Amazing Banana Bread with Chocolate Chips

standard March 27, 2020 1 response

While we are all stuck at home during this indeterminate amount of time, waiting as patiently as possible for the Covid-19 virus to run its course and the world to right itself, here at Casa de Rosenberg, we are increasing our baking frequency and our waistlines all at the same, totally unrelated, time. Rapidly waning bananas prompted me to create this recipe, made from a mish-mash of a whole bunch of other recipes that just didn’t have everything I wanted in a banana bread. Enjoy!

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Banana Bread with Chocolate Chips
Moist, chocolaty, and not too banana-y. The perfect quarantine treat!
Banana Bread with Chocolate Chips
Course Dessert, Snacks
Cuisine Quarantine Eats
Prep Time 20 Minutes
Cook Time 60-75 Minutes
Small Loaves
Course Dessert, Snacks
Cuisine Quarantine Eats
Prep Time 20 Minutes
Cook Time 60-75 Minutes
Small Loaves
Banana Bread with Chocolate Chips
  1. Preheat oven to 350F and prepare one large or two small loaf tins.
  2. Combine all of the dry ingredients and set aside.
  3. With a hand or stand mixer, cream softened butter and sugars until light and fluffy.
  4. While still mixing, add the eggs one at a time, waiting for each to be well incorporated before adding the next.
  5. Beat in the sour cream (or yogurt) and vanilla extract.
  6. Beat in the mashed bananas.
  7. Slowly incorporate the dry ingredients, mixing until just combined. Do not overmix!
  8. Fold in the chocolate chips.
  9. Pour into the loaf tins and bake for 60-75 minutes. Your banana bread is ready to come out of the oven when an inserted knife or toothpick comes out clean of batter. (Your knife/toothpick will have melted chocolate on it.)
  10. Turn loaves onto a cooling rack and allow to cool. Loaves can be well wrapped up and frozen.

Avocado Toast with Hash Brown Potato Waffle

standard February 21, 2019 1 response
Hash Brown Potato Waffle Avocado Toast
Mmmm… so much avocado goodness
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You know it, I know it, everyone knows it, avocados are the thing right now. I live in California so to us, they’ve always been the thing, but apparently the rest of the world has caught on (thank you Keto craze!) and have made the avocado prices soar, uh I mean, have made avocados crazy popular. Especially in toast form. Which, I will admit to not quite “getting” at first. I mean, I love toast, don’t get me wrong, but I like it with excellent butter and some first rate jam. amirite? I used to really enjoy my avocado on burgers and the like, but then I started the FASTer Way to Fat Loss* and had to go gluten free for a bit all while radically increasing my avocado intake and, well, suddenly avocado toast didn’t seem so unappealing. Except, gluten free = no actual toast.

Enter the magical potato waffle. Take some hash brown potatoes, mix in some egg white and a couple spices and poof, you have a delectable toast variation to do your avocado justice. Doing the FASTer Way to Fat Loss or tracking your Macros? This is a great source of good carbs, healthy fats, and protein. Perfect for both regular and low macro days.

(Welcome to the first It’s My Life… recipe. If you’re new here, be sure to subscribe so you never miss a recipe or post. If you’re a regular, I hope you’ll stick around and enjoy the new developments around these parts! Got recipes you’d like me to share? Leave a comment below or message me. And please, do me a solid and click that “Pin” button below!

Hope today is delicious and wonderful in every way.

*Please note: this FASTer Way to Fat Loss link is an affiliate link. If you click it and decide to sign up for the program, I will receive compensation. If you click through and decide to sign up for the program, please let me know. I’d be thrilled to help you in any way I can!

Print Recipe
Hashbrown Potato Waffle Avocado Toast
These hash brown potato waffles are ready in just minutes and make the perfect base for some tasty gluten free avocado toast.
Hash Brown Potato Waffle Avocado Toast
Prep Time 2 minutes
Cook Time 8 minutes
Prep Time 2 minutes
Cook Time 8 minutes
Hash Brown Potato Waffle Avocado Toast
  1. Plug in your waffle iron and turn it to the highest setting. Allow it to warm up while you prepare your potatoes.
  2. If using frozen hash brown potatoes, defrost using the microwave in short bursts. If using regular potatoes grate and wrap in a clean dish-cloth to wring out as much water as possible. Don't be afraid to squeeze hard!
  3. Crack one of the eggs over the potatoes, letting about half the egg white pour over them. Put the rest of the egg in another bowl.
  4. Add finely chopped green onion, dash of salt, pepper, garlic powder, paprika and TJ's Everyday Seasoning and any other spices that appeal to you. Mix well.
  5. Spray the waffle iron with non-stick cooking spray and spread the potato mixture out on the bottom of the waffle iron. NOTE: The potatoes will NOT spread like regular waffle batter would. You MUST spread it out. Cook for 8-10 minutes until crispy. The waffle iron WILL steam. This is totally normal.
  6. While the waffle iron is doing its thing, place the bacon on a cold skillet and turn the heat to medium, high. When the bacon is about half cooked, push it to the side and add the eggs to the skillet.
  7. Remove the potato waffle from the iron and top with avocado, bacon and eggs. Enjoy this amazing treat. Repeat tomorrow and every lunch hereafter.

Latkes, latkes, and more latkes

standard December 6, 2010 8 responses

My Hannukah goal for this year was simple: make each candlelighting evening low key and family centric and find time to make latkes at least once.

We’re only five days in, but so far we’re doing really well. We’ve had only one night fraught with tantrums bad enough that I threatened to pull the plug on all festivities. The girls pulled it together and we managed to light the candles and cuddle under a blanket to read our books just like every other night.

Our evening routine usually involves one parent doing the reading while the other parent is cooking or cleaning up in the kitchen. During Hannukah we make a point of all gathering on the couch, one big happy family, to read a few books, always ending with The Runaway Latkes, because it makes us all laugh when we read the refrain together.

Tonight our favorite book played in our favor. M and I worked on making two types of latkes, fully believing that neither child would touch them. And yet, when we sat down, both of them were willing to taste the new foods and C discovered a taste for them.

If that isn’t a Hannukah miracle, I don’t know what is.

Want to know what these miraculous latkes were? Keep scrolling…

Nigella Lawson’s Apple Latkes (As featured in the Dec 2010 Food Network Magazine)
These turned out to be something like apple fritters. They made M’s eyes roll back in his head with joy. 

Cooks Country Crispy Potato Pancakes (As featured in Cooks Country in March 2006)
These are my favorite latkes; light, tasty, and easy to make.

2 tbsp Vegetable oil
5 cups frozen shredded hash-brown potatoes
4 tbsp unsalted butter
1 lrg egg
2 scallions, chopped fine
1 tbsp cornstarch
1/2 tsp Salt
1/2 tsp pepper
Cooking Spray

1) Heat oven to 475 and put rack on the upper-middle spot. Coat a rimmed baking sheet with vegetable oil.
2) Place hash-browns and butter in large microwave safe bowl. Cover tightly and microwave on high until butter is melted and hash-browns are defrosted. (Abt 5-7 minutes). Stir well and cool.
3) Whisk egg, scallions, cornstarch, salt, and pepper together until thoroughly combined. Add to the hash-brown mixture and stir until incorporated. Divide mixture into 10 balls and set aside on a large plate.
4) Place oiled baking sheet in oven and heat until oil is just beginning to smoke. (Abt 6 minutes) Remove baking sheet from oven and quickly place potato balls on baking sheet. Spray each ball with cooking spray and press it down to pancake height.
5) Bake until pancakes are golden brown on the bottom – about 10 minutes. Take pan out of the oven, flip the pancakes, and bake for another 8 minutes. Enjoy with apple sauce or sour cream.

Tis the season… for apples! And eating!

standard September 29, 2008 2 responses

The other day I posted about my favorite fall things and I sparked a request for my Apple Chicken recipe. Secretly it’s not my Apple Chicken recipe, it’s Weight Watcher’s Chicken with Apples and Cider, from my all time favorite cookbook Weight Watchers New Complete Cookbook. I’m not on WW any more, but I still use that book more than any other. The recipes are tasty and healthy, a perfect combo in my book. Don’t be too quick to poo-poo it if you aren’t on a diet. I promise it doesn’t taste healthy!

Anyway, without further adieu, here’s the infamous recipe. (If apples aren’t your bag, scroll down for my favorite biscuit recipe.)

Chicken with Apples and Cider
4 servings

3 tbs reduced-cal margarine (I’m partial to Brummel and Brown)
1 Granny Smith apple, cored and sliced
1 tbs packed dark brown sugar
4 4-oz skinless boneless chicken breasts
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp freshly ground pepper
1 medium onion, thinly sliced and separated into rings
1/2 cup apple cider (or apple juice)
1/4 cup cider vinegar

1. In a large nonstick skillet, melt half of the margarine. Saute the apple until lightly browned, about 5 minutes. Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer. Transfer to a plate.

2. On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper. In the skillet, melt the remaining margarine. Saute the chicken until browned, 4-5 minutes on each side. Transfer to another plate.

3. In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the cider and vinegar. Reduce the heat and simmer 2 minutes. Return the chicken to the skillet; simmer, spooning the sauce over the chicken, until the chicken is cooked through and the liquid is reduced by half, 4-5 minutes.

4. Return the apples to the skillet; cook until heated through, about 2 minutes. Spoon the apples and juices over the chicken after serving.

(If you are counting points, each serving is 4pts.)

Humongo Biscuits – perfect for Biscuit Paninis.
(This recipe is adapted from Sara Moulton’s biscuit recipe printed in Sara’s Secrets for weeknight meals.)
Makes 4 big biscuits

2 cups unbleached all-purpose flour
1 tbs baking powder
1/2 tsp table salt
1 cup heavy cream
1/4 to 1/2 cup low fat buttermilk

1. Preheat oven to 425F. Lightly grease a cookie sheet.
2. Stir together flour, baking powder, and salt in a large bowl.
3. Pour in the heavy cream and mix.
4. Add enough buttermilk to turn the mixture into a dough.
5. On a lightly floured surface, knead the dough gently several times.
6. Divide into four equal balls. Pat each ball into a flat 3-inch round on the cookie sheet.
7. Bake for about 20 minutes or until pale golden.
8. Transfer to rack and let cook slightly. Or if you’re me, burn yourself as you grab a biscuit right off the sheet and dig in.

I’m very partial to cutting a hot biscuit in half, filling it with cheddar cheese and thinly sliced turkey and smushing it on our gas grill under my panini press until the cheese is melted and the biscuit is slightly toasted. Heaven, I tell you. Heaven. Then for desert I take a second biscuit, still warm from the cookie sheet, because I was in too much of a hurry to transfer them to a cooling rack, and frankly I don’t own a cooling rack, but that’s neither here nor there, and I slather it in strawberry jam. And then I go run around the block. A lot. Or I sit on the couch in a food coma for a long while.

Happy eating my friends. Happy fall to all. And happy new year those who celebrate Rosh Hashanah.