Cinnamon Swirl Banana Bread

Ahhh…Saturday.  I do enjoy a nice Saturday when I really don’t have too much to do.  On days like today it is totally acceptable to stay in your pajamas all day without judgment.  The hubs is at work…side bar…If you are looking for the world’s best Chiropractor, you should probably go see Dr.Fanders.  I’m not biased at all either.      

Back to Saturday.  I’ve already caught up on my guilty pleasures – Caged on MTV, Real Housewives of Beverly Hills, and re-watched Glee.  And laundry is almost done.  Jacob gets home soon so I know having warm banana bread will put a smile on his face. 

I found this recipe on Pinterest.  Since we almost always have over ripe bananas on hand it was quick to make.  I love the crunchy cinnamon and sugar topping and the extra sweetness it added. 

Major plus – our whole house smells like banana bread! 

Cinnamon Swirl Banana Bread

From Lovin' From the Oven

Bread:
3 over-ripe bananas, mashed
1/3 cup melted butter

3/4 cup sugar

1 egg, beaten

1 teaspoons vanilla

1 teaspoons baking soda

pinch of salt

1 1/2 cups flour

Cinnamon Swirl:

1/3 cup sugar

1 tablespoon cinnamon

Preheat oven to 350. Butter and flour a loaf pan.

Mix bananas, butter, sugar, egg, and vanilla together.  Add baking soda and salt. Add the flour and combine, but don’t over-mix. 

In a small dish, mix together the 1/3 cup sugar and 1 tablespoon cinnamon.

Add ½ of the batter to the loaf pan and then sprinkle a little over ½ of the cinnamon and sugar mixture all over the batter in the pan.  Add the rest of the batter, and then sprinkle the leftover cinnamon and sugar on top.

Bake for 50-60 minutes, or until golden brown on top. 

Enjoy!  Thanks for stopping by!  

*Update: I got the 'approval' face from Jacob so this recipe will be a keeper.  

Chocolate Peanut Butter Popcorn

It’s Friday!!!  I’m excited for the weekend.  My mother-in-law and father-in-law are coming to visit so I see some Marshalls and Home Goods in my very near future.  The boys have big plans to visit the local gun show for treasures.  But tonight, probably a dinner date with Jake and then some TV watching. 

This recipe is a little bit lighter than the Chocolate Cheesecake Cake from earlier this week.  Well, pretty much, it has popcorn and that’s not tooooo bad for you.  This is a great snack!  I love the peanut butter and chocolate combo.  It’s also really quick to make so that is a huge bonus. 

Chocolate Peanut Butter Popcorn
From Annie’s Eats

Ingredients:
1 cup unpopped popcorn

1 cup creamy peanut butter
2 teaspoons butter
4 teaspoons brown sugar
Chocolate chips, almond bark, or chopped chocolate (I used milk and white chocolate!)

Line two baking sheets with wax paper. 

Pop the popcorn as directed.  You can pop the popcorn using the microwave and a paper bag – here’s how.  Or, use an air-popper or a stove-top popcorn popper.  Spread popped popcorn on the prepared baking sheets.  Remove un-popped kernels. 

Combine peanut butter, butter, and brown sugar in a microwave-safe bowl.  Microwave in 30 second intervals (medium power) and stir until melted. 

Drop spoonfuls of the peanut butter mixture over the popcorn and toss to coat evenly – use your hands, it’s much easier.

In another microwave-safe bowl, melt the chocolate in 30 second intervals (medium power) until melted.  Drizzle as much, or as little, as you want over the popcorn .  Let the chocolate set before serving.  Store in an airtight container.

Whip this up for your next movie night!  Thanks for stopping by!  

Chocolate Cheesecake Cake from Recipe Girl

We helped my brother-in-law celebrate his birthday this weekend.  I offered to make his birthday cake and Jill said chocolate was his fav, that or Bananas Foster.  I wasn’t sure how the Bananas Foster would turn out so I focused on the chocolate.  I headed to Pinterest to see what looked good and I saw this Chocolate Cheesecake Cake from Recipe Girl and I knew that would fit the bill. 

I’ve made a few of her recipes and they always turned out exactly as she said and this one was no different.  I did the extra step of cooking the cheesecake in a water bath and had NO cracking.  Good tip!  I also bought Wilton’s Cake Strips (with a 40% coupon of course) and the cake rounds were seriously level…crazy.  I was too cheap to buy the espresso powder, but I didn’t notice the missing flavor. 

My brother-in-law and the rest of us loved the cake!  It’s very rich so a thin slice will do ya.  A nice fresh cup of coffee is a good compliment.  Plus – it just looked fancy…probably one of the fanciest cakes I’ve made to date!    

Head over to Recipe Girl for the recipe and step-by-steps.  Thanks, Recipe Girl!  

Oatmeal Scotchies

It’s been a fun but busy weekend.  We are painting our kitchen.  And, as new homeowners, I think the kitchen was a tough room to start with.  But I could not live with the red any longer!  I promise to post pictures when it’s all done.  We have the 2^nd coat to do today and then the painting is done.  I found curtains on West Elm’s website so I hope to order those tonight too. 

Best moments of painting:

• Climbing behind the refrigerator to paint and then trying to get out without touching the walls; glad there are no pictures capturing that moment. 
• Hanging out with Jake and doing our first big project in our home.  Oh, and his painting pants which were PJ pants with deer all over them…..

Worst moment of painting: 

• Edging the corner of the 14 foot wall/corner.  YUCK!  We’re going to need a little touch up for the ceiling. 

Now to the food.  I’m excited to share this recipe.  My sister-in-law made these for Christmas and they are amazing!!!  Such good flavor.  You should give them a try. 

Oatmeal Scotchies

Jill King

3/4 c butter, softened

3/4 c sugar

3/4 c light brown sugar

2 eggs

1 tsp. vanilla

1 1/4 c all purpose flour

1 tsp. Baking soda

1/2 tsp. Ground cinnamon

1/2 tsp. Salt

3 c quick oats

1 2/3 c hersheys butterscotch chips

Bake 375. Large bowl- beat butter, sugars until well blended. Add eggs & vanilla, beat well. Stir flour, b soda, cinnamon & salt. Gradually add to butter mixture besting until well blended. Stir in oats & butterscotch chips, mix well. Drop by heaping teaspoons on ungreased cookie sheet. Bake 8-10 minutes. Cool slightly on cookie sheet & then move to wire rack. Cool completely. Yields 4 dozen.


Thanks for stopping by!