Banana Bread Crumb Cake

I was planning to make banana bread but then told my husband about this cake. He did not hesitate before casting his vote. 😉 It was incredibly moist and delicious- and easy to make. I loved the crumb layer inside the cake.

This recipe was adapted from cookiesandcups.com. I weighed the ingredients, used unsalted butter, incorporated whole wheat pastry flour and cinnamon, omitted the glaze, and modified the baking time for a convection oven. We ate it for breakfast and dessert!

Yield: one 9×13-inch cake

For the Cake:

  • 120 g (1 cup) all-purpose flour
  • 120 g (1 cup) whole wheat pastry flour
  • 3 tsp baking powder
  • 1 tsp Morton kosher salt
  • 1/2 tsp ground cinnamon
  • 3 ripe medium-sized bananas, mashed
  • 8 T (1 stick, 1/2 cup) unsalted butter, room temperature
  • 400 g (2 cups) granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup milk (I used 2%)

For the Crumb Filling & Crumb Topping:

  • 16 T (2 sticks, 1 cup) cold unsalted butter, cubed
  • 432 g (2 cups) light brown sugar
  • 120 g (1 cup) all-purpose flour
  • 120 g (1 cup) whole wheat pastry flour
  • pinch coarse salt
  1. Preheat oven to 350°F. (I set my oven to true convection.)
  2. Coat a 9×13 metal baking dish with baking spray, line with parchment paper (overhang on long sides), lightly coat with baking spray; set aside.
  3. Make the Cake Batter: In a medium bowl whisk together flour, baking powder, salt, and cinnamon. Set aside.
  4. In a large bowl stir together the mashed bananas, butter, sugar, eggs and vanilla until mixed well.
  5. Add in the flour mixture and milk in alternating portions and stir until combined. Set batter aside while you make your crumb mixture.
  6. Make the Crumb Filling & Crumb Topping: In a large bowl combine the cold, cubed butter, light brown sugar, and flours using a pastry blender or fork until a coarse crumb forms.
  7. To Assemble: Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and then top with remaining crumb mixture.
  8. Bake for 40 minutes on convection or up to 50-55 minutes in a conventional oven, or until the center is set and a toothpick comes out clean.
  9. Serve warm or at room temperature. Store leftovers tightly wrapped at room temperature.

Dulce de Leche Swirl Ice Cream

After seeing authentic dulce de leche in the store, I felt compelled to make a caramel swirl ice cream using my new favorite vanilla ice cream base, from the French-Style Roasted Strawberry-Vanilla Ice Cream that I made earlier this season.

The vanilla ice cream recipe used in the base was adapted from Food and Wine, contributed by Fany Gerson. Dulce de leche is an ice cream flavor that everyone in my house enjoys. 🙂

For the Vanilla Ice Cream Base:

  • 2 cups heavy cream 
  • 1 cup whole milk 
  • 1 vanilla bean pod 
  • 6 large egg yolks 
  • 5 T (1/3 cup) granulated sugar  
  • 1/4 tsp kosher salt

For the Swirl:

  • about 7 oz canned Dulce de Leche (I used Nestle La Lachera), or more, as needed
  1. Stir together cream and milk in a medium saucepan.
  2. Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer.
  3. Remove from heat. Cover and let steep 45 minutes to 1 hour.
  4. Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
  5. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
  6. Gradually whisk warm cream mixture into yolk mixture in bowl. (It’s important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don’t scramble.)
  7. Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn’t bubble. (I cooked mine for 7 minutes.)
  8. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
  9. Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. (I kept mine in the ice bath until the ice melted.) Remove.
  10. Cover bowl with plastic wrap or transfer base to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.
  11. Pour base into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
  12. Transfer a few scoops of the vanilla ice cream into a shallow container, such as a glass loaf pan, and spread into an even layer.
  13. Top with some of the dulce de leche; spread into an even layer. Repeat the layers, finishing with ice cream on top, until all of the ice cream base has been transferred.
  14. Cover, and freeze until firm, at least 2 hours. (I press a sheet of plastic wrap directly on the surface of the ice cream and then top the container with an additional sheet of plastic wrap.)
  15. Store in an airtight container in freezer up to 3 weeks.

Strawberry Cream Pie

This pie is an upgrade of classic strawberries and cream. It was simple and minimally sweet. The creamy pudding filling was flavored with vanilla bean- yum. I had originally planned to make it with our freshly picked berries but ultimately made it with store-bought berries. (I ran out!) The honey drizzle was essential to the presentation and to add a little sweetness.

The recipe was adapted from Food 52, contributed by Erin Jeanne McDowell. I made the crust and filling in advance and chilled each component separately until serving to ensure that the crust wouldn’t soften once assembled. I must note that the crust remained crisp the next day when we ate the leftover pie. I also used a ceramic deep dish pie pan. Next time, I would sweeten the filling a little bit more, noted below. I would also add salt to enhance the vanilla flavor.

This would be a wonderful dessert to serve on July 4th because the components can be made in advance. Nice.

Yield: One 9-inch pie

For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon coarse salt
  • 8 tablespoons cold butter, cubed
  • 3 tablespoons ice water, or more as needed

For the Filling:

  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, halved and scraped
  • 1/2 to 3/4 cup granulated sugar, divided (adjust sweetness to your taste)
  • 1/3 cup (5 T) cornstarch
  • generous pinch of coarse salt, or to taste
  • 3 eggs
  • 2 tablespoons unsalted butter
  • 1 quart strawberries, hulled (or enough to cover the top of the pie)
  • 2 tablespoons wildflower honey

To Make the Crust:

  1. Preheat the oven to 425º F, preferably on convection.
  2. In a large bowl or in a food processor, combine the flour and salt.
  3. Add the butter and toss to coat. Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
  4. Add the water and mix to combine. The dough should come together easily but not be wet or sticky.
  5. Wrap the dough and chill for at least 30 minutes in the refrigerator.
  6. On a lightly floured surface, roll out the dough until it’s 1/8-inch thick. (I rolled it out between lightly floured parchment paper.)
  7. Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around. (I did not have this luxurious amount of excess crust because I used a ceramic deep dish pie plate.)
  8. Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
  9. Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate. Finish the edges as desired.
  10. Poke the base of the crust a few times with a fork. If the dough seems warm, chill it again.
  11. Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes.
  12. Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more. (I continued to cook the crust for an additional 8 minutes.)
  13. Cool completely. (After the crust had completely cooled, I covered it with plastic wrap and kept it at room temperature overnight. I chilled it the next day before assembling the dessert.)

To Make the Filling & Finish the Pie:

  1. Mix the milk, cream, vanilla bean, and 1/4 cup to 1/2 cup of granulated sugar together in a medium sauce pot. Bring the mixture to a simmer over medium-low heat. (I used 1/4 cup granulated sugar this time but would use up to 1/2 cup next time.)
  2. While the milk warms up, whisk together the remaining 1/4 cup sugar, cornstarch, salt, and eggs in a medium heat-safe bowl.
  3. When the milk comes to a simmer, gradually pour the hot liquid into the egg mixture, whisking constantly to combine.
  4. Return the mixture to the pot and cook until the mixture is thick and comes to the “first boil” (one large bubble rising from the center of the pot, not many small bubbles around the edges).
  5. Whisk in the butter and pour the mixture into the prepared pie crust. Taste and adjust salt, if necessary. (I made the filling a day in advance and placed it in a glass bowl and refrigerated it overnight.)
  6. Cover the surface of the pudding directly with plastic wrap and refrigerate until fully chilled, at least 3 hours. (I chilled the pie crust for at least 3 hours prior to assembling and serving the pie as well.)
  7. To finish the pie, top the pie with the hulled strawberries.
  8. Warm the honey in the microwave or over medium heat, and when it’s runny, brush it over the strawberries.
  9. Serve the pie chilled. (not too chilled- let it warm up slightly so that the flavors shine through!)

French-Style Roasted Strawberry-Vanilla Ice Cream

This is the most amazing strawberry ice cream I’ve ever experienced. The original recipe states that “the key to French-style ice cream is making a base so good you could eat it without freezing it.” The base was incredibly creamy and rich. The roasted strawberries had concentrated flavor and a perfectly tender texture. Wow.

This recipe was adapted from Food and Wine, contributed by Fany Gerson. I loved that the vanilla bean steeped in the cream for an hour before being removed. My finished ice cream had a bit of a custard swirl because I didn’t fully mix the roasted berries into the custard before churning- still delicious but I would correct this next time.

To celebrate my birthday, my daughter made pizzelle bowls for serving the ice cream. It was a very special celebratory dessert and perfect way to use our freshly picked strawberries this season.

Yield: Serves 8

For the Roasted Strawberries:

  • 1 pound fresh strawberries, stemmed and halved if small or quartered if large (about 3 1/2 cups) 
  • 2 T granulated sugar  
  • 2 T light corn syrup or golden syrup 
  • 1/8 tsp kosher salt 

For the Vanilla Ice Cream Base:

  • 2 cups heavy cream 
  • 1 cup whole milk 
  • 1 vanilla bean pod 
  • 6 large egg yolks 
  • 5 T (1/3 cup) granulated sugar  
  • 1/4 tsp kosher salt 

To Make the Roasted Strawberries:

  1. Preheat oven to 300°F, preferably on convection roast.
  2. Toss together strawberries, sugar, corn syrup, and salt in a 13×9-inch baking dish. (I used a glass pyrex baking dish.)
  3. Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30 to 40 minutes. 
  4. Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture.
  5. Let cool completely, about 1 hour. Transfer to a resealable container, and refrigerate until ready to churn or up to 2 days.

To Make the Vanilla Ice Cream Base & To Finish:

  1. Stir together cream and milk in a medium saucepan.
  2. Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer.
  3. Remove from heat. Cover and let steep 45 minutes to 1 hour.
  4. Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
  5. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
  6. Gradually whisk warm cream mixture into yolk mixture in bowl. (It’s important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don’t scramble.)
  7. Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn’t bubble. (I cooked mine for 7 minutes.)
  8. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
  9. Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. (I kept mine in the ice bath until the ice melted.) Remove.
  10. Cover bowl with plastic wrap or transfer base to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.
  11. Stir together strawberry mixture and ice cream base in a bowl.
  12. Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
  13. Transfer to a shallow container, such as a glass loaf pan, cover, and freeze until firm, at least 2 hours. (I press a sheet of plastic wrap directly on the surface of the ice cream and then top the container with an additional sheet of plastic wrap.)
  14. Store in an airtight container in freezer up to 3 weeks.

Mexican Sweet Corn Cake (Pan de Elote)

In Mexico, this simple cake is called panqué de elote, pan de elote or pastel de elote. It is often served for breakfast. We ate it for dessert after our family favorite Middle School Tacos on Cinco de Mayo this year and ate the leftovers for breakfast. Perfect. 🙂

This recipe was adapted from Milk Street. The original recipe accurately describes the texture as somewhere between cake and cornbread while hinting at custard. I used Greek yogurt and modified the method and the baking time for a convection oven. I served the cake with strawberries which was a lovely accompaniment.

Yield: 8 to 10 servings

  • 3 medium ears fresh corn, preferably yellow, husked (see Note)
  • 36 grams (1/4 cup) fine yellow cornmeal
  • 14 ounce can sweetened condensed milk
  • 57 grams (1/4 cup) plain whole-milk yogurt (I used whole-milk Greek yogurt)
  • 165 grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
  • 2 T cornstarch
  • 2 tsp baking powder
  • 1/4 tsp table salt
  • 2 large eggs, plus 2 large egg yolks
  • 1/2 cup grapeseed or other neutral oil
  • Confectioners’ sugar, to serve
  • fresh strawberries, to serve
  1. Heat the oven to 350°F with a rack in the middle position. (I set my oven to the true convection setting.)
  2. Mist a 9-inch round cake pan with cooking spray.
  3. Hold an ear of corn upright in the center of a medium bowl. Using a chef’s knife, cut the kernels from the corn. Repeat with the additional two ears. Measure 250 grams (1 1/2 cups) of the freshly cut kernels and add to a blender; if you have extra corn, reserve it for another use.
  4. To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed. Let stand for 10 minutes. (I used a Vitamix.)
  5. Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
  6. To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds.
  7. Pour the puree into a large bowl.
  8. Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. It is important that you don’t whisk vigorously! Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the finished cake is tender.
  9. Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes in a convection oven or 40 to 45 minutes in a standard oven.
  10. Cool in the pan on a wire rack for 30 minutes.
  11. Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan. Re-invert the cake onto a serving platter and cool completely, about 1 hour.
  12. Serve dusted with Confectioners’ sugar with strawberry slices on the side.

Note: Don’t use frozen corn kernels—it results in a dense, gummy texture. Made with fresh corn, the cake’s crumb is much lighter and softer.

Toffee Sandwich Cookies with Almonds & Brown-Butter Buttercream Filling

WOW. My daughter declared that these are the best cookies I have ever made!

They are composed of crispy and crunchy, thin toffee cookies sandwiched with fabulous brown-butter buttercream. The filling is the perfect complement to the toffee flavored cookies.

This recipe was adapted from The New York Times, contributed by Sohla El-Waylly. I modified the method and increased the amount of filling. I also used toffee with chocolate- now I’ll have to try them without as well. Amazing!

The original recipe notes that these cookies are ideal for shipping and sharing because they have a long shelf life. They didn’t last very long in my house! 😉

Yield: 34 to 36 sandwich cookies

For the Cookies:

  • 227 g (about 1 1/2 cups) English toffee bits, preferably without chocolate (such as Heath Bits O’Brickle)(I used Trader Joe’s Toffee Chips with both dark and milk chocolate, coarsely chopped)
  • 112 g (1/2 cup plus 1 tablespoon) granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp Diamond Crystal kosher salt or 1/4 tsp Morton kosher salt
  • 3 T (42 g) unsalted butter, at room temperature
  • 1 large egg, white and yolk separated, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 3/4 cups (224 g) all-purpose flour, plus more for dusting
  • 1/3 cup (40 g) sliced almonds, or more, for garnish

For the Brown-Butter Buttercream Filling:

  • 16 T (227 g) unsalted butter, cut into pieces
  • 1 1/4 tsp vanilla extract
  • 1/4 tsp plus a pinch Diamond Crystal kosher salt or 1/8 tsp Morton kosher salt
  • 320 g (2 2/3 cups) confectioners’ sugar, sifted

To Make the Cookies:

  1. In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
  2. Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer).
  3. Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes.
  4. Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
  5. Divide the dough in half. Pat each half into a disk. Wrap and chill in the fridge for 15 minutes before proceeding. (I wrapped each disk in plastic wrap.)
  6. Dust a piece of parchment paper and dough with flour. Top with a second piece of parchment paper.
  7. Working with one piece of dough at a time, use a rolling pin to roll the dough out 1/8-inch thick between the two sheets of parchment (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely, dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
  8. Place the dough on a flat surface (I used a cutting board) and place in the freezer for 15 minutes.
  9. Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a parchment paper lined rimmed sheet pan, placing another sheet of parchment paper between layers. (I stacked the rounds between sheets of plastic wrap but it was slightly difficult to remove them once frozen- parchment paper seems like a better plan.)
  10. Repeat with the remaining sheet of dough.
  11. Gather and knead together any scraps, refreeze and re-roll, repeating until all the dough has been rolled out for a total of about 68 to 72 cookies.
  12. Wrap the rounds of dough on the sheet pan with plastic wrap; freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
  13. Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. (I used the convection setting.)
  14. Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half (34 to 36) of the chilled cookies.
  15. Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere.
  16. Bake the cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. (I simultaneously baked 3 pans of 12 cookies each for 10 to 11 minutes on convection.)
  17. Bake the remaining cookies (without almonds) at the same temperature for the same duration.
  18. Let cookies cool completely on the sheet pans.

To Make the Filling:

  1. Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure.
  2. Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
  3. In a small saucepan over medium heat, melt butter until foamy, about 3 minutes.
  4. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
  5. Stir in the vanilla and salt.
  6. Sift over the powdered sugar.
  7. With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
  8. Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. (I used a round piping tip instead.) The icing will be warm and fluid.
  9. Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie.
  10. Gently press to adhere so that the filling reaches the edges of the cookie.
  11. Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.

Chicago Public School Butter Cookies

As soon as I read an article about these cookies, I was obsessed. 😉

Although named butter cookies, I would describe them as shortbread cookies. According to The Chicago Tribune, these fantastic cookies were the standout item served by the Chicago Public Schools from the 1960’s to the 1980’s. Now described as a “cult classic,” easily identified by the three-finger press on top of the dough, Crockett Cookies updated the original recipe by incorporating vanilla bean paste and sea salt.

The recipe was adapted from crockettcookies.com, via myrecipes.com and The Chicago Tribune. I modified the proportions and size, using a cookie scoop to ration the dough. I also baked the cookies in a convection oven. Crockett Cookies sells them (as well as a peanut butter version) in grocery and specialty stores throughout the Chicagoland area- genius.

They have quickly climbed the ranks to be one of my husband’s absolute favorites- tied with Tutu’s! 🙂 The texture is perfect- crispy on the edges and tender and crumbly in the center. Crazy easy and absolutely delicious.

Yield: Makes about 20 cookies

  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla bean paste (can substitute vanilla extract)
  • 1/4 teaspoon fine sea salt
  • 2 cups all-purpose flour
  1. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes.
  2. Add the vanilla bean paste and mix to blend.
  3. Mix the salt into the flour, then add to the mixer and beat on medium until combined.
  4. Using a 1 1/2 tablespoon cookie scoop, make balls of dough and place on a cookie sheet lined with plastic wrap or parchment paper.
  5. Using three fingers, press down on top of the dough to flatten, leaving the finger marks on the cookie. Place the cookies in the fridge and chill for at least an hour.
  6. Preheat an oven to 375° and prepare 2 large rimmed sheet pans with parchment paper. (I set my oven to convection.)
  7. Bake 12 minutes, on convection, or up to 15 to 18 minutes in a standard oven, until lightly golden brown on the edges. Rotate the pans halfway through the baking time.
  8. Cool completely on a rack on the pan then transfer to an airtight container for up to a week or freeze for up to three months.

Note: To bake at a later date, the prepped cookies can be frozen in a single layer on a sheet pan, and then transfered to a zip top bag. Bake from frozen, adding a few minutes to the baking time.

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