Banana Cupcakes with Chantilly Icing

Banana Cupcakes with Chantilly Icing

I recently found myself with several over ripe bananas and leftover Buttermilk.  I know over ripe bananas usually mean a batch or two of Banana Bread, but I still had a few loaves in the freezer.  Besides I wasn’t in the mood for Banana Bread.

I was however in the mood for cake!  So why not bake some banana cupcakes?  Then I remember that a local bakery sold this yummy banana cake with Chantilly Icing.  I think Chantilly icing must a a local Hawaii favorite because the recipe isn’t too easy to come by.

You might be wondering what Chantilly Icing is.  Well it’s sort of hard to describe, it’s sweet, creamy, and buttery; kind of but not quite like the frosting on a German Chocolate cake.

In Hawaii Chantilly icing is used on Chantilly Cake which is very similar to a German Chocolate Cake but with macadamia nuts instead of coconut flakes.  It’s also used to top Liliha Bakery’s Coco Puffs, those delectable chocolate cream filled puffs. It’s also used on Banana Cake!

So to make these really yummy Banana Cupcakes with Chantilly Icing I used 2 different recipes.  The Banana Cake recipe and a recipe for that delicious Chantilly Frosting.  The frosting I made was more than enough to ice the cupcakes.  I refrigerated the leftover frosting and used them on a chocolate cake a few days later.

Banana Cupcakes

Ingredients:

3/4 Cup Butter, softened to room temperature

2 Cups Sugar

3 Eggs

1 Tsp. Vanilla

1/2 Tsp. Ground Cinnamon

2 Very Ripe Bananas, mashed

2 Tsp. Lemon Juice

3 Cups Flour

1 1/2 Tsp. Baking Soda

1/4 Tsp. Salt

1 1/2 Cup Buttermilk

Directions:

Preheat Oven to 325 degrees

Line Cupcake tins with cupcake wrappers

Cream together butter and sugar.  Beat in eggs one at a time.

Beat in vanilla and cinnamon.

Add lemon juice to mashed bananas and stir until smooth.

Add to butter mixture.

Sift flour, baking soda, and salt together.

Alternately add flour mixture and buttermilk to the butter mixture.

Mix well.

Pour batter into cupcake wraps about 3/4 full.

Smooth tops.

Bake for about 50-60 minutes or until toothpick inserted in the middle comes out clean.

Remove from oven and cool.

Frost when completely cooled.

Chantilly Icing

Ingredients:

1 2/3 Cup Butter

1 1/2 Cup Evaporated Milk

1 1/2 Cup Baker’s or Caster Sugar

2 Tsp. Vannilla

2 Eggs

2 Egg Yolks

2 Tbs. Corn Starch

Directions:

Melt Butter in saucepan over medium low heat.

Remove from heat and cool slightly.

Whisk in milk, sugar, and vanilla.

Then whisk in eggs and yolks one at a time.

Cook on medium hear until it comes to s low boil.  Whisking is it intermittently.

Once it boils cook for another 2 minutes continuing to whisk intermittently.

Remove from heat then quickly sift in cornstarch while whisking.  Whisk cornstarch quickly and hard to prevent it from lumping.

Pour into a shallow bowl and cool to room temp.

Cover and refrigerate about 3 hours or until it’s in a spreadable consistency.

Frost cooled  cupcakes.


Banana Cupcakes with Chantilly Icing
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Banana Cupcakes with Chantilly Icing
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Ingredients
Banana Cupcakes
Chantilly Icing
Servings:
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Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

Chocolate Chips are probably the most popular cookies in the world.  I know they’re my favorite.  I also know that there are many recipes out there and we all have our favorites.

The original creator of the chocolate chip cookie is said to be Ruth Graves Wakefield.  She first made it in the late 1930’s when she and her husband owned the Toll House Inn in Whitman, Massachusetts.  The Inn was a popular restaurant known for its home cooking and desserts.  She created the cookie to serve to her guests, the recipe was published in the Boston Herald-Traveler and she was featured on a radio program hosted by Marjorie Husted aka Betty Crocker.  She later gave her recipe to Nestle and was paid with a lifetime supply of chocolate.  The recipe was also published in the 1938 edition of her cookbook “Ruth Wakefield’s Tried and True Recipes”.  It rapidly became a favorite cookie in American homes.  As they say the rest is history.

As much as I love homemade chocolate chip cookies (I have several favorite recipes), I’m not too fond of making them.  Actually I’m not a great fan of making any type of cookie, not because it’s difficult, more so because I find it tedious.

I find that dropping, cutting, or pressing cookies on to sheet and baking for less than 10 minutes is tiresome.  The only time I really enjoy making cookies is when I do my Christmas baking when I devote a couple of days in the activity with my grandchildren.  That’s why I absolutely love bar cookies!

Cookie bars are so easy to make.  You mix the dough, spread into a pan, bake, cool, and cut into bars.  It’s a wonderful way to get your homemade cookie fix without spending the day in the kitchen.  And chocolate cookies are no exception.  Chocolate Chip Cookie Bars are just as yummy as any Chocolate Chip Cookie you can make.  So here’s a recipe so you can make some today.  You probably already have all the ingredients in you kitchen!

One thing I’ve found when baking chocolate chip cookies, or actually when baking anything, that’s to use the best and freshest ingredients available.  I never use generic brands so for this cookie stick with Nestle’s Toll House Semi-Sweet chips, Guittard, or Gharadelli brands.

Chocolate Chip Cookie Bars

Ingredients:

2 1/4 Cup All Purpose Flour

1 Tsp. Baking Soda

1 Tsp. Salt

1 Cup Butter, softened

3/4  Cup Sugar

3/4 Cup Packed Brown Sugar

1 Tsp. Vanilla

2 Eggs

1 12-0z Package Semi Sweet Chocolate chips

Nuts are optional, but if you want to add them use 1 cup of the nut you prefer, chopped up of course.

Directions:

Pre-heat oven to 375 degrees

Lightly oil a 9 x 13 baking pan

Combine flour, baking soda, and salt in a small bowl.

Cream together butter and both  sugars using the paddle attachment of your stand mixer.  If you don’t have a stand mixer you can use a hand mixer.

Add vanilla and mix  until creamy.

Add in eggs one at a time while continuing to mix.

Gradually add in dry ingredients making sure to mix it well.

Stir in chocolate chips and nuts if you’re using nuts.

Spread evenly in the pan.

Bake for about 25 – 30 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.

Cool for about 10 minutes then cut into bars.

I use flip the pan over onto a large sheet and use a pizza cutter to cut it into bars.  I find it easier to cut into even pieces.

 

 

 

Chocolate Chip Bar Cookies
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Chocolate Chip Bar Cookies
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Savvy Nana’s Ono Mango Bread

Savvy Nana’s Ono Mango Bread

Mango

Mango season in Hawaii is from May to July.  When we’re lucky we get a bumper crop of mangoes.  During the summers when mangoes are abundant we eat mangoes every which way we can think of, those we can’t eat fresh we freeze and turn into different mango desserts, our favorite is mango bread.

Here is my favorite recipe for mango bread.  I’ve been baking them for over 20 years!  Bake some for the family and bake extra for friends.  They make great gifts!

You can make this bread ahead of time and freeze.  Wrap each loaf in foil and place in freezer safe ziplock bags.  They will keep in the freezer for 6 months.  Just remove from freezer and thaw out before serving.

By the way “Ono” means tastes good in Hawaii!

Ingredients:

2 cups flour

1 tsp. cinnamon

2 tsp. baking soda

1 ½ cups sugar

½ tsp. salt

¾ cup oil

3 eggs, slightly beaten

2 cups diced ripe mango

Directions:

Pre-heat oven to 350 degrees

Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
Add remaining ingredients, stir well.  Batter will be thick.

Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.

Pour batter into pans til 2/3 full.
Bake for 55-65 mins or until tester comes out clean.

To freeze wrap each loaf in foil, then place in freezer zip lock bags.
I don’t recommend doubling the recipe, the batter gets too difficult to mix.  When I’ve doubled the recipe somehow the the baking soda doesn’t get distributed well and some parts of the loaves will be bitter.


The Best Mango Bread Ever
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This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
The Best Mango Bread Ever
Print Recipe
This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Ingredients
Servings: Mini Loaves
Instructions
  1. Pre-heat oven to 350 degrees
  2. Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
  3. Add remaining ingredients, stir well. Batter will be thick.
  4. Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.
  5. Pour batter into pans til 2/3 full.
  6. Bake for 55-65 mins or until tester comes out clean.
Recipe Notes

Mango Bread CollageTo freeze wrap each loaf in foil, then place in freezer zip lock bags.

I don't recommend doubling the recipe, the batter gets too difficult to mix. When I've doubled the recipe somehow the the baking soda doesn't get distributed well and some parts of the loaves will be bitter.

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Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Everyone loves Chocolate Chip Cookies.  It’s the world’s most popular cookie!  Last week I shared the recipe for The Neiman Marcus Chocolate Chip Cookie.  It is one of my favorites!  But sometimes I get a craving for more chocolate and that’s when the Triple Chocolate Chip Cookies come in handy.  They are simply delicious!

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I’m sure you’ve seen them at Starbuck’s and other retail bakeries.  I think there are even some packaged ones by Pepperidge Farms.  But nothing comes close to my Triple Chocolate Chip Cookies.  They’re definitely chocolaty but the white chocolate morsels I add give it that extra yum!  They like crunchy brownies with a kick of delicious white chocolate.  They go great with a cold glass of milk!

I use a chocolate cookie dough, milk chocolate chips, and white chocolate chips, that’s why they’re a triple treat!  I use the best ingredients I can find to make these cookies, skimping is not an option.  I use Guittard Unsweetened Cocoa Powder or Vallrhona Cocoa Powder.

Another tip for making bakery quality cookies is to have the proper tools.  In this case to make really good looking (and tasting) cookies you’ll need a measuring cups and spoons, mixing bowls, an electric mixer (a standing mixer is easier but costlier so a hand mixer works too), a 1 Oz. Scoop (they make the cookies all the same size) and a Silicone Baking Mat (or you can use parchment paper, either one works well, but the mat ends up cheaper in the long run and is definitely more eco-friendly).  I know it seems frivolous to buy these things specially if you don’t bake often.  I remember back in the day when we really didn’t have the extra money to spend on them (they were much more expensive then) I used to make do with whatever I had.  But these days with online shops and big box stores baking equipment has become much more affordable!

But you don’t have to rush out and buy mats, scoops, and whatever.  Use what you have or borrow from a baking friend or your mom!  Just make sure you use the best ingredients that you can find, that’s the most important thing!


Triple Chocolate Chip Cookies
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Servings
2 Dozen
Servings
2 Dozen
Triple Chocolate Chip Cookies
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Cream butter and sugars together using medium speed of an electric mixer
  2. Beat in egg and vanilla
  3. In a small mixing bowl mix together flour, baking soda, baking powder, salt, and cocoa powder
  4. Mix into egg mixture - dough will form
  5. Stir in milk and white chocolate chips
  6. Pre-Heat oven to 300 degrees
  7. Using 1 Oz. scoop or a 2 tbs. measure drop a ball of dough onto a silicone mat or parchment covered baking sheet about 3" apart
  8. Gently flatten each ball with the back of a spoon to make a 2" circle
  9. Bake for 25 minutes - do not over bake
  10. Remove from oven and let cool on sheet for 5 minutes
  11. Transfer to cooling racks and let cool completely
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The Chocolate Chip Cookie

The Chocolate Chip Cookie

A chocolate chip cookie, the ultimate comfort food.  Who can resist them? But do you know its history?  Most of us don’t and it’s really quite interesting no matter which version you believe!

For starters the chocolate chip cookie is a true American concoction that came to be quite accidentally when its original baker ran out of Baker’s chocolate, or nuts.  But I’m getting ahead of myself.

Ok back in 1930 a dietician named Ruth Graves Wakefield and her husband Kenneth purchased a Cape Cod style house in Whitman a town between Boston and New Bedford,  Massachusetts.   The house was originally built in 1709 and was used by travelers to rest, change horses, have a meal, and pay any tolls needed to use the road.  Ruth and Kenneth soon turned their home into a lodge which, with a nod to its past, they named “The Toll House Inn”.

Now Ruth was a skilled baker and soon drew in visitors from all over the northeast.  Many came to sample her delicious baked goods.  One of her favorite desserts were Butter Drop Do Cookies and her recipe which dated back to colonial days called for Baker’s chocolate.  So one day in 1937 Ruth was making these Butter Drop Do Cookies and found herself lacking the chocolate, so she chopped up a bar of Nestle’s Semi-Sweet Chocolate into tiny pieces thinking that the chocolate would melt and spread throughout the dough.  When it didn’t the chocolate chip cookie was born!  Well that’s one version; another version is she ran out of nuts and substituted the chopped chocolate; still another version claims she accidentally dropped a bar of chocolate into the dough and it broke into tiny morsels.  Whatever the version it’s all part of chocolate chip cookie history!

The new cookies were a hit and Ruth called them “Toll House Chocolate Crunch Cookies”.  Her recipe was published in news papers all over New England and the sales of Nestle’s Semi-Sweet Chocolate bars rocketed.

Then in 1939 when “Betty Crocker” (she was a fictional character who had a radio show) featured them on her radio series “Famous Foods from Famous Eating Places” the chocolate chip cookie went big time!  Ruth being a shrewd gal approached Nestle’s and struck a deal, they could print her recipe on all their semi-sweet bars and later bags in exchange for a lifetime supply of chocolates.  Lucky lady!

In the 1940’s Ruth sold Nestle’s the name “Toll House” and the cookies were widely known as Toll House Cookies.  Nestle lost the trademarked rights to the name in 1983, Toll House is now legally the generic name for a chocolate chip cookie.

The cookie has become the most popular cookie worldwide and is the official cookie of Massachusetts.  As for Ruth and hubby they sold the Toll House Inn in 1966 and it burned down on New Year’s Eve 1984.

So now you know its history.   I’m sure you also know many versions of the chocolate chip cookie recipe have popped up, you may even have your own, I know I do!  But have you ever tried The Neiman Marcus Chocolate Chip Cookie?  It’s one of our favorites!  You can order it for dessert at their Mariposa Restaurant where you get a boxed set of 3 cookies and a recipe card, very cute!  Or you can buy the giant sized cookie at their Bistro.  And you can also buy tins of them from the Neiman’s gourmet food department at Christmas time.  We do all 3!  A box of 3 from the restaurant costs $6, the giant cookie at the Bistro is $5, and a tin of them will set you back about $20+.

But Neiman’s is nice enough to share their recipe, remember the boxed set at Mariposa comes with a recipe card.  So if you don’t feel like shelling out $5 or more for a cookie or two; or if you’ve never tried the Neiman Marcus Chocolate Chip Cookie then read on because I’m sharing it today!


The Neiman Marcus Chocolate Chip Cookie
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Servings
2 Dozen
Servings
2 Dozen
The Neiman Marcus Chocolate Chip Cookie
Print Recipe
Servings
2 Dozen
Servings
2 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Preheat oven to 300 degrees
  2. Cream the butter with the sugars using an electric mixer on medium speet until fluffy - approximately 30 seconds
  3. Beat in the egg and the vanilla extract for another 30 seconds
  4. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds
  5. Stir in the espresso coffee powder and chocolate chips
  6. Using a 1 oz. scoop or 2 Tbs. measure, drop cookie dough onto a gr eased cookie sheet about 3" apart.
  7. Gently press down on the dough with the back of a spoon to spread out into a 2" circle
  8. Bake for about 20 minutes or until nicely browned around the edges. Bake a bit longer for crispier cookies.
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