A Snack Worth Going Bananas For

I’m a big fan of bananas. Typically they’ll end up as a base for a sundae or sliced up and added to a piece of toast topped with Nutella. Of course, I always mange to let a few from every bunch I get over-ripen so they can be used to make the perfect banana bread. This past weekend I decided to try something new and baked up some lightly sweetened slices and ended up with a delightful afternoon snack. With crispy edges and a slightly soft middle, these tasty rounds can quickly become an addiction. See for yourself.

Baked Banana Chips

Baked Banana Chips by somethingwewhippedup.com

Baked Banana Chips

Makes 4 servings

  • 4 bananas, sliced into thin coins
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
  • 2 tablespoons dark brown sugar

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top; set aside.

2. In a medium bowl, combine bananas, butter, salt and brown sugar. Toss to coat. Spread banana slices in an even layer on the wire rack over the prepared baking sheet. Bake for 25 to 30 minutes or until browned and crisp on the edges (cooking times may vary based on how thick your slices are). Let cool completely, then transfer to an airtight container for storage.

Baking the Baked Banana Chips by somethingwewhippedup.com

Baking the Baked Banana Chips by somethingwewhippedup.com

SWWU Tip 1: These chips will crisp up a bit more as they cool. Be sure they are room temperature before storing to prevent them from becoming soggy. They’re best if eaten within a day or two of baking and taste especially good within a few hours of coming out of the oven.

SWWU Tip 2: These taste great on top of ice cream, yogurt or on their own. Enjoy!

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.

Sweeten the Deal

This past holiday season some of our friends gifted us with a mega bottle of grade B maple syrup. We’re talking 64 ounces of delicious liquid gold! Having so much around the house might seem a bit excessive, but it definitely gives us an opportunity to experiment with some different uses and not really worry about a dwindling supply.

Over the weekend we tested out an idea for popcorn coated with maple and orange zest. After a few different attempts, here’s our winner:

Orange-Maple Popcorn by somethingwewhippedup.com

Orange-Maple Popcorn by somethingwewhippedup.com

Orange-Maple Popcorn

Makes 2 servings

  • 1 1/2 tablespoons canola oil
  • 1 tablespoon maple syrup
  • 1/2 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1/4 cup popcorn kernels
  • 1/2 teaspoon ground cinnamon, plus more if desired
  • pinch kosher salt, plus more if desired

1. In a medium saucepan, combine the canola oil, maple syrup, honey, vanilla extract, orange zest and popcorn kernels. Toss to coat, put a lid on and heat over medium. Every 15 seconds or so, move the pan in a circular motion, without removing it from the burner and without lifting the lid. Do this for 60 to 90 seconds or until you hear the popcorn begin to pop. Remove from heat as soon as you hear 3 or more seconds between each pop.

2. Immediately pour into a serving bowl and top with ground cinnamon and salt. Taste and add more of either of desired.

SWWU Tip 1: This popcorn can burn very easily. Keep the heat at medium and be sure to remove the saucepan from heat as soon as the popping is complete. 

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.

The Sugar Addict’s Breakfast

See that gorgeous cake in the background of the photo? It showed up on our doorstep Saturday night, thanks to our friend Bethany. We immediately dove in and discovered it was one of the most moist, flavorful cakes she’s ever made. We restrained ourselves and each only had one piece, but when we woke up on Sunday morning, we wanted more. That’s when we decided to get a little creative and see how the cake would taste if we treated it like the bread in a French toast recipe. Lucky for us, the idea was a winner. Granted, it was one of the sweetest breakfasts either of us have ever tasted, and it would be best balanced out with a savory piece of bacon or two. But, it’s good to indulge and let your sweet tooth win out every once in a while. We’ve all earned it!

Lemon Cake French Toast by somethingwewhippedup.com

Lemon Cake French Toast by somethingwewhippedup.com

Lemon Cake French Toast

Makes 2 servings

  • 4 slices lemon cake (see tips below for Bethany’s recipe)
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1/2 teaspoon cinnamon, plus more for sprinkling
  • 1 teaspoon butter
  • maple syrup (optional)

1. In a shallow bowl, combine the egg, milk and cinnamon; set aside.

2. Heat the butter in a large skillet over medium. Dip a piece of cake into the egg mixture, being sure to coat all sides, and transfer to pan; repeat with remaining cake. Cook for 1 to 2 minutes or until browned, then turn to the other side and cook for 1 minute more or until done. Using tongs, hold each piece upright so you brown all of the edges, including the sides. Divide evenly among two plates and serve with maple syrup if desired.

SWWU Tip 1: I bet this recipe would work well with a variety of dense cakes. Just be sure you pick one that won’t crumble when dipped in the egg mixture. Bethany used the lemon cake recipe from Smitten Kitchen. Check it out if you’d like a delicious treat!

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.

Get Your Goat (Cheese) Brownies

I like to over prepare and Brian likes to get things just right, which I (of course) view was under preparing. These differences are most obvious when we’re getting ready to host a party. Brian will carefully calculate just how many appetizers each person is likely to eat, and I’ll worry that they’ll be so tasty that our gusts double their normal intake leaving someone else to go hungry. In the end, it’s usually a 50-50 split on who was right. We’ll both be glad that I insisted on extra booze, but I’ll also learn that there are only so many desserts someone can eat in one night. Our last party left us with a bit of extra goat cheese (I’ll admit, this one is on me) and I needed a way to use it up. I’m a big fan of cheesecake brownies and thought swapping out the cream cheese for something a bit tangy was worth a try. Luckily, my instincts were right on this one. I think we may just have to over prepare for our next party too!

Raspberry Goat Cheese Brownies by somethingwewhippedup.com

Raspberry Goat Cheese Brownies by somethingwewhippedup.com

Raspberry Goat Cheese Brownies

Makes a 13×9″ dish

  • Crisco or cooking spracy
  • 2 1/2 pints raspberries (about 2 cups)
  • 2 tablespoons bourbon
  • 12 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 2 3.5-ounce bars 70% chocolate, roughly chopped
  • 1 3.5-ounce bar 90% chocolate, roughly chopped
  • 1/2 cup skim milk
  • 1 cup flour, sifted
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups sugar, divided
  • 5 eggs, divided
  • 4 ounces goat cheese, softened
  • 8 ounces low-fat cream cheese, softened
  • 1/2 teaspoon vanilla extract

1. Preheat the oven to 350°F. Coat a 9 x 13 ovenproof dish with Crisco or cooking spray; set aside.

2. In a small bowl, combine the raspberries and bourbon. Set aside.

3. Melt the butter in a medium saucepan over medium heat. Mix in both types of chocolate and stir until smooth. Remove from heat and stir in the milk; let cool 5 to 7 minutes.

4. Meanwhile, in a medium bowl, combine the flour, baking powder and salt; set aside.

5. Once the chocolate mixture has cooled, add 2 cups of sugar and 4 of the eggs, one at a time, mixing between additions. Add the wet ingredients to the dry ingredients and mix to combine. Gently fold half of the raspberries into the brownie batter and pour into the prepared dish.

6. In another medium bowl (or in a stand mixer), combine the goat cheese, cream cheese, vanilla and the remaining 1/4 cup sugar and egg; cream ingredients together until fluffy. Gently fold in the remaining raspberries and their juices. Drop the cheesecake batter by spoonfuls all over the top of the brownie batter. Use a skewer to swirl the two batters together. Bake for 30 minutes or until set.

SWWU Tip 1: Brownies will last covered with an air-tight lid on the countertop for up to 5 days, refrigerate to store them longer.

SWWU Tip 2: Want to skip the bourbon? Sub in an equal amount of rum or toss berries with a tablespoon of lemon juice and a teaspoon of confectioners’ sugar.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.

The Almost Neat to Messy Tipple

I love the first few sips of a nice bourbon or rye straight up. But, after my tongue has been tickled and my throat is warm, I get bored and need something a little more exciting. Enter: the almost neat to messy drink!

The Almost Neat to Messy Tipple by somethingwewhippedup.com

The Almost Neat to Messy Tipple by somethingwewhippedup.com

Simply make flavored cubes and pour your libation of choice over the top. The alcohol is chilled ever so slightly for the first few sips then, as the cubes melt, you get a slow release of flavor infusing your drink. To make the drink pictured above, we filled an ice cube tray with fresh apple cider and added two drops of orange bitters to each section, then froze until hard. Then we added the cubes to a glass (two for Brian and three for me) and poured a few ounces of Blanton’s over the top. Keep in mind that the more cubes you add to your glass, the more diluted your cocktail will be. Paired with some good company, this simple sipper can’t be beat. I think I’ll have another!

SWWU Tip 1: Unfortunately, this idea does take a bit of planning ahead. B and I like to whip of a big batch of cubes and keep them stored in the freezer to use whenever the mood strikes us.

SWWU Tip 2: Cider and other juices won’t freeze as quickly or as well as water. Make sure to put your ice cube trays in the coolest part of your freezer for best results. 

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.