Chocolate Banana Cake

This cake is fabulous warm AND refrigerated!

Originally posted here.

Chocolate Banana Cake: 2 cups (400 grams) granulated white sugar 1 3/4cups (245 grams) all-purpose flour 3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 large eggs 1 cup mashed ripe bananas (about 2 medium sized bananas) 1 cup (240 ml) warm water 1/2 cup (120 ml) milk 1/2 cup (120 ml) corn, safflower or canola oil(or other flavorless oil) 1 1/2 teaspoons pure vanilla extract Chocolate GanacheFrosting: 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 3/4 cup (180 ml) heavy whipping cream 1tablespoon(14 grams) unsalted butter Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder,baking soda, and salt. Set aside. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache. Ganache:Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips.

Tangy Glazed Salmon

Tangy Glazed Salmon

1 T. mayonnaise

3 T. balsamic vinegar (I used kombucha)

1 T. olive oil

1/2 t. dried rosemary

1/2 t. dried oregano

2 T. dark brown sugar

Mix all ingredients together. Marinate 3 salmon fillets in mixture for 30 minutes. Place marinated fillets in baking dish and bake at 400 degrees for 10 minutes. Glaze fillets with remaining sauce and bake for 4 minutes.

Cheesecake Swirl Brownies

Cheesecake Swirl Brownies

• One box Devil's Food cake mix
• 16 oz. pumpkin- canned or fresh
• 6 oz. fat-free cream cheese, room temperature
• 1/4 cup granulated sugar
• 1 T milk
• 1/4 tsp. vanilla extract

Directions:
Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Spread batter into greased 9X13 baking dish and set aside. Combine softened cream cheese with sugar, milk, and vanilla Mix together until lump free. Spoon dots of cheesecake mixture over the brownie batter, and use a knife or skewer ( I used a chopstick!) to swirl it in. It doesn't have to be perfect- your brownies will have a nice marbled look! Bake for 25-30 minutes, until inserted knife comes out clean.

These taste best after they have been refrigerated for a day.