Some things are just shameless pleasures. Not guilty, just shameless. Think of buying overly expensive shoes that you’ll use only three times a year (I never do that. I swear.) or watching three movies on the same sunday. Or having a scone….and then having another one. It’s that tiny instant in your head of ohwellwhocares that lets you do this kind of thing and precisely that little voice in my head which yesterday said “It’s ok, you’ve had breakfast, but that was way back at 7 am, and look at the terrace now, it’s so sunny and summer-y, wouldn’t you like to brunch out there? Of course you would….now go do it” And I of course, being extremely obedient, did. It’s not like I ate a whole dish of baked eggs at 11:30 in the morning on my own right? Oh. Wait. It totally is. Butwhocares. This dish is so delicious I’d gladly do the same every other day of the week. Besides, baked eggs are something I always forget, and I shouldn’t because they’re so easy and good and healthy (that’s of course when you don’t bathe them in cream) and easy to mix and match with whatever ingredients you have in the fridge…. Anyway, here is my shamelessly delicious recipe, with loads of cream, cheese, tomato and basil. Read more to find it.
After an eon of not posting anything (and I do have stuff to post! like pan seared artichokes and honey mustard glazed salmon with a wilted spinach and goat cheese salad…I just haven’t had the time to get to the actual posting part) I’m coming back with one of the absolute classics in my sweet stuff repertoire. And it’s just as good as it sounds in the title….. Yep. Just what you read. Bananas in sweet caramelised cream with a topping of crumble that melts in your mouth and golden sliced almonds. And no, I am not talking about something you can only try in heaven. Oh no…this dessert (or breakfast, or lunch, or dinner, or snack) is as easy to make as it is to commit sin. You’ll bake it in 5 minutes and watch as it disappears in 2.
I’m not exaggerating. In fact, I even doubted posting this recipe for the sake of everyone’s health. But hey, when have I ever concerned myself with that? (ok…..I have…but this is whole wheat, and brown sugar! I know…I know) But enough with singing it praises, go make it!
You know when you’re craving something sweet, but hearty, and fluffy, and full of flavor and wholesome and filling and incredibly delicious? And possibly also cute? ok, maybe you don’t crave cute. But these muffins certainly fall into all of those categories. They’re so good that when you start sharing them you’re going to regret not having made more. That’s why I’m telling you from the beginning; bake a whole lot of ’em because people are going to be asking for more. Or you are. Bring them to work, to school, to your friends at the gym and tell them they lie don’t have butter lie so they’ll too have some. And then you’ll be loved by everyone and be declared queen or king of the world. Ok, I also lied about that last part. But some of your friends might consider it, since on top of being so good by themselves, they’re covered with an incredibly good cream-vanilla glaze, courtesy of Jessica at How Sweet It Is. Read more for the recipe.
So I’ve been not posting for a while. And I’ve been cooking like crazy! I know, it’s not right. But I just haven’t had the time to be organized and write the recipes for the stuff I’ve been doing. (Not to mention a couple failures like uncooked cannelloni of which we ate only the filling after they’d been in the oven for hours. Shame.) But not to worry, I’m back with a killer recipe. This weekend was my sister’s birthday, and we had a lovely dinner party. This crumble was the dessert in a menu of shrimp dumplings, rib eye in caramelised shallots, green beans, sticky jasmine rice and oven-cooked baby portobellos. It was a lovely dinner with incredibly fun guests, but whom I loved all the more because they ate absolutely everything and even came into the kitchen to ask for seconds. But the one that was really complimented was the crumble cake, which after having extinguished it’s happy birthday song and candle was left for a few seconds in my sister’s hands to be cut and served while I took a few pics. When I put down the camera, it had pulled a disappearing act and not a crumb of the crumble was left! (I did get to try it of someone else’s plate though, and I got to see why, If I may leave all modesty apart). As far as cakes go, it’s incredibly easy to make. And I’m guessing with a side of vanilla ice-cream, pretty close to going into several favorite dessert lists. On to the recipe?
I haven’t forgotten the third installment of the baking frenzy. I was just saving this to be posted on monday, when you can look at it, then think about it on tuesday, wednesday, thursday, friday….nevermind. You should just stay up late and make these today. Seriously (Imagine your breakfast tomorrow morning). The recipe comes from Deb at Smitten Kitchen, who very aptly puts it, has occasional dreams of scones (and so do I) and hence has provided us with this heavenly heavenly recipe, originally from America’s Test Kitchen Cookbook (which I’ve already made a mental note to get, if all the recipes turn out like this one!). They truly are scone perfection, especially because of all the recipes from the baking frenzy, these were the easiest and fastest to make. Only bad point to them is that they don’t keep well (do any scones ever?) – but don’t fool yourself, they’ll be gone before you find yourself reaching for the tupperwares.
The original recipe called for currants, but I substituted with blueberries, which where slightly crushed as I was forming the dough and gave the scones some moist and sweet purple spots. Read more for the recipe.