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Sour Cream Banana Bread

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Banana Bread

I love having friends and their kids over in the morning.  My kids have so much fun playing with their friends, it’s like a mini vacation for those few hours.  I’ve been blessed with some really great friends I’ve met through my kids and I always enjoy our time together.  One of my favorite things to make on these morning playdates, other than a fresh pot of coffee, is a loaf of banana bread.  I usually pop it in the oven right before everyone gets here and in less than an hour my home smells absolutely delicious.  After it cools, I slice it and cut each slice in half.  It’s the perfect size for small hands and works well for moms chasing after their toddlers too.  This is the same recipe I grew up eating with a few modifications.  The great thing about this recipe is it comes together super quick and many ingredients can be subsituted if you do not have them on hand.  Don’t have sour cream?  Sub applesauce instead.  No coconut oil?  Olive oil or vegetable oil work as well.  Sometimes I sub freshly ground whole wheat flour if I recently made some bread.  So invite some friends over for coffee, whip up a batch of banana bread and enjoy your mini vacation.  Or, make a loaf just for yourself.  I’ve done that too.

Banana bread

banana bread

Sour Cream Banana Bread
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
2984 calories
402 g
432 g
144 g
37 g
111 g
959 g
2680 g
233 g
0 g
22 g
Nutrition Facts
Serving Size
959g
Amount Per Serving
Calories 2984
Calories from Fat 1247
% Daily Value *
Total Fat 144g
221%
Saturated Fat 111g
556%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 16g
Cholesterol 432mg
144%
Sodium 2680mg
112%
Total Carbohydrates 402g
134%
Dietary Fiber 11g
45%
Sugars 233g
Protein 37g
Vitamin A
27%
Vitamin C
36%
Calcium
23%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Cup Sugar
  2. 1/2 Cup Coconut Oil (melted)
  3. 2 eggs
  4. 2 medium ripe mashed bananas
  5. 1/2 Cup Sour Cream
  6. 1 teaspoon Vanilla
  7. 1 1/2 Cups All-purpose Flour
  8. 1 teaspoon Baking Soda
  9. 1/2 teaspoon Salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease & flour bottom of a 9" x 5" loaf pan
  3. In large bowl, beat together sugar and coconut oil till mixed well.
  4. Add eggs, mashed bananas, sour cream and vanilla.
  5. Blend well
  6. Add flour, baking soda and salt.
  7. Stir just until dry ingredients are moistened.
  8. Pour into prepared pan.
  9. Toss in oven for 50-60 minutes or until toothpick comes out clean.
  10. Cool 5 minutes.
  11. Remove from pan.
  12. Cool another 10 minutes.
  13. Slice and enjoy!
beta
calories
2984
fat
144g
protein
37g
carbs
402g
more
Lace & Pine Designs http://www.laceandpine.com/
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2

White Chocolate Fudge

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white chocolate fudge

Everyone has a few recipes that their friends and family can expect from them. This white chocolate fudge is one of mine. It’s my go to Christmas gift for teachers and friends and one of my husbands favorite. The recipe for the milk chocolate version has been in my family for generations. My grandmother got it off the back of a bag of Nestle Toll House chocolate chips. It was passed on to my mom when my dad would request his mom’s fudge and my mom passed it on to me. But, my hubby isn’t really into milk chocolate. He is definitely a white chocolate guy, so I tried the recipe with white chocolate chips instead of milk chocolate and it turned out great. Also, the original recipe called for 3/4 of a cube of butter, but when I was writing it down years ago I accidently wrote 3/4 Cup instead. I always wondered why my recipe seemed creamier than my mom’s and the extra butter is why! I just love happy little mistakes!

I enjoy making this fudge on Valentine’s Day as well. Add a little red food coloring and cut out heart shapes and it’s a perfect little gift. I’ve attached a fun little printable for a cute treat box to put the fudge in. It’s a 4.5″ x 1.5″ x 1.5″ box. It’ll hold 6 pieces of fudge or any other treat you would like to use it for. Just make sure to follow the directions for printing when you pull up the pdf document.

Free PDF for Valentine Treat Box

fudge5

fudge4

fudge1

A couple tricks to making this fudge: 1) Use parchment paper to line your pan. I still grease the pan and then simply stick the parchment paper to the butter so it’s not floating. The parchment paper makes things super easy when it’s time to cut into the fudge and if you overcook or undercook the fudge that extra ease will be very important.

2.) When making fudge it’s extremely important you take the fudge off the stove at the right time. Too early and your fudge will be an ooey gooey mess. Too late and it’ll crumble and be hard. I made a couple extremely short videos to hopefully assist you in getting this part right. The first video is of a rolling boil. Click HERE for video. This video will show you what to look for in a rolling boil. If your fudge is not boiling hard enough you will end up with fudge that is too soft. The next video is about 1 minute before I turned the stove off. Notice the fudge hit the side of the pan and slowly slide down. It’s also much thicker and this video doesn’t show it as well as I would like, but you will begin to see the bottom of the pan more as you stir. Click HERE for this video. The good news is that even if you overcook or undercook this fudge, it will stay taste delicious. It just may be a bit messy.

 

White Chocolate Fudge
Yields 54
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Prep Time
5 min
Cook Time
15 min
Total Time
1 hr 20 min
Prep Time
5 min
Cook Time
15 min
Total Time
1 hr 20 min
125 calories
20 g
10 g
5 g
1 g
3 g
32 g
16 g
19 g
0 g
1 g
Nutrition Facts
Serving Size
32g
Yields
54
Amount Per Serving
Calories 125
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 16mg
1%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
0%
Sugars 19g
Protein 1g
Vitamin A
2%
Vitamin C
0%
Calcium
3%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 3/8 Cups Sugar
  2. 1 12oz Can Evaporated Milk
  3. 3/4 Cup Unsalted Butter (I use Land O' Lakes)
  4. 1 12oz Bag Nestle Toll House White Chocolate Chips
  5. 26 Marshmallows
  6. 1 1/2 teaspoon Vanilla
  7. red food coloring (optional)
Instructions
  1. Prepare 13" x 9" pan by buttering, then placing parchment paper over the butter.
  2. Count out 26 marshmallows and set aside.
  3. Cut open the bag of chocolate chips and vanilla and have it ready to go.
  4. Place the sugar, evaporated milk and butter into a large saucepan.
  5. Turn the stove onto Med-low if you have a gas stove, medium if electric.
  6. Stir constantly.
  7. Bring to a rolling boil and start a timer for 10 minutes.
  8. Boil for about 10 minutes (gas stoves tend to be 7-8 minutes).
  9. Once the fudge begins to thicken up and you can begin to see the bottom of the pan while stirring, turn off the stove.
  10. Mix in white chocolate chips, 26 marshmallows and vanilla.
  11. Stir until everything is mixed in.
  12. Stir in food coloring if you would like.
  13. Pour in prepared pan.
  14. Refridgerate for 1 hour.
  15. Pull fudge out of fridge and pop out of dish, pulling parchment paper off.
  16. Slice into small squares or use cookie cutters for something extra special.
beta
calories
125
fat
5g
protein
1g
carbs
20g
more
Lace & Pine Designs http://www.laceandpine.com/

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