Chocolate Chunk Banana Bread

 

 

I made this yesterday and it turned out really well.

Chocolate Chunk Banana

Chocolate Chunk Banana Bread

  •  2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 ripe bananas, mashed
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon, or to taste
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ light brown sugar (packed)
  • 2 tsp vanilla
  • 2 eggs
  • 1 cup semisweet chocolate chunks or chips

DIRECTIONS:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease a 9×5-inch loaf pan, preferably glass.
  3. Mix flour, baking powder, baking soda, and salt in a separate bowl. Blend well.
  4. Mash bananas until there are no lumps. Beat butter and sugar in separate bowl until light and fluffy. Add milk, cinnamon, vanilla and eggs one at a time while mixing.
  5. Stir in dry mixture until blended. Fold in chocolate chunks or chips until combined.
  6. Pour batter into prepared loaf pan.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean. Depending on your oven this can take an hour to an hour and a half. If the top starts browning but the inside is still not done, loosely cover with tinfoil and complete cooking process.
  8. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Enjoy!

Tasty Carmelitas!

Carmelitas

Oh don’t these look tasty!

Carmelitas

  • 32 caramel squares, unwrapped
  • 1/2 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you’re pinched for time. They shouldn’t be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9×13″ version, simply double the amounts.

Yummy Turtle Cheesecake Bars

Turtle Cheesecake

Turtle Cheesecake Bars

Turtle Cheesecake Crust:

  • 3 cups finely chopped pecans
  • 1 stick unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon salt

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1/4 cup full-fat Greek yogurt or sour cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips

Toppings:

  • 1 cup coarsely chopped pecans, toasted
  • 1 11-oz bag caramel candy, unwrapped
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons milk, divided

Preheat oven to 300 degrees. Line a 13×9 pan with parchment paper, so parchment extends over long side of pan. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips. Pour filling over chocolate chips and return to oven; bake for 50 minutes.

Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.

When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.