Friday, February 23, 2018

CHOCOLATE BANANA BREAD: National Banana Bread Day

Today is National Banana Bread Day! I adore Chocolate and Bananas, so any recipe with these ingredients works for me. This is an easy delicious recipe for Chocolate Banana Bread. Since this recipe is from Godiva, I suggest using Godiva Dark Chocolate.

CHOCOLATE BANANA BREAD

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup alkalized unsweetened cocoa powder
1/2 cup unsalted butter, softened
Pinch of salt
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup sour cream
4 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped

Directions
Preheat oven to 350°F. Butter bottom and sides of 9x5x3-inch loaf pan.
In medium bowl, sift together flour, baking soda, salt, and cocoa powder.
Beat butter and sugar in mixing bowl 2 minutes or until light, using electric mixer at medium-high speed. Beat in eggs, one at a time, beating well after each addition and scraping down sides of bowl as necessary. Add bananas and vanilla extract at low speed, mixing until combined.
Add flour mixture alternately with sour cream. Add chopped chocolate and blend just for a few seconds.
Scrape batter into prepared pan and smooth top. Bake 55-60 minutes or until toothpick inserted in center of bread comes out clean.
Cool in pan set on wire rack for 15 minutes. Remove from pan and cool completely on rack.

Cartoon of the Day: Banana Bread

From Rhymes with Orange:


Thursday, February 22, 2018

MARGARITA TRUFFLES: National Margarita Day!

Happy National Margarita Day -- a great day to celebrate! Of course you can make a Chocolate Margarita... or... you can eat your Margarita! Try this easy recipe for Margarita Truffles! As with all recipes, use the very best ingredients -- the best white chocolate, the best Tequila, the best cream


MARGARITA TRUFFLES

Ingredients
1 cup heavy cream
12 ounces white chocolate, chopped  (I use Guittard white chocolate)
3 Tbsp Lime juice
1-1/2 Tbsp Tequila
1/2 cup powdered sugar

Coating
13 ounces White Chocolate, chopped
3 Tbsp Vegetable Shortening
Sea salt

Directions
In saucepan over medium heat, warm cream until small bubbles appear along edges.
Put white chocolate in food processor. Pour hot cream over white chocolate and allow to sit for 15 seconds. Process until smooth. Add Tequila and lime juice and mix briefly.
Pour mixture into shallow pan lined with plastic wrap, cover with plastic wrap, and chill until very firm, about 3 hours.
Put powdered sugar in shallow bowl.
Using plastic wrap, lift ganache mixture from pan.
With small melon baller or spoon take about an inch and roll into ball. Then roll ball in powdered sugar and place on wax paper lined cookie sheet. Freeze about 30 minutes.
Meanwhile melt white chocolate and shortening in top of double boiler (or sauce an over second saucepan over simmering water).
Remove truffles from freezer.
Dip each truffle in white chocolate and place on waxed paper lined cookie sheet.
Chill about 15 minutes.
Dip each truffle a second time in white chocolate.
Sprinkle top of each with tiny bit of sea salt. 
Chill until firm.
Remove from refrigerator 30 minutes before serving.