Recipe: Maple Banana Bread

Take a break from binge watching the news, organizing your closets, virtual deep breathing classes and take a short (social distancing) walk into the kitchen and have a little Bake Sesh ....... mmmkay?

Here’s my latest At Home Kitchen Project - Maple Banana Bread! ⁣ ⁣ This traditional Banana bread recipe got a cozy Canadiana makeover with the addition of dark maple syrup. ⁣ ⁣ ⁣

Happy Baking Friends and comment below or message me with any questions xoxox⁣ ⁣

Maple Banana Bread

Prep Time: 20 minutes
Bake Time: 60 minutes
Total Time: 1hr 20 minutes
Serves: Makes one 8½x4½" loaf
Author: Mary Mammoliti | Kitchen Confession 

Mary’s hand holding a half eaten slice of Maple Banana Bread

INGREDIENTS

• 1½ cups all-purpose flour

• 1¼ teaspoons baking soda

• ¾ teaspoon kosher salt

• ⅓ cup sour cream

• ¼ cup unsalted butter, room temperature

• 1 cup (packed) dark brown sugar

• 2 large eggs

• 3 large ripe bananas, mashed

• 2 tablespoons pure dark maple syrup

• ½ cup chopped walnuts (optional)

• Nonstick baking oil spray

INSTRUCTIONS 

1. Preheat oven to 350°. Lightly spray an 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving enough on either side to life the load out. In a small bowl whisk flour, baking soda, and salt to combine, set aside.

2. In the bowl of a stand mixer or if using a hand mixer a large bowl, beat brown sugar, sour cream, and butter until light and fluffy, approximately 3-4 minutes. Add the maple syrup and one egg at a time, mixing to combine after each egg.

3. Reduce the speed to low on your mixer, slowly add the flour mixture, and mix to form

4. A smooth batter. Add bananas and mix until combined. Fold in walnuts, if using. Pour batter into the prepared pan and smooth the top. 

5. Bake the banana bread for 60–65 minutes or until a toothpick inserted into the center comes out clean.

6. Transfer the pan to a wire rack and let it cool in the pan for 30 minutes to 1 hour. Remove from the pan and get slicing.

Baked Maple Banana Bread in the loaf pan with two slices on a plate to the right of the loaf

I’ve also been using Kana pre-cut parchment paper for almost 2 months (swipe left to see) and you know I like to try the products before I recommend them and I can’t stop singing the praises of this product and brand! Pre-cut sheets to fit your cake pans, baking sheets (all sizes) and air fryer! They’re environmentally friendly and coated with natural silicone. The finish eliminates any need for greasing your pans, which means less mess, and less cleanup!⁣ ⁣ These pre-cut sheets are made from wood pulp sourced exclusively from sustainably managed forests, are compostable and biodegradable.⁣ ⁣ Packaging: 50% recycled paper and 50% wood pulp sourced from sustainably managed forests.

A loaf pan lined with parchment paper with a whisk and the open package of Kana paper

Several packages of pre-cut parchment paper of various sizes

Recipe: Crispy Baked Chicken Wings

Dinner inspo COMIN’ IN HOT! Right out of the oven and onto your plate - Crispy Baked Chicken Wings with a side of spicy Portugallo Sauce, veg and a little ranch dipping sauce.

These are the crispiest baked chicken wings you will ever try!!!

WARNING - You’re going to want to make a pit stop on the way home and pick up the ingredients.

Crispy Baked Chicken Wings

Prep Time: 5 minutes 
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Author: Mary Mammoliti / Kitchen Confession 

INGREDIENTS

• 2 lbs chicken wings (tips removed, separated into winglets and drumlets)

• 1 tablespoon baking powder

• 2 tablespoons paprika

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 1 teaspoon kosher salt

DIPPING SAUCE (Optional)

• Hot wing sauce

• BBQ sauce 

• Ranch Dressing

INSTRUCTIONS

1. Preheat oven to 450 degrees F convection bake setting.

2. Line a baking sheet with aluminum foil and top with a sheet of parchment paper.

3. In a small bowl combine baking powder, paprika, garlic powder, and pepper. 

4. Do not miss this step - Dry chicken wings with a paper towel to remove moisture.

5. Place the wings in a large bowl and sprinkle the baking powder seasoning over the wings. Toss until all wings are evenly covered. 

6. Place the seasoned chicken wings on the baking sheet leaving space between the wings.

7. Reduce oven to 425 degrees F and place the baking sheet in the oven and bake wings for 30 - 40 minutes until crispy. NOTE: I found the 40 minute worked perfectly in my oven, check your wings at 30 minutes the first time making them and increase to 40 if needed.

8. Let the wings rest for 5 minutes season with salt and Enjoy!

What makes these so extra crunchy:

• Baking powder helps in getting that golden colour and crispy skin.

• Drying the chicken wings with a paper towel before tossing in baking powder removes moisture.  

• Always salt the wings after baking. Salt draws out moisture and inhibits the crunch factor.

• Use the Convection Bake mode on your oven if you have it. This helps with crisping and also removing moisture from the wings.

• DO NOT USE BAKING SODA. It’s not the same and is not interchangeable with baking powder.

Recipe: One Pot Chicken And Rice

Get ready for a flavour explosion! Cajun-inspired Chicken thighs cooked on top of spicy rice and beans, and this all happens in one pot! 

……… Mic Drop

Round white bowl with rice and beans topped with two chicken thighs. A couple chili peppers to the side of the bowl with a fork and spoon.

ONE POT CHICKEN AND RICE

Prep Time: 10 minutes 
Cook Time: 45 minutes 
Total Time: 55 minutes 
Serves: 4
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS

MARINADE:

• 1 tsp sea salt

• 1 tsp garlic powder

• 1 1/2 tsp paprika

• 1/2 tsp pepper

• 1/2 tsp dried ground onion

• 1/2 tsp cayenne pepper

• 1/2 tsp oregano

• 1/4 tsp red pepper flakes

• 1 tsp lemon juice

• Drizzle enough olive oil over the spices to make a wet paste

REST OF DISH:

• 2 Tbsp Olive oil

• 1/4 cup diced pancetta

• 4 bone-in skin on chicken thighs

• 1 medium yellow onion diced

• 1 jalapeno pepper seeded and diced

• 2 celery stalks diced

• 1/2 tsp dried oregano

• 1 tsp dried parsley

• pinch of red pepper flakes

• salt and pepper to taste

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed

• 1 cup DRY long-grain rice, rinsed

• 2 1/4 cup chicken stock or broth

• Minced fresh parsley for garnish

INSTRUCTIONS

1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

2. Preheat oven to 350 degrees F.

3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown dices pancetta, then transfer to a plate. 3 min

4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

5. Transfer chicken to plate with the pancetta.

6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.

7. Add parsley, oregano, red pepper flakes, tomato paste, salt, pepper and stir.

8. Add rice, red kidney beans and chicken stock, stir to combine, and let simmer for 1 minute.

9. Nestle chicken thighs and pancettta on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, remove from heat, then cover.

10. Bake at 350 degrees F for 35 minutes (covered).

11. Remove the lid and bake another 10-15 minutes, until liquid is absorbed into the rice.

12. Garnish with chopped fresh parsley and serve!

Recipe: Neiman Marcus Cookie Recipe

I haven’t herd of Neiman Marcus Cookies until I stumbled across a recipe online and boy am I happy I did! Let me start by saying this recipes is not a KC original recipe and I haven’t the slightest idea as to where it originated, but this recipe developer was a genius! 

This cookie is decadent with a crunch factor yet soft and chewy with loads of texture, and the semi sweet chocolate takes the whole experience to the next level of cookie perfection! 

This buttery sweet cookie extravaganza is the perfect Friday Treat. Heck add it to Saturday’s breakfast table, take it to go while running errands. No judgment here. Eat it all day every day. Don’t worry about running out of cookies because this recipe makes 4 dozen cookies! 

Whoot! Whoot! (Cue Marching Band) 

I don’t think I’ve been this excited since I discovered you could sip your coffee through a Tim Tam

Neiman Marcus Cookie Recipe

PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4 dozen 

INGREDIENTS

2 cups unsalted butter

2 cups granulated sugar

4 large eggs, beaten

2 teaspoons vanilla extract

4 cups all-purpose flour (spooned and leveled)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

5 cups old-fashioned rolled oats

24 ounces bittersweet chocolate chips (such as Ghirardelli 60% cacao)

8 ounces Hershey's chocolate bars, broken into chunks

3 cups very roughly chopped walnuts, pecans, or a combination

DIRECTIONS

1. In a large bowl, beat together the butter and sugar with an electric mixer until lightened in color and texture, about 3 minutes. Add eggs and vanilla and beat until combined.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Add the oats and stir to combine. Then stir in the chocolate chips, Hershey's bars, and nuts.

3. To bake, preheat the oven to 375°F. Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets. Bake for six to nine minutes, until tops are just golden and cookies are still soft. On the off chance there are any cookies left once they're cool enough to handle, cool them completely on racks before storing in an airtight container for up to a couple of days.

TIP: To freeze dough balls, place in the freezer on parchment-lined baking sheets until solid, then bag by the dozen, save for up to a month. Add one to two minutes to the cooking time when baking from frozen.

Recipe: Breakfast Hash in 30 Minutes!

I thought I would bring you a little BREAKFAST HASH on this gorgeous sunny morning. Not only does it taste fantastic, this nutrient packed meal clocks in at 30 minutes total cook time! Oh YAAAASSSSSSS! AND don’t forget to include this simple and easy meal to your weekly meal prep recipe box. This recipe should take centre stage on every brunch table, and serve it directly from the baking sheet - family style. Honestly, this quick and simple meal will tantalize your tastebuds, warm your belly, and have you dancing all the way to the kitchen sink when you're done. It's THAT GOOD! 

This dish surpassed all EGG-spectations!  I'm curious, do you hate or love eggs? Sunny side up or scrambled? Comment below and let me know what makes you egg-static about eggs. You all know how much I love a good pun :) 

Photo Description: 1 Pan dinner-large rimmed baking sheet filled with diced sweet potatoes, red bell pepper, broccoli florets, sweet corn, black beans and 6 single sunny side up eggs baked on top of the veggies

Breakfast Hash

PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
SERVES: 3 large or 6 small
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

2 medium sweet potatoes, peeled and diced (Read Tips below for size)
1 head of broccoli, florets
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive Oil, to coat the sheet pan
6 large eggs

DIRECTIONS

• Adjust your oven rack in the middle of the oven and heat to 425°F. With a little olive oil lightly coat a rimmed baking sheet.

• Place the sweet potatoes, broccoli florets, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the 3 tablespoons olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.

• Bake for 15 to 18 minutes stirring halfway through, until the sweet potatoes are tender. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.

• Return the pan to the oven and bake 7 to 9 minutes, or until the egg whites have set.

• Enjoy!

TIPS: 

You can enjoy this dish immediately or portion it out into your to-go containers and pack it up and you have breakfast for the week. 

When chopping your veggies, try and cut them to bite size pieces and keep them roughly the same size to ensure even cooking throughout your dish. 

To make this dish even easier, buy pre-cut vegetables from you local grocery store and cut back even more on your prep time.

The olive oil can be substituted out for avocado oil or grape seed oil if you prefer. 

Leftovers can be stored in an airtight container and refrigerated for up to 5 days.