Oat Choc-Chip Banana Bread

That right there’s a long title, but a scrumptiously simple recipe. I’m sending a virtual high five to the lady who submitted this recipe. I found it from Taste of Home. Check it out! I made a few changes though, so below is my own adaptation of it.

Changes:

  • I didn’t have the mini-chocolate chips that she calls for, so I used 1/2 cup of regular chips instead.
  • I substituted shortening for good ‘ol butter.
  • She recommends using instant oats but I love the look, texture, and durability of Old Fashioned Oats – so I used those instead as well. They held up beautifully in the baking process!

My version of this recipe: 

  • 1/2 cup unsalted softened Butter
  • 1 cup Sugar
  • 3 very ripe Bananas
  • 1 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1 tsp Salt
  • 2 cups Flour
  • 1 cup old fashioned Oats
  • 1/2 cup semi-sweet Chocolate Chips

Here’s what happened:

STEP 1

In a bowl or mixer (low to medium speed) combine the sugar, softened butter, and eggs all until smooth.

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STEP 2

Peel and add the 3 over-ripe bananas to the sugar/butter mixture.6O9C2517

STEP 3

Add in the baking soda, baking powder, and salt. 6O9C2522

STEP 4

Gradually add in the flour, then the oats, then finally the chocolate chips. 6O9C2524

STEP 5

Pour the mixture into a greased bread pan, and place in a pre-heated oven. 6O9C2528

STEP 6

Your timer should  be set to 40 minutes, then check on it for 10-15 minutes. 50-55 minutes total should do the trick, but as ovens vary – just check on it starting around 40 minutes.

STEP 7

Check the center to make sure it’s fully cooked. Remove from the oven and let it rest for 10 minutes.

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ENJOY! Hubby and I sure did. It should last the week if it’s just you and a spouse/roomie…but if you have a large household or lots of housemates, it’ll be gone by the end of the day.

Happy banana baking!

Oatmeal Chocolate Chip Cookies

There are a lot of cookie recipes out there competing for our love, praise, and affection. I actually thought about that last night as I watched the dramatic season finale of The Bachelorette (part 1) unfold. Yes, I watch The Bachelorette. NO JUDGING! I don’t even care how staged and scripted it is….it’s just so addicting! I never really watched any of the previous seasons before, but now I’m hooked. Ben was creepy. James was fake. Anyone else think Des would’ve been great with Zak? Drew’s weird. Chris is okay, and he’s from my favorite city (Seattle!). And what the heck, Brooks?! So many thoughts.

Mid-commercial, I just had to get up and get a cookie.

Cookie recipes and The Bachelorette kinda have a lot in common if you think about it. I’m serious! You know that most, but not all, of the recipes out there are going to give you a delicious chocolate chip cookie when you’re done. But which recipe is going to melt your heart….huh? Which recipe is going to “MARRY” (…hehe) those flavors in harmony? Is there enough…chemistry….(I’m on a roll!) with the ingredients? Okay I’ll stop.

Ingredients!

So what’s a girl to dooo!?

How do I choose among all of these mouthwatering recipes? Well, I got a little crazy – I made my own recipe. I love to research a ton of recipes out there to get a sense of ratios (I’m still learning) and then I have a little fun. This is what I came up with, and it TOTALLY worked! Sean (NOT a Bachelorette fan, by the way) really loved them and went back for more. WIN!!!

Here’s the recipe:

*Pre-heat your oven for 350 degrees

1 & 1/2 cups – Light Brown Sugar, packed
1/2 cup (1 stick) – Butter, softened (please ignore how the photo has 2 sticks…not sure how that other guy got in there!)
1 & 1/4 teaspoon – Vanilla Extract
1 – Large Egg
1 teaspoon – Salt
1/8 teaspoon – Nutmeg
1/8 teaspoon – Cinnamon
1 teaspoon – Baking Soda
1 & 1/2 cups – Unbleached Flour
2 cups – Instant Oats
1 & 1/2 cups (less than1 bag) – Semi Sweet Chocolate Chips

Step 1:

Mix the brown sugar and butter together.

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Step 2:

Keep the mixer on low, and add in the vanilla extract, egg, nutmeg, cinnamon, and baking soda.

Vanilla Extract

Step 3:

Replace the whisk with a more durable stir…er…(is there a better title for that?). Then, add the flour…stir slowly….then the oats….stir slowly….then stop.

Unbleached Flour

Instant Oats

Step 3:

Add the BEST part of this recipe!!!!!!! But stir it in by hand with a wooden spoon, otherwise the mixer will begin taking on a life of its own.

Hmmmmm

Best part!!!

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Step 4:

Roll each piece to the size of a golf ball, and place them on an ungreased cookie sheet. Then into the oven they go! About only 10 minutes should do the trick. Sorry…I don’t have photos of this part because Sean’s camera ran out of battery. You get the idea!

They were out of this world. If you want to see how delicious they looked, check it out and follow me on Instagram! Any favorite cookie recipes of your own? Comment and let me know!

Happy baking.

Chocolate Molten Lava Cake

The most amazing dessert was just made, admired, and devoured. Made it from scratch. TOTALLY DID! Oh my golly. Hello happiness. Lemme set the stage real quick:

It’s a beautiful Saturday afternoon over here in Maryland. Poor Sean has worked 75+ hours this past week, and is so relieved to have a weekend at home. We’ve run errands all morning, and as usual I’m crazy eager to bake something. Baking and cooking is on my mind constantly; especially now that I work for the world’s premiere culinary college: the CIA (www.ciachef.edu!!!). I’m so eager to learn everything I can about our world’s inspiring and ever-changing culinary industry. Soooo I’m thinkin this beautiful afternoon at home with my hubby is a perfect excuse to whip up a mid-afternoon treat for us.

Hands down – this is the best dessert I’ve ever made: chocolate molten lava cake. I researched recipes out there, and this one looked like a great choice: http://www.glorioustreats.com/2013/02/chocolate-molten-lava-cakes.html. Serious high fives go to “Glorious Treats” for this inspiration! I adjusted the recipe just a bit. Here it is below:

Chocolate Molten Lava Cake

You’ll need:

  • 8 ounces of Chocolate ~ I recommend 4 ounces of Bittersweet and 4 ounces of Semisweet
  • 10 tablespoons of Butter
  • 1/2 cup of Flour
  • 1 1/2 cups of Powdered Sugar
  • 6 eggs total ~ then put 3 eggs in a bowl, followed by 3 eggyolks in a separate bowl
  • 1 teaspoon of Vanilla
  • 4 to 5 Ramekins ~ these are oven-safe custard dishes 

Once you’ve got the ingredients armed and ready for this delicious creation…get ready for the easiest next steps you’ve ever experienced:

Step 1:

Melt the butter & chocolate together. You can totally just throw them in a bowl and microwave, but what’s the fun in that? No thank you…I’m in the mood to feel fancy. In which case – I like to melt the butter and chocolate in a double boiler. So – ya just boil some water and place a bowl of the chocolate and butter overtop of it. This carefully melts it all together, and more importantly, the melting process with this method is way more gentle than the microwave.

Step 2:

Once the chocolate and butter looks good enough to swim in (…but please, don’t do that…) then it’s ready for Step 2! Simply just add the chocolate + butter liquid to the powdered sugar and flour in a mixer. Mix that in well, then add the eggs and vanilla. Let it do it’s thing from there until it’s all well mixed in evenly.

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Step 3:

Pour the batter evenly into each ramekin. This recipe calls for 6-8 individual ramekins…but I think 5 works better. I got a little pour-happy and ended up with 4. As long as you don’t over pour (which I did for one of them) then it’ll turn out beautifully. Pour each of them about 3/4 full, and them carefully place them in the center of your oven at 475 degrees for about 13 to 14 minutes.

Step 4:

Once they’re out…get ready because timing is EVERYTHING with this dish. I simply took a plate, placed it upside down over the cake, flipped it over and then gently slid off the ramekin so the cake rested upside down in the center of the plate. Dust it with some left over powdered sugar, and HOLD ON because this will be the GREATEST THING YOU’VE EVER TASTED!!!

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Sean and I sat there in the happiest daze as we tasted each bite. I made four because I wasn’t sure how they’d turn out. It was his idea to drizzle the chocolate syrup on top over the powdered sugar…pretty smart man, huh? It was so delicious.

Now go make them!

Happy Saturday 🙂