Chocolate Banana Bread

As much as I'd like for this to be justified as breakfast, a giant slice with a huge cup of coffee, Tyler Florence plants this firmly in the dessert category in his book, Tyler's Ultimate. It's true. The ingredients are mixed together like a cake, it comes together like a cake, it's scrumptious like a cake.

Breakfast? Dessert?

I'm not one to care too much about labels. Unless that label is totally delicious.

Chocolate Banana Bread

from Tyler's Ultimate

2 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
4 oz. bittersweet chocolate, melted (I use chocolate chips, and I don't melt them all the way, leaving some chips whole.)
2 eggs at room temperature
1 1/3 cups mashed very ripe bananas (about 3 bananas)
1 teaspoon vanilla extract


Heat oven to 350 degrees. Butter 9×5-inch loaf pan. Whisk flour, sugar, cocoa, baking powder and salt in large bowl.

Beat butter in a large bowl at medium speed until lightened. Beat in chocolate, eggs, bananas and vanilla at low speed. Stir in flour mixture, just until combined. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out almost clean. Cool on wire rack 15 minutes. Remove from pan; cool completely. 

Frozen Hot Chocolate

My oldest is seven today! We celebrated with friends in a neighborhood park this morning. I bought donuts and iced coffee and made frozen hot chocolate for the kiddos. Super simple, laid-back party.
I had made this frozen hot chocolate once before and remembered it being SUPER rich. And it is. None of the boys could finish theirs, but the few girls in attendance liked it a lot. I blended it up right before we headed to the park, and stuck the whole blender pitcher in the ice chest.

Frozen Hot Chocolate

from Rachael Ray

6 tablespoons sugar
6 tablespoons unsweetened cocoa powder
6 ounces bittersweet chocolate, chopped, plus more for shaving
1 1/2 cups cold milk (I always add more, to cut the richness a bit!)
4 cups ice
whipped cream

In small pan, mix sugar, cocoa, chopped chocolate and 1/2 cup milk over medium heat. Whisk until smooth. Remove from heat; stir in remaining 1 cup milk. Pour into blender with ice; blend until smooth. Divide among glasses and top with whipped cream and chocolate shavings. Makes 4.

Go-to Chocolate Cake

My oldest turns 7 tomorrow. We celebrated with his grandparent's over the weekend, and I made the cake for which he drew me blueprints. As is the case with most of my cakes, this one didn't look good but it tasted good. The red icing bled during the 1 hour drive to the grandparent's house.

I've used this recipe for cupcakes in the past, but my son requested a cake this year, and the recipe has an option for that. This is the only chocolate cake I will ever make. It's ideal in every way- rich, chocolaty, never dry. Your search is over, this is the perfect chocolate cake.

One-Bowl Chocolate Cake

from Martha Stewart's Baking Handbook

makes 2 dozen cupcakes, or a 13*9 inch cake, or a 2 layer cake

2 1/2 cups all-purpose flour

1 1/4 cups unsweetened cocoa powder

2 1/2 cups sugar

2 1/2 tsp baking soda

1 1/4 tsp baking powder

1 1/4 tsp salt

2 large whole eggs, plus 1 large egg yolk

1 1/4 cups whole milk

1/2 cups plus 2 tbs vegetable oil

1 1/4 tsp vanilla

1 1/4 cups warm water

Preheat oven to 350. Prepare your pan, depending on which cake you are making: Line two standard 12-cup muffin pans with paper liners. Or spray a 13*9 inch pan with cooking spray. Or spray two 8*2 inch round cake pans liberally with cooking spray, line bottoms with parchment paper; spray parchment. 

Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to mixer fitted with the paddle attachment; add the egg and yolk, the milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed. 

Divide batter evenly among muffin cups, filling each about two-thirds full. Or pour into prepared 13*9 inch pan. Or divide evenly into two round cake pans. 

For cupcakes, bake 20-25 minutes, rotating pans half-way through cooking time. 

For 13*9 inch cake, bake 45-50 minutes.

For round layer cake, bake 45 minutes, rotating pans half-way through cooking time. 

Cool cake on a wire rack before frosting with your favorite frosting. (I'll share my favorite tomorrow!)

Whole30- Day 8

Confession time- last night I told my husband that I want to quit. Not because it's too hard (it's really not!), not because I'm tired of the food, not because I miss crackers and cheese. I wanted to quit...just because. It would just be easier to not do this anymore.

I've been at this for a week now. And I feel like I've learned a lot in one week- about my eating habits, the mindless eating I wasn't completely aware of before, my problem areas and triggers. Why do it for a month? He lovingly reminded me that I wanted to do this mainly to see if I would stick with it.
For 30 days. Not 7. Then he encouraged me to think about how much I've learned in this week and then multiply that by 3, as I've got 3 weeks to go.

And just like that, I'm back in the game.

(Confession 2- I stepped on the scale today. I'm not supposed to do that until the 30 days are over. I've lost 5 pounds.)

This morning, I just didn't want to put forth the effort of eggs and hash browns, so I had a banana with coconut cream, cinnamon, and almonds. (Notice I didn't call it a banana split. Not for breakfast!) I drank my coffee black. I knew that sweet breakfast wouldn't tide me over until lunch, and I was right. We spent a good 2 hours at the library and I was very hungry when we got home.

So lunch became a plate of piles. A pile of sweet potato hash browns, a pile of veggies, a pile of spaghetti sauce. Hearty and satisfying and it cleaned out the fridge a bit. Win, win.

Immediately after I finished lunch, I felt light-headed and had a headache coming on. I assumed I hadn't had enough protein today. So instead of popping some Advil, I grabbed some cold chicken from the fridge. Between that and lying down with my daughter, I hoped to catch it before my headache got bad.

It got bad. I tried some afternoon coffee. I tried more protein (chicken and avocado dressing lettuce wrap). I tried lots of water. I ate more lettuce wraps for dinner, heavy on the chicken. Eventually, I gave up and took an Imitrex, which worked, thankfully.

I want Whole30 to be a magic pill that makes my headaches go away forever. That's probably too much to expect at all, but especially 8 days in.

I found myself seeking comfort (?) in something sweet, so I whipped up some "ice cream." (I tried again with that whipped sorbet and it worked, after the berries thawed out a bit!) It was delicious, but I think I need to start paying more attention to the food I'm seeking out. (Obvious statement.)

Berry Coconut "Ice Cream"

frozen blueberries, slightly thawed

frozen strawberries, slightly thawed

coconut cream

Combine berries in food processor and blend well. Add coconut cream, mix well and serve immediately. 

Whole30- Day 5

Day 5!
1/6 of the way there, folks!

Breakfast this morning was coffee with coconut cream and green eggs and bacon. I wanted to add veggies to breakfast but really had to choke these down. Kale chips are one thing, sauteed kale is another kind of beast.

My nephews' joint birthday party is today, and once again I've been recruited to make cupcakes. Temptation at its finest. I survived the baking, but can I resist temptation at the party? (I predict that I can.)

I made myself a sweet potato hash brown for lunch which was so delicious I almost cried. Not really, but it was delicious. I predict that I will make those at some point most days of the week. They'd be perfect topped with a fried egg for breakfast. It was perfect for lunch with chicken and green beans. It will make a perfect bed for meat and veggies at dinner. I.love.the.sweet.potato.hash.brown.

I had some almonds and baby oranges (clementines, to you) before the birthday party and told myself to bring food with me. I forgot. So we got to the pool and swam for a bit and then it was pizza time. Pizza and cupcakes, to be exact. I simply didn't eat so by the time we left I was hungry. Not ravenous, (is this a good sign that my blood sugar is holding steady throughout the day?) but definitely hungry. It was almost 8:00 after all. So I warmed up another bowl of soup, added chicken and was...very unsatisfied. I really wanted a burger. A big, fat, double cheeseburger, to be exact. Instead I thought maybe a little something sweet would satisfy. And oh, I was right.

Banana Split with Coconut Cream

1 banana
1/4 cup coconut cream
sprinkle of cinnamon
handful of dry roasted almonds

Whole30- Day 4

Keri's Coconut Cream was a success for two reasons- it added a bit of sweetness and creaminess to my coffee, and, perhaps even better, my kids didn't like it so they didn't drink the majority of MY COFFEE. Thanks, Ker! I scrambled some eggs for myself and my daughter, and was already scheming what I'd make for lunch with all my goodies from the store.

More than anything else (well, besides cheese), I miss crunch. I miss toast with my eggs and a plate of nachos for lunch (mmm...nachos...). Besides almonds and cashews, I'm not getting much crunch these days. Enter, the lettuce wrap.

 

I'm trying to work out the acronym here, but it was a "California" (isn't that what you call anything when you add avocado? Who decided that?) B.L.T. with Chicken. (B.L.A.C.T.??) Call it what you like, it was delicious. Leftover chicken is a God-send. 

I grabbed almonds and an apple for the car ride to church and wasn't even remotely hungry until dinner, around 7:15. I made the exception for Jesus and feasted on the bread and wine during communion. After church, we went out with some friends to a taco place and I got a salad with steak. It came with chips crushed on top but I managed not to eat more than one more two (that snuck in, totally snuck in). From there, we headed to our pastor's house for a goodbye party for friends and I drank lots of water and bypassed the food.

I have lots of people asking me about this whole gig and I don't really have any complaints. It hasn't been too hard and I'm wondering if that means the hard days are ahead of me or if I'm just a rock-star. Probably the latter. (Pride goes before the fall...)
Day 4, done!

Keri's Coconut Cream

1 egg

2 tbs coconut oil, melted (or, in June in Oklahoma, at room temperature)

1 can full-fat coconut milk

In a blender, whip the egg until frothy. With blender running, slowly add the coconut oil (through the lid) and blend well. Turn off the blender, add the coconut milk and blend well. Pour into a jar and refrigerate overnight. In the morning, you'll have thickened, delicious coconut "whipped cream"! Keri suggested blending the coffee and cream together in the blender, but I just stirred it together well and then added my ice.

I can imagine that this coconut cream will be delicious on top of a bowl of strawberries, but for now I'm dreaming of dipping graham crackers in it. Only dreaming, of course. 

Maple-Oatmeal Scones

I've been disappointed in my "famous" scones as of late. People ask me to make them for an event and I am almost ashamed to bring them! I haven't heard any complaints, but I know that they should and could be better. So when a friend asked me to make some last week, I decided to try a new recipe. Actually, I had made these once before and remembered loving them.
The great thing about these scones is their texture. Where as the others are more like a biscuit, these scones are cakey, like those scones that we all love from Starbucks. It's Ina's addition of eggs to the scone dough. I plan to experiment with my go-to scones and see if I can improve upon them. Until then, these are a delicious change.

Maple-Oatmeal Scones
from Ina GartenI usually make a half recipe and get 8 triangle scones out of the dough.


For the Scones:
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze:
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. (I roll the dough into a round and cut it into triangles.) You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Mondays with Mom- Mother's Day Without Her

I used to fear that my mom was going to get pulled over for drinking and driving. I didn't realize that the law referred to drinking alcohol (which she never did). All I knew was, whenever we went anywhere, our first stop was always 7-11 for a Diet Dr. Pepper (for her) and Dr. Pepper's for my sister and I. 

On Mother's Day this year, my second without her, I bought Diet Cokes for she and I and sat on her porch for a while, having a good solid cry. I sang the hymn I sang to her on our last Mother's Day together. Then I went and saw The Great Gatsby, a movie that she and I would have no doubt seen together. I missed her fiercely. 

If she had been here, we would have all had lunch together after church. Perhaps Dad would have grilled something, or perhaps we would have picked up barbecue. Whatever the case, the girls would not have cooked. Not on Mother's Day. 

I didn't follow that rule in my own home. I made my own breakfast. For starters, I was up by 5 a.m. and my husband slept until 8:30. So I cooked some bacon, made some coffee, and then wrote one of my most popular Facebook statuses ever: "There is NOTHING like waking up on Mother's Day to the smell of bacon and freshly brewed coffee. My husband will thank me when he wakes up." I made my own eggs, which is also fine- he doesn't know how to make them like I do! Then I added a slice of the cake I had made the day before. When my husband saw me taking pictures, he said, "So are you going to call that a 'Greek Yogurt Breakfast Cake'?"  I replied, "I'll call it 'It's Mother's Day and I can eat whatever I damn well please Cake'." (In jest, of course.)

The cake was the highlight of the day. 

Greek Yogurt Cake
from Mad Hungry Cravings

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
1 cup fat-free Greek yogurt
1/4 cup honey
12 tbs (1 1/2 sticks) butter, at room temperature
1 cup sugar
3 eggs, at room temperature
1 tsp vanilla extract

Preheat oven to 350 with a rack in the middle position. Butter and flour a 9-by-2-inch springform pan.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Stir together the yogurt and honey in a small bowl.

In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, until fully incorporated. Beat in the vanilla.

Add the flour mixture to the butter mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour.

Transfer the batter to the prepared pan and smooth the top. Bake for 35-40 minutes, until the top is golden brown and toothpick inserted in the middle of the cake comes out clean. Cook the cake in the pan on a wire rack for 10 minutes. Remove the sides of the pan and invert the cake; lift off the pan bottom and let the cake cool completely.

Slice the cake and serve plain, sprinkled with sugar, or with the topping of your choice, like fresh berries.

Shortbread Cookies

Sometimes, you just need to bake cookies.
And sometimes, you just need to bake cookies and you don't have any eggs.
And that, friends, is why God gave us shortbread. A buttery, slightly sweet, flaky little morsel of goodness.  I can't be certain, but I'm pretty sure these bad boys would be delightful with some Nutella sandwiched in between.

Shortbread Cookies
from Ina Garten

3/4 pound (3 sticks) unsalted butter at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.

Red Velvet Whoopie Pies

My birthday is Monday (!!!) and I volunteered to make my own birthday dessert when we go to my in-laws. These little beauties fit the bill deliciously. If you haven't heard of or tried a whoopie pie yet, make these soon. They are simple, cake-like cookies with frosting in between. How can you go wrong? Well, admittedly, these do require an entire bottle of red dye #40...so...there's that. I know this much though, they taste pretty stinking good.

Red Velvet Whoopie Pies
from Better Homes and Gardens Magazine
filling from Everyday with Rachael Ray Magazine

2 cups all-purpose flour

2 tbs unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened

1 cup brown sugar

1 egg

1 tsp vanilla

1/2 cup buttermilk

1 oz bottle red food coloring (2 tbs)

for filling:

1/2 stick butter, softened

4 oz cream cheese, chilled

1 cup powdered sugar

2 pinches salt

1/2 tsp vanilla

Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round. (I used a small ice cream scoop and baked them for 7 minutes.) Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of half of the cakes with the cream cheese frosting. Top each with another cake.

Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Chocolate Mint Cookies

These little beauties are a favorite around here. Chocolate and peppermint? Match.made.in.heaven.

My husband started his own physical therapy practice last year, and he regularly delivers a batch of these cookies to doctor's offices...to sweeten them up. If I were a doctor and someone delivered these to me, I would send all of my patients to him. 

Chocolate Mint Cookies
adapted from McCormick

2 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs
1 teaspoon McCormick® Pure Peppermint Extract
6 ounces semi-sweet baking chocolate, coarsely chopped (or 1/2 bag chocolate chips)
1 cup chopped walnuts (optional)

Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and walnuts.

Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.

Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Pumpkin Oatmeal Chocolate Chip Cookies

I came across this cookie recipe about a year ago but never made them until last night, when I took them to our small group. They were a hit with everyone (except my husband!) and I'll definitely make them again. Leslie mentioned adding oats to the original recipe, which I tried and heartily recommend. Pumpkin cookies are soft and cakey, and the oats keep them from absolutely falling apart. 

Pumpkin Oatmeal Chocolate Chip Cookies
adapted from Leslie @ Cake and Cotton

makes 2 dozen large cookies

1 1/2 sticks butter, at room temperature

1 cup sugar

1 egg

1 cup canned pumpkin

1 tsp vanilla

1 cup flour
1 cup old fashioned oats

1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg

1/2 bag (6 oz) chocolate chips

Preheat oven to 350. 

In a stand mixer (or a large bowl, using a hand-held mixer), cream the butter and sugar together until creamy and light, about 3 minutes. Add the egg, pumpkin, and vanilla and mix well.  In a separate bowl, combine dry ingredients and whisk together well.  Add the dry ingredients to the wet ingredients and mix to combine. Add chocolate chips and mix well. 

If making large cookies (with a large ice cream scoop, or about 3 tbs each), place 6 at a time on a cookie sheet. Bake 15 minutes, until lightly browned. 

My "Super Secret" Scones

I'm becoming known for my scone.  I made scones for the first time about a year and a half ago, for a friend's baby shower. They were a huge hit (hint, they included chocolate) and I've perfected them since then.  One family in my church, in particular, spreads the word about my scones whenever they can. If you've only had dry scones in your lifetime, try my "super secret" secrets and let me know if they convert you.

"Super Secret" Buttermilk Scones

adapted from M.S. Milliken & S. Feniger

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda

2 tsp orange or lemon zest (optional)
3/4 cup (1 1/2 sticks) unsalted butter
1 1/4- 1 1/2 cups buttermilk
1 tablespoon heavy cream, for brushing

1/2 cup chocolate chips (optional)

Optional Glaze:
1/2 - 3/4 cup powdered sugar
about 1/4 cup fresh orange or lemon juice

Combine powdered sugar and juice in a small bowl. Whisk well to blend. Add more powdered sugar if consistency is too runny- you want the glaze to be somewhat runny but not watery.  Drizzle over, spread on, or dunk slightly cooled scones in the glaze.

Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder, baking soda, and zest (if using) in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add 1 1/4 cups buttermilk (and chocolate chips, if using) and mix just until combined. If the dough looks dry, add more buttermilk, up to 1/4 cup more. (This is the secret, friends! Add more liquid!)

Transfer dough to a floured board and divide into 2 parts. Wrap each dough in plastic wrap and refrigerate for at least 15 minutes.  Roll or pat each gently to 3/4 inch thick rounds. Cut each round into 8 wedges (I like slicing it like a pizza, but you could do squares, circles, whatever!) and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade. 

My absolute favorite combination is an orange scone with raspberry jelly.  YUM.

Carrot Cake Sandwich Cookies

I made these delicious cookies for a wedding shower last year and they were a big hit.  They are very similar to whoopie pies and just as addictive.  I think they would make awesome Christmas gifts or simply add a lot of deliciousness to your own Christmas season.  You decide.  

Carrot Cake Sandwich Cookies

from Martha Stewart
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)

Cream Cheese Frosting

8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.


Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Fresh Strawberry Granita

I can't believe I've had this gem of a recipe in my collection for so long and had never made it.  That all changed today, and I guarantee you this will play heavy in my summer rotation for YEARS to come.  This is so easy, so delicious, so refreshing, and so full of strawberry flavor, it puts every sno-cone you've ever tasted to serious shame.  Make it.  Now.  You'll thank me later. 

Fresh Strawberry Granita

from Bon Appetit Magazine

1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish

Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.

Pour mixture into 13x9x2-inch baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.

Chocolate Zucchini Bread

My friend Sarah makes the best chocolate zucchini bread ever.  She shared it with my sister a few years ago and I've been making it ever since.  My sister is allergic to dairy, so if I'm making it for her, I use oil instead of butter.  However you make it, it's delicious!

Chocolate Zucchini Bread

½ cup canola oil or butter (1 stick), room temperature
1 ½ cups sugar (or 1 cup honey)
2 eggs
1 cups shredded zucchini, squeezed of excess water
1 tsp vanilla
2 cups flour
1 tsp baking soda
¼ tsp salt
¼ cup unsweetened cocoa powder

Cream sugar (or honey) and butter (or oil) – add eggs, then zucchini and vanilla. Mix dry ingredients into wet. Pour into greased and floured loaf pan. Bake at 325° for 1 hour. Makes 1 loaf.
If using honey, cook at a lower temperature.

Peanut Butter-Filled Chocolate Cupcakes with Peanut Butter Frosting

Two years ago, on his seventh birthday, my nephew Aiden requested cupcakes with Lego-Men on top. I did my best, and (with my husband's help) came up with this cutie (made out of Twizzlers and a gumdrop), reading a Cinnamon Toast Crunch "book".

Aiden's tastes have grown more sophisticated, and this year he requested peanut butter cupcakes with chocolate frosting. I gave him the inverse, and added peanut butter filling, as well. I think he'll need a huge glass of milk to go with these.

Peanut Butter-Filled Chocolate Cupcakes with Peanut Butter Frosting

One Bowl Chocolate Cupcakes -This is the only chocolate cake recipe I will ever use again. It's perfect.

from Martha Stewart's Baking Handbook

Makes 2 dozen

2 1/2 cups all-purpose flour

1 1/4 cups cocoa powder

2 1/2 cups sugar

2 1/2 tsp baking soda

1 1/4 tsp baking powder

1 1/4 tsp salt

2 large eggs, plus 1 large egg yolk

1 1/4 cups milk

1/2 cup plus 2 tbs vegetable oil

1 1/4 tsp vanilla extract

1 1/4 cups warm water

Preheat oven to 350. Line two standard 12-cup muffin pans with paper liners. Into the bowl of electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes. Scrape down sides of bowl as needed.

Divide batter evenly among cups, filling each about 2/3 full. Bake, rotating pans halfway through, until a cake tester comes out clean, 20-25 minutes. Transfer to a wire rack to cool.

If filling, use the handle of a small spoon to scoop out a bit of the center of each cupcake. Transfer your filling to a ziploc bag and snip off a bit of the corner of the bag. Pipe the filling into the hollowed out center of your cupcake, then frost.

Peanut Butter Filling

from Martha Stewart's Baking Handbook

Makes enough to fill 18 cupcakes

6 tbs butter, room temperature

3/4 cup powdered sugar

3/4 cup smooth peanut butter

3 tbs heavy cream

In the bowl of an electric mixer fitted with a paddle attachment, combine all ingredients. Mix on medium-high speed until light and fluffy, about 5 minutes, scraping down the bowl with a rubber spatula as you work. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. If refrigerated, let filling stand at room temperature to soften before using.

Peanut Butter Frosting

from Ina Garten

Makes enough to frost 12 cupcakes

1 cup powdered sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Chewy Chocolate Chip Granola Bars

Here's another recipe for you that has literally changed our lives. Ok, that's a bit dramatic, but no less true. I haven't had to buy granola bars in probably 3 months. My boys love these, and even my husband snacks on them. (The same could not be said about the store-bought variety.)

The greatest thing about these is how much you can control the flavors and sweetness. The texture is great- most of the other granola bars I made at home came out cakey, which made them much less transportable. These are great to grab and go.

Chewy Chocolate Chip Granola Bars

adapted from Back to the Cutting Board (check out the notes above the recipe, especially about adjusting the amount of brown sugar you use)

Notes from my kitchen:

* I start by making my own granola, a very simplified version of this recipe.

* The best batch I've made (pictured above), used a combination of raw (turbinado) sugar, and brown sugar.

*You can use rice krispies for your puffed cereal, but I found this at our health food store and we love it!

Strawberry Icebox Pie

I made this for the first time last weekend. You may remember that I'm trying out a new dessert every month. This little beauty was delicious, simple, and will definitely stay in the book.

I had to make a few modifications because I didn't really read the directions carefully, but it still turned out splendidly. I don't have my own picture of the finished product, because my husband threw the leftovers into a plastic container before I had a chance.

photo from marthastewart.com

Strawberry Icebox Pie

adapted from Everyday Food Magazine

10 graham crackers (2 1/2 by 5 inches)

1 cup sugar

5 tablespoons unsalted butter, melted

1/2 cup unsweetened cranberry juice (I used the juice of 1 large lemon and water to make up the difference)

2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)

1/4 cup cornstarch

1/4 teaspoon salt

1/2 cup heavy cream

Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.

Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust.

Refrigerate until set, at least 4 hours (or up to 1 day).

In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.

Chocolate Goodie

I'm not sure where this recipe came from. It's one of those that my mom made a LOT when I was growing up and whose recipe is written down by her. But I don't think it's a mom-original.

My aunt and uncle made her a batch last week and dropped it by the house. Mom was so excited, she grabbed a spoon and just went to town. It was hilarious. I've never known my mom to have much of a sweet tooth, but she sure does these days.

Or at least when it comes to Chocolate Goodie.

Chocolate Goodie

1 cup flour

1 stick butter, melted

1 cup pecans, chopped

8 oz cream cheese, room temperature

large container of cool whip

1 cup powdered sugar

1 package chocolate instant pudding

1 package vanilla instant pudding

3 cups milk

For crust, mix together flour, melted butter, and chopped pecans. Pan into a 9*13 inch pan. Bake at 350 for 15-20 minutes; let cool. Mix together cream cheese, 8 oz. cool whip, and powdered sugar; spread over cooled crust. Mix together the puddings with 3 cups milk; spread over the cool whip mix. Top with remainder of cool whip and more chopped pecans. Chill and serve.