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Going Bananas for Banana Bread

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So this lovely Saturday morning, I had the worst leg cramps and thought, “I’m going to make banana bread!”

I must say, it was the best batch, ever.



  • 1 1/2 all purpose flour
  • 5 semi ripe bananas(mashed)
  • 3 eggs (I only used 1 yolk)
  • 1 cup of brown sugar
  • 3 tablespoons of maple syrup
  • 1 tablespoon of bourbon vanilla extract
  • 3 Ferraro Rocher chocolates (roughly crushed)
  • 1 teaspoon of baking soda (or 3 teaspoons of baking powder)
  • Nuts (optional)


  1. Mix mashed bananas with maple syrup.
  2. In a bowl, mix brown sugar with eggs and banana mixture.
  3. In a separate bowl, combine flour, baking soda (or baking powder) and spiff into the mixture of brown sugar, eggs, and bananas. *note that it’s very important that you spiff your flour, or the texture of the batch will come out uneven.
  4. When the mixture is smoothly blended, add vanilla extract.
  5. Pour onto a baking tray (I usually cover mine with foil to save cleanup time)
  6. Sprinkle a handful of brown sugar over the mixture and the crushed Ferraro Rocher chocolate pieces (add any kind of nut mixture if you like)
  7. Bake for 60 minutes at 350 degrees F.
  8. Let it cool before serving.

Bon Appetit!


Homemade Chocolate Granola Bars

They say there’s nothing better than home-cooked food, well it goes the same for snacks as well. Why buy overly sweet or cardboard flavored granola bars when you can make it at home? Try this recipe I stumbled upon on the web


  • 1/4 c. Oats, toasted and ground
  • 1/4 c. Almonds, toasted and ground
  • 1/4 c. Walnuts, toasted and ground
  • 1/4 tsp cinnamon
  • 6 dates, room temperature, ground to paste
  • 1/4 c. Oats, raw
  • 1-2 tsp cacao nibs
  • 1 tsp cocoa powder
  • 1 Tbsp coconut oil, melted


  1. Start by removing the dates from the fridge and bring to room temperature, then toast the oats, almonds and walnuts sprinkled with cinnamon at 350 degrees in a toaster oven for 5-10 minutes. Be careful not to let them burn, as soon as I can smell them I take them out.
  2. Then just lightly pulse all of them in a food processor unttil you achieve a ground texture. Keep in mind you don’t want to make nut butter here, I emphasize the word pulse. Place in a separate bowl, to it, add the whole raw oats and cocoa nibs (or whatever other flavors you want.)
  3. In the same processor blend the dates until smooth, to it add back the oat nut nib mixture. Fork whisk together the cocoa powder and coconut oil then add that to the food processor and pulse until everything is combined.
  4. Turn out onto a parchment lined dish and using clean hands form into a rectangle or the form of the dish. Wrap and refrigerate for at least 30 minutes. Remove from fridge and cut into 4 rectangles. Will keep refrigerated for 2-3 weeks. Enjoy


“In the Mood” Foods

In Medieval times, mead–a fermented drink made from honey–was used as an aid to seduction. In many parts of Europe, newly married couples were supplied with enough mead for a month in order to sweeten the marriage. From this practice comes the modern tradition of the honeymoon.
The Aztecs called chocolate the “food of the gods”, perhaps because it contains chemicals thought to affect neurotransmitters in the brain. Chocolate also contains a caffeine-related compound called theobromine, which acts as a mild stimulant. Whether it was their minds or their hearts racing after nibbling on the rich treat, we’re confident that everyone left the ancient dessert buffet happy.
Dating back to the days of Samson and Delilah, when it’s reputed that Samson pursued the long-haired beauty with branches from an almond tree, the nuts have been a symbol of fertility. Plus, the aroma of almonds was thought to induce passion in a woman.

Cinnamon Banana Oat Muffins (with Chocolate)

So I saw this recipe for Banana Cardamon Muffins on another blog (emmycooks)yesterday, decided to make something aside from banana  cake. But lo and behold, I couldn’t find any Cardamon at the grocery store, so I switched it up and winged my own makeshift recipe!


  • 3 bananas
  • 1 1/4 tsp baking soda
  • 1 1/2 Cup flour
  • 2 tsp cinnamon
  • 3 tsp cocoa powder
  • 2 eggs
  • 1/2 Cup Brown Sugar
  • 1 Cup fat free milk
  • 1 cup oats
  • 1/4 cup olive oil


  1. Mash bananas. Then add brown sugar, milk, oats, and eggs. Mix thoroughly!
  2. In another bowl, combine flour, cinnamon, baking soda, cinnamon, cocoa powder, (and a half cup of chocolate chips or nuts if you want)!
  3. Stir the dry and fluid ingredients together and pour into cooking pan (I used muffin liners, be sure to oil the sides or half your muffin is going to stick to the pan!)
  4. Bake at 360 degrees for 20 – 25 minutes. Set out and let the muffins cool for a good 5 minutes before eating!


Chocolate Nut Spread

Why buy overly sweetened Nutella when you can make your own?

Ingredients (Hazelnut version):

  • 100 grams Hazelnuts, lightly roasted
  • 2 tablespoons organic coconut sugar
  • 3 – 4 tablespoons raw cacao
  • 2 tablespoons vanilla protein powder
  • 2 teaspoons pure vanilla bean paste
  • water

(Makes for one standard jar)


  1. Whiz together the almonds and sugar in a food processor or sturdy blender until almost a paste.  Add the raw cacao and whizz again. Add the protein powder and vanilla bean paste and whiz one more time for good measure until combined.
  2. Continue whizzing at a low to medium speed and add the water in a steady stream, a little at a time. Add only until the mixture is smooth and creamy, but not too solid or runny either.
  3. Pour or scoop into a clean jar and store in the refrigerator.  This was enough for one standard jar.