Tag: Cooking Light

Marbled Banana Bread

It is so good to be back! I have never been as busy as I have been the past several weeks, and I am happy to say the craziness has finally settled down. I finished the toughest rotation yet, followed by job applications and interviews/deciding what to do once I graduate in May, while transitioning into a new rotation. I might have some news on the deciding what to do once I graduate soon, but not just yet…

This weekend was the first time in a long time I felt a weight lifted off my shoulders. Things just felt done for once. I actually had time to relax and bake again!! Today I made this deliciously moist marbled banana bread, with chocolate swirled into a rich banana bread loaf. I had a few bananas that weren’t going to last another day, so I decided to try this recipe from Cooking Light. My husband loved it, and we ate more than half the loaf in one sitting once it came out of the oven. This recipe is definitely a keeper! I even added 1/2 cup of whole wheat flour in place of the all-purpose flour, and did not notice the difference.

Once you have made the batter, transfer one cup into a bowl of melted chocolate chips and mix until blended.

Alternate adding both batters into a greased loaf pan, using a spoon to gently swirl to chocolate batter around.

Let a cool a few minutes before serving, but it is best when warm!

The weather was absolutely gorgeous this weekend in the Bay Area. What did you do this weekend?

Marbled Banana Bread
 
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Prep time
10 mins
Cook time
70 mins
Total
1 hour 20 mins
 
Type: Dessert
Serves: 4
Ingredients
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup butter, softened
  • 2 ripe bananas
  • 2 eggs
  • ⅓ cup plain low-fat yogurt
  • ½ cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350°.
  2. In a mixing bowl, whisk the flour, baking soda, and salt together.
  3. Add sugar and butter to a large bowl and beat with a mixer at medium speed until well blended.
  4. Add banana, eggs, and yogurt; beat until blended.
  5. Add flour mixture and beat at low speed until just blended.
  6. Melt chocolate chips in a microwave or in a double boiler, stirring until smooth.
  7. Add 1 cup batter to chocolate, stirring until well combined.
  8. Spoon chocolate batter alternately with plain batter into a greased 8½ x 4½-inch loaf pan.
  9. Swirl batters together using a knife.
  10. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean.
  11. Cool 10 minutes in pan on a wire rack, then remove from pan and cool 10 minutes before serving.
Makes 1 loaf
    3.2.2124

 Recipe adapted from Cooking Light magazine, 2003

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Mini Pear Crisp

Brrrrrr.

It has been freezing in the city lately! There is nothing like a freshly baked pear crisp to warm you up! I found a recipe on Cooking Light and decided to adapt it to mini one-person servings by using my ramekins. I can’t get enough of pears, they are my favorite fall fruit! They are perfect for this dessert, because they become very tender underneath a crispy topping. This pear crisp dessert is best made with fresh, ripe pears and served with vanilla ice cream or whipped topping. You can double the recipe to make an 8×8 dish.

The weekend went by really fast, as usual. Today was my day off and I spent most of it in the kitchen catching up on my cooking for the week. Last night we had wild rice with roasted chicken. I have some wild rice left over that I am just dying to make a soup with!

Hope you had a fun weekend!

Mini Pear Crisp
 
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Prep time
20 mins
Cook time
20 mins
Total
40 mins
 
Type: Dessert
Serves: 2
Ingredients
  • 1 ripe pear
  • 1 tbsp cinnamon
  • ½ tbsp cornstarch
  • ½ tsp lemon juice
  • 1 tbsp chilled butter
  • 2 tbsp brown sugar
  • 3 tbsp all-purpose flour
  • ¼ cup oats
  • 2 tbsp chopped walnuts
Instructions
  1. Preheat oven to 375 degrees F.
  2. Core and dice the pair, then add to a mixing bowl.
  3. Add cinnamon and cornstarch to the pears and mix well. Set aside.
  4. In a separate bowl, add the remaining ingredients except the walnuts.
  5. Use a fork or pastry blender to cut the butter into the dry ingredients until it becomes crumbly.
  6. Add the chopped walnuts and mix well.
  7. Divide the pear mixture into two 4-inch ramekins, then top with the crust.
  8. Bake for 15-20 minutes, until the crust is golden brown.
Makes 2 4-inch ramekins
    3.2.2124

Recipe adapted from Cooking Light

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Mushroom Risotto

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As you guys know, I don’t care very much for mushrooms. However, my husband adores them, so every now and then I like to make something for him with mushrooms in it. The other night I tried this mushroom risotto recipe I found in Cooking Light, and I didn’t have some of the mushrooms it called for so I used organic white mushrooms that were in my refrigerator and it still turned out great! I am sure it is even better with the mushrooms I was missing. This is a great vegetarian main dish if you don’t feel like eating meat. My favorite part is the cheeeeseee.

Next month I have to crack down on studying for my pharmacist licensure examinations. I see a lot of baking in the near future to help me get through it!

 

Mushroom Risotto
 
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Prep time
10 mins

Cook time
30 mins

Total
40 mins

 

Type: Main
Serves: 4

Ingredients
  • 2 cups hot water
  • 1 ounce dried porcini mushrooms
  • 4½ cups organic vegetable broth
  • 3 tablespoons butter, divided
  • ½ cup finely chopped yellow onion
  • 3 cups coarsely chopped cremini mushrooms (about 8 ounces)
  • 1½ cups sliced shiitake mushrooms (about 3½ ounces)
  • 1¾ cups Arborio rice
  • ¾ teaspoon chopped fresh sage
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano cheese
Instructions
  1. Combine 2 cups hot water and porcini mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving soaking liquid. Coarsely chop mushrooms.
  2. Bring soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  3. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes. Add porcini, cremini, and shiitake mushrooms; cook 8 minutes or until tender.
  4. Add rice; sauté 1 minute. Stir in sage, salt, and pepper.
  5. Stir in 1 cup broth mixture; cook 5 minutes or until liquid is nearly absorbed; stirring constantly. Add remaining broth mixture, ½ cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
  6. Remove from heat. Add remaining 1 tablespoon butter and cheese, stirring until cheese melts.
3.2.2499

Recipe adapted from Cooking Light magazine, January 2008. See full recipe here.

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