Jamie's Banana Bread

Our sister Jamie has the most amazing recipe for banana bread. I have been using it for years and it comes out perfect and moist every time. I just know you are going to love it too.

Banana Bread

recipe from Jamie Matthews

Makes 2 smaller loaves

1/2 c margarine

1 1/4 c sugar

1 1/2 c mashed ripe bananas *about 4 medium bananas

2 eggs

1/2 c buttermilk *if you don't have buttermilk just tak 1/2 milk and add 1/2 Tbsp vinegar or lemon juice

1 tsp vanilla 

1 tsp salt

1 tsp baking soda

2 1/2 c flour

Cream margarine and sugar together. Add eggs and incorporate. Add bananas, milk, and vanilla. Mix until combined. Add dry ingredients and mix together. Prepare loaf pans by only spraying the bottom of pan with non-stick spray. Cook at 350 degrees on the LOWEST rack of your oven for 50-60 minutes.  (If using glass pans pay close attention to bread as it can burn quickly). Bread is done when toothpick inserted into middle comes out clean. Let bread set for 2 minutes after it is out of the oven. Then cut around, tip over and let cool the rest of the way on rack. Wrap with saran wrap to keep moist.  

Roasted Asparagus

I think roasting is the best way to eat a vegetable. If there is a vegetable out there you don't like, just try roasting it and I bet your opinion changes! My favorite roasted vegetable is asparagus. It is just so yummy and so simple to do. Try it out, you'll love it.

Roasted Asparagus

recipe from Ina Garten

2 pounds asparagus fresh asparagus

Olive oil

Kosher salt

Freshly ground black pepper

Preheat oven to 400 degrees. Break off the tough ends of the asparagus.Wash and pat asparagus dry. Place them on a baking sheet and drizzle with olive oil. Toss them to coat them completely. Spread them on the baking sheet in a single layer and sprinkle them liberally with salt and pepper. Roast for 25 minutes until tender, but still crisp. 

White Chocolate Frosted Brownies

I have had this recipe bookmarked for awhile now. I saw it on one of my most favorite blogs, How Sweet It Is. She's lovely and her red velvet brownies with white chocolate frosting looked lovely. I was excited to finally get the chance to make them! The frosting is to DIE for, it really was so delish. I had doubled the brownie recipe and my intentions were to make them red velvet, but I did not have 4 tablespoons, yes tablespoons of red food coloring, so I skipped the red velvet part and just made regular brownies. They are so chewy and dense and go superbly with the white chocolate frosting. I don't think I'd double the recipe next time, the cooking time seemed to be a little off and the edges got too crunchy, but we cut off the edges and they were yummy.

White Chocolate Frosted Brownies 
Recipe from How Sweet It Is


Brownies
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring *I substituted water instead, not sure if its necessary
2/3 cups chocolate chips (optional)

Preheat oven to 350. Butter and flour an 8 x 8 cake pan. In a small bowl, combine cocoa powder, red food coloring (I used water), and 1 teaspoon vanilla to create a paste. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. (You can add in more food coloring if desired at this time, until it is as red as you like it. If doing red velvet of course). Add flour and salt, mixing until just combined. Fold in chocolate chips if desired. Spread in the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.

White Chocolate Frosting
1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted 
1-2 tablespoons milk (or more if needed)

Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simple add additional sugar.