Chocolate Covered Strawberry Bars (Recipe Redo)

Chocolate Covered Strawberry Bars

Chocolate Covered Strawberry Bars



I am constantly amazed at how bad my photography skills were a few years ago. I’m no prize now, but at least I don’t cringe (most of the time) when I see my pictures. And I am constantly amazed that I make some things and then do the whole blogger thing of not making the it again because if I do that, I can’t use it in the blog. Totally silly of those of us who blog because in doing that, as we miss out on eating the most delicious things more than once. I haven’t made these bars since the first time I did in 2011. I have no idea why I have never made them again because, dang, these are awesome! It all comes down to, I think, what I said about how when you’re a blogger, you tend to not make the same things twice because if you do, it’s no longer blog fodder :-p

I made these a bit differently than the first time. I added more flavor to the crust, a bit to the filling and I used less chocolate chips on top, because, my God, what was I thinking last time with the amount of chips on there?! It’s a chocolate filling, for pete’s sake. it doesn’t needed a covering of chocolate thick enough to put a herd of elephants into a diabetic coma. So I cut it down. Now only one or two elephants are in danger of that coma.

These are fantastic pot luck or church supper fare; rich enough to be decadent yet not time consuming in the least. But once you try a bite, suddenly, you’ll forget to take the plate with you where ever you need to go. Instead, you’ll be that person hiding in the closet from your kids so that you can eat these in peace. Wait. I’m not the only one who does that, am I?

The crust for these are wonderfully crumbly to the bite, but not when you cut it. Then you have a layer of tangy sweetened berries, covered with a creamy chocolate filling, then crumbs on top. What’s not to love? Berries, chocolate, creamy and crumbs. 😀

You know the drill…

Chocolate Covered Strawberry Bars

  • CRUST-
  • 1 cup softened butter (2 sticks)
  • 2 cups flour
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup slivered toasted almonds
  • FILLING-
  • 1 lb container fresh strawberries, capped and thinly sliced
  • 1/2 cup strawberry preserves
  • 1 14 ounce can sweetened condensed milk
  • 1 1/2 cups chocolate chips
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 13×9 inch pan. Line with foil and grease the foil or spray with cooking spray.
  3. In a large bowl, combine flour, butter and powdered sugar. Sprinkle with the extracts. Use a pastry blender to cut the butter into the flour and sugar until you have pea sized crumbs. Fold in the slivered almonds
  4. Pat 2 cups of the crumb mixture into the bottom of the greased pan. Set the rest aside.
  5. Bake the crust for ten minutes or until a very light golden brown around the edges.
  6. Meanwhile, gently fold your sliced strawberries together with the preserves.
  7. In a small bowl, mix one cup of chocolate chips with the sweetened condensed milk and extracts and microwave on high in 30 seconds increments, stirring after each one, until the chocolate is melted and the mixture is smooth.
  8. Carefully spread the strawberry mixture on top of the hot crust. Then pour the chocolate/milk mix on top of the berries and spread. Sprinkle that with the reserved crumbs and the rest of the chocolate chips.
  9. Bake at 350 for about 30 to 35 minutes or until the center is set.
  10. Let cool, preferably in the fridge for a couple of hours. Use the foil to lift the bars out of the pan to a large cutting board. Use a knife dipped in hot water then wiped dry to cut the bars into serving sized pieces.

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Chilled Caprese Tortellini Salad

Chilled Caprese Tortellini Salad



Every year I plant a bunch of herbs. I have a few perennials set aside in a certain area of our land, but the annuals I just do in containers. One that I always plant is basil. Is there anything like the scent of fresh basil??? it is one of those smells that just makes me think “summer”. Problem is, me being, well, me, I inevitably plant more than we can use. I love basil, but I get busy and forget to actually USE it. I’ll grab a handful for spaghetti sauce, I’ll snip a few leaves to use with a sliced up tomato and some olive oil. Then that will be it. I’ll talk a good game about using the 496 plants for a few hundred batches of pesto, but I never get to it. Then, Autumn comes, the first frost comes and I am left kicking myself because my basil died. I’m sad and then next Spring the cycle starts all over again.

So this year I only bought TWO basil plants. That’s it; two. And what does that mean? That suddenly, I find myself wanting basil all the time to the point where my poor plants can’t keep up the supply. Nature can’t win with me. But I’m afraid to buy another plant or two. Because what will happen is that craving will die and so will my basil plants.

But…!! This salad is a great way to use about 1/2 of a cup (which is a fair amount of leaves) of the lovely green stuff. Every year, one of the things I do is make a Caprese pasta. I usually make a hot dinner of it though, with spaghetti or a similar pasta and the cheese all melted in it. While that is absolutely wonderful, I wanted to try my hand at a chilled salad this time. I am totally pleased with what I came up with. This is about as easy as it gets. I used a good quality bottled Italian dressing in this. You are, of course, free to make your own dressing, but I was going for easy and tasty, not involved. With this salad, the most involved part is chopping the basil and the tomatoes. Hard work, ehh? Make sure you let this chill for a bit; at least a couple of hours. You want those flavors to blend and then blend some more. Then, just garnish it with some fresh basil for decoration and a sprinkling of pepper for flavor, check for needed salt one last time and chow down.

Chilled Caprese Pasta Salad

  • 1 16 to 19 ounce package frozen tortellini, cooked according to package direction, then drained and rinsed in cold water
  • 8 ounces ciliegine mozzarella ( those are the small balls, usually found in tubs packed in water)
  • 1 pint cherry or grape tomatoes, cut in half
  • 1/2 cup finely chopped green onion (I know this isn’t a typical ingredient for caprese, but it adds a nice flavor)
  • 1 tablespoon lemon zest (same as what I said for the green onion)
  • 1/2 to 2/3 cup fresh basil, finely chopped
  • 2/3 cup good Italian dressing
  • 1/3 cup grated Parmesan (this is one of those times when the cheaper powdery stuff is acceptable, even preferred, because it coats and clings better than freshly grated)
  • salt and pepper to taste
  1. Pour the tortellini on a layer of paper towels and gently pat dry. Place them in a large bowl.
  2. Add the mozzarella,  the tomatoes, green onion, lemon zest and basil to the bowl with the tortellini. Gently toss together.
  3. Pour in the Italian dressing and toss to coat.
  4.  Sprinkle the Parmesan on and again, toss to coat. Give it a taste, then add some salt and pepper. I’m not giving a specific amount here because tastes vary. You may be not a huge salt person, but others are, so I salt for your taste and then others can add more if they want it. Seems the best way to season something like a pasta salad.
  5. Pour the salad into a serving bowl. Cover and chill for at least two hours. Garnish with some basil and freshly ground pepper and serve.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission. Chilled Caprese Tortellini Salad 2

Blueberry Grand Marnier Brown Butter Pound Cake

Blueberry Grand Marnier Brown Butter Pound Cake

Blueberry Grand Marnier Brown Butter Pound Cake

 

When I was ten, my mom and brother and sister and myself went to Alabama to visit my grandparents (Mommer and Popper) for a few days. I absolutely loved being there. It was way out in the country, a small wood frame house with no central air, no central heat (no heat at all actually), built I have no idea when. It had one small bathroom, two small bedrooms and an ancient kitchen with an old iron porcelain coated sink. I remember sleeping in the tiny hallway between the kitchen and one of the bedrooms on a blanket with my mom when I wasn’t staying over with my cousin Lori. The house was surrounded by woods and the blueberry bushes that Popper had planted. On the same patch of land was the trailer my Aunt Irene and my cousin Lori, who was my age, lived in, so going to visit was sheer heaven for me. Country, family and someone to play with. Part of my heart still lies in Alabama and the south, which is why I’m probably quite content living out the rest of my life here in Kentucky even though I was born and raised in Chicago.

Well, one day during the visit, Popper told me, my cousin Lori and a couple other cousins who were visiting that we could go pick some blueberries. We grabbed bowls and went out to the two large bushes right next to the house, which were about 5 feet tall each; nicely established bushes. About half an hour later, we went back into the house to show Popper our blueberry haul. We had totally stripped the bushes bare and had about 2 gallons of blueberries. While I’m sure that inside of him he was thinking, “oh, Etta (Mommer) is going to kill me for letting them doing this”, outside all he did was laugh, tell us that we had a lot of blueberries and had us take them in to my aunt. I have no earthly idea what they used all those blueberries for.

Silly story maybe, but the memory popped into my head the other day when I made this cake. It doesn’t take 2 gallons of blueberries though, I promise; just one pint. It did however, take me a couple of tries to get right. The first one totally stuck to the pan and while it tasted fine, it wasn’t quite right even if it hadn’t stuck. The second one however, was completely delicious. My husband, who is type 2 diabetic and knows better, had three slices in one day. I used my raspberry amaretto pound cake recipe, but changed it up for this, plus increased the butter a bit to account for the water evaporation from browning the butter. This is a delicious cake. It has a tight, moist crumb and an amazing flavor. Don’t look at the amounts of flavorings and think it sounds like they would all be competing with each other. They don’t at all. They complement each other and mixed with the fresh berries, brown butter cake and the orange syrup finish, add up to an outstanding cake, if I do say so myself.

You know the drill…

Mrs. Cupcake, who needs to go get some cake before my husband finishes it all

Blueberry Grand Marnier Brown Butter Pound Cake

  • 1 1/2 cups unsalted butter
  • 3 ounces cream cheese, softened
  • 2 1/4 cups sugar
  • 3 tablespoons Grand Marnier
  • 1 1/2 tablespoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon orange oil (or orange extract, but please, go buy the oil. it lasts forever and is much better
  • 1 teaspoon Fiori Di Sicilia flavoring (optional; available through the King Arthur site. Another one I recommend splurging on. It is a fantastic addition to many baked goods)
  • 2 1/2 cups flour
  • 6 eggs
  • 2 cups fresh blueberries
  • Orange syrup-
  • 1/2 cup sugar
  • 1/2 cup fresh orange juice
  • 2 tablespoons orange zest
  1. Place the butter in a medium pot and cook over medium high heat, swirling the butter frequently, until it is golden brown, about 5 minutes. Do NOT leave the stove. Butter can burn before you know it. Pour immediately into a bowl and put in the fridge for 45 minutes or so, just long enough to chill it and take it form a pure liquid state to a mushy solid.
  2. Preheat your oven to 325 and grease and flour a 12 cup Bundt pan and set aside.
  3. In a large bowl, combine the soft brown butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
  4. Gradually add the sugar, beating at medium speed until light and fluffy. Add the Grand Marnier and the extracts, beating well afterward. Gradually add the flour to the mixture at low speed. Beat just until blended.
  5. Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the blueberries. Spoon batter into the prepared pan and smooth the top. When you have it in the pan, firmly bang the pan on a counter top to help remove any air bubbles.
  6. Bake at 325 for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
  7. When the cake is almost done, make the syrup- in a small pot, combine the syrup ingredients. Bring to a boil over medium heat. Use a fine mesh strainer to strain out the orange zest and discard it, then set the syrup aside until the cake is finished.
  8. Let the cake cool for 20 minutes, then use a plastic spatula ( or a fast food plastic knife if you have one) to loosen the cake from the edges of the pan. Place a large plate over the top of the pan, then carefully invert the pan. Tap firmly on the bottom of the pan to loosen the cake. It should fall out onto the plate. Let it finish cooling on the plate.
  9. Carefully transfer the cake over to a rack that has been set inside of a large rimmed baking sheet (to catch drips). Reheat your syrup until it is hot to the touch, then spoon the hot syrup over the cake. Make sure to let it soak in each time before adding more. You may not use all the syrup; it’s up to you. If you don’t though, don’t throw it out. It’s wonderful in tea.
  10. That’s it! Enjoy!

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Blueberry Grand Marnier Brown Butter Pound Cake 2

Caramel Mocha Shake With Cocoa Whipped Cream & A Hamilton Beach Giveaway!!

 

Caramel Mocha Shake With Cocoa Whipped Cream




My husband is one of those people who has to have his gallon few cups of coffee in the morning when he gets up or it is like living with a drowsy grizzly bear. I’m normally a tea person myself, but in the last year or so have gotten into the habit of having a cup or two of coffee every other day or so. I think it came about because of the convenience of things like K-Cups. I wasn’t feeling like I was wasting coffee by making a half pot and not even finishing that much. So when the lovely people at Hamilton Beach contacted me and asked if I was interested in doing the first Brand Ambassador Campaign of 2015 by receiving and reviewing one of their 2-Way FlexBrew Coffee Makers , I was thrilled. I thoroughly enjoyed working with them last year and hope to continue to do so for a long time. Their products are wonderful and this coffee maker was no exception.

Hamilton Beach 2-Way FlexBrew Coffee Maker

Hamilton Beach 2-Way FlexBrew Coffee Maker

The 2-Way FlexBrew Coffee Makers is so darn convenient! It works for the coffee guzzlers like my husband because on one side you have a 12 cup carafe and can make a full pot to get going. On the other side is an individual brewer where you can make it one cup at a time using a K-Cup pod or the coffee reservoir that comes with it. Using the reservoir, you can use whatever type/flavor of coffee you prefer, not just a prepackaged pod. Better for the environment and less expensive. This side of the brewer works wonderfully for someone like me who does it one cup at a time  So far, we are loving the FlexBrew. There is a bit of a learning curve with the K-Cup side as you insert the pods a bit differently and it can be tricky getting the insert in until you get used to it. But once you do, it’s easy peasy. The K-Cup side can brew up to a 14 ounce cup of coffee and like I said, you can use the insert it comes with to use your own coffee and not a pod. Another feature I love is that you can make the coffee regular strength or, as they call it, “bold”. Basically, bold has the coffee stay in the filter for a bit longer, thus draining out every bit of flavor and making a stronger cup of coffee. This works great for me on the days when I’m needing a bit more of a caffeine jolt.

As usual when I review one of their products, Hamilton Beach is letting me offer one of these Flex Brew Coffee Makers to one of my readers. That reader could be you! The entry form is down below *points down*

With the weather heating up, it was a natural choice for me to make a yummy coffee milkshake using coffee made in the FlexBrew. Oh my, this puts those drinks from a certain national coffee chain to shame. I used a chocolate caramel gelato (imagine that…me…using caramel :-P) and instead of plain old milk, I used chocolate milk in this. Then I topped it off with a cocoa whipped cream and a drizzle of caramel syrup. With the coffee brewing time included, this takes maybe 7 minutes to make. You can be sitting on your porch with this not particularly diet friendly drink in hand, enjoying the weather. And if you were really feeling froggy, you could throw a shot or two of Kahlua or Baileys in this to give it an adult flair. 😀

You know the drill… and don’t forget to enter the giveaway!!!!

Caramel Mocha Shake With Cocoa Whipped Cream

  • 1/2 cup freshly brewed coffee (throw a couple of ice cubes in it to cool it down quickly)
  • 2 cups chocolate or chocolate/caramel gelato (I used Breyers Chocolate Caramel Gelato)
  • 1 1/2 cups good quality chocolate milk (please don’t use something like a Yoo-Hoo. I’ll cry. Those are just chocolate flavored water.)
  • 2 cups ice cubes
  • 2 tablespoons caramel syrup
  • Cocoa whipped cream-
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon unsweetened cocoa powder
  • dash of vanilla extract
  1. Make your whipped cream while your coffee brews- simply combine all the whipped cream ingredients in a medium bowl and use a whisk to beat until firm peaks form, about 4 minutes. You can do it… work those arm muscles!
  2. Combine all the shake ingredients (and don’t forget to add that shot of Kahlua if you’re wanting to go that route) in a blender. Cover and blend on high speed until thoroughly blended, about 2 minutes.
  3. Pour into 3 glasses and top with the cocoa whipped cream. Drizzle with some extra caramel syrup.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Hamilton Beach provided me with a 2-Way Flexbrew Coffee maker for myself and will send one to one winner of my giveaway, 18 years or older, in the United States. I received no other compensation for this and all opinions are my own.

[promosimple id=”733c”]

 

 

Product Info for the Hamilton Beach 2-Way FlexBrew Coffee Maker-

  • Single serve side:
  • Compatible with K-Cup®* Packs or ground coffee
  • Brews up to 14oz from ground coffee in travel mug**
  • Adjustable cup rest allows for standard-size cups or travel mugs
  • Better coffee extraction than the leading competitor
  • 12 cup carafe:
    • Brew a full pot of coffee
    • Regular or bold brew strength
    • Programmable timer with 2 hour automatic shutoff
    • Automatic pause & serve to grab a cup before the brew cycle is done
  • Durable, stainless steel features and dishwasher safe, removable parts
  • Equipped with a “Quick Start” Guide with simple, step-by-step brewing guidelines
  • Customer service support available through a US toll-free number
  • One-year warranty
  • This model is the same as 49983A, 49983P and 49983S.

Brewing with a Single-Serve Pack 

For some java drinkers, pouring fresh-ground coffee into their coffeemaker is the perfect start to their day. For other coffee lovers, being able to quickly insert a pre-packaged, single portion pack into their coffeemaker and enjoy a piping hot cup in a few minutes is a match made in heaven. The 2-Way FlexBrew® Coffeemaker offers the added convenience factor of a pack holder, which allows quick instant brewing in less time than an in-store café experience. Simply insert the single-serve pack and push the lever down – that’s it.

Brewing with Ground Coffee

Pre-packaged coffee isn’t for everyone or every palate. The 2-Way FlexBrew® Coffeemaker caters to coffee aficionados by featuring a single-serve permanent filter brew basket that holds a variety of fresh-tasting ground coffee. You can grind your own coffee beans to the medium-grind setting or save time and purchase pre-ground coffee. Brands such as Folgers, Maxwell House, Dunkin’ Donuts, and Starbucks are recommended because they are medium-grind coffees.

Note: Coffee that is ground too finely will cause an overflow. If you are unsure about the coarseness of your coffee, check with your coffee manufacturer.

About Homemade Brewing

Did you know that 86% of coffee drinkers still brew most of their java at home? With more and more Americans picking up the coffee habit and cutting back to save money, coffeemakers are now being designed to be more feasible and economical for the home budget and lifestyle. Source: 2012, National Coffee Association of USA

Caramel Mocha Shake With Cocoa Whipped Cream2

 

 

Brown Butter Salted Caramel Brownies

Brown Butter Salted Caramel Brownies

Brown Butter Salted Caramel Brownies



I’ve come to the realization that I am always going to be a year or so behind everyone else when it comes to trying new things, be it watching a TV show, shopping certain places or trying new foods. When everyone else was watching Glee, I refused. I started watching it on netflix after season two. I then stopped mid season 4 because it sucked, but that is neither here nor there. Greys Anatomy? End of season six is when I started watching. Stopped watching that also, because they got into subject matter I disliked. I have a hard time finding a modern show I can stick with :-p I’m also that person who didn’t realize what a wonderful place Target was until about a year and a half ago. Now, like most women over 12 and under 95, it’s one of my favorite stores.

When it comes to foods, same thing. I didn’t try a Macaron until about a year ago and now I love them. I still haven’t tried making them myself though. Easier just to buy them frozen at Trader Joes. 😀 I didn’t try salted caramel until MAYBE two years ago, a full couple of years after you could find salted caramel everything (salted caramel shoe leather anyone? Maybe a nice salted caramel beef tongue?) on every food page on the internet. That’s one I regret not trying sooner, but live and learn. Stubbornness has its drawbacks and I doubt I’ll be changing anytime soon. The plus though is that, when everyone else has moved past it, yet it’s still a loved flavor, like salted caramel, you don’t have to compete with 5000000 posts each day to get seen. The rest of the foodie world has moved onto marinated llama feet in a balsamic reduction, so the salted caramel treats stand out more 😀

One thing I only recently tried was the whole sweet/salty idea. Sure, I’d had chocolate covered pretzels, which I don’t care for to be honest, but the idea of purposely sprinkling salt on top of a sweet food bewildered me. Until I tried it. Just trust me on this if you’re still as hesitant as I was. Will I be sprinkling salt on a Twinkie anytime soon? No. But on chocolate? It adds an indefinable something to the flavor.

I’ve made browned butter brownies more than once in here and they are still a favorite, but these are totally over the top. Moist, chewy browned butter brownies and creamy chocolate chunks, covered with gooey salted caramel, then MORE salted caramel and some coarse salt for crunch and contrast. Totally delicious!

You know the drill….

Brown Butter Salted Caramel Brownies

  • 10 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened baking cocoa
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1  teaspoon instant coffee (optional; my addition. You can’t taste it, it just rounds out the chocolate flavor)
  • 2 teaspoons water
  • 2 large eggs, cold from the fridge
  • 1/3 cup plus 1 tablespoon flour
  • 1 cup semi sweet chocolate chunks or chips
  • 1/2 cup good quality salted caramel sauce plus more for drizzling
  • coarse salt for sprinkling on top

 

  • Position oven rack in the bottom third of oven and preheat to 325 degrees.
  • Line an 8 inch square pan with foil, letting it hang over the edges to use as a handle later. Lightly butter or spray the foil with cooking spray.
  • Melt the butter in a medium saucepan over medium heat. Cook until the butter isn’t foaming anymore and there are browned bits on the bottom of the pan. Stir often and keep an eye on this. It can go from lovely browned butter to a smelly burned mess in no time flat. This will probably take about 5 minutes or so.
  • Remove from the heat and immediately add in the cocoa, sugar, water, vanilla and salt. Stir well.
  • Let cool five minutes. Add the cold eggs to the hot mixture, one at a time, beating well (by hand) after each addition. When the mixture is thick and glossy, add in the flour. Beat well by hand for one minute.
  • Stir in chocolate chips or chunks. Spread batter into the prepared pan. Drizzle the salted caramel sauce over the top of the batter. You could swirl it in if preferred, but I just let it lay on top, where it gets all bubbly and more or less melts into the batter.
  • Bake at 325 for about 25 minutes or until a skewer inserted in the center comes out almost, but not quite, clean. Cool the pan on a rack then lift out by the edges of the paper. Cut into 16 squares. Drizzle more salted caramel  over the top of the brownies and sprinkle with coarse salt. Enjoy!

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Brown Butter Salted Caramel Brownies

Brown Butter Salted Caramel Brownies

Chocolate Chocolate Chip Banana Bread (Recipe Redo)

Chocolate Chocolate Chip Banana Bread

Chocolate Chocolate Chip Banana Bread



I’m not dead!!! Honest!!! *Checks pulse*  Oh, CRAP! Maybe I AM dead!! *Tries one more time to be sure* Whew… there it is. I was worried for a second. I was having a vision of having to be a zombie and eat brains; raw, no less. For the record, I am the one American left who has never, not even once, seen “The Walking Dead” or any of the popular zombie movies. What was that one??? 28 Days Later, I believe was the name? The idea of watching an hour or more of human beings eating each other just doesn’t do much of anything for me; other than make me a wee bit queasy. I’ll stick to reruns of The West Wing, M*A*S*H and Greys Anatomy, thankyouverymuch.

Man, now that I’ve written that paragraph, how do I manage to gracefully segue from zombies and eating people to banana bread? Hmmm.

I really am alive though. I apologize for the lengthy absence. I had the stomach flu, then I went through a few days of no inspiration, then the weather finally warmed up (boy, did it ever) and I had a ton of outside chores to do or oversee with my “Momma/Wife Whip” in hand. But I’m back.

I had a bunch of bananas that I needed to use up before they morphed into sentient life forms (I may have been too late. I think I heard one whimper when I mushed it up). My husband has been wanting banana bread for a while, so I decided to redo my old chocolate chip banana bread post. I’ve been making this for years and put it up here early on in the blog and the pictures, of course, bit donkey toes. So a redo was called for so I could get this out there again. This bread is so darn good. Moist, banana-ey (yes, that is now a word. Because I said so.), chocolatey, filled with chunks of melty, gooey chocolate chips.

You want this. Your spouse wants this. Your kids want this. Your neighbors want this. Your…ok, I’ll stop now. Sorry.

You know the drill…. 🙂

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup butter (2 sticks), softened
  • 1 cup sugar
  • 6 to 8 mashed bananas (about 2 cups of mashed banana)
  • 1 1/2 teaspoons banana flavoring (found with the vanilla extract at the store)
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups chocolate chips
  1.  Preheat oven to 350. Grease 2 9 inch loaf pans. You can use 8 inch pans if you want a thicker loaf, but add on about 10 to 15 minutes more baking time.
  2. In a small bowl, whisk together the flour, cocoa powder, salt and baking soda.
  3. In a large bowl, cream the butter and sugar together until fluffy, about 3 minutes. Add the bananas and mix well. Mix in the eggs, vanilla extract and banana extract. Add the dry ingredients all at once to the wet ingredients and mix just until combined. Mix in the chocolate chips.
  4. Pour into the two prepared loaf pans and bake for 60 to 70 minutes or until a toothpick or skewer poked into the center of the loaf comes out almost clean. It’s ok if there are a few moist crumbs on it.. Let it cool for five minutes in the pan then turn it out onto a wire rack to finish cooling.

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