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Tag Archives: chocolate

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

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Ingredients

  • 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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Fudgy Brownie Cookies

I made these a Saturday night due to needing a chocolate fix and needing to bake something. My hubby and I had a couple that night, I had 3 for breakfast on Sunday then we brought the rest to his aunts house for dessert after the three adults and two almost teenage girls were done playing in the pool. They were a huge hit with the girls!! The little chocoholics and one adult who’s identity shall not be revealed( the hubby) is a cookie monster. 

Makes apx 3dz depending on how big or small you want them. I use a small ice cream/cookie scoop pretty sure its 1in diameter. Feel free to double or triple the recipe, they don’t last long.  

 

Ingredients:

  • 1 package (18 To 21 Oz. Box) Fudge Brownie Mix
  • 1-¼ cup All-purpose Flour
  • ¼ cups Packed Brown Sugar
  • 2 whole Eggs
  • ½ cups Butter, Melted And Cooled
  • 2 Tablespoons Water, Or More As Needed
  • 1 cup Dark Chocolate Chunks

 

Directions:

1. Whisk together brownie mix, flour, and sugar.
2.Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.
3. Fold in chocolate chunks
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 350 degrees.
6. Grease a cookie sheet.
7. Drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
8. Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.

 

 
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Posted by on July 3, 2012 in Simple Dessert

 

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Rich Chocolate Peanut Butter Cake

This was my mom’s birthday cake a couple of years ago. She LOVES peanut butter and what goes best with peanut butter? Other than jelly of course. Chocolate. So I put on my thinking cap to come up with something so decadent for her that it would blow most of my other cakes out of the water.

This cake is so rich, so moist, so luscious that just a thin slice will cover your craving.

Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze

Makes an 8-inch triple-layer cake; serves 12 to 16

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. ( note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.) ( note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle, or other candy if desired. I opted for reeses pieces and peanut butter cups

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

 
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Posted by on June 14, 2012 in Cakes, Sinful Dessert

 

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Nothing Fancy

So nothing fancy this weekend or yesterday.

Sunday I made boring ol’ hot dogs, macaroni salad and pork n beans.

Yesterday was a tad bit more gourmet. I made ranch breaded pork loin chops, mashed potatoes and green beans. 

How ever for dessert Sunday night I did make crescent rolls smeared with a wonderful chocolate raspberry jam homemade from a vendor at my local farmers market.

Absolutely sinful!! 

 
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Posted by on June 5, 2012 in pork, Sinful Dessert

 

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