Peppermint Creams

Whether or not it has anything at all to do with the candy cane, confections during the holidays seem to call for ones made with peppermint. As much as I absolutely LOVE the second version of this Peppermint Bark and these Peppermint Chocolate Dipped Oreos, I wanted another peppermint option to go into my soon to be created holiday gift boxes. And Peppermint Creams would make for a great, first-time appearance.

While they take a little more time to make than Peppermint Bark, these Peppermint Creams are hands-down so-o-o much better than store-bought ones! At least a thousand times better. 

Instead of making these Peppermint Creams in a traditional round shape, I decided star-shaped ones would be perfect for the holidays. Not just because I needed to justify my recent purchase of the "I didn't need but had to have" set of star biscuit cutters, but because stars are so festive. Regardless of which shape you decide to make yours into, you will literally and figuratively see stars when you take your first taste of these creamy peppermint center enveloped in a rich semi-sweet chocolate confections. The deliciousness factor of these Peppermint Creams is off the charts!

Instead of topping these Peppermint Creams with some finely chopped candy canes (or peppermints), sprinkles, or flaky sea salt, I drizzled the chocolate dipped creams with a little more chocolate. 

After looking at a half-dozen or so recipes for peppermint creams (or patties), this recipe is an adapted version of ones inspired by two food bloggers I admire. While I kept the core ingredient amounts similar, I decided to go with melted instead of room temperature butter. In addition to using some vanilla and kosher salt (as suggested by one of the bloggers), I added two Tablespoons of sweetened condensed milk to ramp up the creaminess factor of the Peppermint Creams. 

From a technique standpoint, I made two relatively simple changes. First, I sifted the confectionary sugar. No one wants the creaminess factor to be thwarted by little 'balls' of confectionary sugar. Second, I mixed all of the ingredients for the peppermint cream mixture before adding in the confectionary sugar. I wanted to not only ensure they were well blended, I thought it would be a better medium to receive the confectionary sugar. 

The Peppermint Cream mixture resembles a soft play-doh. It rolls out easily between two sheets of parchment paper. Once cut, the peppermint creams are placed parchment paper lined baking sheets, then covered with plastic wrap before chilling in the refrigerator for 30 to 120 minutes. Note: Recommend chilling for at least 60 minutes. 

The chilled Peppermint Creams get dipped in melted chocolate. 

Then drizzled in a little more chocolate. It's the holidays after all. 

Once the chocolate sets, carefully trim the Peppermint Creams from any melted chocolate strands. 

They can be stored at room temperature or in the refrigerator in a tightly sealed container. Place sheets of wax paper or cellophane between the stored layers of Peppermint Creams.

These are heavenly! Not that my opinion should be taken as some kind of undebatable, non-negotiable truth, but I may have consumed more than my fair share of peppermint patties, peppermint creams, and Junior Mints over the course of my lifetime thus far. I have probably eaten your shares as well. Which would make me eligible for peppermint cream expert status.  So when I say these homemade Peppermint Creams put any store bought version to shame, my over-experienced peppermint cream loving palate stands firmly behind this claim.

Recipe
Peppermint Creams (original inspiration for the Peppermint Creams came from Amanda Fredrickson's Homemade Peppermint Patties recipe)
Makes 68-70 one inch round or star shaped mints 

Ingredients
5 cups (550 g) confectionary sugar, sifted 
3 Tablespoons corn syrup
3 Tablespoons (45 g) unsalted butter, melted and cooled
2 Tablespoons sweetened condensed milk
2 teaspoons peppermint extract
1 teaspoon vanilla
1/2 teaspoon kosher salt
2 Tablespoons water
16-18 ounces semi-sweet or milk chocolate

Optional: Flaky sea salt, chopped peppermints or peppermint candy canes, and/or chocolate sprinkles

Directions
1. Line two large baking sheets with parchment paper and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment add in the corn syrup, melted butter, sweetened condensed milk, peppermint extract, vanilla, water, and salt. Mix to blend for 3-5 seconds.
3. Add in sifted confectionary sugar. Beat on low speed and gradually increase to medium speed. Mix until it comes together in a play-doh like texture ball. Note: If mixture is too stiff, add a little more water, one teaspoon at a time. Be careful not to add too much liquid.
4. Transfer dough to a large piece of parchment paper. Knead briefly.
5. Place another piece of parchment paper over the top of the dough and roll out to 1/4" thickness. 
6. Using a 1", 1.5" or 2" metal cookie cutter, cut out stars or rounds. Remove cut out shapes with an offset of small spatula. Place on prepared baking sheets. Note: Keep rolling out the scrapes of the peppermint cream dough until you have used as much of it as possible.
7. When one sheet is full, cover tightly with plastic wrap and place in the refrigerator. Chill peppermint creams for at least 30 minutes or up to two hours. Note: Recommend chilling them for at least an hour.
8. Melt chocolate in a glass bowl using either the double boiler or microwave method.
9. Using a fork, carefully dip the peppermint creams in the melted chocolate one at a time. Place dipped peppermint creams on a large board or baking pan lined with parchment paper.
10. Allow the chocolate to set up on the dipped peppermint creams (approximately 45-60 minutes). 
11. Trim away any chocolate strands if you drizzled chocolate over the top of the Peppermint Creams.
12. Serve immediately or store in an airtight container. (Note: Peppermint Creams can be stored at room temperature for up to 2 weeks or in the refrigerator for up to a month)

Notes: (1) Rather than using the traditional round cookie cutter, I used this metal star cookie cutter. (2) Recommend not rolling out your dough less than or more than 1/4" thick. If too thin, will be a tad difficulty removing from cookie cutter (although it may not be an issue with a round one). If too thick, the ratio of peppermint cream to chocolate won't be balanced. (3) I finished these Peppermint Creams with a chocolate drizzle. You can finish them with crushed peppermints (or candy canes), sprinkles, or sea salt. If finishing with any of those options, sprinkle on before the chocolate sets up. (4) Your yield will depend on the size cookie or biscuit cutter used. (5) Use a good quality Peppermint Extract. I like this one made by Nielsen-Massey.

Grazing cows on a farm somewhere in southern Kentucky. (November 2018)

Classic Grilled Cheese Sandwich

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"Food, like a loving touch or glimpse of divine power, has that ability to comfort." (Norman Kolpas) The first of week of December is already here and I have yet to put together my list of must make holiday cookies and confections. The refrigerator is well-stocked with butter and cabinets are filled with plenty of flour, sugars, spices, and a fair amount of chocolate. Although does one ever really have enough chocolate in their cupboards? Yet, I still can't decide what it is I want make this year. It's not for lack of options. In fact, maybe there are too many and I can't seem to narrow them down to a half dozen or so. Or maybe my indeciveness has a little something to do with the lack of or rather delayed onset of the holiday spirit running through my veins this year. Whatever the case, I need to come up with a baking plan pretty soon or risk standing in long lines at the post office with everyone else who procrastinated getting their packages ready for shipping. Sending out holiday cookies after the holiday seems a bit anti-climatic. Although I have a few friends who more than likely wouldn't really care when the cookies arrived, just as long as they arrived. These are the friends who are good for my baking ego and whose simple words of appreciation never fail to fill my heart.

There are many things, other than chocolate, a warm cookie just out of the oven, or finding something from Lululemon on sale, responsible for bringing comfort to my heart and spirit. Sometimes a peanut butter and jelly sandwich or a grilled cheese sandwich, especially ones made by someone else, is all it takes to make me happy for the day. And if you have ever had a really, really good Grilled Cheese Sandwich, you know there's more than just love that goes into making it. 

If you do a search for Grilled Cheese Sandwiches you will find hundreds, if not thousands of recipes for them. Some use butter, some use mayonnaise, some use a combination of both. There are a number of recommended cheese options ranging from the simple to the exotic found in these recipes. And then there are some suggesting there should be more than just melted cheese sitting between the two pieces of bread. For any of you thinking, 'seriously, a recipe for a grilled cheese sandwich?', stay with me here as it wasn't until recently that I discovered how to make a really, really good one. 

Call me old-school, but I like my Grilled Cheese Sandwich made with thick slices of American Cheese and unsalted butter on a hearty white bread with a finish of flaky sea salt. That's it, just four ingredients.

However, just as important as the (good) ingredients, is the technique for making them. A week ago I had posted a photo of my grilled sandwich on social media and one of my friends said hers never looked like mine. While I can't be one hundred percent certain, I would venture to guess we aren't making them the same way. 

For those of you know me, I frequently sing the praises of a good cast iron pan. I have been known to even goad a few of my friends into buying one (or two). If you love skillet cookies, Dutch Babies, cornbread, frittatas, and/or grilled cheese sandwiches, a cast iron skillet will be one of your best ever secret weapons. 

In addition to using a hearty, dense white bread, what gives this grilled cheese sandwich it's 'wow' factor is grilling both sides of the bread. Yes, grilling the inside and outside of the bread makes a HUGE difference to flavor, taste, and texture!

After you have divided two tablespoons of butter into three pieces, you add one to a medium sized skillet heated over medium heat. Once the butter is melted, both slices of bread are added to the pan and grilled just until lightly golden. The pieces are then removed from the pan and placed grilled side up on a cutting board. Another piece of the butter is added to the pan and the cheese is added to the top of one grilled side up pieces of bread. Once the butter has melted the sandwich is topped with the other slice of bread (grilled side facing the cheese) and returned to the pan. The sandwich cooks until the bottom is lightly golden. Pressing down lightly with a spatula helps to melt the cheese. When one side of the sandwich is lightly golden, it's removed again and the last piece of butter is returned to the pan. When melted, the ungrilled side of the sandwich is placed in the pan and grilled until lightly golden brown. Hint: In addition to lightly pressing down with a spatula, covering the pan with a lid helps to further melt the cheese (especially if you are using thick slices of cheese).

As soon as your grilled cheese sandwich is done (total cooking time approximately 4 minutes), cut it half, in quarters, or in sticks. Sprinkle on a little flaky sea salt, and walla!, your soul satisfying grilled cheese sandwich is ready to devour! I promise, once you make your grilled cheese sandwich using this technique, you will never ever go back to the way you were making them before. 

Dipping your sandwich in tomato soup is optional, but a really delicious comfort food eating option! Don't say I said this, but there are some really good canned tomato soups out there. 

However it is you bring comfort to others during the holidays or throughout the year, be the someone who shows thankfulness when it is extended to you. Never underestimate the power of a timely, kind word or an expression of gratitude. Seriously, it's one of the simplest, most powerful gifts we can give to others. 

Recipe
Classic Grilled Cheese Sandwich

Ingredients
2 slices of a hearty, dense white bread
3-4 thick slices of American Cheese (approximately 4 ounces)
3 Tablespoons of unsalted butter, divided into thirds
Flaky sea salt for finishing

Directions
1. Heat a medium sized cast iron skillet over medium heat. Melt one piece of the butter in the pan.
2. Place both slices of the bread in the pan of melted butter. Cook until the bottom of each slice is lightly browned. Remove from pan. Add another piece of the butter.
3. Place slices of bread, grilled side up on a cutting board. Layer on the slices of cheese on one piece of the bread. Close the sandwich, grilled sides facing inward, and return the sandwich to the pan of melted butter.
4. Grill sandwich until lightly browned on the bottom, pressing down lightly with a spatula. When lightly browned, temporarily remove from the pan (placing back on the cutting board).
5. Add in the last piece of butter. When melted, return the grilled cheese sandwich back to the pan (ungrilled side down). Grill until the bottom is lightly golden, pressing down lightly with a spatula and/or placing a cover over the pan.
6. Removed grilled cheese sandwich from the pan, cut in half, quarters, or sticks. Sprinkle lightly with flaky sea salt. Note: Total cooking time is approximately 4 minutes.
7. Serve immediately with tomato soup, sliced pickles and/or chips.

Notes: (1) Instead of American Cheese use Cheddar Cheese, a combination of Cheddar and Fontina Cheese. If using either of these cheese options, recommend grating them rather than using slices. (2) I used Pepperidge Farm Farmhouse Hearty White bread to make this Classic Grilled Cheese Sandwich. If you can't find it, look for another hearty, dense white bread.

Cathedral Church of the Advent, Birmingham, Alabama (November 2018)

Toasted Coconut Spritz Cookies

It's almost hard to believe Thanksgiving was just last week. After spending several days in Alabama for the holiday with family, we returned home to a November snow storm. One with some significant snowfall. Winter technically doesn't arrive for almost four weeks, although it seems winter has decided to come earlier than usual this year. Way too early, that is. No, I am not going to go on a rant about climate change as most of us have become all to aware of the scientific data explaining the seriousness of the effects and extremes related to global warming. Regardless of where one stands on the issue, all I know is a foodblog isn't necessarily the best space to engage in a debate on such a critical, yet highly political issue. Although I would be remiss if I didn't share an article or two with you as this foodblog should always be a learning space. And not just always about food.

Speaking of change, our Thanksgiving traditions have shifted considerably in the last six years. We have had only two Thanksgiving dinners 'at home' while four were spent away. Colorado, Kentucky, Rhode Island, and this year, Alabama have been the places where my favorite holiday has been celebrated. Who knows where we will be for next year's Thanksgiving, but chances are likely it won't be around my dining room table. If you would have asked me a year ago if I would ever order a Thanksgiving dinner from a grocery store, I would have told you 'probably not'. What I wouldn't have said is that I couldn't imagine a take out dinner being as good as or better than one homemade with favorite recipes. As it turns out, we not only ordered our Thanksgiving dinner from a grocery store (Whole Foods), it was surprisingly really pretty good. Considering I am pretty food fussy and a bit of a holiday traditionalist, some who know me well are likely thinking 'Who are you?' right about now. Apparently someone who can still be a little unpredictable.

If you ask me if I thought a store bought cookie could taste better than a homemade one, I would say 'it depends on the recipe for the homemade one'. In other words, cookies made from great recipes and with great ingredients are almost always better than their store-bought versions. These Toasted Coconut Spritz Cookies would be a perfect example of why homemade is hands-down so much better than any similar cookie found in grocery or gourmet stores. Seriously, these cookies are insanely, mouthwatering delicious. And oh, by the way, they fall into both the swoonworthy and addictive categories. They are the kind of cookies your recipients will want to hoard for themselves. One of those exception to the holiday sharing spirit rules kind of confections.

In the spirit of full disclosure, I made these cookies twice. The first time I used a larger than called for pastry tip, wasn't exactly steady with my piping skills, and didn't chill them for as long as recommended. Which meant, the first time, their prettiness didn't match up to their wow-factor deliciousness. However, if I had you taste the first and second batches blindfolded, you wouldn't have been able to tell the difference in flavor or texture between them. So I took what I liked about the first batch and applied it to the second batch. But more on that later.

If you are looking to add a new cookie to your Christmas gift boxes and platters this year, put these Toasted Coconut Spritz Cookies at the top of your list! These are beyond heavenly! And if by chance you are participating in a cookie exchange, these are the cookies you want to bring to the party.

The depth of coconut flavor in these cookies comes in part from toasting the flakes of sweetened coconut, but also from using some (one cup) of the toasted coconut to create a coconut-flour meal. The result is a crisp, shortbread like cookie. To ensure your coconut toasts evenly, use a large enough baking sheet to spread the coconut out and stir a couple of times during the baking process. The other ingredient contributing to the cookie's flavor is cream of coconut. Not to be confused with coconut milk or coconut cream, cream of coconut is thick and rich. When you open the can, make certain to stir it well before measuring it out, as there is some settling of the cream of coconut in the can. I used the one made by Goya, but you could also use the one made by Coco Lopez.

There will be one point when you are making the cookie dough where you might wonder if you had messed up. When the cream of coconut and vanilla is first added to the butter/confectionary sugar mixture, it will initially look a little like cottage cheese. After scraping the bowl and mixing it for an additional 20-30 seconds, it will look a little more homogenous. However, once the toasted coconut/flour mixture is added in, the dough comes together perfectly. You want your dough to have a slightly shaggy look. So be careful not to over mix.

Instead of piping these cookies out into straight 3" to 3 1/2" logs, I liked them better piped into an S-shape. To help keep my cookies a similar size, I usually cut a straw into my desired length. This gives me a good visual each time I pipe out the cookie.

I dipped these cookies in melted dark chocolate and then topped with the remaining half-cup of reserved toasted coconut.

As much as I love chocolate, I loved these cookies equally well without the additional chocolate and toasted coconut adornment.

If you ask any of your family or friends if they like coconut cookies and they immediately answer 'no, not really', they need to taste these Toasted Coconut Spritz Cookies. These are the most mind-blowing, mind-changing coconut cookies ever made! You absolutely have to make them! More importantly, you have to convince the coconut nay-sayers to try them. Because seriously, there isn't a better Toasted Coconut Spritz Cookie than this one. 

Recipe
Toasted Coconut Spritz Cookies (inspired by Mindy Segal's Toasted Coconut Spritz cookies shared in her cookbook "Cookie Love")
Makes 27-28 3"-3 1/2" S-shaped cookies

Ingredients
1 1/2 cups (5 1/4 ounces, 150 g) shredded sweetened coconut, divided
2 1/4 cups (10 1/4 ounces, 292 g) unbleached, all-purpose flour
1 1/2 teaspoons kosher salt
1 cup (8 ounces) unsalted butter, room temperature
3/4 cup (3 ounces, 85 g) confectionary sugar
1/2 cup plus 2 Tablespoons cream of coconut
2 teaspoons vanilla

8  - 9 ounces dark, milk or white chocolate, melted (Note: I used dark chocolate.)

Directions
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper. Set aside.
2. Scatter the coconut evenly across a half sheet pan. Place in oven. Stir several times until the coconut is an even light brown. Approximately 10-14 minutes. Cool completely.
3. In the bowl of large food processor, pulse one cup of the toasted coconut with 1/2 cup of the flour until a coconut meal forms. Note: Reserve remaining 1/2 cup of the toasted coconut for finishing the cookies.
4. Pulse in remaining 1 3/4 cups of the flour and kosher salt. 
5. Line two baking sheets with parchment paper and set aside. Fit a pastry bag with Ateco star baking tip #826.
6. In the bowl of a standing mixer fitted with a paddle attachment, mix the butter on medium speed for 10 seconds. Add the confectionary sugar and beat until the mixture is light and fluffy, resembling a frosting (approximately 3-4 minutes). Scrape down the sides of the bowl.
7. In a liquid measuring cup, combine the cream of coconut and vanilla. Whisk to blend.
8. On medium speed add the coconut/vanilla mixture and mix until the batter resembles cottage cheese (approximately 10-15 seconds). Scrape the sides and bottom of the mixing bowl. Mix on medium speed for 20-30 seconds to make the batter nearly homogenous.
9. With mixer on low, gradually add in the toasted coconut/flour mixture. Mix until dough comes together but still looks a little shaggy (approximately 30 seconds). Do not over mix. Scrape down the sides and bottom of the bowl. Note: If the dough seems to thick to pipe, add more of the cream of coconut, one tablespoon at a time. 
10. Fill the pastry bag  halfway with the batter. Pipe 3 to 3 1/2 inch S-shapes on the prepared pans. Allow at least 1 1/2 inches of space between each cookie. Chill for 15-30 minutes.
11. Bake cookies one pan at a time for 15-18 minutes, rotating the pan midway through the baking process, until they are lightly golden in color. Let the cookies cool completely on the baking tray.
12. Line a large tray or baking sheet with parchment paper.
13. Dip the ends or sides of the cookies in the melted chocolate. Lightly sprinkle the remaining 1/2 cup of toasted coconut on the cookies before the chocolate sets. Allow cookies to set completely before serving and/or storing in a tightly sealed container.

Notes: (1) Instead of making S-shaped cookies, you can make 3" to 3 1/2" spritz finger cookies. Your yield on the cookies will almost double. Baking time may need to be adjusted. (2) While one baking sheet is in the oven, place the other in the refrigerator to allow the cookies to chill. (3) If you like dunking your cookies in milk or coffee, skip dipping them in the chocolate. (4) When toasting the coconut, place the coconut directly on the pan. If you place it on parchment paper, it will take slightly longer to toast.

Roses blooming in downtown Birmingham, Alabama (November 2018)

Spiced Pecan Banana Bread

For those you who are invited guests at the home of your family or friends for Thanksgiving this year, congratulations. You have escaped the joy and madness of preparing the Thanksgiving dinner. For those of you who are lucky enough to be hosting the BEST holiday of the year meal, congratulations. You also get to enjoy the second BEST meal of the year. Otherwise known as the day after Thanksgiving leftovers. Quite possibly that second meals is the best reward for schlepping through grocery stores getting all of your ingredients, making second or even third trips to the grocery store because you had forgotten an essential ingredient, spending all that time on your feet making the meal, getting up early to get the turkey in the oven, and fretting over whether or not everyone will love the meal you pour your heart and soul into.

With everyone's attention on turkey, the sides, and pies, why on earth would I post a new recipe for a banana bread this week? Especially when there are already two of them in the blog's archives. Consider it my way of subtly suggesting a hostess gift idea for those of you who want to bring something other than a bottle of wine or candle to your Thanksgiving hosts and/or hostesses. Or maybe I just couldn't wait to share it with you. Either way you now have yet another Banana Bread recipe in your life to make. One you need to make so you decide if it rivals your favorite.

The funniest thing happened when I posted a couple of photos of this Spiced Pecan Banana Bread on my Facebook page over the weekend. At least five, maybe six of my friends, offered to share their favorite banana bread recipes for me to make as well! Little did I know I had so many friends passionate about their banana bread recipes! With claims of converting non-banana lovers and breads having a great crunch on the outside while being super moist on the inside, it looks like visions of over ripe bananas rather than sugar plums are in my immediate future. Which could mean that instead of three banana bread recipes posted to the blog, it's possible that number could climb in the months ahead! 

I actually set out to make a chocolate chip banana bread but changed my mind at the last minute. The scent of the spiced autumnal candle burning in the kitchen may have influenced the creation of this spiced, nutty banana bread. Or maybe it was being bombarded by images of pecan pies in the last couple of weeks that caused me to have pecans on the brain. With almost a dozen overly ripe bananas in the house, I was inspired to bake up a new, different, possibly better version of the banana breads already in my life. See notes below for the chocolate chip version of this banana bread.

The riper the bananas, the deeper the flavor. This recipe calls for four ripe bananas. Unlike other banana bread recipes where all of the bananas are added in to the batter at once, this one adds them in two different stages of the batter making process. Two are beaten with granulated and brown sugars and two are mashed and folded in with the nuts at the end. 

The Spiced Pecan Banana Bread bakes in a preheated 350 degree (F) oven for 60 to 75 minutes or until a toothpick inserted into the center comes out clean. To ensure the banana bread bakes evenly rotate your baking pan midway through the baking process. 

Allow the banana bread to rest in its' pan on a cooling rack for at least 10 minutes before removing and transferring to a cutting board or platter.

And the verdict on this banana bread version? Before I answer that I should probably tell you about the article "It's Okay to Be Good Not Great" someone sent me recently. One that has me now rethinking, over thinking, or thinking twice about throwing out the word 'great'. I wonder how long it will be before someone writes an article on the use (overuse) of the word 'epic'. Because if I have to sparingly use words like great, epic, and maybe even best, I will definitely have to step up my creative use of adjectives, analogies, hyperboles, and metaphors game. Okay, now back to the verdict. I liked it more than this first Banana Bread recipe posted on the blog and just slightly more than the Banana Bread Version 2 recipe. In other words I will probably be making this Spiced Pecan Banana Bread recipe more often than either of the other two. Not because the other two aren't good, but because this moist on the inside, slightly crunchy on both the inside and outside banana bread is pretty gosh darn awesome! Especially lightly sprinkled with confectionary sugar! And, if by chance there were beauty contest awards for banana bread, this one would be a serious contender for taking the crown.

As an added bonus, thick one inch slices of the Spiced Pecan Banana Bread would make for great french toast! Just saying.

Happiest Thanksgiving wishes and blessings to all of you. I hope your holiday is filled with some of your favorite foods, with the company of those you love, and the spirit of gratefulness. Safe travels to those of you traveling over the holiday weekend.

For those of you still deciding on which desserts or sides to serve on Thanksgiving, I posted a Round-Up of my favorite Thanksgiving desserts for the past two years. You can find them here and here. And you can find some ideas for Thanksgiving sides here.

Recipe
Spiced Pecan Banana Bread (inspired by multiple sources)

Ingredients
4 overly ripe bananas, divided
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
3/4 cup (12 Tablespoons) unsalted butter, melted and cooled
2 large eggs, room temperature
1 teaspoon vanilla
2 cups all-purpose, unbleached flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of cloves
1 cup pecan halves, toasted, and coarsely chopped
Optional: 1 - 2 Tablespoons Sanding or sparkling sugar
Optional: Confectionary sugar for dusting slices

Directions
1. Preheat oven to 350 degrees (F). Line a 9" x 5" inch metal loaf pan with parchment paper. Butter any exposed sides. Set aside.
2. In a medium sized bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk to combine and set aside.
3. In the bowl of a standing mixer fitted with a whisk attachment place two of the bananas and the sugars. Beat at medium-high speed for approximately 3 minutes to create a fluffy, creamy mixture.
4. Add in the melted butter, eggs, and vanilla. Beat well to combine.
5. Mix in the dry ingredients until just incorporated. Be careful to not over beat.
6. In a small bowl, mash together the remaining two bananas.
7. Fold in the chopped pecans and mashed bananas using a rubber spatula.
8. Pour batter into the prepared pan. Sprinkle with sanding or sparkling sugar if using. Place the pan on a baking sheet and bake for 60-75 minutes, rotating the baking pan midway through the baking process or until golden brown. A toothpick inserted in the center should come out clear.  Note: My baking time was 67 minutes.
9. Remove banana bread from the oven and place on a cooling rack. Allow to rest for 10 minutes before removing from the pan and slicing.
10. Serve thick slices lightly dusted with confectionary sugar.
11. Cover the cooled banana bread with plastic wrap or aluminum foil if not serving immediately. Store any leftovers in the refrigerator. Warm slices in the toaster or in the microwave before serving.

Note: (1) I subsequently made a second loaf of the banana bread, a chocolate chip version. Instead of using one cup of coarsely chopped toasted pecans use one cup of miniature chocolate chips. Omit the nutmeg and ground cloves, but use one teaspoon of cinnamon. This version was even more heavenly than the spiced pecan version. So there you have it, now you two new banana bread recipes in a single post!

Autumn color in Michigan (November 2018)