1 cup sugar
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 1/4 cups mashed ripe bananas -- about 3
1 cup semisweet chocolate chips
Heat oven to 350 degrees. Spray bottom of an 8 1/2 X 4 1/2 inch loaf pan with nonstick cooking spray. In a large bowl, beat sugar, eggs and oil at medium speed until mixed. Beat in vanilla. In medium bowl combine flour, cocoa and baking soda. Beat into sugar mixture at low speed just until combined (batter will be very thick). Stir in bananas and chocolate chips.
Spoon batter into pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely on wire rack.
I made these into muffins and to me they taste just like the chocolate chocolate chip muffins at costco.
Wednesday, February 23, 2011
Cranberry Biscotti
2 ½ C flour
1 tsp baking powder
½ tsp salt
½ C sugar
1 ½ C butter at room temperature
2 large eggs
½ tsp. almond extract (I use vanilla)
1 ½ C dried cranberries
1 egg white
Preheat oven to 350 degrees. Line a large baking sheet with parchment. Combine flour, baking powder and salt in a bowl and whisk to blend. Using an electric mixer, beat sugar, eggs, butter and extract together. Mix in flour then dried cranberries.
Divide dough in half. Using floured hands, shape each piece into a log directly on the baking sheet. Whisk egg white and brush top and sides of each log. Bake 30-35 minutes until golden. Cool completely. Slice logs with serrated knife and bake 10 minutes on baking sheet without parchment. Turn biscotti over and bake an additional 5 minutes.
I have thought of additions to this recipe, like pecans, macadamia nuts, white choc chips, orange zest, but have never tried them because I like it so much just the way it is….but it would probably be yummy.
1 tsp baking powder
½ tsp salt
½ C sugar
1 ½ C butter at room temperature
2 large eggs
½ tsp. almond extract (I use vanilla)
1 ½ C dried cranberries
1 egg white
Preheat oven to 350 degrees. Line a large baking sheet with parchment. Combine flour, baking powder and salt in a bowl and whisk to blend. Using an electric mixer, beat sugar, eggs, butter and extract together. Mix in flour then dried cranberries.
Divide dough in half. Using floured hands, shape each piece into a log directly on the baking sheet. Whisk egg white and brush top and sides of each log. Bake 30-35 minutes until golden. Cool completely. Slice logs with serrated knife and bake 10 minutes on baking sheet without parchment. Turn biscotti over and bake an additional 5 minutes.
I have thought of additions to this recipe, like pecans, macadamia nuts, white choc chips, orange zest, but have never tried them because I like it so much just the way it is….but it would probably be yummy.
Tuesday, January 25, 2011
Peanut Butter Cookies
2 cups granulated sugar -- + more for rolling
1 cup softened butter
2 large eggs
2 cups creamy peanut butter
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla
Preheat oven to 375°. Combine butter and sugar together and mix thoroughly. Beat in eggs, vanilla and peanut butter until smooth and creamy. Combine flour, salt and soda and add to peanut butter mixture. Roll in 1-inch balls and then roll in sugar.Place on cookie sheet and flatten with fork. Bake for 12 minutes.
1 cup softened butter
2 large eggs
2 cups creamy peanut butter
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla
Preheat oven to 375°. Combine butter and sugar together and mix thoroughly. Beat in eggs, vanilla and peanut butter until smooth and creamy. Combine flour, salt and soda and add to peanut butter mixture. Roll in 1-inch balls and then roll in sugar.Place on cookie sheet and flatten with fork. Bake for 12 minutes.
Pumpkin Spice Bars
4 large eggs
2 cups granulated sugar
15 ounce can pumpkin
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup raisins or currants
1/2 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese -- softened
2/3 cup margarine -- softened
2 teaspoons vanilla
4 cups powdered sugar
Heat oven to 350°. Grease jelly roll pan. Beat eggs, sugar, oil and pumpkin. Stir in dry ingredients. Mix in raisins and nuts. Pour into prepared pan. Bake until light brown, approximately 20 minutes. Cool. Frost with cream cheese frosting.
2 cups granulated sugar
15 ounce can pumpkin
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup raisins or currants
1/2 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese -- softened
2/3 cup margarine -- softened
2 teaspoons vanilla
4 cups powdered sugar
Heat oven to 350°. Grease jelly roll pan. Beat eggs, sugar, oil and pumpkin. Stir in dry ingredients. Mix in raisins and nuts. Pour into prepared pan. Bake until light brown, approximately 20 minutes. Cool. Frost with cream cheese frosting.
Banana Nut Bars
2 cups sugar
2 cups ripe bananas -- mashed
2/3 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese -- softened
2/3 cup margarine -- softened
2 teaspoons vanilla
4 cups powdered sugar
Heat oven to 350°. Grease a jelly roll pan. Beat sugar, bananas, oil and eggs in large bowl. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in nuts. Spread batter in pan. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely. Prepare Cream Cheese Frosting by beating cheese, margarine and vanilla in medium bowl. Gradually beat in powdered sugar until smooth. Frost bars and cut into desired shapes and sizes. Makes 12 servings.
2 cups ripe bananas -- mashed
2/3 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese -- softened
2/3 cup margarine -- softened
2 teaspoons vanilla
4 cups powdered sugar
Heat oven to 350°. Grease a jelly roll pan. Beat sugar, bananas, oil and eggs in large bowl. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in nuts. Spread batter in pan. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely. Prepare Cream Cheese Frosting by beating cheese, margarine and vanilla in medium bowl. Gradually beat in powdered sugar until smooth. Frost bars and cut into desired shapes and sizes. Makes 12 servings.
Thursday, January 20, 2011
Apple Spinach Salad with Vinaigrette Dressing
1 bag spinach
3/4 cup chopped apples( I used gala)
crumbled bacon
blue cheese crumbles
honey roasted pecan pieces
Vinaigrette
1/2 cup apple cider vinegar
1/2 cup sugar
1/4 cup vegetable oil
2 tsp grated red onion
1/2 tsp dry mustard
1/2 tsp salt
.
The vinaigrette makes enough for a couple of bags of spinach. It will separate quickly so just stir before using. Refrigerate remaining vinaigrette and use for next batch
3/4 cup chopped apples( I used gala)
crumbled bacon
blue cheese crumbles
honey roasted pecan pieces
Vinaigrette
1/2 cup apple cider vinegar
1/2 cup sugar
1/4 cup vegetable oil
2 tsp grated red onion
1/2 tsp dry mustard
1/2 tsp salt
.
The vinaigrette makes enough for a couple of bags of spinach. It will separate quickly so just stir before using. Refrigerate remaining vinaigrette and use for next batch
Tuesday, November 30, 2010
Pumpkin Bars
4 large eggs
1 cup vegetable oil
2 cups granulated sugar
1/2 teaspoon salt
2 cups canned pumpkin
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
FROSTING:
3 ounces cream cheese -- softened
1 teaspoon vanilla
1 tablespoon milk
2 1/2 cups powdered sugar
Preheat oven to 350 ° and prepare a spray a jelly roll pan (cookie sheet with sides). Combine eggs, oil, sugar and pumpkin together and beat until smooth. Combine dry ingredients together and add to pumpkin mixture. Spread in prepared pan and bake for 30 minutes,
For Frosting, beat cream cheese, milk and vanilla until smooth. Add the powdered sugar and continue beating until the desired spreading consistency is reached (might need to add a drop or two of milk). Spread frosting on cooled bars.
1 cup vegetable oil
2 cups granulated sugar
1/2 teaspoon salt
2 cups canned pumpkin
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
FROSTING:
3 ounces cream cheese -- softened
1 teaspoon vanilla
1 tablespoon milk
2 1/2 cups powdered sugar
Preheat oven to 350 ° and prepare a spray a jelly roll pan (cookie sheet with sides). Combine eggs, oil, sugar and pumpkin together and beat until smooth. Combine dry ingredients together and add to pumpkin mixture. Spread in prepared pan and bake for 30 minutes,
For Frosting, beat cream cheese, milk and vanilla until smooth. Add the powdered sugar and continue beating until the desired spreading consistency is reached (might need to add a drop or two of milk). Spread frosting on cooled bars.
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