Tag Archives: dark chocolate

Triple Chocolate Banana Bread

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I don’t know about you, but whenever I have any overripe bananas that need to be saved, I just toss them in the freezer to be used at a later date.  Once frozen, bananas are perfect for making banana bread.  Until yesterday, I had no idea how many bananas that I had stashed in my freezer.  This morning, I counted at least 2 dozen stray frozen bananas.  It’s no wonder stuff keeps dropping out of the freezer every time I open the freezer door…

It’s been quite a while since I baked anything and I had a bunch of bananas that needed to be used up.  Baking loaves of triple chocolate banana bread was the just the ticket to using up that freezer full of bananas. The chocolatey aroma that emitted from my kitchen was nothing short of heavenly.  It reminded me of rich chocolate brownies…  My triple chocolate banana bread is a riff on my chocolate banana bread recipe with the addition of miniature dark chocolate chips.  Seriously, how can anyone go wrong with three different chocolate ingredients in a banana bread recipe?  You can’t.

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Triple Chocolate Banana Bread cooling on a rack…  Looks like cake.  Tastes like cake.  Technically, it’s a quick bread.  It’s moist and dense.

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Do you see hints of mini dark chocolate chips throughout the bread?  Using miniature chocolate chips provides an even distribution of dark chocolatey goodness throughout the loaf.  Got bananas?  Love chocolate?  Make some Triple Chocolate Banana Bread.  Enjoy!  Tessa

Ingredients:

  • 3 – 4 RIPE bananas (peeled and mashed well)
  • 1/3 cup melted butter
  • 1 cup white sugar
  • 1 egg (beaten)
  • 1 tsp chocolate extract (essence)
  • big pinch of salt
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 cup extra dark cocoa powder
  • 4 oz miniature dark chocolate chips

Preheat your oven to 350 degrees.  Grab a 4 X 8 loaf pan and spray it with non stick cooking spray.  In a medium sized mixing bowl mix the mashed bananas, butter, sugar, egg, and chocolate extract.  In a small bowl whisk together the flour, baking soda, salt, extra dark cocoa powder and miniature dark chocolate chips.   Add the dry ingredients to the wet ingredients and mix well.  Spoon the mixture into the baking pan and bake for 1 hour or until a toothpick comes out clean.  Let cool on a wire rack.  Slice and serve.

*** If using frozen bananas be sure to thaw them first and to peel them well.  Frozen bananas once thawed are mushier than fresh.  That’s why they work well in banana bread.

Dark Chocolate Cherry Cookies

Dark Chocolate Cherry Cookies

It’s been a few weeks since I sent a care package up to my son at the University so I thought it would be a good idea to send him one first thing tomorrow morning.  In G’s care package I will send some homemade Dark Chocolate Cherry Cookies, assorted teas, and some vegetarian instant meals that he can make while he is busy studying.  There might even be a few dollars tucked in the box for spending on whatever he wants  :).

My Dark Chocolate Cherry Cookies are made with dark chocolate chips, extra dark cocoa powder, chocolate extract and tart little Montmorency cherries.  And no, I’m not that nice of a mom.  Trust me, he’s not getting all of these wonderful cookies…  Half of them will stay at home.  Enjoy!  Tessa

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 cup brown sugar (lightly packed)
  • 1/2 cup white sugar
  • 2 sticks or 1 cup  butter (softened)
  • 5 Tbls. extra dark cocoa powder
  • 2 eggs
  • 1 tsp chocolate extract
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 10 oz. dark chocolate chips
  • 1 cup dried cherries (coarsely chopped)

Preheat your oven to 375 degrees.  Line a cookie sheet with a silicone liner.  In a large mixing bowl with a mixer, blend together all the ingredients except for the dark chocolate chips.  Mix well.  Fold in the dark chocolate chips.  Drop the dough using a teaspoon or a small cookie scoop onto the cookie sheets.  Bake for about 12 – 14 minutes.  Remove from oven and cool on wire racks.  Store in a tightly covered container.  Makes about 3 1/2 to 4 dozen cookies.

Dark Chocolate Espresso Cookies

 

 

 

 

 

 

 

 

 

 

 

 

Dark Chocolate Espresso Cookies

I am so thrilled that my son came home from school to visit for the weekend. We spent the morning shopping in town and picking up items that he will need while up at school.  While he was upstairs studying, I thought I’d whip out a batch of cookies for him to take home with him tomorrow.  I was imagining of cookies flavored with dark chocolate, espresso, and a hint of spicy cinnamon.  I wanted to make cookies that tasted like Mexican Hot Chocolate…

I call these cookies Dark Chocolate Espresso Cookies.  They were fairly simple for I started with a basic chocolate chip cookie recipe and went on from there…  These cookies taste absolutely fantastic!  There is no doubt that I will be making these again.  Enjoy!  Tessa

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 cup brown sugar (lightly packed)
  • 1/2 cup white sugar
  • 2 sticks or 1 cup  butter (softened)
  • 5 Tbls. cocoa powder
  • 2 Tbls. espresso powder
  • 2 eggs
  • 2 tsp vanilla extract (use the real not imitation)
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 10 oz. dark chocolate chips

Preheat your oven to 375 degrees.  Line a cookie sheet with a silicone liner.  In a large mixing bowl with a mixer, blend together all the ingredients except for the dark chocolate chips.  Mix well.  Fold in the dark chocolate chips.  Drop the dough using a teaspoon or a small cookie scoop onto the cookie sheets.  Bake for about 12 minutes.  Remove from oven and cool on wire racks.  Store in a tightly covered container.  Makes about 3 1/2 dozen cookies.