Ripe Bananas! Dont know what to do!! Ultimate Banana Bread! to the Rescue!

Makes one 9-inch loaf

Banana Bread!!

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.

Ingredients

• 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
• 8 tablespoons (1 stick) unsalted butter , melted and cooled slightly
• 2 large eggs
• 3/4 cup (5 1/4 ounces) packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup walnuts , toasted and coarsely chopped (optional)
• 2 teaspoons granulated sugar

Instructions

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl.
• 2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).
• 3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.
• 4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
• 5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

Adamiris Lopez, Winner of Mira Quien Baila 2011

Our Beloved, Beautiful and talented Adamaris...Won today the dance competition of "Mira Quien Baila"  de latinoamerian version of Dancing with the Stars!  Adamaris is Breath Cancer Survivor and a truly wairrior!

Well Done !!  PUERTO RICO AGAIN!!!

Cheers, Jackie :)

Living Happy Days!

These days when Im totally about cooking and very little about Scrapbooking...I run to my easy fix!  Layouts for quick inspiration... Layout are a great way to finished your LO's with style and without spending to much time on the design....here an example.. just select a great looking paper..and some little embillies! and is done!!

Credits:  Cette semaine

Pecan Biscotti- A Simpler Version and Just as Tasty!

Ingredients:
1 cup unsalted Butter                    6 eggs (xlarge)
2 cups sugar                                 2 teaspoons Vanilla
7 cups flour                                  2 teaspoons Baking Power
1 teaspoon Salt                             3 Cups coarsely chopped (pecan, walnuts or Pistachios)

Procedure:

1. Preheat oven to 3500
2. Beat butter and sugar until lite and fluffy, then add vanilla
3. Mix in eggs one at the time until well combined
4. Cream well
5. Add flour, backing power and salt.
6. When dough is smooth stir in nuts
7. Divide into 4 logs 12” long
8. Place on 2 ungreased baking sheets
9. Bake for 35 min
10. Take out of the oven and cool for 5 min
11. Slice logs on diagonal about 3/4” thick
12. Put on cookie sheets and bake for about 10-15 min more
13. When cool drizzle w/white chocolate

Blood Orange Panna Cotta with Ginger Pecan Biscotti

In the dead of winter, nothing is quite as refreshing as a ruby-red, sweet-tart blood orange. I use blood orange juice to make exotic cocktails (i.e. Blood Orange Margaritas or Hurricanes) and the segments in salads with slices of fennel. I even keep some blood orange concentrate on hand in the freezer just in case I can’t find fresh blood oranges. Blood orange juice and zest is an ideal addition to a simple panna cotta (‘cooked cream’ in Italian)—its mild acidity cuts the richness and gives it a refreshing end-note. I like to serve this dessert with home-made Ginger Pecan Biscotti. (The Perfect Puree of Napa Valley Frozen Blood Orange Concentrate--which is fabulous--is available from www.perfectpuree.com)


Blood Orange Panna Cotta with Ginger Pecan Biscotti

Makes 4 servings

Blood Orange Panna Cotta:
2 cups heavy cream
1 1/2 teaspoons powdered gelatin
1/3 cup granulated sugar
1 ½ tablespoons blood orange zest
3 tablespoons blood orange juice

Orange powder:
1 tablespoon orange zest

Ginger Biscotti:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/4 teaspoon salt
Pinch of freshly ground black pepper
5 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon peeled and finely grated fresh gingerroot
1 teaspoon vanilla extract
1/3 cup chopped crystallized ginger
1 cup pecan pieces

Make the panna cotta:
1. Place ¼ cup of the cream in a heatproof glass measure and sprinkle the gelatin on top. Let stand to soften for 5 minutes. Meanwhile, in a saucepan over medium-high heat, heat the remaining 1 ¾ cups cream with the sugar and orange zest, stirring to dissolve the sugar, just until it begins to boil. Turn off the heat and add the softened gelatin, stirring until it is dissolved. Stir in the blood orange juice. Pour through a fine-mesh sieve into a glass measure with a pouring spout. Pour into 4 serving glasses. Let the mixture cool until tepid, then refrigerate until firm, about 3 hours.

Make the Orange Powder garnish:
2. Place the zest in a microwave-save container with a flat bottom. Microwave it uncovered at 10-second intervals, stirring after each interval, until it is dry (just over a minute, usually). Process the dried zest in a spice grinder until finely ground.

Make the biscotti:
3. Position two racks near the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.

4. In a medium bowl, whisk together the flour, baking powder, ground ginger, salt, and black pepper. Set aside.

5. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar together at medium speed until well blended, about 1 minute. Beat in the eggs, one at a time, beating well after each addition. Beat in the gingerroot and vanilla extract. Add the flour mixture at low speed, mixing just until blended. Add the crystallized ginger and pecans and mix until combined. Scrape the dough out onto a floured work surface and gather it into a disc (the dough will be quite sticky). Divide the dough in two. Sprinkle the surface with more flour and shape each piece into a 12-inch log. Transfer the logs to one of the prepared baking sheets, spacing them about 3 inches apart (the logs will spread). With the heel of your hand, flatten the logs slightly until they are 2 inches wide. Place the baking sheet on the upper of the two racks in the oven and bake for 35 minutes, until the logs just start to brown lightly. Set the baking sheet on a wire rack and cool for 10 minutes. Reduce the oven temperature to 300°F.

6. Slide a pancake turner under each log to loosen it from the parchment paper. Carefully transfer the logs to a cutting surface. Replace the parchment paper on the baking sheet on which the logs were baked. Using a serrated knife, cut the logs on the diagonal into 1/2-inch slices. Arrange the slices, cut side down, on the prepared baking sheets, 1/2 inch apart. Bake an additional 18 to 22 minutes, switching the position of the baking sheets halfway through baking, until the biscotti are dry and barely begin to color around the edges. Transfer the cookies to wire racks and cool completely.

To serve:
7. Sprinkle a little Orange Powder on top of each panna cotta and serve each with 2 biscotti.

Courtesy of:  Tish Boyle

Lets Talk about Wrinkles!

Cheers,
Jackie :)

Sweet Countrydrive

eph_countrydrive, a photo by jackietphotos on Flickr.

LO Made New Kit from Eco Park_countrydrive PP + Elements 2 Available on July 11 at Jessicas Sprauge Store! The kit is beautiful!

Chicken Cordon Bleu

Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu !!"


Ingredients

6 skinless, boneless chicken breast halves


6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.


Cheers, Jackie :)

Rocky Road Whoppers

These big chocolate and walnut chocolate chip cookies have a center filled with miniature marshmallows. The end result is a cookie marbled with chocolate and melted marshmallows. Lining the baking sheet with parchment paper makes these cookies easy to remove. RECIPE INGREDIENTS 1/3 cup all-purpose flour  1/2 teaspoon baking powder 1/8 teaspoon salt 2 cups (12 ounces) semisweet chocolate chips, divided in half 2 tablespoons (1/4 stick) unsalted butter 1/2 cup sugar 1 large egg 1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water 1/2 teaspoon vanilla extract 1/2 cup walnuts, coarsely chopped 60 (about 2/3 cup) miniature marshmallows DIRECTIONS Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside. Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Transfer chocolate mixture to large bowl. Set aside. Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips. For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes. Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.

Cheers,
 Jackie :)

Our walk Together!

IMG_3453, a photo by jackietphotos on Flickr.