Banana Chocolate Chip Bread

Banana Chocolate Chip Bread

A classic Banana Bread made with fresh apple sauce in place of butter by Lacey Johnston.
Serves 8 - 12.

• 4 Apples, cored and cut into small cubes
• 1/4 cup water
• 1 tsp Cinnamon
• 2 Bananas, mashed with fork
• 2 Eggs
• 1 tsp Baking Soda
• 1 cup Sugar
• 1 1/2 tsp Baking Powder
• 2 cups All-Purpose Flour
• 1/8 tsp Kosher Salt
• 1 cup Chocolate Chips (optional)

1. Spray loaf pan with non-stick cook spray, set aside.
2. Preheat oven to 325* degrees F.
3. In a blender, puree apples, water and cinnamon, set aside.
4. In a large bowl, mix baking soda, sugar, baking powder, flour, salt with fork.
5. Add applesauce and eggs, mix with electric mixer till well combined.
6. Gently fold in bananas and chocolate chips.
7. Pour mix into prepared loaf pan and bake for 1 hour 20 minutes.
8. Let cool for 10 - 15 minutes before removing from pan, then let cool on wire rack.
9. Slice and serve, store leftovers in foil in refrigerator. 

Quick Strawberry Frosting

A quick and easy way to make homemade, strawberry frosting without preservatives or artificial coloring.  You can use Jam or Jelly but I prefer the Jam because the hint of seeds lets people know it is made with real strawberries. By Lacey Johnston.
Frosts 2, 9" cake rounds

• 1/4 cup Strawberry Jam (best if homemade)
• 5 tbsp Butter, softened
• 4 tsp Milk
• 16 oz. Powdered Sugar
• 2 tsp Vanilla

1. In a large bowl, beat butter on low speed with electric mixer for 30 seconds.
2. Add all other ingredients, beat on medium-high or until well mixed and desired consistency. If too thick, add more milk.  If too thin, add more powdered sugar. If too sugary, add 2 tbsp more butter.

Wacky Cake

An egg and butter free chocolate cake that won't make you miss either ingredient. Super moist and super easy to make.
Serves 10.

• 1 1/2 cups All-Purpose Flour
• 1 cup Sugar
• 1/2 tsp Salt
• 1 tsp Baking Soda
• 3 tbsp Cocoa Powder
• 6 tbsp Vegetable Oil
• 1 tsp Vinegar
• 1 tbsp Vanilla
• 1 cup Cold Water
• 1/4 cup Powdered Sugar

1. Preheat oven to 350* degrees F, grease 8" square baking dish, set aside.
2. In a large bowl, mix dry ingredients, pour in wet ingredients and stir until smooth.
3. Pour mix into prepared baking dish.
4. Bake for 20 minutes or until toothpick comes out clean.
5. Let stand until completely cool.
6. Sift powdered sugar over the top, serve in squares.

The Best Pie Crust

The best pie crust, perfectly flaky and easy to work with by Barefoot Contessa.
Makes 2 (10-inch) crusts.

• 3 cups All-Purpose Flour
• 1 tbsp Sugar
• 1 tsp Kosher Salt
• 1/3 cup Vegetable Shortening (very cold)
• 12 tbsp Unsalted Butter, diced (very cold)
• 8 tbsp or 1/2 cup Ice Water

1. Combine flour, sugar and salt in a food processor. Pulse 2 - 3 times to mix.
2. Add the butter and shortening, pulse 8 - 12 times until the butter is the size of peas.
3. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
4. Dump out on a floured board and roll into a ball. Wrap in plastic and refrigerate 30 minutes.
5. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring to ensure it doesn't stick.
6. Roll dough onto rolling pin, place on dish, unroll and press to fit (do not stretch).
7. Fill pie with desired filling, repeat with top crust.
8. Crimp edges, cut holes in top and brush wth egg wash or water and sprinkle with sugar.
9. Bake pie according to recipe directions and crust is golden.

Chocolate Cake

A moist, super fluffy classic chocolate cake by Better Homes & Gardens.  Pairs well with The Best White Frosting (as shown).
Serves 12 - 16

• 3/4 cup Butter, softened
• 3 Eggs
• 2 cups All-Purpose Flour
• 3/4 cup Unsweetened Cocoa Powder
• 3/4 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 cups Sugar
• 2 tsp Vanilla
• 1 1/2 cups Milk

1. Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, lightly grease two 8" round cake pans and then dust with flour to prevent sticking.  Preheat oven to 350* degrees F.
2. In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder and salt; set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 - 4 minutes). Scrape sides of bowl and beat for an additional 2 minutes.
4. Add eggs, 1 at a time to butter mixture, beating after each addition.
5. Alternately, add flour mixture and milk to butter mixture, beating on low speed after each addition, just till combined.  Beat on medium to high speed for 20 seconds more.
6. Spread batter evenly into prepared pans, tap pans on counter to remove air bubbles.
7. Bake for 35 - 40 minutes or until toothpick comes out clean.
8. Cook cake layers in pans for 15 minutes.
9. Remove from pans and let cool completely on wire racks before frosting.

The Best White Frosting

A creamy, ultra white frosting that isn't too sweet by Lacey Johnston. Makes about 3 cups (frosts two 8" or 9" cake layers)

• 1 cup Shortening
• 4 tbsp Butter, softened
• 2 tsp Vanilla
• 16 oz. Powdered Sugar
• 6 tbsp Milk

1. In a large mixing bowl, beat shortening, butter and vanilla with an electric mixer on medium speed for 30 seconds.
2. Add half the powdered sugar and 4 tbsp milk, beat till combined on medium speed.
3. Add remaining powdered sugar and more milk as needed to reach spreading consistency. 

Grandma's Coffee Cake

A sweet, cinnamon coffee cake with the classic crunchy topping by Grandma Evelyn. Authors Note: I accidentally used baking soda instead of baking flour in my first attempt (shown above), yours will come out fluffy and light unlike the above photo.
Serves 4 - 6.

• 1 Egg, beaten
• 1/2 cup Sugar
• 1/2 cup Milk
• 2 tbsp Apple Sauce
• 1 cup All-Purpose Flour
• 1/2 tsp Salt
• 2 tbsp Baking Powder

Topping:

• 1/2 cup Sugar
• 1 tsp Brown Sugar
• 2 tbsp All-Purpose Flour
• 1 tsp Cinnamon
• 2 tbsp Butter, room temperature

1. Preheat oven to 350* degrees, grease 8" square baking dish, set aside.
2. Combine egg, sugar, milk and apple sauce in a large bowl, mix well with an electric mixer on low speed.
3. Sift flour, salt and baking powder, mix will with fork and add to wet ingredients.
4. Pour into prepared baking dish, tap bottom of dish on counter to remove air bubbles.
5. For topping, in a small bowl mix all ingredients and sprinkle on top of cake.
6. Bake for 15 - 25 minutes or until toothpick comes out clean.
7. Let cool for 10 minutes before serving.

Banana Muffins

Soft, warm banana muffins that are super easy to make.  You will never want the boxed version again! by Kathy Johnston.
Serves 6 - 8.

• 1 3/4 cups All-Purpose Flour
• 1/3 cup White Sugar
• 2 tsp Baking Powder
• 1/4 tsp Kosher Salt
• 1 Egg, beaten
• 1/2 cup Milk
• 1/4 cup Vegetable Oil
• 3/4 cup Mashed Banana
• 1/4 cup Applesauce (optional, makes muffins more moist)

1. Preheat oven to 400* degrees, grease 12, 2 1/2" muffin cups, set aside.
2. In a medium bowl, combine flour, sugar, baking powder and salt.  Make a well in the center of the mixture and set aside.
3. In another bowl, combine egg, milk, applesauce and oil, mix well with fork.
4. Add wet mixture and mashed banana all at once to flour mixture. Stir just until moistened with a wooden spoon (batter should be slightly lumpy).
5. Spoon batter into prepared muffin tins, filling each 2/3 full.
6. Bake for 18 - 20 minutes or until a toothpick comes out clean.
7. Cool in muffin tins on wire racks for 5 minutes.
8. Remove from tins and serve warm.

Frosted Vanilla Cupcakes

Light, fluffy, moist cupcakes.  Perfect for any event and pairs well with your favorite frostings by Lacey Johnston.
Makes 12 - 24 cupcakes.

• 2 cups All-Purpose Flour
• 1 1/2 cups Sugar
• 3 tsp Baking Powder
• 1/2 tsp Kosher Salt
• 4 Egg Whites
• 1/2 cup Shortening
• 1 cup 2% Milk
• 1 1/2 tsp Vanilla Extract

Vanilla Frosting:

• 5 tbsp Unsalted Butter, softened
• 4 tsp Milk
• 1 lb. Powdered Sugar
• 2 tsp Vanilla Extract
• 1 - 3 drops Food Coloring (if desired)

1. Preheat oven to 350* degrees F, line cupcake pan with paper liners, set aside.
2. Combine flour, sugar, baking powder, salt, butter, milk and vanilla in large mixing bowl.
3. Mix at low speed with electric mixer for 2 minutes, scrape bowl.
4. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
5. Fill liners 1/2 - 2/3 full, do not overfill.
6. Bake 20 - 25 minutes or until golden and toothpick comes out clean.
7. Cool 10 minutes in pan, remove and set on wire rack to cool completely.
8. To make frosting, mix all ingredients with an electric mixer in a large bowl on low - medium speed.  If it is too thin, add more powdered sugar, too sugary add more butter, too thick, add more milk or vanilla.
9. Frost cupcakes once completely cool.  Store covered on counter for up to 5 days.