3-INGREDIENTS CHOCOLATE BANANA BREAD (SF)

 It has been way too long since my last post (please forgive me). Who would have thought that a hailstorm could cause so much stress but it did. March 10th. I don't think I will ever forget that date. "White Lightening" (my 2018 Ford EcoSport with only 43k miles on it) was totaled due to 4 - inch hailstones. The ordeal I went through trying to replace my car was a learning experience and extremely stressful. The roof on our house had to be replaced also. 

The latter wasn't so stressful except it was suggested I might want to secure my knick-knacks so they wouldn't get broken and because of the stress I was dealing with the car situation, it wasn't until the beginning of June that I got everything back up. (Actually my counted crossstitched covered bridges are still not up, but they hang in the hall and it is easy to just walk past where they should be hanging.) FYI, I don't think it was necessary for me to pack everything up but I appreciate the thoughtfulness of Josh Woods, our roofer.

I have a couple of more recipes I need to write up and will try to get to them soon. This recipe I made a couple of weeks ago using a SF yellow cake mix for the Cafe Treats but I forgot to take a picture of the finished baked loaves. I had a bowlful of bananas that had ripened and a SF Devil's Food cake mix so I decided to make Chocolate Banana Bread. (My diabetic friends appreciate that.) 

As with any of my recipes using a cake mix and I use the Zero-Sugar ones, you can use a regular cake mix instead. I think it might be fun to try using a cake mix that is not just yellow or chocolate. Let me know if you decide to try that.

I made two larger mini-loaves this time. The first time I made three mini-loaves. I took one of the chocolate loaves to share with my Morning Walkers on Monday. They especially enjoyed it. I know you will also if you give the recipe a try. (The loaves I made for the Cafe Treats using a Zero-Sugar yellow was also well received in the Cafe.)

Print recipe. 

3 INGREDIENTS CHOCOLATE BANANA BREAD (SF)

1-1/2       cups mashed ripe bananas (3 to 4 depending on size)

2             large eggs

1             pkg Zero Sugar Devil's Food Cake mix (may use a regular cake mix, any flavor)

Preheat the oven to 350 degrees F. Spray one large loaf or 2 - 3 mini loaf pans with non-stick cooking spray. Set aside.

Add the mashed bananas to a large mixing bowl and

then add the two eggs.

Stir until mixture is completely combined.

Slowly add the cake mix stirring each time until generally blended. Continue adding small amounts until all of the cake mix has been added.

Divide the batter evenly among the pans and bake for 45 minutes for mini loaves or  50 - 55 minutes for a single loaf. Start checking about 5 minutes before baking time is up so that you don't overbake but so that the bread is done especially the small mini loaves.  

Cool in pan(s) on wire rack for a bit before removing to finish cooling. 

Wrap in foil and store at room temperature. Place in a freezer bag when completely cool if freezing smaller loaves.

Slice when ready to serve. YUMMY!!!

 

DONUT COFFEE CAKE CRUMBLE BARS

 I've never been asked to take leftover donuts and make a treat for the Cafe Treats at Platte Woods United Methodist Church until a week or so ago. For Palm Sunday, the Cafe Treat Bakers were given a break and the church bought glazed donuts to share. Before COVID - 19, the church did that for every Sunday.

I found several recipes that looked good for Bread Pudding made with leftover donuts but that wouldn't work well for the Cafe Treats as the treats are strictly "finger treats". This recipe was the only one I found that appeared to generally hold together as a bar.

The original recipe used leftover donut holes that were cut in half. I had whole donuts to use. I made the recipe twice. The first time I cut  each donut in about eight pieces. As I tried to press them in the pan, I had a lot of spaces (holes) and had to cut some pieces in half to fill up the holes. So the second time, I cut the donuts in half like a bagel and then cut each half in about eight pieces. This worked a little better to so-call pack them. (I should mention the donuts I was using were five or six days old but you couldn't tell it when it baked.)

The second time I made the recipe, I used an aluminum foil pan with a foil top that was just a little bit smaller than 9 x 13 - inches. After it baked and cooled completely, I sealed the top on it and put it in my freezer until this past Saturday. I took it out of the freezer that night and placed it in my refrigerator. It was thawed completely the next morning but I put it in the oven while the oven heated to 350 degrees F. It no longer felt cold to touch but wasn't real warm. I cut it into squares and then dished them out after I got to the church. One or two wanted to fall apart as I tried to remove them from the pan, but I was able to press them lightly to hold the shape of the bar. Everyone really liked them and was surprised to hear they were made from leftover donuts.

Print recipe.

DONUT COFFEE CAKE CRUMBLE BARS

10 - 15   leftover glazed donuts

1-1/2      sticks butter, melted

1/2         cup brown sugar

1            teaspoon ground cinnamon

Pinch     nutmeg

2            eggs, beaten

1            teaspoon vanilla

*    *    *    *    *    *    *    *    *

CRUMBLE TOPPING

1            cup brown sugar

1/2         cup white sugar

2            teaspoons ground cinnamon

1            stick (1/2 cup) butter, melted

1            cup flour

Preheat the oven to 350 degrees F. Generously spray a 9 x 13 - inch baking pan with cooking spray. Set aside.

Cut the donuts into small pieces.

Fill the baking pan with the pieces tightly packed at least three-fourths full.

Mix together the melted butter, brown sugar, cinnamon, nutmeg, beaten eggs, and vanilla with a whisk until well blended. 

Slowly pour the mixture evenly ever the top of the packed donut pieces. It is important to cover all of the pieces so they are coated.

Set aside.

In a medium bowl, combine the crumble ingredients until coarse crumbs are formed.

Crumble over the top of the coated donut pieces as evenly as possible.

Bake for 18 to 22 minutes until set.

Cool completely before cutting preferably overnight. (You can make and freeze for a later date. Thaw in the refrigerator before serving.)

PUMPKIN CHOCOLATE CHIP COOKIES

 It's been a while since I have made anything for the church for the Cafe Treats. I needed a break after departing the leadership of the group, but it was not my intention to break completely from the ministry. I noticed only a few had signed up for the following Sunday so I signed up to bring something. (TBD) On the Saturday before the Sunday I tried twice to choose something to make. Both times after I chose something to bake, I saw someone else had chosen something very similar. 

So as they say, third time's charm, I decided to make these Pumpkin Chocolate Chip Cookies. The recipe was one that I had copied a while back but just never got around to making.

Well it may have been my third choice, but it was an excellent third choice and the visitors to the Cafe for a treat agreed. The cookie is soft and cake-like. The chocolate chip hides some of the pumpkin taste if you aren't a great fan of pumpkin, but at the same time gives you a pumpkin fix, if you like your pumpkin.

Hope you will give them a try.

PRINT RECIPE.

PUMPKIN CHOCOLATE CHIP COOKIES

2        cups flour

1-1/2 teaspoons baking soda

1        teaspoon baking powder

2        teaspoons pumpkin pie spice

1        teaspoon salt

1        stick (1/2 cup) butter, softened

1        cup light brown sugar packed

1/4     cup sugar

2        large eggs

3/4     cup pure pumpkin puree

1        teaspoon vanilla 

2        cups (12 ounce bag) chocolate chips

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.

Whisk together the dry ingredients - the flour, baking soda, baking powder, spices, and salt in a large mixing bowl. Set aside.

Beat the butter and sugars in a mixing bowl until light and fluffy. (I did this first and measured and mixed together the dry ingredients while the stand mixer beat.)

Add the eggs, pumpkin, and vanilla.

Beat until smooth and everything is well incorporated.

Slowly add the dry ingredients as you mix until just combined.

Fold in the chocolate chips.

Drop portions from a tablespoon scoop (flattened not rounded) onto the cookie about 2 inches apart.

Bake for 9 to 10 minutes or until lightly browned on the edges. (The cookies will be slightly puffed but will flatten slightly during cooling.)

Cool baked cookies for 5 minutes before removing to a wire rack to finish cooling.

COCONUT COOKIE BARS

As I have said many times, I love versatile recipe because I can make them using almost any of my ingredients in my pantry that go into desserts. Friend Sandi texted me the other day with this recipe. She had made them using M & M's alone with a zero sugar yellow cake mix and took them to her mother who lives in an assisted living apartment. Sandi does this probably does this every week because she knows that her mother and her friends enjoy sweets so much. I thanked her and told her I would definitely be making them Saturday for the Cafe Treats. Our treats are nut-free so I couldn't use the M & M's but I did have lots of other things I could use. Since I also had a Zero Sugar yellow cake mix, I wanted to keep the recipe sugar-free and chocolate chips, or dried fruit would add sugar, I decided to just add unsweetened coconut.

I was not disappointed with the results. They were so buttery and soft and chewy and perfect with the coconut since I love coconut. I might try a zero sugar devil's food cake mix the next time. I think that would be divine.

 PRINT RECIPE.

COCONUT COOKIE BARS

1     stick (8 tablespoons) + 3 tablespoons butter

1     egg

1     cake mix - your favorite (I used a Zero Sugar yellow cake mix)

1     cup coconut (I used unsweetened coconut)

Preheat the oven to 350 degrees F. Grease a 9 x 13 - inch baking pan. Set aside.

Cut the butter into pieces and melt in the microwave in a microwaverable safe bowl. Allow to cool a few minutes.

(I poured the melted butter into another bowl to cool faster.)

Pour the cake mix into a larger bowl and stir in the coconut to blend well. Set aside.

When the butter is not hot to touch, beat the egg in a small bowl and then pour it into the butter stirring to blend.

Make a well in the center of the dry mixture and then pour the butter/egg mixture into the bowl.

Stir with a spoon or spatula until all of the dry mixture is wet.

Drop some globs of dough into the baking pan

leaving some to be added where needed to cover the pan.

Press with your fingers the dough to evenly cover the bottom of the pan

adding small amounts to fill in holes.

Bake in the oven for 20 to 25 minutes. I did bake mine the full 25 minutes. Allow to cool in the pan.

Cut into squares to serve. 

For storing, place a piece of wax paper between layers.

Note: I decided to add coconut to my recipe because I wanted my cookies to be sugar-free and I had unsweetened coconut, but you could add any additive that you liked such as M & M's, or raisins, or other dried fruit, or your favorite baking chip. Your choice to make them your own.

NEW ENGLAND BANANA MUFFINS

 

I was gifted ten bananas that were left after a recent mission project the church participated in with Rise Against Hunger to use for Cafe Treats. The Cafe did not serve our Cafe Treats that Sunday but instead offered donuts and bananas. Wayne and I volunteered the first hour shift and by the time we finished the donuts were all gone and we enjoyed a banana. 

I ended up freezing the bananas until I had time to make something with them. I checked, I think, four different cookbooks, but ended up choosing four recipes from Mad about Muffins, a Cookbook for Muffin Lovers by Dot Vartan. (There are lots of other muffin recipes I want to try that do not use bananas, but right now that is what I will be focusing on.) These New England Banana Muffins is the first one I made. Of course, I made mini-muffins because they are easier to serve for Cafe Treats and even though they will make 12 regular sized muffins, I made 48 mini-muffins. They weren't strong with banana flavor because of the maple syrup I used. I can't wait to make the other recipes.

PRINT RECIPE.

NEW ENGLAND BANANA MUFFINS

1-3/4     cups flour

1           teaspoon baking soda

1/2        teaspoon baking powder

1/2        cup sugar

1/4        cup melted butter

1           egg, slightly beaten

1           teaspoon vanilla extract

2           medium bananas, mashed

4           tablespoons milk

4           tablespoons maple syrup

Preheat the oven to 375 degrees F. Grease muffin tins or line with paper cups and spray gently. Set aside.

In a medium mixing bowl, sift together the flour, baking soda, and baking powder.

Mix in the sugar. Set aside.

In another bowl combine the melted butter, vanilla extract, bananas, milk, maple syrup and beaten egg.

Beat with a fork or whisk until well blended.

Stir the banana mixutre into the flour mixture,

just until the dry ingredients are moistened.

Spoon the batter into the muffin cups.

( I used a tablespoon cookie scoop and leveled off the batter to fill the cups for my mini-muffins.)

Bake 20 minutes for regular sized muffins (12) or 12 minutes for mini-muffins (24) or until the muffins are lightly browned. 

Transfer from the tins to wire racks.

 

Serve warm or at room temperature. Makes 48 mini-muffins.