I had never thought about adding chocolate chips before, though. I don’t know why, we all know that chocolate and bananas go well together! So, I found a recipe for a basic banana bread on the Food Network site, and using suggestions in the reviews I added chocolate chips and I also bulked up on the walnuts, because I love walnuts.

The bread came out dense and moist, and is delicious spread with butter. I made this Saturday night for our Sunday breakfast, and was lucky enough to get pictures before it was devoured by my family!

Chocolate Chip Walnut Banana Bread

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1 cup chopped walnuts
1 cup semi-sweet chocolate chips

~ Sift the flour, baking soda, and salt into a medium bowl and set aside. Whisk the eggs and vanilla together, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

~ Cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled) and mix well.

~ With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate chips and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Post from: Chocolate Bytes

Oh you guys, I think I’ve found the most decadent chocolate dessert I’ve ever made. These bars are amazing. Over the weekend I was doing a search over at Food Network and this was on the front page. On a whim I decided to give them a shot because wow, that’s a lot of chocolate and I needed to try it!

So they were originally called Chocolate Cheesecake Candy Cane Bars. Here’s the thing: I’m not terribly crazy about hard candy — and especially candy canes — crunched up on top of softer desserts. I like them on their own if I’m in the mood, but otherwise no, leave my desserts alone!

So I substituted chopped walnuts instead and I honestly cannot imagine these with anything else. I really don’t think the candy cane would have worked as well unless you added a touch of peppermint extract to the top layer, but honestly even that I think would be overdoing it.

I think I’d also add just a touch more melted butter to the crushed Oreo crust because it crumbled more than I’d like after it was baked.

Anyway. On to some pictures!

My two eight-year-olds helped me with the “action shots” (in actuality it was nearly a fight to the death over who would get to take which shots, but as you can see it all worked out in the end. Yay kids in the kitchen!)

I didn’t take a picture of the crushed Oreos but this works. This is added to the cream cheese/sour cream mixture in the next picture:

I was so happy when I read that the recipe called for sour cream — I love cheesecakes with sour cream. Don’t mind the messy counter in the background – it was grocery day.

The processed cheesecake mixture was very thick and gloppy and heavenly and delicious.

The chocolate topping. Need a closer look?

That’s better.

After the cheesecake bakes you drizzle the chocolate topping on while the cheesecake is still warm. Let the whole thing cool down a bit more before putting it in the fridge and then let it stay in there until it’s completely chilled and set through.

My top chocolate layer cracked a bit after sitting in the fridge for a couple of days but of course that didn’t affect the taste at all!

Now that is a thing of chocolate beauty. The foil lining the pan makes it extremely easy to lift the whole thing out for cutting, and then it plops back into the pan with no problem when you’re done.

Want some?

Post from: Chocolate Bytes

One of my most favorite cookies to eat and bake are chocolate chip oatmeal cookies. There’s just so much you can do to them to make everyone happy – even going so far as to split the cookie dough up before adding anything special so everyone gets the additions they want. I’ve got three kids, it works well!

My personal favorite add-ins are chocolate chips, raisins and chopped walnuts. My husband and one of my daughters don’t like the raisins, and my other two daughters don’t like the walnuts. Oddly, everyone likes the chocolate chips. Can’t imagine where they get that. It’s also good with white chocolate chunks and craisins.

Anyway, I usually add chocolate chips to the entire batch, then just separate it into thirds (though not necessarily equal – I don’t need an entire batch just for me!) and add in the raisins and walnuts for me, just raisins in the second, and just walnuts for the rest. The kids like the special treat made “just for them,” and there are never any leftovers that go stale because half the family didn’t like what was in them!

Happy Family Chocolate Chip Oatmeal Cookies
3/4 c butter
1 cup packed brown sugar
1/2 sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1 egg
1 tsp vanilla extract
1-3/4 cups all-purpose flour
2 cups rolled oats
Chocolate chips, chopped walnuts, raisins, white chocolate chips, craisins, etc.

In a large mixing bowl beat the butter for 30 seconds until creamy. Add sugars, baking powder, baking soda and cinnamon and beat until combined. Beat in the egg and vanilla until combined and add the flour. Stir in rolled oats, and other additions.

Drop by rounded spoonfuls on ungreased cookie sheet (press down on each mound slightly if you want a flatter cookie, they won’t fall on their own) and bake at 375 degrees for 9-11 minutes. Makes about 36 cookies.

Post from: Chocolate Bytes

9 ounces (1.25 cups) dark chocolate, chopped
2 cups miniature marshmallows
1/2 cup chopped, toasted walnuts

Prepare a cookie sheet by covering it with aluminum foil or parchment. Melt the chocolate in the microwave or over a double boiler. Stir until completely smooth.

Add in the walnuts and marshmallows, stirring until they are completely covered with chocolate. Drop by teaspoonfuls on the cookie sheet, and chill in the refrigerator until set.

[image: flickr]

Post from: Chocolate Bytes

I saw Alton Brown make the banana ice cream base for this on Good Eats last week and since I had bananas already in the freezer (being saved for banana bread) I decided to give it a shot (the banana bread cane wait for another day!). I like that it doesn’t use eggs but still turns out nice and creamy!

This is a plan ahead recipe – the bananas need to be frozen at least overnight, and the finished ice cream needs to go in the freezer for at least three hours before serving.

I’m not big on bananas necessarily – I like them fresh or in bread, but I don’t care much for processed or banana-flavored stuff. This ice cream is amazing though, and with a little chocolate syrup my kids says it tastes exactly like a banana split!

Banana Ice Cream with Walnuts and Chocolate Chips

6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped (or use a teaspoon or so of vanilla extract)
1 1/2 cups heavy cream
1/4 cup chopped walnuts, chilled
1/4 cup chopped chocolate chips, chilled

Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas (they’ll be mushy!) and place in food processor along with the lemon juice and process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth.

Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer’s instructions (I find it easier to work with if the ice cream maker is turned on before pouring the ice cream mixture in, otherwise it could seize up on you). During the last two minutes or so of processing add the walnuts and chocolate chips.

Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

…..

It gets really hard in the freezer so let it sit out on the counter for about ten minutes before you attempt to scoop.

Post from: Chocolate Bytes