Vegan Week - Day 4

Squash soup with ciabatta toasts.

Well, it wasn't the most exciting start to the day's menu, but breakfast was a simple 'n' sweet pb&j (the "j" was raspberry jam) with a side of applesauce. Some protein, some fruit, something substantial to last the morning.

I had a lunch meeting today with my friend Carolyn, whom I've known practically since I arrived in town two years ago, and my new friend Whitney; we were discussing the upcoming Mobile Meals Chili Cook-Off, so I can write a preview story about the event. We'd originally picked a different place, but then I blundered into this little vegan adventure. So we switched to Grumpy's precisely so I could order a very specific menu item: the Homemade Sweet Potato Vegan Burger.

Homemade Sweet Potato Vegan Burger at Grumpy's in Toledo.

The burger was huge, and the avocado made it slippery, but it tasted good! And avocado, of course, contains the so-called "good" fats. This was fun food, rather than the sterile stereotype of vegan fare.

Personally, I'd have served regular ol' potato chips instead of the kale chips, since they'd be vegan if they only had potatoes, oil, and salt. (Or, even better, salt and freshly ground black pepper ... ooh!) Please note that this is not a criticism of Grumpy's, which I love; rather, it is an indictment of kale. I can eat it, though when it's made into chips it reminds me of little wisps of burnt paper floating away from a bonfire. Kale chips ... potato chips. Which would you choose???

Having had such a generous lunch (of course, I ate the garlicky dill pickle, too!), I only needed a light dinner. So I made a squash soup with a splash of hard apple cider, and I served it with a couple of lightly-toasted ciabatta toasts.

Dessert was one I'd anticipated all week, but had to wait for. Craig eats bananas when they've still got some green on them, when they're not even ripe. I eat them when they're just starting to speckle. I cook with them when they've got a few more spots, and I bake with them when they're close to mush.

Bourbon and Brown Sugar Bananas with Toasted Coconut.

So, to get a better caramelization, I couldn't make this dish until the bananas had reached the perfect point of ripeness ... and today was the day! (This dessert was going to be my reward, last night, for filing Tuesday's feature story for the Food page; but it was better to wait 'til today, to make dinner seem less sparse.)

A pat of butter substitute, a splash of bourbon, a sprinkle of brown sugar, and some crispy toasted coconut - such simple ingredients, but such fabulous flavors to pair with the fruit! And don't forget the chocolate syrup which, believe it or not, is vegan. Not a speck of milk or whey or any other dairy product to be found!

So, the lesson for today is this: you don't need to eat anything elaborate, sophisticated, or complicated to enjoy good food. And you can still eat hearty food and sweet treats while eating as a vegan.


Squash Soup with Ciabatta Toasts

1 12-ounce package frozen squash
1/2 cup vegetable stock
1/2 cup hard apple cider
1/2 cup unsweetened applesauce
Kosher salt
Freshly ground black pepper
2 slices ciabatta bread
Earth Balance butter substitute

Place the squash, stock, cider, applesauce, salt, and pepper into a medium saucepan; bring to a boil over medium-high heat. Stir until squash is defrosted and soup is thoroughly heated.

Toast the bread, then spread with butter substitute.

Yield: 2 servings
Source: Mary Bilyeu


Bourbon and Brown Sugar Bananas with Toasted Coconut

2 tablespoons shredded coconut
1/2 tablespoon Earth Balance butter substitute
2 tablespoons bourbon
2 tablespoons brown sugar
1 large banana
Chocolate syrup

Toast the coconut over low heat in a small skillet until just golden; set aside.

In the same skillet, melt the butter substitute, bourbon, and brown sugar together over medium-low heat. Slice the banana in half cross-wise, then slice each piece in half vertically. Place the banana pieces into the skillet and cook briefly on each side, just until golden.

Place the banana onto a serving plate, being sure to pour the caramelized syrup from the skillet over the fruit. Drizzle with syrup, then top with coconut.

Yield: 1 serving
Source: Mary Bilyeu

Vegan Week: Day 1

Fattoush.

Well, it took me three months, but I'm back ... for a little while, at least.

My favorite picky eater, Craig, left today to go visit his kids in California. They'll indulge in pizza, pizza, Mexican food, and more pizza. Craig may make some of Jennifer's and Justin's favorites: chicken and rice pilaf or indulgently overstuffed chicken tacos.

I miss him while he's gone - I do! But when Craig goes away, all his little dietary quirks go away, too. Remember, he's a man who won't eat peas. Or sweet potatoes. Or biscuits. The list goes on ....

So when Craig is off having fun with his kids on the West Coast or visiting flea markets on the East Coast, I always relish the opportunity to have foods that I can't eat otherwise. I love to cook, but it's just a bother to cook two separate meals for two separate people. And the dishes ... oy.

This time, I decided to do something different. This time, I decided to challenge myself.

So, folks, welcome to my experiment: Vegan Week!!! From this morning's breakfast through Friday's dinner, I am eating a plant-based diet.

No meat. No eggs. No fish. No cheese. Lots of fruits, vegetables, grains, and legumes. And treats ... treats, absolutely!

This required a fair amount of advance planning, without regular meals like burgers or fried eggs to fall back on in a pinch, so my pantry and refrigerator needed a boost. A schlep through the grocery store yielded a cart filled with fennel, spinach, scallions, mushrooms, zucchini, squash, lime, whole grain flatbreads, soy ice cream, almond milk, salsa, and Fritos (yes, they're vegan. The double-stuffed mint-flavored generic store brand Oreos are vegan, too.).

So, I got started this morning.

Full of anticipation and curiosity, I made my coffee. I added the almond milk-based coffee creamer ... and I nearly gave up my week's mission right there. Bleah.

The "creamer" was thin, and it bore no resemblance to the caramel flavoring the carton had promised. I drank it, because giving up animal products was one thing; giving up coffee ... nope. And black coffee? I'm not ready for that much challenge yet.

But things got better with breakfast: Elvis-Style Oatmeal, thankyouverymuch!

Elvis-Style Oatmeal, with peanut butter and banana.

Made with a splash of almond milk, a dollop of crunchy peanut butter, and a sliced banana, it had creaminess, crunchiness, and comfort all in one bowl. I ate an entire generous serving that likely could have fed two, if Craig had shown any interest in it (and if there had been any left!) when he woke up this morning.

For lunch, I brought my favorite salad to work: fattoush, a Middle Eastern salad flavored with sumac for a pinch of tart spice. I had purchased just a few assorted olives at the grocery store (another verboten item, as Craig only eats the tinny black California variety), and tucked them into my lunchbox, too, along with the vividly green mint faux-reos.

Dinner was a more glamorous take on the standard beans and rice, which was actually pinto beans served over a mix of rices and quinoa. I sautéed the beans with garlic, red and green onions, red pepper flakes, a bit of chopped orange pepper, some chopped tomatoes, and a dash of chipotle-infused salsa. And then, for a little extra crunch and flavor, I topped it with ... no, not cheese. Fritos. Crushed Fritos. It was the perfect touch.

Pinto beans with onions, garlic, orange pepper, corn, tomatoes, and Fritos.

So, join me on the adventure, whether by enjoying some of the meals (recipes will be posted each day, I hope!) or, at least, living vicariously through the pictures.

It's good to be back ... :)


Elvis-Style Oatmeal

1/2 cup vanilla-flavored almond milk
1/2 cup water
1/2 cup quick-cook oats
2 tablespoons crunchy peanut butter
1 banana, sliced

Place almond milk, water, and oats into a small saucepan; bring to a boil, then lower heat to simmer. Stir until oatmeal is thickened, then stir in peanut butter. Place oatmeal into a bowl and top with the banana.

Yield: 1 generous or 2 smaller servings.
Source: Mary Bilyeu


Fattoush

Lettuce, torn into small pieces
Thinly sliced cucumber
Thinly sliced radish
Bits of red onion
Crushed pita chips
Lemon juice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Generous pinch of ground sumac (available at Middle Eastern markets)

Proportions and quantities are variable, depending upon personal taste and the number of people eating the salad.

Place the vegetables and the pita chips into a mixing bowl. Whisk together lemon juice, oil, salt, pepper, and sumac; make it more/less sour, more/less salty, etc., as you like it. Pour the dressing over the salad; toss and serve.

Note: Feel free to add sliced carrots, chopped peppers, tomatoes, parsley, or other items that you'd like.

Source: Mary Bilyeu


Pinto Beans with Rice and Quinoa

1 bag Minute Multigrain Medley (rice and quinoa)
1 cup water
1 tablespoon oil
1 clove garlic, minced
1/4 cup chopped red onion
Generous pinch of red pepper flakes
Ancho chili powder, to taste
Chili powder, to taste
1/3 cup corn kernels
2 scallions, chopped
1/4 cup chopped orange pepper
1 small tomato, cored, chopped
1 15.5-ounce can pinto beans, drained and rinsed
1/4 cup fresh chipotle salsa
A few Fritos, crushed

In a small saucepan, combine rice/quinoa with water. Bring to a boil, then cover and simmer for 10 minutes until water is absorbed.

Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add garlic, red onion, and red pepper flakes; saute until onion is translucent. Add chili powders and corn; cook 2 to 3 minutes, stirring occasionally. Add scallions, orange pepper, and tomato; cook 2 to 3 minutes, until pepper softens. Add beans and salsa; bring just to a boil, then simmer.

To serve, place the rice/quinoa mix onto a plate and top with bean mixture. Sprinkle the crushed Fritos over the top.

Yield: 2 generous servings.
Source: Mary Bilyeu

Banana Cake with Peanut Butter Frosting

My friend Haran wrote to me awhile ago, telling me that his girlfriend, Nikki, was putting together a cookbook to raise money for NAMI - National Alliance on Mental Illness - and he went on to explain what it is.

Well, little did he know that I've been involved with the group because a number of my very dearest loved ones over the years have been diagnosed with mental illnesses (from depression to anxiety to bipolar disorder, and more), and NAMI is a resource so valuable that my usually verbose self can't adequately describe it. I even served briefly as a support group moderator, though unfortunately my schedule has become too chaotic to maintain that level of activity right now.

NAMI has groups for those who've been diagnosed, as well as for their family and friends. It offers support, understanding, compassion, friendship, and an entity so elusive sometimes, when mired in a crisis with a loved one or distraught over a recent frightening diagnosis ... it offers hope.

So I was thrilled to be asked for contributions to the cookbook, as well as honored and grateful to be able to give back even a bit of what NAMI has given to me.

The cookbook has just been published, and it's fabulous! Not only is it fun to recognize names of friends who also sent in recipes, but it's great to flip through and find an extraordinary number of tempting goodies that are all calling to me at once. I want to make this appetizer, that soup, this other entree, and - of course! - desserts.

How to choose? What to choose? Well, for once - an exceptional rarity, given my famous indecisiveness! - this was easy. I needed a dessert recipe to serve for an evening of watching football. It needed to be quick, easy, and a sure-fire hit. And if I could make something from a friend's recipe, even better.

And so, I chose Nikki's Banana Cake with Peanut Butter Frosting because ... well ... what could be better? "Banana," "cake," "peanut butter," and "frosting" - some of my very favorite words in the English language! I did toss in a few chocolate chips, just 'cause. Do you really need a reason to justify chocolate chips?

If you'd like a copy of Whatever It Takes: NAMI Metro Cookbook, please let me know; I'll put you in touch with Nikki for ordering. The book costs an amazingly reasonable $10 plus $3 shipping if you don't live in Ann Arbor. (If you live here, Nikki has very graciously offered to deliver the book personally.) Your contribution will help the branch which serves Oakland, Wayne, and Macomb counties - suburbs of Detroit, for those not 'round here.

But far more importantly, your contribution will help individuals who are my family, my friends, my neighbors, my community ... people who have illnesses that can be debilitating and disabling, but people who also have extraordinary abilities and unbelievable courage. Yes, sometimes a mental illness can impact a life severely; other times, you might never know someone has been diagnosed.

NAMI offers support, and it also seeks to fight the misconceptions - fears, confusion, ignorance, and stigma - that people diagnosed with mental illness can often face. One of my own personal pet peeves in that regard, for example, is hearing the word "schizophrenic" when speaking of a person with schizophrenia - never, ever let someone's diagnosis be what defines a human being. And never set limits, presuming that a mental illness will prevent someone from living a full and fabulous life.

But I'll get off my little soapbox now, and go eat cake. Really good, moist cake with extra frosting - I couldn't resist!

Banana Cake with Peanut Butter Frosting
(slightly adapted from Nikki Fitlow's recipe)

Cake:

• 2 medium bananas
• 1/2 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon cinnamon
• pinch of kosher salt
• 1/4 cup butter, softened
• 1/4 cup sugar
• 3/8 cup brown sugar
• 1 egg
• 1/2 cup chocolate chips

Frosting:

• 2 cups Cool Whip, thawed
• 1/2 cup smooth peanut butter
• dusting of cocoa powder, if desired

Preheat oven to 350F. Grease an 8"x8" baking pan.

In a small bowl, mash together the bananas, lemon juice, and vanilla.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, combine the butter, sugar, and brown sugar; beat with an electric mixer for 1 minute. Add egg and beat on "high" for 2 minutes until very light and fluffy.

Add half of flour mixture, and beat on "low" until combined. Add bananas, and beat until combined. Add rest of flour mixture; beat until combined. Stir in chocolate chips.

Spread batter into prepared pan and bake for 30 minutes, until a tester comes out with just a few crumbs on it. Let cool completely.

Combine Cool Whip and peanut butter; spread over cake. Dust with cocoa powder, if desired.

Makes 9-12 servings, depending on serving size.

Frugal Floozie Friday: Revive

This toasty, creamy, gooey treat is the Nutella Bagel - Nutella and sliced bananas on a toasted cinnamon raisin bagel - that you can find at Revive, today's Frugal Floozie Friday feature.  A luscious snack, I've been craving it since the day I tried it.  At only $3.95, it falls well within our mandatory budget of only $5 per person, too ... that's pretty hard to resist!

But if you'd like to eat more nobly when you visit this bright and welcoming spot that offers light meals and snacks, then enjoy a creamy yogurt parfait - a sweet concoction of vanilla yogurt combined with lovely cut fruits and organic granola - that you can find for only $3.50.  It was rich and brightly flavored, a perfect size without either being too generous or causing me to wish it were larger.

Fresh fruit, bagels with cream cheese, a wide variety of pastries, breakfast sandwiches, and many beverages (coffees, tea, sodas, and smoothies) are also available for less than $5 each.  Many of these are provided by local businesses, too, from Mighty Good Coffee, Barry Bagels, Zingerman's Bakehouse, and the Pastry Peddler.

There's even a "create your own salad" option, starting with a base of $2.95 for greens and dressing; then you can choose from a wide variety of fresh options (priced individually) - vegetables, cheeses, proteins, nuts, fruits - to make your own unique dish.  Revive is very vegetarian- and vegan-friendly, and also serves beer and wine, which are 50% off from 3-6 p.m.

So stop by this bright, friendly, welcoming spot conveniently located on Central Campus to revive and refresh yourself with a treat or a beverage or a light meal.  You'll be so glad that you did!


Revive
619 E. University
Ann Arbor, MI 48109
734-332-3366
Monday - Friday:  8 a.m. - 9 p.m.
Saturday and Sunday: 10 a.m. - 9 p.m.



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Frugal Floozie Friday - Cuppy's Best Soulful Deli

I'd driven by so many times, yet had never managed to get to the small soul food restaurant on Michigan Avenue in Ypsilanti no matter how good my intentions were.  "I need to eat at that place."  "I should really stop by and pick up a little something to take home."  And yet, it didn't happen until just recently.  I always seemed to be whizzing down the road to some destination other than food.

So, I'm here to tell you: don't wait to go to Cuppy's Best Soulful Deli!  It offers generous portions of great food, homemade desserts, and fabulously friendly service.  Jeremy and I are so sorry that we didn't try it sooner.

Admittedly, many of the good ol'-fashioned dishes - smothered pork chops, ribs, catfish, oxtails, chitlins - cost more than our mandatory $5 per person Frugal Floozie Friday budget allows, unless you share them.  But Jeremy ordered a generous cheeseburger with all the trimmings for $3; it came with fries for an extra $1, and his bottle of water cost $1.  He hit the target perfectly.

I wanted a bit of variety, so I ordered two of the small (in name only) side dishes for $2 each: macaroni and cheese and collard greens.  Side dishes at Cuppy's are all vegetarian, as one of the owners doesn't eat meat.  Yes, even items that are normally cooked with pork products, such as black-eyed peas, are made without the usually traditional ingredient.

The collards were tender, not too salty, and ever so slightly sweet.  They were very good, and didn't even need hot sauce (though it was provided on the table).

The macaroni and cheese was ideal comfort food.  It was creamy, and the pasta practically melted on my tongue.  There were generous flecks of black pepper to add just a hint of zest, and the caramelized cheese on top complemented the rest of the dish perfectly.  Jeremy actually dared to tell me that he thinks Cuppy's mac 'n' cheese is better than mine!

We also ordered dessert because ... well, who needs a reason?  They call to you, tempting you, luring you in.  For only $3, you can happily indulge in your seductive sugar fix.

I picked the gorgeous, rich red velvet cake pictured above, and was even nudged to choose a corner piece featuring more of the creamy icing by a server after my own heart (and sweet tooth).  Jeremy thought the banana pudding sounded most enticing, and it was really an effort to restrict myself to only one taste of it. 

The pudding was as thick as frosting, lusciously decadent.  It featured generous slices of bananas and whole cookies that had softened into the perfect texture.  When Jeremy had finished, I'm not ashamed to admit that I scooped up the last remnants of this treat from the corners of the container.

Cuppy's is clearly enormously popular, as there were easily a dozen customers placing take-out orders while Jeremy and I sat and ate.  There is a small counter with stools, and also two larger tables; you're welcome to stay while you enjoy your food, which is brought out to you by exceptionally friendly staff members.

A great deal is the Early Bird Special for only $4.99, offered Tuesday through Friday from 11 a.m. to 3 p.m.  You can choose one of the following dishes for a great lunch: 4 wings, 1 pork chop, meatloaf, or 1 piece of fish, and each is served with a side dish and bread.  Or you could order a sandwich with fries, choosing among the chicken breast or the pulled pork.

As we paid for our lunch, Jeremy and I raved about the food.  A very nice man in the kitchen said, "Tell a friend."  I said, "I'll do better than that, I'll tell all of Ann Arbor!"

If you haven't yet been to Cuppy's, you must rectify your negligence.  You'll find excellent food cooked with love and served with smiles.  And you can eat very well for only $5 per person!

Cuppy's Best Soulful Deli
1396 E. Michigan Ave.
Ypsilanti, MI 48197
734-320-2577

Monday: Closed
Tuesday - Thursday: 11 a.m. - 9 p.m.
Friday and Saturday: 11 a.m. - 10 p.m.
Sunday: 12 - 7 p.m.

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The Lunch Room's Pie Party

The Lunch Room, a vegan food cart that is part of the fabulous courtyard array at Mark's Carts here in Ann Arbor, held a pie party last Wednesday evening to share samples of eight new dessert offerings.  The owners and staff have been incredibly busy during the off-season, devising new treats and temptations for their customers to enjoy once the cart re-opens on April 1.

The moment I saw on Facebook that there was an opportunity to sign up for the event, I staked a claim to two spots - one for Jeremy and one for me.  Of course, I didn't tell Jeremy that I was going to feed him a vegan meal; I merely invited him to eat pie for dinner!

The festivities were held in the normally spacious kitchen where the Mark's Carts vendors prepare their food.  But 60 lucky revelers were crammed into the room, happy and hungry, so the space was a bit cramped.  People sat on a few chairs and benches, stood in corners, and even sat on the floor; two of our hosts very sweetly brought stools for Jeremy and me to sit on as they watched us trying to balance our trays on our knees.  Because these were good, kind people who wanted to support a local business and celebrate the beauty of pie, everyone was gracious and cooperative.  It was a truly festive and friendly atmosphere!

But you're ready for me to tell you how wonderful the goodies were - I know!  So let me give you the tour of my tray, clockwise from top left:

- Apple-Raisin Cream Pie: The generous pieces of tender apple were perfectly complemented by the raisins, whose sweetness shone through a very light custard.  The streusel topping infused each bite with a hint of spice.  Zehnder's of Frankenmuth holds an annual contest for the best apple pie in Michigan, and Jeremy stated without hesitation that he believes this one could win it all!

- Key Lime Pie: #2 on Jeremy's list of favorites, the sweet-tart custard was blissfully free - as one would expect of a vegan pie featuring wholesome ingredients - of artificial colors or flavors.  The brightness of the citrus was intense and refreshing.  It pains to me to say that Jeremy doesn't ordinarily like citrus desserts - including one of my very favorites, lemon meringue pie.  But he loved this!

- Strawberry and Kiwi Tart: Jeremy's favorite, featuring luscious fresh fruits, a perfect crumbly shortbread crust, and a rich almond-flavored custard.  The piece shown above does not, unfortunately, do justice to how gorgeous the dessert looks when first presented, with the colorful fruits arrayed like the stained glass in a cathedral's rose window.  One could say that the tart was too beautiful to cut, but it was even better to eat it than to admire its physical attributes!

- Cherry Pocket Pie: Featuring gorgeous bright red fruit and a beautifully flaky crust, this was a delicious sweet-tart treat showcasing the fabulous cherries that our state is so proudly known for.  This adorable square of pastry tied for first as one of my very favorites, and would be perfect packed in a lunch bag or a picnic basket.

- Sweet Potato Pocket Pie: Sweet and spicy, with a filling that was mostly smooth but still offered texture from tidbits of perfectly tender sweet potato, this hand-held pie was substantial and filling and delicious.

- Berry-Ginger Pocket Pie with Lemon Glaze: My other favorite, showcasing intensely colored fruits that were perfectly enhanced by the brightness of the lemon glaze.  The flavors were so vivid!  And one thing I particularly liked about the pocket pies was the charm of their rustic beauty, as the generous fillings seeped out of the tender crust and teased with just a hint of the delicious promise within.

- Chocolate Banana Cheesecake: Dense and rich, the banana flavor shone through and was ideally complemented by the chocolate.  As a native New Yorker, I prefer my cheesecake to be drier rather than pudding-like; The Lunch Room got the texture just right.

- Chocolate Raspberry Tart: Sultry and seductive, with a sharpness from the raspberry flavor shining through the richness of the chocolate custard, this tart was creamy and decadent.

Our charming hosts for the evening were The Lunch Room's owners Bill Shea and Phillis Englebert, who had worked tirelessly with their staff to prepare for the party and yet were vivacious and enthusiastic all evening.  They offered warm welcomes, huge smiles and big hugs for everyone.

I offer rounds of applause to Bill, Phillis, The Lunch Room staff, and everyone who played a part in the pie party.  Jeremy and I can't thank you enough for welcoming us to eat pie for dinner ... and wonderfully delicious pies, too, which had clearly been made with great care and love.

Until April 1, when we can indulge in all of your wonderful dishes and baked goods again!

Banana Nutella Cake with Coffee Glaze

At work the other day, a vision came into my head. Not one of those religious visions I was taught about in Catholic school! Rather, it was a vision of food ... specifically of cake.

A banana cake.

A cake made with Nutella.

A cake with a coffee glaze.

I wasn't quite sure how these pieces would fit together, but it was clear that this vision had to be realized. And so, over the weekend I baked.

I took a basic cake recipe which is very adaptable. I took a perfectly ripe banana, and I bought a jar of Nutella because ... ahem ... the last jar I had seems to have disappeared. I didn't bake with it, I didn't use it as a frosting. I'd be ashamed to admit that I simply finished it off ages ago with a spoon, but I know I'm not the only one who indulges that way!

But I digress ....

I didn't need to do a lot of research through various recipes, trying to configure how my cake would be created. Instinctively, I just knew that the basic batter need to be mixed with the key ingredients, swirled, topped with a crunchy streusel, and then given the final crowning glory of a glaze.

So, that's what I did.

And the end result was so moist, so seductively delicious! Each flavor shone, and yet each also complemented the others.

Sometimes inspiration strikes, and things are just meant to be ....

Banana Nutella Cake with Coffee Glaze

Cake:
1/4 cup butter, softened
1/2 cup sour cream
1 egg
3/4 cup sugar
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unbleached flour
2 generous tablespoons Nutella
1 medium banana, mashed

Streusel:
1/4 cup unbleached flour
1/8 cup sugar
1/8 cup oatmeal
1/8 cup ground almonds
1/8 cup butter, softened

Glaze:
1 cup confectioners' sugar
3 tablespoons prepared coffee, cooled to room temperature

Cake: Preheat oven to 350F. Grease an 8"x8" glass baking pan.

In a large bowl, combine butter, sour cream, egg, sugar, baking powder and baking soda; stir in the flour.

Remove 1 cup of the batter and place it into a medium mixing bowl; stir the Nutella into the remaining batter in the large bowl. Stir the mashed banana into the batter in the medium bowl.

Spread the Nutella batter into the prepared baking pan.


Carefully spread the banana batter over this, then use a knife to swirl the batters together.



Streusel: Combine the flour, sugar, oatmeal and almonds in a small mixing bowl. Use a fork to mix in the butter until the mixture is crumbly. Sprinkle the streusel over the top of the cake.


Bake the cake for 35-40 minutes until a tester inserted into the center comes out clean. Let the cake cool completely.

Glaze: Combine the coffee and the confectioners' sugar, stirring until smooth. Drizzle over the cake, then let the glaze set. Cut and serve.

Makes 8-12 servings.

Tropical Granita

Although I adore banana bread, I get tired of it being virtually the sole option for using up overripe bananas. I have an astoundingly low boredom quotient - I want variety, particularly in my food!

In a moment of great serendipity, not only did I happen to have bananas on the verge of becoming mush, but I also had a pineapple that had been staring at me for quite some time and I had a tidbit of mango sorbet taking up space in the freezer.

Well, let's just throw everything into the blender, shall we, rather than letting any of it go to waste!

And that's precisely what I did. But instead of drinking it as a smoothie - which is a perfectly valid option - I froze it and turned it into a granita, the perfect sweet and cool dessert for a hot July day.

Ideally, I'd have been available every 30 minutes to stir and scrape the granita so that it didn't form ice chunks. But then I wouldn't have been enjoying lunch with friends; and I wouldn't have been playing Mah Jong with the "bubbes" (inspiring women in their 80s and 90s) who have adopted me and invited me into their regular weekly game, teaching me about strategy and about life over the course of the afternoon.

Personally, I rather liked this with a bit of iciness to it; but the choice is yours as to how much work you want to put into it. It's July, it's hot, it's time for vacation ... there's a reason they call these the lazy, hazy, crazy days of summer!


Tropical Granita

2 cups fresh pineapple chunks
3 medium bananas, very ripe, peeled
1 cup mango sorbet, softened
1/2 cup pineapple juice

Place everything into a blender and whir until smooth. Pour into an 8" square metal baking pan and freeze for 6 hours or so; scrape every 30 minutes if you want to, but don't feel obligated.

Makes 3 generous cups.

Vanilla Cakes with Caramelized Bananas

I recently won a lovely "swag bag" from my very good blogging buddy Angela, of the always inspirational Foodie Road Show. She had attended the BlogHer Food '11 conference in Atlanta, and decided to share the wealth with those of us who'd been unable to go.

And just what goodies did I receive?


- Nordic Ware's The Great Cupcake Book: Exquisite Cupcake Recipes for Year 'Round Baking

- Salty Sweets: Delectable Desserts and Tempting Treats with a Sublime Kiss of Salt, by Christie Matheson

- and a 3-ounce bar of Scharffen Berger Mocha 62% Cacao Dark Chocolate with Freshly Roasted Coffee

Sigh ....

So, of course, I had to put my new cookbooks to use. For a food/cooking/baking enthusiast like lil' ol' moi, this was like having a new toy!

It took a considerable amount of effort to determine where, precisely, to start with this project. The peanut butter frosting was calling loudly; no cake or brownie or other vehicle necessary, merely the frosting.

Perhaps some butterscotch pudding? I had already devoured a sufficient quantity of whipped cream on National Strawberry Shortcake Day, and feel quite certain that my arteries are still groaning under the strain of it; so I didn't think that another indulgence in cream was particularly warranted.

And then I settled upon one recipe from each book, which would then be combined into one luscious dessert.

I baked the cupcake portion of the Bostom Cream Cupcakes from the Nordic Ware book, and topped them with the Caramelized Bananas which would normally be part of the filling in the Oatmeal-Crusted Banana Tart featured in the book about sweet treats.

This doesn't, admittedly, make for the most colorful dessert. And yet, it is utterly delectable without being too sugary. I had thought that a dab of whipped cream might be warranted, but found that this was actually unnecessary when I tried it. (Oh, the things I do for my readers, eating my way through variations on recipes until finding just the right one to share with you!)

The cakes are tender and moist even before being drenched in the caramel syrup, and their flavor shines through independently. The bananas almost taste as though they've been touched with a hint of rum (which would not be an ill-advised contribution to the cause!), and the brown sugar develops a rich, burnished depth of flavor from being melted and boiled.

These are a lovely, light dessert for a summer evening.

Cupcakes:
1/2 cup unbleached flour
1/2 teaspoon aluminum-free baking powder
1/3 cup sugar
pinch of kosher salt
1/4 cup skim milk
2 tablespoons butter, melted
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 350F. Line a muffin tin with 4 paper liners.

In a large bowl, combine the flour, baking powder, sugar and salt. Combine the milk, butter, egg and vanilla; pour into the flour mixture and stir just until combined.

Divide the batter among the lined muffin tins, and bake for 20 minutes until a tester comes out clean. Let cool completely.

Caramelized Bananas:
3 tablespoons butter
3 medium bananas, peeled, sliced into 1/2"-thick rounds
1/4 cup light brown sugar
pinch of salt

Melt the butter in a large skillet over medium heat, then add the bananas to the skillet in a single layer. Sprinkle the bananas with the brown sugar and salt.

Raise the heat to medium-high and cook the bananas for 3-4 minutes, turning them once about halfway through, until the sugar is caramelized.

To assemble: Remove the papers from the cupcakes, and place one cupcake onto each of 4 dessert plates. Pour the caramelized bananas over the cupcakes, and serve.

Makes 4 servings.

Elvis Doughnut Sandwiches

I have often been told that I'm a tad perplexing, as I tend to engage in behaviors that are antithetical to each other.

I love to learn languages and to study other cultures; I long to eat my way through Europe and want to shop in the souks of Morocco before I die ... and yet, I'm completely and utterly terrified of flying and am rather a homebody.

I was once accused of being an "intellectual snob" with a low boredom quotient (not ADHD), someone who can usually do The New York Times Sunday crossword puzzle in a couple of hours ... and yet, I adore such admitted drivel as the Disney Princess movies.

I have a bit of an OCD for order, wanting everything in its proper place and straightening deposit slips at banks or packets of gum in the checkout aisle at the grocery store ... and yet, my car is such a mess that it still looks as though I'm toting 8-year-old Cub Scouts around despite Jeremy now being 20.

Suffice it to say that I can be unpredictable and contradictory ... :)

And what prompted this little episode of reflection and confession???

I was told last week that my behavior is striking with regard to money. "You will give anything you have to anyone. And yet, you shop like you're stingy at thrift stores and by buying Manager's Specials that are on sale because they're approaching their expiration date." Just call me the Frugal Floozie!

I give blood, and I'll one day donate my organs and tissues. I'll give you food; and if I've got it, I'll give you money if you need it. But how can I have anything to give to my loved ones in need or to my favorite causes if I'm not careful with my resources???

This then reminded me of a recipe I created when I was first separated before my divorce. I had bought a box of doughnut holes for a whopping 50-cents just before their "sell by" date, preparing myself for impending frugality and a presumed lack of money. They were kinda stale ... not ideal, even for soothing a wounded soul just looking for a fix.

What to do, what to do???

I dunked them in chocolate. I rolled them in toasted coconut. Everyone loved them!

Then I saw that Better Homes and Gardens magazine's monthly contest was seeking hand-held desserts. Well, it seemed utterly ridiculous to enter such a silly thing, but why not??? It cost nothing to do so.

And it turned out to be a $250 Honorable Mention called "Doughnut Delights"!!!

So, the lessons here???

Never pass up a good sale.

Never waste food.

And, as the Psychedelic Furs sing in "Love My Way": "You can never win or lose, if you don't run the race" -- my personal motto for life which I hold deeply in my heart.



But, I digress. In fact, I've taken you on such a long and meandering path here that I should have told you to wear comfortable shoes and bring a canteen of water!

Back to more soul soothing and another box of Manager's Special doughnuts ... and a price hike up to 69 cents -- sheesh, inflation in 4 years!!!

Anyway .... I had these plain doughnuts, and ate half of the dozen just as they were. But later on, it was time to glamourize them a bit.

Again, what to do, what to do???

Peanut butter and banana.

I sliced the doughnuts open. A schmear of peanut butter, a bit of mashed banana ... a new version of the famous Elvis sandwich!

Addictive little things, these are. I might have added a drizzle of honey if I'd had any, but they were really quite satisfying without it -- sweet, gooey, with just a hint of protein to counter the sugar. I can also see that these would be fabulous with chocolate-coated doughnuts ... oh, man!

Gonna have to try that version, 'cause I've got some more soul soothing to do after making a very necessary decision ....




Elvis Doughnut Sandwiches

4 small, plain doughnuts
1/3 cup peanut butter
1 medium banana, mashed

Carefully slice the doughnuts in half, and lay them out on the countertop.


Shmear some peanut butter on each doughnut half.


Divide the mashed banana among half of the doughnut halves.


Press one peanut buttered-half and one banana-slathered half together to make a sandwich, repeating with the remaining doughnuts.


Makes 4 sandwiches.



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Elvis Muffins

We all know of Elvis Presley's affinity for peanut butter and banana sandwiches. I make a pretty mean version of that -- spread some honey on the bread first, then some peanut butter, then a mashed banana; put it all together, spread butter on the outside of the bread, and fry it up like a grilled cheese sandwich.

Warm, gooey, sweet, with just a little bit of protein to delude a girl into thinking that it will balance out the carbs and sugars -- ha!!! Jeremy loves them ... LOVES them. I haven't made these for a long, long time; I might have to indulge him, to make up for the extra hours at work these days. Yes, I can buy his affection with food.

One of the ways that I cope with stress is to cook and to bake. Other people rely upon drive-thrus and take-out when life gets busy; I decompress in the kitchen. And the other day, I had some bananas to use up. But instead of making plain ol' banana bread, I made Elvis Muffins.

I'm sure you can already guess the primary ingredients in these beauties: peanut butter and banana. But there's whole wheat flour to make them more nutritious, and a sprinkling of honey-roasted peanuts on top "just 'cause."

They're easy to make, they were apparently quite the hit with Tom's co-workers when he brought some in to share, and the house smells amazing as they bake. These muffins are just "A Big Hunk o' Love."




Elvis Muffins

1/4 cup butter
1/4 cup smooth peanut butter
1/2 cup brown sugar
2 eggs
3 medium bananas, mashed
1 cup unbleached white flour
3/4 cup white whole wheat flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup honey-roasted peanuts, chopped

Preheat oven to 350F. Fill a 12-cup muffin tin with paper liners.

In a large bowl, combine the butter, peanut butter, and brown sugar. Stir in the eggs, one at a time. Stir in the bananas. Add the white flour, whole wheat flour, baking powder, baking soda and salt; mix well. Divide batter among the lined cups. Sprinkle tops of muffins with the chopped peanuts.

Bake for 25 minutes or so, until a tester comes out clean.