RECIPES

things I EAT that I MAKE

banana bread

sweet / bread / chocolate

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orange cardamom cinnamon rolls

sweet / breakfast / worth the effort

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white bean hummus

savory / secret recipe

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bloody mary mix

savory / spicy / secret recipe

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farm ranch

dressing / secret recipe

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banana bread

ingredients

  • 3 ripe bananas, mashed
  • 113 g unsalted butter
  • 2 large eggs, room temperature
  • 105 g granulated sugar
  • 118 g packed light brown sugar
  • 270 g all-purpose flour
  • 130 g sour cream
  • 125 g semi-sweet chocolate chips
  • 2 tsp vanilla extract
  • 6 g baking soda
  • 1/4 tsp salt

350°F / 9×5 loaf pan

banana bread

instructions

  1. Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan.
  2. Mash the bananas until mostly smooth.
  3. Melt the butter and let it cool slightly.
  4. Whisk the butter with the granulated sugar and brown sugar.
  5. Add the eggs, vanilla, sour cream and mashed bananas.
  6. In a separate bowl, whisk together the flour, baking soda and salt.
  7. Fold the dry ingredients into the wet ingredients until just combined.
  8. Fold in the chocolate chips.
  9. Pour into the prepared loaf pan.
  10. Bake for about 45 minutes, or until a toothpick comes out with a few moist crumbs.
  11. Cool in the pan for about 15 minutes before removing.

better slightly underdone than dry imo

orange cardamom cinnamon rolls

dough

  • 420–450 g all-purpose flour
  • 10 g instant yeast
  • 1 tsp salt
  • 50 g granulated sugar
  • 1/4 tsp ground cardamom
  • 60 g whole-milk yogurt
  • 240 ml whole milk
  • 1 large egg, room temperature
  • 113 g unsalted butter
  • 1/2 tbsp orange zest
  • 1/2 tsp vanilla extract
  • 1/8 tsp orange extract, optional

filling

  • 56 g softened unsalted butter
  • 100 g light brown sugar
  • 1 tbsp cinnamon
  • 1/2 tbsp orange zest
  • 1 tsp cardamom
  • pinch of salt

glaze

  • 120 g confectioners sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp orange extract, optional

adapted from Baking Is Therapy

orange cardamom cinnamon rolls

instructions

  1. Whisk 420 g flour with the yeast, salt, sugar and cardamom.
  2. Warm the milk, butter and yogurt together until the butter melts and the mixture is warm but not hot.
  3. Add the warm mixture to the dry ingredients with the egg, vanilla, orange zest and orange extract if using.
  4. Mix until a sticky dough forms.
  5. Knead for about 3–5 minutes, adding only enough extra flour to make the dough manageable.
  6. Place in a lightly greased bowl and let rise until doubled, about 1–1 1/2 hours.
  7. Mix the filling ingredients into a soft paste.
  8. Roll the dough into roughly a 16×10-inch rectangle.
  9. Spread the filling evenly over the dough.
  10. Roll tightly from the long side and cut into rolls.
  11. Arrange in a greased 9×13-inch baking dish.
  12. Cover and let rise again for about 45–60 minutes.
  13. Preheat oven to 350°F.
  14. Bake about 25–30 minutes until lightly golden.
  15. Whisk together the glaze ingredients.
  16. Drizzle over the rolls while warm.

white bean hummus

ingredients

  • 2 cans white beans, rinsed and drained
  • 1/3 cup olive oil, plus more for serving
  • 3 tbsp tahini
  • 2 tbsp finely diced onion
  • 2 cloves garlic, sliced
  • zest and juice of 1/2 lemon
  • 1 tsp fresh rosemary, chopped
  • pinch of cayenne pepper
  • 1 tsp Italian or Mediterranean seasoning blend
  • black pepper to taste
  • salt to taste
  • Tabasco to taste

best hummus

white bean hummus

instructions

  1. Add everything except the beans to a food processor or blender.
  2. Blend briefly to combine.
  3. Add the drained white beans.
  4. Blend until very smooth.
  5. Add a little water or more olive oil if it is too thick.
  6. Taste and adjust salt, pepper, lemon and Tabasco.
  7. Serve with olive oil drizzled over the top.

bloody mary mix

roasted vegetables

  • 1/2 stalk celery
  • 1 red bell pepper
  • 1/2 green bell pepper
  • 1/2 red onion
  • 1/2 white or yellow onion
  • 1 small carrot
  • about 1 bulb garlic
  • 1 tbsp black peppercorns
  • olive oil + salt for roasting

mix

  • 6 tbsp Worcestershire sauce
  • 2 1/2 tbsp hot sauce
  • 3 tbsp chili garlic sauce
  • 6 tbsp olive brine
  • 4 tbsp prepared horseradish
  • 6 tbsp lemon juice
  • 6 tbsp lime juice
  • 3 tbsp pickle juice
  • 3 tbsp extra-virgin olive oil
  • tomato juice, as needed

magic potion

bloody mary mix

instructions

  1. Preheat oven to 400°F.
  2. Roughly dice the celery, peppers, onions, carrot and garlic.
  3. Coat lightly with olive oil and season with salt.
  4. Roast until softened and lightly charred.
  5. Combine Worcestershire, hot sauce, chili garlic sauce, olive brine, horseradish, lemon juice, lime juice, pickle juice and EVOO.
  6. Add the roasted vegetables and peppercorns to a blender with some of the liquid mixture.
  7. Blend until completely smooth.
  8. Combine with the remaining liquid mixture.
  9. Add tomato juice until the flavor and consistency are where you want them.
  10. Blend again if needed.
  11. Chill thoroughly.
  12. Taste and adjust citrus, horseradish, salt and heat.

good 4 hangover cure

farm ranch

ingredients

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 3 tbsp buttermilk
  • 1/3 cup heavy cream
  • 1 tsp fresh mint, finely chopped
  • 1 tsp fresh tarragon, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 1/2 tbsp green onion, finely chopped
  • small pinch red pepper flakes
  • 1/4 tsp lemon zest
  • 1 tsp granulated garlic
  • 1 tsp apple cider vinegar
  • 2 tsp Mediterranean seasoning blend
  • 1/2 tsp pepper seasoning blend
  • about 1/2–1 tsp salt, to taste
  • about 1/2 tsp cracked black pepper

yum

farm ranch

instructions

  1. Add sour cream, mayonnaise, buttermilk and cream to a bowl.
  2. Whisk until completely smooth.
  3. Add mint, tarragon, dill, chives and green onion.
  4. Add red pepper flakes, lemon zest, garlic, vinegar and seasonings.
  5. Whisk thoroughly.
  6. Taste and adjust salt and pepper.
  7. Add a little more buttermilk if you want it thinner.
  8. Cover and refrigerate for at least 30 minutes before serving.

probably even better after a few hours in the fridge