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      Banoffee Ice Cream Pie

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      Banoffee Ice Cream Pie is a sweet way to beat summer’s heat! Layers of milk caramel, whipped banana cream, nuts, and shaved chocolate are layered together atop a buttery graham cracker crust.Tomorrow we say hello to July, and with it comes hot and humid weather here in the southern states. We won’t be hosting any July Fourth picnics this year, but we’ll still be looking for ways to celebrate – and cool off! This Banoffee Ice Cream Pie has been our preferred way to chill out as temperatures outside soar. It’s simple to make and so refreshing!
      Ripe bananas are an absolute must for the cream filling, because it’s the only sweetener added to this part of the recipe – there’s no added sugar. I strongly suggest bananas that are on the verge of being over-ripe. Only use bananas that have significant brown spotting on their peels.
      Who doesn’t love a buttery graham cracker crust?! The use of melted butter in the crust helps to stiffen and firm it when chilled, and most importantly it gives the pie rich flavor. There is no substitute for real butter here – margarine or other substitutes will not yield an end result that is sturdy enough to hold the filling. Using real butter makes the crust pack firmly and evenly into a 9-inch pie pan.
      The cream filling uses just three(ish) ingredients, freshly whipped cream, lemon juice, and mashed bananas. Use a fork to mash the bananas, or even a potato masher (this one is my favorite).
      Once the pie crust is chilled, a layer of prepared dulce de leche is spread in the bottom of the crust and the banana cream layered on top.
      For a quick chocolate garnish, grate about 2 oz. of bar chocolate onto a plate using a vegetable peeler. These shavings will melt with body temperature, so don’t handle them – scoop them with a spoon and sprinkle over the pie.
      In addition to the chocolate shavings, the pie is covered with more dulce de leche and delicious toasted hazelnuts.

      Plan ahead because this pie needs to freeze for 4-6 hours. When you’re ready to serve the pie, slice it with a warm knife. I found that leaving the pie to stand for 5-7 minutes at room temperature made it soft enough to slice without much resistance.There’s something so wonderful about the combination of caramel, bananas and rich graham cracker crust. I would say it’s a nice alternative to ice cream on a hot day, but that would be an understatement!This recipe is sponsored by Go Bold With Butter!  Learn how butter can make your baking better on their website!

      Banoffee Ice Cream PieYields one 9-inch pie2 cups (200g) graham cracker crumbs8 tablespoons (113g) unsalted butter, melted3 large very ripe bananas1 tablespoon fresh lemon juice2 cups (480ml) heavy cream, whipped to firm peaks1 teaspoon vanilla extract1 can (13.4 oz.) dulce de leche1/2 cup (75g) hazelnuts, roughly chopped2 oz. grated dark chocolateCombine the graham cracker crumbs and butter in a large mixing bowl. Stir together until the crumbs are well coated with the butter and the mixture resembles wet sand. Pour the crumbs into a 9-inch pie dish and press the mixture into the bottom and up the sides. Freeze until firm, about 25 minutes.Meanwhile, mash the bananas with the lemon juice in a large mixing bowl using a fork or potato masher. When the mixture is finely mashed, fold in the whipped heavy cream and vanilla extract. Mix until the mashed bananas are well dispersed throughout the cream. (Note: I recommend taste-testing here. The mixture should be lightly sweet with very ripe bananas. If you find the mixture not sweet enough – or if you used under-ripe bananas – fold in 2-3 tablespoons powdered sugar to taste. And remember – this is layered with very sweet dulce de leche so be judicious with the extra sugar.)Remove the pie crust from the freezer and spread 1/2 of the dulce de leche on the bottom of the crust evenly. Top with the whipped banana mixture. Transfer the remaining dulce de leche to a microwave-safe bowl and heat for 30 seconds at 100% power to loosen. Stir well and transfer the caramel to a zip-top bag with a corner snipped. Pipe the caramel on top of the cream in sweeping stripes. Garnish with hazelnuts and grated chocolate.Freeze the pie uncovered for 2 hours. Cover with plastic wrap and freeze for an additional 4 hours or overnight before serving.For easy serving, slice the pie using a large chef’s knife dipped in hot water and wiped dry.
      link Banoffee Ice Cream Pie By Heather Baird Published: Tuesday, June 30, 2020Tuesday, June 30, 2020Banoffee Ice Cream Pie Recipe LEGGI TUTTO

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      Soda Farls

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      Northern Ireland has its own signature take on soda bread in the form of farl wedges, derived from the Gaelic word fardel, roughly translated to “four part.” Though they’re traditionally baked on an open-hearth flame, we baked our farls on the more modern griddle. In keeping with the methods of the Old World, though, we harned the dough—turning and cooking the sides of the farl to make sharp, crisp edges.

      Soda Farls

      1⅔ cups (208 grams) all-purpose flour
      ¾ teaspoon (2.25 grams) kosher salt
      ½ teaspoon (2.5 grams) baking soda
      3 tablespoons (42 grams) cold unsalted butter, cubed and divided
      ¾ cup plus 3 tablespoons (225 grams) whole buttermilk
      Herb Compound Butter (recipe follows)

      In a medium bowl, whisk together flour, salt, and baking soda until well combined. Using your fingers, cut in 2 tablespoons (28 grams) cold butter until mixture resembles bread crumbs. Make a well in center, and add buttermilk. Using a wooden spoon, stir buttermilk into dry ingredients, working from center to outside of bowl, just until combined and a dough forms.
      Turn out dough onto a heavily floured surface, and flour top of dough. Using floured hands, tuck and rotate dough until edges are rounded and even. Pat into an 8-inch circle (½-inch thickness). Using a knife dipped in flour, cut into quarters.
      Preheat a cast-iron griddle to medium heat. (See Note.) Add remaining 1 tablespoon (14 grams) butter to griddle.
      Brush and shake off any excess flour from dough quarters, and place, not touching, on hot griddle. Cook until golden brown, 7 to 10 minutes. (Bread will double in size and puff up; if you want a neater look, use knife or bench scraper to keep edges straight.) Turn, and cook until golden brown, 7 to 10 minutes. (If you tap bottom of loaf, it should sound hollow.) Stand each farl on its side, and place side by side. Cook for 1 to 2 minutes; repeat with remaining 2 sides. Serve warm with Herb Compound Butter.

      A 12-inch cast-iron skillet will work, too. Cook farls until golden brown, 5 to 7 minutes per side.

      3.5.3251

      Herb Compound Butter

      ½ cup (113 grams) salted butter, softened
      1 tablespoon (2 grams) chopped fresh dill
      1 tablespoon (2 grams) chopped fresh tarragon
      1 teaspoon (1 gram) lemon zest

      In a small bowl, stir together all ingredients until well combined. Use immediately, or cover and refrigerate until ready to use. Let stand until softened before serving.

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      Strawberry Delight

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      This creamy layered strawberry dessert sits atop a crumbly pecan crust. It’s quickly assembled in a 13×9-inch casserole dish and best served chilled on a hot day.If this recipe looks familiar, it’s because it has been around for ages. Different versions of it can usually be found in small town church cookbooks in the southern US. My strawberry iteration is inspired by a recipe from my friend Bobbie who passed away last year. She was an elderly lady famous for her desserts – especially Cherry Yum Yum. This dessert has the best parts of her recipe and swaps out the cherries for strawberries.
      Bobbie’s recipe comes from a time when food trends were geared towards convenience and shelf stability. I’ve sympathetically adapted this recipe to swap out the margarine for real butter and replaced the packets of “Dream Whip” with freshly whipped cream. I did concede to keep the cans of ready-made pie filling because they keep this recipe simple, and if you purchase a premium brand of pie filling, then you’ll have an excellent end result. (I like Comstock.)
      The crust reminds me of Pecan Sandies cookies. It uses few ingredients and not even a sprinkle of sugar. It’s just flour, butter, salt and chopped pecans. This unsweet crust contrasts and balances the other sweet components of the dessert.
      The crust mixture will be quite crumbly, and should pack when you squeeze it in your hand. Pour it into the bottom of a 13×9 pan and press evenly. As the crust bakes, the pecans become toasty and delectable.
      The cream filling is much like a light no-bake cheesecake, with a large ratio of whipped cream to the single package of cream cheese.
      Two cans of pie filling are dolloped on top of the cloud-like cream layer. Bobbie always used cherry pie filling, and I use it too when I want to remember her and feel her presence. This time I used strawberry pie filling, because it’s what I had on hand!You could use practically ANY kind of pie filling you’d like. I’ve made this in autumn months adding cinnamon to the pecan crust, and canned homemade apple pie filling instead of commercially prepared pie filling. It’s so versatile.
      You could end assembly after the addition of the pie filling and call the dessert done, but I like to add another layer of whipped cream and a few pecans to make it pretty.
      I will admit, scooping out the first piece is always an untidy job, so most of the time when I’m serving this, I just stick a spoon in the casserole dish. It can be cut into pieces, though. Chill the dessert well for the neatest slices.
      This dessert can be served year-round, and even at Christmastime (the red berry filling looks so festive!). But I have to say, it’s my personal favorite to serve in hot months when you’re feeling wilted and need refreshed.

      Strawberry DelightYields one 13×9-inch pan1 cup (226g) unsalted butter, softened2 cups (300g) all-purpose flour1/4 teaspoon salt1 cup (4 oz.) chopped pecans8 oz. (1 package) cream cheese, softened3 cups (400g) powdered sugar1 1/2 cups (360 ml) heavy cream, whipped2 cans (21 oz. each) strawberry pie filling (tested with Comstock)Optional toppings3/4 cup (180 ml) heavy cream, whipped1/4 cup (1 oz.) chopped pecansFresh mint leavesPreheat oven to 350°F.In the bowl of an electric mixer, cream together the butter, flour, and salt. The mixture will be crumbly. Mix in the pecans. Press the mixture into the bottom of a 13×9-inch pan. Bake for 22-25 minutes, or until lightly golden. Allow the crust to cool completely.In a separate bowl, combine the cream cheese and powdered sugar and beat well. Mixture will be thick. Fold in 1/3 of the whipped cream to loosen the cream cheese mixture, then fold in the remaining whipped cream. Spread this mixture on top of the cooled crust. Spoon the contents of two cans of ready-made pie filling on top of the cream.Cover the strawberry pie filling with the optional whipped cream, pecans and mint leaves, if using. Cover and chill until firm, about 2 hours. Slice into pieces or spoon onto a plate.Notes:Use any ready-made pie filling you prefer: apple, cherry, and blueberry are all very good in this recipe.This recipe was adapted from Ms. Bobbie Goins’ Cherry Yum Yum recipe, famous in her East TN hometown.
      link Strawberry Delight By Heather Baird Published: Wednesday, June 10, 2020Wednesday, June 10, 2020Strawberry Delight Dessert Recipe LEGGI TUTTO

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      Homemade Brown Sugar Cinnamon Pop Tarts

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      503 SharesYou’re going to love my Homemade Brown Sugar Cinnamon Pop Tarts! They are flaky on the outside, with a thick layer of cinnamon sugar filling on the inside, and topped with a sweet cinnamon icing. The perfect homemade breakfast treat!Looking for more breakfast sweets? Try my Best Ever Coffeecake or these fluffy Brown Sugar Pancakes!My Favorite Pop Tarts Are…We have a running argument in our house about the best Pop Tart flavor…is it Strawberry or is it Cinnamon Sugar. In the past I have gone back and forth. My family is divided, and depending on which day you ask, I can swing one way or the other…but ultimately I have come to the conclusion that Brown Sugar Cinnamon is tops.When I decided to try making these homemade I went back and forth on whether or not I should make Strawberry or Brown Sugar Cinnamon first, but you can see what I settled on…it was the right call.Making Homemade Pop Tarts is Easier Than You ThinkSure, it’s easy to just grab a box of pop tarts. But, I bet you didn’t realize how easy it is to make your own at home. I know I didn’t! I had it in my head that it would be super difficult and so not worth it. But, I was wrong – and I’m not afraid to admit it. Plus, the pastry is so flaky and buttery, and the filling is the perfect sweetness, once you have the homemade version it’s going to be tough to go back to the boxed variety.Aside from the fact that making your own toaster pastries is super easy, I love that I can control the ingredients. There’s no ingredients I can’t pronounce in here. Recipe Ingredients For Brown Sugar Cinnamon Pop TartsThis ingredient list is oh so easy! These are all typical baking staples that I’m sure you’ve got right in your pantry! Here’s what you’ll need:For the pastry:all purpose floursugarkosher saltcold butter, cut into cubeseggmilkFor the filling:light brown sugarflourground cinnamonbuttereggFor the icingpowdered sugarmilkvanillacinnamonHow to Make Homemade Toaster Pastries…You’re going to make these homemade pop tarts in three stages. First we’ll put together the pastry dough, then we’ll fill and assemble the pop tarts. And, finally, we’ll add the frosting on top!PastryIn a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until coarsely combined, but peanut-sized pieces of the butter remain. You can also use your hands. Combine until the dough just comes together.Divide the dough in half, shaping each into a 4×6 inch rectangle, making sure the edges aren’t left too jagged. This will help when it’s time to roll the dough out. Cover each in plastic wrap and refrigerate for at least 30 minutes.Line a large baking sheet with parchment paper and set it aside.FillingIn a medium bowl, combine the brown sugar, flour, and cinnamon. Set this aside. Remove one dough from the refrigerator. On a lightly floured surface roll the dough out into a rectangle 1/8-inch thick. It will be roughly 9×12- inches. Using a knife cut the dough into 3×4- inch rectangles. Re-roll the scraps and repeat if necessary. You should get 8 pieces. Place the cut out dough pieces onto the prepared baking sheet. Brush each with the melted butter.Spread a heaping tablespoon of the reserved cinnamon sugar mixture into the center of each rectangle, leaving 1/4- inch space at the edges.Remove the remaining dough from the refrigerator and repeat the rolling and cutting process just like the first and place them on top of the pastry with the filling. Using a fork, press the edges together and poke a few holes in the tops of each of the tarts.Place the baking sheet in the refrigerator to chill the tarts for 30 minutes.Preheat the oven to 350°F. In a small bowl whisk together the egg and water. Remove the baking sheet from the fridge and brush each tart with the egg mixture.Bake for 25 – 28 minutes, until golden brown. Transfer to a wire rack to cool.IcingWhisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.Spoon the icing onto the cooled tarts and allow it to set.Tips for the Best Homemade Pop TartsThese homemade pop tarts are better than store-bought! Follow these tips to make sure they are the best of the best:Be sure to keep your pastry dough chilled as you are working with it. This will make it easier to form and prevent any unwanted sticking.Make sure you seal your edges nice and tight. They can easily separate and you’ll end up with your filling dripping out. Don’t forget to brush the tops of the pastries with the egg wash. This is what makes the pop tarts crispy and golden on the outside. Variation IdeasYou can make a wide variety of pop tarts following this same method of making the pastry, filling, and icing. Fruit filled pop tarts are even easier because you can use jam as the filling, and simply omit the cinnamon from the icing. Here are some easy versions:StrawberryBlueberryRaspberryTo make them a bit more colorful, you can add sprinkles or colored sugar to the icing after it’s been drizzled over the tarts but before it sets. How to Store and Reheat These PastriesYou can store your brown sugar pop tarts in an airtight container at room temperature for up to 3 days. There’s no need to refrigerate them. I like to reheat mine right in the toaster, just like a pop tart. They end up warm and crispy on the outside with a soft and warm center. Can I Freeze these Pop Tarts?Yes! These homemade pop tarts actually freeze really well. Just let them cool completely and then place them in a freezer-safe zip-top storage bag. Place a piece of parchment paper between each Pop Tart so that you can easily grab one when you are ready to reheat. Then, you can reheat them right in your toaster!PrintHomemade Frosted Brown Sugar Pop Tarts Description:You’re going to love my Homemade Frosted Brown Sugar Pop Tarts! They are flaky on the outside, gooey on the inside, and topped with a sweet cinnamon icing. The perfect homemade breakfast treat!Ingredients:Pastry:2 cups all purpose flour1 tablespoon sugar1 teaspoon kosher salt1 cup cold butter, cut into cubes1 large egg2 tablespoons milkFilling:1/2 cup light brown sugar1 tablespoon flour1 1/2 teaspoons ground cinnamon2 tablespoons butter, melted1 large egg1 teaspoon waterIcing1 cup powdered sugar1 tablespoon milk1/2 teaspoon vanilla1/2 teaspoon cinnamonInstructionsPastry: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until coarsely combined, but peanut-sized pieces of the butter remain. You can also use your hands. Combine until the dough just comes together.In a small bowl whisk together the egg and the milk. Mix this evenly into the dough until just combined.Divide the dough in half, shaping each into a 4×6- inch rectangle, making sure the edges aren’t left too jagged. This will help when it’s time to roll the dough out. Cover each in plastic wrap and refrigerate for at least 30 minutes.Line a large baking sheet with parchment paper and set aside.Filling: In a medium combine the brown sugar, flour, and cinnamon. Set aside. Remove one dough from the refrigerator. On a lightly floured surface roll the dough out into a rectangle 1/8-inch thick. It will be roughly 9×12- inches. Using a knife cut the dough into 3×4- inch rectangles. Re-roll the scraps and repeat if necessary. You should get 8 pieces. Place the cut out dough pieces onto the prepared baking sheet. Brush each with the melted butter.Spread a heaping tablespoon of the reserved cinnamon sugar mixture into the center of on each rectangle, leaving 1/4- inch space at the edges.Remove the remaining dough from the refrigerator and repeat the rolling and cutting process just like the first and place them on top of the pastry with the filling. Using a fork, press the edges together. And poke a few holes in the tops of each of the tarts.Place the baking sheet in the refrigerator to chill the tarts for 30 minutes.Preheat oven to 350°F. In a small bowl whisk together the egg and water. Remove the baking sheet from the refrigerator and brush each tart with the egg mixture.Bake for 25 – 28 minutes, until golden brown. Transfer to a wire rack to cool.Icing: Whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.Spoon the icing onto the tarts and allow it to set.Notes:Store airtight at room temperature for up to 3 days.Keywords:: homemade pop tarts, brown sugar pop tarts, how to make pop tarts, toaster pastries recipe, pop tart recipe Want To Save This Recipe?PIN for later: LEGGI TUTTO

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      Brioche Burger Buns

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      Buttery and tender, our brioche buns are the luxurious accompaniment your cookouts need. We sprinkled them with sesame seeds and flaked sea salt for a touch of tradition.

      Brioche Burger Buns

      2½ cups (313 grams) all-purpose flour, divided
      2 cups (254 grams) bread flour, divided
      3 tablespoons (36 grams) granulated sugar
      1 tablespoon (9 grams) kosher salt
      2¼ teaspoons (7 grams) active dry yeast
      1 cup (240 grams) water
      ¼ cup (60 grams) plus 1 tablespoon (15 grams) whole milk, divided
      ¼ cup (57 grams) unsalted butter
      2 large eggs (100 grams), room temperature and divided
      1 large egg yolk (19 grams), room temperature
      1 tablespoon (9 grams) sesame seeds
      1½ teaspoons (5 grams) flaked sea salt

      In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup (125 grams) all-purpose flour, 1 cup (127 grams) bread flour, sugar, kosher salt, and yeast.
      In a medium saucepan, heat 1 cup (240 grams) water, ¼ cup (60 grams) milk, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add 1 egg (50 grams) and egg yolk, and beat until combined. With mixer on low speed, gradually add 1¼ cups (156 grams) all-purpose flour and remaining 1 cup (127 grams) bread flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 11 to 12 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
      Line a baking sheet with parchment paper.
      Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and divide into 10 portions (about 101 grams each). Roll 1 portion into a smooth round. (See Note.) (Keep remaining dough covered to prevent it from drying out.) Press flat into a 3-inch disk. Repeat with remaining dough, and place at least 2 inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
      Preheat oven to 350°F (180°C).
      In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Brush buns with egg wash. Top with sesame seeds and sea salt.
      Bake until golden and an instant-read thermometer inserted in center registers 190°F (88°C), 12 to 15 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

      Turn out dough onto a lightly floured surface, and divide into 10 portions (about 101 grams each). Roll 1 portion into a smooth round, gently cupping and rolling dough between your palms to form a smooth ball. (Keep remaining dough covered to prevent it from drying out.)Press flat into a 3-inch disk. Repeat with remaining dough, and place at least 2 inches apart on prepared pan.Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes. Brush buns with egg wash. Top with sesame seeds and sea salt.

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      Garden Party Pound Cakes

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      This buttery lemon-lavender pound cake is simple to stir together and so satisfying. It’s topped with a thick drape of lemon glaze and garnished with a veritable bouquet of edible petals.Each year in early June a neighboring town holds a festival dedicated to everyone’s favorite flowering herb. The lavender festival is held on a historic square, and vendors line the streets selling all manner of lavender-themed goods. My favorite part of any festival is the food, and this one is no exception. They serve lavender begniets, lavender lemonade, and a wide array of lavender jams and jellies.It’s no surprise that this year’s festival has been cancelled due to health concerns, so I’ve decided to celebrate lavender in a big way at home, starting with these petal-topped pound cakes!
      Like any good pound cake recipe, this one starts with lots of butter creamed with sugar. There’s no leaven in this recipe, aside from what the eggs provide.
      I made this pound cake with a hand mixer – and you can too! Just be sure to mix the flour in at low speed until just combined. it should look like the picture above, with a few streaks of flour here and there. Stay pockets of flour are then mixed in by hand using a rubber spatula. This helps you achieve the dense, tight crumb that is the hallmark of any good pound cake.
      The cakes won’t crown much during baking – in fact, they may look sunken at first because the edges start to rise before the center does. Don’t be alarmed! This is normal. At the end, the baked cakes should have a little bump on top, much like a classic French madeleine.
      The edible flowers I had on hand were mostly dried, so that’s what I used, but I highly recommend using fresh, soft petals from an organic garden if you have them. If you don’t have good source, you can always order some here, but shipping can be pricey for delicate flowers.My favorite edible flowers to use are pansies, blue cornflower, nasturtium, marigold and rose petals. I’ve collected dried versions of these from various shops online, and primarily from Etsy vendors.
      The glaze is exactly two ingredients – freshly squeezed lemon juice and confectioners’ sugar. It should be thick enough to drape down the sides of the cakes while remaining opaque.
      Garnish with whatever edible petals make you happy! I included a few fresh mint leaves and tiny white thyme blooms.

      The interior should show an even, dense crumb speckled with lavender buds. To avoid tunnels (holes) in the cakes, be sure not to over-mix the batter using the electric hand mixer – mix just until combined and always fold those last bits together by hand.These were practically made for afternoon tea, and that’s just how we’ve been enjoying them. The citrus notes in the lavender pair so well with the brightness of the fresh lemon. I hope you’ll love them as much as we do. xo

      Garden Party Pound Cake(Lemon-Lavender Pound Cake)Yields one standard size loaf, or 3 small loaves,or 8 mini loaves.Cake1 cup (226g) unsalted butter, softened1 1/2 cups (300g) granulated sugarZest of one lemon1 1/2 tablespoons freshly squeezed lemon juice5 large eggs, at room temperature1 teaspoon vanilla extract1 tablespoon culinary grade lavender buds2 cups (250g) all-purpose flourGlaze2 cups confectioners’ sugarJuice of one lemon (about 3-4 tablespoons)Fresh or dried culinary grade flowersPreheat the oven to 325°F.Coat 3 small loaf pans (5.75 x 3 inch) with flour-based baking spray or grease and flour the pans. Alternatively coat 8 mini loaf pans (3.8 x 2.5 inch) or one standard-size loaf pan (9×5 inch). I used a mixture of small and mini loaf pans.In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until the mixture is fluffy. Mix in the lemon zest. Add the lemon juice and mix again. Add eggs one at a time, mixing well after each addition. Add the vanilla extract; mix. Beat in the lavender buds.Add the flour and beat on low speed until just combined with a few streaks of flour remaining. Scrape down the bowl and mix by hand with a rubber spatula until all of the ingredients are incorporated. Do not over mix.Transfer the batter to the prepared pans and bake until lightly brown around the edges and slightly raised in the center (this cake won’t crown much, it should just have a little bump in the center).Mini 3.8×2.5-inch pans should bake for about 25-30 minutes.Small 5.75×3-inch pans should bake for about 40-45 minutes.Large 9×5-inch pans should bake for about 55-60 minutes.Note that the cakes will begin to rise at the edges of the pans first, so the centers may look sunken for a while – this is normal! Cakes are done when the entire cake is risen and a toothpick tester inserted near the center comes out clean.Keep an eye on pans, as darker pans will cook more quickly than aluminum pans. Remove from oven and let cool in the pans for about 7 minutes; turn out to wire racks to cool completely.For the glaze, stir together confectioners’ sugar and 2 tablespoons lemon juice in a mixing bowl using a whisk. Gradually whisk in additional lemon juice until a thick, opaque glaze forms that will hold in the balloon of the whisk, and slowly pour back into the bowl in a ribbon.Spoon the glaze over cooled cakes and immediately sprinkle on your choice of blooms and petals. Allow cakes to stand until the glaze is set, about 20 minutes. Serve immediately if your cakes are topped with fresh blooms. Cakes with dried blooms can be stored under plastic wrap at room temperature.
      link Garden Party Pound Cakes By Heather Baird Published: Friday, May 29, 2020Friday, May 29, 2020Garden Party Pound Cake Recipe LEGGI TUTTO

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      How To: Peanut Butter Banana Bread

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      Your weekend brunch plans are calling! What could be better than a relaxing weekend brunch complete with this homemade Peanut Butter Banana Braid? These flavors are kid-approved, and you can get the whole family involved in shaping and twisting the dough with our step-by-step photos to aid you along the way. Serve this braid with fresh fruit and a bubbly drink for the maximum at-home brunch experience. And if you’re looking for more incredible banana recipes, you can find this braid and more in our May/June 2020 issue.
      BRAID YOUR BREAD
      Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.

      Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.

      Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.

      Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.

      Continue pattern, alternating left and right, until you reach end of strips.

      Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) LEGGI TUTTO

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      Peanut Butter Banana Braid

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      Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

      Peanut Butter Banana Braid

      3 cups (382 grams) bread flour, divided
      3 tablespoons (36 grams) granulated sugar
      2½ teaspoons (7.5 grams) kosher salt
      2¼ teaspoons (7 grams) active dry yeast
      ½ cup (120 grams) whole milk
      ¼ cup plus 1 tablespoon (75 grams) water, divided
      ¼ cup (57 grams) unsalted butter
      2 teaspoons (8 grams) vanilla extract
      2 large eggs (100 grams), room temperature and divided
      Peanut Butter Filling (recipe follows)
      ½ cup (100 grams) chopped banana
      Garnish: confectioners’ sugar

      In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (191 grams) flour, granulated sugar, salt, and yeast.
      In a medium saucepan, heat milk, ¼ cup (60 grams) water, butter, and vanilla over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams). With mixer on low speed, gradually add remaining 1½ cups (191 grams) flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape sides of bowl and dough hook. (Dough will be elastic and pull away from sides of bowl but stick to bottom of bowl.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 45 minutes to 1 hour.
      Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured sheet of parchment paper. Roll into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling. Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side. Continue pattern, alternating left and right, until you reach end of strips. Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) Transfer dough, on parchment, to a baking sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
      Preheat oven to 350°F (180°C).
      In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush top and sides of dough with egg wash.
      Bake until golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C), 20 to 25 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or at room temperature.

      BRAID YOUR BREAD:1. Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.2. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.3. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.4. Continue pattern, alternating left and right, until you reach end of strips.Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.)

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      Peanut Butter Filling

      ¼ cup (57 grams) unsalted butter, softened
      ⅓ cup (73 grams) firmly packed light brown sugar
      ⅓ cup (85 grams) creamy peanut butter

      In a medium bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 1 to 2 minutes. Add peanut butter, and beat just until combined. Use immediately.

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