Another way to use those extra bananas over ripening on the counter are these delicious biscotti cookies. At 72 calories each (without the chocolate drizzled on top), they are a delightful treat!
They are extra crunchy on the outside, probably because after slicing, they are baked on both of the cut sides.
This sweet little porcelain bootee is special to me.
It commemorates the day that Ryan Emery joined our family. Seven years ago today!
I have booties for each of our four daughters
and all but the last three grandchildren.
The lady that made these beautiful booties sold the business and the new owners are not currently operating. I am very sad. Through the years I have purchased many for special keepsake gifts and really would like to have them for all of our grandchildren.
Look what I found just outside our side door on the arbor there...
A pair of Mourning Doves
Mourning Doves are light grey and brown and generally muted in color. Males and females are similar in appearance. The species is generally monogamous, with two squabs (young) per brood. Both parents incubate and care for the young. Mourning Doves eat almost exclusively seeds source: Wikipedia
I heard a Stock-dove sing or say His homely tale, this very day; His voice was buried among trees, Yet to be come at by the breeze: He did not cease; but cooed--and cooed: And somewhat pensively he wooed: He sang of love, with quiet blending, Slow to begin, and never ending; Of serious faith, and inward glee; That was the song,--the song for me!
Half a cup of walnuts and a teaspoon of instant coffee or espresso, both finely ground as well as 1/4 cup coffee were added to flavor the batter.
Dorie recommended adding the melted chocolate to less than half of the batter.
As you can see, I had more chocolate and marbled it a bit too much.
No harm done... still a deliciously moist cake!
Mocha-Walnut Marbled Bundt Cake
Essentially a walnut cake this is part vanilla and part mocha (both good go-with-walnut flavors), this is a beautiful, particularly if you pour in all the white batter, cover it with the dark batter and marble it minimally, so that you end up with a chocolate gingko leaf pattern in the center.
2 1/4 cups all-purpose flour
1/2 cup finely ground walnuts
1 tsp baking powder
1 tsp salt
2 sticks plus 2 tbsp (9 oz) unsalted butter, at room temperature
3 oz bittersweet chocolate, coarsely chopped
1/4 cup coffee, hot or cold
1 tsp finely ground instant coffee or instant espresso powder
1 3/4 cups sugar
4 large eggs, preferably at room temperature
2 tsp pure vanilla extract
1 cup whole milk, at room temperature
GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess. (If you’ve got a silicone Bundt pan, there’s no need to butter or flour it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.
Whisk together the flour, ground walnuts, baking powder, and salt.
Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy – keep the heat low so that the butter and chocolate don’t separate. Remove the bowl from the heat.
Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).
Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.
If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them.
Bake for 65 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.
Jamie and her family drove up to NY to spend a couple of days with her
twin sister Jill her family.
Four adults and 8 children filled their little house with lots of crazy love!
Here are pictures of their time together.
All of our grandchildren except our oldest, Jared.
Jamie and family got home Saturday night and asked us to join them for Easter morning church service at the Haddonfield Campus. Afterward we headed to their house and shared a bucket of KFC and this bunny cake I made for dessert. Directions on Elaine's blog At Home 'n About.