Banana Cupcakes with Peanut Butter Frosting

We made these from a Bon Appetit recipe this past Monday and think they're pretty yummy.

Ingredients

cupcakes

1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk

frosting

1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature (don't melt too much - if you do, refrigerate overnight)
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)

Preparation

CUPCAKES

1. Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
2. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
3. Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

FROSTING

1. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

kahlua chocolate chip cookies

My friend Dylan made these and they were so good I asked for the recipe. Because I am a cookie snob, I adapted the recipe.

The kahlua gives the cookie a bolder, darker taste. Yarm.

1 cup butter, softened
3/4 cup white sugar
1 cup brown sugar, packed
2 eggs
2 teaspoons kahlua
3 cups all-purpose flour
1/2 tablespoon baking soda
3/4 teaspoon salt
1 teaspoon lemon zest if'n you desire
chocolate chips as you desire
sliced or chopped almonds as you desire
dried cranberries if'n you desire

cream the sugars and the butter.
stir in the eggs, kahlua and zest.
fold in flour, salt, soda, chips and extras 'til they are just barely mixed in.
(do not overmix)
preheat oven to 350 degrees F.
bake about 10 minutes.

French Onion Soup

French Onion Soup Recipe (Serves 4-6)

Ingredients

4 large red onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
6 cloves garlic, minced
8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup of dry vermouth or dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Directions

1. In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2. Add garlic to a large soup pot and sauté for 1 minute. Transfer onions into the pot. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3. Meanwhile, cut several slices of an artisan French bread and top with the cheese. Put in the oven on a baking sheet. Broil for 5 minutes or so. Once the soup is done, add these croutons to your soup.