Lindsay Landis and her husband Taylor Hackbarth author the blog Love and Olive Oil. I have been following their site for quite sometime and love it. Last year, Lindsay published The Cookie Dough Lover’s Cookbook and now her and Taylor are back with Breakfast for Dinner. The concept is great: Everyone loves breakfast but rarely has time in the mornings to enjoy it--so why not have it for dinner? Breakfast for Dinner has a wonderful variety of breakfast items turned into dinner items and dinner items that are given a breakfast twist. Each recipe is accompanied with a photo--which makes me love this cookbook even more!
I thought I would share a few different photos of a few recipes included in the cookbook (the next 4 photos are pictures that I took of the photos in the cookbook):
Andouille Shrimp and Grits
Blood Orange Mimosa Sorbet
Espresso Baked Beans
White Chocolate and Blueberry Tart
Lindsay and Taylor took their favorite banana bread recipe and turned it into a decadent cake. They add chocolate chips to the banana bread and then top it with a chocolate and peanut butter glaze--it doesn’t get much better than that!
***Giveaway***--I am also giving away a copy of Breakfast for Dinner! To enter, leave a comment below telling me what your favorite breakfast food is or why you would like to win a copy of Breakfast for Dinner.
One entry per person, U.S. residents and APO addresses only (will ship via USPS flat rate box or envelop). Commenting will close at 12 midnight central time on Sunday, February 17th, 2013. One winner will be selected at random using Random.org. Please be sure to include your e-mail address when asked to (it will not be published) so that I can contact you if you are the winner!
Banana Bread Bundt Cake with Chocolate Peanut Butter Glaze
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 eggs, room temperature
- 3 very ripe banana, mashed (about 1 1/4 cups mashed)
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup semi-sweet chocolate chips
- 3 ounces (1/2 cup) semisweet chocolate chips
- 1/3 cup heavy cream
- 2 tablespoons creamy peanut butter
Preheat oven to 350 degrees F. Spray or butter a 12-cup bundt pan and dust with flour. Shake out any excess flour.
In a medium sized bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together sugar and butter until fluffy. Add the eggs, one at a time, mixing well after each addition and scraping the bowl between each one. Stir in the mashed banana and vanilla extract. Add the flour mixture in 3 different additions, alternating with 2 additions of milk. Mix until incorporated and fold in chocolate chips.
Pour batter into bundt pan and bake for 40-50 minutes or until a toothpick inserted comes out clean. Place on a wire rack to cool. Once pan is cool enough to handle, invert pan over wire rack.
To make the glaze, heat the chocolate and cream in a small sauce pan over low heat. Add peanut butter and stir until well combined. Let cool until glaze has thickened slightly. Pour over cake.
Source: Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth
Disclosure: I was given two copies of Breakfast for Dinner by Quirk Books publishing to review. All opinions are my own. Of the two books I was given, I am giving one of them away to one lucky reader!