Banana-Oatmeal Bread

I had a lot of bananas that were getting pretty ripe, so I searched for a recipe to try and use some up. And since it seems that most of the girls at work are now dieting or watching what they eat, I looked for a "healthy" or "low-fat" recipe. And I found this Banana-Oatmeal Bread at Myrecipes.com. I tweaked it a little bit, based on a couple of the reviews. Turned out pretty good, although finding the right amount of cooking time without burning it wasn't easy!

Ingredients:
1 cup brown sugar
7 tbsp vegetable oil [I used 5 tbsp]
2 large egg whites [I didn't use this]
1 large egg [I used 2 large eggs]
1 1/3 cups mashed ripe banana, about 2 large bananas [I used 3 large ripe bananas]
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon [I used 3/4 tsp]

Step 1: Preheat over to 350F.
Step 2: Combine sugar, oil, and eggs in large bowl; beat well.
Step 3: Combine banana, oats, and milk; add to sugar mixture, beating well. [I just added them directly to the sugar mixture and made sure to beat well]
Step 4: Combine flour, baking powder, baking soad, salt, and cinnamon; stir with a whisk.
Step 5: Add flour mixture to sugar mixture; beat just until moist. [I just added all the dry ingredients directly to the sugar mixture, beating until just mixed after every ingredient]
Step 6: Spoon/pour batter into a greased 9 x 5 inch loaf ban.
Step 7: Bake for 1 hour and 10 minutes or until wooden toothpick (or chopstick) comes out clean. [If you followed my version, I had to bake it for 50 minutes at 350F and then 40 minutes at 275F]
Step 8: Cool 10 minutes in pan on wire rack, then remove from pan and cool completely on wire rack.

My cooking time:
Prep: 20 minutes
Cooking time: 1 hour and 40 minutes (including cooling)
TOTAL TIME: 2 hours

I think it turned out pretty good. It's kind of dense (probably due to the exhorbitant amount of banana I used), but nummi all the same!

Baked Nian Gao

Nian Gao is also known as Chinese New Year cake. Although Chinese New Year is still quite a ways away, I've been wanting to try this recipe out for a while, and since I had all of the ingredients....here it is! Nian Gao is usually steamed, and optionally pan-fried afterwards. I've never heard of baked nian gao before, but there's a first time for everything, and this recipe looked quick and easy. I've always loved traditional plain Nian Gao, although it is frequently made with azuki (red) beans...which I'm not very fond of. I found this recipe at About.com; Baked Nian Gao.

Ingredients:
16 oz (1 box) Mochiko rice flour, plus a little extra for sprinkling on pan
1 stick (8 tbsp) of butter or 3/4 vegetable oil [I used butter]
3 eggs
2 1/2 cups milk [reviews said the recipe tended to be liquidy, so I used 2 cups]
1 to 1 3/4 cups sugar (depending on how sweet you want it)
1 tbsp baking soda
1 can red azuki beans [which I did not use]

Step 1: Preheat oven to 350F. Lightly grease 9 x 13 inch baking dish, and sprinkle flour over it.
Step 2: Mix all ingredients with an electric mixer for about 2 minutes [or hand mix with whisk until consistent throughout]
Step 3: Pour mixture into baking dish. **
**If using azuki beans, pour 1/2 flour mixture into dish, layer beans on top, then pour rest of mixture
Step 4: Bake 40-50 minutes, or until chopstick comes out clean.

Recipe cook times:
Prep: 5 minutes
Cook: 50 minutes
My cooking times:
Prep: 5 minutes
Cook: 40 minutes

I think it turned out okay, for the first time. I definitely overcooked it (it's slightly burnt), and I had it in for 40 minutes...but I made the grave mistake of not checking on it near the end. It definitely tastes good!!! It's kind of the consistency of cake, but a little stickier like mochi. I love it!!! I used only 1 cup of sugar, so it could be a little sweeter, but it's also fine the way it is. Next time I make this, I'll be sure to check it at 30 minutes; the cook time might be off because I didn't use beans.

Pineapple Upside-Down Cake

Dan has told me in the past that this is one of his favorite cakes. I must admit, I've never had it before...and it goes without saying I've never made it (or anything like it) before. But I shall boldy go where...I have never gone before... I tweaked a recipe I found in my Baking: A Commonsense Guide cookbook since I don't have a ring tin, so the recipe below is my version of the Pineapple Upside-Down Cake. It turned out pretty tasty, if a little on the dry side. Enjoy!!

Ingredients:
1 tbsp unsalted butter, melted
2 tbsp firmly packed brown sugar
1 can (at least 1 lb) pineapple rings in natural juice
4 oz (8 tbsp) unsalted butter, softened
3/4 cup granulated sugar
3 eggs
1 1/2 tsp vanilla extract
1 1/2 cup all-purpose flour
3 tsp baking powder

Step 1: Preheat oven to 350F.
Step 2: Lightly grease 8-inch round cake pan.
Step 3: Pour melted butter into base of the pan and tip to coat evenly.
Step 4: Sprinkle bottom of pan with brown sugar.
Step 5: Drain pineapple, reserving 1/2 cup of the juice.
Step 6: Cut the pineapple rings in half, arrange on the base (put one whole ring in the center).
Step 7: Beat the softened butter and sugar until creamy.
Step 8: Add eggs individually, beating well after each addition.
Step 9: Add vanilla extract, beat until combined.
Step 10: Fold in flour and reserved pineapple juice, alternating.
Step 11: Spoon mixture evenly over the pineapple and smooth surface.
Step 12: Baker for 35-45 minutes, or until a skewer comes out clean when inserted in the center.
Step 13: Leave in pan for 10 minutes, then turn out onto a wire rack to cool.

Cookbook times:  Prep: 20+ minutes, Cooking: 40 minutes
My cooking times:
Prep: 35 minutes
Cook/baking: 45 minutes + 10 minutes cooling
TOTAL TIME: 1.5 hours

Ingredients (minus eggs)

Step 6

Cream Cheese Snowball Cookies

Well...I tried something really new....and it turned out okay. Not great or stupendous, but okay. I found this recipe, Cream Cheese Snowball Cookies, on Allrecipes.com. It had many reviews, and most of them were positive (with a few suggestive revisions). The texture puts me off a little, but granted, it does kind of remind me of snowballs...very soft, fall apart easily. The taste is good, with a slight almond essence. If you try these out, let me know what you think!

Ingredients:
1 cup powdered sugar
1/2 cup finely chopped walnuts (optional) [I didn't use these, maybe it would have turned out better]
1/2 cup shortening
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup white sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour

Step 1: Preheat oven to 350F.
Step 2: Sift powdered sugar into a shallow bowl, mix in walnuts (if desired), and set aside.
Step 3: Beat shortening, butter, cream cheese, and sugar together in a bowl until mixture is creamy and thorougly blended.
Step 4: Mix in almond extract, vanilla extract, and flour; stir to combine.
Step 5: Scoop up dough by rounded tablespoons [I used my small scoop (PC)] and roll into balls.
Step 6: Place balls about 1 1/2 inches apart on ungreased baking sheet(s).
Step 7: Bake 6-10 minutes, or until cookies turn slightly golden at edges.
Step 8: Let the cookies cool for 1-2 minutes, then roll in powdered sugar while still a little warm.

Recipe's time estimate: 30 minutes
My total cooking time: 40 minutes

I think I'll try these again, but will use one or more of the suggestions people provided on Allrecipes.com. I'll post my revision and let you know how it goes! :)

Jessica's German Chocolate Cake

Yes....again with the German Chocolate Cake. Since there were some points to the last one that I didn't like (namely the runny frosting), I decided to combine a couple different recipes, thereby making my own!! MWAHAHAH! Ok...well, first off, this is quite a bit simpler than the other one (although not completely made from scratch...). Secondly, two thumbs up for the frosting, if I do say so myself.

Ingredients:

~Cake~

Betty Crocker's German Chocolate cake mix

~Filling~

2 egg yolks

3/4 cup sugar

3/4 cup evaporated milk

3 tbsp unsalted butter

1 cup shredded unsweetend coconut [I yet again had to use sweetened]

1 cup chopped pecans

1 tsp vanilla extract

~Frosting~

1 (8 oz) pkg cream cheese

1/3 cup confectioner's sugar
1/4 cup heavy whipping cream
1 cup semisweet chocolate chips

Cake
Step 1: Make cake according to package directions. If using two round cake pans, grease pan and put parchment paper on bottom of pans (this makes it a lot easier to remove the cake). I did this using two 8-inch round cake pans.
Step 2: While cake batter is baking, prepare filling and frosting.
Step 3: Let cake cool completely before assembly.

Filling
Step 1: Whisk together egg yolks and sugar.
Step 2: Whisk in evaporated milk, then butter.
Step 3: Cook over low to medium heat in medium saucepan, stirring constantly until the mixture thickens and lightly coats spoon (about 10 minutes). Do not let mixture boil. [If it bubbles slightly, it's OK]
Step 4: Remove from heat and stir in coconut, pecans, and vanilla.
Step 5: Transfer to a bowl and let cool completely.

Frosting
Step 1: Using microwave (or double boiler) melt chocolate.
Step 2: Add heavy cream; mix until smooth. Remove from heat, if using stove.
Step 3: In separate bowl, cream together sugar and cream cheese until smooth.
Step 4: Slowly add chocolate mixture. Mixture will thicken as it cools.

Assembly
Step 1: Place one cake on serving plate.
Step 2: Using half the filling (or appropriate amount depending on how many layers you have), spread on cake.
Step 3: Place second cake on top of filling.
Step 4: Spread rest of filling on top of cake.
Step 5: Spread frosting on sides of cake [don't be shy, you'll have plenty of frosting].
Step 6: Using a piping bag or decorator, use rest of frosting to put rosettes or decorative border on cake. Use any extra frosting along base of cake (rosettes, etc.)

Store cake in refrigerator.

Total cook time (not including cooling period): 1 hour 20 minutes

Not bad. A lot less involved, and it took a lot less time all together. And it was fantastic!! I love cream cheese frosting. ^^

Ingredients

Cake: Step 1

Filling: Step 3

Filling: Step 5

Frosting: Step 2

Frosting: Step 4

Assembly: Step 2

Assembly: Step 4

Beef Enchilada Casserole

This dish is quick and easy, simplistic with it's few ingredients and few dishes required (easy clean is never a bad thing!). I found this recipe in Pampered Chef's 29 Minutes to Dinner. I've made it several times now, and it's always delicious. :)

Ingredients:
1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix (PC) [you can sub taco seasoning]
1/4 tsp salt
1 can (10 oz) enchilada sauce
3/4 cup water
1/2 cup medium thick and chunky salsa
12 6-inch yellow corn tortillas
1/4 fresh cilantro, chopped
1 cup shredded Colby & Monterey Jack cheese blend
Sour cream & lime wedges (optional)

Step 1: Combine beef, seasoning mix, and salt in skilled; cook over medium-high heat 8-10 minutes or until beef is no longer pink (make sure to break beef into crumbles; I used my Mix 'N Chop (PC)).
Step 2: While beef is cooking, place tortillas in a stack and cut into 1-inch strips [recommend using a pizza cutter].
Step 3: Add enchilada sauce, water, and salsa to skillet; bring to a simmer and remove from heat.
Step 4: Arrange half the tortillas evenly over bottom of Deep Dish Baker (PC) [I used my Deep Covered Baker].
Step 5: Top tortillas with half of the beef mixture, then half of the cheese. Sprinkle 2 tbsp of the cilantro over the cheese.
Step 6: Top with remaining tortillas, beef mixture, and cheese.
Step 7: Microwave baker on High 3-5 minutes or until cheese is melted.
Step 8: Garnish with remaining cilantro.
Step 9 (optional): Serve with sour cream and lime wedges.

Cookbook time estimate: 21 minutes
My cook time (including prep): 27 minutes

Woo almost there! Still, any meal that takes less than 30 minutes to make is definitely OK!!! Of course, it's not a "complete" meal, but you can quickly steam veggies in the microwave or serve with a salad.

Ingredients

Step 1

Step 2

Step 3