Chocolate Chip Banana Bread

2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 stick (8 Tablespoons) unsalted butter, at room temperature

3/4 cup sugar

1/2 cup (packed) light brown sugar

2 large eggs

2 ripe bananas, mashed

3/4 cup buttermilk

3 ounces bittersweet chocolate, coarsely chopped

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9×5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets one on top of the other.  This extra insulation will keep the bottom of the bread from overbaking.

Sift together the flour, cocoa, baking powder, salt ad baking soda.

Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute  until soft.  Add the sugars and beat for 2 minutes more.  Add the egs one at a time, beating for a minute after each addition.  At this point , the batter may look a little curdled- it’s ok.  Reduce the mixer speed to low and mix in the mashed bananas.  Add the dry ingredients in three additions, mixing only until they disappear into the batter.  Still on low sweep, add the buttermilk, mixing until it is incorporated.  Stir in the chopped chocolate.  Scrape batter into prepared pan.

Bake for 3o minutes.  Cover the bread loosely with a foil tend to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out clean.  Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding it.  Invert and cool to room temperature right side up.

http://joythebaker.com/2008/05/chocolate-chocolate-chip-banana-bread/

15 Bean Soup

Ingredients

    • 1 (1 lb) bag regular 15 bean soup mix or 1 (1 lb) bag cajun 15 bean soup mix
    • 1 large onion, chopped
    • 4 garlic cloves, minced
    • 1 (15 -30 ounce) cans whole tomatoes, crushed
    • 3 stalks celery leaves, included chopped
    • 2 -3 ham hocks or 1 ham bone, with meat still on it
    • 1 tablespoon dried parsley
    • 1 teaspoon dried rosemary ( crush with fingertips before adding this releases the flavor)
    • 1 teaspoon black pepper
    • salt
    • 2 tablespoons olive oil
    • 2 chicken bouillon cubes

Directions

  1. Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
  2. Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
  3. Next add garlic and sauté 2 minutes more.
  4. Add your beans and cover with water (about 2 inches over top of beans).
  5. Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
  6. Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
  7. Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
  8. Taste it after it cooks–you may need more salt or pepper.
  9. During the last 15 minutes of cooking, add the flavor package that comes with the beans.
  10. Serve by itself or over rice.
    • Prep Time: 1 hrs
    • Total Time: 4 hrs
    • Servings: 10
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