Dark Chocolate & Raspberry Banana Bread

Yield: 1 loaf | Prep Time: 15 min | Cook Time: 50 - 60 mins

INGREDIENTS:

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated white sugar
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/3 cup plain low fat yogurt
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chunks or chips
• 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

DIRECTIONS

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

COMMENTS:
Source: Thank you Recipe Boy! Below are some comments they made on the recipe:
Since there have been some mixed reviews, we're adding in some tips to help you make this recipe a success (added 9/25/12)

• This recipe turns out perfect for us, so here are the details: We bake at sea level in a greased pyrex pan and we bake on the middle rack in a gas oven.
• Don't use frozen raspberries or freshly washed raspberries (they will add too much moisture).
• If you bake in a dark metal pan or if you are baking at a different altitude or using an electric oven, you may possibly get different results.
• Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
• If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.

Pasta, Pancetta and Kidney Bean Soup (Pasta e Fagioli)

YIELD: Makes 2 quarts, serving 5  ACTIVE TIME: 25 minutes  TOTAL TIME: 35 minutes


IINGREDIENTS:
1 (28-ounce) can whole tomatoes packed in juice
2 tablespoons extra-virgin olive oil, plus more for serving
1 tablespoon butter
3 ounces pancetta or bacon, finely chopped (optional)
1 medium onion, finely diced (about 1 cup)
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1 quart low-sodium chicken broth
2 (15 ounce) cans dark red kidney beans
2 bay leaves
1 cup small pasta such as shells, ditali, or elbows
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
Pour the tomatoes into a medium bowl and using hands, squeeze each tomato through your fingers to break it up into small pieces (be careful, they can squirt). Set aside.

Heat olive oil and butter in a large saucepan over medium-high heat until butter is melted. If using pancetta, add to pan and cook, stirring constantly until fragrant, about 2 minutes. Reduce heat to medium and add onion, garlic, oregano, and red pepper flakes. Cook, stirring constantly until fragrant and softened but not browned, about 3 minutes. Add tomatoes and their juice, chicken broth, kidney beans, and bay leaves. Bring to a boil over high heat then reduce to a bare simmer. Cook for 20 minutes, adding pasta to soup for the last 5 to 10 minutes (depending on the package directions). Season to taste with salt and pepper. Discard bay leaves, stir in parsley and serve, drizzling each serving with extra-virgin olive oil at the table.

Original recipe from Serious Eats

Winter Kale & Squash Citrus Salad

Ingredients
Kale
Butternut Squash, peeled, cut & roasted in 400 degree oven for 1 hour
Grapefruit
Dried Cranberries
Raw Cashews
Cherry Tomatoes
Balsamic Vinaigrette for dressing

Waffle Iron Hash Browns

Ingredients
5 medium to small potatoes, yields two full waffles.
Butter

Directions
Peel, shred, and squeeze out all liquid. Spread melted butter on waffle iron. Put shredded potatoes on waffle iron for about 20 minutes.

Blueberry Scones

Serves 8  *  Prep time 10  * Bake time 15  * Ready in 25

INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1 container fresh blueberries (6 oz)
1/2 cup sour cream
1 large egg
Sugar in the raw, for sprinkling

DIRECTIONS:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. Gently stir in blueberries.
5. Place on a lightly floured surface and pat into a 7 to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper, about 1 inch apart. Sprinkle with sugar in the raw.  Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

COMMENTS: 
Original recipe found at allreceipes.com under name Simple Scones. Modified version above.