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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 🙂

Supplies:

  • 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…

 

 

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4 Comments

Posted by on April 5, 2012 in Uncategorized

 

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Roasted Carrot Gnocchi

I got these beauties from HighCross Farm.

I wanted to do something I had never done before with the awesome white carrots from HighCross Farm.  I decided to make a gnocchi.  Let me tell you the result was FABULOUS.  What a nice derivative from the standard potato gnocchi.

I decided to roast the carrots to give some added depth to the flavor profile.  It altered the color of the gnocchi a bit, but I was OK with that.

The recipe isn’t too complicated or time-consuming.  I used my roasted tomato sauce recipe found here to compliment the gnocchi.  Definitely a keeper.

Roasted Carrot Gnocchi

  • 1/2 pound carrots, about 5 or 6 of medium size

  • 3 tablespoons butter

  • 1 tablespoon onion, chopped fine

  • 3 tablespoons flour

  • 1 egg yolk

  • 5 tablespoons freshly grated Parmesan cheese

  • Salt to taste

  • 1- 2 tablespoons olive oil
  • Black pepper ground fresh from the mill

  • A pinch freshly grated nutmeg

  • A large dutch oven with boiling, salted water

Rinse and peel your carrots.  Roughly chop them into pieces.  Spread carrots over a cookie sheet and lightly coat them with olive oil.  Sprinkle with salt and pepper.  Roast at 400 until carrots are soft and caramelized.  Set aside to cool down.

Put 1 tablespoon of the butter and all the chopped onion in a medium skillet and turn on the heat to medium. Cook the onion, stirring from time to time, until it becomes translucent.

Add carrots and onion/butter into a food processor and puree.

Add flour, egg yolk, nutmeg, more S & P, 3 tablespoons of the grated Parm and combine until a uniform consistency. You should be able to roll it out into a snake.  NOTE: The dough is very fragile so handle it gently.  If you need to add flour add it little at a time. Taste the dough to make sure it’s not too flour-y.

Roll dough in batches into a snake and cut into 1 inch pieces with a knife.  They will look like little pillows.  Roll each pillow over the back side of a fork to give it nice markings to hold a sauce.

Drop gnocchi into boiling water. When they float to the top, they are done.

Spoon some sauce onto a serving platter and top with gnocchi.  Sprinkle with remaining grated Parmesan and fresh herbs of your choice.

Enjoy!

 
2 Comments

Posted by on February 19, 2010 in carrots, CSA, Uncategorized

 

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Homemade Brownies with Cinnamon Basil Mousse and Cinnamon Basil Whipped Cream

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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.
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    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.

    Devour!

     
    2 Comments

    Posted by on August 27, 2009 in Uncategorized

     

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