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Looks Delicious! Banana Bread with Streusel Topping

Posted by in Looks Delicious!

Tasty Kitchen Blog: Looks Delicious! (Banana Bread with Streusel Topping, recipe submitted by Laurie McNamara of Simply Scratch.

 
This isn’t an effort to woo Ree over to the dark banana side. But if this doesn’t help, I don’t know what can. Tasty Kitchen member Laurie shares this incredible-looking recipe for Banana Bread with Streusel Topping and oh, this bread has so many good things going for it.

First, she roasts the bananas. That step alone sold me. Then, she ups the ante and makes a streusel jazzed up with walnuts and cinnamon. Hungry yet?

I made the mistake of visiting Laurie’s blog Simply Scratch on an empty stomach. By the time I got to the photo of the still-warm slice of banana bread with the butter melting on it, my tummy made a noise I once heard while hiking in the woods.

The ingredient list is fairly simple and if you have bananas and some walnuts (or even pecans) handy, chances are you have all you need to make this. If you do, don’t forget to invite me over!

Thanks, Laurie, for the wonderful, growl-inducing recipe!

 
Happy Wednesday, everyone!

 

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Salted Fudge Brownies

Posted by in Baking, Step-by-Step Recipes

I’m so excited to introduce Jenna of Eat, Live, Run as our newest contributor here at the Tasty Kitchen Blog. She’s a doll who dearly loves the TK community. She also has quite the recipe box and it just keeps growing every day. We’re absolutely thrilled to have her! –Ree

 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

 
The first moment I saw Jennifer’s recipe for Salted Fudge Brownies, I knew I had to bake them as soon as possible. As a self-professed (dark) chocoholic with an affinity towards anything sprinkled with sea salt, these brownies were made for me.

My absolute favorite sweet treat and guilty pleasure is a Lindt Dark Chocolate with a Touch of Sea Salt bar, and I’ve been known to hide four or five of them in my secret “chocolate drawer” at any one time. I go crazy for that sweet/savory combination and, of course, you can never have too much chocolate.

To say that Jennifer’s brownies are delicious and fudge-like is an understatement. They positively melt in your mouth with a rich, creamy texture and intense flavor that is only heightened by the addition of salt. After baking them, I brought them to a church function where they were promptly deemed “the best brownies ever.”

Do yourself a favor and bake these today. You won’t be sorry.

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

The ingredients are simple and pretty standard. Nothing you probably don’t have in your kitchen already! I love that. Because I don’t know about you, but when I need a brownie, I need a brownie fast.

So, first things first. Preheat your oven to 350 degrees.

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

Butter and foil an eight-inch square pan. It’s a good idea to leave the foil hanging over the sides a bit so you can easily lift the brownies out later!

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

Next, melt together the unsweetened chocolate and butter in a saucepan over very low heat. Be careful here, you don’t want the chocolate to burn!

Once the chocolate and butter have melted together and are smooth, take the pan off the heat and transfer to a bowl.

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

Then, add cocoa powder …

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

Three eggs …

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

Two cups sugar …

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

And the flour and vanilla.

Mix until smooth (batter will be thick!) and then pour all that deliciousness into your already greased and lined pan. It’s pretty much mandatory to lick the spoon here—no chocolate should ever go to waste!

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

Finally, sprinkle sea salt all over the top.

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

Don’t hesitate: just do it.

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

Jennifer says to bake for about 35 minutes, but I ended up baking for 40 minutes because they weren’t quite done. You want the center to still be slightly gooey but the edges to pull away from the sides of the pan. When you insert a toothpick in the center, it still should have some of that yummy brownie batter on it.

Now comes the hard part! Let your brownies cool for ten minutes on the counter and then stick them in the fridge for an hour. I know, I know … use this time to wash your dishes and walk the dog.

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

It’s hard to wait, but the end result is definitely worth it!

 
 
 
Tasty Kitchen Blog: Salted Fudge Brownies. Guest post by Jenna Weber of Eat, Live, Run; recipe submitted by TK member Jennifer (janedeere) of Jennifer Cooks.

 
They really are the best brownies I’ve ever had, and that’s saying something! A huge thank you to Jennifer for submitting such a winner! (And another thank you to Food & Wine, where Jennifer discovered this recipe.) Visit her blog, Jennifer Cooks, for more of her recipes and beautiful food photography.

 
 

Printable Recipe

Salted Fudge Brownies

See post on Jennifer | JenniferCooks.com’s site!
4.89 Mitt(s) 19 Rating(s)19 votes, average: 4.89 out of 519 votes, average: 4.89 out of 519 votes, average: 4.89 out of 519 votes, average: 4.89 out of 519 votes, average: 4.89 out of 5

Prep Time:

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Difficulty: Easy

Servings: 8

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Salty and sweet … mmm.

I found this recipe on the Food & Wine website and it has now become my all-time favorite brownie recipe!

Ingredients

  • 1-½ stick Butter
  • 2 ounces, weight Unsweetened Chocolate, Finely Chopped
  • ¼ cups Plus 2 Tablespoons Unsweetened Cocoa Powder
  • 2 cups Sugar
  • 3 whole Eggs
  • 1-½ teaspoon Pure Vanilla Extract
  • 1 cup All-purpose Flour
  • ½ teaspoons Maldon Sea Salt

Preparation Instructions

1. Preheat the oven to 350°. Place two large pieces of foil in a 9-inch square metal cake pan with foil, draping the foil over the edges. Spray foil with cooking spray.

2. Melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisk to combine. Add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface with a rubber spatula. Grind sea salt evenly over the batter. Using a butter knife, swirl the salt into the batter. Grind a little extra on top, making sure to sprinkle it evenly and leave it setting on top of the batter.

3. Bake for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Cool at room temperature in the pan for about an hour, then refrigerate just until they are firm. Lift the brownies from the pan and remove foil. Cut the brownies into 12 or 16 squares.

 
 
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Jenna is a food writer who has worked as a pastry chef and bread baker. She’s every bit as sweet and lovely inside as she is outside. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

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Glorious Stuffed Portobello Mushrooms

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

 
Tender, tasty portobello mushrooms stuffed with flavorful vegetables and spices and sprinkled with cheese. Baked until golden. Hungry yet?

Today’s recipe, brought to us by acher, would be a splendid starter for a dinner or a full course at lunch. The stuffing is hearty and filling, but has a complexity of flavors. White wine, fresh fennel, and Italian sausage all lend lovely notes.

All you need is a few ingredients from the market.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Portobello mushroom caps, olive oil, white wine or broth, Italian sausage, fennel, onion, bell pepper, celery, garlic, egg, cheese (I used marble jack), sandwich bread (I used homemade), rosemary (I used dried, but you can use fresh), and crushed red pepper flakes.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Preheat your oven to 450° F. Wipe the mushrooms with a paper towel to remove any dirt.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Scrape out the gills with a spoon.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Drizzle some oil in the bottom of a baking dish and place the mushrooms on top. Drizzle a bit of oil on top of the mushrooms. Set aside.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Brown the sausage over medium-high heat.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Add a sprinkling of crushed red pepper flakes.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

As the meat is browning, chop up the vegetables: onions …

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Fennel …

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Bell pepper …

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

And celery. Whew!

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Slice the garlic very thinly.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Chop the rosemary finely.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Add the vegetables and rosemary to the sausage and saute until crisp-tender, about 5-10 minutes.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Add the wine or broth to deglaze the pan. Cook for about 5 minutes.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Meanwhile, toast the bread.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Cut the toasted bread into cubes.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Stir the bread cubes and cheese into the sausage/veggie mix. The bread will soak up the wine/broth. Taste and add salt and pepper if needed.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Lightly beat the egg.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Remove pan from heat and stir in the egg.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Mound the stuffing mixture into the mushroom caps.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Sprinkle with a bit of extra cheese.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Bake in preheated oven for 30-40 minutes or until the mushrooms are tender and the stuffing is browned.

 
 
 
Tasty Kitchen Blog: Glorious Stuffed Portobello Mushrooms. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Acher.

Glorious.

Notes:

1. There was much more stuffing than could fill two mushroom caps. Thankfully I had some baby bellas on hand to fill.
2. I found that I only needed to cook the mushrooms for around 25 minutes. You should set your timer to 15 minutes and check the mushrooms every so often so they don’t burn.

 
Thank you, acher, for sharing this delicious recipe with us!

 
 

Printable Recipe

Glorious Stuffed Portobello Mushrooms

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 4

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What to do when you have odds and ends of veggies and two beautiful portobello caps? Make stuffed mushrooms of course! The amount of filling in this recipe will stuff two large portobello caps, and easily feeds 4 with a loaf of crusty bread and a salad.

Ingredients

  • 2 whole Portobello Mushroom Caps
  • Olive Oil
  • ½ pounds Bulk Italian Sausage, Or Links With Casings Removed
  • 2 teaspoons Crushed Red Pepper Flakes
  • 1 whole Onion
  • 1 bulb Fresh Fennel
  • 1 whole Bell Pepper, Any Color
  • 3 stalks Celery, With Leaves
  • 4 cloves Garlic
  • 3 sprigs Rosemary
  • ¾ cups White Wine (can Substitute Stock/broth)
  • ½ cups Shredded Monterey Jack, Plus Extra For Sprinkling
  • 4 slices Good Sandwich Bread, Toasted And Cubed
  • 1 whole Egg, Lightly Beaten

Preparation Instructions

Preheat oven to 450F.

Wipe the portobellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a glass baking dish to coat. Place portobello caps in the baking dish, top down, drizzle with oil, and set aside.

Brown sausage in a large skillet with a little bit of olive oil and the crushed red pepper over medium high heat.

While the sausage is browning, dice the onion, fennel, and bell pepper, chop the celery, and slice the garlic as thin as you can get it.

Remove the rosemary leaves from the stems and finely chop. Add the veggies and garlic and rosemary to the skillet and saute with the sausage until crisp-tender, about 5-7 minutes.

Add the wine to deglaze the pan and allow to cook for another 5 minutes or so.

Stir in the shredded cheese and bread cubes. The bread cubes should soak up whatever wine remains in the pan.

Taste it at this point, and add salt and freshly ground black pepper to taste (or more red pepper!). Stir in the beaten egg. The stuffing mixture should seem a little wet.

Mound stuffing mixture into portobello caps. It’s ok to pack it down a little bit to make sure that it stays in place.

Sprinkle with a little extra shredded cheese. Bake at 450F for 35-40 minutes, or until the portobello is tender and the stuffing is golden brown.

 
 
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.