I might have to rename this site, “Jamie Makes Banana Bread.” I’ve been making other recipes lately — this weekend I made Cinnamon Sugar Pecans that I thought I’d share with you — unfortunately, they don’t believe in photographs. They tasted pretty awesome though… Just so you know, I don’t only make banana bread… but as I’ve said before, it is a weekly event, so when I’m in need of a recipe to make the blog look like someone cares about it, I just change it up a bit. 😉
This double chocolate banana bread turned out amazing. We had it for dessert as part of a delicious Sunday dinner. Even though it was only in the low 30s, Mike and the kids spent a few hours outside yesterday afternoon working in the yard and running around. We are so desperate for Spring! After they came in we had hamburgers on the grill (Bo ate nearly two!), coleslaw, baked beans, and baked French fries — followed up by generous pieces of this banana bread (Bo also ate two — he must be growing…). Of course the trio loved this — it was banana bread — plus it had chocolate chips. I couldn’t really go wrong.
As with all banana bread, this was quick and easy to throw together. The chocolate make it rich and dessert worthy. Definitely a new keeper to add to our banana bread rotation.
Preheat oven to 350 and spray a loaf pan with non-stick cooking spray. In the bowl of your mixer, combine the sugar and the eggs. Add the oil and bananas until the bananas are well mashed and combined. Add the vanilla, salt, baking soda, and cocoa powder. Add the flour and mix until just combined. Fold in the chocolate chips. Pour the batter into the prepared pan and bake for 1 hour.
I wasn’t planning to post again before Christmas but I made this dark chocolate mint fudge on Friday evening and it’s too sinful not to share. This fudge is very simple to make and tastes decadent and indulgent. If you’re looking for a last minute gift or just something to enjoy with your family, this is perfect.
Mike and I have been enjoying our time off with the kids. We’ve built forts and Lego creations, cuddled on the couch while watching Polar Express, and cooked plenty of yummy food. Today, we’re going to the movies to see Frozen. The countdown to Santa is in full swing and we’re enjoying every minute. I hope you’re enjoying the season as well.
I love the combination of chocolate and mint — but during the holidays it seems to taste even better.
Spray a 9 x 13 inch pan with cooking spray or line with foil. In a large saucepan, heat the butter over low heat. Once the butter has melted, add the sweetened condensed milk, dark chocolate chips, and 1 cup of the Andes chips. Stir constantly until the chocolate has melted. Add the heavy cream ⅛th of a cup at a time and continue stirring until the chocolate no longer looks granulated and appears more glossy. It should look like thick, glossy, chocolate cake batter. You do not want it to be too thin. Remove from heat and add the salt and extracts. Pour the hot mixture into the prepared 9x13 pan and smooth. Top with remaining Andes chips. Refrigerate for several hours until set.
Things have been crazy here at the Five Wooden Spoons house — you’ve probably noticed that I haven’t posted a recipe in eons. Well — this is due to a lot of factors — too much work, three kiddos with school and activities, and I’ve just felt uninspired to photograph food lately. I’m still cooking — we have to eat — but I just never love the photos I take, so then I stop taking them.
Ultimately, no one cares (but me…) if my photos are perfect. So I just need to get over it. Hence, another imperfect photo.
I’ve also been busy being social. We constantly have something going on with friends these days – which is definitely a good thing! Last Friday, I hosted a “Mom’s Night Sleepover” at my house. I invited a big group of moms to my house in their pjs or yoga pants to eat, relax, and chat. We had good intentions of playing a game, but that never happened. Three of us – Jamie, Jocelyn, and myself — somehow stayed awake the entire night. I was awake and going for just over 31 hours before I convinced Bo to take a nap with me. Crazy.
But anyway, for the sleepover, I made these pumpkin mini-chocolate chip bars and they were delicious. Bo and I cut them into squares and ate all of the edges before the moms arrived. These are perfect for fall and were perfect for a gathering.
Preheat oven to 350 degrees. Spray a 9x13 pan with Baking Pam. Cream the butter and sugar until smooth. Add the egg, vanilla, and pumpkin. Reduce speed and add dry ingredients until just combined. Fold in the mini-chips. Spread the batter in the pan and bake for 35-40 minutes.
No dessert takes me back to the good ole days like no-bake cookies. They don’t photograph well, but they taste delicious!
I always think about no-bake cookies at the beginning of the school year. I was a teacher at my hometown high school for 5 years and had the honor of teaching with my best friend, Mandy, for 3 1/2 of those years. We had so much fun and our crazy lunches, signs in windows, and yearbook sleepovers together are some of my fondest memories.
School started this week for Mandy and it made me think about the cafeteria’s delicious no-bake cookies. Often, Mandy and I would head to the lunch room praying that it was no-bake cookie day. Our favorite lunch? Noodles and no-bakes. It doesn’t get much better!
These would be a great after-school snack or dessert for all of the littles who are going back to school over the next few weeks! Bo starts Kindergarten on Monday and Clara and Anna start their second year of Pre-K on the 26th. I have a feeling more of these cookies are in our near future…
*****The Weitl clan is on vacation so this post was graciously written by the infamous Laura. Special thanks to one of my BFFs for contributing!!******
I love Coca-Cola. I love chocolate. I love cake. What I didn’t realize until recently is that I could put all of those things together and come up with delicious yumminess.
I love the get togethers we have with the Weitls. I was supposed to bring a dessert for one of our family dinners and decided to make Chocolate Coca-Cola Cake. I had made it once before and shared a few pieces with Jamie and she really liked it so I decided to make it again. No one was disappointed.
Before this recipe, I had never made a cake from scratch. I didn’t see the point since opening a box was so easy. After this, though, a box cake just isn’t quite good enough. The ingredients are easy to find. In fact, I had all of them in my house when I decided to make it the first time except for one… buttermilk. That was easy to remedy though. Just put ½ Tbsp. of white vinegar into a ½ cup measuring cup and then fill the cup with milk. Let it stand for 5 minutes and you have buttermilk substitute. Clean up is easy as well. There aren’t a lot of dishes to deal with. The hardest part is waiting for the cake to cool a bit before pouring on the frosting.
Cake Directions: Preheat oven to 350degrees. In a large bowl, combine flour, sugar, baking soda, and cinnamon. Set aside. Put butter, cocoa powder, Coca-Cola, and buttermilk in a saucepan over medium heat. Stir until it comes to a boil. Remove from heat and pour it into the flour mix. Stir until combined. Add 2 eggs and 1 tsp vanilla. Mix. Pour into greased 9x13. Bake for approximately 30 minutes. I like to take it out a little early so it is nice and moist.
Frosting Directions: Combine butter, cocoa powder, and remaining Coca-Cola in a saucepan (I use the same one I used for the cake) over medium heat until it comes to a boil. Remove from heat. Slowly whisk in powered sugar until smooth. Pour frosting over warm cake.
This cake receives 10 Wooden Spoons — a very high honor! 5 from the Weitl clan and 5 from the Kilmartin clan. We all loved it and devoured it — as you can tell from Cade’s chocolatey face above!
On Saturday evening, Mike was grilling steaks to celebrate our new deck and I threw together this tasty chocolate pudding cake. I had seen a similar recipe on Something Swanky for Easy Hot Fudge Cake (wish she’d host a photography class…) late last week and it reminded me of this recipe. However, I knew if I called it Hot Fudge Cake Mike would be 10 times more likely to eat it. So I dug out my old “Heavenly Dishes” cookbook that my mom and my deceased ex-step-grandma bought for me (I have two copies) when I was around 9 and threw together this recipe, dubbed it Hot Fudge Cake instead of Chocolate Pudding Cake, and it was was enjoyed by all.
This was actually the first cake I ever made from scratch by myself. It’s extremely easy — it is all mixed in the same 9×9 pan it’s baked in — and turns out super rich and gooey. I remember eating it as a kid with milk poured on top. However, it’s even better with a big scoop of vanilla ice cream. It’s very rich so a little goes a long way. Definitely one of my ultimate comfort foods!
Combine dry cake ingredients in a 9 inch square pan. Stir in milk, butter, and vanilla. Spread batter in pan. Mix topping sugars and cocoa together and sprinkle over batter. Pour water over all (do not mix) and bake at 350 for 40 to 45 minutes. Serve warm with cream.
I’m starting to wonder if my best bud Laura is trying to make me fat. 🙂 On Saturday evening, we got together to make tortellini and she made this delicious eclair cake for dessert. She’s made it for me one other time and it always ends up being my nemesis. I just can’t stop eating it. I had two pieces on Saturday night and then she left the cake at my house — and I’ve eaten it for breakfast every day this week. Healthy much?
Laura says that this recipe is quick and easy to pull together — the trick is that it needs to be made at least 24 hours in advance. However, when you’re getting together for dinner that can be nice because it is all made and cleaned up in advance. The best part — it’s delicious! Even Mike, avid pudding hater, thinks this cake is pretty amazing!
Spray a 9x13 inch pan with PAM. In a large bowl, combine the milk and pudding until thick. Fold in the Cool Whip. Place a layer of graham crackers over the bottom of the pan. Spread half of the pudding mixture over the top and add another layer of graham crackers, then the other half of the pudding mixture. Add the last layer of graham crackers (3 layers of crackers total). Microwave the icing for 30 seconds to 1 minute until pourable and pour over the top of the graham crackers. Chill for 24 to 48 hours before serving. This is a recipe that gets better with time!
We had a crazy busy weekend. How we manage to fit so many things between the hours of 4 pm Friday and 7 am Monday is always a mystery to me — but some how we do — and have fun doing it!
Mike and I spent the night in Chicago on Saturday and followed it up on Sunday with two birthday celebrations with the kids. The first was a birthday party that we attended and the second was a family dinner with the Cetwinski family at our house to make up for Riley’s 6th birthday party we missed the previous weekend when the trio was sick. I took some short-cuts with our meal and our dessert — mostly because we arrived home only 2 hours before our guests were set to arrive.
Instead of making a meal, we ordered pizza, and instead of making homemade cupcakes, I just fancied up a box mix. However, the resulting cupcakes were amazing! I loosely based this on the idea behind the Oreo Cupcakes I made previously. These were quick to throw together and truly tasted fancy — as we discussed that evening, they were much better than some of the local cupcake shops we’ve tried. They are definitely worth a bake!
Preheat oven to 350. Line 24 muffin tins with cupcake liners. Place a peanut butter cup (regular size) in the bottom of each tin. Prepare cake mix according to package instructions. Fill each cupcake liner ¾ full. Bake for 18-22 minutes.
Once the cupcakes have cooled, prepare the frosting. Cream together the peanut butter and butter. Add the powdered sugar ½ cup at a time until well combined. Add the milk to reach the desired creaminess and texture for the frosting. I used a Ziplock bag to pipe the frosting onto the cupcakes.
To garnish, cut miniature peanut butter cups in half and place on top of each cupcake.