Banana Crunch Muffins

Often I buy a small bunch of bananas to have as a snack, for breakfast etc. but for some reason, I don't always get around to eating them all before they get too ripe. I like banana bread and all, but wanted an alternative to that, maybe something more individually portioned. So I made these banana crunch muffins. They are SUPER moist (which I don't always get with the banana bread) and have an amazing crunch topping which gives them a little texture as well.

Here are the ingredients you need for this recipe:



Start with preheating your oven to 375ºF. Lightly grease 10 muffin cups or line with muffin papers.

Mix 1 1/2 C flour, 1 tsp baking soda, 1 tsp baking powder & 1/2 tsp salt in a large bowl.



In another bowl beat together 3 ripe bananas, 3/4 C white sugar, 1 egg (slightly beaten) & 1/3 C melted butter. I used my Kitchen Aid for this with the paddle attachment.



Stir the banana mixture into the flour mixture just until moistened.



Spoon into prepared muffin cups filling about 2/3 of the way.



Here are the ingredients for the crunch topping:



In a small bowl mix together 1/3 C packed brown sugar, 2 TBSP flour, 1/4 tsp ground cinnamon. Cut 1 TBSP of cold butter into the mixture until you have something the consistency of coarse cornmeal.



Sprinkle the topping over the muffin batter.



Bake for 18 - 20 minutes until a toothpick inserted into the center of the muffin comes out clean. Remove from oven and place onto cooling rack.



This is what it looks like inside. I had to dig right in...so moist & I love the crunchy topping! Enjoy!



cheers!
xo diane

Pumpkin Cheesecake Empanadas with Maple Glaze

I figured with the holidays here I would share with you one of the easiest recipes that I like to make instead of baking a pumpkin pie. Pumpkin Cheesecake Empanadas have a flaky crust with a moist filling and sweet glaze. This recipe makes 16 empanadas.

Here are the ingredients used for this dish:



Heat oven to 350ºF. In a large bowl blend room temperature creme cheese with 2/3 C brown sugar. Gradually add in 1 1/2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. ground cloves and 2 eggs. Beat until smooth. Add one 15 oz. can of pumpkin pureé and blend until creamy.



Next you need a can of 8 biscuits. Separate your biscuits into 8 individual pieces. Using a serrated knife cut each biscuit in half horizontally to create 16 rounds of dough. (My dough has yellow pieces in it since it was a "butter" flavored biscuit.)



On a lightly floured surface, roll each piece of dough to about a 4" circle.



Spoon about 1 - 2 Tablespoons of filling onto the center of the dough.



Now fold dough in half over filling and crimp edges with a fork to seal. Brush with egg whites. If you didn't want to use glaze on your empanadas you could sprinkle cinnamon sugar on the top before baking.



Here is the first batch ready for the oven.



Bake them for about 15 minutes until golden brown. Allow them to cool for at least 20-30 minutes.



While they are cooling you can make the glaze. In a bowl measure about 1 C. of powdered sugar and slowly whisk in a small amount of maple syrup until you have a nice glaze consistency. (not too thin!)



Using a fork slowly drizzle the glaze over the cooled empanada & enjoy!



I hope you all have a wonderful & safe Thanksgiving!

cheers!
xo Diane

Sinful Dulce de Leche Chocolates

I was talking to my friend Caroline the other night and she was telling me about these turtles she was making with walnuts, home made caramel & chocolate. Well, they sounded so good that I thought I'd take that idea and run with it.

So here's my take on a classic turtle. I used semi-sweet chocolate, home made dulce de leche and toasted hazelnuts.

Here are the ingredients for this dish:



Now, what looks like peanut butter is actually a delicious caramel made from sweetened milk called dulce de leche. Here is the recipe I used to make this amazingly delicious, milky, rich, soft caramel tasting goodness that will become the gooey center of this confection.

This recipe is so simple. In a bowl placed over a pan of simmering water melt 8 oz. of chocolate. This could really be any type of chocolate that you like, but my preference is dark chocolate.



Melt the chocolate slowly and stir it until its nice and smooth.



While your chocolate is melting, you want to line mini muffin tins with lining papers.



Once the chocolate is melted you want to spread a thin layer inside the papers on the bottom and then bring it up the sides a bit.



Next, take a small spoonful of dulce de leche and place it inside the center of the chocolate. (You could also use any type of caramel that you like, but the dulce de leche is so good.)



Now add 2 to 3 whole toasted hazelnuts on top of the dulce and press them down into the caramel. You may use any nut you prefer here; peanuts, almonds, pecans, walnuts etc.



Now top the cups with the remaining chocolate and smooth out.



You can place them in the refrigerator to set for about 30 minutes. Making them in the papers makes it easier to serve or give as gifts. I think my neighbors are in love with me now...



Store them in the refrigerator and enjoy!


cheers!
xo diane
thepantrychallenge@gmail.com

Kale & Sausage Soup with Potatoes & White Beans

I was watching Top Chef last night where Kevin smoked some kale and that was it. I needed to make some kale soup today. The weather literally changed as I was making this beautiful pot of soup so when I finished, it was chilly enough to enjoy it!

So here's my take on this classic soup. Kale, potatoes, cannellini beans, tomatoes, & even some sausage & a bit of bacon in it, which obviously can be omitted for those who are vegetarian. Its quite hearty while still being relatively healthy (if you don't count the meat)

Here are the ingredients for this dish:



You start by cooking your bacon. I chop mine into smaller pieces then remove them with a slotted spoon onto a paper towel once they are nice & crispy.



Next you can brown your sausage in the bacon drippings. Yes, this might add a bit more fat, but don't ever forget that fat = flavor. :) While the sausage is cooking chop your onions, celery, carrot, garlic, potatoes & kale.



Look at how beautiful this kale is!



Remove the sausage from the pot and set aside. Now in the remaining oil in the pan you can sautee your onions, celery & carrot together for a few minutes then add your garlic. Season with salt & pepper.

Once those are slightly soft add 4 cups of broth (either chicken or vegetable) and your potatoes. Let this cook for about 5 minutes.



Now add your chopped tomatoes, can of cannellini beans (rinsed & drained) and kale.



Cook now for another 5 minutes or so, then add back in your sausage. Once that is heated through taste the soup for seasoning. I added a pretty nice sized pinch of red chili flakes to mine...not to add too much heat, but just to boost the flavors of everything up.



Top with some bacon bits and voila!




I can't wait to go have a second bowl now for dinner. Served with some crusty bread and I'm all set! Enjoy!

cheers!
xo diane
thepantrychallenge@gmail.com

Quickie Recipe 5 - Oven Roasted Tomatoes

This is a quickie recipe that I love to make when I want a quick side dish, a topping for some crusty bread or to put on top of pasta for a delicious meal. They take a bit of time to bake, but that leaves you time for a nice glass of wine...

Here are the basic ingredients used for this recipe:


Start by cutting the tomatoes in half and scoop out just the seeds. Lay out onto a foil lined baking sheet. (I made mine in the toaster oven, so my pan is very small.)



Finely chop a few cloves of garlic and sprinkle on top of the tomato halves.



Season with salt & pepper and drizzle with olive oil.



Now bake at 350ºF for about 30 - 40 minutes until the flesh gets soft and reduces in size. The flavors will concentrate and the tomatoes come out sweet and juicy.



Once they are ready, remove from oven and garnish with a chiffonade of fresh basil.



I put them on top of some capellini noodles & drizzled a bit more olive oil on top. Enjoy!



I hope you enjoy this dish. Let me know if you make it and what you think!

cheers!
xo diane
contact: thepantrychallenge@gmail.com

AMOA La Dolce Vita Food & Wine Festival

This is not like my usual posts but I just had to share the event that I attended last night. The 20th annual La Dolce Vita Food & Wine festival put on by the Austin Museum of Art. I was recently contacted by my friend Justin from the Austin Museum of Art to create commemorative wine charm sets for this event, and in return I received complimentary entrance into the event.

The event was set up so beautifully, the driveway of Laguna Gloria was lined with about 70 booths of both food & wine so to say that the offerings were plentiful would be an understatement. It seemed like almost every type of cuisine was represented, with Italian being the main focus.


From Primizie Osteria: A bite of rigatoni with a meatball and marinara garnished with a cherry tomato & fresh basil leaf. So succulent and super tasty.



They also had the most beautiful array of local roasted vegetables too.



From Moonshine Grill: A "corn dog" shrimp - which might sound crazy, but it was more like crazy good! A tender shrimp wrapped in corn dog batter & fried, then garnished with a sweet honey mustard.



From Bess Bistro: We had a lovely lamb lollipop with a rosemary glaze over truffle scented polenta. I was too busy eating that one to take a photo...sorry.

Onward to Canolli Joe's where they had grilled filet mignon over gorgonzola mashed potatoes. The meat was cooked to perfection and the potatoes were absolute heaven!



At this point the sun was going down a bit and the people were getting a little tight, so taking photos became a little more difficult. But for certain items I just had to get a snap.

From NoRTH Modern Italian: Braised beef short ribs over creamy white corn polenta.

From Taj Palace: Curried chick peas with a potato cake. Super flavorful!



From The Carillon: Hamachi crudo with roast hazelnuts, celery & currants. This was hands down my favorite bite of the evening. Clear, clean & fresh flavors met with a perfect balance of textures. Simply amazing. I met Chef Josh Knotts Watkins and am now a huge fan.



Wine kept flowing and the crowds got much bigger...it seemed as if everyone was in some sort of food-induced euphoria. Or it could have been the wine. Thanks to Twin Liquors for that!

My favorite dessert of the evening were the profiteroles from Andiamo Ristorante. A beautiful puff pastry filled with custard then enveloped in luscious chocolate. It was truly a melt-in-your-mouth experience. It was the only place that I went back for seconds. :) Sorry my pic is a bit blurry since it was so dark outside.



After walking around devouring all of these goodies we went to take a look at the wine glasses that were up for auction along with my wine charms. Marlayna had noticed that my name was on the poster listing the artists. Nice...



Here is one of the sets up for auction by artist Jane Schweppe:



and what was left of my wine charms... :)



DJ Manny was spinning for the rest of the evening as people were in search of the last bites. Texas Coffee Traders were busy serving hot chocolate, espresso & capuccinos while they offered rock candy stir sticks & glow bracelets. It was a lovely end to a most wonderful evening. My only regret is to not to have attended in previous years.

cheers!
xo diane