Chocolate Chip Chocolate Banana Bread

My friend recently had a surprise baby shower at work, and I knew I wanted to make her favorite banana bread. BUT I wanted to up the chocolate game with this bread, so I experimented with subbing some of the flour with cocoa powder. Lord have mercy, this was yummy!

Chocolate Chip Chocolate Banana Bread

Ingredients

3-4 mashed bananas
2 eggs
1 stick of butter, melted
1 cup of AP flour
1/2 cup cocoa powder
1/2 cup light brown sugar
1 tsp baking soda
1/3 cup whole milk
1 tsp vanilla or almond (next time) extract
sprinkle of salt in the batter
1/2 bag of chocolate chips

 

Directions

Preheat oven to 350F.

In a medium bowl, combine mashed bananas, eggs, milk, and vanilla. Once the butter has cooled, whisk into the banana mixture.

In a larger bowl, whisk together flour, cocoa powder, brown sugar, baking soda, and salt. Gently fold dry ingredients into banana mixture until just combined. Fold in chocolate chips.

Pour batter into a buttered loaf pan or muffin tins. Bake for about 50 minutes. If you use a toothpick or knife to check if it is ready, but there will probably be some melted chocolate and banana on them.

 

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Pimento Cheese Sausage Dip

Happy Saturday! It is a pretty gross day here in Georgia, so I am trying to use the day to catch up on the blog. I made this dip for a baby shower and it was pretty much demolished by the end of the party. Here is how I made it…

Ingredients

1 pound mild Italian sausage (hotter if you like spicy or add red chili flakes/hot sauce)
1 egg
1 cup bread crumbs
1 container pimento cheese (you could make your own, but I used one that had bacon mixed in- Palmetto Cheese Brand
1/3 cup cream cheese
1 cup shredded cheese

Directions

In a large bowl, I mixed the sausage, egg, and breadcrumbs together with my hands. Then I browned the sausage mixture until browned. Once cooled, I added the room temperature cream cheese and pimento cheese and combined well. I placed it in a small baking/casserole dish and topped with the shredded cheese. This can all be done in advance. I baked it in a 350 oven for about 20 minutes. Serve with tortilla chips, crackers, or crudites.
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Beefy Mushroom Mozzarella Lasagna

Just an ordinary Monday using my fridge and cabinet without going to the store on the way home…

Ingredients- No boil lasagna noodles, 1 pound ground beef, 1 container of sliced mushrooms, 1 large can of Italian diced tomatoes, 1 jar marinara, 1 mozzarella ball shredded, 1 bag of Italian cheese blend, and seasonings…

Directions-  Brown the ground beef and mushrooms with salt and pepper and a few shakes of Worcestershire.  8 minutes. Add the can of diced tomatoes (with Italian seasoning) and jarred marinara.

In a large casserole dish sprayed with cooking oil, and a bit of sauce,  layer your noodles, beef mixture, cheese. Bake at 350 for about 45 minutes.

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Marinated Skirt Steak Fajitas

Hey guys! I made this the other night for a fast weeknight meal. Fajitas are always a hit in this house, particularly steak fajitas. You can use a skirt or flank steak for this recipe; whichever is on sale!  The veggies and toppings can be added to or changed depending on what your family likes.

Ingredients

1 whole Skirt Steak
1/2 cup Olive Oil
3 Tablespoons Worcestershire
1/2 tablespoon garlic powder (or 2 cloves garlic, minced)
2 Tablespoons Cumin
1 Tablespoon Chili Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
1 large Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
1 container sliced mushrooms
Oil, For Frying
Flour Tortillas, charred on the gas top
All the fixings you want…Grated Mexican Blend, Sour Cream, Guac/Avocado, Hot Sauce,shredded lettuce, tomato etc.
If I had some limes, I would have also added the juice of one or two

Instructions

In a dish, mix together olive oil, Worcestershire, garlic, cumin, chili powder, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. If you have time, cover these in put them in the fridge for at least 30 minutes up to 2 hours.

Heat a cast iron skillet (or heavy skillet) over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have a nice char to them.

On a grill pan (or you can use the same skillet as the veggies) over high heat and drizzle some oil. Cook the meat for about 2-3 minutes per side (depending on the thickness) until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice meat right before cooking.

While your meat rests, char up your tortillas and get your fajita fixings ready! Enjoy!

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Herb Roasted Pork Loin Ribs

Evening guys! I am a little behind on posting my recipes up on the blog =0 I have a few in the works this week as well. I will get caught up hopefully by the end of the week! Hope you had a great Monday!

Herb Roasted Pork Loin Ribs

Ingredients

1 pork loin rib roast, bone-in, about 4 to 5 pounds
kosher salt and freshly ground black pepper
1 to 2 tablespoons finely chopped fresh herbs, thyme, sage, and rosemary
4 cloves garlic, minced
2 tablespoons olive oil

Directions

Heat the oven to 450 F. Combine the herbs, garlic, and olive oil and mix well. Rub over the pork roast.

Brown all the sides of the roast in your cast iron pan.

Place cast iron skillet in the oven and roast at 450 F for 30 minutes. Reduce heat to 325 F and continue roasting for about 20 minutes per pound, or until the temperature reaches at least 145 F.*

Tent the roast with foil and let it rest for 10 minutes before slicing.

I served with Au Gratin Poatoates and a veggie,