This recipe is adapted from Bon Appetit, but we swapped walnuts for pecans and upped the chocolate chips. It is a comforting take on an old classic.
Nonstick vegetable oil spray
1½ cups all-purpose flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
3/4 cup 60% chocolate chips
½ cup chopped pecans
Preheat oven to 350°. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.
Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or pecans, if using. Scrape batter into prepared pan; smooth top.
Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.
1/2 cup butter 3/4 cup sugar 1 1/2 cups flours 1/4 cocoa powder 1 egg 1/4 tsp salt
Place all ingredients except the cocoa powder in a food processor. Pulse until it all comes together. Take out of processor and divide dough in two equal parts. Put one part back in the processor and add the cocoa powder. Pulse until combined.
Roll out both doughs into squares, cover in cling film and refrigerate for one hour.
Take out of fridge and roll out both doughs into rectangles about 1/4 inch thick. Place one on top of the other and start rolling tightly. Cover roll in cling film and refrigerate for one hour again.
Pre-heat oven to 375. Take out of fridge and cut roll into 1/4 inch thick cookies and place in cookie sheet. Bake for 15 minutes.
Dutch Baby Pancake
As found on The Kitchn.com
INGREDIENTS 1/2 cup all-purpose flour 1/2 cup whole or 2% milk 2 large eggs 2 tablespoons sugar 1 teaspoon vanilla extract 1/2 teaspoon fine salt
1/4 teaspoon cinnamon 2 tablespoons unsalted butter Powdered sugar, caramel sauce, maple syrup, and jam, for serving
Place the flour, milk, eggs, sugar, vanilla, cinnamon and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose and liquidy.
Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
Meanwhile, place the skillet you're using on a middle rack to warm along with the oven. Heat the oven to 425°F.
When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven.
Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar. Cut into wedges and serve with caramel sauce, maple syrup or jam.
This really easy dessert relies on a couple of store-bought ingredients: graham crackers and marshmallows! The classic campside staple is elevated by using bittersweet dark chocolate. We used our own baking chocolate. Thanks to Tati for baking step-by-step!
12 graham crackers, crumbled 6 tbs unsalted butter, melted 2 tbs sugar 1 cup heavy cream 8oz bittersweet chocolate, chopped 3 eggs 1 tsp vanilla extract A bag of marshmallows
Pre-heat oven at 350. Crush graham crackers and combine with melted butter and sugar. Press into pan and bake for 10 minutes. Boil the heavy cream and take off the heat. Add chocolate and let stand for 5 minutes until chocolate is melted. Add eggs and vanilla and whisk well. Add mixture to cooled crust. Bake for 25 minutes at 350. After taking it out of the oven, let cool. Place marshmallows on top and roast them using a torch. You can also put the pie on broil for 20-30 seconds.
Our girls Susa and Bibi love this kid-friendly version of the classic Italian dessert. Coffee and rum are replaced with chocolate simple syrup and we added some melted chocolate to the mascarpone mixture as well.
Chocolate simple syrup: heat two cups of water with 1/4 cup of unsweetened cocoa powder and one tablespoon of sugar on the stove, whisking continuously until almost coming to a boil. Careful with the mixture, it can boil over. Let cool.
In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Fold in melted chocolate. Set mascarpone mixture aside.
Working one at a time, drop half of ladyfingers into chocolate simple syrup mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. Submerge ladyfingers in chocolate syrup, so it soaks up the liquid; entire process should take no longer than 3 seconds for each cookie. Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface.
Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours.
The tiramisù can be made up to 24 hours in advance.
Crepes and Crepe Cake
This is Susa’s perfected go-to crepe recipe. At her house, they have crepes for breakfast several times a week and there’s usually batter in the fridge for crepes a la minute.
1 ¾ cups Flour
2 ¼ cups Milk
1 tbsp sugar
6 tbsp melted butter
Combine milk and sugar in a bowl. Mix in the eggs and then the flour. Mix well, so that there are no lumps. Add the melted butter and mix well again. Place a non-stick frying pan over high heat and add a spoonful of batter. Swirls around the pan for a thin crepe. Flip when edges start to brown. Cook for a little on the other side and take off the heat. Repeat for as many crepes as needed.
The mille-crepe cake looks impressive, with its many, many layers of thin crepes. It was a shoe-in for Susa, though, as she is a master crepe-maker. You need at least 20 crepes for a tall Crepe Cake and this rich filling is perfect, both for its consistency and sweet taste.
For the cake, make ahead 20-25 crepes.
For the filling:
1 cup (16 Tbsp) unsalted butter, softened at room temperature
12 oz sweetened condensed milk (from a 14 oz can – filled by weight)
8 oz cream cheese, softened at room temperature
2 tsp vanilla extract
Add the butter and condensed milk to a bowl and start mixing. Start adding the softened cream cheese little by little until incorporated. Add vanilla extract.
Get your crepes out.
In a separate plate, spread filling on top of the first crepe, then transfer to the dish where you plan to serve the cake. Keep doing this until all crepes are done and you have a high cake. Place the cake in the fridge for at least 2 hours to set.
Dust with powdered sugar and serve. You can also dust with refined sugar and caramelize it using a torch.
Serve with hot fudge, caramel sauce, orange jam or berry coulis.
Miami summers are notorious for their scorching heat. There’s no better way to beat it than with a cold, fudge ice cream pop. This recipe is easy and very refreshing.
8oz 60% dark chocolate
2 cups milk
½ cup heavy cream
¼ cup sugar
1 tsp vanilla
¼ tsp salt
Chop the chocolate and place in a blender. Add all other ingredients to a pan and bring to a gentle boil, then take off the heat. Pour mixture over chocolate and let stand for a few minutes, so the chocolate softens a little. Blend until well-emulsified. Pour into pop molds and freeze for at least 4 hours. If you do not have molds, use paper cups. Remember to place an ice cream stick halfway through freezing, so they stand up.
In a pan, melt the butter, then lower the heat and add the condensed milk while stirring. Stir in the cocoa powder and cook until thick, about 5 minutes. Spread evenly on a plate and refrigerate until hard enough to roll, about 1 hour.
Take a spoonful of mixture and roll into a ball then roll in sprinkles. Set aside and. continue with the rest of the mixture. Pro tip: put a little butter on your hand for smoother rolling.
1/2 cup water 1/2 cup whole milk 7 tablespoons unsalted butter 1/2 teaspoon salt 1 teaspoon sugar 1 cup all purpose flour 4 eggs plus 1 beaten egg
Preheat the oven to 400 degrees F.
In a pan, combine water, milk, butter, salt and sugar. Cook at medium heat until simmering. Add the flour and cook whisking until it comes off the walls of the pan.
Remove from heat and add eggs and whisk until until well incorporated into the dough and the mixture is thick. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1-1/2 inches wide and 1 inch high onto a baking sheet lined with parchment paper or Silpat. Beat one egg. Dip a spoon in the beaten egg and flatten the swirl at the top of each puff.
Put in the oven and lower temperature to 360 degrees F. Bake for 20 minutes. Open the oven to let some heat out and continue baking for 10 minutes more or until golden brown.
Enjoy filled with ice cream and topped with Garcia Nevett Signature Hot Fudge.
⅔ cups (150 ml) milk 1 tablespoon (10 g) cornstarch 2.6oz dark chocolate (at least 60% or higher) 2 egg yolks 3 egg whites ⅓ cups (65 gr) sugar ½ tsp white wine vinegar Butter and sugar for dusting the molds
Preheat the oven to 420F Butter and sugar 5 individual ramekins. In a saucepan over medium heat whisk the milk with the cornstarch and chocolate. Once it thickens to a pudding-like consistency, remove from heat and set aside to cool. In the meantime, beat the egg whites in a mixer with the white wine vinegar. Add the sugar little by little and mix until you get stiff peaks. Go back to your chocolate mixture. In the same pan, add the egg yolks. Fold the chocolate mixture into the egg whites carefully. Pour mixture into ramekins and cook for 20 minutes. Serve right out of the oven.
In a bowl and with an electric mixer whip the egg whites. Add the sugar little by little and the egg yolks while
still whipping. Add the flour and salt and fold into de mixture carefully.
Bake in a glass baking dish in the oven for 30 to 40 minutes.
For the leches:
Mix all the ingredients and pour onto the cake.
For the meringue:
Mix egg whites and sugar in a bowl. Put over a sauce pan with boiling water (bain marie) and whip until the
sugar has dissolve.
Get off the heat and whip with an electric mixer until you have stiff peaks. Pour meringue on top of the cake
and cream and decorate with cinnamon.
Put in the refrigerator until ready to eat.
Meringues with Chocolate Sauce
This easy recipe is one of our favorite desserts ever. It has all the makings of a great dish: crunchy meringues with a chewy center and rich, warm chocolate sauce poured over. If you are feeling extra fancy, add some chopped berries.
For the Meringues:
4 large egg whites, at room temperature 1 cup sugar 1 pinch cream of tartar 1/2 teaspoon pure vanilla extract
Separate the eggs. Whip the egg whites while slowly adding the sugar, cream of tartar and vanilla until you get soft peaks, about 8 minutes.
Spoon heaping 1/4 cup meringue into a few evenly spaced piles on a baking sheet lined with parchment paper. Spread each meringue pile with back of spoon to form 3½-inch disk with slight depression in center.
Cook at 200F for 1 1/2 hours, then turn oven off and let cool with over door ajar so they dry out a little.
For the chocolate sauce:
Ingredients 8oz 60% dark chocolate 1 cup of water 3 tablespoons sugar 1 tablespoon butter
Combine chocolate, water and sugar in a pan and bring almost to a boil until in starts to thicken. Add butter and whisk well to incorporate.
Don’t be put off by the two-step crust and topping situation here. Our resident baker extraordinaire Tati, the youngest Garcia Nevett sibling, says this is one easy recipe. It’s perfect for sharing, so she suggests doubling up. The recipe is originally from Cooks Illustrated.
1 3/4 cups (8 ¾ ounces) all-purpose flour
6 tablespoons (2 2/3 ounces) sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
¾ cup packed (5 1/4 ounces) light brown sugar
½ cup light corn syrup
7 tablespoons unsalted butter, melted and hot
1 teaspoon vanilla extract 1/2 teaspoon salt
4 cups (1 pound) pecan halves, toasted
½ teaspoon ﬂake sea salt (optional)
FOR THE CRUST
Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan Push foil into corners and up sides of pan, smoothing foil ﬂush to pan. Lightly spray foil with vegetable oil spray.
Whisk flour, sugar, and salt together in medium bowl. Add melted butter and stir with wooden spoon until dough begins to form. Using your hands, continue to combine until no dry ﬂour remains and small portion of dough holds together when squeezed in palm of your hand. Evenly scatter tablespoon-size pieces of dough over surface of pan. Using your fingertips and palm of your hand, press and smooth dough into the bottom of pan.
FOR THE TOPPING
Whisk sugar, corn syrup, melted butter, vanilla, and salt together in medium bowl until smooth (mixture will look separated at first but will become homogeneous), about 20 seconds. Fold pecans into sugar mixture until nuts are evenly coated. Pour topping over crust. Using spatula, spread topping over crust, pushing to edges and into corners (there will be bare patches). Bake until topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.
Transfer pan to wire rack and lightly sprinkle with ﬂake sea salt, if using, Let bars cool completely in pan on rack, about 1 1/2 hours. Using foil overhang, lift bars out of pan and transfer to cutting board. Cut into 24 bars.
There is no Christmas in Venezuela without this traditional rum drink and almost every family has their own recipe. We like this version from Venezuelan celebrity chef Kristina Wetter. Or, you could do like our grandma and buy the ready-made variety. We won’t tell...
2 cans of condensed milk 2 ⅔ cups of water 8 egg yolks 1 ½ cups of rum Pinch of nutmeg
In a big pot, mix the condensed milk with the cups of water and egg yolks. Cook at low heat constantly stirring with a wooden spoon. Make sure not to boil or it might break. Take off the heat once it has thickened slightly, coating the back of a spoon. Add the rum and let it cool. Pass through a sieve into your prefered bottle and put in the fridge. Serve cold.
This is one of Susa’s go-to Christmas cookies. We love them as much for the fun of saying “pepparkakor” non-stop while baking them as for the tingling sensation the ginger and pepper leave in your mouth when they are finally cool enough to eat. This recipe is from Epicurious, but we always add extra spices to taste.
Pepparkakor or Swedish Ginger Thins
3 1/2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark corn syrup
1 teaspoon freshly grated orange zest
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
1 large egg, lightly beaten
Pearl sugar (for dusting)
Takes , makes 4 dozen.
In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets.
DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.