This is my first recipe from the Magnolia Table Vol. 2 cookbook by Joanna Gaines. It was honestly, pretty difficult to master. Especially for someone like me who isn't much of a baker. Below is the recipe, instructions, and details of my demise.
1. In a small saucepan, whisk together the granulated sugar and eggs until well blended. Cook over low heat, whisking constantly. until the mixture reaches 160°F and coats the back of a metal spoon. Remove from the heat. Add the chocolate and vanilla and stir until smooth. Set aside to cool for approximately 5 minutes.
2. In a stand mixer fitted with the paddle attachment, cream the butter on a medium-high speed until light and fluffy. Add the cooled chocolate mixture and beat on high speed until light and fluffy, about 5 minutes.
3. In another large bowl, beat the cream on medium-high speed until it begins to thicken, 3 to 4 minutes. Add the powdered sugar and beat on low speed, then gradually return to medium-high until stiff peaks form. Fold into the chocolate mixture.
4. Pour into prebaked piecrust. Refrigerate until well chilled, at least 4 hours or up to overnight.
5. Garnish with whipped cream and shaved chocolate, if desired.
6. Store, covered, in the refrigerator for 4-5 days.
I baked Joanna Gaines' banana bread from the Magnolia Table cookbook volume 1. It was so good, but here's how it went, and the recipe.
I really wanted to bake banana bread especially because we're on day 12313435348 of quarantine. And Jo's recipe has always been one I wanted to try. So here's my experience with the process and the recipe. It was super easy. I was super bored. And super hungry.
8 tablespoons salted butter (1 stick) melted
1 cup packed light brown sugar
2 large egg, beated
1 1/2 teaspoons pure vanilla extract
4-5 very ripe bananas (mashed)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped pecans (or 1/2 cup milk chocolate chips, I used chocolate chips)
1-2 tablespoons granulated sugar (as needed)
1. Preheat the over to 350°F. Spray an 8x8 inch pan with nonstick baking spray or line with parchment paper. (I used a glass pyrex and parchment paper)
2. In a stand mixer with the paddle attachment (or a large bowl with handheld mixer), beat together the butter, eggs, brown sugar, and vanilla until well blended. Add the bananas and mix until combined.
3. In a medium bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat until combined. Add the pecans (or chocolate chips).
4. Pour the batter into the prepared pan and spread evenly. Sprinkle sugar over the top. Cover the surface completely or use however much you'd like. (Note: I sprinlked more chocolate chips over the top, the recipe does not call for this, but I love me some chocolate)
5. Bake until an inserted toothpick comes out clean, 45-50 minutes. Let the bread cool slightly on a cooling rack. Slice and serve with butter.
6. When completely cooled, cover the pan with foil (or use a pyrex lid) and store at room temperature for up to 2 days.