double dark chocolate banana bread

Because you can never have too many recipes for Banana Bread.  Especially when said banana bread is laced with luscious dark chocolate and studded with chocolate chips.

Double Dark Chocolate Banana Bread | Sweet Anna's

Now don’t worry, this is not just another chocolate cake.

This is a very dense, moist dairy-free banana bread that is loaded with dark chocolate, but still tastes like banana bread.

Kind of like the love child of banana bread and a perfect chocolate muffin.

Actually, these would make really great muffins.

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fresh blackberry rhubarb crisp

Fresh blackberries AND rhubarb in the same crisp?!  Why haven’t I done this years ago?!  (If you live in the beautiful Northwest, you probably understand what I am talking about!  These two goodies are almost free for the taking all summer around here!)

Oh my goodness you guys!!  I can’t believe how long it has been since I have shared a recipe with you.

Life has just wiped us out lately…  and by us, I mean me and my computer (who pretended to die on me a few weeks ago!  Ha!) and now my 5 year old son who is recovering from having his tonsils and adenoids out this morning.

I think things might still be crazy for the next week or so, but please know I’ve got some recipes waiting in the wings for ya.  I can’t wait to share them with you!!

Now, in the meantime, and because you can never have too many good crisps in your life (or crumbles, or whatever you want to call them?!)…  here is my apology-offer to you.

Fresh Blackberry Rhubarb Crisp | Sweet Anna's

This buttery, brown sugary crisp is packed full of blackberries (’tis almost the season!) and fresh chopped rhubarb.  Topped with a scoop of ice cream, this simple dessert (or breakfast!!) really can’t be beat!

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cardamom-orange dark chocolate chunk butter cookies

Well, if that isn’t a mouthful, I just don’t know what is!

Cardamom Orange Dark Chocolate Chunk Butter Cookies are exactly what their very long name implies…  chewy, rich butter cookies, laced with aromatic cardamom and orange zest and studded with finely chopped dark chocolate.

  Cardamom Orange Dark Chocolate Chunk Butter Cookies | Sweet Anna's

These sweet little things are way up at the top of my Favorite Cookies Ever list.  Maybe even in the #1 spot (although I’d better eat them about 20 more times to decide that for sure!)

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norwegian cardamom butter cookies

One of my all-time favorite cookies growing up was my grandma’s Sandbakkelse (Norwegian Almond Butter Cookies).   If there wasn’t a fresh batch on the counter, you could always count on a bag or two hiding in the freezer in the basement.

She was known (around the world!) for them.  And hot out of the oven, or still slightly-frozen and dipped in a hot cup of coffee…  there really was nothing better.

This cardamom version of her famous buttery cookies is now tied right up there as my favorite.  And I sure hope I made her proud with this one!

Norwegian Cardamom Butter Cookies | Sweet Anna's

(Grandma, I wish you were still around to sample a few over a couple hot mugs of coffee with me!  I miss you!)

If you like butter, and if you like cardamom, you will like these cookies.

They are perfect with your morning coffee, and even better alongside a scoop of good coffee ice cream before bed…

Enjoy!

norwegian cardamom butter cookies

Ingredients

  • 2 cups butter
  • 2 cups sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon salt
  • 5 cups + 2 tablespoons flour

Directions

Preheat the oven to 375ºF.

Cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, cardamom and salt until well blended. Mix in the flour, until you have a smooth, well-mixed dough.

Scoop the dough out onto parchment-lined baking sheets. Flatten with a fork dipped in cold water.

Bake for 8-10 minutes, or until the edges are just barely golden brown. Remove to a cooling rack to cool completely before storing in Tupperware in the freezer (if they don't all get eaten right away, that is!).

http://sweetannas.com/2014/05/norwegian-cardamom-butter-cookies.html

banana almond poppy seed muffins

Yep, you read that right.  Banana Almond Poppy Seed Muffins.  I am that indecisive.

I had a bunch of bananas to use up, and thought muffins sounded fun.  But then, almond poppy seed muffins are really my favorite.

So, I thought…  ”why not combine the two?!  It might be a total flop, but I’m pretty sure at least I will enjoy them anyways!”

Banana Almond Poppy Seed Muffins | Sweet Anna's

Well, guess what?

It was NOT a flop!  I am so excited about these muffins!

I love love LOVE the flavor and crunch of almond poppy seed muffins.  But they can sometimes be quite dry and I love the almost no-fail moistness of banana muffins.  So, put the two together and you get bliss in muffin form!

Serve these warm out of the oven, or make a double batch and freeze them and heat up a few at a time for a special treat.  Either way, save those brown bananas!!

banana almond poppy seed muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

Yield: makes 12 regular muffins (or 24 mini-muffins)

Ingredients

  • 1/3 cup butter, melted and slightly cooled
  • 3 medium-large very ripe bananas, well mashed (about 1 1/2 cups)
  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons pure almond extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1/2 cup sliced almonds

Directions

Preheat the oven to 375ºF. Grease a 12 ct muffin tin (or a 24-ct mini-muffin tin!); Set aside.

In a medium bowl, mash the bananas well and mix in the melted (and slightly cooled) butter and sugar. Whisk in the egg and almond extract until well blended; Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.

Dump the banana mixture into the flour mixture and stir gently until just combined. It's ok if there's a few clumps/streaks. (Better to under-mix than over-mix muffins and quick breads!)

Scoop the batter into the greased muffin tins, about 2/3 full. Sprinkle the tops with a bit of the sliced almonds, and then bake for 18-20 minutes (for regular muffins). If you are making mini-muffins, start checking them for doneness at about 12 minutes!

The muffins are done when they are nicely puffed, the tops are golden and a toothpick inserted in the center of one of them comes out almost clean.

Let cool until you can handle them (about 10 minutes) and then remove from the tins and serve! (Or let cool completely on a wire rack and freeze!)

http://sweetannas.com/2014/04/banana-almond-poppy-seed-muffins.html

recipe loosely adapted from allrecipes.com

If you haven’t learned this trick yet, please use a scoop to fill your muffin-tins!  It makes the whole process so quick and tidy!!

(Ali over at Gimme Some Oven has a great post about this!)