Brown Butter Chocolate Chip Banana Bread

The Best Banana Bread with nutty brown butter and chocolate chips.  The ultimate recipe for everyone’s favorite snack.

The key to this recipe is saving your banana’s until they are seriously over-ripe.  Covered in brown spots, mashed and frozen into ziplocks, it all works here!

I tend to collect recipes in a messy pile hidden behind my cookbooks, torn out of magazines with the best intentions to make them ALL.  Every few months, I’ll cull the pile and toss the majority, and this one kept making the cut.  I think it was worth the save – it comes from Molly Baz, and I added chocolate chips to make it even more decadent.  This is a good one.  

This would make a great gift for Mother’s Day – nothing says I love you more than home cooking!  Salted Honey Butter is a nice finishing touch too…

Brown Butter Chocolate Chip Banana Bread

Print Recipe
the best banana bread with brown butter and chocolate chips
Course Breakfast, Snack
Cuisine American
Keyword banana bread
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 slices

Ingredients

  • 5 large, ripe bananas
  • 10 Tbsp butter plus more for greasing the pan
  • 1/2 cup greek yogurt
  • 2 xl eggs
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 cup plus 2 Tbsp packed dark brown sugar (divided)
  • 1 Tbsp vanilla
  • 2 cups chocolate chips (optional)

Instructions

  • Preheat the oven to 350 degrees. Lightly grease a 9 × 5-inch loaf pan with butter and line it with parchment paper.
  • Brown the butter: Cut 10 Tbsp butter into several pieces and place them in a small saucepan set over medium heat. Melting the butter in smaller pieces helps it brown more evenly. Cook, swirling the saucepan frequently, until the butter foams up, the foam dies down, and the milk solids turn deeply golden brown, 5 to 6 minutes. Let cool.
  • Mix your dry ingredients: In a large bowl, whisk together 2 cups plus 2 tablespoons flour, 1½ teaspoons baking soda, and 1½ teaspoons kosher salt.
  • Combine your wet ingredients:
  • ✦ Peel 4 ripe bananas, break them into thirds, and place in a large bowl. Using a fork or potato masher, mash the bananas until they are a very thick, mostly homogeneous pulp. Save the fifth banana for topping the bread just before baking.
  • ✦ Whisk in 1⁄3 cup greek yogurt, 2 eggs, 1 cup dark brown sugar, and 1 teaspoon vanilla until the mixture is homogeneous, about 1 minute.
  • ✦ Whisk the cooled butter into the wet ingredients, using a spatula to scrape any bits that are stuck to the pan!
  • Combine and bake:
  • ✦ Combine the wet and dry ingredients, and then fold in the chocolate chips.
  • ✦ Scrape the batter into the prepared loaf pan, evening it out with the back of a spoon or a spatula. Peel the last banana and cut it in half lengthwise. Arrange both halves of the banana cut-sides up on top of the batter. Sprinkle the remaining 2 Tbsp of brown sugar evenly over the batter and sliced banana. This sugar will caramelize on the bananas in the oven.
  • ✦ Bake until deeply browned and a toothpick inserted into the center of the loaf comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Let cool in the pan slightly before using the parchment overhang to remove it from the pan.

Notes

This recipe is adapted from a Molly Baz Banana Cake recipe I tore out of a magazine a long time ago - it was a good rip.
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Browned Butter Coconut Cookies

Nutty brown butter and coconut come together for a delicious flaky and chewy cookie that is perfectly balanced in flavor and texture.  A Smitten Kitchen and Martha Stewart fave from City Bakery in Manhattan, tweaked with brown butter.

Deb Perelman of Smitten Kitchen posted this recipe, with a tweak of brown butter, evolving the OG from City Bakery to a new level of flavor depth and flakiness.  She subs a little water to make up for the lost volume when browning the butter – I simply added 2 more Tbsp of butter to the browning process, and the results were great.  A little easier – this recipe requires some chilling for the browned butter before mixing the dough, but other than that it’s insanely simple and completely decadent and you should make them now.  

To quote Deb, “let’s get the obvious out of the way” – this recipe is HEAVY on the butter, and even HEAVIER on the coconut.  It’s the unsweetened flaked kind, not the sweetened shredded, and we can all agree this is a special ingredient.  That with the browned butter, and lots of rich vanilla bring four truly royal elements to what becomes a simple but insanely delectable treat.  

Coconut is something we need more of in our daily life – it evokes feelings of sunshine and happiness, vacation and even if you are sitting here in the rainy and dreary northeast, these will truly brighten your day!  I would highly recommend making them for all the May festivities to come – a finish to Cinco De Mayo, a Kentucky Derby win, and a fabulous treat for mom on May 12…

Browned Butter Coconut Cookies

Print Recipe
Buttery coconut cookies with a salty sweet finish
Course Cookies
Cuisine American
Keyword brown butter cookies, coconut cookies
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Servings 16 cookies

Ingredients

  • 2 sticks plus 2 Tbsp butter
  • 1/2 cup plus 2 Tbsp sugar
  • 3/4 cup lightly packed light-brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1 1/4 cup plus 3 Tbsp flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 4 cups dried unsweetened coconut chips

Instructions

  • In a medium saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Chill browned butter in the fridge until it solidifies, about 1 to 2 hours. You can hurry this along in the freezer, but check back and stir often so it doesn’t freeze unevenly solid.
  • Heat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat.
  • Scrape chilled browned butter and any bits into a large mixing bowl. Add both sugars and beat the mixture together until fluffy. Add egg and beat until combined, scraping down bowl as needed, then vanilla. Whisk flour, baking soda and salt together in a separate bowl. Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed. Add coconut chips in two parts as well.
  • Scoop dough into 2 inch balls and arrange a few with a lot of room for spreading on first baking sheet; use the back of a spoon or your fingers to flatten the dough slightly. Bake for 12 minutes and take the cookies out when they’re deeply golden all over.
  • Cool cookies on baking sheet for 1 to 2 minutes before transferring to a cooling rack. Cookies keep for up to one week at room temperature. Extra dough can be stored in the fridge for several days or in the freezer for a month or more.

Notes

This recipe is originally from City Bakery in New York, and was featured on the Martha Stewart Show.  I found it on the Smitten Kitchen website, and appreciated her addition of brown butter to the OG, and have made a very minor extra tweak to this as well - it's delicious!  https://smittenkitchen.com/2014/06/coconut-brown-butter-cookies/
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Salted Lemon Shortbread

Buttery Shortbread with Lemon Zest and a salty sweet crust.  This is a tweaked version of Alison Roman’s Salty Lemon Shortbread from her cookbook, Something Sweet.  

My Ted Lasso Shortbread https://walestable.com/ted-lassos-shortbread-biscuits/ is one of the most popular recipes on this blog, and it took a little time to make it right.  I took a nod from that recipe and applied it to Alison’s Salty Lemon Shortbread to make a thicker, more dense version that is flecked with bright lemon flavor and the perfect amount of salt to bring all the flavors together.  It’s delicious and the perfect thing for spring gatherings, starting with Easter and especially Mother’s Day!

The lemon sugar topping makes the crust crisp and savory all at once, and it truly sets this recipe apart from the rest.  It makes me think of my mom, who often makes something similar to top dutch babies for breakfast – a multi-tasking topping!

Salted Lemon Shortbread

Print Recipe
Salted Lemon shortbread with zest and a buttery finish.
Course cookie, Dessert
Cuisine American, british
Keyword shortbread
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16

Ingredients

  • grated zest of 3 lemons
  • 1 cup sugar - DIVIDED; 3/4 cup, plus ¼ cup
  • pinch kosher salt
  • 2 ½ sticks butter cold, cut into 1” pieces
  • 1/4 cup powdered sugar
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 ¼ cups flour

Instructions

  • Preheat the oven to 350°F. Butter and line a 9x9 cake pan with parchment paper.
  • In a small bowl, combine one-third of the grated zest (from 1 lemon), ¼ cup sugar and a good pinch of flaky salt. Use your fingers and rub the mixture together until the sugar is tinted yellow and smells deeply of lemon. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, the remaining ¾ cup granulated sugar, the remaining lemon zest, kosher salt and vanilla on medium-high till it’s super light and fluffy, 3 to 5 minutes. In the beginning it will look like the cold butter won't break down, but give it time. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour and beat just to blend.
  • Pat the dough into the prepared pan, using your palm and dipping your fingers in a bowl of cold water. I also use a piece of parchment paper to smooth the surface. Sprinkle the top with the lemon-rubbed sugar, pressing it into the raw dough.
  • Bake until the top, bottom and edges are all nicely browned and the dough is set and firm to touch (but still slightly malleable), about 35 minutes. It is best to let the dough cool completely before removing.
  • When cooled, lift the shortbread out of the pan, cutting it into four equal squares, and then each square into four log bars. The bars will keep for days at room temperature, and will freeze for weeks after baking - wrap in plastic wrap and thaw to room temp before enjoying.

Notes

This recipe is a combination of my own Ted Lasso Shortbread, and the genius Alison Roman's Salty Lemon Shortbread from her latest cookbook Sweet Enough - it's a cookbook about dessert for people who don't like dessert (not me!) but it's packed full of gorgeous recipes.  This shortbread is slightly less sweet than the Ted Lasso, but the salty lemon flavor is addicting and I highly recommend trying this out!  Thank you Alison...
Note - I have changed the thickness and pan used to mirror the texture of my Ted Lasso recipe, so if you make her version, the cook time will be significantly less.
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Super Bowl Recipes

Top 10 things to make for the big game!  Even if our Patriots aren’t in the mix, it’s a fun time to make some good food and hang with friends – below are the top 10 Superbowl recipes to make this weekend – enjoy! 

Buffalo Cauliflower Bites with Yogurt Ranch  – this one is so good it will even satisfy the carnivores in your crowd!  https://walestable.com/buffalo-cauliflower-bites-with-yogurt-ranch/

Not just for the holidays…  The Best Chex Mix, EVER.  https://walestable.com/the-best-chex-mix-ever/

Cheesy Baked Buffalo Chicken Dip.  This is the Super Bowl, in a bowl.  https://walestable.com/cheesy-baked-buffalo-chicken-dip/

Spinach Artichoke Dip – the classic done right.  https://walestable.com/spinach-artichoke-dip/

Stromboli – this one is better when made ahead, can be filled with whatever you desire, feeds a crowd and is fun to make.  https://walestable.com/strombolis/

BBQ Chicken Meatball Burgers – enough said.  https://walestable.com/bbq-chicken-meatball-burgers/

Seared Flank Steak and Blue Cheese Quesadilla’s – one of the older recipes on this blog that’s worth revisiting.  Can sub cheddar if you don’t love the blue cheese…  https://walestable.com/walestable-com-flank-steak-and-blue-cheese-quesadillas/

Everything Bagel Seasoning Grilled Cheese Sandwiches!  https://walestable.com/everything-bagel-seasoning-grilled-cheese-sandwich/

Game Day Beef Chili – my favorite of all the chili recipes out there.  All beef, no beans, loads and loads of slow cooked flavor.  Trust me.  https://walestable.com/game-day-beef-chili-ultimate/

Retro Chocolate Peanut Butter Squares – this six ingredient, no bake wonder might be the most delicious thing you’ve ever seen.  This one is fun for kids to help make too!  https://walestable.com/retro-chocolate-peanut-butter-squares/

Aunt Beatty’s Chocolate Cupcakes – a single serving of the world’s best chocolate cake  https://walestable.com/beattys-chocolate-cupcakes/

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Ina’s Outrageous Brownies

Intensely chocolate, dense and delicious sheet pan brownie from the Barefoot Contessa.  These Outrageous Brownies have stood the test of time with legendary reviews and a loyal following.  Make these for the Super Bowl, your sweetheart, or just because it’s been a long winter and it’s only February 3rd!  We all deserve a treat right now…

This is a recipe I have made countless times, and it’s one I always fall back on when needing to feed a crowd.  The batter fills a 1/2 sheet pan, which yields 20 GOOD size brownies, and if you don’t have that many to feed, they freeze beautifully!  Just make sure to underbake a bit…

The deep chocolate flavor is intensified by the addition of espresso or coffee granules.  As someone who strongly dislikes the taste of coffee, I can attest that this only makes the chocolate taste better – there is no hint of coffee.  It’s a trick you’ve seen in the Aunt Beatty’s chocolate cake & cupcakes, and it shows up for good reason.  Much like salt, it simply amps up the flavor.  

The hardest part in this simple recipe is waiting for the chocolate mixture to cool enough to add to the rest of the ingredients – otherwise these are simple and fast to make – all in, under an hour start to finish.

Ina's Outrageous Brownies

Print Recipe
A giant tray of decadent chocolate brownies for a crowd
Course Dessert
Cuisine American
Keyword barefoot contessa brownies, brownies, outrageous brownies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20 people

Ingredients

  • 1 pound butter
  • 28 ounces semisweet chocolate chips, divided
  • 6 ounces unsweetened chocolate
  • 6 extra-large eggs
  • 2-3 Tbsp instant coffee granules
  • 2 Tbsp vanilla extract
  • 2 1/4 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt

Instructions

  • Preheat the oven to 350 degrees. Line up a rack in the middle of the oven for the brownies.
  • Butter and flour a 12 x 18 x 1-inch baking sheet, and line with parchment paper. This is also known as a 1/2 sheet pan.
  • Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Once melted, add the sugar, coffee (or espresso - see note below if using) granules, and vanilla, stirring until fully combined. Allow to cool slightly. In a large bowl, stir the eggs gently with a whisk. Add a small amount (1/2 -3/4 cup) of the warm chocolate into the eggs, tempering the mixture. Then slowly add the rest of the warm chocolate mixture, then allow to cool to room temp.
  • In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
  • Bake for 15 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 -15 more minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

Notes

NOTE:  I find instant espresso easier to find than instant coffee granules - this has a stronger flavor, so please use only 1 Tbsp if using espresso.  
 
I have updated this recipe to work a little easier when mixing the ingredients.  The original recipe from the Barefoot Contessa, is here, and also includes walnuts, which I omit.  https://barefootcontessa.com/recipes/outrageous-brownies
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Samoa Macaroons

Caramel Coconut Macaroons drizzled with chocolate, just like the iconic Girl Scout Cookies!  Just in time for the big game, and perfect for Valentine’s Day – a great winter treat with a taste of sunshine…

Samoa’s top many people’s list for their favorite Girl Scout cookie – including mine.  I love coconut macaroons, and this recipe mimics an old classic I have made for years, with the addition of homemade caramel sauce.  The chocolate drizzle brings everything over the top – I think you’ll find these taste even better than the OG version – sorry girl scouts…  Thank you Broma Bakery for this beast of a cookie!  https://bromabakery.com/samoa-macaroons/

The decadence of this treat lies in the delicious base of homemade caramel sauce, a 4 ingredient star that is easy to make and something you should do often.  This is legit delicious straight up out of the jar, or poured on top of just about anything you are in the mood for.  My only issue is garnering enough patience to let the stuff cool before digging in.  

Samoa Macaroons

Print Recipe
Caramel Macaroons drizzled with chocolate like the classic Girl Scout cookie
Course cookie, Dessert
Cuisine American
Keyword coconut, girl scout cookies, macaroon, samoa
Prep Time 15 minutes
Cook Time 30 minutes
45 minutes
Total Time 1 hour 30 minutes
Servings 16

Ingredients

  • 2 egg whites
  • 1/2 cup caramel sauce *recipe below
  • 1/2 cup sweetened condensed milk
  • 2 tsp vanilla extract
  • 14 oz sweetened shredded coconut
  • 2 Tbsp flour
  • 1 1/2 cups chocolate chips
  • 1 Tbsp coconut oil

Homemade Caramel Sauce

  • 1 cup sugar
  • 6 Tbsp butter
  • 1/2 cup heavy cream
  • 1/2-1 tsp kosher salt * if you use salted butter skip this

Instructions

  • Fit a stand mixer with the whisk attachment. Make sure that bowl is clean and completely dry before placing the egg whites in. Beat on low speed, gradually increasing to high and beating until light and stiff peaks form. You can also use a hand mixer or good old wire whisk!
  • In a separate, small bowl combine the caramel sauce, sweetened condensed milk, flour, and vanilla extract. Whisk until and completely combined and smooth.
  • Use a rubber spatula to fold the caramel and milk mixture into the egg whites. As you fold, scrape down the sides of the bowl, repeatedly folding the mixture over itself to evenly incorporate the caramel and milk into the egg whites without deflating them. Repeat until no streaks of unmixed egg whites remain.
  • Last, fold in the coconut.
  • Use a 2 ounce cookie scoop to scoop out the macaroons 2 inches apart onto a cookie sheet lined with parchment paper.
  • Bake the cookies at 325° for 12 - 14 minutes or until the macaroons are brown on the top flakes of coconut and sound hollow in the middle.
  • If desired, you can add chocolate to the macaroons. To do this, melt the chocolate chips with the coconut oil in the microwave at 30 second intervals until smooth in consistency. Dip the bottoms into the chocolate or simply drizzle over.

Homemade Caramel Sauce

  • In a heavy bottomed sauce pan, heat the sugar on medium low heat until it's completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn. This process takes about 10 minutes total.
  • Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right! Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste!
  • Pour into small bowl or cup and allow to cool completely before using.

Notes

This recipe comes from Broma Bakery - I added the chocolate instructions based on what works for me - I think they're better with the chocolate!  https://bromabakery.com/samoa-macaroons/
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Melty Chocolate Brownies

Dense and deeply chocolate delicious brownies – the ultimate brownie recipe is easy and quick, with no mixer required.  The buttery finish will blow your mind.

This recipe is taken directly from Half Baked Harvest, titled the crinkle top brownie.  I use a smaller pan than the original recipe to make a deeper brownie – the original is linked here  https://www.halfbakedharvest.com/crinkle-top-brownies/

Whipping the eggs with a whisk before incorporating them into the batter gives these brownies an undeniably unique texture that is both dense and light at the same time; almost fluffy with a crunchy top – hence, the “Crinkle Top” title used at Half Baked Harvest.  My favorite part is the buttery chocolate flavor.  It all comes together perfectly  –  this is truly a foolproof recipe.  

The last trick is saving some of the chocolate chips to incorporate at the very end before baking – giving a series boost of extra chocolatey delicsiousness!

Melty Chocolate Brownies

Print Recipe
Dense and deeply chocolate crinkle top brownies
Course Dessert
Cuisine American
Keyword brownies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 2 sticks salted butter (1 cup) plus more for greasing the pan
  • 2 cups semi-sweet chocolate chips (divided) (divided)
  • 1 1/2 cups sugar
  • 1 Tbsp vanilla extract
  • 2 tsp instant coffee granules
  • 4 large eggs at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • powdered sugar for dusting (optional)

Instructions

  • Preheat the oven to 350 degrees. Grease and line a 9x9 inch pan with parchment paper.
  • Set up a double boiler using a bowl over a pot of boiling water, and melt together the butter and 1 1/2 cups chocolate chips until melted and smooth. Alternatively, you can do this in the microwave (at 30 second intervals), but you need to be careful to not burn the chocolate. Stir in the sugar, vanilla, and instant coffee. Set aside to cool for a minute.
  • In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips.
  • Evenly spread the mixture into the prepared baking pan. Bake for 25-30 minutes or until the brownies are just set. Let cool (or not) and dust with powdered sugar. Enjoy!

Notes

These brownies come from Half Baked Harvest, linked here as the crinkle top brownies - in my opinion the ultimate brownie recipe: https://www.halfbakedharvest.com/crinkle-top-brownies/
 
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Chewy Ginger Oatmeal Molasses Cookies

Perfectly spiced, salty and sweet, crispy on the edges and chewy in the center, these cookies are indulgent, and keep for DAYZ…

These cookies are a delicious find from Sarah at Broma Bakery, a favorite baking site I frequent.  The only changes I made were to swap coconut oil for the shortening (it felt right, and works exactly the same way for texture) and an added sprinkling of kosher salt to the top of the cookies before baking.  I believe in the changes, but the recipe credit goes all the way to BROMA https://bromabakery.com/ginger-oatmeal-molasses-cookies/

The texture of these cookies is enduring, and crave-worthy.  They keep their consistency for days, with the gooey centers staying tender, and the crunchy edges aging with grace.  One of the cool tricks here is to wet the flat bottom of a glass, dip it in water, then sugar, and squash the dough into bakable bliss.   It might be something to replicate going forward, with just about anything you eat.  Finish with a few extra sprinkles of kosher (or malden – go BIG!) salt and you have the ultimate salty sweetness sitch. 

Chewy Ginger Oatmeal Molasses Cookies

Print Recipe
perfectly salty and sweet the ultimate chewy ginger molasses cookies
Course Dessert, Snack
Cuisine American
Keyword ginger cookie, molasses cookie, oatmeal cookie
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup sugar + more (1/4 cup) for coating the cookies
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp cloves OR all spice
  • 1/4 tsp salt
  • 1/2 cup coconut oil melted
  • 1 egg
  • 1/4 cup molasses
  • 3/4 cup old fashioned oats
  • 1/2 tsp kosher salt to finish

Instructions

  • Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
  • In a large mixing bowl, sift together the flour, granulated sugar, baking soda, ginger, cloves (or all spice), and salt. Make a well in the center of the dry ingredients and add the melted and cooled coconut oil and egg. Stir well. The dough will be crumbly. You’re doing it right.
  • Pour in the molasses and oats and stir everything together until combined.
  • Use a large cookie scoop to make large dough balls, placing them 3 inches apart on the prepared cookie sheet.
  • Now it’s time to flatten out the cookies. Grab two small bowls and fill one with water and one with granulated sugar. Take a flat bottomed glass, dipping the bottom of the glass in the water and then the sugar. Press the sugar coated bottom firmly into the dough ball to flatten it out, leaving behind a thick sugar coating on top of the cookie. This will give the cookies their signature crunch. Sprinkle with a few grains of kosher salt before baking.
  • Bake at 375°F until the edges are golden brown and the centers have puffed up, but are still raw in the middle, about 11 minutes.
  • Allow cookies to sit for 5 minutes before transferring to a cooling rack to cool. Enjoy!

Notes

This is a recipe from Broma Bakery, which has been changed slightly by using coconut oil in place of shortening, and adding a sprinkle of kosher salt at the end.  The recipe is amazing as it is - thanks Broma!  https://bromabakery.com/ginger-oatmeal-molasses-cookies/
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Old Fashioned Apple Crisp

Absolutely the best apple crisp recipe from the Barefoot Contessa – the only version you’ll ever need!

Thanksgiving is a time for pie, but apple crisp has another very important seat at the table.  This recipe is flawless in its simplicity – easy to make with kids, can be done in advance, and is utterly delicious!  If you want to make it ahead, I would suggest assembling it and baking at the time you want to serve it.  

This recipe makes a large baking dish sized batch, but can also be divided into smaller portions – I love to bake it in smaller cast iron skillets, so you can choose what works for your crowd size.  

Old Fashioned Apple Crisp

Print Recipe
the best apple crisp recipe from the Barefoot Contessa
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12

Ingredients

  • 10-12 Macoun or Granny Smith apples
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 2 Tbsp freshly squeezed orange juice
  • 2 Tbsp freshly squeezed lemon juice
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp kosher salt

For the Topping

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 3/4 cup light brown sugar packed
  • 1/2 tsp kosher salt
  • 1 cup rolled oats
  • 1/2 pound cold unsalted butter diced

Instructions

  • Preheat the oven to 350 degrees. Butter a 9 by 13 baking dish, or two smaller cast iron skillets.
  • Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
  • To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. You can also use a pastry cutter to break everything up and combine. Scatter evenly over the apples.
  • Place the crisp on a sheet pan (lined with tinfoil for easier clean-up) and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Notes

This recipe is the classic Barefoot Contessa's Old Fashioned Apple Crisp - it's the only recipe you'll ever need for this seasonal treat!  https://barefootcontessa.com/recipes/old-fashioned-apple-crisp
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Labor Day Weekend Recipes

The best recipes from Walestable for the perfect end of summer celebration.  Below you’ll find what I think are the top 10 recipes from the archives, for whatever you have going on these next few days!  Appetizers, Salads, Dinners, and Desserts…

It doesn’t get much easier than this for a travel friendly, room temp happy, and crowd pleasing EASY app!  Herb marinated goat cheese uses whatever herbs you have in the garden or on hand (you can substitute dried here too if that’s what you’ve got!).  Just let it sit for a while before serving.  https://walestable.com/marinated-goat-cheese-appetizer/

Lunch on the beach, the boat, or just on the go calls for these tailgate dogs – it’s not even a recipe, just a post with a trick or two about keeping things warm and delicious with everyone’s favorite lunch – hot dogs!  https://walestable.com/make-ahead-tailgate-hot-dogs-picnic-food/

Greek Pasta Salad with Basil and Feta is another ideal summer salad that can sit at room temperature and goes with anything on the grill.  It also makes a great lunch with a side of sliced prosciutto and fresh peaches!  https://walestable.com/greek-pasta-salad-with-basil-and-feta/

MAINE.  LOBSTER.  ROLLS.  https://walestable.com/maine-lobster-rolls/

One of my favorite recipes on this blog to date, from long ago, and not to be forgotten – skillet pizza with corn, bacon, and chives.  https://walestable.com/skillet-pizza-with-corn-bacon-and-chives/

Spaghetti alla Nerano is a tweaked version of the famous La Scoglio favorite, made easier and faster, but just as delicious – a Walestable favorite!  https://walestable.com/spaghetti-alla-nerano/

Basil Chicken Saltimboca is my most recent post but so perfect for end of summer I had to include it here!  https://walestable.com/basil-chicken-saltimbocca-with-burst-tomatoes-and-burrata/

BBQ Chicken Meatball Burgers are a perfect fit for any time of year, especially Labor Day!  Healthier with ground chicken, and full of all the barbecue flavor you want.  https://walestable.com/bbq-chicken-meatball-burgers/

This is an olde recipe for Dark Chocolate Brownie Ice Cream Sandwiches, which is probably the my favorite dessert on this blog to date!  https://walestable.com/dark-chocolate-brownie-ice-cream-sandwiches/

Another recent one that deserves a spot in this round up, we’ll finish the dessert series for Labor Day with this treat that also makes a great lunchbox snack for the week ahead, if you have any leftover!  Retro Chocolate Peanut Butter Squares… https://walestable.com/retro-chocolate-peanut-butter-squares/

Because we needed a bonus recipe, this is the cocktail for the win!  Dark Rum Southside’s…  https://walestable.com/dark-rum-southsides-with-fresh-lime-juice/

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