Thursday, October 24, 2013

Chocolate Chip Banana Cake

I am going to apologize now for posting another recipe for a banana and chocolate item.  I guess I am in the minority because I like this flavor combination.  This particular cake has a very mild banana taste.  I didn't change anything in the recipe.

Chocolate Chip Banana Cake

3 cups flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 ripe bananas, mashed
1 cup butter, softened
1/4 cup heavy cream
1-1/2 cups sugar
4 eggs
1 tsp. vanilla
12 oz. pkg. chocolate chips


Preheat oven to 325 degrees F.  Spray a 12 cup bundt pan with non-stick spray containing flour and set aside.

In large bowl, combine all ingredients except chocolate chips.  Beat on medium speed for 2 minutes.  Stir in the chocolate chips by hand.  Pour batter into prepared pan.

Bake at 325 degrees F for 65-75 minutes or until cake is firm and begins to pull away from sides of pan.

Immediately set pan onto a dishtowel that has been soaked in water and gently wrung out, Let pan sit for 5 minutes, then turn out onto serving plate (this will make the cake come out of the pan without sticking).  Cool completely before serving.

This recipe is from


The Creative Cook

Wednesday, October 9, 2013

Cauliflower Gratin

I made this gratin at about half the size recommended because I had some left over raw cauliflower to use up.  It turned out great.  I did make a few changes.  I used mozzarella instead of Gruyere because I did not have any Gruyere.  I forgot to use the bread crumbs but I don't think this had an adverse effect on the dish.  My husband loved it.  He is not really a big fan of vegetables but this was a great success!  He actually asked me to make this for Thanksgiving.  

Cauliflower Gratin
2004 Barefoot in Paris from
4 to 6 servings


1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
½ teaspoons freshly ground black pepper
¼ teaspoon grated nutmeg
¾ cups freshly grated Gruyere, divided
½ cup freshly grated Parmesan
¼ cup fresh bread crumbs


Preheat oven to 375 degrees F.

Cook the cauliflower florets in large pot of boiling salted water for 5 to 6 minutes, until tender but still firm.  Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.  Add the flour, stirring constantly with a wooden spoon for 2 minutes.  Pour the milk into the butter-flour mixture and stir until it comes to a boil.  Boil, whisking constantly for 1 minute, or until thickened.  Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, ½ cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 x 11 x 2-inch baking dish.  Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.  Combine the bread crumbs with the remaining ¼ cup of Gruyere and sprinkle on top.  Melt the remaining 2 tablespoons of butter and drizzle over the gratin.  Sprinkle with salt and pepper.  Bake for 25 to 30 minutes, until the top is browned.  Serve hot or at room temperature.