For some reason I bought way too many bananas last week. This left me with ripe bananas that were screaming at me to turn them into something. I went searching the web looking for the perfect recipe. I found 2 recipes that I had to try. One is the Banana Bread recipe posted below. The second is this cupcake recipe. I borrowed this recipe from the following website: http://chockylit.blogspot.com/2005/08/peanut-butter-banana-chocolate.html. I did not add the carmalized banana disks to the top of the cupcake (from the original recipe).....wasn't my thing, but I'm sure they are yummy as well!
Cupcakes
24 cupcakes / 350 degree oven
11 tablespoons unsalted butter
9 ounces best-quality semi-sweet chocolate, coarsely chopped
5 ounces best-quality bitter-sweet chocolate, coarsely chopped
1-1/3 cup sugar
4 large eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon baking soda
1 pinch salt
1/2 cup mashed banana (from 1 medium banana)
1. melt butter and semi-sweet chocolate over a double boiler
2. whisk together eggs and sugar
3. add flour, cocoa, baking soda, and salt, mix to combine
4. add melted chocolate/butter mixture, mix to combine
5. stir in mashed banana
6. fill cupcake tins about 1/3 full, drop a teaspoon of peanut butter mixture into each tin, top off with cupcake batter to about 2/3's full
7. bake for ~20 minutes or until a crust forms on the cupcakes.
Caramel Glaze
2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract
1. in a saucepan over medium heat, melt the butter
2. add milk and brown sugar, stir to combine
3. boil vigorously for 1 minute
4. remove from heat and beat in 1/2 cup powdered sugar
5. cool slightly then and beat in the vanilla and remaining powdered sugar, add more half in half if necessary
6. quickly spoon over cupcakes before glaze sets
Sunday, January 13, 2008
World's BEST Banana Bread
This is the best banana bread. It is true....everything is better with cream cheese!!!
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
I got this recipe from Jaime @ http://handlelikecandy.blogspot.com/ . Thank you!
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
I got this recipe from Jaime @ http://handlelikecandy.blogspot.com/ . Thank you!
Sunday, January 6, 2008
Crock-Pot Salsa Chicken
We had this for dinner last evening. It is super easy and delicious! I think I'll try this again, but use the chicken in Tacos.
Ingredients:
4 boneless skinless chicken breasts
1 jar of your favorite salsa (I used a black bean and corn salsa)
1 package taco seasoning
Sour Cream
Shredded Cheddar Cheese
Directions:
Combine taco seasoning and a small amount of water - marinate chicken for 15 minutes (I used a zip top bag). Add contents of bag - chicken and seasoning to crock-pot. Pour jar of salsa over the chicken. Cook in crock-pot on low for 6 to 8 hours. If desired, add some sour cream and cheddar cheese before serving.
Ingredients:
4 boneless skinless chicken breasts
1 jar of your favorite salsa (I used a black bean and corn salsa)
1 package taco seasoning
Sour Cream
Shredded Cheddar Cheese
Directions:
Combine taco seasoning and a small amount of water - marinate chicken for 15 minutes (I used a zip top bag). Add contents of bag - chicken and seasoning to crock-pot. Pour jar of salsa over the chicken. Cook in crock-pot on low for 6 to 8 hours. If desired, add some sour cream and cheddar cheese before serving.
Crock-Pot Sweet and Savory Pork Chops
Sweet n' Saucy Pork Chops
Adapted from the "Crock-pot Best Loved Recipes" cookbook.
Ingredients:
2 tablespoons olive oil
4 bone-in pork chops
2 cups diced onions
4 garlic cloves, minced
1 cup water
1 cup ketchup
½ cup cider vinegar
¼ cup soy sauce
1 teaspoon dry mustard
1 cup brown sugar
Directions:
Heat olive oil in non-stick skillet over medium-high heat. Add pork chops and brown for 3 minutes on each side. Remove pork chops and place in slow cooker. Add onion to skillet and cook for 3 minutes, stirring frequently. Reduce heat to low. Add Garlic, water, ketchup, cider vinegar, soy sauce, mustard, and brown sugar. Stir until the brown sugar is dissolved. Pour sauce over pork chops. Cook on Low for 8-10 hours.
Adapted from the "Crock-pot Best Loved Recipes" cookbook.
Ingredients:
2 tablespoons olive oil
4 bone-in pork chops
2 cups diced onions
4 garlic cloves, minced
1 cup water
1 cup ketchup
½ cup cider vinegar
¼ cup soy sauce
1 teaspoon dry mustard
1 cup brown sugar
Directions:
Heat olive oil in non-stick skillet over medium-high heat. Add pork chops and brown for 3 minutes on each side. Remove pork chops and place in slow cooker. Add onion to skillet and cook for 3 minutes, stirring frequently. Reduce heat to low. Add Garlic, water, ketchup, cider vinegar, soy sauce, mustard, and brown sugar. Stir until the brown sugar is dissolved. Pour sauce over pork chops. Cook on Low for 8-10 hours.
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