Tag Archives: Chocolate Chips

Chocolate Chip and Walnut Banana Bread

Saturday started with bright warm sunshine.

It shone a steady stream of light through the windows.

These days call for crackling wood stove fires.

And freshly baked bread.

Chocolate Chip and Walnut Banana Bread

  • Servings: makes 1 loaf
  • Print

  • 3 ripe bananas, mashed
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped walnuts
  • 1/2 cup mini semi-sweet chocolate chips

Preheat oven to 350F. Grease a loaf pan with butter.

Combine mashed bananas, melted butter, sugar and eggs in a medium sized bowl. Add flour, baking soda, baking powder, cinnamon and salt. Mix ingredients until fully incorporated. Fold in the  walnuts and chocolate chips, (leaving out a handful of each to sprinkle over the top).  Pour batter into prepared pan and sprinkle the remaining nuts and chocolate chips over the top.

Bake for 50-55minutes until golden brown and a toothpick inserted in the center comes out clean.

Enjoy your weekend!

xo Jodi





Pumpkin Walnut Loaf with Chocolate Chips


October is upon us, which means pumpkin.


We collect our ingredients in the sun strewn kitchen on this beautiful Sunday morning.


Cinnamon, nutmeg, ginger and all spice speckled flour is incorporated into creamed butter and sugar.


Alternate with pumpkin puree until mixture is smooth and orange in color.


Chopped walnuts and a healthy dose of chocolate chips are folded into the batter before it is placed into the loaf pan.


More walnuts are sprinkled over top before it is placed into the warm oven.


While the loaf is baking, we mix cinnamon and nutmeg into confectioners’ sugar and milk for a decadent glaze.


Pumpkin Walnut Loaf with Chocolate Chips

  • 8 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 3/4 cup pumpkin puree
  • 1/2 cup chocolate chips
  • 1 cup walnuts, chopped


  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons milk

Preheat oven to 350. Grease a loaf pan.

In the bowl of a stand mixer, cream butter and sugar. Add eggs, one at a time until incorporated. In another bowl, combine flour, baking soda, salt and spices. Add flour and pumpkin, alternately beginning and ending with flour until smooth. Fold in chocolate chips and 3/4 cup walnuts.

Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

Combine glaze ingredients in a small bowl and pour over the top of the baked loaf.

Slice and enjoy!





Chocolate Chip and Cherry Blondies


The sun is shining and there’s a hot breeze blowing the tops of the tall maples and oaks in our yard. Their leaves are dancing, soaking up the sun and turning it into energy.

It seems silly to have the oven on while the air conditioners work, but we are turning that heat into energy too. Energy in the form of blondies, which are essentially brownies without the cocoa powder.

We start with a basic blondie recipe.

basic blondie3

The ingredients are blended…


…until smooth.


The mix-ins are prepared.


Fresh sweet cherries are pitted and quartered…


…and folded in along with just a couple chocolate chips.


The batter is poured into our prepared dish.


The top is smoothed out and it’s baked at 350F.


We let it cool on a wire rack before slicing.


These are the perfect dessert for a picnic by a babbling brook or in a meadow surrounded by Hawk-weed flowers and Brown Eyed Susan’s. Feel the sun on your face and the grass under foot. Go out and enjoy nature.

Chocolate Chip and Cherry Blondies

  • 1 stick of butter (1/2 cup)
  • 1 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chocolate chips
  • 1/2 cup fresh pitted sweet cherries

Preheat oven to 350F. Grease an 8×8 baking dish and set aside. Melt butter and whisk in brown sugar until fluffy. Mix in egg and vanilla. In another bowl, combine flour, salt and baking powder. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Fold in chocolate chips and cherries. Pour into prepared dish and bake 30-40 minutes. Let cool on a wire rack and cut into 9 squares. Enjoy :)

Chocolate Covered Banana Pops


Summer is just around the corner. Soon, we’ll be complaining about the bugs, the humidity and about sunburns. Before that happens, let’s master the art of chocolate covered fruit. In this instance, we’re working with bananas!

It really is a marvelous combination.


Semi-sweet chocolate chips and coconut oil are combined over a double-boiler until melted and smooth.



Bananas that are ripe, not over-ripe but just right are what we are looking for here.

IMG_1741The only other thing to think about is what toppings, if any, you want to add.


Chopped almonds and shredded coconut are just meant to be together. Let’s let them be.



  • Melt about a cup of chocolate chips and a tablespoon of coconut oil over a double boiler or in the microwave, stirring after every minute until smooth.
  • Cut three bananas in half and peel them. Pop them onto a Popsicle stick.
  • Chop a handful of sliced almonds.
  • Dip the banana halves into the melted chocolate and place onto a cookie sheet.
  • Sprinkle with chopped almonds and a bit of shredded coconut.
  • Freeze for at least an hour. The longer they freeze the harder they become. If left overnight, make sure to let sit at room temperature for a bit, otherwise they’ll be too hard to bite into!




Browned Butter Banana Bread


Joy the Baker’s Browned Butter Chocolate Chip cookies are the inspiration for this hearty, full bodied quick bread. Browned butter has got to be my new best friend. It’s nutty and rich and smells like home. I figured it would take the traditional banana bread to a whole new level and I was right.

The usual suspects are here: flour, baking powder, sugar and salt. Mashed bananas, coarsely chopped walnuts and a healthy dose of chocolate chips are also in attendance.


Browning butter is simply boiling the water out and browning the remaining fat solids. It’s just what this banana bread was yearning for.


Walnuts and chocolate chips are always on hand here at our house. They’re like a mother’s kiss; they make everything better.


The mixture is scooped into a greased loaf pan and baked for about an hour at 350 degrees.


When it’s color of caramel and studded with gooey chocolate chips and crunchy chopped nuts, this banana bread is ready to devour.


Cut into generous slices and enjoy with a glass of almond milk or a cup of steaming black coffee.

Browned Butter Banana Bread with Chocolate Chips and Walnuts

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 6 tablespoons butter
  • 2 eggs
  • 3 ripe bananas, mashed
  • 1 cup walnuts, chopped
  • 1 cup chocolate chips

Preheat oven to 350F. Grease a 9×5 loaf pan. Place butter in a pan on medium high heat. Melt and brown the butter until it has stopped bubbling and has a brown color and nutty smell. Set aside. Combine flour, baking powder, salt and sugar in a medium bowl. In a small bowl combine bananas, eggs and cooled browned butter. Pour into bowl with dry ingredients and mix until incorporated. Fold in walnuts and chocolate chips. Scoop into the loaf pan and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.

Let cool on a wire rack for a few minutes then remove from pan and let cool completely. Slice and enjoy :)





Energy Bites


Human beings get the energy they require from the food they consume.

These little bites contain protein, carbohydrates and fat. These macronutrients are what the body needs for fuel, growth, tissue repair, vitamin absorption, immune function and proper organ function, among many other things.

These bites are simple to make and delicious to eat.

Energy Bites

  • 1 cup oats
  • 1/2 cup peanut butter
  • 1/2 cup shredded coconut
  • 1/2 cup walnuts, chopped
  • 1/4 cup honey
  • 1/4 cup chocolate chips


Everything is measured and then mixed in a large bowl.

IMG_1172Stir well until all of the oats are coated.


Take a small amount into your clean palm and push and roll into a bite size ball.


Bring a few along with you to work or school or while snowshoeing or on a long car ride or on a long walk with your dog or bring some to your yoga class or to karaoke or snack on them while you’re watching your favorite show or while you’re in the kitchen making dinner…you get the idea.

Cranberry Chocolate Chip Orange Juice Muffins


Cranberries and chocolate are an overlooked and under loved pair. And orange goes so well with both. These muffins = a great morning.


Flour, baking powder, salt and sugar are combined. Orange juice, oil and an egg are added. That is the base of our batter.


Cranberries and chocolate chips are folded in and enveloped by the light orange base.


Divided between twelve muffins cups, the batter is ready to be baked. The preheated oven keeps the kitchen warm, a pretty sweet byproduct of baking, especially in these cold New England winter months.


A warm kitchen and full bellies =  a happy family.



Cranberry Chocolate Chip Orange Juice Muffins

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup canola oil
  • 1 egg, beaten
  • 1/2 cup orange juice
  • 1 cup cranberries
  • 1/2 cup chocolate chips

Preheat oven to 400F. Grease muffin tin or line with cups.

Combine flour, sugar, salt and baking powder in a bowl.  Add oil, egg, and orange juice and mix thoroughly. Fold in cranberries and chocolate chips.

Divide batter into a dozen muffin cups. Bake for 20 minutes. Let cool and enjoy :)


Chocolate Pistachio Biscotti


Have you ever had one of those days? One where you just go where the day takes you? Saturday, we found ourselves in the front yard of a library, perusing through books for sale. A dollar for hardcover and fifty cents for paperbacks. We spent over an hour meandering through tables piled high with knowledge.

Ethan found himself two books, I got two, which were cookbooks and Thomas found three. One was a camo National Guard NIV Bible. Some great finds.

Out of those two cookbooks, I decided to try this biscotti recipe. It is a great biscotti. Almost brownie like in taste and crunchy but not too crunchy in texture.

You want to find a comfy chair because you’ll be shelling an entire cup of pistachios. That takes a bit of time but it is totally worth it.


You mix the usual flour and cocoa powder with a leavener, this time it’s baking soda and a bit of salt. And don’t forget the chocolate chips, we have the mini variety but any kind will do.


Of course, you’ll be creaming butter and sugar and adding eggs one at a time. You know the routine here.


Once you have everything mixed and combined and incorporated, you shape the stiff dough into a long flat log. After the initial bake you let it cool a while and then cut it into the characteristic biscotti shape. It is then baked again (biscotti means “twice baked”) and enjoyed with your favorite dessert or drink.


Chocolate Pistachio Biscotti

Recipe adapted from Martha Stewart Living 2002 Annual Recipes

  • 6 tablespoons unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1 cup sugar
  • 2 eggs
  • 1 cup shelled green pistachio nuts
  • 1/2 cup chocolate chips

Preheat the oven to 350F. Line a large baking sheet with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in a bowl. In another bowl, cream butter and sugar until combined, add an egg at a time until light and fluffy. Add the flour mixture and stir to form a stiff dough. Stir in the pistachios and chocolate chips.

Transfer dough to the baking sheet; form into a slightly flattened log, 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool 5 minutes. Reduce the oven to 300F.

On a cutting board, use a sharp serrated knife to cut the biscotti diagonally into 1 inch thick slices. Arrange the biscotti, cut sides down, on the baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.

Enjoy :)

Rocky Road Popcorn

rocky road popcorn

I know there are others out there like me. Others that hear the voice…the one that says “you need to create something”. Sometimes it’s a crocheted hat or blanket; other times it’s a painting or simply coloring with Ethan in his coloring books. Today, it’s Rocky Road Popcorn.

the stuff

The other day at the grocery store, we came across bagged peanuts. There were two to choose from: Yankees and Red Sox. It seems that the lower half of Connecticut are straight up Yankees fans and in the northern part, Red Sox. We grabbed a bag of Red Sox peanuts. We wouldn’t have it any other way.

the peanuts

Do you pop your popcorn on the stove top? We have not used microwave popcorn since we heard this story. It takes the same amount of time to pop it in a pot without the chemicals that microwaving it emits.

Pop 1/4 cup popcorn on the stove top in a Tbs. of oil. Chop about 1/4 cup of peanuts. Grab some chocolate chips and mini marshmallows and you have yourself the making of a great snack.

the goods

Your hands will get all chocolately while eating this, but that’s a pretty good problem to have, right?

Rocky Road Popcorn

  • 1/4 cup popping corn
  • 1 Tbs. canola oil
  • 1/4 cup chopped peanuts
  • 1/2 cup chocolate chips
  • 2 Tbs. unsalted butter
  • 1/2 cup mini marshmallows

Pop the corn. Let it cool. Add peanuts and marshmallows. Set aside.

Melt the chocolate in a double boiler with 2 Tbs. butter and pour over the popcorn mixture. Mix thoroughly and pour onto a cookie sheet to cool. Let set for about an hour. Or speed it up by placing the pan in the refrigerator.

Enjoy while watching your favorite movie. I would suggest The Goonies, since every time I think “Rocky Road” I hear Sloth saying it.

Ginger Walnut Chocolate Skillet Cookie

Candied ginger or crystallized ginger is sliced ginger root that has been preserved in a sugar syrup and then coated with granulated sugar. There are many uses for ginger. Some swear by it for reducing hot flashes, preventing nausea, helping with sea sickness, alleviating indigestion and even curing the common cold.

You can usually find it in the produce section of your grocery store. The package boasts, “Great for snacking and baking”. It was much to gingery for me to eat plain. I wanted to find a tasty recipe for baking with it. Of course, Joy the Baker had one. Ginger Walnut Chocolate Blondies. I decided to just pile everything into my trusty ole cast iron skillet. It came out so good. It’s almost gone already. Last night I had a slice with coffee ice cream and whipped cream. Wowza.

You start by melting butter on the stove top. Add brown sugar and stir. It will look a little grainy. Let it sit and cool before adding an egg. That egg will make it all come together. Eggs are the ever faithful binding agent.

See? What’d I tell you. Look how beautifully smooth it is.

Now add your other ingredients. First the vanilla. Then the flour, salt, leaveners and sugary bits.

Ginger Walnut Chocolate Skillet Cookie

  • 1 stick butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup chocolate chips
  • 1/4 cup chopped candied ginger
  • 1/4 cup chopped walnuts

Bake for 25-30 minutes in a 350F oven.