Rum-Coconut Banana Bread

       

       I don't understand the way so many people seem to be getting tired of banana bread. I mean, why mess with perfection? But I can understand wanting to get creative in the kitchen--that's why I've tried other sorts of banana recipes myself. Yet, no matter how many different things I try I always wind up disappointed, wishing I would have made banana bread instead. Well, in the spirit of continuing culinary creativity, I decided to give this recipe a chance. No matter what I knew I wanted to make banana bread with my overripe bananas, but after I saw this recipe I decided a little rum couldn't hurt. ;) The original recipe only had 3 tablespoons of rum and I thought that was a ridiculously small amount for an entire loaf. I couldn't even taste it in the batter! So I increased the it to an entire half cup, also increasing the amount of flour to make up for the extra liquid. Although I'd like to say this made all the difference, it really didn't. I STILL couldn't taste the rum. The banana flavor was still dominant. Maybe to get a stronger rum flavor standard ripe bananas would be best rather than overripe ones. This way their potency wouldn't overpower the rum. It's just a theory, though. Ultimately, however, despite my desire to taste more rum, the final product was still a delicious and moist banana bread.

Rum-Coconut Banana Bread

slightly adapted from My Baking Addiction

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup dark brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup spiced rum
• 5 medium overripe bananas, mashed (about 2 cups)
• 1 cup flaked coconut

Directions
--Preheat your oven to 350 degrees Fahrenheit.

--Grease and lightly flour a 9x5 (or close to it) loaf pan.

--In a medium sized bowl, whisk together the flour, baking soda, cinnamon, and the salt.

--In the bowl of a stand mixer, cream the butter and brown sugar together until completely combined and fluffy. Then add in the eggs, vanilla, rum, and bananas, stirring until thoroughly combined. Finally, gently stir in the coconut.

--Pour the batter into the previously greased/floured loaf pan; bake for 65-75 minutes. (Mine took 73, but it's good to check earlier just in case.) A toothpick inserted in the middle of the loaf will come out clean when it's done.

--If you floured the loaf pan then you won't need to wait to flip it out onto a wire rack. If you didn't flour the pan, wait at least 10 minutes before you flip it out.

--Enjoy warm or cooled =)

--Once completely cooled, wrap the loaf in plasic wrap, then again in tin foil to keep it fresh.




Happy Baking!
--H

Brownie Chunk Chocolate Chip Cookies

      

       I realize that this cookie isn't much different than last week's. Really, it is the exact same, save for mixing brownie chunks into the cookie dough instead of creating a surprise brownie center. Not everybody has time to partition out balls of cookie dough, flatten them out, then wrap them around brownies. That is why this cookie is great! It's a super time saver. Because the brownie chunks are more spaced out in this cookie, you get a more even flavor of cookie vs. brownie than the suffed cookie version--one bite may have more cookie flavor while the other has a stronger brownie flavor. So if you have too short of an attention span to make the Brownie Stuffed Chocolate Chip Cookies, I highly recommend making this version instead.

Brownie Chunk Chocolate Chip Cookies
based on the recipe from Picky Palate

Ingredients

• 1 brownie mix + the called for ingredients
• 2 sticks softened butter
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 3 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chips
• 1-2 cups brownie chunks (however "chunky" you want the cookies)

*This recipe can be easily halved. Though you will still need to make the brownie mix according to its directions, you will just use less of the finished product.*

Directions
--Prepare your favorite brownie mix according to the package directions and let completely cool. Then cut into desired size chunks. Keep in mind you probably won't use the entire pan in the cookies, unless you really want to. (It's best to do this ahead of time so you don't have to wait so long.)

--After the brownies are cooled and cut, preheat the oven to 350 degrees Fahrenheit.

--Cover two cookie sheets with parchment paper and set aside for later.

--For the cookies, whisk together the flour, salt, and baking soda in a bowl and set aside for later.

--Combine the butter and sugars in another bowl and beat them until nice and fluffy.

--Add the eggs and vanilla and stir thoroughly. Then gradually add the flour mixture.

--Add the chocolate chips.

--Mix in the brownie chunks by hand so you don't break them up in the dough.

--Place the cookies on a prepared baking sheet and bake for 10-15 minutes. Don't bake them too long, they taste better as chewy cookies compared to crunchy cookies. (In my opinion.)

--Remove from the oven and let the cookies cool a bit before transfering them to a wire rack.

--Share and enjoy =)




Happy Baking!
--H

Brownie Stuffed Chocolate Chip Cookies

       I first discovered this recipe a little over a year ago while two of my aunts and a couple of my cousins were visiting for Easter. As the rest of my family was playing games at the dining room table, I was busy in the kitchen making these cookies. They thought I was making simple cookies for a late night snack--boy were they wrong. When I brought these out of the oven and to the table, everybody was initally amazed and excited over the sheer size of the cookies, then they each took a bite and nearly died of suprise and delight over the discovery of a brownie tucked inside the chocolate chip cookie. Delicious. Since then, both friends and family have repeatedly asked me to make these cookies for special occasions--sometimes the special occasion simply being eating these cookies. The picture from where I found this recipe shows really flat cookies, but whenever I make them they always turn out like the above picture. I don't mind, though. I love being able to bite into a large brownie chunk instead of a skinny one.

Brownie Stuffed Chocolate Chip Cookies

recipe from Picky Palate

Ingredients

• 1 brownie mix + the called for ingredients
• 2 sticks softened butter
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 3 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chips

Directions
--Prepare your favorite brownie mix according to the package directions and let completely cool. Then cut into 16 equal sized bars. (It's best to do this ahead of time so you don't have to wait so long.)

--After the brownies are cooled and cut, preheat the oven to 350 degrees Fahrenheit.

--Cover two cookie sheets with parchment paper and set aside for later.

--For the cookies, whisk together the flour, salt, and baking soda in a bowl and set aside for later.

--Combine the butter and sugars in another bowl and beat them until nice and fluffy.

--Add the eggs and vanilla and stir thoroughly. Then gradually add the flour mixture.

--Add the chocolate chips.

--To make the cookies, use a cookie scoop to make two dough-balls. Take one of those balls and stick a brownie on top of it, then top the brownie with the other dough-ball. Push the cookie dough around the brownie, pinching the seams together.

--Place 6 cookies on a prepared baking sheet and bake for 18-22 minutes. Don't bake them too long, they taste better as chewy cookies compared to crunchy cookies.

--Remove from the oven and let the cookies cool almost completely before removing them from the cookie sheet.

--Share and enjoy =)

Note: When I make these I don't refrigerate the cookie dough before I make the stuffed cookies and I think that's why whenever I make them they turn out poofy, like the above picture, and not a flatter, Saturn-like cookie. 


Happy Baking!
--H