Chocolate Cinnamon Graham Cracker Toffee

With the Thanksgiving holiday now behind us, it's time to let the holiday cookie season commence! While the number of "shopping days" between Thanksgiving and Christmas varies from year to year, the number of baking days before Christmas remains the same. With a few exceptions, baking around here isn't spread out over the course of the twenty four days before Christmas, as I am not a big fan of baking then freezing cookies (chilling them, yes, but freezing them, no!). Instead of taking the long, slow, leisurely approach to holiday baking, it looks and feels much more like running a hilly, no medal at the finish ultra-ultra-marathon. For three consecutive days and for sometimes up to ten hours a day, I am baking and readying all the home baked holiday packages for shipping. At various times throughout this semi-exhausting marathon I vow to scale back 'next year'. Then the next year comes and, well, the baking seems to be scaled up instead. Trying to find balance between making the less and more time intensive confections continues to be one of my biggest, ongoing challenges. It seems some of my favorites tip the scales more toward the labor intensive side of holiday baking. So when I find or create recipes that come together relatively easily, are incredibly delicious, and look irresistible on a platter, I am beyond thrilled. The Vanilla Brown Sugar Shortbread Cookies, the Maple Cranberry Oatmeal Cookies, and this Chocolate Cinnamon Graham Cracker Toffee all meet that criteria. As an added bonus, I know they will be as delicious on the day they were baked as the day they arrive via the holiday pony express (otherwise known as the U.S. Postal Service). The rave reviews getting Milk Chocolate Oreo Truffles and Alfajores (the Dulce de Leche filled Sandwich Cookies) will only be making appearances on either my or locally hand delivered cookie platters as they aren't good minimum two night stay travelers.

I have had a recipe for Chocolate Cinnamon Graham Cracker Toffee for years, decades really. It was given to me by a friend. But this version is not only slightly different from the original, I think it might even be better! Changing how the toffee is topped with chocolate, increasing the amount of chocolate (yes, more is better here), and adding the finishing touches of sea salt and miniature chocolate chips has created an even more scrumptious and more addictively delicious confection. The Saltine version distant cousin, sometimes going by the name of Christmas Crack or Saltine Cracker Crack, pales in comparison due in large part to the base layer of Cinnamon Graham Crackers and the pound of melted dark chocolate!

Crispy, buttery, and reminiscent of flavors of a Pecan Praline, this Chocolate Cinnamon Graham Cracker Toffee is the absolute BEST and easiest to make toffee bark on the planet! One bite and you will be obsessed with this toffee. You might even be tempted not to share it with anyone.

Do you know what the difference between a good, even pretty good cookie and a great, even spectacular cookie is? The answer is simple. The ingredients.

Because this toffee is made with only a handful of ingredients, it calls for the use of a good quality unsalted butter and a good quality dark or semi-sweet chocolate. Lately I have become partial to using European quality butters in my baking, regardless if they are made domestically or imported.

Finding a pan to fit the 24 cinnamon graham cracker halves may be your biggest challenge to this recipe. A 10 1/2" x 15 1/2" inch rimmed pan fits the graham crackers to the perfect snugness. It is important the graham crackers lay flat before the hot butter/brown sugar toffee mixture is poured over them. If you don't already have one this size, I linked one below in the Notes.

Many similar recipes call for sprinkling chocolate chips over the hot out of the oven toffee. This one calls for melting the chocolate first (either over a double boiler or in the microwave) and then pouring and spreading it over the just barely out of the oven toffee. And because flaky sea salt intensifies the flavor of chocolate, this toffee has a flaky sea salt finish. The miniature chocolate chips add a bit more chocolate as well make for an even more visually beautiful presentation. Always remember the golden rule in cooking and baking "We always first taste with our eyes".

Chilling the cooled to room temperature Chocolate Cinnamon Graham Cracker Toffee for 30 to 60 minutes makes it easier to break the toffee bark into pieces. However, if you want uniform cut pieces, cut the toffee before it completely sets up. But you will need to chill it before breaking it apart.

Don't be tempted to replace the cinnamon graham crackers with any non-spiced graham crackers. The flavor combination of a hint of cinnamon, the sweetness of the cracker, the pecan praline like toffee, the rich chocolate, and flaky sea salt is nothing short of amazing.  And oh, add to that the crispy, buttery texture, you have a mind-blowing confection. This toffee is so addictive it should almost come with a warning label. And if you make the Chocolate Cinnamon Graham Cracker Toffee for family and friends, make sure to keep a couple of pieces for yourself. You will deeply regret this if you don't. 

Recipe
Chocolate Cinnamon Graham Cracker Toffee

Ingredients
24 cinnamon graham cracker squares (approximately 2 1/2" size)
1 cup (16 Tablespoons) unsalted butter (recommend a European quality butter) OR use a European quality salted butter
1 cup (200 g) light brown sugar
1 cup (126 g) pecan halves, toasted, and coarsely chopped
16 ounces (455 g) good quality dark or semi-sweet chocolate, melted
Flaky Sea Salt 
Optional, kind of, sort of: Miniature chocolate chips for finishing

Directions
1. Preheat oven to 350 degrees (F). Line a 10 1/2" x 15 1/2" rimmed baking pan with foil or parchment paper. Set aside.
2. Line the bottom of the baking pan with the graham crackers with top side facing down. Note: They should fit in snuggly. You may need to slightly trim some of the graham crackers in order to get them to fit perfectly snug, yet flat in the pan.
3. In a heavy bottomed saucepan, melt butter. Add the brown sugar, stirring until the sugar has melted. Bring to a boil over medium-high heat and continue cooking for 2-3 minutes, whisking constantly. Note: The mixture should be very thick but not pulling away from the pan. Start timing the mixture as soon as you begin to see a bubble. Note: My cooking time is usually about 2 1/2 minutes.
4. Pour the butter/sugar mixture evenly over the graham crackers. Use an offset spatula to ensure the crackers are evenly covered.
5. Evenly sprinkle on the toasted, coarsely chopped pecans.
6. Place the baking pan in oven and bake for 12-13 minutes watching it carefully as you don't want the edges to burn. Note: My baking time was 13 minutes.
7. Remove the pan from oven. Let sit one minute then pour over the melted chocolate. Use an offset spatula to evenly coat the top of the graham cracker toffee. Let sit for 2-3 minutes. Lightly sprinkle with flaky sea salt. Let sit for another 2-3 minutes but definitely before the chocolate sets up and sprinkle with the miniature chocolate chips. If you sprinkle on the miniature chocolate chips too soon they will melt.
8. Allow to cool completely. Place in the refrigerator for 30-60 minutes until chilled. Then break into pieces. Note: It is sometimes helpful to cut the toffee before it gets placed into the refrigerator for chilling.
9. Serve and enjoy. 
10. Store the Chocolate Cinnamon Graham Cracker Toffee in cellophane bags tied with ribbon or string or in a tightly sealed tin container. This toffee makes for a great hostess gift!

Notes: (1) I have had my jellyroll pan for awhile. But this one is currently available online. (2) I buy my chocolate from a local candy store, but good quality melting chocolate is available at some grocery stores, gourmet stores, or online. (3) I like to eat this toffee chilled, so I store mine in the refrigerator. (4) If cutting with a knife, use a very sharp cutting knife. It is helpful if you turn the toffee over and cut from the bottom side.

Pecan and Brûléed Meringue Sweet Potato Casserole

Lately it seems I want to eat a sweet potato almost everyday. And rather than wait for lunch or dinner to satisfy my craving, sometimes I have them for breakfast. If you have never had jammy eggs and a baked sweet potato as your first meal of the day, well you don't know what you are missing. A breakfast of champions or a champion wanna-be for sure! Rather than served baked sweet potatoes for Thanksgiving this year I made a new sweet potato dish. A Pecan and Meringue Sweet Potato Casserole. Because, like it really wouldn't be Thanksgiving without some kind of sweet potato on the table. Right? While this overly adorned and loaded casserole may not be something someone should be eating for breakfast, I couldn't stop dreaming about how incredibly swoonworthy and scrumptious it was. My version of a vision of sugar plums. So yes, I woke up the day after Thanksgiving and had jammy eggs and some of this sweet potato casserole for breakfast. No judgments please. I promise not to judge any of you eating any leftover pie before noon!

I could have made the Sweet Potato Casserole with only the Pecan Topping. Or I could have made it with only the Brûléed Meringue topping. Or I could have made with the Pecan Topping and Marshmallows. Or just with the Marshmallows. But in the spirit of sometimes more is better, this casserole has both a Pecan Topping and a Brûléed Meringue. This is definitely one of those sometimes.

We had a somewhat non-traditional Thanksgiving here this year. Most of the traditional sides and grilled ribeyes. For someone who still remembers, or rather still feels the angst, of a Thanksgiving long ago when the meal was devoid of turkey (and all the sides), I surprised even my turkey loving self when I said we go turkey-less this year. Could it have been weeks and weeks of eating chicken sandwiches that caused me to give up fowl this year? Maybe. Sometimes change is good. One thing is for certain, this Pecan and Brûléed Meringue Sweet Potato Casserole will not only be on all future Thanksgiving dinner menus, it will more than likely be making appearances at a Sunday and/or gathering of friends dinner in the weeks and months ahead. Thanksgiving and holidays shouldn't be the only days to enjoy a sweet potato casserole.

One of the best things about a casserole is it can be made the night before. With the exception of the Brûléed Meringue topping, this one is a perfect make ahead dish.

Nothing deepens the flavor of vegetables like roasting them. Forget the microwave, forget peeling and boiling them. For the absolutely most deeply flavored sweet potato casserole the sweet potatoes need to, must be, should be roasted. When buying your sweet potatoes try buying ones having a similar size and weight so they bake evenly. These larger sized sweet potatoes baked for approximately 65 minutes in a preheated 400 degree (F) oven. 

Once the sweet potatoes have cooled, you can scoop out all of their deliciousness into a large bowl. After first mashing with a fork, use a hand held mixer to blend them until smooth. All of the remaining casserole ingredients can be whisked in.

I can't even begin to tell you how luscious this sweet potato mixture is. It took all of my will power not to just eat off a spoon.

Just like roasting the sweet potatoes add deeper flavor, toasting the pecans before adding them into the Pecan Topping. After the pecan topping is sprinkled on the casserole you have a choice. Either cover and refrigerate for baking up later in the day (or the next day) or baking in preheated 350 degree (F) oven. Hint: When baking casserole dishes chilled in the refrigerator, remove from the oven at least 20 minutes before placing in the oven.

The Brûléed Meringue is the third layer of flavor and makes for a show stopping finish. You can pipe out the meringue in a pastry bag or just swirl it on with a spoon. 

This Pecan and Brûléed Meringue Sweet Potato Casserole is almost irresistible when put out on the table. From the creaminess of the sweet potatoes, to the spiced crunch of the pecan topping, to the right amount of sweetness from the meringue, it is beyond scrumptious. 

When we think of sweet potato casseroles we generally associate them with a roasted turkey or chicken. Or we pigeon hole them into a holiday only side dish. Not only does the Pecan and Brûléed Meringue Sweet Potato Casserole pair perfectly with grilled steaks, it's a dinner party worthy side dish! I am already thinking a dinner of grilled steaks, a mixed green salad, this sweet potato casserole, and a few bottles of great wine would make for a memorable, beautiful New Year's Eve dinner. 

Recipe
Pecan and Meringue Sweet Potato Casserole 
Serves 8-10

Ingredients
Sweet Potato Casserole
4 pounds garnet sweet potatoes
6 Tablespoons unsalted butter, melted, cooled slightly
1/2 cup (100 g) granulated sugar
1/2 cup (110g) light brown sugar
1/2 cup whipping cream (or whole milk or evaporate milk)
2 large eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon kosher salt

Pecan Topping
8 Tablespoons unsalted butter, melted and cooled slightly or cut into small cubes at room temperature
1 cup (220 g) light brown sugar
1 cup (130 g) all-purpose flour
1 cup pecan halves, toasted, then coarsely chopped
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt

Italian Meringue
1 cup caster or granulated sugar
1/3 cup water
3 large egg whites
1/4 teaspoon cream of tarter
1/4 teaspoon kosher salt
1/2 teaspoon vanilla

Directions
Sweet Potato Casserole
1. Preheat oven to 400 degrees (F). Lightly butter an 8"x11" baking dish. Set aside.
2. Place sweet potatoes on a large baking sheet. Bake for 55-65 minutes or until knife tender. Remove from oven and let cool enough to handle.
3. Scrape the baked sweet potatoes into a large bowl. Mash with a fork. Then using hand beaters, blend until smooth.
4. Add in melted butter, granulated sugar, brown sugar, eggs, whipping cream, cinnamon, and kosher salt. Whisk until smooth.
5. Pour mixture into prepared baking dish.

Pecan Topping.
1. In a medium sized bowl, blend together the brown sugar, flour, cinnamon, ginger, kosher salt and pecans. Pour on the melted butter (if using) or alternately add in the cubes of butter, mixing until well blending. Note: It should be able to have a crumble texture when pinched with your fingers.
2. Sprinkled the pecan topping mixture over the sweet potato casserole.
3. Cover and chill until ready to bake.
4. Alternately place the casserole dish in a preheated 350 degree (F) oven. Bake for 30-35 minutes. Note: Baking time for the sweet potato casserole chilled in the refrigerator will increase by up to 10 minutes.
5. Remove from the oven. (During the last 10-15 minutes of baking, begin making the meringue.)

Italian Meringue
1. In the bowl of a standing mixer fitted with a whisk attachment, add in the egg whites and cream of tartar. Mix briefly to combine. Set aside.
2. In a small heavy bottomed saucepan, combine the sugar and water. Over medium heat, stir only until the sugar has dissolved. Continue to cook the sugar-water mixture until it reaches a temperature of 235 degrees (F) on a candy thermometer (approximately 4-5 minutes). 
3. Begin whipping the egg whites on medium speed so they are lightly whipped and foamy by time the sugar-water mixture reaches 240 degrees (F). As soon as the mixture reaches 240 degrees, remove the pot from the heat and begin to slowly pour the hot sugar syrup along the sides of the mixing bowl. Increase speed to medium-high, add in salt and vanilla, and continue whipping until the meringue almost quadruples in volume and reaches a medium peak (approximately 3-4 minutes.
4. Prepare a pastry bag fitted with an assortment of tips (e.g., open star, closed star, French star, round). Divide the meringue between the bags. Pipe meringue on top of the baked sweet potato casserole.
5. Using a kitchen torch, brûlée the meringue to your desired state of brown. 
6. Serve and enjoy.

Notes: (1) Instead of topping the Sweet Potato Casserole with the Brûléed Meringue, top with large marshmallows. Toast marshmallow with a kitchen torch. (2) Or instead of topping with Brûléed Meringue or marshmallows, serve the casserole only with the Pecan Topping. (3) If making for a smaller number of guests, this recipe can easily be halved.

Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese

In the next two months I can't promise there will be a balance between sweet and savory recipes. With about fifteen pounds of butter in my refrigerator right now, chances are sweet will prevail over savory. Which makes the recipe for Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese having the unique distinction of being one with a foothold in both camps. Or as I would refer to call it, a best of both worlds, win-win kind of dish. And when tart cranberries, creamy blue cheese, a sweet balsamic reduction, and tender, caramelized roasted Brussels Sprouts come together, there is an interplay of flavors nothing short of a dance party on your palate. 

If there was ever a vegetable dish worthy of having a place at the dinner table it would be one made with Brussels Sprouts. Allegedly named after the city of Brussels (which explains why it is one of the few vegetables worthy of or rather requiring capitalization), the mini-cabbage like Brussels Sprouts are rich in vitamins, iron, and dietary fiber. So not only are they delicious, they are good for you too! With a growing season running through late August to late March, we have almost seven months of the year to enjoy them. In spite of ranking high on a list of most-disliked vegetables some years back, they now seem to have gained in popularity. Much of this change is due in large part to how they are cooked or used raw. Thankfully the boiled until they were mushy days are over (or at least I hope they are for you!). I grew up in that mushy, boiled Brussels Sprouts era. 

As evidenced by the number or recipes for Brussels Sprouts already on the blog (four, but who is counting) I apparently must love them. I do. The recipe for these Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese is now the fifth one. But if I had to choose a favorite between the Brussels Sprouts Slaw with Dried Cranberries, the Lemon Roasted Brussels Sprouts, the Roasted Brussels Sprouts with Toasted Pecans and Avocados, and the Roasted Brussels Sprouts Gratin, I would have to choose not one, but three of them: the slaw, gratin, and now this new one. 

In the past I have suggested you buy similar sized Brussels Sprouts when you intend to roast them. Well, guess what? I am now going to tell you something different. Or rather I should say I am going to give you a choice. Either continuing buying same sized Brussels Sprouts or buy a mixture of sizes (although not extremes in sizes). Why am I now even suggesting you roast non-uniformed sized sprouts? The answer is based primarily on personal preference. When halved smaller and medium sized Brussels Sprouts are roasted together you will end up with all of them being tender, but some of them being a little crispier. And I happen to like some crispiness in roasted Brussels Sprouts dishes. Additionally the smaller Brussels Sprouts have a slightly more sweeter flavor than the more cabbage tasting larger ones. Regardless of which size or sizes you choose, look for ones as vibrant green as possible.

Instead of using a bowl to mix together the Brussels Sprouts, olive oil, kosher salt, and black pepper, mix everything together on your sheet pan. Not only will you not lose any of the oil and spices, you will have one less bowl to clean! To ensure your Brussels Sprouts roast and do not steam while in the oven, make sure there is a little bit of breathing space between on the large sheet pan. You just don't want them on top of one another. To get that nice roasted color, the cut side of the Brussels Sprouts should be faced down on the sheet pan. If you don't have a heavy rimmed sheet pan, put it on your Christmas list. Because they more evenly roast vegetables and bake cookies compared to some those thinner pans, you are more likely to achieve perfect roasting and baking outcomes. 

While your Brussels Sprouts are roasting, the dried cranberries can be marinated in maple syrup and the balsamic reduction can be made. Alternately the marinade and reduction can be made at least an hour before you start roasting the Brussels Sprouts. Marinating the dried cranberries in the maple syrup not only adds great flavor, but they also plump and soften up slightly. 

The Balsamic Reduction has both an intense flavor and a thick, syrupy quality to it. The Balsamic Syrup you can buy at the store would be too thick for this vegetable dish. Which is why you need to make your own syrupy reduction. After cooking for somewhere between 20 and 25 minutes you will have the most luscious balsamic reduction. You know it's done when it lightly coats the back of a spoon. If cooked too long, it will harden as it cools. The recipe below gives you more than you need for a single recipe of the Roasted Brussels Sprouts, but enough for a double batch. Leftover balsamic reduction can also be drizzled over sliced strawberries and served with vanilla ice cream (a favorite simple dessert).

You will use mix together about 8 Tablespoons of the balsamic reduction with the two pounds of roasted Brussels Sprouts. If your sprouts are lightly coated mix in a little more, one tablespoon at a time. Transfer this mixture to your serving platter, top with marinated cranberries and crumbled blue cheese. Finish the dish with another light drizzle of the balsamic reduction over the top. Hint: I like to dip a fork into the reduction when drizzling as I can control the amount of the reduction while also creating a beautiful finish.

There is an explosion of sweet and savory flavors in every bite of the Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese. I could not stop eating it. Served warm or at room temperature it is a perfect side dish to turkey, chicken, or even a grilled steak. The leftovers, chilled in the refrigerator overnight, were equally delicious! Which makes it one of the most versatile roasted Brussels Sprouts dish ever! If there is room on your Thanksgiving table for one more side dish or if you are looking for a beautiful, delicious side dish to serve at a dinner party, you want to make this one.

Recipe
Roasted Brussels Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese
Serves 6-8

Ingredients
2 pounds Brussels sprouts, ends trimmed and cut in half (if some are large, cut into quarters)
4-5 Tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

1 cup light brown sugar
3/4 cup balsamic vinegar
1/4 teaspoon kosher salt

3/4 cup dried cranberries
2 Tablespoons maple syrup

3-4 ounces good quality blue cheese, crumbled by hand (highly recommend Point Reyes Blue Cheese)

Directions
Brussels Sprouts
1. Preheat oven to 400 degrees (F).
2. On a large baking sheet, mix together the Brussels sprouts, olive oil, kosher salt, and black pepper.
3. Spread out the Brussels sprouts evenly on a large baking sheet. Cut side halves should be facing down.
4. Bake for 25-30 minutes or until crisp on the outside and tender on the inside.
5. Remove from oven.

Maple Infused Cranberries
1. While the Brussels Sprouts are roasting, mix together the dried cranberries and maple syrup in a shallow bowl. Mix until all of the cranberries are coated. Set aside, stirring occasionally.

Balsamic Reduction
1. In a small saucepan, add in the brown sugar, balsamic vinegar, and salt. Bring to a boil.
2. Reduce heat to medium-low and simmer until the mixture has thickened and is syrupy (it should be able to coat the back of a spoon). Stir mixture occasionally while cooking.
3. Remove from heat and allow to cool slightly. (See Notes)

Assembly
1. In a large bowl mix together the roasted Brussels Sprouts and about 8 Tablespoons of the balsamic reduction. Mix well.
2. Transfer the mixture to a large serving platter.
3. Sprinkle the cranberries (including any maple syrup not absorbed) over the Brussels Sprouts.
4. Sprinkle the crumbled blue cheese over the top.
5. Lightly drizzle 1 or 2 Tablespoons of the balsamic reduction over the top. Serve warm or at room temperature and savor!
6. Store any leftovers in a covered dish in the refrigerator. These Brussels Sprouts are equally delicious served cold.

Notes: (1) The recipe for the balsamic reduction makes a little more than you need, but enough if you double the recipe. You can use any leftover reduction to pour over strawberries. Serve with ice cream for a decadent dessert. (2) Do not buy blue cheese already crumbled! Buy a piece and crumble it yourself. My favorite blue cheese for Point Reyes Blue. (3) The recipe was inspired by multiple sources.

Chocolate Chip Banana Cake with Cream Cheese Icing

Many of you will be spending the next week thinking about, planning, deliberating over, or dreaming about Thanksgiving dinner. While I understand there might be some hard and fast traditions over what sides and desserts should be served, I am here to suggest you might want to change things up a bit this year. No, I am not advocating there be any family drama around this beloved holiday meal. We all know what happens when you replace or omit anything everyone or certain a someone claims is a written in stone, goes back decades, family heirloom dish. Short of being outright accused of ruining the meal, someone leaves the table unhappy. No, I am not here to add stress to your life or to hijack your menu. I just think there should be room made for this Chocolate Chip Banana Cake with Cream Cheese Icing. Because, if by chance, someone at the table recently had, is having, or will soon be having a birthday, you will not only make them happy, your status as the most extraordinary Thanksgiving hostess/host might even be kicked up a notch. Or, if there is either any blatant or clandestine competition over who in the family makes the best Thanksgiving meal, this cake just might guarantee you the win. Or maybe even a place in host/hostess with the mostest Hall of Fame. Yes, all of this could be achieved by simply making this cake. 

Once bananas turn from pale green to yellow around here they are banished to the 'they might as well go brown' bowl. In my fussytarian world, ripe or really ripe bananas are good for only one thing: as ingredients for any baked good made with bananas. Needless to say there are always baking bananas in waiting in my kitchen. Which, for someone who loves banana bread, banana cake, banana muffins, and banana cupcakes, is a good thing. There is nothing worse than taking a bite of a ripe banana (yuck) or not having ripe bananas when you are in the mood to bake with them. The most redeeming quality of a really ripe banana is their ability to impart the most delicious, deepest flavor to a baked confection. If you have ever tried using a barely ripe banana when making a banana bread or cake, you know what I am talking about.

So with two other banana cake recipes on the blog, why would I make yet another one? The simple answer is neither of the others are made with chocolate. The more complicated answer is the flavor, taste, and texture of all three of these banana cakes differs significantly. Is there now one best banana cake? Maybe. Although this may be the first time in the seven year history of the blog where I say 'best is in the taste buds of the beholder'. My best may not be your best. But I will say you should really make this Chocolate Chip Banana Cake with Cream Cheese Icing. It could be the one that sends your banana cake loving and chocolate taste buds into a state of nirvana.

The cake portion of the recipe (with some minor adjustments) comes from the cookbook "Weeknight Baking: Recipes to Fit Your Schedule" by foodblogger Michelle Lopez. So what are the differences between the original recipe and this one? The amount of vanilla was increased to 1 1/2 teaspoons instead of 1 teaspoon, the buttermilk wasn't room temperature, only 1/2 cup versus 1 cup of miniature chocolate chips were used, and it was baked in a 9" square baking pan instead of 9"x13" baking pan. On the surface these might seem like inconsequential changes. Maybe they are. However, the pan size change wasn't. I like the height of a sheet cake (and layer cake) to be slightly more than an inch in order to achieve the best cake to icing ratio. The 9" square pan gave me that. A 9" inch round pan would do the same thing. If you wanted to make a layer cake using the ingredients listed below, I would recommend using 6" cake pans.

You can mix the chocolate chips into the cake batter or sprinkle them over the top. I prefer the sprinkle over the top approach as it created a more distinctive chocolate flavor to the cake eating experience. Because the chocolate chips are miniature they remain on top of the cake and don't sink during the baking process. Whether or not it was because I didn't use room temperature buttermilk, the mixture had a slightly curdled texture before the dry ingredients were added. However, once they went in, the texture of the batter was ethereal. The cake baked for somewhere between 30 and 35 minutes in a 350 degree (F) oven. 

Cream cheese icing makes me weak in knees. And I like heavily piping or lathering it on a cake. The recipe below will more than generously ice a 9" square cake as well as be more than enough for a 6" layer cake. 

I was so mesmerized by the swirls of the icing I couldn't decide whether to top it with sprinkles, more miniature chocolate chips, or just leave it alone. That debate raged on in my head for a good five minutes before I made a decision.

Chocolate almost always wins.

Cakes made with cream cheese icing are usually best chilled before serving. Once the icing sets, it can be wrapped in plastic wrap to keep the sides of the exposed cake from drying out. 

From the moist, tender crumb to the flavor combination of banana, chocolate, and cream cheese icing, everything about this cake is pure perfection. Because there weren't any spices in the cake, the flavor of the banana was intensified in the best of ways. This is definitely one of those cakes you will want to savor every morsel and leave no crumb behind.

While you might be spending the next couple of weeks making and getting your fill of pumpkin pie and/or pecan pie, I would try to 'twist your arm' suggest you make some room for this Chocolate Chip Banana Cake with Cream Cheese Icing on the dessert table. Whatever you do, don't just pigeon hole this cake into the dessert category. Because you could easily justify having a piece of cake, especially one made with fruit, for breakfast. Just imagine how blissful it would be to wake up the day after Thanksgiving and having a sliver of this cake with a cup of coffee.

P.S. You still have time to buy some not green, but already yellow bananas. They will be cake ready ripe in a week!

Recipe
Chocolate Chip Banana Cake with Cream Cheese Icing (slight adaptation to the Chocolate Chip Banana Cake recipe from Michelle Lopez's new cookbook "Weeknight Baking" Recipes to Fit Your Schedule")
Makes 1 nine inch square or nine inch round cake or a two layer 6" cake

Ingredients
Cake
2 cups (228 g) cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 Tablespoons (85 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 large egg, room temperature
1/2 cup (4 ounces) buttermilk
2 Tablespoons canola oil
1 1/2 teaspoons good quality vanilla
1 cup (226 g) very ripe bananas, mashed (from 3 medium or 2 large bananas)
1/2 cup (85 g) miniature chocolate chips

Icing
16 Tablespoons (1 cup) unsalted butter, room temperature
16 ounces (452 g) cream cheese, room temperature
1 1/4 pounds (565 g) confectionary sugar, sifted
1 teaspoon vanilla
1/4 teaspoon kosher salt

Optional: 2-3 Tablespoons miniature chocolate chips for decorating top of cake
Optional: Sprinkles

Direction
Cake
1. Preheat the oven to 350 degrees (F). Line a 9" square or 9" round baking dish with parchment paper. Spray sides and bottom of the pan with cooking spray Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, add in the butter and sugar. On medium-high speed beat until light and fluffy (approximately 2-3 minutes). 
3. Add in the egg and beat for another 1-2 minutes.
4. Add in the buttermilk, oil, and vanilla. Beat slowly on low and gradually increase to medium-high. Beat mixture for approximately 5 minutes. Note: Because your buttermilk may be cold the batter could look slightly curdled. Don't worry, that will change when you add the dry ingredients. Alternately let your buttermilk come to room temperature before using.
5. Beat in the mashed bananas.
6. Whisk together the flour, baking powder, baking soda, and salt. Add to the batter. Beat only until combined (approximately 1 minute). Your batter should be very fluffy. 
7. Scrape batter into the prepared pan. Smooth top with an offset spatula. Sprinkle with 1/2 cup of miniature chocolate chips. See Notes.
8. Place pan on the center rack in the preheated oven. Bake for 30-35 minutes or until the edges of the cake are golden brown and the cake springs back when you lightly press down with your finger.
9. Remove from the oven and place on a cooling rack. Once cool, wrap with plastic wrap and place in the refrigerator. Cakes are easier to remove from the pan and ice when chilled.

Icing and Assembly
1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and cream cheese until smooth and creamy.
2. Add in the vanilla and salt. Beat until incorporated.
3. Slowly add in the confectionary sugar. Beat until the icing is smooth and fluffy.
4. Place icing in a bowl and chill in the refrigerator for 30 minutes. Note: A chilled icing pipes better if using a pastry bag.
5. Remove the banana cake from the pan and place on a serving platter.
6. Spread icing onto the cake using an offset spatula or pipe on using a pastry bag with your favorite pastry tip.
7. Sprinkle with some miniature chocolate chips or sprinkles. Or serve the cake unadorned.
8. Return to the refrigerator until ready to serve or cut into pieces and serve.
9. Store any leftover cake in the refrigerator wrapped in plastic wrap.

Notes: (1) If you don't like a heavily iced cake, make half the icing recipe. (2) Instead of sprinkling the miniature chocolate chips on top of the cake, increase the amount to 3/4 cup and fold into the cake batter using a spatula. (2) If baking in 6" cake pans, baking time will be 25-30 minutes. (3) Here are the two other banana cakes on the blog: Banana Cake with White Chocolate Cream Cheese Icing and Spiced Banana Cake with Cream Cheese Icing.

Tannehill Ironworks Historical State Park, McCalla, Alabama (November 2019)

Chocolate Ganache Filled Spice Sandwich Cookies

For three and a half days I had a temporary reprieve from the early winter weather we are having here in the Midwest. My escape from the cold and snow to warm and sunny was a solo road trip to Birmingham, Alabama to spend a long weekend with my nephew. Our last two aunt-nephew experiences included a memorable trip to Montana almost four years ago and one to Philadelphia and Annapolis three years ago. So having some quality time together was long overdue (at least from my perspective). Needless to say there was no shortage of multiple memorable moments. What happened in Birmingham will more than likely not stay in Birmingham. But from hiking in a historic state park, to discovering a great Mediterranean restaurant, to seeing the dark, compelling movie "Joker", to doing a Feng Shui makeover of his living room (he pinky-swore he wouldn't change it), to hanging the belated birthday gift of a piece of art, to a shopping excursion, to trying to remain calm around the cutest new puppy and a very jealous two year old rescue dog 'playing', there were more than enough stories to last us until our next adventure. The ten hour drive to Birmingham was uneventful. But the eleven and a half hour drive back home was at times perilous. For at least three hours I drove through a blizzard followed by another couple of hours of driving on snowy roads. Yes, we had an atypical blizzard in early November. All I could think about was the Tarot Card Reader telling me a few weeks back there was an adventure in my foreseeable future. Needless to say, a semi-white knuckle drive home wasn't exactly what I was envisioning. Thankfully, I returned home without incident, feeling blessed, and happy knowing I had the endurance to make such a long drive by myself. A reminder that anything is possible.

It's been almost three weeks since I was over the moon excited to share a new cookie recipe with you. Like the Vanilla Brown Sugar Shortbread Cookies, these almost too pretty to eat Chocolate Ganache Filled Spice Sandwich Cookies will be making a first time appearance on this year's cookie platters. And here I thought this might be a Christmas where only the usual suspects would be making their appearances. Ha! I am predicting my holiday baking endurance will be tested in the weeks ahead (no Tarot Card reading necessary!).

Reminiscent of a Moravian Spice Cookie, but without the molasses and not as thin, these Chocolate Ganache Filled Spice Sandwich Cookies are crispy and spicy. But unlike a Moravian Spice Cookie, these cookies are made not with three spices but with five spices. Technically speaking though, they are actually made with seven spices due in part to the use of the warm, somewhat sweet, somewhat spicy flavors coming from Mixed Spice, a British spice blend.

Inspired by a cookie recipe found in a magazine from the United Kingdom, these Chocolate Ganache Filled Spice Sandwich Cookies are unlike any cookie you have ever tasted. The combination of the chocolate ganache with a crispy, spice cookie is nothing short of a dangerously delicious confection.

You might be wondering 'what exactly is Mixed Spice'? The history of the British Mixed Spice goes back more than two hundred years. Sometimes called 'cake spice' or 'pudding spice', Mixed Spice is frequently used during the Christmas season in a variety of holiday confections, including the traditional English Christmas pudding. The most common Mixed Spice is made with a very specific blend of cinnamon, allspice, nutmeg, mace, cloves, coriander, and ginger. While not readily available here in the states, you can find it online, be lucky enough to have a friend bring you back some on their travels to the UK, or make your own. You can find the recipe for Mixed Spice in the notes section below. 

The dough for the Spice Cookie comes together in a standing mixer fitted with a paddle attachment and easily rolls out without any chilling time. Rolled out to about a 1/6" thickness, the cookies bake in a preheated 350 degree (F) oven for 13 to 15 minutes or until firm (the cookies will crisp up further as they cool).

My yield using a cookie cutter slightly larger than 2 1/2 inches was a dozen sandwich cookies (24 cookies). As much as I loved this substantially sized cookie, I would recommend using a 2 inch cookie cutter (you should be able to get at least 15-16 sandwich cookies). 

Unlike most ganache recipes, this one is not made with pouring hot heavy cream over coarsely chopped chocolate. Instead it is made with pouring warm heavy cream over melted chocolate. Additionally the chocolate ganache differs in the more typical ingredient ratios (2-1 chocolate to cream). This version of a rich ganache set up beautifully as the filling in these sandwich cookies. Note: It is important the cream is well heated before being added to the melted chocolate or a 'cool' cream will seize the chocolate. 

I used a cookie stamp to create the design on the cookies, however, you can use a heavy glass with a patterned bottom to create the same effect. After making the cookies I discovered my Waterford crystal would have worked equally as well. You are likely to find patterned bottoms on barware, old glassware, and crystal. Just be certain to choose a glass that is heavy enough it will not break when pressed down on the dough.

If you love sandwich cookies, especially ones filled with chocolate, you will be smitten with these. One bite and you just might be wondering where these flavorful, decadent cookies have been all of your life. From their spicy, warm flavor to their crisp and creamy texture they are destined to become a beloved favorite. 

Have a friend who seems to have everything or a friend with a sweet tooth or a friend who loves homemade baked gifts? Well getting a package of these impressive, gorgeous looking Chocolate Ganache Filled Spice Sandwich Cookies may be one of their most memorable, most beloved gifts of the holiday season. If you thought your Christmas cookie platters and gift boxes were already swoonworthy or didn't need to be Fung Shuied, well just wait until you add either these Chocolate Ganache Filled Spice Sandwich Cookies or the Vanilla Brown Sugar Shortbread Cookies to them. Blissful euphoria and paradise awaits.

Recipe
Chocolate Ganache Filled Spice Sandwich Cookies
Makes 12 - 2 1/2 sized sandwich cookies or 15-16 - 2 inch sized sandwich cookies

Ingredients
Spice Cookies
10 Tablespoons (135 g) unsalted butter, room temperature
1/2 cup plus 1/8 cup (125 g) firmly packed light brown sugar 
2 Tablespoons plus 1 teaspoon whole milk
8 7/8 ounces (250 g) all-purpose flour (or 2 cups less 1 tablespoon and 1 teaspoon)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon mixed spice (see notes)
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Chocolate Ganache
9 ounces dark chocolate, coarsely chopped
1/4 cup heavy whipping cream, warmed

Directions
Spice Cookies
1. Preheat oven to 350 degrees F (180 C). Line two baking sheets with parchment paper and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar until light and creamy (approximately 3-4 minutes). Scrape down sides of the bowl as needed.
3. On low speed add in the milk. Beat on low speed until milk is blended into the sugar/butter mixture. Note: If you mixer speed is too high milk will splatter. Once there are no puddles of milk, you can gradually increase the speed.
4. In a medium sized bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, mixed spice, nutmeg, and cloves. 
5. Add the dry ingredients and beat until a dough begins to form.
6. Form dough into a bowl and cut in half. Wrap one ball in cellophane will rolling out the other.
7. On a lightly floured surface, roll out one of the dough halves to about an 1/6 inch (4mm) thickness.
8. Use a 2 1/4 to 2 1/2 inch round cookie cutter to cut out cookies. Place rounds on prepared baking sheet. If using, stamp cookies using a cookie stamp or a heavy glass with a patterned base.
9. Bake cookies, one sheet a time, for 13-15 minutes or until firm. Let cookies remain on cookie sheet for 5 minutes before transferring to a cooling rack.
10. Repeat remaining dough half.
11. Allow cookies to cool completely. 

Chocolate Ganache and Assembly
1. Melt chocolate in the microwave or over a double boiler. Remove from heat and let sit 2 minutes.
2. Pour warmed heavy cream over the melted chocolate. Whisk until ganache is smooth and glossy. Let set until ganache slightly thickens to the consistency of a soft butter. Note: The ganache may initially seize when the warmed milk is added to the melted chocolate. Be patient, it will come together. 
3. Place a large dollop of the chocolate ganache on the bottom side of a cookie. Top with another cookie and press down lightly.
4. Place cookies on a rack and let ganache fully set up before serving or packaging. Store in a tightly sealed container.

Notes: (1) To make your own Mixed Spice, blend together: 1 Tablespoon ground allspice, 1 Tablespoon cinnamon, 1 Tablespoon nutmeg, 2 teaspoons mace, 1 teaspoon cloves, 1 teaspoon coriander, and 1 teaspoon ground ginger. Store in a sealed jar.

Fall Snow at Morton Arboretum (November 2019)