Peanut Butter Cup Banana Bread

I made this recipe yesterday for a gathering of some friends. Scott said this was the first bread that he didn't feel the need to put butter on! It is definitely sweet,  so good at the same time.

The recipe originally called for peanut butter instead of hazelnut spread (i.e. Nutella), so you could definitely switch it back if thats what you have on hand. I just had the hazelnut spread and didn't know what else I would make with it.

This also took me a very long time to cook in the oven. I'm not sure if it's my oven or if I filled the bread pan too full (very good possibility). So, it's a minimum of an hour recipe!

Peanut Butter Cup Banana Bread-adapted from The Daily Smash
Total Time 1 hour 45 minutes
Serves 12

• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 very ripe bananas, mashed
• 1/2 cup hazelnut spread
• 1/4 cup canola oil
• 1 egg
• 8 ounces peanut butter cups

Preheat oven to 350 degrees. In a medium bowl, whisk together sugars, flour, baking soda, baking powder and salt. In a large bowl, combine bananas, hazelnut spread, oil and egg. Slowly, mix dry ingredients with wet ingredients just until combined.

Place peanut butter cups in a food processor, and pulse, just until chopped up. Fold into batter mixture. Spoon mixture into a greased bread pan. Bake for about an hour, or until a toothpick inserted in the center comes out clean. Let sit in pan for at least 10 minutes before cutting.

Fajita Lasagna

I'm always looking for new ways to make a taco-inspired dish. And having an excuse to make guacamole is always a plus! I had never used fajita seasoning before, but it has a great smoky flavor. I don't think I let the lasagna sit long enough as it was rather soupy when I ate it (you can tell by the picture). However, it tasted great and it was so easy that I'll definitely make it again!

Fajita Lasagna-adapted from The Daily Smash
Total Time: 60 Minutes
 Serves 8

• 9 cooked lasagna noodles
• 1 pound ground beef
• 2 garlic cloves, minced
• 1/2 red onion, chopped
• 1 envelope fajita seasoning mix
• 2 cans (1 29 ounce, one 15 ounces) tomato sauce
• 1 bag frozen stir-fry bell peppers and onions
• 1 can sliced black olives
• 3 cups shredded taco cheese
• Salsa, sour cream, guacamole, lettuce-if desired, for topping

Preheat oven to 375 degrees. Cook ground beef, garlic and onions over medium heat until beef is browned; drain. Add fajita seasoning and both cans of tomato sauce and bring to a boil.

In a greased 9x13 inch baking pan, cover the bottom of the pan three noodles and top with a light layer of tomato mixture. Top with three noodles, and top the noodles with peppers. Add half of the remainder of the sauce, and then the last three noodles. Top with the rest of the sauce, black olives and cheese.

Cover tightly with tinfoil and bake for 30-45 minutes, or until bubbly and heated through. Let stand for 10-15 minutes after removing from oven. Serve with salsa, sour cream, guacamole, and lettuce.

Egg Roll Stir Fry

I was so amazed that this stir fry actually tasted like an egg roll without the wrapper. You definitely need a large wok or skillet to make this dish as there is a lot of veggies that goes into it! The flavors were amazing and I won't hesitate to make this again.

Egg Roll Stir Fry-adapted from The Daily Smash
Total Time: 30 Minutes
Serves 4

• 1 pound ground beef
• 1/2 head of cabbage, shredded
• 1 head bok choy, chopped
• 3-4 medium carrots, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground ginger
• 1 tablespoon sesame oil
• 5 tablespoons soy sauce
• 2 tablespoons seasoned rice vinegar
• 1/2 teaspoon black pepper

Brown meat with onions and garlic in a very large skillet. Add remaining ingredients, cover and cook over medium heat for about 20 minutes until cabbage is wilted and the sauce is the desired consistency. Serve with rice.

Best of Heat's Kitchen-November 2012

Here's the best of from the month of November! (sorry it's so late)

1. Lasagna-probably my favorite recipe to date!

2. Apple Scones

3.  Shrimp Bisque

4. Taco Pizza -yum!

5. Eclairs

Eclairs

When I worked at Perkins, I loved the eclairs! I didn't eat them often, but every once in awhile it hit the spot. I saw this recipe, and knew I had to give it a try! Doing the filling was the most time consuming, and slightly frustrated part. They weren't overly clean either, but they did taste like the ones you buy in the store! I'd definitely make these again, if it wasn't so time consuming.

Eclairs

Eclairs-Adapted from The Daily Smash
Total Time: 1 hour
Makes 10 eclairs

Eclairs

• 1 stick butter
• 1 cup water
• 1 cup flour
• 1/4 teaspoon salt
• 4 large eggs

Custard Filling

• 1 (4 serving size) package instant vanilla pudding mix
• 2 cups milk (or as called for on pudding package)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• dash of salt

Chocolate Frosting

• 1/3 cup semisweet chocolate chips
• 2 tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons hot water

In a medium saucepan, combine 1/2 cup butter and water. Bring to a boil, stirring to melt butter.

Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.

Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan.

Fill large plastic zip bag with dough, and cut off tip to be able to pipe. Pipe out dough onto lightly greased cookie sheet. Bake for 15 minutes, then reduce heat to 325 and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. If you under cook them, they will flatten out. 

 When removed from oven, IMMEDIATELY pierce the ends almost through to the other side with a sharp knife to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).

For the Custard Filling:

Combine pudding and milk in a bowl and mix according to package directions. (Let the pudding set in the the fridge about 10 min) In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup sugar, 1 tsp vanilla, and dash of salt. Fold whipped cream into pudding. 

Scoop mixture into zip bag with hole cut at end and pipe mixture into centers of eclairs until full. 

For the Chocolate Icing:

Melt the chocolate and butter over low heat in a saucepan. Stir in  powdered sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs.