Chocolate Chip Banana Bread

For all you Banana bread lovers out there ,

This is by far the best recipe I have made to date.

Super simple and you probably already have all the ingredients on hand!

Chocolate Chip Banana Bread

The cinnamon and chocolate chips are the surprise flavors in this quick bread!

 

Ingredients

1-1/4 cup sugar
1 stick (1/2 cup) butter…. softened ( I used margarine)
2 eggs 1/2 cup milk
3-4 mashed bananas ( I used 4)
1 tsp vanilla
2-1/2 cups flour
1 tsp salt
1 tsp baking soda
1-1/2 tsp cinnamon ( I used 2)
1/4 – 1/2 cup mini chocolate chips (I used 3/4 cup)
walnuts if desired

Directions

Preheat oven to 350 degrees. 

Cream together sugar and butter; add eggs one at a time.

Mix in milk, bananas and vanilla. 

Stir in dry ingredients. *do not over mix the batter. You don’t want it smooth. 

Over mixing the batter will give you tough, rubbery bread. 

Pour into greased loaf pans. ( made 2 loafs) 

Bake until bread is golden brown and a toothpick inserted in the center comes out clean, 

about 60 mins for regular loaf pan, or 30 mins for mini loaves 

NOTE……My regular sized loaf pans only took about 35 minutes.. 

Recipe from

http://tidymom.net/2011/chocolate-chip-banana-bread-recipe/

Photography by Diane Marks

All Rights Reserved-2011

The photos may not be republished or reproduced in any manner without the expressed permission of the author.

Oatmeal Chocolate Chip Cake

This was another one of those ..See it and have to try it right now recipes!! This gets added to the top of my list as one of my ( our) most favorite cakes ever! Delicious and easy and your house will smell wonderful ! I also want to add that if your NOT a frosting lover this cake would be Amazing Unfrosted and used like a snack cake.. It has the texture of a carrot cake and would be wonderful cut into Squares and served just that way on a platter!

Oatmeal Chocolate Chip Cake

Cake Ingredients:

8 ounces chocolate chips ( I used a mix of milk and semisweet chips) 1/2 teaspoon liquor, such as bourbon or Scotch* (At the time of baking, my only liquor choices in my kitchen were Kahlua!

1 & 1/2 cups + 2 Tablespoons all-purpose flour

1 cup rolled oats

1/2 cup unsalted butter, cut into small cubes, at room temperature

2 eggs, slightly beaten

3/4 cup granulated sugar

1 & 1/4 cups firmly packed dark brown sugar ( I used light brown)

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 & 1/2 teaspoons cinnamon ( I used 3 tsp)

Preheat oven to 375°.

Butter the sides and bottom of a 9″x13″ baking pan.

Toss chocolate chips with liquor in a small bowl. Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.

Heat 1 & 1/4 cups water to boiling. Place the oats and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, and then stir to moisten oats and melt the butter.

Seat aside for 25-30 minutes.

Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan. Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

I baked for around 35 minutes!!!

--------------------------------------------------------------------------------

Cream cheese frosting

5 tablespoons unsalted butter, softened ( I used 1 stick)

5 & 1/2 ounces cream cheese, softened ( I used 8-oz)

2 cups confectioners’ sugar, sifted ( I Used maybe 4 ½ cups)

3/4 teaspoon vanilla extract ( I used 3 tsp )

Beat butter until smooth. Add cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute).

Cover bowl and refrigerate for at least 30 minutes. ( I didn't do this )

Spread a thin layer of frosting over cake.

Chill for 15 minutes before serving. Store covered cake in refrigerator for up to 3 days.

I used the different amounts for icing as I wanted a thicker layer of frosting! Oh and I also added a sprinkle of Cinnamon on top...Cocoa powder would also be wonderful!

Enjoy!

Recipe from,

http://www.bakeorbreak.com/2011/01/oatmeal-chocolate-chip-cake/


Photography by Diane Marks
2011 All Rights Reserved
Photos may not be reproduced without permission from the author of this post.

Cinnamon Chocolate Fudge!

With the Holidays fast approaching it’s time to start thinking about your favorite Holiday goodies!

I tried this new fudge recipe and it was delicious!

It’s very melt in your mouth- creamy goodness.

It’s also super simple.

Cinnamon-Chocolate Fudge!

Ingredients

Butter, for greasing the pan

1 (14-ounce) can sweetened condensed milk

2 teaspoons ground cinnamon

1 teaspoon pure vanilla extract

1 pound (about 2 cups) bittersweet (60 percent cocoa) chocolate chips

(recommended: Ghiradelli) see Cook's Note*

3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature

Kosher or flake salt, optional

*Note::::I used the bittersweet chocolate

And also sprinkled some of the flake sea salt on a few rows

of the fudge it was very good both ways!

Directions

Butter the bottom and sides of an 8 by 8-inch baking pan.
Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside.

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla.

Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick).

Using spatula, scrape the mixture into the prepared pan and smooth the top.
Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces.


Store refrigerated in an airtight container or freeze.


*Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips. I suggest using the bittersweet the flavor is Amazing !

Recipe courtesy Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/cinnamon-chocolate-fudge-recipe/index.html

Photography by Diane Marks-2010 all rights reserved.
The photos may not be republished or reproduced in any manner without the expressed permission of the author.

Lemon Bars

I had a very dear friend send me these Meyer Lemons freshly picked from her Lemon tree.

So of course I had to bake a lemon dessert and these bars are delicious!

Lemon Bars

Ingredients

For the crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice

1 cup flour

Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball.

Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.

Let cool to room temperature.

Cut into squares and dust with confectioners' sugar.

Photography by Diane Marks. 2010 all rights reserved 

Lemon Bars Recipe by Ina Gartner - Food Network Website 

Ina Gartner recipe

  

Peanut Butter Chocolate Chip Oatmeal Cookies!

Peanut Butter Chocolate Chip Oatmeal Cookies!

 

This may very well be our new favorite cookie recipe!

When you bite into it you get the Peanut Butter and Choc Chip flavor right up front then as you chew you get that under laying oatmeal flavor and texture that is so Yummy!It gives you a crisp bite into a soft chewy cookie..Amazing recipe!

Peanut Butter-Oatmeal -Chocolate Chip Cookies

Makes about 20 cookies

1 cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 stick (½ cup) unsalted butter, at room temperature

½ cup creamy peanut butter

½ cup granulated sugar

1/3 cup light brown sugar

½ teaspoon vanilla extract

1 egg

½ cup rolled oats

1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F.

Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.

Add the egg and beat to combine.

On low speed, gradually add the flour until just combined.

Stir in the oats, and then the chocolate chips.

4. Drop heaping Tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

NOTE…The cookies will not look “done” when you pull them out of the oven, but they will continue to bake on the hot baking sheets out of the oven. If they are slightly brown, the edges look just set and they are puffy in the middle they are ready to come out!

Do not over cook!

Photography and tutorial contributed by Diane Marks

2009 all rights reserved

Recipe from the Brown Eyed Baker

Blueberry Muffins

I am always on the look out for new and Amazing recipes.

With the nice weather finally here it was time to start making some dessert's with fresh fruit.

This recipe is my new favorite for blueberry muffins..

Blueberry Muffins with Streusel Topping Recipe

Note: Coat the blueberries with a dusting of flour to prevent them from sinking to the bottom. Also remember to evenly distribute the blueberries across the muffin cups.

Streusel Topping Ingredients

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 cup firmly packed light brown sugar

4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces

Muffin Ingredients

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

8 ounces sour cream

1/4 cup milk

3 cups (1 1/2 pints) fresh blueberries, stems removed

Directions

For the topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.

Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.

With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, and then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.

Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.

Makes 24 muffins,

Blueberry coffee cake muffins adapted from Barefoot Contessa]……

Here is where I found this recipe.

http://sundaynitedinner.com/blueberry-muffins-streusel-topping/

Photography by Diane Marks

2010 All rights reserved.

Mocha Chip Meringues

These are Amazing!!

Makes 48..

3/4 cup sugar

1 tablespoon cornstarch

3 large egg whites, room temperature

1/4 teaspoon salt

1 teaspoon instant espresso powder

3 tablespoons unsweetened cocoa powder

1/2 cup semisweet chocolate chips

Directions:

Preheat oven to 300 degrees, with racks in upper and lower thirds.

Line two large baking sheets with parchment paper; set aside.

In a small bowl, whisk together sugar and cornstarch; set aside.

In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy.

Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through).

Add espresso powder and cocoa; beat until well blended.

With a rubber spatula, fold in chocolate chips.

Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart.

Bake until crisp, about 40 minutes, rotating sheets halfway through.

Cool completely on sheets, about 20 minutes.

Martha Stewart Recipe..
Photography by Diane Marks. 2010. All rights reserved.