Eat The Love

Chocolate Banana Bread

This chocolate banana bread with chocolate chips has just the perfect balance of banana and chocolate to complement each other.

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A slice of chocolate banana bread on a plate with more banana bread on a cutting board next to it.

I’ve made sourdough banana bread and mocha swirled banana bread, before. And recently I developed an easy banana bread recipe for a client of mine. But my thoughts are “can you ever have enough banana bread?” especially since I’m the sort of guy that buys bananas with the idea of eating them or making a smoothie…and they just sit there until they are overripe. So, I decided to go all out and make a chocolate banana bread with chocolate chips.

Because sure, you can make banana bread and just throw some chocolate chips in it. But why stop there? You might as well give the banana bread batter some rich chocolate flavor and fold in the chocolate chips for the perfect balance of banana and chocolate!

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Orange Miso Glazed Carrots

This orange miso glazed carrots is an easy side dish that is absolutely spectacular served up any time of the year.

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A blue plate of miso glazed carrots topped with chopped green chives.

Dana Cowin, former editor-in-chief of Food and Wine magazine once called miso paste the “little black dress” of ingredients in the kitchen. Basically, you can add it to most anything and you’ll get something super sophisticated and delightful. I’m a firm believer that miso paste DOES add a little bit of funky umami salty depth that I absolutely love. I love adding as an unexpected ingredient to cookies like my peanut butter chocolate chip cookies and my funky cranberry cookie, giving it an extra layer and dimension that is super addictive. But I’ve been tinkering a lot with miso spiced dishes and ended up developing this miso orange glazed carrots that are so good they’ll be a main staple on my dinner table as a quick and easy side dish!

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Striped Chewy Peppermint Chocolate Chip Cookies (with video)

These fun and whimsical striped chewy peppermint chocolate chip cookies are easier to make than they look with my step-by-step instructions!

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A hand reaching for a striped chewy peppermint chocolate chips cookie stacked on a wire cooling rack.

I’ve been tinkering with this idea of revisiting and revising my old white chocolate peppermint cookie with sea salt that uses leftover crushed candy canes for awhile. But honestly, my friend Steven made it recently and had texted me to tell me he loved it immensely. Which made think, why should I mess with a much beloved cookie recipe? Even if it’s much beloved by…one person. And though I adore the combo of chocolate and mint, like in my peppermint Texas sheet cake and in my mint chocolate chip cookies (that are designed to taste like mint chocolate chip ice cream) I knew I wanted to yet another riff on this flavor combo. So before I knew it, I was sketching and brainstorming these striped chewy peppermint chocolate chip cookies. They’re fun and whimsical, with me playing and combining different colored cookie doughs like in my rainbow chocolate chip cookies. And though they look complicated, I have step-by-step instructions and even a video to show you how to make them!

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Mini Eggnog Scones with Dried Cranberries

Mini eggnog scones are a great holiday addition to breakfast or brunch, as a treat with coffee or tea, or to use up leftover eggnog!

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Mini eggnog scones on a plate. A cooling rack of more mini scones next to it, along with a cup of tea.

Everyone on the internet is excited because it’s Christmastime! And yeah, that’s all fine and dandy, but for me that means it’s EGGNOG time! Though I rarely drink eggnog by itself, I LOVE the flavor of eggnog, with its creamy and nutmeg-y, slightly boozy flavor and I’ve used it in tons of stuff. I’ve made eggnog cinnamon rolls, eggnog cheesecake, eggnog pancakes, eggnog cookies and even made eggnog biscuits for my apple and fig cobbler. But I’m currently obsessed with these little mini eggnog scones with dried cranberries! Though you can totally upscale them into normal size scones (instructions on that below if you want) I prefer them smaller, making them a manageable size to eat with tea or coffee, or as part of a bigger breakfast buffet or meal. But don’t let the tiny size fool you. My partner can easily polish off two or three of them in one sitting!

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Cinnamon Pull Apart Bread with Orange Zest

This cinnamon pull apart bread is as fun to eat as it is to make, with layers of dough and cinnamon orange filling in between.

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A piece of cinnamon pull apart bread on a plate. iNext to the plate is cup of tea as the rest of the cinnamon pull apart bread on a wire cooling rack.

If you’ve never made or had pull apart bread, it’s as fun to eat as it is to make! Layers of dough get sandwiched together between sugar sweet spiced packed filling. It’s a little like classic cinnamon rolls, Swedish cardamom knots, or even a little bit like my pumpkin star bread but easier to make, with a higher filling to dough ratio. If you’re a cinnamon roll fanatic that loves the cinnamon filling, this bread might be the ideal treat for you! I’ve added an optional touch of orange zest to the filling to give it a slight holiday season vibe, but if you’re not a fan of orange or you want a classic cinnamon filling, feel free to omit that!

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Miso Peanut Butter Chocolate Chip Cookies with Crystallized Ginger and Black Sesame Seeds

This miso peanut butter chocolate chip cookies has crystallized ginger and dipped in black sesame seeds for a chewy salty sweet treat!

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A white plate of miso peanut butter chocolate chip cookies with crystallized ginger and black sesame seeds next to a wire rack of more cookies.

Folks, there is SO. MUCH. GOING. ON. in these cookies. But in the best way possible. I’ve got peanut butter, crystallized ginger, and chocolate chips in the dough, with a dash of cinnamon and ground ginger as well to give complexity. Because you know, the flavor profile isn’t complex enough!

Then I roll it in a bit of black sesame to give it crunch as well as to make it all pretty. Sure you can use regular white sesame seeds. But the black sesame seeds is like giving it a tuxedo black tie look! But it’s the secret ingredient of white miso paste that gives them a deep rich and slightly salty flavor in them. The miso brings all the flavors together in an out-of-this-world combo. Don’t be scared of the miso in the cookie. I’ve used it before in my miso cranberry pistachio cookies, and it absolutely works in the best sort of way, binding all the flavors into one chewy, salty, sweet fabulous bite. This is my new favorite cookie for the holidays!

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