Double Chocolate Banana Bread

I found this on Pinterest and tweaked it a bit. 

It's become a favorite around here!

Original recipe

Double Chocolate Banana Bread

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon instant coffee

1 tablespoon cocoa powder

1 stick (1/2 cup) unsalted butter, softened 

2/3 cup sugar

1 egg

2 teaspoons pure vanilla extract

2 medium overripe bananas, mashed

1/2 cup sour cream

1 cup chocolate chips

Preheat oven to 350 degrees. 

Combine flour, baking soda, salt, instant coffee, and cocoa powder in small bowl. Whisk to combine. Set aside. 

In the bowl of an electric mixer combine the softened butter and sugar. Mix until combined and mixture is light and fluffy. 

Add egg, mashed bananas, vanilla, and sour cream. Mix until combined. 

With mixer on low speed, add dry ingredients slowly. Everything should be moistened thoroughly. I find that at this point it helps to remove the bowl from the mixer and I give it a good stir myself with a large spoon.  -This step helps to incorporate anything that's hiding at the the bottom of the bowl!-

Add the chocolate chips, stirring until just combined. 

Spread batter into a lightly greased loaf pan. 

Bake for 1 hour or until a knife inserted in center comes out clean. 

Transfer loaf pan to cooling rack for 10 minutes. 

Remove bread from pan to allow further cooling.

Enjoy!

Coconut Cookies

I'm not a fan of coconut really.

But with that being said, I do enjoy toasted coconut as opposed to raw coconut. 

And I like coconut milk and coconut scented products. 

So I saw these cookies and they looked delish so I thought I would give them a go. 

So good!

Don't worry if you don't have fleur de sel. 

It's fancy French sea salt. 

And of course mine look nothing like the cookies on the food blog where I found them. 

But they are chewy and sweet with a hint of salty. 

Coconut Cookies:

from the blog semiswede*

3 tablespoons unsalted butter
2 1/2 cups unsweetened shredded coconut
2 large eggs
2/3 cup  sugar
1 – 1 1/2 teaspoons fleur de sel for sprinkling

1. Preheat the oven to 350°F and line two baking sheets with parchment paper or Silpats. 

2. Melt the butter in a medium saucepan. Remove from heat and add the coconut. Mix well so the coconut is well-coated with the butter.

3. Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.

4. Drop the batter onto the parchment-covered baking sheets and press down gently on the mound until it is relatively flat. A teaspoon of batter works well but you can make them smaller or larger adjusting the baking time accordingly. Keep about an inch (2.5cm) of space between each cookie, more if you aren’t flattening them. Bake for 7-10 minutes until golden. Remove from the oven and immediately sprinkle the tops of each cookie with a pinch of the fleur de sel. If the cookies sit and cool too much the fleur de sel won’t stick. Slide the entire sheet of parchment with the cookies intact onto a wire cooling rack. As soon as they are cool, put them in an air-tight container.

*semiswede blog

Chocolate Chip Cookies!

Who doesn't love chocolate chip cookies?
Everyone does!

But, it's hard to find a good recipe that delivers good results.
This is the recipe that I have found works best for us.
It's a chewy cookie with a crisp edge.
There are certain things that I always do before mixing the ingredients together, though.
I think these are crucial steps in getting the best cookie in the end.

1. leave the eggs and butter out for a least 30 minutes before using...room temperature ingredients mix better.
2. do not melt the butter, but rather cream the softened butter into the sugars.
3. use real vanilla extract, not imitation extract.

4. have everything prepped and ready to go before you start mixing.
5. use GOOD chips, cheaper isn't better. 
I have found that I like Ghirardelli Semi-Sweet chocolate chips or chunks the best.     
6. use a Silpat baking sheet

Now let's get baking!

Chocolate Chip Cookies!

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons pure vanilla extract
2 eggs, room temperature
12 oz bag of Ghirardelli semi-sweet chocolate chips or chunks

Pre-heat oven to 350 degrees.

Using a whisk, combine the flour, baking soda, and salt.  Set aside.

Beat the sugar, brown sugar, and softened sticks of butter at medium speed until creamy and smooth.
You will need to scrape down the sides of the bowl a few times.

Add the eggs at low speed, one at a time.

Then add the vanilla.
Mix until all ingredients are incorporated.
Do another scrape down the sides if you need to.

Add the chips and mix on low until all swirled in.

Lay a Silpat (or parchment paper) on an ungreased cookie sheet.
Using a medium ice cream scoop, drop onto sheet with plenty of space between cookies.  

These yummies need room to spread out!

Bake for 8 minutes.
Always check the cookies during the baking process because no two ovens bake the same.

You want a nice gooey center with a crisp edge.

Total cookie heaven!


 

Peanut Butter and Chocolate Oat Bites

Keep the oven off for this one!
This is an uber easy no bake cookie/bar/scrumptious bite or whatever you want to call it!

Peanut Butter and Chocolate Oat Bites:

3/4 cup unsalted butter (1 1/2 sticks)
1/2 cup light brown sugar
1 teaspoon vanilla
3 cups rolled oats
1 cup semi sweet chocolate chips
2/3 cup creamy peanut butter


In a medium saucepan, melt the butter over medium low heat.

Add in the brown sugar and vanilla.
Mix to combine with butter.

Add in the rolled oats stirring to combine all of that deliciousness.

Cook the oak mixture over medium low heat for 4 minutes.

While the oats are cooking, combine the chocolate chips and peanut butter into a microwavable bowl and melt in microwave. This should take about 1 minute 30 seconds.
Sorry for these crappy iPhone pics...my good camera died mid-oats.

O.M.G.

Lightly grease a square 8x8 pan.

Press 3/4 of the oat mixture into the bottom of the pan.

Pour the melted chocolate/peanut butter over the oats.

Try not to drool into it.

Take the remaining oat mixture and crumble it over the top.

Refrigerate the bars for at least 3 hours.

Cut them into cute little squares.

Don't tell the kid you live with that claims she doesn't like peanut butter that these contain peanut butter and give her one anyway.

Smiles all around!

Cracker Candy

In honor of one of my bestest girlfriends Sue, today I'm posting her cracker candy recipe.  I got it from her in 2006 and make it every single Christmas.  It's super simple with super yummy ingredients.  Sugar, butter, peanut butter chips, chocolate chips.  How can you go wrong, I say!   

Sue's Cracker Candy:
Sue Lauricella 2006     

Saltine Crackers - enough to cover a large baking sheet
1 cup sugar
1 cup unsalted butter = two sticks
8 ounces peanut butter chips
10 ounces mini chocolate chips

Preheat oven to 350 degrees.

Line a baking sheet with tin foil and line up your saltine crackers in a neat and orderly fashion. 
I must admit that the saltines that I had when I made this all looked like they had been run over by a truck.  It was rather difficult to find whole crackers!  So, please pardon my haphazard cracker arrangement...

In a medium saucepan over medium high heat, place the butter and sugar.
It will look like this...

Stir constantly and it will start to look like this...

Then it will start to boil. 
Continue the constant stirring for 3 minutes so it looks like this...

Immediately pour the butter/sugar mixture over the crackers, spreading to cover all saltines involved.

Bake in the oven for 10 minutes until it has a nice caramel color.

Remove pan from oven and immediately pour 8 ounces of peanut butter chips onto the crackers.  As they melt spread them around.  Oh My!

Next, pour the mini chocolate chips on.  Sue's recipe states to press down on the crackers.  I prefer to do a fancy swirl to mix the peanut butter chips with the chocolate ones.  

Put the pan in the freezer until the concoction hardens.  For me this means going down the scary steps to the even scarier basement.  But I do it.  For this recipe I would do anything.

Once they are nice and frozen, crack them into bite-sized pieces in the pan removing the tin foil as you go along.

Options for toppings are chopped nuts or crushed candy canes.
I'm a purist though and the original is my favorite.

Thanks Sue!  
Happy Holidays!        

Pumpkin Cookies in a Package

I don't really like to use packaged mixes to make cookies.

I like to use "real" ingredients...butter, flour, sugar, etc.

But I tried this cookie flavor and it is SO GOOD!

It's hard to find a pumpkin cookie recipe that is both chewy

and moist and full of fall flavor.

This is it in a petite package.

It's a Betty Crocker mix.

All you add to the prepared mix is:

2 tablespoons water

1 stick of softened butter

1 egg

That's it!

I throw the mix and added staples into my Kitchenaid Mixer, put it onto

my Silpat protected cookie sheet, bake for 8 minutes and...   

Voila!  The perfect pumpkin spiced cookie.

It has a rich flavor.

Just the right amount of clove and cinnamon spices.

Mmmmmm...

I like to smush cream cheese frosting between two cookies

for a delectable pumpkin treat.

Get yourself on down to the store and pick this mix up.

It's quick.

It's easy.

It's delish!  

Enjoy!

Peach and Cherry Pie

Peaches and cherries...what a perfect pie combo.

Peach and Cherry Pie:

adapted from Martha Stewart 2005

Pate Brisee ...pate brisee recipe = perfect pie crust

1 pound fresh or frozen peaches; if fresh pit and slice peaches into 1/4 wedges

1 -1 1/2 pounds fresh Bing cherries, pitted and sliced in half

2/3-3/4 cup sugar (use 2/3 if you like your pie more tart, 3/4 if you like it sweeter!)

3 tablespoon cornstarch

1/4 teaspoon kosher salt

juice of 1 lemon

2 tablespoons unsalted butter, cut in half

1 large egg yolk

1 tablespoon heavy cream

sanding sugar, sugar in the raw or granulated sugar for sprinkling 

Follow recipe for Pate Brisee to get the most delectable crust for this pie.

On a piece of parchment paper generously dusted with flour, roll out one disk of dough to a 12-inch round.  Sweep off excess flour.  Fit dough into a 9-inch pie plate (I use a glass pie plate that was my grandmother's), pressing it into the edges.  Trim dough to a 1/2 inch overhang all around.  Chill pie shell in fridge until firm, about 30 minutes.  

Roll out second disk of dough until roughly the same shape.  Cut into strips to make a lattice top and chill or just leave as a flattened dough to top pie and chill.  

In large bowl combine fruit.  Toss with granulated sugar, cornstarch, salt, and lemon juice.  Spoon the mixture into the chilled pie shell, mounding slightly into the center.

Dot with butter slices.

Brush the rim of the pie shell with water. Weave a lattice of dough strips onto top or place remaining flattened dough on top. If using entire dough, cut slits into top to allow steam to escape during baking. Fold edges under and crimp together as desired.  

In a small bowl, combine egg yolk and cream, whisk together.

Brush top of dough (lattice or entire dough shell) being careful not to pool the yolk/cream mixture in spots.

Generously sprinkle entire surface of pie with sanding/granulated/sugar in the raw.

Chill pie for 30 minutes in fridge.

Preheat oven to 400 degrees

Bake for 20 minutes until crust begins to turn golden.

Reduce heat to 350 degrees.  Bake an additional 40-50 minutes, until juices are bubbling and crust is a deep golden brown.

Tres Magnifique!~      

   



My lattice work was very sloppy on this. 

But, even with a sloppy looking top, it was delish!

Pate Brisee

This dough is perfect for pies, tarts, and galettes.

Don't be intimidated by the process of making your own crust.  It's super easy and so much more delicious than anything you would find at the store that's pre-made!

Pate Brisee:

Martha Stewart Baking 2005

2 1/2 cups all-purpose flour 

1 teaspoon salt

2 sticks unsalted butter, cold, cut into small pieces 

1/4 cup ice water

    

In the bowl of a food processor, pulse together flour and salt.  Add butter.  Pulse until mixture resembles coarse crumbs with some large pieces remaining, about 10 seconds.

With the machine running, add the ice water through the feed tube in a slow and steady stream, just until the dough holds together without being wet or sticky.  Do not process more than 30 seconds.  Test by squeezing a small amount of dough together; if it's still too crumbly, add a bit more water, 1 tablespoon at a time.   

Dump out dough onto clean work surface.  Divide in half.  Place each half onto cling wrap.  Form into a flattened disc.  Try not to handle the dough too much or it will become tough.  Wrap up disc and place into fridge for at least one hour to chill and rest.  I always freeze the other disc to use at a later time.  That is unless I'm making a pie that needs a top crust. 

Chocolate Chip and Oatmeal Cookies

Cookies!  Everyone loves them and homemade ones are the best!

Chocolate Chip and Oatmeal Cookies:

Everyday Food-March 2011

1 cup all-purpose flour

1 1/4 cups rolled oats (not quick-cooking) 

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup light-brown sugar

1 teaspoon pure vanilla extract

1 large egg

1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, oats, salt, baking powder and baking soda.  

In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes.  Scrape down bowl as needed.  

Add vanilla and egg and beat to combine.

With mixer on low, gradually add flour mixture and beat just until combined. 

Fold in chocolate chips.        

Drop by tablespoonfuls ( I like to use a small scooper), 2 inches apart, onto a parchment-lined baking sheet or a baking sheet lined with a Silpat.

Bake cookies until golden, about 15 minutes, rotating sheet halfway through. 
Transfer to wire racks to cool.

Black Raspberry Galette

Our yard is bursting with black raspberries this time of year.  I always make a black raspberry galette.  You can substitute other fresh fruits in this recipe...strawberries, red raspberries, peaches, cherries, blueberries.  The possibilities are endless!

Black Raspberry Galette:

First, the dough...

Pate Brisee

Martha Stewart Baking 2005

2 1/2 cups all-purpose flour 

1 teaspoon salt

2 sticks unsalted butter, cold, cut into small pieces 

1/4 cup ice water

    

In the bowl of a food processor, pulse together flour and salt.  Add butter.  Pulse until mixture resembles coarse crumbs with some large pieces remaining, about 10 seconds.

With the machine running, add the ice water through the feed tube in a slow and steady stream, just until the dough holds together without being wet or sticky.  Do not process more than 30 seconds.  Test by squeezing a small amount of dough together; if it's still too crumbly, add a bit more water, 1 tablespoon at a time.   

Dump out dough onto clean work surface.  Divide in half.  Place each half onto cling wrap.  Form into a flattened disc.  Try not to handle the dough too much or it will become tough.  Wrap up disc and place into fridge for at least one hour to chill and rest.  I always freeze the other disc to use at a later time.

     

For the berries:

Place your freshly washed berries into a small bowl.  Add 1/4-1/2 cup of sugar (depends on how many berries you have really), juice of 1/2 lemon, 1-2 tablespoons cornstarch and a pinch of salt.  Mix together lightly.

Now, the galette:

Preheat oven to 375 degrees.

  

Roll out chilled dough into a small round.  It doesn't have to be pretty looking.  As long as it's a round shape!  Transfer dough to parchment lined sheet pan.  Pour berry mixture into center of dough.  Fold up sides to contain the fruit.  Again, it doesn't need to be pretty.  

Brush with an egg wash and sprinkle with sanding sugar if desired.  

Bake for 45 minutes - 1 hour, until crust is golden brown and juices are bubbling.  



Divine Strawberry Shortcakes

It's Strawberry Season!

I love eating strawberry shortcakes.  I make my own shortcakes and they are super easy and super delish.  Macerate the strawberries to get them good and juicy!

Strawberry Shortcakes:
Martha Stewart's Baking Handbook 2005 

4 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
1 1/2 sticks unsalted butter, cold, cut into pieces
2 cups heavy cream
1 egg, lightly beaten, for brushing

400 degree oven

In large bowl, whisk together the flour, baking powder, sugar and salt.  Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.  
Pour in the heavy cream.  Using a rubber spatula, fold cream into the dough, working in all directions and incorporating crumbs at bottom of bowl, until dough just comes together.  Dough will be slightly sticky.

Notice the bits of butter visible in the dough

 Turn out dough onto lightly floured work surface.  Gently pat down to about 1 1/4 inches thick.  Cut into rounds.  I use my handy-dandy Shrek glass from McDonald's for this part!  

Place biscuits on unlined baking sheet or use a Silpat.  Brush tops of biscuits with lightly beaten eggs and dust with sanding sugar if desired.  

 

Bake for 15-20 minutes, turning pan once, until golden and flecked with brown spots.

Now for the strawberry part!

While the biscuits are baking, slice hulled strawberries (2-3 pints) in half.  Place into bowl and toss with 1 tablespoon lemon juice and 1/3 cup sugar.  Let mixture macerate* for 20 minutes.

When biscuits have cooled, slice in half horizontally, spoon strawberries over bottom biscuit with juices and top with a giant dollop of whipped cream.  

*macerate = to cause to become soft or separated into constituent elements by or as if by steeping in fluid:  i.e.  to make these strawberries juicy and divine! 

This dessert is best eaten the same day as you make it.