I will just say, that I love this banana bread, with a hint of sweetness and a crunch of poppy seeds on the tongue.
Are there many things better than a perfectly fudgy brownie, when you are craving chocolate? There is a place for a cake-like brownie, or a flavored one (mint and chocolate, I can’t forsake you…), or the kind that you is so dense with chocolate that you need to take a nap after (the Barefoot Contessa’s outrageous brownies top this category). But it is key to have a go-to basic recipe: the perfect balance between cake and fudge in texture, with a top that shatters slightly under the teeth and freezes beautifully.
White Bean Hummus
adapted from Orangette3 garlic cloves One 15-ounce can of white beans–drained and rinsed 2 lemons, juiced 1/2 cup tahini 1 teaspoon salt (I use Jane’s Crazy Mixed-Up Salt–because it rocks) 1 teaspoon cumin (or more or less) ground pepper, to taste red pepper flakes, to taste water
These may look deceptively simple, and possibly even basic, but they got rave reviews from all tasters this weekend. I’ve made a version of these bars before from Karen DeMasco’s book, The Craft of Baking, but they were much more buttery and shortbread-like. This version is lighter. The recipe called for jam, but I was all out and had a quart of fresh strawberries, so I roasted them with raw sugar and a pinch of salt. The kitchen smelled amazing and the fruit gets jammy and dark-edged. Mixed with more raw sugar, they make a much better substitute for jam. They have a deep roasted flavor and I think using fresh fruit is the key to making these bars great. The dough seemed too crumbly to hold together at first, but press it carefully into the pan, and once they cool, I recommend refrigerating them overnight. Once they have chilled, they hold together perfectly.