The Weekend Dish: 8/12/2023
Hello and Happy Saturday!
I hope you had a wonderful week and are enjoying a wonderful mid-August weekend. Do you have any plans? Anything you’re excited to make/eat? I’d love to hear all about it!
Let’s get to our weekly recap…
On Brown Eyed Baker This Week
YOUR Favorites! Bestsellers July 2023 – A recap of the things that I shared last month that you all loved the most!
Buffalo Chicken Dip – Easy buffalo chicken dip recipe including chicken mixed with hot sauce, cream cheese, ranch dressing and, of course, lots of cheese!
Friday Things #486 – How we’re enjoying these last days of summer, decluttering (beyond stuff), nostalgic scents, TV shows, and more…
Top 5 Most Popular Posts This Week:
1. Refrigerator Bread and Butter Pickles
3. My Favorite White Bread Recipe
4. Zesty Refrigerator Zucchini Pickles
5. Fluffy and Crisp Buttermilk Waffles
This Time in Years Past…
These recipes hit the site during this same week in previous years…
2021: Boston Baked Beans / Millionaire’s Shortbread
2020: Apple Muffins with Cinnamon Sugar Topping / Soft and Chewy Sugar Cookies
2018: Homemade Peanut Butter Cups
2017: Chewy, Chunky Blondies / Cajun Shrimp Mac and Cheese / Grammy Cake
2016: Nectarine and Honey Slab Pie / Zucchini-Chocolate Chip Muffins
2015: Easy Tiramisu Trifle / Homemade Drumsticks / Chocolate Mudslide Poke Cake
2014: Quick and Easy Refrigerator Dill Pickles
2013: Carrot-Zucchini Bars with Cream Cheese Icing / Blueberry Buttermilk Sherbet
2012: Blackberry Gin Fizz Float / Peach and Blueberry Crumble
2011: Peanut Butter Chocolate Chip Cookie Bars / S’mores Brownies
2010: Chocolate Fudge Swirl Peanut Butter Ice Cream
2009: Arancini
What I Bookmarked This Week
Garlic butter rice is the quintessential side dish for literally any meal. Going in the binder!
Summer on a plate >> Grilled Honey Butter Chicken with zucchini and corn orzo salad.
How gorgeous is this Italian chopped salad?
If you love Mexican street corn, these elote fritters look amazing!
More great summer flavors >> Roasted Garlic Caprese Grilled Cheese
Have a delicious weekend!
I have been reading this little gem of a book by Steve Leder a Rabbi. He is also the author of More Beautiful Than Before wish I had read years ago. Going to pay if forward and donate to the library or our hometown gym where some lost souls spend there day doing puzzles that lost their spouse decades ago (this is a tiny rural are in western Florida population 3000 no shopping or eating.
Hi Michelle,
Just for the heck of it, I took a look at your earliest page (2009), and saw a link to Black & White Banana Bread. I was intrigued by the title, but when I clicked the link, it went to Grandma’s BB (which I am familiar with). So…is there a Black & White Banana Bread, or not?!
Thanks.
Hi Judy, Here is that recipe:
Black-and-White Banana Loaf
(Source: Dorie Greenspan Dorie Greenspan’s Baking: From My Home to Yours page 232)
Makes about 8 servings.
1 1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
1½ ripe bananas, peeled
Squirt of fresh lemon juice
Grated zest of ½ a lemon
1 tablespoon dark rum
3 ounces bittersweet chocolate, finely chopped
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/3 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
½ cup whole milk
Getting ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter and 8 ½ x 4 ½ x 2 ½ inch loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
Whisk together the flour, baking powder, salt and nutmeg.
In a small bowl, mash the bananas with the lemon juice and zest, then stir in the rum.
Melt the chocolate and 2 tablespoons of the butter together in a microwave oven or in a heatproof bowl set over a saucepan of gently simmering water.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick (8 tablespoons) of butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for another 2 to 3 minutes, until light and smooth. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. The batter will look curdled, and it will continue to look curdled as you add ingredients. Reduce the mixer speed to low and add half the flour mixture, mixing only until it is just incorporated. With the mixer running, pour in the milk, and when it is blended, add the remaining dry ingredients. Scrape down the bowl and mix in the mashed bananas. The batter will look even lumpier.
Pour a little less than half the batter into the bowl with the melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into the prepared pan, then, using a table knife, swirl the batters together, taking care not to overdo it.
Bake for 1 hour and 20 to 30 minutes, or until a knife inserted deep into the center of the cake comes out clean. Check after 30 minutes and if the cake starts to brown too much, cover it loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.
Serving: This cake is good cut thick or thin, served plain or with some ice cream. It’s very good with coffee or tea and especially good with chocolate milk, hot or cold.
Storing: Wrapped in plastic wrap, the cake will keep for 4 to 5 days at room temperature; wrapped airtight, it will keep for up to 2 months in the freezer.