Louis Remolde: The Single Baker




Usually everything King Arthur Post I immediately want to jump into kitchen and start cracking eggs. This Banana was just what I needed for a cold winter morning with a good cup of coffee.The whole wheat flour adds a very nice hardiness and nutty flavor; and lets face it much healthier then all-purpose flour. I also added dark chocolate chunks and sliced almonds.

I did make a few changes to the OG recipe which can be found at One of the amazing things King Arthur does is they also give you different variations and substitutions ideas.


4-5 ripe Bananas about 2 cups

1/2 cup Vegetable oil

1 cup brown sugar

2 large eggs room temperature

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 1/2 teaspoon cinnamon

1 teaspooon nutmeg

1/2 cup dark chocolate chunks

1/2 cup sliced almonds


Preheat oven 350° F. Grease a 9″ x5″or a 4″ x 11 1/2″ loaf pan.

In a large bowl, stir together the mashed bananas, oil, sugar,eggs, and vanilla.

Mix flours baking soda, baking powder, salt, cinnamon and nutmeg.

In a small bowl toss the chocolate chunks and almond with a teaspoon of All-Purpose flour; this will hold them in place while baking and not sink to the bottom. 

 Now mix the dry with the wet ingredients; mix thoroughly. Add Nuts and chocolate; Scoop the batter into prepared pan. Sprinkle some granulated sugar and cinnamonon on top.

Bake the bread for 60 -70 minutes. The toothpick test works best. Poke a toothpick into center; if clean its finished ; batter on the toothpick ,it needs more time.

Cool in pan for 15 minutes.then loosen the edges and turn out to cool completely.this bread will last serveral days , and can be frozen!

I hope you love this recipe and add your flare to it as well happy baking !!!!!!!


Mexican Chocolate Icebox Cookies

Spicy, Chocolate, and Cookies all in one SIGN ME UP!!!!

I recently got this recipe from Master baker Maida Heatter’s Book of Great Chocolate Desserts.  The original cookie recipe is from Maida’s friend from Guatemala. The great thing about icebox cookies is that you can always prepare them and leave them in the freezer until needed.  Saving time while baking is one of the best things .

These deep chocolate, crispy cookies are a great addition in to your typical cookie tray. They literally spice up the party. The great thing about these Mexican cookies is the heat from the warm spices doesn’t hit until after you swallow. The taste buds kick in in overtime and you really get a nice sensation in your mouth, just enough spice to make you want more . By all means you can lower the amount of spice, but thats not fun.

Icebox Cookies simply mean, its a type of cookie where the dough is formed and chilled before being sliced and baked. 

1 1/2 cup of all-purpose flour 

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt 

Generous pinch of finely ground black pepper 

Generous pinch of cayenne

3/4 teaspoon of cinnamon

1 1/2 ( 6ozs) sticks of butter (room tempearture)

1 1/2 teaspoon vanilla extract

1 large egg (room temparture)

1 cup granulated sugar

Sift together flour, cocoa, salt,!pepper, cayenne,and cinnamon. Set aside.

In the lage bowl of the electric mixer cream the butter. Add the vanilla and sugar, mix throughly. Beat in the egg, then on low speed gradually add the sifted dry ingredients  scraping the bowl with a rubber spatula and beating only until mixed. Toward the end of the mixing , if the dough starts to crawl up the beater, remove the bowl mixer and finish mixing by hand I prefer using a wooden spoon for this part.

Lightly flour work surface. Turn the dough out to space, lightly flour hands and with your hands, shape the dough into a cylinder about 10 incges long and about 2inches in diameter. Wrap the cylinder of dough in wax paper and place in the freezer until firm. It can also be kept frozen until you’re ready to bake. Before baking adjust two racks to divide the oven into thirds and preheat to 375 degrees.

Unwrap the dough and with a sharp knife cut into slcies 1/4 thick. place the slices about 2inches apart on ungreased baking pans. Bake 10-11 minutes, reversing the pans top to bottom and front to bake once during baking. The cookies are done when they feel almost firm to touch. let them cool for a few seconds on the pans, remove and transfer to racks to cool, store airtight. Makes 30-40 


Zucchini Peanut Butter Brownies


8 ounces zucchini cut in halves
3 tablespoons melted butter
3 large eggs
1 teaspoon vanilla extract

Preheat oven 350. Grease brownie pan. Line with foil grease again. 9×9 or 8×8 set aside 

1/2 cup tirbinato sugar
1/4 cup honey
4 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all purpose flour
12oz of peanut butter
1 unsweetened raw cocoa bar chopped roughly


Shredded zucchini

Ok with your food processor slicing shredder blade start to add zucchini. After shereded take off blade. Add melted butter, eggs, and vanilla. Puree on smooth. Once smooth, add  all ingedients below except peanut butter and raw chopped cocoa. Puree until just combined. Add 3 tablespoons peanut butter,pulse. Add chopped raw cocoa bar, blend to break up more. Pour into the greased pan. (It will be more liquidified then batter style). Bake 40 minutes. Rotate pan half way through. Check with toothpick to see if baked through if it comes out wet its not ready.


Let cool in pan 10 minutes then either remove or cut into squares. Cool competely on rack.
once cooled,slice the bars lenghtwise. 

For frozen Peanut Butter Brownies follow directions below.

Add 1 tablespoon of peanut butter to the bottom of brownie place top  on and lightly press to hold. Repeat process until complete. Wrap in plastic. Place and freezer. Wait at least 30 minutes or longer before eating.
You could also do this with Ice Cream.

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