DOUBLE CHOCOLATE BANANA BREAD

1. 1/2 cup butter softened
2. 1/2 cup brown sugar
3. 1/4 cup white sugar
4. 1 large egg
5. 2 teaspoons vanilla extract
6. 3 medium bananas mashed - about 1 cup
7. 1/4 cup sour cream
8. 1 cup all-purpose flour
9. 1/2 cup cocoa powder
10. 1 teaspoon baking soda
11. 1/2 teaspoon salt
12. 1 cup milk chocolate chips

DOUBLE CHOCOLATE BANANA BREAD

1. Preheat oven to 350 degrees. Spray a 9x5x3 loaf pan with non-stick spray.
2. Add the butter and sugars to a mixing bowl and mix until well combined.
3. Beat in the egg, vanilla, banana, and sour cream.
4. Stir in the flour, cocoa powder, baking soda, and salt.
5. Pour mixture into prepared loaf pan.
6. Sprinkle the top with chocolate chips and gently press them into the batter.
7. Bake for 70 minutes or until a tester comes out clean. If you under bake this, the center will sink upon cooling.
8. Let bread cool completely before cutting and serving.
9. PLEASE NOTE: I baked this bread in a ceramic loaf pan. If you're using a glass or metal pan, your baking times may vary. Keep an eye on the bread and check with a tester before removing from the oven.

Mexican Rice

1. 3 tablespoons oil
2. 2½ cups uncooked long grain white rice (450g)
3. 3 cups low-sodium chicken or vegetable stock, or water + 1 bouillon cube (710 ml)
4. 2 tablespoons tomato paste or 1 cup plain tomato sauce
5. 1 teaspoon onion powder
6. 1 teaspoon garlic powder
7. 1 teaspoon cumin
8. ½ teaspoon chili powder
9. ½ teaspoon black pepper
10. ½ teaspoon salt

Mexican Rice

1. First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
2. Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
3. Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
4. During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.
5. When the rice is done, fluff it with a fork and serve!

The Most Amazing Chocolate Cake

Today on The Stay At Home Chef I'm showing you how to make

The Most Amazing Chocolate Cake

This is the kind of chocolate cake I image the fat kid ate in Matilda.

It is so moist and so good!

We're going to start by preheating the oven to 350 degrees F

and then I'm going to show you how to butter a 9-inch pan.

Put some softened butter onto a paper towel

and then spread it around the bottom and sides of the pan.

Make sure you get all the sides and edges

You don't want this cake to stick.

Then you can either pour in some all-purpose flour

or, since we're making a chocolate cake,

I'm going to use cocoa powder

Sprinkle it in.

Then shake the pan back and forth

so you cover all of the bottom

tap out the excess

and I turn it so it gets all of the sides covered

then make sure you give it a hard couple of pats and tap out all of the excess

either into a garbage can or the sink

and then just set those pans aside.

You're going to want to butter and dust three 9-inch cake rounds.

This is going to be a 3 layer cake

and it's amazing!

Next, we're going to put together our batter.

In a large mixing bowl, combine 3 cups of flour

3 cups of sugar

1 1/2 cups of cocoa powder

1 tablespoon baking soda

1 1/2 teaspoons baking powder

and 1 1/2 teaspoons salt

Give this a quick whisk to combine it.

Next, we'll add in all of our wet ingredients.

You can either continue whisking this by hand or

switch to a hand mixer.

So pour in 4 eggs

1 1/2 cups buttermilk

1 1/2 cups hot water

and 1/2 cup vegetable oil

And then mix this all together.

Now, you don't want to over mix this.

You're really just looking to combine all the ingredients and

make sure that there's no flour

or cocoa powder left on the side.

In fact, I like to finish it off

by using a hand scraper

just scraping the sides and the bottom to make sure everything got in.

Now we're ready to divide the batter among the three pans.

I find that the easiest way to do this is to use a measuring cup

and just scoop it in.

I have found that it takes about 3 cups of the batter to

fill each pan evenly.

We're going to bake these in the 350 degree F oven for

30 to 35 minutes.

Make sure that you move the rack to the center so that you are baking the cake in the very center of the oven.

This will ensure the most even baking.

If you can only fit two of your cakes at a time, that's fine.

You can bake the third one right after.

Once they're done, remove them from the oven

and place them on a wire rack to cool

Let them cool for about 10 minutes before turning them over and

removing them from the pan.

While you are waiting for the cakes to cool you can go ahead and

put together your frosting

Now, I've used all kinds of frosting for this cake.

Including whipped chocolate ganache

which is pretty good.

Today we're making a chocolate cream cheese buttercream

which happens to be my favorite.

Start out with 8 ounces of cream cheese in a bowl and

add in 1 1/2 cups of softened butter

Use a hand mixer to whip this together.

Once it is light and fluffy

add in 1 1/2 cups cocoa powder

the kind of cocoa powder you use for this and the cake really matters

Use the highest quality cocoa powder you can find.

It really makes a difference.

Mix this together.

At this point I always add in a couple tablespoons of milk.

You may need to add more later.

Frosting is a fickle thing so the amount of milk you add can really vary.

So just eyeball it and trust yourself.

We're going to add in about 8 cups of powdered sugar total.

I like to add it in about 1 cup at a time.

In the end it should look a little something like this.

Now I'm going to finish mine off with a scraper just to make sure all of that powdered sugar gets mixed in

Once our cakes are cool we can put it all together with the frosting.

Trust me, this is the most decadent, divine chocolate cake.

Now put on those fat pants and enjoy a slice of the most amazing chocolate cake!

You can find the full written recipe in the video description.

Be sure to subscribe to my channel and check out my other great cooking videos.

There's over 100 restaurant quality recipes you can easily make at home

so there's sure to be something that you like!

See you later!

The Most Amazing Chocolate Cake

1. butter and flour for coating and dusting the cake pan
2. 3 cups all-purpose flour
3. 3 cups granulated sugar
4. 1 1/2 cups unsweetened cocoa powder
5. 1 tablespoon baking soda
6. 1 1/2 teaspoons baking powder
7. 1 1/2 teaspoons salt
8. 4 large eggs
9. 1 1/2 cups buttermilk
10. 1 1/2 cups warm water
11. 1/2 cup vegetable oil
12. 2 teaspoons vanilla extract

1. 1 1/2 cups butter softened
2. 8 oz cream cheese softened
3. 1 1/2 cups unsweetened cocoa powder
4. 3 teaspoons vanilla extract
5. 7-8 cups powdered sugar
6. about 1/4 cup milk as needed

1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7. Frost with your favorite frosting and enjoy!

1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2. Add in cocoa powder and vanilla extract. Beat until combined.
3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Best Ever Frozen Frappuccino Pie

Best Ever Frozen Frappuccino Pie

1. 500g McVities caramel coffee digestives
2. 90g butter, melted

1. 600ml double cream
2. 4 tbsp sugar
3. 6 tbsp coffee powder
4. 1 x 397g tin of carnation caramel

1. 400g caster sugar, divided
2. 125ml water
3. 1/2 tsp cream of tartar
4. 4 egg whites
5. 1 tsp vanilla extract

Best Ever Frozen Frappuccino Pie

1. Make the base: place the biscuits in a food processor and blitz until a fine crumb, then, with the blade running, pour the melted butter onto the biscuit crumbs. When combined, pour the crumb into a 20cm springform tin and using your hands, or a glass, push the crumb into the base and sides of the tin. Place into the fridge for at least 30 minutes.
2. Make the filling: Place the cream into a large bowl and add the sugar and coffee powder, then whisk until stiff peaks form. Add the caramel and fold in until well combined then spoon into the base, smoothing the top with the back of a spoon or an offset spatula. Place into the freezer for at least 4 hours.
3. You will need to remove the pie from the freezer 20 minutes before serving, which will giv you time to make the meringue.
4. Make the topping: in a small saucepan set over high heat, stir together 300g of the caster sugar, cream of tartar and water. Bring to a boil and without stirring, bring the mixture to 120 C on a sugar thermometer.
5. Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat until medium peaks form then gradually add in remaining 100g caster sugar. Once combined, very carefully pour the hot sugar syrup into the mixture, making sure not to pour the syrup over the whisk. Whisk for 5 to 10 minutes until the bowl of the mixer has cooled to the touch and the meringue is thick and glossy then add the vanilla and whisk for a further minute..
6. Assemble the tart: Remove the pie from it’s tin and spoon the meringue mixture on top of the pie. Use a blowtorch to lightly toast the marshmallow topping before serving. Slice with a hot knife.

CHOCOLATE CHIP CHEESECAKE COOKIES

1. 1 large egg
2. 1 tablespoon milk
3. ½ teaspoon vanilla extract
4. 1¼ cup powdered sugar
5. 5-6 tablespoon mini chocolate chip
6. 1¼ cup all purpose flour
7. ¼ cup cornstarch
8. ½ teaspoon baking powder
9. ¼ cup unsalted butter, room temperature
10. 4 oz cream cheese, room temperature

CHOCOLATE CHIP CHEESECAKE COOKIES

1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
3. Add an egg, milk and vanilla extract and continue mixing.
4. Then, add powder sugar and mix some more until the mixture is fluffy. Add dry ingredients and mix until you get fine dough.
5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
10. Transfer them to a wire rack to cool down completely.

EASY FROZEN STRAWBERRY DESSERT

1. 8 oz cream cheese, softened
2. ½ cup powdered sugar
3. 1 can 14 oz sweetened condensed milk
4. 1 teaspoon vanilla extract
5. 1 cup heavy whipping cream
6. 1 cup diced strawberries
7. 2½ cups whole strawberries
8. 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
9. ¾ cup unsalted butter, melted
10. 6 tablespoon granulated sugar

EASY FROZEN STRAWBERRY DESSERT

1. Spray a 9 x 13 inch pan with non - stick spray. Set aside.
2. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
3. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
4. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
5. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
6. Add whipped cream beat until well combined .
7. Fold in diced strawberries. Spread over the graham cracker layer.
8. Sprinkle with the rest of the graham cracker crumbs.
9. Notes
10. Leave in the freezer for at least 5 hours and take it out of freezer about 20 - 30 minutes before serving.

Brown Sugar Caramel Pound Cake

1. 3 c all purpose flour
2. 1 tsp baking powder
3. 1/2 tsp salt
4. 1 c whole milk
5. 1 bag(s)
6. 8oz bag toffee chips
7. 1 c pecans, in pieces
8. 1 1/2 c unsalted butter softened
9. 2 c light brown sugar, packed
10. 1 c sugar
11. 5 large eggs

1. 1 can(s) sweetened condensed milk
2. 1 c brown sugar, firmly packed
3. 2 Tbsp unsalted butter
4. 1/2 tsp vanilla

Brown Sugar Caramel Pound Cake

1. Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.
2. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.
3. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined
4. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
5. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
6. Directions for Caramel Drizzle
7. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently.
8. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.

Salted Caramel Chocolate Cake

1. 3 teaspoons baking soda
2. 1 and 1/2 teaspoons baking powder
3. 1 and 1/4 teaspoons salt
4. 3 large eggs + 2 large egg yolks, at room temperature
5. 1 and 1/2 cups full-fat sour cream
6. 1/3 cup whole milk
7. 3/4 cup vegetable oil (you may also sub in melted coconut oil)
8. 2 tablespoons vanilla extract
9. 1 and 1/2 cups hot water
10. 2 cups granulated sugar
11. 1 cup light brown sugar, packed
12. 2 and 3/4 cups all-purpose flour (not packed!)
13. 1 and 1/2 cups unsweetened cocoa powder, sifted

Salted Caramel Chocolate Cake

1. 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
2. 4 and 1/2 cups confectioners' sugar, sifted
3. 3/4 cup unsweetened cocoa powder, sifted
4. 1 teaspoon vanilla extract
5. 1/2 teaspoon salt
6. 3 tablespoons heavy cream (more if needed)
7. 2 tablespoons salted caramel sauce
8. Garnish:
9. 1 and 1/4 cups salted caramel sauce
10. Flaky sea salt

1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
3. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
4. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.

1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes. If your frosting appears a little too thin, add a little more confectioners' sugar; If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.

1. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and place cake in the fridge to set for 1 hour. Once set, finishing frosting the top and sides of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

32 Keto Breakfast Options

32 Keto Breakfast Options

1. Egg Fast Snickerdoodle Crepes

Egg Fast Snickerdoodle Crepes

2. Strawberry Vanilla Muffins

Strawberry Vanilla Muffins

3. Coconut Mocha Donuts

Coconut Mocha Donuts

4. Toasted Coconut & Caramel Donuts

Toasted Coconut & Caramel Donuts

5. Cinnamon Crunch Cereal

Cinnamon Crunch Cereal

6. Everything Bagels

Everything Bagels

7. Coffee Cake Muffins

Coffee Cake Muffins

8. Artichoke-Feta Breakfast Casserole

Artichoke-Feta Breakfast Casserole

9. Ham Muffins

Ham Muffins

10. Breakfast Casserole

Breakfast Casserole

11. Starbucks Inspired Egg Bites

Starbucks Inspired Egg Bites

12. White Cheddar Sausage Biscuits

White Cheddar Sausage Biscuits

13. Pumpkin Cheesecake Pancakes

14. Almond Flour Pancakes

15. Bagels

16. Morning Hot Pockets

17. Sausage Biscuits

18. Banana Nut Muffins

19. Pumpkin Pancakes

20. Breakfast Pockets

21. Cream Cheese Pancakes

22. French Toast Sticks

23. McGriddle

24. Crispy Cinnamon Waffles

25. Scrambled Eggs

26. Sausage and Guac Stacks

27. Pancakes

28. Breakfast Sandwich

29. Egg Wraps

30. Avocado Bacon and Eggs

31. Sausage and Egg Breakfast Sandwich

32. Scrambled Egg Muffins