Mother’s Day is just around the corner, and this year I wanted to give the moms in my friends circle something handmade and useful that they will actually like!Read More
I hate chocolate. There I said it. Don't hate me! I'm sorry. I've never enjoyed the taste of chocolate. I can tolerate chocolate cake and I love chocolate milk (it doesn't love me back though) but chocolate chips, candy.....I HATE IT! So why make this recipe you ask? Because there are people in my life who do enjoy chocolate and I wanted to do something nice for them. I wish I had taken a photo of my friend literally picking at the crumbs in the pan. If he didn't have to give it back to me, I'm sure he would've actually licked it. I'm sure that's a compliment 😊
I found this recipe on Baker by Nature. It's listed under breakfast. I think it would be a bit much as a breakfast item because we're very traditional here on what to eat for breakfast (grits, souse, eggs, cereal, pancakes, those sort of things). I would recommend this as a dessert that you don't have to feel guilty about! I personally swapped out the coconut oil and Greek yogurt for applesauce because it's what I had on hand. I also used mixed berries instead of just raspberries because it's much cheaper in the store to buy a tub of berries (strawberries, blueberries, blackberries and raspberries) than to buy just strawberries or raspberries. I'm going to include the original recipe for you to follow along. Feel free to make whatever changes you want. I guarantee this dish will be a crowd pleaser wherever you take it.
Healthy Raspberry Chocolate Chip Banana Bread
- 1 and 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 cup plain Greek yogurt (I used full-fat, but reduced fat should work)
- 2 large eggs, lightly beaten, at room temperature
- 1 teaspoon vanilla extract
- 3 VERY ripe bananas, peeled and mashed (will yield about 1 and 1/4 cups of mashed banana)
- 1 cup raspberries, fresh or frozen (if using frozen, do not thaw first)
- 1/2 cup mini chocolate chips (optional)
- Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
- In a large bowl combine the sugar, oil, Greek yogurt, eggs and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the raspberries and chocolate chips (if using).
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.
Banana bread will keep, stored in an airtight container or wrapped tightly in saran wrap, for 3 days.
Serving Size 1 slice
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
With only 12 days until Christmas we thought we’d share a holiday drink we found on Moncheri Bridals that is not only festive but looks gorgeous to boot! Wouldn’t these look divine served up at your Christmas party? We used a Shiraz Rose for ours so there wasn't much of an ombre effect, but if you really want that ombre look, use any white wine; don't feel limited to an expensive champagne. Recipe below.
- 1 cup fresh blackberries
- 1 cup sugar
- 1 cup water
- 4 sprigs fresh rosemary
- 1 bottle champagne
- In a small saucepan, combine blackberries, sugar and water. Bring to a boil on high heat and then reduce to a simmer and let cook for 12 ~ 15 minutes. The blackberries will become soft and bright in colour and a pinkish purple syrup will form. Take off the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside and allow to cool.
- Once blackberries and simple syrup are cooled, spoon about 4 tablespoons of syrup into the bottom of each champagne flute.
- Top with champagne.
- Garnish with fresh blackberries or the cooked blackberries and a spring of rosemary ~ enjoy!
Which holiday event are you going to serve this at? Or maybe you'll just make some for yourself to sip on this Christmas. Share your holiday plans with us in the comment section below!
I love recipes that look fancy but really are simple. This blackberry cream cheese spread is just that - quick and delicious! It makes a great hostess gift whether you're attending a holiday brunch, or wine soiree with a few girlfriends. As an appetizer, this blackberry cream cheese spread is amazingly good. Serve it on crostini or crackers with a glass of red zinfandel, or even french toast for breakfast. It’s a super fast appetizer! Set some honey nearby and let guests drizzle a little honey on top for some extra sweetness. It looks so elegant, but takes only minutes.
If blackberries aren’t your favourite, substitute raspberries instead and add an extra tablespoon of sugar to offset the tartness of the berries.
Blackberry Cream Cheese Spread
- 2 (8 oz) blocks of cream cheese, softened
- 1 teaspoon vanilla
- 1/4 cup sugar
- zest of 1 lemon
- 1 pint fresh blackberries
- In the bowl of an electric mixer, whip the cream cheese until soft and fluffy. Beat in the vanilla, sugar and lemon zest.
- Remove the bowl and gently fold in the blackberries gently. Store in mason jars for 1-2 weeks.