Posts Tagged ‘German chocolate’

German Chocolate Banana Bread

Take banana bread to a whole new level with the German chocolate banana bread. Made with German chocolate cake mix, it couldn’t be easier.

German Chocolate Banana Bread 2

As you know I like to celebrate obscure food holidays and today is no exception because today is National German Chocolate Cake Day. Although it may not be my first choice when it comes to dessert options I do enjoy a good German chocolate cake or a related dessert such as German chocolate brownies. Today’s recipe can be enjoyed for dessert or breakfast because it’s half banana bread, half German chocolate cake.

How did this come to be? Mashed bananas, pecans, and coconut are added along with the usual suspects to a box of German chocolate cake mix. After scooping the batter into a loaf pan I sprinkled more coconut and pecans halves on top. There may not be any of the signature German chocolate cake frosting involved but the flavor of the toasted pecans on top made up for it.

German Chocolate Banana Bread 1

One year ago: Honey-Lime Chicken Kebabs
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German Chocolate S’mores Gooey Cake Bars

Did anyone else see the new Batman movie this weekend? Didn’t you love it?? Also, the movie theater I went to super pumped up their security for the movie. Can’t say I blame them. It’s really unbelievable sometimes that people like that exist in this world.

While Liz of Little Bitty Bakes is taking her turn traveling to Europe, I am guest posting over on her blog today with the recipe for the treats you see below! Find out more HERE.

GERMAN CHOCOLATE S’MORES GOOEY CAKE BARS

Source: Adapted from Picky Palate.

German Chocolate Brownies

Brent’s favorite dessert is German chocolate cake, but mostly because of the type of frosting that goes on top. So every year for his birthday I make some sort of German chocolate dessert. First it was the traditional cake, next it was cookies, this year was brownies! And I think it’s my favorite so far. Especially since there is SO much frosting on top and the brownies are incredible. Thankfully the restaurant where we had dinner with friends last night allowed me to bring them. But we had to sit and stare at them on the table the entire time prior to ordering food, waiting on the food, etc. I’m surprised no one, especially myself, caved and had dessert first.

Last night was a good time however it was bittersweet because today, the day after his birthday, he is leaving for Medical Officer basic training with the National Guard in San Antonio, TX for the entire month of July. Sad face.

In other news, check out Lauren at Keep It Sweet’s bake sale to beat cancer featuring tons of great goodies including my peanut butter, banana & nutella bars! Bidding is open until midnight today!

 

BROWNIES

Ingredients:

12 oz German chocolate, broken into pieces

8 Tbsp butter, cut into pieces

3 Tbsp cocoa powder

1-1/4 cups sugar

3 eggs

2 tsp vanilla extract

1/2 tsp coarse sea salt

1 cup flour

Directions:

  1. Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper, allowing the to overhang the sides of the pan. Coat the lined pan with vegetable spray.
  2. Melt the German chocolate, butter and cocoa powder in the microwave, about 1-3 minutes, stirring every 20 to 30 seconds. Let cool slightly.
  3. Beat the sugar, eggs, vanilla and salt together in a large bowl until combined, about 15 seconds. Beat in the chocolate mixture until smooth. Beat in the flour just until no streaks remain.
  4. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 to 40 minutes.
  5. Let cool completely on a wire rack. Top with the coconut pecan frosting (below) and let set completely. Grab the paper and remove the brownies from the pan. Cut into bars.

PECAN COCONUT FROSTING

Ingredients:

1 cup evaporated milk

1 cup sugar

1 egg and 1 egg yolk, beaten

1/2 cup (1 stick) butter

1 tsp vanilla extract

1 Tbsp cornstarch

1 cup chopped pecans

1 cup flaked sweetened coconut

Directions:

  1. In a large saucepan combine evaporated milk, sugar, eggs, butter, vanilla and cornstarch. Cook over medium-low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut.
  2. Spread on brownies while still warm. Allow the frosting to set completely before cutting the brownies.

Source: Adapted slightly from Journal Sentinel

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