Blue Cayenne

Banana Snacking Cake With Salted Caramel Glaze

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Ingredients

For The Cake
• 1/2 C. unsalted butter (melted)
• 1 1/2 C. all-purpose flour
• 1/4 C. granulated sugar
• 3/4 t. baking soda
• 1/2 t. fine salt
• 1 C. mashed bananas
• 1/4 C. sour cream
• 2 T. dark brown sugar
• 2 large eggs
• 1 t. vanilla extract
For The Glaze
• 4 T. unsalted butter (cut into pieces)
• 1/3 C. dark brown sugar (packed in the cup)
• 1/4 C. heavy cream
• Large pinch of fine sea salt
• 1/4 C. powdered sugar
• Flaky sea salt (for garnish)

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare a 9-by-9 inch pan by greasing the pan and lining it with parchment. (If you allow two sides of the parchment to hang over the sides of the pan, you will have created a convenient sling to help you get the cake out of the pan.)
3. Prepare cake batter by combining flour, granulated sugar, baking soda and salt in a large bowl. Whisk these ingredients together. Then, add mashed bananas, melted butter, room temperature sour cream, brown sugar, eggs and vanilla extract. Mix and then spoon this batter into the prepared pan. Bake for 25 minutes or until a skewer inserted in the middle of the cake comes out clean. Let the cake cool completely.
4. To make the glaze, combine butter, brown sugar, heavy cream and salt in a large saucepan. Bring this mixture to a boil and maintain the boil for a minute. Remove the glaze from the heat and allow it to cool for about 5 minutes. (Be sure to use a large saucepan for this step because the butter mixture will expand and bubble up as it heats.) After the glaze has cooled for five minutes, whisk in powdered sugar, Whisk the glaze until it is smooth. Drizzle the glaze over the cooled banana cake and garnish with flaky sea salt at the time of serving. (I used Maldon salt.) I removed the cake from the pan and drizzled the glaze over it but this could also be done leaving the cake in the pan. Put the cake into the refrigerator for a few minutes to set the glaze. Be aware that the salt will dissolve if you sprinkle it over the glazed cake in advance. If you want your guests to see the salt, sprinkle it on at the very last minute.
5. Store any uneaten cake in the refrigerator and let it come to room temperature (or briefly warm the cake) before serving.

Beebop-a-Reebop: Raspberry and Rhubarb Pie

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Ingredients

For Filling
• 3/4 lb. rhubarb (peeled if the rhubarb is especially large and stringy)
• 2 C. fresh raspberries
• 3 T. flour
• 1 1/4 C. granulated sugar (more for sprinkling on top of the pie-this is optional)
For Pastry
• 1 recipe of press-in dough from the Plum Tart recipe previously published on Blue Cayenne (http://bluecayenne.com/for-the-love-of-plums)

Instructions

1. Prepare pastry (http://bluecayenne.com/for-the-love-of-plums). Press pastry into a round quiche or pie pan with a removable bottom. Chill the pastry in the refrigerator for at least 30 minutes. (The removable bottom will allow you to easily remove the pie from the pan.)
2. Wash and trim rhubarb ends. Peel off the fibrous outside of the rhubarb if the stalks are large. Cut the rhubarb into 1-inch long pieces. Put prepared rhubarb pieces in a large bowl with the raspberries. Gently mix in flour and sugar. (I used my hands.) Let this mixture of rhubarb and raspberries sit on your counter until it is juicy. (I left my rhubarb mixture on my counter for about an hour before I put it on top of the pastry.)
3. Fill the pastry-lined pie pan with the fruit mixture and pour any remaining juice over the pie. Sprinkle the top of the pie with a small amount of sugar (optional). Bake in a preheated 400 degree F oven for 50-55 minutes or until the pastry has turned a golden brown and the fruit filling is tender and bubbling.
4. Cool the baked pie completely before serving. This is wonderful with a scoop of homemade ice cream.

Nutrition

Calories

2658 cal

Fat

9 g

Carbs

595 g

Protein

55 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Pozole

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Ingredients

• 1 15-oz. can cannellini beans
• 1 T. extra-virgin olive oil
• 2 C. chopped yellow onions
• 2 C. chopped seeded poblano peppers
• 3 large cloves garlic (finely chopped)
• 1 T. chili powder
• 1 T. ancho chile powder
• 2 t. dried oregano
• 1 t. ground cumin
• 6 C. vegetable broth
• 1 1/4 C. canned hominy (rinsed)
• 6 T. prepared tomatillo salsa
• 1 T. lime juice
• 1/4 t. salt
• Garnish of sliced radishes, parsley leaves, thinly-sliced cabbage, cherry tomatoes, sour cream or yogurt, paprika or cayenne pepper

Instructions

1. Heat olive oil in a large soup pot and saute yellow onions and poblano peppers in hot oil until they are tender. This will take 4-5 minutes. Add chopped garlic and saute for 1 more minute being careful not to burn the garlic. Stir chili powders, oregano and cumin to the mixture and cook for 1 more minute.
2. Add the broth and the hominy to the pan and simmer over low heat for an hour or longer. (I found that my soup was better on the second day. As it is with so many soups, the flavors were stronger.)
3. When you are ready to serve the soup, stir in the salsa, lime juice and salt. Garnish the soup with sliced cabbage, sour cream or yogurt, radishes, cherry tomatoes, parsley or cilantro and a sprinkling of paprika (or cayenne). Enjoy.