Nutella Marbled Banana Bread

I have an allergy to bananas.

It is seriously a travesty. 

It has been progressively getting worse and I do not know how to really cope with the situation. 

Somehow I thought making this would help. But no, it is torture.

I recently returned from a trip with some friends from college in Jupiter, Florida. We were getting together for my future roomie's 21st birthday. One would expect we were partying like crazy for this milestone in her life, however we ended up mostly just eating. How unlike me us.

Our last night we went to this restaurant called, 'The Food Shack.'

It looked just as sketchy from the outside as it sounds. However, inside held the most delicious and fresh fish I have had in my life thus far. Each night a different band plays but you should try and make it for the duet on Wednesday nights. Apparently they were close to making it on X-factor, or on X-factor... maybe it was American Idol. I have no idea. BUT. I know that they are incredible and will play any 'oldie' you desire.

I also recommend going there for the s'mores pie.

That's all.

Let's talk about banana bread! You do not have to add the Nutella swirl to this concoction, you could add a cup of chocolate chips, toasted nuts, or a sprinkle of cinnamon sugar on top. But why would you not add Nutella to everything?

I strongly advise you use over ripe bananas. Although with a little work you can mash up regular bananas just fine, the riper they are the more the sugars in them develops. This means sweeter, stronger flavors that will certainly be apparent in your final product!

Bon appetit!

Nutella Marbled Banana Bread

Yields 12-14 Slices

• 3-4 Over Ripe Bananas, mashed
• 1/3 cup Salted Butter, melted
• 1 cup Light Brown Sugar
• 1 Large Egg, beaten
• 1 teaspoon Vanilla
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• Pinch of Cloves
• 1 1/2 cup Flour
• 1/2 cup Nutella

Preheat your oven to 350 degrees. Butter a 4"x8" loaf pan.

In a large bowl stir together the mashed bananas and butter until combined. Add the brown sugar, egg, and vanilla until all is mixed.

Sprinkle the baking soda and spices over the top and stir until combined. Then fold in the flour just until no flour streaks remain. 

Pour half of the batter into the pan and spread evenly. Drop little balls of Nutella over the batter using a small ice cream scoop or melon baller. Pour the rest of the batter over the top of the Nutella. Gently swirl with a sharp knife. 

Place in oven for 50-60 minutes. Let cool before eating!

Asparagus Pancetta Gruyere Breakfast Strata

Christmas breakfast is the most amazing meal of the year!

I decided to make a breakfast strata similar to one some family friends make. Ended up buying some of the ingredients and just throwing them together, hoping it would turn out as good as theirs. 

It was delicious!! We always have cinnamon rolls at Christmas. But I was not feeling the sugary treats. I wanted the magnificence of this savory delight to last forever. I might make one tomorrow. And for New Years Day. And every Sunday for the rest of my life. 

If you know me at all, you will probably know that I have an incredible affection for the Christmas season. However, I am not one of those people that gets sad when it's over. It basically just means that we are that much closer to the next Christmas! I do not really understand why people are not as joyful as they are at Christmas all the time! I know I am!

So I am going to continue to make holiday treats and spread the spirit.  Enjoy this recipe foodies!

Asparagus Pancetta Gruyere Breakfast Strata

Yields 20 Servings

• 8 oz. Pancetta, chopped
• 1 cup Onion, diced
• 1 tablespoon Butter
• 8 Large Eggs
• 2 1/2 cups Nonfat Milk
• 1 tablespoon Dijon Mustard
• 1 1/2 cup Gruyere Cheese, shredded
• 3/4 pound Whole Grain Loaf of Bread, cut into 1-inch cubes
• 15 Asparagus Spears, cut into 1-inch pieces
• Salt and Pepper
• 1/2 cup Asiago Cheese, shredded

Butter a 9x13" baking dish.

In a small pan cook the pancetta on medium-high heat for about 4 minutes. Add the chopped onion and cook until the onion has become soft and translucent. Remove from heat.

In a large bowl, blend together the eggs, milk, mustard, and gruyere with a handheld mixer. Stir the asparagus and pancetta into the egg mixture. Scatter the bread chunks evenly in your greased baking dish. Pour the egg mixture over the bread till it is evenly coated, try to make sure the asparagus and pancetta is spread about evenly as well! Cover in plastic wrap and let chill in fridge for at least 12 hours, or overnight. 

When you are ready to bake, remove from the strata from the fridge and let sit at room temperature while the oven preheats to 350 degrees. Sprinkle the strata with the asiago cheese, and season with salt and pepper. Bake for 40-45 minutes until the strata no longer jiggles in the middle. It should be firm when touched and the edges should be golden. Enjoy!

Russian Tea Cakes

Buttery, flakey, nutty, sweet mounds of heaven...

For me, this used to be one of those reject Christmas cookies. You go to a holiday party and if you are me, you head straight for the dessert table. You see gingerbread men, sugar cookies, peppermint fudge... all the celebrated regulars. Then as you continue perusing the sweets, you come across the rejects: fruit cake, cherry cordials, almond logs, all those other weird cookies and then, the russian tea cakes. 

It wasn't until high school that I ventured down to this end of the table. I was learning the set backs to being a picky eater. I decided to give these cookies a try. I was obviously pleasantly surprised. These are the best cookies maybe in the whole world? They are the perfect texture, they have a cinnamon and nutty flavor and then are coated in the most delicious layer of buttery powdered sugar. I never looked back after entering this end of the table. Just give it a chance!

Fresh warm out of the oven they are seriously better than anything. Maybe make two batches, one to eat warm and one to eat the next day. 

Enjoy! Happy Holidays!

Russian Tea Cakes

Yields 3 Dozen Cookies

• 1 cup Pecans or Walnuts, toasted
• 1 cup Salted Butter, softened
• 1/2 cup Powdered Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoon Freshly Grated Nutmeg
• Sprinkle of Cloves
• 1 teaspoon Vanilla
• 2 cups All-Purpose Flour
• 1 1/2 cups Powdered Sugar

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.

In a food processor, blend your nuts until they are finely diced, set aside.

In a large bowl, blend your butter, 1/2 cup of powdered sugar, cinnamon, nutmeg, cloves, and vanilla on medium-high speed until light and fluffy, about 3-5 minutes. Gradually add the flour about a half cup at a time until just mixed. Add your chopped nuts and blend until combined.

Roll 1-inch sized balls and place on the cookie sheet an inch apart. Bake for 8-10 minutes. While they are baking, pour your remaining 1 1/2 cups of powdered sugar into a small bowl. The tops should just begin to crack and the cookies should be golden on the bottom. Right when you take them out of the oven, roll the cookies in the powdered sugar until heavily coated (I like lots of powdered sugar!). Let cool for a little so you do not burn yourself, but have a few of them warm, they are SO good warm!

If you have extra powdered sugar at the end you can use a fine sieve to dust the rest over the cookies.

Cranberry White Chocolate Pistachio Cookies

Holiday baking is my favoriteeeee!

There are just so many flavors to use. I guess you could use them at any time of the year, but people definitely appreciate them more in December.

Actually, people just appreciate baked goods more in general in December. Like, I am genuinely curious why I am the only one craving gingerbread cookies in July and fudgesicles in January?

These delicious treats always taste good.

I clearly do not adhere to the whole 'getting old of things' phenomenon.

These cookies are perfect because they have red, white, and green ingredients.

They are also perfect because they take less than two hours to make.

And!

They are perfect because of white chocolate...

Hope you nutcrackers enjoy!

Happy Holidays!

Cranberry White Chocolate Pistachio Cookies

Yields about 4 Dozen Cookies

• 2 1/2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg, freshly grated
• 1/2 teaspoon Cloves
• 1 cup Unsalted Butter, melted and cooled
• 1 cup Granulated Sugar
• 3/4 Dark Brown Sugar
• 1 Large Egg and 1 Egg Yolk
• 1 teaspoon Vanilla
• 1 cup White Chocolate Chips
• 1 cup Dried Cranberries
• 1/2 cup Salted Pistachios, chopped

Preheat oven to 350 degrees. Line two baking sheets with parchment.

In a small bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In a large bowl, blend together the butter and sugars until light and fluffy, about 3-4 minutes on high. Reduce speed and add the egg and egg yolk. Mix until combined. Scrape down the sides and slowly add the flour mixture with the mixer on low. When there is still a bit of flour remaining add the chips, cranberries, and nuts. Stir with a spatula until just combined. 

Drop about 1 tablespoon sized balls onto a cookie sheet 1 1/2 inches apart. Bake for 8-10 minutes until edges are golden. Let cool before eating!

Spinach Artichoke Canapés

My mouth is watering over these delectable little cheesy bites.

I have just been staring at these pictures, reminiscing about what went down with them yesterday... Like seriously, I just shed a tear.

I love spinach artichoke dip.

I love crispy shells.

I love cheese.

We are obviously meant to be.

These are maybe the easiest thing you will ever attempt to make. You can prepare them and bake them in under an hour. Once that hour is up your life will be changed!

Maybe I am overreacting a little.

They are the perfect little treat to bring to a holiday party. You can serve them hot, warm, or cold and they will still taste just as delectable. AND!

I am forgetting the best part!!

Once you have filled the unbelievably cute phyllo dough shells, there will be so much extra dip you can bake in a bowl all for yourself! Just use some pita chips as dippers.

I used the word, 'canapés,' because in England that is what they call an hors d'oeuvres. I am really trying to emulate the English here. It is a life long dream that will be fulfilled. It also perfectly describes what these are! Canapés are small, prepared, decorative foods that are often eaten in one bite! These should definitely be eaten in one bite, that way you can eat more of them, faster.

Anyway... whether you serve these at a party, Christmas dinner, or just make them to eat all by yourself, they are perfect little treats. Hope you all enjoy!

Spinach Artichoke Canapés

Yields 30 Canapés

• 30 Mini Phyllo Dough Shells, thawed
• 2 cups Parmesan Cheese, grated
• 10 oz. Chopped Spinach, thawed and drained
• 14 oz. Artichoke Hearts, drained and chopped
• 2/3 cup Light Sour Cream
• 1/3 cup Light Miracle Whip
• 8 oz. Light Cream Cheese
• 2 teaspoons Garlic Powder
• 1 teaspoon Dried Onion Flakes
• 1/2 cup Asiago Cheese, grated

Begin by preheating your oven to 375 degrees. Place the shells on a lined baking sheet about a 1/2 inch apart. 

In a large bowl, blend together the parmesan cheese, chopped spinach, and artichoke hearts with a hand mixer. Add the sour cream, miracle whip, and cream cheese and blend until smooth. Sprinkle the spices over the top and season with just a touch salt and pepper. Blend until all is mixed together. 

With a small ice cream scoop, spoon about a tablespoon of the mixture into the shells. They should mound over a little on the top. Be careful not to break or crack the shells. Sprinkle with asiago cheese. 

With the remainder of your dip you can pour it into a baking dish and sprinkle with asiago. This can be saved to bake later or you can bake it with the canapés. 

Bake in oven for about 15 minutes. Then turn on the broiler on high. Bake until the cheese begins to brown and boil. 

Cranberry Bliss Bars

Hello!

After a long, probably not very needed, break... I am back!
 I have been in London studying for a term. Learned a lot seen a lot. Popped over to Paris and had some delicious pastries that I hope to one day emulate. I could easily write for years about the wonderful experiences I have had in London.
However...

This is first and foremost a baking blog. And that is what it will continue to be!

So again. I am back! To bring you all the most delectable Christmas recipes! 

If you have ever had the Cranberry Bliss Bars from Starbucks, you know that they are easily one of the most amazing, delicious, christmassy treats in the world. With Starbuck's new 'Boulangerie' food section, who knows if we will ever see them again! (I am actually still in London so I do not actually know if they have them... forgive me.)

I have recreated these holiday treats and it is absolutely the simplest recipe ever.

You start with a normal blondie recipe. Add some cinnamon to get that yuletide flavor moving. Throw in loads of cranberries and white chocolate chips. Bake them to perfection. Normally blondies are slightly underbaked, but for these you want to cook them about 5 minutes longer than normal.

Once they've cooled you add a smooth, creamy cream cheese frosting. Sprinkle some more cranberries. Then drizzle the lot with warmed white chocolate.

Are you drooling?

I am.

Cranberry Bliss Bars

Yields about 24 bars

Blondie Layer:

• 3/4 cup Salted Butter, room temperature
• 1 1/2 cups Light Brown Sugar, packed
• 2 Large Eggs
• 3/4 teaspoon Vanilla Extract
• 2 1/4 cup Flour
• 1 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 1/2 cup Dried Cranberries
• 1 cup White Chocolate Chips

Frosting Layer

• 4 oz. Cream Cheese
• 1/2 cup Salted Butter
• 1 cup Powdered Sugar
• 1/2 cup Dried Cranberries
• 1 cup White Chocolate Chips, melted

Preheat your oven to 350 degrees. Butter a 9x13" metal pan and line with parchment paper.

Beat the butter and brown sugar in the bowl of a stand mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add the vanilla and beat on medium speed until incorporated.

In a separate bowl whisk together the flour, baking powder, salt, and cinnamon. Slowly add to the butter mixture, mixing at a low speed. With a spatula fold in white chocolate and cranberries. 

Pour  mixture into pan and spread evenly. Bake for 18-20 minutes. Bars should be golden brown and a toothpick will come out clean when inserted. Let cool completely while you make the frosting!

Blend cream cheese, butter, and powdered sugar in a bowl. Spread over cooled bars. Sprinkle cranberries over the top evenly. Then drizzle the white chocolate on top.

Happy Holidays!

Dark Chocolate Tart

Unless you are one of those insane people who claim that they "don't like chocolate," you are going to love this dark chocolate tart.

Actually, if you are one of those people, this tart will transform you into a chocolate lover.

... I hope.

If not just eat the raspberries and let's call it a day.

This lovely tart has an Oreo cookie crust. Not a chocolate wafer crust, because the delicious Oreo cream is included.

This entire recipe is unbelievably easy. In total it took me about 10 minutes to put together. There are only 5 ingredients used: butter, heavy cream, chocolate, Oreos, and raspberries. 

You do not need to use raspberries, you could use any fruit or no fruit, or just add some extra chunks of chocolate on top... if you are crazy.

While eating this tart I paired it with some baked brie that I made.

Aren't I healthy?

Who knows what I will bake next, any suggestions? Requests?

So pretty!

Dark Chocolate Tart

Adapted from Buttercream Bakehouse

Serves about 16

• 10 oz. Oreos (roughly 2 1/3 sleeves of Oreos)
• 1/2 cup Salted Butter

Butter or spray a small tart pan making sure the sides are well greased. 

Using a food processor blend the Oreos and butter together until a sandy mixture forms. Press into the tart pan and up the sides so you have a nice well in the middle.

• 6 ounces Heavy Cream
• 7 ounces Dark Chocolate, I use Scharffen Berger 70%, chopped
• 1/4 cup Salted Butter
• 1 cup Raspberries (fruit of your choice)

Place the heavy cream in a small saucepan over medium heat. Whisk for a few minutes until it starts to boil. Remove from heat and add chocolate and butter. Let stand for 5 minutes. Slowly whisk from the center out until you get a creamy, smooth chocolate mixture. 

Pour filling into the Oreo crust and smooth over. Add fruit now or place in fridge. Let cool for at least 2 hours. You can sift powdered sugar or cocoa powder over the top once its cool.

Check me out on Instagram! @challengersweets