Cocoa Krispie Peanut Butter Brownie Bars

 "All good things come to those who wait." As someone who skews a bit toward the 'life is short' impatient side of the pendulum, this old adage isn't always one I have completely embraced. However, when you finally have an incredibly fun and relaxing, weather perfect girl's weekend after almost two years due to the pandemic, well, then maybe, just maybe I can give some credence to the 'worth the wait' way of thinking. The time spent with friends was definitely a 'good thing', although, I wouldn't go so far as to say we should wait another two years before having another getaway! Running may have first brought us together, but running isn't what's keeping us together. Although we did make plans to run our own marathon relay in the spring! Spending a couple of days at the beautiful 'within walking distance of Lake Michigan' home of one of our friends, six of us gathered together for the first time in what felt like forever. From having cocktails on the rocks, to painting rocks, to skipping rocks, to watching the gorgeous sunset, we left with no shortage of memories and stories to tell. Everyone left feeling refreshed and reenergized as we rekindled our connections with one another. To say being able to spend time together felt good would be an understatement.

Just like I wouldn't want to wait too long for another girl's trip, I would suggest you not wait too, too long (or years even) before making these Cocoa Krispie Peanut Butter Brownie Bars. They are wicked, sinful, too good to be true, seriously scrumptious confections. But for those of you who decide to put this recipe on pause, then I give you permission to wait until cooler temperatures arrive as I think these bars would be the most perfect treat to serve at a fall or winter gathering. 

A few months back I came across a recipe for Chocolate and Peanut Butter Bars published by Taste of Home. Almost anything made with chocolate and peanut butter speaks my sweet tooth love language. It is one of my unwritten rules, but rarely do I make a found recipe 'as is'. Sometimes I make subtle changes to the recipe, while other times the changes are a bit more significant. Using Taste of Home recipe as an inspiration, these sweet, creamy, crunchy Cocoa Krispie Peanut Butter Brownie Bars exceeded my wildest expectations. They are a more decadent, dare I say better(?) version of the original recipe.

Instead of using only a boxed brownie mix for the bottom layer, I made an enhanced version of a boxed mix. Replacing water with milk as well as adding an additional egg yolk, Kosher salt, instant expresso, and vanilla yielded an even better brownie. Instead of using regular krispie rice cereal I used a cocoa krispie cereal to create an even richer, more chocolatey bar. In addition to swapping out semisweet chocolate chips with milk chocolate chips (although a combination of milk and semisweet would be good), the top of the bars were lightly sprinkled with some flaky sea salt. 

Because I used an 18 ounce brownie mix (see notes), I needed to make some adjustments to both the pan size and baking time. Instead of using a 9" x 12" (or 9" x 13") metal baking pan, I used a 7 1/2" x 12 1/2" inch pan. If you don't own this smaller, odd sized pan, I recommend you look for a brownie mix having a baking pan size option of 9" x 12" (or 9" x 13"). It's important that the bottom brownie layer be neither too thin nor too thick. Whatever you do, do not make these Cocoa Krispie Peanut Butter Brownie Bars in a 9" x 9" sized pan as your second and third layers will be much too thick. And you will also end up with less bars!

For the middle layer, chunky peanut butter is dolloped on top of and spread evenly over the warm baked brownie layer. Placing the brownies in the refrigerator for about 15 minutes to let the peanut butter layer set up a bit makes spreading the top layer much easier. Then once the cocoa krispie-peanut butter-chocolate layer is added, the brownies are chilled for at least 75-90 minutes before they are cut into bars.

If there was ever a brownie bar giving semi-homemade a good name, this would be the one. And. if by chance you are a big fan of chocolate and peanut butter, you will be over the moon over these slightly decadent, over the top scrumptious, deeply flavored Cocoa Krispie Peanut Butter Brownie Bars. So what are you waiting for?

Recipe

Cocoa Krispie Peanut Butter Brownie Bars

Makes 24 bars (1 1/2" x 2 1/2")

Ingredients

1 package premium brownie mix (at least 18 ounces) - See notes.

1 large egg

1 large egg yolk

1/4 cup whole milk

1/3 cup vegetable oil

1 teaspoon vanilla

1/4 teaspoon Kosher salt

1/2 teaspoon instant espresso or instant coffee

1 1/2 cups (400g) crunchy peanut butter

2 cups (344g) milk chocolate chips (or use half milk chocolate and half semisweet chocolate chips)

1 cup (278g) creamy peanut butter

3 cups (120g) cocoa krispie cereal

Flaky sea salt for finishing

Directions

Bottom Brownie Layer

1. Use the ingredients listed above, do not follow the package ingredient directions.

2. Preheat the oven to 350 degrees (F). Line a metal baking pan with parchment paper and set aside.

3. In a large bowl, whisk together the eggs, milk, oil, and vanilla until blended.

4. Add in the brownie mix, kosher salt, and instant espresso/coffee. Mix until blended but do not over mix

5. Pour the batter into the pan and smooth the top using an offset spatula.

6. Baking time for the 7 1/2" x 12 1/2" pan was 22-24 minutes. If using a brownie mix with a 9" x 12" baking pan option, follow the baking directions, but check for doneness earlier than the recommended baking time.

7. Remove the pan from the oven and let sit for a couple of minutes before adding the middle peanut butter layer.

Crunchy Peanut Butter Layer

1. Drop spoonfuls of chunky peanut butter evenly over the still warm brownie layer. Smooth using an offset spatula so you have an even layer of peanut butter.

2. Place in the refrigerator for about 15 minutes to let the peanut butter layer set up slightly.

Cocoa Krispie Peanut Butter Chocolate Layer

1. In the top of a double boiler, add in the peanut butter and chocolate chips. Over low-medium heat, stir until the chocolate has melted and the mixture is smooth.

2. Remove from the heat and stir in the cocoa krispie cereal.

3. Drop spoonfuls of the mixture over the peanut butter layer. Spread evenly using an offset spatula. Lightly sprinkle with some flaky sea salt.

4. Place the pan in the refrigerator and chill for 75-90 minutes before cutting into bars.

5. Serve the chilled bars immediately. If not inhaling immediately, keep the bars covered in the refrigerator.

Notes: (1) I used the Ghiradelli Double Chocolate Brownie Mix (18 ounce). The directions on the box did not give a 9" x 12" (or 9" x 13") baking pan option so I adjusted the pan size. Had I used a larger pan, the bottom brownie layer would have been much too thin. There are brownie mixes out there giving a 9" x 12" (or 9" x 13") baking pan option. I recommend you use one of them if you don't have a smaller sized pan. (2) A 16 ounce jar of crunchy peanut butter will yield the 1 1/2 cups needed for the middle peanut butter layer.

Lake Michigan at Long Beach, Indiana (August 2021)

Frozen Irish Coffee

Remind me not to complain about coldmaggedon or snowmaggedon when winter returns. Simply say the word 'heatmaggedon' to put an immediate stop any of my whining. Just the mere mention of that word should be enough to remind me what the insanely hot and humid days of August felt like and how dripping wet I was while trying to get my half-marathon training runs in this summer. The next best thing to resurrecting the backyard kiddie pool this summer (complete with a floating chaise lounge) has been the discovery of this luscious Frozen Irish Coffee. Between the two of them, I now have relief from hot days and hot nights covered. 

You might be wondering if a Frozen Irish Coffee is as good as or maybe even better than a hot Irish Coffee. The best answer would be you must have both of them in your life. You might also be wondering if this blender cocktail made with ice cream is worth all the calories. The answer is unequivocally and emphatically yes! 

Ice cream based cocktails became all the rage in the 70s an 80s. If you believe bartending lores and legends, then you are likely to believe the first Frozen Irish Coffee was created by Jim Monaghan, Sr., owner of multiple French Quarter bars in New Orleans sometime in the 80s. At some point at the turn of the century, there was a shift from creamy boozy cocktails to a return to the classic cocktails and the arrival of 'lighter' beverages. However, there was one exception. It seems the life of the Frozen Irish Coffee originating in the Big Easy doesn't seem to be ending any time soon.

Typically Irish Coffee is served in a footed Irish Coffee glass, but this one is best served in the more impressive old-fashioned or martini glass. 

It goes without saying, Irish Coffee should be made with an Irish whiskey. I used Jameson but there are plenty of Irish whiskey options available. In addition to Irish whiskey, the cocktail is made with a chilled rich coffee, a good quality vanilla ice cream, a coffee liqueur (like Kahlua or Bailey's Irish Cream), and ice cubes. 

After whirling all of the ingredients together in a blender, pour the mixture into a cocktail glass containing either one or two large ice cubes. The larger the ice cube, the likely they are to melt and dilute this luscious cocktail.  Serve the Frozen Irish Coffee with or without a dusting of cocoa or espresso powder. The recipe below makes two generous servings. 

While I could easily drink this Frozen Irish Coffee year round, it is really best enjoyed during the warm, hot weather months. It is the perfect, most refreshing finish to a meal or as a post cocktail party beverage. 

Recipe

Frozen Irish Coffee

Makes 2 cocktails

Ingredients

2 ounces Irish whiskey

2 ounces coffee liqueur (e.g., Kahlua or Bailey's Irish Cream)

1/2 cup good quality vanilla ice cream, just slightly softened

4 ounces dark roast chilled coffee

2 cups ice cubes

Cocoa or espresso powder for finishing

Directions

1. Put all of the ingredients in a blender.

2. Process until the mixture has a texture similar to a thin milkshake.

3. Add a large ice cube or several ice cubes to an old-fashioned glass. Pour in the Frozen Irish Cream. Lightly dust with cocoa powder.

4. Instead of an old-fashioned glass use a martini or footed Irish coffee glass).

Notes: (1) Recipe inspired by the Frozen Irish Coffee recipe shared in the June/July 2021 issue of Garden and Gun. (2) For optimal flavor, I highly recommend using a dark rather than a medium roast coffee. (3) To make the large cocktail sized ice cubes, I used a silicone mold like this one.

Orange Curd Ambrosia

Have you ever had a dish at a restaurant that wowed you so much you immediately knew you needed to have it in your life. So you wondered if it was possible to recreate this love at first bite dish at home? Well that happened to me last week while having lunch with a very good friend. One I met decades ago during my first week at college. When she suggested having lunch at a restaurant where her professionally trained goddaughter was the chef, I was all in! For years I have heard her talk about how creative and talented Grace was as a chef. And after meeting and eating her food, I wished she was my goddaughter! Not only was Grace incredibly generous and humble, her food was beyond amazing. She has created the kind of food having seemingly simple layers of flavors and textures, the kind you couldn't bear to leave one bite behind, and the kind just tempting you to lick the plate in public. 

While the recipes below are mine, the concept and inspiration for this dish are all Grace. I can't take any credit for conceptualizing this creative take on a layered ambrosia. One made with an orange curd infused mascarpone, homemade granola, mixed berries (including roasted strawberries), and toasted coconut. I can only take credit for the recipes below. My taste buds were dancing and my head was spinning the moment I took a bite Grace's dish. Within milliseconds I knew I absolutely had to figure out how to create it.

So before I bring you along on my Orange Curd Ambrosia journey or lose some of you as you read through this post (or sneak ahead to recipes), let me say this is not a difficult dish to make. I think I have to say this again. This is not a difficult dish to make. It is a relatively simple dish that looks complex. At least two of the ambrosia's layers (the orange curd and the granola) can be made days ahead. Assembling the dish will take less than thirty minutes (if you decide not to roast the strawberries) or maybe forty minutes (if you decide to roast the strawberries). Because if there was ever a dish worth your time and energy, this would be the one!

I would also be remiss if I didn't disclose that this isn't what many of you will think of when you hear the word ambrosia. It's not the canned pineapple, mandarin oranges, mini marshmallows, coconut, maraschino cherries, whipped cream (or sour cream) version of ambrosia you may have grown up with. This version is a night and day different from that one. I might be slightly biased but I think this Orange Curd Ambrosia is truly the food for the gods (and goddesses).

As soon as I got home from spending the afternoon with my friend, I started researching Orange Curd recipes. And as much as I would have liked to make a Blood Orange Orange Curd, I quickly learned they are currently out of season (which is generally December through April). At first I tried to adapt my favorite recipe for Lemon Curd, but for a myriad of reasons the orange curd version just wasn't 'good enough'. So after making some changes to the number of eggs, amount of butter, amount of freshly squeezed orange juice as well as an alteration to the cooking method, I created this dreamy, creamy Orange Curd. One so good you will just want to eat it off a spoon.

Creating a delicious Orange Curd was just the first of many challenges in trying to create this Orange Curd Ambrosia. Making the orange curd infused mascarpone was the second one. What should the ratio of curd to mascarpone be? Should there be any additional sweeteners added? What should be used to give it a creamy texture? My first attempt was good, but again, not good enough. However, my second attempt at making the orange curd infused mascarpone was better than good enough. Whether or not it even comes close to Grace's recipe, I may never know. But the combination of mascarpone, orange curd, confectionary sugar, heavy cream, and some extra orange zest for good measure gave way to dreamy deliciousness. So with the first layer of the ambrosia down, I only had three more to go.

The second layer of the ambrosia is granola, preferably homemade granola. Because I almost always have a bag of my favorite one on hand (recipe linked here), I didn't need to spend any time creating a granola recipe. For those you who don't want to make a homemade granola for this dish, use the best quality granola you can find. Although I would be remiss if I didn't try to convince you to make a homemade one. You won't be sorry.

The layer of mixed berries is relatively easy, right? Just mix some blackberries, blueberries and cut strawberries together and let them macerate with a small amount of sugar, right? Well, yes and no. Yes, you absolutely could do this. But, what if you roasted the strawberries with a small amount of sugar and mixed the warm strawberries along with the sweetened juices together with the blackberries and blueberries? Would that make for an even more flavorful layer? The answer as you might guess is YES! Roasting strawberries in the oven with just a little bit of sugar for 20-25 minutes at 350 degrees (F) intensifies their sweetness along with creating a deeper, richer flavor and slightly softer texture. 

So now that's three layers down! The orange curd infused mascarpone, homemade granola, and mixed berries (either all fresh or roasted strawberries with fresh blackberries and blueberries. All that was left to make was the toasted coconut layer aka the final layer. I had two choices. Make either toasted sweetened shredded coconut or toasted desiccated coconut. Taking a cue from Grace, I decided a toasted desiccated coconut would be the best finishing touch as it would add a slight nuttiness to the ambrosia. 

Having tasted fresh berries with an orange curd infused mascarpone, I may never serve them with a bowl of yogurt, even a bowl of honey infused yogurt again. I am completely over the moon smitten with this Orange Curd Ambrosia. It will definitely be what I serve at my next brunch and at every brunch going forward! 

Little did I know just how much spending time with a really good friend would be inspiring on so many levels! Now every time I make this Orange Curd Ambrosia I will remember the day we spent together and meeting as well as being inspired by Grace Goudie (someone who I genuinely believe will be as famous as Erin French someday). 

Recipe

Orange Curd Ambrosia

Serves up to 6

Ingredients

Orange Curd

3 large eggs

3 large egg yolks

1/2 cup freshly squeezed orange juice (from 3-4 Navel or Blood Oranges)

1 1/2 cups (150g) granulated sugar

Zest from 2 oranges

1/2 cup (113g) unsalted butter, cut into eight tablespoons, room temperature

1/4 teaspoon Kosher salt

Homemade Granola - approximately 1 generous cup

Mixed Berries

1 pound (454g) strawberries, stems removed and cut in half (See notes)

6 ounces (170g) blackberries

2/3 pint (12 ounces - 300g) blueberries

Orange Curd Mascarpone 

8 ounces (227g) mascarpone

1/3 cup plus 1 generous tablespoon of orange curd

2 Tablespoons confectionary sugar

2 Tablespoons of heavy cream

Optional: zest from one half of an orange

Toasted Coconut

1/4 to 1/3 cup of desiccated (I used unsweetened)

Directions

Orange Curd

1. In a medium sized bowl, whisk together the eggs, sugar, and salt. Whisk in the orange juice and zest.

2. On the top of a double boiler simmering over low-medium heat, pour in the orange curd mixture.

3. Stirring frequently, cook the curd until it has the consistency of a mayonnaise. 

4. Remove from the heat and whisk in the butter.

5. Strain the curd through a mesh strainer.

6. Let cool before covering and chilling in the refrigerator for at least two hours or overnight. Curd will be good in the refrigerator for at least one week. Note: The orange curd can be used to make the orange curd infused mascarpone after the curd sits for at least thirty minutes.

Homemade Granola

Mixed Berries

1. Combine the strawberries, blackberries, and blueberries in a medium sized bowl. Set aside.

Orange Curd Mascarpone 

1. In a medium sized bowl, mix together the mascarpone, orange curd, confectionary sugar, and whipping cream using a hand mixer. Beat until creamy and well blended.

Toasted Coconut

1. In a preheated 350 degree (F) oven, place about 1/4 to 1/3 cup of desiccated coconut on a baking sheet. Make sure the coconut is in a flat layer.

2. Bake for 8-10 minutes, turning often, until it's lightly golden and fragrant. Remove from the oven. Let cool.

Assembly

1. Spread the orange curd mascarpone on the bottom of a dish.

2. Sprinkle the granola on top of the mascarpone layer.

3. Spoon the fruit over the granola layer.

4. Sprinkle 3-4 Tablespoons of the toasted coconut over the top of the fruit layer.

5. Serve immediately.

Notes: (1) To roast the strawberries, mix the cut strawberries with 1/4 cup of sugar. Place cut side down on a baking sheet in a preheated 350 degree (F) oven. Bake for 20-25 minutes. Transfer the strawberries, juices and melted sugar to a medium sized bowl. Mix together with the blackberries and blueberries. (2) If not roasting the strawberries, mix the cut strawberries with a couple tablespoons of sugar. Then mix in the other berries. Let the berries sit while you are making the orange curd mascarpone.

Grilled Baby Sweet Peppers w/ White Balsamic Vinaigrette & Burrata

Last weekend my sister came over to help me with finally creating a wine inventory. With a growing number of wine bottles purchased or gifted over the years, I needed to get a handle on the drinkability dates of more than a hundred bottles of wine. As anticipated (but with some trepidation), we discovered there were more than a dozen bottles of wine "technically past their prime drinking dates". We stopped the inventory at 106 bottles, leaving another twenty or so for me to finish. Not because we were tired, but because I was beginning to feel some stress. Sensing my feelings of dread over realizing just how many really good bottles of wine should have been enjoyed over the past several years, my sister (the family wine expert and connoisseur) told me not to throw them away. Telling me that sometimes those 'past their best drinkable date' wines might still be really very good or even good enough to use in cooking. So the other day I decided to test out her advice and open up a 2013 bottle of Zinfandel to serve with these Grilled Baby Peppers w/ White Balsamic Vinaigrette & Burrata. If there was ever a (rare) time I wanted my sister to be right and me to be wrong, this was it. And guess what? She was, thank goodness. But while I know not every bottle of 'expired' wine will be 'good enough' to drink or cook with, somehow discovering there was at least one bottle tasting better than good enough (it was actually really, really good) helped to relieve a bit of my wine anxiety. Beyond being able to spend some long overdue time with my sister and finally getting the inventory done, I had quite a few 'wine' takeaways from the experience. Although stop buying more wine wasn't one of them. 

Last year I shared a recipe for Roasted Mini-Sweet Peppers, Burrata and Italian Meats Crostini. While this new recipe is made with baby sweet peppers, burrata and a sliced baguette, the flavors between the two appetizers couldn't be more different. They are sort of like the difference between a chardonnay and cabernet sauvignon. 

For the best flavor, grill the baby sweet peppers until they are softened and slightly charred (about 3-4 minutes per side). Just as grilling vegetables makes them 'over the top' tasteworthy, the same thing happens when bread is grilled. Brushing both sides of the bread slices before placing them on the grill and then rubbing a cut clove of garlic over each grilled slice adds another dimension of flavor.

Maybe the most critical element to this appetizer is the White Balsamic Vinaigrette as it's a savoriness is a game changer when its' drizzled over the grilled baby sweet peppers and burrata.  The vinaigrette is light, herby and has just the right amount of tartness from the white balsamic vinegar. Using fresh herbs and a good quality extra-virgin olive oil is key in this vinaigrette. And i by chance you can't find a white balsamic vinegar, feel free to use a champagne vinegar. 

To prepare the baby sweet peppers, simply toss them in some extra-virgin olive oil and season them with some Kosher salt and pepper. Grilling time for the peppers will depend on how hot your grill is. Plan for grilling the peppers for approximately 3-4 minutes per side. As soon as grill marks appear on one side of the peppers, flip them over. Note: If you don't have an outdoor gas grill, use a stovetop grill pan. Grilling on the stovetop might take a little bit longer.

Arrange the grilled baby sweet peppers and pieces of burrata on a large, beautiful platter. Drizzle the White Balsamic Vinaigrette over them, then arrange the slices of the grilled baguette around the edges. Garnish with some fresh herbs (basil and thyme) and/or some edible flowers. Then serve and enjoy!

The Grilled Baby Sweet Peppers w/ White Balsamic Vinaigrette & Burrata might be one of the most visually appealing appetizers you serve this summer. More importantly, it might also be one of the most flavorful! Serve it with a really good wine (one whose drinkability date didn't expire years ago!) or some sparkling water garnished with a lemon, lime or fresh fruit. Then sit back and watch the platter of Grilled Baby Sweet Peppers w/ White Balsamic Vinaigrette & Burrata disappear. 

Recipe

Grilled Baby Sweet Peppers w/ White Balsamic Vinaigrette & Burrata

Serves 6-8 

Ingredients

Vinaigrette

1/4 cup extra-virgin olive oil

2 Tablespoons white balsamic vinegar (or use champagne vinegar)

2 Tablespoons basil, julienned

2 Tablespoons chives, finely chopped

1-2 Tablespoons thyme, finely chopped

2 cloves garlic, minced

1/4 teaspoon Kosher salt

1/8 teaspoon black pepper

1 1/2 pounds (675-680g) baby bell peppers in assorted colors

1/4 cup extra-virgin olive oil

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

8-12 ounces (226-339g) burrata, cut into 4, 6 or 8 pieces

Baguette, cut into generous 1/4" slices

Extra-virgin olive oil for brushing

1 clove of garlic, for finishing the grilled baguette slices

Optional but good: Fresh herbs and/or flowers for garnishing

Directions

Vinaigrette

1. In a medium sized bowl, mix together the white balsamic vinegar, basil, chives, thyme, garlic, Kosher salt and pepper.

2. Slow add in the olive oil and whisk until combined. Set the vinaigrette aside to allow the flavors to develop.

Grilled Baby Sweet Peppers

1. Heat the grill.

2. Toss the baby bell peppers with 1/4 cup extra-virgin olive oil. Sprinkle with the Kosher salt and black pepper.

3. Lay the peppers on the hot grill. Cook the peppers for about 3-4 minutes on each side or until grill marks are on both sides of the peppers.

4. Transfer the grilled peppers to a large platter.

5. Arrange pieces of the burrata on the platter and drizzle the peppers and cheese with the vinaigrette. Lightly sprinkle with some Kosher salt. While the grilled peppers and burrata marinate in the vinaigrette, grill the bread.

6. Add slices of the grilled baguette on the platter. Garnish with some fresh herbs and, if possible, some edible flowers.

7. Serve warm or at room temperature.

Notes: (1) To make the best slices of a grilled baguette, lightly brush both sides of the bread with some olive oil. Place on a hot grill. Cook until light grill marks appear on both sides. Rub the grilled slices with a half clove of garlic. (2) The recipe calls for an 8 ounce ball of burrata cut into pieces. If you can find four ounce balls of burrata, buy three of them (for a total of 12 ounces). Cut them each into four pieces and arrange on the platter. (3) When buying baby sweet peppers, try to buy an assortment of colors (red, yellow, orange).

Classic Banana Bread

Never in my wildest dreams did I ever think I would be on a quest to be admitted into the Banana Bread Hall of Fame. But apparently, I am. Because if that wasn't a goal deeply buried in my subconscious, I would probably have to admit to being on a relentless pursuit of creating the Banana Bread Holy Grail recipe. That, or I am extremely persnickety when it comes to Banana Bread. However, I refuse to be pigeon-holed into any of those characterizations as I am a little bit of each of them. 

For the record there are seven, soon to be eight recipes for banana bread now on the blog. Banana Bread (Original Recipe), Banana Bread-Version 2, Banana Bread with Streusel Topping, Cocoa Banana Bread, Cheesecake Banana Bread, Walnut Banana Bread, and Spiced Pecan Banana Bread are all ones I have said were my favorite at one time or another. 

Yes, I know, I am teetering on the brink of having a Banana Bread credibility issue, of telling you little white lies, or of leading you down a banana bread recipe path only to tell you turn around. So, here I am again asking you to trust me when I tell you I think, no I believe, this just might be the only Banana Bread recipe you should be making now and in the foreseeable future. On a scale of 1 to 10, I am going to tell you this version is a 9+. 

If you love a slightly dense in texture, moist but a little bit crunchy on the edges, not too too sweet, having the right amount of banana-ness, and a detectable hint of cinnamon banana bread, then this is the Banana Bread you need in your life. The one you make to impress your friends, to garner all of the attention at a potluck brunch, to enter in the local fair....you get the picture.

Without going full on excel spreadsheet on you comparing all of the existing seven banana bread recipes to this one, I will give you the Reader's Digest version highlighting the myriad of nuances in ingredient amounts. 

Ranging from having the least amount of sugar (3/4 cup), to the most baking powder (one teaspoon), to the most butter (6 Tablespoons). There is only one other recipe using sour cream, only one specifying using up to 1 1/2 cups of mashed ripe bananas, and only one using two cups of flour. Somehow, the ingredient amounts, in what I am calling a Classic Banana Bread recipe, combine to create the most delicious, dreamworthy loaf. 

For the most optimal eating experience, let this Classic Banana Bread rest overnight to allow the flavors to more fully develop. In all honest, I loved this banana bread on day one. But on day two I was deeply, madly, hopelessly, deliriously in love with it. If there was such a thing as a Banana Bread Hall of Fame, this insanely delicious recipe would be the one guaranteeing me entry. Hope I have convinced you make this your go-to Banana Bread loaf.

Recipe

Classic Banana Bread

Makes one delicious 8 1/2" x 4 1/2" loaf

Updated May 2022

Ingredients

2 cups (260g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 to 1 teaspoon of cinnamon 

1 1/4 to 1 1/2 cups (about 344g) very ripe bananas, mashed (about 3-4 bananas)

3/4 cup (150g) granulated sugar (OR 1/2 cup (100g) granulated sugar and 1/4 cup (50g) dark brown sugar

2 large eggs

6 Tablespoons (85g) unsalted butter, melted and slightly cooled

1/4 cup (60g) sour cream

1 teaspoon vanilla

3/4 cup (75g) walnuts, toasted and coarsely chopped (see notes)

Optional, but really good: Sparkling Sugar to sprinkle over the top of bread before baking

Directions

1. Preheat oven to 350 degrees (F). Line a 8 1/2" x 4 1/2" metal loaf with parchment paper (spray pan with canola or vegetable spray or butter before adding in the parchment paper).

2. In a medium sized bowl, combine the all-purpose flour, baking powder, baking soda, Kosher salt, and cinnamon. Whisk to combine.

3. In a large bowl whisk together the mashed bananas, sugar, eggs, melted butter, sour cream and vanilla until combined.

4. Add the wet ingredients and walnuts to the dry ingredients. Blend with spatula until just combined. Do not over mix.

5. Transfer the banana bread mixture to the prepared pan. If using, generously sprinkle with sparkling sugar. Place pan on a large baking sheet. Note: Instead of putting the unbaked banana bread into the oven, cover with plastic wrap and refrigerate for several hours before baking.

6. Bake for 50-60 minutes or until the top is golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs. Note: Rotate pan midway through the baking process.

7. Remove from the oven and place on a cooling rack. Allow to rest at least 20 minutes before lifting out of the pan. Return the bread to the cooling rack. Continue to allow the bread to cool for another 20 minutes before slicing into thick slices.

8. Store any leftovers covered. And honestly, this Banana Bread is even better on days two and three. Note: To extend the life of the banana bread, store covered in the refrigerator. Eat chilled or reheat in the microwave.

Notes: (1) I used only 1/2 teaspoon of cinnamon. Because I like a stronger presence of cinnamon in my banana bread I will be increasing the amount to somewhere between 3/4 and 1 teaspoon. (2) To toast the walnuts, place on a baking sheet in a preheated 350 degree (F) oven and bake for 7-8 minutes. Remove from the baking sheet so they can cool down a little more quickly. (3) If you like chocolate in your banana bread, feel free to replace the walnuts with 3/4 to 1 cup miniature chocolate chips. (4) If you like a crunchy top to your banana bread, top with 2-3 Tablespoons of sparkling or sanding sugar.

Rosemary Shortbread Apricot Bars

Ever since discovering how apricot preserves elevated the Ham, Brie and Arugula Sandwich to a swoonworthy level of deliciousness, my affinity for all things apricot deepened even further. For the first time, I shifted from looking at apricot preserves through a sweet only to a sweet and savory lens. When apricot preserves are paired with something slightly bold and savory, like rosemary for example, the interplay of flavors becomes an unexpected, irresistibly addictive combination. In other words, the taste of the two flavors experienced together are even better than either one of them are on their own. As is the case in these binge worthy Rosemary Shortbread Apricot Bars. 

A rosemary shortbread base, topped with apricot preserves given a boost of flavor with brandy, and a buttery, dark brown sugar, toasted pecan crumble topping are a trifecta of layered scrumptiousness. 

Before you scroll down to the recipe, let me just say 'please don't be adversely swayed by the number of steps' involved in making these luscious Rosemary Shortbread Apricot Bars. As much as I too love the easy recipes, the ones having both high visual and taste appeal, I hate having be the one to say there are no quick and easy shortcuts when flavor layering is involved. However, in spite of the number of steps involved in making these bars, it's really a pretty easy recipe. 

As far as ingredients go, I live by a few rules. High quality ingredients are a must. Given the choice between a regular unsalted butter and a European-style unsalted butter, I always go with the latter. When cookie or bar recipes involve nuts, the nuts must always be toasted first. Fresh herbs and dried herbs are not always interchangeable. I know those may sound a bit fussy, but given the choice between good enough and great (especially when food is involved), my tendency is to go for great. 

Freshly minced rosemary, room temperature European style butter, a good vanilla, some Kosher salt, all-purpose flour, and confectionary sugar are the shortbread base ingredients. Once the shortbread dough comes together in a standing mixer fitted with a paddle attachment, it gets pressed into a parchment paper lined 9" square baking pan. After spending about 30 minutes in the refrigerator, the shortbread is baked for 25-30 minutes in a preheated 350 degree (F) oven. While the dough is chilling, toast the pecans and mix together the apricot preserves and brandy over low heat until the brandy is absorbed. Let the pecans cool slightly before chopping and allow the apricot preserve mixture to cool down slightly. The butter pecan crumble topping can be made in a medium sized bowl (using your hands or a fork) and chilled until you are ready to use.

After the shortbread layer bakes for 25-30 minutes or until golden, the apricot preserve/brandy layer goes on, followed by the buttery dark brown sugar pecan crumble. Before mixing in all of the chopped pecans into the crumble, reserve about two tablespoons to sprinkle on top. To get that bakery finish look to your crumble topping, squeeze small amounts of the crumble mixture together with your fingers and then drop them on top of the apricot layer. 

Once all of the layers are assembled, the bars go back into the oven for an additional 24-26 minutes. Allow the bars to cool completely before dusting with confectionary sugar and cutting. Even better, chill the cooled bars for at least an hour before dusting and cutting them into 16 evenly sized bars.

The bars can be served at either room temperature or chilled. I really like them best slightly chilled.

Next to the Raspberry Crumb Bars, these Rosemary Shortbread Apricot Bars are now up at the top of my favorite dessert bars list. The combination of textures and flavors in these bars will satisfy cravings you didn't even know you had. The unexpected sweet and savory combination of the apricot preserves and fresh rosemary gives rise to an extraordinary, amazing interplay of flavors. 

Recipe

Rosemary Shortbread Apricot Bars

Makes 16 two inch sized bars

Ingredients

Rosemary Shortbread

1 3/4 cups (228g) all-purpose flour

1/2 teaspoon Kosher salt

2 1/2 teaspoons, fresh rosemary leaves, minced

3/4 cup (170g) unsalted butter, room temperature (recommend a European or European-style butter)

1/2 cup (60g) confectionary sugar

1 teaspoon vanilla

Apricot Filling

12-13 ounces (340-370g) apricot preserves

1 Tablespoon brandy (optional, but really good)

Pecan Crumble Topping

1/2 cup plus 1 Tablespoon (73g) all-purpose flour

4 Tablespoons (57g) unsalted butter, room temperature

2/3 cup (72g) pecan halves, toasted, coarsely chopped and divided

1/2 cup (100g) dark brown sugar

1/8 teaspoon Kosher salt

Confectionary sugar for finishing

Directions

Rosemary Shortbread

1. Line a 9" square baking pan (metal) with parchment paper. Set aside.

2. In a medium sized bowl, whisk together the flour, Kosher salt, and rosemary leaves. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and confectionary sugar until light and fluffy (about 2 minutes).

4. Beat in the vanilla.

5. On low speed, add in the dry ingredients. Mix until the dough begins to come together.

6. Press the dough evenly into the prepared pan, ensuring there is a slight edge of dough along the sides of the pan. Chill in the refrigerator for 20-30 minutes.

7. Preheat the oven to 350 degrees (F). Place the pan of shortbread on a large baking sheet. Bake the shortbread base for 25-30 minutes or until lightly golden (rotate the baking sheet midway through the baking process).

8. Remove from the oven and place pan on a cooling rack. Keep the oven on.

Apricot Filling

1. If using brandy, heat the apricot preserves and brandy together in a small saucepan over low heat until the brandy is absorbed.  

2. If not using the brandy, you do not need to heat the preserves.

3. Spread the preserves over the baked shortbread layer.

Pecan Crumble Topping

1. In a medium sized bowl, blend the flour, butter, dark brown sugar, coarsely chopped pecans, and Kosher salt until well blended. Place in the refrigerator to chill while the shortbread layer is baking.

2. Squeeze pieces of the crumble topping in your fingers and drop on top of the apricot preserve layer. Top with the reserved 2 Tablespoons of chopped pecans.

3. Place baking pan on the baking sheet, return to the 350 degree (F) oven and bake for 23-25 minutes or until the top is golden brown.

4. Remove from the oven. Transfer the pan to a cooling rack. Let the bars come to room temperature before cutting. The better option is to allow the cooled bars chill in the refrigerator for at least one hour before dusting with confectionary sugar and cutting into 16 even sized bars.

5. Serve immediately or store well wrapped in the refrigerator until ready to serve.

Notes: (1) I used Kerrygold unsalted butter and Bonne Maman Apricot Preserves. (2) To toast the pecans, preheat the oven to 350 degrees and bake the pecans on a baking sheet for about 7-8 minutes. Remove the toasted pecans from the oven and immediately transfer to a cutting board to allow the pecans to begin to cool down. Allow your coarsely chopped pecans to cool down before adding them to the other crumble ingredients.