| Banana Muffins, Rum Raisin Rice Pudding, Baklava |
Favorite Chef's Recipes
Giada De Laurentiis
Banana Muffins with Mascarpone Cream Frosting
Muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
Frosting:
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to
blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the
dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the
tops are golden brown and a tester inserted into the center comes out with no crumbs attached,
about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten
warm or cooled completely and frosted.
To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large
bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the
frosting over the muffins. Sprinkle with the walnuts.
Banana Muffins with Mascarpone Cream Frosting
Muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed
Frosting:
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to
blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the
dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the
tops are golden brown and a tester inserted into the center comes out with no crumbs attached,
about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten
warm or cooled completely and frosted.
To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large
bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the
frosting over the muffins. Sprinkle with the walnuts.
Rum Raisin Rice Pudding
Barefoot Contessa
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
3 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
Combine the raisins and rum in a small bowl and set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel
saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9
minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan half off the
burner.)
Stir in 4 cups of half-and-half and sugar and bring to a boil. Cook uncovered on a low boil for 25
minutes, until the rice is very soft. Stir often, particularly towards the end. Slowly stir in the
beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of
half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and
place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Chill.
Baklava
Baklava has been a favorite Greek pastry for centuries. It is easy to make and is a wonderful
holiday pastry to serve your guests. However anytime is time for Baklava, birthdays, Christmas,
Thanksgiving, if you're having company, or just if your in the mood for something sweet. Try it, it
will become one of your favorite pastry recipes.
Ingredients:
1 lb. Phyllo dough.
4 to 5 cups walnuts, chopped coarsely.
½ cup sugar.
¼ tsp. ground cloves.
1 tsp. cinnamon.
¾ lb. sweet butter.
1. Combine nuts, cinnamon, cloves, and sugar.
2. Melt butter in a saucepan.
3. Use pastry brush to brush inside of a 14 X 10 ½ inch pan with melted butter.
4. Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.
5. Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.
6. Repeat five (5) times, making five layers.
7. On the 6th sheet, sprinkle evenly with nut mixture.
8. Continue until all nut mixture is used and last six (6) buttered sheets of Phyllo form top crust.
9. Use a sharp knife to cut into diamond shapes.
10. Bake at 300° F for about 1 ½ hours or until lightly brown.
The Syrup:
2 ½ cups of water.
3 cups sugar.
3 tsp. lemon juice.
1 tsp. vanilla.
1. Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.
2. Pour cooled syrup over hot pastry.
3. Each individual Baklava slice can be served on a bake paper cup (cup cake cups). During the
Christmas holidays, a gold or sliver bake paper cup is very festive and makes a beautiful display.
Martha Stewart would be proud. Happy baking!
Baklava has been a favorite Greek pastry for centuries. It is easy to make and is a wonderful
holiday pastry to serve your guests. However anytime is time for Baklava, birthdays, Christmas,
Thanksgiving, if you're having company, or just if your in the mood for something sweet. Try it, it
will become one of your favorite pastry recipes.
Ingredients:
1 lb. Phyllo dough.
4 to 5 cups walnuts, chopped coarsely.
½ cup sugar.
¼ tsp. ground cloves.
1 tsp. cinnamon.
¾ lb. sweet butter.
1. Combine nuts, cinnamon, cloves, and sugar.
2. Melt butter in a saucepan.
3. Use pastry brush to brush inside of a 14 X 10 ½ inch pan with melted butter.
4. Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.
5. Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.
6. Repeat five (5) times, making five layers.
7. On the 6th sheet, sprinkle evenly with nut mixture.
8. Continue until all nut mixture is used and last six (6) buttered sheets of Phyllo form top crust.
9. Use a sharp knife to cut into diamond shapes.
10. Bake at 300° F for about 1 ½ hours or until lightly brown.
The Syrup:
2 ½ cups of water.
3 cups sugar.
3 tsp. lemon juice.
1 tsp. vanilla.
1. Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.
2. Pour cooled syrup over hot pastry.
3. Each individual Baklava slice can be served on a bake paper cup (cup cake cups). During the
Christmas holidays, a gold or sliver bake paper cup is very festive and makes a beautiful display.
Martha Stewart would be proud. Happy baking!
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