banana chocolate coffee bread

So my last post lied. I returned to the country, but not to my blog. I can blame it on starting a new job (over 6 months ago..), living with my boyfriend, summertime, poor wifi at home…and I do; but regardless I want to capture some snap shots of these moments in my life (and my kitchen). I’m attempting to get back in the swing of things so, please stay tuned while I get back in blog mode.

Now that it’s almost starting to cool down here, the idea of baking in a warm kitchen sounds better and better. Noticing two more mushy bananas to add to the others I’ve saved, it only means one thing–banana bread. And why not add a little caffeine to kick off your morning? Here is a recipe from one of my favorite cookbooks (My Mother’s Southern Kitchen) along with some images of the day. Hope you’re enjoying the last few weeks of summer! With this delicious cake, my morning routine will be have a much brighter start.

banana choc coffee bread     breakfast


  • espresso powder and two ripened bananas
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 teaspoon instant coffee
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs, well beaten
  • 1 cup peeled and mashed bananas

Preheat the oven to 325 degrees. Grease and dust a 10-inch bundt pan with instant coffee, then place sliced bananas around the sides of the pan.

In a medium size mixing bowl, combine the flour, 1/2 cup cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

In a large mixing bowl, cream together with an electric mixer the butter, brown sugar, and instant coffee until smooth. Add the eggs and mashed bananas and mix well with the a spoon. Scrape the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 45 minutes. Eat all day long :)

kitchen view     bowls

brown butter greek yogurt cake

Not your typical cake ingredients, but not your typical taste either! I’ve compared every baked morsel recently to this lemon ricotta cake (recipe by the blogger honey & figs), so I attempted another one of her recipes in the same category of cake. To make it a little more “birthday appropriate,” the cake is in a bundt shape with draped cream cheese icing and berries ;) With the assistance of a few friends, this cake (& many pictures) came together beautifully.

Full recipe here. Step by step photos & converted instructions below //

ingredients     mixing

browning     melted

mix masta     whisk

pour     baked

in action     frosting

berries     cake

cake cutIngredients

  • 1/2 cup butter
  • 1 1/2 cup gr. greek yogurt
  • 1 1/2 cup sugar
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 3 eggs
  • 1 2/3 unbleached white flour
  • 3 tsp baking powder
  • 4 oz cream cheese
  • 2 eggs whites
  • 1 cup powdered sugar

Start by cutting the butter into cubes and browning over medium low heat to melt the butter, then an additional 5 minutes to brown. Continue to whisk until you smell a powerful aroma throughout the kitchen.

Cream greek yogurt, eggs, and sugar. Add browned butter, vanilla, and lemon juice to mixture, stir to combine.

Add flour and baking powder stirring until mixture has no lumps. Pour into greased bundt pan and bake at 390 degrees F until you can stick a toothpick in and it will come out clean. Let cool.

Beat two egg whites, powdered sugar and cream cheese together until stiff peaks form and pour over cake. Garnish with berries, sprinkles–or both like this one. Get your piece quickly, this cake is a hit! xx

chocolate chunk cookies

I saw this recipe a few weeks ago and the pictures of the cookies looked like something I seriously needed to taste. This blog post provided step by step instructions, so I gave it a shot and followed the recipe as closely as possible.

Note: the recipe calls for 1 dozen cookies–however, I believe it is assuming quite large portions. I doubled the recipe and ended up with 2 dozen cookies plus an addition 2 dozen cookies in dough. So stick to the recipe if you’d like less than 24 treats ;)

dry ingredients     butter cubes

eggs     mixing

chocolate chunks     mixed

doughy     baked

cookie break

They’re pretty and they’re delicious. Follow the recipe (the balled dough refrigeration step is the trick) and make some sweets for this chocolate filled weekend!

cake in a mug

Have you ever heard of such a thing? I started seeing this concept on pinterest a little while ago and have thought about it often. I love everything about cake, so the idea of having it more often (and portioned for myself) has huge appeal. While there are many things to doubt–no eggs & no butter–that might not be a terrible trade off for a sweet snack. I didn’t want to stray too far away from my roots, but after a Saturday of errand running, I couldn’t think of anything but making cake in a mug (not sure if I should really admit to that…) I looked at many recipes on pinterest and they all had similar proportions and all under 5 minutes start to finish, so I went with this one:

ingredients     dry

mixed     microwaved


  • 5 Tbsp flour (all-purpose)
  • 4 1/2 Tbsp sugar
  • 2 tsp cocoa (unsweetened)
  • 1/4 tsp baking soda
  • Dash of salt
  • 1/2 tsp white vinegar
  • 1/4 tsp pure vanilla extract
  • 2 tsp vegetable oil (or canola)
  • 4 1/2 Tbsp water

Combine first five ingredients in your microwave safe mug using a fork. Make a shallow hole (using your fork or spoon) pin the mixture to pour the wet ingredients. Add water atop the ingredients and stir until there are no lumps in the mixture. Put mug into the microwave for 2 minutes. THAT’S ALL.

servedNote: this is not a replacement for birthday cake, occasional cake, or anything other than a quick fix for your sweet tooth ;)