We used to have snack cake growing up. Which to me basically means no frosting so you can totally get away with eating it for lunch . Then the time for Secret Recipe Club rolls around and joy of joys I got The Savvy Kitchen. Whoo hoo, I was excited. I pinned and pinned and then I pinned some more. I will certainly not be lost for ideas come Christmas, as I have an arsenal of cookie recipes now waiting for me. I was off to a pot luck though I and I knew that this Banana Chocolate Chip Cake would be a big hit. I was right, it was. My nephew even gave it two thumbs up. So I made it, we ate it, and now want some more.
- 1 cup vegetable oil
- 2 1/2 cups sugar
- 4 eggs
- 1/2 cup sour cream
- 2 tsp. vanilla
- 4 over ripe bananas, you want the skins to be turning dark brown
- 3 cups all-purpose flour
- 2 tsps. baking soda
- 1/2 tsp. salt
- 2 cups chocolate chips
1. Mash bananas. Beat in vegetable oil and sugar. Beat in eggs, one at a time, then sour cream and vanilla.
2. Combine flour, baking soda and salt. Add to wet mixture and beat until just combined. Stir in chocolate chips.
3. Pour into a greased 13×9 inch pan. Bake for 60 minutes at 325 degrees. Use a toothpick to ensure that it has cooked all the way through.
4. Cut into squares.
5. Eat and enjoy!
One of the best parts of vacation is getting home, back to routine. I’m a routine girl. I love being in the kitchen, most days end up being delightfully similar. There are always a few perks every month. Dates, birthdays, special events, and one that comes around every month, is The Secret Recipe Club. A little party in my kitchen. I love getting my assignment, I love eating my assignment. I love reveal day. Today! All so fun. This month, was the first time I have received a blog I had already received. It’s okay, I was expecting it, I have been in the club a long time, and you know there are only so many blogs to go around. So I quite happily perused the wonderful blog Mangia! I pinned a bunch of new recipes to keep for later, but eventually I decided on the perfect soup for fall Carrot, Ginger and Pumpkin Soup. It was hearty, it had lots of flavor, and it was pretty easy too. Most of Chelsy’s recipes are gluten-free so a perfect blog to check out when cooking for someone who is gluten-free. Head on over , check her out, you won’t be sorry you did.
- 2 Tbs. extra virgin olive oil
- 1 sweet yellow onion, chopped
- 1 small ginger root, peeled and finely grated (finely chopping works too)
- 3 cloves garlic, minced
- 3 c. low-sodium vegetable broth
- 3 c. water
- 1 lb. carrots, cut into 1/2 in. chunks
- 1 15 oz. can pumpkin puree
- pinch of curry powder -I used 1/2 teaspoon.
- salt and pepper, to taste
1. Heat olive oil in soup pot. Add onion, ginger and garlic. Cook until onion is tender.
2. Add remaining ingredients. Bring to a boil. Reduce to a simmer and cook for 30 minutes until carrots are tender. Stir often.
3. Blend soup into a puree.
4. Eat and enjoy!
Secret Recipe Club is back. Due to some technical difficulties, it can now be found here http://secret-recipe-club.blogspot.ca/. This of course, was a big, big hassle for our fearless leader Sarah, so we are all very thankful she put in loads of hard work to keep us up and running. I love my club. It is one of the highlights of every month. Not only making and eating the recipe, which of course, is wonderful. I also love opening my e-mail to find my new assignment. This month I got a great one. Cinnamon Freud. So after eyeballing many an option I found the winner Pecan Pie Brownies. Pecan Pie, one of my favorite desserts. Brownies, one of my favorite desserts. To combine them is just genius!http://secret-recipe-club.blogspot.com
- For the Brownies:
1/3 cup canola oil
4 tablespoons butter, melted
4 tablespoons cocoa powder
2 eggs, room temperature
3/4 cup granulated sugar
3/4 cup all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup chocolate chips
- For the Pecan Pie Topping:
1 cup light brown sugar
1 cup brown Karo syrup
4 eggs, room temperature
2 tablespoons vanilla extract
1/2 cup butter, melted
2 tablespoons rum
4 cups pecan halves
1/2 cup chocolate chips
1. Line a 13 x 9 inch baking pan with foil. Grease the foil.
2. Beat together the oil, butter, and cocoa powder. Add eggs, one at a time. Beat in sugar, flour, salt and vanilla. Stir in chocolate chips. Spread in bottom of pan. You may think it’s not enough, fear not it is! Bake for 10 minutes at 350 degrees.
3. Beat together in brown sugar and corn syrup. Beat in eggs one at a time. Add vanilla and butter. Then stir in rum, pecans and chocolate chips. Pour over partially baked brownie. Return to oven for 35 minutes. Cool for 10 minutes, then place in fridge.
4. Remove foil and place on cutting board. Cut into squares when fully chilled.
5. Eat and enjoy!
Alright I broke my rule. I turned my oven on in the hot summer weather. It was all for a good cause though because you see it is The Secret Recipe Club time again and I was assigned Dessert Before Dinner. With a name like this a dessert was bound to be on the menu. So I started what could be called a baking run of epic proportions, you see the oven was on anyways, so I made a bunch of stuff. I chose the Shortbread from Desserts because I love shortbread, it was from a bakery cook book, and it made me feel like Christmas could possibly be close. You see I am longing for it. I know all you summer fiends are rolling your eyes, but I love it. This shortbread was a crumbly, melt in your mouth, heavenly delight. Shortbread isn’t just for Christmas anymore. Not in this house anyways.
- 1 cup + 2 Tbsp. unsalted butter
- 1/4 tsp. salt
- 1 3/4 cup = 2 Tbsp. flour
- 1/3 cup granulated sugar, plus extra for sprinkling
1. Soften butter. Add sat, flour and sugar and beat until it all comes together. It will start out crumbly, then turn more into a dough texture.
2. Pat into a greased 7×11 inch baking dish.
3. Bake for 30 minutes at 325 degrees. Immediately sprinkle with sugar and cut into finger.
4. Leave in pan to cool.
5. Eat and enjoy!