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Banana Banana Bread

Reviewed: Aug. 10, 2014
2 stars first attempt; 4 1/2 stars 2nd attempt FIRST ATTEMPT: I could not get the center done without the outside burning. I ended up scooping out the raw batter and baking for a few more minutes. SECOND ATTEMPT: I used 4 instead of 5 medium bananas and added 1 tsp vanilla, 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, chopped pecans and because I live at high altitude, an additional skimpy 1/4 cup flour. The baking temperature was lowered to 300*. NOW THIS IS BANANA BREAD!! It tastes like the one we used to get at the Peppermill restaurant
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Too Much Chocolate Cake

Reviewed: Dec. 27, 2013
This is my first review - this cake is so good I had to write!! I made it for our Christmas dinner dessert. What a hit!! My 15 year old grandson had a large piece and then asked if he could take a piece home for later. I made some changes after reading other reviews. I used 1/2 cup oil and 1/2 cup cream/milk. I had the cream so I used it. I also used the mini chocolate chips which I very lightly dusted with flour (2 tsp). I used 2 small boxes of sugar free instant chocolate pudding. I was worried it would be just too too sweet, but it wasn't. It was heavy, moist and delicious. For the frosting, I slightly warmed a can of chocolate fudge frosting and "poured" it over the top to drip down the sides. Then I drizzled butterscotch and white fudge over that. Heavenly!!
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