Chocolate Marbled Banana Bread

There are certainly not enough recipes for using up bananas that have gone past their prime and lost their good looks.

When at the point of no return, no longer to be enjoyed by simply pulling back the peel and indulging in one of nature’s finest fruits, they transform into something even sweeter.  I can’t imagine how many banana casualties have occurred over the past years. Bunches of forgotten bananas ending up in composts all over the land not having reached their full potential!

This is not the first time I have stood up for the cause of saving over ripe bananas from a dismal end.  Recipes for Banana Muffins, Biscotti, Banana Bread, as well as Chocolate Banana Cake have all at some time come to the rescue, in the end delivering a delicious reward to anyone who will join the cause and save a few bananas.

If you have ever baked banana bread you will know exactly what I mean when I say the only more enjoyable experience of eating it is the incredible aroma that satisfies more than the stomach.

An interesting picture of the finished product is enough to draw my attention to a new recipe and a quick scan of ingredients and steps of preparation usually indicates if it’s worth a try. The picture for this bread was inviting, the few minor changes made to the method of preparation along with the ripe and ready bananas awaiting their fate was enough motivation to test this recipe out.

Chocolate Marbled Banana Bread may encourage you to use some of those unlovely bananas you  already have but my guess is that you'll soon be nursing more bananas into ripeness just to bake it again.  The texture and moistness along with the banana, chocolate flavour combination makes it one of those recipes that will quickly become a favourite.

What’s better than the aroma of  banana bread baking in the oven? The added aroma from the chocolate swirled side!


Chocolate Marbled Banana Bread
1 egg
 ½ cup Miracle Whip  (original)
1 1/3 cup mashed, fully ripe banana (about 3)
1 ½ cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
4 squares semi-sweet chocolate, melted

1. Place chocolate into a heat proof bowl and place over a small saucepan with simmering hot water until melted.
2. With mixer beat together egg, Miracle Whip and bananas until combined.
3. Continue beating and gradually add the 1 cup sugar until well mixed.
4. Sift together flour, baking soda and salt.
5. Stir dry ingredients into egg mixture just until blended.
6. Pour half of the batter into a medium bowl and stir in melted chocolate.
7. Spoon batters alternately into an 8x4 inch loaf pan that has been sprayed with cooking spray.
8. Swirl mixtures gently with knife.
9. Bake 55 to 60 minutes in a preheated 350 degree F. oven or until tooth pick inserted into center of loaf comes out clean.
10. Cool bread in pan for 10 minutes then remove from pan and cool completely on wire rack.

Notes, Tips and Suggestions

• A 4x10 inch pan gives you a longer more slender loaf.
• Substituting semi-sweet chocolate chips instead of squares is more economical (3 heaping tablespoons chocolate chips equal 1 baking square.)
• To make measuring easier, 12 tablespoons chocolate chips equals about 1 1/4 cups.
• Loaf freezes very well.

Lemon Scones

Among the many things I love to bake, muffins are close to the top of the list.  I make a good number of very delicious muffins that we enjoy regularly but must say, “Move over muffins” when it comes to a good scone.

The cream puff girl emailed a picture of some delicious looking coconut chocolate chip scones she had made this weekend stirring up a craving to bake up a batch myself.  As inviting as the picture was along with my love for coconut I chose instead to make a simpler scone for Sunday morning breakfast.

The Blueberry Scone recipe previously posted is a very good one but the time had come to adventure into something new. The abundance of  lemon scone recipes is impressive but my final choice includes buttermilk as an ingredient. The liter of buttermilk I had purchased earlier in the week for another recipe was definitely more than enough and this particular scone recipe was a good way to use the extra amount.

I prepared the dry ingredients the night before since there would be no time to fuss over measurements on Sunday morning.  In about five minutes I had measured out the dry ingredients, cut in the butter, covered and placed in the refrigerator overnight making sure to keep the butter cold.

It was not until the morning when checking the recipe for required wet ingredients that the only one on the list was buttermilk.

I suppose that in the excitement of finding a recipe that would use up some of my extra buttermilk I didn’t realize that it did not call for an egg.  Every other recipe I had come across required at least the addition of one egg. 

Dreading the error of ingredient omission in this new recipe I reluctantly proceeded.  All the while I was flipping through the recipe file in my mind for a breakfast backup idea had things not turned out well with the scones. If realized from the start that there was no egg listed I most likely would have made a different recipe choice. 

Not too sweet, crisp on the outside, tender on the inside and fragrantly lemon is the best I can do on the description but they are a must to try for yourself.   Perhaps anticipating a successful outcome for this recipe, I had also put together a little batch of crème fraiche the night before, definitely the best accompaniment with a good scone. 

An absolutely delightful Sunday breakfast!

Lemon Scones
2 cups all- purpose flour
¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup cold butter
½ cup buttermilk
1 ½ teaspoons grated lemon zest
milk to brush on tops of scones
coarse sugar to sprinkle on top of scones (optional)

1. In a medium bowl combine flour, sugar, baking powder, baking soda and salt.
2. Cut in butter until mixture resembles fine crumbs.
3. Add buttermilk and lemon peel and stir just until mixed.
4. Turn onto a floured surface, knead gently until the mixture comes together, then shape into a ball.(mixture will look dry and crumbly at the start but will come together as it's kneaded.)
5. On a greased or parchment lined baking sheet pat dough into an 8 ½ inch diameter round.
6. Using a sharp knife cut into 8 wedges and separate them on the sheet.
7. Brush the wedges with a little milk and sprinkle some coarse sugar over the tops.
8. Bake in a preheated 350 degree oven for 20 to 25 minutes or until the edges are lightly browned.
9. Cool on wire rack.

 
 





Notes, Tips and Suggestions

• If you don’t have coarse sugar regular granulated will do.
• Preparing ingredients the night before makes light work the next morning.
• The lemon flavor invites many other flavours to be added to this scone such as raspberries, blueberries, cranberries, poppy seeds etc.
• Since this scone is not too sweet, a light lemon glaze consisting of confectioners’ sugar and enough lemon juice to make it a drizzling consistency will intensify the lemon flavour.
• Scones are best eaten fresh out of the oven while still warm, just split open and add a pat of butter or crème fraiche.
• Scones can be reheated if serving the next day by placing in a pan, covering with foil and heating until warmed.
• If serving for an afternoon tea cut scones into 10 to 12 portions instead of the 8 larger and dust ever so lightly with confectioner's sugar before serving. 
• Do not underestimate an egg-less recipe.
• Creme Fraiche...delicious!!

Oatmeal Peanut Butter Cookie Sandwiches

I found myself a little under the weather this past week…literally. 

From our window we had to look up and over the enormous piles of snow in order to see anything else but snow.  This winter has seemed particularly longer than usual.  Perhaps the anticipation of warmer weather and thoughts of spring gardening is making the wait for sunnier days a little harder to bear.

In the meantime a batch of delicious homemade cookies coming out of the oven works wonders to lift one’s spirit.

Recently, I came across a cookie recipe that caught my interest since it seemed to have just the right ratio of some of my favourite ingredients.

I’m not quite sure what inspired me to make ice cream sandwiches with those cookies on a snowy winter’s day unless the piles of snow obliterating my view somehow reminded me of vanilla ice cream.

The last time I remember putting ice cream sandwiches together was for my much younger children quite a few years ago.  These summery treats would make for some very happy kids especially on a warm summer’s day.  Making them when they were not around and hiding them well in the freezer kept these little treasures ready to surprise at a moment’s notice.  Individual wrapping made them even more special since they all experienced the enjoyment of unwrapping their own special treat.

The Chocolate Chip Cookie recipe previously posted is my cookie of choice when making these sandwiches but this new found recipe works really well if you are at all fond of peanut butter and rolled oats as well as the chocolate chunks.

The only thing I can think of that could make these ice cream sandwiches any better is filling them with a batch of homemade Vanilla Ice Cream.

Oatmeal Peanut Butter Cookies
1 cup flour
1 cup quick cooking oats
½ teaspoon baking soda
½ teaspoon baking powder
½ cup butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ cup smooth peanut butter
1 egg
1 ½ teaspoons vanilla
1 cup semisweet chocolate chunks

1. Into a medium bowl sift together flour, soda, baking powder and salt then mix in oats.
2. In a separate bowl beat together butter, sugars and peanut butter until light and fluffy.
3. Add egg and vanilla, mix well.
4. Gradually beat in flour mixture.
5. Stir in chocolate, mix well.
6. Drop heaping tablespoons of dough 2 inches apart onto baking sheets.
7. Bake in a 375 degree F. preheated oven for 10 to 12 minutes or until lightly browned.
8. Cool 1 minute on cookie sheet then transfer to cooling rack to cool completely.
9. Makes about 2 dozen 4 inch cookies

Cookie Ice Cream Sandwiches

1. Turn cookies up side down to expose bottom. Using an ice cream scoop form a generous size ball of ice cream and place in the center of cookie.
2. Place second cookie on top and gently press down until the ice cream reaches the edge of cookie.
3. Immediately place into freezer.
4. When totally frozen place into a container or wrap individually, return to freezer.

 
 






Notes, Tips and Suggestions

• Parchment paper is great for easy cleanup.
• Use a mix of milk, white and semisweet chocolate for a different chocolate experience.
• A 1 1/2 inch scoop makes uniform well rounded cookies.
• Freezing the cookie before assembling makes it stronger and will not break when pressing the ice cream in between.
• Soften ice cream just a little before scooping out and placing on cookies.
• Use of an ice cream scoop will make for a neater ice cream layer around the edges.
• Each cookie sandwich makes a substantial portion, make and fill smaller cookies if serving to smaller children. 
• If you end up making them smaller, adults are certainly allowed to eat two !!

Red Velvet Swirl Brownies

Along with so many other things we take for granted, chocolate in its various forms may soon be on the endangered ingredient list.

Although this looming shortage has been predicted for some time, I suppose we are a lot closer now than ever before.

After reading an article on this not so sweet news I already began missing my favourite chocolate desserts.  The next thing that came to mind was the several cookbooks I own totally devoted to chocolate.  Would they become obsolete, a part of human history leaving future generations to wonder what chocolate was all about?

Frightening thought!

I don't believe that chocolate production will cease any time soon but perhaps decline to be only affordable for the more wealthy of the human race. I think we will be coming full circle on this one as history tells us that at one point cocoa beans were actually used as currency and chocolate could only be afforded by royalty. 

Bringing myself back to reality I went straight for one of the more decadent chocolate recipes in my collection.  I think this one came to mind since it has a deep chocolate taste intensified by the swirls of a cheese cake like layer that keeps it moist and light.  The element of red velvet takes this recipe beyond the definition of brownie into the classification of a delicious, decadent, chocolaty dessert.

I do hope that all the issues surrounding this plight of a dwindling chocolate supply gets sorted out very soon since it’s really hard to imagine my world without chocolate!

Red Velvet Swirl Brownies

Brownie Layer
½ cup unsalted butter
1 cup sugar
1 teaspoon vanilla
¼ cup cocoa powder
Pinch of salt
1 tablespoon red food colour
1 teaspoon vinegar
2 eggs
¾ cup all-purpose flour
 
Cream Cheese Layer
8 ounces cream cheese (softened)
¼ cup sugar
1 egg
¼ teaspoon vanilla

1. Butter an 8x8 inch square baking pan, set aside.
2. Melt butter in a saucepan over medium high heat and place into a bowl.
3. Add in order mixing in after each addition sugar, vanilla, cocoa powder, salt, food colour and vinegar.
4. Wisk eggs in a separate bowl, stir into cocoa mixture.
5. Lightly fold in the flour until well mixed.
6. Pour batter into prepared pan saving ¼ cup for the top.
7. Blend together cream cheese, egg, sugar and vanilla in a medium bowl.
8. Gently spread cream cheese mixture over brownie layer.
9. Dollop remaining brownie batter over cream cheese layer.
10. Using a skewer or tip of a knife, swirl the two mixtures to create a marbling effect.
11. Bake in a preheated 350 degree oven for 30 minutes.
12. Cool completely in pan before cutting.

 
 





Notes, Tips and Suggestions

• After greasing pan, line with a piece of parchment for easier removal.
• Add ¼ cup chopped, toasted walnuts or chocolate chips to brownie mixture for a variation.
• In the preparation picture third from the top the cream cheese mixture seems to have two eggs instead of the single egg called for in the recipe...by coincidence a double yolk egg.
• Don't take anything for granted, enjoy your chocolate while it's still here to be enjoyed!

Rice and Asparagus Frittata

There’s an old Italian wives tale which claims that when a woman can successfully flip a frittata over in the skillet turning it over with one flick of the wrist she is then ready for marriage.  It’s a good thing I was not made to take that test for I would still be enjoying the single life.  There is no interest in learning this method since I prefer being safe rather than sorry when turning over my frittata.

This recipe didn’t come from a cook book but evolved from a plain rice Frittata my mother used to make for us during those carefree years of not having to worry about any food preparation.  Dinner just seemed to magically appear on the table each and every day.

We would usually enjoy this Frittata when there was plain left over rice from a previous meal served earlier in the week.  I tend to cook up more rice than needed perhaps subconsciously planning to make a delicious Frittata within a few days.  It makes a great side dish and a pleasant change from potatoes especially when potatoes have already shown up in a previous meal within the same week. 

I don’t remember the first time making this recipe but I must have ended up with left over rice as well as asparagus and combined the two which worked out very well.  I try my best not to waste food and a little thought and inspiration can go a long way in creating a new and delicious recipe with simple leftovers. The challenge however is to come up with something that does not generate a feeling of "deja vu."

This week I happened to have some rice in the refrigerator, no surprise that  there was leftover rice from last week's Rice and Mushrooms. I was also able to purchase asparagus without breaking the bank making it possible to enjoy this Frittata once again.

The wonderful taste of this Rice and Asparagus Frittata is only surpassed but the aroma that fills the kitchen while it sizzles away in the skillet.  But don’t just take my word give it a try!


Rice and Asparagus Frittata

1 to 1 1/2 cups cooked rice
1 cup cooked asparagus (cut into 2 inch pieces, cut lengthwise also if spears are thick)
4 large eggs
¼ cup grated cheese (Crotonese or Parmigiano or your favourite)
about 1 tablespoon fresh chopped Italian parsley
salt and pepper to taste 

1. Beat eggs in a medium bowl until light and fluffy.
2. Beat in cheese, parsley, salt and pepper.
3. Stir in cooked rice and asparagus.
4. Heat about ¼ cup vegetable or corn oil in a 10 or 12 inch skillet.
5. When oil is hot add egg mixture into pan and spread to cover entire bottom of skillet
6. Cook on medium high heat until bottom of frittata is golden in colour.
7. Slide onto a dish, place skillet over the dish and turn uncooked side of the frittata into the skillet.
8. Cook until frittata is cooked through and golden.
9. Slide out of skillet onto serving plate.
10. Cut in wedges and serve warm or at room temperature.

Notes, Tips and Suggestions

• Replace the asparagus with the same amount of chopped spinach for a good variation. (squeeze as much moisture as possible from spinach before using)
• A wedge of Frittata and a salad makes a great light lunch.
• Afraid of flipping?  Try this Zucchini Frittata which is baked instead and no flipping required.
• Learn to flip a Frittata if you intend on getting married.