This recipe for banana muffins comes from the same Thomas Keller cookbook, Bouchon Bakery, that I’ve been making a lot of baked goods from. The recipe is pretty exact but not very difficult and if you follow it step by step, you will be sure to have great results.
Keller suggests resting the batter overnight. This allows the flour to hydrate, or absorb the liquid which results in an extra moist muffin. This is also a great idea because you can make the batter the night before and it will be ready to pop in the oven in the morning.
This quick bread comes together easily and includes one of my favorite foods, apples. I got the idea from a blog that I visit often and it’s a recipe from her great grandmother which I figured was a good sign. I tweaked it a little by adding some buckwheat flour for extra nuttiness and using olive oil instead of canola. I also reduced the amount of sugar for a little less sweetness.
The end result is a recipe that is great to have on hand because it comes together so quickly and with mostly pantry staples. It’s also easy to swap ingredients like using only regular flour if you don’t have any buckwheat flour in your pantry.
As soon as we got Thomas Keller’s new Bouchon Bakery cookbook, I knew I had to bake something from it immediately. The recipes are very accessible for a home cook but just a touch more complicated than what I’m used to baking. I followed this recipe exactly and couldn’t have been happier with the results.
Financiers are one of the classic petit-four cakes. They have moist centers and crispy edges and while they’re best eaten the day that they’re made, they can also hold up a few days as long as they’re covered. While typically baked in individual financier molds, I used what I had on had which were these mini-muffin pans.
This recipe is much more precise than my usual measurements and directions but when it comes to precision, I trust Thomas Keller and it paid off. For baking more complicated recipes, it’s always worth measuring by weight with a scale rather than measuring cups and spoons.
I saw these great plums at the farmers market last Sunday and I knew I had to make something with them. I was having some family over for lunch that day and was trying to be a little ambitious to make lunch and a dessert all before 1 pm. My plan was to make a simple pastry crust, top it with pastry cream and add the sliced plums once it was cool. It seemed easy in my mind! However, the pastry cream requires a lot of attention and I happened to be in the middle of some important steps once people starting arriving and it didn’t quite turn out. So we just ate the tart shell with the plums which was delicious but not quite what I intended. Both the tart shell and the pastry cream can be made ahead of time but of course that requires a little more planning. I made the tart again, later in the week when I didn’t have a bunch of things going on at once, and these are the end results.
My boyfriend started a new job today and I wanted to make him a treat to celebrate. This olive oil cake is a great everyday cake that’s really simple to make. It’s not too sweet and would pair really well with fresh whipped cream or honey. The outside is nice and crunchy with a soft, moist center. It’s also a recipe that lends itself well to lots of tweaking. Nuts or fruit would be a great addition.