Nutella Toffee Banana Bread

There's nothing like the smell of banana bread baking to make me happy. I started craving it after going to Starbucks the other day and trying a piece of their bread. Ick. I was not a fan, it was a bit bland for my liking, and kind of stale (it was late afternoon though). So, home I went to bake my own. I found a recipe over on the recipe girl website that incorporates a swirl of Nutella, and I had some heath "bits o brickle" toffee chips lingering in my cupboard, so I threw those in too. I baked the bread in my mini loaf pan (inherited from my grandma), the bread came out perfect, except that I had never used the pan before and overfilled the loafs so they started creeping over the top of the pans, but no harm done, just a little uneven on top! Strong banana flavor, rich chocolate hazelnut swirl, and buttery crunchy toffee sprinkled throughout. Waaay better than Starbucks, and cheaper too!

Nutella Toffee Banana Bread

www.RecipeGirl.com

2 cups all-purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1/4 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 1/2 cups mashed ripe banana

1/3 cup low fat yogurt (choose your flavor, I tried maple, it was good! But plain would be delish too)

1 tsp. vanilla extract

3/4 cup Nutella (chocolate-hazelnut spread)

Preheat oven to 350 degrees F. Spray 8×4-inch loaf pan or 12 mini loaf pans with nonstick spray. In a medium bowl, whisk together flour, baking soda and salt. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition.

Add banana, yogurt, toffee chips and vanilla; beat until blended.

Add flour mixture; beat at low speed just until flour is incorporated (don’t over mix). Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well.

Spoon Nutella batter alternately with plain banana bread batter into the prepared pan (or pans if you have mini ones). Swirl batters together with a knife. If using mini loaf pans, bake for 30-35 minutes, if using a regular size pan, bake 60 to 70 minutes, or until toothpick inserted into the center comes out clean. Check the oven about three fourths of the way through cooking time to check the top of the bread for browning. If it’s browning too quickly, cover lightly with foil for the remainder of the baking (I had to do this). Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

I wrapped the extras in parchment paper and tied with twine to give as presents.

Rich chocolaty swirl...

Hope you all have a beautiful Valentines Week!

Linking up at Tasty Tuesdays, and Rook #17

Sugar N' Spice Truffles

Holiday Baking Part II! For the next installment of holiday baking, I present to you... Sugar and Spice Truffles! These really are very simple to make, just whip up a cake, crumble it up with some frosting, shape into balls and cover with white chocolate. Nothing tricky about that! These were my first foray into the world of "cake pops," a phenomenon that has swept the blogosphere a little blog named Bakerella. The key to getting good looking truffles is making sure the cake balls are chilled before dipping in the chocolate, that way they don't fall apart. I recommend checking out the tutorial found on the Pioneer Woman blog.The version that I tried combines the wonderfully Christmassy flavors of ginger and nutmeg (spice cake) with a white chocolate coating topped with a sparkly sprinkle of cinnamon and sugar. Last minute gift? Consider it done.

Sugar and Spice Truffles

1 box spice cake mix (plus ingredients called for on box)

1/2 tub store bought vanilla frosting

4 cups white chocolate candy melts

2 tablespoons white sugar

2 tablespoons cinnamon

Make cake as directed on box for a 9x13 inch pan. When cake is done, put in the fridge a few hours until completely cooled. When cooled, crumble cake into a large bowl. Add frosting and mix until it all sticks together (I used my hands and formed a big ball). Using a melon baller (or a tablespoon) form balls of dough, roll between palms to form smooth balls.

Place on a foil lined baking sheet. Put in fridge to chill for at least two hours.

Once cake balls are firmly chilled, melt chocolate in a double boiler on the stove. Remove cake balls from fridge and drop three to four at a time in the melted chocolate.

Spoon chocolate over top of truffles, when coated, remove truffle from chocolate using a spoon.

Tap against the side of the bowl a few times to remove excess chocolate.

Set on a piece of waxed paper and sprinkle with mixture of cinnamon and sugar.

Let cool until chocolate is completely set. Store tightly covered at room temperature.

Merry Christmas!

Snickers

Caramel. Peanuts. Nougat. Peanut Butter. Chocolate. It's the HOLIDAY season, guys! What's a holiday without a bit (or a bunch) of indulgence! We can all make a heartfelt New Years resolution in January to cut down on sugar, carbs, eat more veggies, blahblahblah. For now, I would suggest you indulge in a batch of homemade snickers. Ok, these will seriously test your self control, which is why I ended up giving most of them away... cause I apparently don't have such good self-control. Therefore, when I know something as DELISH as these bars is lurking in my freezer, I find every excuse possible to take a trip to the kitchen to partake in the candy goodness. I had them in the house for a total of two days and and probably ate a third of the batch myself. So I decided, in the interest of my health and impending sugar coma, I had better wrap these beauties up and bestow the goodness on some well deserving friends (I became quite popular by the way). I recommend making them in stages. They really aren't difficult, they just require freezing between each layer. You can dip each bar individually in chocolate, but in the interest of time and laziness, I skipped this step. The end result? Chewy, peanutty, carmelly, chocolaty.... fabulous.

My kitchen helper.... Too bad dogs can't eat chocolate...

Ok, now the recipe!

Homemade Snickers

From Instructables contributer Canida

Ingredients:

2 cups chocolate chips or coarsely chopped bar (I used a mix of milk chocolate Hershey's bar and chocolate chips), divided in half

1/2 cup butterscotch chips, divided in half

3/4 cup creamy peanut butter, divided into 3 parts (1/4 cup)

5.5 tablespoons butter (divided: 4 Tbsp and 1.5 Tbsp)

1 cup sugar

1/2 cup evaporated milk, divided in half

1.5 cups marshmallow fluff

1 teaspoon vanilla

1.5 cups salted peanuts, chopped (or substitute nuts of your choice)

1 pound chewy caramels

Optional: (if coating the sides of your bars)

1 cup chocolate chips or chopped bar

1/4 cup butterscotch chips

1/4 creamy peanut butter

Prep

Line your pan with waxed paper or plastic wrap making sure there's plenty of extra draped over the sides and ends of the pan.. I used plastic wrap but next time I'm using waxed paper as some of the caramel stuck to the plastic wrap.

Bottom chocolate layer

Combine 1 cup chocolate, 1/4 cup butterscotch, and 1/4 cup peanut butter in a microwave-safe bowl. Heat in 20-second increments, stirring each time, until all ingredients melt together smoothly. Pour into your pan, and spread in an even layer. Stick the pan in the fridge or freezer to set, at least one hour, I recommend overnight.

Nougat Layer

Combine 4 Tbsp butter, 1 cup sugar, and 1/4 cup evaporated milk in small heavy-bottomed pot. Heat on low until the mixture melts, mixes, and starts to bubble. Stir as necessary. Remove from heat, and add 1 teaspoon vanilla, 1/4 cup peanut butter, and 1.5 cups marshmallow fluff. Stir until all ingredients are melted and smoothly combined, then let it cool slightly. Pour into your pan on top of the chocolate, and spread in an even layer. Stick the pan back into the freezer to set.

Caramel and Peanut Layer

Combine 1/4 cup evaporated milk, 1.5 Tablespoons butter, and pound of caramels in the (cleaned) small pot, or melt in increments in the microwave. Stir frequently until the caramels melt into the milk and butter. Allow to cool until it's not going to burn you. Coarsely chop the 1.5 cup peanuts, and stir into the caramel. Pour caramel/peanut mixture into your pan, and spread in an even layer. Stick the pan back in the freezer to set.

Top chocolate layer

- Melt 1 cup chocolate, 1/4 cup butterscotch chips, and 1/4 cup peanut butter, just like you did for the bottom layer. Pour into your pan, and spread in an even layer on top of the caramel.

Stick the pan back in the freezer to set.

Chop

When completely set, remove pan from the freezer, and lift up the waxed paper or plastic to remove the frozen snickers. Allow to sit at room temperature for about 15 minutes. Use a sharp, heavy kitchen knife to cut the rough edges off your block, making the edges nice and square and tidy (You can eat the not so pretty ones). Cut into bars. This can be a bit tricky if the bars have not softened enough or have softened too much. Return the block to the freezer as needed to solidify, as it cuts much more tidily when firm.

Dip edges (optional)

Melt 1/2 cup chocolate, 1/4 cup butterscotch chips, and 1/4 cup peanut butter, as you did for the top and bottom layers. Take each individual bar and dip each edge in the melted chocolate mixture. Set on waxed paper and stick in freezer or fridge to dry and set.

Happy Holidays!!

Linking to This Week's Cravings.

Creamy Chicken Soup

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."

Norman Kolpas

What is it about good homemade food that is so comforting? When words fail, bringing someone something that you made and put thought into can mean more than anything you could ever say... My grandma recently got diagnosed with terminal cancer. Needless to say this has been a very trying time for my family, especially my dad (she is his mom). It has been an amazing blessing to us to see how many lovely caring friends and neighbors we have. People have been so generous, bringing by baked goods, fresh picked fruits, even full dinners for us. More than the food, it is the thought that goes behind the food that serves to restore and comfort in the midst of chaos. One of the most comforting foods for me is a warm soup with a good loaf of bread. Something about it just warms my soul! I found this recipe on food.com, it is wonderfully creamy and delicious! It would make a great dish to bring to someone you know that is having a tough time as it can be refrigerated or frozen or reheated. I hope you enjoy the recipe and have a beautiful day!

P.S. Sorry about the pictures, I kind of threw it together in a hurry and didn't take time to take lots of pics

Mama Leone's Chicken Soup

Adapted from food.com recipe

Ingredients

3 cups cooked white meat chicken (like from a rotisserie chicken or leftovers), diced

1 tbsp. vegetable oil

4 tsp butter

1 medium onion, diced

3 stalks celery

3 summer squash, diced

2 tblsp minced garlic

1/2 tsp dried tarragon

2 tsp sweet Hungarian paprika

1/4 cup chopped fresh basil

3-4 sprigs fresh oregano

1/2 cup all-purpose flour plus 2 tblsp

8 cups fat free chicken broth

1 (14.5 oz) can diced tomatoes with juice

3/4 cup fat free or regular evaporated milk

2 cups sliced fresh spinach

Heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions, squash, and celery until the onions are translucent, about 6 to 7 minutes. Add the garlic, tarragon, oregano, and paprika and 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes. Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil. Add the tomatoes and milk. Reduce heat and simmer for 20 minutes. Add the chicken and basil and simmer 10 minutes more. Just before serving, stir in the spinach.

Bacon flavored envelopes and pickle pops...

Its Friday, a day that seems to stretch on forever for me because I am counting the hours until the weekend finally arrives. I thought I would share a very entertaining website that is sure to make time move at least a little faster toward the glorious freedom that is Saturday.... When I recently stumbled across onemoregadget.com, I ended up spending a good hour going through their posts on all kinds of remarkable gadgets that I had no idea even existed. Let me just say, this is my new favorite time-waster (as if I need another one). Anyhow, love, love, love this website! Some of the strangest items I encountered there were envelopes that taste like bacon (I have to admit... i'm intrigued), a doggie high chair (really?), pickle flavored ice sickles... and this which I actually think I am going to invest in...

http://www.perpetualkid.com/wire-blooms-cable-clips.aspx

I have wires going from my TV that are particularly hideous... Hindsight is 20/20, don't go with Dish Network, they run a cable from the dish on your back patio through to your tv. Which for me means right through my kitchen! But these cute little clips may be the solution I have been looking for! Genius!! Enjoy the website and let me know if you find something amazing!

Liz

Beat the Blues Granola

This weekend my friend Ronda's dad was put in the hospital, she had also had quite a stressful week. So I thought, what makes me feel better when I'm sad? Delicious baked goods! I wanted to do something healthy as she has been working on eating healthy. So I decided to whip up a batch of homemade granola. The perfect way to start the day off and one of my all time favorite foods! I headed off to Winco to get ingredients. While there I snapped this photo... I just couldn't resist... I mean a WHOLE chicken in a can!?!?

Anywho, back to the granola making... The great thing about this granola is that you can customize it according to what sounds good to you. I was perusing the dried fruits and decided to do cranberries, apples, coconut and raisins. However, once I got back home I decided it would be better to leave out the coconut and raisins, add in some almonds, a splash of vanilla and a few tablespoons of peanut butter. I was going to call it Vanilla, Apple, Almond, Cranberry Granola, but that is way to long so I settled on "Beat the Blues Granola" and it is gooood, like really really good! And easy, so easy that I will never buy store bought granola again! I think it would also be great with dried apricots and maybe pecans? The possibilities are really endless! I also decided not to slice the almonds but rather I chopped them in large chunks and it turned out to be a great addition to the texture of the granola. To finish it off I put it in pretty jars, tied it up with a ribbon, and voila! A yummy, healthy gift! And it freezes well so if you make a big batch you can put it in a tupperware or ziplock bag to pull out as needed. The recipe below is based on a great granola recipe from everybodylikessandwiches.com. Feel free to customize it however and let me know if you hit upon a particularly genius combination! The amounts of ingredients are an estimate because I just kind of threw it together.

Happy Baking!

Liz

Beat the Blues Granola

adapted from everybodylikessandwiches.com

4½ Cups Oats

1¼ Cup Chopped Almonds

3 Tbsp. Brown Sugar

Pinch of Salt

Pinch of Cinnamon

1 Tbsp. White Sugar

⅓ Cup Vegetable Oil

⅓ Cup Honey

2-3 Tbsp. Peanut Butter (more peanut butter = more peanut butter flavor)

5 Tsp. Vanilla Extract

2 Cups Dried Cranberries

1 Cup Diced Dried Apples

Preheat oven to 300℉. Mix oats, almonds, brown sugar, salt, and cinnamon.

In a saucepan over medium heat, add oil, honey, and sugar. Stir until the mixture just begins to bubble. Remove from heat and stir in peanut butter and vanilla.

Once the PB melts, pour the mixture over the oats and stir well until mixed.

Spread the granola out on a parchment paper lined baking sheet. Bake for about ten minutes, then use a spatula to flip it over. Cook for another five minutes, take out and stir/flip again add in apples and cranberries and cook until lightly golden brown (this doesn't take too long so watch it closely!).

Remove from oven, allow to cool completely and enjoy!