Author Archives: fireychefgurl

Banana Bread with a Nutella Swirl

If you have never tried Nutella shame on you!! For those of you that have had it you know how sinful it is and for those of you still in the dark…get out there and splurge on a jar of this chocolate hazelnut spread. Once you go Nutella you never go back. It is THAT good. 
I first had it when I was 13 and staying in Denmark. It was served with homemade croissants and danish. I brought a jar home to my mum but it didn’t last longer then a day. I don’t remember when I first saw it in the states but I am glad we caught up to the rest of the Nutella loving world. 
So bake yourself a loaf, sit back with a cup o’ joe and have a slice of heaven. Enjoy!!
Nutella Banana Bread


















  • 2 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups mashed ripe banana (about 3 bananas)
  • 6 tbsp unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup Nutella

1.  Preheat oven to 350 degrees.  Spray a 9 inch loaf pan with non-stick cooking spray.

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

3.  In a large mixing bowl, beat together banana, butter, sugar, brown sugar, and vanilla until combined, about 2 minutes.  Beat in eggs, one at a time, until fully incorporated.  Reduce mixer to low speed, slowly add flour  mixture.  Stir just until combined.

4.  Place 1/3 of batter into a separate bowl.  In a small glass bowl, heat Nutella in microwave for about 15 seconds.  Remove from microwave and stir.  Place heated Nutella in bowl with 1/3 of the batter.  Stir together until combined.

5. Place 1/2 of banana batter in loaf pan, spread evenly.  Add layer of Nutella batter, add layer of banana batter.  Using a knife, gently swirl batter.  Bake for 50-60 minutes, or until a toothpick inserted into bread comes out with a few crumbs.

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Posted by on December 28, 2012 in Confections


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Luscious Lemon Blueberry Bread

For part of my job at work I have to make breads,pastries,muffins,etc for breakfast each day. I have been so tired of doing the same old recipes so I got creative.

I know what you are thinking…blueberries and lemon are so summer. This is true but what can brighten a cold dreary winters day? This bread!! I used frozen Maine blueberries pure lemon extract and lemon juice since I did not have lemons on hand.

For lack of time I also did not use the syrup for this bread and it was not missed one bit. The bread was so extremely moist and flavorful. If you feel the need to use the syrup though, by all means, please do. I am sure it will make this even better. lemon4-e1339612563522






















For the bread
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt

1 cup plain yogurt or sour cream
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

For the lemon syrup
1/3 cup fresh lemon juice
1/3 cup sugar

For the lemon glaze
1 cup powdered sugar
3-4 tbsp fresh lemon juice


Preheat the oven to 350 degrees.  Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
Slowly add the dry ingredients to the wet.  In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.
Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.
Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat.  Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes.  Remove from heat and set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup.  Continue to brush the loaf until all of the syrup is added.
To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf.  Let the lemon glaze harden before serving.

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Posted by on December 28, 2012 in Confections


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Sopapilla Cheesecake

Came across this recipe while surfing Pinterest. It looked heavenly. I will admit, mine did not look like the picture but it sure tasted sinful. The recipe said to use an un- greased pan and I did but the bottom layer of dough stuck to the pan. I also found that if this is not eaten rather quickly it does get a little wet after sitting for a while. You can cut the butter back a tad too I found it to be very buttery.

-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar

Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.Image

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Posted by on November 6, 2012 in Uncategorized


Celtic Classic Festival

This past weekend I attended my second Celtic Fest. It runs Fri-Sun the last full weekend in September in Bethlehem, PA. Not only is it a fun filled weekend with music, dancing and vendors, it is filled with drink and of course food.

This years beer offerings were:

  • Guinness
  • Miller Lite
  • Smithwicks
  • Harp
  • Wood Chuck Cider

As well as whiskey tastings and Barefoot wine.

There are many food offering from the normal fest food such as hamburgers and fries, fish and chips to more Celtic fare, shepherds pie, corned beef and cabbage and haggis. They even have one of my favorites, Aw-Shucks Corn and new this year was Tilted Kilt. Their Irish nachos were surprisingly good.

The weather was great, slightly warm with little to no rain. The beer was flowing and flowing. The music was loud and rocking. Dancing girls hair was bouncing and the food was fling fast.

By 2pm on Saturday two of the three booths serving shepherds pie were sold out with 9 hours remaining in the day. Haggis was a close second as many people know what it is and it’s all the rage that weekend but little know tha what they are actually eating is Americanized haggis. Real authentic haggis cannot be served due to the ingredients. However, if you have a butcher that you can talk to, you may be able to score yourself the parts needed to make it at home.

I have eaten the real thing, it’s definitely hard to stomach and is a real test for a foodie.

Haggis is a savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours.

Some may say it is nutty in texture and very savory in flavor. I am not a huge fan. I have tried liver, brains, heart, tongue and tripe. Yuck. It’s just not for me. Please however try the real thing if you ever get the chance. You never know, you might like it.












If you ever find yourself in PA near Bethlehem at the end of September or if you decide to make a special trip Celtic Classic is a great time.


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Posted by on October 2, 2012 in Uncategorized


Meat Lasagna

While grocery shopping my husband decided he wanted lasagna. He tried to sneak a Stouffers lasagna in the cart and bury it so I wouldn’t see it until I got home. 

It didn’t work.

I can make a better quality meal for about the same price. 


1 box oven ready lasagna noodles
16oz container ricotta cheese
1 jar tomato sauce
1-1 1/2lbs lean ground beef
2 eggs
spices optional- oregano, garlic(powder or fresh chopped), onion powder, basil, parsley
Cheese- shredded mozzerella, as much or as little as you like

Preheat oven to recomended temp on noodle box.
Brown and drain the ground beef, if using fresh garlic you may add it to the meat to cook.
After meat is cooked and drained add sauce and spices.
In a bowl combine ricotta cheese with the eggs and parsley I also added some shredded parmesan cheese to the mix.

In a glass 9×13 baking tray pour and spread 1/3 of the meat sauce on the bottom.
Place one layer of pasta, on top of that place and spread evenly about 1/2 of the cheese mixture.
Repeat sauce, pasta, cheese until you use up the sauce and cheese mixture. I ended with a pasta top. You may have a couple of noodles left, this is fine.
On the very top cover in a layer of mozzerella cheese. I like alot of cheese so mine was a thick layer.
Tent with foil to prevent over browning the cheese.
Bake for about 50-60 minutes. Noodle box has all th directions as well.
Remove foil the last 10-15 minutes to brown the cheese on top.
Let cool for 10-15 minutes before serving.

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Posted by on September 15, 2012 in Beef, casseroles, Cheese


Mini Chocolate Chip Cookies

Some times you just need a small sweet treat. Well these are perfect. They do go fast especially if you have a “cookie monster” living with you.


2c AP flour
1/2t baking soda
1/2t salt
3/4c butter, melted*
1c brown sugar
1/2c sugar
1T vanilla
1 whole egg
1 egg yolk
2c chocolate chips**

* I used softened butter, worked well but didn’t spread as much as they would have if I would’ve used melted butter.
** I used chocolate chunks and chips. For mini cookies I reccomend using just chips as the chunks were over powering.

Preheat oven to 325
In a small bowl sift flour, baking soda and salt together. Set aside.
In a large bowl cream the butter, brown sugar, sugar, vanilla, whole egg and egg yolk together.
Slowly incorparate the dry ingredients into the wet.
Mix until just combined.
Add chips/chunks to the mix and combine with a wooden spoon.

Using a small cookie scoop/ice cream scoop (1 inch I think) scoop and place dough onto baking sheets.
Gently press the dough down to flatten it slightly, this aides in the spreading of the cookie.
Bake at 325 for 10-12 minutes or until golden brown.
Cool and enjoy.

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Posted by on September 15, 2012 in Cookies, Simple Dessert


Sticky Chicky

While surfing through my new best friend, Pinterest, I decided I needed something different to do with the chicken instead of the same old and lets face it, boring. I searched under chicken and hit boards. Hundreds popped up. This will be fun I decided. 

Most of the recipes on there are for chicken boobs and slow cookers. Not what I had in mind for tonight. We have bone in chicken thighs. So I’m scrolling and scrolling. I come across a picture of what appears to be either bone in leg quarters or bone in boobs. I check it out, the picture is very inviting. 

Sure enough it brings me to this crazy blog, Christy Jordan’s Southern Plate. She seems kinda funky but the food seems fantastic. After careful reading of the recipe and ingredients, I decide that I’ll give it a whirl. 














So y’all, I can kinda officially say that cause I do live more south now then where I grew up. 🙂 Here goes: 

Sticky Chicky


1c ketchup
1c honey
1c brown sugar
1/2c soy sauce
1/2t garlic powder

3-5lbs bone-in chicken parts

Bring first 5 ingredients to boil in a sauce pan.
Preheat oven to 350*
Line a 9×13 baking dish with foil
Arrange chicken parts in pan
Once sauce is boiling remove from heat, stir and pour over chicken, turn to coat in sauce
Place in oven cook for 45 min
After 45 min turn the chicken over cook for another 45 min, the last 15 min turn chicken over one more time and baste with sauce.

Make your favorite sides, we had a frozen veggie/pasta medley the hubby found while grocery shopping. 

Happy Eating, Y’all

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Posted by on August 15, 2012 in Chicken