Chocolate Banana Muffins

What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate […]

The post Chocolate Banana Muffins appeared first on Budget Bytes.

What to do with browning bananas? It’s the question that never stops needing to be answered. The other day I was about to make a batch of my Yogurt Banana Bread with some over ripe bananas, but I decided to change it up last minute. I added little cocoa powder and a handful of chocolate chips to the batter, then scooped it into a muffin tin instead of a bread pan for easy portioning, and I got these tasty little Chocolate Banana Muffins. They’re the perfect not-too-sweet treat that I can keep in my freezer for days that I want a little something special to go with my morning coffee.

Chocolate banana muffins in the muffin tin, on a cooling rack, and a wooden cutting board

Use Ripe Bananas for the Best Flavor

I know chocolate banana muffins sound delicious, but have patience and wait until you have some brown, over ripe bananas to make this recipe. Over ripe bananas are sweeter and their banana flavor is more intense, which is what you want for the banana flavor to really come through in the muffins. Plus, they’re easier to mash when they’re soft and super ripe. ;)

How to Freeze Chocolate Banana Muffins

I love the fact that these banana muffins are already in single-serving portions, which makes them really great for freezing and thawing as-needed (or “as-wanted”?). To freeze the muffins, make sure they cool completely to room temperature, then place them in a gallon-sized zip top freezer bag and transfer to the freezer. To thaw, you can either let them sit for 15-30 minutes at room temperature, or microwave for about 30 seconds until they’re warm and the chocolate chips are melted. They’re sooooo good with a cup of coffee!

Other Muffin Add-in Ideas

Muffins like this are kind of fun because you can really play around with the add-ins (in addition to, or in place of the chocolate chips). Peanut butter chips would be really good in these muffins, as would something like shredded coconut. Walnuts are a classic with banana bread, but almonds would probably taste really nice with this banana-chocolate combo, too.

Chocolate Banana Muffins in a muffin tin, some turned on their side

 
Chocolate Banana Muffins in a muffin tin, some turned on their side

Chocolate Banana Muffins

Chocolate Banana Muffins are a delicious freezer-friendly sweet treat, and a great way to use up brown bananas so they don't go to waste!
Total Cost $3.97 recipe / $0.33 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Calories 232.86kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup mashed bananas (about 2-3 bananas) $0.42
  • 1 cup plain yogurt $0.67
  • 2 large eggs $0.46
  • 1/2 cup sugar $0.40
  • 4 Tbsp metled butter $0.52
  • 1 tsp vanilla extract $0.30
  • 1.5 cups all-purpose flour $0.23
  • 1/3 cup unsweetened cocoa powder $0.21
  • 1 tsp baking powder $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.01
  • 1/2 cup chocolate chips $0.70

Instructions

  • Preheat the oven to 350ºF. Line a muffin tin with paper liners.
  • Mash the bananas well. You'll need one cup mashed bananas. If you have slightly less than one cup, you can use slightly more yogurt to make up for the banana. If you have slightly more than one cup, you can reduce the yogurt slightly to compensate for the extra banana.
  • Add the mashed banana to a large mixing bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk the ingredients together well.
  • In a separate bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Pour the dry ingredients into the bowl with the wet ingredients and stir just until they are combined. It's okay if the mixture is a little lumpy. Do not over stir. Finally, fold the chocolate chips into the batter.
  • Divide the batter between the 12 wells of the muffin tin (it will fill each well up to the top). Transfer the muffin tin to the preheated oven and bake for 35 minutes.
  • After baking, remove the muffins from the tin and allow them to cool on a wire rack before serving.

Nutrition

Serving: 1muffin | Calories: 232.86kcal | Carbohydrates: 38.8g | Protein: 4.37g | Fat: 8.02g | Sodium: 233.58mg | Fiber: 2.22g

Scroll down for the step by step photos!

Close up front view of the chocolate banana muffins in the tin

How to Make Chocolate Banana Muffins – Step by Step Photos

Mashed banana in a measuring cup with a fork

Preheat the oven to 350ºF and line a muffin tin with paper liners. Mash 2-3 bananas well with a fork. You’ll need 1 cup mashed bananas. If you have slightly less banana, you can add a little extra yogurt to make up for it. If you have a little more than 1 cup banana, you can reduce the yogurt a little to compensate for the extra banana.

Wet ingredients for the banana muffins in a bowl

Add the mashed banana to a large mixing bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk these ingredients together well.

Dry ingredients for muffins in a bowl

In a separate bowl, stir together 1.5 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Stir until the dry ingredients are very well combined.

wet and dry ingredients being stirred together with a spatula

Add the dry ingredients to the wet ingredients and stir just until everything is moistened. The mixture will be lumpy, but try not to over stir (the photo shows the mixture half stirred, check the next photo for the appearance of the fully stirred batter).

Chocolate chips being added to the batter

Finally, fold a ½ cup chocolate chips into the batter, again taking care not to over stir.

Muffin batter in the muffin tin, unbaked.

Divide the batter between 12 wells of a muffin tin. The batter will fill each well all the way up to the top. Transfer the muffin tin to the preheated 350ºF oven.

Baked chocolate banana muffins in the muffin tin

Bake the muffins in the preheated oven for 35 minutes. Remove the baked muffins from the tin to cool before serving.

Chocolate banana muffins in the muffin tin, on a cooling rack, and on a cutting board

Enjoy!

The post Chocolate Banana Muffins appeared first on Budget Bytes.

Ginger Watermelon Italian Ice

Italian ice is the perfect way to cool down on hot summer days. This Ginger Watermelon Italian Ice recipe is refreshing and pleasantly gingery. The End of Summer Every August, the same things happens.

Ginger Watermelon Italian Ice
Italian ice is the perfect way to cool down on hot summer days. This Ginger Watermelon Italian Ice recipe is refreshing and pleasantly gingery. The End of Summer Every August, the same things happens.

Pineapple Jalapeño Granita

This sweet-and-spicy Pineapple Jalapeño Granita recipe is perfect for making a refreshing summertime dessert. And don’t worry, it’s not too spicy! Beat the Heat with a Frozen Treat I love North Carolina, but it is hot here.

Pineapple Jalapeno Granita
This sweet-and-spicy Pineapple Jalapeño Granita recipe is perfect for making a refreshing summertime dessert. And don’t worry, it’s not too spicy! Beat the Heat with a Frozen Treat I love North Carolina, but it is hot here.

Summer Berry Crisp

A favorite summer berry crisp – ripe berries cook into a thick, jammy, wine-spiked fruit sludge beneath a crispy, oat-flecked top.

Continue reading Summer Berry Crisp on 101 Cookbooks

Heading into the holiday weekend, I thought I’d share this variation of my favorite summer berry crisp. I made it recently to finish a dinner celebrating my good friend Chanda’s birthday. Blackberries, strawberries, and cherries cook into a thick, jammy, wine-spiked fruit sludge beneath a crispy, oat-flecked top. It’s the good stuff, and silly simple. 
Summer Berry Crisp Recipe
If you’re heading out to do some camping, I bet you could do a brilliant campfire version in a cast iron Dutch oven. There’s a version of it in my last book, but I doubled-down on the topping for this one. No one ever complains about too much of the crumble top ;)…
Summer Berry Crisp Recipe
If you have an abundance of berries, this crisp is even better with a scoop of berry swirl ice cream.

Continue reading Summer Berry Crisp on 101 Cookbooks

Fresh Mint Chip Frozen Yogurt

A luscious fresh mint chip frozen yogurt recipe from the Sprouted Kitchen cookbook.

Continue reading Fresh Mint Chip Frozen Yogurt on 101 Cookbooks

This mint chip frozen yogurt recipe from the Sprouted Kitchen Cookbook is brilliant. The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat. I shared this gem of a recipe back in 2012 and noticed a lot of you were still searching for it this summer. I thought I’d update the post today, give you a peek, and include some updated links to Sprouted Kitchen. 

Mint Frozen Yogurt Recipe
First off, the frozen yogurt is a breeze to make. Sara uses fresh mint, and then boosts it with a bit of mint extract. Brown rice syrup is used as the sweetener – rich and malty in flavor, with much less edge than refined sugar. If you don’t have access to brown rice syrup, you can swap in maple syrup (I’d use a scant 1/2 cup as a starting point). My one tip when it comes to homemade ice cream or frozen yogurt? Churn to order. Few things are better.
Mint Frozen Yogurt Recipe
Fresh mint above, and pictured steeping in cream below. 
Mint Frozen Yogurt Recipe

A Few Frozen Yogurt Tips

  • If you’re not churning to order, allow to thaw for a few minutes prior to scooping.
  • Keep in mind this is yogurt base, so it’s quite a bit tangier than frozen treats make exclusively with cream, milk, or alternative milks. If you like things a bit sweet taste mid-way though churning, and add a bit more brown rice syrup or maple syrup to taste.

Mint Frozen Yogurt Recipe

A Few Variations

  • Add a bit of lemon verbena and/or basil to the mint steeping for added flavor dimension and scent.
  • Churn in some ripe strawberries in the final moments for a berry version.
  • Churn in some torn peach wedges.

Mint Frozen Yogurt Recipe

The Sprouted Kitchen Cookbook

A few shots of the book itself. 🙂 The frozen yogurt is one thing, but I have about twenty other recipes earmarked as well. For example, have a look at this beautiful capellini. Or the roasted plum tartines down below. The book is full of inspired, beautifully photographed, whole food recipes – and I suspect you’re all going to love it.

Mint Frozen Yogurt Recipe

I was lucky to see an early, early version of the book (before it was bound and printed), and wrote a little quote for the back cover. Is it weird to share it here? “The minute I landed on the Sprouted Kitchen website, years ago, I knew I’d stumbled on a kindred spirit. Everything I loved about the site extends itself beautifully into this cookbook – the vibrant focus on whole foods, the enticing photography, the inspired ingredient combinations, and Sara’s approachable voice. I imagine this book being a welcome addition to many kitchens.” 

Keep in touch with Sprouted Kitchen

You can follow Sprouted Kitchen on Instagram, and enjoy their brilliant new cooking club (Sprouted Kitchen Cooking Club)! The Instagram for SKCC is here.

Continue reading Fresh Mint Chip Frozen Yogurt on 101 Cookbooks

Chocolate Fudge & Tahini Cake

A 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake from The New Way To Cake. It’s everything you want in a cake. The chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn’t know I needed in my life until now.

Continue reading Chocolate Fudge & Tahini Cake on 101 Cookbooks

I baked a 100% rye flour version of Benjamina Ebuehi’s Chocolate Fudge & Tahini Cake yesterday, and it’s everything you want in a cake. It is from her book The New Way to Cake, the chocolate notes are deep, the crumb perfectly moist, and the salted tahini icing? Something I didn’t know I needed in my life until now. The tahini rounds out the sweetness of the sugar in the icing. Fragrant sesame notes come to life as you whisk the flavors into balance with a generous pinch of salt. It’s so good.

Chocolate Fudge & Tahini Cake
There are a lot of reasons to love The New Way To Cake — the range of beautiful signature cakes, the minimalist book design, the naturally-lit photos by Holly Wulff Petersen — but her celebration of flavors close to my heart is what initially attracted me to it – hibiscus, chamomile, citrus, and chocolate all represent in unique and delightful ways.

A Bit More About Benjamina

She’s a London-based author, baker, food stylist & recipe developer, and she has been involved in some great projects since her appearance on The Great British Bake Off a few years back. You can follow Benjamina on Instagram. She also works in an ambassadorial capacity with Luminary Bakery (read about them!), and co-founded The Sister Table. And, if her use of tahini is what caught your attention today, have a look at the Necatrine, Tahini & Hazelnut Pavlova, on her blog. Or this Tahini Granola

Benjamina Ebuehi's The New Way To Cake

The New Way To Cake

Before we jump into the Chocolate Fudge & Tahini Cake, a few more notes related to The New Way to Cake. The book is 160 pages in length, soft-back, with sixty cake recipes. It has a premium feel, and would make a nice gift for any baker in your life. The main sections are Nuts & Caramel, Spices, Chocolate, Citrus, Floral, and Fruit. The two recipes I’ve earmarked to bake next: Hibiscus Buttermilk Cakes, and then a Chocolate Guinness Bundt with Yogurt Glaze.Chocolate Fudge & Tahini Cake

Benjamina’s Chocolate Fudge & Tahini Cake

The two main components here are a coffee-bolstered, cocoa-based chocolate cake, and the salted tahini icing/frosting. You can make either component a day ahead of time if needed. Although, I should note that, generally speaking, I like to frost cakes the day of serving. Up to that point, keep the cake covered (after cooling completely) and, if needed, rewhip the icing before using.
Salted Tahini Icing

A Rye Flour Swap

I made a few alterations to Benjamina’s cake out of necessity (different pan / alternate flour) & the good news is it baked up wonderfully. All-purpose flour can still tough to come by right now, and I keep a lot of rye flour on hand. I had a hunch that a rye flour swap would be good here – so I went for it. 100% rye. Didn’t hold back. So good! I think people worry that going an aggressive whole-grain flour swap will result in tough, dry cakes and muffins. And quite honestly, that can often be the case. But this worked nicely – have a look at the slice down below! So tender. If you’re apprehensive, go with all-purpose flour, or you can do half rye, half all-purpose flour. But there’s something that happens in the intersection of the rye, coffee, and cocoa, that is really nice.Chocolate Fudge & Tahini Cake
One slice of Chocolate Fudge & Tahini Cake

Benjamina Ebuehi's Chocolate Fudge & Tahini Cake from The New Way to Cake

Let’s Talk Pans

Per my mention up above – I didn’t have the three 6-inch cake pans Benjamina used to create the stunner cake pictured in her book (above). But you all know I have an endless collection of bundt pans. So that’s what I used. I baked the batter in a single 9-inch bundt pan. Buttercream wasn’t going to work with the ridged cake, so I did a salted tahini icing that I could pour over the bundt shape cake, in place of the tahini buttercream version in the book. No bundt pan? My sense is you can get away with baking in a single 13×9 pan, or two 8-inch rounds as well (adjusting the timing, of course). A long way of saying, don’t be deterred if you don’t have the “correct” pan. Bake until a cake tester or toothpick comes out clean.
Chocolate Fudge & Tahini Cake
And a last little side note – I’ve been trying to add weekly favorites links to my newsletter more regularly – articles, books, cookbooks I’m excited about, recipes to try, products I love, or new discoveries in general. So, instead of including them here in “Favorites Lists” on the site, you’ll be able to get them there, along with the heads up on new recipes I’m highlighting. I’ve been sending newsletters out once a week, on Saturday mornings. xx -h.

Continue reading Chocolate Fudge & Tahini Cake on 101 Cookbooks

Frosty Lime Sherbet

The trick I use with lime sherbet is to use a bit of orange and lemon alongside fresh lime juice. It takes a bit of the edge off the lime and you end up with a sherbet that tastes like lime tangled with a Creamsicle.

Continue reading Frosty Lime Sherbet on 101 Cookbooks

Temperatures spiked to over 90°F this week in Los Angeles and the Santa Ana winds are here. Winds like these – hot, dry, strong, unpredictable – are unusual in June. They bring morning nose bleeds and turn palm fronds into ribbons that can cut. They’re both beautiful and disturbing. To keep doors and windows from slamming (and to keep the air circulating), I propped them open with rocks and my heaviest pots. Then I went to the garage and dusted off the ice cream maker for the first time this year and set to work making a simple lime sherbet.
Frosty Lime Sherbet Recipe

The recipe is roughly equal parts plain yogurt, fresh citrus juice, and simple syrup. The trick is using a bit of orange and lemon to take just the right amount of edge off the lime juice. You end up with a lime sherbet that tastes like it tangled with a Creamsicle. In the recipe I let you know that I used 4 limes, 1 orange, and a big lemon. Basically, you want 1 1/3 cups of freshly squeezed citrus juice. That said, you can adjust the recipe based on what you have on hand. For example, bump up the orange juice if you’re short a lime. Just make the effort to freshly squeeze your fruit, it makes a difference.Key Limes, Lemons, and Limes for Sherbet

Lime Sherbet Variations

Coconut Lime Sherbet: Swap out up to 1/2 cup of the yogurt for an equal amount of full-fat coconut milk.

Key Lime Sherbet: Substitute the juice of half of the limes with the juice of key limes.

Meyer Lime Sherbet: Substitute the juice of a Meyer lemon for the lemon called for. And add the zest as well.

Frosty Lime Sherbet Recipe
I’m also going to mention one last thing we do with this sherbet. Take a tight, little scoop of the sherbet and place it in a small Picardie glass, or something similar. Top with a shot (or half-shot) of reposado tequila and enjoy asap. If this is already a thing – I think of it as tequila affogato (which means ‘drowned’ in Italian) – apologies in advance for not crediting. If not, it should be. Enjoy!

Continue reading Frosty Lime Sherbet on 101 Cookbooks

Chocolate Dipped Biscotti

Sesame studded and heavily scented with crushed fennel seeds and chamomile, these chocolate dipped biscotti punctuated my espressos this week.

Continue reading Chocolate Dipped Biscotti on 101 Cookbooks

Sesame studded and heavily scented with crushed fennel seeds and chamomile, these chocolate dipped biscotti punctuated my espressos all week. They were the petite treats I looked forward to. If you’ve never baked biscotti before, they’re a lot of fun, and quite adaptable. The main thing? You double bake them. First with the biscotti dough shaped into a long loaf. And a second time after you’ve baked and sliced those loaves into biscotti.

Chocolate Dipped Biscotti Recipe
You can play around with the flavors here, but the way the fennel seeds and chamomile complements the chocolate is really fantastic (I used, and loved, Guittard 66% organic semisweet). That said, I’ll offer up some alternative suggestions down below, because I totally get that not everyone keeps chamomile around 😉 xx!
Chocolate Dipped Biscotti Recipe

Biscotti Tips:

A couple things I should point out:

Rolling Technique: First, make sure to roll your dough into a tight shape (pictured below). This way, when you go to slice your biscotti after the first bake, they’ll hold their shape. You don’t want crumbling biscotti going into the second bake. A serrated knife is the way to go for slicing, using a quick sawing motion, and not too much downward pressure.

Texture and Baking: If you like a cake-y biscotti, slice them a shade thicker and bake them for a hint less time. If you like a crunchier, more structured biscotti, slice them a shade thinner, and bake them a bit longer (consider flipping them toward the end to really get both side toasty).

Storage: On the storage front. They’ll keep in an air-tight container for a couple of weeks.

Chocolate Dipped Biscotti Recipe

Variations

Herbs: I love herbs like rosemary, thyme, and lavender in biscotti. You can experiment with those. Chop and add to your dough with the other dry ingredients. Go easy, make notes, and adjust each time you bake them. A teaspoon is a good place to start.

Spices: A bit of turmeric, cinnamon, ginger, cloves, all are welcome here. Basically if it’s a flavor you can imagine being good in a muffin, it’s fair game here. Or, pre blended spices. My favorite chana masala blend is magic here, and garam masala is a good fit as well. 

Citrus Zest: Lemon zest, makrut lime zest (or minced leaves), orange zest – all add a sunny punch of flavor.

Outer Texture: I rolled these biscotti in sesame seeds to add some texture and boost the flavor inside the cookies, but you could go in all sorts of directions. You could roll them in large grains of sugar, for a crunchy, shardy texture. Or, poppy seeds (or a blend of seeds) could be nice. Or, you could add some sort of flavor boost or ingredient to the egg wash you do before the first bake.
Chocolate Dipped Biscotti Recipe

This is what my biscotti looked like when they came out of the oven after their second bake. Once you’ve sliced your biscotti, for the second bake, you can put them all on one pan. They’ve already risen, so you don’t need to distance them the way you would with most other cookies.
Chocolate Dipped Biscotti Recipe
If biscotti aren’t your thing, but you’re still up for a baking adventure, I love these brownies, this Devil’s Food Cake, these snickerdoodles, or the swirl cake from last week.

Continue reading Chocolate Dipped Biscotti on 101 Cookbooks

Recipe | Mexican Chocolate Chia Seed Pudding

When you puree chia seed pudding, it’s smooth and creamy, just like traditional pudding. I also added cinnamon and cayenne, because why not? It worked for my breakfast shake, and it works really well in this pudding too. Bonus: you can totally ha…

When you puree chia seed pudding, it’s smooth and creamy, just like traditional pudding. I also added cinnamon and cayenne, because why not? It worked for my breakfast shake, and it works really well in this pudding too. Bonus: you can totally have this chia seed pudding for breakfast. Breakfast pudding! We’ll live like kings!

Chocolate Almond Swirl Cake

A fun swirl cake made with a beautiful yellow olive oil cake paired with classic chocolate buttercream frosting that has been bolstered with an entire tablespoon of almond extract.

Continue reading Chocolate Almond Swirl Cake on 101 Cookbooks

Buckle up everyone. I’m going to counter all the recent bean recipes with a birthday cake. It was Wayne’s birthday this week and I felt like a special cake was in order. I wanted to make something that looked classic from the outside, with a surprise when you slice into it. I also wanted to combine all the flavors he loves – chocolate, olive oil, almond, and a good kiss of salt to balance the sweet. He’s always showing me photos of crazy cakes, so I thought it’d be fun to bake him some sort of a swirl cake.

Chocolate Almond Swirl Cake

The Swirl Cake Game Plan

Swirl cakes, zebra cakes, and tiger cakes all have three main components: the base cake, the swirl, and the frosting or icing. For this version I made an incredibly moist and fragrant olive oil cake to use for the base and swirl. It’s a favorite made with yogurt which helps keep things tender. The tangy note of the yogurt nicely balances out the sweetness as well. And then there’s the frosting. The frosting here is classic chocolate buttercream bolstered with an entire tablespoon of almond extract. On the swirl front I ended up doing two versions to see which one I liked better – one I envisioned with a hot pink dragonfruit or raspberry swirl (I had such high hopes!!), and another with classic chocolate. 
Chocolate Almond Swirl Cake

How to Assemble a Swirl Cake

This is what a swirl cake looks like (above) just out of the oven. When you slice into it you get beautiful striping and swirls depending on how you layer or swirl the batter. For a cake like this I use a ratio of about 2 parts yellow cake batter to 1 part chocolate cake batter. You do 2 big spoonfuls of batter into the center bulls-eye of your prepared cake pan, and then top it with one spoonful of chocolate. Repeat until all the batter is gone. Always placing the batter onto the bulls-eye.Chocolate Almond Swirl Cake Recipe

The Frosting

Before we get to the details, just a reminder to let your cake cool completely before you attempt to frost it. And before you go to mix up your buttercream, make sure your buttercream is at a nice, mild, room temperature. Not too warm, not too cool. You want it to whip up nice and billowy. If your kitchen is too warm, and your butter is starting to get a little sweaty looking as you mix it (or at any point, really). Just give it a few minutes in the refrigerator.Chocolate Almond Swirl Cake
To make this shape cut a square cake in half, and stack.

A Tasty Fail

You can see a couple of in-process shots (below) of the version of the swirl cake made with dragon fruit puree. You know those smoothie packets? I pureed one of those. And it looked incredibly promising all through the bake. The disappointment came when you sliced into the cake. If you were expecting bold stripes, no dice. But if you were expecting a really delicious cake, we’re still in business. If you want to make this version – do it for the flavor, not the visual. Mix 1/4 cup of the puree into about half of the yellow cake batter, and skip the cocoa. 
Chocolate Almond Swirl Cake
Before the bake (above), after the bake (below). 
Chocolate Almond Swirl Cake
Swirl cakes are a lot of fun. And you can play around with all the different components of your cake if you have another frosting you like, favorite base cake recipe, or even the shape. 

Or, if swirl cakes aren’t your thing but you still want to make something sweet and tasty try these brownies, this Devil’s Food Cake, this popular chocolate cake, or skip the cake altogether, and churn up some berry swirl ice cream.

Continue reading Chocolate Almond Swirl Cake on 101 Cookbooks