Banana Peanut Butter Bread with Chocolate Chips

Since we are still experiencing our 80 degree weather and low humidity, I decided to make Banana Bread. I love Banana Bread. I probably have 50 or more recipes for Banana Bread. I have made it so many different ways. I could not even tell you my favorite way. My Mother tells me she has made it the same way forever.... NOT me. I had these ugly bananas in the back of my refrigerator for the last two weeks or so just waiting to be mixed into something.

I found this recipe yesterday on Pinterest. I pinned to my board and printed the recipe. It is Fabulous. My Husband loves it when I bake, but I am wrecking his diet. On Thursday we are suppose to hit 100 degrees. There will be no more bread baking then.

I usually do not like breads with several different tastes in them. I want to sauver the main ingredient. But this combination of bananas, peanut butter and chocolate can solve any problem. This bread came together quickly and cut very nicely. You can eat it anytime.

This recipe seemed absolutely perfect, but I made a few modifications. It called for chunky peanut butter, I had smooth. Instead of Canola oil, I used a Vanilla olive oil. I love flavored olive oils. They add a layer of flavor. I added a 1/4 cup of chopped roasted peanuts at the end for some crunch. The recipe called for mini chocolate chips, which would be fabulous, but I did not have any so I used regular.

Banana Peanut Butter Bread with Chocolate Chips
slightly adapted from fgscatering.com

Ingredients
3/4 cup flour
1/2 cup whole wheat flour
6 tablespoons white sugar
6 tablespoons brown sugar - packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 medium very ripe bananas
1/3 cup peanut butter (smooth or crunky)
2 tablespoons plain yogurt
1 large egg
1 teaspoon vanilla
2 tablespoons vanilla olive oil or canola oil
3/4 cup semi sweet chocolate chips (mini or regular)
1/4 cups chopped roasted peanuts (optional)

Preheat oven to 350 degrees F. Coat a 9x5 inch loaf pan with cooking spray.

Combine flour, sugars, baking powder, baking soda, and salt in a bowl. Into an electric mixer, mix bananas, peanut butter, yogurt, egg, vanilla, and oil until well combined. Fold in flour mixture until no streaks of flour remain. Then gently fold in the chocolate chips and nuts.



Scrape batter into loaf pan

Bake for 55-65 minutes, or until toothpick come out with a few moist crumbs. Cool in pan.

After the bread has cooled, invert and place on plate.

This would even taste good with ice cream......



Blueberry Cake

Since we are STILL in this unbelieveable heat wave, I have not been baking. On Saturday, we had a slight break, it was in the mid 80's. I had bought some wonderful blueberries at the grocery store and cake is what I wanted. Blueberries are a super fruit and we love to eat them at my house. This Blueberry Cake has been a favorite of mind for a very long time. If you freeze blueberries, you can make this in the winter and it will remind you of summer. It comes out of a Williams Sonoma cookbook I have had for years.

Throughout the years of making this cake, there have been a few mistakes made. DO Not put all the blueberries in the bottom of the pan. You will have a huge mess. It will not come out of the bundt pan cleanly. You will need more frosting to cover the mess. You can use grated orange zest in place of the lemon. I tried Lime zest once, just did not taste good.

You can eat this cake anytime. I had it for breakfast yesterday morning. Afternoon tea or a brunch. The cake cuts very nicely if you want to serve it all sliced. Presents nicely.


To Start this cake:
Position a rack in the middle of your oven and perheat to 350 degrees. Butter or Spray with cooking spray a regular bundt pan. 10 inches in diameter and 3 inches deep. In a medium bowl, sift together the flour, baking powder and salt.

In a large bowl, using an electric mixer on medium high, beat the butter until light. Add the sugar and beat until blended. Add the eggs one at a time, beating after each one. Beat in the vanilla.

Add lemon zest and then the yogurt and beat in. Reduce speed to low.

Divide the flour into two batches, beat in the flour mixture into the butter mixture alternating with the milk, Beat until just combined. The batter will be very thick.

Spoon half of the batter into the prepared bundt pan. Sprinkle one cup of the blueberries. Gently press the berries into the batter.

Spoon remaining batter over the berries and then sprinkle remaining berries over the top, again gently pressing them into the batter.

Bake until toothpick inserted near the middle comes out clean. Bake 1 hour to 1 hour and 10 minutes. Let cake cool for for 10 minutes. My blueberries probably should have been pushed in a little more...

Invert cake to a plate and let cool completely.

While the cake was cooling. I made this very simple glaze. This recipe is also in the Williams Sonoma cookbook.

In a small saucepan, add 1/4 cup (4 tablespoons) butter and 1 tablespoon lemon juice. Stir together until the butter melts. Remove from the heat and let cool. 3-5 minutes.

Add the 1/2 cup of powdered sugar and begin to wisk vigorously until smooth and thickened.

Should look like this. Start to drizzle over the cake. Allow to run over the sides slightly.

Blueberry Cake
slightly adapted from Williams Sonoma
Ingredients
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) 1/2 cup Butter
1 1/2 sugar
2 large eggs
2 teaspoons vanilla
1 teaspoon grated lemon zest
6 oz plain yogurt (I used Greek)
1 cup milk
2 cups fresh or frozen blueberries

Icing
1/4 cup butter
1 tablespoon lemon juice or water
1/2 cup confectioner sugar


To Start this cake:
Position a rack in the middle of your oven and perheat to 350 degrees. Butter or Spray with cooking spray a regular bundt pan. 10 inches in diameter and 3 inches deep. In a medium bowl, sift together the flour, baking powder and salt.

In a large bowl, using an electric mixer on medium high, beat the butter until light. Add the sugar and beat until blended. Add the eggs one at a time, beating after each one. Beat in the vanilla. Add lemon zest and then the yogurt and beat in. Reduce speed to low. Divide the flour into two batches, beat in the flour mixture into the butter mixture alternating with the milk, Beat until just combined. The batter will be very thick.

Spoon half of the batter into the prepared bundt pan. Sprinkle one cup of the blueberries. Gently press the berries into the batter. Spoon remaining batter over the berries and then sprinkle remaining berries over the top, again gently pressing them into the batter.

Bake until toothpick inserted near the middle comes out clean. Bake 1 hour to 1 hour and 10 minutes. Let cake cool for for 10 minutes.  Invert cake to a plate and let cool completely

Icing:
In a small saucepan, add 1/4 cup (4 tablespoons) butter and 1 tablespoon lemon juice. Stir together until the butter melts. Remove from the heat and let cool. 3-5 minutes. Add the 1/2 cup of powdered sugar and begin to wisk vigorously until smooth and thickened. Start to drizzle over the cake. Allow to run over the sides slightly.

You can serve immediately or cover and store at room temperature for 1 -2 days.

My husband thought there should be a picture with a bit taken out of the cake. It does taste good.

BBQ Chicken and Slaw Wraps

It is SO HOT outside. It is so crazy that the temperature is so hot in June and Summer has not officially started yet. Last Sunday, my Husband and I went to the beach. We actually went in the water to cool off. SO dinners have moved into a different catagory. What to make that is not Hot and not Heavy. So I tried something different last night. I really like wraps, but never took the time to make them. They are really easy and much better then what you might get in a restaurant.

I had a few problems folding the shell, probably to full. I need to do a little more research on folding techniques.  They were very good and my Husband and I liked trying something a little different for dinner.

I used leftover fried chicken. you could use any kind of chicken, even some pulled pork. I used two chicken breasts and a thigh and a couple of legs. Depending on the size of your group, this recipe really can be modified.

I used Mission Smart and Delicious Tortilla. These were Whole Wheat. You can really use whatever your taste suites you. I always "think" that wraps are somewhat healthy. Isn't that what the menu always states. You could go in so many different directions. Let your taste guide you.

I chopped up five pieces of chicken. I only made this recipe for two. If you have a couple of kids at home, Chop up the whole chicken.

While I was chopping my chicken, I started with a 1/2 cup of Barbeque Sauce, 1/2 cup of water and a squirt of the Sweet and Spicy Mustard. Brought to a boil and let cook down for about 3-4 minutes.

Reduce your heat and stir in the chicken. Let cook until heated through.

Chop up your pea pods and open the slaw. You can definitely make your own slaw, but I did not feel like it.

I warmed my tortilla shell in the microwave for 15 seconds. That is totally up to you. I place part of the meat on the shell and topped with Monteray Jack cheese. A good Sharp Cheedar would have also tasted yummy.

Top with the Coleslaw and Pea pods, and try to fold. I can tell there was to much food or I needed bigger shells.

We have also been eating Food Should Taste Good multigrain chips. These chips are Gluten Free, Carb Free and very good tasting. They have Flax and Sunflower seeds. Sometimes the Grocery store will have them on sale.

BBQ Chicken and Slaw Wraps

Serving vary on amount of Chicken used

Ingredients

8 piece Fried or Cooked Chicken

1/2 cup Barbeque Sauce

1/2 cup water

1 squirt of Sweet and Spicy Mustard

1 cup shedded Monteray Cheese

1/2 - 1 cup Coleslaw

1/2 - 1 cup chopped peapods

Directions

Chop chicken into strips and bitesize pieces. Into a medium fry pan, add barbeque sauce,water and spicy mustard. Bring to a boil for about 3 - 4 minutes. Once it has cooked down, add chicken and then reduce heat.

Chop peapod into pieces. Open Cole Slaw. Warm Tortilla shell in Microwave for 15 seconds. Place meat on the shell and top with cheese. Please add the slaw and peapods and fold.

Enjoy this quick and easy meal for lunch or dinner.





Sausage and Couscous

Last night after working late, running to the grocery store and Target, it was late and  I was starving. AND so were my Husband and Son. So I opened up the frig and freezer and a concept jump out at me. Part of the reason why I named this blog Shayla Surprises. That is what I always call dinner when I am not using a "real" recipes. Maybe some notes if I am really prepared. I set everything on the countertop and got to work. Stove top or Skillet dishes are some of my favorites. They come together rather quickly and are easy . These dinners can be modified to fit what you like, the size of your family and what you have on hand.  AND you cooked dinner.

As I reviewed my ingredients, everything came in a bottle or package. I know, but at 7:00pm on Tuesday, we were not opening a box or ordering out. You can make your own tomato sauce, make roasted red peppers, even your own chicken broth. But not everyday works like that. I understand that some people may have never had regular couscous, or do not like it, but at my house we love couscous. In the past we have given up on the "whites" and rice and pasta are those. We used a lot of whole wheat at our house. My friend Mary turned me on to the Pearl Couscous. I will use the regular, but prefer the whole wheat. Pearl Couscous is similar to a small pasta, but so much better for you. If you have never tried it, or did not like it, give the Pearl Couscous a try. It is so good and my family just loves it.

I got my large skillet pan out and heated up a tablespoon of Olive oil.

Chopped up my onion into small pieces. Place them into the pan to saute and become clear. I minced 4 cloves of garlic and place them into the pan. Gave it a stir. Chopped one roasted red pepper and added that to the pan.

I chopped up both links of sausage and place them into the pan to cook.



I added the 2 cups of chicken broth and let that simmer. I added 2 cups of Tomato Sauce to the pan and let simmer.

Add 1/2 cup of pearl Couscous and let cook until tender. Reduce heat to simmer. Stir occasionally.

Add two cups of fresh spinach and stir. The spinach will wilt and mix in. Add salt and pepper to taste. Add some fresh or dried basil and thyme. Even Herbs de Provence will work good.

AND why this is a Shayla Surprise. The ingredients picture did not show the CHEESE. Because I forgot. Please grate a 1/2 cup of cheese and mix in. You can always grate more for on top. We are cheese lovers at my house.

We ate the whole pan. If you want to add more of anything, go ahead.  This would be light if you were serving four  hungry people for dinner. You would need a salad and some bread. 

Sausage and Couscous
lightly serves 4

1 package Johnsonville Three Cheese Italian style Sausage
1 Tablespoon Olive oil
1 yellow onion
4 cloves of garlic
1 roasted or plain red pepper
2 cups chicken broth
2 cups tomato sauce
1/2 cup pearl Couscous
2 cups fresh Spinach
handful chopped basil
1/2 cup grated parmesan (more for on top)

Add 1 Tablespoon Olive oil to a large pan and turn up heat to high. Add chopped onions and saute until clear. Mince garlic cloves and add to pan. Stir. Chop red pepper and add to pan. Stir and cover.

Chop the sausage in bite size pieces. Add to the pan and cook. Add chicken broth and bring to a boil. Reduce heat and add the tomato sauce. After a few minutes, add the pearl couscous. The couscous needs at least five minutes to cook. Stir occasionally. Should be tender to taste. Add the spinach and stir. Add chopped basil or other spices. Salt and Pepper for taste. Stir in grated parmesan cheese. Dinner is ready.

Beach Lemonade

Wow, sorry for the long delay between posts. Summers are always the best, but boy have I been busy.  Doing lots of fun stuff, but my cooking has been lacking. Even though we like quick throw together meals at my house, sometimes the creativity is really not there. It has also been exceptional warm here for the start of summer, so baking has been limited. My yard has already started to brown and is being water, because it is soooo dry here.

My husband, my sister and her girls and I decided to go to the beach yesterday. It was going to be in the 90's and we needed some sun and good conversation. Last week I came across this wonderful drink recipe from peaceloveguacamole.blogspot.com. It was PERFECT for the beach. The only thing extra I needed in my beach bag was two glasses.

This recipe can be modified so many different ways to suit your taste. The original recipe called for Watermelon Vodka, I used Absolut Raspberry instead. It was what I had at home. My sister told me at the beach that Stoli makes a Pineapple Vodka. Just think what you could do with that. We polished the Whole bottle of "Lemonade", and never moved off are chairs. It was Simply Delicious. I would recommend that you make it earlier in the day so that it can sit in the freezer for awhile. I feel it would taste even better as a slush.

Slighly Adapted from Peaceloveguacamole.blogspot.com

Ingredients
- Simply Pink Lemonade with Raspberry
- Strawberries or Raspberries
- Absolut Raspberry Vodka
- Grand Marinar
- Malibu Coconut Rum

Easy Prep.
Pour out One small glass of juice out of the container.  Next measure 1 cup of Vodka and pour into Lemonade bottle. Measure 1/3 Cup of Grand Marinar and pour into container. Measure 1/3 Cup of Malibu and pour into contrainer. Wash 4 or 5 Strawberries or handful of Raspberries. Cut up the Strawberries into small pieces and add to the bottle. Add cap and shake. Sample a taste, decide if you need any modifications. Place in the freezer and chill.

~BEACH LEMONADE~

Cinnadoodles

Yesterday, I came across this wonderful recipe for Cinnadoodles. I scanned the recipes, and since I had Cinnamon Chips,  it was a go. These cookies are FABulous. My family sample many cookies and thought they tasted delicious. I did not alter the recipe at all. I have always liked the blog twopeasandtheirpod.com. Check them out.

Cinnamon chips are hard to find in the store. I have used both gourmet chips from specialty shops and Hersheys Cinnamon Chips. Hersheys chips need to be order online. I have used Amazon.com. I feel that Hersheys add the right amount of flavor. A light cookie packed full of flavor. Perfect anytime of day!

Cinnadoodles
Adapted from twopeasandtheirpod and Martha Stewart's Cookie
Makes 48 cookies

2 3/4 Cups all purpose flour
2 teas baking powder
1/2 teas salt
1 cup (2sticks) softened unsalted butter
1 1/2 cups sugar
2 large eggs
5 oz cinnamon chips

3 tablespoons sugar
3 teaspoons cinnamon

1. Preheat over to 350F. Sift together in a medium bowl, flour, baking powder and salt. set aside. Place butter and 1 1/2 cups sugar in the mixing bowl with a paddle attachment. Mix on medium speed until pale and fuffy, about 3 minutes.
Mix in eggs. Reduce speed to low, gradually mix in flour mixture. Add in cinnamon chips.

2. Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl .
    I placed on a small plate

Shape dough into round balls. I used my Tablespoon cookie scoop. Roll in the cinnamon
sugar. Space 3 inches apart on Baking sheets lined with parchment paper or a Silpat.

3. Bake cookies, rotating sheets halfway through, until edges are barely golden. I baked them for 10 minutes. The recipe states for 12 to 14 minutes. Do not overbake Let cool on cookie sheet for a minute or two. Then  transfer to a cooling rack.

Cinnadoodles ~ delicious