Tag Archives: chocolate

Whole Wheat Chocolate Chip Banana Bread

I decided to return to the land of the living.  It certainly has been an adjustment since Jeff died.  What a long few months.  I’m slowly but surely making my way back into the fold.  A lot of adjustments have been made.  My daughter has taken on a second job to help out, my son is getting ready to finish high school then will be moving to Milwaukee with his friends.  A lot of change…all at once.  Sometimes I have a hard time wrapping my head around it all.  But I digress.

What I did notice as the dust was settling was I missed cooking.  I missed my alone time in the kitchen.  I miss the time I would take to pray, ponder and reflect. I now work only half days on Thursdays with not much to do in the afternoons.  With that being said, the sun is shining on this Thursday afternoon and  the air is cool. What a perfect day to bake!

I had some really soft bananas, less than half a bag of chocolate chips and one fierce craving for banana bread.  After a look-see to make sure I had butter and eggs (farm fresh even!) I rolled up my sleeves and got to work.

The recipe I have makes a large, rich, moist loaf with just enough sweetness from the chocolate chips.  I use butter instead of oil and I added sour cream to give it a teeny bit of tang.  It’s wonderful.  Slather a warm piece with some butter and you will have a religious experience 🙂


  • 3 overripe bananas, mashed
  • 2 eggs, beaten
  • 1 stick of butter, room temperature
  • 1 tablespoon vanilla
  • 1/2 C sour cream
  • 1/2 C brown sugar
  • 1 3/4 C whole wheat flour
  • 1 tablespoon baking soda
  • 1/4 tablespoon salt
  • 1 C semi-sweet chocolate chips

Preheat oven to 350.  Grease the bottom and side of a 9×5 inch loaf pan.

In a separate bowl, sift together flour, salt and baking soda.  Set aside.

In your mixer cream together butter and brown sugar.  Add mashed bananas, eggs, sour cream and vanilla. Mix until well combined.

Gently add flour mixture until well combined.  Stir in chocolate chips.

Pour batter into loaf pan and bake for 60-70 minutes or until a toothpick comes out clean.  Let cool and enjoy!

Ohhhhh yeah baby…




Posted by on April 5, 2012 in Uncategorized


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Red Velvet Cream Cheese Brownies

In honor of Valentines Day,  I decided to whip up a little something in Red.  I made a batch of red velvet brownies with a cream cheese swirl.  I was going to attempt red velvet cheesecake, but it’s just me and Jeff this weekend so I went with a small batch of brownies.

These brownies are out of this world.  They are so moist and the cream cheese flavor doesn’t take over.  I love the deep red hue as well.  Needless to say these didn’t last long.


  • 1 stick butter
  • 2 oz dark chocolate, chopped
  • 1 C granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 tsp red food coloring
  • 2/3 C AP flour
  • 1/4 tsp salt

Cream Cheese swirl

  • 8 oz cream cheese, room temp
  • 1/3 C granulated sugar
  • 1 egg
  • 1/2 tsp vanilla

Preheat oven to 350.  Butter a 8 inch baking pan making sure you get the corners real good.

In a small microwave safe bowl melt the butter and chocolate. stir until well combined.  Set aside

In  a medium sized bowl sift together flour and salt.

In a large bowl or kitchenaid mixer whisk together the sugar, eggs, vanilla and food coloring.

Add chocolate and mix well.

Slowly add in flour mixture to wet ingredients and beat until just combined.

Spread mixture into greased baking pan and spread evenly.

Beat cream cheese, egg, sugar and vanilla together until smooth.

Dollop onto brownie batter and swirl with a knife.

Bake for 35 – 40 minutes, until toothpick comes out clean.

Let cool completely before cutting.



Posted by on February 13, 2011 in Uncategorized



Chocolate Chip Zucchini Bread


Looking for something different to do with zucchini?  Look no further. I found a recipe here, and I was not disappointed.  This bread is wonderfully dense and oh so choclaty. 

What you need:

  • 1 1/2 c. shredded, raw zucchini
  • 1 c. flour
  • 1/2 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/2 c. canola oil
  • 1/2 c. granulated white sugar
  • 1/2 c. light brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 3/4 c. semi-sweet chocolate chips

Preheat oven to 350 degrees and place rack in the center of the oven.  Grease, or spray with nonstick vegetable spray, a 9×5×3″ loaf pan.  Set aside.

Grate the zucchini using a medium sized grater.  Set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended – about 2 minutes.  Fold in the grated zucchini. 

Add the flour mixture, beating just until combined.  Then fold in the chocolate chips. 

Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes.

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Posted by on September 3, 2009 in chocolate, zucchini


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Homemade Brownies with Cinnamon Basil Mousse and Cinnamon Basil Whipped Cream


I was lucky enough to get a sample of the Cinnamon Basil HighCross Farm has to offer.  I found a recipe for Cinnamon Chocolate Mousse and Cinnamon Chocolate Infused Whipped Cream in the NY Times.  I thought they would go nicely atop a chewy homemade brownie.  The results were nothing less than stellar.  These are beyond sublime.  Please, try not to eat the whole pan in one sitting.

Cinnamon Infused Whipped Cream:

  • 24 leaves cinnamon basil (You don’t need exactly 24…that’s just how many I had on hand)
  • 2 cups heavy cream, preferably not ultra-pasteurized
  • 1 2-inch cinnamon stick
  • 2 tablespoons sugar

Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly. Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald. Add basil leaves and cinnamon stick, submerging them in cream. Turn off heat.

Cover tightly and let sit for a half-hour. Strain, pressing out juice in leaves. Refrigerate until very cold, about 6 hours. Place cold cream and sugar in a mixer and whip until it forms peaks.

Cinnamon Basil Chocolate Mousse:

  • 2 ounces unsweetened chocolate
  • 1/2 cup sugar
  • 2 eggs, separated
  • 2 cups cinnamon basil whipped cream

In a saucepan, melt chocolate with 1/4 cup sugar and 1/4 cup hot water, stirring until smooth. Beat egg yolks and stir into chocolate. Remove saucepan from heat.

Beat egg whites, gradually adding remaining 1/4 cup sugar, until peaks form. Fold egg whites into chocolate. Fold 1 1/4 cups cinnamon basil whipped cream into chocolate. Pour mixture into ramekins or glasses and chill for 3 hours.

Top with remaining whipped cream and serve.

Easiest Brownies Ever:

  • 1 cup butter; melted
  • 2 cups flour
  • 4 eggs
  • 2 cups of white sugar
  • 1/2 cup cocoa
  • 1 tsp. vanilla


  • Mix flour, sugar and cocoa in large bowl.
  • Pour in butter add eggs and vanilla.
  • Once all ingredients are in the bowl, mix well.
  • Pour onto a greased and floured 9×13 pan.
  • Bake at 350 degrees for 25 minutes.



    Make your brownies.

    Spread a generous amount of mousse ontop of cooled brownies.

    Spread an even more genorous amount of whipped cream on top of mousse.



    Posted by on August 27, 2009 in Uncategorized


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    Homemade Chocolate Ice Cream w/ Snickers

    I love toys.  I love toys for my kitchen.  One toy I am so glad to have is the ice cream maker attachment for the Kitchenaid mixer.


    Excuse the poor picture quality.  The lighting in my kitchen is sub par.  This attachment is definitely worth the money.

    I found a recipe for triple chocolate ice cream.  This ice cream is more like a frozen custard or gelato, very rich…very good.

    This is a very easy recipe albeit time consuming.  It is more than worth it in the end.  Oh yeah, if you are on a diet you might want to stop reading here. 

    Triple Chocolate Ice Cream

    • 2 C whipping cream, divided
    • 2 squares or 1 oz of semi sweet chocolate
    • 2 sqaures or 2 oz unsweeteneed chocolate, cut into chunks
    • 2 C half and half
    • 1 C sugar
    • 1/3 C unsweetened cocoa powder
    • 8 egg yolks
    • 4 teaspoons of vanilla
    • 1/4 teaspoon of salt
    • 3 full sized Snickers candy bars, chopped into small pieces

    In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside.

    You will start out with this…


    And end up with this…


    In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside.

    In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until well blended.

    It should look something like this…


    Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.  Ok…the recipe calls for chilling for 8 hours.  Chill until it is cooled completely.  I put my bowl out on the balcony for an hour then in the fridge.  It was fine to add to the ice cream maker after a few hours.  The point is you do not want to add a warm base to the ice cream maker; it will thaw out the icy center and not give you the product you desire.  But I digress..

    Put the mixture into your ice cream maker and let it go to work. 🙂 During the last 1-2 minutes of freeze time, add in the chopped Snickers bars. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!

    You need to remember that when things freeze, they expand.  Do not fill the ice cream maker up to the top.  Here is a pictoral of the progression of the base turning to ice cream in the ice cream maker.


    Doesn’t look like much is in there does it?  Don’t worry.  This recipe makes the perfect amount of base for this ice cream maker.  It will start to freeze and expand, then start to look like this…


    After 20- 30 minutes of churning you will finally get this…


    As you can clearly see, the base expands quite a bit after churning.  Be careful not to overflow your container at the beginning. 

    This makes a lot of ice cream.  I was able to fill a 2 quart Gladware container to the top…


    Let freeze until desired consistancy then break out the big spoons and enjoy.  This is what you will end up with…




    Posted by on March 1, 2009 in chocolate, ice cream, Uncategorized


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