Chocolate Nutella Banana Bread

No one really cared about hazelnuts before Nutella was invented, right? They were just like any other average nut. They were as inconsequential as a cashew.

Nutella reinvented the hazelnut. Aren't we glad Nutella happened? I am. 

Chocolate Nutella Banana Bread

Yields: 1 8x4 loaf

3/4 cup sugar

1/3 cup veggie oil

2 eggs

3-4 mashed bananas (the browner the bananas the better)

1 1/2 tsp vanilla extract

1 1/2 cups flour

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

4 tbsp Nutella 

1/4 cup chocolate chips

1. Preheat oven to 350 degrees fahrenheit. Grease a 8x4 loaf pan. 

2. Mix sugar, veggie oil, and eggs. Add bananas and vanilla. 

3. In a separate bowl, mix flour, cocoa powder, baking soda, and salt. Add to the wet ingredients and mix until just incorporated. Add chocolate chips and mix in. 

4. Pour half the batter into the loaf pan. Melt Nutella in the microwave for about 30 seconds. Pour in on top of the batter and swirl in. Pour the other half on top and swirl a little more. Bake for 60-70 minutes or until a toothpick comes out clean. 

5. Let cool for 10 minutes before removing from the baking pan. 

Bon appétit!

Copycat Bonne Maman Raspberry Jam

We've all seen the Bonne Maman (pronounced "bun mahmah") jams and preserves at the fancy supermarkets, right? It's so good. It's the stuff of dreams. When a loaf of hot bread comes out of the oven, the first thing I do is reach for the raspberry jam. Bread and jam are one of the quintessential combinations in life.

We had 3 containers of raspberries in the fridge and I wanted to use them up so they wouldn't go bad. I had only tried to make jam once in my life before and I had a bad experience.  I made it so thick it wasn't even spreadable! That's hardly appetizing.

I looked for a simple recipe. I found one that has 3 ingredients. Simple enough! Best part? NO PECTIN! That stuff is expensive!

Copycat Bonne Maman Raspberry Jam

Yields: 2 pint jars or 4 half-pint jars

4 cups raspberries
4 cups sugar
1 tbsp lemon juice

1. Sterilize your jars, lids, and rims in simmering water.

2. Put your raspberries in a 2 quart pot on medium high heat. Stir constantly. Let the juices come out and add sugar and lemon juice. Let it boil rapidly for 5 minutes. Remove from heat.

3. Ladle it into your jars, leaving 1/4 inch at the top of empty space. Put the lids on and return to hot water bath on high heat with at least 2 inches of water on top of the tops of the jars. Boil for 15 minutes and remove from the water.

4. Let the jars sit out on the counter for 24 hours. If the tops on the jars popped in, they should be sealed correctly. They're good to sit out on the counter for up to 1 year!