Chocolate Chip Banana Muffins


Chocolate Chip Banana Muffins
Print Recipe
    Servings Prep Time
    14 Muffins 25 minutes
    Cook Time
    18-20 minutes
    Servings Prep Time
    14 Muffins 25 minutes
    Cook Time
    18-20 minutes
    Chocolate Chip Banana Muffins
    Print Recipe
      Servings Prep Time
      14 Muffins 25 minutes
      Cook Time
      18-20 minutes
      Servings Prep Time
      14 Muffins 25 minutes
      Cook Time
      18-20 minutes
      Ingredients
      Servings: Muffins
      Instructions
      1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
      2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
      3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
      4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
      5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
      Recipe Notes

      Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

      Chocolate Cherry Loaf

      Chocolate Cherry Loaf
      Print Recipe
        Servings Prep Time
        1 loaf 30 minutes
        Cook Time
        55-65 minutes
        Servings Prep Time
        1 loaf 30 minutes
        Cook Time
        55-65 minutes
        Chocolate Cherry Loaf
        Print Recipe
          Servings Prep Time
          1 loaf 30 minutes
          Cook Time
          55-65 minutes
          Servings Prep Time
          1 loaf 30 minutes
          Cook Time
          55-65 minutes
          Ingredients
          Servings: loaf
          Instructions
          1. Combine cherries and sugar in a small sauce pan and heat to a simmer over medium heat. Stir water and cornstarch together in a small bowl and add to cherries, stirring constantly until combine and mixture returns to a full simmer. Remove from heat and allow to cool to slightly warm or room temperature. Continue with recipe as cherries cool.
          2. Preheat oven to 350℉ and prepare a 9"x5"x3"loaf pan by spraying with non stick spray or lightly greasing with butter and lining with parchment that overhangs the long edges.
          3. In a small bowl whisk together flour, baking powder and salt until combined.
          4. Beat together butter, cream cheese and sugar until smooth, scraping the bowl once or twice. Add eggs one at a time, scraping bowl and beating after each until incorporated. Add vanilla and mix to combine. Pour in half the milk and half the flour and beat until just combined. Repeat with remaining milk and flour. Scrape the bowl and add chocolate chips and mix to combine.
          5. Pour half the batter into prepared pan and spread smooth. Top with half the cherry sauce, remaining batter and cherry sauce again on the top. Using a table knife, swirl batter in a figure eight pattern two or three times to create nice swirls of cherry sauce. No need to over swirl.
          6. Bake in preheated oven for 55-65 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool completely in pan prior to lifting out and slicing.

          Chocolate Crunch Peanut Butter Cookies


          Chocolate Crunch Peanut Butter Cookies
          Print Recipe
            Servings Prep Time
            3 dozen 30 minutes
            Cook Time
            10-11 minutes
            Servings Prep Time
            3 dozen 30 minutes
            Cook Time
            10-11 minutes
            Chocolate Crunch Peanut Butter Cookies
            Print Recipe
              Servings Prep Time
              3 dozen 30 minutes
              Cook Time
              10-11 minutes
              Servings Prep Time
              3 dozen 30 minutes
              Cook Time
              10-11 minutes
              Ingredients
              Servings: dozen
              Instructions
              1. Preheat oven to 375℉ and position oven rack to the centre. Line baking trays with parchment and set aside.
              2. In a small bowl whisk together flour, baking soda and salt.
              3. Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream together butter and sugars until light. Add egg and beat until light and fluffy.
              4. Add peanut butter and vanilla and beat on low until just combined. Stir in flour mixture on low speed to combine just until flour is absorbed, scraping bowl once. Add in chopped chocolate covered peanuts and mix on low until evenly distributed.
              5. Using a 1 ounce scoop, scoop cookies onto prepared sheet, spacing at least 2" apart. Flatten cookies using your palm or bottom of a small cup dipped in flour to prevent sticking. Top each cookie with a whole chocolate covered peanut.
              6. Bake for 10-11 minutes until golden. Remove pan and allow cookies to cool for 5 minutes on tray before moving to a cooling rack.
              Recipe Notes

              I prefer to bake one tray at a time, however if baking two trays, swap trays halfway through baking.

              Recipe yields 3 dozen 2 3/4" cookies.

              Raspberry Swirl Cake


              Raspberry Swirl Cake
              Print Recipe
                Servings Prep Time
                12-16 people 20 minutes
                Cook Time Passive Time
                50-60 minutes 3 hours
                Servings Prep Time
                12-16 people 20 minutes
                Cook Time Passive Time
                50-60 minutes 3 hours
                Raspberry Swirl Cake
                Print Recipe
                  Servings Prep Time
                  12-16 people 20 minutes
                  Cook Time Passive Time
                  50-60 minutes 3 hours
                  Servings Prep Time
                  12-16 people 20 minutes
                  Cook Time Passive Time
                  50-60 minutes 3 hours
                  Ingredients
                  Raspberry Sauce
                  Cake
                  Mascarpone Whipped Cream
                  Servings: people
                  Instructions
                  Raspberry Sauce
                  1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
                  Cake
                  1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
                  2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
                  3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
                  4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
                  Mascarpone Whipped Cream
                  1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
                  Recipe Notes

                  Be sure to use a 9" x 2" or 9" x 3" pan.

                  Balsamic Blueberry Sauce


                  Balsamic Blueberry Sauce
                  Print Recipe
                    Servings Prep Time
                    1 3/4 cups 10 minutes
                    Cook Time
                    12 minutes
                    Servings Prep Time
                    1 3/4 cups 10 minutes
                    Cook Time
                    12 minutes
                    Balsamic Blueberry Sauce
                    Print Recipe
                      Servings Prep Time
                      1 3/4 cups 10 minutes
                      Cook Time
                      12 minutes
                      Servings Prep Time
                      1 3/4 cups 10 minutes
                      Cook Time
                      12 minutes
                      Ingredients
                      Servings: cups
                      Instructions
                      1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast or pancakes.
                      Recipe Notes

                      Makes approximately 1 3/4 cups of sauce. Can be made ahead and gently rewarmed before serving.