Caramel Pecan Banana Bread

It's day 3 of our stay at the beach, and we are so relaxed.  Wake up, eat, lay on the beach, take a dip in the pool, eat, lay on the beach, get in the hot tub, eat, read, talk, eat, sleep.  Seriously - this is the life.  Caleb and I have had a couple of hard weeks with work and other things, so it's been great to get away from it all and just enjoy ourselves.  As much as I love cooking, it is nice to have those hours of my day free again!  I had asked my mother-in-law if she wanted me to cook anything ahead of time to bring, and all she wanted was this bread.

caramel & pecan topped banana bread

Caramel Pecan Banana Bread
2 cups flour
1/2 cup light brown sugar, packed
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 ripe large bananas
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted and cooled
1/3 cup vanilla yogurt
1 tsp pure vanilla extract
1/3 cup chopped pecans
half a package (5.5 oz package) Werther's chewy caramels, chopped

In large bowl, combine the flour, sugar, baking powder, baking soda, and salt.  In medium bowl, mash the bananas.  Add the eggs, melted butter, yogurt, and vanilla and combine well.  Lightly fold the wet ingredients into the dry mixture until just combined.  Don't overmix.

batter topped with pecans and caramels

Pour batter into greased 9-inch loaf pan.  Sprinkle the chopped caramels and chopped pecans over the top of the batter.  Bake at 350 degrees for 50-60 minutes until bread is golden brown and toothpick comes out clean.

source:  recipe adapted from joy of baking

Pecan Chocolate Chip Scones

Remember how last week I was all about baking with pecans?  These babies were part of it.  These scones are so moist!  And they almost taste like a big thick pancake you can eat with your hands.  In other words, they're good.

scone topped with powdered sugar

Pecan Chocolate Chip Scones
2 cups flour
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, cold
1/3 cup semi sweet chocolate chips
1/2 cup chopped pecans
2/3 cup buttermilk
2 Tbsp maple syrup (whatever you have on hand; I used Log Cabin)
1 Tbsp milk for brushing tops
confectioners sugar, for tops

Stack two baking sheets together and line the top baking sheet with parchment paper (to keep the bottom of the scones from burning).

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.  Cut the butter into small pieces and blend into the flour mixture with a pastry blender.  The mixture should look like coarse crumbs.  Stir in the chopped pecans and chocolate chips.  In a small bowl, combine the buttermilk with the maple syrup and then add to the flour mixture, stirring just until the dough comes together.  Do not overmix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and 1 1/2 inches thick.  Place on the baking sheet.  Cut the circle into eight wedges.  Brush tops of the scones with milk.

Bake at 400 degrees for 18-20 minutes, or until golden brown and the center is cooked through.  Remove from oven and turn your broiler on high.  Sift powdered sugar heavily over the tops of the scones and place under the broiler.  Broil for just a few seconds, until most of the sugar is melted and the tops turn golden brown.  Be sure to watch the scones as they're under the broiler - they can burn quickly!  Transfer to wire rack to cool.

Source:  recipe adapted from joy of baking

This Week I'm Loving

fresh flowers on my table

the new coconut mocha frappuccino

essie's ballet slippers

baking with pecans

my vanilla lime candle

What little things have brightened up your week?

New Favorite Cookies

Do you know Joy the baker?  If you don't you should.  Her recipes are scrumptious and her blog makes me laugh.  Which automatically puts her on my to-be-friends-with list.  Anyway, I made a cookie recipe of hers last night.  They were amazing.  Definitely my new favorite cookies.  They are Oatmeal Pecan Chocolate Chip Cookies.  Caleb said it sounded like a lot going on in one cookie.  It is.  It's like a party in your mouth.

Oatmeal Pecan Chocolate Chip Cookies
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar, packed
2 large eggs
1 1/2 tsp vanilla extract
2 1/2 cups uncooked oats (I used old-fashioned)
2 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
2 cups semi sweet chocolate chips
1 cup chopped pecans

Beat the sugar, brown sugar, and butter in the bowl of a stand mixer fit with a paddle attachment.  Beat until creamy, about 3-4 minutes. Add eggs one at a time, beating well between each addition.  Add the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, salt, and cinnamon. Add to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the chocolate chips and pecans last.

Using either an ice cream scoop or your clean hands, drop balls of dough onto an ungreased baking sheet.  Bake at 350 degrees for 10-15 minutes, or until they've reached your desired doneness.  Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.  Makes about 4 dozen medium-sized cookies.

Source:  recipe adapted from joy the baker


today is the last day to enter to win a walmart gift card!

I Love Cupcakes!

Cupcakes are so cute!  I love them.  They're fun to make, they're fun to look at, they're fun to eat, and they're fun to give away.  I always want to make cupcakes, but I don't like the idea of 24+ mini desserts sitting in my house tempting me to eat them all.  So when I made these cupcakes, I gave most of them away.  It's much more fun that way!

Banana Pecan Cupcakes with Brown Sugar Cream Cheese Frosting
For the cupcakes
3 cups sifted cake flour
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
4 very ripe large bananas, mashed
3/4 cup buttermilk
1/2 tsp vanilla
3/4 cup unsalted butter, room temperature
1 1/2 cups packed light brown sugar
3 eggs, room temperature
1 cup pecans, toasted and coarsely chopped

Toast the pecans:  Spread nuts evenly on a rimmed baking sheet.  Bake at 350 degrees, stirring occasionally, until fragrant, for 8-10 minutes.  Watch carefully so you don't burn them.  Let nuts cool completely.

Whisk together cake flour, baking soda, baking powder, salt, and cinnamon.  In another bowl, whisk together mashed bananas, buttermilk, and vanilla.

Cream butter and brown sugar at medium-high speed until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Reduce speed to low.  Add flour mixture in two batches, alternating with banana mixture, and beating until just combined after each.  Stir in pecans by hand.

Divide batter evenly among paper-lined muffin tins, filling each about three-quarters full.  Bake, rotating tins halfway through, until toothpick inserted in center comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.  Cupcakes can be store overnight at room temperature, or frozen up to 2 months, in airtight containers.

For the frosting
1 stick unsalted butter, room temperature
8 oz cream cheese, room temperature
1 cup packed light brown sugar

Beat butter, cream cheese, and brown sugar on medium-high speed until smooth.  Use immediately, or refrigerate up to 3 days in airtight container.  Before using, bring to room temperature, and beat on low speed until smooth.

Spread cupcakes with frosting.  Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Source:  recipes from Martha Stewart's Cupcakes