Having a hard day? Need a stress reliever? This deliciousness and best ever banana bread is what I make.

Chocolate Shaved Peanut Butter Chip Banana Bread

Ingredients
  • 3 Very Ripe Bananas
  • 2 Eggs
  • 1/2 Cup Vegetable Oil
  • 1/4 Cup Milk
  • 1 Teaspoon Vanilla
  • 1 1/2 Cups Sugar (I use 1/2 cup each white, brown and turbinado)
  • 1 3/4 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/3 Cup Shaved Chocolate
  • 1/3 Cup Peanut Butter Chips

Instructions
  1. Smash bananas and combine first six ingredients
  2. Add flour and baking soda and mix thoroughly.
  3. Fold in chips and shavings.
  4. Pour in greased loaf pan.
  5. Bake 325 degrees F for 60-70 minutes.
  6. After 60 minutes it will be pretty gooey in the middle which we like, so bake it longer if you want it cooked through more.
  7. Cool for 15-20 minutes. Remove from pan and enjoy with copious amounts of butter!

We don't count calories with banana bread.
 
 
My dad tells this story of my mom's first attempt to duplicate his own mother's rice pudding recipe. Oh fer sure, it was a long held Scandinavian secret that must be meticulously passed down to the next generations. Well, my mother, as eager as ever to play the role of housewife (not really), dutifully tried to duplicate the recipe...except...for...one small...change. She used minute rice. Let's say, my dad was less than pleased. So the story goes.

I'm sure there were details missed, like my dad's desire to not be wasteful. What if my mom had said, "Honey I need to go to the store for some rice." And my dad responded, "I'm sure we have some, just use what we have." So she did. It isn't always a good idea to place historical blame when one never really knows the nuances of all the facts. I'm sure the Swedes would agree.

So I'm going to give my mother the benefit of the doubt. She might have even been trying to improve on the recipe. Which is exactly what I have done.

My Grandma Gin told me there were actually two rice pudding recipes. One baked and one cooked on the stove top. In the picture at the left, which I believe is my birthday, you will see my grandmother's mother on the right, Hulda. The others are my mom, dad and great grandfather Julius. My other great grandmother Rachel (pronounced Rahkel) apparently baked her recipe over night. Hulda did it on the stove. Or was it the other way around. Funny that oral history thing. 

My grandmother wasn't certain of the technique either, which of course caused others in my family to make it differently. My Aunt Diane makes hers a bit runnier. There were probably earth shattering feuds about the proper thickness! Clearly that was too Norwegian!

I've now made it several times and can duplicate it exactly as my grandmother made. It isn't hard 1 cup of rice (I prefer medium grain, but any will do.), 6 cups whole milk cooked on medium low (double boiler preferred) adding 1 cup of sugar, 1 tempered egg and 1 tsp salt right at the end. Cook a bit longer. (Mix in raisins optional.) Pour in a bowl. Cover with cinnamon sugar. Chill. Serve with milk. That's it. My dad loves it. Unless of course you run out of regular rice and only have Jasmine rice. Oops, perhaps I am my mother's son.

Jasmine Rice Pudding

Ingredients
  • 1/2 Cup Jasmine Rice
  • 3 1/2 Cups Milk (2% or whole)
  • 1/3 Cup Sugar
  • 1 Egg
  • 1/2 Teaspoon Salt
  • Cinnamon Sugar

Instructions
  1. Cook rice and milk in double boiler for about 2 hours over medium low heat.
  2. Mix sugar, salt and egg together. Temper with a bit of the rice mixture.
  3. Add sugar egg mixture to rice.
  4. Cook a minute or so longer.
  5. Pour into serving container and sprinkle with cinnamon sugar.
  6. Enjoy!


 
 
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Grandma Gin. Typical Swedish grandmother. Quiet. Reserved. Never a bad word about anybody. She had tea cups and coffee or glasses of milk with sweets sitting at her kitchen table. One would peer out past the breeze fluttering through the pale window curtains. We would chat there or converse while gently bouncing in the chairs on the back patio. Talking about the things of life. She fed us all. Figuratively and literally. Among her many masterful works in the culinary world was this little gem: her chocolate chip cookie. In our entire family, there is no better cookie. If you make them. They will disappear. Within minutes.

When Grandma Gin first gave me this recipe years ago, I failed at duplicating them. I followed the recipe exactly and several times I might add. Still not quite the same. So one day I told Grandma Gin that I wanted to watch her make them. She prepared each step just as she had outlined on her hand written recipe card. After she took them out of the oven, she removed them from the cookie sheet and placed them on a flour sack towel. Voila! The recipe had said to cool, but nothing about a flour sack towel. I eventually realized that the towel pulled the excess moisture out of the bottom of the cookie and made the bottom crispier than the rest of the cookie. It was genius.

I've since learned I can duplicate this by just leaving the cookies on a parchment lined cookie sheet for a few minutes after taking them out of the oven. Funny how the smallest change can make the world of difference in a recipe. Thank you Grandma Gin for the cookie, for taking time to show me the recipe, and for all the times you feed me and the rest of our family with your wisdom, guidance, and culinary acumen.
Ingredients
  • 1-1/2 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda 
  • 1 Teaspoon Salt

  • 1/4 Cup Softened Butter (1 Stick)
  • 3/4 Cup Crisco Shortening
  • 3/4 Cup Light Brown Sugar
  • 3/4 Cup White Sugar
  • 2 Unbeaten Eggs
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Hot Water

  • 1 Cup Chopped Nuts (Walnuts Or Pecans)
  • 2 Cups Quick Oats
  • 4 Cups Semi-Sweet Chocolate Chips (2 - 12 Ounce Packages)

Preparation
  1. Sift first three ingredients (flour, soda and salt) in medium sized bowl.
  2. Combine the next seven ingredients (butter, shortening, sugars, eggs, vanilla and water) in a large bowl and cream until fluffy. I use a silicone spatula. I'm sure grandma used a wood spoon.
  3. Add the dry mixture into the wet mixture a third at a time.
  4. Chop the nuts in a food processor. You will end up with various sizes. The largest should be a bit smaller than the size of a chocolate chip. Grandma did this by hand with a knife.
  5. Stir the nuts into the batter.
  6. Add the oats and stir into the batter.
  7. Add the chocolate chips and stir into the batter until completely incorporated. This will seem like a lot of chips and very little batter, but trust me this is accurate.
  8. Refrigerate dough for about 5 minutes.
  9. Drop dough onto parchment lined light colored aluminum baking sheets. I use a melon baller and make a rounded ball.
  10. Bake at 375 degree Fahrenheit for 10 minutes. Please note that this can vary depending on oven temperature (most fluctuate), dough temperature, size of dough balls, and darkness/material of the baking sheet. If you are using warm dough on a dark sheet it could take only 8 minutes.
  11. Remove from oven and either cool on a flour sack towel or on the parchment lined baking sheet for several minutes.

Tips
  • The cookies should appear under cooked with a slight browning starting on the bottom when you take them out of the oven
  • Refrigerate the dough for a few minutes between each batch to help with the dough not becoming too sticky.
  • Definitely use parchment paper and a light aluminum baking pan. The one my grandmother used was made by my grandfather, so good lucky finding an exact match!
  • Make sure the baking sheet cools down completely between each batch or the cookies could burn on the bottom.
  • I  use a 1/4 butter to 3/4 Crisco shortening ratio for the fat. I know my grandmother used just about whatever was available from margarine to butter to Crisco. I have made these with all butter (much softer) and all Crisco (much firmer). I prefer the combination or 1/2 and 1/2 would work too.
  • Make sure your baking soda is fresh.
  • I use pecans or walnuts. I'm sure my grandmother used walnuts.
  • I use Kirkland semi sweet chocolate chips, my grandmother used Nestle.
  • Get a good vanilla. I like Kirkland or Williams Sonoma.
  • They can be stored for several days in plastic bags or tightly sealed containers. They also freeze well.

Makes
Makes approximately 85-90 cookies.

Nutrition
Seriously, they are cookies.


© Russell W Peterson | DayParentDad.com | 9.11.14
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iPhone 6 Cases Pre-Order

 
 
The first time the Trophy Wife took the kids swimming on her own, I played a little trick on her. I let her do all the prep work herself. The minute the kids were out of the pool, they were starving. She had no food along and wasn't prepared to get any either. So she learned the first law of Boy Scouts:
  • Be prepared. 
She also learned the first law of at home parenting:
  • Children are always starving. 

So be prepared with this great after school snack, because I can guarantee you the kids will be starving the minute they walk in the door.

Ingredients
  • 4 Large Slices Of Good Crusty Stale Bread Cubed (See my bread in a pot recipe.)
  • 2 Eggs
  • 1 Cup Milk
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Chocolate Chips
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Vanilla

Preparation
  1. Spray oil  4 ramekins.
  2. Mix all ingredients together and pour into ramekins.
  3. Bake 350 degress F for 30 minutes.

Nutrition
About 350 calories per ramekin. 

Notes
  • These are large ramekins. You could probably use 6 smaller ramekins and cut the cooking time down to 25 minutes.
  • The puddings will raise a bit during cooking so don't over fill them.
 
 
I originally developed this recipe for my salted caramel martinis, but I've used this sauce on ice cream, in frosting, on cakes, and brownies too. It is very versatile and brings a richness and depth of flavor to most everything.
INGREDIENTS
  • 1 cup sugar 
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 Tbsp Russell's Reserve Bourbon
  • 1/4 tsp salt

INSTRUCTIONS
  1. Heat sugar and water on medium low heat until it is a amber color. Sometimes I cook it to a deep color as in the photo above and sometimes not as dark as the photo on the right. I suggest using a silicon spatula for stirring occasionally. I also like to use a non stick pan. Do not over cook and burn, which can easily happen if you aren't watching as the color turns.
  2. Remove from heat and slowly add cream while stirring.
  3. Add the bourbon and salt.
  4. Store in a mason jar or other heat resistant glass container. Can be stored in the refrigerator for a couple of weeks.
  5. To serve reheat on low in microwave or stove. Watch carefully to not over heat.


NOTES
  • Of course, I only use Russell's Reserve Bourbon. 
  • This was adapted from recipes by the Minimalist Baker and Martha Stewart. 
  • I typically double the recipe.

NUTRITION
1 Tbsp = 51 Calories 
 
 
Ingredients
  • 1 cup plus 1/2 stick butter (2 1/2 sticks total)
  • 4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract 
  • 4 tablespoons half and half

Preparation
  1. Cream the butter in your mixer on medium for 2 minutes. 
  2. While the butter is creaming, sift the dry ingredients onto parchment paper or into a bowl with a spout.
  3. With the mixer on the lowest speed add the sifted ingredients until fully incorporated.
  4. Add the vanilla and half and half. Increase the mixer speed to medium and mix for 3 minutes.
  5. Adjust consistency by adding either a bit more sugar for stiffness or half and half for dilution.

Nutrition
It's frosting! lol


Tips
You should have a bit of frosting left over. 

This frosting can also can be used for cookies.
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Monogram Gifts & More
 
 
Betty Crocker or Duncan Hines? This is the dilemma I faced standing in the baking aisle at the grocery store. My mom made store box cakes all the time. They are pretty much full proof for the novice cook. I've baked both. Neither is particularly spectacular, but there is an advantage to having a quick box cake handy in the cupboard. Although, honestly they taste sugary, a little airy, and a bit chemically. Also, the texture is so light it almost seems like there is nothing there.

I really want a rich cake with some substance to it. So after a few trial and errors I've come up with this recipe that seems to be pretty full proof and consistent. I hope you enjoy. (If you are looking for a comparison of store bought versus home made there is a good summary at the Ktchn called: Make Or Bake? Cake Mixes vs. Homemade.)

Pre Preparation
350 Degrees F
Butter and flour two 8 inch round baking pans.

Ingredients
  • 2 cups and 1 tablepoon all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa

  • 2/3 cup sugar
  • 2/3 cup brown sugar (I prefer dark.)
  • 1 1/2 cup 1% milk
  • 1 cup softened butter
  • 3 large eggs
  • 2 teaspoons vanilla extract

  • butter to grease pans
  • flour to dust pans

Preparation
  1. Sift first 5 ingredients onto a piece of parchment paper or a large bowel with a pouring lip. 
  2. Cream the remaining ingredients in a bowl.
  3. With the beaters on low add the sifted ingredients to the wet mixture that has been creamed. Incorporate fully.
  4. Turn the beaters onto medium and beat for 3 minutes.
  5. Pour and divide the batter equally into the two round pans.
  6. Bake at 350 degress F on middle rack for about 30-37 minutes. The middle of the cake should spring back when touched and a toothpick test should be clean.
  7. Remove from oven and cool for 15 minutes on wire rack.
  8. Loosen the cake from around the edge of the pans. I use a small plastic spatula that I got with my small food processor.
  9. Invert each cake onto a plate and then revert onto a wire rack to continue cooling.
  10. Cool fully before layering and frosting. Shave off the tops with a fine serrated knife if necessary
  11. I like to use my chocolate butter cream frosting for this cake, but I'm sure other frosting would work just as well.

Nutrition
It's cake. Really, you have to ask? Well, o.k. Typically chocolate cake is about 150 calories per ounce of serving which includes the frosting. A slice could easily be 500-600 calories. So watch it!

Tips
Chocolate Butter Cream Frosting Recipe Link.

I prefer to use my stand mixer for this recipe, but you can use a hand mixer just as easily.

One nice thing about this cake is that the top doesn't rise too rounded, so that if you layer it you rarely have to cut off any of the top of the cake.

There are a couple of tricks to frosting a layered cake. First, put a bit of frosting down on your plate to help stabilize the first layer of cake. Secondly, you should do a light round of frosting around the cake first. This is usually called the crumb frosting. Then do the next layer of frosting after it has set up a bit.

If you are in a hurry, you can just dump all of the ingredients into a bowl and mix for 3 minutes.
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Chocolate Butter Cream Frosting

Ingredients
  • 1 cup plus 1/2 stick butter (2 1/2 sticks total)
  • 4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract 
  • 4 tablespoons half and half

Preparation
  1. Cream the butter in your mixer on medium for 2 minutes. 
  2. While the butter is creaming, sift the dry ingredients onto parchment paper or into a bowl with a spout.
  3. With the mixer on the lowest speed add the sifted ingredients until fully incorporated.
  4. Add the vanilla and half and half. Increase the mixer speed to medium and mix for 3 minutes.
  5. Adjust consistency by adding either a bit more sugar for stiffness or half and half for dilution.

Tips
You should have a bit of frosting left over.
Save the Date
 
 
I hate fruit roll ups. There I've said it. I prefer my fruit to at least somewhat resemble it's origins. These are so easy to make and they keep well refrigerated. They are great cold or hot. Just make a bunch and see how long they last.

Oven
375 degrees F

Ingredients
  • 1 point blueberries
  • 1/4 cup sugar
  • 1 tablespoon flour
  • a little salt shake
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 4 tablespoons cold butter
  • a couple of salt shakes
  • spray oil

Preparation
  1. Spray four oven safe ramekins with oil.
  2. Mix first four ingredients in a bowl and then evenly divide into ramekins.
  3. Mix next five ingredients with a fork until crumbly.
  4. Top the blueberry mixture with the crumble and bake for 20 minutes.

Nutrition
4 servings
340 calories per serving

Tips
  • Recipe can be easily doubled.
  • You could eliminate the sugar and flour in the blueberries for step 2 and just rely on the topping sweetness for a lower calorie crumble.
 
 
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Most recently I have been consumed by the power of Simple. Yes. Simple. Frequently I volunteer to help out communities and individuals in need. I see it as a part of the "stay at home ethos". Unfortunately, I've found that in certain instances my "business strategy" background gets in the way of the "stay at home volunteer" culture. (Yes, it is a whole subset of behaviors.) So in order to minimize the "no good deed goes unpunished" outcome, I objectify Simple. Meaning, I make the simplest outcome the object of my volunteerism. This way, you don't get bogged down in messy process and the misperception of jockeying around for position or power. Look to the best outcome possible, gather up your ingredients, and make the best darn dessert you possible can - and be quick about it. 

 
 
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Minnesota turned traditional marriage upside down today with the senate passing the marriage equality bill. To celebrate the sugary goodness that is love and a bit of a messy time getting to the final product, I give you the Pineapple Upside Down Cake.