Raspberry- Dark Chocolate Banana Bread Recipe

Raspberry- Dark Chocolate Banana Bread Recipe

ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

directions:

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Cake Batter Pancakes

Cake Batter Pancakes

Pancakes

1

cup Original Bisquick® mix

1

cup Betty Crocker® SuperMoist® yellow cake mix

3

tablespoons candy sprinkles

1

cup milk

1

teaspoon vanilla

2

eggs

Glaze and Garnish

1

cup powdered sugar

1 1/2

teaspoons milk

1/2

teaspoon vanilla

Additional candy sprinkles

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2. In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
3. In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
4. To serve, top each serving with glaze and additional candy sprinkles.

Makes 4 servings (3 pancakes each)

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Carmelitas

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 8x8" 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.
**To make a 9x13" version, simply double the amounts.

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Sunburst Lemon Bars

Sunburst Lemon Bars

makes 36 bars
per bar: 150 calories, 6g fat, 22g carbs, 0g fiber, 2g protein

ingredients:

Crust
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 tsp. grated lemon peel

Filling
4 eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup fresh lemon juice
1 tsp. grated lemon peel

Glaze
1 cup powdered sugar
2 to 3 tablespoons lemon juice

Note: You'll need about two lemons for the juice/peel in this recipe. If you don't have enough lemon juice left for the glaze, add water until you get the right consistency.

directions:

1. Heat oven to 350°F. In large bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 20 to 30 minutes or until light golden brown.

2. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel.

3. Remove partially baked base from oven. Pour filling evenly over warm base.

4. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour.

5. In small bowl, mix 1 cup powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator, but allow bars to come to almost room temperature before serving.

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Trix Treats (instead of rice crispies)

Trix Treats

Ingredients

• 1 x 400g bag of mini marshmallows (about 2 cups)
• 10 cups Trix cereal
• 1/4 cup butter

Instructions

1. Place the butter and marshmallows in a glass bowl and pop in the microwave for about 2 to 3 minutes to melt.
2. Stir well.
3. Mix in your trix and stir.
4. Pour into a large greased pan (9 x 13 or 11 x 11) and press down with a spoon.
5. Cut into squares.
6. Serve with a colorful smile!

Notes

If you spray your spoon with non stick spray before using it to press down the krispies it works really well.

How to Bake Cakes in A Can

How to bake mini-cakes in a can. So simple and fun! This is a great idea and a great recipe.

The Most Common Cooking Mistakes

Click Here To Read The Most Common Cooking Mistakes and How to Avoid Them

Rainbow Cake in a Jar

The only better thing than Rainbow Cake is Rainbow Cake in a Jar. Everyone from age 3 to 20 to 80 will want their own edible, sugary rainbow in a jar!

Rainbow Cake in a Jar Recipe

• 1 box white cake mix made according to package instructions
• Neon food coloring in pink, yellow, green, turquoise, and purple
• 3 one-pint canning jars
• 1 can vanilla frosting
• Rainbow sprinkles

Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.

Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another.  Tint each bowl of cake batter with the food coloring until very vibrant.

Spoon about 3 tablespoons of the purple batter into the bottom of each jar.  Spoon equal amounts of turquoise batter, then green, yellow, and pink.  Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.

Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!