Blog Archives

#ChocolateIceCream

5/15/2020

INGREDIENTS:
1 can condensed milk
1 can evaporated milk
1 8oz Cool Whip Original Whipped Topping
2 tbsp Cocoa powder
Ice cream essence - I didn't had vanilla but vanilla would go better... didn't measure but depending on how much flavor my daughter liked

DIRECTIONS:
Combine condensed milk and evaporated milk in a big mixing bowl.
Add Cocoa powder, ice cream essence and then add whipped cream.
Freeze and enjoy the next day with toppings of your choice. We used milk choco chips.

0 Comments

#BananaNutBread

5/12/2020

0 Comments

INGREDIENTS:
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
1/2 cup sugar
3 very ripe bananas, peeled, and mashed with a fork
1/2 cup toasted walnut & pecan pieces

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

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, 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, so do not worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts 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.

Recipe Credit: @foodnetwork and a dear friend

0 Comments