Life is continuing at a fast pace here, but I thought I would share two great things for today.

I have a new sponsor here at the Beach.  Please welcome Tiny Prints.  I was so excited to be contacted by Jessica because I love Tiny Prints and the designs and layouts of their cards.  I have been asked several times be clients to provide cards for their birth announcements and as much as I love designing them, sometimes it is just better to leave that to someone else.  Thankfully, Tiny Prints offers a wide selection to choose from.  They ship both in the US and Internationally, so us Canadians can enjoy their product as well.  Feel free to drop by Tiny Prints to check out their cards for your next special occasion.

Now onto my recipe. I was busy today getting caught up on some of my baking.  I had to make my annual Rum Balls.  Now, these are not for the faint of heart, neither are they for children.  They contain Rum and lots of it.

Rum Balls

3c.  Semi-sweet Chocolate Chips

1     can of condensed milk (I use Eagle Brand)

1 tsp vanilla

1/2 c. Rum (I use Appleton Jamica Rum)

• Put condensed milk and chocolate chips in a large microwavable dish.
• Melt the mixture in the microwave (2-3 minutes at 50% power. This may vary depending on your microwave)
• Stir Mixture, if the chocolate is not completely melted, increase time in microwave.
• Once the chocolate is melted and it is smooth after stirring, add vanilla and then the rum.
• Stir until the vanilla and rum are completely absorbed in teh misture.
• Cover and chill 2-3 hours or until firm.
• Shape into 1 inch balls.
• Roll in desired coating (eg. chocolate powdered sugar)
• Store tightly covered in refrigerator.

Serve. And Enjoy!

I have been making this Banana Bread since I was a young girl.  I would pull my Mom’s red and white battered Better Home’s and Gardens New Cook Book off the shelf and whip up a loaf.  For a few years when I didn’t have a stocked kitchen in which to bake I didn’t get the chance and I missed it.  Once I was in a stocked kitchen once again the first request I had from my Mom was a red and white cookbook of my very own.

She obliged and Hubby has been kept in Banana Bread ever since.  Well, he also didn’t tell me that it wasn’t his favourite until well into our lives together.  He finally had the courage to tell me.  How was I going to get him to eat Banana Bread?  Omit the nuts and lemon and add some chocolate and occasionally coconut.  And we were back in business again.

A girlfriend of mine is coming to spend the night tonight so I thought I would whip up a batch (a double batch, one to eat one to freeze) so we could have a little treat.

If you have a few minutes, because it only takes a few, whip up a loaf.  It’s a great way to trick your Hubby and the kids into eating something healthy, just add chocolate.

BeachMama’s Banana Bread (adapted from Better Homes and Gardens recipe):

1 1/2 c. flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp nutmeg

1 egg

3 medium bananas

3/4 c. sugar

1/4 c. cooking oil

1/2 c. chocolate chips (optional)

1/2 c. sweetened coconut (soaked in a bit of water for 10 min.  also optional)

1. Grease the bottom and sides of an 8x4x2 inch loaf pan; set aside.  Preheat oven to 350.

2. In a mixer or bowl with hand mixer add bananas, egg, sugar and oil mix until blended.  Add flour, baking powder, baking soda, cinnamon and nutmeg.  Blend just until mixed (batter should be lumpy).

3. Fold in chocolate chips and coconut if using.

4. Pour into prepared pan. Bake in preheated oven (350F) for 50 – 55 minutes or until a wooden toothpick inserted near center comes out clean.  Cool pan on a wire rack for 10 minutes.  Remove loaf from pan; finish cooling before slicing (if you can wait that long).

5. Enjoy!