So sorry I have been away for a while. I’ve been catching up on projects and making the same old stuff over and over again. I thought it was high time to try out a recipe that’s in the cookbook I’ve been typing up (from all sorts of sources).
This recipe was adapted from an almond flour gluten free recipe. Just replace the flours I used with 3 cups of almond flour. I used really ripe (pretty much blackened) bananas, so the flavor was off, and smells a bit rancid. So use a little bit fresher bananas. Apparently the baking process won’t help make old bananas taste better.
Chocolate Chip Banana Cake
2 c flour ¼ c almond flour ½ tsp sea salt 1 tsp baking soda ½ c unsweetened applesauce 3 large eggs 1 Tbsp vanilla extract ½ c dark chocolate chips 1 c (2-3) mashed very ripe bananas
Preheat oven to 350°. Grease 9-inch cake pan with coconut oil and dust with flour.
In a large bowl, combine the flours, salt and baking soda. In a medium bowl, whisk together the applesauce, eggs and vanilla extract. Stir the wet ingredients into the flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.
Bake for 35 to 45 minutes, until toothpick inserted in center comes out clean. Let the cake cool for 1 hour, then serve.
I found a fun recipe for cheesecake a while back and never got around to making it. I bought the crust ingredient I was missing months ago (Oreos/365 chocolate sandwich cremes). Well those sandwich cremes happen to be expiring at the end of this month. Coupling expiring ingredient and being snowed in for a day I ended up making this lovely chocolate espresso cheesecake.
I had a sample for dessert at lunch. It doesn’t taste too bad. I cut the original recipe in half and put it into two mini springform pans. That was a little mistake, it should have been spread to 3 of the mini pans. So if you want to make this in mini pans, make sure to spread it into 3 pans or use 1 9″ springform pan. The mix of cheesecake, chocolate and coffee flavors just can’t go wrong! As you will notice below I like to change out ingredients, and just use what I have on hand.
Chocolate Espresso Cheesecake
16 oz Cream Cheese (I used 1/3 less fat)
1 Tbsp butter, melted
1 c Oreos (or something similar), crushed
1/4 c pure cane sugar
1/4 c raw sugar
1 Tbsp coffee liquor (I used Tia Maria)
1 Tbsp instant espresso powder (I used a tablespoon of coffee I made while preparing this)
1 tsp vanilla
1 oz chocolate, melted (I used 34 g of Equal Exchange Espresso bean chocolate)
Preheat oven to 350°. Mix together the butter and Oreos and press into the bottom of 9″ springform pan and bake for 10 minutes. Take out and let set while you continue preparing rest of ingredients.
With electric (hand) mixer beat sugars and cream cheese until well blended. Add in egg, continue to beat until mixture is smooth. Add the coffee liquo, vanilla, and coffee, continue beating until smooth. Remove half (or a little under) of cream cheese mixture into another bowl. Pour the first batch of cream cheese mixture into the springform pan. Mix the melted chocolate into the remaining cream cheese mixture. Stir until well blended. Drop this mixture into the springform pan, you can either pour it in the middle or drop it by the spoonful to create more of a pattern.
Bake for 25-30 minutes or until top looks dull. Remove from oven and let sit for 20 minutes before placing in fridge to complete setting process. I would let it sit overnight in the fridge before serving to make sure it sets. Then enjoy!
This is pretty easy to make and it’s really exciting to make your own super delicious cheesecake.