- Disney Spoonful | In The Pantry | Mon, Dec 2, 2013 12:47 PM EST | CommentsIt's a given that when I return home from a business trip, the bananas will be somewhere between ripe and extinct. Of course, the number one way to use up bananas that are almost past their prime is to make banana bread. I actually think my daughter avoids them when I'm gone just so we can bake fresh banana bread when I return. It's our favorite recipe to make together because she can do almost all the work - and she loves every minute of it! Chocolate banana bread is an easy way to give a traditional recipe a twist and is the perfect excuse to get in the kitchen with your kids!
1 3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3 ripe bananas
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 banana, sliced for decoration
1/4 cup chocolate chips
1. Preheat oven to 37...Read More »
- In The Pantry | In The Pantry | Wed, Nov 27, 2013 12:12 PM EST | Comments
Allspice, nutmeg, and cinnamon are staple flavors of the holiday season. But "In the Pantry" host Aida Mollenkamp says these spices can go far beyond pies and cider. On this week's show, she shares her favorite ways to add dashes of holiday sweetness to savory meals throughout the year.
"Give these spices more responsibility at the dinner table and keep them working for you all year long," says Mollenkamp. She also notes that spices can last up to six months if stored in a cool, dry place.
Allspice. While the spice is traditionally used in gingerbread and pumpkin pie recipes, Mollenkamp suggests adding it to your favorite smoky-flavored barbecue sauce.
Nutmeg. "This year, don't put [nutmeg] in the back of your spice rack at the end of December," says Mollenkamp. "Try using it in savory dishes instead of just your drinks." She likes to use a sprinkle of nutmeg in potato gratin or...Read More »
- Yumsugar | In The Pantry | Mon, Nov 25, 2013 6:34 PM EST | CommentsSource: 10 Party-Ready Pantry Items to Always Keep Stocked
The holiday is a time for festive lights, edible gifts, seasonal music, and, of course, fabulous parties. This time of year, it's impossible to know who may stop by my apartment on the way home from Christmas shopping or before a spirited Saturday on the town, so have the provisions on hand to throw together a quick, snackable spread. Here are 10 ingredients essential to hosting an impromptu evening of holiday entertaining.
- Salami: Fat slices of porky, spicy salami are a hearty nibble. Set the entire chunk of salami on a cutting board, and let guests help themselves.
- Cheese: There are always at least two kinds of cheese in my refrigerator. For parties, select interesting and exotic cheese, stock up on a variety of milks and textures, and serve a creamy cheese next to a hard cheese.
- Crackers: You can't have cheese without crackers! They provide an element of crunch to go along with the rest of your charcuterie or cheese plat
- Disney Spoonful | In The Pantry | Tue, Nov 26, 2013 2:10 PM EST | CommentsHomemade spiced nuts are holiday treats welcomed by everyone. I make these every year and place them on my dining room table for guests to enjoy during parties, pot lucks and get-togethers. The spicy chipotle twist usually surprises their taste buds, but guests come back to devour more every time.
You'd be nuts not to try it!
3 tablespoons honey
2 tablespoons butter, melted
1 1/2 teaspoons chipotle chile powder
1/2 teaspoon sea salt
1 pound pecan halves, unsalted
1/2 tablespoon olive oil
Directions1. Preheat oven to 325° F.
2. In a medium bowl, combine honey, butter, chile powder and salt. Stir, mixing all ingredients.
3. Place pecan halves in a separate large bowl and add honey mixture. Toss to combine.
4. Brush cookie sheet with olive oil. Spread pecans evenly on pan. Bake for 15 minutes or until golden brown.
5. Remove from oven and transfer nuts to a separate parchment-lined baking sheet to cool.
- By Ericka Sanch...Read More »
- Disney Spoonful | In The Pantry | Tue, Nov 26, 2013 5:10 PM EST | CommentsCranberry sauce only scratches the surface of what this fruit can do! I recently made cranberry butter for the first time, and my entire family fell in love with it. I've used it on rolls, toast and even a breakfast sandwich! Try it out and see if your breakfast crew is as impressed as mine.
A sweet spread!
1/2 cup fresh cranberries
1 3/4 cup powdered sugar
1/2 cup butter - room temperature
1 Tablespoon orange juice
1. Add cranberries and powdered sugar to a blender or food processor. Mix until very well blended.
2. Add butter and orange juice to cranberry mixture and blend until well incorporated.
3. Remove mixture from blender, place in the container you desire to serve it in and chill until set and ready to use.
- By Stephanie Dulgarian
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