Banana Chocolate Chip Cookies

Got Bananas?!  Here is a quick and easy recipe everyone will love.  

I've been making this cookie recipe for years.  My friend Jen gave it to me about twenty years ago.  I haven't made any changes to it.  Why change something that doesn't need it?  

I love banana, and this cookie is a nice change from the normal chocolate chip.  When I have leftover bananas I try to find something to add them to.  This is a great, soft cookie.  A fun change from banana bread I usually make.  The kids seem to devour these.

2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla extract
1/2 cup mashed banana, about 1 banana
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together the flour, salt and baking soda.  Set aside.

In a large bowl, cream the butter and the sugars until they are light and fluffy.  Beat in eggs one at a time.  Mix in the vanilla extract and mashed banana.  

Add the flour mixture to the banana mixture.  Mix until combined.  Add the chocolate chips and mix until the chocolate is well distributed in the batter.  

Drop 1 1/2 ~ 2 tablespoons of batter on the cookie sheets, leaving a couple inches in between to allow cookies to spread. 

Bake for 11~13 minutes or until the cookies are light golden brown.  Be careful not to overcook as cookies will tend to be dry.  Allow to cool on the cookie sheet a couple minutes before you transfer them to a wire rack.  

Makes about 3 dozen cookies.  

Mascarpone Chocolate Toffee Bars

I can't think of a better way to dress up store bought cookie dough than with chocolate, toffee, nuts and mascarpone cheese.  I love the chocolate/cheese layer in these cookies.  They are easy to make and you might just forget you used store bought cookie dough.  They are also pretty, I cut my squares into triangles for something different.  

This recipe comes from Giada De Laurentiis.  

Vegetable cooking spray

1 pound refrigerated sugar cookie dough 

2 (1.4 ounces) chocolate~toffee candy bars, coarsely chopped, divided 

1/2 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 teaspoon vegetable oil

1 cup mascarpone cheese, at room temperature

1/4 cup sliced almonds, toasted

Position an oven rack in the middle of the oven.  Preheat the oven to 350 degrees.

Spray a 7x10 3/4-inch nonstick baking pan with vegetable cooking spray.  Lay a 6x18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides.  Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate~toffee candy pieces and vanilla extract.  Using damp fingers, gently press the dough into the prepared pan.  Using the tines of a fork, prick the dough all over.  Bake for 12 to 14 minutes until the crust is lightly browned.  Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl.  Place the bowl over a pan of simmering water and stir until the chocolate has melted.  Cool the chocolate mixture for 10 minutes.  Whisk in the mascarpone cheese until the mixture is smooth.  Using a spatula, spread the chocolate mixture over the cooled crust.  Sprinkle the remaining chocolate~toffee candy pieces and sliced almonds over the chocolate mixture.  Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 2-inch bars.  Serve at room temperature.

*To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven for 8 to 10 minutes until lightly browned.

Pioneer Woman's Chocolate Sheet Cake

I think I have a new love, for those of you who know me it may come as a total surprise.   I will always pick an appetizer or more dinner over dessert.  But, I can see this getting a bit obsessive.  No worries honey, I'm just talking about cake.  But, not just any cake.

My friend Sandra was talking about eating Texas sheet cake for breakfast a few days ago,  I have to admit I was a little jealous!  If we lived in the same state I would have invited myself over.  It got me thinking of a sheet cake recipe in a cookbook I recently bought.  So, what do you think I brought to a friend's home for dinner when I was asked to bring dessert?  You guessed it, Chocolate Sheet Cake.  Too bad there wasn't enough left over for breakfast the next day.  ;)  Before I get all diva on you, you've really got to make it!

This recipe comes from The Pioneer Woman, Ree Drummond.  The cookbook is titled, The Pioneer Woman Cooks.  This recipe is also one Bakerella raves over and has on her website.   I usually change every recipe I get a hold of.  This is left just as it was written.

for the cake
2 cups all~purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound butter (2 sticks)
4 heaping tablespoons cocoa powder

for the icing
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans (optional)

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, sugar, and salt.  Stir together and set aside.
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda.  Mix with a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa.
5. Whisk together to combine.  Meanwhile, bring 1 cup water to a boil.
6. When the butter is melted, pour the boiling water in the pan.  Allow to bubble for a moment, then turn off the heat.
7. Pour the chocolate mixture into the flour mixture.
8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9. Stir together until smooth, then pour into an ungreased jelly roll pan or rimmed baking sheet and bake for 20 minutes.
10. While the cake is baking, make the icing:
Melt the butter in a saucepan over medium~low heat.
11. Add the cocoa powder and stir until smooth.
12. Add the milk and vanilla.
13. Add powdered sugar.  Stir together.
14. Dump in the chopped pecans and stir until well combined.
15. Immediately after removing the cake from the oven, pour the warm icing over the top.  You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Cocoa Brownies with Browned Butter and Walnuts

This brownie was on the cover of the February Bon Appetit magazine.  I had the magazine laying around and was constantly reminded I wanted to make them.  Well, I finally got around to it and was glad I did.  They are really fudgy in the middle and chewy on the outside.  The browned butter makes them rich and adds a nutty flavor.  I am a total nut freak and these are packed with walnuts, perfect!

10 tablespoons unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs
1/3 cup plus 1 tablespoon all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325 degrees.  Line a 8x8x2~inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2~inch overhang.  Coat foil with nonstick cooking spray.  Set aside.

Melt butter in medium saucepan over medium heat.  Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes.  Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon salt.  Stir to blend.  Let cool 5 minutes (mixture will still be hot).  Add eggs to mixture 1 at a time, beating vigorously to blend after each addition.  When mixture looks thick and shiny, add flour and stir until blended.  Beat vigorously 60 strokes.  Stir in nuts.  Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes.  Cool in pan on rack.  Using foil overhang, lift brownies from pan.  Cut and enjoy.

White Chocolate Macadamia Nut Cake

When I think about making a cake I usually go to chocolate, as it's my husband's favorite. So, for my family this one is a little different. It's a fun twist on a great cookie! It's a moist cake with chunks of white chocolate and nuts, which I happen to love. It's also a really pretty cake that doesn't need a lot of messing with. I tend to be a little cake decorating challenged. I've got to take a class one of these days. Drizzle a glaze? Yes, I can handle that.

For the cake~
1 package vanilla cake mix
1 package vanilla instant pudding mix (3.4 ounces)
4 large eggs
1 cup sour cream
2/3 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup white chocolate chips, plus more for garnish
3/4 cups chopped (unsalted) macadamia nuts, plus more for garnish

For the glaze~
3/4 cup white chocolate chips
2 tablespoons heavy whipping cream

Preheat oven to 350 degrees. Lightly mist a 12 cup bundt pan with cooking spray, then dust it with flour. Shake out the excess flour and set pan aside.

Place cake mix, pudding mix, eggs, sour cream, water, oil and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds, while scraping down the sides of the bowl. Beat another 2 minutes on medium speed. The batter should look smooth and thick. Fold in the chocolate chips and nuts. Transfer the batter to the prepared pan, smoothing the top with a rubber spatula.

Bake the cake on the center rack in oven, until the top springs back when lightly pressed with a finger, about 55~58 minutes. Cool cake on a wire rack for 10~15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely.

Make the glaze. Melt the white chocolate chips in a small microwave~safe glass bowl in the microwave for about 30 seconds. Stir, and melt another 30 seconds if needed. When the chocolate is melted, stir in the cream. Spoon the warm glaze over the cooled cake. Garnish with more white chocolate chips and macadamia nuts. Let the glaze set for 10 minutes before slicing and serving.

Dark Chocolate Layered Cheesecake

I'm not one of those people who go "crazy" for chocolate. Do I like chocolate? Yes. Do I have an addiction? Not really. Don't get me wrong, sometimes it's the only thing that can make everything in the world seem right again. Perhaps I just like some variety in my desserts. My husband is a total chocolate guy, I never have to guess what dessert he will order. This is one that he loves. I made it and was like "it's ok", he ate the whole thing and wanted more! Rich? Absolutely! If you are one of those crazy chocolate people give it a try :)

Chocolate Crumb Crust~ recipe follows

3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12 ounce package) Hershey's Special Dark Chocolate chips, divided
1/2 teaspoon shortening (do not use butter, margarine or oil)

Prepare Chocolate Crumb Crust. Heat oven to 350 degrees.

Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended; set aside.

Set aside 2 tablespoons chocolate chips. Place remaining chips in a large microwave~safe bowl. Microwave at medium (50% power) 1 1/2 minutes; stir. If necessary, microwave an additional 15 seconds at a time, stirring until chocolate is melted.

Gradually blend 1 1/2 cups cheesecake batter into melted chocolate. Spread 2 cups chocolate mixture in prepared crust.

Blend another 2 cups plain cheesecake batter into remaining chocolate mixture; spread 2 cups of this mixture over the first layer. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.

Bake 50~55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

Place reserved chocolate chips and shortening in small microwave~safe bowl. Microwave at medium power 30 seconds; stir. If necessary, microwave and additional 10 seconds at a time, stirring until chocolate is melted and smooth. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold.

Chocolate Crumb Crust

1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
1/2 cup powdered sugar
1/4 cup cocoa powder
1/4 cup butter, melted

Stir together cookie crumbs, powdered sugar and cocoa; stir in butter. Press mixture onto bottom and 1 1/2 inches up sides of 9~inch springform pan.

White Chocolate~Chocolate Cookies

Good~old Nestle Toll House! This recipe came right from the wrapper on the chocolate chips. They are really good, make sure you don't over bake. *I love nuts and usually add them to my cookies. Macadamia nuts are a great addition. Add about 3/4 cup when you add the chocolate chips.

2 1/4 cups all~purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

2/3 cup light brown sugar, packed

1 teaspoon vanilla extract

2 large eggs

2 cups (12~oz. package) Nestle Toll House white chocolate chips

Preheat oven to 350 degrees.

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by well rounded teaspoon onto ungreased baking sheets.

Bake for 9~11 minutes or until centers are set. Cool on baking sheets for 2 minutes. Transfer to wire rack to cool completely.

Chocolate Covered Pretzel Rods

My friend Amy and I recently made these chocolate covered pretzel rods for our sweet friend Camille's baby shower. We can't wait to meet the baby, he's going to be so cute! I have made these pretzels for many baby showers over the years. They are adorable and really easy! Any color combination works...pink & brown, pink & white, etc. I have made them for Valentine's Day, Halloween, a sporting event, the options are endless.

To make 40 favors with 2 pretzels in each bag~

6 packages of candy melts (2 different colors)~ we used Wilton's 14 ounce bag, found at Michael's Craft Store.

3~4 bags of pretzel rods

In a double boiler, fill lower pan with water to below level of top pan. Bring water to a simmer, then remove from heat. Put candy disks in top pan and stir without beating, until smooth. Transfer the melted chocolate into a tall narrow glass. Dip the pretzels and carefully shake off excess chocolate back into the glass. Place on a cookie sheet or counter top lined with parchment paper. Drizzle with the opposite color and let them set, this takes about 20~30 minutes.

*You can also use a package of chocolate chips with 1 tablespoon of crisco added while the chocolate is melting.