Pinned this...made that! Raspberry-Chocolate Banna Bread

Who doesn't like a little decadence. I made raspberry-chocolate banana bread for my parents while they were visiting over the 4th of July. I had quite a time trying to find non-moldy raspberries at the grocery store. So alas, only one of my mini loaves had chocolate chips and raspberries.

Pinned this (these)...

Source: 8weekstoabetteryourecipes.blogspot.com via Janet on Pinterest

Source: recipeboy.com via Janet on Pinterest

made that!

Nathan's creative styling - including an iced mocha!

Here's my version of these two recipes combined.

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup honey

1/2 cup sugar free applesauce

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)


1 teaspoon vanilla extract
1 cup chocolate chunks or chips
1 cup halved raspberries

1. Preheat oven to 350

2. Combine dry ingredients in a small bowl

3. Mix wet ingredients, minus the banana into a larger bowl

4. Mash banana

5. Combine dry ingredients slowly into the wet

6. Add banana, mix until combined - a few lumps is fine

7. Add chocolate and raspberries, mix lightly

8. Pour into pans

9. Bake 35-40 minutes (I made 4 small loaves)

The raspberry chocolate and the plain chocolate versions were pretty good. The plain version was tasty but, I like my mom's better!

Pinned this...made that! Iced Mocha

I don't actually like coffee. I hate wasting food - even food I don't like, apparently. So after Nathan forgot his morning coffee (how he did that I don't know), and after spending $5ish dollars on a Starbucks Iced Mocha for Nathan in the afternoon (because I'm a good girlfriend), I decided to try making him an Iced Mocha. I searched until I found recipes that only used ingredients that I already had in the house, or could be adapted to only use those ingredients. So I

Pinned this (these)...

Source: copykat.com via Janet on Pinterest

Source: yummly.com via Janet on Pinterest

 and

made that!

I used the hot coco recipe to make the chocolatey part and then added an equal part of coffee to the mix as the cocoa recipe called for milk...does that make sense?

Nathan said it needed more coffee so the next time instead of 3.5 cups milk and 3.5 cups of coffee I used 3.5 cups of milk and 4 cups of coffee. After letting the coffee simmer in with the cocoa for a few minutes (2ish minutes with a little stirring) I let it sit and cool and then transferred it to a pitcher in the fridge. He whisks it again in the morning and pours it over ice in his travel mug. He didn't make any comment about it the second time around, so I figured it tasted good to him.