What's Baking: Cinnamon-Swirl Banana Bread

Banana bread gets an upgrade with a little cinnamon swirl in the center.

What's Baking: Cinnamon Swirl Coffee Cake Donuts

When Monday morning rolls around, it really helps if there is a treat waiting to entice me to get out of bed and start my work day. These cinnamon swirl coffee cake donuts will do the trick.

What's On the Side: Potatoes Au Gratin

You can't go wrong with the cheesy goodness of Potatoes Au Gratin hot from the oven. 

If you're going to serve ham for Easter dinner, you're going to need to also serve something delicious on the side. This recipe for potatoes au gratin definitely fits the bill.

I'm a huge fan of potatoes any day of the week, but slather them in a decadent cheese sauce, and I am all in.

This au gratin dish is made with Swiss and Parmesan cheeses, but feel free to play around with what you have on hand. I think a sharp cheddar or a gruyere would also make for a tasty dish. You can make it even more decadent by subbing in whole milk, half-and-half, or heavy cream for the 1% milk I used. Once put together, bake it in the oven until the sauce is bubbling away and the tops of the potatoes are lightly browned. And then just try to resist the urge to dig right in ... but you wouldn't be the first person to burn their tongue with a too-early taste. :)

Potatoes Au Gratin
makes 6-8 servings

6 cups peeled, sliced russet potatoes (1/4-inch slices)
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
1 3/4 cups 1% milk
1 1/4 cups shredded Swiss cheese, divided
3 tablespoons freshly grated Parmesan cheese, divided
1/2 teaspoon fine sea salt
1/8 teaspoon black pepper
1 clove garlic, minced
paprika

1. Preheat the oven to 350 degrees. Grease a 9-inch deep pie dish with butter or cooking spray and set aside.
2. Cook the sliced potatoes in boiling water for 5-7 minutes or until tender, then drain.
3. In a medium saucepan, melt the butter over medium-high heat. Stir in the flour until absorbed. Whisk in the milk. Continue cooking (and whisking) until the mixture comes to a boil. Remove the the heat and stir in 3/4 cup shredded Swiss cheese, 2 tablespoons grated Parmesan, salt, pepper, and garlic.
4. Arrange half of the potatoes in overlapping layers in the pie dish. Pour half of the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the top with the remaining 1/2 cup Swiss cheese and 1 tablespoon Parmesan cheese. Sprinkle with paprika.
5. Bake for 30-40 minutes, or until browned on top. Let stand 10 minutes before serving.

(adapted from a recipe in 1,000 Vegetarian Recipes by Carol Gelles)

Made From Scratch: Avocado Hummus

If you can't decide between hummus or guacamole, this avocado hummus is the best of both worlds.

I'm trying to be better about having healthy snacks on hand at all times. So, instead of dipping into my not-so-secret chocolate stash, I can instead reach for a healthier option when that mid-afternoon hunger arises.

One of my favorite easy-to-make snacks is hummus. At heart, hummus is a combination of garbanzo beans, tahini, lemon juice, garlic, and olive oil. Given its simple base ingredients, hummus is easy to customize with different flavor profiles.

For this hummus, I looked to the flavors of guacamole for inspiration. Lime juice replaces the lemon juice and a pinch of cumin gives the hummus a warm and smokey spicy flavor. And of course, it's not guacamole without avocado.

Avocados have been on sale at our local grocery store lately, and I can't help but grab three or four nearly every time I stop in. Avocado toast (with a runny egg on top, of course), guacamole, you name it, if it has an avocado in it, there's a good chance I will love it.

This avocado hummus is perfect for sharing, but don't expect to bring home any leftovers! (In fact, next time I'm totally going to make a double-batch and will be leaving some at home for later!)

Avocado Hummus (printer-friendly version)
makes about 1 1/2 cups

2 garlic cloves, peeled
1 16-ounce can chickpeas, drained and rinsed
1 teaspoon fine sea salt
1 avocado, pitted and peeled
3 tablespoons tahini
juice of 1 lime (5 - 6 tablespoons)
pinch (1/8 teaspoon) ground cumin
2 tablespoons olive oil
fresh cilantro, for garnish

1. Add the garlic cloves to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, salt, avocado, tahini, and lime juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed.
3. Add in the olive oil and process until smooth.
4. Season with additional salt if necessary. Spoon the hummus into a serving bowl and garnish with fresh cilantro. Serve alongside pita bread, tortilla chips, crackers, toasted bread slices, or fresh veggies.

What's For Breakfast: Make Ahead Yogurt Parfaits

Breakfast is ready in a jiffy when your fridge is stocked with these delicious (and nutritious!) make ahead yogurt parfaits.

Dustin is working several days a week from Madison this month, so I've been prepping healthy meals and snacks that he can bring with him.

I love yogurt parfaits. They are typically a mix of fruit, yogurt, and granola, are simple to make, and are endlessly adaptable. These make ahead yogurt parfaits take convenience one step further by using frozen berries straight from the freezer.

You can use your favorite plain or flavored yogurt for this recipe. We tend to buy protein-packed plain Greek yogurt, so I stir in a little pure maple syrup to slightly sweeten the yogurt.

The parfaits are layered with granola and generously topped with it, too. For these parfaits, I used my favorite (of late) citrusy maple-cinnamon granola. A batch of these parfaits will keep in the fridge for several days and, when made in a jar, are perfectly portable.

Make Ahead Yogurt Parfaits (printer-friendly version)
makes 3 parfaits

2 1/2 cups plain or vanilla Greek yogurt
1 tablespoon maple syrup [to sweeten yogurt, optional]
3/4 cup frozen berries, divided
3/4 cup granola, divided

1. In a small bowl, stir together the yogurt and maple syrup to sweeten, if desired.
2. Add two tablespoons of yogurt to the bottom of a jar.
3. Layer with 1 tablespoon berries and 1 tablespoon granola.
4. Repeat until you have filled the jar -- depending on the size of the jar, you will probably have at least four layers.
5. Cover with a lid and refrigerate for up to three days.

What's For Dinner: Asparagus, Ham, and Goat Cheese Frittata

This Asparagus, Ham, and Goat Cheese Frittata is a springtime favorite for the whole family.

The downside of baking a whole bone-in ham is that, if you're not cooking it to feed a crowd, there's a good chance you're going to have leftovers for days. As in, many days. Many many days.

While of course repeating the ham dinner for a night or two is not a terrible thing, nor is ham sandwiches for lunch. But after awhile, you might run out of ideas. And let me just say, if you're in a super time crunch, there's nothing wrong with chopping some of the leftover ham into bite-size pieces and stirring it into a big ol' pot of macaroni and cheese. (I call that a Scout dinner, as it reminds me of a traditional Girl Scout camp meal of cut up hot dogs in mac & cheese. Very classy.)

However, one of the easiest (and tastiest) ways to use up leftover ham is in a frittata or quiche. This recipe for Asparagus, Ham, and Goat Cheese Frittata is no exception. It's like the epitome of springtime in one simple dish.

And while it may look like you sweated over the stove for hours to make it, it actually only takes less than 30 minutes to make it. That makes this meal a perfect option for any night of the week.

Asparagus, Ham, and Goat Cheese Frittata
makes 4-6 servings

4 large eggs
4 large egg whites
2 tablespoons 1% milk
1/2 teaspoon fine sea salt
freshly ground black pepper
1 tablespoon olive oil
1/2 pound asparagus, rinsed and ends removed, then chopped into 1" segments
2-3 scallions, thinly sliced
1 cup diced cooked ham
2 ounces soft goat cheese, crumbled

1. In a medium bowl, whisk together the eggs, egg whites, milk, salt, and pepper. Set aside. Place a rack at the top setting in your oven and set the oven to broiler.
2. Heat the olive oil over medium heat. Add the chopped asparagus and sliced scallions. Cook for 3-5 minutes, or until lightly browned. Turn the heat down to medium-low and add the cooked ham. Continue until warmed through, 2-3 minutes. Remove most of the asparagus tops and set aside.
3. Pour the egg mixture over the vegetable mixture and cook gently for 5 minutes until the edges are set, but the center is still loose. Place the asparagus tops onto the top of the frittata in whatever pattern you choose. Sprinkle with the crumbled goat cheese.
4. Place the frittata in the oven and broil until the eggs are just set (watch it closely!), 1-3 minutes. Let cool for 5 minutes before serving.

What's For Breakfast: Carrot Cake Baked Oatmeal

Carrot cake for breakfast? You can make that dream a reality with this scrumptious recipe
for healthy Carrot Cake Baked Oatmeal.

When cold weather rolls in, oatmeal becomes our mainstay morning meal. But after a few short weeks, I get a little bored with our bowl of oatmeal + toppings routine.

Enter in baked oatmeal. It takes a bit longer to prepare than a simple bowl of hot oatmeal, but the bonus is you'll have breakfast ready for the rest of the week.

This baked oatmeal features all of the flavors of my favorite carrot cake recipe – shredded carrots, pineapple, cinnamon, ginger, raisins, and pecans.

If I was feeling particularly decadent, I'd add a little cream cheese frosting drizzle over the top. For just a regular ol' Tuesday, though, a little drizzle of maple syrup will do just fine.

Carrot Cake Baked Oatmeal (printer-friendly page)

makes 6 to 8 servings

2 1/2 cups rolled oats

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

pinch ground nutmeg

1/4 teaspoon fine sea salt

1 1/2 cups lightly packed shredded carrots

1 can crushed pineapple in 100% pineapple juice, drained 

2 1/2 cups unsweetened coconut milk 

1/4 cup pure maple syrup

2 teaspoons pure vanilla extract

1 1/2 teaspoons fresh minced ginger 

1/4 cup raisins 

1/2 cup chopped pecans

1. Preheat the oven to 375 degrees. Lightly grease a 9-inch cast iron skillet (or casserole dish) with coconut cooking spray and set aside.

2. In a large bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg, and salt.

3. In a separate bowl, whisk together the shredded carrot, crushed pineapple, coconut milk, maple syrup, vanilla, and fresh ginger. 

4. Add the wet mixture to the dry mixture and stir until combined. Stir in the raisins and chopped pecans.

5. Pour the mixture into the prepared skillet and smooth out into an even layer with a spatula. 

6. Bake for 35 - 40 minutes minutes or until the oatmeal has set and is lightly golden along the edges. Let cool for about 10 minutes before serving. 

7. Leftovers can be refrigerated in an airtight container for up to five days.

What's For Dinner: Coconut Curry Ramen Noodle Soup

This coconut curry ramen noodle soup is simple to make but complex in flavor. 

When I run out of ideas for dinner my go-to is ramen noodle soup. This ramen noodle soup recipe has been in heavy rotation lately, but last night I was looking for a new flavor profile to try.

I had a hankering for coconut curry (you know, as one does), so I riffed off my original recipe by switching out the savory flavor of miso with coconut milk and red curry paste. The addition of fresh lime juice, soy sauce, and fish sauce rounded out this soup's sweet and sour flavor.

There's something about this soup's bright orange color that just makes me happy. Is that weird? Quite possibly. But even better than this soup's fun color is its super-tasty flavor. And the best part is this soup comes together in less than 30 minutes. And it would be even quicker if you already had baked tofu cubes on hand. Oh, I am so looking forward to leftovers for lunch this afternoon!

Coconut Curry Ramen Noodle Soup (printer-friendly version)
makes 4-6 servings

1 tablespoon olive oil (or coconut, vegetable, or sesame oil)
 tablespoon red curry paste
1 teaspoon garam masala
1/2 teaspoon ground ginger
small bunch (3-5) green onions, chopped (reserve the chopped greens)
1 medium garlic clove, pressed
4 cups low-sodium vegetable broth
1 15-ounce can light coconut milk
2 tablespoons brown sugar
juice from half a lime
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 cup sliced mushrooms (I used a mixture of shiitake and cremini mushrooms)
pinch red pepper flakes
salt and pepper, to taste
1 14-ounce package extra-firm tofu, drained, pressed, and cut into cubes
2 tablespoons hoisin sauce
2 packages (2 bricks) ramen noodles

1. Heat the oil in a stock pot over medium heat. Add the red curry paste, ground ginger, and garam masala. Cook while stirring until fragrant, about one minute. Add the green onions and sauté until softened, about 3 minutes. Stir in the garlic and sauté until fragrant, 30 seconds.
2. Add the vegetable broth, coconut milk, and brown sugar, lime juice, soy sauce, and fish sauce and whisk to combine. Stir in the sliced mushrooms and a pinch of red pepper flakes. Bring to a boil and then reduce to low and simmer uncovered.
3. While the soup is simmering, prepare the tofu. Spray a large non-stick pan with olive oil spray and heat over medium heat. Add the tofu and lightly fry on all sides until golden brown. Remove the pan from the heat and add in the hoisin sauce. Gently stir to evenly coat the tofu in the sauce.
4. Increase the heat under the soup to medium high and bring to a rolling boil. Add the ramen noodles and cook until tender, 4-5 minutes. Season to taste with salt and pepper.
5. Spoon the soup into individual serving bowls. Add the tofu and garnish with the remaining scallion greens.

What's Baking: Blackberry Crumble Donuts

Is it a donut or coffeecake? Does it really matter? However you classify them, these blackberry crumble donuts are delicious. 

There was a big sale on blackberries at the market, and I couldn't help but pick up a few pints. Spring is definitely in the air -- we're supposed to reach 64 degrees on Saturday. (I might just have to break out my shorts, translucent wintry skin and all!) 

So in celebration of warmer days to come, I baked a batch of these berrylicious blackberry crumble donut. They're basically a hybrid of my blueberry donuts and cinnamon swirl coffee cake donuts.

Oh man, these donuts are good. I am a sucker for a baked good stuffed full of fresh berries, and these donuts deliver. And you can't go wrong with a sweet cinnamon crumble on top. Which, truth be told, makes it a little difficult to remove them from the pan, but the extra effort (and patience) is totally worth it.

These donuts are best eaten the day they are baked or within a couple of days of baking. Looking for something sweet to share at your next brunch? This is the perfect recipe to try.

Blackberry Crumble Donuts (printer-friendly version)
makes six donuts

For the crumble:
1/4 cup unbleached all-purpose flour
1 tablespoon granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
pinch fresh lemon zest
3 tablespoons cold unsalted butter, cut into small cubes

For the donuts:
1 1/4 cups unbleached all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon lemon zest
1 large egg
1/2 cup low-fat organic buttermilk
1/4 cup organic 1% milk
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 tablespoons melted coconut oil, slightly cooled
1 cup fresh blackberries, chopped into pea-sized pieces

1. Preheat the oven to 375 degrees. Grease a donut pan with cooking spray and set aside.
2. Make the crumble: In a small bowl, whisk together the flour, sugars, cinnamon, and nutmeg. Cut in the butter with a pastry blender or two forks until crumbles form. Set aside.
3. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.
4. In a separate bowl, whisk together the egg, buttermilk, milk, vanilla, and lemon juice. Stir in the coconut oil.
5. Add the wet ingredients to the dry ingredients and stir until well-combined.
6. Fold in the blackberries.
7. Carefully spoon the batter into the prepped donut pan. Bake in the oven for 12-14 minutes, or until the donuts spring back when touched.
8. Remove the donut pan from the oven and let the donuts cool in the pan for 5 minutes. Then carefully remove the donuts from the pan–running a knife or offset spatula around the edges of the donut molds should help set them free. Let cool on a wire rack.
9. Donuts can be stored in an airtight container at room temperature. Donuts are best eaten within two days.

What's For Dessert: Rhubarb Crisp

One benefit of working in the publishing world (aside from the huuuuge paycheck, ha ha ha!) is that typically during the summer months publishing companies offer a "Summer Friday" program in which you work extra hours over a two-week period to get every other Friday off during the summer months. I'm pretty sure this is a perk due to the East Coast tradition of leaving early on Fridays to beat the traffic when heading off to one's summer home in the Hamptons or similar for the weekend during the summer months. When I first started my career in publishing, the Summer Friday program ran from just after Memorial Day up to Labor Day; with the arrival of the economic downtown and various merges, the program was chiseled away at until only a few select Fridays were offered, and just half-Fridays at that. This year, the every-other full-Friday program is back in action, along with an every Friday half-day option. I thought long and hard about which option I would choose, and opted to go with one of the every-other full-Friday off schedules. It's a tiny perk (and we have to work the extra hours to make up for it, so it's not really a "free" Friday), but I'll take it if it means I can get a three-day weekend five times during the summer.

All this to say that my first summer Friday was two weeks ago, and D and I took advantage of my day off to make an overnight trip to Milwaukee, which is located three hours to the east. On Friday night we took in a Milwaukee Brewers game (which turned out to be a win against our former home team, the Philadelphia Phillies). On Saturday, after a leisurely breakfast, we made our way to the Cathedral Square Park East Town Farmers Market, where I picked up a lovely bunch of asparagus and two ruby-red bunches of rhubarb.

Though I typically pair rhubarb with strawberry in the desserts I have featured on this blog, I was ready to spotlight the tart flavor of rhubarb on its own. Mark Bittman's (The Minimalist) column published in the New York Times in 2010 titled "Rhubarb Crisp That Stands Up to Pie" totally caught my eye and I decided to give it a try. (Heh, anything that can get me out of making a pie crust...)

Long story short, this crisp is truly delicious. The tartness of the rhubarb is balanced (but not overwhelmed) with the addition of granulated sugar; the pecan-oat crisp topping is crunchy, sweet, savory, and just buttery enough to make it taste a bit indulgent without feeling too guilty about it.

If rhubarb season hasn't totally waned where you live (it has only recently become available up here in Northern Wisconsin), you have to give this recipe a try. Or at least be sure to file it away for next year!

Rhubarb Crisp (printer-friendly version)
makes 6-8 servings

5 cups sliced rhubarb (cut into ~1/2 to 1-inch pieces)
1/4 cup granulated raw sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
3/4 cup brown sugar
1/2 cup unbleached all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/2 cup pecans

1. Preheat the oven to 375 degrees. Grease an 8- or 9-inch baking dish and set aside.
2. Stir together the rhubarb, granulated raw sugar, lemon juice, and lemon zest. Pour into the prepped baking pan.
3. In the bowl of a food processor, add together the brown sugar, all-purpose flour, cinnamon, nutmeg, salt, and butter. Process for 30-60 seconds, or until the mixture resembles small peas and just begins to come together. Add in the oats and pecans and pulse until just combined. Spoon the mixture over top the rhubarb, covering it evenly.
4. Bake in the oven 45-50 minutes, or until the topping is browned and the fruit is bubbling. Let cool before serving.

 (adapted from this Mark Bittman recipe)