Banana Snacking Cake With Salted Caramel Glaze

 

From the New York Times

YIELD: 12 servings / TIME: 1 hour, plus cooling

FOR THE CAKE:

• ½ cup/115 grams unsalted butter (1 stick), melted, plus more for pan
• 1 ½ cups/185 grams all-purpose flour
• ¼ cup/50 grams granulated sugar
• ¾ teaspoon baking soda
• ½ teaspoon fine salt
• 1 cup/250 grams mashed banana (from 2 to 3 very ripe bananas)
• ¼ cup/60 milliliters sour cream
• 2 tablespoons dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• See notes for additional ingredients

FOR THE GLAZE:

• 4 tablespoons/65 grams unsalted butter (1/2 stick), cut into pieces
• ⅓ packed cup/70 grams dark brown sugar
• ¼ cup/60 milliliters heavy cream
•  Large pinch of fine sea salt
• ¼ cup/30 grams confectioners’ sugar
•  Flaky sea salt, for serving

Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.

In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.

Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.

When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.

Whisk in confectioners’ sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.

My Notes: Best version of banana cake ever. Super moist and fluffy and the glaze is the best. I think it could use some warm spices (cinnamon, nutmeg, cardamom) or maybe just a bit of rum in the glaze. MXF

Creamy Macaroni and Cheese

 

From New York Times

YIELD 6 to 8 servings / TIME 1 hour 40 minutes

INGREDIENTS

•  2 tablespoons unsalted butter
•  1 cup cottage cheese (not low-fat)
•  2 cups milk (not skim)
•  1 teaspoon dry mustard
•  Pinch of ground cayenne
•  Pinch of ground nutmeg
•  1/2 teaspoon kosher salt
• ¼ teaspoon black pepper
•  1 pound sharp or extra-sharp Cheddar, grated
•  1/2 pound elbow pasta, uncooked

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.

In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

My Note: This was easy as I recall and worked well for the mac n cheese bar we had. Make sure all dairy is full fat and to buy a block of cheese, not pre-shredded. MXF