vanilla

Vanilla and Chocolate Marbled Bundt Cake

Flipping through the glossy pages of Irvin Lin’s baking book, Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More, puts those famous images of Wonka’s spectacular chocolate factory to shame. And as the creator of the blog Eat the Love, Irvin has many reasons to be chuffed at the success of his baking book, including the fact The New York Times recently included it on their list of the Year’s Best Baking Cookbooks — excellent work, Irvin.

From whimsically imaginative treats like hazelnut cocoa linzer cookies with blackberry-mint jam, to vanilla and peach-bourbon ice cream pie with honey-cornflake crust, each page is a dessert lover’s delight.

Just make sure you’re armed with a sleeve of cookies or something when you settle down with a copy, because it’ll definitely cue the sugar cravings.

With my birthday coming up next week, I knew a cake should be in the making and this Classic Vanilla and Chocolate Marbled Bundt Cake immediately spoke to me. And there’s no reason to wait for someone else to bake one for me when I have a book like Irvin’s to guide me along the cake-baking way. continue to the recipe… about Vanilla and Chocolate Marbled Bundt Cake

Hazelnut and Salted Caramel Ice Cream

Why is homemade ice cream so fulfilling? So totally and utterly…happy? Move over Pharrell. There’s a new tune in town.

Making ice cream at home is something special but hardly a chore. It’s not like I’m working my building my depleting muscle tone when churning the cream and sugar myself. So why does it feel like I’ve really accomplished something once it’s done?

I think it’s because ice cream is one of those recipes that is so easily accessible and acceptable to buy from the store / truck / soda fountain, that we just don’t do it often enough. Like doughnuts. We need more homemade doughnuts, too. Topped with homemade ice cream.

But it’s probably more because homemade ice cream makes me and everyone who’s lips it touches, so…happy. Satisfied. Sweetly satisfied.

continue to the recipe… about Hazelnut and Salted Caramel Ice Cream

Swirled Mascarpone Brownies with Hazelnuts

Me and my mom. The love of chocolate runs in our DNA.

Maybe she passed her love of the cacao to me through her umbilical cord. Or maybe she transferred her chocolate loving cravings to me with each chocolate shake we’d get at Arctic Circle with a side of burgers and fries.

Either way, when it comes to dessert, chocolate is our first bite of choice. And it’s just one reason we’re both partial to super rich, fudgey, chocolate loaded brownies.

It all comes down to flavor. While some think the best flavor come from big amounts of big ingredients, it’s really the little guys who coax out the intensity of the flavors behind the scenes. Small wonder, huh?

While chocolate and mascarpone are the big names in this brownie recipe, but the nuance that binds them together is one star ingredient: vanilla.

continue to the recipe… about Swirled Mascarpone Brownies with Hazelnuts

Crushing on Ashley McLaughlin of Edible Perspective and Boston Cream Doughnuts Plus a Giveaway

Ashley McLaughlin started her blog Edible Perspective in 2009, out of sheer boredom. She knew nothing about photography and not much more about cooking. Now she’s a food blogging cookbook author and knows a thing or two about these gluten-free Boston Cream Doughnuts. Why? Because she created them. And you could win a copy of the cookbook that holds their tasty secrets.

So how did Ashley get her start? One day she picked up her husband Chris’s camera to fiddle around with it, and she says it was one of the best decisions she’s ever made.

Now, photography is a staple in her everyday routine, and her blog is proof she’s really got a knack for it.

Healthy recipes are at the forefront of her blog, with many of them being vegetarian, vegan and gluten-free, and if there’s anyone who can make a salad look like a glistening plate of jewels, it’s Ashley.

continue to the recipe… about Crushing on Ashley McLaughlin of Edible Perspective and Boston Cream Doughnuts Plus a Giveaway

Oatmeal Chocolate Chip Cookies

Growing up there was pretty much just a handful of cookies that we (as in the royal ‘we’ that would pretty much just be ‘me’) would make at home to satisfy the old sweet tooth. No Bake Cookies, Sugar Cookies and Snickerdoodles were all part of the arsenal. But none got as much action as this recipe did in my teenage cookie craving days.

I’m pretty surprised it’s taken me this long to pull this recipe out of the proverbial hat and post on the blog. But in reality, I’ve been giving this recipe the cold shoulder while I’ve been on the search for the ‘perfect’ chocolate chip cookie. You know, the one that makes me weak in the knees, the one that has me reaching for a glass of the coldest mug of dunkable milk.

After making these babies again for the first time in several years, I’m convinced I was looking in all the wrong places, and that like so many things in life, I had the ‘perfect’ formula in front of me all along.

This recipe came from my mom’s friend Annette and was the only chocolate chip cookie I made until the age of about 26 since it was the only chocolate chip cookie recipe I could fathom to exist. Until the afore-mentioned quest led me astray. Until I FINALLY experienced for myself that the grass is not always greener.

continue to the recipe… about Oatmeal Chocolate Chip Cookies

Chocolate Pancakes and Friday Faves

During the week we’re the quick breakfast kind of family. Usually eggs or oatmeal and toast. Smudge always has toast because she’s a dunker. I don’t get it, the girl dunks her toast in everything from cereal to orange juice. Ew.

But when we have time, mostly on the weekends, I like to cook something tasty, and a little more sweet for my little lover girl. And when chocolate is involved, pony up and order seconds.

The killer part of this recipe is making the master recipe of dry ingredients, doubling it, then storing the rest away for a later breakfast, or two. The result is a pancake breakfast I can whip up even on the weekdays.continue to the recipe… about Chocolate Pancakes and Friday Faves

Bloody Caramel Apples

This week I had the best of intentions to stick to my diet, but I knew in my heart it was going to be four days of eating and drinking that were out of my control. I mean coooommme on! Who can go to Wisconsin on a cheese and spirits tour and stick to the plan? Not me. So I created a new plan: more cheese please. I’ll be posting more about the trip later but if you haven’t experienced real Wisconsin cheese, you haven’t tasted cheese.

Now that I’m slowly emerging from my happy dance cheese trance, I’m craving sweets. Sweets that go with cheese.

Okay I might still be under it’s spell. I’ve never been much of a fan of caramel apples thanks to early memories of store-bought versions that nearly drove me to the dentist to have the hard, waxy caramel extracted from my molars and the tossing of the rest in the garbage.

How to Make the Best Caramel Apples

These aren’t hard coated candied apples, but rather ooey, gooey, shiny covered crunchy fruits that will have you eating the whole, darn thing.

My recipe is different in a big way thanks to the combination of sugar and sweetened condensed milk, creating a silky caramel coating that stays soft and supple. And deliciously ‘bloody’.

And that’s why you need to give my Bloody Caramel Apples a try.

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

0 from 0 votes

Bloody Caramel Apples

Ingredients

1 stick 1/2 cup butter
2 cups light brown sugar
1 cup light corn syrup
1 14-ounce can sweetened condensed milk
kosher salt
1 teaspoon vanilla
1 to 2 teaspoons red food coloring depending on your bloody-ness desires
10-12 medium organic apples
10-12 ice-pop sticks or other holders

Instructions

In a large saucepan, melt butter. Add brown sugar, corn syrup, sweetened condensed milk and salt and continue to stir over medium heat until mixture comes to a boil and a clip-on candy thermometer reads 235°F. Remove from heat and add vanilla and food coloring and stir. Allow to cool to 200°F.
Poke ice-pop sticks or twigs into tops of apples and dip into caramel mixture, rotating to coat. Place on a silicone baking liner or waxed paper until caramel sets.

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Banana and Chocolate Chip Baked French Toast

It hasn’t stopped rocking and rolling around here.

School just got out, schedules are in transistion, my husband is in full rehearsal mode with the band getting back together (oh Lord, did I just admit that is really happening?) and I just got back to town after an amazingly inspiring trip to Seattle for BlogHer Food. I did my fare share of blogger-stalking, business card exchanges and tweeting #overkill and met many of my fave bloggers and even more new faces I am so stoked to now/soon be following. And yes my pants are fitting a bit tighter. Damn Seattle has some good eats!

I’ll be doing a blog biz wrap up later this week and can’t wait to share the highlights. And BTW Austin, watch out ’cause this bloggo bunch is headed your way next year.

Before I left for Seattle I was crazy busy with deadlines, all of that said above and most importantly our Smudge’s 8th birthday. I’m still not sure if my post-party hangover is from the night of 8 year olds who don’t know any other speed than full throttle or food bloggers who pretty much do the same.

Either way, they both created new inspirations for me. Like this ooey gooey concoction that thanks to requests at our house for more combinations of chocolate and banana, has yet to fade from the peanut gallery.

continue to the recipe… about Banana and Chocolate Chip Baked French Toast

Chocolate Chip Banana Bread Plus Sweet Banana Recipe Roundup

When she speaks, I listen. And when her friends speak I listen louder.

Yes, I meant to say that. Louder. Because actions are louder than words and when they eat every morsel, every crumb, I know we have a winner.

Smudge is becoming a big help in the kitchen. I find myself stopping in my tracks to watch her flit from counter to cupboard, completely unaware of anything going on around her as she sings softly under her breath to the tune that never seems to end in her head. For good measure she’ll give a twirl, an elegant flick of her wrist then cock her elbow, throw her hand behind her head and rock a pumping sprinkler dance.

And then we return to the never-ending song in her head.

Recently a friend of hers came over for a playdate. What did they want to do? Bake banana bread. Well alright then, let’s do it. And we did. And they ate. And I listened when her friend declared this recipe was, “the best banana bread I’ve ever eaten.”

Umm, yeah. Perhaps because it tastes like a giant slice of banana bread chocolate chip heaven?

Hey, I’m just here to listen.

I’ve experimented with plenty of banana bread recipes including the recipe I used in 7th grade that called for vegetable oil as the main moistening ingredient resulting in a greasy crumb that deflated quickly. Using greek yogurt in this version gives ample moisture minus the greasy fingers. This is banana bread, not french fries people.

Of course adding in a few chocolate chips to any recipe can only make the world go ’round a little easier, a little sweeter. And not to take away from our banana bread goodness, but if you’re in the mood for some serious chocolate chips recipes, Averie has your number.

But when I’m in a need for a basic proven recipe I’m often drawn to my go-to 1,028 recipe tomb: The New Best Recipe Cookbook by Cook’s Illustrated. I’ve slightly adapted the recipe by adding a touch more vanilla, subbing pecans for walnuts and yes, aforementioned chocolate chips.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

4.67 from 3 votes

Chocolate Chip Banana Bread

Adding another layer of sweetness, Chocolate Chip Banana Bread will cure your every craving

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 cup pecans toasted and coarsely chopped
3 bananas very ripe and mashed well (about 1 1/2 cups)
1/4 cup plain greek yogurt
2 large eggs beaten lightly
6 tablespoons unsalted butter melted and cooled
1 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. Grease and flour bottom and sides of a 9-by-5-by-3-inch loaf pan and set aside.
Whisk first five ingredients together in large bowl; set aside.
In a medium bowl mix mashed bananas, yogurt, eggs, butter, vanilla and chocolate chips. Gently fold banana mixture into dry ingredients until just combined. Scrape batter into prepared loaf pan.
Bake for about 50-60 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan for 5 minutes then transfer to wire rack. Serve warm with a swath of sweet butter or at room temperature with a cold glass of milk.

Recipe Notes

slightly adapted from The New Best Recipe Cookbook from Cook's Illustrated

Obviously as I was creating this post I was on the hunt for more lovely banana-inspired recipes and I must say, the banana is severely neglected out there unless its in a muffin, pancake or bread variety.

I say, “Raise the banana flag!” Let’s give the banana it’s sweetened day in the sun. Here’s a selection of food bloggers doing just that, and doing it well.

Modesty must be Glory’s thing because according to her Glorious Treats Banana Caramel Cream Dessert isn’t groundbreaking. I beg to differ.

Jaime gives us the perfect reason to splurge with a simple remedy for the midnight sweet tooth with Sophistomom‘s Caramel Bananas

Gluten and dairy-free but full of flavor with a history in family lore and subject that leaves Shauna in stitches, Gluten-Free Girl’s Coconut-Banana Cream Pie is sure to make us smile too.

Cassie makes sure the health nuts aren’t left out with a chia see and whole wheat flour recipe for Bake Your Day’s Vegan Banana Nut Breakfast Cake that’s enough to convert even the non-vegans in some of us

Diana layers her nana-nanas with an extra banana flavored icing thanks to banana extract in Created by Diane‘s Banana Icing on Banana Walnut Muffins

Thanks for reading and please keep in touch. Subscribe to Foodie Crush and follow me on Twitter, Facebook and Pinterest and check out Foodie Crush magazine and Cookie Cravings cookbook.

Magazine Submissions plus Peanut Butter Cup Ice Cream and a $100 Visa Gift Card Giveaway

It snuck up on me and I’ll take that as a good sign.

Unlike the date of a one of my weight loss weigh-ins or a dreaded college exam, it wasn’t an occasion where I’ve been ticking off the days. And that’s good. That means I enjoy what I’m doing, creating a space on the web to showcase a subject I love, FOOD, and celebrating some incredibly talented bloggers who do the same. And I have you, my readers, to thank for that.

So light up the sparklers, I’ve passed the milestone and am happily celebrating my one year blogoversary.

I started Foodie Crush the blog as a way to create awareness for my dream of creating an online magazine featuring food bloggers, their recipes and personalities. Along the way I’ve made some incredible online-that-turned-into-real-life relationships, created some fun new projects and connected with wonderful readers.

I launched Foodie Crush magazine last December and thanks to so many of you I’m publishing another issue that will continue to feature inspiring recipes and food blogging personalities. I’m happy to announce the next issue of Foodie Crush will be the Summer 2012 issue will be ready for summertime cooking this July.

Like last issue, I’ve created a space within the magazine to feature your submissions, your recipes and your photography. This issue’s theme is cold, frosty and perfect to chill out with this summer: Cool Treats to Beat the Heat.continue to the recipe… about Magazine Submissions plus Peanut Butter Cup Ice Cream and a $100 Visa Gift Card Giveaway

Puff Pastry with Sabayon Custard and Strawberries

I just couldn’t let Valentine’s Day creep by without one more last-minute contender in my favorite heart recipe category.

I got all inspired to create this today when I had some left over puff pastry I was using for an upcoming post that is polar opposite of this one. But I didn’t want the leftover, thawed pastry to go to waste. BOOM! Inspiration. The cookie cutters were still out, littering the countertop after our Valentine’s Sugar Cookie baking extravaganza, so how about some heart-shaped puffs sprinkled with sugar sweetness. Okay, good to go.

Now what to add to my little heart cuties?

Earlier in the day Smudge was bugging me to make, oh what was that? Yes, her usual obsession: Pie. She was trolling through her kid’s pie cookbook and lit upon a strawberry tart-like sweetness. Okay, strawberries are valentine-ey and whip cream certainly has its history with romance. So that’ll work for the topping.

So I had the berry part and the whip cream part, but must have some goo to pull it all together. Pudding would be the ticket. Vanilla? Chocolate? Banana? Nah. Let’s go something a little more celebratory for V-day. A quick raid of the pantry and ohhhhh, YES. My go-to boozey add-in: Marsala wine.

continue to the recipe… about Puff Pastry with Sabayon Custard and Strawberries

Red Velvet Cupcakes Plus 10 Red Velvet Recipes With a Twist

And another one bites the dust. As in years. As in last week was my birthday.

It was a whirlwind week, filled with workin’ the day job, my once-a-week teaching gig and hitting SLC’s Grand America hotel for my second foray attending the Altitude Design Summit, or more fondly know as “Alt”. I met some incredible bloggers, soaked in generously-shared knowledge, worked my Twitter and Instagram accounts to the bone and gawked admirably at the uber-fashionable fashionistas attending. Stay tuned for some Alt highlights and what I learned in my next post.

And then Saturday arrived, my BIG day. It was my birthday.

This wasn’t an ordinary birthday, it was one of those “milestones” that we all dread, and no I’m not talking the big 30. Sneaking into the crevices of my well-worn brain was a phrase I’d heard the day before from Alt’s keynote speaker Gretchen Rubin, author of the NY Times Bestseller The Happiness Project, “The days are long, the years are short.” Yep, that’s pretty much life in a nutshell.

Birthdays are a good life-check. As in, it’s time to live your life. And so that’s what I’m going to do. Live my life, la vida loca. Bring it old man time, I’ll show you!

My Smudge and my man hatched a plan to surprise me on my bday morning, and that they did.

continue to the recipe… about Red Velvet Cupcakes Plus 10 Red Velvet Recipes With a Twist

Homemade Irish Cream

The day called for a strong cup of coffee with a little something extra.

I should have been cooking the recipe for stufffed mushrooms that I had bought all of the ingredients for and had now been sitting in the refrigerator for the past week and a half. I should have been sifting through my props, setting up my backgrounds and taking photos of that well-intended-but-now-imaginary recipe. I should have been creating my next post. And the other four I had planned to tackle over my Christmas vacation.

But I couldn’t.

It was like I was frozen—in a completely-opposite, turned-around, frenetic and scattered sort of way. That way when you know you have so many different agendas on your to-do list that you just. can’t. focus.

So what did I do? Oh, I decided that I should de-clutter the closeted cupboards in my laundry room/office. FOR TWO DAYS. Um, why? No, not because anyone else but me sees inside them nor was I looking for something I couldn’t find.

Or was I?

After an insanely intense 9-month period that included working at a full-time job, teaching as an adjunct professor one night a week, creating another start-up business, working on freelance gigs (including my first paid photo shoot), launching the blog, launching the magazine and still trying to be a semi-present mom, wife, daughter and friend, I now realize I was just plain burnt. Burnt out. Rubber on the road. Done.

I thought I could do it all. Afterall, I always had.

continue to the recipe… about Homemade Irish Cream

vanilla

Vanilla and Chocolate Marbled Bundt Cake

Hazelnut and Salted Caramel Ice Cream

Swirled Mascarpone Brownies with Hazelnuts

Crushing on Ashley McLaughlin of Edible Perspective and Boston Cream Doughnuts Plus a Giveaway

Oatmeal Chocolate Chip Cookies

Chocolate Pancakes and Friday Faves

Bloody Caramel Apples

How to Make the Best Caramel Apples

Bloody Caramel Apples

Ingredients

Instructions

Banana and Chocolate Chip Baked French Toast

Chocolate Chip Banana Bread Plus Sweet Banana Recipe Roundup

Chocolate Chip Banana Bread

Ingredients

Instructions

Recipe Notes

Magazine Submissions plus Peanut Butter Cup Ice Cream and a $100 Visa Gift Card Giveaway

Puff Pastry with Sabayon Custard and Strawberries

Red Velvet Cupcakes Plus 10 Red Velvet Recipes With a Twist

Homemade Irish Cream

How to Make the Best Potato Salad

How to Make Classic Macaroni Salad

The Best Greek Chicken Marinade

Baked Stuffed Bell Peppers With Beef Recipe

Follow @foodiecrush on Instagram

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