Stone

Makes 12 full-sized or 24 mini muffins

12 ounces bacon, coarsely chopped

1 ear yellow corn, or 1 cup frozen corn, thawed

2-1/2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1-1/4 cups whole milk

3 large eggs

2 cups grated cheddar cheese

1/3 cup coarsely chopped fresh chives (or other green herbs or veggies)*

salted butter, for serving

Note: I didn't have enough chives so I used a combination of chives, basil, and chopped jalapenos. These really are best with chives or chopped green onion, but you can really use any combination here.

Preheat the oven to 400F. Cook the bacon in a large heavy saute pan over medium heat for about 8 minutes, or until it is browned and crisp. Using a slotted spoon, transfer the bacon to paper towels. Brush 12 standard size or bite-size mini muffin pans generously with some of the bacon drippings from the pan and set aside 1/2 cup of the remaining bacon drippings to cool slightly. Curtis says to discard any remaining bacon fat. I say that's ludicrous. Save that bacon fat and use it to fry up some breakfast potatoes!

Use a sharp knife to slice the corn kernels off the cob or use thawed frozen corn. You need about 1 cup.

Whisk the flour, baking powder, salt, and cayenne pepper in a large bowl to blend. Whisk the milk, eggs, and reserved bacon drippings in another large bowl to blend; then stir in the bacon, 1-1/2 cups of the cheese, the corn kernels, and the chives (or other green things). Stir the milk mixture into the flour mixture just until blended. Spoon the batter into the prepared muffin pans, dividing it equally and mounding it generously. Sprinkle the tops of the muffins with the remaining 1/2 cup cheese. Bake for about 18 minutes if full-sized or about 10 minutes if bite-sized. The muffins should be golden and a tester inserted into the center should come out clean. Let the muffins cool slightly in the cups. Then run a small sharp knife around the muffins to loosen them from the cups, remove them, and serve them warm with salted butter.

Ruth Reichl's Blueberriest Blueberry Muffins with Streusel

I have avoided mentioning the state of the world for the past several weeks because I just can't find the words. In the beginning, I stared at the wall marveling at how surreal this all is. It was all I was capable of. Nowadays, I've concluded that I simply cannot watch the news. It's not good for my mental health. So I get up and try to be productive.

My focus is almost completely gone. I can't focus enough to watch a show or read a book. My hands are raw from cleaning (I tend to clean when I get stressed). Some days I don't feel like cooking. Some days I do. Then I worry that there are no groceries in the stores and there hasn't been for days. Should I be trying to really stretch every single ingredient I have in my house?

Trust me, I'm stocked up. We have plenty for now, but I worry. I don't want to go to the stores. It seems like there's nothing there anyway and I don't want to catch the virus. So I stay home and take stock and order food online. I've become a full-time quartermaster, doing inventory and staggering deliveries.

One thing I'm thankful for is my weekly Misfits Market box. I've mentioned it before, but I will mention it again because Misfits delivers organic fruits and veggies to your door each and every week. After your first week, you can choose from a list of things and even add some add-ons to your order. They are keeping me stocked with the most delicious organic fruits and veggies regularly! Yes, occasionally something is misshapen or has a mark, but I'm fine with that on a regular day, so I'm definitely fine with that in these uncertain times. I urge you all to find a similar source for fresh produce. Unfortunately, I think things will be like this for a while.

This week I was able to add on two packs of the most beautiful organic blueberries. They arrived in perfect condition. Not one single blueberry was bad. I debated at length on what to make with them. Did I want to make blueberry syrup for pancakes, which would really make my blueberries stretch OR did I want to make some blueberry muffins like my mom used to make all the time?

Since I've been thinking about my mom a lot lately I opted for Ruth Reichl's Blueberry Muffins with Streusel and I'm so glad I did!

With two full cartons of blueberries, these muffins are definitely blueberry forward...AND I LOVE THAT! The batter is light and tender and so is the streusel topping, which allows the blueberry to be the shining star. These are the blueberriest blueberry muffins I've ever had and I think it may very well be my all-time favorite blueberry muffin recipe!

I added a little vanilla glaze to the tops, simply because I had some on hand, but these are absolutely perfect either way. I know, without a doubt, my mom would love them. I take a bite and think of her. I know she would be in disbelief at the world around us, as I am. I know she would feel the uncertainty. I know she would tell me to put on a smile and do what I can to help, so I mail cards to my students to tell them how much I miss them. I set candy on their porch early in the morning. We organize a teacher parade around our school neighborhood and I paint messages for the kids on my car. I give pep talks. I say prayers. I cook and I bake. I feel the overwhelming sense of grief in the pit of my stomach. We do what we can and we keep going.

I hope you and your loved ones are well. Please take care.

Blueberry Muffins

Adapted from The Gourmet Cookbook

by Ruth Reichl

Makes 12 muffins

For Batter

6 tablespoons butter

1/3 cup whole milk

1 large egg

1 large egg yolk

3/4 teaspoons vanilla extract

1-1/2 cups all-purpose flour

3/4 cup sugar

1-1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups (12 ounces) blueberries

For Topping

3 tablespoons cold butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3-1/2 tablespoons sugar

Make the batter: Put a rack in upper third of oven and preheat to 375F. Generously butter muffin cups.  Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in blueberries. Divide batter among muffin cups and spread evenly. 

Make the topping and bake: Combine all topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.  Bake until golden and crisp and a wooden pick or skewer inserted into center of muffin comes out clean, 18 to 20 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.

Nigella's Clean Out The Pantry Granola Muffins (w/ Caramel Apple Granola)

We started I Heart Cooking Clubs back in the fall of 2009 with The Domestic Goddess, Nigella Lawson, as our very first chef. I fell in love with Nigella and the way she writes about food. I think we all did. I cooked a lot of delicious Nigella recipes, but my favorite Nigella recipe was, and continues to be, these Granola Muffins!

I made Nigella's Granola Muffins for the first time back in February of 2010. That time around I made them with a very simple oats and honey granola and I fell in love. I drizzled them with a touch of honey and gobbled them up.

Back in 2018, I made Nigella's Granola Muffins with oats and honey granola again, but changed things up by adding sliced almonds, dried cherries, and coconut chips. They were equally delicious and I loved the added texture of the added nuts and dried fruit.

Now I'm making them again using a seasonal Caramel Apple Granola from Trader Joe's. This granola has a mix of oats, sweet and tart apple slices, peanuts, and pumpkin-spiced pumpkin seeds and let me tell ya...it makes for a delicious autumn-inspired muffin!

I love these muffins for so many reasons. They're so simple, so versatile, and so delicious. They're also a great way to clean out your pantry. Have some leftover granola, dried fruit, or nuts? Go ahead and throw it in. Have fun trying different combinations! Whichever granola and add in's you chose you are sure to have a tasty treat! You really can't go wrong!

Granola Muffins

Adapted from Feast 

by Nigella Lawson

Makes 12

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 egg

3/4 cup light brown sugar

1/3 cup vegetable oil

2 cups granola

Optional: Any kind of dried fruit, or nut, or chocolate chip for added flavor

Preheat the oven to 400F. Line a 12-cup muffin tin with paper muffin cups (I never line with cups, choosing to butter and lightly flour them instead).

Combine the flour, baking soda and salt in a large bowl. In a wide-necked pitcher whisk together the buttermilk, egg, sugar, and oil. Pour this into the dry ingredients and mix lightly to combine. Fold in the granola and then fill the muffin tin. Bake for 25 minutes (mine only needed 20 minutes), until the muffins have risen and become golden brown. 

Remove from oven, let cool, and enjoy!

Tessa Kiros' Apple Bread with Brown Sugar and Cinnamon Topping

 Is there anything more glorious than the smell of apples and brown sugar baking away in the oven?

Grate a few of your favorite apples. We are obsessed with Honeycrisp apples, so Honeycrisp it is. Add those grated apples to a batter spiced with cardamom and cinnamon. We're talking major fall vibes here.

Top the batter with a mix of brown sugar, chopped walnuts, and cinnamon. I don't have to tell you that this topping is delicious. We all know that brown sugar is like magic. Think candied walnut topping here.

This bread is deeper in color than other classic quick breads and that's ok because again, brown sugar friends. So don't fret. The crumb holds plenty of moisture from the apples and the topping, well....it speaks for itself. 

Apple Bread with Brown Sugar and Cinnamon Topping

Adapted from Apples for Jam

by Tessa Kiros

Cuts into 10-12 slices

Bread:

scant 3/4 cup sugar

1/4 pound, plus 3 tablespoons butter (11 tablespoons)

2 eggs

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

salt

about 2 apples, peeled, cored, and coarsely grated

2/3 cups walnuts, lightly toasted and coarsely chopped (omitted)

1 teaspoon vanilla extract

Topping:

2/3 cup walnuts, finely chopped

1/3 cup lightly packed brown sugar

1 teaspoon ground cinnamon

 Preheat the oven to 350F. Butter and flour a 12 by 4-inch loaf pan. Beat together the sugar and butter until fluffy. Add the eggs, and beat them in well. Sift the flour, baking soda, baking powder, cardamom, and cinnamon in, and add a pinch of salt. Mix well. Add the apples, walnuts, and vanilla, and mix those through well. Scrape the mixture into the pan.

For the topping, mix together the walnuts, sugar, and cinnamon, and then scatter abundantly over the top of the batter. Bake for about 45 minutes, or until the top is crusty brown and a skewer poked into the middle comes out clean. Check after 30 minutes and cover the top with foil if it is already quite brown.

Cool slightly before turning out carefully. Do this over your serving plate so that you don't lose any topping. Serve slightly warm or at room temperature, on its own, with whipped cream, or with a simple vanilla ice cream.

Ruth Reichl's Banana Bread

Black bananas sitting on the counter. No room for any more in the freezer. Couldn't bear to throw them out. Forgotten. Sad. They had great plans to be split down the middle, dolloped with vanilla yogurt, and drizzled with a handful of colorful berries for a beautiful and healthy breakfast that never happened. Instead, they sit staring at me, reminding me of all the things I planned to do and couldn't.

Busy weeks. Busy weekends. Run every single second of the day from the first crack of dawn til everyone's in bed. Decide something has to give. Realize nothing can. Instead, get even more thrown on your plate. Wake up and repeat. Maybe even throw on your camo shirt. After all, each day is starting to feel as if you're going to war.

I didn't have time to enjoy my breakfast banana splits last week. However, I did remedy that by making Ruth's Banana Bread because I sure as hell have time to grab a bag with a slice of banana bread in it and eat it in the car.

Banana bread should win a prize for versatility. Plain or with nuts, chocolate chips, peanut butter, dried fruit, coconut. Bourbon banana bread. Cream cheese banana bread. Banana bread with a chocolate glaze. Banana bread with a maple glaze. The possibilities are endless an usually all delicious. I have tried several variations over the years.

However, I must say that my all-time favorite banana bread is just the regular old-fashioned loaf. No fussy add-in's or adornments. This loaf fits that bill. What's different about this recipe is that it's made with buttermilk, which we all know produces a very tender and dare I say it...moist loaf. I had never made banana bread with buttermilk before and I must say I liked the result! I think you would too!

Is this my all-time favorite banana bread recipe? I'd have to say no but only based on personal preference. My all-time favorite banana bread recipe belongs to Tessa Kiros and you can find that recipe HERE. The reason I love Tessa's Banana Bread is that she uses a hefty dose of brown sugar (1 full cup to Ruth's 3/4 cup) and I'm incredibly partial to brown sugar for both it's aroma and flavor. Tessa's recipe also uses 3 to 4 bananas, whereas Ruth's only uses 2 bananas, and while I appreciate the subtleness of Ruth's Banana Bread, I found I like a more pronounced banana flavor. Additionally, Tessa's recipe includes cinnamon and cardamom, which add a lovely degree of warmth to the bread. 

Now, don't get me wrong, I do love Ruth's recipe and anyone would be more than happy to eat a slice, or two. I just feel a responsibility to compare and contrast and share my own personal preferences, especially since I've posted several banana bread recipes to my site.

Inspired by Ruth's short but sweet writing in My Kitchen Year I could sum up this post by saying this short quote:

"Black bananas. Forgotten and sad. Shortage of time. Feeling defeat.

Camo shirt. Hair in a bun. Banana Bread."

I've always been long-winded. That ends now.

Banana Bread 

Adapted from My Kitchen Year

by Ruth Reichl

Serves 6-8

2 very ripe bananas

3/4 cup buttermilk

8 tablespoons butter

3/4 brown sugar

1/2 sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Preheat the oven to 325F. Cream the butter and sugars together in a medium-sized bowl with a mixer. Beat in the eggs.

Mash the bananas and squash them into the butter mixture, along with the vanilla. 

Whisk the flour, baking powder, baking soda, and salt together in a bowl and add it into the butter/banana mixture, alternating with the buttermilk (you can also use yogurt).

Pour the batter into a greased loaf pan and bake for about an hour.

Ellie's Banana Bread with Chocolate Drizzle

This is the 5th recipe for banana bread I've shared on my blog. Over the years I've made banana bread with many additions: pecans, bourbon, peanut butter, and my all-time favorite - loads of brown sugar. Now I'm back at it again giving banana bread a healthy-ish twist by reducing the sugar, using part whole wheat flour, and replacing some of the oil with yogurt. And you know what? You would never know this is a healthier version!

This is a deliciously moist banana bread with a very nice crumb.  The best part, of course, is the chocolate drizzle. Of course, when I was putting the recipe together I was thinking 1/2 oz of chocolate? How is that going to be enough to drizzle atop the whole loaf? Well, I should have known better than to question one of Ellie Krieger's recipes because of course it turned out to be the perfect amount. Like always, Ellie has succeeded in turning another classic into a healthier and crave-worthy delight! 

If you're a fan of banana bread I would definitely give this recipe a try! The chocolate drizzle really gives this recipe a dessert feel. I found this to be very satisfying and indulgent.

Banana Bread with Chocolate Drizzle

Adapted from The Washington Post

Serves 10, makes one 9-inch loaf

1/3 cup walnut pieces (optional)

1 cup whole-wheat pastry flour or regular whole-wheat flour

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed light sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup canola oil

1/4 cup plain low-fat yogurt

2 large eggs

1 teaspoon vanilla extract

3 large, very ripe bananas, peeled and mashed (about 1 & 1/2 cups total)

2 tablespoons confectioner's sugar

2 teaspoons milk, plus more if needed

1/2 ounce dark chocolate, 60% - finely chopped

Notes: I opted not to use the walnuts

Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan. 

If you'll be adding the walnuts, spread them on a baking sheet and toast in the preheated oven until fragrant and lightly browned, about 8 minutes.

Whisk together the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder and salt in a mixing bowl.

Whisk together the oil, yogurt, eggs, and vanilla extract in a medium bowl, then whisk in the mashed bananas until well incorporated. Add to the flour mixture, stirring just until combined. Stir in the toasted walnuts, if using.

Pour the batter into the prepared pan, smoothing the surface. Bake at 350 degrees until a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan, then transfer the loaf to a plate.

While the banana bread is cooling, combine the confectioner's sugar and the 2 teaspoons of milk in a small saucepan over low heat; stir until the sugar has dissolved.  Add the chocolate and cook, stirring, until melted and well incorporated, about 1 minutes. If the mixture seems too thick, add another teaspoon or two of milk. Remove from the heat.

Drizzle or spoon the chocolate mixture over the top of the banana bread. Allow the chocolate to cool and set before slicing and serving.

Lozza's Corn and Bacon Muffins + {My Top Ten Curtis Stone Recipes}!

This is  I Heart Cooking Club's seventh year and Curtis Stone is our 14th chef. During this time we've cooked with some pretty amazing chefs such as Jacques Pepin, Rick Bayless, and Yotam Ottolenghi and, I have to say, Curtis is right there at the top of the list! He is hands down one of my favorites. His recipes are very approachable and family-oriented. I never once felt like the ingredient list was too long or the recipe too daunting. I found the recipes very well-written and, on top of that, every single recipe I tried was a smashing success. 

I have all of Curtis' cookbooks but found I favored his Relaxed Cooking the most. I love that he has an entire book dedicated to simple and quick food that always delivers.  This recipe for Lozza's Corn and Bacon Muffins is a perfect example. These muffins are very low effort, but they are also crazy addictive! Lovely little fluffy clouds of cheesy goodness with sweet pops of corn and yummy little streaks of bacon. These are absolutely heavenly fresh out of the oven with a smear of butter. I'm gonna go ahead and say that no one could stop at just one! I think these muffins would be perfect to serve for the upcoming holidays. I know they will be making a repeat performance at my table!

Listed below are my top ten favorite Curtis Stone dishes in no particular order. Thanks to Curtis for a wonderful 6 months. I know I will be revisiting his cookbooks in the future!

Lozza's Corn and Bacon Muffins

Adapted from Relaxed Cooking

by Curtis Stone

Makes 12

12 ounces hardwood-smoked bacon, coarsely chopped

1 ear yellow corn, husked (about 1 cup)

2-1/2 cups all-purpose flour*

4 teaspoons baking powder

1/4 teaspoon cayenne powder

1-1/4cups whole milk

3 large eggs

2 cups grated sharp white cheddar cheese

1/3 cup coarsely chopped fresh chives

salted butter, for serving

Notes: Somewhere I read that this recipe called for self-rising flour so I used that and had wonderful results. I would say it's safe to use either all-purpose or self-rising.

Preheat the oven to 400F. Cook the bacon in a large heavy saute pan over medium heat for about 8 minutes, or until it is browned and crisp. Using a slotted spoon, transfer the bacon to paper towels. Brush 12 standard-size muffin cups generously with some of the bacon drippings from the pan, and set aside 1/2 cup remaining bacon drippings to cool slightly. Discard any remaining bacon fat.

Use a sharp knife to slice the corn kernels off the cob. You should have about 1 cup.

Whisk the flour, baking powder, salt, and cayenne pepper in a large bowl to blend. Whisk the milk, eggs, and reserved bacon drippings in another large bowl to blend; then stir in the bacon, 1-1/2 cups of the cheese, the corn kernels, and the chives. Stir the milk mixture into the flour mixture just until blended. Spoon the batter into the prepared muffin cups, dividing it equally and mounding it generously. Sprinkle the tops of the muffins with the remaining 1/2 cup cheese. Bake for about 18 minutes, or until the muffins are golden and a tester inserted into the center of one comes out clean. Let the muffins cool slightly in the cups.  Then run a small sharp knife around the muffins to loosen them from the cups, remove them, and serve them warm with salted butter.

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TOP TEN CURTIS STONE FAVORITES!! 

(click on the link to be directed to original post)

Grilled Corn On The Cob with Parsley and Garlic Brown Butter

Plum & Cinnamon Crumble

New Orleans Barbecued Shrimp with Amber Ale

Orzo Salad with Basil Vinaigrette

Cinnamon French Toast with Caramelized Bananas and Mascarpone

Barbecue Chicken Quesadillas

Peanut Butter Cookies with Chocolate Chunks

Pasta with Spicy Italian Salami, Baby Tomatoes, Olives & Capers

Potato and Zucchini Enchiladas

 

Lozza's Corn and Bacon Muffins

(recipe found on this post)

 

Thanks for a fabulous 6 months Curtis !!

Banana and Peanut Butter Bread

I love trying different versions of banana bread.  As proof I've tried this one, Tessa Kiros' Banana Bread which is heavy on brown sugar and easily my favorite recipe for banana bread.  I've made the old standby banana bread from the Better Homes & Gardens cookbook and topped it with a delicious cream cheese glaze, which is a really tasty variation.  I've also tried a Jacked-Up Banana Bread with bourbon added to batter and that was equally tasty. 

The constant debate when it comes to banana bread is whether or not to add nuts.  I prefer my banana bread without nuts (just because I like a smooth texture with no interference), but my husband prefers his banana bread with nuts.  When I came across this recipe for Banana and Peanut Butter Bread I thought it might be a good compromise.  A banana bread with a nutty flavor but still smooth in consistency without the interference of biting into a nut. 

The final result was a tasty banana bread with the subtle hint of peanut butter.  My husband absolutely loved it and declared it one of the best banana breads I've ever made.  I guess this makes sense since he is a fan of nuts in his baked goods.  I enjoyed this bread and I liked the peanut butter flavor, but I didn't love it and have come to the conclusion that I'm not really a fan of adding nuts or nut butters to my banana bread. Could it be that I'm a banana bread purist?

How do you like your banana bread?

Banana and Peanut Butter Bread

Adapted from DonnaHay.com

Serves 6-8

9 Tablespoons (125g) butter, softened

1 cup (175g) brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups mashed banana

½ cup (140g) crunchy peanut butter

1¾ cups (255g) all-purpose flour, sifted

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon, optional*

⅓ cup (80ml) maple syrup

confectioner’s sugar, for dusting 

 

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, peanut butter, flour, baking powder, baking soda, cinnamon, if using, and maple syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 85–90 minutes (mine was finished baking around 70-75 minutes) or until cooked when tested with a skewer. Cool for 20 minutes before turning out onto a wire rack to cool completely. Dust with confectioner's sugar and serve. 

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