This is another recipe from Smitten Kitchen, one of my favorite online recipe sources. We love banana bread in my house – it’s a great before-bed snack for Hudson to squeeze in a few more calories. Add chocolate, and you have a total winner. I’m shortening the cooking time – I’d start checking it at 45 minutes instead of her recommended 55. Can’t have a dried-out banana bread!
3 medium-to-large very ripe bananas
1/2 cup (115 grams) butter, melted
3/4 cup (145 grams) brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup (about 6 ounces) semisweet or bittersweet chocolate chunks or chips
Heat your oven to 350°F. Butter a 9×5-inch loaf pan, or spray it with a nonstick baking spray.
Mash bananas in the bottom of a large bowl. (You’ll have a little over 1 cup mashed banana total.) Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
Pour into prepared pan and bake 45 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
The banana bread will keep for up to 4 days covered at room temperature.
It’s birthday time at our house, which means time for a special breakfast. My son loves chocolate and loves waffles, so it was obviously time to search the web for chocolate waffles! I made some edits to one I found online, and now we have a breakfast my kid says will be his special birthday breakfast every year! Here’s to traditions!
Continue reading “Birthday Chocolate Waffles”
I’ve made Overnight French Toast (also on this site) for years, but I’d heard about this recipe, and it sounded so good. I love the topping element of this one, and I will say it’s a great use of a stick of butter. I made it for my family when they came to our house for Christmas 2016, and it was a hit.
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
1/2 cup brown sugar
2 T. vanilla
1/2 cup flour
1/2 cup firmly packed brown sugar
1 t. cinnamon
1/4 teaspoon salt
Freshly grated nutmeg (optional)
1 stick cold butter, cut Into pieces
1 cup fresh blueberries
For the French toast: Grease the baking pan with cooking spray. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—delicious no matter what!
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
I admit it. Baking with yeast takes it up a notch. The Easter Bunny prepared this yummy treat for our family. When a recipe can be started the night before, I am all in. Cinnamon and sugar is a win win. Add a serving of bacon or sausage, done and done. High Five! These were made with love for my boys. I can only hope that sharing this recipe brings sweetness to your life.
Continue reading “Cinnamon and Sugar Sweet Rolls”
I would put these muffins in the category of “too healthy to be good.” But they are good! They are easy too, and made with things that are usually on hand. I make them quite often, even for company! (PS For the ultimate in convenience, you can even find pre-shredded carrots near the baby carrots in the grocery store!)
Continue reading “Healthy Breakfast Muffins”
We just got back from a wonderful few days at Seabrook and have to share two of the recipes that our good friends Jeremy and Shelly brought. This one is an egg bake. It’s got a few steps, but it’s pretty simple to throw together… and worth it! The ultimate one-dish breakfast casserole! It’s excellent left over, and you could even get saucy and put it in a tortilla!
Continue reading “Egg Bake”
Need a special treat for a weekend breakfast? Get out your favorite seasoned iron skillet or purchase one and start a whole new world of cooking. I felt super special recently when a friend made these for my son (age 12) and I. Chris served these pancakes (cooked in the oven, but more like thicker version of crepes) with blueberry syrup, maple syrup, powdered sugar, and a wedge of lemon. A side of sausage and bacon was the perfect touch. Hospitality at its best. Thanks Chris and Darci, you know how to make your house guests feel extra special.
Continue reading “Dutch Baby Pancakes”
Hudson had his first sleepover last night, so I took the opportunity to make a savory breakfast. (Hudson can only abide by sweets for breakfast.) It was easy, economical (the website said $6.19 for the whole thing) and delicious. I tweaked it by sauteing some summer squash and cooked, sliced turkey links with the mushrooms, and I replaced feta with the Swiss I had on hand. I barely measured a thing, and it came out great! I wasn’t shy with salt, which I think made it even better.
8 oz. fresh mushrooms
½ tsp minced garlic
1 (10 oz.) box frozen spinach
4 large eggs
1 cup milk
2 oz. feta cheese
¼ cup grated parmesan
½ cup shredded mozzarella
Salt & pepper to taste
Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes). Note this is a place to get creative. with other veggies and/or crumbled sausage or bacon.
Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta. (Since I used swiss, I added a large dash of seasoned salt to the spinach.)
In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. (Mine took about 50 minutes.) Slice and serve!
Adapted from Budget Bytes