Sunday, May 21, 2017

Chocolate Chip Banana Bread

Gotta give credit to Melissa McKechnie for sharing this recipe with me!!!

1 cup sugar
1/2 cup butter
3 very ripe bananas, smashed
2 eggs, beaten
1 tsp vanilla
1 1/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
chocolate chips

Preheat oven to 350 degrees. Cream together sugar and butter. Beat in vanilla, banana, and eggs. Sift flour, salt, cinnamon, cloves and baking soda 3x. Blend flour mixture and add to banana mixture. Add chocolate chips. Pour into a a greased loaf pan. Bake for 55 minutes.

Saturday, May 6, 2017

Blonde Brownies (Blondies)

My first job out of college was a full-time position at the Florida Museum of Natural History's business office. I learned all the ins and outs of handling purchases off of federal grants in addition to appreciating baking and cooking. The executive assistant used to make blonde brownies and I had to keep the recipe (below) - Enjoy!


8 Tbsp unsalted butter (1 stick)
2 1/2 cups brown sugar (16 oz)
3 eggs
2 cups all purpose flour
2 2/3 tsp baking powder
2/3 tsp salt
1 Tbsp pure vanilla
1 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees
2. Melt butter in a sturdy sauce pan. Add sugar. Beat in eggs. Gradually add flour and dry ingredients (baking powder, salt). Add vanilla. Fold in chocolate chips.
3. Bake in a greased 9 x 13 pan for 25 to 30 minutes. Allow to cool, cut and serve.

Sunday, March 26, 2017

Nancy's Cornbread

So, I just slightly modify this recipe originally given to me by Nancy Carter. The recipe is moist and flavorful, but ohhh so bad for you. Note: I posted this AFTER running a 1/2 marathon so all the calories from the cornbread and bbq ribs are ok :)

3 boxes Jiffy cornbread mix (8.5 oz)
1 cup sugar
5 eggs
1 pint sour cream
1 can creamed corn
1 stick butter, melted - 1/2 in batter, 1/2 on top
dash of vanilla

Mix everything together + 1/2 stick butter. Pour into greased pan, 9" x 13". Pour 1/2 stick of butter over batter in pan.

Bake at 350 degrees for 40-50 minutes, until golden brown.

Sunday, March 12, 2017

Moroccan Chicken Stew

This recipe is adapted from the Food Network recipe entitled "Moroccan Spiced Chickpea Soup". I love the unique flavors and use of cinnamon. Also, this a great recipe to use up leftover roasted chicken.

1/4 cup extra-virgin olive oil
1 medium sweet onion, minced
8 cloves garlic, diced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
1 heaping tsp sweet paprika
1 (14.5 oz) can diced tomatoes, undrained
3 (15 oz) cans chickpeas, drained and rinsed (I recommend Goya)
1 qt chicken stock
1 tsp sugar
Kosher salt to taste
Fresh ground black pepper
3 cups roasted chicken shredded
1 (5 oz) package pre-washed baby spinach

Heat olive oil in large dutch oven over medium-high heat. Add onion and caramelize. Add garlic and stir until fragrant. Add spices and salute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds of fresh pepper. Stir well. Add chicken + more if you want a heartier stew. Bring to simmer, then lower heat to low and gently simmer for at least 45 minutes.

When ready to serve, remove from heat and add spinach. Let heat through until the spinach is wilted. Season again, to taste, with salt and pepper. Enjoy!