Banana Bread and Rainy Days

Ah spring! At least I think it's spring. Living in Nova Scotia next to the Atlantic ocean you can be guaranteed a few things: fresh lobster, beautiful blueberries and a rainy, foggy spring! One week ago it snowed but today it rained buckets through thick fog, washing winter away for good.

So while it was grey and dreary outside I warmed up the inside with the smell of fresh baking. I decided to use up some ripe bananas and make banana bread. Now banana bread can be a heavy, greasy mess if you use too much butter and it can be tough if it is mixed too much. This recipe makes a dense loaf with a nice crunchy crust on top but it's not too heavy or at all greasy due to the addition of yogurt and gentle mixing by hand.

4 cups all-purpose flour
1 1/2 cup sugar
1 1/2 teaspoon baking soda
1 teaspoon salt
6 very ripe, soft, darkly speckled large bananas, mashed well (about 3 cups)
1/2 cup plain yogurt
4 large eggs, beaten lightly
3/4 cups unsalted butter, melted and cooled
2 teaspoon vanilla extract

1 teaspoon cinnamon

Preheat oven to 350F. Prepare 2 loaf pans by spraying with pan spray and lining with parchment.

In a large bowl whisk together dry ingredients. In a separate bowl combine mashed bananas, yogurt, eggs, melted butter and vanilla. Pour wet ingredients into dry ingredients and stir gently to combine. Divide batter into the two prepared pans and bake for approximately 40 minutes, until the loaves have risen and a golden crust has formed. Remove from the oven and cool in the pan for 5 minutes and then turn out the loaves onto a cooling rack and let cool before slicing.

Hot chocolate for a cold day

Ahh, one last blast of winter (I hope!). It's snowing here in Nova Scotia so I thought I would offer my best recipes for hot chocolate - one white chocolate, one dark. These recipes are much richer and creamier than the hot chocolate from a mix so drink with caution to avoid chocolate overload!! Stay warm friends!

White Hot Chocolate - serves 4
· 2 cups milk
· 2 cups half-and-half cream
· 8 oz white chocolate, chopped
· 2 tbsp sugar
· 2 tsp vanilla extract
· 2 oz brandy, optional
· cinnamon sticks, for garnish

Directions:
White Hot Chocolate
1. Pour milk and cream into a heavy- bottomed pot and heat over medium low heat for 5 minutes. Stir in white chocolate, sugar and vanilla extract until melted.
2. For a grown-up treat, stir in brandy.

Dark Hot Chocolate - serves 4

Ganache:

8oz good quality bittersweet chocolate

1 cup heavy cream

Directions:

1. Chop up chocolate into small pieces and put into a bowl. Heat cream until boiling and pour over chocolate. Let sit for 2 minutes and then stir until smooth.

Heat:

2 cups milk

1/2 cup cream

2 Tablespoons unsweetened cocoa

Pour this mixture over your ganache and stir until smooth. Pour into cups and enjoy!!

Nova Scotia Oatcakes

Step into any bakery in Nova Scotia and you are sure to find an assortment of squares to tempt you. Amidst all of these delights you will notice a humble looking cookie known as an oatcake. Not quite a traditional cookie, it is less sweet and not as chewy as your typical oatmeal cookie. In texture it is closer to shortbread.

I was first introduced to them more than 20 years ago. As a young university student I found myself needing a cup of tea while exploring my newly adopted city and happened upon a waterfront coffee shop with a great display of oatcakes. I chose one dipped in chocolate and was surprised when I bit into it to find that it wasn't the oatmeal cookie I was expecting. It was, however, a perfect accompaniment to my tea.

Since then I've tasted many oatcakes but my favourite is a recipe I found tucked into an old cookbook I inherited from my Aunt. Simply labelled "Gladys' Oatcakes", this is the recipe I use when I'm craving one of these maritime treats.

2 cups oatmeal (not instant)
1 cup all purpose flour
1 cup brown sugar
1 tsp salt
3/4 cup shortening
1/4 tsp baking soda
1/4 cup hot water

Preheat oven to 375F. Mix dry ingredients together then cut in shortening until mixture is crumbly. Add in hot water and stir until mixture sticks together. Turn out onto floured surface and press mixture together. Roll out to approximately 1/2 inch thick. Cut into squares or circles. Place on parchment lined cookie sheet. Brush with milk and sprinkle with white sugar. Bake in oven for 10-12 minutes, until golden around the edges.