Monthly Archives: June 2019

Make Your Own Pizza Night

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Filed under Main Dish, Memories in the Kitchen

One item on our summer bucket was “Make Your Own Pizza Night” We have done this several times but we jazzed it up with our head chef, Whitaker!

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You can buy pre-made dough or make your own. This is my go to Pizza Dough. If you want to try something different, Trader Joe’s has a great frozen Cauliflower Crust.

We are all about the ingredients in this house. Chop up what you want and add some variety. In my mind there can never be too many toppings. I love them all! Some our favorites: Mozzarella cheese (shredded or sliced), pepperoni, olives, sausage (cooked ahead), bell peppers, onions, jalapeños, and mushrooms.

We use pre-made pizza sauce to keep it easy. Once your dough is ready, start adding all the fun. It’s a great way to get everyone on the kitchen.

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Chocolate Chip Banana Bread

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Filed under Memories in the Kitchen

The sight of an overripe banana is not pretty to most. Although the outside is not attractive, we know the inside is ready for a smoothie, dessert, or banana bread. Banana bread is a classic for most but adding chocolate to it gives it a quick upgrade. This recipe is yummy and easy to make. It has a true banana taste so you need to like bananas to like this bread.

Chocolate Chip Banana Bread

3 overripe bananas

1/2 cup unsalted butter, melted

3/4 cup white sugar

1 large egg

1 t vanilla extract (I used Mexican Vanilla)

1 cup all-purpose flour

1 t baking soda

1/2 t kosher salt

1/2 cup cocoa powder

1 cup chocolate chips plus 4 T for topping

Preheat oven to 350°F. Spray a 9×5-inch loaf pan with a nonstick baking spray.

Peel and roughly chop the bananas.

Using a mixer, mix butter, sugar, egg, and chocolate in bowl. Then add the bananas, flour, baking soda, salt, cocoa powder and 1 cup of chocolate chips. Mix well. Scrape down the sides of the bowl and mix to make sure all ingredients are fully mixed.

Pour into the prepared bread pan. Sprinkle the additional 4 Tablespoons of chocolate chips on top. Bake for 50 to 60 minutes. Let cool for at least 30 minutes before running a knife around the side of the loaf pan. Allow bread to fall out of bread pan. Cool completely. Slice and serve. Store bread in refrigerator for up to 3 days.

This bread is rich and goes well with a glass of milk.