Banana Chocolate Chip Muffins

I've posted the recipe for these before ....but, muffin making is a regular occurrence around here ...and as I was putting together the batter today I thought I'd just let you know a little trick I invented.  Well, maybe I didn't actually invent it... I'm sure others have figure this one out, but it's helpful to me and I like to share tips and tricks to make life in the kitchen easier and therefore, more fun.

Little jam jars make perfect containers for already toasted and chopped nuts.  I like to chop them as soon as I toast them because it is so much easier to chop nuts when they are warm.

Almonds, walnuts, sunflower seeds..and .... dried cranberries.  Staples for me.  I keep the jars where I can see them in the 'fridge.... let's me know when I need to toss a handful on a sheet and lightly toast them before baking something ...usually do them while preheating the oven...and if I forget them at that point, there is always plenty of heat left after taking out muffins and turning off the oven.

Here they are: ..... so cute too..... hahhah..... like that counts....

Small and extra small jam jars... a one cup or half cup measure of nuts at the ready.

I like to add flour when the wet ingredients are nicely mixed.... and gently just fold in so as not to over mix.  It maintains a lovely rustic texture which I prefer for muffins... not a fine cupcake appearance or texture.

I usually add a dollop of yogurt instead of milk if the batter appears a bit too dry.... ...

Yes....those are my Christmas oven mitts.  The only pair I have that fit my hands the way I like oven mitts to fit.  So I can easily handle hot things with ease.  Maybe some day I will actually make myself a pair that fit my hands.  Some day...... or ...maybe somebody will find me a pair that are small enough for my hands ...

There.  See?  Rustic, man size muffins. Lovely.

Chocolate Strawberry Shortcake

It's not really strawberry shortcake...it's cupcakes.... sliced and filled with cream and berries if you follow the recipe.  I didn't.  I just used the cupcake recipe and tried to ice a few.  I wanted to try out my decorating kit I bought eons ago.

I made some icing and from the descriptions tried to wield the specific tips and bag to practice a few things on a piece of plastic first..... hahahhahah.........what a laugh.  Okay...it wasn't all that amusing...but, I did have to laugh at my own efforts after awhile.  I don't think my icing was nearly stiff enough to do the job.  But...I think I sort of got the hang of leaves.... but, only sort of...

 It's a good thing our Mom used to say.."if you're not worth a laugh you're not worth very much."   I'm not sure she meant it quite like this..but.. eh.... what the heck.  It's worth a giggle.
Even just putting on a plain swirl was tricky... one needs a steady hand to get this looking right.  Man...those guys on Cupcake Wars are a whiz in comparison!  they ice hundreds in the time it took me to do 4... well, actually after 3 I gave up.

And, now for my question ... why would anybody want a cupcake with this much sickly sweet icing on it in the fist place?  yecchhh!

I scraped off the huge amount of icing on the rest of them....and just spread a bit on instead... with a knife.  However, if you like lots of sweet icing... please don't let me spoil your fun...feel free to ice them any way you like.

Interesting thing about this cupcake...no eggs.  I couldn't for the life of me believe they would rise and be fluffy enough.... but, they rose nicely, are moist and a pretty darn great tasting little cupcake.  This from somebody who doesn't usually make cupcakes.. because I prefer muffins.  I used to think of cupcakes as ....well,...  as cake.  And I find store bought muffins are usually just cake being passed off as muffins.  Dry, tasteless and crumbly. So, I never buy but always bake my own.  To me muffins are more dense, less cake-like...more moist and sort of rustic.

However,  I wanted to try cupcakes for Valentine's Day..so, without further ado, here is a recipe I found on the food network...

Chocolate Strawberry Shortcake

1  1/2 cups all purpose flour
1  cup sugar
1/3  cup unsweetened cocoa powder
1  tsp. baking soda
1/2  tsp. salt
1 cup coconut milk  (I used regular milk)
1/2  cup vegetable oil
2  tablespoons apple cider vinegar
1  tsp. vanilla extract
1   tsp. instant espresso powder

Line 40 cups from mini cupcake pans or 16 cups from regular size muffin pans with paper cupcake liners.
Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl.  In separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth.  Pour the wet mixture into the dry mixture and mix with a fork or small whisk.
Divide the batter evenly among the prepared cupcake liners.  The cups should be filled about 2/3 full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular size cupcakes.
Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.

Slice off the top 1/3 of each cupcake and slather with your favourite frosting and sliced strawberries.  Place the top of the cupcake back on top and add an additional bit of frosting and sliced strawberries.  Dust with confectioners sugar.  Eat three immediately.

NB:::  instead of the coconut milk.... use regular milk or buttermilk or add some lemon juice or vinegar to regular milk to make your own buttermilk.

Black Forest Cake

... but, this we all know.  Chocolate...and more chocolate... oh, and cherries.  A take on Black Forest cake.

This one is from my Company's Coming Chocolate Everything book.   Oh, and...I want a lovely glass cake plate.  A pedestal plate ... preferably with a dome.

It's simple enough ... even calls for a cake mix if you want to go that way ...which I thought about for only a nano second.  I'm sure they are much better now than they used to be...but, I still like to bake my own... plus it was for my sweetie...and he deserves my best effort.   Always.

I wish I could get smaller tins.  My oven is European size and the 9 inch tins are too large to put two on the same shelf... luckily if I diagonally place them on different shelves... they almost bake the same......plus...when you see the size of this four layer cake!!  Aacckk!  We had to call in neighbours to help us get through it.

Forget super-sizing everything.. give me some cute little tins so that I can bake a treat for two ... like they do on the cooking channel... well, the European gals do anyway... not Paula or Ina or the others.  No wonder we all have to do more jumping jacks... unlike the French or the Italians... who are lovely and slim and eat so daintily... and look like models... oh,...and ... look at the small portions and lovely cute little cakes they make!  It's a no brainer why they look so good... lovely food ... dainty portions.

okay... 'nuff complaining... onward with the recipe.  I'm giving it exactly as it is in the book... but, make any cake you like instead of the mix.

Black Forest Decadence

1   Dark chocolate cake mix ( 2 layer size)
2  cups whipping cream ( or 4 cups/  1 Litre, whipped topping)
1 TBSP  icing sugar
19 oz ( 40 ml )  cherry pie filling

Glaze:
6  semisweet chocolate baking squares (1 oz or 28 grams, each) cut up
1/2  cup light cream (half and half)  I used a bit of left over whipping cream and some milk)

Cake:
Prepare cake according to package directions.  Bake in 2 greased 9 inch (22cm) round layer pans.  Cool. Turn out onto rack.  Split each to make 4 layers.

Beat whipping cream and icing sugar in large bowl until stiff.  Reserve 1 cup (250 ml) for garnish.

Fold pie filling into remaining whipped cream.  Spread 1/3 cherry-cream mixture over 3 layers, stack as each is spread.  Add fourth layer to top.

Glaze:  Melt chocolate with light cream in medium saucepan on low, stirring constantly, until smooth.  Set pan in cold water.  Whisk until cooled enough to be slightly pourable.  Drizzle over top of cake. allowing some to run down sides  Chill.  Garnish with reserved whipped cream.  Cuts into 16 wedges.

Their photo looks like they managed to get a tidier slicing method than we did.  Or.. perhaps it was frozen...or...okay... I'm sure I don't know... all I know is... ours was not quite this tidy.

However, I do have a great tip for slicing the not too thick layers neatly in half.  My bread knife is not long enough to be seen on the opposite side of the cake...so..I was doing a hack job getting through the first cake I tried.  However, on the second cake...

Begin the slice with your bread knife... but... then..... get a long piece of unflavoured, unwaxed dental floss.  Hold each end and place the middle inside the cut.... pull the ends towards each other...overlap them...and voila!... sliced cleanly straight through the center!

Cookies from a Christmas past....

Chocolate-Covered Cherry Cookies  

These intrigued me a few years ago and now have become a tradition at our house.  Absolutely perfect for Valentine's Day too.
They are simple, if a little fiddly, and look pretty darn amazing if I do say so myself...and I do.  




















Thank goodness I had an extra set of hands to help with them ... it is killer on the shoulder blades to sit and put the little bit of chocolate dough around 51 cherries!










... and .... he does such a great job too!










Even the smallest foil cups still seem a bit large to me ... I suppose I could put a bit more dough around each one... making them fill it. Or... squeeze it onto the dough a bit before baking. 













but.... they still look pretty special.










Wonder if it might help to leave a few out for Santa?










Chocolate Covered Cherry Cookies

2 10 oz. jars maraschino cherries with stems
2 tbsp. cherry brandy or maraschino cherry juice
1/2 cup butter or margarine
1 cup sugar
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1 egg
1 1/2 cups all purpose flour

Drain cherries, reserving juice. Lightly toss cherries with brandy if using...and drain. Let stand for 20 minutes.
Beat butter or margarine in a large mixing bowl with electric mixer for 30 seconds. Add sugar, cocoa powder, baking soda, and baking powder; beat til combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Shape a scant 1 teaspoon of dough around each cherry. Place each ball in a 1 inch foil or paper bake cup. Place cups 1 inch apart on ungreased baking sheet.
Bake in 350F oven for 10 minutes or til tops look dry. Transfer cookies to wire racks. Frost warm cookies with about 1/2 tsp frosting. (I waited til they were very cool... not enough energy... they worked very well cooled.) Makes 48 (I ended up with 51)

Chocolate Cherry Frosting
Stir together 1/2 cup semisweet chocolate pieces and 1/3 cup sweetened condensed milk in a small heavy saucepan. (I had a bowl in water in the pan..worked perfectly) Cook over low heat just til chocolate is melted, stirring occasionally. Sir in 1 to 2 tablespoons of reserved cherry liquid to make of spreading consistency. Makes plenty.

Chocolate Cake in a Ramekin

Yesterday Mr. BV was searching around the kitchen... hoping for some tasty morsel.  But...the eggnog cookies were all gone... no biscotti in the jar and even the freezer was bereft of muffins.  I felt sorry for him....so while he watched a period of hockey I whipped up a little chocolate goody.  He was totally surprised and it was fun to see the smile....

Originally it was called 5 Minute Chocolate Cake. ...and, it's usually made in a mug in the microwave.  But, when another blogger made it she changed things a bit... using butter instead of oil and also, divvy-ed it up between 2 ramekins and baked in the oven instead of the microwave.  Much better.  It's just like real cake when baked...not the rubbery microwave version.

I'm giving you the original recipe......but you, too, can change it up anyway you like.  Next time I think I'll even add some toasted nuts.  A person could really go crazy and toss in a caramel chocolate and have some gooey goodness in the middle.  It's such a cute little taste of yummy cake ... and, who really needs a huge cake when just a few mouthfuls will do the trick when you just HAFTA have some chocolate?

These are a bit deeper ramekins that I needed...but, I just bought these new little chocolate coloured babies and wanted to use them.  I have a "thing" for ramekins....I have a drawer full of them.  All sizes, shapes and colours..... love the little guys!

5 Minute Chocolate Cake In A Mug

4  TBSP flour
4  TBSP sugar
2  TBSP cocoa
1  egg
3  TBSP milk
3  TBSP oil  (I used melted butter)
3  TBSP chocolate chips (optional..I used less)
small splash of vanilla extract
1 large coffee mug (MICRO wave safe!)

Add dry ingredients to mug and mix well.  Add the egg and mix thoroughly.  Pour in the milk and oil and mix well.  Add the chocolate chips (if using) and vanilla extract and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.  The cake will rise over the top of the mug, but don't be alarmed!  Allow to cool a little, and tip out onto a plate if desired.  Makes 1-2 servings.

OPTION::  I smeared a bit of butter in two ramekins (they do tip out easier if you want to serve them on a plate... perhaps with a spoonful of ice cream?) and divided the mixture between the two of them.  I also substituted butter for the oil.  Bake in the oven at 350F (180C).. for about 20 to 25 minutes.  Watch them carefully... don't want to burn chocolate!  The tops will begin to crack when nearly done...and I just checked with a toothpick at about 18 minutes..... when it comes out clean...they are done.   Unless you happen to put the pick into a chocolate chip or morsel...then just check in another spot... and enjoy!

Chocolate Mocha Cake

We have a little tradition.  Mr. BV bakes me a carrot cake for my birthday.... and for his...I bake a chocolate.  Our birthdays are too close together (in days, not years) ...for us to have two cakes in a week....so we usually do somebody's in the proper week....and the second several months later.

I try different chocolate recipes every year... but, he must stick to his now "famous" carrot cake that I love....

This was the one I made a few months ago for his special day.  It's from my ancient "Canadian Cook Book".

Chocolate Mocha Cake

2/3  cup shortening (I used butter)
1  1/4  cups sugar
2  eggs
1  tsp vanilla
2  cups sifted pastry flour .. or ..
1  3/4  cups sifted all purpose flour
1/3  cup cocoa
1  tsp baking powder
1/2  tsp baking soda
1/4  tsp salt
1/2  cup strong coffee (cooled)
2/3  cup sour milk, or buttermilk (to make sour milk just add a few tsps lemon juice or vinegar to milk and let sit a bit)

(The recipe says to stir cocoa and coffee til smooth and cool...then to blend it into the fat sugar egg mixture, but I prefer to add my cocoa to a bit of the flour and stir it into the butter mixture) ..

Cream shortening; add sugar gradually, beating after each addition til fluffy. (proper emulsifying of fat and dissolving of sugar is essential to fine textured cake.)

Add vanilla; beat well.  Add room temperature eggs one at a time beating well after each egg.

Add milk and flour alternately to the fat-sugar mixture, 1/4 each time, beginning and ending with flour.  It is a drop batter and should be thin.

Bake at 350F in a greased 8 inch square pan or two 8 inch layer pans.  You can line with waxed paper if you like.  I usually just lightly grease my pans and dust on a bit of cocoa.  Works the same as flour...but doesn't leave a white residue on the sides of the cake.

Layer cakes will bake in about 30 minutes and square cakes in about 50.  Check for doneness with a toothpick.... if it comes out clean they are done.   I usually test a bit early for chocolate cakes because you definitely don't want to take a chance.  The recipe talks about browning...but, hey...it's tough to tell when chocolate is browning and it can burn too easily.

Cool 10 minutes, run a knife around the sides and place rack on top of pan.  Turn over and your lovely cake should pop right out onto the rack.  If you papered... gently peel off the paper.

Mocha Butter Icing

3 to 5 tablespoons butter
2  cups icing sugar (approximate)
3  tablespoons strong cold coffee... or sift 1/2 tablespoon instant coffee with sugar.
1 to 1 1/2 tablespoons of cocoa ... or just enough to give a light chocolate colour to icing.  Or, melt 1/2 to 1 square of unsweetened chocolate and stir into creamed butter.

For my coffee, I made some strong coffee with instant and cooled it.  Then...added as needed to get proper consistency.  If you want less coffee flavour you can use a bit of milk as well as a tiny bit of coffee.

Sift the cocoa with some of the sugar.
Cream butter with 2 tablespoons sugar; add some liquid gradually.
Sift in remaining sugar to make it thick enough to spread.

I always have my handy dandy tasting spoons nearby too..... when it tastes right to me...it's perfect to spread onto the cakes.  If I make layers...I want some to spread between the layers as well..... if you only make the square you can make a bit less icing.

This one's for you Shashi....I hope you like it.  The print friendly "thingy" below is great.  Click on it...then move your cursor over the recipe...deleting anything I yak about that is not pertinent... then print out the part you need to bake the cake.  I'm too long winded....hahahha......

Weeks have passed.....

I've been busy...honest I have.  Baking each week as usual....suppers as usual... I cook every day.  Just keep putting off posting til I do something else and all of sudden it is midnight and then...I think I'll do it in the morning...which I don't because that's when I read your blogs...and then..it's noon and then...well...you see what happens.

These were yesterday's strawberry scones.  I made them for my garbage guys.  Yep....I bribe them.  This is what they took away with smiles on their faces.  I told them straight out that I was bribing them as well as saying thank you for always taking everything I put out there.  They said "bribes are good" .... and cheerfully loaded up the 5 bags of grass, leaves and shrub clippings...as well as 5 twined 4 foot long bundles of Nanking bush ...  an old length of garden hose and a complete, full grown, dead spirea shrub.   I love my guys....  they treat me well.

However, one of them did mention they wondered why they hadn't seen me for some time.... to which I said..uh, oh.... I must be falling behind on the muffin quota.  Sorry...I'll attend to that straight away.... so, two weeks in a row they've had warm from the oven goodies.  Next week, if it is not raining... I don't know...they could be out of luck, I may be out golfing....finally.  But, yesterday they picked up two more houses after ours..turned the corner and parked the huge truck in front of my neighbour's ...and proceeded to have their coffee and fresh scones.  Hahahahha.... that did make me laugh.   Doesn't take much to amuse me.... it made my day.

Thanks guys!!  I love ya...

Next week.... double chocolate chunk cookies....

add some cherries......

Chocolate Chunk Cookies....

I made them earlier this year and we really enjoyed them. At the time I did muse about perhaps adding some cherries for a little extra flair. MMMM.... yep it works!

It is an easy recipe... they look great and taste pretty darn amazing.

Double Chocolate Chunk Cookies with Cherries

1/2 cup butter
1 cup packed brown sugar
1/2 cup sifted cocoa
1 large egg
1 tsp. vanilla
1 cup all purpose flour
1/2 tsp. baking soda
1 cup white chocolate chips
3/4 cup chopped walnuts
::optional... drained, chopped maraschino cherries

Cream butter, brown sugar and cocoa in large bowl or mixer bowl. Beat in egg and vanilla ..mix til fluffy.
Add remaining 5 ingredients. Mix well. Add some chopped maraschino cherries at this point.

Drop by rounded tablespoons onto greased cookie sheet. (I have enamel sheets and they didn't need greasing..test bake one to check on your sheets.... but, they probably won't need much at any rate...)
Leave as drops or flatten slightly with glass or fingers.... put a bit more cherry on top if you like. Bake at 350 F or 170 C for 10 to 12 minutes. Remember...it's chocolate... keep an eye on them! Mine barely needed 10 minutes.

(I only used about 3/4 cup semi sweet dark and white chocolate squares chopped into chunks..it was plenty...)
 (1/2 cup was enough... I toasted them beforehand... better flavour)...

I'm a delinquent...

...but, I have excuses..... oh, yeh...I remember now...nobody wants to hear them.

Well, in honour of me finding half an hour while my slave driver is having a bath....I'm doing a post about something beginning with a big D.... maybe he won't notice that I'm not painting doorframes......

Dark and delicious.... chocolate!!














here's the picture...and mine.....

They are from the Company's Coming Chocolate Everything book by Jean Pare. Somebody named them white chip cookies...huh? ...terrible...I call them Double Chocolate Chunk cookies. .. cuz I used chunks of white chocolate instead of chips.

Here they are. You'll notice I always throw in my own twobits as I tell you the recipe... sometimes I think they put in too much of this or that ... suit yourself....but, here it is straight from the book.......

Double Chocolate Chunk Cookies

1/2 cup butter
1 cup packed brown sugar
1/2 cup sifted cocoa
1 large egg
1 tsp. vanilla
1 cup all purpose flour
1/2 tsp. baking soda
1 cup white chocolate chips (I only used about 3/4 cup semi sweet dark and white chocolate chopped into chunks..it was plenty...)
3/4 cup chopped walnuts (1/2 cup was enough... I toasted them beforehand... better flavour)...

Cream butter, brown sugar and cocoa in large bowl or mixer bowl. Beat in egg and vanilla ..mix til fluffy.
Add remaining 5 ingredients. Mix well. Drop by rounded tablespoons onto greased cookie sheet. (I have enamel sheets and they didn't need greasing..test bake one to check on your sheets.... but, they probably won't need much at any rate...)
Leave as drops or flatten slightly with glass or fingers.... Bake at 350F or 170C for 10 to 12 minutes. Remember...it's chocolate... keep an eye on it! Mine barely needed 10 minutes.

Says it makes 3 dozen.... only made 23 of my tablespoon size...... hmmmmm.... my tablespoons must be bigger... *grin*** .......

Ohhhhh.....are they delish!! I just made them last night and already only 5 left... but, I did take a few for the old guys at the golf course today...and gave a few to my neighbour..... .........

Chocolate Cherry Muffins

Sabotage !!
Oh, I'm bad..... last post was a salad and talking about eating healthy ...now, here I am with the chocolate.... sorry..... but, they were just too good not to share!











I changed a few things to suit myself...but, the original recipe is from the Company's Coming book Muffins and More. The original recipe called for cooking oil but I prefer to use butter in my baking.. . so I changed the mixing directions. They are called Chocolate Filled Muffins in the book if you have it and want to try their version. It called for a coconut filling to be pressed into the center of each. But, there was an alternative ...... maraschino cherries. I still had some in a jar from Christmas baking ... hey! perfect.

































Chocolate Cherry Muffins

2 cups all purpose flour
3/4 cup sugar
1/4 cup cocoa powder (I like to sift it for easier mixing)
3 tsp. baking powder
1/2 tsp. salt ( I never use it)
1/2 tsp. cinnamon
1 egg
1 cup milk
1/3 cup butter
option:: handful of drained maraschino cherries, chopped into halves or thirds.


Beat butter in mixing bowl, add sugar and mix well. Add egg and beat again.

In large bowl, mix flour, cocoa, baking powder, (I always slightly less because I don't like to taste it at all !) salt, (if you use it), and cinnamon. Add to butter mixture... stir gently just a bit, then add milk... mixing just until moistened.

Gently fold in maraschino cherries or... place by hand into mixture after placing small amount into muffin cups then fill cups. I pushed mine well into the dough so they were not really visible from the outside... I didn't want them to get crispy or burn on any edges.

This dough is not really a wet mixture and I think next time I will also add a few tablespoons of the maraschino juice as well and perhaps even a teensy drop of almond flavouring...

Bake at 375 F. (180 C. ) for 20 minutes. Only makes 8 good size muffins.

Ackkkkkkkkk!

The magazine tarts...and my own little beauties.. if I do say so.... and I'm just cheeky enough to do that...


Just looked on this blog and saw the 357 days til Christmas sign is still up!!! Who needed to know that...already?! However, perhaps it is a good thing....maybe I should have one up somewhere in the house all year 'round...just as a constant reminder that I am getting behind on my Christmas ideas and plans.... hmmmm......

And, it might be a long ways off...but, seeing as I didn't get this great recipe for some wonderful tiny chocolate tarts posted before the day...nor even during the week....... here it is for next year. Or.... you could just try them any old time... 'cuz they are so yummy.....AND....so easy!

The pastry is just butter, cream cheese and flour.... I don't even bother taking out my mixer.

German Chocolate Tarts

1 cup butter or margarine
2 3-ounce packages cream cheese, softened
2 cups all purpose flour
2 eggs
1 14 ounce can sweetened condensed milk
1 4 ounce package sweet cooking chocolate, melted (I used semi sweet baking squares)
2 teaspoons vanilla extract
1/4 teaspoon salt (I never use it if I used salted butter)
1 1/3 cups flaked coconut... ( I just tossed in a small handful )
48 pecan halves

Beat butter and cream cheese until light and fluffy. With spoon, stir in flour until blended. Wrap each piece in plastic wrap;refrigerate 1 hour or til easy to handle.

Meanwhile, prepare filling: In large bowl, beat eggs slightly. Add sweetened condensed milk, melted chocolate, vanilla extract, and salt (if using); mix until smooth.

Cut 1 piece of chilled dough into 12 pieces; press evenly into bottom and up sides of twelve 1 3/4 inch muffin pan cups. (I make them into a ball...flatten the ball and they are already up the sides of the cups when you place them into each...then just shape a bit more) Spoon one-fourth of filling into pastry lined cups until each is 3/4 full; top each with a pecan half. Bake 20 minutes at 350 - 375 .. or until golden brown. Cool cookies 5 minutes in pan on wire rack. Remove cookies from pan. Repeat with remaining dough, filling and pecans.
Store cookies in tightly covered container. Makes about 4 dozen.

Surprise !!

Look at that! Never see me for weeks...then...twice in the same day. Hah!

and...I have a sweet surprise.

Chocolate Date Loaf

1 cup chopped dates

1 tsp. baking soda

1 cup boiling water

1 tsp. Vanilla

3/4 cup butter or margarine

1 cup granulated sugar

2 eggs

2 cups all purpose flour

1/2 cup cocoa

1 tsp. baking soda

1/2 tsp. salt ( optional… lol ….I never use it; I think there is plenty in the butter)

1/2 cup semi-sweet chocolate chips

In small bowl combine dates, soda, boiling water and vanilla. Stir; set aside to cool.

In mixing bowl, cream butter & sugar. Add eggs one at a time, beating ‘til smooth. Add cooled date mixture and stir.

Measure flour, cocoa, soda, choc. chips and salt into separate bowl. Stir to mix well, then pour flour mixture into mixing bowl. Blend until just moistened. Spoon into large greased and floured loaf pan ( 9 X 5 X 3 inch ). Dust with a bit of cocoa powder instead of flour if you don’t want any white on outside of your loaf. Bake for 1 hour at 350 F or 180 C or until it tests done. Wait about 10 mins. for loaf to cool a bit before removing from pan to a rack to finish cooling.

Yummy, moist … decadent ….

ooops .... sorry... just crumbs left....

Banana Chocolate Chip Muffins

1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla
3 bananas
2 cups all purpose flour
1/2 tsp salt (I never use it…salted butter has plenty for me!)
1/2 tsp baking soda
2 tsps baking powder
Small handful dark semi sweet chocolate chips (to personal taste)
1/2 cup chopped toasted walnuts (optional)

Beat butter in bowl of electric mixer… add the sugar and continue to mix ‘til light and fluffy. Add eggs, one at a time, beating until well mixed. Add vanilla and the bananas; continue to mix ‘til bananas are well broken down.

In separate bowl, mix dry ingredients and then add all at once to the moist ingredients… toss in some chocolate chips.. a small handful is plenty! Stir with wooden spoon just until moist and still lumpy. Don’t over mix or it becomes like cake batter (well, unless that is what you prefer …. as you may already know… I like rustic texture for my muffins).

Spoon into paper lined muffin tin….(for easier clean up!) Bake at 350 F (180 C) for about 20 – 25 mins. or so, until golden brown …depends on size of muffins…. Check with a toothpick for doneness. I use a tin that makes 8, but if you have a smaller one..you could probably get 12 with this recipe.



Hint: When bananas get soft or brown and you don’t want to eat them .. put them into the freezer. When you want to use them for baking… take them out a few hours in advance.. they will be perfect. When it says add bananas…just slice off the top and squeeze the contents into the mixer bowl..no mess no mashing!
If you forget to take them out soon enough... you can always microwave them on a plate for a few minutes at a very low setting to defrost them.

There you are Gaby...give them a try... then I am coming for tea and muffins...

Poor little Leonard hung out all day ...waiting for various body parts to be stitched. One ear is still just pinned... he needs stuffing...and toes...yep... pudgy ones....


Hiya....I am Leonard. Look...even bears can go to College...hahahhahha

Double Chocolate Biscotti with Cranberries

1/2 cup (113 grams) butter (if u prefer use unsalted and add pinch salt)
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 ¾ cups (245 grams) all purpose flour
1 tsp. baking powder
1/4 tsp. salt (I prefer to omit this if I use salted butter ..)
1/2 cup (45 grams) good, dark cocoa powder
1/2 cup (50 grams) dried cranberries (chop into smaller pieces for easier slicing)
1/2 cup (90 grams) white chocolate chunks or chips
1/2 cup or so of toasted, chopped almonds (optional)

Preheat oven to 350F (177C). Line baking sheet with parchment paper.

In electric mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time mixing well after each. In a separate bowl, mix together flour, baking powder, salt, and cocoa powder. (sifting cocoa powder first will remove lumps and make it much easier to incorporate into flour mixture) Add to butter mixture and beat to combine. Stir in dried cranberries and white chocolate chunks or chips.

With floured hands, transfer dough to parchment lined baking pan and divide in half. Form into2 logs about 12 inches long spaced well apart on the sheet. Then pat with hands to slightly flatten each log. I leave mine about 1/2 to 3/4 of an inch thick.

Bake until firm to touch, about 25 to 30 mins or so… the logs do spread during baking.
Remove from oven, place on wire rack and let cool for about 10 to 20 mins…(I find 20 mins. usually makes easier slicing.)

Transfer logs to cutting board. Use a serrated knife to cut the logs. On the diagonal, cut slices about 3/4 of an inch thick. Arrange slices on their sides on the baking sheet and bake another 10 mins. at about 325F.(160C) Turn slices over and bake until crisp and dry…about another 10 mins. Remove from oven and cool on rack.

To fancy them up … how about a glaze of white chocolate? Melt some more white chocolate (about 3 ounces) and 1 tsp. vegetable shortening in small bowl over simmering water. Watch carefully…and stir as it melts…..white chocolate burns easily! Use spatula to spread on or swipe each piece of biscotti through the chocolate if you don’t mind a few dark crumbs in your chocolate. Enjoy!!

TIP:.. because biscotti is sliced on the diagonal… I make the ends of each log diagonal…in the direction I will be slicing. You actually get more biscotti from each log… less wasted in the cutting. Although..the little crunchy ends are always mine…..
all mine!!!