The chocolate chip cookie has been a staple in most American households for decades. Growing up in a home where baking was very by the book….aka following the directions off the back of the tollhouse bag or some generic brand for that matter…yes, my mom was a penny pincher especially when it came to purchasing groceries. Our cookies always came out rather flat, usually overdone and just good enough to choke down with a glass of ice cold milk. There were the occasional chips-ahoy bags laying around which obviously would be used in desparate measures to fulfill my cookie fix (my younger brothers on the other hand could inhale them without coming up for air…not even once). I had my best friend Jenny, and Jenny’s mom who made the most scrumptious chocolate chip cookie I had ever tasted as a child, youngster, young adult, you name it. A little crunchy around the edges but oh so soft and gooey in the middle. They were divine. On numerous occasions we would discuss the recipe she used to make these oh so divine cookies and the answer would always be the same, “honey, I just use the toll house recipe on the back of the bag like everyone else does”….YA RIGHT Mrs. Silvestri, I’m on to you! Needless to say, I could never get the full story about what made her chocolate chip cookies so amazing but I vowed to myself that one day I would make the perfect cookie. Well folks, I think I have conquered that mountain. I have made my fair share of CCC’s in the past years of my life using different chocolates, butter/margarine, bread flour/all-purpose flour, freezing the dough, not freezing the dough…playing around with different oven temperatures. You name it, I’ve done it. came across this recipe on a blog that I’m not sure still exists but OBVIOUSLY the sea salt aspect intrigued me. With a few minor tweaks and some finger crossing, these cookies evolved into PERFECTION. Sorry Mrs. Silvestri but I’ve brought my A game to the CCC bake off and FINALLY I think I’m ready to give you a run for your money!
Since my attempts at becoming a baking blogger have failed the past year (mainly due to no internet at my home) I thought what it was about time to get my butt in gear and do what I’ve been talking about doing FOREVER!
Instead of setting such high expectations for myself (mainly because of this blog I read ALL THE TIME, she is amazing) I thought, let’s start small and commit to 2-3 blog entries a week.:)
I have yet to share this with any of my friends or family so anyone randomly browsing the internet and finding my blog on oh page 50 of your google search, I hope you find this an enjoyable to read. It may be a little cliche, a little cheezy (who am I kidding, a whole lot of cheesy) but it’s from the heart and my brain and a way for me to let out all of these thoughts, ideas, curiosities I have going on up there!
If you’d like to know all about my non professional experience, please check my All About Me section 🙂
So you will quickly learn that I like to modify every recipe, like every.single.one. Mainly because I think that my amatuer baking knowledge is better than anything out there (yes, I am delusional) but I also learned while doing some copyright research on recipes that you must change like 2-3 of the ingredients/quantities to call it your own. Although I may be in the right with calling things my own, I’ve learned from spending countless hours reading baking bloggings, you always want to give credit where credit is due so I will always give you the links to where the original recipes came from 🙂
This particular bread came after I made this amazing bread …AMAZING, especially for someone who isn’t the biggest fan of pumpkin, like I didn’t-have-pumpkin pie-on-Thanksgiving-not-big-fan, but the cheesecake part of it more than made up for it!
As I was enjoying this bread I thought, this topping would be so wonderful on top banana bread!
I have so many versions of banana bread that are so great on their own, I went searching for something very simple and after hearing about so many people who use applesauce in their banana bread, I thought I’d give it a go…So I found this recipe and of course changed it a tad.
Blissful Banana Bread
4 ripe bananas
1 cup of brown sugar
½ cup applesauce
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt (I used sea salt)
1 tsp. vanilla extract
2 cups flour
¾ -1 cup dark chocolate chips
Place 3 bananas in large bowl and mash with electric mixer. Stir in the sugar and let stand 15 minutes. Add the applesauce and eggs and beat well. Beat in the baking soda, baking powder, salt and vanilla, then gradually beat in the flour, mixing thoroughly. Cut 4th banana into small pieces and gently mix into the batter. Mix in chocolate chips if you chose to do so. Pour into a 9 x 5-inch loaf pan that has been coated with nonstick spray.
See additional option below
Bake at 350°F for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and let stand 10 minutes before removing from the pan. (I had to cook mine for an additional 10-15 minutes.
Additional Option (do this BEFORE you bake the bread):
Cheesecake top swirl:
8th oz light cream cheese
1 large egg
¼ cup of powdered sugar
½ teaspoon of vanilla extract
Beat cream cheese until smooth, add egg while beating. Slowly add in powdered sugar. Add vanilla extract. Once all ingredients have combined and formed a smooth mixture, pour over banana batter. Swirl into banana bread mixture using a butter knife. Continue with baking instructions above.
Makes 1 loaf.
I have not a stinkin clue about what I’m doing but here we go! Just like my life, this blog will at times seem like a hot mess, with inconsistent posting, excessive posting and random posts from Instagram (I’m still not sure how that whole process works). I started this blog for a outlet to share all the wonderful kitchen concoctions I’ve created over the past few years, to improve my writing (I think it’s something I am passionate about but was always told I wasn’t very good at writing) and to have a place to share all the more luxurious blog postings I come accosss on a daily basis.
As of right now I have 2 followers, I guess that’s better than none. My going is to have 10 by the summer of 2013 – come on peeps!
Lastly, I take random pics a lot, sometimes of food – feel free to follow me on Instagram @ lillykate522 or on
Twitter @lillybake 🙂
BTW – Lilly is my dog and I use her name alot as my alias for social media outlets….Don’t ask, ha.