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February 2013
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October 2013

Rum Banana Bread with Milk Chocolate Chips

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Rum Banana Bread with Milk Chocolate Chips

Adapted from Pastry Affair's dark rum banana bread. Yields one 9 x 5-inch loaf 

  • 1 stick butter, at room temperature
  • 3/4 cup dark brown sugar, packed 
  • 2 eggs 
  • 1 teaspoon vanilla extract (optional)
  • 2 cups ripe bananas, mashed (about 4 average sized bananas)
  • 2 cups flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon salt 
  • 1/2 cup rum (I used Malibu)
  • 1 cup milk chocolate chips

Preheat oven to 350 degrees F. Butter a loaf pan or line it with parchment paper.

In a mixer or a large mixing bowl, cream together butter and sugar until fluffy. Add eggs individually and mix until combined. Add vanilla extract and mashed bananas and mix until combined. Mix in dry ingredients, scraping down bowl, and mix until all flour is evenly incorporated into the batter. Stir in the rum and the chocolate chips.

Pour batter into the loaf pan and bake for 70-80 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Cool in pan for 15 minutes before removing from pan and transferring loaf to a cooling rack to cool completely.


Red Potato Salad

Potato_salad

It's one of those uncharacteristically hot San Francisco Fall afternoons. Which means it is the perfect time to make my favorite potato salad. It's the kind of potato salad that even the potato salad haters -- who characterize potato salad as a slimy mayo-drowned side dish of evil -- go back to for seconds.

Red Potato Salad Recipe

  • 3 lb bag baby red potatoes
  • 1 small Russet potato
  • 2 eggs, hard boiled
  • 4 pieces of bacon, crispy
  • 1 bunch green onions, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • fresh ground pepper

Bring a large pot of water to boil for your potatoes, while hard boiling 2 eggs in a small sauce pan for 10 minutes and frying up your bacon. Clean red potatoes and quarter or chop into bite-size chunks. Peel Russet potato and chop into bite sized chunks. Boil potatoes until cooked through and soft, 15-25 minutes. Once potatoes are cooked through, drain off water and add potatoes to bowl.

Cool hard boiled eggs in an ice water bath, then remove shell and chop up and place in large bowl. Chop bacon into small chunks and also add to bowl. Clean green onions and chop up whites and light green portions and add to bowl. Add mayonnaise and mustard to bowl and gently combine all ingredients with a wooden spoon. Add freshly grown pepper to taste.

Serve warm or chill for an hour in the refrigerator before serving. Yields approximately 8 servings.