My PIC’s pistachio cookies, just outta the oven.
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I wanted to get rid of 4 overripe bananas and not bake something overwhelmingly sweet after being completed desserted out over the last week. I significantly reduced the sugar and honey. Batter tastes sweet enough. I also only had nonfat yogurt. We’ll see how they turn out. Figured they’d make a good grab and go breakfast with some almond butter on top.
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Please report back – I have a similar glut of bananas.
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Will do!!
I really like these. Especially for a muffin made with whole wheat flour, they’re on the fluffier/lighter side - not too dense. I was careful not to overmix. Cutting the sugar and honey in half was a good level of sweetness for me - I may even cut it more next time. The bananas were really ripe and sweet and didn’t need a lot of sugar. Disclaimer that I ate it while still a bit warm so I’ll let you know if my opinion changes by tomorrow morning!
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These look amazing.
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Last sourdough bake of the year. This one is part whole wheat. Got some tools for Christmas (baker, bannetons, lame) that have helped, but still a way to go.
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The book is called mochi, cakes and bakes by Catherine Zhang.
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Love the flavor profile!
Looks like this is the coffee one. She also has a Vietnamese coffee tiramisu.
(Her japanese cheesecake is the one @Nannybakes had recommended a while back; she has a few other tres leches cakes on her blog)
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Will check it out, thanks! I didn’t know there was a blog.
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I make the small version of her Basque Cheesecake, the larger version has too much cornstarch it. I can recommend the the small version.
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I really liked these, too! My muffin tin cups are petite and evidently I overfilled them (thinking they’d stay quite flat as the headnote mentions). Oh well. They taste fantastic. I followed the recipe except for using 1% plain yogurt instead of whole. They’re so tender! I liked the cacao nibs on top and am tempted to reduce the sugar and use dark chocolate chips.
#nailedit
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So glad you liked them! We brought a bag of them on vacation with a jar of almond butter and had them in our hotel room for first breakfast. They’re very hearty without being overly heavy!
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How fun was this ? ! I tried my hand at homemade crumpets. Not exactly baking as cooked on the stovetop. I only had whole wheat flour so I must try again with AP. The dough didn’t rise as much as it should have.
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My turn for NYT’s Whole Grain Banana Yogurt Muffins. I used roasted pumpkin puree instead of bananas. I came up about 15% short in that department, and made up the difference with some pureed applesauce (very smooth) and a teaspoon of boiled cider.
These came out flat-topped as the author advised. The crumb is very tender, and with the unsweetened pumpkin puree, not too sweet. I like them.
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