Chocolate Bourbon-Spiked Banana Bread

June 24, 2012 § Leave a comment

Don’t be jealous but I’m off galavanting in Seattle with my very best friends. We were the TEAS in college and they were all in my wedding. I saw T in Denver on our road trip a few weeks back but haven’t seen ES since my wedding. A YEAR AGO. unacceptable. Anyways, you’ll get an update when I get back, but until then, enjoy this!
Chocolate bourbon-spiked banana bread
(another great one from Joy the Baker Cookbook)
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened (i.e. you need to be prepared and take it out that morning)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 + 1/2 cups mashed bananas (I used 3, which I had to label “let us die” to keep them from getting eaten!)
  • 1 tsp lemon juice
  • 3 tbsp bourbon
  • 1 cup coarsely chopped walnuts
  • 1 cup semisweet chocolate chips
To make
1) Preheat oven to 350. Spray a loaf pan with non-stick cooking spray (OR how cute would it be to make mini ones??).
2) Beat butter and sugar until light and fluffy (3-5 minutes says Joy). Add one egg at a time and beat for 1 minute in between. Then add bananas, lemon juice and bourbon. Beat until well incorporated.
3) In medium bowl stir together flour, powder and salt. Add this all at once to the wet mixture and stir just until mixed. Next, fold in walnuts and chocolate chips with a spatula.
4) Put into loaf pan and stick it in the oven. Bake for 45 minutes to 1 hour or until a toothpick/knife/fork/skewer comes out clean. After it’s done cool it for 20 minutes then take it out of the pan. If you’re lucky your family will eat most of it so you don’t gain 5 pounds, but you’ll get 2 slices and be so glad you did. 

Raspberry Chocolate Chip Ice Cream

June 20, 2012 § Leave a comment

Our family has a collective favorite ice cream store called Sebastian Joe’s. This little gem, located in Minneapolis, has the absolute best ice cream flavor in the world: raspberry chocolate chip. I’ve never found it anywhere else either. The last time I was there, in December, I went up to the counter and stated “I’d like the biggest size you have” and the girl just looked me strangely.

Since this past Sunday was father’s day and I’ve been making ice cream lately (like this honey walnut) I decided to surprise him with a homemade version of our favorite ice cream! I adapted it from the Dark Raspberry Chocolate Chunk recipe from Phoo-d. 
  • 1 cup of whole milk
  • 2 cups of whipping cream
  • 1 cup of sugar
  • pinch of salt
  • 6 cups of raspberries (I used frozen and thawed them slightly in the freezer)
  • 8 oz of semi-sweet chocolate, chopped (I chopped up 2 Ghiradelli bars)
To Make:
1) Place milk, whipping cream sugar, salt and raspberries in a saucepan over medium heat. Stir until sugar is dissolved and mixture is warm.
2) Let the mixture steep for about 20 minutes (lets hope you’re not making it at 11 at night and can really stay awake for this).  After it’s steeped, strain through a fine metal strainer into a clean bowl. (I didn’t have a fine metal strainer as I’m not in my own kitchen and it was okay but would be better if strained more effectively(. 
3) Now cool this mixture for 4 hours or overnight. The next morning (after your dad has left for work), or whenever its ready, place in ice cream maker. 
4) At the end of when it’s churning stir in the chocolate chips (I simply fold them in while I’m pouring it into the container). Freeze until solid then serve! I garnished it with a few fresh raspberries and a square of chocolate to make it extra fancy. 

Whole Wheat and Honey Goat Cheese Biscuits

June 11, 2012 § Leave a comment

(From Joy The Baker)


  • 2 cups whole wheat flour
  • 3 tsp baking powder
  • 1/4 tsp baking soda (I question if this even matters but I’m a follower)
  • 1 + 1/2 tsp salt
  • 1/4 cup unsalted butter, cold and cut into cubes
  • 4 tbsp crumbled goat cheese (mmmm)
  • 1 cup buttermilk (cold) (I made buttermilk with 1 cup milk + some lemon juice and let it sit for 10 minutes)
  • 2 tbsp honey
To Make:
1) Preheat oven to 400 degrees and put a 10-inch cast iron skillet into the oven while it preheats.
2) Stir together flour, powder, soda and salt. Now incorporate butter and goat cheese into this mixture using your hands. It will be quite crumbly. obvi. Whisk together the milk and honey then add into the flour mixture. Stir until no dry flour remains.
3) Take out skillet, put some butter into the bottom of the pain and swirl around to coat. Using large spoonfuls (about 1/4 cup of batter) drop the dough into the skillet, leaving about an inch of space between them. About 6 biscuits will fix in at once. Bake for 16 minutes until tops of golden, dry and slightly firm. Remove from oven and let rest for 5 minutes. Repeat with the rest of the batter.
4) Enjoy with some coffee or jam or both.

Whiskey Banana Bread Pudding

June 9, 2012 § 2 Comments

Yes, there is more Joy the Baker coming atcha today. This is a doosey. I have more for you after this one too! But I promise to not make my blog 100% Joy the Baker this summer because that would be fattening for all of us…or maybe just me.
  • 1 stale baguette
  • 2 mashed bananas
  • 2 and 3/4 cups whole milk
  • 3/4 cup packed brown sugar
  • 1/8 tsp salt
  • 6 large eggs
  • 4 tbsp whiskey
  • 2 tsp. vanilla extract
  • optional: cinnamon sugar or other toppings (she suggested sliced bananas…but I used mine)

To Make:
1) Preheat oven to 350 and grease a 8 x 11 pan (originally she calls for an 8×8 but ours was being used to I increased the size and increased a few ingredients as well)
2) Tear your baguette into chunks and place in dish. Add the mashed bananas and incorporate with your hands (if we’re being honest I just put whole bananas into the pan and I just went to town). Set aside for just a minute.
3) In a saucepan, heat the brown sugar and whole milk until warm and sugar is dissolved. In separate bowl, whisk the eggs. Add milk mixture to the eggs until well incorporated. Now stir in the whiskey and vanilla extract. Dump this over the bread/banana goodness.
4) Bake for 25-35 minutes until bread is browned and there is minimal jiggling of the liquid (is jiggling a word?). Let this cool for 15-20 minutes.
5) Spoon into serving dishes and top with cinnamon sugar and bananas if you happened to have some extra (which we never do in a house of 6 people…). It is seriously delicious. I also enjoyed it cold out of the fridge the next day.

Where Am I?

You are currently viewing the archives for June, 2012 at Notes from the corner.