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Recipe: Chocolate Chip Raspberry Banana Bread

This banana bread is an extra special treat with the chocolate chips and raspberries, great for breakfast, brunch and entertaining!

1 loaf (12 servings)

2 cups unbleached all-purpose flour or white whole wheat flour
3/4 cup packed light or dark brown sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1/2 cup unsalted butter, melted
2 large eggs, room temperature
1/3 cup buttermilk, room temperature
2 cups very ripe, mashed bananas
1 tsp pure vanilla extract
3/4 cup semi sweet mini chocolate chips plus 1/3 cup for topping
1 cup fresh raspberries, tossed in 1 tbsp unbleached A/P flour

Pre heat the oven to 350 degrees with the rack in the lower third.
Grease a 9X5 loaf pan with butter or cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon. In another bowl, combine the butter, eggs, buttermilk, bananas and vanilla. Stir the wet into the dry ingredients just until moistened. Fold in the chocolate chips and raspberries.
Pour batter into prepared pan. Top with the 1/3 cup chocolate chips.
Bake for 60-65 minutes or until a skewer comes out virtually crumb free.
Remove from the oven and allow to cool completely in the pan on a wire rack before slicing.

~ Marla Meridith

Decadent Flourless Chocolate Cake

This Decadent Flourless Chocolate Cake is exactly what all chocaholics need to satisfy their cravings. Simple to prepare & completely delicious!

10-12 servings

12 oz semisweet or bittersweet chocolate, chopped
12 tbsp (1 1/2 sticks) unsalted butter
1 1/2 tsp instant coffee or espresso
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
confectioners’ sugar for dusting

Pre heat the oven to 325 degrees Fahrenheit with the rack in the middle.
Spray a 9X2 inch spring form pan with cooking spray.
In a bain marie or in the microwave, melt the chocolate with the butter until creamy.
Mix in the instant coffee and salt.
In the bowl of a stand mixer (or using a hand mixer) whisk together the eggs and sugar until pale and creamy, about 8-10 minutes.,
Fold in the melted chocolate mixture, combine well. Pour the batter into the prepared pan.
Bake for 1 hour and 25 minutes, until a toothpick comes out wet but not gooey.
Cool the cake on a wire rack. Carefully remove from the pan and serve on it’s own or with a side of ice cream or freshly whipped cream.

~ Marla Meridith

Reindeer Sugar Cookies

Ingredients

Directions

~ Marla Meridith

Black & White Star Cookies

Ingredients

Directions

~ Marla Meridith

Black & White Star Cookies

These classic cookies are fun to bake and super delicious for the holidays!

24-36 cookies

3 cups unbleached all-purpose flour
1 cup almond flour
1 tsp ground cinnamon
1 teaspoon baking powder
1 tsp kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups granulated sugar
2 large eggs
–chocolate and vanilla glazes
1 1/2 cup confectioners sugar
4 tbsp milk, divided
1/4 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
–top with
peppermint candies

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.
In the bowl of a stand mixer, with the paddle attachment combine the butter and sugar on medium high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time, mix again until well combined. Mix in the vanilla extract. Turn off the mixer and add in all of the flour, mixing on low speed until it’s just incorporated.
Working on a floured work surface, divide the dough into 2 equal portions. Flatten into 1 inch thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.
Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to 1/4 inch thick. If the dough cracks, just press it back together. If the dough gets too sticky you can add more flour to it as you roll. You can also place it back in the fridge for 10 minutes to firm back up.
Pre heat oven to 325 degrees F with the rack in the middle. Cut shapes from the dough with a 3 inch star shaped cookie cutter. Carefully move the cookies with a spatula to parchment lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5-10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes, they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to cooling racks.
Make the glazes: whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl stir in the vanilla, and set aside. In the other bowl, add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth. If the glazes seem a bit too thick (the chocolate one might) slowly add a bit more milk until you have a thick, but spreadable consistency.
With a small spoon or glazing knife place a small amount of the vanilla icing onto a cookie and spread it so it covers half of the cookie. Place the finished cookies on a fresh baking sheet. Continue to use the vanilla icing on the rest of the cookies. Chill the cookies for 10-20 minutes until the vanilla icing is firm. Remove the cookies from the fridge and spread the chocolate glaze onto the other half of the cookies. Gently press a peppermint candy into the chocolate. Chill the cookies again for 10-20 minutes. Serve when the glaze is firm.

~ Marla Meridith

Black & White Star Cookies

These classic cookies are fun to bake and super delicious for the holidays!

24-36 cookies

3 cups unbleached all-purpose flour
1 cup almond flour
1 tsp ground cinnamon
1 teaspoon baking powder
1 tsp kosher salt
1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups granulated sugar
2 large eggs
–chocolate and vanilla glazes
1 1/2 cup confectioners sugar
4 tbsp milk, divided
1/4 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
–top with
peppermint candies

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.
In the bowl of a stand mixer, with the paddle attachment combine the butter and sugar on medium high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time, mix again until well combined. Mix in the vanilla extract. Turn off the mixer and add in all of the flour, mixing on low speed until it’s just incorporated.
Working on a floured work surface, divide the dough into 2 equal portions. Flatten into 1 inch thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.
Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to 1/4 inch thick. If the dough cracks, just press it back together. If the dough gets too sticky you can add more flour to it as you roll. You can also place it back in the fridge for 10 minutes to firm back up.
Pre heat oven to 325 degrees F with the rack in the middle. Cut shapes from the dough with a 3 inch star shaped cookie cutter. Carefully move the cookies with a spatula to parchment lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5-10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes, they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes then transfer to cooling racks.
Make the glazes: whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl stir in the vanilla, and set aside. In the other bowl, add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth. If the glazes seem a bit too thick (the chocolate one might) slowly add a bit more milk until you have a thick, but spreadable consistency.
With a small spoon or glazing knife place a small amount of the vanilla icing onto a cookie and spread it so it covers half of the cookie. Place the finished cookies on a fresh baking sheet. Continue to use the vanilla icing on the rest of the cookies. Chill the cookies for 10-20 minutes until the vanilla icing is firm. Remove the cookies from the fridge and spread the chocolate glaze onto the other half of the cookies. Gently press a peppermint candy into the chocolate. Chill the cookies again for 10-20 minutes. Serve when the glaze is firm.

~ Marla Meridith

Chocolate Pumpkin Cornbread Cake

Ingredients

Directions

~ Marla Meridith

Recipe: Giant Halloween Candy Skillet Cookie

Ingredients

Directions

~ Marla Meridith

Chocolate Ginger Truffles

Ingredients

Directions

~ Marla Meridith

Banana White Chocolate Chip Muffins

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Chocolate Marble Bread

Ingredients

Directions

~ Marla Meridith

Double Chocolate Buttermilk Muffins

Ingredients

Directions

~ Marla Meridith