Chocolate Chip Streusel Banana Bread

Chocolate Chip Streusel Banana Bread

I know, I know. I’m on a JAB break. But this was already baked and the photos taken, so I’m posting it. That’s how I do.

Seriously, it’s been a weird week. When I stepped back from the blog, I found out something interesting. A few things, actually. I’ll share them momentarily.

I’ll also share this chocolate chip streusel banana bread, which is heaven. How can it not be? It’s the most perfect banana bread, all filled and topped with chocolate chips and the most delightful, crumbly streusel.

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Pumpkin Brookies

Pumpkin Brookies

This is JAB’s last week for a while (more on that in a sec), so I wanted to go out strong with some nice fall recipes.

In case you’ve never had a brookie before, it’s just the kind of dessert that inspired me to begin food blogging. A cookie/brownie hybrid deserves a food blog, right?

But you see, these are even better. The bottom layer is a chocolate chip-filled fudgy brownie, and the top is pumpkin chocolate chip cookie dough. I’m so glad brookies are a thing, but even gladder that pumpkin brookies can come out of it!

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Brown Sugar No-Pound Cake

Brown Sugar No-Pound Cake

There is nothing quite like pound cake, especially when it’s dipped in fondue. Anyone with me?

The thing is, pound cake can be a little too crazy decadent. The pound cakes of yore would actually sweat butter, if you know what I’m saying. But how else to get a lovely pound-ish cake without the butter?

Brown sugar to the rescue! Thanks to the higher moisture content of my favorite sugar choice, this cake can be made with healthy canola oil and still be the perfect cake to dip in fondue or leave plain. Sounds like a winner to me!

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Black Bottom Cupcakes (GF)

Black Bottom Cupcakes (GF)

Y’all, going to be honest here. The cooling temps are not welcome in my world.

I mean, it’s too sudden. We’re at 90 one day and then 60 the next. I cannot. Has Mother Nature ever heard of transitions? And by the way, could she just stop with the hurricanes already?

Since I don’t want to spend today talking about the weather, I’ll talk about something far more relevant instead. My blog’s been around for going on three years now, but I’ve never made black bottom cupcakes. Once this occurred to me (in the middle of the night, mind you, and it woke me up), I had to correct that immediately. I also had to make them gluten-free, just to make up for the oversight of never putting a chocolate cupcake stuffed with chocolate chip cheesecake filling onto this site.

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Turtle Scones

Turtle Scones

There are times that I really need some baking inspiration.

When that happens, I head to bakeries or farmers’ markets. At both, there are people displaying their wares and their creativity. I need both, believe me!

At the market a few weeks ago, a woman was selling turtle scones. The second I saw them, I knew I had to bake my own. Here they are. Could anyone not want these for breakfast? Nope, didn’t think so!

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Honey Cookies

Honey Cookies

Do you know what begins tonight? Anyone?

If you guessed Rosh Hashanah, you’re 100% right! That’s the Jewish new year, when it’s traditional to eat sweet foods to usher in an equally sweet new year.

Honey is one of the most popular Rosh Hashanah foods. A lot of people make a honey cake, but as Kenny pointed out, it’s not the best of cakes. So instead, I offer up these honey cookies!

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