• ½ cup toasted walnuts or pecan, coarsely chopped
• 1 ¾ cups all purpose flour
• ¼ cup Dutch-processed cocoa powder
• 1 cup granulated white sugar.
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup white chocolate chips
• 2 large eggs, lightly beaten
• ½ cup unsalted butter, melted and cooled
• 3 ripe bananas, mashed well
• 1 tsp pure vanilla extract
Directions
1. Preheat oven to 350°F and place oven rack to middle position.
2. Butter and flour (or spray with a non stick vegetable/ flour spray) the bottom and sides of a 9x5x3 inch loaf pan. Set aside.
3. Place nuts on a baking sheet and bake for about 8-10 minutes or until lightly toasted.
4. Let cool and then chop coarsely.
5. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Set aside.
6. In medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla.
7. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky.
8. Fold in the nuts and chocolate chips.
9. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional).
10. Bake until bread has risen and a toothpick inserted into the center comes out clean, about 55 to 65 minutes.
11. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Friday, March 4, 2011
Peanut Butter Cups
• Oreos
• Melted chocolate chips
• Peanut butter
• Whipped cream
• Powdered Sugar
• Oil
1. Crush Oreos without the filling.
2. Add some melted chocolate chips and stir.
3. Put in a mini muffin pan.
4. Mix peanut butter with some whip cream and a little powdered sugar.
5. Put a dab on top of the oreo crust.
6. Pour melted chocolate chips mixed with a tsp of oil on the top and refrigerate.
• Melted chocolate chips
• Peanut butter
• Whipped cream
• Powdered Sugar
• Oil
1. Crush Oreos without the filling.
2. Add some melted chocolate chips and stir.
3. Put in a mini muffin pan.
4. Mix peanut butter with some whip cream and a little powdered sugar.
5. Put a dab on top of the oreo crust.
6. Pour melted chocolate chips mixed with a tsp of oil on the top and refrigerate.
Pumpkin Bread
• 3 cups sugar
• 3 ½ cups flour
• 2 tsp soda
• 1 ½ tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 4 eggs
• 1 cup Crisco oil
• 2/3 cup cold water
• 1 big can pumpkin
Mix and pour into a pan. Bake at 350°F for 1 hour.
• 3 ½ cups flour
• 2 tsp soda
• 1 ½ tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 4 eggs
• 1 cup Crisco oil
• 2/3 cup cold water
• 1 big can pumpkin
Mix and pour into a pan. Bake at 350°F for 1 hour.
Chocolate Chocolate Chip Cookies
• 1 cup unsalted butter
• 1 ½ cups white sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp kosher salt
• 2/3 cup unsweetened cocoa powder
• 1 cup chopped pecans
• 2 cups milk chocolate chips
Directions
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
3. In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.
4. Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined-about 3 minutes. Add all the pecans and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your finger.
5. Bake for 11 minutes at 350°F. The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely.
• 1 ½ cups white sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp kosher salt
• 2/3 cup unsweetened cocoa powder
• 1 cup chopped pecans
• 2 cups milk chocolate chips
Directions
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
3. In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.
4. Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined-about 3 minutes. Add all the pecans and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your finger.
5. Bake for 11 minutes at 350°F. The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely.
Chocolate Mousse Cake
Ingredients (Cake)
• 2 cups white sugar
• 1 ¾ cups flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
Directions (Cake)
1. Preheat oven to 350* F. Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake test done with a toothpick. Cool in the pans for 10 minutes, and then remove to a wire rack to cool completely.
Ingredients (Mousse)
• 1 (14 oz) can sweetened condensed milk
• 2 (1 oz) squares unsweetened chocolate, melted
• ½ cup cold water
• 1 (3.9 oz) package instant chocolate pudding mix
• 1 cup heavy cream, whipped
Directions (Mousse)
1. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 20 minutes.
2. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
3. Place one layer of cake onto a serving plate. Top with 1 ½ cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
• 2 cups white sugar
• 1 ¾ cups flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
Directions (Cake)
1. Preheat oven to 350* F. Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake test done with a toothpick. Cool in the pans for 10 minutes, and then remove to a wire rack to cool completely.
Ingredients (Mousse)
• 1 (14 oz) can sweetened condensed milk
• 2 (1 oz) squares unsweetened chocolate, melted
• ½ cup cold water
• 1 (3.9 oz) package instant chocolate pudding mix
• 1 cup heavy cream, whipped
Directions (Mousse)
1. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 20 minutes.
2. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
3. Place one layer of cake onto a serving plate. Top with 1 ½ cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
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