Banana Peanut Butter Scones

Brunch is amazing. It’s true. You get the best of lunch and breakfast. Today, I’m going to combine one of two favorite ingredients into a buttery scone.


Ingredients 

Dough

  • 3 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 cup White Sugar
  • 1 teaspoon Cinnamon
  • Pinch of Nutmeg
  • 6 tablespoons Unsalted Butter, cold & cut into small cubes
  • 2 ripe Bananas, mashed
  • 4 tablespoons Milk
  • 1/2 cup Vanilla Greek Yogurt
  • 1/4 cup Walnuts

Egg Wash

  • 1 Egg
  • 1 teaspoon Water

Peanut Butter Glaze

  • 3 tablespoons Peanut Butter
  • 1/3 cup Powdered Sugar
  • 2 1/2 tablespoons Milk
  • 1/4 teaspoon Vanilla Extract
  •  2 teaspoons Brown Sugar
  • 1/2 teaspoon All Spice

 

Directions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg.
  3. Add butter to flour mixture, and with your hands work the butter into the dry ingredients until crumbs form.
  4. In a large bowl, whisk the mashed bananas, milk, and greek yogurt. Add the flour bowl into this, and stir until combined. Then stir in the walnuts until fully incorporated.
  5. Add the extra 1 cup of flour onto either a countertop or a cutting board. This is going to coat the surface to prevent sticking in the next step.
  6. Transfer the dough onto the floured surface and shape it into a flat 8-inch circle. To make these as flaky as possible, we need to make sure the butter is very cold. Put the 8-inch round into a plate in the fridge for 20 minutes.
  7. While that’s cooling down, make the egg wash by whisking together the egg and water.
  8. After the time is up, cut the dough into 8 pieces. Put the scones onto the lined sheets. Brush on the egg wash.
  9. Bake for 15-17 minutes or until golden on top. Let them cool for an hour on a wire rack.
  10. Finish them off with a peanut butter glaze. In a small bowl combine the peanut butter, powdered sugar, milk, vanilla, and brown sugar. Drizzle this on top of the scones, or transfer it into a piping bag for a more uniform look.

Grilled Chicken and Pineapple Skewers

Summer is for grilling and fresh fruit, so why don’t you combine the two?
Ingredients 

  • 1 1/2 lbs Chicken Breast
  • 2 tablespoons Olive Oil 
  • 1/4 cup Onion, minced
  • 3 cloves Garlic, minced
  • 1 tablespoon Ginger
  • 1 cup Ketchup 
  • 1/4 cup Soy Sauce, low sodium 
  • 1/4 cup Honey
  • 1/4 cup Brown Sugar
  • 1 Lemon, juiced
  • 1 Pineapple 

Directions 

1.) Before you start cooking, you need to soak the skewers in water for at least 20

minutes. This makes sure that they don’t catch fire on the grill.

2.) Cut the chicken breasts into 1-inch pieces. 

3.) In a small saucepan, sauté the onion in the olive oil for 7 minutes or until translucent. 

4.) Add in the garlic and ginger, and continue to sauté for a minute. 

5.) To finish up the sauce, in the pan add the ketchup, soy sauce, honey, brown sugar, and lemon juice. Let this simmer on a medium low setting for 10 minutes.

6.) Once this cools down, add half of the sauce into a large ziplock bag with the chicken to marinate for five hours. 

7.) After this time is up, chop up the pineapple into 1-inch pieces. You want them about the same size of the chicken. 

8.) Remove the chicken from the bag, and alternate threading the chicken and pineapple on the skewers. 

9.) On a preheated grill, let the skewers grill for 5 minutes. After this, baste them with the extra sauce every 3 minutes. 

10.) After 18 minutes of this, check if the chicken is done by cutting into it.  

Honey Crullers

Continuing down my Canadian cooking adventure is the Tim Hortons’s Honey Cruller. 

Ingredients 
Dough

  • 1 cup Water
  • 6 tablespoons Unsalted Butter
  • 2 tablespoons Granulated Sugar 
  • ¼ teaspoon Salt
  • 1 cup All-Purpose Flour
  • 3 Eggs
  • 2 Egg Whites

Glaze

  • 1 teaspoon Lemon Juice
  • 1 ½ cups Confectioners Sugar, sifted
  • 2 tablespoons Honey
  • 3 tablespoons Milk

  Directions 

  1. Preheat oven to 450. Line two cookie sheets with parchment paper or with a silicone baking mat. 
  2. In a saucepan stir water, butter, sugar, and salt. On a medium-high heat, bring it to a boil. Once you reach the boiling temperature, add in the flour. Continue cooking this for five minutes and keep stirring. 
  3. Add this into your mixer, and mix for two minutes to let it cool down. One at a time add in your eggs until they are completely incorporated. Then add in two egg whites, and mix them in as well.
  4. Now add this to a piping bag with a ½ inch star piping tip. Pipe the donuts two inches apart onto the lined baking sheets.
  5. Bake them at 450 for five minutes. After that, lower the temperature to 325 and continue to cook for 15 minutes. Don’t take them out when they are done. Just turn off the oven and open the oven door to let them sit in there for another 5 minutes.
  6. For the honey glaze, all you need to do is combine the lemon juice, confectioners sugar, honey, and milk in a small bowl. 
  7. Once the crullers are cooled down, dip them into the glaze. Let them rest on a wired rack for three minutes to harden. 

Nanaimo Bars Tarts

If you read my post from Wednesday, you’d know I just returned home after spending a few days in Canada. Today I’m making Nanaimo Bars into small tarts. Traditionally they are made up of three layers and don’t require to be baked.

Ingredients

Crust

  • ½ cup Unsalted Butter
  • ¼ cup Sugar
  • 5 tablespoons Cocoa Powder
  • 1 Egg
  • 1 teaspoon vanilla
  • 1½ cups Graham Cracker Crumbs
  • 1 cup Unsweetened Shredded Coconut
  • ½ cup Chopped Walnuts

Filling

  • ⅓ cup Unsalted Butter, softened
  • 1 box Instant Vanilla Pudding Mix
  • ¼ cup Milk
  • 3 cups Powdered Sugar

Topping

  • 12 oz Semisweet Chocolate Chips
  • 2 tablespoons Unsalted Butter

Directions 

  1. In a large nonstick skillet on a medium low heat, beat melt the butter for the base. I did this on a lower heat because in the next step it will burn if it’s too hot. Now add in the sugar and cocoa powder and stir this until it becomes smooth. 
  2. Whisk the egg and vanilla together in a small bowl. Remove the skillet from heat and stir this in. From there add in the graham crackers, coconut, and walnuts. I didn’t want the base to have a lot of big pieces in it, so before I started I added the three ingredients into a food processor for 7 seconds to make them fine.
  3. Grease a mini cupcake or tart baking tray with cooking spray. Then add into about 2 teaspoons of it into each cup. Press down the dough to make the crust of the tarts and put this in the fridge for 15 minutes to set. 
  4. In a medium bowl, beat the butter, milk, and pudding mix together for the custard filling layer. Then slowly add in the powdered sugar one cup at a time. 
  5. On top of the crust layer, once again add about 2 teaspoons of this to the pan. Place into the fridge for 15 minutes to set. 
  6. In a medium saucepan, melt the butter on a medium low heat. Slowly combine in the chocolate chips by stirring this constantly. Remove from heat and spoon on about 1 teaspoon of the chocolate onto the tarts. Finally, let them rest in the fridge for at least one hour. 

 

Steak Tacos

Mexican food comes in many forms, but tacos seem to be the granddaddy of all them. You don’t need a fork to eat them, and they are relatively easy to make. These steak tacos might become my go-to recipe for taco Tuesday.

Ingredients

  • 1 1/2 pounds of Flank or Flat style Steak (almost any cut of beef will work)
  • 3 Limes
  • 1 Lemon
  • 1 Orange
  • 4 cloves Garlic
  • 1 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 cup Cilantro
  • ¼ cup Olive Oil
  • 10 corn or flour tortillas
  • other toppings

Directions 

  1. Juice the lemon, limes, and orange into a bowl. Then chop up the oregano and cilantro. Add the juice and herbs in a large ziplock bag.
  2. Now combine the salt, pepper, cumin, garlic, and olive oil to the bag. Zip up the ziplock bag, and shake it up to combine the ingredients. From there add in the steak, and allow this to marinade overnight.
  3. The next evening or at least 12 hours later, fire up the grill. Cook the steak to your preference of being done, and allow it to rest for 7 minutes.
  4. Be careful cutting the meat into 1/2 inch strips because it’s still going to be hot. Serve on tortillas and add any other toppings such as lettuce, sour cream, pico de gallo, ex.

Strawberry Cilantro Salsa

Nothing is better than fresh salsa, but our fresh tomatoes aren’t quite ready to be eaten. Luckily, strawberries are perfectly ripe this time of the year.

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Ingredients

  • 1 pound of Strawberries
  • 1 Lime
  • 3 tablespoons Cilantro
  • 2 tablespoons Sugar
  • 2 teaspoons Balsamic Vinegar
  • 1 teaspoon Cinnamon

Directions

  1. Prepare the strawberries by cleaning them with water and cutting off their tops, then dice them finely. Also, chop up the fresh cilantro.
  2. Zest the whole lime into a bowl. Cut it in half and add one-half of its juice into the bowl.
  3. In the bowl, combine strawberries, cilantro, sugar, vinegar, and cinnamon. Stir, and serve with tortilla or pita chips.

French Toast 

I have a love-hate relationship with french toast. Sometimes it comes out too eggy, and other times it’s too dry. This recipe is amazing because it finds a good medium between the two. The flour added to the batter gives it a nice crust on the outside as well. Ingredients  

  • 4 large Eggs
  • 2/3 cup Milk
  • 
1/3 cup Flour
  • 
1/3 cup Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cinnamon
  • 1/4 teaspoon Nutmeg
  • 8 slices Texas Toast Bread
  • 2 tablespoons Butter

Directions

  1. In a large bowl combine flour, sugar, salt, cinnamon, and nutmeg. Stir well to combine.
  2. Now add in the remaining ingredients: eggs, milk, and vanilla. Whisk until incorporated and the eggs are beaten. 
  3. Either with a frying pan or on an electric flat top griddle on medium heat, add the butter to the surface so it can melt. 
  4. Dunk the bread into the mixture on both sides, then place them down on the hot surface. 
  5. Allow them to cook for about 2 – 3 minutes on each side or until slightly browned and cooked.