Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook. EXTRA!! EXTRA!! This month we are happy to announce the addition of Elizabeth Robinson as our resident Cooking Goddess. No more fires in the company kitchen as Mike experiments with a contributed recipe and forgets he has something in the oven. In addition to an enviable culinary background, Elizabeth is also a great researcher and has been able to answer many cooking related questions sent in by our readers, which stumped the staff (so much for their collective cooking wisdom). Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $10 discount ** on any purchase on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
The December'99 Recipe of the Month Chocolate - Banana Bread Thanks go out to Judy Dennis of Wappingers Falls, NY. The only problem with this recipe is that it's best to let this bread mellow overnight to let the moisture and flavors permeate the loaf. This is especially tough on people who have a hard time not eating the batter.
Ingredients 1-3/4 cup flour. 1 cup oil 1 Tsp. Baking Soda 1-1/3 cup sugar 7 Tbsp. Cocoa Powder 3 Eggs 1/8 Tsp. Salt 1 Tsp Pure Vanilla 1 Tbsp Instant Coffee Powder 5 ripe bananas (well mashed) 1/4 cup semi-sweet Chocolate Chips (optional for the non-Chocoholic) Directions Sift together, the Flour, Baking Soda, Salt and Cocoa Powder. Set aside. Using mixer, beat together, the Oil, Sugar, Eggs and Pure Vanilla, until well blended. Add the Instant Coffee Powder and the well mashed Bananas*. Add the Flour mixture in thirds, beating only until well blended after each addition. Do Not Overbeat! Stir in the Chocolate Chips Pour the batter into a VERY WELL GREASED 9" x 5" loaf pan. Bake on the middle rack of a preheated 350 F. degree oven for 70 - 80 minutes, for the 9" x 5". Bake 45 - 50 minutes for the small pan. Bake until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven, cool bread in the pan(s) 5 minutes. Remove from the pan(s) and complete cooling on a wire rack. * If the bananas are large, there may be some leftover batter, bake in a small foil pan. NOTE: If you can stand it, allow the bread "sit" overnight for the flavor to develop! Enjoy!
Previous Recipes
'99 Recipes November '99 Chocolate Chip & Cream Cheese Squares October '99 MILLION DOLLAR FUDGE September '99 Chocolate Macaroon Sticks August '99 Quick Homemade Rocky Road July '99 Cowboy Cookies June '99 Mousse in a Hurry May '99 Ice Box Cake April '99 Chocolate Pots March '99 Orange Chocolate Chip Muffins February '99 Black Bottom Cupcakes January '99 Chocolate Amaretto Bars '98 Recipes December '98 A Holiday Orange Chocolate Loaf November '98 Autumn Loaf October '98 Orange Scented Hot Chocolate September '98 Mexican Chocolate Drink August '98 Flaming Death Chili July '98 Pollo en Chocolate Sauce (Chicken Mole) June '98 Shokolad-Gliase May '98 Finnish Chocolate Pudding April '98 Crema De Chocolate March '98 Tiramisu February '98 Walnut Sacher Torte January '98 Chocolate Zucchini Bread