Atlantic Beach (Lemon-Lime) Pie

Six years ago was when I first saw the recipe for Bill Smith's Atlantic Beach Pie. For some reason I resisted making the recipe as I thought it couldn't possibly hold up to its' hype. Every now and then I would see Instagram posts of the pie. As if it were stalking me, teasing me to reconsider the error of my way. And honestly, I was enticed to make it on more than one occasion, but I remained steadfast in my 'no, no, not going to make it' position. This week I discovered the uncharacteristically 'dig my heels in' stubbornness caused me to waste six years of my life. Yes, I had denied myself the experience and pleasure of relishing a pie made with a buttery, sandy, salty crust; a citrusy lemon-lime custard filling; and, a cool creamy freshly whipped cream topping. Nothing short of pure summer pie perfection. This relatively simple pie, one with having a sweet-tart-salty kind of complexity to it, is one no one should wait six years, six months, or even six days to make. Take it from me. Do not deny yourself this kind of satisfying deliciousness. The Atlantic Beach (Lemon-Lime) Pie is worthy of all the hype, accolades, and adulation it has received and will undoubtedly continue to receive for the unforeseeable future. No dessert may be more gratifying on a hot summer day than this pie. 

Just in case you have missed the back story behind chef Bill Smith's Atlantic Beach Pie recipe, here's the Reader's Digest version. He grew up along the sea coast of North Carolina being told if you had dessert after a fish dinner it may be the very last thing you ever ate. But a lemony dessert was the one exception to this strange folklore. Which explains, in part, how Atlantic Beach Lemon Pies became the only dessert offered in seafood restaurants in North Carolina way back in the 1960s. When asked to teach some fellow chefs traditional North Carolina recipes, Bill Smith did some research and created his version of an Atlantic Beach Pie. Replacing the original meringue topping with whipped cream and adding a sprinkling of sea salt, his restaurant in Chapel Hill ran out of his version of the pie on a daily basis. Somehow the local popularity of this pie caught the attention of NPR. After he appeared on a segment of "All Things Considered", well, the pie was soon being touted and made by a multitude of foodbloggers. Now years later, this pie continues to live on. Being socially unacceptably late to the Atlantic Beach Pie making and eating party isn't a good enough reason not make it. Time to pull up my big girl panties and admit I was wrong about this pie. And boy, was I wrong! So here's my way of offering a kind of apology to the Atlantic Beach Pie. In comes in the form of perpetuating the popularity of this pie by sharing my ever so slightly tweaked version. Apologies aside, I hope to convince you that you absolutely NEED, MUST HAVE this pie in your life. That is, if you want to life your best life!

There is enough Saltine cracker crumbs and butter in the crust to make this pie in a 9" (rather than an 8") pie or tart pan. Because a 9" pie is large enough to serve 8 to 10 people, depending on how you slice it. 

Saltine crackers create a much lighter, but insanely tasty pie crust. Crushed Saltines, some granulated sugar, and unsalted butter all gets blended together in a food processor. The key to creating a great, textured Saltine cracker crust is to not let the crackers get pulverized to dust. After pressing the crust mixture into a 9" pie plate, it goes into the freezer for 15-20 minutes to ensure the crust holds its shape when baked.

While the crust is pre-baking in the oven for 18-20 minutes (or until it starts to take on a golden hue), the ingredients for the filling are whisked together. Eggs and sweetened condensed milk are blended together first. Followed by the freshly squeezed lemon and lime juices, a pinch of sea salt, and some zest. The thoroughly blended filling gets poured into the slightly warm crust and bakes for 16 minutes. Which is the amount of time needed for the filling to set up. 

Once the baked pie cools, it is wrapped and refrigerated overnight. The pie needs to be well chilled before being sliced. So make the Atlantic Beach (Lemon-Lime) Pie (sans the Whipped Cream Topping) the night before you plan on serving it. Immediately before or up to several hours before it's served, whip up some heavy whipping cream with confectionary sugar and a pinch of Kosher salt. Overall, this is one of those easy-peasy, almost effortless desserts.

The Atlantic Beach (Lemon-Lime) Pie has been described as a cross between a Key Lime Pie and Lemon Meringue Pie. Or in other words, it's the best of both of those pie worlds.

In all seriousness, this may be one of the most refreshing pies you have ever tasted. One always worth saving room for at the end of a meal (even if it's not fish or seafood) and one definitely worthy of turning the oven on for. Even if it's a sweltering hot, humid day. If you are a fan of citrusy desserts, you will be instantly smitten with this Atlantic Beach (Lemon-Lime) Pie in the first bite. 

If these last four months of living in this new altered state have (re) taught me anything, it's that you never know just how much you are missing out on when you dig your heels in. I still can't believe it took me this long to see the error in my thinking about this Atlantic Beach (Lemon-Lime) Pie. Having now had a taste of this sweet-salty-tart summer time perfection, I feel like my life is now a little more complete. So have you been convinced to make it? I certainly hope so!

Recipe
Atlantic Beach (Lemon-Lime) Pie (inspired by Bill Smith's Atlantic Beach Pie recipe)
Serves 8-10, depending on how you slice it

Ingredients
Crust
60 Saltine cracker squares (200g)
3 Tablespoons granulated sugar
10 Tablespoons (141g) unsalted butter, room temperature

Pie
4 large egg yolks
14 ounce (396 g) can of sweetened condensed milk
1/2 cup (120 ml) freshly squeezed lemon and lime juice (preferably equal parts of each but at least a 2/3 lemon and 1/2 lime mixture)
Pinch of sea salt
About a teaspoon of zest from a lime and lemon
Flaky sea salt for finishing

2 cups heavy whipping cream
3 Tablespoons confectionary sugar
Pinch of Kosher salt
More zest for garnish (optional)

Directions
Crust
1. Preheat oven to 350 degrees (F).
2. In the bowl of a large food processor, crust the crackers to an almost fine (not dust) consistency. Add in the sugar, pulse to combine. Add in the butter and process until the butter is blended in.
3. Press the crust into a 9" pie pan (use metal if you have one). Place in the freezer for 15-20 minutes.
4. Set the pie plate/tin on a baking sheet. Bake for 16-18 minutes our until the crust begins to turn golden.
5. Remove from oven and set on a cooling rack. Now make the filling.

Pie
1. In a medium size bowl, whisk the egg yolks and sweetened condensed milk. Then whisk in the freshly squeezed juice, pinch of sea salt, and zest until the mixture is thoroughly combined.
2. Pour the pie filling into the slightly warm pie crust. Lightly sprinkle with flaky sea salt. 
3. Bake the pie for 16 minutes (the filling should set in that amount of time).
4. Remove from the oven and place on a cooling rack. Let cool, then cover and place in the refrigerator overnight. Note: The pie needs to be completely chilled before slicing.
5. In the bowl of a standing mixer fitted with a whisk attachment, whip heavy whipping cream, confectionary sugar, and pinch of Kosher salt until stable peaks form.
6. Either dollop and spread the whipping cream on top of the chilled pie or put the whipped cream in a pastry bag fitted with your favorite tip(s) and pipe onto the pie. Lightly sprinkle with some lemon and/or lime zest, if using.
7. Slice, serve, savor, and swoon. 

Notes: (1) For 1/2 cup of freshly squeezed lemon-lime juice, you will need 1 large lemon and 3 limes. Alternately you could also use 1 1/2 lemons and 2 limes for a filling with a slightly more lemony flavor. (2) For a more stable whipped cream add three ounces of room temperature cream cheese into the whipped cream. (3) Some suggest serving the whipped cream on the side versus spreading it over the top of the pie. You decide what works for you. You can guess how I like to serve it.

Early morning in Key West, Florida (August 2018)

Levain Style Chocolate Chip Cookies

Apparently I have a thing for chocolate chip cookies. Or maybe I will never be satisfied. Ever since discovering and sharing the recipe for Tara's Chocolate Chip Cookies, I was convinced I never needed another chocolate chip cookie recipe in my life. Actually I never thought I would ever entertain the idea of making another version of a chocolate chip cookie. Evidently I had been holding out believing the sage old advice of 'never say never'. But two completely random events caused me to ultimately cave. The first was when a friend sent me a packet of recipes, including one for a Levain style chocolate chip cookie, she thought I might be interested in making. Considering she lives more than two thousand miles away, this was clearly a thoughtful, selfless gesture. In other words, she wouldn't get to be a taste tester. While scrolling through Instagram posts, I came across a posting from hi.imadehtis featuring a showdown of seven copycat Levain Bakery chocolate chip cookies. Call it serendipitous, but the chocolate chip cookie recipe sent by my friend and the winning showdown recipe were one in the same. I took it as a sign from the universe. One I couldn't ignore. 

This wasn't going to be my first attempt at replicating the Levain style chocolate chip cookies. Last year I shared the recipe for Gigantic Chocolate Chip Cookies, my version of one shared by foodblogger, cookbook author Stella Parks. And just like that recipe, I tinkered with the Copycat Levain Chocolate Chip Cookie recipe from Delish. Three of the changes made were intentional, but one was an unintentional oversight. But that unintentional change turned out to be a fortuitous one. Could I choose a favorite between the Gigantic Chocolate Chip Cookies and these Levain Style Chocolate Chip Cookies? I can't. Because I really, really liked them both. However, if I wanted to satisfy my craving for a ginormous chocolate chip without having to wait more than 3 hours, then I would make these cookies. If I could show some restraint, I would make the Gigantic Chocolate Chip Cookies.

So you might be wondering, if I already had a recipe for a Levain style cookie, why would I make another version? Like I said earlier, maybe I will never be satisfied. But in all seriousness, everything about this Levain Style Chocolate Chip Cookie defies everything I thought I knew about making cookies. Not only does it use cold butter, thus eliminating the need to take butter out to come to room temperature, it mixes in the chocolate chips and toasted walnuts before the flour is mixed in. What??!! And that's not all. The eggs are the last ingredient to be mixed in! The process of making these cookies was such a significant departure from all of the other cookies I have ever made, chocolate chip ones aside, caused me take pause. I almost didn't make them. Thank goodness I over rode my cookie baking instincts this time!

From start to finish you can be eating a incredibly delicious, satisfying, warm Levain Style Chocolate Chip Cookies in slightly more than three hours! For those of you with a limited ability hold off satisfy ing a craving, these are the cookies are for you!

When making these cookies, I strongly recommend you look for larger sized chocolate chips (not the regular, average sized ones) as you really want the chocolate to have a strong presence in each bite of the cookie. Additionally, use toasted versus instead of raw walnuts as toasting them is game changing flavor enhancer in any cookie. 

This recipe makes eight GINORMOUS cookies. Each ball of dough weighs a little more than 6 ounces (172-176 grams). If you don't have a scale, evenly divide the dough into eight large balls.

When baking a batch of these cookies, you will need two baking pans. One for the cookies to bake on and one turned upside down underneath the pan holding the cookies you are baking. Turning one of the baking pans upside down helps to prevent the bottom of the cookies from getting too dark as they bake at a relatively high oven temperature (375 degrees F) for a relatively long time (24-26 minutes). And due to the size of these cookies, bake the eight (8) balls of dough in two batches.

Cookies and ice cream or cookies and milk? Which kind of chocolate chip cookie eater are you? And, yes, you can be both. You don't have to choose which one to go with these crispy on the outside, slightly doughy on the inside monstrously scrumptious, oh so satisfying cookies. Just when you think you didn't know or even believed your life needed another chocolate chip cookie recipe, one comes along to tempt you. To prove you should say never say never. If you have gotten this far in the blog post, the universe has now also sent a 'you need these Levain Style Chocolate Chip Cookies in your life" message to you. 

Recipe
Levain Style Chocolate Chip Cookies  (inspired by the Copycat Levain Bakery Cookies from Delish)
Makes 8 ginormous cookies

Ingredients
2 cups (260 g) all-purpose flour
1 cup (113 g) cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (8 oz/226 g) unsalted butter, chilled and cubed (recommend a European-style butter)
2/3 cup (134 g) light brown sugar (or combination of light and brown sugar) - See Notes
2/3 cup (134 g) granulated sugar
2 teaspoons vanilla
2 cups (340 g) dark chocolate, chocolate chips - See Notes
1 cup (4 oz/112g) walnut halves, toasted, very coarsely chopped
2 large eggs, lightly beaten
Flaky sea salt for finishing (optional, but really good)

Directions
1. Combine the all-purpose flour, cake flour, baking powder, baking soda and kosher salt in a medium sized bowl. Whisk to combine. Set aside.
2. Using a standing mixer fitted with a paddle attachment, beat cold butter on low speed until the butter cubes lose their shape (about 30-45 seconds).
3. Beat in the granulated sugar (about 30 seconds)
4. Beat in the brown sugar and vanilla (about 30 seconds). Mixture will be thick and creamy.
5. Mix in the chocolate chips and walnuts to distribute evenly in the batter (about 30 seconds).
6. On low speed mix in the dry ingredients in three additions. Do not over beat, but there should be no streaks of flour showing.
7. Add in the lightly beaten eggs in two additions. Beat until mixture forms a cohesive dough.
8. Divide the dough into 8 balls. Balls of dough will weigh slightly more than 6 ounces each (or 172-176 g).
9. Place the balls of dough on a baking sheet, lightly cover with plastic wrap and chill in the refrigerator for 2-3 hours.
10. Preheat oven to 375 degrees (F). Get out two baking sheet pans Line only one baking pan with parchment paper. 
11. Place 4 balls of the cookie on the parchment paper lined baking sheet. Lightly sprinkle with flaky sea salt. Place this baking sheet on top of an upside down baking sheet so the bottoms of each baking pan are touching. (Yes, you are using two baking sheets.)
12. Bake cookies for 22-24 minutes or until the edges and spots on top are lightly golden. Do not over bake the cookies. Let cookies rest on the cookie sheet for at least 5 minutes. 
13. Remove from baking sheet and place on a cooling rack. Let cool slightly or let come to room temperature before serving. 
14. Store any left over cookies in a tightly sealed container or wrap in a cellophane bag.

Notes: (1) I used a combination of light and dark brown sugars, about a 2/3 to 1/3 ratio. (2) I used Nestle's 53% Cacao chocolate chips because of their larger size. Next time I make them I would increase the amount of chocolate chips to at least 2 1/4 cups (383 g). (3) To toast walnuts, preheat the oven to 350 degrees (F). Place walnut halves on a baking sheet and bake for approximately 10 minutes. (4) There were multiple changes made to the inspiration recipe: cake flour was decreased from 1 1/4 cups to 1 cup, kosher salt was increased from 1/4 teaspoon to 1/2 teaspoon, 2 teaspoons of vanilla were added, and the cookies were topped with flaky sea salt.

Peach Buttermilk Ice Cream w/ Raspberry Swirl

It's almost hard to believe we are within days of the halfway point in the year. At my age I really don't like time to move too quickly. However, there are more than a handful of us secretly wishing 2020 was done and over with already. Whatever the next version of normal is going to look like, I am choosing to believe it will be an even better version of the one we had been living in. Yes, better. With all of the time we have been given to reflect back on what was, surely we have all given thought as to what we would like life to be going forward. Not just with the state of the world (who doesn't wish for social justice, the end of the pandemic, medical breakthroughs), but in our own lives too. In her recent Sunday Paper, Maria Shriver talked about her desire to spend more time developing the humble rather than the strong, arrogant side of herself. Instead of investing time in constantly doing to feel validated or to fill the voids in our lives, she believes time spent learning and awakening (our minds) will create the momentum of humility necessary to lead us all forward individually and collectively. Her words resonated with me. The unexpected pause we have all experienced over the last several months may actually turn out not be a waste. Especially if we each use the time going forward to become the best, most awakened, most humble versions of ourselves. Just imagine the possibilities!

It was a bit tongue and cheek when I said there are some of us (yes, I would be among them) wishing 2020 was over. There are still many things to look forward to. Peach season being just one of them. For those of you who love peaches as much as I do, the long awaited arrival of fresh, ripe peaches at the Farmer's Markets and grocery stores is a most welcome sight. Having discovered the deliciousness of grilled peaches and ice cream, salads made with peaches, tomatoes, and burrata cheese, peach cobblers, peach galettes, and even a no-churn peach ice cream, my excitement for the arrival of peach season is akin to a six year old anticipating the arrival of Christmas. Thankfully peach season lasts longer than a day!

After having recently made the Blueberry Mascarpone Ice Cream, I experienced a slight boost to my ice cream making confidence level. For the record, this confidence level hovers somewhere between a four and a five on a scale of one to ten. Yet, this has not deterred me from trying new ice cream recipes. Because each time I make a new ice cream, I learn something new. While there are still gaps in my ice cream making knowledge base, peach season gives me yet another reason to keep filling them. 

Turns out this creamy, luscious Peach Buttermilk Ice Cream w/ Raspberry Swirl is one peach lovers will not only swoon over, but one all of us self-proclaimed ice cream connoisseurs will fall deeply, madly in love with. As someone who considers themselves a peach ice cream fussytarian, I am always on the lookout for the elusive, perfect peach ice cream. Can you guess what I am about to say next? Yes, this Peach Buttermilk Ice Cream w/ Raspberry Swirl is just about perfect. At least it is for me.

The ingredients used and ratios of milks to sugar in this ice cream recipe is different than the ones used in the Blueberry Mascarpone Ice Cream. I thought about switching out the buttermilk for mascarpone cheese, but wanted to make an ice cream with another flavor base profile. Additionally, this recipe calls for more sugar. At first I thought about scaling it back a bit, but then I wouldn't have discovered how sugar affects the texture and consistency of ice cream. From the article "How Does Sugar Affect the Freezing of Ice Cream" written by the Kitchn, I learned two things: (1) the more sugar used in the custard base, the longer the freezing time and (2) the more sugar the smoother, the creamier the ice cream. While I decided not to alter the amount of sugar in the recipe (1 1/2 cups/300g), I did add an additional egg yolk as well as some Kosher salt to further amplify the flavor. 

For someone is a self-proclaimed peach lover, why would I even consider adding a raspberry sauce to the peach ice cream? The simple answer is I love the combination of peach and raspberry. And I really wanted to see how raspberry sauce swirled in the peach buttermilk ice cream would taste. Would I always make the peach ice cream with the raspberry swirl? Not always. But almost always. If you are a peach ice cream purist, just leave the raspberry swirl out. 

Between chilling the custard base and freezing the ice cream, plan on allowing at least a day and half before being able to scoop and serve it. So let me share my lessons learned along the way here. Here's the first one: Rather than just allowing the custard to chill for at least 6 hours, give it at least 8 hours but preferably overnight. Not only will the flavors meld together better, your custard will be very chilled when it goes into the ice cream machine. And here's the second, maybe most important one: Let your well churned ice cream chill overnight in the freezer. Because of the amount of sugar in this ice cream, your well chilled ice cream will still have a great scooping consistency. This is a rich, creamy ice cream. And depending on the temperature outside, it might best be served in a waffle cone cup or a dish. This is definitely one of those 'two scoops' please ice cream!

Peach season doesn't last very long. In other words, if you love peaches make sure you get your fill of them in the months ahead. And if you love peach ice cream, I would suggest you make this Peach Buttermilk Ice Cream w/ Raspberry Swirl sooner rather than later. Because once you make and taste this 'rivals a high-priced, small-batch' ice cream, you will want to put it on regular repeat. Besides, I just don't want you to look back on the peach season and wish you had made this ice cream more often. A year is a long time to wait.

Recipe
Peach Buttermilk Ice Cream w/ Raspberry Swirl

Ingredients
Raspberry Sauce
2 cups (250 g) fresh raspberries
1/2 cup (100 g) granulated sugar
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon Kosher salt

Peach Buttermilk Ice Cream
3 very ripe yellow peaches (1 1/4 pounds), peeled, pitted and coarsely chopped (See notes)
2 Tablespoons freshly squeezed lemon juice
1/2 cup peach preserves (recommend Bonne Maman Peach Preserves)
2 cups heavy whipping cream (do not use ultra-pasteurized)
1 cup buttermilk
1 1/2 cups (300 g) granulated sugar
3 large egg yolks, lightly beaten
2 teaspoons vanilla
1/4 teaspoon Kosher salt

Directions
Raspberry Sauce
1. In a heavy bottomed saucepan, add in the raspberries, granulated sugar, lemon juice and pinch of Kosher salt.
2. Stirring regularly, cook until the mixture reaches a slightly thicken consistency (about 7-8 minutes).
3. Remove from heat and pour the raspberry sauce into a small bowl. Let cool slightly before putting in the refrigerator to chill. Note: Raspberry Sauce should be completely chilled before layering onto the ice cream. Note: You will only use about 2/3 of the raspberry sauce for this ice cream. Save the remainder for another use.

Peach Buttermilk Ice Cream
1. Puree the peaches and lemon juice in a food processor until smooth but with some small pieces still visible. Remove 1 1/2 cups of the puree and transfer to a bowl. Note: You will more than likely have some leftover puree. Save it for another use.
2. Stir the peach preserves and Kosher salt into the peach puree mixture.
3. Cover and let chill in the refrigerator. 
4. In a heavy bottomed saucepan, heat the cream and buttermilk until simmering.
5. Add the sugar and whisk until the sugar is dissolved.
6. Add about 1/4 cup of the milk/sugar mixture to the beaten egg yolks to temper them. Then stir the egg yolk mixture back into the saucepan.
7. Continue cooking the mixture, stirring regularly, until it has thickened and coats the back of a spoon (approximately 6-8 minutes).
8. Remove from the heat and stir in the vanilla.
9. Let the mixture cool slightly. Stir in the peach puree. Cover and chill in the refrigerator for at least 6-8 hours or preferably overnight.
10. Line an 8" x 4" or 8" x 5" metal baking pan with plastic wrap. Set aside. (Or alternately use an insulated ice cream container.)
11. Pour the chilled mixture into the ice cream maker. Process until the ice cream is thick, has a scoopable consistency, and well chilled (approximately 20-30 minutes or according to most manufacturer directions). Notes: Depending on the size of your ice cream machine, you may need to process in two batches. Think achieving the consistency of a thick, frozen yogurt when you are churning the ice cream.
12. Spread one-third of the ice cream into the prepared pan.
13. Top one-third of the raspberry sauce on top of the ice cream base layer. Use a butter knife to gently swirl the raspberry sauce into the ice cream.
14. Repeat for a total of three layers.
15. Wrap the pan with plastic wrap (wrap well to keep air from getting to the ice cream) and place pan in the freezer overnight. Note: This is a very creamy ice cream. If not serving immediately after churning, give it adequate freezing time.
16. Remove ice cream from the refrigerator and scoop into bowls or onto ice cream waffle bowls/cones. Remember: This is a very creamy ice cream.

Notes: (1) The recipe for the Peach-Buttermilk Ice Cream was inspired from a recipe in "Jubilee: Recipes from Two Centuries of African American Cooking" by Toni Tipton-Martin. (2) The Peach-Buttermilk Ice Cream was sinfully delicious all on its' own. So if you aren't a fan of the flavors of peach and raspberry combined, just make the ice cream. (3) To easily peel the peaches, bring a pot of water to a boil over high heat and simultaneously fill.a large bowl with ice cold water/ice cubes. Blanch the peaches for 20 seconds. Remove and immediately place them in the bowl of ice water. Let sit in ice water for 20 seconds. Use a peeler to help slip off the skin.

Banana Nut Streusel Muffins

A long overdue trip to Rhode Island had been scheduled for this past March. But then the world suddenly changed and that much anticipated trip was cancelled. While travel has yet to return to the old normal, I very much need a change in scenery. With a significant birthday coming up in September I had a difficult choice to make. Head to sea on the East Coast or go back to the mountains in Colorado. Risk traveling during both a pandemic and hurricane season. Or take my chances traveling during a pandemic and only have to worry about crossing paths with a wild animal while out hiking in the mountains. After going back and forth between these two options, I decided if my favorite cabin overlooking the Front Range at Chautauqua was available, the mountains would be my birthday trip destination. I have between now and then to get over my fear of larger than life wildlife. Keeping my fingers crossed that nothing will cause this 'happy birthday to me' trip to the mountains be scraped.

Staying in a cabin has many benefits. Maybe none as important as being able to stock it with groceries and wine for the week. Making it possible for me not to have to worry about going out for meals. I am not yet ready to eat out regularly or even irregularly at restaurants. Regardless if that changes over the course of the next several months, I look forward to being able to starting the day making a good breakfast, putting together hiking snacks, and enjoying a leisurely, solo dinner in front of a fireplace. Even though my upcoming trip is three months away, I am already starting to put together some tentative lists of the food I want to bring from home. Definitely near the top of the list will be these incredibly scrumptious, packed with flavor Banana Nut Streusel Muffins. As they would not only be perfect for breakfast but great to take on a hike. Not only will they travel well, they have a freshness life of at least a week (if I keep them refrigerated). 

I have always had a weakness for those bakery style muffins. You know the ones with high, perfectly rounded tops. Yet up until I made these Banana Nut Streusel Muffins I had hit or miss success getting mine to have that irresistible muffin look. In doing some banana muffin research I learned a muffin making life changing lesson. A blast of intense heat from baking muffins at a high temperature (425 degrees F) temperature for only the first five minutes activates the leavening. Thereby causing the muffins to puff up sky high. All my baking life I thought it had more to do with the amounts of leavening ingredients used. Imagine how happy I was to learn all it took was a brief period of high heat to create the muffins of my unfulfilled dreams. Upon discovering this baking technique, it felt like I had either unearthed some well-hidden secret or was allowed in to an exclusive muffin making club. When these Banana Nut Streusel Muffins came out of the oven I was beside myself. Almost to the point of hyperventilating from joy. They were the most beautiful muffins to ever come out of my oven.

There are three components to these Banana Nut Streusel Muffins: the muffin batter, the streusel, and the glaze. Together they create a muffin eating experience on par with the euphoria of a Rocky Mountain high. From the deeply flavorful, perfectly textured muffin, to the brown sugar, spiced, crunchy streusel topping, to the just right amount of sweet glaze, these Banana Nut Streusel Muffins are the be all and end all of high topped muffins. 

The recipe makes a dozen muffins. Fill your cupcake papers almost to the top leaving only a little bit of room for the streusel topping. Note: You may have a couple of tablespoons left of the streusel topping and enough batter for maybe two miniature muffins.

After baking the muffins in a preheated 425 degree (F) oven for five minutes, reduce the oven the temperature down to 350 degrees (F) and continue baking for 16-20 minutes (or until a toothpick inserted into the muffin comes out clean or only with a few moist crumbs). Place the muffin tin on a cooling rack and let rest for at least 5 minutes. Remove the muffins from pan, place on a cooling rack, and let cool for at least additional 10 minutes before drizzling on the glaze. Note: If you add the glaze while the muffins are still hot, it will melt into the muffin.

These Banana Nut Streusel Muffins wouldn't just be a serious contender in a beauty contest, they are what I would call throw down worthy!

If I have one baking regret from the last four months, it's that I wish I had been making these Banana Nut Streusel Muffins instead of using the perfectly ripened bananas for all of those loaves of Banana Bread. So in the next new normal, ripe bananas will now be used for Banana Nut Streusel Muffins.

If you too have longed to make those beautiful, delicious high topped banana muffins, well, now you can. Bake up a batch, eat some, share some. Wait a week or two, then bake up another batch. If anything should go on regular repeat in the months ahead, it's going to be these gorgeous, mouthwatering Banana Nut Streusel Muffins.

Recipe
Banana Nut Streusel Muffins
Makes 12 regular sized muffins

Ingredients
Streusel Topping
1/2 cup (100 g) light brown sugar
1/2 cup (65 g) all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon Kosher salt
3 Tablespoons unsalted butter, melted
2 Tablespoons chopped walnuts (from the 1/2 cup of walnut halves used in the muffin batter)

Banana Nut Muffins
1/2 cup (58 g) walnut halves, toasted and divided
2 1/2 cups (325 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1 cup (200 g) granulated sugar
2 large eggs, room temperature
3 Tablespoons sour cream
1/4 cup whole milk
1/2 cup (113 g) unsalted butter, melted and cooled slightly
1 teaspoon good quality vanilla
3 large, very ripe bananas (12 ounces/338 g) peeled and mashed

Glaze
1/2 cup (60 g) plus 1 Tablespoon confectionary sugar
1/8 teaspoon kosher salt
1/2 teaspoon good quality vanilla
2 Tablespoons whole milk

Directions
Streusel Topping
1. In a small bowl, combine the light brown sugar, flour, cinnamon, Kosher salt, unsalted butter, and walnuts. Mix until well blended. Set aside.

Glaze
1. In a small bowl, whisk the confectionary sugar, Kosher salt, vanilla, and milk until smooth and creamy. Note: If the glaze is too thin add a little more confectionary sugar. If the mixture is too thick, add a little more milk.

Banana Nut Muffins
1. Preheat oven to 425 degrees (F). Line a muffin tin with cupcake papers and set aside.
2. In a large bowl, whisk together the flour, baking soda, baking powder, Kosher salt, and sugar. 
3. In a medium sized bowl, combine the mashed ripe bananas, sour cream, whole milk, vanilla, and melted butter. Whisk until well blended.
4. Add the wet ingredients to the dry ingredients. Using a spatula, fold until well combined.
5. Divide the batter equally between the 12 muffin cups. Generously top with the streusel topping.
6. Bake muffins for 5 minutes at 425 degrees (F). Immediately reduce the temperature to 350 degrees (F) and continue to bake for 16 to 20 minutes or until a toothpick inserted into the muffin comes out clean.
7. Transfer muffin tin to a cooling rack. Let rest for 5 minutes.
8. Remove muffins from the tin and place on a cooling rack. Allow to cool for at least another 10 minutes.
9. Drizzle the muffins with the glaze.
10. Serve and enjoy with a cup of hot coffee or tea. 

Notes: (1) Baked muffins can be frozen. Do not glaze the muffins before placing in the freezer. Can add the glaze when you thaw and serve them. (2) Muffins will be good for several days if left at room temperature, lightly covered.

Baked Macaroni and Cheese

The first Macaroni and Cheese I ever tasted came from a box. It would be a very long time before I ever tasted my first homemade Macaroni and Cheese. Although I don't remember if it was one made on the stovetop or baked. It would also be quite some time before I came to view Mac and Cheese as both a main dish and a beloved side dish. And only recently did I truly gain a deep appreciation of just how deeply embedded and how culturally important Macaroni and Cheese is in the Black culture. In the words of Brittany Hutson (a freelance writer from Detroit), "it is the center of life's milestones, trials, and tribulations....it's about tradition." Macaroni and Cheese is a dish served at all life's big events, a fixture at all holiday meals and special occasions. Recipes for Macaroni and Cheese are often passed down from generation to generation to further preserve and honor family traditions. While there is a great deal of regional variation in the these recipes, particularly the cheeses used and in it's preparation, a Southern Macaroni and Cheese is almost always baked. However, no matter where you grew up or how your Macaroni and Cheese was made, it is almost always synonymous with comfort food.

There are currently four recipes, three baked and one stovetop, for Macaroni and Cheese on the blog. The Gouda Mac and Cheese with Caramelized Shallots is made primarily with an aged Gouda Cheese but topped with some sharp White Cheddar Cheese. The Mac and Cheese East Coast Style is made with Fontina Cheese and Lobster. Macaroni and Cheese, Version 2, one inspired by a James Beard recipe, is primarily made with sharp white cheddar cheese but topped with gruyere cheese. And then there is the Stovetop Mac and Cheese with Caramelized Onions, the homemade version intended to invoke the memories of the boxed ones some of us grew up with. However, none of them were inspired by or based on Southern Macaroni and Cheese recipes. While it may have taken me awhile to get here, but this Baked Macaroni and Cheese finally pays homage to the cherished, celebratory Southern side dish.

After just one bite I knew this Baked Macaroni and Cheese would be the one I would tell everyone to make. It would be the only one served at gatherings from this point forward. 

A few weeks back one of my running friends asked if I had a simple recipe for Macaroni and Cheese. I wish now I had this one to give her. Because it gives simplicity a really, really good name.

And it's one reminding us that elbow macaroni is the only pasta to use. While you might be tempted to use cavatappi, orrecchietti, or even penne pasta, don't give in to that temptation. Cool the elbow macaroni to somewhere between the al dente and firm stage. Cooking time should be no more than seven minutes. 

Some will say it's not really a Southern Macaroni and Cheese recipe unless it's made with at least four cheeses. If you consider cream cheese a cheese, then technically this Baked Macaroni and Cheese is made with five cheeses. But only if you add the optional, but really worth it, freshly grated Parmigiano-Reggiano cheese to the top. Otherwise it's made with four cheeses. If you don't consider cream cheese a cheese or add the Parmigiano-Reggiano, then this is a three cheese mac and cheese. In addition to using eight ounces of Sharp White Cheddar Cheese, it uses eight ounces of Colby Jack Cheese. A cheese technically qualifying as two cheeses in one. Right?

All of the other Mac and Cheese recipes shared on the blog were made with whole milk, heavy whipping cream or a combination of both. This one uses evaporated milk. In addition to Kosher salt and pepper to ramp up the flavor, onion powder, garlic powder and paprika (regular or smoked) are added in. Making this one of the most flavorful macaroni and cheeses I have ever tasted. 

Definitely worthy of bringing to or serving at a celebratory meal!

Many of us are stay at home, Covid19, maintain social distance, no hugging weary. When you add all of the unrest and injustices occurring on top of this, never have cravings for comfort food been stronger. It explains it part why our consumption of homemade bread, chocolate chip cookies, and banana bread is at an all-time high.

While many of us are still trying to keep our social gatherings small, our desire to remain physically connected to our family and friends is unyielding. So there may be no better way to bring some much needed joy to our lives than by making this Baked Macaroni and Cheese.  I promise, in just one bite, you will feel as if you have temporarily gotten off the corona-coaster. And quite possibly discovered your most favorite version of a Baked Macaroni and Cheese in the process. A simple down-home version of a recipe with roots from the South.

Recipe
Baked Macaroni and Cheese (recipe inspired from multiple sources)
Serves 8-10

Ingredients
1 pound (454 g) elbow macaroni, cooked to somewhere between al dente and firm (about 7 minutes), and drained
8 ounces (226 g) Sharp White Cheddar Cheese, coarsely grated
8 ounces (226 g) Colby Jack Cheese, coarsely grated
8 ounces (226 g) cream cheese, cut into 1/4 inch cubes
2/3 cup sour cream
1/2 cup (1 stick, 4 ounces) unsalted butter, melted and cooled slightly
3 large eggs, lightly blended
12 ounce can of evaporated milk
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dry mustard (such as Coleman's)
1/4 teaspoon paprika or smoked paprika plus more for sprinkling over the top before baking
Optional, but a worthy finishing touch: Freshly grated Parmigiano-Reggiano Cheese 

Directions
1. Preheat oven to 350 degrees (F). Generously butter a 9" x 12" baking dish. Set aside.
2. In a large bowl, add in the grated cheddar and grated Colby Jack cheeses. Stir until well blended. Remove one cup of the cheese mixture and set aside.
3. Add in the melted butter, evaporated milk, sour cream, cream cheese and eggs to the remaining cheeses in the large bowl. Stir to combine.
4. Add in the kosher salt, white pepper, garlic powder, onion powder, dry mustard and paprika. Stir to blend.
5. Stir in the drained, cooked macaroni. Stir to combine.
6. Pour the mixture into the prepared baking dish. Top with the reserved one cup of grated cheeses and generously sprinkle with paprika. Now would be the time to sprinkle on freshly grated Parmigiano-Reggiano cheese if you are using.
7. Place the baking dish on a baking tray and place in the oven. Bake for 35 minutes (but no more than 40 minutes) or until the top is browned and cheese is bubbly on the sides of the pan. Do not over bake!
8. Let the Baked Macaroni and Cheese sit for at least 10 minutes before serving. 
9. Store any leftovers covered in the refrigerator for up to four days. They reheat well in the microwave.