Thursday, October 6, 2011
Littlest Chef getting ready for Annual Edible Rosary
We made the Chocolate Banana Nut Bread recipe I've been making for over 30 years. I got the recipe when I was 9 years old from a classmate's Mom, Pat Leible. It remains, to this day, the best Chocolate Banana Nut Bread I've ever had. The secret is the combination of the chocolate and instant coffee, it gives it a light mocha flavor, where banana bread can sometimes taste awfully bland. It is not, however, a low calorie food. My friend Maureen and I once calculated the WW points and it came out to a whopping 11 points per slice. Yowza! But it sure is good once in a while. Tomorrow we'll make a batch of zucchini muffins with all the frozen shredded zucchini we've had since August to complete all the muffin "beads" we'll need to assemble the rosary. I love having our new kitchen, it is so much fun to be able to bake with the kids.