Deconstructed Un-Stuffed Shells

While meandering up and down the aisles at the grocery store the other day - something, as you can well imagine, I do with significant frequency! - I saw that small pasta shells were on sale: $1 for a one-pound box.

Well, I'm a pretty frugal girl. I had to bring some home with me.

Now, I love stuffed pasta shells, filled with rich ricotta cheese and smothered in a lively tomato sauce. But as much as I love to bake from scratch, shell peas, or pit cherries, I don't want to fuss over shoving spoonfuls of the cheese into a giant pasta shell that's modestly trying to keep itself closed. Too much bother. And I don't want to wait for my dinner while it bakes, either, especially when I'm really hungry after a long day of work and errands.

So it occurred to me that I could cook up these smaller shells, top them with the sauce, and just plop a dollop of cheese on top - all the same great flavors, none of the tedious work!

The zesty sauce enhanced the sweetness of the cheese, and the creaminess of the cheese complemented the warmth of the sauce. It was a perfect easy dinner that seemed far more luxurious than its simplicity would normally offer ....

Deconstructed Un-Stuffed Shells

• 2 tablespoons extra-virgin olive oil
• generous pinch of red pepper flakes
• 1/4 teaspoon Italian seasoning
• 1 small onion, chopped fine
• 1 large clove garlic, minced
• 6 medium tomatoes, chopped
• 1/2 cup red wine
• pinch of kosher salt
• 1 pound pasta shells, prepared according to package directions
• 1/3 cup Ricotta cheese
• 1/3 cup Cottage cheese
• Parmesan cheese, for serving

In a large skillet, heat oil over medium heat. Add red pepper flakes, Italian seasoning, onion, and garlic; cook, stirring occasionally, for 2 minutes. Add tomatoes, wine, and salt; bring to a boil over medium-high heat, and cook for 5 minutes, until most of the liquid has been absorbed.

Place the prepared shells onto a serving platter, and spoon the sauce over them. Stir together the Ricotta cheese and Cottage cheese; place a dollop onto the center of the sauce, then sprinkle with Parmesan cheese. Serve immediately.

Serves 4 generously.

Beef Stroganoff - Progresso Recipe Starter

I received a very generous gift last week, that couldn't have come at a better time. Progresso has a new line of products, called Recipe Starters; they're prepared sauces which only need the addition of meat, vegetables, maybe a pinch of this or that ... et voilà! Dinner is served.

In the height of the final crush at work before the High Holidays (Rosh Hashanah, which just ended last night, and the upcoming Yom Kippur and Sukkot), I've worked long hours and 6-day weeks. Dinner has not exactly been a priority! Potato chips and blue cheese dip had become standard fare. Yeah, I know better; I have lots of fruits and vegetables on hand, I have a beloved crockpot ... it just wasn't happening.

So along came the big box of dinner assistance - yay!!! I sauteed, chopped just a bit, stirred, and sat down to a lovely hot dinner of Beef Stroganoff. Jeremy helped me to polish it off, and we both ate very well with minimal fuss.

I still love my chips 'n' dip, but a hearty, substantial meal was really, really nice ... :)


Our giveaway winner for tickets to Saturday night's CRUSH Birmingham, the fundraiser for The Children's Leukemia Foundation of Michigan, is Paul Kittle - Mazal Tov!!!


Check 'em out on AnnArbor.com:
Yesterday: Brown Sugar Baked Bananas
Today: Raspberry Coffee Cake


Beef Stroganoff à la Progresso

• 1-1/4 pounds ground beef
• 1 large onion, chopped
• 6 roasted garlic cloves, chopped
• 8 ounces small white mushrooms, sliced
• 1 18-ounce can Progresso Recipe Starters Creamy Portabella Mushroom Cooking Sauce
• 2 teaspoons kosher salt
• pinch of freshly ground black pepper
• 2 tablespoons Dijon mustard
• generous splash of Tabasco sauce
• 3/4 cup sour cream
• prepared noodles, for serving

In a large saucepan, brown the ground beef over medium heat; drain.  Add the onion, garlic, and mushrooms; saute until vegetables are tender.

Combine Progresso cooking sauce, salt, pepper, mustard and Tabasco sauce; pour over ground beef and cook for 10 minutes over medium-high heat, to thicken sauce a bit.  Stir in sour cream and cook 5 more minutes.

Place noodles onto a serving platter, then top with stroganoff.

Serves 4-6.

Sweet-Tart Grilled Strawberries and So Much More at Berry Fest

I recently received a lovely email from Whole Foods Market, inviting me to enjoy some beautiful organic berries and encouraging me to share the bounty:

"Summer means getting together with friends and loved ones to celebrate longer days, warm (sometimes too warm!) weather and relaxed schedules. At Whole Foods Market, it’s also a time that we rejoice in the fresh goodness of organic berries .... (We're) celebrating organic blueberries, blackberries, strawberries and raspberries, and we’d like to invite you to join in on the fun by hosting your own berry bash!"  (Note: To that end, Whole Foods very graciously provided me with a gift card to help purchase supplies.)

Well, how could I refuse such a charming offer?  I adore berries, and I'm always happy to feed my family and friends.  Count me in!  I've been to Baconfest, then BRU Fest ... the time had come to be the hostess with the most-est for Berry Fest!

I didn't want to just make strawberry shortcake, although I love it; I wanted to expand beyond the expected.  At the same time, though, I didn't want to make anything overly complicated or exotic; rather, I wanted to serve dishes that would let the berries shine, and dishes that are easy enough to make that you can enjoy your berry fest after a long day at work or a busy weekend full of chores and errands.  I also wanted to be sure there were treats to enjoy even on those days when it's just too hot to cook.

And so, I devised the following menu:

Appetizers:
Mini Toasts with Goat Cheese and Fresh Blackberries
Blueberry Sausage Puffs with Raspberry Honey Mustard Dipping Sauce
Antipasto Platter featuring salami, cheeses, and Pomegranate Molasses-Basted Grilled Strawberries

Entree:
Blackberry-Fig Marinated Grilled Chicken with Spiced Blueberry BBQ Sauce

Salad:
Greens 'n' Grains Salad with Fresh Blackberries

Desserts:
Strawberry-Rhubarb Streusel Bars
Pizelle S'mores with Toasted Marshmallows and Smashed Raspberries

I also served raspberry iced tea and a bottle of raspberry-lemon sparkling water - easy but delicious beverages to complement the theme du jour.  And to keep the drinks cold, I offered ice cubes that had raspberries frozen into them, for flavor and for color.

Today, I'm offering recipes for the appetizers; the rest of the week will be devoted to the other delicious dishes.  Enjoy the bounty!

Mini Toasts with Goat Cheese and Fresh Blackberries

Jeremy really enjoyed these, telling me that the flavors of the cheese and the berries complemented each other perfectly.

1 6-ounce package Chevrie Fleurie organic soft-ripened goat cheese, at room temperature
16 Whole Foods 365 brand mini toasts
16 organic blackberries

Slice the cheese into 16 pieces, placing one slice onto each piece of toast; top with a blackberry.

Makes 16 toasts.

Antipasto Platter featuring salami, cheeses, and Pomegranate Molasses-Basted Grilled Strawberries

Everyone loved the cheeses and the salami, but they raved about the strawberries - "I didn't know you could grill strawberries," "This really brings out the sweetness in the fruit," and "The glaze really brightens the flavor of the strawberries."  I had wanted to serve something other than the usual olives, and was thrilled that the skewered berries were such a hit!

favorite meats - I served Fiorucci brand all natural hard salami
favorite cheeses - I served Seaside English Cheddar, Fontina, and a blueberry-studded Wensleydale
16 organic strawberries
2 tablespoons pomegranate molasses

Arrange meats and cheese in slices or cubes on a plate, leaving room for the strawberries.

Thread 2 strawberries onto skewers (so they don't just spin on one stick).  Preheat grill to medium-low, then place skewered strawberries onto grill.  Cook for 2-3 minutes per side, basting with the pomegranate molasses, just until slightly caramelized.  Place strawberries onto antipasto platter and serve.

Serves 6-8.

Blueberry Sausage Puffs with Raspberry Honey Mustard Dipping Sauce

I used the blueberry-flavored sausage to keep with the party's theme, but any flavor of sausage could be used for these simple, elegant, and delicious hors d'oeuvres.

Puffs:
1 17.3-ounce package of Pepperidge Farm puff pastry
8 links Whole Foods uncooked blueberry country maple breakfast sausage
1 egg
1 tablespoon water

Preheat oven to 400F.  Lightly grease a baking sheet.

One at a time, roll each of the 2 sheets of dough on a lightly floured surface until it is just over 12"x12"; trim rough edges.  Cut dough into 4 quarters.

One at a time, lay a sausage link onto one piece of dough, at the closest edge to you; roll up, pinch dough to seal.  Cut into 8 pieces and place the pieces onto the prepared baking sheet, cut side up, leaving 2" space between puffs; repeat with remaining dough and sausage.

Combine egg and water; brush lightly over pastries.  Bake for 15 minutes until puffed and golden and sausage is cooked.

Raspberry Honey Mustard:
1/2 cup organic raspberries
4 tablespoons Whole Foods 365 brand organic honey mustard
2 tablespoons buckwheat honey

Place raspberries into a small bowl; mash thoroughly with a fork.  Stir in mustard and honey.

To serve:  Place sausage puffs onto a serving plate, and offer with a bowl of the dipping sauce.

Makes 64 puffs and about 1 scant cup sauce.

Drambuie Butterscotch Sauce

I made a simple but rich sauce recently, because I wanted something more enticing than just plain ol' ice cream.  Since it wasn't accompanying anything - cake, pie, etc. - the ice cream needed a little bit of dressing up.

I didn't have any chocolate in the house, for some inconceivable reason; but I was in the mood for a change from that routine anyway.  Butterscotch was calling to me ... fairly loudly, too.  I had brown sugar, butter, vanilla, and half-and-half.  I even had corn syrup - not an ingredient I want in my peanut butter or any other of the myriad foods it sneaks into, but one which contributes to the right consistency in this recipe.  I was all set.

And then I had a flash of brilliance: Drambuie, a liqueur made with whiskey, honey, and spices.  A little splash of Drambuie would make this such a sophisticated treat!

Put the ingredients in a saucepan, boil, chill - that's it!  So this sauce is ideal if you get short notice about company coming over, or if you just have a craving for something a little special.

This sauce didn't even need the ice cream ... just a spoon is all that's required.

Drambuie Butterscotch Sauce

• 2/3 cup brown sugar
• 1/3 cup light corn syrup
• 1/4 cup Drambuie
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/4 cup half-and-half

Bring sugar, corn syrup, and Drambuie to a boil over medium-high heat in a small saucepan; stir constantly and cook for 5 minutes; mixture will foam up.  Remove from heat, then stir in butter and vanilla.  Stir in half-and-half; mixture will clump a bit, then everything will combine and smooth out.

Place into a jar, cover, and refrigerate until cold; the sauce will thicken.  Can be warmed up slightly to serve over ice cream, cake, fruit ... whatever strikes your fancy.

Makes about 1 cup.

Chicken Baked in Spiced Mango Sauce

I received a great marketing gift last week: a case of Ataulfo mangoes, otherwise known as the Champagne variety, from the Whole Foods store down the road from where I work.  In addition to making what I must admit was a really lovely Gingered Mango Soup, my family and friends also ate a significant number of the fruits "as is," since they were perfectly ripe and so delicious.

But I couldn't just devour them all, tempted as I was.  So I devised another recipe to showcase the glorious mangoes.

Chicken can be prepared hundreds - thousands! - of ways, but still sometimes we get a bit tired of it. What, I thought, could add a bit of pizzazz to this plain ol' bird?

I didn't want to fry it ... I didn't want to curry it (often my first choice because I adore curry, so I needed to divert from my routine) ... I didn't want to just chop up the chicken and the mango and make a salad.  Hmmm ...?

I decided to cook the mango with some spice, to infuse a sauce with extra flavor and zest.  Then I merely poured it over browned chicken and baked it to caramelize the sauce a bit.  This was a fast, fabulous meal that was easily prepared after work, and it was even better than I'd hoped for!  It sounds so simple, but this dish really is exceptional.  It was fork-tender, and the flavors were vivid.

Sweet, spicy, succulent ... what great adjectives to use in describing dinner!

Chicken Baked in Spiced Mango Sauce

4 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
1/2 teaspoon red pepper flakes
1 small onion, chopped
1 cup ginger ale
1/4 cup pomegranate molasses
2 mangoes, peeled, seeded, chopped
2-1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon freshly ground black pepper
2 tablespoons brown sugar

Preheat oven to 425F.  Grease a medium casserole dish.

In a large skillet, heat 2 tablespoons oil over medium heat.  Add 1 teaspoon salt, the red pepper flakes, the onion, ginger ale, pomegranate molasses, and mangoes; bring to a boil and cook for 5 minutes.  Transfer to a blender and puree.

Season the chicken on both sides with the remaining salt and the pepper.  In the same large skillet used for the sauce, heat the remaining oil over medium heat.  Brown the chicken for 5 minutes per side, cooking it in batches if necessary.

Place the chicken into the casserole dish, pour the sauce over it, and sprinkle the brown sugar over the top.  Bake for 30 minutes until sauce is bubbling.

Serves 6-8.

"Chopped" Challenge - Meatballs in Mole Sauce with Swiss Chard

It's Day 2 of my "Chopped" challenge, in which I had asked my blog readers to suggest ingredients that I would then have to use in creating an appetizer, an entree, or a dessert.

My fabulously wonderful blogging buddy Jenn, of Jenn's Food Journey (who guest posted about Runza Bites in honor of the Michigan-Nebraska game this past fall), took me up on the project with the following dare:


"Oh my gosh, what a great way to challenge yourself!! Wow, let's see.... I'll suggest dark chocolate in the appetizer round. :) Good luck!!!" 

Well, chocolate - of course! - is usually reserved for sweets.  I had visions of a rich and decadent mousse, of decorative chocolate drizzles tucked into whipped cream, of melting the lusciousness and sprinkling it with lovely little tidbits like glaceed cherries and candied orange peel to make small and sophisticated candies.

But while those would have made exceptional desserts, they didn't qualify as appetizers, did they?

So then my mind meandered down to Mexico, where dark chocolate is a regular ingredient in savory sauces.  I, myself, have been known to toss chocolate into chili, so this wasn't too far-fetched to me.

I started to do some research, and found the following information about pipián sauces, which are a type of mole, at bellaonline.com:

"A pipián is a sauce thickened with ground seeds or nuts and Mexican food at its most historical and authentically pre-hispanic. It belongs to the family of the great 'moles' of Mexico, and while the actual word mole, derived from the Aztecs’ Náhuatl language, simply means sauce, today it is almost invariably a sauce containing chillies .... (This sauce is) richly flavoured with spices and dried chillies, and further enhanced by the acidity of tomatoes or tomatillos."

I also found this on Wikipedia:

"The term mole is most often associated with thick, dark, brownish-red sauces, but the term is really more general than that ....  Pipian is a type of mole which mostly consists of ground squash seeds. It does not contain chocolate (though other moles do) ... (and is) served with poultry and pork, and sometimes with fish or vegetables."

And so, armed with this information as well as a tendency to put my own spin on foods by respecting tradition but tweaking it a bit, I started to create my dish.  Some pepitas would be necessary ... some peppers, perhaps chipotles in adobo sauce ... some tomatoes ... and don't forget the requisite chocolate!

I somehow had a notion about wanting to serve something small, like meatballs, rather than strips of meat; but I also didn't want to just serve boring ol' rice, or stuff the filling into a tortilla that would just be a drippy mess with the sauce.  Some red chard looked gorgeous at the market on the day I did my shopping, and so it became the accompaniment.  (Yes, that really is how it works sometimes in my brain - no plan, just whatever strikes my fancy!)  It definitely paired well with the sauce and with the pork.

Jenn loves both spicy food and her signature sauces.  So I tried to stay true to her spirit with these tender meatballs and their fabulous accompaniments.

Meatballs in Mole Sauce with Swiss Chard

Sauce:
1 tablespoon oil
1 tablespoon cumin seeds
1/2 cup roasted, salted pepitas, coarsely ground
1 15-ounce can tomato sauce
1/4 cup chipotle peppers in adobo sauce
1 teaspoon kosher salt
1/3 cup beer
2 ounces dark chocolate, chopped

In a large saucepan, heat the oil, cumin seeds, and pepitas over medium heat; cook for 5 minutes, stirring occasionally.  Combine the tomato sauce and chipotle peppers in a blender; puree until smooth, then pour into the saucepan.  Stir in the salt and beer; bring to a boil.  Turn heat down to "low," then stir in the chocolate until melted.

Meatballs:
1 pound ground pork
1 medium scallion, finely chopped
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon kosher salt
pinch of freshly ground black pepper
1/2 teaspoon chili powder
1 tablespoon oil

In a large bowl, combine pork, scallion, parsley, salt, pepper, and chili powder; combine well.  Form generous 1" meatballs.  Heat the oil in a large skillet over medium-high heat; add the meatballs and cook for 6-7 minutes until well browned on all sides and slightly firm.  Carefully add the meatballs to the simmering sauce, cover, and cook for 30 minutes.

Swiss Chard:
1 tablespoon oil
8 ounces red Swiss chard, torn into strips
pinch of kosher salt

Heat the oil in a large skillet over medium-high heat.  Add the chard and the salt; cook just until wilted.

To serve: Place the chard onto a serving platter.  Top with the meatballs and the sauce.

Serves 6 as an appetizer.

Neeps 'n' Tatties with Drambuie Sauce for Robbie Burns Day

Last year, my Robbie Burns Day post about Scottish Oatmeal Shortbread was selected as one of the "Best of the Blogs" for January 25, 2011 by the prestigious Food News Journal - a huge thrill!  That's a hard act to follow, I have to admit.  But I think I may have done it today with this traditional dish - Neeps 'n' Tatties.

"Neeps" are turnips and "tatties" are potatoes.  Boil 'em, mash 'em ... good, simple, hearty fare for a bitter winter's day.  To translate, so to speak, what Robert Burns - the national poet of Scotland, born on January 25, 1759 - wrote in Up in the Early Morning, "Cold blows the wind from east to west."  Warmth and comfort are what we seek these days.

But why not dress up this basic dish with a bit of glam from Drambuie, "A secret elixir of herbs, spices and heather honey, crafted with aged Scotch whiskies"?  Why make a boring gravy with broth if I could celebrate my heritage - one-quarter Scottish, and my maternal grandmother was proud to be descended from the Rob Roy MacGregors - with a more flavorful addition?  The Drambuie's sweetness is a nice balance to the sharpness of the turnips; and potatoes, of course, are perfect with virtually any gravy.

Robbie Burns is usually honored on his birthday with Burns Suppers featuring the dreaded haggis - sheep innards (heart, liver, lungs) mixed with oats, onions, and spices and then cooked in a sheep's stomach.  Even if I could find all of the ingredients, I can assure you I have no interest in serving anything this authentic for the celebration!

But neeps 'n' tatties is not only fun to say, it's a delicious dish to eat since "I'm sure it's winter fairly."


Up in the Early Morning (1788)


Cauld blaws the wind frae east to west,
The drift is driving sairly;
Sae loud and shill's I hear the blast-
I'm sure it's winter fairly.

Up in the morning's no for me,
Up in the morning early;
When a' the hills are covered wi' snaw,
I'm sure it's winter fairly.

The birds sit chittering in the thorn,
A' day they fare but sparely;
And lang's the night frae e'en to morn-
I'm sure it's winter fairly.


Neeps 'n' Tatties with Drambuie Sauce

Potatoes:
1 pound Yukon Gold potatoes, cut into 1" pieces
2 tablespoons butter
1/2 cup milk
pinches of kosher salt and freshly ground black pepper

Fill a medium saucepan with salted water and bring to a boil.  Add the potatoes; boil for 10-15 minutes, until tender.  Drain the potatoes and mash with the butter, milk, salt and pepper.  Place onto a serving dish.


Turnips:
1 pound turnips, peeled, cut into 1" pieces
2 tablespoons butter
3 tablespoons milk
pinches of kosher salt and freshly ground black pepper


Fill a medium saucepan with salted water and bring to a boil.  Add the turnips; boil for 5 minutes, until tender.  Drain the turnips and mash with the butter, milk, salt and pepper; place onto a serving dish.

Sauce:
2 tablespoons butter
2 tablespoons flour
pinch of kosher salt
1/3 cup Drambuie
3/4 cup milk


In a small saucepan, melt the butter over medium heat; whisk in the flour and salt, then cook for 1 minute.  Slowly add the Drambuie and the milk, whisking until smooth.  Cook for 5 minutes over low heat.


Serve the Drambuie sauce over the neeps 'n' tatties.


Serves 6-8 as a side dish.

Peach 'n' Pecan Parfaits

It's the end of summer, and there is tremendous bounty at the various farmers' markets - fruits and vegetables abound! Before the cold weather sets in - and sadly, we all know it will - we must relish this opportunity to indulge in fresh produce.

There is little in life as sensual as biting into a juicy peach, fragrant and luscious. But sometimes you just want to glam things up a bit, make them a bit more special or elegant.

And that's precisely what today's recipe is about. These parfaits, featuring gorgeous ripe peaches, showcase the fruit's sweetness but also offer flavors and textures to complement that, as well.

These treats are ridiculously easy to make, yet seem special enough for any occasion ... even just the end of a lovely summer day.

Peach 'n' Pecan Parfaits

4 peaches, pitted, chopped into 1/2" pieces
1 apricot, pitted, chopped into 1/4" pieces
1/3 cup sugar
1/4 cup white wine (I used Flip Flop Wines Riesling, a most generous marketing gift!)
8 pecan shortbread cookies
whipped cream, for serving

Place the peaches, apricot, sugar and wine into a small saucepan; bring to a boil over medium-high heat. Cook for 5 minutes or so, stirring frequently, until the sauce is pink-tinged and thickened. Remove from heat and let cool to room temperature.

Crush the cookies - not too fine, but no huge chunks either. Set out two wine glasses. Place 1/4 of the cookie crumbs into the bottom of each glass, and top with 1/4 of the peach mixture in each, spreading carefully. Place half of the remaining cookie crumbs in a layer over the peaches in each glass, then top that with the remaining peaches. Top with a generous dollop of whipped cream.

Serves 2 generously.

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.