Tahina Molasses Cake

• 12 tablespoons unsalted butter, cut into chunks

• 1 1/2 cups (12 ounces) unsulphured dark or unsulphured blackstrap molasses * (see Note below)

• 3/4 cup brown sugar

• 1/3 cup white sugar

• 3 1/4 cups all-purpose flour

• 1/2 teaspoon fine salt

• 2 1/2 teaspoons baking soda

• 2 teaspoons espresso powder

• 1 teaspoon vanilla

• 2 large eggs, beaten

• 1 1/2 cups whole milk

STEPS:

1. Heat the oven to 350°F. Lightly butter or grease a 10-inch springform cake pan.

2. Place the chunks of butter in a 2-quart saucepan set over medium heat. Pour in the molasses and whisk in the brown sugar and white sugar. Whisk as the butter melts. When the butter has melted and is completely liquid, and the sugar has dissolved and is no longer grainy, give it a final stir and turn off the heat. Set the pan aside to cool. (The molasses will look slightly separated from the melted fat; they won't be smoothly combined.)

3. Use a clean dry whisk to combine the flour, salt, baking soda, ginger, cinnamon and espresso powder in a large bowl. (The espresso powder is optional; it will lend one more dimension of flavor to your cake.)

4. Whisk the vanilla, eggs, and milk into the saucepan with the molasses and melted butter. When it is completely combined, pour this liquid slowly into the bowl of dry ingredients. Whisk thoroughly to combine, making sure there are no lumps.

5. Fold in 1 cup of tahina with 3/4 cup of batter. Set aside.

6. Pour the thick batter into the prepared pan. Add in mixed tahina/batter mixture down the center of the batter in the pan.

7. Bake at 350°F for 45 to 50 minutes or until a tester inserted in the center of the cake comes out clean. Let cool for 20 or 30 minutes, then run a thin, flexible knife around the inside of the pan to help the cakes edges release. Remove the cake from the pan and let it cool completely on a cooling rack before icing.

Demi's Moist Banana Bread

WHAT YOU’LL NEED:

• 1 cup almond flour

• 1 cup all purpose flour

• 1/2 stick of butter

• 1 egg

• 1 TSP vanilla

• 1/2 cup (or 1 cup to be sweeter) medium brown sugar

• 1 TSP Baking soda

• 1 TSP cinnamon

• 2 very brown and ripe banana

• 5.3 oz container of flavored Chobani yogurt

• up to 1 cup of a combination of toppings. When using fruit or chocolate chips, toss in a little bit of all purpose flour to coat first. This helps the ingredients stay suspended in the batter rather than sinking to the bottom.

  • Examples:

    • 1/2 cup mini chocolate chips + 1/2 cup frozen blueberries

    • 1 cup of toasted coconut + toasted almond slivers

STEPS:

1. Pre-heat oven to 350

2. Mix the wet ingredients including banana into a bowl

3. Sift the dry ingredients over the top of the wet ingredients

4. Mix well together

5. Add “toppings” into batter and fold

6. Take a standard loaf pan, and use cooking spray or butter to cover the inside of the pan with a thin layer

7. Cut a piece of parchment about 6 inches wide and 10 inches long to line horizontally across the width of the pan (the parchment should reach over the sides intentionally, and just line the middle of the pan across the width). This will help you lift the banana bread out of the pan when it’s done cooking…

8. Pour the batter into the greased, lined pan

9. Put in the center of the oven for 55 minutes

10. When done, take it out of the oven, and use the parchment paper to carefully lift the banana bread out of the pan and onto a cooling rack or a cutting board to rest

11. Rest the bread until it cools before slicing

12. Bread will keep very well for up to 5 days in an air tight container at room temperature.

Kishk and Baby Kale Frittata

Frittatas are always a great breakfast or brunch option, especially when shared with friends or family. This recipe has a bit of a twist, using primarily egg whites, kishk and baby kale. Kishk is not commonly found in super markets but can easily be substituted with cooked bulgur.

TIME: 10 minutes

SERVES: 2 

What you'll need:

• 1 cup of eggwhites + 1 whole egg
• 1 small handful of baby kale
• 3/4 cup hydrated kishk (or cooked bulgur)
• Salt & pepper to taste
• 2 tbl butter

1. Preheat oven to 375°
2. Soak kishk under boiling water for few minutes. Drain and set aside.
3. Heat 9" cast iron or oven proof pan over medium heat with 1 tbl butter
4. Brown the hydrated kishk until nice and golden
5. Pour in eggs and add kale
6. Season with salt and pepper
7. Dot 1 tbl butter on top of mixture and place in oven
8. Cook 10 minutes or until cooked through

Portuguese Baked Eggs

Shakshuka is one of my favorite crowd pleasers. Why? It's a one pan wonder, cooks quickly and is quite the stunner on the table. Everyone gets to dig in together and it makes for a nice centered conversation piece. This Portuguese spin on baked eggs really just reflects a different use of spices than the traditional Middle Eastern version. It is slightly smokier, a bit spicy and has a nice bite at the end from the Manchego that is shaved on top upon serving.

Here's what you'll need:

1 12 in cast iron or oven proof pan

6 small eggs (4 if they are large)

1 28 ounce can of  Marzano Crushed Tomato

2 roasted red peppers- julienne

1 small brown onion- julienne

4 large garlic cloves- minced

1 tsp smoked paprika

1 1/2 tsp chili powder

1/2 tsp cayenne (or more if you like it hot!)

1/4 cup fresh basil

Manchego cheese for shaving

Olive oil

Salt

Cracked black pepper

1. Heat oven to 350 degrees.

2. Heat your cast iron or oven proof pan on the stove at medium heat. Add a tablespoon of olive oil and allow it to cover the pan.

3. Once hot, add your julienne onions and let sweat until translucent and slightly turning brown on the edges. Add a dash of salt to help them sweat!

4. Add the chili powder, paprika and cayenne to the onions and allow the oil to cook the spices for just another minute or so.

4. Add the chopped garlic and let toast just until golden brown. Once it's a little golden that's your cue it's done and on the brink of burning.

5. Add the roasted peppers, can of crushed tomatoes and let stew for 10 minutes until sauce thickens.

6. Break an egg into a separate small bowl. Be sure to take out any bits of shell just in case.

7. With your cooking spoon, make a little saucer hole in your thickened tomato sauce. Take your bowl with your raw egg and carefully drop your egg into the hole.

8. Repeat with remaining eggs.

9. Place into your 350 degree oven on the top rack and let broil until egg whites are firmed but yolks are still runny. This usually takes about 8-11 minutes.

10. Remove from oven and top with torn or chopped basil. Finish with shredded Manchego cheese or Pecorino Romano.

Serve with warm pita or crusty bread.