pocket of sunshine

Simple Banana Bread with Mini Chocolate Chips

Ingredients:

1/4 cup mini chocolate chips

1 teaspoon all-purpose flour

1 teaspoon canola oil or butter (for coating the pan)

4 medium ripe bananas (smashed)

1/3 cup melted butter

3/4 cup granulated sugar

1 large egg, beaten

1 teaspoon vanilla 

1 teaspoon baking soda

1/8 teaspoon salt

1 1/2 cups of all-purpose flour

Directions:

Pre-heat oven to 350 degrees (F).

In a small bowl mix the mini chocolate chips with the 1 teaspoon of flour.  Make sure that all of the chips are coated with flour.  This will keep them from sinking to the bottom of the batter during baking.  Set aside.

Place canola oil in a 4x8 inch loaf pan.  Using a paper towel, lightly coat the bottom and sides of the pan.  Set aside.

Peel & slice bananas.  Place in a large bowl.  Using a potato masher, break down the bananas so that most of the big pieces are mashed.  It is okay if small ones remain.  Using a wooden spoon (no need for a hand mixer), mix the melted butter in the mashed bananas.  Add the sugar, egg & vanilla and stir.  Add in the baking soda & salt.  Stir again.  Add in the flour and stir until combined (do not over mix).  Once combined, incorporate the lightly dusted mini chocolate chips.

Pour mixture into the coated loaf pan.  Bake for 60 minutes.  Check to ensure that bread is cooked by placing a tooth pick or knife at the center of the bread.  If it pulls out with little or no crumbs on it, the bread is done.  Cool on a rack.  Remove from pan and slice to serve.  Enjoy!

Yields one loaf

VEGAN PUMPKIN SPICE BREAD

Ingredients:

- 3 tablespoons ground flaxseed 

- ½ cup water

- 2 cups granulated sugar

- ½ cup canola oil

- ½ cup unsweetened applesauce

- 1 can (15oz.) pumpkin puree

- 3 cups unbleached all purpose flour

- 1 teaspoon ground cloves

- 1 teaspoon ground cinnamon

- 1 teaspoon ground nutmeg

- 1 teaspoon baking soda

- ½ teaspoon baking powder

- ½ teaspoon salt

 

Start by Pre-heating the oven to 350 degrees

Lightly oil 2 8” loaf pan.  I used a little canola oil.

In a medium size bowl, whisk together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder, and salt.  Thoroughly combine the dry ingredients.  Set aside.

In a large bowl using an electric hand mixer, mix the flaxseed and water together until thick & creamy.  This took me at least 4 minutes to get the right consistency at medium high setting on my hand mixer.

In the same large bowl, stir together the sugar, applesauce, pumpkin puree, into the creamy flaxseed mixture.

Slowly add the dry ingredients into the wet ingredients.  I did this in 3 batches, combining thoroughly as I added.  Mix until blended (do not over mix).

Spoon the batter into 2 standard-size loaf pans.  Bake 55 to 60 minutes, or until toothpick (or chopstick) inserts into the center comes out clean (55 minutes was perfect for my oven).  Let the breads cool for at least 20 minutes before removing from the loaf pans.  I know it will be tempting to dive right in while it’s warm, but the bread is still baking and needs the extra time in the hot pan.

*For added yumminess you can add 1 cup of non-dairy semi-sweet chocolate chips and/or 1 cup walnuts.  Add these in after the wet & dry ingredients are combined.  A light dusting of flour on the chocolate chips will keep them from sinking to the bottom of the pan while it’s baking.

Recipe adapted from “The Joy of Vegan Baking” Cookbook

Happy Hands at Home!  Another new project (less calories)…

Heidi’s adaptation of the recipe - So bright & colorful! Great summer salad…

Edamame & Penne Salad with Feta

Edamame & Penne Salad with Feta

 

Original Recipe from American Heart Association

www.heart.org

This recipe was passed along to me by a dear friend.  She would make it on Sunday and the salad would last the entire week for lunch.  She let me try it one day and I just got around to making it for last week’s lunch.  I didn’t get tired of it at all!  After making many “not so healthy, but oh so delicious” desserts lately, this was definitely a nice change…Feel free to alter the salad by adding additional vegetables to your liking & enjoy…

Ingredients

4 ounces dried multigrain penne
2 cups frozen shelled edamame (green soybeans), thawed
1/2 15-ounce can no-salt-added black beans, rinsed and drained
1/2 cup chopped red onion (original recipe called for green onions)
2 tablespoons snipped fresh parsley or substitute cilantro
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil (extra-virgin preferred)
2 medium garlic cloves, minced
1 1/2 to 2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
3 ounces low-fat feta cheese, crumbled

Cooking Instructions

Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run the pasta under cold water for about 20 seconds to stop the cooking process. Drain well in a colander.

Meanwhile, in a medium bowl, stir together the remaining ingredients except the feta. Using a rubber scraper, fold the pasta and feta into the mixture.

Peanut Butter Chip Cookies (I prefer them over the traditional chocolate chip)..

cinnamon tear-away bread…I think next time I will try it with icing…

Q & A

WHAT IS YOUR FAVORITE INANIMATE OBJECT?

My watch because it reminds me how precious time is…

Who would have thought that I’d have the knack for making dough and creating these delicious little masterpieces.  With a drizzle of homemade raspberry jam…they were close to perfection!