The Easiest Banana Bread

Ah banana bread, the go to when those bananas you bought on sale last week get spottier than airport WiFi. There is an overabundance of banana bread recipes out there, in fact, I would bet most people have a go-to recipe they already use. This recipe will replace that, I promise. 

Why? It requires no mixer, the batter takes less than 10 minutes to put together and you can use all 4 of those spotty bananas. So, let's get to the recipe. 

What You Need: 

- 3 to 4 ripe bananas, mashed. 

- 1/3 cup melted butter (you can use salted, I used unsalted).

- 3/4 cup light brown sugar.

- 1 egg. 

- 1 teaspoon vanilla (use the real stuff).

- 1 teaspoon baking soda

- Pinch of salt

- 1 teaspoon cinnamon

- 1 1/2 cups flour

- Handful of chocolate chips. (Yes, a handful, I realize that's not an exact measurement. Use your judgement, I sprinkled mine on top). 

What To Do: 

Preheat oven to 350°F. Mash the bananas, mix in the belted butter using a whisk or wooden spoon. Continue mixing in the vanilla, egg and sugar. Don't over mix, the batter should be lumpy. Add in baking soda and salt, followed by the cinnamon. Finally, add the flour and mix in until full incorporated. Transfer the batter into a 9x5 loaf pan (you can butter it if you're worried about it coming out cleanly, I don't find it necessary). Top with chocolate chips and bake for 45-50 minutes. Check the bread with a toothpick, if it comes out clean, it's ready to go. 

That's it. You're done. I do recommend allowing the banana bread to sit 20 minutes before consumption, this should prevent any roof-of-the-mouth burns. Enjoy! 

Click here for a printable recipe.

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No Bake Ferrero Rocher Cheesecake

Nutella. Ferrero Rocher. Hazelnuts. Zero baking involved. Could this dessert be any more perfect?

Well, yes, probably, you do still have to wait a few hours for the cheesecake to set before you gorge yourself. I suggest using that time to come to terms with the early onset diabetes you'll probably get from eating this (entire) cheesecake.

What you will need:

Crust -

- 2 cups of Graham Cracker crumbs
- 4 oz melted butter
- 1 tsp vanilla extract (optional)

Cheesecake -

- 3 (8 oz) packages of cream cheese, softened.
- 1 cup of sour cream.
- 1 tsp vanilla extract.
- 1/2 cup of sifted powdered (icing) sugar.
- 2 tbs of Kahlua or Frangelico (optional but recommended)
- 6 oz of Nutella.
- 1 tsp salt.

Topping -

- 1/2 cup chopped roasted hazelnuts.
- 8 Ferrero Rocher chocolates.
- 4 oz milk chocolate
- 4 oz Nutella

What to do:

Crust:

- Line a spring-form cake pan with wax/parchment paper.
- Combine the Graham Cracker crumbs with melted butter and vanilla extract.
- Press into the pan and allow to set in the refrigerator for 1 hour.

Cheesecake:

- Combine cream cheese and sour cream with sugar, beat until light and fluffy.
- Add salt, vanilla extract and Kahlua.
- Spread half of the cheesecake mixture on top of the set crust, spoon the Nutella over it and top with the rest of the cheesecake mix.
- Use a skewer to mix the Nutella throughout your cheesecake, allow to set in the fridge for 3-4 hours.

Topping:

- Melt milk chocolate and Nutella together, spoon over the cheesecake.
- Top with chopped hazelnuts and Ferrero Rocher chocolates.
- Allow to sit in the fridge for about an hour to allow the chocolate to set. Slice and serve!

 Serving suggestions.

Click here for printable recipe! 

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Avocado Toast w/ Poached Egg

   "Why would anybody ever eat anything besides breakfast food?"

  - Leslie Knope (Parks and Rec)

I agree, wholeheartedly, with Leslie Knope (aka my spirit animal). Breakfast foods are comforting, delicious and, typically, the easiest to make. But you can't live off bacon and waffles alone, so on occasion we need to add some vegetables to the equation. This quick breakfast takes about 5 minutes to put together and makes for a satisfying, filling meal. 

What You Need to Serve 2: 

- 2 eggs.

- 1 avocado.

- 2 pieces of your favorite bread (I used whole wheat).

- 1  medium tomato, sliced.

- Salt and pepper to taste. 

What To Do: 

- Bring a quart of water to boil and turn down to a rolling simmer. 

- Use a whisk to stir the water, this will keep the egg white wrapped around the egg yolk, carefully drop the eggs (1 at a time) into the swirling water and allow to cook through for approximately 3 minutes. Do not allow the water to boil. 

- Meanwhile, toast your bread, spread half an avocado on each (sliced or mashed, whatever floats  your boat) and arrange the tomatoes. 

- Remove the poached egg with a slotted spoon, allow the water to drain off and place on top of the  fully assembled sandwich. 

- Top with salt and pepper to taste and enjoy! 

Click here for printable recipe!

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Quick and Simple Pasta w/ Garlic Tomato Sauce

It's that runny nose, coughing, flu and cold season. I know first hand as I have spent the last 4 weeks being sick on and off. As you can imagine that coming home after spending the day at work trying to keep my lungs in place and cooking for 3 hours, isn't exactly on my list of priorities. So it's during this time that I seek out easy to craft, but still comforting, dishes. 

This pasta dish is perfect for next day lunch or a quick dinner for a large group. Plus it's totally vegetarian friendly! 

What You Need to Serve 4:

- 1 cup of pasta (I used Penne because the ridges hold more sauce).
- 3-4 large tomatoes (such as Ugly Ripe)
- 3 small shallots, diced small.
- 6 cloves of garlic, diced small.
- 1/2 cup heavy cream.
- 2 Tbs Parsley, chopped.
- 1/2 tsp of sugar.
- 2 Tbs dried basil.
- Salt and pepper to taste.

What To Do:

- Bring a large pot of water to boil and cook pasta to al dante (about 6-8 minutes), strain and set aside.
- While the pasta is cooking, puree tomatoes and strain to get rid of seeds and skins.

- Dice shallots and garlic.

- Add oil to a skillet on low heat, allow to warm through before adding in shallots an garlic.

- Raise the heat to medium-low and slowly roast the garlic/shallot mix. Do not allow to burn or you will have to start over.

- Pour pureed tomatoes over the garlic and shallots, season with basil, salt, pepper and sugar. Allow to simmer for 10 minutes.

- Taste for seasoning after simmering. Adjust as needed.

- Stir in fresh parsley and heavy cream, allow to reduce for 2-3 minutes. Stir in pasta and top with any leftover parsley.

- Serve hot and enjoy!

Click here for printable recipe.

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Pecan Pie Cookies

Pecan pie is delicious, no matter how you may be inclined to pronounce it. But eating an entire pecan pie is usually frowned upon, you have to take one slice and hope no one notices that you cut your slice to be 4x bigger than everyone else's. Cookies, however, are an easy food to hide in your hands, or pants, or cleavage (this I do not recommend as these cookies are somewhat sticky, but I won't judge). Also these take about 10 minutes to bake in the oven, that's it! In half an hour you can gain about 4lbs and call your Holidays a success. 

What You Will Need for Approximately 24 cookies: 

- 2 prepared Pie Crusts.

- 4 tbs unsalted butter.

- 1/2 cup of pecans, I did not chop mine but you can.

- 2/3 cup of brown sugar.

- 1/2 cup of light or dark corn syrup.

- Pinch of salt.

- 1 tbs of vanilla extract.

- 4 eggs.

- 1/2 cup of bitter or semi sweet chocolate chips for decoration. 

What to do: 

- Preheat oven to 400F. 

- Melt butter in sauce pan over medium low heat.

- Add in the brown sugar, corn syrup, pecans, salt, vanilla extract and mix in with the melted butter.

- Slowly add your eggs on a low heat and stir continuously. Be careful with this step as a high heat can turn your pecan mixture into scrambled eggs. 

- Continue to stir for a few minutes, allowing the mixture to thicken, do not allow to dry out! 

- Roll out your dough (make sure not to do this first as the butter in the dough will melt and you will not get that flaky crust). 

- Cut about 3 inch rounds and spoon your mixture into the middle.

- Bake for approximately 8-10 minutes, until edges are golden brown.

- Allow to cool. Drizzle with melted chocolate (melt on high in microwave in 30 second increments until fully melted, stir in between). 

-Serve with some hot tea or a hot toddy and enjoy! 

Click here for printable recipe!

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Chocolate Bark w/Peanuts and Bacon

This is my very first year baking cookies on my own, with the plan to hand them out to people I care about. Unless, of course, they turn out horrible, in which case I will eat them all myself (tis the season!). 

Though I am making a variety of cookies (watch for them, they will be coming very soon!), I wanted to add something different to the cookie boxes and make some chocolate bark. With bacon. Because who doesn't like bacon? (If you raised your hand, this recipe is not for you, but I forgive you). 

What You Will Need: 

- 8 strips of cooked bacon (or just cook the whole package, no such thing as leftover bacon)

- 18 oz semi-sweet or bitter-sweet chocolate (I used a combination of both)

- 1 cup of unsalted peanuts 

What to do: 

- Cook the bacon until crispy, drain on a paper towel. 

- Chop the bacon into small pieces. 

- Melt the chocolate in a double boiler (glass bowl over a simmer pot of water, do not allow the bowl to touch the water).

- Once the chocolate is fully melted, stir in the peanuts and spread evenly onto a parchment lined sheet. (Use parchment, not wax, it will me much easier to remove). 

- Top with bacon pieces and allow to fully cool and harden in the refrigerator.

- Use a sharp knife to cut into desired sized pieces and serve alongside your favorite cookies! 

Can you tell I really enjoyed taking pictures of this chocolaty bacon mess?

Click here for printable recipe!

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Pumpkin Cheesecake Dip

I could just sit and eat this with a spoon, no sharing required. 

Tis the season for entertaining! Dinner parties, holiday parties, Christmas Eve, Christmas...etc. Chances are, this time of the year, you're either hosting or attending one of these get togethers. This dessert dip is always a hit, it's easy to make (even if you make your own pumpkin puree) and it's tasty as hell!

What You Will Need: 

- 1lb of room temperature cream cheese. 

- 1 cup of Pumpkin Puree. 

- 4-6 oz of Cool Whip or whipped cream. 

- 2/3 cup of sugar. 

- Pinch of salt. 

- 2 Tsp pumpkin spice*

- 1 Tbs of Vanilla extract.

- Pecans, walnuts and cookies for garnish and dipping. 

                

         
       *Pumpkin Spice is a blend of Nutmeg, Allspice, Cinnamon and Ginger. 

What To Do: 

- Beat together the cream cheese and sugar until smooth.

- Mix in pumpkin puree, vanilla, salt and spices until fully incorporated. 

- Carefully fold in the Cool Whip and garnish with crushed pecans. 

- Serve with your cookies of choice, this dip is perfect with graham crackers or a chocolate cookie like a Milano. 

- Make ahead and keep in the fridge for up to 2 weeks (less if using fresh pumpkin puree).

For printable recipe, click here!

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