Daily Doable 1/21/14

January 21, 2014 in Daily Doable

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I know you want the recipe for a Dirty Diet Coke.  Yes.  You Do.

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Daily Doable 11/8/13

November 8, 2013 in Daily Doable

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Series: Fall Recipe for Banana Bread – Day 5!

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3 Loaf Banana Bread

November 8, 2013 in Breads, Breakfast, Cooking

3 Loaf Banana Bread

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This banana bread recipe was first introduced to me by my sister, who loves to cook.  She inherited it from a friend, who also loves to cook.  This recipe has been in her friends family for years.  Why do we want to make the recipes that have been around for ages?  I’ll tell you why, because they are freaking delicious!  Really, why does anything last?  Because it is worth keeping.  In a nut shell, that is how I would describe this recipe.  The batter is like a cross between cookie dough and cake mix.  The cooked banana marbled in the bread is like healthy candy.  And to top it all off, the recipe makes three loafs!  A lot of bang for you buck.  Just like my zucchini bread recipe, since I’ve found this, I don’t even bother looking for anything else.  The buck stops here, because I want to shove it in my face.

INGREDIENTS:

  • 1 1/3 cup butter, softened
  • 3 cups sugar
  • 4 eggs
  • 1/2 cup buttermilk*
  • 1 tablespoon vanilla
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups (about 4) ripe bananas

THE MEHTOD:

Preheat your oven to 350 degrees.  grease 3 loaf pans and set aside (I used to only have two and would use a pie plate for the last, and that worked out great).

In a stand mixer cream softened butter and sugar together until light in color and double in size.

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While the butter and sugar are being “fluffed” mix in a separate bowl the flour, baking soda, and salt.

With the mixer running add 1 egg at a time mixing between each addition.

Add vanilla to the mixture.

With the mixer on low speed add the dry mix in thirds, alternating with the buttermilk (1/3 dry mix, 1/3 buttermilk, ect).  HERE’S THE MOST IMPORTANT PART!  DO NOT OVER MIX!  When you add the dry mix make sure to just mix it until it is wet again.  Don’t put the mixer of full blast and walk away to fold laundry.  Over mixing can lead to a tough bread.  

Now add your mashed banana and mix it by hand.  Do this by hand, again, to ensure you’re not over mixing.  

Divide the dough between the three pans and bake at 350 for 45-50 minutes.  Cool in the pan for 10 minutes then turn onto a wire rack to cool completely or eat by the chunk with our bare hands.  :)

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*If you don’t have buttermilk on hand you can make your own by measuring 1 1/2 teaspoons of vinegar into a 1/2 cup measuring cup then fill the rest with regular milk.  Allow to sit for 5 minutes, and viola!  Home made buttermilk.

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3 Loaf Banana Bread
Yields 3
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Prep Time
20 min
Cook Time
50 hr
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 1/3 cup butter, softened
  2. 3 cups sugar
  3. 4 eggs
  4. 1/2 cup buttermilk*
  5. 1 tablespoon vanilla
  6. 4 cups flour
  7. 2 teaspoons baking soda
  8. 2 teaspoons salt
  9. 2 cups (about 4) ripe bananas
Instructions
  1. Preheat your oven to 350 degrees.
  2. Grease 3 loaf pans and set aside (I used to only have two and would use a pie plate for the last, and that worked out great).
  3. In a stand mixer cream softened butter and sugar together until light in color and double in size.
  4. While the butter and sugar are being "fluffed" mix in a separate bowl the flour, baking soda, and salt.
  5. With the mixer running add 1 egg at a time mixing between each addition.
  6. Add vanilla to the mixture.
  7. With the mixer on low speed add the dry mix in thirds, alternating with the buttermilk (1/3 dry mix, 1/3 buttermilk, ect). HERE'S THE MOST IMPORTANT PART! DO NOT OVER MIX! When you add the dry mix make sure to just mix it until it is wet again. Over mixing can lead to a tough bread.
  8. Now add your mashed banana and mix it by hand. Do this by hand, again, to ensure you're not over mixing.
  9. Divide the dough between the three pans and bake at 350 for 45-50 minutes.
  10. Cool in the pan for 10 minutes then turn onto a wire rack to cool completely.
Notes
  1. If you don't have buttermilk on hand you can make your own by measuring 1 1/2 teaspoons of vinegar into a 1/2 cup measuring cup then fill the rest with regular milk. Allow to sit for 5 minutes.
  2. If you done have 3 loaf pans you can also cook this recipe in pie pans instead.
This Is Do-Able http://www.thisisdoable.com/
<3, Sharla

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Daily Doable 11/6/13

November 6, 2013 in Cooking, Daily Doable

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Series: Great Recipes for the Fall – Day 3, Baking with Jack-O-Lanterns!

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Unknown-2 Step One: Bake the pumpkins.

Photo1-38 Step 2: Remove water.

ImageStep 3: Puree.

Daily Doable November 5, 2013

November 5, 2013 in Daily Doable

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Series: Great Recipes for the Fall: Day 2 – The Secret Ingredient!

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Daily Doable 11/4/13

November 4, 2013 in Daily Doable

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Blog Post: Grandma’s Zucchini Bread

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Daily Doable 10/8/13

October 8, 2013 in Daily Doable

 

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Weekly Menu!

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Daily Doable 9/24/13

September 24, 2013 in Daily Doable

Weekly Meal Menu!

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Daily Doable 9/3/13

September 6, 2013 in Daily Doable

Grocery List with 30 Minute Biscuits and Gravy from Scratch!

30 Minute Biscuits & Gravy

30 Minute Biscuits & Gravy

Peanut Butter Chip Chewy Chocolate Cookies

August 6, 2013 in Cooking, Deserts

Peanut Butter Chip Chewy Chocolate Cookies
(right?!)
 
Chocolate Peanut Butter Chip Cookies
Ok, these are, bar none, one of my favorite cookies in the world.  It’s obvious because I will make a batch just for myself (I have a house full of peanut butter non-lovers).  But for those of us who are not crazy, these really scratch the salty/sweet itch.  But you have to promise me that when you make these you will only eat them fresh and warm out of the oven or warmed up in the microwave.  Those peanut butter chips have to be gooey in order to really experience the joy of these cookies.  This recipe is adapted from the recipe on the back of the Reese’s Peanut Butter Chip bag.
 
 
 
INGREDIENTS
 
1 1/4 cups (2-1/2 sticks) butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
3/4 cup unsweetened powdered cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (1-2/3 cups) peanut butter chips
 
Preheat oven to 350 degrees.
 
In the bowl of an electric mixer cream butter and both sugars together until light and fluffy.  Add eggs one at a time, mix well.  Add vanilla, mix well.
 
Meanwhile, in a large bowl stir together flour, cocoa, baking soda and salt.  
 
Add dry ingredients to wet 1/3 at a time, mixing well after each addition.
 
Mix in peanut butter chips by hand.
 
Drop by rounded teaspoons onto ungreased cookie sheet.  Bake 8 to 9 minutes (Do not over bake; cookies will  be soft).  Cool slightly, remove from cookie sheet and CHOW DOWN!  Makes about 4 dozen.
 
OR you can make these into bars by spreading the batter onto a greased 15-1/2 x 10-1/2 inch jelly-roll pan.  Bake at 350 for 20 minutes or until set.  Cool completely in pan.  
 
HELPFUL HINTS – I already covered eating them warm and not over baking, but it’s also important to freeze these over night for storage.  I don’t know if it’s all the butter or what, but if they sit on the counter over night (even if they’re in an air tight container) they are stale the next day.  
 
 
P.S. Your welcome 😉
<3, Sharla