CV of Justin Lang

No real recipe, just some notes:

• Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section.
• Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.
• Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry.

Ingredients:

• 1 cup all-purpose flour
• 3 Tbsp. unsweetened dutch cocoa powder
• 1 Tbsp. powdered sugar (or I used 2 Tbsp.)
• 1 1/2 cups (I used 1% milk)
• 2 large egg whites
• 1 whole egg
• 1 tsp. oil
• 3 bananas, sliced
• whipped cream
• chocolate syrup, for drizzling
• chocolate chips, for sprinkling (optional)

Directions:

In a large bowl, whisk together flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth.  (You can also do this with an electric mixer.)

Heat a large nonstick pan on medium-low heat, and grease with cooking spray. Pour 1/4 cup crepe mixture into pan, immediately the pan so that the batter spreads out thin into a large circle. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining cooking spray and crepe mixture.

To serve, spoon whipped cream into center of each crepe. Top with sliced bananas and fold each edge of crepe over filling. Drizzle with chocolate syrup and any additional toppings.  Serve warm.

Ingredients

For the dough:

• 3 1/4 cups flour, plus extra for kneading
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 2 Tbsp unsalted butter, melted
• 1/2 cup warm milk
• 1/4 cup warm water
• 2/3 cup pumpkin puree
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast

For the coating:

• 1 cup sugar
• 2 tsp cinnamon
• 3/4 stick butter, melted

For the glaze:

• 2/3 cup powdered sugar
• 2 Tbsp pure maple syrup
• 1-2 tsp milk

Directions

1. In a large bowl, whisk together the flour, salt, and spices.
2. In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.
3. Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Spray a clean bowl with cooking spray and place the dough inside.
4. Cover and let rise until doubled in size, about an hour.
5. In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).
6. Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.
7. Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.
8. Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.

Ingredients

• 1 stick (8 tablespoons) unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup chocolate chunks

Directions

1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-20 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

Ingredients

• 42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

Directions

1. Preheat oven to 275 degrees Fahrenheit. Line standard muffin tins with paper liners or grease well with non-stick baking spray. Place 1 whole cookie in the bottom of each cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Ingredients

Ingredients

Instructions

Ingredients

• 1 cup creamy peanut butter
• 2 tbsp softened butter
• 1/2 cup powdered sugar (maybe more)
• 3/4 cup brown sugar (maybe more)
• Pretzels
• 1 bag  semi-sweet chocolate chips

Directions

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer.  Add the sugars and mix to combine.  At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go.  If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar).

Use a teaspoon measure to scoop the filling.  Roll each portion into a small ball, then sandwich them between two whole pretzels.  When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Return to the tray and repeat with remaining sandwiches.  When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

Yield: 3 to 4 dozen truffles

Prep Time: 45 min + chilling time

Ingredients:

Directions:

Tips: