Desserts

Dark Chocolate Banana Bread Loaf

Categories Desserts, Sweet LoafsLeave a Comment on Dark Chocolate Banana Bread Loaf

I really enjoyed my banana bread muffins but I had to take this recipe one step further! I modified the recipe to fit to my liking by adding in some dark chocolate cocoa powder and chunks because who doesn’t like chocolate?! Well I’m obsessed!

Ingredients:

FOR THE WET MIX:

  • 3 ripe/very rip bananas, peeled
  • 1/4 cup melted butter, unsalted or salted
  • 1/2 cup brown sugar (3/4 cup if you want more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract

FOR THE FLOUR AND CHOCOLATE PORTION:

  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup dark cocoa powder (or milk) 
  • dark chocolate chunks chopped up or mini chocolate chips on top if you desired

Instructions:

FOR THE MUFFINS:

  1. Preheat over to 350 degrees
  2. Coat loaf pan with non-stick spray or paper liners
  3. In a large mixing bowl, mash bananas with a fork until as smooth as you can get it and almost no lumps
  4. In another bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt
  5. In the bowl of mashed bananas, mix in the sugar, extract, egg and melted butter with a spatula
  6. Fold in the flour mixture to the banana mixture until it is all smooth and combined well
  7. Pour final mixture into loaf pan and spread evenly with spatula
  8. Sprinkle the chocolate chunks or chips over the top – make sure the chunks are small enough or they may not melt all the way!
  9. Bake loaf for 40 – 50 minutes (this depends on the strength of your over)
  10. With a toothpick, check to see if it comes out clean from the center — then it’s ready
  11. Let it rest for 5 minutes then enjoy!

Tips/Notes:

  • If you don’t intend to eat the banana bread right away, then after it cools for five minutes, wrap it in saran-wrap (clear plastic wrap) or an air-tight container and store for a week.
  • Place in the fridge if you wish to keep it for more than a week (lasts possibly another few days)
  • The last photo shows the chocolate chunks on top instead of like the other photos where they melted – flavor was still just as tasty – whatever you prefer!
  • Slice with bread knife recommended

Please leave your rating below:

Banana Bread Muffins

Categories Desserts, MuffinsLeave a Comment on Banana Bread Muffins

My mom would bake for our family growing up and always made some scrumptious, delicious desserts! The banana bread was always so soft and tasty — didn’t look hard to make. I decided to finally put it to the test. I took three different banana bread recipes and modified them to fit in mini muffin trays!

Ingredients:

FOR THE WET MIX:

  • 3 ripe/very rip bananas, peeled
  • 1/4 cup melted butter, unsalted or salted
  • 1/2 cup brown sugar (3/4 cup if you want more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract

FOR THE FLOUR AND CHOCOLATE PORTION:

  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt

Instructions:

FOR THE MUFFINS:

  1. Preheat over to 350 degrees
  2. Coat muffin tray with non-stick spray or paper liners
  3. In a large mixing bowl, mash bananas with a fork until as smooth as you can get it and almost no lumps
  4. In another bowl, mix together the flour, baking soda and salt
  5. In the bowl of mashed bananas, mix in the sugar, egg and 4 Tbsp melted butter with a spatula (or all if you prefer – I used the remaining to top off the muffins at the end)
  6. Fold in the flour mixture to the banana mixture until it is all smooth and combined well
  7. Pour final mixture into muffin tray evenly
  8. Bake muffins for 10 – 15 minutes (for mini muffins) or 25 – 30 minutes (for larger muffins)
  9. With a toothpick, check to see if it comes out clean from the center — then it’s ready
  10. Let it rest for 5 minutes then enjoy!

Tips/Notes:

  • If you don’t intend to eat the banana bread muffins right away, then after it cools for five minutes, wrap it in saran-wrap (clear plastic wrap) or an air-tight container and store for a week.
  • Place in the fridge if you wish to keep it for more than a week (lasts possibly another few days)

Please leave your rating below:

Mochi Muffins with Sesame Seeds

Categories Desserts, Muffins2 Comments on Mochi Muffins with Sesame Seeds

I’m not a baker but occasionally I indulge! This recipe was discovered by a friend who made a batch and shared the wealth – the result – Money! Thanks to my friend, I was able to enjoy these buttery, delicious, chewy muffins that aren’t too sweet!

Here’s the link to the original recipe: https://www.snixykitchen.com/butter-mochi-cupcakes/

Ingredients:

FOR THE WET MIX:

  • 1/4 cup (2 ounces) unsalted butter, melted and cooled (plus more for greasing pans)
  • 1 13.5-13.66-ounce can full-fat coconut milk (see note)
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1 teaspoon molasses (optional, added for flavor)

FOR THE DRY MIX:

  • 2 cups (320 grams) mochiko sweet rice flour
  • 1 cup (200 grams) organic dark brown sugar*
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1½ tablespoons each, black and toasted sesame seeds, for garnish

Instructions:

FOR THE MUFFIN MIX:

  1. Preheat oven to 350°F and place the oven rack in the middle of the oven
  2. Generously grease the sides and top of a 12-cup muffin tin with non-stick spray or softened butter
  3. In a medium bowl, hand whisk together the sweet rice flour, dark brown sugar, baking powder, and salt
  4. In another bowl – or a stand mixer, if you have one fitted with the whisk attachment – whisk together the melted butter, coconut milk, eggs, vanilla, and molasses
  5. With the mixer on low speed, slowly add the dry ingredients mix to the wet ingredients mix and slowly blend until completely combined not to over blend it
  6. Divide the batter evenly in the muffin tin, filling each cup all the way to the top
  7. Sprinkle the tops with black and white sesame seeds
  8. Bake 55-65 minutes – until the top is brown and crispy and the cake springs back when poked with a finger
  9. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely
  10. Store in an airtight container for up to 4 days

Tips/Notes:

  • Molasses is optional but I highly recommend adding this in to elevate the flavor and get the right color
  • Eggs, can also be placed in a dish of warm water for 5 minutes to bring to room temperature if needed
  • The thickness of your batter will vary depending on the brand and thickness of your coconut milk and temperature of your butter
  • Coconut milk must be full-fat – anything less and the muffins don’t come out right
  • When using regular cane sugar instead of dark brown sugar, the muffins will come out just fine but in a lighter caramel-like tone
  • The muffins get softer after a few days but you can pop them into the oven for a couple minutes to get the crispiness back

Please leave your rating below:

Mini Lavender Cheesecakes with Blackberry Coulis

Categories Cakes, DessertsLeave a Comment on Mini Lavender Cheesecakes with Blackberry Coulis

This recipe is one I plan to continue to use until I get tired of it (not sure that will happen). After a few tries, I have been able to successfully make these delicious mini lavender cheesecakes with the right amount of lavender and fluffiness!

I used Girl Scout cookies – Thin Mints – instead of graham crackers as the crust on my latest attempt – SUCH A GREAT IDEA! You have to try it!

Ingredients:

FOR THE CRUST:

  • 1/2 box (7 oz.) graham cracker crumbs (Or a half box of favorite cookies
  • 1/4 cup brown sugar
  • 1 cube (4 oz) butter, melted and cooled

FOR THE LAVENDER CHEESECAKE:

  • 2 tablespoons lavender buds, finely chopped or crushed
  • 4 (8 oz) packages. cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup sour cream*
  • 1 teaspoon vanilla extract
  • 4 eggs, room temperature
  • 2 egg yolks, room temperature

FOR BLACKBERRY TOPPING

  • 6 oz (180g) blackberries, pureed and strained
  • 5 tbsp (65g) sugar
  • 2 1/2 tsp cornstarch

*Substitute sour cream with even parts heavy whipping cream, greek yogurt and mayo (make sure you only use 1/2 cup of mixture for use in the recipe)

Instructions:

FOR THE CRUST:

  1. Preheat the oven to 350°F
  2. Spray 9-inch springform pan or Silicone baking tray with non-stick spray (or butter)
  3. Mix together the graham cracker crumbs and sugar (If you use cookies don’t add more sugar) then add in the melted butter and toss with a fork until evenly moistened (should look like damp sand)
  4. Divide evenly into the prepared pan, press down firmly with the flat bottom of a measuring cup or the flat bottom of a cup
  5. Transfer pan into the oven and bake the crust for 10 minutes
  6. Remove and set on a cooling rack while preparing the blackberry topping

FOR THE BLACKBERRY TOPPING:

  1. Add the blackberries to a food processor and puree until smooth (a little more than 1/2 cup of puree)
  2. Mix together the blackberry puree, sugar and cornstarch in a medium saucepan
  3. Cook over medium-low heat, stirring consistently until mixture thickens and comes to a boil (about 5 minutes)
  4. Allow to boil for 45 seconds to 1 minute, then remove from heat
  5. Pour into a glass container and refrigerate and allow to cool completely

FOR THE LAVENDER CHEESECAKE:

  1. Set the crust pan to sit inside a larger, deep-sided pan such as a roasting pan. Fill the lower, larger pan with hot water that comes up to 2/3 of the top pan
  2. MAKE SURE TO ARRANGE THE OVEN RACK TO THE LOWER-MIDDLE POSITION OF THE OVEN AND REDUCE THE OVEN HEAT TO 325°F
  3. Place the dried lavender buds and reserve into a spice grinder and bring to a powder then set aside
  4. In a large bowl, add the cream cheese and sugar to a mixing bowl (a stand mixer if possible) then beat on medium-low speed for 1 minute until smooth 
  5. Add the cornstarch, salt, sour cream* and vanilla. Beat on medium-low speed for another minute until creamy
  6. Stop the motor and scrape down the sides and bottom of the bowl with a spatula
  7. Keeping the mixer speed on medium-low, beat for another minute while adding the eggs and yolks, one at a time, mixing well between each one, not to over mix
  8. Fold in the lavender bud powder with a spatula (add less for not so potent lavender taste)
  9. Pour the mixture on top of the crust pan and place into oven
  10. Bake the cheesecake for 50-55 minutes, then turn off the oven immediately and crack the door open or prop it open letting the cheesecake cool slowly for 1 hour 
  11. Then carefully take out both pans from the oven and lift the cheesecake from the water bath
  12. Let the cheesecake cool for another 30 minutes then top with blackberry topping and serve

Tips/Notes:

  • Cream cheese can be quickly brought to room temperature in the microwave. Set the microwave on ‘defrost’ setting for 10 to 15 seconds
  • Eggs, can also be placed in a dish of warm water for 5 minutes
  • Blend the ingredients on slow speed as a high speed will add air into the batter which will cause the cheesecake to puff up during baking and crack during cooling
  • The refrigerated cold cheesecake will slice easily by dipping a sharp knife in hot water and wiping it off before each slice is made

Please leave your rating below: