Hannah's Bananas has now officially moved to a new home at www.hansbananas.com
Please check in there for the newest recipes and comical stories that accompany them.
Go bananas and start cooking.
Hannah
Monday, March 17, 2014
Monday, March 10, 2014
Turtles Candy Inspired Hamentashen
This weekend I went home to visit and my mom and siblings. Before leaving school I received an urgent text from my mother: "please get lactaid the blue kind- I'm out!"Being a wonderful daughter, I trekked (on by that I mean the store that is on route to my house) to the grocery store to buy her lactose free milk for her dairy hating stomach. As I was handing the casher my single dollar bills (don't get any ideas there...), I noticed one of the bills had "juicy titties" written on it. I could not contain my giggles, although the dewed-eyed cashier girl only gave me a blank stare as if I was insane. I would like to not think where my dollar has been but hope it only continues to make others laugh. After my first grocery store experience, I went back the next day to buy more ingredients for my hamentashen. For those who are unfamiliar, hamentashen are a cookie traditionally eaten on the Jewish holiday of Purim. It represents the triangle-shaped hat the villain, Haman, wore in the story of Purim, where many Jews were almost killed within the Persian kingdom thousands of years ago. While trying to explain this to the children I teach at Hebrew School, one child shouted out, "if he was so bad- why do we have cookies to remind us of him?" Honestly it was a great question that in the moment I could not formulate a good answer to. Reflecting back on the question sometimes we eat our feelings, even if that means eating our hate or dislike for a person, especially one who wore a triangle hat. From my currently Purim- themed kitchen to yours, enjoy your triangle cookies and nosh nosh nosh on some hamentosh...en.
Servings: about 30 hamentashen
Ingredients:
2 cups of flour
2 teaspoons of baking powder
1/2 cup of sugar
1/4 stick of butter or margarine at room temperature
2 eggs
1 teaspoon of vanilla extract
1 teaspoon of orange zest*
1 teaspoon of orange juice*
Filling ingredients:
3/4 cup of caramel squares melted or caramel sauce
Whole pecans
8 oz of bittersweet or milk chocolate
1 teaspoon of instant coffee granules
*can be also substituted with lemon zest and juice
Directions:
Preheat the oven to 350 degrees.
Using a mixing bowl, cream together the butter and sugar. Then slowly add in the eggs and vanilla extract. Next add in the lemon juice and zest.
In a medium sized bowl combine the flour and baking powder. Add this mix to the wet ingredients in batches. The dough will form a ball- if necessary add in more flour.
Melt the caramels according to the packaging, if using caramel squares- otherwise caramel sauce can be used.
On a floured surface, roll out the dough. Using a glass cup, cut the dough into the circles. In the center add in a small spoonful of the caramel. Pinch the sides of the circle and create a triangle. In the center place the pecan. Bake for 10-15 minutes or until golden.
While the hamentashen are in the oven, n a microwave safe bowl, melt down the chocolate with instant coffee granules. Set aside. Once the hamentashen have cooled, drizzle the chocolate on top of them.
Enjoy and Happy Purim!
Servings: about 30 hamentashen
Ingredients:
2 cups of flour
2 teaspoons of baking powder
1/2 cup of sugar
1/4 stick of butter or margarine at room temperature
2 eggs
1 teaspoon of vanilla extract
1 teaspoon of orange zest*
1 teaspoon of orange juice*
Filling ingredients:
3/4 cup of caramel squares melted or caramel sauce
Whole pecans
8 oz of bittersweet or milk chocolate
1 teaspoon of instant coffee granules
*can be also substituted with lemon zest and juice
Directions:
Preheat the oven to 350 degrees.
Using a mixing bowl, cream together the butter and sugar. Then slowly add in the eggs and vanilla extract. Next add in the lemon juice and zest.
In a medium sized bowl combine the flour and baking powder. Add this mix to the wet ingredients in batches. The dough will form a ball- if necessary add in more flour.
Melt the caramels according to the packaging, if using caramel squares- otherwise caramel sauce can be used.
On a floured surface, roll out the dough. Using a glass cup, cut the dough into the circles. In the center add in a small spoonful of the caramel. Pinch the sides of the circle and create a triangle. In the center place the pecan. Bake for 10-15 minutes or until golden.
While the hamentashen are in the oven, n a microwave safe bowl, melt down the chocolate with instant coffee granules. Set aside. Once the hamentashen have cooled, drizzle the chocolate on top of them.
Enjoy and Happy Purim!
Wednesday, March 5, 2014
Chocolate Chia Banana Bread
Vegan baking round one.
This week I decided to finally commit and cook up a vegan recipe. Of course it was taste tested by my go to vegan friend- and approved. My vegan experience was of course an adventure, but so has been my past week.
At my job at a Hebrew School we tie-dyed with the class. During the project I looked up to see a kid had squirted some of the dye across the table and hit another kid in the face. Sometimes a little extra green polka-dots on your face can't hurt, right? Another odd occurrence of the week was when a fellow classmate proceeded to analyze Bella from Twilight and how she believes she has a mental disorder. Honestly I wasn't sure if the girl was embarrassed to be admitting she so deeply analyzed the story or proud that she had figured out an underlying plot of the book. Although I find myself constantly surrounded my quirky and comical moments, baking up a banana bread seems to normalize the week- until I made it vegan.
From my kitchen to your- enjoy a little quirk and veganism.
Ingredients:
3 ripe mashed bananas
1/2 cup of melted coconut oil
2 tablespoons of chia seeds + extra for sprinkling
1 cup of sugar
2 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of instant coffee granules
1 teaspoon of vanilla extract
1/2 cup of soy or non-dairy yogurt
1/3 cup of cocoa powder
1/2 cup of non-dairy mini chocolate chips
Directions:
Preheat the oven to 350 degrees.
In a large bowl combine the mashed bananas, sugar, vanilla, instant coffee, cocoa powder, and melted coconut oil. Then add in the soy yogurt. Stir well.
Add in the chia seeds and allow the mixture to sit for 1-2 minutes.
In a medium bowl combine the baking soda and flour. Add this mix in batches into the wet ingredients. Once fully incorporated, mix in the mini chocolate chips.
Line a medium sized loaf pan with parchment paper. Pour the batter into the pan. Before putting it into the oven, sprinkle some extra chia seeds on top of the batter. Bake for about 1 hour, until a toothpick comes out clean.
Enjoy!
This week I decided to finally commit and cook up a vegan recipe. Of course it was taste tested by my go to vegan friend- and approved. My vegan experience was of course an adventure, but so has been my past week.
At my job at a Hebrew School we tie-dyed with the class. During the project I looked up to see a kid had squirted some of the dye across the table and hit another kid in the face. Sometimes a little extra green polka-dots on your face can't hurt, right? Another odd occurrence of the week was when a fellow classmate proceeded to analyze Bella from Twilight and how she believes she has a mental disorder. Honestly I wasn't sure if the girl was embarrassed to be admitting she so deeply analyzed the story or proud that she had figured out an underlying plot of the book. Although I find myself constantly surrounded my quirky and comical moments, baking up a banana bread seems to normalize the week- until I made it vegan.
From my kitchen to your- enjoy a little quirk and veganism.
Ingredients:
3 ripe mashed bananas
1/2 cup of melted coconut oil
2 tablespoons of chia seeds + extra for sprinkling
1 cup of sugar
2 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of instant coffee granules
1 teaspoon of vanilla extract
1/2 cup of soy or non-dairy yogurt
1/3 cup of cocoa powder
1/2 cup of non-dairy mini chocolate chips
Directions:
Preheat the oven to 350 degrees.
In a large bowl combine the mashed bananas, sugar, vanilla, instant coffee, cocoa powder, and melted coconut oil. Then add in the soy yogurt. Stir well.
Add in the chia seeds and allow the mixture to sit for 1-2 minutes.
In a medium bowl combine the baking soda and flour. Add this mix in batches into the wet ingredients. Once fully incorporated, mix in the mini chocolate chips.
Line a medium sized loaf pan with parchment paper. Pour the batter into the pan. Before putting it into the oven, sprinkle some extra chia seeds on top of the batter. Bake for about 1 hour, until a toothpick comes out clean.
Enjoy!
Friday, February 21, 2014
Cranberry Orange Wheat Germ Muffins
Sometimes being a Psychology major is really interesting, and by interesting I mean entertaining. The other night in one of my lectures a comical situation arose- at least the class thought so. We were watching clips in class and attempting to diagnose the possible disorder displayed. One of the choices was Trichotillomania, or hair pulling disorder. A brave soul raised her hand and asked the TA if feeling gratification from pulling another's hair was also a disorder. She then went on to explain that she loves pulling other people's hair, especially her brother's leg hair. The entire class burst into laughter and disbelief that someone would say this aloud. It was an unexpected conversation for all. Although sometimes unexpected things, like combinations, can be for the better rather than the uncomfortable. You might not expect wheat germ in your muffins, but they are a great way to start the day that can be full of unexpected surprises and laughter.
Servings: about 10 muffins
Ingredients:
1 cup of milk
1 egg
1 cup of wheat germ
1 cup of whole wheat flour
3/4 teaspoon baking powder
4 tablespoons brown sugar
4 tablespoons of oil
1/3 cup dried cranberries
Juice and zest of one orange
Directions:
Preheat the oven to 400 degrees. Beat together the egg and milk. Then add in the wheat germ and allow it to sit to soak up the moisture. Then add in the flour, baking soda, sugar, and oil. Next mix in the orange zest, orange juice, and dried cranberries.
In a lined muffin tin, fill each cup about 3/4 of the way full. Sprinkle some dried cranberries on top. Place into the oven and bake for 20-25 minutes.
Enjoy!
Sunday, February 9, 2014
Cinnamon Roll Chocolate Chip Cookies
In honor of Valentines day I wanted to make heart shaped cookies. I attempted to mold the cookie dough, but honestly they ended up looking like little penis cookies, which I guess could be entertaining and follow some theme on the "love holiday." In the end I just decided on normal round cookies, but theses cookies are far from normal. In lieu of my beau's love of cinnamon and cookies, I wanted to make these cinnamon roll chocolate chip cookies in hope of winning his heart again and again through his stomach. I mean my mother always told me a way to a man's heart is through his stomach and never accept a ring unless it's in a blue box with a white ribbon. Whether celebrating Valentines with a special someone or watching porn while eating cheez-whiz on crackers and crying on the inside, these cookies are a perfect way to warm anyone's heart and make you feel a little bit better.
Adapted from: Bakingdom
Servings: about 32 cookies
Ingredients:
1 1/4 sticks of melted butter
3/4 cup of brown sugar
1/2 cup of granulated sugar
1 egg
1 egg yolk
2 teaspoons of vanilla extract
1/2 teaspoon of baking soda
1/2 teaspoon salt
1 1/2 cups of flour
1 cup of chocolate chips
For the filling:
1/4 stick of butter melted
1/2 tablespoon ground cinnamon
1/2 cup sugar
1/4 + 1/8 cup flour
Directions:
Combine the butter and the sugars. Then add in the vanilla and eggs. Next mix in the baking soda and salt. In small batches add in the flour. Lastly stir in the chocolate chips.
Set the cookie dough aside. In a small bowl combine the melted butter, cinnamon, sugar, and flour. Add more sugar and flour if needed in order to reach a clumpy consistency.
Lay out a piece of plastic wrap and spread the cookie dough out in a rectangular shape. Spread the cinnamon filling in the middle of the cookie dough. Using the help of the plastic roll up the cookie dough into a log. Place the log into the fridge for at least one hour.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Take the cookie dough out of the fridge. Slice the dough in 1/2 inch thick rounds. Place the dough into the oven for 8-10 minutes, until the cookies are golden brown. Allow to the cookies to slightly cool and then move to a wire rack for them to fully cool.
Enjoy!
Adapted from: Bakingdom
Servings: about 32 cookies
Ingredients:
1 1/4 sticks of melted butter
3/4 cup of brown sugar
1/2 cup of granulated sugar
1 egg
1 egg yolk
2 teaspoons of vanilla extract
1/2 teaspoon of baking soda
1/2 teaspoon salt
1 1/2 cups of flour
1 cup of chocolate chips
For the filling:
1/4 stick of butter melted
1/2 tablespoon ground cinnamon
1/2 cup sugar
1/4 + 1/8 cup flour
Directions:
Combine the butter and the sugars. Then add in the vanilla and eggs. Next mix in the baking soda and salt. In small batches add in the flour. Lastly stir in the chocolate chips.
Set the cookie dough aside. In a small bowl combine the melted butter, cinnamon, sugar, and flour. Add more sugar and flour if needed in order to reach a clumpy consistency.
Lay out a piece of plastic wrap and spread the cookie dough out in a rectangular shape. Spread the cinnamon filling in the middle of the cookie dough. Using the help of the plastic roll up the cookie dough into a log. Place the log into the fridge for at least one hour.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Take the cookie dough out of the fridge. Slice the dough in 1/2 inch thick rounds. Place the dough into the oven for 8-10 minutes, until the cookies are golden brown. Allow to the cookies to slightly cool and then move to a wire rack for them to fully cool.
Enjoy!
Tuesday, February 4, 2014
Curried Chickpeas, Tomatoes, and Spinach Millet Salad
Sometimes things happen for a reason and sometimes recipes pop into your head. My past week has been a roller-coaster ride, so it only seemed natural to cook up something to stabilize my hectic week. I was evicted (to be ever so dramatic) from the lease I was suppose to sign for the upcoming school year for silly reasons that made me laugh and cry. I guess they're missing out on eating my food (boo-hoo). I then went out to hear music at a place where only a few people were lingering, the amp was too loud, and a artist hung around in the back sketching. Accompanied by sad fried food, I once again craved cooking. I then met my boyfriends grandparents and ate an ever so disappointing salad, followed by Super Bowl Sunday which was filled with nachos, wings, and ice cream cake. After that I am pretty sure I couldn't breathe and had to go to bed and hope to eventually digest my food. From odd food intakes to inhaling food till I cannot breath, I only craved the produce sitting away in my fridge asking to be eaten. Lately I have been trying to make food that is easy for on the go, since the only classes I have are two back-to-back night classes. Even though the mass amount of snow canceled class- a bit of cooking always cures a snow day. From my food adventures and craving to yours, enjoy the new recipe in good health, better places to sign a lease, and avoiding mass amounts of snow to shovel.
Servings: 4-5
Ingredients:
1/2 cup of millet
1 can of chickpeas, drained and rinsed
1 shallot
3 cups of cherry tomatoes, halved
3 cups of chopped spinach
2 teaspoons of cumin seed
1 teaspoon turmeric
1 teaspoon of chili powder
1 teaspoon of garam marsala
2 teaspoons of curry powder
1 teaspoon garlic powder
Directions:
Add 1/2 cup of millet to 1 1/2 cups of water. Bring the millet and water to a boil and then lower to a simmer. Cover the pot and allow the millet to cook for 15-20 minutes.
Sauté the shallot and cumin seeds. Once fragrant add in the chickpeas and tomatoes. Allow them to cook for a few minutes. Then add in the spinach and cook until the spinach is slightly wilted and then remove from heat. Then add in the spices and mix. Add salt and pepper to taste. Then mix in the cooked millet.
Enjoy!
Servings: 4-5
Ingredients:
1/2 cup of millet
1 can of chickpeas, drained and rinsed
1 shallot
3 cups of cherry tomatoes, halved
3 cups of chopped spinach
2 teaspoons of cumin seed
1 teaspoon turmeric
1 teaspoon of chili powder
1 teaspoon of garam marsala
2 teaspoons of curry powder
1 teaspoon garlic powder
Directions:
Add 1/2 cup of millet to 1 1/2 cups of water. Bring the millet and water to a boil and then lower to a simmer. Cover the pot and allow the millet to cook for 15-20 minutes.
Sauté the shallot and cumin seeds. Once fragrant add in the chickpeas and tomatoes. Allow them to cook for a few minutes. Then add in the spinach and cook until the spinach is slightly wilted and then remove from heat. Then add in the spices and mix. Add salt and pepper to taste. Then mix in the cooked millet.
Enjoy!
Sunday, January 26, 2014
Pistachio, Dark Chocolate, and Sea Salt Cookie Sticks
After arriving home from vacation, I soon found myself preparing for a blizzard. Naturally it only made sense to bake an absurd amount in order to occupy my time. I decided to make cookie sticks (in addition to cookies and mini cakes), but as in my new year's resolution, I wanted to make it without butter. According to my multiple taste testers, they came out great. Although having to shell my own pistachios, since no pre-shelled (for the lazy cook) could be found in stores, was not all too fun. Regardless, enjoy this sweet and a bit healthier treat to help stick to those resolutions.
Adapted from the Kosher Palette
Servings: about 25 cookie sticks
Ingredients:
1/2 cup of sugar
1/2 cup of brown sugar
1/2 cup of melted coconut oil
1 egg
1 teaspoon of vanilla
1/2 teaspoon baking soda
1/2 cup of unsalted, roasted, chopped pistachios
1 cup of dark chocolate chips
Sea salt
Directions:
Heat the oven to 350 degrees.
Mix the sugar and melted coconut oil together.
Then add in the egg, vanilla, and baking soda.
Slowly add in the flour.
Lastly add in the pistachios and dark chocolate chips.
On a parchment lined cookie sheet, form the dough into a log. Before placing into the over, sprinkle sea salt over the dough.
Bake the dough for about 25 minutes. Take the dough out once golden brown and allow to cool for ten minutes. Then cut the dough into sticks and allow to fully cool.
Enjoy!
Adapted from the Kosher Palette
Servings: about 25 cookie sticks
Ingredients:
1/2 cup of sugar
1/2 cup of brown sugar
1/2 cup of melted coconut oil
1 egg
1 teaspoon of vanilla
1/2 teaspoon baking soda
1/2 cup of unsalted, roasted, chopped pistachios
1 cup of dark chocolate chips
Sea salt
Directions:
Heat the oven to 350 degrees.
Mix the sugar and melted coconut oil together.
Then add in the egg, vanilla, and baking soda.
Slowly add in the flour.
Lastly add in the pistachios and dark chocolate chips.
On a parchment lined cookie sheet, form the dough into a log. Before placing into the over, sprinkle sea salt over the dough.
Bake the dough for about 25 minutes. Take the dough out once golden brown and allow to cool for ten minutes. Then cut the dough into sticks and allow to fully cool.
Enjoy!
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