5 Recipes to Help You Through Quarantine

5 Recipes to Help You Through Quarantine

Caroline Linton

  1. Homemade Peanut Butter Cups
    1. Ingredients
      1. 1 (11.5 ounce) package milk chocolate chips or dark chocolate chips
      2. 1 cup peanut butter
      3. 1/4 teaspoon salt
      4. 1/2 cup confectioners’ sugar
    2. Trim 12 paper muffin cup liners to half of their height.
    3. Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
    4. In a small bowl, mix together peanut butter, confectioners’ sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
    5. Cool in the refrigerator util firm. Serve with sea salt on top



  1. “Beatty’s” Chocolate Cake
    1. Ingredients
      1. 1¾ cups all-purpose flour
      2. 2 cups sugar
      3. ¾ cups good cocoa powder, such as Valrhona
      4. 2 teaspoons baking soda
      5. 1 teaspoon baking powder
      6. 1 teaspoon kosher salt
      7. 1 cup buttermilk, shaken
      8. ½ cup vegetable oil
      9. 2 extra-large eggs, at room temperature
      10. 1 teaspoon pure vanilla extract
      11. 1 cup freshly brewed hot coffee
      12. Chocolate Buttercream Frosting (recipe follows)
    2. Preheat the oven to 350 degrees. Butter two 8-inch round cake pans.  Line with parchment paper, then butter and flour the pans.
    3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones.  With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry;  the top will sink a little in the center.)
    4. Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.
    5. Chocolate Buttercream Frosting:
      1. 6 ounces good semisweet chocolate, such as Valrhona (see note)
      2. ½ pound (2 sticks) unsalted butter, at room temperature
      3. 1 extra-large egg yolk, at room temperature
      4. 1 teaspoon pure vanilla extract
      5. 1¼ cups sifted confectioners’ sugar
      6. 1 tablespoon instant coffee granules, such as Nescafe
      7. Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.
    6. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip!  Spread immediately on the cooled cake.
      1. https://barefootcontessa.com/recipes/beattys-chocolate-cake


  1. Banana Muffins
    1. Ingredients
      1. 3 cups all-purpose flour
      2. 2 cups sugar
      3. 2 teaspoons baking powder
      4. 1 teaspoon baking soda
      5. 1/2 teaspoon salt
      6. 1/2 pound unsalted butter, melted and cooled
      7. 2 extra-large eggs
      8. 3/4 cup whole milk
      9. 2 teaspoons pure vanilla extract
      10. 1 cup mashed ripe bananas (2 bananas)
      11. 1 cup medium-diced ripe bananas (1 banana)
      12. 1 cup small-diced walnuts
      13. 1 cup granola
      14. 1 cup sweetened shredded coconut
        1. Dried banana chips, chocolate chips, granola, or shredded coconut, optional
    2. Preheat the oven to 350 degrees F.
    3. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.
    4. Fold the diced bananas, walnuts, granola, chocolate chips, and coconut into the batter (OPTIONAL). Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
      1. https://www.foodnetwork.com/recipes/ina-garten/banana-crunch-muffins-recipe-1915829


  1. Chocolate Banana Pie
      1. Ingredients
        1. For the crust:
        2. 2 cups graham cracker crumbs (10 to 12 crackers)
        3. 1/4 cup sugar
        4. 6 tablespoons (3/4 stick) unsalted butter, melted
      2. For the chocolate filling:
        1. 3/4 cup sugar
        2. 5 extra-large egg yolks
        3. 1/3 cup cornstarch
        4. 1 teaspoon kosher salt
        5. 4 cups whole milk, scalded
        6. 7 ounces bittersweet chocolate, chopped
        7. 2 tablespoons unsalted butter, diced
        8. 1 tablespoon coffee liqueur
        9. 1 teaspoon instant coffee powder


  • For the decoration:


      1. 2 large bananas, sliced
      2. 1 cup cold heavy cream
      3. 1 tablespoon sugar
      4. 1 teaspoon pure vanilla extract
      5. Milk chocolate, for garnish
    1. Preheat the oven to 350 degrees.
    2. For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
    3. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
    4. Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
    5. When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
    6. Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve.
      1. https://www.foodnetwork.com/recipes/ina-garten/chocolate-banana-cream-pie-3769824


  1. Chocolate Churro Dip    
    1. Ingredients
      1. 1 can refrigerated biscuit dough
      2. 4 tbsp. unsalted butter, melted
      3. 1½ c. cinnamon-sugar
      4. 2 c. Nutella (chocolate-hazelnut spread
    2. Preheat oven to 350 degrees F. Grease an oven-safe 10” skillet with cooking spray.
    3. Cut each biscuit in half and roll halves into balls. Dunk each ball in melted butter then roll in cinnamon-sugar. Place around the perimeter of skillet to form a ring. The biscuit pieces should be touching!
    4. Dollop Nutella into the center of the biscuits. Bake until biscuits are golden and cooked through, about 25 minutes. Let rest for 10 minutes before serving. Serve warm.
      1. https://food.theffeed.com/2019/03/20/chocolate-churro-dip/