Chocolate Banana Bread

Jessie likes to talk when she’s cooking

Growing up, my Mom made everything from scratch which meant she didn’t buy bread, cookies or prepared foods. This is just how it was. For the most part, I have followed her lead but I don’t always have time to bake my own bread. 

Jessie prefers making quick breads. They are simple and don’t take all day. When it comes to food, she isn’t always patient. During the summer we make zucchini bread and the rest of the year, she likes making banana bread and chocolate is her favorite:

Chocolate Banana Bread

  1. preheat oven: 350 degrees
  2. grease bread pan, line with waxed paper.
  3. make sure all ingredients are room temperature.
  • 3 large bananas mashed
  • 2/3 cup sugar
  • 2 eggs
  • 1/3 cup melted butter
  • 1 tsp. vanilla
  • 1 1/2   cup flour
  • 1  tsp. baking soda
  • 1  tsp. salt
  • 1/2      cup cocoa
  • 1/2      chocolate chips
  • 1/2      cup chopped walnuts.
  • Avocado*
  1. Mash bananas. Add sugar and eggs, mix until smooth.
  2. Add butter and vanilla.
  3. Combine all dry ingredients (tossing the chips and nuts in the flour helps prevent them from sinking) then add to the bananas.
  4. Bake for 60-70 minutes
  5. *When we were short one banana for the recipe, we substituted it with an avocado. The avocado hides in the background but does make the bread extra moist.
  6. Of course, if you want traditional Banana Bread, just omit the chocolate and cocoa.

It took years to get her to peel a banana properly. It’s the little things we take for granted.

Making applesauce

It has taken some practice, but Jess is finally getting the hang of peeling apples. 

Her first attempt, she peeled half an apple before walking away.

The second attempt, she’d turn the handle in the right direction, but the middle of the apple there was more resistance and  she’d reverse the direction.  This is a simple tool and going backwards doesn’t work well. 

Today was her third attempt.  By Jove, I think she got it!  Still not perfect, we are going in the right direction. 

Jess carried the pot of apples to the stove and went to town adding the cinnamon.  We are still working on portion control.

The first thing my Mom taught me to cook was applesauce. It was quick, didn’t require a recipe and kept the attention of my seven-year-old self.  The best part was eating the fresh sauce while it was still hot! 

Mom’s method was to cut up the apples, add water, bring to a soft boil, cooking till fork tender.  When the apples finished cooking, she then used a Foley food mill to remove the skin, making the sauce smooth and then would add the rest of the ingredients.  Some people like to leave the peel from red applies because it gives the sauce a blush color.

Instead of using a food mill, we prefer an apple peeler. I like to get the work done up front and it is more fun for Jess to use.  The peeler removes the core and 99% of the peel.  Add a couple of cups of water, a hint of brown sugar, a dusting of cinnamon, a splash of lemon juice and a few grains of salt.  Soft apples like Macintosh don’t take long to cook.  Finish using a potato masher.

Maybe by apple season, when the fruit is plentiful, we will go into production.  Jess just might make her own Christmas gifts for 2017.

Jess needs lots of encouragement to build her confidence.  I love how Jess grabs another apple at the end.  She makes me laugh.

New activities encourage her to use her Talker more.

The best part about cooking together is our conversation. Jess does more talking when we are doing something fun, especially when it involves food!.


Chocolate cake…one piece at a time.

img_2322After seeing a recipe for a three-ingredient chocolate cake, I accepted the challenge.

1 ripe banana
1 egg
1 Tablespoon Cocoa

Blend and pour batter into a ramekin, 3/4 full and bake.

This recipe makes one large ramekin or two small, but the size of banana may play a part.

So far, so good. The original recipe suggested to microwave, however, I attempted this years ago and found it inedible. This time I baked it for the suggested time and temperature, but this was not long or hot enough.

The second test cake, I baked it at 375 degrees for 16-18 minutes.  Of course, this doesn’t have the same texture as a traditional cake.  It reminded me more of bread pudding but without the bread!  Regardless, this was simple and tasty enough to make again.  Also, it’s best served warm.

Next attempt, I may add a handful of chopped nuts or chocolate chips to the batter.

We did add a dollop of whipped cream, but ice cream would be good too.

Put this under the category of “emergency” desserts.

If you need to omit the egg, I liked the suggestions made by Joy the Baker.








Spaghetti…leftover or new beginnings


This didn’t photograph well, but don’t let that fool you. This was so good, this was all that was left to share.

After having spaghetti and meatballs, there’s often leftovers. What to do, what to do.  Sure, it can be reheated, or you can reinvent it and make a spaghetti pie.  Basically, you can add anything that works together and pleases your palate.

The world is your oyster when making Spaghetti pie.  If you double the recipe, use a spring form pan. This will make it taller and makes for a fun presentation for a party.

I didn’t have a large amount of pasta left over, so used a 9×11” casserole dish.  In my fridge, besides the meatballs, I had leftover pulled pork and fresh spinach. Yum!

Use this basic recipe as your guide:

preheat oven to 375 degrees

1 lb. cooked pasta (I used Angel Hair that was gluten free)
2 eggs
4 oz. Parmesan cheese
1/2 tsp. garlic
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
8 oz. marinara sauce
1/4 cup water (or milk, half&half, vodka…)

4 oz. cream cheese
4 oz. sour cream
4 oz. mozzarella cheese
1/2 teaspoon garlic
S&P to taste

  • Stir in the eggs, Parmesan and spices to the cooked pasta (you can use whatever pasta shape you have on hand). The eggs help the pasta retain its shape and prevents it from puddling on your plate.
  • Put a thin layer of sauce on the bottom of a prepared (greased) 9×11” pan.
  • Next use half of the spaghetti mixture
  • Dot this with the sour cream and cream cheese. I eyeball this and roughly drop a teaspoon of each like I do when baking cookies. Either shred or cut thin pieces of mozzarella.
  • I used a jarred marinara sauce (choose one that doesn’t have fructose corn syrup or sugar). If I cut the sauce with water, half&half, cream or even vodka, it tastes more homemade and loses the prepared-jar-taste.  Often I will add the liquid to the jar to get every last bit of sauce out of the jar, using just enough that it cleans it out, but not so much that it becomes runny.
  • Repeat this layer.

Bake at 375 for 35 minutes, or till bubbly

You really can’t go wrong. Use as much or as little cheese as you want.  If you don’t have mozzarella, there’s no rule saying you can’t use cheddar or Swiss. Ham or bacon, or just leftover veggies. If you have leftover chicken, just chop that up, add artichoke hearts and mushrooms and you have a completely different dish. As I said, the world is your oyster 🙂

Greek Ziti & Ice cream sandwiches

We’ve been held up in the house too long for one reason or another.

When I’m bored, it’s my motivation to try new recipes.

IMG_8788Dinner:   If I had the ingredients, I would have made Pastitsio but ended up making a version of this Greek Ziti instead. When I say version, it means I didn’t have all the ingredients, so I improvise, substituting with half a box of Cavatappi noodles, 24 ounce jar of marinara sauce and a third cup of milk and gluten free panko crumbs.  The nice thing about making this type of dish, is that you don’t have to be as precise as when baking.

IMG_8790IMG_8791Dessert:. An ice cream sandwich recipe caught my eye. I’ve never attempted them before. I didn’t realize that they take no time at all to make. This took less time than baking a batch of cookies.

For these, I almost kept to the recipe. I replaced the all-purpose flour with GF flour.  I cooked this directly on the Silpat but it would have been just as easy to use parchment paper.

I chose not to soften the ice cream, but cut slices with a knife.  For the sandwich, I used a pizza cutter and a ruler.  It would have been fun to cut them in bite sized pieces.

If I spent more time, I could have made them look prettier, but it didn’t matter, they were eaten too quickly.

The nice thing about posting recipes is at least I know where I can find them!

Ingredients for sandwich, preheat oven to 350, cook for 10 minutes, cool before assembly

  • 1/2 cup (113 grams) unsalted butter, melted
  • 1/2 cup (100 grams) white granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (65 grams) all purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 cups (2 pints) (950 ml) Ice Cream (Homemade or Store Bought), slightly softened – see what happens in step 6 if you let it get too melty!!
  • 10 x 15 inch (25 x 38 cm) rimmed baking sheet



Apple roses

Apple roses

Golden Delicious Apple Roses

Don’t let puff pastry fool you into thinking these are difficult to make.  After seeing this recipe, I decided  to try my hand.  I used Golden Delicious apples because it is what was in my pantry. I substituted a cinnamon glaze for the apricot preserves which gives it more of an apple pie flavor and isn’t as sweet.

Preheat oven to 375 degrees

2 apples, cored and sliced thin
2 tsp. lemon juice

Place the apples in a microwave bowl, add enough water to cover,  cook for 3-5 minutes

1 sheet puffed pastry.

Even the pastry by rolling out. I dusted with tapioca flour, but regular flour can be used. The original recipe called for 6 strips, but I only was able to get 5.

Blend the following and brush on the pastry:

1 Tbs. sugar
1/2 tsp. cinnamon
1 tsp. butter, melted

Place the apples on the pasty and gently roll. Because I used a min-muffin tin, I cut the strips in half and put then popped the roses into a greased tin.

Cook for 40 minutes. Remove the roses from the pan as soon as they come out of the oven so they don’t stick.

Dust with powdered sugar. Eat them as soon as they are cool enough not to burn your mouth, but room temperature is good too. These apple roses are decadent, but not indulgent due to their size. Yum!

IMG_6414If you want something even more indulgent, have you tried crack bacon? It lives up to it’s name.



Whole30 update

Eating out on the Whole30 was easy. Sesame crusted Ahi on a bed of seaweed, Yum!

Eating out on the Whole30 was easy. Sesame crusted Ahi on a bed of seaweed, Yum!

We completed our Whole30 and there is much to report.

Giving up sugar, dairy, grains, legumes, junk food and anything that had sugar as an ingredient wasn’t difficult. Finding food that didn’t have sugar listed in the ingredients was the challenge. I’ve always made my own salad dressings, but for this, I needed to make our own catsup and mustard because they both have sugar, as well as mayonnaise (because it uses soy oil). Butter was not allowed, but clarified butter (without the milk solids) was acceptable. Hollandaise sauce is allowed, yum, but soy sauce was a no-no. Substituting riced cauliflower for rice didn’t have a warm reception. Nothing worse than have something look like one thing but taste like another.

Before we began the Whole30, our menu was boring and was in a serious cooking rut. I took this challenge as if I were a contestant on Survivor. Only fruit, meat and veggies for us!

As for the results, Jess was the biggest loser and lost ten pounds. Husband also lost ten and I was the slacker losing only seven. We all lost inches and now I wish that we had taken our measurements. Other benefits were not being hungry or needing to snack. Our complexions improved, energy level was boosted and we did not feel any afternoon slump.

We are now at day 54. For the most part, we are still avoiding bread, pasta and sugar, but we each have had some food that had been 86’d. After 30 days, we were to reintroduce the eliminated foods to see how we feel, but haven’t wanted to do this yet. Even though we are on a plateau with weight loss, we are still losing inches.

We each had foods that we missed. For Jess, it was ice cream, husband wanted a beer and the hardest part for me was not being able to have a sandwich. However, the benefits totally out weighed the negatives.

Finally, I do miss mindless eating. It makes football games go by faster and it gave me something to do with my hands, but in all seriousness, seeing my family look leaner and healthier is the best reward.

Fruit Pancake

IMG_5690This is a filling breakfast. The fruit gives it a natural sweetness. It has a fluffiness like a bread pudding, but it is GF. After one bite, you feel like you are cheating!

This recipe is for one serving, so multiply the ingredients. Typically I times this by three.

1   Banana, mashed
2   Eggs, beaten
1   Apple, peeled and sliced

1/2 tsp. Vanilla
1/2 tsp. Cinnamon
1/4 cup  Raisins. reconstituted
1 tsp.  Butter (clarified)*

  • To reconstitute the raisins, let them steep in hot water while you go to the next step.
  • In a non-stick pan, using a dab of (clarified) butter, cook the apple with cinnamon till fork tender.
  • mash the banana, add the eggs, vanilla and pinch of salt, blend till it makes a batter. You don’t need to get all the lumps out.
  • Drain the water from the raisins and combine all ingredients together.
  • Heat non-stick pan with the remaining 1/2 teaspoon of butter, add all the ingredients and cover (I like to use a clear glass lid so I can see how it is cooking).
  • originally, I made two pancakes, now I just make one big one which is 2 ladles (one cup). Once the base has formed and the edges are solid, it is ready to flip. Then cook till it is no longer runny.

hint- If you are using regular butter, you will need to wipe the pan after each pancake. it will make it easier to flip.  If you don’t feel confident to flip, just turn it over with a rubber spatula, it will taste just fine!

* if you are doing a Whole30, clarify butter in order to remove the milk solids

Angel Food…Whole30

Cold Thai salad

Cold Thai salad

After sitting on the sides lines for months, I finally decided to commit to a Whole30. Husband didn’t need any convincing and Jess came along for the ride.  Didn’t think it would be possible to get the family on board. In our case, the more the Mary-er!

Why now?  For me, it was to avoid taking antidepressants and remove some of my middle.  For Jess, she tends to be sedentary and extra weight is a result.  Ataxia is part of her Angelman Syndrome.  She isn’t comfortable on her feet. Jess rolls her right ankle which makes walking great distances uncomfortable.  She had a tendon transfer surgery when she was 12. She wore an orthotic on her right foot for many years and all that did was deform the foot.  Her right foot was stunted a whole size because the hard plastic orthotic prevents proper feedback from the foot to the brain. There may be a place for orthotics and I’m sure there are exceptions, but I believe that this is medieval and does more damage than good. Anyhow, back to the Whole30, Jess carries her weight in the middle, as does someone else, not going to mention names, who has hit middle age… For the most part, a t-shirt can cover the problem areas, but that doesn’t solve the health concern.

For thirty days, we are cutting out all dairy (no cheese), sugar, flour/ grains, legumes and of course, no junk food. What this leaves us is vegetables, fruit, meat, eggs and potatoes are allowed, just not French or fried. I have to admit, I had a Home Alone moment when I was at the market. I cut through the junk food section and felt like waiving my arms up in the air and scream as I shot down the aisle, gasping for a breath of air when I finally excited out from the land of temptation. That is not easy for a chip-o-holic to do…sigh…

Part of the meal concept is to cleanse and eliminate foods that cause inflammation. Once the thirty day has been completed, you slowly add food groups back to see how your body reacts. As for carbs, they are not nutritionally dense. The body will use the carbs for energy first before tapping into the weight i.e.  energy stored on the body.  Fat is not a bad thing, but just like anything else, too much of anything is not a good thing either.

The first to cheat was Jess. Yesterday when she came home she grabbed a breakfast bar. She only had a bite, but this means “do not pass go, do not collect $200” and she has to start over. Today, when she came home, she reached for tuna salad and watermelon, grasshopper is learning.  That moment of satisfaction slipped away when I found a partial bag of Cheez-its in her backpack. It is difficult, if not near impossible, to control outside forces. I’m sure her friends saw her puppy dog eyes as she stared at their snack and then gave her some. Back to day one.

Husband was invited to spectate (just in case you thought I was implying he was playing) the Barklays golf tournament yesterday. He said he had a Falafel which is made with chick peas which is a no-no… go to jail and do not collect $200. He did not realize that this was forbidden food, but the rules are the rules.

What does this all mean? It means that we all have to start our Whole30 over from day one if you go off the menu plan, even if inadvertently.  We are all in this together. We all need to make wise choices, focus on our health and address our plump little bodies before winter arrives. We are house bunnies who like to sit by the fire and drink hot chocolate when it is wicked cold. To be clear, we aren’t doing this so we can indulge once we reach our goals, but so we can establish a healthier diet and have the occasional treat.

Watermelon salad with mint

Watermelon salad with mint

So far, our favorite recipes have been a cold Thai salad (this link isn’t the recipe I used, but close enough) and watermelon salad. Last night I made chicken and sausage burgers with a side of mashed cauliflower which I refer to as faux-tatoes. Yum! Yes, we are a little tired of eggs. Thank goodness hollandaise sauce is allowed. For the most part, everything else has been pretty yummy.

After only eleven days without sugar, fruit tastes sweeter and vegetables from our local farm have even more flavor. Our meals are filling and there has been little desire to snack. Sure, I miss my sweet, creamy morning cup of java and not having chips with a burger is sad, however, not feeling hungry or having trouble sleeping is its own reward, at least it is for me. Jessie misses oatmeal for breakfast, cheese and ice cream socials. It’s okay little bird, once we claim our figures back, you can have some Angel food, but for now, we need to pay the price for our days of making not such wise choices.