Sunday, July 15, 2018

Nutella Banana Bread

I found this recipe in Baking From Scratch, it was in the July 2018 issue.   I really liked this banana bread.  I will be making it again.

Nutella Banana Bread


1 2/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/8 cup mashed banana ( I used one banana) 
 3/4 cup sugar
2 large eggs
1/3 cup plus 2 teaspoons oil
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup Nutells
Chocolate Hazelnut Streusel (recipe at end)


1. Preheat oven to 325°F.  Butter and flour an 8 1/2 X 4 1/2 inch loaf pan.

2.  In a medium bowl, whisk flour, salt, baking soda, and baking powder together.
In a large bowl, whisk mashed banana, sugar, eggs, oil, milk, and vanilla.  Fold in flour mixture just until combined.

3.  In a small microwave safe bowl, heat Nutella on high in 2 (15 second) interval, stirring between each.
Spoon half of batter into prepared pan:  Spoon half of the warm Nutella over batter. Top with remaining batter and then remaining Nutella; swirl together using a knife.  Top with Chocolate Hazelnut Streusel.

Chocolate Hazelnut Streusel


1/2 cup all purpose flour
3 tablespoon firmly packed light brown sugar
1 1/2 tablespoon cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup cold butter, cubed
1/3 cup chopped hazelnuts
1/3 cup bittersweet chocolate chips 


1.  In the bowl of stand mixer with paddle attachment, combine flour, brown sugar, cocoa, cinnamon and salt.  With mixer on low speed, add cold butter, beating until mixture is crumbly.  Stir in hazelnuts and chocolate chips by hand.
Refrigerate until ready to use.


Wednesday, February 14, 2018


I got this recipe from the radio many years ago. They are really good.



1 cup peanut butter
1 cup icing sugar
1 cup coconut
1/2 cup chopped walnuts or pecans
1 cup rice krispies
1/2 cup red and/or green cherries
1/4 cup melted butter
 1 box of semi-sweet chocolate squares
paraowax square


Mix all ingredients together and shape into balls
Melt semi-sweet chocolate square and 1 square of paraowax in a medium sized pot.
 Dip the balls you made into the chocolate mixture and cool on wax paper.
Store in frig.
Makes about 40 balls

Monday, May 23, 2016

Glazed Lemon Blueberry Loaf

I had some blueberries I wanted to use up and found this recipe on the Betty Crocker site:Glazed Lemon Blueberry Loaf
It is a wonderful loaf moist lovely flavor

Glazed Lemon Blueberry Loaf


1/2 cup butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla

1 cup sour cream or plain yogurt

Grated lemon peel and juice

2 cups unbleached flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup fresh blueberries

1 tablespoon  brown sugar


1 cup powdered sugar

2 teaspoons half and half or milk

1 teaspoon lemon extract


Preheat over to 350°

Grease the 9X5 inch loaf pan with butter or cooking spray

In medium bowl, beat butter and sugar with mixer on medium speed until smooth

Beat in eggs one at a time, add vanilla, sour cream, lemon peel and juice.

Slowly mix in the flour mixture until just blended

Remove from mixer and fold in blueberries

I sprinkled the top of the loaf with 1 tablespoon brown sugar

Bake 55 to 60 minutes or until the toothpick comes out clean

Cool for 10 minutes in pan; then remove to cooling rack

In a small bowl, mix glaze ingredients until smooth

Drizzles over top of loaf or over your sliced loaf on plate


Sunday, November 15, 2015

Caramel Pear Pudding Cake

Caramel Pear Pudding Cake

I have been making this cake for around 20 years it came from Better Homes and Garden magazine.
It was a winner in a recipe contest.  We love it. Hope you do as well.


1 cup unbleached flour
2/3 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Dash ground cloves
1/2 cup milk
4 medium pears, peeled and cut into 1/2 inch pieces (about 2 cups)
or 1 16 ounce can pears, drained and chopped
1/2 cup chopped pecans
3/4 cup packed brown sugar
1/4 cup butter
3/4 cup boiling water
Ice cream or whipped cream  


In a large mixing bowl combine flour, sugar, baking powder, cinnamon, salt and cloves. 
Add Milk and beat until smooth.
Stir in pears and pecan.
Turn into an ungreased 2 quart casserole.
In separate bowl combine brown sugar and butter and boiling water; pour evenly over batter.
Bake 375 oven for 45 minutes. 
  Serve immediately with ice cream or whipped cream.


Tuesday, April 7, 2015

Banana Chocolate Chip Muffins with Dulce De Leche Glaze

I made these muffins last week.  They are really good the Dulce De Leche Glaze is amazing on them.
The recipe is from Iwasyoudry blog.   The recipe makes 15 muffins.

Banana Chocolate Chip Muffins with Dulce De Leche Glaze


½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed bananas (3 medium sized bananas)
4 tablespoons buttermilk
½ teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking powder
1/4 tsp. salt
⅛ teaspoon baking soda
1 cup chocolate chips

For the glaze:
4 tsp water
1 tbsp creamy peanut butter/ PC Dulce De Leche
⅔ cup powdered sugar


 Pre-heat oven to 350 degrees.
Cream butter and sugar with a mixer until smooth. 
Add eggs, mashed banana, buttermilk, and vanilla. 
Mix until combined. Add flour, baking powder, salt and baking soda. 
Mix until combined. Stir in chocolate chips.
Spray a lined muffin tin with cooking spray. 
Add batter to cups and fill about ⅔ full. 
Bake for 20 minutes or until toothpick comes out clean.

For the Glaze:
Combine peanut butter, powdered sugar and water in a bowl. 
Mix with spoon until smooth. 
You can add more water if you prefer it to be thinner.
Pour glaze over warm muffins.


Monday, February 16, 2015

Chewy Oatmeal-Raisin Cookies

I  made these awhile ago they were very good.   This recipe came from the cookbook: Sweet 
Our Best Cupcakes, Cookies, Candy and More, which is all the best from the Food Network Magazine it is a nice cookbook worth looking at for sure.

Chewy Oatmeal-Raisin Cookies


1 1/4 cups rolled oats
3/4 cup all purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1 cup raisins


Combine the oats, flour, cinnamon, baking powder and salt in large bowl.

Beat the butter, sugar and molasses in large mixing bowl, beat on medium-high until fluffy, about 5 minutes.
Beat in the egg and vanilla until it is smooth.
Reduce the mixer to low and add the flour mixture and beat this until combined. 
Remove mixer bowl and stir in raisins by hand.
Cover the dough and put in frig for at least 4 hours or overnight.

Preheat oven to 350°.
Line 2 baking sheets with parchment paper.
Form 12 balls, about 2 tablespoons each, arrange 3 inches apart on the prepared baking sheets.
Flatten with a fork.
Bake until golden brown, 15 to 17 minutes.
Let cool 5 minutes on the baking sheets, then transfer to cooling racks.



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